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.  

Tomatsoppa m. friterad persilja och creme fraiche

Antal: 5 personer

Ingredienser:

1 morot, skalad och delad ned i mindre bitar
400 g potatis, skalad och delad ned i mindre bitar
500 g tomater, blancherade i vatten 1 min och 30 sek
1 purjolök, sköljd och finhackad
1 gul lök, skalad och finhackad
2 vitlöksklyftor, skalade och pressade
400 g krossade tomater på burk
1 liter vatten
1 ½ buljongtärning (grönsaksbuljong)
2 ½ krm svartpeppar
1 ½ krm salt
1 krm aromat krydda
1 tsk Herbes de Provence krydda
1 krm mald koriander
1 krm curry
1 ½ msk smör
½ msk olivolja

Arbetsbeskrivning:

1. Skala och dela ned alla grönsakerna samt lök.

2. För att blanchera de friska tomaterna så koka upp vatten i en kastrull, lägg sedan i 4 medelstora tomater (500 g) och blanchera i 1 min och 30 sek. Ta upp från det varma vattnet och skala av skinnet och hacka ned fruktköttet. Lägg det åt sidan i en skål tillsammans med moroten och potatisen som du även har skalat och delat ned. Sätt ifrån 1 liter vatten av det du har blancherat tomaterna i och lös upp grönsaksbuljongtärningarna i det och sätt åt sidan.

3. Skala och pressa vitlöken, skölj purjolöken och finahacka den samt skala den gula löken och hacka ned. Hetta upp smör och olja i en kastrull, fräs sedan löken, purjolöken och vitlöken på medelvärme så att den blir gyllene. Ta sedan i potatisen, friska tomaterna och morötterna och fräs ytterligare några minuter. Kom ihåg att röra om.  Häll i de krossade tomaterna, buljongen och de resterande kryddorna och ingredienser.

4. Låt sjuda på medelvärme i ca 45 minuter. När detta är gjort så mixa soppan slät med stavmixer eller häll över i en blender. Värm sedan gärna upp igen innan servering.

Den är nu redo att serveras med friterad persilja, creme fraiche och ett gott bröd.

Soppan går utmärkt att frysa in.

Friterad persilja:

Använd gärna bladpersilja. Skölj den snabbt i vatten och lägg sedan på hushållspapper för att torka upp ordentligt. Hetta upp olivolja i en tjockbottnad kastrull gärna 2-2½ cm skall det täcka botten.
Lägg sedan i persiljan och låt fritera några minuter ca 2- 2½.
Lyft upp ur oljan och lägg i en skål och låt rinna av på hushållspapper. Salta lätt och lägg sedan som pynt på soppan.  

Curry fried onion rings

 

Ingredienser:

 

1 lök, skalad och skivad till ringar

ströbröd

olja

 

Blanda samman:

 

½ dl mjölk

½ dl vetemjöl

2 tsk curry powder

 

Arbetsbeskrivning:

 

1. Skala och skiva löken till ringar, valfri tjocklek. Tryck ut dem.

 

2. Blanda mjölk, vetemjöl och curry i en skål. Rör om ordentligt så att det inte är några klumpar.

 

3. Fyll en skål med ströbröd.

 

4. Hetta upp oljan i en kastrull, skall fyllas upp ca 5 cm från botten av kastrullen, var försiktig så att den inte blir för varm.

 

5. Doppa lökringarna i smeten du gjort med mjölk, mjöl och curry. Sedan täck dem med ströbröd.

OBS: Gör gärna en test och prova först för att se att oljan är tillräckligt varm.

 

6. Fritera i oljan tills de är gyllenbruna, då är de färdiga. Lägg på en tallrik med hushållspapper.

 

 

 

 

 

 



Kanelkyckling à la Indien

Antal: 3 personer
 

Ingredienser:

800 g  kyckling över och underlår

1 dl sultanrussin

1 dl pinjenötter

3 dl grädde 38%

salt, peppar och eventuellt lite cayennepeppar

1 kruka färsk mynta för dekoration

 

Marinad:

1 dl citronsaft

1 dl olivolja

4 tsk kanel

4 röda chili

6 vitlöksklyftor

2 tsk flytande honung

½ tsk strong curry

en liten nypa saffran trådar

 

Arbetsbeskrivning:

 

1. Putsa kycklingens över och underlår.

 

2. Grovhacka chili och vitlök. Blanda ingredienser till marinaden och lägg i matberedaren och kör tills den är helt slät och häll sedan över kycklingen och rör om.

