Spinach Tomato Loaf

Ingredients: 

 Coarse Cornmeal - 160g 

   Eggs, 3    

   Coconut Milk - 350ml    

   White Onion, 1 finely chopped    

   Coconut Oil - 3 tbsps     

   Cumin Seeds - 1 tsp    

   Ground Black Pepper - ½ tsp     

   Chilli Powder - ½ tsp     

   Salt - to taste    

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   Chopped Spinach - 100g     

   Fresh Green Chillies, 2-4 finely chopped     

   Fresh Coriander, 4 tbsps chopped   

 

Method: 



• Pre-heat oven to Gas Mark 7 / 220c.

• Line 2 loaf tins with foil, and lightly grease with 1
tbsp coconut oil.
 • In a large bowl, whisk together the eggs and
Coconut Milk, stir in the Cornmeal and set aside.

• Dry fry the Cumin Seeds over a high heat in a
large pan until they brown, stirring/shaking
continuously.

• Turn down the heat, add the coconut oil, Ground
Black Pepper and Chilli Powder and stir for 30
seconds.

• Add the chopped Onion, and cook until soft and
translucent.

• Add the tomatoes, Fresh Green Chillies and
chopped Spinach and cook until the spinach has
wilted.

• Add the chopped Coriander. Then combine the
cornmeal mixture with the tomato spinach mix.

• Stir the mixture well and divide between the 2 loaf
tins.
 • Bake in the oven for about 20 minutes or until set.

• Allow to cool for about 15 minutes then serve
warm.

• Also delicious cut in to slices and lightly grilled.

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Red Tomato Gravy

Ingredien

2 large juicy ripe tomatoes 

1 large onion 

1 small capsicum 

1 tbsp. coriander leaves finely chopped 

1 tbsp. cashews or peanuts 

1 tsp. each ginger & garlic grated or crushed 

1/4 tsp. cinnamon-clove powder 

1/2 tsp. garam masala powder 

3/4 tsp. red chilli powder 

1/4 tsp. turmeric powder 

1/2 tsp. sugar 

salt to taste 

2 tbsp. oil or ghee 

Method:  



Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or
cauliflower.
Makes: 2 cups

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Mutton vegetable

Ingredients

Mutton ½ kg cut into small pieces

Roti 12

Potatoes 12 large

Spinach finely chopped 2 cups

Brinjals 2 chopped into cubes

Gowar ki phalli 250 gm cut into 1 inch pieces

Chili powder 4 tsp

Coriander powder 3 tsp

Cumin powder 2 tsp

Ginger garlic 2 tbsp

Oil 1 cup

Tomatoes chopperized 4

Tamarind pulp ¼ cup

Turmeric ¼ tsp

Salt 1 ½ tsp

Onion sliced 2

Desiccated coconut ½ cup

Green chilies whole 6 to 8

Method



Boil mutton with ginger garlic paste, salt and turmeric till nearly done, heat oil in a large pan add sliced onion fry till golden. Add all the vegetables except brinjals, fry for 5 minutes, add chili powder, coriander powder, cumin powder and ½ tsp salt and fry well, add chopperized tomatoes fry well. Add in boiled meat with 4 to 5 cups of water, when the water boils breaks the roti into small pieces, put in the gravy also add brinjals and tamarind juice cover and cook. Lastly add green chilies and desiccated coconut, leave it on dum for 10 minutes.

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Laal Subzi or Red Vegetable

Ingredients:

Beat root                    250 grams

Carrots                        250 grams

Tomatoes                    250 grams

Potatoes                    2 medium

Salt                            1 tsp heaped

Chili Powder                2 tsp

Turmeric                    ½ tsp

Cumin (roasted & crushed)    ½ tsp

Cinnamon                    1 stick

Cloves                        2-3

Garlic (chopped)            1 tbsp

Green Chilies                2 chopped

Coriander Leaves            for garnishing

Oil                            ½ cup

Method:




Chop beetroot into small pieces and boil it till half done, then strain. Cut the potaoes, tomatoes and carrots into small pieces. Heat oil, add crushed garlic cloves and cinnamom, fry for 2 minutes, add all the vegetables together and fry well. Add the seasonings, cover with lid, cook till 10 minutes, lastly add green chilies, garnish with coriander leaves, Serve with hot chapatti

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