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Saag Aloo recipe

We’ve had and loved Saag Aloo in the past when we used to get India takeaways, it was a bit of a Wednesday evening treat when we were at The In on The Green. We’ve also throw the odd imitation one together. So we thought we’d try a more traditional recipe….


4 Medium New Potatoes, peeled and par boiled
½ Tbsp of Ground Coriander
 1 TSP of Garam Masala
½ Tsp of Turmeric
½ Tsp of Ground Cumin Seeds
1 Onion, finely diced
2 to 3 Cloves of Garlic, minced
1 Tsp of Brown Sugar
3 Tbsp of Lemon Juice
2 Tbsp of Water
5 Tbsp of Oil
1 Tsp of Brown Mustard Seeds
1 Tsp of whole Cumin Seeds
2 Small Red Chillies, finely chopped
1 Inch (2.54Cm) of fresh Ginger, minced
1 Tomato, finely chopped
250g Fresh Spinach, roughly chopped
1 ½ Tsp of Salt


(1) Mix the ground Coriander, Garam Masal, Turmeric, ground Cumin, Sugar, Lemon Juice and Water.
(2) Heat the Oil and fry the par boiled Potatoes, stirring gently until golden brown.
(3) Remove and set aside.
(4) Add the Cumin seeds and Mustard seeds to the hot Oil and stir until fragrant.
(5) Add the Onions, Garlic, Chilli and Ginger and stir for a few minutes.
(6) Add the spice mix from (1) and continue to stir until the water has evaporated.
(7) Add the Tomato and simmer for a further 5 minutes or until thickened.
(8) Stir in the Spinach a few handfuls at a time stiring occasionally.
(9) Season with Salt.
(10) Reduce the heat and add the Potatoes and mix well.
(11) Simmer for a further 5 minutes.

This was a really authentic side to go with the Balti Pork we had frozen an few nights ago. Quick and easy and just what we needed after a day of flooring and boxing in the kitchen.

Calamari Risotto Style recipe

The Squid rings were part of a 3 for £5 deal, so cost us £1.67 for the pack. So Sue cobbled this recipe together with ingredients we had in.


Squid rings
2 Small Onions diced
3 Cloves of Garlic, minced
1 Tsp of Oregano
1 Cup of Rice
1 ½ Cup of Fish Stock
Dried Parsley & Basil
1 Squeeze of Lemon Juice
1 Tsp of Cayenne Pepper
A Glug of Fish Sauce
Frozen Peas
A Glug of Soy Sauce
1 Tsp of Ginger, minced
1 Tsp of Brown Sugar
Fresh Parsley
Salt & Pepper
Oil to fry


(1) Gently fry the Squid rings for 3 minutes turning regularly.
(2) Season with Salt & Pepper.
(3) Remove from the pan and set aside, reserving the cooking juices.
(4) Add a little extra Oil to the pan and fry the Onion until translucent.
(5) Rinse the Rice in cold water and drain.
(6) Add to the Onions and stir for a few minutes.
(7) Add the reserved Squid juices and Fish Stock.
(8) Heat until simmering.
(9) Add the Garlic, Oregano, Basil, Cayenne Pepper, Soy Sauce, Ginger and Brown Sugar.
(10) Keep stirring gently until the liquid is absorbed.
(11) Add more water if required until the Rice is tender and a little sticky.
(12) Add the frozen Peas and stir in.
(13) Dress with chopped Parsley and a good squeeze of Lemon Juice.

This was remarkably tasty and the Squid was really tender.


“Scampy” and Chips.

OK these were actually Argentinian Prawns not our native Langoustines, but they worked equally well. We seem to fail at anything simple even “Scampy” and chips has two possibilities – Battered or Breaded. So we did both!

Breaded Coating.


Gluten free Flour
Gluten free Bread, wuzzed into crumbs
Garlic Salt
Onion Salt


(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Mix the Bread crumbs, Garlic & Onion Salt and Turmeric.
(4) Dredge each Prawn in Flour, dip in Buttermilk and then dredge in the Bread crumbs.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.

Battered Coating.


Soda Water
Gluten free Flour
1 Egg
Garlic Salt
Onion Salt


(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Make a thick batter with Flour, Soda Water, the Egg, Garlic & Onion Salt and Turmeric.
(4) Dredge the Prawns in Flour and dunk in the Butter.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.

