Easy Artichoke snack,

Artichokes are so versatile and delicious, I cannot get enough of them while the are in season, from November until the end of April.  

Ingredients for 4 people:

2 large Globe artichokes.

1/2 cup water

2 tbs gram flour

1 tsp curry powder

salt and pepper

Optional: 3-4 Coriander stalks

Method:

With a sharp knife, remove the outer leaves and cut the ends of the artichokes, peel the stalk until you get to the white part. You need to have the artichoke heart.

Slice the artichokes, remove the choke in the middle.

Beat the water with the flour. Season with the spices and coriander stalks. Slice the artichokes, dip them in the batter and shallow fry for 2-3 minutes on each side. Serve hot, as is or with a yoghurt chutney.

Nutritional facts of Globe or French artichokes:
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Beef Curry

This is another easy stew to make. You can assemble the stew and leave it to cook for 2-3 hours.
As all stews, it is best made one day earlier.

Ingredients for 6-8 people:

• 1.5 kg. stewing beef, cut into large chunks
• 1 large onion, sliced
  
• 1 carrot, sliced
  
• 1 stick of celery, chopped
  
• 2 tbsp curry powder, hot or mild.
  
• 2 cloves of garlic
• 1 x 2cm piece of fresh ginger
  
• 1 red pepper, chopped
  
• 400 ml. tin of coconut cream
• salt and pepper, to taste
  

Fry the onion with 1 full teaspoon of salt and 2tbsp oil, for 5 or 10 minutes. The colour of the curry will depend on how long you fry the onion. If you want a rich dark colour, fry it for longer until it begins to caramelize. If you want a light colour, fry it for 2-3 minutes until it softens.

Meanwhile, take the garlic, ginger and pepper, place them in a blender with half a glass of water.
liquidise this until you have a smooth, bright red liquid. Put this mix to one side.

Add the curry powder, carrot and celery to the onion. Stir for a minute and incorporate all of the meat, the liquidised pepper mix, and the coconut cream.
Stir the meat, cover the pan and bring the stew to the boil.
Turn the heat down to the minimum and simmer gently for 2 hours.
Check the seasoning and add more salt if needed.

Serve hot, with Indian bread and a pilau, or just plain boiled Basmati rice.

Aloo Matar. Indian Potato Cakes.

This indian snack is addictive and best served with a chutney and a mint and yogurt sauce.

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• 1 handful chopped coriander leafs

For Stuffing:

• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1 minced garlic clove
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• Oil for pan-frying

How to make aloo tiki :

* Take the defrosted peas and mash them using a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add coriander, salt and pepper and mash until well mixed. Divide it into 10 equal portions.
* Now wash your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball.
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry for 3 minutes on each side until crisp golden brown, adding more oil if needed, on a low heat.
* Serve aloo tikki hot with chutney and yogurt and mint sauce.

Note : Boil or microwave the potatoes until fork-tender. For best results, the potatoes can be boiled in advance and refrigerated a day before.

Smooth Lentil Curry

Smooth Lentil curry
In this forgiving stew you can use curry powder or even a few tablespoons Indian pickle if you have any in the refrigerator.

Ingredients for 4:

• 400gr jar of cooked lentils
• 1 onion, chopped
• 1 tbsp cumin seeds
• 2 garlic cloves, crushed
• 1 x 2cm piece of ginger, grated
• 1 tbsp curry powder or Indian pickle
• 200 ml coconut cream (or yogurt)
• Salt, pepper

Stir fry the onion in a little olive oil for 10 minutes; add the cumin, garlic, ginger and curry spices. Cook for 1 minute and add the rest of ingredients. Cook over gentle heat for 30 minutes. Serve as part of an Indian meal or as accompaniment to meat.
It is also delicious as a vegetarian Jacket potato filling.

Lamb Biryani

This special dish takes around 1 hour to cook. Once the Biryani is assembled you can reserve it for up to 24 hours in the refrigerator before baking in the oven. The ingredients are for 6-7 people.

