LESS sunshine, fresty

mornings, sleety days
and colder nights make
us want to draw the

drapes and light the fire.

With doors and windows
firmly closed against inclement
weather, the aroma from your
stove is more notceable, and

hopefully more alluring.

All good reasons to begin

"(or continue) experimenting
with different spices, textures

- and contrasts in dishes that are
gently simmered for the full
deveiopment of flavours.

These are very nutritious

recipes with a minimum of fat

and sugar and a maximum of
_ taste.”
> To begin with, banish any
“thoughts you may have had
"Gat curey powder is a a Spice.
> Curry i is a blend 1 of spices,
By grou: er, as is
and other

Even if you don’t decide to -

“yr makin own right

w “tuay, dont be daid worny &f
___ferent blends, .

‘ ‘cooking dishes from dif-
ferent countries is a new expe-
: tience for you, or even if
don’t do it all the time, check
the list of ingredients in the
Eire you pen ony a

installation

New tire valve_—

Fiat repair -

oh iaerecom enon

Cooking two perfection

ail sorts of people and nearly
everyone (my 16-year-old
refuses to enjoy cauliflower no
matter how it’s carted up) has
enjoyed them.
It’s time to experiment.
Chicken Curry
This is spicy, but not hot-
"spicy. That can be varied by
adding chili peppers or hot red
; rs to taste. As is, it has a
_ wonderfully mellow flavour
and should be served over rice
so the sauce is put to good
use.
A mango chutney provides
a delicious coniasting sweet
. flavour as a condiment with it.

2-3 tb. chicken thighs .
2 Thep. oil

evoe Fee
i
3

a

E

I

i

cp ton
tp. salt

”.@ Nationwiie warra

mons | hazard warranty_

thighs in oil in a heavy Dutch
even over medium heat, then
remove to a plate with a slot-
ted s .

Add diced onions, minced
garlic and finely chopped fresh
ginger root to the remaining
oil and stir constantly until the
onions are limp. Reduce heat
and add the spices and a splash
of the water, stirring constantly
until it’s all well-mixed togeth-
er and cooking.

Stir in the chopped fresh or
canned tomatoes, along with a
tablespoon of the fresh corian-
der (ll still be OK without it
or if you substitute fresh pars-
0, or even fresh basil), the

gurt (1 use skim milk yogurt
aie it tastes fine) and salt.

* Return the chicken and its
juices to the pot, add the
remaining water and increase
the heat until the whole mix-
ture begins to bubble, rurning
the chicken picces about until
they’re all covered with sauce.
Reduce the heat, cover the pr<
and simmer for haif an hour or
an hour uni the chicken is
tender.

Serves 4-6.

Cucumber Raita

Yogurt with fresh vegeta-
bles is a velvety-smooth, cool
contrast to curried dishes, and
very good for you at the same
time.

1 medion cucumber

1 medium tomato
. 1 onion ©

. Salt
1 c. plain yogurt
1 ssp. cumin.

© Rotation every 10.000 km

Peel the cucumber if neces-
sary and grate it into a small
bowl. Sprinkle it with salt and
add the onions. A couple of
slices of a sweet onion
chopped up finely is good
instead of a chopped green
onion.

Letit sit for a few minutes,
then pour off any accumulated

Cauliflower Curry

liquid. Add the chopped up
tomato and toss it all together,
then combine the vegetabies
with the yogurt and cumin
mixture.

This can be made a day
ahead to allow the flavours to
combine well, and ought te be
made at least a couple of hours
ahead and put in the fridge.

‘This is simply delicious,
and doesn’t need to accompa-
ny a curry dinner, but can be
served with a grilled steak or

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