Innholdsfortegnelse for 2023-10-18 i Daily Voice

Ingredients 3 large brinjals / Aubergines 3 large cloves garlic *fresh* 6 green chillies Olive oil Method Rinse the brinjal and make slits on either side but keeping the shape together. Slice the garlic pods into thin slivers and slice the chillies in half. Stuff the brinjals with garlic and the slit chillies. Rub with oil and either grill over a gas flame, coals, or air fry for a half hour on 200 degrees, turning halfway. The skin should be charred and wrinkly. Once cooled, peel off the skin and mash the garlic, chilli, and garlic to a thick pulp. Add salt to taste. In a pan, add two tablespoons butter or ghee, a teaspoon cumin (jeera seeds), two cloves sliced garlic, a dried red chilli, three curry leaves and…

Ingredients 2 x 500g bags pre-cut sweet potato and butternut 100 g baby spinach chopped 1 large onion 1 tin cream style corn 1 x 250ml fresh cream 1 tablespoons Sprinkles Roast Chicken Savoury Spice or cajun spice Salt and pepper to taste Grated mozzarella cheese Method Steam the butternut and sweet potato in the bag or in a pot until soft. Rinse drain and set aside. Slice the onion and roughly chop the baby spinach. In an oven safe dish, add half of the steamed butternut and sweet potato. Top with the spinach and onion. In a separate bowl, mix the cream style corn, seasoning, and cream until well combined. Pour over the veg. Top with the remaining butternut and sweet potato. Bake at 180 degrees for 45 minutes.…

Ingredients 2 cups chana dhal or red lentils A pinch of bicarb A pinch of Hing ½ onion finely chopped 1 tomato finely chopped 1 tsp turmeric ¾ tsp fine coriander ½ tsp fine jeera Salt to taste Method Rinse and soak the dhal, add a generous pinch of bicarb and top with boiling water and cover. Rest overnight or for at least one to two hours. Rinse the dhal and add the spices, tomato, ½ onion, salt, ¼ teaspoon of Hing, and mix well. *For the stove top Add the dhal, spices, and vegetables to a pot Top the pot with boiling water. Cook on a low heat, stirring occasionally for 50 to 60 minutes (top up water if needed) until the dhal is soft and mushy. *For the…

Ingredients 3 tablespoons butter 1 small onion finely chopped 5 curry leaves 3 cloves garlic sliced ½ tsp jeera seeds ½ tsp mustard seeds 1 dried red chilli ¾ tsp dhania (fine coriander) 1 tsp jeera (fine cumin) 1 tsp tandoori 1 tsp Cajun spice 1 tsp turmeric 6 potatoes cubed Salt to taste 2 tins chickpeas (drained) ¼ cup tamarind sauce Freshly chopped coriander and green chillies for garnish. Method Peel and cut the potatoes into small cubes. Add to a pot and top with cold water. Bring to a boil and then simmer for 10 minutes. The potato will be semi soft, strain, and set aside. In a separate pot, braise the onion in butter until golden brown, add the curry leaves, garlic, jeera seeds, mustard seeds, and…

Ingredients 1 cup leftover basmati rice 1 medium onion chopped 4 cloves garlic chopped ½ green pepper chopped 2 large carrots julienne 1 cup shredded cabbage 1 heaped tablespoon Roast Chicken Savoury Spice or any chicken or stir fry spice 1-2 tablespoons teriyaki sauce 1 tablespoon sweet Indonesian soy 5 tablespoons butter Method On a high heat, add the butter, then the onion, garlic, and pepper and stir fry until golden. Add the cabbage and carrot and stir fry for two to three minutes. Add the rice and sauces and mix until well coated. Give it a quick stir fry. Serve with garnish or spring onions, sesame seeds, and extra chilli (optional).…