December 11, 2011

Dhania chicken (chicken in coriander gravy)

Seeing the fresh bunch of coriander leaves in the fresh market, I couldn’t but buy it. I absolutely love the smell of coriander leaves and it always reminds me of winter, a fresh enticing smell. I decided to blend this freshness with the spiciness of green chilies and ginger into a gravy. This is a typical Indian dish with chicken in this vibrant green gravy, cooked slowly to incorporate all the flavors together. Varying the amount of curd, the gravy can be made thicker or lighter. I prefer a gravy to be just enough to nicely cover the chicken pieces. The Indian flavors made my dinner delicious.

You can print the recipe for your kitchen here: PRINTABLE RECIPE
(Serves 3)

500g chicken pieces
1 big bunch coriander leaves (~2.5 cups)
1.2inch ginger
4-5 green chilies (according to taste and hotness of the chilies)
1 big onion
1sp coriander powder
3tbsp yogurt
Salt, sugar, oil


1.      Coarsely chop the coriander leaves (including the stems) and ginger. Add the chilies. Blend it into a paste.
2.      Finely dice the onion.
3.      Heat oil in a pan, and add the onion. Fry until golden brown.
4.      Add the chicken pieces and fry on medium heat until starting to get color.
5.      Add the coriander paste, coriander powder. Cook on low heat for 10 mins.
6.      Add the yogurt. Season with salt and a pinch of sugar.
7.      Cook on low-medium heat until chicken is cooked.
8.      Serve with steaming basmati rice.

December 4, 2011

Dal paturi

Paturi is the Bengali style of wrapping food in banana leaves and steaming it. Needless to say, it is a delicacy with the recipes handed over through generations. The delicate flavor that the banana leaves impart into the steaming food is simply matchless. It is prepared with fishes, vegetables, lentils and all other possible combinations. One such is dal paturi. It is a paste of yellow split peas (matar dal) and coconut steamed to form a delicate ‘cake’. Dal paturi is one of my favorite foods. I love the subtle flavors and the spiciness of chilies. I can just keep on eating it. Unfortunately, the last time I had it was at least 8 years ago, if not more. So, this weekend, I was determined to make it. I cannot get banana leaves here and first thought of using some other leaves. But, then decided against it. Some other leaves cannot replace the delicate flavor of banana leaves, and I did not want some different new flavor in it. I wished and craved for the original taste. I remember once I had the ‘dal paturi’ baked in oven instead of steaming in banana leaves. It actually tasted almost like the authentic recipe. Therefore, I decided to try it. I called my mother for the recipe, in case I do not remember any particular ingredient. And finally was all set to cook. Even though, I used a complete different cooking method, it did not disappoint me. Of course it wasn’t same as steaming in banana leaf, but well, I cannot help that. However, except that, everything tasted exactly the same. And I went back to the delicious flavors of childhood.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 5)

1cup yellow split peas (soaked overnight)
1cup coconut
2tbsp mustard oil
3 green chilies
1/4cup chopped fresh coriander
Salt, Sugar


1.      Grind the soaked split peas with little water possible (4-5tbsp). The texture of the paste should be a bit rough.
2.      Mix together split pea paste, grated coconut, chopped chilies and coriander, mustard oil, salt and a pinch of sugar. Mix well for around 5 minutes.
3.      Spread it on a greased baking dish in a 1-1.5cm uniform layer.
4.      Bake for 15 minutes in a oven preheated at 180°C (bottom heating only).
5.      Serve hot or room temperature as a starter/side.

Bhaja masala crusted salmon

Bhaja masla, literally translated to toasted spices, is my favorite Bengali spice mix. I love its salty savory aroma and taste, and almost like to try it with everything. So, this time it was the turn for salmon. I decided to crust the nice salmon piece with bhaja masala, however, I decided to increase the amount of mustard seeds. I very much love the flavor of fried fresh coriander leaves. Therefore, added them while pan-frying my salmon. And wow, it worked. The spices and the fish worked so well. One of my favorite fishes with my favorite spice mix created a dish that I can call one of my favorites!! I loved it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

2 steaks of salmon
2 small zucchini (bio)
1/2cup chopped coriander

For the crust:
1tbsp mustard seeds
1sp fennel seeds
2 dried red chilies
1/2sp cumin seeds
1/2sp nigella seeds
1/2sp fenugreek seeds


1.      Toast the seeds for the crust in a pan. Let it cool and then grind it coarsely.
2.      Cut the zucchini into 1inch slices (with skin).
3.      Lightly coat with oil. Season with 1/2sp spice mix and salt.
4.      Bake for 40 mins at 180°C.
5.      Pat dry the salmon steaks and season with salt.
6.      Press the salmon in the spice mix to give it a nice coat.
7.      In a heated greased pan, fry the salmon with skin side down until almost done. Add chopped coriander leaves while frying.
8.      Flip over and fry the crusted side until brown.
9.      Serve with baked zucchini slices.