Normally these would have broken our budget but intermittently our local supermarket have a 50% “Fish Friday” offer so I scooped up two packs of giant Prawns and a pack of Squid rings for £5. We don’t possess any yellow 1980’s plastic baskets (I wonder if they are still a thing?!) so we just served up in bowls…...


Red Cabbage Vada & Gurkha style Dal Gosht

As with most of our odd recipes there’s a story behind this. I found a Yellow Sticker mid-leg Pork cut which was far too big for one meal. But the price was good and we have sharp knives…. Also since putting the shelves up in the kitchen our collection of pulses are now at eye level and Sue thought it was time for us the be a bit creative again. This was the result, probably not in any way traditional but very tasty and filling…..

Red Cabbage Vada


1 Onion, finely diced
½ a cup of Chana Dal
½ a cup of Urad Dal
4 Tbsp of Water
½ of a Red Cabbage, finely chopped
2 Red Chillies, sliced
A good thumb of Ginger, grated
3 Tsp of chopped Coriander
2 tsp of chopped Curry Leaves
2 Cloves of Garlic, minced
½ Tsp of Fennel seeds
½ Tsp Cumin seeds
½ Tsp Black Peppercorns, crushed
Onion Salt
Garlic Salt
Oil to fry


(1) Soak the Dal overnight and then drain and dry.
(2) Add the Dal to a grinder along with the Black Pepper, Fennel seeds, Cumin seeds, Onion & Garlic Salt and add the 4 tbsp of Water.
(3) Grind to a smooth paste.
(4) All all the remaining ingredients and wuzz excluding the chopped Cabbage.
(5) In a bowl stir in the Cabbage.
(6) Fry in small batches in hot Oil.
(7) Drain on kitchen paper before serving.

Dal Gosht


400ml of Vegetable Stock
600g of Pork leg, cut into cubes
½ a cup of Chana Dal
½ a cup of Urad Dal
5 Cardamom pods
5 Cloves
½ Tsp Cumin seeds
1 Stick of Cinnamon
1 Bay leaf
10 Peppercorns
1 Tsp of Turmeric
1 Tsp Chilli Powder
1 Tsp Cumin Powder
½ Tsp of Mustard seeds
1 Tsp Coriander powder
½ Tsp Garam Masala
2 Onions, Finely chopped
2 Cloves of Garlic, minced
2 Tomatoes, finely chopped
1 thumb of Ginger, finely sliced
Fresh Coriander, finely chopped
1 Green Chilli, diagonally sliced
2 Tsp of Tomato Puree
Salt and Pepper to season
Oil to fry


(1) Soak the Dal overnight and then drain.
(2) Fry the Onions until softened, season with Salt & Pepper and set aside.
(3) Add a little more Oil to the pan and fry the Cardamom Pods, Cloves, Cumin Seeds, Mustard Seeds, Cinnamon, Bay Leaf and Peppercorns.
(4) Add the cubed Pork and fry until seared.
(5) Add the Tomato puree and stir until everything is coated.
(6) Add the Turmeric, Chilli powder, Cumin powder, Coriander powder, Garam Masala and stir well.
(7) Add the Tomatoes, Ginger and reserved Onions.
(8) Add the Stock and allow to simmer for 10 minutes.
(9) Transfer to a pressure cooker and set for 1 hour.
(10) Slimmer the Dal for 20 minutes.
(11) Open the pressure cooker and add the Dal.
(12) Cook for a further 30 minutes.
(13) Serve over the Red Cabbage Vada and garnish with the Green Chilli, and Coriander leaves.

This is certainly a ‘Lock-Down’ meal for when you have a bit of time to play in the kitchen. But it was also worth the effort. Regardless of the extensive ingredients list it still fit nicely in your budget, we have frozen leftovers!

Interesting Shops

All and Herbs, Spices, Rice Noodles etc. for a little less than £20 - This little lot will last us months....

We’re not adverse to popping into unpromising looking shops, in fact it’s a bit of a hobby when we get out! We’ve used this shop a couple of times when we’ve had hospital appointments as it’s a bit out of the way to pop in regularly. ‘Bigger isn’t always better’ isn’t appropriate here – If we’re going to use these pulses anyway why not get the 1Kg bags for the same price as the supermarket would charge for 200g? We also managed to get some Pappadoms to fry or microwave as required. When we do Chinese we often spend £1 for a pack of 10 and usually don’t manage to eat them all.

But the prize here is the Tamarind concentrate. (Not in the picture - sorry) We’re cobbling together a Pork loin recipe for tonight…...

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