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Recipe Competition – Catherine Lindley – Basmati rice with raisins, saffron and grated orange rind. Mung dal and sauteed mixed vegetables.

A tbsp of sunflower oil, warmed. Add cumin, coriander, turmeric powder to warmed oil, followed immediately by chopped ginger root. Begin to add chopped vegetables – (onion, garlic if you can handle them), zucchini (courgettes), celery, grated carrot,
toss and cover to let the steam circulate. (Other veg can also be use, according to ones taste). When adding Nappa cabbage (chinese leaf) wait until vegetables have softened, otherwise the sliced cabbage will get too droopy. Depends on you like it, of
course,but its more flavourful if the vegetables still have a bit of a crunch.
Serve with favourite chutney (if you can handle piquant food) and yogurt into which cucumber has been sliced and fresh mint leaves have been crumbled.

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