Stir-fried vegetable curry

Author: Daily revenue // Category:
Serves: 4
125 g (4½ oz) small pickling onions (unpeeled)
125 g (4½ oz) dried mung beans, soaked overnight, drained and rinsed
500 ml (17 fl oz) vegetable stock, preferably home-made
55 g (2 oz) creamed coconut, crumbled
1 tbsp finely chopped fresh root ginger
1 large garlic clove, crushed
1½ tbsp ground coriander
1 tbsp garam masala
½ tsp turmeric
pinch of crushed dried chillies
3 tbsp sunflower oil
1 tsp coriander seeds, crushed
1 tsp cumin seeds
1 tsp brown mustard seeds
250 g (9 oz) carrots, diced
250 g (9 oz) parsnips, diced
250 g (9 oz) small new potatoes, halved
250 g (9 oz) cauliflower, cut into small florets
150 g (5½ oz) frozen peas
125 g (4½ oz) white cabbage, shredded
salt and pepper
chopped fresh coriander to garnish (optional)

1. Blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.
2. Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.
3. Bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.
4. Using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.
5. Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.
6. Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.
7. Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.
8. Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using.

Turkey biryani with raita

Author: Daily revenue // Category:
Serves: 4
1 tbsp sunflower oil
1 large onion, chopped
450 g (1 lb) boneless turkey thigh meat, skinned and diced
15 g (½ oz) fresh root ginger, finely chopped
1 small fresh chilli, seeded and finely chopped
seeds from 10 cardamom pods, lightly crushed
1 tbsp ground cumin
1 tbsp ground coriander
6 cloves
1 cinnamon stick
2 bay leaves
½ tsp crushed black peppercorns
1 can chopped tomatoes, about 400 g
300 ml (10 fl oz) chicken stock, or as needed
55 g (2 oz) sultanas
225 g (8 oz) basmati rice, rinsed
½ tsp turmeric
30 g (1 oz) toasted flaked almonds
Cucumber raita
100 g (3½ oz) Greek-style yogurt
100 g (3½ oz) plain low-fat yogurt
½ large cucumber, coarsely grated and squeezed dry
2 tbsp chopped fresh mint

1. Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes or until softened. Add the turkey and cook over a moderate heat for 5 minutes or until browned all over.
2. Stir in the ginger, chilli, cardamom, cumin, coriander, cloves, cinnamon stick, bay leaves and peppercorns. Cook for 1 minute, stirring all the time to ensure the spices do not burn.
3. Add the tomatoes with their juice, stock, sultanas and a pinch of salt. Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.
4. Meanwhile, preheat the oven to 160°C (325°F, gas mark 3). Put the rice in a saucepan, add 600 ml (1 pint) water and the turmeric, and bring to the boil. Cover and simmer very gently for about 7 minutes or until the rice is almost tender. Drain off excess water.
5. Layer the turkey curry and rice in a casserole dish. Cover and cook in the oven for 25 minutes, checking after 20 minutes and adding a little more stock if needed (there should be enough liquid for the rice to complete cooking).
6. Meanwhile, make the raita. Stir together the Greek-style and low-fat yogurts, cucumber and mint. Season with a pinch of salt.
7. When the biryani is ready, stir it well, then scatter the toasted almonds on top. Serve with the raita.
Vida de bombeiro Recipes Mister Colibri Informatica Humor Jokes Mensagens Curiosity Saude Video Games Car Blog Animals Diario das Mensagens Eletronica Rei Jesus News Noticias da TV Artesanato Esportes Noticias Atuais Games Pets Career Religion Recreation Business Education Autos Academics Style Television Programming Motosport Humor News The Games Home Downs World News Internet Car Design Entertaimment Celebrities 1001 Games Doctor Pets Net Downs World Enter Jesus Variedade Mensagensr Android Rub Letras Dialogue cosmetics Genexus Car net Só Humor Curiosity Gifs Medical Female American Health Madeira Designer PPS Divertidas Estate Travel Estate Writing Computer Matilde Ocultos Matilde futebolcomnoticias girassol lettheworldturn topdigitalnet Bem amado enjohnny produceideas foodasticos cronicasdoimaginario downloadsdegraca compactandoletras newcuriosidades blogdoarmario arrozinhoii