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R-793M O/M & C/B
CAULIFLOWER BIRYANI WITH QUORN
Serves 4 - 6
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
200g (7oz) white Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
30ml (2tbsp) water
400g (14oz) cauliflower, cut into small florets
225g (8oz) quorn, cut into 2cm (
red pepper, seeded and cut into strips
1 /
2
green pepper, seeded and cut into strips
1 /
2
400g (14oz) canned chopped tomatoes
600ml (1 pint) boiling water
150ml (5fl.oz) natural yoghurt
VEGETABLE CHILLI
Serves 4 - 6
30ml (2tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red and 1 green pepper, seeded and sliced
150g (5
1 /
4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (
1 /
2
400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (
1 /
15ml (1tbsp) cornflour blended with water
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen paper on the turntable. Heat on 100% for
1
1 /
- 2 minutes until warm. Spoon in filling as preferred.
2
Downloaded from:
http://www.usersmanualguide.com/
08/06/2000
15:17
RECIPES
") cubes
3 /
4
oz) fresh baby sweetcorn, chopped
2
tsp) cayenne pepper
pint) hot vegetable stock
2
Page 52
1 Place oil, mustard and sesame seeds in a large
bowl, heat on 100% for 1 minute. Add rice, mix
well. Cook on 100% for 2 minute.
2 In a separate bowl mix the chilli powder, turmeric,
coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100% for 2 minutes.
3 Drain the tomatoes and reserve the juice. Add the
tomatoes to the rice mixture, mix well.
4 Add enough boiling water to the tomato juice to
make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on 70% for 24 minutes, stir
every 5 minutes.
5 Stir in yoghurt and serve with poppadums.
1 Place the oil, onion, garlic and tomate purée in a
large bowl, heat on 100% for 2 minutes.
2 Add the carrots, red and green pepper and
sweetcorn, mix well. Cover and cook on 100% for
3 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour), mix well. Cook on 70% for 20 minutes,
stir 3-4 times during cooking. Add the blended
cornflour, mix well and cook on 100% for 5
minutes.
Serve hot with rice or as a filling for tacos.
52
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