For the lamb curry
400gr lamb meat, cubed
1 aubergine, diced
1 red pepper, chopped
1 onion, finely chopped
2 tbs. curry powder
3 cloves of garlic
1 piece of ginger, peeled and roughly chopped

For the rice
2 cups of basmati rice
2 tbsp of peeled sunflower seeds
2 spring onions, chopped
2 tbsp melted butter.
Salt and pepper
A handful of chopped Coriander or parsley to garnish
You will also need a 30cm long ovenproof dish.

Put the rice in a pan with 3 cups of water or stock. Cover, bring to the boil and simmer gently for 15 minutes or until it is just cooked. Turn off the heat and mix the rice with the rest of the rice ingredients. Set aside.

Put the peeled ginger, garlic and red pepper in a blender; add a few tablespoons of water and blend until smooth.

Place a large saucepan on the heat; pour 3 tablespoons of oil, add the curry powder, onion and aubergine. Gently fry for 10 minutes until the onion is soft and pale. Add the meat cubes and the ginger garlic blend. Season with salt and pepper; cover the pan and simmer for 60 minutes, until the sauce thickens and reduces. Turn off the heat and reserve.

Assemble the dish. Place half of the rice over the bottom of an ovenproof dish, cover with the lamb curry; and then use the rest of the rice to cover the meat, shaping the rice like a mound.
Cover the raita with foil.
Cook the biryani in the oven at 180º for 35 minutes. Serve with yoghurt and cucumber raita.

Raita: peel and chop a cucumber, mix it with one plain yoghurt and some finely chopped mint.

Curried Rice Salad

This Salad is a family favourite, and very much in demand whenever a cold lunch is required. I make it with my own spice mix, here is an easier version using curry paste.

Ingredients for 4:
3 tbsp olive oil
2 tablespoons curry paste
1 large onion, chopped
1 green pepper, chopped
1tbs vinegar
2 cups cooked basmati rice
3 tablespoons toasted peanuts or other
Salt & pepper
Bunch of coriander leaves, to garnish

Heat a pan, pour the oil, salt, pepper and the curry paste; stir for a few seconds and add the onion, fry it for 1 minute, add the pepper and the vinegar, turn off the heat without letting the peppers cook through.
Mix the onion and peppers with the rice in a bowl. Stir in the toasted peanuts or any other nut you have, I often use sunflower seeds. Check the seasoning.
Chop the coriander and sprinkle over the top of the salad.
Refrigerate for up to 24 hours.

Chickpea Fritters

Ideal for a snack or to serve at a party.
If you cannot find chick pea flour, try using ready cooked chickpeas just add less yogurt.
I have given the basic recipe for fritters, but I am thinking of delicious variations to make, by adding onion or peppers, or any vegetable you happen to have.

Ingredients for 30 fritters
100 gr Gram or chickpea flour
1 plain yogurt, Greek is fine
1 garlic clove, crushed.
1x1cm fresh ginger, grated
handful or fresh coriander leaves
Salt, chili, and pepper to taste

Place the gram or chick pea flour in a bowl and mix in the yogurt. Let it rise, unrefrigerated, for 2-3 hours. Mix in a little water if it becomes too stiff.
Add the rest of ingredients and mix them with a spoon.
Heat some vegetable oil in a pan and drop spoonfuls of the mix into the oil. Fry them for 2-3 minutes on each side. Take them out of them pan when they are browned, and serve hot.
You can try dipping this into the ketchup and cumin dip

Lentil curry

Lentils are truly fast food nowadays. I don't bother buying dry lentils because they require soaking and cooking for a long time. I find that the jars of cooked lentils are an excellent store cupboard ingredient and good value for money.
These are so easy to cook, they take only 30 minutes to make and you can just serve them with some sausages to make a tasty super dish.
Of course they can also be part of an Indian meal

• 1 potato, peeled and diced
• 1 onion, chopped
• 400 gr cooked lentils
• 2 tbsp curry powder
• salt, pepper
• 1 garlic clove
• 1 piece of ginger, 1cm long
• 1 plain yogurt
• Salt and pepper

Put the ginger and garlic in the glass of a blender, add enough water to be able to liquidise. Blend until smooth and reserve.

