Torrone ice cream

This is one of the most delicious and indulgent recipes that I'm going to include on this blog.    I came up with this recipe yesterday after trying to get hold of liquid Torrone to pour onto ice cream.  I couldn't find it anywhere - I've tried it just once, after I found it in an online Italian deli in London.  Unfortunately that deli no longer sells online, so I decided to try and make my own ice cream flavour instead, using traditional Torrone.

The Spanish version - Turron

If you've never come across Torrone before, it's an Italian sweet - a crunchy nougat made with egg whites, honey and nuts.  They sometimes sell it in Italian delicatessens and in the larger Duty-Free shops across Europe.

You can buy it online in the UK.  You can also buy the Spanish version is called Turron, it's exactly the same.

Here are some websites links where you can buy Torrone or Turron - make sure you buy the crunchy (hard) version and not the soft version.
 
http://www.eataly.com/torrone/

http://www.lakeland.co.uk/60274/Turron-Mini-Rounds

http://www.amazon.co.uk/El-Artesano-Turron-Alicante-Hard/dp/B006B8D86S/ref=sr_1_1?ie=UTF8&qid=1416836505&sr=8-1&keywords=turron

http://www.amazon.co.uk/El-Artesano-Turron-Alicante-Torta/dp/B003TX14IW/ref=sr_1_2?ie=UTF8&qid=1416836523&sr=8-2&keywords=turron

This recipe only uses 125g of Torrone, so you can enjoy the rest as nature intended!   You don't need an ice cream maker to make this - you can do it in a tupperware dish like I do.


Prep time:  1 hour
Freezing time:  3 - 5 hours
Difficulty level: easy



 Ingredients:

284 ml carton double cream

300ml milk

115g caster sugar

3 egg yolks

1 vanilla pod  (or 1 tsp vanilla essence)

1 tbsp Nutella (or other nut spread)
1 tbsp honey

50g mini marshmallows (optional)

125g hard Torrone (any flavour)


Method:

1. Split the vanilla pod with a sharp knife. 
2. Pour the double cream, milk and 75g of the caster sugar into a large saucepan.  
3. Scrape the vanilla seeds from the pod and add these to the cream mix. (if you don't have a vanilla pod, then add 1 tsp of vanilla essence instead)
4. Heat the cream until it just starts to boil.  Turn the heat to very low.
5. Add the mini marshmallows and stir until melted. 
6. Add the nut spread and honey.    (I use Nocciolata (pictured below) which is a mixture of nuts and honey)  
7. Once the ingredients have melted into the cream, remove from heat and allow to cool for 30 mins.
8. In a mixing bowl, beat the eggs with the remaining caster sugar until pale and creamy. (about 2 mins)
9. From the saucepan, scoop out a couple of ladles full of the cream mixture and beat this into the egg mixture to loosen the mix.
10. Reheat the cream mix in the saucepan until it comes to the boil.  Remove from heat then whisk in the egg mixture.  Return the pan to the heat, stirring continuously until the custard mixture thickens and coats the back of a spoon. (about 10 mins)
11. Pour the custard into a heatproof bowl and sit this in a bigger bowl that is filled with cold water and some ice. 
12. Break up the torrone into approx 1 inch pieces and place these in a food processor.  Whizz the torrone to fine pieces, but not too fine, as you want a bit of crunch in your ice cream.  If you don't have a food processor, you can use a freezer bag and a rolling pin, hammer or mallet to break up the torrone.
13. Add the torrone to the cool custard mix, then pour the mix into a tupperware container and place in the freezer.
14. After each hour in the freezer,  for the first 3 hours, give the ice cream a good stir.
15. After around 4 - 5 hours, it's ready to eat.

 Go on, treat yourself!

Chicken Katsu Curry

This is a favourite from Yo! Sushi, but I think this recipe actually tastes better than the restaurant version. Try it and see if you agree.

It's a breaded chicken recipe, served with an easy-to-make curry sauce and rice.  I use Thai jasmine rice for this recipe, but you can use sushi rice or basmati if you prefer.

The panko breadcrumbs are now widely available in most large supermarkets, or you can substitute these with any kind of breadcrumbs, homemade or otherwise.  

You will need: a large frying pan, a small saucepan, a rice cooker or saucepan, a rolling pin or mallet, and a hand blender or food processor to blend the sauce to a smooth consistency when cooked.

