Thumb size piece of Ginger,
1 clove of Garlic,
1 Red Chilli,
2 Spring Onions,
4 Cups of Vegetable Stock,
2 Tablespoons of Dark Soy Sauce,
2 Tablespoons of Sesame Oil,
As much (frozen) Sweetcorn as you like!
1 Tablespoon of Cornflour mixed to a thick paste with water.
2 Eggs whisked.
Heat the sesame oil in a large pan. Chop finely the chillies, ginger, garlic and spring onions finely and add to the pan. Cook for a few minutes then add the Soy Sauce and the (warmed) stock. Bring to the boil and add the cornflour paste and stir well, the soup will thicken slightly. Add the sweetcorn and simmer for five minutes. Very slowlu poor the whisked egg into the soup stirring well with a fork to create threads of egg suspended in the soup.
This is a paneer dish made with left over lentil curry and only three other ingredients. This is a great recipe for vegetarians as it high in protein and is great for using up leftover food.
Leftover lentil curry (simple recipe in a previous post),
Packet of paneer,
1x Red Pepper
Small amount of oil
Rice and yogurt
To make a smooth curry take the leftover lentil curry and blend with a hand blender, if you are happy with chunks then don’t blend at all; Blending does make the lentil curry seem richer in taste. In a separate frying pan, fry the cubed paneer in a small amount of oil until it’s lightly browned on all sides. Then add the red pepper chopped finely and the lentil curry and simmer for 10-15 minutes to warm thru.
Serve with rice and yogurt or bread.
This is a great meal that’s quick to prepare, great for a busy week night.
These are so great, if you love mushy peas you will love these! They are available In Tesco for £1 for 4 bakes. They contain 1 of your 5 a day and are quite low in calories so if you like mushy peas try these today!
This is lentil curry with a few added delicious extras from the fridge. We are eating it with Basmati Rice and Thick yogurt.
Red and yellow lentils soaked overnight in water
Chopped tomatoes (3)
Mustard and cumin seeds small spoonful
Teaspoonful of oil
Salt to the taste
Small red and green peppers chopped
2 frozen cubes of coriander and ginger each
Turmeric, asafoetida, red chilli powder
Heat the oil in pan
Once hot add cumin and mustard seeds and hear it cracking
Add asafoetida, turmeric and red chilli powder, ginger, coriander cubes
Add chopped tomatoes and cook it on slow heat
Add mushy peas
Add boiled lentils
Salt as per your taste
Add boiling water to make it watery and cook it till it gets thick again on low flame.
Above is the brand of ginger, garlic, chilli and corriander we use when we are feeling lazy or rushing.
As you can see from the photos we are some crisps and drank some sparkling wine while cooking. Happy Thursday it’s nearly the weekend!
This is Paneer Balti. Last nights meal! It’s a bit Cheaty because it uses a ready made sauce but nonetheless it’s tasty!
Recipe serves hungry 2/3
I packet of paneer cubed
1 red pepper chopped
1 green pepper chopped
1 onion chopped
Jar of Lloyd Grossman Balti Sauce
1 per person ready made naan bread
Set natural Yogurt eg. Onken
Teaspoon of Oil
In a frying pan, add the oil and onions, fry until they are a golden colour and then add the peppers and fry until soft. Add the Paneer Cubes and brown, then add the Balti sauce and a small amount of water and summer for a few a while (20-30 mins)and serve with warm naan bread and cold yogurt for the lovely contrast.
This is a delicious vegetarian meal which is warm but not to spicy and perfect for lunch or dinner. Should you want to make this recipe feed more you could just add some more veggies of whatever you fancy to bulk up the curry.