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Ingredients

• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 180 g semolina
• 3 tbsp desiccated coconut
• half tsp salt
• 1 green chilli, chopped
• 1 tsp baking powder
• 500 ml very low fat yogurt

• 1 kg potatoes, cut in large chunks, or left whole if new
• 2 tbsp red wine vinegar
• 50 g rocket
• 2 tbsp olive oil
• black pepper

• 1 tbsp sunflower oil
• 300 g tomatoes, quartered
• 4 clove garlic, peeled and left whole
• g raw cashew nuts
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 2 dried chillies
• 1 tbsp brown sugar
• salt

Description

For A Delicious Fusion Dish Try Celia Brookes Brown's Creative Recipe, A Tasty Combination Of Flavours And Textures.

UK TV