Meat free monday

Meat Free Monday…Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani - Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani – Mushroom and Spinach Curry

Another Meatless Monday…and today is also World No Meat Day! This is a quick and easy recipe that is absolutely delicious. You can serve it as a meal on it’s own or as a side dish. Mushrooms taste better when cooked in advance and absorb the spices from the sauce. Prepare the mushrooms and add the spinach just before serving, taking care not to over cook it.

Mushroom and Spinach Curry

Ingredients

50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed garlic
10ml red chill powder
400g chopped tomatoes, fresh or tinned
5ml ground cumin
5ml ground coriander
2ml turmeric
400g mushrooms, sliced
400g baby spinach, chopped
Fresh curry leaves or coriander, to garnish

Here’s how

Heat the sunflower oil in an AMC Paella Pan.
Add the mustard seeds and when the pop, add the cumin seeds.
Add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed garlic and fry for a few seconds.
Stir the red chilli powder and mix for 5 seconds.
Add the chopped tomatoes and stir in the remaining spices.
Add the ground cumin, coriander and turmeric.
Simmer the sauce and use the back of a spoon to break down the lumps.
Once the sauce resembles tomato paste, add the chopped mushrooms.
Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick.
Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.
Garnish with fresh curry leaves and coriander.

Another Meat Free Monday! Creamy Cauliflower

Yudhika Sujanani - Quick and Easy Creamy Cauliflower Curry!

Yudhika Sujanani – Quick and Easy Creamy Cauliflower Curry!

Here is a quick and easy recipe for a Meat Free Monday!

Creamy Cauliflower

Ingredients

800g cauliflower florets
60ml sunflower oil
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger and garlic
10ml red chilli powder
5ml ground cumin
5ml ground coriander
2ml turmeric
125ml fresh cream
250ml frozen peas
Fresh curry leaves or coriander, to garnish

Here’s how

Blanch the cauliflower in boiling water for 2 minutes and then drain.
Rinse the florets in cold water and leave to drain.
Heat the oil in a 24cm AMC pot.
Add the cumin seeds and when they splutter, add the onion and salt.
Saute until the onion turns light golden brown.
Add crushed ginger and garlic – cook until the moisture evaporates.
Stir the cauliflower florets into the onion.
Saute for a minute then add the powdered spices.
Simmer for 3 – 4 minutes, pour in the cream.
Add the frozen peas and simmer on a low heat until cooked through.
Once the sauce thickens slightly, remove from the heat and garnish with curry leaves or fresh coriander.

Blog down….

Yudhika on SABC 2's Mela....preparing a Gandhi inspired Thali

Yudhika on SABC 2’s Mela….preparing a Gandhi inspired Thali

 

 

 

I have been blogging my heart out and then things have quieted down and so did the blog…I needed a little time to catch my breath and fix a few techno glitches.  To end this crazy busy spell, I have just completed a whole new series of ‘Food Mela’ – I was absolutely delighted to be cooking on the show!

 

 

I haven’t blogged for a while and was quite surprised after receiving messages from my blog friends requesting my return to the blogosphere!  Heartwarming is the best word to describe it!

 

Okra on the menu....

On last weeks food insert, I featured a Gandhi inspired thali concentrating on frugal food. A thali is a metal plate that has a few different dishes served in little bowls or Katoris on it…this is the best way to enjoy Indian food and you can try a selection of different dishes in smaller quantities.  I have grown up loving frugal food like a simple potato curry, dhal and okra!  Gandhi’s food philosophy was around not just filling your tummy, it was about nourishing the soul too! If you missed the step by step food Mela video, click here…https://yudhikayumyum.com/sabc-2s-mela-videos/mela-gandhi-inspired-thali/

 

 

On the Mela menu, was Potato Curry with Methi and Tempered Okra  – Gandhi’s favourites!  Potato Curry is one of those stock standard favourites in any Indian home and I love a little leftover potato smushed into fresh bread almost like a potato buttie!  Paired with a cup of good coffee, it’s the best hangover treatment…not that I get hangovers!

