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Ask Our Chef: Indian Influence
 Raisingkids' chef Heather Robinson is here to answer your culinary conundrums. To ask her a question click the link at the bottom of the page.
Ideas for teenage vegetarians?
Hi Heather - I've got two teenagers, both of whom are vegetarians. We're stuck in a bit of a rut with macaroni cheese and veggie lasagne. Any ideas on how we can make things more interesting for all the family?
 Our chef's answer:
One of the best places to go for inspiration when it comes to vegetarian recipes is the Indian sub-continent. Here's a couple of ideas to get you started.
Vegetable Samosas
I like to use grated carrot, leek and spring onion as a filling choice but you can use any vegetables such as peas, onion, potato etc.
To the vegetables add 1 tsp corriander, 1 finely chopped red or green chili, 1 tsp ginger and 1 tsp chopped or dried mint.
2 cups all purpose flour
1 egg plus an extra yolk.
pinch salt
2 tbsp ghee or margarine
4 tbsp water
oil for frying (enough to deep fry)
Sieve the flour and salt. Make a well and add the egg and extra yolk and the (soft) margarine or ghee. Add enough water to bind the ingredients together making a firm dough. Roll the pasty out very thinly onto a floured surface. Cut either triangles or rounds out with a knife or pastry cutter.
Place the cooked and cooled filling in the centre and seal with a damp finger around the edges.
Transfer to a pan quite deep with hot oil until golden brown.
Serve with a side salad and sweet chili dipping sauce.
Vegetable Curry
1 onion
2 cm piece fresh ginger
3-4 garlic cloves
3 tsps garam masala
1 tsp fennel seeds
3 tbsp ghee or oil
3-4 tomatoes
1/2 cup cream (not single)
1 tsp tumeric
chilli powder oil
garlic clove, chopped
red onion, chopped
half pint of water
500 ml passata
Plus: vegetables of your choice. e.g. aubergine, courgette, red onion, potato, sweet potato
Mince the onion with garlic and ginger. Fry in the oil with the fennel seeds and garam masala. Peel and chop the tomatoes, and add to the pan after a few minutes. (when the onion is translucent).
After softened, add 250ml water and bring to the boil. Reduce the heat and stir in the cream. Add the salt, pepper and tumeric and add to your cooked vegetables. Add a pinch of chili powder if you like a slightly hotter dish.
This is nice served with either warm naan bread, or wild rice
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