I’m not sure if I have ever mentioned my Dad here on my blog ?
As well as being a screen and stage writer – and my inspiration in so many ways, he is also an incredible curry cook. He worked very hard when I was little at honing his talent, by spending time with authentic chefs and trying out every type of curry you can imagine. As a result, we sure know our onions when it comes to a good Ruby Murray – and I’m really excited to share a few of his recipes with you.
Because I’m a vegetarian, he has come up with some nice, quite simple ones that are meat free and bursting with colour.
You can add as little or as much chilli powder ( or fresh chillies ) as you like – and don’t forget your coriander, lemons and of course natural yoghurt mixed with some mint to cool things down too. Goes without saying that you will probably want to do some rice with the dishes.
2 large Onions
1 mug Gram Flour ( Chickpea Flour )
Salt to taste
Handful coriander leaves
Pinch Chilli Powder
1 tablespoon curry powder
1 teaspoon paprika
Mix the ingredients together until a smooth consistency is formed. Don’t feel tempted to add water as the onions will provide a natural liquid if allowed to stand for an hour before frying.
To cook – ladle individual bhajis into a frying pan of hot oil. When they are golden brown, remove and serve. A squeeze of lemon all over is always nice and maybe a dash of natural yoghurt.
All ready to serve.
Aloo Tarka Dhal ( Potato and Garlic Dhal )
1 mug of rinsed red lentils ( Masoori dhal )
12 small potatoes
1 teaspoon turmeric powder
1 large bay leaf
4 green cardomans
1″ cinnamon stick
8 garlic cloves
Pinch of salt
Pre boil the potatoes then put to one side. Simmer the lentils with the turmeric powder, large bay leaf, cloves, green cardamons, cinnamon stick and sea salt. Remove any residue from the lentils and once soft but ( but not dry ) remove the excess water and put to one side.
Slice the garlic cloves and finely dice an equal amount of onions. Fry them together in vegetable ghee until golden brown and then add the lentils mixture and potatoes.
Ready to serve.
Saag Chana Chat ( Spinach and chickpea curry )
1 tin of rinsed spinach
1 tin of rinsed chickpeas
1 tablespoon of mint sauce ( optional )
1 handful coriander
1 piece of root ginger- diced
Salt to taste
Tablespoon curry powder
1 large finely diced onion
2 cloves garlic – chopped
1 handful chopped coriander leaves
4 medium tomatoes – diced
1 handful Methi leaves ( fenugreek leaves ) if available.
1 teaspoon of garam masala
A squeeze of lemon juice
Drop of water
Ground pepper to taste
Fry the diced onion and both garlic cloves with the diced root ginger in oil until onions are soft and then add the curry powder and further fry for 5 minutes. Add a drop of water if necessary to prevent sticking.
Introduce the chickpeas, spinach, mint, coriander leaves, diced tomatoes, ground pepper and methi leaves.
Cook for 20 minutes on a medium heat and then add the garam masala and the lemon juice.
Mix and serve.
You could do just one of the dishes or all for a fabulous feast. I can vouch that this is really tasty. I hope you try it and love it too. Let me know if you do or if you would like any extra cooking advice by leaving me a comment under this post or tweet me @lucylovesyablog … will get right back to you.
Have a good day.