freshly crushed ginger Archives

Sometimes the guilt of eating too many wrong things just gets to me and I need to balance the scales internally. This calls for a comforting and filling soupy treat with a pinch of something yum thrown in. Also all those gorgeous cherry tomatoes and vine tomatoes sitting in my fridge were begging to used -asap or risk being dumped into my green food recycle bag. Thrifty that I am ,I will not allow that to happen in my kitchen!And I always turn to my stored lentils for something comforting and homely.

This recipe is perfect for making ahead in a larger batch and freeze some for later.

Preparation Time:15 minutes

Cooking Time:40 minutes

Serves: 2 (2 generous portions each)

Ingredients:

3/4th cup Red Lentils/Masoor split and without skin
1/4th cup Yellow Lentil/Moong – split and without skin
A pinch of asafoetida
2 red onions
5-6 garlic cloves
2 tsp Coriander Powder
2 tsp Cumin Powder
Knob of ginger -about as tall as half your thumb
2-3 Cloves
1 tsp pepper powder
Red chilli flakes -optional
4-5 juicy medium sized tomatoes – actually use up any type of tomatoes lying around like I did!
3 large tbsp Oil for frying
1 tbsp oil for the tadka
Salt to taste

Method:

Wash the lentil through a sieve and pressure cook – 3 whistles, lets the steam escape and loosen cooker lid, remove allow to cool completely. If you are not a pressure cooker lover then cook the lentils in a big saucepan with exactly two times the water than the quantity of the lentils.
In a kadhai or wok heat the 3 tbsp oil and deep fry the garlic chopped into fine strips and red onions finely chopped lengthwise till they are absolutely crisp and smell delicious.
Spritz the washed tomatoes with the deep fried red onion and garlic (leave some for garnishing) in the food processor after chopping them in half.
Use a potato masher and roughly squash the cooked and cooled lentils and mix them with the tomatoes and red onions and garlic which have been spritzed.
In another saucepan heat about 1 to 1.5 tsp oil , add the asafoetida,a pinch of cumin, coriander powder, cumin powder,red chilli powder,cloves, slightly fry all these the spices in the oil and now add the cooked lentils and tomato puree.
Add water if the mixture is too thick, http://bestacnedrug.com cook with lid on a low flame for 5 -8 minutes.When almost ready add salt to taste.
Serve hot garnished with the fried onion and garlic bits,pepper powder.
A hot buttered toast of wholemeal bread, a crusty baguette or a soft cheesy loaf – all marry excellently with this soupy morish broth ummm

I was looking for a different take on all the cute free images for International Womens Day and then I stumbled on this beauty below. It is 2 years old but it is such a powerful image and I really identify with it as Goddess Kali is a Hindu Goddess and symbol of empowerment and strength.She is the fierce aspect of the goddess Durga (Parvati). I love how Wiki has a beautiful explanation about the symbolism of the Goddess Kali.

Found this brilliant, colourful and powerful poster as a free download on the Seeking Kali Blog, I love it!

Incidentally the theme for the event ‘‘In my Veg Box” event hosted by Nayna for March’14 is Tomatoes 🙂 so linking up for her event and the following – ”No Croutons Required” hosted this month by Lisas Kitchen on her blog Food and Spice .Jac from Tinned Tomatoes and Lisa have been hosting this challenge together for a long time.

Also as ginger and lentil go really well together and ”Cooking with Ginger” is the theme of the month for Vanesther’s event called ‘‘The Spice Trail” ,she blogs at Bangers and Mash and there is a very pretty gift for the this month’s winner inspired by the Dotcomgiftshop too – whoopie and fingers crossed only on my right hand for now, left hand is still healing from the surgery boooo.

As usual I have been thrifty and saved those gorgeous tomatoes from the food waste bin so this post definitely qualifies for the No Food Waste Challenge hosted for this month by Chris from Cooking around the world and started by Elizabeth’s Kitchen Diary and last but certainly not the least to the ”Vegetarian Recipe Challenge” a monthly challenge hosted by The Bouncing Tigger blog where a feminine theme is required – what could be more apt than the symbol of empowerment – Goddess Kali and a post written on International Womens Day!

Succulent, melt in your mouth meat that is a rich mix of flavours and a popular starter – Kebabs – I love sheekh kebabs the most and close on their heels are Chapali Kebabs. I decided to do a taste experiment and used 500gm of lamb mince or kheema to make Chapali Kebabs using a packet shop bought ready to cook masala mixture and used the remaining 500gm of lamb mince to make the very same kebabs using a mixture of my own spices and homemade garam masala – oh yes I finally got around to making my own Garam Masala (recipe coming up this week with a huge surprise!)

But before I let you in on my easy peasy recipe a ”sliceoff” history behind the dish – oh yes – every great recipe has a story!

The word Chapli derives from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan.Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide.Indian cuisine is widely influenced by the various rulers and dynasties that ruled and colonised India at various periods including the British Raj. The Mughal Empire has left a heavy influence on the food,culture and tradition and is deeply woven into the fabric of society to create a new ,beautiful and modern day cuisine that has been adapted,modified to local taste and is now our own.

In American English, kebab with no qualification refers to shish kebab (Turkish: ?i? kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.

Though traditionally these are kebabs are large and very flat – almost as large as the palm of your hand , I wanted to make a smaller patty , easy to fry and serve as a starter and easy to pop in the mouth while wielding a chilled glass of wine don’t you think?

Ingredients:

500gm of lamb mince or kheema
1 tsp of dried pomegranate seeds
2 tsp freshly crushed ginger
1 tsp fresh lemon juice
1 heaped tsp red chilli powder
1 heaped tsp coriander powder
1 heaped tsp Cumin powder
a handfull of fresh coriander leaves finely chopped
1 small red onion finely chopped
1/2 a medium juicy red tomato finely chopped
2 small green chilli finely chopped
3 small eggs
Salt to taste
3 heaped tsps of rice flour or corn meal

Method:

In a large mixing bowl ,crack the eggs and beat lightly, add all the spices and mix with a fork.
Then work in the corn flour and then the meat.
Ensure any excess water is drained out and then add the finely chopped tomatoes and red onions.
Spread a large sheet of kitchen plastic foil on a flat table or kitchen platform and place the flatted patties on it,cover with another sheet and refrigerate.
If like me you like in a tiny but expensive urban flat with the an open plan kitchen – read tiny as a birds nest,then probably bets to leave the entire mixture in the bowl,cover and refrigerate for about half an hour.
In a kadhai or wok take enough oil for frying and fry them , serve hot with lots of chopped tomato and red onions.
Delicious with a fresh green coriander mint chutney or the life saving ketchup 🙂

References :Wikipedia

Am submitting this recipe to Made with Love Mondays hosted by Javelin Warrior on his blog Cookinwluv

Tomato and Lentil Soupy Broth

Chapali Kebab Recipe

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