Daal saag

A simple and easy recipe for daal. it takes 30min for preparation and 30 to 50 min for cook.

Ingredients

225g/8oz yellow split lentils or moong daal

750ml/1pt 7fl oz water

2-3 tbsp sunflower or vegetable oil

¼ tsp ground turmeric

¼ tsp ground cumin

¼ tsp asafoetida or fennel seeds

1 tsp black mustard seeds

2 tbsp grated fresh ginger

2 green chillies, de-seeded and chopped

8 curry leaves

100g/3½ oz spinach

2 spring onions, trimmed and chopped

How to Cook

1. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.
2. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
3. when the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.

Basic pancakes with sugar and lemon

If you would like to make pancake first time so this is the trusted and easy recipe for classic pancake.So try to make it own and enjoy pancake day.

Ingredients

For the pancake mixture

110g/4oz plain flour, sifted

2 eggs

50g/2oz butter

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

pinch of salt

Caster sugar

lemon juice

lemon wedges

How to make pancake

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Chicken salad with couscous and oranges

This is one of my favorite dish. This chicken salad is very simple to make and healthy and tasty. I hope you will also like this delicious chicken salad with couscous and oranges and can make by the help of following instruction.

Ingredients

1 lemon, juice only

2 large handfuls couscous

couple glugs fruity olive oil

3 oranges, 2 juice only, 1 left whole

salt and freshly ground black pepper

handful chopped fresh chives

handful chicken meat from a leftover organic roast chicken

handful fresh basil leaves, more if you fancy

handful pea shoots

Preparation method

1. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
2. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
3. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch.
4. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.

Coconut curry vegetables

This one is vegetarian curry recipe. you can easily make it by the following method.

        

Ingredients

1 small red onion, peeled, finely sliced

vegetable oil, for frying

1 tbsp garam masala

1 small aubergine, trimmed, diced into 2cm/¾in cubes

1 tsp coriander seeds

1 tsp ground cumin

1 tsp ground turmeric

75g/3oz frozen peas

150g/5oz okra

150g/5oz cauliflower florets

50g/2oz dried coconut, grated

½ vegetable stock cube, dissolved in 200ml/7fl oz water

salt and freshly ground black pepper

How to prepare

1. Heat two tablespoons of vegetable oil in a large lidded saucepan over a medium heat. Add the red onion, aubergine and garam masala and fry until starting to brown, about 8-10 minutes.
2. Dry fry the cumin and coriander seeds in a small frying pan until fragrant, then add to the onion mixture and stir well.
3. Add the remaining ingredients, stirring well to combine, then cover the pan with a lid.
4. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the cauliflower florets are tender. Season, to taste, with salt and freshly ground black pepper.

Simnel cake for Easter

Simnel Cakes were originally made for their mothers by working children as a gift for Mothering Sunday, the third Sunday in Lent, which falls three weeks before Easter.  Nowadays Simnel Cakes are mostly eaten at Easter. A Simnel Cake traditionally has 11 marzipan balls around the edge.

Ingredients

For the almond paste

2 free-range eggs, beaten

250g/9oz caster sugar

250g/9oz ground almonds

1 tsp almond essence

For the cake

175g/6oz plain flour

175g/6oz butter or margarine

½ tsp ground mixed spice (optional)

175g/6oz soft brown sugar

3 free-range eggs, beaten

350g/12oz mixed raisins, currants and sultanas

55g/2oz chopped mixed peel

½ lemon, grated zest only

1-2 tbsp apricot jam

Pinch salt

1 free-range egg, beaten for glazing

Preparation method

1.      For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.

2.      Add the almond essence and knead for one minute until the paste is smooth and pliable.

3.      Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.

4.      Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

5.      for the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

6.      put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

7.      Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

8.      Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

9.      Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.