 

 

The potato is simple enough to make – just remember to use Up to date potatoes for this recipe….they are available in Fruit and Veg City and in Indian Green Grocers!  These potatoes have a floury texture like the English Maris Piper and King Edwards – they work like a charm! Here are a few tips to getting the okra right!  Firstly, always slice the okra and leave it to dry out for a while to get rid of the sticky gooey liquid.  Add salt after the okra is cooked…salt draws out the moisture from the okra and will turn your dish into a sticky mess…if you are cooking up a large amount of okra, fry them off in batches to prevent them from stewing….and for heaven’s sake, use a really good pan or skillet like the AMC 28cm Chef’s pan to fry off the okra….if you have a ‘crack pot’, the okra will stew!  With an AMC pan, the solid base heats up evenly and retains the temperature!  Now, on with the recipe!

 

Potato and Methi by Yudhika SujananiPotato and Methi

Ingredients
50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml salt
10ml red chilli powder
3 medium sized potatoes, cubed
Pinch of turmeric
200g fresh methi, washed and chopped
Here’s how:
Heat oil in a 30cm AMC pot and add the mustard seeds.
When they begin to splutter, add the cumin seeds.

Fry until the cumin seeds turn a shade darker.

Add the chopped onion, then the salt and saute until light golden brown.

Add the red chilli powder and stir for a few seconds.
Add the cubed potatoes, then pour in boiled water – I add a little at a time so that the potatoes don’t turn mushy….potatoes can be pretty unpredictable!
Lower the heat and simmer until the potatoes are tender.
Sprinkle the fresh methi over and simmer for a minute or two until the methi wilts.
 Tempered Okra by Yudhika Sujanani
Tempered Okra
500g okra
60ml sunflower oil
5ml cumin seeds
1 onion, sliced
1 green chilli, finely chopped
Salt to season
Fresh coriander, chopped
Lightly rinse the okra and wipe dry with absorbent paper towel.
Slice the okra into rings and leave to dry for an hour.
Heat the sunflower oil in an AMC Chef’s skillet.
Add the okra and fry until light golden brown.
Remove the okra from the pan and reheat the oil.
Add the onion and fry until light golden brown.
Add the okra and green chilli.
Toss the okra lightly and add salt.
Add the chopped coriander and stir lightly.

Purtassi recipes…Mushroom and Chickpea Curry

Curry in 10 minutes...mushroom and chickpea by Yudhika Sujanani

Curry in 10 minutes…mushroom and chickpea by Yudhika Sujanani

Just a quick recipe that will have you in and out the kitchen in a flash – it’s perfect as a side dish but also for the Hindu fasting month of Purtassi!

If you are short on time, used tinned chickpeas and tomatoes to cut down on the prep….you could have this dish down in ten minutes….also waterless cookware like AMC prevent your delicious spicy curries from turning into stews…

Mushroom and chickpea curry

Ingredients:

45ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
Salt to season
2 garlic cloves, crushed
15ml desiccated coconut
15ml red chilli powder
2 large tomatoes, skinned and chopped

5ml ground cumin
5ml ground coriander
5ml garam masala
2ml turmeric
200g button mushrooms, quartered
1 x 400g tin chickpeas, drained
100ml boiling water
30 – 45ml coconut milk, optional

Heat the sunflower oil on medium in an AMC pot.
Add the mustard seeds and saute until they begin to pop.
Add the cumin seeds and saute until they begin to sizzle.
Stir the onion and salt in.
Saute until the onion is light golden brown.
Add the garlic and then stir in the desiccated coconut DSC_0758until light golden.
Sprinkle the red chilli powder over the fried onion and stir for 3 – 5 seconds.
Add the chopped tomatoes and lower the heat.
Add the cumin, coriander, garam masala and turmeric.
Simmer for a minute, then add the mushrooms.
Gently stir the mushrooms until they are coated in the spices.
Simmer until the mushrooms are almost cooked through.
Add the chickpeas and boiling water.
Simmer until the sauce thickens.
Add coconut milk and stir, then garnish with curry leaves and chopped coriander.

Yudhika’s tips:
Lentils can be used instead of chickpeas.
Use coconut milk to replace the cream in this recipe.
Desiccated coconut burns very easily so take care when adding it the the oil.