June 2015

199 286

RECIPES
199 June15
If we publish your recipe, you’ll be adding a great
cookbook to your bookshelf. This month it’s
Truffles by Dede Wilson, 50 delectable recipes
for classic and contemporary chocolate truffles
using simple techniques that anyone can master
and featuring a wide variety of decorating options
and flavours, from cranberry and white chocolate
to tiramisu. Cookbook sponsored by Lemon
Zest Culinary Lifestyle.
“I run vegetarian cooking
classes in Singapore, where
I help students appreciate
the joys of fresh and tasty
vegetarian food. Here is a
simple but extremely popular
No r t h I nd i an vege t ab l e
dish, aloo gobi, a yummy
combination of potatoes and
cauliflower, best served with
Indian naan or roti.”
INGREDIENTS:
•3 medium potatoes, peeled
and thickly sliced
• ½small cauliflower, separated
into big florets
• 1½ tablespoons of any
vegetable oil
• 3 sliced red chillies
• salt to taste
• ¼ teaspoon turmeric powder
• 2 teaspoons cor iander
powder
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala
powder
• 500ml vegetable oil for deep-
frying vegetables
• 2-inch piece of ginger, cut
into thin strips for garnish
• a handful of coriander leaves
for garnish
ALOO
GOBI
(SERVES 3-4)
LUNCH
PLUS
SHILPA GADODIA,
INDIA
INSTRUCTIONS:
1. Heat oil in frying pan, fry first the potatoes and then the cauliflower separately until
golden brown, then remove from pan.
2. Heat oil and sauté red chillies. Add potato slices, cauliflower florets, salt and turmeric
powder and mix well.
3. Add coriander powder, red chilli powder and garam masala powder. Mix well for two
to three minutes over medium heat.
4. Garnish with ginger strips and coriander and serve hot with any Indian bread.
Be part of
THE GREAT RECIPE SWAP!
If you have a fail-safe recipe you’d like to submit for
our next issue, send an email titled “Great Recipe
Swap” to Beate at h
your recipe, a photo of yourself and a few words
about your dish. Thanks, Chef!