Chicken spinach roll

I was planning for long to make this spinach chicken roll. I had this idea of using spicy spinach stuffing and glazing the roll with honey, and was eager to see how both would work. I love using ginger, tomato and shallots with spinach, so decided to make the stuffing like that. Then I selected blue cheese because I love its flavor. The stuffing was spicy. And I loved how the blue cheese imparted its flavor without making the roll cheesy. The lemon in the glaze gave a perfect hint of tartness. As the sweetness with the first bite melted into savory flavors, I loved my creation.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 6)

500g chicken breast
500g spinach
1cup chopped tomato
1tbsp ginger paste
2 green chilies
1/2cup chopped shallots
100g blue cheese (bleu cheese) crumbled
2tbsp breadcrumbs
1tbsp honey
2tbsp lemon juice
4tbsp sour cream
Cayenne pepper


1.      Heat butter in a wok, add the chopped shallots, tomato, chopped green chilies, and ginger paste. Cook on moderate heat for 5 minutes.
2.      Coarsely chop the spinach and add it in the wok. Season with salt.
3.      Cook on low-moderate heat till the water from the spinach dries. Set aside.
4.      In a pan, heat butter and add the breadcrumbs. Do until golden brown.
5.      Flatten the chicken breast to 1/2cm thickness.
6.      Smear the flattened breast with butter and then sour cream.
7.      Add the spinach mixture in a layer.
8.      Sprinkle breadcrumbs and blue cheese crumbles.
9.      Roll the chicken breast tightly.
10.   Mix the honey and lemon juice.
11.   Smear the outside of chicken with it. Season with cayenne pepper.
12.   Bake at 200°C for 40 minutes.
13.   Let it stay for 5 minutes and then cut into slices.
14.   Serve with roasted veggies.

Sorshe sim (Flat beans with mustard paste)

In winter, my mother cooks this dish often for lunch. It is dish with a kind of flat beans called sim and uses the fresh mustard paste that is so often used in Bengali kitchen. The coriander gives a freshness that reminds me of winters. I love it. And today for a simple Sunday lunch, I decided to make it. And aw, how it reminded me of the colorful and flavorful afternoons in winter Kolkata.

You can print the recipe for your kitchen here: PRINTABLE RECIPE
(Serves 2)

200g flat beans
1/2sp nigella seeds
2tbsp fresh mustard paste
1/2cup chopped fresh coriander
Green chili
Salt, sugar


1.      Cut the beans into 1 inch pieces.
2.      Heat oil in wok. Rub the nigella seeds on palm and add in the oil. Let it crackle.
3.      Add the beans and chili. Season with salt. Cook on low heat covered.
4.      When the beans are almost done, add the mustard paste and chopped coriander. Sprinkle a pinch of sugar.
5.      Cook uncovered on moderate heat until the beans are well done.
6.      Serve with steaming rice.

Dijon mustard cannot substitute the mustard paste. In case fresh mustard paste is not available, make a paste out of ground mustard with little water. Let it stay for 10 minutes before adding to the food.
The fresh mustard paste should be made quickly as too much grinding tends to make it bitter and the mustard starts loosing flavor.

Zucchini pear soup

What is better than a hot soup in a cold winter evening? Specially when I am wishing to cook and eat something simple. I had a zucchini and pear left in my refrigerator and I decided to use it in a soup. The hot soup with the hint of sweetness and hint of pepper was delicious!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

1 medium zucchini
1 medium pear
500ml hot water
1/2cup chopped shallots
Olive oil
1tbsp balsamic vinegar
Salt, pepper


1.      Peel and chop the zucchini and pear into bite size pieces.
2.      Lightly coat the pieces with oil and roast for 30 minutes at 180°C.
3.      Heat oil in a pot.
4.      Add the shallots and cook until translucent.
5.      Add water, balsamic vinegar, salt, pepper and bring it to boil.
6.      Add the pear and zucchini pieces.
7.      Simmer on low heat for 30 minutes.
8.      Using a hand blender, blend the zucchini and pear pieces. Bring it to boil.
9.      Serve hot.

