Plain yoghurt (curd) and fresh coriander to serve

Method

Pre heat the oven to 3750F. Prick the potatoes all over with a fork. Bake for 40 minutes or until soft. Cut the potatoes lengthwise in half, scoop out the flesh and set aside on a plate. Heat oil in a large non-stick frying pan, add the onion and saute for a few minutes. Add the ginger, cumin, coriander and turmeric to the onion. Stir over low heat for about two minutes. Add the potato flesh and salt, to taste, and stir to coat thoroughly with the spices mix.

Cook the potato mixture for another two minutes, strong occasionally. Spoon the mixture back into the potato shells and top each potato with a spoonful of yohurt and coriander. Serve hot.

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Pasta with chick pea sauce

An unusual combination, the chick peas give this pasta dish a delightful crunchiness. Try this quick easy dish for dinner.

Ingredients

Oil 1 tsp
Small finely chopped onion 1
Garlic clove - crushed 1
Stalk celery 1
Channa (cooked) 300 gms
Tomato sauce 1 cup
Pasta 300 gms
Salt and ground black pepper
Fresh parsley chopped for garnish

Method

Heat the oil in a non-stick pan and saute the onion, garlic and celery until softened but not browned. Stir in the channa and tomato sauce, then cover and simmer for about 15 minutes.

Cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain. Mix the sauce, and season to taste. Sprinkle with chopped fresh parsley and serve at once.

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Vegetable Paella

Ingredients

A pinch of saffron or 1 tsp of turmeric
Hot vegetable broth 3 2/3 cups
Olive oil 6 tbsp
Large onions sliced 2
Garlic cloves chopped 3
Basmati rice 1 1/2 cup 

Unpolished rice 1/3 cup
Pumpkin chopped 250 gms
Yellow capsicum seeded and sliced 1 
Tomatoes peeled and chopped 4
Oyster mushrooms quartered 200 gms
Salt and black pepper powder
Strips of capsicum for garnish

Method

Place the saffron in a small bowl with 3-4 tblsp of the hot vegetable broth. Heat the oil in a large heavy-based frying pan. Fry the onions and garlic for 2 to 3 minutes. Add the rice, toss for 2 to 3 minute until coated in oil. Add the remaining broth to the pan with the pumpkin and the saffron. Stir as the mixture comes to a boil, then reduce the heat to the minimum. Cover the pan with a lid and cook for about 15 minutes. Avoid stirring as this lets out the steam and moisture and the rice will cook unevenly.

Add the carrots, capsicum and tomatoes and the seasoning, replace the lid and cook over gentle heat for another 5 minutes, or until the rice is tender. Add the oyster mushrooms, check the seasoning and cook uncovered till the mushrooms soften. Top with strips of capsicum and serve at once. Serves 4.

VIJAYA BALU