 

3.  Låt stå ca 1 tim i kyl.

 

4. Rosta pinjekärnorna i en panna med lite olja. Sedan lägg i 1 tsk med smör och stek på russinen så att de bubblar upp.

 

5. Dra av överflödig marinad från kycklingen och spara. Blanda ner sultanrussin och pinjenötter i det som blir över av marinaden.

 

6. Salta, peppra och stek kycklingen så den får lite färg, lägg över i en ugnsfast smord form.

 

7. Stek marinaden några minuter i samma panna som kycklingen. Häll över grädden och låt såsen tjockna lite. Smaka av med salt, peppar, eventuellt lite cayennepeppar och lite mer kanel och 1 tsk socker. Häll över kycklingen och stek klar i ugnen 200⁰C grader ca 20 min.

 

Garnera med frisk mynta.

 

Servera med couscous.

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.

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.

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.

Spinach and Potato Curry

Spinach, potatoes and traditional Indian spices are the main ingredients in this simple but authentic curry.

Serves: 4

Ingredients:

450 g spinach
1 tbsp oil
1 tsp black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
2.5 cm fresh root ginger, finely chopped
675 g potatoes, cut into 2.5 cm chunks
1 tsp chilli powder
1 tsp salt
120 ml water

Method:

1. Wash and trim the spinach, then blach it in a pan of boiling water for about 3-4 minutes.

2. Drain the spinach thoroughly and set aside. When it is cool enough to handle, use your hands to squeeze out any remaining liquid.

3. Heat the oil in a large heavy pan and fry the mustard seeds for 2 minutes or until they splatter.

4. Add the sliced onion, garlic cloves and chopped ginger to the mustard seeds and fry for 5 minutes, stirring.

5. Add the potato chunks, chilli powder, salt and water and stir-fry for a further 8 minutes.

6. Add the drained spinach. Cover the pan with a lid and simmer for 10-15 minutes or until the potatoes are tender. Serve hot.

Cauliflower and Coconut Milk Curry

A delicious vegetable stew which combines coconut milk with spices and is perfect as a vegetarian main course or as part of a buffet.

Serves: 4

Ingredients:

1 cauliflower
2 medium tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
½ tsp ground turmeric
2 tbsp sunflower oil
400 ml coconut milk
250 ml water
1 tsp granulated sugar
1 tsp tamarind pulp, soaked in 3 tbsp warm water
salt

Method:

1. Trim the stalk from the cauliflower and divide into tiny florets. Peel the tomatoes if you like, then chop them into 1-2.5 cm pieces.

2. Grind the chopped onion, garlic, green chilli and ground turmeric to a paste in a food processor.

3. Heat the oil in a karahi, wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.

4. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5-8 minutes. Strain the tamarind and reserve the juice.

5. Add the tamarind juice and chopped tomatoes to the pan then cook for 5 minutes only. Taste and check the seasoning and serve.

Hot Chilli Chicken

Not for the faint-hearted, this fiery, hot curry is made with a spicy chilli masala paste.

Serves: 4

Ingredients:

2 tbsp tomato purée (paste)
2 garlic cloves, roughly chopped
2 fresh green chillies, roughly chopped
5 dried red chillies
½ tsp salt

¼ tsp granulated sugar

1 tsp chilli powder

½ tsp paprika

1 tbsp curry paste

1 tbsp oil

½ tsp cumin seeds

1 onion, finely chopped

2 bay leaves

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ground turmeric

400 g can chopped tomatoes

150 ml water

8 chicken thighs, skinned

1 tsp garam masala

sliced fresh green or red chillies, to garnish, chapatis and natural (plain) low fat yogurt, to serve.

Method:

1. Put the tomato purée, chopped garlic cloves, fresh green chillies and the dried red chillies into a food processor or blender.

2. Add the salt, sugar, chilli powder, paprika and curry paste. Process all the ingredients to a smooth paste, stopping once or twice to scrape down any of the mixture that has stuck to the sides of the bowl.

3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes. Add the onion and bay leaves and fry for about 5 minutes.