December 3, 2011

Five-spiced salmon with lightly caramelized fig

Whenever I go to the fish market, I am sure to buy a piece of this brightly colored fish. I find it one of the most tasty and flavorful fishes. And of course I am talking about salmon. I like crispy-skinned salmon dusted with different spices and paired up with some simple vegetables or fruits. The rich flavor of salmon and the subtlety of vegetables/ fruits are just the perfect combination for me. It makes me Saturday lunch happy. So this time it was these soft ripe figs that I lightly caramelized and served beside the succulent and crispy salmon seasoned with Chinese five-spice.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

2 pieces of salmon (~200g each)
4 big figs
1tbsp five-spice powder
Brown sugar


1.      Pat dry the fish and dust it with five-spice and salt.
2.      Grease a pan and make it hot.
3.      Put the fish skin side down and hold it down gently for a minute. Fry the fish on medium flame.
4.      In the meantime, half the figs and coat the face with brown sugar.
5.      In a heated pan, put the figs face down and cook until the sugar starts to caramelize.
6.      Switch off the heat, but the keep the figs in the pan so it continues to caramelize slowly.
7.      When the fish is almost cooked, flip over and lightly brown the other side.
8.      Plate each salmon piece with 4 pieces of lightly caramelized figs.

November 13, 2011

Sarma (Stuffed cabbage)

Sarma is a traditional winter preparation in Slovenia. At the end of autumn, the stores start selling sauerkraut and sour turnips. I remember the first time I had sauerkraut; the sour taste was a shock. Well I was not expecting the sour taste; I had never heard of sauerkraut and assumed it so be normal cabbage at the work canteen. However, now I really like the tartness. Sauerkraut is healthy and yummy. And goes so well with meat or salad. This preparation uses the whole head of sauerkraut. Each leaf is stuffed and tightly rolled with minced meat and then is slowly cooked in tomato-based gravy. A family food. Tastes better when cooked in bulk. You cannot really make 6! The time taken is not worth it. Also, it is one of those preparations that tastes best when cooked in bulk, and the same recipe used for a smaller quantity doesn’t bring out the same wow.. However, it is so good and stays for a few days. And the older it is the better it tastes!  Saves us from cooking later. Traditionally, it is cooked a couple of days before New Year. After the late night parties on New Year’s Eve, people wake up late the next day. And you have the yummy sarmas already ready on the table to enjoy with your family the first day of the year..

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Makes around 35 sarma)

1 whole head of sauerkraut
500g beef
500g pork
1 big onion
100g rice
3 cubes of beef stock
1cup tomato puree
1sp thyme
1tbsp red pepper powder
2 ½ tbsp flour
2tbsp fresh parsley
1 slice of bacon (1cm thick, ~15g)
Boiling water (as required)


1.      Mince both the beef and pork meat. Finely chop the onion.
2.      In a wok, heat 6tbsp oil. Add the onion and cook for a minute.
3.      Add the minced meat and cook on high heat until it is no more pink and the water that the meat left dries.
4.      Reduce the heat to low. Cook for around 20 mins until the onion softens, mixes well with the meat and is almost no more visible.
5.      Add the rice and season with salt and pepper. Cook for 5 mins.
6.      Add ½ cup water and cook for 10 mins more.
7.      Add the fresh parsley. Remove from heat and let it cool a bit.
8.      Gently take a leaf off the sauerkraut head. Pound the stem a gently so that it becomes easy to fold. Put 1-1.5 spoon (depending on the size of leaf) of meat mixture at the base of the leaf and tightly fold from all sides. Set aside with the open side down. (There is no need to tie or seal.) Repeat the process with the leaves until the meat mixture is used.
9.      If there is still a bit of sauerkraut left, finely chop it. [Optional step.]
10.   Layer a large pot with chopped sauerkraut (Optional). Arrange the rolled sarmas in the pot in layers with the open side down. Cover the sarmas with hot water.
11.   Put the pot on medium heat and bring it to boil. Add two cubes of beef stock. Cook on low heat covered for ~ 40 minutes.
12.   In a pan, heat 4tbsp oil. Quickly stir in the flour and let it get color.
13.   Add 1cup tomato puree, thyme, red pepper powder and mix well.
14.   Add 3cups of hot water and 1 beef stock cube.
15.   Bring to boil and add the tomato gravy in the sarma pot.
16.   Add bay leaf, and bacon slice.
17.   Cover and cook on low heat for 30-40 min.
18.   Serve with polenta or mashed potato.

