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Courgettes in Spiced Tomato Sauce

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1 1/2 lb of zucchini
3 tbsp. vegetable oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 onion, thinly sliced
2 garlic cloves, chopped
1/4 tsp. ground turmeric
1/4 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 tbsp. tomato paste
14.5 oz can of chopped tomatoes
2/3 cup water
1 tbsp. chopped fresh coriander (cilantro)
1 tsp. garam masala

-Trim the ends from the zucchini then cut them into 1/2 inch slices.
-Heat the oil in a wok or large pan. Fry the cumin and mustard seeds for 2 minuets until they begin to splutter.
-Add the onion and garlic and fry for about 5-6 minuets.
-Add the ground turmeric, chili powder, coriander, cumin and salt and fry for about 2-3 minuets.
-Add the sliced zucchini and cook for 5 min. Add tomato paste and chopped tomatoes to the pan.
-Add water, then cover the pan and simmer for 10 minutes until the sauce thickens. Stir in the fresh coriander and garam masala, then cook for about 5 minutes, or until the zucchini is tender.

Serve as a accompaniment to any meat, poultry or fish dish.

Vegetable Samosas

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4 1/2 cups flour
1 tsp. salt
3/4 cup margarine
5/8 cup water
1 tbsp. ghee or vegetable oil
pinch of asafetida powder
2 tsp. mustard seeds
1 lb. potatoes, parboiled and diced
1 cup cooked peas
3 cups cauliflower, cut into small florets
2 fresh green chiles seeded and chopped
1 tsp. salt
1 tsp. pomegranate seeds (optional, I used pomegranate powder)
2 tsp. garam masala
2 tbsp. chopped fresh cilantro leaves
2 tbsp. milk (for brushing on dough)
oil for deep frying
chutney, to serve


Mix flour and salt in a large mixing bowl. Cut margarine into small pieces and rub into flour with a pastry cutter until crumbly. Add water. Mix well with hands until a smooth dough forms, cover with a damp cloth.


Heat the ghee or oil in a skillet and add the asafetida powder, mustard seeds, potatoes, peas, chiles, salt and pomegranate seeds, if using. Stir well over moderate heat for 2 minutes. Add peas, potatoes and cauliflower. Cover the pan, reduce heat, and cook gently for 10 minutes.

Remove the pan from heat and add the garam masala and chopped cilantro. Stir well and then leave the filling to cool before using to stuff the samosas.


Divide the samosa dough into 12 equal portions and roll out each one to a thin circle, about 7 inches in diameter. Cut each circle in half with a sharp knife and then cover the semicircles with a damp cloth while you fill them one at a time.

Brush the edges of the semicircle with a little milk and spoon some of the filling on to the center. Fold in the corners, overlapping then to form a cone. Fold over and seal the top to make a triangle. Deep fry in hot oil in batches, until crisp and golden. Drain on paper towels and serve hot with chutney!

Very Yummy!

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