Healthy Eating 

I would like to let you all know about this exciting Healthy Eating course 'Fighting Cardio Vascular Disease' within the Asian community which started Last Thursday. Our first session was a great sucess. we were joined by various people from different government bodies giving help and advice to our ladies. It also was a good opportunity for the ladies to voice out their concerns and challenges which they face at home when trying to intoduce healthy food.

The atmosphere was very relaxing and everyone felt at ease to mingle with each other. The session ended with a wonderful healthy lunch which I prepared for all which I think was the icing on the cake for everyone.

If you feel that you could benefit from such classe then why not join us at Mushkil Aasaan in Tooting on Thursday at 11.30 - 2.30 pm. It's FREE and there will be live cooking demo by myself.

For more info contact: Aysha Daud 07946522892

 

 

 

 

Veg Jalfrezi

•  
• sunflower oil
• 2 red onions, thinly sliced
• ½ 350g jar jalfrezi curry paste
• ½ butternut squash, cut into chunks
• 1 small head cauliflower, broken into florets
• 1 vegetable stock cube
• bunch coriander leaves, picked and stalks finely chopped
• 500ml passata
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g can chickpeas, drained and rinsed
• 100g natural yogurt
• 1 fresh green chilli, sliced
• boiled rice, to serve
• naan bread, to serve

1. Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
2. Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

 

Spiced paneer

• vegetable oil, for frying
• 400g paneer, cut into bite-sized pieces
• 1 tsp coriander seed
• knob of ginger, peeled and chopped
• 1 medium onion, chopped
• 4 large ripe tomatoes, chopped
• 1½ tsp chilli powder
• 1 tsp fenugreek seed
• 1 tsp garam masala
• 1 tbsp clear honey

To finish

• small handful of fresh coriander, chopped
• small knob of ginger, peeled and shredded into matchsticks
• 1 small red and 1 small green pepper, seeded and finely chopped
• 3 spring onions, finely shredded

1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.