Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     

RECIPES FOR DIWALI FOOD & COOKING ARTICLE

. . . shallots . . . broccoli . . . radish . . . apples

Diwali, the Indian festival of lights, is the Hindu, Sikh and Jain equivalent of Christmas and the most popular of all the festivals from South Asia. Starting on 26th October this year, Diwali is a time of great feasting and celebration in the Indian calendar, so what better way to celebrate the occasion than by cooking up some delicious Indian dishes.

Side dishes

Main meals

Pickles and chutneys

INDIAN-SPICED WARM TENDERSTEM® AND CARROT SALAD

Indian-Spiced Warm Tenderstem and Carrot SaladThis colourful salad makes a great side dish with a kick, and can be on the table in less than 10 minutes.

Ingredients

3 medium carrots
200g pack Tenderstem® broccoli
2 tbsp olive oil
2 tbsp mustard seeds
1 heaped tsp garam masala
1 heaped tsp ground cumin
Juice of 1 lemon
Chopped coriander to serve

Method

  • Shave 3 medium carrots lengthways into long strips using a vegetable peeler.
  • Steam or boil the Tenderstem® broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.
  • Whilst the vegetables are cooking, add 2 tablespoons olive oil to a small frying pan and gently fry 2 tablespoons of mustard seeds until they start to pop.
  • Once they start to pop add a heaped teaspoon each of garam masala and ground cumin. Give it a quick shake to mix then tip into a small clean bowl before the spices start to burn.
  • Squeeze over the juice of 1 lemon and a grind of salt and pepper.
  • Pour the dressing over the Tenderstem® broccoli and carrots and toss to coat evenly.
  • Sprinkle generously with chopped coriander and serve immediately.

Serves 4

www.tenderstem.co.uk

MANJU MAHLIíS GREEN BEANS WITH SHALLOTS AND FRAGRANT CUMIN SEEDS

Manju Mahli’s Green Beans with Shallots and Fragrant Cumin SeedsThe shallots add flavour to the beans and are perfectly balanced by the cumin and chilli. This is a refreshing and light dish which is delicious with chapatis or toasted wholemeal pitta breads.

Ingredients

2 tbsp sunflower oil
½ tsp cumin seeds
4-5 shallots, topped, tailed and cut into rings
2 green chillies, finely chopped with the seeds
400g green beans, topped and tailed
¼ tsp salt
1 tsp lemon juice

Method

  • Heat the oil in a large frying pan over a medium heat.
  • Add the cumin seeds and fry for 30 seconds or until they splutter. Watch carefully and stir constantly so that they do not burn.
  • Tip in the shallots and fry for 2 minutes until they are glazed.
  • Add the green chillies and fry for a further 2 minutes.
  • Tip in the green beans and the salt and saute for 5 minutes.
  • Sprinkle with the lemon juice and serve hot as an accompaniment.

Serves 4

www.ukshallot.com

INDIAN SPICED RADISHES AND PUMPKIN

Indian Spiced Radishes and PumpkinIngredients

800g pumpkin or squash, cut into small chunks
3 tbsp nut oil
½ tsp dried chilli flakes
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
2 curry leaves
1 garlic clove, minced or finely grated
1 onion, finely diced
20 radishes, sliced into thick rounds
2 tomatoes, chopped

Method

  • Boil the pumpkin in water for 8 - 10 minutes until tender. Drain and set aside.
  • In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt.
  • Add the garlic and cook for a further 30 seconds.
  • Add the onions and sauté for a minute then add the radishes and finally the pumpkin.
  • Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
  • Stir through the chopped tomatoes and serve with chapattis.

Note:

  • Also great served with Dahl.

Serves 4

www.loveradish.co.uk

JO PRATTíS TENDERSTEM® BIRYANI

Tenderstem BiryaniIf you plan on cooking some brown basmati it is well worth making extra so you can use it to prepare this wonderfully quick biryani recipe. It is great to enjoy as a main course or as a side dish to a curry or even some grilled chicken or fish.

Ingredients

1tbsp sunflower oil
1 onion, finely sliced
2 cloves garlic, crushed
2 cm piece root ginger, peeled and grated
1 tbsp garam masala
200g Tenderstem®, cut into 2 - 3cm pieces
300g cooked brown basmati rice
Handful toasted flaked almonds
Handful sultanas
Salt and pepper
4 tablespoons of natural yoghurt
Handful chopped coriander

Method

  • Heat the oil in a frying pan and add the onion. Fry over a medium heat until it is nicely golden.
  • Stir in the garlic, ginger and garam masala and cook for about 1 minute.
  • Add the Tenderstem and continue to fry everything together for a couple of minutes until the Tenderstem is beginning to soften.
  • Stir in the cooked rice, half of the almonds and the sultanas.
  • Season with salt and pepper.
  • Stir fry for a few minutes until the rice is completely heated through.
  • Stir in the yoghurt and most of the coriander then spoon onto plates.
  • Scatter over the remaining almonds and coriander and serve straight away.

Note:

  • To make sure you are being safe with using cooked rice, cool it down as soon as you have cooked it and place in the fridge. Use within 24 hours, making sure you serve it thoroughly heated through.

Serve 2 as a main course or 4 as a side dish

www.tenderstem.co.uk

TENDERSTEM® AND BENGALI SPLIT PEA CURRY WITH CARAMELISED SHALLOTS

Tenderstem and Bengali Split Pea Curry with Caramelised ShallotsMaking a curry from scratch can seem a daunting task, but this is recipe easy enough to make on a Friday night without causing any stress! It is also a really healthy option too, as it is full of protein from the split peas and packed with nutrients from the Tenderstem® broccoli.