The bacon is used for giving flavor and smell (and not for eating really). A sausage can be used instead.
Sarma taste good (better!) the next day.
Freshly minced meat brings out best flavors.
There is no stirring during the whole cooking of the rolled sarmas, or they will open and break. Take care to keep on low heat all the time to avoid burning of the bottom.

November 11, 2011

Salmon with poached pears

I am Bengali so of course I love fish. And salmon is one of my favorite fishes available here in Europe. It is tasty, oily, succulent.. Its oil reminds me somewhat about Bengal’s favorite Hilsha, though both of them are much different in all other respects.  Therefore, whenever I get a nice piece of salmon from the fish market, I cannot just wait to go home and have it. This time I decided to keep it simple. I would just fry it with a crispy skin. To counter balance the oily taste, I decided to serve it with poached pears. The pears would be poached in milk without much addition of extra sweetener. The subtle sweetness of the pear was what I was looking to bring out. Clove is one of my favorite spices and I decided to incorporate its flavor subtly in both the poached pears and salmon. The final result was a delicious combinations of subtle flavors.

You can print the recipe for your kitchen here: PRINTABLE RECIPE 
(Serves 2)

1 pear
2 pieces of salmon (~200g each)
200ml milk
50ml water
2tbsp honey
10 cloves
Olive oil


1.       Peel, core and quarter the pear.
2.       Put the milk, water, honey and half the cloves in a pot. Heat until honey dissolves and the liquid is warm.
3.       Put the pears in and reduce the heat. Poach the pears for 15-25 minutes depending on the type of pear. Take care that the pears do not turn mushy. Let it cool in the liquid itself.
4.       In the meantime, season the salmon pieces with salt.
5.       Heat a greased pan. Add the rest of the cloves.
6.       Put fish in the pan skin side down and hold it down for a minute.
7.       When almost the whole fish is cooked (changed color), flip over and cook the other side for a minute.
8.       Serve each salmon piece with two pear pieces (without the poaching liquid).

Pumpkin quiche

We had some pumpkins from a friend. And I was planning to cook them over the long weekend we had. I love pumpkin, but savory dishes. I do not have much liking for sweets. I would love to make pumpkin pies someday, to cook something new, but I know for sure that there will be no one to eat it. Therefore, it had to be a savory pumpkin weekend. And this time I wished to try something new other than my favorite Bengali preparations. I always find quiche interesting, a nice way to try incorporating new ideas. So this lovely pumpkin quiche was on the first preparation to be on the menu. And it turned out so deliciously good!

You can print the recipe for your kitchen here: PRINTABLE RECIPE 

(Serves 4)

500g of pumpkin or squash
2 large onions
8 sheets of phyllo dough
3 eggs
1/2 cup sour cream
1/2 cup milk
1 cup diced smoked cheese
1 stem of rosemary
1 stem of lavender
1/4 cup sage leaves
Olive oil


1.   Cut the pumpkin into bite size cubes. Toss it with olive oil, salt and pepper. Add a stem of rosemary, lavender and few sage leaves.
2.   Roast pumpkin in a preheated oven at 180°C for about 30 minutes and set aside.
3.   In the mean time, slice onion.
4.   Heat oil in a pan and sauté the onion until tender.
5.   Add 1/4 cup water. Reduce the heat and cook covered until golden brown with occasional stirring (around 40 minutes) (caramelize). Add little bit of water if it tends to get dry.
6.   Line a 26cm pie dish / spring-form pan with the phyllo sheets. Brush each sheet with oil and layer them on top of each other. Let the ends hang from the sides.
7.   Lightly beat the eggs. Add in onion, pumpkin, 2/3 of the cheese, sour cream, milk, salt, pepper, remaining of the sage leaves finely chopped. Gently mix.
8.   Pour the mixture in the pie dish. Sprinkle the remaining cheese on top.
9.   Gently fold the hanging phyllo edges on the side.
10. Bake at 200°C for 40 minutes or until set.
11. Let it stand for 5 minutes more before serving.

