day 6…aloo gobi masala

The dinner made from the cookbook of Hema Parekh, was again great, easy to make but I must say I think it’s for two persons and not for 4, or are we just eating too much?
I like to eat anyway..Here the recipe and probably I will finish here my Hema week, because my friend is going to Denmark too work and I will be very busy here in the house, but you never know maybe I have time tomorrow and I will do a day 7. (yes ok a week is 7 days and not 6 Saskia ;))

The recipe for aloo gobi masala or in English cauliflower and potato with spices (2 persons)*

The ingredients

1 tablespoon of vegetable oil
1 teaspoon of mustard seeds
1 teaspoon fennel seeds
pinch of asafetida
1 fresh hot green chilli, cut in stripes (I used a red one)
2,5 cm cube of fresh ginger, finely chopped
1/2 teaspoon of turmeric
1 teaspoon coriander powder
1 small head of a cauliflower, cut in florets
2 medium potatoes, cut in stripes
salt to taste
2 tablespoons of water ( I used 4)
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garam masala
1/2 teaspoon of mango powder (amchur)
coriander leaves for a garnish
ginger cut in thin stripes for garnish

The kitchentools
a non-stick sauce pan
a knife
a wooden spoon
a gas stove

How to begin….
Cut everything and measure all the spices, easy so you can use it immediately when you want to and you don’t have to think so much anymore 😉
Heat the oil in the pan and add the mustard and fennel seeds When they splutter (funny word) put in the pinch of asefitida and reduce the heat.
Get the chili pepper and ginger and stir fry for 10 seconds, now add the turmeric and coriander powder.

Time to put the cauliflower and the potatoes in the pan, mix well and put in some salt. Poor in the tablespoons of water, while the water will be sprinkled over the vegetables.
cover the pan and cook for 15 minutes till the potatoes and cauliflower are soft>
They are ready? Put in the rest of the spices (garam masala,amchur, cayenne pepper)
Stir well. Put the heat off and get the plates.
On the plate you will put some of the curry and you will garnish with coriander leaves and the ginger.
Really nice

Enjoy and thanks for the fantastic week, Hema Parekh (the asian vegan kitchen)

*recipe from Hema Parekh (the Asian vegan kitchen)

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)

sooner evening (wintertime), time for candles and cauliflower soup….

It’s always strange how quick it goes, the night comes earlier, it get earlier dark. It has some nice moments, but a human need light, especially me…
When it’s dark, it’s time to go home, play some games, eating hot soup, reading good books, watching some nice films and especially the candles are making the mood when you close the curtains.
It’s time to lock you up, to prepare for the winter-time to eat some more greasy food for the cold weather.
Time for thinking time for being a little depressed, but then when the spring is coming you are more happy then ever!! You smile more, you can rule the world, you get in love again, the smell of the nice flowers, the sun…yes the sun I like the most!!
Anyway it will take 5 months till the spring will come, so again I made some soup, this time from cauliflower, this soup is creamy and thick, good for the winter to get your stomach filled till you will explode….and to need some rest after the meal because it has to fall down in your body. Good luck with making the soup…download some nice film (did I say download ;0) for the after dinner-dip.

The ingredients for the cauliflower soup (4-6 persons)

900 gram of cauliflower, cut in little roses
2 big potatoes (like 350 gram) cut in slices
1,5 litre vegetable bouillon
1 spring onion for garnish
16 whole almonds, you will grind it your own
juice of 1 lemon
1 1/2 tablespoon dried parsley
1 1/2 teaspoon nutmeg
some 4 seasoning pepper
Maybe if you have in the house (tofutti garlic and herb, of herb and chive) as a experiment

The kitchen tools
a cooking pan for the soup
a food processor
a baking pan
a whisker

Making the white creamy soup
It’s easy, wash all the vegetables, after get the cooking pan, pour in the bouillon, the cauliflower and potatoes.
Bring it to a boil and boil for 10 till 15 minutes, it’s ready when the cauliflower and potatoes are soft.
Put the c-flower and potatoes in the food processor,  grind till it’s smooth. Put back in the cooking pan, now you stir in the parsley, lemon juice and nutmeg! Put on a low fire, let not cook….Now you can roast the almonds in the frying pan, no oil only the pan fire and almonds (if you don’t have a mortar at home you can put the almonds in a plastic bag and hit them with a hammer in little pieces)
Bake the almonds till they are brown, beware suddenly it goes quickly and if you don’t watch them very well, they will get black and disgusting!
So if you have you can put in the tofutti, I didn’t try but I think it will make the soup delicious, just put in as much as you like. Anyway after this you put the soup in bowls, put on top of the soup the spring onion, cut in slices and the almonds. Sit comfortable and take care of the film after 😉
Maybe if you like you can bake some mushrooms and you can use this as garnish too, just experiment with the soup!!

Have a nice meal