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KITCHARI

1 spàinn-mhòr ghee
1 uinnean, air a ghearradh gu mìn
2 curran, air an gearradh nam maidean
1 mearag-bheag, air a gearradh na maidean
Dòrlach de pheasairean reòite
2-3 duilleagan-labhrais
2-3 clòbhan
2 spàinn-mhòr puree chreamha/dinnsear
2-3 podan chàrdamoin
1 stob caineil
250g rìs Basmati, air a nighe gu math gus an stalc a thoirt às
150g leantailean dearg, air an nighe
½ spàinn-bheag sìol sgeallain dubha
2 spàinn-bheag sìol choireamain
2 spàinn-bheag sìol chumain
2-3 eiteannan piobair
½ spàinn-bheag sìol nigella
½ spàinn-bheag sìol sgeallain buidhe
1 spàinn-bheag curcuma
1 spàinn-bheag fineal-Grèigeach
Bad dhuilleagan choireamain, air an gearradh
salann
1.25 liotairean bùrn fuar, + barrachd ma tha e a dhìth.

Airson nan spìosraidhean pronn a dhèanamh, cuir na sprìosraidhean slàn ann am fraidheapan: an t-sìol coireamain, sìol cumain, eiteannan piobair, sìol sgeallain agus an t-sìol nigella airson an tostsadh. Aon uair ’s gu bheil iad air an tostadh, pronn le pestle & mortar.

Ann am pana mòr eile, leagh an ghee. Cuir cumain, sìol sgeallain dubha, duilleagan-labhrais, clòbhan, stob caineil agus an càrdamon ris.
Cuir 1 spàinn-mhòr de phuree creamha/dinnsear dhan phana agus measgaich gu math. Nuair a thòisicheas sin a’ bruich, cuir an t-uinnean ris agus leig leis bogachadh.

Cuir 1 spàinn-mhòr de na spìosraidhean pronn ris, cuide ris an fhineal-Ghrèigeach agus an curcuma, agus measgaich gu math. Leig leis bruich airson dhà no trì mhionaidean, ga mheasgachadh, a’ bruich nan spìosraidhean.
Cuir an rìs Basmati ris agus na leantailean. Measgaich gu math gus am bi an rìs agus na leantailean air an còmhdach le na spìosraidhean.

Cuir an glasraich ris agus measgaich. Seàsan le salann.
Bruich gus a bheil an t-sùgh gu lèir air a shùghadh a-steach agus gu a bheil an rìs bruich – timcheall air 45 mionaidean, a’ cuir barrachd bùrn ris ma tha feum air.
Cuir na peasairean reòite ris agus bruich airson dhà no trì mhionaidean eile.
Cuir crìoch air le bhith a’ cuir na duilleagan coireamain ris agus ga mheasgachadh. Fàg airson mionaid mus cuirear am mullach air ais air a’ phana. Cuir tubhailt shoithichean glan fon mhullaich an toiseach agus cumaidh na tha am broinn a’ phana a’ bruich leis an teas aige fhèin.

KITCHARI

1 tbsp ghee
1 onion, finely chopped
2 carrot, cut into batons
1 courgette, cut into batons
Handful frozen peas
A few bay leaves
A few cloves
2 tbsp garlic/ginger paste
A few cardamom pods
1 cinnamon stick
250g Basmati rice, well rinsed to remove starch
150g red lentils, rinsed
½ tsp black mustard seeds
2 tsp ground coriander seeds
2 tsp cumin seeds
A few black peppercorns
½ tsp nigella seeds
½ tsp yellow mustard seeds
1 tsp ground turmeric
1 tsp ground fenugreek
Bunch coriander leaves, roughly chopped
Salt
1.25 litres cold water, more if required

For the ground spices, toast the whole spices, in a frying pan, coriander seeds, cumin seeds, peppercorns, mustard seeds, nigella seeds. Once toasted, grind them with a pestle and mortar.

In another large pan melt the ghee. Add cumin, black mustard seeds, bay leaves, cloves, cinnamon stick and cardamon.
Add I tbsp of ginger garlic puree into the pan and stir well. When that begins to cook, add the onion and allow to saute.
Add 1 tbsp of the ground spices, along with fenugreek and turmeric and stir well. Allow to cook for a few minutes, stirring, allowing the spices to cook out.
Add the Basmati rice and the lentils. Stir well to incorporate all the ingredients and coat the rice and lentils.
Add the vegetables and incorporate into the mixture. Season with salt
Cook until all the liquid is absorbed and the rice is cooked to your liking, for about 45 minutes, adding more water as required.
Add the frozen peas and allow to cook for a further few minutes.
Finish off by adding fresh coriander leaves and stirring through. Leave for a minute before placing the lid on the pan. Place a clean dish towel under the lid first, and it will continue to cook with its own heat.

