Indian-style Spicy Lentils with Spinach and Fried Garlic

Ingredients

5 oz split red lentils, washed and drained
5 oz spinach, washed thoroughly and cut into strips
2 tablespoons sunflower oil
2 garlic cloves, kept whole and lightly crushed
1 teaspoon turmeric powder
1 teaspoon chili powder
2 teaspoons lemon juice
salt

Method

  1. Cover the lentils with about 10 fl oz hot water. Bring to the boil then reduce the heat and simmer until mushy. You may need to add more water if the lentils dry out. When done, they will have turned yellow.
  2. Meanwhile, boil a little water in another pan and sweat the spinach for a few minutes. (Keep the pan uncovered to keep its colour.) Set aside.
  3. Heat the oil in a wok or heavy-bottomed saucepan and fry the garlic until golden. Sprinkle in the spice powders.
  4. Pour in the cooked lentils at once. Add the spinach along with its cooking water to the pan. Mix well.
  5. Add the lemon juice and season with salt. Heat through and serve hot.

Makes 4 servings.

Source: Indian in Six

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Asian-style Roasted Pork Belly

Ingredients

4 cloves garlic, crushed
2 teaspoons finely grated ginger
1/4 cup hoisin sauce
1 cup Chinese cooking wine or sherry
1/4 cup brown sugar
2 tablespoons Indonesian sweet soy sauce (kecap manis)
1 cup water
2-1/4 1b pork belly

Method

  1. Combine the garlic, ginger, hoisin, wine, sugar, kecap manis and water in a bowl.
  2. Place the pork belly, skin side down, in a baking dish, pour over the marinade, cover and refrigerate for 1 hour.
  3. Preheat the oven to 180°C (350°F).
  4. Cover the dish of pork belly with aluminium (aluminum) foil and roast for 2 hours.
  5. Remove the foil and roast for a further 30 minutes or until the pork is cooked and the marinade is sticky.

Makes 6 servings.

Source: Donna Hay

Indian-style Shrimp Curry

Ingredients

1 teaspoon cayenne pepper
1 tablespoon bright-red paprika
1/4 teaspoon ground turmeric
2 tablespoons ground coriander
1 teaspoon ground cumin
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
2/3 cup water
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
1 large shallot, cut into fine slivers
3 garlic cloves, cut into fine slivers
1 (14 fl oz) can of coconut milk, well stirred
1 lb medium-sized raw shrimp, peeled, de-veined, then rinsed and patted dry

Method

  1. Put the cayenne, paprika, turmeric, coriander, cumin, lemon juice, salt and water in a bowl. Mix well to form a smooth paste and set aside. You can prepare this paste in advance of cooking the curry.
  2. Put the oil into a large, deep frying pan and set it over a medium-high heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop – a matter of seconds – add the shallot and garlic. Cook, stirring, until they are golden brown.
  3. Stir in the spice paste and bring to a simmer. Turn the heat to medium-low, then cover and simmer gently for 10 minutes.
  4. Add the coconut milk and shrimp and bring to a simmer over a medium-high heat. Once the sauce is bubbling, turn the heat low and simmer, uncovered, until the shrimp have just turned opaque. Serve immediately.

Makes 4 servings.

Source: Foolproof Indian Cooking

Indian-style Vegetarian Dish with Potatoes and Peas

Ingredients

2 tablespoons sunflower oil
1 teaspoon cumin seeds
2 teaspoons ginger-garlic paste
1 fresh green chili, minced
2 tablespoons tomato puree
1 teaspoon turmeric powder
2 large potatoes, peeled and cubed
5 oz green peas, shelled if fresh, or frozen
salt

Method

  1. Heat the sunflower oil in a wok or shallow saucepan.
  2. Add the cumin seeds and allow them to darken. This happens quite quickly so make sure that your next ingredient is to hand. becomes quite brittle and can be readily powdered if desired.
  3. Mix in the ginger-garlic paste and the green chili.
  4. Stir in the tomato puree and the turmeric powder. Add a few tablespoons of water so that the spices cook and the oil separates.
  5. Add the potatoes and fresh peas, if using, and season with salt. If using frozen peas, add them when the potatoes are half cooked.
  6. Pour in 10 fluid oz hot water and bring to the boil. Reduce the heat, cover and cook until the vegetables are done. You may need to add more water if the curry dries up.
  7. Serve hot, with a sprinkling of fresh coriander, if desired.

Makes 4 servings.

Source: Indian in Six

Thai-inspired Pasta Dish with Red Curry, Chicken and Peanut Butter

Ingredients

1/2 (500-g) pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Method

  1. Cook pasta, following package directions, 8 to 10 minutes.
  2. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey.
  3. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 minutes.
  4. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 minutes.
  5. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot.
  6. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Makes 4 servings.

Source: Chatelaine magazine