Heat 1tbsp oil in a pan and add the onion, fry for 6-10 minutes until browned. Add the curry powder and stir for 2 minutes. Add the yogurt and mix it in well; add the rest of ingredients and cook for 30 minutes until the potatoes are cooked. check the seasoning.

Curry Patties

This is one of these dishes that I remember eating as a young girl whenever we went to cocktail parties with my parents. They are small patties that you can eat with your fingers.


Ingredients for the dough:

• 100 ml oil
• 100 ml melted lard
• 200 ml water
• 1 tsp salt
  
• Flour, as needed (about 450gr)

For the curry stuffing:

• 150gr minced meat
• 1 onion, chopped
• 2 tbsp curry powder
• 1 tbsp grated coconut
  
• salt and pepper
  

Prepare the dough:
Pour the oil, lard and water into a bowl, add a good teaspoon of salt and then slowly add the flour, mixing it in with a fork first and then using your hands, until it becomes a smooth dough.
Cover in cling film and refrigerate for at least 30 minutes.

Prepare the stuffing:
Fry the onion for 5 minutes in 1 tbsp butter, add the curry powder and grated coconut. Cook for one minute and add the meat, separating it with a fork. Let the meat cook for around 6-7 minutes, taste if it needs more seasoning. Turn the heat off and pour the curry mix into a bowl. Let it cool down completely.

Assemble the patties: turn on the oven to 180ºC
Roll out the pastry to a thickness of about 3mm. Cut out as many 15cm diameter circles as possible, it should yield about 25-30 patties. Reserve them on a board.
Now take a circle of pastry in one hand and fill with a dessertspoonful of curry. Close the patty by pinching the sides. Repeat the process until all the meat is finished. Put the patties on an ovenproof tray, bake for 35 minutes until browned.

NOTE: any leftover pastry makes a delicious 'torta' that can be eaten for breakfast topped with jam or sugar.
Roll out the leftover pastry, cut it into circles or any shape. Fry in a little oil, on a hot pan for a few minutes on each side. They will puff up slightly.

Curry Meatballs

I always keep curry spices in my cupboard. What I do is make my own spice mix in a coffee grinder. I don't follow any particular recipe, but use 2 tbsp cumin and coriander as the base of the spice mix, then add 4-5 cloves, a chunk of nutmeg, a few chillies, 4-5 cardamom pods. Then I grind it and store it in a jar, to use whenever I need it.

Meatballs are a great way to cater for large groups, and they are sure to be a hit.
Today I am making the curry meatballs as follows

For the Meatballs

• 600 gr minced meat
• 1/2 onion, chopped
  
• 1 plain yogurt
• 3 tbsp breadcrumbs
• 1 tsp salt
• 1 garlic clove, crushed
  
• 1 bunch coriander, chopped finely
• ground chili and pepper, to taste
  

Combine all of the meatball ingredients in a large bowl, using your hands.

For the sauce:

• 1 medium onion
• 1 green pepper
• 1 potato, diced
• 1 tbsp ground curry powder
• 1 cup single cream
  

Stir fry the onion in a little oil or butter, add the spices and stir for a minute, add the pepper and potato and stir. Season with salt and pepper, pour the cream and bring the sauce to the boil. Bring the heat down and simmer gently.

Now you can shape the meat into walnut size balls and place them in the sauce. Be careful not to move them around at this point, or they will break. when all of the balls are in the sauce, cover the pan and let them simmer for one hour. Shake the pan once or twice during the cooking, to coat the balls with the sauce.

Serve hot with basmati rice and Indian breads.
I am serving this with a lentil curry and home made flat breads.