Serves 6 Author Notes Dal makhani is a treasured staple food, originally from Punjab in North India. This dish is a type of daal(boiled lentils or other dried legume/pulse) eaten in India (in the states of Punjab, Haryana, Delhi, Uttar Pradesh and the Bhojpuri area of Bihar) and Pakistan. Its high in protein–an important attribute
Photo by James Ransom Prep time 1 hour Cook time 10 minutes Serves 4 as a main dish Author Notes Finding a delicious and filling vegetarian BBQ main to feed my non-veg friends can be a challenge when I don’t want to rely on veggie burgers. This tofu, marinated in a silghtly spicy peanut sauce
Ingredients1 tbsp olive oil400g dried lasagne sheets200g grated mozzarella or vegan alternativeFor the mushroom ragu25g dried porcini mushrooms800g chestnut mushrooms2 tbsp olive oil2 onions, finely chopped2 carrots, finely chopped400g mixed mushrooms (we used oyster and shiitake), sliced4 large garlic cloves, crushed½ small bunch of thyme, leaves picked250ml red wine250ml passata2 tbsp ketchup2 tbsp paprikaFor the
Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes. Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color
Serves 2-3 as a side dish Author Notes I first experienced this dish while living in Thailand when I was teaching English for a year with a charity between school and university. Som Tam is a salad of Laos origin, but has become a mainstay of Thai restaurants everywhere due to the spread of Isaan
Ingredients:1 medium eggplant (300g), peeled, chopped coarsely2 tablespoon olive oil400 gram canned chickpeas (garbanzo beans), drained, rinsed1 small red onion (100g), chopped finely2 clove garlic, crushed1 tablespoon finely chopped fresh rosemary leaves1 cup (80g) finely grated parmesan1 1/2 cup (150g) packaged breadcrumbsvegetable oil, for deep-frying6 long soft bread rolls (300g)1 cup (260g) tomato pasta sauce3/4
Ingredients4 tbsp olive oil3 cloves garlic, peeled and roughly chopped1 medium eggplant, cut into 1.5cm cubes1 red capsicum, seeded and cut into 1cm cubes500g dried rigatoni250g bocconcini cheese, quartered¼ cup freshly torn basil leaves, to servefreshly ground black pepper, to serveMethodStep 1Heat the olive oil in a large frying pan over medium heat and fry the garlic
Whilst growing up in Kenya, Churma na ladoo was what we made as a dessert when guests were invited. It could be because they were made with jaggery and most Indian sweet shops only made these to order. Whereas Mohanthal was made by most Indian sweet shops and we usually got it from my Uncle’s
