PILAV RICE WITH CHICK PEAS ( Nohutlu pilav )

This is my favourite rice which is fragrant and lovely to serve with curries OR serve it cold with the salad and coleslaw. It keeps well in the refrigerator for a quick snack when feeling peckish. Serves 4-6

INGREDIENTS

• 1 onion, chopped finely
• 2 tbsp olive oil OR
• 1 tbsp olive oil for low fat rice
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 tsp chopped chilli pepper(optional)
• 1 tsp sea salt
• 1 tsp ground black pepper if no chilli added
• 250 g basmati rice, washed and drained
• 200 g cooked chick peas
• 600 ml hot water.

TO COOK

Fry the onion in oil until golden brown. Add garam masala, ginger, chilli, mix for a minute or so until the heat draws out the fragrance. Next add the washed rice mix it well to coat with oil and spices. Pour in the boiling water, add chick peas, salt and pepper. Stir once and let it boil for 2 minutes on high heat. Then turn the heat down to half, put the lid on tight and simmer gently for 10 minutes. Add chopped fresh parsley or coriander just before serving.

COOKS TIPS

• If you want the rice more spicy, use more garam masala
• Cooking with a non-stick pan is best
• I buy the dried chick peas in large packs, steep and cook them in advance. Then freeze them for later use.

MILD STEAK MINCE CURRY ( Kiymali kori )

Here is a mild curry dish for those who are not keen on spicy food. Serves 2

YOU NEED

• 400 g lean steak mince
• 1 tsp olive oil or no oil if low cal
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 2 tbsp frozen mix peppers
• 1 tbsp tomato puree OR
• tin of chopped tomatoes
• 500 ml water
• salt and pepper to taste
• 1 or 2 tsp of garam masala
• fresh chopped coriander

METHOD

Heat the oil in the frying pan, add the mince, onion, garlic and stir it .Cook until it is brown. Add frozen peppers, tomato puree and water. Salt and pepper to taste. Bring it to boil then simmer with lid on for 15 minutes. Add more water if needed. Add garam masala and cook it further 2-3 minutes. Sprinkle with chopped fresh coriander just before serving.

NOTE: 500 ml water if you are using tomato paste. If you are using tin tomatoes you need less water.