Saag Paneer

Ingredients
1 tsp turmeric
1/2 tsp cayenne
1 tsp salt
3 tbsp oil
200g paneer
300g frozen chopped spinach
1 medium onion, finely chopped
3 garlic cloves, crushed
3/4 tbsp minced ginger
2 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1/2 tsp chilli
4 tbsp greek yoghurt

Method
1. Combine turmeric, cayenne, salt and oil - dice the paneer and marinate in the mix.
2. Thaw and puree the spinach.
3. Fry the paneer until browned on all sides - put to one side.
4. In the same pan, fry the onion, garlic and ginger in oil / butter for c. 15 minutes until toffee coloured - add water to prevent burning if necessary.
5. Add coriander, cumin, garam masala, and chilli and cook for a further 3-5 minutes, add more water if necessary.
6. Add the spinach puree, season and add a little water - cook for another 5 minutes.
7. Add the paneer and heat through - remove from heat to stir through the greek yoghurt and gently reheat.

Status
Very nice!

Chana Masala

Ingredients
400g can chickpeas, drained
1.5 onions
2 garlic cloves
2.5cm ginger
2 chillies
1 tsp butter
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
3 medium tomatoes

Method
1. Bring chickpeas to the boil in 200ml water - remove from heat, and leave to infuse.
2. Roughly blitz  the onions, garlic, ginger and chillies - melt the butter, and cook the mixture for 8-10 minutes until soft, with a pinch of salt.
3. Stir in the spices and cook for a further 3 minutes - add some chickpea water to avoid drying out.
4.  Add the tomatoes and more chickpea water, and cook until soft.
5.  Add the chickpeas and cook for 10 minutes.

Status
Made - bit spicy, but went down well.

My Curry Sauce

Ingredients
2 onions
2 garlic cloves
1 inch ginger
1/4 tsp asafoetida
1/4 tsp fenugreek
1/2 tsp chilli powder
1/4 tsp cinnamon
2 tsp turmeric
2 tsp cumin
1 tsp coriander
1 chicken stock pot
1 pot homemade frozen tomato sauce

Method
1. Chop onions and cook in oil / butter until toffee coloured - add water if necessary to ensure it doesn't burn.
2. Add garlic and ginger and cook for another 3 minutes
3. Add spices and cook for another 3 minutes
4. Add chicken stock and melt through mix before adding thawed tomato sauce
5. Use as base for curry

Cheese Fritters

Ingredients
1 pint milk
1/4 tsp asafoetida
1 bay leaf
1 clove
125g semolina
125g finely grated cheese
1/2 tsp mustard powder
1 beaten egg
toasted breadcrumbs
salt and pepper
oil for shallow frying

Method
1. Mix asafoetida with a little milk, then whisk into the full pint, add the bay leaf and clove and bring to the boil - remove from the heat, cover and leave for 10-15 minutes, then remove the bay leaf and clove.
2. Reboil the milk and sprinkle in the semolina - simmer until thick (about 5 minutes).
3. Remove from the heat and beat in the cheese, mustard and salt / pepper.
4. Spread the mixture over an oiled dish to the depth of about 1cm - smooth top and leave until cold and solidified.
5. Cut into pieces, coat with egg and breadcrumbs and shallow fry until crisp and golden.  Drain well.

Status
Untried

'Cheese' Curry

Ingredients
1 large onion
2 tbsp oil / butter
1-2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp cumin
2 tsp coriander
1 tsp turmeric
225g can tomatoes
275ml water
225g frozen peas
225g paneer (or use Lancashire / white Cheshire)
salt and pepper

Method
1. Chop the onion and fry over a low heat in the oil / butter for 10 minutes until tender but not browned - add the garlic, ginger and spices for the last couple of minutes.
2. Add the tomatoes, mix thoroughly, then add the water - bring to the boil then simmer for about 20 minutes.
3. Add the peas and cook for a further 3-4 minutes.
5. Dice the cheese and stir into the curry until warmed through - if English cheese don't leave too long as it may melt.

Status
Untried as yet.

Potatoes Anna

Ingredients
15g melted butter
700g waxy potatoes (e.g. Desiree)
150g grated cheese
Salt and pepper

Method
1. Preheat oven to 160C.
2. Peel potatoes and slice very thinly into rounds - rinse thoroughly under cold water, and pat dry.
3. Melt butter and brush round the inside of a medium rectangular dish (line with foil first if you want to turn out).
4. Layer potatoes and cheese - seasoning each potato layer with salt and pepper - finishing with a generous layer of the grated cheese - then pour over the remaining melted butter.  Cover with foil.
5. Back for 2 hours until the potato is cooked.
6. Either serve from dish, or turn out onto a warmed plate.

Status
Untried - one for when the rayburn is on.

Pork and Apple Burgers

Ingredients
2 x 500g packs minced pork
100g breacrumbs
2 apples (grated)
1 onion (grated)
2 eggs
3 tsp worcestershire sauce
1.5 tsp dried sage
1.5 tsp salt
1.5 tsp pepper

Method
1. Mix egg, onion, garlic, seasoning and breadcrumbs
2. Add apple and mix well
3. Combine with minced pork
4. Form into c.11 burgers - keep mix 'loose' i.e. don't over compress

Status
Made on a few occasions - very nice - exact balance of ingredients may vary depending on size of pork packs!

Beef and Chorizo Burgers

Ingredients
2 x 500g packs minced beef
140g ground chorizo
100g breadcrumbs
2 small onions (grated)
2 eggs
3 tsp worcestershire sauce
3 cloves garlic
1.5 tsp salt
1.5 tsp pepper
0.5 tsp cayenne

Method
1. Mix egg, onion, garlic, seasoning and breadcrumbs
2. Add chorizo and mix well
3. Combine with minced beef
4. Form into c.11 burgers - keep mix 'loose' i.e. don't over compress

Status
Made on a few occasions - very nice - exact balance of ingredients may vary depending on size of beef / chorizo packs!

Paneer Koftas

Ingredients
225g paneer, grated
3 medium potatoes, peeled, boiled and grated
1/2 tsp black pepper
1/2 tsp red chilli powder
1/2 tsp garam masala
1.5 or 2 tbsp cornflour
1 tbsp milk powder
1/2 tsp salt
3 tbsp nuts / chopped raisins

Method
1.  Mix all ingredients in a bowls, except nuts / raisins
2.  Form into 10 medium sized balls, flatten each ball slightly and place nuts / raisins in the centre, reforming the ball around this centre, sealing the edges carefully.
3.  Shallow fry over a medium heat - fry until golden brown all over - finish in a hot oven.

Status
Made today - very very nice!

Tarka Dal

Ingredients
250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
3 tbsp oil
1 tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife
2cm/¾in piece fresh ginger, peeled and finely chopped
3 garlic cloves, crushed
3 tomatoes
¾ tsp ground turmeric
¾ tsp garam masala
1½ tsp ground coriander

½ tsp ground cumin

1 tsp red chilli powder
salt and freshly ground black pepper

Method1.  Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
2.  When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
3.  Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

4.  Add the onion and ginger and fry for 4-5 minutes, or until golden-brown.
5.  Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
6.  Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

7.  Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper.

Status - Made - all good!  Don't let it stick at the boiling stage (takes a lot of washing up!).