Indian quickies

In keeping with my easy recipe theme, here are a couple of Indian staples – tomato sauce, and a totally wonderful corn bread.  I served them with courgette kaftas (of which more in another post).

Creamed tomato sauce

Nuts and spices measured on the plate, toms, ginger and chillies up front

Add tomatoes, chillies and ginger to batidora container and whizz.

Whizzed puree

Heat oil of choice and add ground cumin, turmeric, ground almonds or peanuts, paprika and garam masala.  Two teaspoons of each of the spices, apart from turmeric which is 3/4.  And two tablespoons of nuts.  Or to personal taste.

Then add tomato puree and bring to boil and simmer until it is ready.  Add water if it is too thick.  Pretty simple really but a great stand-by Indian tomato sauce.

If you don’t have nuts on hand it is pretty good without, they just add that little bit of extra taste, body and protein.

Fresh corn bread

Whizz corn and salt together.  Add to mixing bowl and add enough flour to get a nice sticky mixture and then coat in oil to prevent sticking.

The recipe I followed uses:

10oz corn kernels

Salt

5oz flour of choice

It makes 12 breads, more or less

Divide the dough and roll out the tiny balls into flat breads.  Cook very quickly. I fried ours.

They are just wonderful.  We polished off the lot.  I think I ate half my share while I was cooking them.

As ever, taken from Julie Sahni’s Classic Indian Vegetarian Cookery.

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