MOUSSE TEÒCLAID AQUAFABA

130g teòclaid dorch gun bhathar-bainne, air a bhriseadh na phìosan
1 spàinn-mhòr bainne àmoin
1 cupan aquafaba (an t-sùgh a th’ air fhàgail bho chnogan 400g de pheasairean-circe gun salainn)
1 spàinn-mhòr siorap mhaplais
½ spàinn-bheag caineal
crathadh de chacao fìor
Sùbhagan ùra
sìol gràin-ubhail
cnòthan-phiostais air an gearradh

Leagh an teòclaid ann am bobhla air muin pana le uisge goileach. Cuir am bainne àmoin ris.
Cuir an aquafaba ann am bobhla leis an t-siorap mhaplais agus an caineal. Buail gus am bi e na sgùrran rag.
Bleith crathadh beag dhen chacao dhan teòclaid. Leig leis an teòclaid fuarachadh, mus cuirear an dà chuid an teòclaid agus an aquafaba an lùib a chèile, mean air mhean.
Cuir ann an glainnichean agus fàg san fhuaradair airson dhà no trì uairean a thìde.
Thoir às an fhuaradair agus sgeadaich leis an t-sìol gràin-ubhail, na cnothan-phiostais agus na sùbhagan.

AQUAFABA CHOCOLATE MOUSSE

130g diary-free dark chocolate, broken into small pieces
1 tbsp almond milk
1 cup aquafaba (liquid drained from 400g can of unsalted chickpeas)
1 tbsp maple syrup
1.2 tsp cinnamon
Grating of pure cacao
Fresh raspberries
Pomegranate seeds
Chopped pistachio nuts

Melt the chocolate in a bowl over boiling water, add the almond milk.
Put the aquafaba in a bowl with the maple syrup and cinnamon. Whisk until it forms stiff peaks.
Grate in a little of pure cacao to the chocolate. Allow the chocolate to cool down, before gradually incorporating the two mixtures together.
Pour into serving glasses
Place in the fridge for a few hours.
Remove from the fridge and top with pomegranate seeds, chopped pistachios nuts and raspberries before serving.

COIRIDH MUASGAIN-CAOLA GOAN

500g muasgain-caola mòra, leis an fhèith air a thoirt asta
2 liomaideige
salann

Spìosraidhean slàn –
1 stob caineil
1 spàinn-bheag cumain
½ spàinn-bheag sìol sgeallain
4 duilleagan-labhrais
5 podan càrdamoin, air am pronn
4 clòbhan

1 uinnean meadhanach-mòr, air a ghearradh gu mìn
3 tomàtothan mòra, rùisge agus air an gearradh
400ml cnogan bainne chnò-còco
1 spàinn-mhòr duilleagan coiridh
bloigh mhòr de dh’eiteannan piobair pronn

1 ½ spàinn-mhòr taois creamha/dinnsear
2 spàinn-mhòr ghee
1 spàinn-mhòr puree tomàto
2 no 3 tiolaidhean, air an gearradh, leis an t-sìol
Bad choireamain
2 spàinn-bheag taois tamarind
½ spàinn-bheag curcuma
¼ spàinn-bheag fineal-Grèigeach

Spìosraidhean tioram (a’ cleachdadh 1 ½ spàinntean-mòra)
2 spàinn-bheag sìol choireamain, air a thostadh
1 spàinn-bheag sìol sgeallain, air a thostadh
2 spàinn-bheag sìol chumain, air a thostadh

Pronn na sìl còmhla a’ cleachdadh pestle & mortar.

Cuir na muasgain-caola ann am bobhla le sùgh liomaideige, seàsan le salann.