4. Add the chilli paste and fry for 2-3 minutes. Add the ground coriander, cumin and turmeric and cook for 2 minutes. Tip in the tomatoes.

5. Pour in the water and stir to mix. Bring to the boil and simmer for 5 minutes until the sauce thickens.

6. Add the chicken and garam masala. Cover and simmer for 25-30 minutes until the chicken is tender. Garnish with sliced green or red chillies and serve with chappatis and natural low fat yogurt.

Chicken Curry with Sliced Apples

This mild yet flavoursome dish is given a special lift by the addition of sliced apples.

Ingredients:

Serves: 4

2 tsp oil

2 medium onions, diced

1 bay leaf

2 cloves

2.5 cm cinnamon stick

4 black peppercorns

1 baby chicken, about 675 g, skinned and cut into 8 pieces

1 tsp garam masala

1 tsp grated fresh root ginger

1 tsp crushed garlic

1 tsp salt

1 tsp chilli powder

1 tbsp ground almonds

150 ml natural (plain) low fat yoghurt

2 green eating apples, peeled, cored and roughly sliced

1 tbsp chopped fresh coriander (cilantro)

15 g flaked (sliced) almonds, lightly toasted, and fresh coriander (cilantro) leaves, to garnish.

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes until the onions are beginning to soften but have not yet begun to brown.

2. Add the chicken pieces to the onions and continue to stir-fry for at least another 3 minutes.

3. Lower the heat and add the garam masala, ginger, garlic, salt, chilli powder and ground almonds and cook, stirring constantly, for 2-3 minutes.

4. Pour in the yoghurt and stir for a couple more minutes.

5. Add the apples and chopped coriander and cook for about 10-15 minutes.

6. Check that the chicken is cooked through and serve immediately, garnished with flaked almonds and whole coriander leaves.

Chicken Jalfrezi

A Jalfrezi is a stir-fried curry which features onions, ginger and garlic in a rich pepper sauce.

Ingredients:

Serves: 4

675 g chicken breast portions

1 tbsp oil

1 tsp cumin seeds

1 onion, finely chopped

1 green (bell) pepper, seeded and finely chopped

1 red (bell) pepper, seeded and finely chopped

1 garlic clove, crushed

2 cm piece fresh root ginger, finely chopped

1 tbsp curry paste

¼ tsp chilli powder

1 tsp ground coriander

1 tsp ground cumin

½ tsp salt

400 g can chopped tomatoes

2 tbsp chopped fresh coriander (cilantro), plus extra to garnish

Plain rice, to serve.

1. Skin the chicken breast portions and remove any visible fat. Cut the meat into 2.5 cm cubes.

2. Heat the oil in a karahi, wok or heavy pan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.

3. Add the curry paste and fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt and add 1 tbsp water; fry for a further 2 minutes.

4. Add the chicken cubes and fry for about 5 minutes. Add the canned tomatoes and chopped fresh coriander. Cover the pan tightly with a lid and cook for about 15 minutes or until the chicken cubes are tender. Garnish with sprigs of fresh coriander and serve with rice.

Chicken and Tomato Balti

If you like tomatoes, you will love this chicken recipie. It makes a semi-dry Balti and is good served with a lentil dish and plain boiled rice.

Ingredients:

Serves: 4

4 tbsp corn oil

6 curry leaves

½ tsp mixed onion and mustard seeds

8 medium tomatoes sliced

1 tsp ground coriander

1 tsp chilli powder

1 tsp salt

1 tsp ground cumin

1 tsp crushed garlic

675 g skinless, boneless chicken, cubed

150 ml water

1 tbsp sesame seeds, roasted

1 tbsp chopped fresh coriander (cilantro)

1. Heath the oil in a karahi, wok or deep round-bottomed frying pan. Add the curry leaves and mixed onion and mustard seeds and toss over the heat for 1-2 minutes so that they become fragrant. Do not let the seeds burn.

2. Lower the heat slightly and add the tomatoes.

3. While the tomatoes are gently cooking, mix together the ground coriander, chilli powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.

4. Add the chicken pieces and stir well. Stir-fry for about 5 minutes more.

5. Stir in the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is fully cooked.

6. Sprinkle the sesame seeds and fresh coriander over the balti. Serve immediately, from the pan.