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2½ tbs cracked wheat 100g (½ cup) pearl bar­ley 100g soya nuggets or 100g frozen tem­peh, thawed and chopped into 2cm cubes 2 tbs rice- bran oil 2 tbs ghee 1 tsp ground turmeric ½ tsp chilli pow­der 1 tsp ground co­rian­der 1 tsp ground cumin ½ tsp ground cin­na­mon 2 dried apri­cots, chopped 260g (1 cup) Greek-style yo­ghurt 3 tbs al­mond meal Pinch of ground cloves 2 tsp (or to taste) Kash­miri chilli pow­der, or other chilli pow­der Juice of 1 lemon 2 tbs fried onion Co­rian­der sprigs, steamed rice and bread, to serve Soak cracked wheat and bar­ley in a bowl of wa­ter for 1 hour. If us­ing soya nuggets, soak them in a bowl of wa­ter for 20 min­utes un­til they ex­pand. Drain, then grind in a blender to large crumbs. Heat oil and ghee in a large heavy- based saucepan. Add onion and gar­lic and cook for a few min­utes un­til the onion is translu­cent. Stir in the turmeric, chilli pow­der, ground co­rian­der, cumin and cin­na­mon, mix­ing well. Drain the wheat and bar­ley and add them to the pan, along with the ground soya nuggets or the tem­peh. Stir well and cook for a fur­ther 5 min­utes or un­til the pro­tein is thor­oughly coated in the Pour in enough wa­ter to cover the mix­ture and bring to the boil. Re­duce the heat to low, then cover and sim­mer for 15-20 min­utes or un­til the grains are ten­der. Re­move the lid and add the yo­ghurt, al­mond meal, cloves, Kash­miri chilli pow­der, mint, co­rian­der and lemon juice, and mix well. Bring back to the boil and sea­son to taste. Gar­nish with fried onion and co­rian­der sprigs and serve with rice or bread of your choice.

500g Ja­panese or Kent pump­kin, washed 1 fresh curry leaf sprig, leaves picked 2 small In­dian green chill­ies or 1 long green chilli, chopped 2 tsp ground cumin 2 tsp ground co­rian­der 1 tsp ground turmeric 1 tbs curry pow­der, roasted ½ cin­na­mon quill 1 litre (4 cups) co­conut milk Shop-bought co­conut chut­ney, to serve Co­conut rice pow­der ¼ cup (50g) long- grain white rice 50g freshly grated or des­ic­cated co­conut 1 fresh curry leaf sprig, leaves picked ½ tsp green car­damom pods Mus­tard paste 1 tbs brown mus­tard seeds 2cm knob of fresh ginger, peeled 4 gar­lic cloves, peeled 2½ tbs co­conut cream For rice pow­der, dry-roast all the in­gre­di­ents in a fry­ing pan over medium heat, stir­ring, un­til rice and co­conut darken. Re­move from heat, cool, then grind to a pow­der us­ing a mor­tar and pes­tle or spice grinder. Pulse all mus­tard paste in­gre­di­ents and ½ cup wa­ter in a blender un­til smooth. With skin on, cut pump­kin into 2cm cubes, dis­card­ing seeds. Place in a large heavy-based saucepan. Add onion, curry leaves, chilli, spices, co­conut milk and 2 tbs of co­conut rice pow­der (store re­main­ing in an air­tight con­tainer in a cool dark place for next time), bring to the boil, cover and sim­mer for 15 min­utes or un­til pump­kin is just ten­der. Stir­ring con­stantly, add mus­tard paste and bring to just be­low the boil. Re­move from the heat, sea­son and serve with co­conut chut­ney. Veg­etable oil, for deep-fry­ing 4 small white burger buns But­ter, for spread­ing Shop-bought tamarind chut­ney and 1 co­conut chut­ney, co­rian­der and fried green chill­ies, to serve (op­tional) Potato masala 500g po­ta­toes, peeled, cut into 2cm dice 2 tsp vir­gin co­conut oil ½ tsp brown mus­tard seeds A few fresh curry leaves ¼ tsp ground turmeric chopped Chick­pea bat­ter ½ tsp chilli pow­der ¼ tsp ground cumin Pinch of bi­car­bon­ate of soda For potato masala, boil po­ta­toes in a large saucepan of salted wa­ter for 5 min­utes or un­til ten­der. Drain, then re­turn to saucepan, cover and set aside. Heat co­conut oil in a heavy-based saucepan over medium heat un­til it starts to smoke. Add mus­tard seeds and, when they start to pop, add curry leaves. When they stop pop­ping, add re­main­ing masala in­gre­di­ents, ex­cept co­rian­der, and cook for 2-3 min­utes or un­til fra­grant. Add potato and mix with enough force to break but not mash. Check for sea­son­ing, cool, then add the co­rian­der. In a bowl, mix all bat­ter in­gre­di­ents, adding enough wa­ter to form a pan­cake- bat­ter con­sis­tency. Rest for 10 min­utes. Shape potato masala into 4 even pat­ties (this can be done a few hours ahead). Pour about 20cm of veg­etable oil into a heavy saucepan and heat to 190°C or un­til a cube of bread dropped in turns brown in 10 sec­onds. Dip the potato balls into bat­ter, then cook 2 or 3 at a time for 3-4 min­utes un­til golden. Drain on pa­per towel. Cut buns in half, lightly toast, then but­ter them. Smear half with tamarind chut­ney, other half with green co­conut chut­ney. Place a few potato balls in­side each bun and gen­tly crush, then sprin­kle with chopped co­rian­der. Top the buns and serve with fried green chill­ies if us­ing.

