Potato Curry

Ingredients
600g Potatoes (small)
20g Onions, chopped
2 teaspoon Cumin seeds
1/2 teaspoon Turmeric
1 teaspoon Chilli powder
2 teaspoons Cumin
1/2 teaspoon Clove powder
2 tablespoons Cashewnut paste
Cinnamon, pinch of
Salt to taste
400g Plain yoghurt

Method
1. Saute onions onions until brown - remove from pan
2. Saute cumin seeds until they crackle, add turmeric, chilli and cumin powder and 125ml water
3. Mix in all other ingredients and cook for 5 minutes, then add peeled potatoes, cover and cook for 30-35 minutes

Status
Looks tasty - not tried yet.

Kedgeree

Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice
4 free-range eggs
100g/3½ frozen peas
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp chopped fresh parsley
½ lemon, juiced

Method
1. Poach the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the water.
2. Pour the reserved water into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer very gently for 10 minutes. Turn off the heat and leave covered for 3-5 minutes more to absorb all the water.

3. While the rice is cooking boil the eggs for eight minutes, and cook the peas. Drain eggs under cold running water and peel.

4. Melt the butter with the oil, and cook the onion over a low heat until softened - add the curry powder and cook for another 3 minutes stirring constantly - carefully stir in the rice, peas, parsley and season with black pepper.

5. Flake the fish into chunky pieces and add these to the pan - stir the lemon juice and cook for 1-2 minutes - add the eggs, cut into quarters, and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
(If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes).

Status

Recipe courtesy of the Hairy Bikers - smoked haddock and curry - really must try this, but maybe not for breakfast!

Roasted Butternut Squash and Chickpea Soup

Ingredients
1.2kg (2lb 12oz) butternut squash, cut into 4cm chunks
1 onion, halved and sliced into 6
2 large Cox apples, cored and each cut into 8
1 red pepper, cut into 12
2 tomatoes, skinned and deseeded
4 sprigs thyme
4 cloves garlic, bruised and unpeeled
¼ tsp cumin seed
2 tbsp cold pressed rapeseed oil
Salt and freshly ground black pepper
¼ tsp cayenne pepper
1.2ltr (2pt) vegetable stock
1 x 400ml tin chickpeas, drained, rinsed and roughly mashed

Method
1. Toss vegetables / apples in the oil and seasoning and bake for 35 minutes in an oven preheated to 200°C/gas 6 until vegetables are quite soft
2. When the vegetables are ready, transfer to a large pan with the stock and bring to the boil. Simmer for 20 minutes then add half the chickpeas and simmer for a further 5 minutes.
3. Purée about two thirds of the soup and very roughly blend the rest with half the chickpeas, then combine and heat together.
4. Serve!

Status
Yet to try - sounds yummy though!

Mexican Refried Beans

Ingredients
2 x 425g cans of pinto beans (600g drained weight)
1 bay leaf
2 garlic cloves, crushed
4 tablespoons oil
175g onion, finely chopped
50g Cheddar or Monterey Jack cheese, grated
Salt and pepper

Method
1. Empty the beans into a pan, with the bay leaf, and bring to the boil - drain and mash coarsely, adding a little liquid if necessary to achieve the desired consistency
2. Saute the onion and garlic in the oil until soft, add the mashed beans, and salt and pepper to taste, and mix well
3. Simmer until hot, continuing to mash and adding more liquid if required.
4. Serve hot, sprinkled with the cheese

Status
More Mexican to try . . .

Spicy Chickpeas

Ingredients
425g can chickpeas (300g drained weight)
1 onion, chopped
3 rashers smoked bacon
1 garlic clove, crushed
1/2 red pepper, chopped
1/4 teaspoon dried chilli flakes
1/4 teaspoon dried oregano
150g chopped tomatoes (skinned)
1 tablespoon tomato puree
3 tablespoons water
1 tablespoon chopped coriander
black pepper

Method
1. Fry bacon, onion, pepper and garlic until soft
2. Add rest of ingredients, bring to the boil and simmer for 10 minutes

Status
Tasty looking Mexican side dish - must try!

Crispy Lentil Strips

Ingredients
200g Lentils / Chana daal
1 tablespoon Coriander seed
1 tablespoon Peppercorns
2 teaspoons Ginger, chopped
1 tablespoon Coriander, chopped
1 Chilli, chopped
1 teaspoon Chilli powder
1 teaspoon Garam masala
Salt to taste

Method
1. Soak lentils for 1/2 hour in warm water - drain and blend with coriander seeds and peppercorns to make a coarsely ground thick paste
2.  Add remaining ingredients to paste, mix thoroughly, and leave for 30 minutes
3. Moisten hands and shape into 10cm flat patties - fry in hot oil for 2-3 minutes on both sides - drain and cool
4. Slice into 4 strips, and re-fry until golden brown - drain and serve

Status
Again - looks really tasty!

Cottage Cheese Seekh Kabab

Ingredients
1kg Cottage cheese
1 tablespoon  Cornflour
2 teaspoons Garam masala
5 teaspoons Ginger paste
3 Chillies, chopped
1 tablespoon Lemon juice
150g Onion, grated
1 teaspoon Chilli powder
1 teaspoon White pepper
Salt for seasoning
Butter for basting

Method
1. Mix all ingredients, adding cornflour at the end - divide into 15 equal balls - skewer each ball and spread mixture along the length of the skewer with a wet hand (making each kabab 8-10cm long
2. Roast in a pre-heated over 150-175C for 5-6 minutes - baste with melted butter - roast for another 2 minutes

Status
Another interesting looking indian snack - could add more chillis from extra heat

Cottage Cheese Cutlets

Ingredients
500g Cottage cheese
1/2 teaspoon Cardamom powder
2 teaspoon Garam masala
1 teaspoon Chilli flakes
2 teaspoons Coriander, chopped
1/2 teaspoon Mace powder
100g Onions, finely chopped
1 teaspoon White pepper
1 teaspoon Chilli powder
400g Plain yoghurt
4 tablespoons Cornflour / Gram flour

Method
1. Combine all ingredients, add gram flour / cornflour last and mix for 2 minutes
2. Divide mixture into 20 equal portions and form into a 4 cm round patty - cool patties in the fridge for 20 minutes
3. Shallow fry until golden crisp (option to coat with egg white and sesame seeds (100g) before frying)

Status
Also untried - looks good . . .

Cottage Cheese Croquettes

Ingredients
500g Cottage cheese
2 Chillies, finely chopped
1 tablespoon Coriander, chopped
1 teaspoon White pepper
1 teaspoon Chilli powder
1 egg
1 teaspoon Garam masala
5 tablespoons Gram flour

Method
1. Combine cottage cheese and other ingredients, adding gram flour at the end - mix together to make a smooth paste
2. Shape mixture into round croquettes, or cutlets
3. Fry in hot oil until golden brown and crisp on all sides

Status
Untried - but could be an interesting starter for an indian meal.