Potato sabji

Potato (aloo) sabji-A simple dish made from potatoes cooked in aromatic spices, delicious as an accompaniment with any indian flat bread .Can be served as aside dish to accompany any dhal or kadhi and rice.

Ingredients:

3 medium potatoes

1 teaspoon turmeric

1 tablespoon oil

1 teaspoon chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1 1/2 teaspoon salt

1 tablespoon tomato puree

1/2 teaspoon mustard seeds

1 tablespoon fresh coriander finely chopped for garnishing.

Method:

1. Peel and cut the potato into 4 quaters lengthwise.

2. Slice the potato quaters into 5mm thick slices.

3.Heat the oil in a pan and add the mustard seeds.Let them pop.

4. Add the potatoes and all the spices.

5.Mix 1 tablespoon water in the tomato puree and add to the potatoes.

6.Toss the potatoes so that they are covered by the spices and tomatoes.

7. Cover and cook on a low heat till potatoes are tender(In the interim keep tossing the potatoes so that they dont stick to pan bottom)

8.Transfer potato sabji to serving dish and garnish with fresh coriander.

This potato sabji is dry and an ideal side dish accompaniment with dhals and kadhi.

Puri -fried puffed whole wheat flat breads

Puri- A puffed indian bread deep fried .It is made from wheat flour,can be made plain or with masala for that spicy taste. An ideal accompaniment to all sabjis. especially potato.

Ingredients:

2 cups Indian whole wheat flour
1/2 tablespoon sunflower oil
Water to make dough

Sunflower oil for frying

Method:

1.Mix together in a bowl the flour and oil.
2. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.
3.Cover, let rest at least 1/2 hour, and knead again briefly.
4.Divide into small balls about 1/2 inch size balls, and roll out into 3" rounds on an oiled board.
5.Heat vegetable oil in a wok or saucepan.
6.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
7.Serve as soon as possible; these breads are not as good later.

Puri are traditionally served with any curry.

For spicy puris:

When making the dough, add to the dry ingredients:
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon salt

Follow method same as above.

Strawberry Cheese Cake

Strawberry Cheese cake-A no bake easy to make cheese cake.A crunchy biscuit base,topped with a smooth ,creamy vanilla flavoured mascarpone cheese and cream topping.Garnished with seasonal fresh strawberries in a sweet strawberry puree.

Ingredients:

For the base:

250g digestive biscuits

100g butter melted

1 vanilla pod

600g soft cheese (mascarpone)

100g icing sugar

280 ml pot double cream

For the topping·

400g punnet strawberries halved and stoned

25 g icing sugar

Method:

Make the base:

1.Butter and line a 23cm loose-bottomed tin with baking parchment.

2.Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.

3.Transfer the crumbs to a bowl, then pour over the melted butter.

4.Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.

5.Chill in the fridge for 1 hour to set firmly.

6.Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.Keep aside

Make the filling:

1.Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth.

2.Pour in 2/3 of the cream(leave remainder for serving) and continue beating until the mixture is completely combined.

3.Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.

4.Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

5.Leave to set in the fridge overnight.

Un-moulding and topping:

1.Bring the cheesecake to room temperature, about 30 mins before serving.

2.To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

The Topping:

1.Puree half the strawberries in a blender or food processor with 25g icing sugar and 1tablespoon water, then sieve to remove seeds

2.Arrange the remaining strawberries onto the cake, then pour over strawberry puree.

Serve with Vanilla icecream or just cream.

NB Any seasonal fruit can be substituted in place of strawberries. ie mangoes, peaches, raspberries,blueberries.