Monday, 24 September 2007

Jeasmin's Kisuri (mix of rice and lentils)

half a cup of red lentils
half a cup of rice (such as long grain or basamati)
half an onion (chopped)
1/4 spoon of dried termeric
1 bay leaf (leave it out of you don't have any at home
a small pinch of salt (to help the lentils cook)

put it all in a saucepan
wash rice and lentils
add a little water (about 3cm above the rice/lentils).
cook on high until it bubbles
then cover and simmer and let rice/lentils cook and soften (add a little bit of water if req to prevent pan from drying out as the rice/lentil is cooking.)
mash with a fork or a potatoe masher (add more water afterwards if req to taste)
NOTE: before doing above, check lentils/rice is cooked - it's cooked if it dissloves when you rub it between 2 fingers.
then fry some thinly sliced onions (1/2 an onion) with butter or oil or ghee until it's goolden brown.
then just pour into the ricelentils pan.
then enjoy.

Wednesday, 12 September 2007

Sausage Casserole

I made 2 versions of this, 1 with veggie sausages, 1 with meat.

I started by browning the sausages, then setting them aside.

Into the casserole I put:

1 onion (1 leek in mine as I hate onions!)Chopped up chunky
a handful of mushrooms
come sliced corgettes
a good handful of red lentils
2 cloves of garlic in 2/3 peices
2 small dried chillies - whole
fresh black pepper
A tin of plum tomatoes
1/2 a tin of cold water

I then threw the browned sausages in. I had 5 meat sausages in this amount, and 2 veggie ones in a sep casserole with the same amount.

I then put it in to cook for about an hour, but that included time for my oven to decide to warm up! lol. It needs to simmer well for at least half an hour to cook the lentils.

5 mins before I took it out I thickened the sauce with some cornflour, and returned to the oven.