Mango Panna Cotta

I wanted some easy simple and no-bake Italian dessert. And the panna cotta idea sounded great. I had some mango pulp can and decided to make mango panna cotta instead of a plain one. The first idea was to mix the mango pulp in the milk-cream mixture. Then I thought better. Why do not I make two separate mixtures and pour them in a beautiful layer? And why to de-mold it? Instead I will use some wine glasses. I had seen some pictures of some layered desserts (I think it was Tiramisu) served in glass, and decided to use the idea. It was smooth and creamy, fragrant with mango and cardamom. It looked great and tasted even better. What a yummy creamy evening!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 12)

400ml milk
400ml cream
200ml mango pulp
Gelatin for 1lt liquid
8-10 cardamom pods
1/2cup sugar
Chopped almonds for garnishing


1.       Toast the cardamom pods. Crush gently and remove the seeds from within. Pound into a fine powder with mortar and pestle.
2.       Mix 250ml milk and 250ml cream in a pot and add half the cardamom powder. Bring the milk-cream to a lukewarm temperature.
3.       In the meantime, prepare the gelatin according to directions on the packet for 500ml of liquid.
4.       Take the milk-cream off the stove. Add sugar and dissolve it. Add the gelatin until completely dissolved.
5.       Pour equal porting of the mixture in little serving bowls/dessert glass/wine glass etc (or in a tray if the plan is to de-mold and cut later while serving).
6.       Cover with plastic wrap and chill in the refrigerator for 2-4 hours (or until set).
7.       Mix 200ml mango pulp, 150ml milk, and 150ml cream. Add cardamom powder.
8.       Put it on low heat and warm it to lukewarm temperature.
9.       Prepare gelatin for 500ml of liquid according to directions on the packet.
10.   Remove mango mixture from heat. Add sugar if necessary and dissolve.
11.   Mix with gelatin until the gelatin dissolves completely.
12.   Remove the panna cotta from the fridge and unwrap. Top each serving with equal amount of mango mixture.
13.   Cover again and refrigerate for another 2-4 hours (or until set).
14.   Garnish with chopped almonds and served chilled.

Narkel gur naru (Coconut balls with jaggery)

The soft of my palm would get this strong burning sensation as I tried to make but uniform balls from this coconut mixture. I would grease my palms more and go for the next balls. And in between making the balls, one would jump in my mouth. I am only tasting you know. This is my memory of making these narkel naru (coconut balls) during the festive days of my childhood. They were meant to last at least a week. But the glass jar would be empty in days. I loved it. Especially the ones my grandma used to make with milk and no jaggery. So when this time I ventured to make the naru I decided to combine both the ways. Also this time I used the fresh coconut instead of the coconut flakes from supermarket (thanks that my parents brought the little hand coconut scraper, hard to use but so worth it). I had some jaggery. And I always love putting a lot of milk and then evaporating it to get the nice creamy taste. As expected, they were just gone in days!!

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Makes ~ 40)

1 medium sized coconut
(3cups coconut flakes)
½ cup jaggery/molasses
1ml full cream milk
½ cup milk powder


1.       Break the coconut in half and finely grate the flesh (without the inner brown skin).
2.       In a heavy bottomed pan, mix together grated coconut, crumbled jiggery, milk powder and 250 ml milk. Mix well with a wooden spoon to form a uniform mixture.
3.       Now put the pan on moderate heat and add the rest of the milk.
4.       Reduce the milk and cook until it leaves the side of the pan into a uniform mass. Take care so the bottom does not burn.
5.       Grease your palms and quickly make balls pressing between you palm and fingers while the mixture is still hot/warm.
6.       Can be stored in glass jars for a week or so, or in the refrigerator for a bit longer.

The balls should be made while the mixture is still hot/warm. When it gets colder it becomes crumbly and difficult to form the shapes. I know it is hard when it is hot!
Coconut flakes form supermarket can be used. But the juicy fresh coconut tastes much better and should be used if possible.