1½ tbs vir­gin co­conut oil 1 tbs chana dhal (or split yel­low peas) 1 tbs white urad dhal (hulled dried black lentils; or use red lentils) 2 tbs co­rian­der seeds 1 tbs cumin seeds ½ tsp fenu­greek seeds ½ tsp dill seeds or ½ tsp chopped dill ½ tsp fen­nel seeds 3 cups (550g) cooked rice of your choice 2½ tbs vir­gin co­conut oil 1 tsp brown mus­tard seeds 5 gar­lic cloves, chopped 500g English spinach or Cey­lon spinach, cleaned and chopped 3 In­dian green chill­ies, chopped ½ tsp chilli pow­der ½ tsp ground turmeric cup chopped roasted macadamia nuts To tem­per spices, heat co­conut oil in a small saucepan over medium heat and fry dhals for 2-3 min­utes un­til lightly browned. Add co­rian­der, cumin, fenu­greek dill and fen­nel and fry for 1-2 min­utes un­til fra­grant, tak­ing care fenu­greek seeds don’t burn or spices will taste bit­ter. Re­move from heat. Grind to a paste with a mor­tar and pes­tle. Set aside. If rice is hot, spread on a plate to cool and us­ing left­over rice, en­sure grains are well sep­a­rated. Heat oil in a wok or heavy-based fry­ing pan over medium heat. Add mus­tard seeds, wait for them to pop, then toast, stir­ring of­ten, for 1-2 min­utes un­til golden. Add onion and gar­lic and fry, stir­ring, for a few min­utes over medium heat. Stir in spinach, green chilli, chilli pow­der, turmeric, and tem­pered spice paste. Sea­son. Cover and cook for 3 min­utes or un­til spinach wilts. If the pan gets too dry, stir in ¼-½ cup wa­ter. Un­cover and gen­tly mix in rice, tak­ing care not to break up grains. If there’s any ex­cess mois­ture, cook for a few more min­utes un­cov­ered un­til evap­o­rated. Check the sea­son­ing, top with macadamias and serve. 400g mixed dried beans, such as kid­ney beans, black- eyed peas and chick­peas ¼ cup (60ml) rice bran oil 1 tsp fen­nel seeds 1 tsp brown mus­tard seeds 2 small onions, chopped 1 tbs crushed gar­lic ½ tsp ground turmeric 1 tbs curry pow­der 500g toma­toes, chopped 2 small red cap­sicums, chopped 1 litre (4 cups) veg­etable stock or wa­ter Co­rian­der, dill or sprouts, to gar­nish Soak the beans in a large bowl of cold wa­ter overnight. Next day, drain, rinse well, cover bowl with a damp tea towel and set it in a warm place to sprout. It will take 2-3 days, de­pend­ing on what length you’d like them; gen­tly rinse beans every 12 hours or so. When sprouts are ready, heat oil in a large heavy-based saucepan. Fry lo­vage, fen­nel and mus­tard seeds over low heat, stir­ring of­ten, for 2 min­utes or un­til lightly browned. Add sprouts and stir over medium heat for 2 min­utes. Stir in onion, chilli, gar­lic, ginger, turmeric and curry pow­der. Sea­son. Stir for 2 min­utes to coat sprouts thor­oughly. Stir in tomato, cap­sicum and stock, then sea­son again. Bring to the boil, re­duce heat to low and sim­mer for 10 min­utes or un­til sprouts are ten­der and the soup is the de­sired con­sis­tency. Gar­nish with herbs or sprouts and serve.

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