Serves: 2
Preparation time: 20 mins
Difficulty level: Easy
approx 499 calories per serving (not including rice)


Ingredients:
2 chicken breasts (whole, raw)
1 egg (beaten)
Flour for coating
salt & pepper
1 tbsp vegetable or groundnut oil
breadcrumbs  (you'll probably need about 100g)
60 - 90g Thai jasmine rice per person

For the Sauce:
1 carrot (chopped)
1 onion (chopped)
1 chicken oxo cube (made into approx 200ml stock)
1 tbsp soy sauce
1 clove garlic (finely chopped)
1 tbsp plain flour
2 tsp sugar
2 bay leaves (optional)
boiling water
1 tbsp medium curry powder
small cube of fresh ginger (approx 1.5 cm cubed) chopped finely  - or use a few pieces of sushi ginger
1 tbsp vegetable or groundnut oil

Method:

1. Wash your rice then cook it as per instructions.  I cook mine in a microwave cooker for 17 minutes.
2. While the rice cooks, you can start the sauce...
3. In the small saucepan, place your chopped carrots and cover with some boiling water. Simmer until the carrot is tender - approx 5 - 10 mins. While that is cooking...
4. In the large frying pan, heat the oil, add the curry powder and cook for 30 seconds.  Add the chopped onion and fry until slightly cooked. 
5. To the frying pan, add the flour, stir this into the onions, then add the garlic and ginger.  Slowly add the chicken stock, stirring as you go, to remove any lumps.  Then add the soy sauce, bay leaves, and sugar. Continue cooking on a low to medium heat and add more stock if the mixture is looking too thick.  You want the consistency of baby food - so not too liquidy.
6. Once the carrots are softened, add these to the sauce.
7. Put the sauce into a jug or large bowl and blend to a smooth consistency.  Add more boiling water or stock at this stage if it's too thick to pour, but not too much.
8. Give your frying pan a rinse, as you're going to use it again.
9. Now for the chicken...   Beat your chicken breasts slightly with a rolling pin or mallet - not escalope thin, but just so your chicken breasts are no more than about 1.5 cm in thickness. 
10. Coat the chicken breasts in a little flour. Season with salt and pepper.
11. Put the beaten egg in a small bowl, and dip the chicken breasts, making sure they are completely coated.
12. Dip the chicken breasts in the breadcrumbs, so they are coated.
13. Heat 1 tbsp of oil in the frying pan, and on a medium heat, fry the chicken breasts for approx 7-10 mins, turning over once to cook both sides, until the breasts are no longer pink inside. (These can also be oven cooked for 25 - 30 minutes at 180C) If you're oven cooking these, you may want to use some spray oil to coat them so the breadcrumbs crisp up.
14. Once the rice is cooked, place a portion on your plates.  Slice the chicken breast into 1cm strips on top of the rice and pour over the sauce.

Hope you enjoy this one. 

Cold & Flu Remedy drink

Here's one for the winter months.  I don't know about you, but I tend to get a lot of sore throats and cold-like symptoms in the run-up to Christmas.  This is a cold remedy my Dad prepares whenever anyone in the family comes down with anything. I find it really does the trick, especially when combined with one or two Max strength cold capsules.

Cold Remedy Drink

Preparation time:  1 hour
Difficulty level:  Dead Easy
Makes 4 servings.

Ingredients:

4 large oranges (sliced)
1 lemon (sliced)
1 tsp cinnamon
A shot of brandy (or whiskey)
1.5 litres water
3 tbsp honey (or agave nectar) (or maple syrup)

Method:

Put all the ingredients in a large saucepan, bring to the boil, then simmer on a low heat for one hour.   After an hour, give the sliced fruit a squish with a potato masher to bring out the juice.  Drain or ladel the liquid into a glass or mug and serve.   Can be saved for several days in the fridge and reheated when needed.

Thai Chicken & Cashews (Gai Pad Med Mamuang Himmapan)

Thai Chicken with Cashew nuts is a fairly mild and very tasty stir fried dish - but you can make it as hot as you like with the addition of more chillies. For those of you that love Thai food this is a real winner, and takes only around 20 minutes to prepare from scratch.   Any leftovers can be cooled then saved in the fridge and reheated for lunch the next day.

This is one I've been working on for a while to get just right, as a lot of recipes for it that I've tried from the internet don't taste quite the same as the restaurant versions. I've tried to make this as close to the restaurant dish as I can get it.