Teasaich an ghee ann an wok agus cuir na spìosraidhean slàn ris – caineal, duilleagan-labhrais, cumain, sìol sgeallain, càrdamon agus clòbhan. Aon uair ’s gum fàs e teth, cuir an t-uinnean agus an taois creamha/dinnsear ris.
Cuir na tiolaidhean ris agus cùm a’ bruich gus an tig dath donn air na h-uinneanan.
Cuir 1 ½ spàinntean-mòra de na spìosraidhean pronn: fineal-Grèigeach agus curcuma agus leig leotha bruich.
Cuir spàinn-mhòr de phuree tomato agus na tomàtothan air an gearradh ris.
Cuir am pàirt cruaidh dhen bhainne chnò-còco ris cuide ris an taois tamarind. Measgaich agus leig leis na tomàtothan briseadh sìos agus lùghdaich.
Cuir am piobar ris agus an t-sùgh bhon bhainne chnò-còco.
Cuir na muasgain-caola dhan phana agus thoir suas gu ìre goile, ga bhruich airson dhà no trì mhionaidean.
Crìochnaich le bhith a’ cuir nan duilleagan coiridh agus an coireaman ris.

GOAN PRAWN CURRY

500g jumbo king prawns, deveined
2 limes
Salt

Whole spices –
1 cinnamon stick
1 tsp cumin
½ tsp mustard seeds
4 bay leaves
5 cardamon pods, crushed
4 cloves
1 medium onion, finely chopped
3 large tomatoes, peeled and chopped
400mil tin of coconut milk
1 tbsp curry leaves
Generous pinch of ground black peppercorns

1 ½ tbsp garlic/ginger paste
2 tbsp ghee
1 tbsp tomato puree
2 or 3 red chillies, finely chopped with seeds
Bunch fresh coriander
2 tsp tamarind paste
½ tsp turmeric
¼ tsp fenugreek

Dry spices (using 1 ½ tablespoons)
2 tsp coriander seeds, toasted
1 tsp mustard seeds, toasted
2 tsp cumin seeds, toasted
Grind the coriander seeds, mustard seeds and cumin seeds together using a pestle and mortar.

Put the prawns in bowl and squeeze lime juice over them, season with salt.

Heat the ghee in a wok and add the whole spices - cinnamon, bay, cumin, mustard seeds, cardamom pods and cloves. Once it comes up to temperature, add the chopped onions and ginger/garlic paste
Add the chillies and continue to cook until the onion browns.
Add 1 ½ tablespoons of ground spices, fenugreek, turmeric and let the spices cook out. Add a tablespoon of tomato puree, add the chopped tomatoes.
Add the solid part of the coconut milk and tamarind paste, stir through and allow the tomatoes to break down and reduce.
Add the ground black pepper and the water from the coconut milk.
Add the prawns and bring to the boil, allow to cook for a few minutes.
Finish by adding curry leaves and fresh coriander.

CHAI

Pìos beag de dhinnsear ùr
½ stob caineil
2-3 sìol càrdamoin
10-20 eiteannan-piobair dubha
2-3 clòbhan

Pronn na sìl chàrdamoin, na h-eiteannan-piobair agus na clòbhan ann am pestle & mortar.
Cuir ann am pana le bùrn goileach cuide ris an dinnsear agus an caineal.
Leig leis goil agus tarraing airson dhà no trì mhionaidean mus tèid a chuir ann am poit teatha, cuide ris an teabag a thathar ag iarraidh.

CHAI

A small amount of fresh ginger
½ cinnamon stick
2 – 3 cardamon seeds
10 – 20 black peppercorns
2 – 3 cloves
Grind the cardamon seeds, peppercorns and cloves down with pestle & mortar
Place in a pan of boiling water along with the ginger and cinnamon.

Allow to boil and infuse for a few minutes before transferring into a teapot along with a teabag of your choice.

COIRIDH GLASRAICH ANN AN AON SOITHEACH

550g measgachadh de ghlasraich air an gearradh:
càl-cholaig
broccoli
buntàta milis
currain
pònairean uaine

1 spàinn-mhòr ola chnò-còco
½ spàinn-bheag sìol sgeallain
1 spàinn-mhòr taois creamha/dinnsear
bloigh salainn
1 uinnean, air a ghearradh
½ tiolaidh uaine, air a ghearradh agus leis an t-sìol air a thoirt às
4 podan càrdamoin, no ¼ spàinn-bheag càrdamoin pronn
3 clòbhan slàn, no 2 spàinn-bheag clòbhan pronn
1 stob caineal
½ spàinn-bheag curcuma
1 spàinn-bheag garam masala
1 spàinn-bheag coireamain pronn
1 spàinn-bheag cuman pronn
¼ spàinn-bheag piobar
1 tomàto, air a ghearradh
450ml bainne chnò-còco
3-6 duilleagan coiridh
2 duilleagan-labhrais
1 cnogan pònairean-circe
Sùgh 1 liomaideige
Bad dhuilleagan choireamain

