veggie fritters

This is an easy and tasty snack which can be made real quick. I got this from Sainsbury's recipes. Am not a huge fan of broccoli but had bought one on a whim and clearly had no idea on how to cook it. So decided to give this recipe a try and has become my dh and dd's absolute favourite.

Ingredients:

• Broccoli - 1 small (cut into florets)
• Cauliflower - 1/2 cauliflower (cut into florets)
• Cumin powder - 2 tsps 
• Plian flour - 100 gms
• Fresh corriander - 1 tsp (finely chopped)
• Garlic - 2 (crushed)
• Spring onions - 6 (finely chopped)
• Eggs - 2 
• Salt - 1/2 tsp or to taste
• Oil - for frying

Method:

• Boil the broccoli and cauliflower florets for about 20 minuutes until soft. Drain well and then mash.
• In a mixing bowl combine plain flour, ground cumin, chopped corriander, garlic and spring onions. Add the beaten eggs, combine with the vegetables and mix well.
• Heat the oil to a medium high heat. Fry large spoonfuls of mixture until cooked through and golden on both sides. 
• Serve hot with sweet chilli dip.

You can add chilli powder to the recipe if you want slightly spicy fritters for adults but it really is not a necessity. 

A very good and yummy method to make your kids eat broccoli.

Chicken Moolee

This is a recipe from Indian cookery book which I tried because it had few different ingredients to be used with chicken and I was in a mood try something new. I didn't have a great expectation for this dish and was pleasantly surprised when it came so delicious and mouthwatering.

 Ingredients:

• Chicken - 500 gms (pieces of your choice)
• Oil - 5 tbsp
• Shallots - 6 (finely chopped)
• Garlic - 3
• Green chillies - 6
• Green cardamom pods - 5
• Cloves - 5
• Cinnamon stick - 1/2
• Pineapple pieces -  200 gms 
• Pomegranate juice - 5 tbsps
• Turmeric powder - 1 tsp
• Peanuts - 3 tbsps (finely chopped)
• Coconut cream - 6 tbsps 
• Fresh ginger - 3 tsp (grated)
• Chicken stock - 250 ml
• Salt - 2 tsp

Method:

• Was and dry the chicken pieces. Heat the oil and sear the meat on both sides for about 4 minutes. Remove from pan and set aside. 
• Finely chop the garlic and the green chillies. Put the finely chopped shallots, garlic, and chillies along with the spices and stir-fry for about 6 minutes. 
• Chop the pineapple pieces finely and mix with pomegranate juice, turmeric, peanuts, coconut cream, and ginger. Add them to the pan and stir- fry for further 5 minutes.
• Add the chicken pieces, Pour in the stock and cook for 20 minutes stirring until the chicken is fully done. Check for seasoning and add stock if necessary. 
• Serve hot with rice or rotis.

Enjoy this very different yet delicious chicken dish on a cold evening....