The Chinese and Thai sauces are available in most supermarkets now - the larger supermarkets will also stock the Shaoxing rice wine, but you can use sherry if you can't get the real thing. 

You will need: a wok or large frying pan, a small frying pan, a sharp knife, a rice cooker or saucepan.

Serves:  2
Time: 20 minutes
Difficulty level:  Easy
428 calories per serving (not including rice) 

Ingredients:

1 large chicken breast (sliced into thin-ish slices approx 3-4 cm long)
1 bell pepper - green or red - (chopped into approx 2cm chunks)
1 onion (chopped)
2 spring onions  (sliced into 1cm chunks)
1 large clove garlic (finely chopped)
60g Unsalted cashew nuts 
Thai Jasmine rice (approx 60-90g per portion)

1/2 chicken oxo cube
1 tbsp soy sauce
1 tsp Thai fish sauce 
1 tbsp Shaoxing rice wine  (or use sherry)
2 tsp brown sugar (or you can use white sugar or palm sugar)
2 tbsp oyster sauce
1 red chilli (chopped into large 1cm chunks)  or use a couple of small dried chillies (use more if you like it hot)
1 tbsp vegetable or ground nut oil


Method:

1. Wash your rice then cook as per cooking instructions. I use a microwave rice cooker and heat in the microwave for 17 minutes with enough water to cover the rice plus 1cm above.
2.  Boil the kettle with at least a cup full of water in it. 
3. In a small dry frying pan or skillet, place the cashew nuts, and roast on a high heat for 5 minutes or until starting to turn brown - shake pan occasionally to roast both sides. Remove from frying pan and put aside.
4.  In a large frying pan or wok, heat the oil on a high heat.  Add the sliced chicken and stir fry until just cooked. Add the garlic, chilli, red pepper, and onion, and stir fry for a couple of minutes.
5.  Add the soy sauce, fish sauce, oyster sauce, rice wine and brown sugar, and reduce a little on high heat.  
6. Put half a cup of boiling water into a jug, and crumble in the chicken oxo cube.   Slowly add a little of the chicken stock to the frying pan to loosen the sauce.  You will not need all of the stock, probably only a couple of tablespoons.
7. Add the spring onions and the roasted cashew nuts. Stir fry for about 1 minute.
8. Serve with the steamed rice.
9. If you don't like the chilli heat, make sure you pick out the chilli chunks before eating.

Afternoon tea - Part 2 - Ferrero Rocher Choux buns

Here's a tasty treat which should ideally be made the same day as you're going to serve them.  The Choux pastry can be made ahead and frozen, but I find it's never quite the same as freshly made.

Makes approx 20.
Time: approx 1.5 hours
Difficulty level: Medium

For the Choux pastry:

Ingredients:

250 ml water
100g butter
125g plain flour
pinch of salt
pinch of caster sugar
4 eggs (beaten)

Method:

1. In a medium saucepan bring the water to the boil. Add the butter and wait until melted.
2. Sieve the flour, salt and sugar together in a bowl and then add all at once, to the boiling water mix.
3. Beat the dough mixture continuously with a wooden spoon until it thickens and comes away from the sides of the pan. 
4. Remove from heat and allow to cool.
5. Preheat oven to 200C
6. To the cooled dough, add the beaten eggs little by little and mix well.
7. Fill a plain round-nozzle piping bag with the dough, and pipe 2 inch balls onto a baking sheet, leaving about an inch space between each bun.  Place a spot of cold water on top of each bun with your finger - this will ensure a crisper result.
8. Bake buns for 20 - 25 minutes - and in a separate baking tray, place a few mm of cold water, and place this on the oven shelf below where your buns are placed at the same time as adding your buns. The steam will crisp your buns. 
9. Remove buns from oven but leave oven switched on.  Push a skewer through the base of each bun to make a small hole, then place hole upwards back on the baking tray and bake for a further 5 minutes.
10. Remove from oven and place on a cooling rack.
11. When cooled, with  sharp knife slit each bun across the middle horizontally.

