Indisk gratinerad blomkål

Antal: 2-3 personer
Ugn: 225-230°C 

Ingredienser:

1 blomkålshuvud
1 gul lök
1 vitlöksklyfta
2 små chili (torkade)
2 buljongtärningar (grönsaks)
1 liter vatten
2 tsk olja
9 torkade curryblad
½ tsk hel kummin
4 myntablad (frisk)
1 lagerblad

Arbetsbeskrivning:

1. Börja med att ta bort bladen på blomkålen samt skär bort så mycket av stammen du kan i botten. Skär du bort för mycket så faller den isär vilket den absolut inte får så var försiktig.

2. Skala och skiva ned löken, skala och pressa vitlöksklyftan och lägg på en tallrik.

3. Häll 1 liter vatten i en stor tjockbottnad kastrull som du får plats att sätta ned hela blomkålshuvudet i. Ta nu i grönsaksbuljongtärningar, och lös upp ordentligt, 2 tsk olja, lägg i lök, vitlök, torkade chillin, currybladen, kummin, myntablad och till sist lagerbladet. Vätskan skall gärna täcka runt halva blomkålen.

Medans det kokar så blanda ihop yoghurt marinaden.

4. När det kokar så lägg i blomkålen, låt koka 7 minuter på ena sidan och när den tiden gått så vänder du på det och låter koka ytterligare 7 minuter. Efter koktiden lyft ur huvudet från kastrullen och placera i en lättoljad ugnsfast form.

Ingredienser Yoghurt Marinad:

1 dl grekisk yoghurt

1 vitlöksklyfta, skalad och pressad

1 tsk ingefära, färsk riven

1 tsk koriander (mald)

1 tsk garam masala

½ tsk chili pulver

½ tsk gurkmeja

saft av ½ lime

1 tsk olja

1 - 1½ tsk flytande honung

1 msk mynta, färsk (grovhackad)

Arbetsbeskrivning för marinad:

5. Ta fram en liten skål eller plastbunke, häll i den grekiska yoghurten, OBS använd inte någon jävla light eller hokus pokus utan helt vanlig. Skala och pressa ned vitlöken, skala ingefäran och hacka ned eller riv så du får ut en tesked och lägg i skålen. Grov hacka myntan och mät nu upp och blanda i alla övriga ingredienser. Ta nu denna marinaden och pensla på hela blomkålshuvudet som ligger i formen.

6. Grädda i mitten av ugnen ca 35 minuter på 225-230 graders ugnsvärme. De sista minutrarna (5) kan du gärna dra på varmluften. Den buljong som du kokade blomkålen i kan du låta stå och sjuda på spisen medans det bakas i ugnen.

7. Ta fram ett stort serveringsfast, häll nu endel av buljongen i botten, placera den färdiga blomkålen i mitten, häll över ytterligare buljong, dekorera med några mynta blad om så önskas och servera tillsammans med ett bröd.  

Balti Beef

There's no marinating involved with this simple recipe, which can be prepared and cooked in under an hour.

 

 

Serves: 4

 



Ingredients:

 

1 red (bell) pepper

1 green (bell) pepper

1 tbsp oil

1 tsp cumin ground cumin

½ tsp fennel seeds

1 onion, cut into thick wedges

1 garlic clove, crushed

2 ½ cm piece fresh root ginger, finely chopped

1 fresh red chilli, finely chopped

1 ½ tbsp balti paste

½ tsp salt

675 g lean rump or fillet steak (beef tenderloin), cut into thick strips

naan bread or basmati rice to serve

 

Method:

 

1. Cut the red and green peppers into 2 ½ cm chunks.

 

2. Heat the oil in a karahi, wok or frying pan and fry the cumin and fennel seeds for 2 minutes or until they begin to splutter. Add the onion, garlic, ginger, spinach and chilli and fry for a further 5 minutes.

 

3. Stir in the balti paste and salt and fry for a further 3-5 minutes.

 

4. Add the peppers and toss over the heat for about 5 minutes. Stir in the beef strips and continue to fry for 10-15 minutes or until the meat is tender.

 

Serve from the pan, with warm naan bread.