Cuir poit mhòir air an teas agus leagh an ola chnò-còco.
Cuir an t-sìol sgeallain ris agus nuair a chluainneas tu iad a’ dèanamh pop, faodar an t-uinnean a chuir ris. Leig leis an t-uinnean dath a ghabhail, agus tòisich le bhith a’ cur nan spìosraidhean ris – coireamain, cumain, curcuma, tiolaidh uaine, taois creamha/dinnsear, càrdamon, clòbhan, garam masala agus measgaich gu math.
Cuir an tomàto ris agus meagaich. Cuir an stob caineil ris.
Cuir am bainne chnò-còco ris agus leig leis an tomàto briseadh sìos.
Seàsan le salann is piobar dubh.
Cuir an glasraich gu lèir, na pònairean-circe, na duilleagan coiridh agus na duilleagan-labhrais dhan phana. Measgaich gu math agus fàg air teas ìseal.
Cuir am mullach air a’ phana agus cuir sìos an teas, ga fhàgail airson timcheall air 15 mionaidean gus am bi an glasraich bruich.
Cuir brùthadh de shùgh liomaideige agus duilleagan coireamain air mus tèid ithe.

ONE POT VEGETARIAN CURRY

550g mixed chopped vegetables:
Cauliflower florets
Broccoli florets
Sweet potato
Carrots
Green beans

1 tbsp coconut oil
1/s tsp mustard seeds
1 tbsp garlic ginger paste
Pinch of sea salt
1 onion, diced roughly
½ green chilli, de-seeded and diced
4 green cardamom pods, or ¼ ground cardamom
3 whole cloves, or 2 tsp ground cloves
1 cinnamon stick
½ tsp turmeric
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp fresh ground pepper
1 tomato, chopped
450ml coconut milk
3 – 6 curry leaves
2 bay leaves
1 tin of Chickpeas
Juice of lime
Bunch of coriander leaves

Place a large pot on the heat and melt the coconut oil in the pan.
Add the mustard seeds, when you hear them pop you can add the onions. Allow the onions to take colour and start adding your spices - ground coriander, ground cumin, turmeric, green chilli, garlic/ginger paste, cardamom, cloves, garam masala, and stir well together.
Add tomatoes and stir, add cinnamon stick.
Add the coconut milk and allow the tomatoes to break down.
Season with salt and black pepper.
Add all vegetables and chickpeas, and curry leaves, 2 bay leaves. Stir well together and leave on a low heat.
Put the lid on the pan and reduce the heat, leave to cook for about 15 minutes until the vegetables are cooked.
Squeeze of lime juice and coriander leaves for serving.

NAAN GUN GHRÀIN

60g flùr chnò-còco
30g stalc-arbhair
30g polenta
1 spàinn-bheag pùdar creamha
1 spàinn-bheag salann
½ spàinn-bheag piobar dubh
240ml bainne chnò-còco slàn
2 spàinn-mhòr ola sheasamain no ola chnò-còco

Buail am flùr chnò-còco agus timcheall air leth dhen bhainne mar thoiseach-tòiseachaidh, am pùdar creamha, salann agus piobar ann am bobhla mòr. Beag air bheag, cuir an còrr dhen bhainne chnò-còco ris.

Teasaich ½ spàinn-mhòr de dh’ola ann am fraidheapan beag ach domhainn, air teas meadhanach àrd. Dòirt a-steach 60ml dhen taois agus dèan cuartag bheag leis.
Bruich airson timcheall air 3 mionaidean gach taobh. Dèan seo leis a’ chòrr dhen taois.

GRAIN FREE NAAN BREAD

60g coconut flour
30g cornflour
30g polenta
1 tsp garlic powder
1 tsp sea salt
½ tsp freshly ground black pepper
240ml full-fat coconut milk
2 tbsp sesame or coconut oil

Whisk together the coconut flour, about half of the coconut milk initially, garlic, powder, salt and pepper in a large bowl. Adding in the rest of the coconut milk gradually.

Heat ½ tbsp of oil in a small deep frying pan, over a medium-high heat. Pour in 60ml of the batter and swirl around slightly.
Cook for about 3 minutes on each side until the Naan. Continue with the rest of the batter to make more.