Ingredients

1 large onion, roughly chopped
2 - 3 cloves garlic, peeled and sliced
2 cm piece fresh ginger, roughly chopped
2 tbsp vegetable oil
200g yellow split peas
200g Tenderstem®, sliced into 3cm pieces
Small bunch coriander, roughly chopped
Freshly ground black pepper & sea salt

For the spice mix:
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp fenugreek seeds
2 tsp mustard seeds
2 tsp nigella seeds
1 - 2tsp dried chili flakes, to taste

For the caramelised shallots:
300g shallots, peeled and cut into thin slices
3 tbsp vegetable oil

Method

  • Make the spice mix by dry frying all the spices together for a minute or so.
  • As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind.
  • Set aside.
  • Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.
  • Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.
  • Add the ground spices and fry for a further couple of minutes before adding the split peas.
  • Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer.
  • Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.
  • Whilst the curry is cooking, caramelise the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat.
  • Cook until golden and crisp, then drain on kitchen paper. Set aside.
  • Stir the Tenderstem® through the curry and continue to cook for around 5 - 8 minutes or until it is tender but with a little bite.
  • Serve the curry topped with the caramelised shallots and sprinkled with the coriander. Great served with plain rice or naan bread

Serves 4

www.tenderstem.co.uk

MANJU MAHLIíS SOUTH INDIAN STYLE CHICKEN CURRY WITH SHALLOTS

Manju Mahli’s South Indian Style Chicken Curry with ShallotsThis fiery curry is softened by the sweetness of the shallots and the coconut milk. Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.

Ingredients

3 green finger chillies, roughly chopped
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cinnamon
2 tsp root ginger, peeled and finely grated
4 garlic cloves, roughly chopped
1/2 tsp salt
10 shallots, topped, tailed and cut in half
4 tbsp sunflower or groundnut oil
6-10 curry leaves
2 - 4 cloves
500g boneless and skinless chicken breasts, cut into 4cm pieces
200ml coconut milk

Plain basmati rice, to serve

Method

  • In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tablespoon of the oil and 2 tablespoons of cold water to make a coarse to medium paste.
  • In a bowl combine the chicken and the spice paste so all the chicken pieces are coated, allow to marinade for 20 minutes or longer if possible.
  • Heat the remaining oil in a heavy-based pan.
  • Add the curry leaves and cloves and fry for a minute.
  • Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
  • Tip in the remaining shallots and continue frying for 10 - 12 minutes until they are lightly brown on the outside.
  • Pour 100ml of cold water and the coconut milk in the bowl with the remaining spice paste and combine.
  • Pour over the chicken and mix well.
  • Simmer for 5 - 7 minutes until the chicken is cooked.
  • Serve hot with plain basmati rice.

Serves 4

www.ukshallot.com

MANJU MAHLI’S HOT AND SWEET SHALLOT PICKLE WITH MUSTARD SEEDS

Manju Mahli’s Hot and Sweet Shallot Pickle with Mustard SeedsEasy to prepare using quarter cut shallots, this is a sticky chilli hot relish which can also be served with poppadoms or naan breads. This onion pickle is so crunchy that I have also used it in sandwiches and on top of jacket potatoes.

Ingredients

4 tbsp sunflower oil
½ tsp brown or black mustard seeds
10-12 shallots, topped and tailed and cut into quarters
½ tsp turmeric
1 tsp salt
½ tsp chilli powder
juice of half a lemon
2 tbsp demerara or brown muscavado sugar

Method

  • Heat the oil in heavy based saucepan.
  • Add a few mustard seeds to the oil. If they begin to sizzle, the oil is ready.
  • Tip in the remaining mustard seeds and mix for 30 seconds. Make sure they do not burn.
  • Add the shallots and saute for 3 - 4 minutes.
  • Add the rest of the ingredients and mix well.
  • Cook for 10 minutes on a medium heat.
  • Once cooled, place into a non-metallic, airtight jar.
  • Serve as a relish.

Serves 4

www.ukshallot.com

SHALLOT, MANGO AND PINK LADYģ APPLE CHUTNEY

Shallot, Mango and Pink Lady Apple ChutneyIngredients

2 tsp nut oil
6 shallots, peeled, trimmed and finely sliced
1 tsp black mustard seeds
1-2 red chillies, deseeded and sliced, depending how hot you like it.
1 medium mango, peeled, stoned and chopped into small chunks
1 Pink Ladyģ apple, peeled, cored and chopped into small chunks
1 lime
2 tbsp golden caster sugar
Small bunch mint, chopped

Method

  • Heat the oil in a large pan and fry the shallots gently for 3 - 4 minutes.
  • Add the mustard seeds and chillies and cook for a further minute until they become fragrant.
  • Add the mango, Pink Ladyģ apple, the zest of half the lime and the juice of the whole lime, the sugar and a pinch of salt.
  • Cook with the lid on for 15 minutes, stirring occasionally, until the fruit is soft but holds its shape.
  • Remove from the heat to cool then stir in the mint to serve.

Note:

  • Use the same day or if you keep it for a few days in the fridge the flavours will develop. If you do keep it then add the mint when you serve. Great with Bhajis, or as an accompaniment to any Indian meal.

Serves 4 - 6

www.pinkladyapples.co.uk

Email Hub-UK : info@hub-uk.com