for those of you who shop at Marqt, as I do they have a new range of chopped vegetables and lentils or chick peas and many more variations , which make a curry or whatever easy to produce, no chopping
My chopping speed is 90% less these days !
Moong dal ke saag
250 g green lentils
8 dl water
1 green chili pepper
1 bunch of coriander
6 tbs oil
2 tbs grated ginger
750 g roughly chopped spinach
salt and pepper
Cook the lentils in plenty of salted water, strain
Cut the chili pepper in thin rings
Chop the coriander very fine
Heat the oil in a wok, aromatize the oil with the pepper and ginger for 10 seconds
Add the spinach and coriander, when the spinach has shrunk add the green lentils, add the salt pepper and lime juice
Cook on a high heat to dry
Balti chicken van Nick Brooke – Potter
Thanks Nick – he is family and we once cooked together in Holland for Magimix, they never recovered from Laughing ..
these are old recipes but still taste good
750 g chicken meat
4-6 tablespoons ghee or oil
3 cloves of garlic
2 tbsp. masala powder
8 cardamom seeds
2 dl chicken stock
250 g pineapple cubes (fresh is better)
2 dl creamed coconut
1 bunch of fresh coriander
aromatic salt to taste
Cut the chicken into pieces and cook in the wok with 2 tbsp. of the ghee. Remove the chicken from the wok and set aside.
Heat the remaining ghee in the wok, add the garlic stir fry for 30 seconds add the onions, reduce the heat and fry for 10 minutes until the begin to become brown and are soft.
Add the masala powder and the cardamom together with the cooked chicken. Raise the heat and fry briskly for 5 minutes.
Add the stock and allow to simmer, gradually add the creamed coconut stirring well, allow to simmer for 10- 15 minutes until the chicken is tender.
Add the pineapple cubes aromatic salt and the freshly chopped coriander.
Serve with pieces of lime and Naan bread.
The Avocado show
this was with sushi rice and a wasabi dressing TOP
Sea Scallop Ceviche Yucatan
This is not one of their recipes
1 kg sea scallops
2½ dl fresh lime juice
1 red onion, finely chopped
2 serrano chilies, chopped
1 tabs coriander (cilantro), chopped
1 tabs mint, chopped
1¼ dl fresh orange juice
½ tsp salt
freshly ground black pepper
1 glass of tequila
2 fresh limes
Remove the small crescent shaped muscle from the scallops
Cut the scallops into slices and mix with the rest of the ingredients
Refrigerate for at least 5 hours before serving
Serve in a margarita glass dipped in egg white and salt
Garnish with wedges of lime and diced avocado