For the filling and topping:

Ingredients:

200ml whipping cream 
200g Nutella
100g Hazelnuts 
100g plain chocolate - chopped into bitesize pieces
200ml double cream

1. Roast the hazelnuts in the oven at 200C on a baking tray for 10 mins.
2. Remove nuts from oven, allow to cool.
3. Beat the whipping cream with an electric whisk (if you have one) until it reaches stiff peaks.
4. Add the nutella to the whipped cream and fold in - this is your filling.
5. Place the nuts in a food processor and grind to fine pieces and put aside in a bowl.
6. To make your chocolate ganache for the topping - Heat the double cream in a saucepan until just at boiling point. Remove from heat. Add the chocolate pieces and stir. 
7. put your nutella cream into a piping bag, and pipe filling into each of the choux buns.
8. When filled, top each with a spoonful of the chocolate ganache, and sprinkle with the ground hazlenuts.
9. Refrigerate before serving.

Afternoon Tea - part 1 - Char Siu Buns

This weekend I hosted my friend's birthday with a Mad Hatter themed tea party at my house. All went very well and I'm going to put all the recipes on here as soon as time allows.

Some of the dishes I served, and will be including recipes for shortly, were:
- Macarons
- Strawberry tarts (posted on the blog last week)
- Mini Pissaladieres
- Ferrero Rocher Choux Buns
- Salt Beef sandwiches
- Char Siu Buns


The recipe I'm detailing today, is for one of my favourite foods - Char Siu Chicken Buns.   If, like me, you're a fan of Chinese Dim Sum, you will love these.  (You can also make a vegetarian version of these with mushrooms, which I will also detail below)  I've also included a recipe for the dipping sauce.

The Char Siu buns that you'll get from the Chinese restaurants usually contain Char Siu pork, but as I don't always have a loin of pork handy, I tend to use chicken instead, and it tastes just as good.  If you want to make the pork version, you'll need to marinate your loin of pork in the char siu sauce for a few hours before cooking it.

The dough for the buns can be made either by hand or in a bread maker, and I will detail both methods.  I prefer using the bread maker, as it makes the whole process a lot easier.

The sauces used (Char Siu, Oyster, Soy)  can be bought from most supermarkets, or from Asian supermarkets.  You will also need a bamboo steamer, or other steamer.  Bamboo steamers can be bought online or from most Asian supermarkets.


Char Siu Chicken Buns    
Makes approx 24 buns
difficulty level:  medium
Time: approx 2 1/2 hours  

Approx 112 calories per bun


For the dough:

Ingredients:

1 1/2 cups / 345 ml lukewarm water
1 packet dried yeast
1/4 cup /  50g sugar
2 tbsp vegetable oil / sunflower oil
4 1/2 cups / 600g strong white flour

Method:

1. In a jug or small bowl, put the yeast and sugar into the lukewarm water, and leave for 15 mins until frothy.
2.  In a large mixing bowl, add the flour, the yeast mix and the oil.   Mix together to form a dough.  Then on a floured surface knead for 10 minutes.
3. Put the dough into an oiled bowl, cover with a tea towel and leave for one hour in a warm place.  The dough should double in size.  Knead again on a floured surface for 1 minute. It is now ready for use.

If using a bread maker:

1. In the bread maker mixing bowl, place the ingredients in the following order:  water, sugar, oil, flour, yeast.
2. Put the breadmaker on the 'dough' program and press start.
3. Once ready, tip the dough onto a floured surface and knead for 1 minute. 

For the filling:

Ingredients:

1 large chicken breast  (or 1 1/2 medium)
(For Vegetarian option, substitute this for a 200g punnet of mushrooms, finely chopped)
3 spring onions (finely chopped)
2 garlic cloves (finely chopped)
2 cm root ginger (finely chopped)
2 tbsp Char Siu Sauce 
1 tbsp dark soy sauce
1 tbsp Oyster sauce (or Hoi Sin sauce)
3 drops red food colouring (optional)
1 tbsp honey
Pinch of 5 spice seasoning (optional) 
white pepper to taste

1. Preheat oven to 180 degrees.  Wrap your chicken breast with kitchen foil, place on a baking tray and bake in the oven for 25 minutes, or until cooked.
2. Meanwhile mix your sauce -  in a mixing bowl add the chopped ginger and garlic, the Char Siu sauce, soy sauce, oyster sauce, red food dye, honey, 5 spice, and pepper. 
3. Finely chop the cooked chicken - the pieces should be no bigger than a half centimetre all round.  
4. If using mushrooms instead of chicken, fry the chopped mushrooms until cooked, then follow the same method as for the chicken from the next step.
5. Add the chopped chicken and finely chopped spring onions into the bowl with the sauce and mix well. 

