Store Cupboard Simple Recipes
Serves 3-4 1 tbsp olive oil 1/2 onion, chopped 100g mushrooms, wiped clean and sliced 1 garlic clove, crushed 1/4 tsp freshly ground black pepper 1/2 tsp ground turmeric A pinch of sea salt 100g brown rice, washed 650ml water A few washed and chopped crinkly parsley leaves Heat a saucepan on a medium heat and add the oil. Put in the onion and sauté for 3-4 minutes. Then add the mushrooms and continue to stir-fry for another 3-4 minutes. Tip in the garlic and sauté for a couple of minutes. Stir in the turmeric, black pepper and salt. Add the rice and mix well to combine all the ingredients. Pour in the water. Bring to the boil and cook on a medium heat for about 35-40 minutes, stirring occasionally. All of the water should have been absorbed at this point. Check that the rice is tender. If the rice is not cooked add 3-4 more tablespoons of water and cook for another 5-7 minutes. When cooked, add the parsley and stir. Serve hot.
You may have loads of jars of jam and don't know what to do with any surplus. This is a cake which can be made only when you feel like having a spongy treat. Serves 6 150g butter or margarine 2 eggs 100g caster sugar or granulated if you've run out of caster 1 tsp vanilla extract Zest of 1 lemon 200g self raising flour Milk as required 300g jam Preheat the oven to 180C/gas 4. Grease a square or round tin and line with greaseproof paper. In a bowl, mix the butter or margarine with the eggs and sugar. Mix in the vanilla extract and lemon zest continue mixing. Put in the flour and mix. Combine well and if the mixture feels too dry, add a little milk. The consistency should be like cake batter. Put the mixture into the tin. Make holes in the mixture and put in the jam. Spread the remaining jam over the batter. Put in the oven and bake for 30-40 minutes or until golden.
Samosa Chaat is a street food sold in eateries predominantly in northern India. It is made up of crushed samosas served with a generous topping of a chickpea preparation and garnished with a selection of chutneys and a crunchy scattering of Bombay mix. This recipe uses shop bought samosas but you could make your own for an even more personal touch. For the Amritsari Chole - Northern Indian Chick peas Serves 4 3 tbsp sunflower oil 2 bay leaves 4 black cardamoms 2 onions, finely chopped 1 tsp ginger paste 2 tsp ground cumin 1.5 tsp ground coriander 1 tsp ground fennel 1/4 tsp salt 1 tsp mango powder or ground pomegranate seeds 1/4 tsp chilli powder 1.5 tsp garam masala 1 x 450g can of chopped tomatoes 1 tea bag 2 x 450g cans of chick peas 2-3 green chillies, slit lengthways Julienned fresh root ginger 8 cooked samosas For garnishes: Sev or Bombay mix Green chutney Red chutney (can be shop bought garlic and chilli sauce) Red onions, finely chopped Natural yogurt Tamarind sauce Washed and chopped coriander leaves Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the black cardamons and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown. Add the ginger to the pan with the cumin, coriander, fennel, salt, mango powder or ground pomegranate seeds, chilli powder and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick. Bring 500ml or 2 cups of water to the boil. Put the tea bag in a heatproof bowl, pour over the water and set aside to brew. Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon. Discard the tea bag and stir the tea into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick. Garnish with the green chillies and the root ginger. To assemble the samosa chaat: For one serving, add a couple of tablespoons of the chickpeas on a plate. Then break up 2 samosas and place on top of the chickpeas. Tip over a teaspoonful of sev. Add some green and red chutney, sprinkle over the red onions and coriander leaves and serve. For the Green Chutney: Serves 4 A large bunch of washed and chopped coriander leaves 20 washed mint leaves with stalks 2 green chillies, roughly chopped 1 x 2.5cm piece root ginger 1/2 tsp lime juice 1/2 tsp ground cumin 1/2 tsp chaat masala 1 tbsp water, for blending Put all the ingredients in a blender or a food processor and blend till smooth.