Leftover cauliflower and chickpea curry becomes a tasty Biriyani! 

Well you know that cauliflower and chickpea curry I made last week. Well I had plenty of leftovers!

So tonight’s dinner is a delicious Biriani, easy peasy to make.



Cook a mug of Basmati rice to instructions.

I warmed through the left over curry and added a courgette chopped up, some chopped coriander and a squeeze of lemon.

In an oven dish put a layer of rice then a the curry, finish with the remaining rice.

I scattered some coriander over the top and then warmed through in the oven until piping hot.

Served it with lemon wedges and poppadoms.



Curry!

One of the things I am desperate to achieve is to be able to make a damn good curry! I have made tons but never got them right.
I had some time with just me and little one and decided my mission of the day was to go into town and get the cookery book written by Prashad
My plan was to find the ingredients and then get home and cook myself a delicious curry to enjoy when little one had gone to bed.

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Unfortunately I could not find the book! I am going to buy it from Amazon instead. Thanks to the power of blogging I stumbled upon a Prashad recipe which I have reblogged!
I did adapt the recipe for Pea and Cauliflower curry as I wanted to use up an Aubergine! It was truly delicious!

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I cannot wait to get my mitts on this book and really try to get to grips with Indian cuisine for good!

Spiced Potato Patties

I tasted these delicious Spiced potato patties from a little Deli and they are delicious. It was hardwork not to just devour it as I was eating it but I carefully tried to recognise the flavours! It’s not exactly the same but I will work on it.
You will need…
5 medium potatoes
1 small white onion
3 green chillies finely chopped
1 teaspoon of Garam masala
1/2 teaspoon Cumin
1 teaspoon of cayenne pepper
Handful of chopped fresh coriander
Good pinch of salt

Batter
Chick pea flour
Water

What I did was ….
Boil 5 medium potatoes and cool then crush them roughly.
Fry the finely diced onion until soft add chilli and cook until soft.
Add the cumin and cook for a little longer.
Then add the Garam masala and Cayenne pepper, stir and then add the crushed potato.
On a gentle heat warm the potato through and mix together.

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Season with salt to taste and add the chopped Coriander.
Mould the mixture into round shapes and coat with some chickpea flour.

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Mix chick pea flour and water to make a batch of batter.
Coat each of the patties in batter and gently fry in sunflower oil in a griddle pan. It took about 5 mins each side.

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These can be eaten hot or cold and are delicious! Vegan too which makes them taste all the better.