Methi paneer

For the most important day of Durga puja celebration, it was a complete Indian menu, even though a simple one. The main course was supposed to be achari chicken with flavor of different spices. Hence for the side dish, I decided on something simple and on the sweetish side. This paneer (young cheese) dish with the beautiful fragrance of fenugreek and ginger was the best choice. Simple and delicate.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

250g paneer
1 tbsp fenugreek seeds
3 tbsp dried fenugreek leaves
1 tbsp ginger paste
2 cups milk
2 tbsp raisins
1 sp coriander powder
Ghee/ Butter


1.       Heat ghee, add the fenugreek seeds and let them crackle until fragrant and black. Remove the fenugreek seeds. This ghee fragrant with fenugreek will be used for further cooking.
2.       Cut the paneer in small cubes and fry until golden brown. After frying soak in warm salt water for half minute, drain and keep aside.
3.       In the same wok, add grated ginger and fry on low heat for a minute.
4.       Add milk, coriander powder, salt and a pinch of sugar. Simmer on low heat for around 5 minutes.
5.       Add dry fenugreek leaves, raisins, and fried paneer cubes. Increase the heat and bring it to boil.
6.   Serve hot.

Stuffed pumpkin

I had this nice round small pumpkin (kabocha squash I think, not particularly sure). Recently I was going through these recipes of stuffing. Therefore bringing both together to make a stuffed pumpkin was the next idea. I have also taken a fancy on celery recently. Though the flavor is a bit too strong for me, I like it a lot when used in minimum to give a hint of subtle aromatic flavor. And since winter is almost here, the sausage had to form a part of the dish too. I am sure to cook it again in future during the pumpkin season. In the meantime I will be use the stuffing to stuff other things or incorporate in some different way in my food.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

1 small round pumpkin (~1.5kg)
1 small onion
1 large carrot
1 red bell pepper
2 green apples
2-3 cloves of garlic
1/2 cup milk
1 egg
1 cured pork sausage (in pair)
1/4sp celery seeds
1/4sp fennel seeds
1/2 cup chopped parsley
2tbsp chopped sage
Oilve Oil


1.     Cut open the lid off the pumpkin. Clean the inside of strings and seeds. Brush with oil, salt, pepper.
2.     Bake the pumpkin in preheated oven at 180°C for 20 mins. Set aside.
3.     In meantime, dice the carrot, peppr, apples, onion. Crush the garlic cloves.
4.     Remove the casing of the sausage and gently crush it.
5.     In a skillet, heat oil.
6.     Add the onion and sauté a couple of minutes.
7.     Add the remaining vegetables, celery and fennel seeds. Season with salt. Add 1tbsp of sage and 1/2 of the parsley.
8.     Cook on low heat for 5 minutes, stirring often.
9.     Add the sausage meat. Break with the wooden spoon and cook until no longer pink.
10.  Lightly whisk the egg in a bowl with the milk. Add the vegetable-sausage mixture. Add the remaining parsley and sage. Make everything into a moist mixture.
11.  Fill the pumpkin with stuffing.
12.  Bake it at 200°C for 20-25 minutes, until the egg is cooked and the stuffing has risen a bit.
13.  Stand for 5 minutes, and serve with the lid on top.

Moroccan-style one-pot vegetables

This one-pot vegetable is a warm delight for the cold evenings of the coming winter. Growing up in Bengal, I am a lover of mixed vegetable preparations. I love how the flavors and textures of different seasonal vegetables marry into a delicious combination. I loved the subtle sweetness of pumpkin and apricots, the bite of the bell peppers, the texture of zucchini, the flavor of parsnips, and the hint of spice from the chili flakes. I am sure I will cook something similar again when I have an assortment of different vegetables in the fridge, or just like that for a warm healthy dinner.

You can print the recipe for your kitchen here: PRINTABLE RECIPE
(Serves 4)

100g leek
600g pumpkin
200g green zucchini
1 big red bell pepper
150g butter beans
100g carrot
100g parsnip
100g dried apricots
1/2sp turmeric
1sp coriander powder
1/2sp cumin powder
1/2sp chili flakes
600ml water
Fresh parsley and coriander


1.     Cut leek lengthwise in half and then into slices.
2.     Slice carrot and parsnip. Coarsely chop the other vegetables. Chop the dried apricots.
3.     Pour water in a pot. Add turmeric, coriander, cumin and bring to boil.
4.     Add leek and parsnip. Bring to boil. Cook covered for 5 minutes on low heat.
5.     Add pumpkin, zucchini, bell pepper, carrot and bring to boil.
6.     Add beans, apricots, and season with salt, pepper and chili flakes.
7.     Cover the pan and cook on low heat for about 10 minutes or until the vegetables are tender.
8.     Season with freshly chopped parsley and coriander.

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