Innholdsfortegnelse for 2024-04-17 i Daily Voice

Ingredients 4 potatoes 2 tablespoons butter 2 tablespoons oil 7 curry leaves ½ teaspoon jeera (cumin) seeds ½ teaspoon mustard seeds ¼ teaspoon crushed chillies 1 teaspoon garlic and ginger 1 teaspoon fine jeera (cumin) 1 teaspoon turmeric 1 teaspoon tandoori spice ¼ teaspoon koljana (coriander) 2 tablespoons flour Method Peel and cube the potatoes. Add the potatoes to a pot, top with cold water and bring to a boil on the stove, on a medium heat. Once boiling, simmer for 15 minutes. After 15 minutes drain, transfer to a bowl and coat with garlic and ginger, salt, koljana, turmeric, tandoori spice, fine jeera and flour. In a separate pot add the oil, butter, curry leaves, jeera seeds, mustard seeds and crushed chillies. Once the butter has melted and the…

Ingredients 3 tablespoons butter 1 small onion finely chopped 5 curry leaves 3 cloves garlic sliced ½ tsp jeera seeds ½ tsp mustard seeds 1 dried red chilli ¾ tsp dhania (fine coriander) 1 tsp jeera (fine cumin) 1 tsp tandoori 1 tsp Cajun spice 1 tsp turmeric 6 potatoes cubed Salt to taste 2 tins chickpeas (drained) ¼ cup Quality Pickles tamarind sauce Freshly chopped coriander and green chillies for garnish Method Peel and cut the potatoes into small cubes. Add to a pot and top with cold water. Bring to a boil and then simmer for 10 minutes. The potato should be semi soft. Strain and set aside. In a separate pot, braise the onion in butter until golden brown, add the curry leaves, garlic, jeera seeds, mustard…

Ingredients 6 eggs 250g butter 2 cups sugar 1 cup self-rising flour 1 level teaspoon baking powder 2 tablespoons custard powder 1 litre full cream milk 1 tablespoon vanilla essence 1 teaspoon cardamom seeds Half teaspoon cinnamon 1kg potatoes 5ml salt Method Boil your potatoes with salt until it’s soft. Drain it and mash the potatoes with the butter. Allow to cool. Liquidise all your ingredients (including the potato) until well combined. Bake in a large Pyrex dish for one hour on 180°C. After an hour, turn off the oven and rest the pudding for half an hour in the still hot oven in order to set.…

Ingredients 6 medium-large potatoes 5 tablespoons butter 1 teaspoon garlic and herb seasoning Grated parmesan Method Rinse the potatoes and prick it with a fork. In a microwave-safe dish, microwave the potatoes for eight minutes on high. Once done, turn the potatoes over and microwave for a further six-eight minutes. Once soft, transfer to a baking tray and smash the potatoes with the bottom of a mug. Brush with half the butter and season generously with garlic and herb seasoning. Air fry or oven grill on 200°C for 12 minutes. Remove from the grill, brush with the remaining butter and sprinkle over the parmesan. Grill for a further five minutes until golden brown.…

Ingredients 3 tablespoons butter 1 small onion finely sliced 2 cloves garlic, sliced 1 red chilli 5 curry leaves 350g green beans 4 large potatoes peeled and cubed 1 tin chickpeas drained 1 heaped tablespoon chaat masala or tandoori spice Salt to taste Method Peel and cube the potatoes, rinse and microwave for 12 minutes or until soft. In a large pan, add the butter, onion, chilli, curry leaves and garlic. Once the onion and garlic turn golden brown, add in the green beans and stir fry until soft. Add in the potatoes and continue to stir fry until the tips of the potatoes turn to a crisp golden brown. Add in the chickpeas and season with salt, sprinkles, and spice chaat masala and add ¼ cup water. Mix well…