To make the buns:

1. Cut your dough into quarters, and then cut each quarter into 6 equal sized portions.  You should now have 24 portions.
2. Roll each portion into a ball, and flatten with your hand.  Roll out into a circle with a rolling pin. The circle should be around 8 cm in diameter.
   
   
   
   
   
   
   
3. At the centre of each circle of dough, place a teaspoon of filling.
   
4. Bring the outer edges of the circle to a point at the top of the filling and twist so that the bun is secured.  Do this for all 24 buns.
   
5. You are now ready to steam your buns!  
6. In a medium to large saucepan, ideally one that fits your steamer, place about an inch of boiling water in bottom, and place on a low to medium heat, to keep a simmer going.
7. Place each bun on a square of baking paper (so it doesn't stick to the steamer basket) and you should be able to fit 3 or 4 buns in your steamer at a time.
8. Cover with the steamer lid, and steam for 10 - 12 minutes.  Steam the rest in batches, refilling the boiling water in the pan each time.
9. When cooked your buns should be fluffy. 
   

Any buns you don't eat can be kept and frozen once cooled.  When you want to reheat them, just place them from frozen in the steamer basket again and steam for 13 minutes.

Dipping sauce:

2 tbsp soy sauce
1 tbsp rice vinegar

Combine the 2 ingredients and dip your buns! 

Surprising Strawberry Tarts

This weekend my best friend is celebrating her birthday, so we're having a Mad Hatter's tea party at my place for her and some friends, with lots of sweet and savoury food on offer, which I've been making and experimenting with over the last few weeks - so more of these recipes will follow shortly.

One of the recipes I've been trying out has been for individual Strawberry Tarts -  I'm going to add one special ingredient - popping candy.   Ok, this isn't an after-work recipe, it's more a weekend baking treat, but it is so worth taking the time to make.

As I'm lactose intolerant, I tend to use lactofree milk in my recipes, which always works well - it's exactly the same as ordinary cow's milk, just containing no lactose.  You can use either.

You will need mini tart tins (ideally with loose bases) baking paper and baking beans (as a cheaper and easier alternative, I use pasta shapes)

When you put the pastry ingredients together, you may find the mixture quite wet - just go with it.

Prep and cooking time - approx 2 hours
Difficulty level - medium
This should make approx 12 tarts.

Ingredients

For the Pastry:

350g plain flour
a pinch of salt
125g cold butter, cubed
125g caster sugar
2 eggs plus 1 egg yolk
1 egg yolk for egg wash

For the creme patissiere:

500ml milk
1 vanilla pod (or 1 tsp vanilla essence)
6 egg yolks
120g caster sugar
2 oz cornflour
2 tbsp kirsch (optional)

For the topping:

400g strawberries
1 packet Quick-jell / or apricot jam
some popping candy


Method

1. For the pastry,  in a large bowl, stir the flour and salt together, add the butter and rub into the mixture.
2. Add the sugar, and mix the 2 eggs with the single egg yolk then add the eggs to the bowl.  Mix well with a spatula until the dough comes together.
3. You can do the above 2 steps in a food processor, which is what I do to save time.
4. On a lightly floured work surface, tip out the dough and knead until it's smooth and soft.  Cover with cling film and put into the fridge for about an hour, or for as long as you can stand.
5. Preheat the oven to 190C.  And grease your tart tins.
6. When your pastry has chilled,  roll out on a floured surface to approx 2-3mm.  I tend to split my pastry dough into halves or quarters, and do this in batches.   
7. Using your tart tins as a guide, cut approximate circles of pastry to line each tin.  Cut off any excess from across the tops of the tins using a sharp knife.
8. Gently prick the base of the pastry a few times with a fork.  
   
9. Line inside the pastry cases with baking paper, and fill with baking beans, or pasta. I use small macaroni, and find this works really well.  
   
10. Place the tart tins on a baking sheet and bake the cases for 15 mins.
11. When the 15 mins are up, remove the cases from the oven, remove the baking paper and baking beans, brush the pastry cases with the egg wash, and put back in the oven for another 8 mins. (If you're using macaroni or pasta shapes for your baking 'beans' then allow them to cool and store them for use next time.)
12. When cooked, allow cases to cool slightly, then remove from the tart tins.  Leave aside to cool completely.  They should be pretty sturdy and won't break easily.

