HOMECOOKING WITH TERESA

This is a lovely salad that goes well with many dishes. Very refreshing. From the cookbook 'Indian Food Made Easy'. INGREDIENTS 3 handfuls of baby spinach leaves 1/2 red onion, peeled and sliced 1 tomato, sliced into thin wedges Dressing 2 heaped Tbsp roasted peanuts 20g fresh coriander, leaves and stems 10g fresh mint leaves salt to taste 1/4 tsp cumin 1/4 tsp garlic paste 1/4 tsp ginger paste 2-3 tsp lemon juice, or to taste 3-4 Tbsp extra-virgin olive oil or groundnut oil METHOD: Blend together all the ingredients for the dressing until well mixed. Lightly toss the spinach leaves, sliced onion and tomato in the dressing and serve. Lovely with the Bengali style fish and eggplant . (See recipes in blog) Serves 4

This eggplant recipe is just delightful. It works really well as a side dish for any Indian recipe. I could eat it almost every day. From the cookbook 'Indian Food Made Easy'.  😋😍 INGREDIENTS 400g small eggplants, thinly sliced into rounds 1 Tbsp ground turmeric salt, to taste 1/2 tsp red chilli powder 2 Tbsp vegetable oil 250ml plain yoghurt 1 - 1 1/2 tsp sugar 1 tsp cumin seeds, roasted and ground large handful of fresh coriander leaves and stalks, chopped Put the turmeric, salt and pepper in a plastic bag.  Add the eggplant and shake until well coated. Fry in the oil in a large, nonstick frying pan until soft and the point of a knife goes through with no resistance. You may do this in two batches. Drain on a plate lined with kitchen paper and set aside. Beat 200ml of the yogurt with the sugar, salt to taste and the remaining red chilli powder and add to a small saucepan. Heat, stirring, over a low heat until warm - this takes...

This is the first time that I cooked this fish recipe. It is not hot at all and has a very nice fresh taste. Ideal for the people who do not like food too spicy. Cookbook 'Indian Food Made Easy'. INGREDIENTS 1 Tbsp poppy seeds 1 tsp mustard seeds 2 heaped Tbsp plain yoghurt 1 Tbsp fresh ginger, grated 1 green chilli, chopped ( deseed it if you don't like it too hot ) salt, to taste good pinch of black pepper 1 tsp coriander powder a good handful fresh coriander, leaves and stalks 2 pieces of white-fleshed fillets, such as haddock, sole, etc. (or more if they are very small) vegetable oil 10g butter lemon juice, to taste METHOD Preheat oven to 190 °C. Make a paste of the poppy seeds, mustard seeds, yoghurt, ginger and chilli. Use a mortar and pestle or a blender. Stir in the salt, pepper, coriander powder and fresh coriander. Taste and adjust the seasoning. Put the fish fillets in a bowl and add the mixture. Coat the fish with the paste. Place th...