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.

Greens 'n' beans patties

Here is another recipe from my sister. Green vegetables and beans, especially black-eyed beans or peas, are a classic combination from the Southern United States. The dish Hoppin’ John is a stew made of beans and greens that is supposed to bring good fortune in the coming year if eaten on New Year’s Day.  This recipe gives the ingredients an Italian spin with the addition of olives and herbs and they are made into patties instead of a stew. New Year may be two weeks past but that is no reason not to eat this medley of creamy beans, zesty herbs and olives, and hearty greens. 

Servings: 3 (about 6 patties each)

Ingredients

About 2-1/2 cups cooked black eyed beans

Two handfuls of finely chopped kale

1 teaspoon olive oil

2 cloves of garlic

1 onion, finely chopped

2 tablespoons parsley, finely chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried mixed Italian herbs

10 green olives, finely chopped

Salt and black pepper to taste

Toasted bread, to serve (optional)

Method

1. Mash the beans until they reach a consistency like roughly mashed potatoes so that they can be formed into patties with your hands.

2. Heat the olive oil in a pan over medium heat and sauté the garlic and onion and add the dried herbs.

3. Add the kale and cook until kale is tender and add salt and pepper.

4. Add the parsley and olives and the mashed beans, combine well and take off the heat.

5. Heat a flat frying pan/skillet/griddle. Shape the mixture into approximately 18 round patties and cook 3-4 minutes on each side until browned. Serve hot on their own, or with bread and/or desired sauces or garnishes.

Chickpea and pasta soup

A hearty one-pot meal, this Italian inspired soup has a multitude of flavours from herbs, onion, garlic, celery and lemon juice.

Servings: 2

Ingredients
300 g/ 12 oz cooked chickpeas (about 1 1/2 - 2 cups)
75 g pasta (I used whole-wheat fusilli)
2 sticks of celery, thinly sliced
4 cloves of garlic, finely chopped
1/2 a medium onion, thinly sliced
2 spring onions, sliced with green and white parts separated
3-4 tablespoons chopped parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon olive oil
about 1/2 teaspoon each salt and black pepper (more or less to taste)
1/2 a lime or lemon for freshly squeezed juice for garnish

Method
Place the olive oil in a large pan, mix in the garlic and dried herbs and place over a low heat. Saute the garlic and herbs for about a minute, then add the onion, celery and white parts of the spring onion and cook for about 7-8 minutes. Add the cooked chickpeas and 1 tablespoon of the parsley and mix to coat well with the other vegetables. Add the pasta, salt, pepper and 3 cups/750 ml water (to save time use boiling water from a kettle or pan). Increase the heat and bring it to the boil, then lower the heat to medium and let it simmer, uncovered, for 20 minutes. If the soup is too thick, add a little water and heat through. Stir in a generous squeeze of fresh lime or lemon soup into each serving and serve hot sprinkled with the remaining fresh parsley and the spring onion greens.

Mushroom rajma (red kidney bean stew)

Red kidney beans are delicious cooked with tomatoes, onions and Indian spices, with mushrooms adding texture to the stew.

Serves: 4

Ingredients
400 g sieved tomatoes (passata)  or pureed canned tomatoes or about 4-5 medium tomatoes pureed and simmered for 10 minutes (only use fresh tomatoes if they are sweet and flavoursome)
2 cups cooked red kidney beans
2 cups diced mushrooms (I used chestnut mushrooms)
1 onion, diced
1 tablespoon finely chopped ginger
1 green chilli, sliced
1 teaspoon oil
2 teaspoons garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
a large pinch of fennel seeds
a large pinch of cumin seeds
2 tablespoons chopped fresh coriander
Salt to taste


Chapattis, naan, or other flat-bread, or rice, to serve

Method
Heat the oil in a large pan over a low heat and cook the onion for about 10 minutes until softened and beginning to turn translucent. Increase to medium heat and add the the ginger, chilli, mushrooms and spices and cook for 5-7 minutes until the mushrooms begin to soften and release a lot of liquid. Add the tomato paste and red kidney beans, mix well, cover and simmer for 15-20 minutes, until the sauce has thickened and the vegetables are soft. Add salt to taste. Serve hot sprinkled with chopped coriander, alongside flat-breads or rice.

Masala sprouts and tofu breakfast rice

Inspired by both the Indian khichdi, a mix of rice and lentils, and its British incarnation, the traditional breakfast dish kedgeree, which combines curried rice with eggs and fish and parsley. I have added sprouts and tofu to the rice in place of the lentils, and eggs and fish, and coriander instead of parsley as well as flavoured it with both North and South Indian spice mixtures. It is good way to use up leftover rice. 

Serves: 2

Ingredients
3/4 cups cold cooked rice 
1/4 cup cubed tofu
1/4 cup lentil sprouts
1/4 cup onion, thinly sliced
1 teaspoon finely chopped ginger
1/2 teaspoon oil
1 teaspoon sambar powder/South Indian curry powder
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon cumin seeds
2 tablespoons chopped coriander, plus a few sprigs (optional) to garnish
Salt to taste

Method
Heat the oil in a pan over a low heat and saute the onion and ginger for about 5 minutes. Add the cumin seeds and continue to cook until the onions have softened. Add the sambhar powder, garam masala and cook for about 30 seconds, stirring constantly to prevent burning. Immediately add the tofu and sprouts and mix to coat well with the spices. Cook for about 2 minutes. Add 1/4 cup/60 ml of water, increase to medium heat and cook, stirring occasionally, until the water is absorbed and the sprouts are tender. Add the cooked rice, mix well and cook until the rice is hot. Stir in chopped coriander, add salt to taste and serve garnished with more coriander if desired.