Indian | Ruth’s Food

Courgettes in Spiced Tomato Sauce

Ingredients:

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

Directions:

-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.

Tags:

Indian

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Vegetable Samosas

Ingredients:

Dough:

4 1/2 cups flour

1 tsp. salt

3/4 cup margarine

5/8 cup water

Filling:

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

Directions:

Dough:

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.

Filling:

Tags:

Indian

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