 

 

 



Chicken stir-fry marinade

 

Ingredients:

 

2 garlic cloves, crushed

1 tbsp sweet chilli sauce

1 tbsp oyster sauce

2 tsp worcestershire sauce

1 tsp honey

½ red chilli, deseeded and sliced

salt

pepper

1 chicken breast

 

Method:

 

1. Crush the garlic, deseed the red chilli and slice it and place it into a bowl together with all of the rest ingredients. Mix well.

 

2. Cut the chicken breast into thin slices, and place in a plasticbag.

 

3. Pour over the marinade and and leave to marinate in the fridge for at least 1 hour before cooking it.

 

 

Chicken Stir-fry ingredients

 

Yesterdays dinner: Chicken stir-fry.

Here are the ingredients that i've used.

oil
butter
1 chicken breast
4-5 mushrooms
250 g beans
1 onions
2 garlic
salt
pepper
noodles
vegetable stock
1 tbsp chilli sauce
½ tbsp oyster sauce
Italian seasoning
Herb & garlic seasoning
snowpeas

The recipe for the marinade I made for the chicken will be published later.

Vegetable Samosas

A selection of highly spiced vegetables in a pastry casing makes these samosas delicious snack at any time of the day.

Makes: 28

Ingredients:

3 large potatoes, boiled and roughly mashed

75 g frozen peas, thawed

50 g canned sweetcorn, drained

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mango powder (amchur)

1 small onion, finely chopped

2 fresh green chillies, finely chopped

2 tbsp coriander (cilantro) leaves, chopped

2 tbsp fresh mint leaves, chopped

juice of 1 lemon

salt, to taste

Method:

1. Preheat the oven to 200°C/400°F/Gas 6. Cut each sheet of filo pastry in half lengthways and fold each piece in half lengthways to give 28 thin strips. Lightly brush with oil.

2. Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.

3. Using one strip of the pastry at a time, place 1 tbsp of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 15-20 minutes, until golden brown.

Beef Biryani

This biryani, which uses beef, is a speciality of the Muslim community. The recipe may seem long, but biryani is one of the easiest and most relaxing ways of cooking, especially when you are entertaining. Once the dish is assembled and placed in the oven, it looks after itself and you can get on with greeting your guests.

Serves :4

Ingredients:

2 large onions

2 garlic cloves, chopped

2.5 cm fresh root ginger, peeled and roughly chopped

1 fresh green chilli, seeded and chopped

small bunch of fresh coriander (cilantro)

4 tbsp flaked (sliced) almonds

3 tbsp water

1 tbsp ghee or butter, plus 25 g butter for the rice

3 tbsp vegetable oil

2 tbsp sultanas (golden raisins)

500 g braising or stewing steak, cubed

1 tsp ground coriander

1 tbsp ground cumin

½ tsp ground turmeric

½ tsp ground fenugreek

good pinch of ground cinnamon

175 ml natural (plain yogurt, whisked

275 g basmati rice

about 1.2 litres hot chicken stock or water

salt and black pepper

2 hard-boiled eggs, quartered, to garnish

chapatis, to serve

Method:

1. Roughly chop one onion and place it in a food processor or blender. Add the garlic, ginger chilli, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the paste to a small bowl and set aside.

2. Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flameproof casserole and fry the onion rings for 15 minutes until they are deep golden brown. Transfer to a plate with a slotted spoon.

3. Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.

4. Heat the remaining ghee or butter in the casserole with a further 1 tbsp of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

5. Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier. Cook over a medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

6. Lower the heat, then stir in the yogurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 45 minutes until the meat is tender. Meanwhile, soak the rice in a bowl of cold water for 15-20 minutes.
7. Preheat the oven to 160°C/ 325°F/ Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water, together with a little salt. Bring back to the boil, cover and cook for 5 minutes.
8. Drain the rice, and pile it in a mound on top of the meat in the casserole. Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with a lid.

9. Cook the biryani in the preheated oven for 60-70 minutes. To serve, spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs. Serve with chapatis.

Madras Beef Curry

Although Madras is renowned for the best vegetarian food in India, meat-based recipes such as this one are also extremely popular.

Serves: 4-6

Ingredients:

4 tbsp vegetable oil
1 large onion, finely sliced
3-4 cloves
4 green cardamoms
2 whole star anise
4 fresh green chillies, chopped
2 fresh or dried red chillies, chopped
3 tbsp Madras masala paste
1 tsp ground turmeric
450 g lean beef, cubed
4 tbsp tamarind juice
granulated sugar, to taste
salt
a few fresh coriander (cilantro) leaves, chopped, to garnish.

