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Verulam in the Morning is presented by Phil Richards, Richard Edwards and Nick Hazell.
Friday 25 May 2018
Sunday 20 May 2018
Syeda Rahim's recipe details featured during the recent interview about Ramadan
Oil,
two tins of chick peas(white or black or use both) 2 medium onions,green
chillies fresh chives lemon rind strands lemons for garnish or eggs sliced
fresh coriander leaves chilli flakes salt to taste
Spices-
turmeric powder,chillies powder,coriander powder ,cumin powder-(1/4 tsp) the
rest of the spices 1tsp.
In a
frying pan pour oil. 1 to 1-1/2 table spoon. Rapeseed or olive or sunflower oil
or veg oil.
Add
thinly sliced onions.
Add
the spices
Add
the chick peas
Salt-add
to above
Stir
gently on a medium flame and cook for 10 minutes. Cover with lid and check it
is not burning.
Take
lid off
Now
add the sliced green chillies, fresh chopped up chives, lemon rind strands,
chilli flakes and fresh coriander leaves chopped up.
Gently
stir that all is mixed.
Cover
frying pan with lid on slow flame for 5-10 minutes.
Serve
garnished with lemon slices, eggs boiled and sliced and thin strands of red and
green chillies and a pinch of fresh coriander leaves ( all optional).
We
have Channa Biran with Kitchoori which is soft savoury rice. This is a daily
Bangladesh Iftar Dish.
Variations
to this will apply to different regions of Bangladesh.
Wednesday 16 May 2018
Tuesday 8 May 2018
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