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Remove the skin of the plantain and cut into 1/2-inch roundels. In a non-reactive mixing bowl combine the plantains, tamarind pulp, salt, and turmeric and let it rest for 5 minutes at room temperature.

In a medium skillet heat the oil on medium heat. Add the coriander seeds, ginger, garlic, asafetida and cook, stirring continuously until fragrant and garlic turns golden brown, about 2 to 3 minutes.

Add the plantain mixture to the skillet with 1 cup water. Stir well to combine all the ingredients and bring it to a boil. Reduce the heat to low and simmer until plantains are cooked through. Add a little more water if required.

Stir in the mint leaves and cook for another minute and serve hot.

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In a large saucepan, cook the yams for 8 to 10 minutes in salted boiling water just until tender. Drain and keep it warm.

In the saucepan heat the oil on medium heat and fry the mustard seeds and garlic, stirring continuously until very fragrant, about 2 minutes. Add the yams, lemon juice and season it with salt, stir until well combined.

Serve it warm on a bed of upland cress.

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Heat the oil in a heavy bottom pan on medium heat and cook the mustard seeds until crackling, about 2 minutes.

Add the garlic, onion and chilli and cook until onions turn golden brown, about 4 to 5 minutes. Stir in the cumin, coriander and tomato and cook until thick. Add the turnips, coconut, turmeric and salt and mix until all the ingredients are well combined.

Add 1 cup of water and cook, stirring occasionally, until the turnips are cooked, about 20-25 minutes. Increase the heat until any remaining water is absorbed. Dill can be added as a garnish.

Serve hot.

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Wash the lentils until the water runs clear. Add them to the water along with the turmeric and salt and cook over medium-high heat until the lentils are tender, about half an hour, skimming frequently with a spoon.

In a heavy-bottom pot, heat the oil and add the curry leaves, stirring until very fragrant, about a minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger and tomato and cook until the tomato begins to dry about 3 minutes. Add the reserved lentils, water, coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.

Season it with salt and serve hot, garnished with the fried curry leaves.

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