Param-baram

Cabbage with mustard seeds
2 ratings
Rate this recipe
Cabbage with mustard seeds
If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage.


By Roopa Gulati
From Saturday Kitchen
Share
Add to favourites
Shopping list

Print recipe
Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary


Vegetarian

Ingredients
1 small Savoy cabbage, finely shredded
2 tbsp groundnut or corn oil
¼ tsp black mustard seeds
pinch fenugreek seeds
12 fresh curry leaves
1 dried red chilli, broken, seeds removed
2 small onions, sliced
2cm/¾in fresh ginger, finely shredded
¾ tsp turmeric powder
pinch chilli powder
1 tomato, diced
How-to-videos
Method
Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.

Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.

Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve.

Bhindi bhaji
Be the first to rate this recipe
Bhindi bhaji
Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread.


By Romy Gill
Share
Add to favourites
Shopping list

Print recipe
Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary


Vegetarian

Ingredients
2 tbsp sunflower oil
1 tsp cumin seeds
8 large garlic cloves, thinly sliced
15g/½oz fresh root ginger, peeled and thinly sliced
500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
2–3 green chillies (bird’s eye or similar), sliced in half lengthways
2 tsp tomato purée
1 tsp turmeric
1 tsp salt
1 tsp amchoor (mango powder)
2 tsp ground coriander
175ml/6fl oz coconut milk
Method
Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally.

Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately.

Banana choc ices
8 ratings
Rate this recipe
Banana choc ices
Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries.

Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt.


By Tom Kerridge
From Tom Kerridge's Fresh Start
Share
Add to favourites
Shopping list

Print recipe
Preparation time

over 2 hours

Cooking time

no cooking required

Serves

Makes 8

Dietary


Vegetarian

Ingredients
3 medium-large bananas, peeled (350g/12oz peeled weight)
100g/3½oz full-fat plain yoghurt
1 tbsp vanilla extract
100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
2 tbsp coconut oil
For the toppings
mixed nuts, toasted and finely chopped
coconut flakes, toasted and lightly crushed
pistachio nuts, finely chopped
freeze-dried raspberries
Method
Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.

When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.

Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.

Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve.

STUDENT

RECIPES

Related Recipes

No-churn cheesecake ice cream with cherries jubilee
By Nigella Lawson

See more Easy ice cream recipes (21)

Mary Berry's banoffee pie
By Mary Berry

See more banana recipes (158)

This recipe is from...

Tom Kerridge's Fresh Start

4. Be Healthy

BBC Two

Recipes from this episode

Spicy beef lettuce cups
Gremolata fish with tartare sauce
Follow
BBC Food

Banana bread loaf
19 ratings
Rate this recipe
Banana bread loaf
Batch-bake this moist, spiced, nutty banana loaf, then eat what you can for breakfast, brunch or tea and freeze the rest.

By Jaye Jacobs
From The Hairy Bikers' Cook Off
Share
Add to favourites
Shopping list

Print recipe
Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Makes 2 loaves

Dietary


Vegetarian

Ingredients
6 very ripe bananas
125ml/4½fl oz vegetable oil
115g/4oz butter, softened, plus extra for greasing
335g/11½oz caster sugar
4 free-range eggs
450g/1lb plain flour
2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
½ tsp salt
225g/8oz raisins
225g/8oz pecans
Method
Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.

Mash the bananas and vegetable oil together in a bowl and set aside.

In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.

Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.

Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.

Leave the banana bread to cool in the tins, then turn out and serve in thick slices.

Mary Berry's Christmas cake is a great last-minute recipe because it doesn't need feeding.


By Mary Berry
From Saturday Kitchen
Share
Add to favourites
Shopping list

Print recipe
Preparation time

overnight

Cooking time

over 2 hours

Serves

Makes 20cm/8in cake

Dietary


Vegetarian

Ingredients
300g/9oz dried apricots, chopped
225g/8oz currants
255g/8oz sultanas
225g/8oz raisins
90ml/3½fl oz brandy
225g/8oz butter, at room temperature
225g/8oz light muscovado sugar
225g/8oz plain flour
4 large free-range eggs
350g/12oz glacé cherries, halved, rinsed and dried
2 oranges, grated zest only
4 tbsp apricot jam, for glazing
How-to-videos
Method
Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy.

Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1.

Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended.

Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper.

Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out.

The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish.