I fancied something different for lunch but didn’t have much time so I put together some principles from a couple of different recipes and luckily came up with something that worked!! It literally takes 5 minutes to prepare and 5 minutes to cook, so perfect for a post-party snack or quick and easy lunch.
Serves: 1 hungry dude for lunch
- 1 x courgette (grated with a cheese grater)
- 2 tbsp garam flour
- 1 tsp each fennel seeds and cumin seeds
- 1/2 tsp each dried corriander, turmeric, hot chilli powder and cumin (yes, I love cumin)
- Salt to taste
- Put everything in a mixing bowl, mix it up and wait about 10 minutes for the liquid to soak out of the courgette.
- Your mixture should be sticky enough for you to make little round cakes. If it’s too dry add water a teaspoon at a time. If it’s too wet add more flour a teaspoon at a time.
- Taste the mixture – add spice and seasoning until it’s to your taste.
- Shallow fry in the oil of your choice (I used rape seed oil) for about 2.5 minutes on each side or until golden brown.
One just for me! I have been searching for a bang-up korma recipe for some time now, I have tried a number but nothing is really making the mark. I came across this recipe today and it looks pretty good! As I’m off today for the weekend, I won’t have a chance to try it out but if I don’t record it somewhere I’ll just forget where it was!
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This is an awesome recipe taught to me by a Punjabi family man. This is definitely not a traditional hyderabadi biryani, (if you want to see one those amazing dishes being made authentically take a look at the video at the foot of this recipe) however, it tastes amazing – just like the biryani rice that comes from many UK takeaways.
I have been eating this for lunch on a very regular basis! There are a lot of ingredients but please bear with it, it takes about 30 minutes in total and is worth every second! Read the rest of this entry »
I’ve been making this curry for lunch all week using a different headlining ingredient. On Monday I used a pork chop, on Tuesday I used mushrooms, on Wednesday tuna steak, on Thursday I added some mushrooms to wednesdays curry and today (Friday) I used chickpeas. Each day I have adjusted the seasoning a little until today I think we have the perfect hyderabadi curry recipe (although I have run out of coriander (cilantro for our American friends) leaves. So without further ado, here is the secret to my hyderabadi curry recipe. Read the rest of this entry »
Dying of starvation and at the end of the week, I needed something quick, easy and fulfilling for lunch today. Chickpeas are one of my favourite ingredients, combined with the aromatic, intense flavours of india they make a most exquisite lunch.
This meal only takes about 10 or 15 minutes which, coincidentally is about the same time it takes to whip up some rice or a chapati…perfect! Read the rest of this entry »