Method:

1. Heat the oil in a karahi, wok or large pan over a medium heat and fry the onion slices for about 8 minutes until they turn golden brown. Lower the heat, add all the spice ingredients, and fry for a further 2-3 minutes.

2. Add the beef and mix well. Cover and cook over a low heat until the beef is tender and fully cooked. Cook uncovered on a higher heat for the last few minutes to reduce any excess liquid.

3. Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander leaves. Pulao rice and tomato and onion salad would make excellent accompaniments for this dish.

Chicken Saag

A mildly spiced dish using a popular combination of spinach and chicken. This recipe is best made using fresh spinach.

Serves: 4

Ingredients:

225 g fresh spinach leaves, washed but not dried
2.5 cm piece fresh root ginger, grated
2 garlic cloves, crushed
1 fresh green chilli, roughly chopped
200 ml water
1 tbsp oil
2 bay leaves
¼ tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped
2 tsp curry powder
1 tsp salt
1 tsp chilli powder
3 tbsp natural (plain) yogurt
8 chicken thighs, skinned ( I used chicken legs instead)
Naan bread or rice to serve
natural (plain) yogurt and chilli powder, to garnish

Method:

1. Cook the spinach leaves, without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic and chilli with 50 ml of the measured water into a food processor or blender and process to a thick purée. Set aside.

2. Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 6-8 minutes or until the onion has browned.

3. Add the tomatoes and simmer for about 5 minutes.

4. Stir in the curry powder, salt and chilli powder. Cook for 2 minutes over a medium heat, stirring once or twice.

5. Stir in the spinach purée and the remaining measured water, then simmer for 5 minutes.

6. Add the yogurt, 1 tbsp at a time, and simmer for 5 minutes.

7. Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 25-30 minutes until the chicken is tender. Serve with naan bread or basmati rice. Drizzle over some yogurt and dust with chilli powder.

Lamb Kebabs

First introduced by the Muslims, kebabs have now become a favourite Indian dish.

Serves: 6-8

Ingredients:

For the kebabs

900 g lean minced (ground) lamb
1 large onion, roughly chopped
5 cm piece fresh root ginger, chopped
2 garlic cloves, crushed
1 fresch green chillie, finely chopped
1 tsp chilli powder
2 tbsp chopped fresh coriander (cilantro)
1 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 egg
1 tbsp natural (plain) yogurt
1 tbsp oil
mixed salad, to serve

For the raita

250 ml natural (plain) yogurt
½ cucumber, finely chopped
2 tbsp chopped fresh mint
¼ tsp salt

Method:

1. Put all the ingredients for the kebabs, except the yogurt and oil, into a food processor or blender and process until the mixture bind together. Spoon into a bowl, cover and leave to marinate for 1½ hour.

2.  For the raita, mix together all the ingredients and chill for at least 15 minutes in a refrigerator.

3. Preheat the grill (broiler). Divide the lamb mixture into eight equal portions with lightly floured hands and mould into long sausage shapes. Thread on to skewers and chill.

4. Brush the kebabs lightly with the yogurt and oil and cook under a hot grill for 10-15 minutes, turning occasionally, until brown all over. Serve the kebabs on a bed of salad accompanied by the raita.

Fish Cakes

Goan fish and shellfish are skilfully prepared with spices to make cakes of all shapes and sizes, whereas the rest of India makes fish kababs. Although haddock is used in this recipe, you can use other less expensive white fish, such as coley or whiting.

Makes: 15-20

Ingredients:

450 g skinned haddock or cod
2 potatoes, peeled, boiled and coarsely mashed
4 spring onions (scallions), finely chopped
4 fresh green chillies, finely chopped
5 cm /2 in piece of fresh root ginger, crushed
a few fresh coriander (cilantro) and mint sprigs, chopped
2 eggs
dry breadcrumbs, for coating
vegetable oil, for shallow-frying
salt and ground black pepper
lemon wedges and chilli sauce, to serve

Method:

1. Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer from the heat but leave the fish on the steaming tray until cool.

