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[sadietoo]

Tonight I rummaged through the box proudly marked "mummy's recipe box" to come up with some inspiration for dinner. (my kids are now 21 and 18 so you will see how old these recipes are!) they are torn from old magazines etc and collected over the years. I had a glut of fresh coriander in the fridge, and so decided to make Indian pancakes from a very old copy of Vegetarian Good Food. and to go with it I made our very own green sludge, a family favourite. The pancakes are made from gram flour, with chopped fresh coriander, and the filing is a mixture of fresh and frozen vegetables with ginger, garlic, chilli, and spices ( for spices tonight I substituted Patak's Korma Paste - I was cheating!) . The appetisingly entitled Cook Family Green Sludge, is made from lots of fresh coriander with garlic and fresh chilli, the juice and rind of at least one half of a lime, and a generous helping of Geeta's Mango Chutney all whizzled together!...(I suggest you start off with one fresh chilli and one clove of garlic, to start with. Tonight's version had just one finger chilli (including the seeds) and was to my taste just about right, although OH would have preferred a bit more heat!..Happy to post more details of the recipe for pancakes and filling if you are interested

[Olly]

Ooh yes, please post more details - sounds yummy.

[Chucky Mama]

Yes please

[sadietoo]

OK.. sorry for the delay...here with many thanks to Vegetarian Good Food Magazine circa 1993, is the recipe

Pancakes

225g/8oz gram flour

1 tsp salt

1/4 tsp bicarbonate of soda

2 tbsp chopped fresh coriander

 

sift the flour with the salt and bicarb. Mix with about 400ml /14fl oz water to give a smooth batter. Stir in the corainder.

 

Filling

2 tbsps sunflower oil,

1 small onion finely chopped

2 cloves of garlic finely chopped

1 tsp grated fresh root ginger

either

1/2 tsp ground turmeric

1/2 tsp cumin seeds

1/2 tsp cayenne pepper

1 tsp garam masala

or

1 fresh chilli chopped finely (take out the seeds if you don't like it too hot)

2 tbsps Pataks Korma paste

 

1 tbsp lemon juice

salt

225g/8 oz frozen mixed vegetable thawed

either 12oz/350g waxy potatoes or small cauliflower broken into smallish florets

2 tbsps chopped fresh coriander

 

If using potato cook them first in boiling water until almost tender, drain and cool. peel and cube.

 

Heat the oil in a pan and fry the onion and ginger (and if you are using the curry paste add the chilli at this stage too) until softened. then either add the turmeric cumin cayenne garam masala lemon juice and salt and cook for 1 minute, or the curry paste, and the lemon juice (but no salt - check for seasoning later, as I find the curry paste quite salty already) . If you are using the cauliflower add it now and cook for about 5 minutes or so until it begins to soften, then stir in the mixed vegetables (and potato if using ) and coriander and cook over a low heat for another five minutes stirring often. Keep warm whilst you make the pancakes.

 

To cook the pancakes heat a little oil in a non-stick frying pan and use the batter to make eight thin pancakes.

 

serve with either natural yoghurt with a little mint and chilli, or cook's favourite green sludge as in my earlier post!

Enjoy!