For the Creme Patissiere:

1. Split the vanilla pod with a sharp knife (all the way down the pod) and put this into a large saucepan with the milk. Or substitute with the vanilla essence.  Warm through.
2. In a large bowl, mix the eggs, sugar and cornflour - whisk until the mixture becomes pale.
3. Remove the vanilla pod from the milk, and add the warmed milk to the bowl gradually and whisk.  Return the mixture to the saucepan.
4. Heat the mixture on a low heat, stirring constantly until the mix thickens to a thick custard consistency.  Allow to completely cool.
5. Add the kirsch and mix well.

To make up the tarts:

1. Make up the Quick-jell as directed on the packet.  (You can also use ordinary jelly, as long as it is cool and not completely liquid - it needs to be slightly set so that it doesn't leak everywhere.) You could also use apricot jam instead.
2. Fit a piping bag with a large round nozzle, and fill the bag with the cold creme patissiere. 
3. Starting in the centre of each tart case, pipe a swirl of creme pat into each case to cover the whole base with an even layer. Spread with a palette knife to smooth over.
   
4. Cut the strawberries into halves, and place these on top of the creme pat in a pretty pattern of your choosing.
5. Brush the strawberries with some Quick-jelly (or apricot jam)
6. Sprinkle over the popping candy.

Enjoy...with few friends, or ideally none at all!

Intro - Keema Curry

Hi all, I'm Sharon and this is my recipe blog.  I'm going to share with you my secrets for easy, delicious recipes which require little time and effort after a hard day at work.  Of course, most of the time you might not have a hard day at work - you might have one of those jobs that require you doing very little for most of the day while trying to decide whether to write a new blog, finish your satirical novel about the Grim Reaper, or finish writing that damned comedy screenplay  - so for those people, you can just sit and dream of the fantastic meal that you are going to make later on when you get home and go back to procrastinating and playing Angry Birds.

Most of the recipes I make will be for 2 or more people - now that's not because I am married or currently in a blissful state of coupledom (those reading my other blog 'Sharon's Bad Dates' (sharonsbaddates.blogspot.com) will be under no illusions about that.)  But as a working woman who likes to have a decent lunch and not spend £3 or £4 per day in the sandwich shop / Subway / MacDonalds / Pret a Manger (delete as appropriate)  I like to have several cheap, healthy options open to me, so I freeze the extra portions for later.  It saves money and time, and makes my colleagues very jealous.   (You will need access to a microwave though.)

My first recipe is Keema curry.   It's a curry using minced beef, onion, peas and potato, it's fairly mild, so you can heat up the spice with the addition of some chilli powder at stage 3 if you wish.

Keema curry  

(serves 4)   

prep and cooking time 20 mins
skill level: easy

Ingredients

500g lean minced beef

1 onion (chopped)

1 large potato (chopped into small chunks)

1 cup (approx.) frozen peas

1 tbsp fresh ginger (finely chopped)

1 large clove of garlic (finely chopped)

2 tbsp mango chutney (optional)

2 tbsp brinjal pickle (optional)

1 tbsp tomato puree

½ beef oxo cube

fresh coriander (optional)

1 tbsp medium curry powder

2 tbsp vegetable oil

basmati rice  (enough for 4)

Method

     1.     Cook the basmati rice  (if you have a microwave rice cooker, it will take 17 minutes)

     2.     Meanwhile, boil the kettle, put the boiling water into a small saucepan and add the potato chunks. Boil for about 10 mins until the potato is just soft.

     3.     In a large saucepan or casserole, heat the oil on medium heat, add the curry powder and cook for 30 seconds, then add the minced beef.

     4.     Stir the beef until cooked.  Add the ginger, the garlic and the chopped onion.   When the onion looks cooked, add the oxo cube, crumbled, and a little water from the kettle (about a half a cup) then add the tomato puree. Stir everything.

     5.     Add the mango chutney and brinjal pickle to taste.  You can also season with salt and pepper, and add a teaspoon of sugar if necessary.

     6.     Add the frozen peas and the cooked potato chunks. Cook until peas are soft.    

     7.     Add the chopped fresh coriander.

     8.     Serve with basmati rice and brinjal pickle (optional)

      Freeze the extra portions in fast food containers, like the one below.

       After freezing, microwave for 3 - 4 mins on high power.