2. When the fish is cool, crumble it coarsely into a large bowl, using a fork. Mix in the mashed potatoes.

3. Add the spring onions, chillies, crushed ginger, chopped coriander and mint, and one of the eggs. Mix well and season to taste with salt and pepper.

4. Shape into cakes. Beat the remaining egg and dip the cakes in it, then coat with breadcrumbs. Heat the oil and fry the cakes until brown on all sides. Serve as an appetizer or side dish, with the lemon wedges and chilli sauce.

Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Meat Cooked with Cardamom

The Hindu Sindhis migrated from Sindh to India in 1947 (Sindh is now part of Pakistan) and the largest number of them settled in Bombay, now known as Mumbai. Sindhi food is not found outside Sindhi homes. This is my mother’s recipe and is extremely simple to make, involving just a few ingredients.

A very delicate mutton dish with a thin gravy full of the flavor of cardamom (elachi) and black pepper, this is a favourite  of the Sindhis. Dishes with pepper seem to be a standard prescription in many parts of India for women after childbirth, and in the region around Hyderabad town in Sindh this dish was given every day to new mothers. It is traditionally eaten with chapatis though it is equally good with rice.

Serves: 6

Ingredients:

1 kg lamb, on or off the bone

100 ml full-fat yogurt

35 green cardamoms

100 ml oil

2 teaspoon ground black pepper

1 teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons coriander powder

3 medium tomatoes ( sourish variety), finely chopped

Salt

Method:

1. If the lamb is on the bone, wash it in warm water. Whisk the yogurt with a fork in a bowl.

2. Grind the whole green cardamoms in a blender with a little water, or in a coffee grinder without water and then mix with a little water to make a paste.

3. Heat the oil in a cooking pot. Add the cardamom paste and the pepper and fry over a low heat for 2-3 minutes. Add the meat and the turmeric, chilli and coriander powders and sauté for 10 minutes, stirring all the time to prevent the mixture from sticking to the bottom of the pot, adding water if necessary.

4. Lower the heat and add yogurt, tomatoes and salt to taste and continue to sate for a further 5 minutes. Add about 800 ml of water, cover the pot and leave to simmer over a low heat until the meat is tender.

The secret of success with this dish lies in making sure that the meat and spices are fried for a full 10 minutes (step 3) without allowing the spices to burn. Therefore it is essential to keep the heat low and use the recommended amount of oil.

Minced Lamb with Curry Leaves and Chilli

The whole chillies pack quiet a punch, but can be removed from the dish before serving.

Serves: 2

Ingredients:

2 tsp oil

2 medium onions, chopped
10 curry leaves
6 fresh green or red chillies
350 g lean minced (ground) lamb
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
¼ tsp ground turmeric
1 tsp salt
2 tomatoes, peeled and quartered
1 tbsp chopped fresh coriander (cilantro)

Method:

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the curry leaves and 3 of the whole chillies.

2. Put the lamb into a bowl. Mix with the garlic, ginger and spices.

3. Add the lamb and salt to the onions and stir-fry for about 7-10 minutes.

4. Add the tomatoes, coriander and remaining chillies and stir-fry for 2 minutes. Serve hot.

Sweetcorn and Pea Curry

Tender sweetcorn cooked in a spicy tomato sauce makes a flavoursome curry.

Serves: 4

Ingredients:

6 frozen corn cobs, thawed

1 tbsp oil
½ tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 fresh green chilli, finely chopped
1 tbsp curry paste
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp salt
½ tsp granulated sugar
400 g chopped tomatoes
1 tbsp tomato purée (paste)
150 ml water
115 g frozen peas, thawed
2 tbsp chopped fresh coriander (cilantro)
Chapatis or rice to serve, optional

Method:

1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.

2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.

3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.

4.  Add the curry paste and fry for 2 minutes. Stir in the remaining spices, salt and sugar and fry for a further 2-3 minutes, adding some water if the mixture is too dry.

5. Add the chopped tomatoes and tomato purée together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.

6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.

Green Chicken Korma, Chicken Rizzala (Bhopal)

Rizzala is a little-known Muslim-style curry found in only two cities of India- Calcutta and Bhopal.

Its origin is possibly the latter, where it is a curry found only in the homes of the Muslim aristocracy.

A fresh herby curry, this can best be described as a green korma.

