MUM MUMS RECIPES

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MUM'S EVERYDAY RED LENTILS RECIPE | AARTI SEQUEIRA | FOOD ...



Mum's Everyday Red Lentils Recipe | Aarti Sequeira | Food ... image

Provided by Aarti Sequeira

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
One 1/2-inch piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

Steps:

  • Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. 
  • In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes. 
  • Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste. 
  • Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast! 
  • In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more. 
  • Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Nutrition Facts : Calories 237 calorie, FatContent 5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 23 milligrams, CarbohydrateContent 35 grams, FiberContent 9 grams, ProteinContent 14 grams, SugarContent 4 grams

THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH RECIPE - BBC FOOD



The Hairy Bikers' fish pie with cheese mash recipe - BBC Food image

Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving.

Provided by The Hairy Bikers

Prep Time 1 hours

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 13

400ml/14fl oz whole milk
1 small onion, thickly sliced
2 bay leaves
500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned
40g/1½oz butter
40g/1½oz plain flour
150g/5½oz frozen peas
200g/7oz large raw prawns, peeled
sea salt and freshly ground black pepper
800g/1lb 12oz medium potatoes, peeled and cut into quarters
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature Cheddar cheese, grated

Steps:

  • To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
  • Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
  • Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
  • Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
  • Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
  • Preheat the oven to 200C/400F/Gas 6.
  • To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
  • Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
  • Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
  • Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

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