This recipe is from the 28th. issue of' Dish' magazine. An excellent NZ publication. Probably my favorite mag. at the moment. I have adapted the recipe to be made in the TMX and with some small changes to accommodate what I had in the pantry.

1 cup each of flat leaf parsley and of basil,chopped. (I used pesto that I had in the freezer, without the cheese)
Zest and juice of 1 large lime
1 teasp. each, cumin, coriander and paprika
1 Tablesp. wholegrain mustard
2 cloves of garlic
1/4 cup of olive oil
Salt and pepper to taste


Drop garlic on to blades, speed 5.
Drop in parsley and basil
Add rest of ingred. and zap on speed 7 until a rough paste is formed.


I spread this over a chicken prior to roasting. Marinated in the fridge overnight.
The paste could be spread over vegetables, or mixed with butter or oil to make herb bread.

On Sunday I attended a cooking class at the new Indian curry house in Kyneton , Vic...... Dhaba.. I also have recently bought the TMX Indian cooking book. So tonight we are having visitors for an Indian meal!!!! Very brave visitors. The following recipes are adaptions from these sources as well as Charmaine Solomon's Chapatis. DH does not like very hot food so these are all a bit on the light side with the chilli.

250g lentils of own choice, (can look like soup mix ) rinsed well and soaked over night.
3cm. of fresh ginger
2 bay leaves
i cinnamon stick or 1 teaspoon of ground cinnamon
1 large onion, cut in 1/4
2 cloves of garlic
2 teasp. tumeric
1 teasp. ground cumin
1/2 teasp. garum marsala
1/2 teasp. chilli flakes
1 1/2 teasp. salt
1 Tablespoon of chopped coriander leaves for garnish
2 tomatoes, chopped
Drop onion, garlic, and ginger on to blades into bowl of TMX,speed 7. Scrape down sides.
Add 2 Tablespoon oil,6mins,100, speed 2. Scrape down.
Add spices, 5 mins,90, speed 2, cap in.
Add Tomatoes,2 mins 90, speed 1 REVERSE.
Cap out, add lentils and 500g of water.
Cook for 90 mins,90, reverse soft speed. Remove any foam.
Zap speed 7, 15 to 20 seconds. or more depending on the texture required.

As part of an Indian meal, I cooked Chicken Korma. DH does not like hot spicy food so I left the chilli powder out. I used thigh meat and although I made all the sauce, I removed 1/2 after it was cooked, and before I added the chicken. I had just over 500g of chicken. The recipe came from Thermomix 'Fast and Easy Indian Cooking', page 116-117. It was very nice and will make it again. The full recipe will feed 6-8 as stated in recipe , with rice and a salad.

40g. cashews
3 cloves of garlic
4cm of fresh ginger
1 onion, peeled and 1/4 ed
10g oil
3/4 teasp. ground cumin
1 teasp. coriander
1/4 teasp. turmeric
1 teasp salt
140g cream
200g water
2 teasp. tomato puree
1/4 chilli powder (I didn't use)
2 fresh bay leaver
6 cardamom pods
4 whole cloves
5cm. cinnamom stick
1000g boneless chicken.
1 teaspoon garam masala (I didn't use)


Grind nuts,8 sec.speed 9. Leave in bowl
Mince, garlic, ginger and onion by dropping on to blades at speed 5. Scrape down
Add oil and cook 3 mins.100,speed 3.
Add cumin,coriander,turmeric,salt and chilli, if using. Cook6 mins,100,speed2.
Add cream and water and tomato puree,blend 10 sec, speed 9.
Cook 6 mins.,100, speed 2. In the mean time add 1 tablesp to a frying pan and cook the additional whole spices, until fragrant. Stop machine and tip in whole spices and oil. Restart machine and continue cooking.
Add ,chicken ,( cut into 2cm. cubes, skinless), and poke under with spatula.
Cook 15 mins for breast meat, and
20 mins. for thigh meat.

15/20 mins,100,reverse,spoon speed.

If you don't want whole spices in the finished dish, blend sauce BEFORE adding chicken. 1 min speed 10.

Serve with additional cashew nuts

See photo herehttp://achookwoman.blogspot.com/2010/02/chicken-korma.html

members' comments

Caroline J - Made it, loved it.

boondooroostudio -  THANK YOU Chookie, it was fantastic. I used all the spices, as we do like hot stuff but as we don't like pulling bits and pieces out of our mouths as we're eating I decided the 1 minute speed 10 was the go and it certainly was!!!!  The best Chicken Korma I've had for ages..... taa  10/10

MJ - I made this with prawns and it was yummo!

Lemongrass - it was probably one of the best Kormas I've ever had! I followed the Indian cookbook recipe and used almonds instead of cashews and left the ginger out. A real treat. I know the recipe says it's for 6-8 people but I only had 400g chicken and yet made all the sauce. No leftovers. Will definitely do it again!

