Friday, 24 November 2017

Spicy Apple Chutney




Spicy Apple Chutney

20 medium-sized apples (I'm using my cox-style apples from the garden),
peeled, cored and chopped
3 large onions, chopped
1/4 cup minced ginger
3 cups apple juice
1 1/2 cups apple cider vinegar
3 cups brown sugar (reduce, if preferred)
2 cups raisins
1/4 cup yellow mustard seeds
3 tbsp chili flakes
salt

Combine all the ingredients in a large, heavy pot. 
Bring the mixture to a boil over a medium heat, then simmer uncovered, 
stirring frequently, for 30-40 minutes, or until thick. 
Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.




Tuesday, 14 November 2017

Missi Roti and Potato and Dal Curry






Missi Roti

2 cups chickpea flour
3/4 cup whole wheat flour
1 small bunch spring onion - white part only; chopped
1 tbsp chopped fresh coriander leaves
2 green chilies, chopped
1 tbsp coriander seeds, crushed
1 tsp carom seeds (ajwain seeds)
1 tsp chili powder
1 tsp black pepper, crushed
1 tsp turmeric powder
salt, to taste
warm water, as needed  

oil or ghee, for frying


In a large bowl, combine chickpea flour, wheat flour and the rest of the ingredients 
until a stiff dough forms. 
Knead well until smooth, add more water, a teaspoon at a time, if necessary.

Divide dough into 8 equal portions; let stand for 30 minutes. 
Roll dough into balls. 
On a lightly floured work surface, roll balls into 5- to 6-inch disks.

Heat a large skillet over high heat. 
Add about 1/2 teaspoon ghee or oil. 
When oil is hot, place dough in pan. 
Cook until dough browns slightly, about 1 minute. 
Turn and cook on opposite side, about 1 minute. 
Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. 
Repeat process, wiping skillet and re-oiling after each roti. 
Serve immediately.




Potato and Dal Curry

1 cup chana dal, soaked in cold water for 1 hour and drained
1/2 cup masoor dal, soaked and drained
1/4 tsp turmeric powder
1/2 tsp chili powder

3 tbsp oil
3 shallots, thinly sliced 
1 small knob of ginger, grated
2 cloves garlic, peeled and chopped
a small handful fresh curry leaves
2 medium tomatoes, chopped 
1 tbsp curry powder 
5 medium potatoes, peel and cut into cubes 
2 green chilies, slit lengthways  
1/2 cup water 
1/4 tsp garam masala
2 tbsp chopped fresh coriander

 Put dal into a large saucepan and cover with water.
Add turmeric powder and chilli powder. 
Do not add salt at this point as it makes the lentils take longer to soften. 
Bring to a boil and skim off any scum that floats to the surface 
then turn the heat down and allow the lentils to continue simmering gently until they are tender. 
Add half a tsp of salt and set aside but do not drain. 

Heat oil in a large pan.
Add onion, garlic, ginger, curry leaves and tomatoes until softened  and aromatic.
 Stir in curry powder, potatoes, green chilies and water, 
cover and cook on a medium-low heat until potatoes are soft.
Then add the boiled lentils along with their water. 
Stir and adjust the seasoning. 
Turn the heat down, cover and allow to simmer on low heat until the flavours are well infused 
and the lentils are thick and creamy. 
Finally sprinkle some garam masala 
and add the chopped fresh coriander.



Tuesday, 10 October 2017

Sour Cream Cake




Sour Cream Cake

4 oz butter
1 1/4 cup light brown sugar
3 eggs
1 tsp vanilla extract
2 cups dark chocolate chips
2 cups sour cream
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

topping:
1/2 cup demerara  sugar
1/2 ground cinnamon
*Mix together


 Preheat oven to 170C

Cream butter and sugar until light and fluffy
Add the eggs one at a time, mixing well after each addition
Stir in vanilla extract and chocolate chips
Sift the flour baking powder, baking soda and salt into a separate bowl
Add a third of the flour to the butter mixture followed by half the sour cream
Repeat the process and finish with the remaining flour

Pour the mixture into the prepared baking dish
(I'm using 2 4in x 6in loaf tin)
Smooth over with palette knife
Sprinkle with sugar and cinnamon mixture
Bake for about 45 minutes or until a skewer inserted in the centre comes out clean