Adei

5Adei (rice pancakes with pulses and greens)
1. Rice 2 measures (preferably “boiled” rice – this doesn’t
mean
cooked)
Dal 1 – 1 ½ measures (eg chick peas ¼, mung ½, uraddal
¼, or sambar dal aka harad dal ¼
Soak 2-4 hours
put in liquidiser and grind to thick paste with water - to consistency
of ………. very thick pancake (like scotch pancake/drop scone)
consistency.
2. pepper
dry red chilli
curry leaves add while grinding
asafoetida
green chilli
salt
3. cabbage
onion chop very small and mix after
grinding.
(NOT garlic)
Put dollops or ladlefuls on to very hot frying pan greased with onion
on a fork dipped in oil and rubbed over the surface. Smoothe out
into a pancake with circular sweeps. Sprinkle some oil on top.
Don’t try and turn over until the edges start to lift up by themselves.
Serve with tomato chutney (see next page) pickles, mint chutney,
yoghurt and salad……
This is Durga’s recipe from Tamil Nadu…. And of course it tastes best eaten in India for
breakfast after frothy coffee…and always with the fingers.

Pickle Salad

Pickle salad
4 or 5 finely chopped salad veg – e.g. cabbage, cucumber, onion,
tomato, celery,
or some grated carrot, beansprouts, grated beetroot
add chopped pickled herring, pickled gherkins or beetroot
garnish with sunflower seeds.

Lentil Salad

Penelope’s lentil salad
This is very easy but you have to chop the veg extremely small
1 tin prepared brown lentils preferably a French tin
1 carrot
1 onion
drain most of the juice off the lentils, but not all of it
mix ingredients well, season with lots of oil, vinegar, salt and
pepper.
This was a great favourite in the long summer in Vinca in 1993 and 1994, and was invented
by Penelope Coard who makes it best.

Red Kidney Bean Salad

Red Kidney Bean Salad
1 tin red kidney beans drain off most of the juice
31 large onion chopped in very small pieces
1 green apple ditto
3 inch chunk cucumber ditto
half to one red pepper ditto
5 or 6 tomatoes put these in last, just before serving
chopped small of course
mix well, and season with plenty of olive oil, vinegar (cider, wine or
balsamic, or any combination)
don’t forget a little salt and plenty of pepper
if you want to prepare it in advance, do everything except the
tomato, and pop that in at the last minute.
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Beef Stew

Beef Stew
½ kg to 1kg shin beef (preferably sliced or in one big lump,
not cut in small bits with the grobblies still
on)
trim off gristle, cut in chunks and if time
brown in olive oil
onion
carrots cut in chunks
onions can be browned after meat if time
turnip
garlic
tin tomatoes
stock ie cube or one spoon bovril
splodge of red wine adds flavour
yellow split peas 2-3 dessert spoonfuls
boil in water for 10 mins while doing other
preparations if using oven rather than
pressure cooker
assemble all above; add hot water if necessary and cook in
pressure cooker for about 35-40 minutes after getting to pressure,
or bring to boil in hot oven then turn right down to 120 ish and cook
very slowly for about 3 hours.
If you make this with braising steak it takes less time in the oven –
1-2 hours?
Can be frozen after cooling rapidly (stand pan in cold water in the
sink) in plastic bags. If freezing keep fluid to minimum and add
water after defrosting if needed.
After the browning stage it can be done in the slow cooker for 6-8
hours.
This is a concoction by R and C from student days in Leeds after Sheila revamped her
kitchenware and passed on the pressure cooker. Used to get cheap shin beef and vegets
from the old Leeds covered market which burnt down the day before we got married in
1975. You could see it from the attic window of our flat in Brudenell Avenue.