Ammis Kitchen

Ingredents
1/2 lb peeled garlic
2 medium size onions finely chopped
2 green chillies chopped
1 medium size tomato cut ino cubes
1/4 tsp saffron
1/4 tsp fenugreek
1/2 tsp chillie powder
1 tsp roasted curry powder
2 tbsp oil
1/4 tsp sugar
few curry leaves
salt to taste
1 cup thick coconut milk

Method

1.Heat oil in a pan until hot
2. Add onions and curry leaves
3. when the onions are lighly fried add tomatoes and green chillies and fry a little longer.
4. Add garlic, saffron, chillie powder, roasted curry powder and salt. Mix well.
5. Add enough water to the mixture, cover the pot and cook until the garlic is tender and the liquid has evaported.
6. Add coconut milk and sugar bring to boil and simmer for two minutes. The liquid has to be almost evaporated and thicklycoats the garlic cloves.

Ingredients

1 Aubergine sliced

3 tbsp Olive oil

2 Garlic cloves crushed

3 Mixed peppers diced

8oz.Mushrooms sliced

2 Celery sticks sliced

1 Courgette diced

1/2tsp Chilli powder

1/2tsp Ground cumin

2 Tomatoes chopped

10 fl.oz Passata

2 tbsp Chopped fresh basil

8 Sheets of pre cooked Lasagne sheets

Salt & pepper

For the cheese sauce

2 tbsp Butter or margarine

1 tbsp Flour

10 fl.  oz Cheddar cheese grated

1 tsp Mustard

1  tbsp chopped basil

1 Egg beaten

Method

1.Place the aubergine slices in a colander, sprinkle with salt and leave for 20  minutes. Rinse under cold water, drain and keep to a side.

2.  Heat the oven to 180c 350F/gas mark 4. Heat the oil in a saucepan. Add the garlic and onion and saute for  2  minutes.  Add the peppers, mushrooms, celery and courgette and cook, stirring constantly for 3-4 minutes.

3. Stir in the chilli powder and cumin and cook for 1 minute.  Mix in the tomatoes,  and basil and season to taste with salt and pepper.

4.For the sauce, melt the butter in a saucepan.  Stir in the flour and cook for 1 minute.

5. Remove from the heat gradually stir in the stock and milk, return to the heat, then add half the cheese and all the mustard.  Boil, stirring, until thickened.  Stir in the basil. Remove from the heat and stir in the egg.

6. Place half the lasagne in a ovenproof dish.  Top with half the vegetables, aubergines.  Repeat and then spoon the cheese sauce on top.

7.  Sprinkle with the remaining cheese and bake for 30 minutes, or until golden and bubbling.

Ingredients

450g.  potatoes
3 medium-sized  white onions thinly sliced
2 tbsp. vegetable oil
a few curry leaves
1 to 1 1/2 teaspoon crushed dried chillies
Salt to taste
2 tsp lime or lemon juice.
1 tsp.  Brown sugar
1/2 teacup coconut cream

Method

1.  Wash and peel potatoes and cut in to 1” cubes

2.  Place them in a saucepan cover with cold water and boil until the potatoes are cooked. Do not over cook the           potatoes.

3.   Drain the water and let the potatoes to be cooled.

4.  Heat the oil in a wok and fry the onions.  Add the curry leaves, crushed chilies, sugar and salt to taste and mix well.

5.  Toss in the potatoes and mix well taking care not to mash the potatoes.

6.  Add coconut milk and stir .

7.  Remove from the heat and add lime or lemon juice.