The Guru's Ramblings !!

Potatoes and Cauliflower

• 3 -4 medium sized Potatoes 
• 1 whole medium sized cauliflower
• 2 medium sized onions
• 3 – 4 medium sized tomatoes
• 1 bulb of garlic (crushed )
• 1 inch ginger (crushed )
• green chillies
• 2 teaspoon cumin seeds
• 2 teaspoon garam masala
• 1 tablespoon coriander powder
• fresh coriander leaves (chopped finely)
• salt to taste

Steps

a. Chop the Onions, tomatoes and chillies very fine.

 

 

 

 

 

 

 

 

 

b. dice the potatoes into small chunks and split the cauliflower into smaller pieces

 

 

 

 

 

 

 

 

 

c. Heat oil in a deep pan and fry the cumin seeds for few seconds on medium heat.

 

 

 

 

 

 

 

 

 

d. Add chopped onions,tomatoes and chillies and stir fry on medium heat for 5 minutes. add crushed ginger and garlic and some salt and mix well. Cover and cook for another 15 minutes on Low heat, till they become very soft and mushy.

 

 

 

 

 

 

 

 

 

 

e. Add garam masala and coriander powder and half of chopped coriander. Stir for a minute

f. add a bit of water (100 ml) and mix. Then add the potatoes and cauliflower. Mix well and cover and cook for 15 minutes till the potatoes become very soft. add salt if necessary.

 

 

 

 

 

 

 

 

 

 

 

g. Garnish with remaining coriander leaves and serve with paratha or roti.

Baingan Bharta  is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhartha (minced vegetables) made from Aubergine (baingan / eggplant) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour.

Ingredients

• 2 good sized Aubergines
• 4 medium sized onions chopped
• 5 medium sized tomatoes chopped
• 1 bulb garlic (crush or grind to a coarse paste. Solid pieces may remain)
• 1 inch piece of ginger (crushed )
• 2 teaspoon Cumin seeds
• 3 green chillies chopped (deseeded if required to reduce heat )
• a small bunch of fresh Corriander leaves (Cilantro) chopped
• salt to taste
• 3 tablespoon oil (veg, olive, ghee)
• 1 teaspoon corriander powder (optional)
• 1/2 teaspoon garam masala (optional)

 

 

 

 

 

 

 

 

 

 

Steps

1. Coat the Aubergines with olive oil and put them in conventional oven on top temperature for about 20 minutes. If you have gas stove then roast directly on fire till the Aubergines become extremely mushy. At this stage the skin easily peels off. See image below. Leave them cooking while we prepare the masala (Bharta)

 

 

 

 

 

 

 

 

 

2. Heat oil in a good sized pan on medium heat. Add cumin seeds an fry for few seconds till they start getting slightly dark (take care to not fry for long as they burn quickly)

 

 

 

 

 

 

 

 

 

3. Add chopped onions and fry till the onions become very soft (about 10-15 minutes stirring). Add some salt to release moisture and speed up cooking.

Add crushed garlic and ginger (cook for another 5 minutes)

 

 

 

 

 

 

 

 

 

4. Add chopped tomatoes, chillies, corriander powder, salt to taste, garam masala and stir fry for 5 minutes

 

 

 

 

 

 

 

 

 

5. Once the tomatoes start getting soft, cover and cook on low heat for 10 minutes, stirring occasionally to ensure they dont stick to bottom.

 

 

 

 

 

 

 

 

 

6. Chop the peeled aubergines (they should be very soft and gooey) and add to the pot. stir for few minutes and cover and cook on low heat for another 5 to 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7. Add chopped corriander leaves and stir slowly for another 2 minutes. Taste for salt and add more if required. Serve hot with Paratha or chappati (Roti)

 

Turducken is just 3 birds.. forget that.. bring on 12 bird roast.

Anne Petch at Heal Farm in Devon and her 12-bird Love Roast are the latest news; one bird for each of the Twelve Days of Christmas.

The roast weighs 55lbs/25kg, feeds 125 people and takes 10 hours to cook presuming you have an oven big enough. Anne claims it only takes her 45 minutes to assemble but I’ll assume that’s without all the boning of the birds.

And the cost – £665/$1000 which is actually only £5/$8 a head, a bargain.

On the outside is a Turkey with the breasts inside followed by:

* Goose filled with orange and walnut stuffing.
* Chicken with hazelnut and ginger.
* Pheasant with juniper stuffing.
* Aylesbury duck with sage and onion.
* Barbary duck with Persian fruit stuffing.
* Poussin and guinea fowl layered with parsley, lemon and thyme.
* Partridge and Pigeon Squab set in juniper stuffing.
* Mallard duck layered with cranberry and lemon and
* Whole boned Quail filled with cranberry and orange relish.

what would they call it i wonder.. TurGooChiPheAylBarPouParPiMalQua .. Beat that !!