Carrot & Rye Muffins

Carrot & Rye Muffins with Raisins « e n d c a p
Used golden syryp in place of molasses; sultanas in place of oats; more of the spices too.

Dahl

Ingredients:
2 cups cooked whole masoor (puy lentils)
2 onions, diced
1 big tomato, diced
½ tsp ginger paste
½ tsp garlic paste
2 green chillies, slit lengthwise
½ cup fresh yogurt
¼ tsp turmeric powder
1 ½ tsp coriander powder
1 tsp cumin powder
1 tsp garam masala salt to taste
2 tsp oil
1 – 2 tbsp chopped coriander leaves, for garnishing

Method: The whole masoor should be well cooked but not mushy Grind the onions and tomato into a fine paste. Heat the oil and add the ginger and garlic pastes. Saute and then add the green chillies and the onion tomato paste. Over medium heat sauté till the raw smell of onion disappears. If the paste looks too dry while sautéing, add 2 tbsps of water and continue cooking. Once the paste is cooked add the turmeric, coriander, cumin and garam masala powders. Sauté a few times, and add the whole masoor/ lentils. If the lentils are too dry add enough water (between half and one cup should do) to ensure the dal is thick in consistency. Add the salt, bring to a boil, turn down the heat and cook for about 5 minutes add it. Whisk the yogurt and add to the dal, stirring continuously. Turn off the heat and mix the dal well to ensure the yogurt is well blended. Do not turn up the heat or allow the dal to boil once the yogurt has been added or it will split/ curdle spoiling the appearance of the dish. Garnish with chopped coriander leaves and serve warm with chappathis, parathas or rice.

Very Tasty Chicken Curry

1 400ml unsweetened coconut milk
1 kg boneless skinless chicken (thighs about 3 to 4)
1 tsp salt
tin tomatoes
2 tbsps vegetable oil
1/4 cup dried currants
3 garlic cloves (smashed and chopped)
300g baby okra (frozen whole)
2 tsps curry powder (preferably madras)
1/2 cup cashews (unsalted roasted, 3 oz chopped)
1/4 tsp cayenne

1 Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2 Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.

Oven baked flake

Flake, frozen is ok. Flour, egg and breadcrumbs. Spray with olive oil, bake at 190 fan bake for 20mins, sitting on a rack. Spuds, cut into chips, microwave for 6 mins, spray with olive oil and salt, bake at 190 fan bake for 20 mins, up top. Cabbage, carrot, capsicum shredded into coleslaw. Dress with mayo, dijon, white wine vinegar, olive oil.

Result: 4
Preparation: Easy and quick.