Creamy sweetcorn and green peas

I adapted this recipe from a book by Indian chef Tarla Dalal, by adding green peas and using a nut rather than cream base. It is delicious served hot with a large squeeze of lime juice and fresh coriander, alongside chapattis, naan or other flat-breads.

 
Servings: 2-3

 

Ingredients

One cob sweetcorn, kernels shaved

About 75g/1/2 cup fresh green peas (or frozen peas)

1 onion, finely chopped

1 green chilli, sliced

2 tablespoons smooth cashew, almond or coconut butter or tahini, diluted with 1 cup/250 ml hot water (see Note) 

1 teaspoon finely chopped fresh coriander

1/2 teaspoon oil

1 lime/small lemon, for juicing

Salt to taste  

Chapattis, naan or other flat-breads, to serve

Method
 

1. Heat the oil over a high heat in a large pan or wok and stir-fry the onion and chilli for 2 minutes.

2. Add corn and cook for 3 minutes.

3. You need to cook the ingredients for up to 7-8 minutes after this so if using frozen peas, you may wish to add them at a later point, depending on package instructions on how they need to cook.

4. Add peas and cook for another minute.

5. You could perhaps add them when adding the nut butter-water mixture.

6. Add 1/4 cup/60 ml water and when the water starts to boil,lower the heat, cover and cook for 3-4 minutes.

7. Add the nut mixture cook for another 2-3 minutes, taking care that it does not stick to the bottom of the pan and start to burn.

8. Take the pan off the heat and stir in the lime or lemon juice. 

9. Serve hot garnished with chopped coriander, and flat-breads.

NOTE: My aim was to make a creamy base without the use of diary products or of a blender or food processor, hence the nut butter. Other alternatives that would provide a similar result are 2 tablespoons cashews or coconut ground to a paste with a little water and mixed with more water, or 1/4 cup/60 ml thick coconut milk mixed with about 1 cup water water.

Sweet potato 'upma'

Upma is a traditional South Indian dish made from semolina and vegetables. I am not a fan of upma as it is traditionally made but having some leftover vegetables, I made this quick snack which rather resembled upma though the flavour combination of green cumin, sesame and green chilli and coriander is more typical of North Indian snacks.

Servings: 2

Ingredients
1 large sweet potato
About 75g/ 1/2 cup fresh green peas (or frozen peas)
1/2 onion, sliced
1/2 red pepper, sliced
1/2 green chilli, sliced 
1/2 teaspoon cumin seeds 
1 tablespoon roasted cashew nuts, finely chopped or crushed beneath a rolling pin
1 tablespoon toasted sesame seeds
1/2 teaspoon oil
1 teaspoon finely chopped coriander
juice of half a lime/small lemon
Salt to taste

Method

1. Prick the sweet potato and microwave for about 7-10 minutes until it is soft when squeezed. 

2. Place the potato under cold running water and peel it, or wait for it to cool, then peel it and cut it into cubes.

3. Heat the oil in a wok or large pan over a high heat and fry the cumin seeds until they begin to splutter.

4. Add onion, red pepper and green chilli and stir-fry for 2 minutes.

5. Add the green peas and cook for 3-4 minutes until they are tender but still bright green. If using frozen peas, cook for as long as package directions specify.

6. Add the sweet potato, cashews, lime juice and salt to taste and heat through for a minute.

7. Stir in the chopped coriander and serve sprinkled with sesame seeds.

Masala tofu and peas

There are only a few ingredients in this recipe but the spices take it to another level. If you don't have all the spices use as many as you can. It is delicious stuffed into pitta pockets.

Servings: 2

Ingredients
1 cup firm tofu, cubed
1/2 cup cooked peas (or thawed frozen peas)
1 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon finely chopped ginger
1/2  teaspoon oil
1 tablespoon fine dessicated coconut flakes
A large pinch each:
Cumin seeds
Fennel seeds
Cumin powder
Coriander seed powder

Salt or black salt (kala namak) to taste
Pitta bread (or other bread), to serve 

1.   Heat a non-stick or lightly oiled shallow frying pan/griddle/skillet over medium heat and toast the tofu cubes for about 5 minutes on each side until golden brown on both sides

2.   Meanwhile heat the oil in pan over a medium heat and saute onion, garlic and ginger for about 2 minutes.

3.   Add the spices and cook for a minute, stirring constantly to prevent burning.

4.   Add the coconut and cook for 2 more minutes.

5.   Finally add the peas and toasted tofu and a tablespoon of water, toss to coat with the onion mixture and cook for another 1-2 minutes until hot and the water has partly evaporated.  

6.   Serve with bread of your choice. 

Tomato and shallot noodle soup

A simple soup, lightly seasoned with Indian spices that is a meal in itself. Sautéed shallots add sweetness and pungency to the broth but if unavailable substitute with onion (about 1 large onion, thinly sliced, would be sufficient)

Servings: 2

Ingredients

300g/12 oz tomatoes, roughly chopped

100/ 4 oz rice noodles (see note)

12 shallots, sliced

1 green chilli, sliced

1 teaspoon chopped ginger

1/2 teaspoon chopped turmeric root or 1/4 teaspoon turmeric powder

a large pinch of cumin seeds

1/2 teaspoon oil

Salt and black pepper to taste

Method

Heat the oil over medium heat in a pan. Add the shallots, chilli and ginger and sauté for about 5 minutes until the shallots are softened. Add the cumin seeds and turmeric and cook for a minute. Add the tomatoes and cook for 5 minutes until the tomatoes are soft and juicy. Puree the mixture until smooth, in a blender/food processor. Prepare the broth by returning the puree to the pan and mixing 1 ½ cups/375 ml water. Heat the broth until it begins to simmer. Add the noodles and simmer for about 3 minutes or until the noodles are cooked. Season to taste with salt. Serve hot sprinkled with freshly ground black pepper.

NOTE: If you don’t have rice noodles or any other noodles that cook within about 3 minutes, use the same amount of noodles but cook them separately. Mix only 1 cup/250 ml of water with the vegetable puree, add the cooked noodles and simmer for 1-2 minutes until the broth and noodles are hot.