Spinach with Curd Cheese

Serves: 2

Ingredients:

450 ml milk
100 ml live yogurt
salt
2 tsp lime or lemon juice
250 g fresh spinach or 1 small packet frozen spinach
2 green chillies, chopped
½ tsp chopped fresh ginger
2 tbsp oil
a pinch of fenugreek seeds
1 onion, chopped
1 garlic clove, chopped¼ tsp cumin seeds
2 tomatoes, puréed

Method:

1. To make curd cheese, bring the milk just to boiling point, then add the live yogurt with a pinch of salt and the lime or lemon juice. Continue boiling for 7-10 minutes. The milk will separate. Remove from the heat and allow to cool.

2. Place a large strainer over a bowl and pour in the milk to collect the solids in the strainer, allowing the whey to remain in the bowl below. Keep the milk solids in contact with the whey until required for cooking. When ready to use, press down the solids in the strainer with a potato masher or the back of a large spoon to squeeze the moisture out or use a jelly bag or cheesecloth. You will get about 100 g curd cheese or paneer.

3. Cook the spinach with the chillies, ginger, a pinch of salt, and just a sprinkling of water if using fresh spinach. Cook uncovered so that the bright green colour is retained. (Salt is also required for retaining the colour.) When cool, purée in a blender.

4. In a frying pan, heat the oil and fry the fenugreek seeds for 30 seconds, then add the onion and fry until lightly coloured. Add the garlic and cumin, and after 30 seconds the tomatoes. Fry for about 5 minutes.

5. When the liquid from the tomatoes has evaporated, add the curd cheese and stir gently. Add the puréed spinach and cook for a couple of minutes. It is now ready to serve.

Potato Raita

Ingredients:

1 large potato
salt and pepper
300 ml full-fat yogurt

⅛ tsp cumin powder and a pinch of paprika powder
1 tsp chopped coriander leaves　

Method:

1. Boil the potato in its skin with a little salt until cooked.

2. When cool, peel and cut into small cubes.

3. Whisk the yogurt.

4. Add a little water if desired.

5. Add salt and pepper to taste and the cumin, and mix well.

6. Add the potatoes and stir gently.

7. Put into a serving bowl.

8. Garnish with paprika and coriander leaves.

Red Chutney

Ingredients:

100 g grated fresh coconut
1 small onion, chopped
2 tsp chopped coriander
2 cm piece chopped ginger
1½ tsp red chilli powder
½ tsp cumin powder
2 garlic cloves
1 tsp sugar
3 tbsp tomato ketchup
6 dates, stoned
2 tsp lime juice
½ tsp salt

Method:

1. Put all the ingredients into a blender and grind to a paste.

Peda-Indian Sweets

Ingredients:


Instant Dry Milk (Milk Powder) – 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter – 1, 4oz stick (113gm)

Method:

1. In a microwave safe dish, melt the butter.

2. Add in the rest of the ingredients and mix well.

3. Cook in the microwave for 3 minutes, stirring very well after every minute.

4. After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.

5. Once the mixture has cooled down, grease your hands and make balls.

6. Gently press the balls and flatten them to shape…round and flat.

7. Decorate them with colored sugar, almonds, cashews, pistachios or raisins.

8. Let the pedas set and cool down.

9. For a pretty presentation, place them in baking cups and serve.

Tips:

1. Powder some cardamom seeds and add to the mixture for additional flavor.

2. Roll out the peda mixture and cut with cookie cutter for some fun shapes.

3. For best results, store in the refrigerator but serve at room temperature.

Balti Chicken Vindaloo

This version of a popular dish from Goa is not as fiery as some, but will still suit those who like their curry to have a definite impact.

Serves: 4

Ingredients:

1 large potato
150 ml malt vinegar
1½ tsp crushed coriander seeds
1 tsp crushed cumin seeds
1½ tsp chilli powder¼ tsp ground turmeric
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp salt
1½ tsp paprika
1 tbsp tomato purée
large pinch of ground fenugreek
300 ml water
225 g skinless chicken breast, fillets, cubed
1 tbsp oil
2 medium onions, sliced
4 curry leaves
2 fresh green chillies, chopped

Method:

1. Peel the potato, cut it into large, irregular shapes, place these in a bowl of water and set aside.

2. In a bowl, mix the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato purée, fenugreek and water.

3. Pour this spice mixture over the chicken, stir and set aside.

4. Heat the oil in a karahi, wok or heavy pan and quickly fry the onions with the curry leaves for 3-4 minutes without burning.

5. Lower the heat and add the chicken mixture to the pan with the spice. Continue to stir-fry for a further 2 minutes.

6. Drain the potato pieces and add to the pan. Cover with a lid and cook over a medium to low heat for 5-7 minutes, or until the sauce has thickened slightly and the chicken and potatoes are cook through.

7. Stir in the chopped chillies and serve.

Beef Kofta Curry

Small, spicy balls of minced beef cooked in a smooth, spicy sauce make a warming supper. Serve with Indian flatbreads and fresh Indian salad or salsa. Wrap the koftas and saladup in the bread for an informal meal.

Serves: 4

Ingredients:

625 g lean minced beef

1 tsp finely grated fresh root ginger

2 tsp fennel seeds

1 tsp ground cinnamon

1 tsp turmeric

2 tbsp mild curry powder

500 ml tomato passata

Salt and freshly ground black pepper

Low-fat yogurt and mint leaves to garnish

Method:

1. Place the mince and ginger in a large bowl. Roughly crush the fennel seeds in a mortar and pestle and add to the mixture with the cinnamon. Season and, using your hands, mix thoroughly. Form the mixture into small, walnut-sized balls and set aside.

2. Place the turmeric, curry powder and passata in a wide, nonstick saucepan and bring to the boil. Season, reduce the heat and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, stirring and turning the meatballs around occasionally, until they are cooked through. Remove from the heat, drizzle with the low-fat yogurt and scatter with the mint leaves. Serve with chapattis or other flatbreads and salad.