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That was a nice walk in the garden We can now¡K
The food is ready so we can dish it out now and you¡¦ll have a view of what it actually
looks like Can you pass me the dish? Yes, certainly
Thank you It¡¦s got a lovely smell, very appetizing
And to top it up, you just garnish it with a little coriander, green coriander chopped
up And you serve it with a slice of lemon
This adds a bit of tang to the dish So all you do is dish it in a plate, just
squeeze a bit of lemon over it, and have it and it¡¦s absolutely delicious
We¡¦re ready for the second dish now, Nicky Right
We try to use the similar pan, the same as the one we had before
Heat the pan up a little bit For this one, the spinach and the butternut,
we pop a few cumin seeds into the pan just on its own
So that¡¦s approximately a teaspoonful, is it? About a teaspoon, yes
It all depends on the quantity of what you use; if you have a bigger lot of vegetables,
then you use more cumin seeds So you just let it fry a little bit
As soon as it is roasted a little then we add the oil
Again, oil depends on the amount For this, we¡¦re going to use about 3 tablespoons
The heat is quite high, is it? You need the heat quite high for this dish
Just let it fry gently for a few minutes That¡¦s quite a lot of oil in there, is
it? That is because it will be absorbed in the
butternut The butternut needs quite a lot of oil to
soften up The oil is ready, because the cumin seeds
have been roasted nicely Now we add all the spices before we add the
butternut We start with the green chili; about a teaspoon
of green chili for that one A teaspoon of ginger, half a teaspoon of cumin
and coriander powder Red chili to taste, depends on how much people
like Salt, I think about half a teaspoon for that;
we can always add more later Turmeric, we use half a teaspoon
You just give that a quick stir? A quick stir and then you add the butternut
This will take quite a while because butternut is quite tough
So, again we let it simmer and soften a little bit before we add the spinach
It¡¦s a very versatile vegetable, butternut is
You can make a soup, you can roast it, and you can make fritters with it
Okay, I think we¡¦ll test it now The way to test it is just¡K put your spoon
through one piece of butternut and if it¡¦s soft enough and goes through, it¡¦s ready
for the spinach because spinach won¡¦t take long at all
Bobby, can you pass me the spinach so we can add it in
There you are Thank you
Because it reduces, we need quite a lot of spinach in it
Now we mix it thoroughly So this is a dry curry dish, is it? That¡¦s
right, yes And what would you serve this with?
Rice, we can serve it with the potato pawa that we made earlier
With bread, with chapattis, with anything literally
That¡¦s it, it¡¦s thoroughly mixed now We just let it simmer for a while
And you¡¦ll need your lid back Thank you
About 5¡V10 minutes, just for it to simmer so the flavor gets absorbed into the spinach,
and then we¡¦ll serve it Just give it a stir every now and then so
it doesn¡¦t get stuck at the bottom in case it does
It¡¦s ready now, so we can serve it Bobby can you pass me a plate
Thank you It looks absolutely delicious
And for this dish, we just garnish it with a little bit of garam masala
Just a tiny bit sprinkled on the top, just completes the dish
And Bobby, if you pass me the second dish¡K Those are our two dishes: Potato Pawa and
Butternut and Spinach Would like to sample some, Bobby? Oh, I¡¦d
love to Thank you
You can have the potato pawa as your base, almost like a rice dish, it is actually a
rice dish And then just accompany it with the spinach
and butternut And there we are
Thank you And a bit of lemon if you¡¦d like to squeeze
some on top of your potato pawa I think I will try some lemon on top too
I¡¦ll try some This is delicious
And tangy too, the pawa And I¡¦ll have some spinach now, and the
butternut The flavors go very well together
Thank you for being with us today, viewers I hope you are going to try these
They¡¦re lovely, delicious, nutritious, and quick to prepare
See you again Bye!