Serves: 4

Ingredients:

½ cup unroasted cashew nuts

6 tbsp oil

4 medium onions, chopped

2 large handfuls coriander leaves

½ cup mint leaves

4 green chillies

2 bay leaves

6 green cardamoms

3.5 cm piece of cinnamon

2.5 x 1.5 cm peeled ginger, finely chopped

4 cloves garlic, chopped

1 kg chicken, skinned, and cut into 8 pieces

1 heaped teaspoon coriander powder

½ tsp cumin powder

Salt to taste

1 tsp sugar

2 teaspoons lime or lemon juice

65 ml cream

1 tbsp oil, butter or ghee

½ tsp mace powder or 1 blade of mace

Method:

1.  Soak the cashew nuts in 200 ml of water, for at least 15 minutes.

2. Pour 4 tablespoons oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.

3. When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and purée.

4. In the same pan, heat the remaining 2 tablespoons oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and sauté in the aromatic oil for about 5 minutes until the chicken is seared. Now add the coriander and cumin powder. Sauté the chicken for 2 minutes, stirring so that the chicken doesn’t stick to the pan. Add the green purée and sauté the chicken for a further 2 minutes.

5. Add the salt, sugar and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.

6. Just before serving, heat a little oil or butter in a ladle and put ¼ teaspoon of mace powder into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

Serve with flavoured rice, such as turmeric yellow rice or lemon rice.

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.

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.

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.

Potatoes Stuffed with Spicy Cottage Cheese

   

For this recipe, it is important to choose a variety of potato recommended for baking, as the texture of the potato should not be too dry. This makes an excellent low fat snack at any time of the day.

Serves: 4

Ingredients:

4 medium baking potatoes
225 g low fat cottage cheese
2 tsp tomto purée
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
½ tsp salt
1 tbsp oil
½ tsp mixed onion and mustard seeds
3 curry leaves
2 tbsp water

For the garnish:

Mixed salad leaves
Fresh coriander (cilantro) sprigs
Lemon wedges
2 tomatoes, quartered

Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Wash each potato and pat dry. Make a slit in the middle of each potato. Prick the potatoes a few times with a fork or skewer, then wrap them individually in foil. Bake in the oven directly on the shelf for about 1 hour, or until soft.

2. Put the cottage cheese into a heatproof dish and set aside.

3. In a separate bowl, mix the tomato purée, ground cumin, ground coriander, chilli powder and salt.

4. Heat the oil in a small pan for about 1 minute. Add the mixed onion and mustard seeds and the curry leaves and tilt the pan so the oil covers all the seeds and leaves.

5. When the curry leaves turn a shade darker and you can smell their beautiful aroma, pour the tomato purée mixture into the pan and turn the heat immediately to low. Add the water and mix well. Cook for a further minute, then pour the spicy tomato mixture on to the cottage cheese and stir together well.

6. Check that the baked potatoes are cooked right through, by inserting a knife or skewer into the middle of the flesh. If it is soft unwrap the potatoes from the foil and divide the cottage cheese equally between them.

7. Garnish the filled potatoes with mixed salad leaves, fresh coriander sprigs, lemon wedges and tomato quarters and serve hot.

Mushroom Curry

This is a delicious way of cooking mushrooms. It goes well with meat dishes, but is also great served on its own.

Serves: 4

Ingredients:

2 tbsp oil
½ tsp cumin seeds

¼ tsp black peppercorns
4 green cardamom pods
¼ tsp ground turmeric
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
1 fresh green chilli, finely chopped
2 garlic cloves, crushed
2.5 cm fresh root ginger, grated
400 g can chopped tomatoes
¼ tsp salt
450 g button (white) mushrooms, halved
chopped fresh coriander (cilantro), to garnish

Method:

1. Heat the oil in a large heavy pan and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.

2. Add the onion and fry for about 5 minutes until golden. Stir in the cumin, ground coriander and garam masala and fry for a further 2 minutes.

3. Add the chilli, garlic and ginger and fry for 2-3 minutes, stirring all the time to prevent the spices from sticking to the pan. Add the tomatoes and salt. Bring to the boil and simmer for 5 minutes.

4. Add the mushrooms. Cover and simmer over a low heat for 10 minutes. Garnish with chopped fresh coriander before serving.