Trinjan

WOMEN'S SOCIAL & COMMUNITY GROUP

Category: Recipes

Leek and potato soup

INGREDIENTS

2 tbsp olive oil
2 leeks
2 medium sized potatoes
1-2 chillies
5 cloves of garlic
pinch of oregano
1 lemon

 

METHOD

Sauté chopped leek and potatoes for 3 minutes before adding chillies, pressed garlic and pinch of oregano

Add 3 cups of hot water and 1 cube of vegetable stock

Let it simmer for 12 minutes and then blend with a hand blender

Add 1 spoon of sea salt and freshly crushed black pepper

Add the juice of one lemon

Garnish with parsley or coriander

Grate some cheese on top of accompanying bread or rolls

Sprinkle some jeera over and warm under the grill for 2 to 3 minutes

Enjoy your soup (with very little calories)

 

Probiotic kanji juice

INGREDIENTS

4 medium carrots
1/2 beetroot
4 level tsp black salt
4 tsp brown mustard
1 tsp fennel seeds
1 tsp nigella seeds (kalong)
2  1″ cinnamon stick
8 cups of cooled-boiled water

METHOD

Wash and slice the carrots and beetroot and put them into a glass container

Add salt, brown mustard, fennel seeds, cinnamon stick and nigella seeds

Add the cups of water and cover the container with a tight lid, leaving it in a sunny place

Remove after 3 days of developing, ready to drink

 

Green chillies, lemon and ginger pickle

INGREDIENTS

250g green chillies
250g mustard oil
1 lemon
50g ginger
4 tbsp brown mustard (dal)
1 tbsp crushed fennel seeds
1 tbsp whole fennel seeds
1 tbsp turmeric powder
1 tsp asafoetida (hing)
2 tbsp salt
1 tsp nigella seeds (kalongi)
1 tbsp amchoor powder (dry mango powder)

 

METHOD

Wash dry chillies and slit length-wise or cut in half

Wash dry lemon and ginger

Cut lemon into small pieces

Cut ginger into small slices

In a big platter, mix Dal, turmeric, salt, amchoor powder, kalongi, and fennel seeds.

Put oil in a pan and heat it till its very hot. Now let it cool a little. Then add 1/2 tea spoon each of  kalongi, fennel seeds and asafoetida.

Pour this prepared oil to the dry mixed masala

Now add chillies, lemon and ginger to this oil. Mix it well with a spoon and let it cool down fully.

Put in to the dry jar and cover with lid and leave for 2 days, before removing when your pickle is ready to eat!