Nutty lentil loaf
1 1/4 cups dry red or yellow lentils
2 medium carrots, shredded
3/4 cup dried apricots or sultanas
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 teaspoons masala powder
2 cloves garlic, minced
1 tablespoon olive or coconut oil
3 eggs, lightly beaten
1 1/2 cups cooked brown rice
3/4 cup peanuts, toasted and chopped
1/2 cup mango chutney (or your favorite chutney)
1/4 cup tinned tomatoes, fine chopped
1/4 cup fresh mango, fine chopped (optional)
Fresh coriander leaves (optional)
1. Preheat oven to 175C. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.
2. In large frypan, cook carrots, dried fruit, onion, celery, masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 teaspoon salt.
4. Firmly press lentil mixture into a greased deep-dish casserole dish. Bake, uncovered, 25 minutes.
5. In small bowl combine remaining chutney with tinned tomatoes, mango, and remaining nuts.
6. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through.
7. Sprinkle with coriander leaves. Let stand 15 minutes; cut in wedges to serve.
Spinach and
mushroom loaded potato
2 large potatoes
2 tablespoons Rewa butter
½ cup sliced mushrooms
1 small onion, minced
1/4 cup white wine
1 cup moca spinach, chopped
3 tablespoons cream
1 tablespoon grated parmesan cheese
Salt and pepper, to taste
1 cup mozzarella or cheddar cheese, grated
2 tablespoons fresh chopped chives or spring onions, to garnish
1/4 teaspoon crushed red pepper flakes
1. Pre-heat oven to 195C.
2. Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a little oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Alternatively you can microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5 minute intervals, until tender when pierced with a knife. Set aside to cool slightly.
3. Heat 1 tablespoon butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
4. Reduce heat to medium and add shallot and remaining butter to pan. Cook until onion softens, about 1 minute. Add wine and cook until evaporated, 1-2 minutes.
5. While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with cheese and bake until warmed through and cheese is golden brown, about 5 minutes.
6. Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more. Stir in remaining heavy cream and season with 1/4 teaspoon salt and pepper as desired.
7. Top potatoes with mushroom and spinach sauce and garnish with chives.
Indian vegie burger
1 thick slice eggplant
3 tablespoons pumpkin paste
2 tablespoons crushed lentils (split peas)
1 tablespoon sweet mango chutney
3 tablespoons tamarind chutney
1 small burger bun
3 tablespoons melted butter
1 teaspoon salt and pepper
1. Marinate eggplant with oil, salt and pepper.
2. Put it on the grill to cook.
3. Butter the burger bun and grill until it turns brown.
4. In a pan, cook crushed lentils with water.
5. In a separate pan, cook pumpkin paste with milk.
6. Take the buns off the grill. Turn the eggplant to cook the other side.
7. Assemble the burger.
Eight treasure fried rice
2 eggs (beaten)
2 tablespoons light soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 cup cooked rice
1 teaspoon pepper
¼ cup onions
¼ cup water chestnuts
¼ cup purple cabbage
¼ cup canned chickpea
¼ cup bean
1 cup carrots
¼ cup spinach
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon oyster sauce
Instructions:
1. In a small bowl beat two eggs with a teaspoon of sesame oiland light soy sauce. In a pan, pour a tablespoon of oil and cook egg for a minute. Keep stirring continuously to ensure the eggs separate. Set aside.
2. In another pan, pour oil and cooked rice and saute. Add sesame oil and light soy sauce and mix evenly. Take off the heat and set aside.
3. In a third pan, pour oil and saute onions, water chestnuts, chickpeas, purple cabbage, bean, carrot and spinach. Add ginger, garlic and oyster sauce and saute for a minute.
4. Add rice and egg. Mix evenly.
5. Serve with coriander leaves and chillies.
Crumbed duruka with coconut
mushroom sauce and palusami
Crumbed duruka:
2 duruka
2 eggs (beaten)
1 cup plain flour
1 cup bread crumbs
1 cup vegetable oil (for frying)
Coconut mushroom sauce:
1 tablespoon vegetable oil
¼ cup shiitake mushroom
1 tablespoon ginger
1 tablespoon garlic
1 cup coconut milk
Palusami:
1 cup canned palusami (you can always prepare your own)
1 cup coconut milk
1 tablespoon vegetable oil
1. In a pan, heat oil. Give the duruka an egg wash, coat with plain flour and bread crumbs and deep fry in the oil.
2. In a separate pan, pour oil and add canned palusami. Saute for a minute and add coconut milk and mix evenly. Set aside.
3. In another pan, add oil and brown shiitake mushrooms, ginger and garlic, add coconut milk and let it simmer for 2 minutes.
4. Serve crumbed duruka with palusami and coconut mushroom sauce.
