It’s quite an autumnal day here in Scotland so I opted to have a carrot dish. As neither my hubby or daughter eat cooked carrots, I was able to make this dish exactly to my spicy tastes. I love this shaak as it’s very simple and the delicate flavours complement eachother very well.
- 1tbs groundnut oil
- 1 tsp cumin seeds (jeera)
- 2 inches ginger peeled and grated (I used more as I love ginger. Adjust as per your taste)
- 1 fresh green chili chopped finely
- 370g carrots
- 1tsp salt (nimak)
- 1tsp chili powder (lal murcha)
- 1tsp cumin coriander powder (dhana jeeru)
- 1/2tsp turmeric powder (hurder)
- 4-5 curry leaves (optional, choose fresh as dried have no taste) (limbra)
- 1 tomato chopped very finely
- 1 1/4 tbs toasted sesame seeds
- Coriander to garnish
- Wash then peel carrots
- Cut into 1cm pieces
- Heat oil over a medium flame in a heavy bottom pan
- Add cumin seeds and wait for them to start sizzling. Add ginger and chilis. Stir to prevent them sticking
- Put carrots in and stir fry for 3-4 minutes
- Stir in all the spices and mix to combine well. Turn down heat to low flame and cover with a lid. Stir frequently to prevent the shaak from sticking. Let the carrots cook until they start to go tender – the final consistency should be al-dente so do not overcook.
- Add in tomatoes and curry leaves. Cook for a minute then stir in the sesame seeds. Let the shaak continue to cook for a few more minutes then turn off and let it cool down slightly before garnishing with coriander. Serve with plain basmati rice.
I do love chocolate mousse but all that cream gives my heart a huge roundhouse kick. So I was intrigued when I came across an Ellie Kreiger show where she was making Chocolate Mousse….with silken tofu! I didn’t have any dutch processed cocoa powder so opted for a much simpler Veg Mousse pudding using a 100g block of Green and Black’s Maya Gold chocolate (a delicious orange infused dark chocolate).
This is the first time I’ve used silken tofu and the first time I’ve had a tofu pudding – the end result was grainy. The taste was nice and light though you wouldn’t mistake it for a real mousse. Hubby decided it tasted better when eaten with a huge dollop of vanilla ice-cream. Tomorrow we will have the remaining 2 ramekins with some raspberries. As far as puddings go, this was a success and I’m also now tempted to try the Kreiger recipe…assuming I can get the right kind of cocoa powder.
P.S. Do not, like me, be tempted to taste the tofu on it’s own. It’s gross and very offputting.
Some images of my progress:
This is the Mori Nu firm silken tofu which I was surprisinginly able to buy in the local Asda.
I squished the tofu between sheets of kitchen towel for 10 minutes to squeeze water out.
I used an electric whisk to whizz the tofu but in future will do it for longer and then pass it through a sieve to make the end result less grainy.
Once the melted chocolate is blended in, I spooned the mixture into 4 ramekins, covered in cling film and placed them in the fridge to firm up.
Update 29th Aug
Today we had the last 2 ramikins with raspberries and ice-cream. Very yummy. So in future, I think I’ll use the mousse as the filling for a cheesecake.