Chelsey - I can say is YUM!!!!!! The smell of my house while it was cooking was amazing! My hubby was very impressed!

WAThermoFamily - we loved it too!  Saved the leftover sauce and served it over the Varoma cooked steamed rice and vegies the next night.

Makayla - I made this using lamb.  Everyone loved it, especially my 2 year old who had seconds!

CP - made this as a result of the positive reviews and yes, have to agree with everyone. I'm glad that I blended the whole spices before adding the chicken because it gives it a beautiful flavour.

virgo9 - I made this although a little bit hesitantly as I have 2 fussy eating kids but I am so happy to say that they really liked it. DH and I enjoyed it too. I steamed some carrots and peas so the kids would fill up on vegies and rice if they didn't like it but this wasn't a problem at all. I didn't try giving it to our bub as he's even fussier (if that's possible) but may try him next time given the other two's reaction. Smiles all round at our house that night.

maddy - 3 of us enjoyed the flavours (didn't add chilli or garam marsala either)......and as expected.....the 8 year old ate the rice.....no surprises there.

MJ - I don't add the whole spices any more in this recipe. I simply use ground spices and add them at the same time as the other spices.

This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.

20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)


!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.

Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.

You can use the soup as is or add a topping

(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.

Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.


(2) Coriander leaves, chives and macadamia nuts

(3) Bacon , cooked crisp

See photo here:

http://achookwoman.blogspot.com/2010/02/sweet-corn-soup-with-various-salsas.html

HELP ,    I don't know where to post this recipe.   It is "Fluffy Rice",  not cooked in the basket ,  and not wet like risotto. It is light, single grain rice like in Chinese or Indian rice.  It is very simple, so maybe it is  posted somewhere else.

250g of rice weighed into bowl
Pour 480g(weighed into bowl) of BOILING water over rice.
Cook 4-5 mins,on Varoma temp.,  , that is until water boils.
Turn off and cover top with a tea towel.  Leave for 25 mins.
Fluff with fork

I haven't experimented with quantities,  but I think you could probably double the amount of rice and water.
It would also be suitable for Indian recipes where you cook onion, garlic and ginger in oil,  you could then add the rice and continue with the recipe.
I think it also would be possible to tip the rice, once it has boiled,  into the serving dish  (heated with boiling water).   This would then free up the bowl for other uses.

This recipe was given to meby an Indian lady who held a stall at the then Moonee Ponds Market.  It is an excellent snack food and freezes well.   Reheat in the oven or in a non stick pan.

450g. yellow split peas.( soaked for 6 hours)
Drain and put into TMX bowl with
1 large onion
green part of a large bunch of coriander - you could use mint and parsley if you don't like coriander
1 green chilli OR 1 small dried red chilli
salt and pepper to taste,  and a dash of oil.

Zap on speed 7,  1 min. or until a firm paste is formed.
Scrape down sides after 30 secs.
Form into small balls and flatten slightly,  this will make about 30 patties.
Shallow fry in rice bran oil until crisp.
drain on hand towel.

We usually have them as a light meal with cucumber, garlic and yog. sauce (raita) with salad and Indian bread.
Suitable to freeze either cooked or uncooked.
You can reheat them in the oven,  in a frying pan, (no oil), or in toaster bags.

Members hints
Twitterpated - Serve with sweet chilli sauce

Bootobethin - I added 1 teaspoon ground Cumin. They were fantastic as a meal or if made smaller finger food. They are great with chutney.

Wonder - I think I may have put a little too much coriander in them but they tasted nice with beetroot relish and some babaganoush that I had left over.

MJ - I'd fry mine in a mixture of ghee and coconut oil, rather than rice bran oil.




 

440g can of pineapple pieces
310g tin of Mandarin pieces, drained
1 Tablespoon of oil
1 clove of garlic
1/2 an onion
1/4 cup of dry sherry
1/4 cup of dry white wine
2 teaspoons of light soy sauce
2 teaspoons of corn flour
1 cup of water

Zap onion and garlic,  scrape down bowl, add oil
Cook on 100, 3 mins. speed 1
Add sherry, wine and soy sauce, then with speed 1,at  100, 5 mins,  add corn flour mixed with the water.
When mixture boils and thickens,  add mandarin pieces,  1/2 cup of liquid from pineapple and pineapple.
Temp 100, speed ,  until mixture is heated through.

Serve with EDC mashed pots. greens and Chook.

From 750g. of white flour,  one loaf and 3 rolls - 80g, 100g, and 120g.   Tops are cut off,  centers are removed, sprayed with oil,  and dried in oven for 10 mins. at 200.   They are then filled with cold filling and placed back in oven to heat at 200.   The small rolls are good finger food,  the large ones,  with salad make a meal.