Quick Courgette Patties

This recipe is a light snack that you can have with either some tomato ketchup, or natural yoghurt. Courgettes have a very high water content so you need to make sure that you squeeze all the water out of the grated courgettes before adding the remaining ingredients. You do this by adding a teaspoon of salt to the grated courgettes, and then leave for about 3 minutes. You will then see all the water oozing out of the grated courgettes. Then just get a handful of courgettes at a time and squeeze out all the water.

Ingredients

Serves 2 Prep time: 20 mins Cook time: 20 mins

2 large courgettes; grated 

1 cube of ginger; peeled and finely grated

1/2 a green chilli; finely chopped

3 tbsp of gram flour (besan/chick pea flour)

Some oil for frying

Method

1. Grate the courgette add a teaspoon of salt and leave for 3-5 minutes. Squeeze all of the water from the courgette and transfer to a bowl. Add the ginger, chilli and gram flour and mix really well. 

2. Shape the courgette into patties and then heat some oil in a large frying pan, and lightly fry the patties for around 15-20 minutes or until cooked, turning every 5 minutes. 

3. Serve with a some tomato ketchup, or some natural yoghurt.

Spicy Polenta

What to do with polenta? I like polenta but I've never really known what to do with it. I know the Italians use it a lot, but most of the recipes I've seen require a lot of stirring and also require you to stir it for around 30 mins. So when my Mum showed me how to make spicy polenta in under 10 minutes I was all ears and eyes.

I've tried this at home, and have to say its a lovely little dish to have as a lunch or tasty snack. Add some salad or some grilled veg on the side, and you have a wonderful dinner.

This recipe is tasty, quick and simple.

Spicy Polenta

Ingredients

1 tbspn. of vegetable/sunflower oil
1/4 tsp. of mustard seeds
5 curry leaves
Large pinch of asafoetida (hing)
13 fl oz of water (you need double the amount of polenta, so two cups of water to 1 cup of polenta)
1/4 tsp of turmeric powder
1/2 tsp. of chilli powder
3/4 tsp. of salt
1 cup/130gr. of Polenta (coarse cornmeal)
2 tbsp of yoghurt

Method

Heat the oil in a pan and add the mustard seeds. Once they begin to pop add the curry leaves and the hing. Then add the water and all the spices. Allow the water to come to boil. Once it starts to boil add the polenta and yoghurt and stir so it all comes together and there are no lumps of polenta left. Stir for about 3-4 minutes.

Serve with a salad, some grilled vegetables, or just have on its own...like I do.

Baked Beans Curry

Now I know the title may not sound too appetising, but I assure you this is great comfort food territory.

Turning a can of baked beans into a curry was my very first attempt at making a curry. This was of course years and years ago, when I was a student and realising that I should have never taken my Mums food for granted. In fact, it was even the American Vegetarian's first attempt at making a curry. I feel it is like the first initiation. If you can turn a can of baked beans into a curry then you’re on the right road.

Last week I just had a craving for it, so thought I would share the wonderful simple and yet very comforting dish of baked beans curry with you. 

Ingredients

1 can of baked beans

Half an onion

5 curry leaves

1/4 tsp. of mustard seeds

1/2 tsp. of cumin seeds

1/4 tsp. of turmeric

1/2 tsp. of chilli powder (or a bit less if you don't like it too spicy)

1 3/4 tsp. of ground coriander

Some salt

1 tbsp. of oil

Method

Heat the oil in a pan and add the mustard and cumin seeds. Once the mustard seeds start to pop, add the curry leaves, and then add the onion. Stir and cook until the onions soften. Then add the can of baked beans and the rest of the spices. Now because there is already salt in the can of beans check the seasoning before you add the salt in. You will need some salt, just not an entire teaspoon of it. Let it cook together for around 5 minutes, then serve on either toast, or a jacket potato or however you like your baked beans.

De-lish.