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Posts Tagged ‘Indian’

Chicken tikka with mint chutney

From Meera Sodha’s fabulous book, Made in India, we continue to make very successful dishes. We made this for a Christmas party alongside Meera’s Cinnamon lamb curry,  and coconut fish curry. All very straightforward particularly if you get the lamb cooked the night before and serve with a load of rice (cooked and kept warm in a rice cooker if you have one) and a simple salad.

We used small green birds-eye chillies with their seeds removed and while these were hot on their own they gave the right amount of background heat to each dish: think of it as a mild curry with a tiny, perfect kick.

If you prefer you can thread the chicken pieces onto kebab sticks before roasting. You will need to soak wooden sticks in water for about 20 minutes before using to stop them burning in the oven.

The Mint chutney was amazing and not only works with the chicken tikka but is also great with a roast or grilled lamb instead of the usual mint sauce/jelly.

Oven-roasted Chicken Tikka (Murghi na tikka) – serves 4-6 as a starter or with other dishes

  • rapeseed oil
  • 600g skinless, boneless chicken thighs, trimmed of any fat
  • 4cm ginger, peeled and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 fresh green chilli, roughly chopped
  • salt
  • 130ml whole-milk yoghurt
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • ¾ tsp cumin seeds, crushed
  • ¾ tsp sugar
  • 1 tsp sweet paprika
  • 1 tsp garam masala

Preheat the oven to 200C/400F/Gas 6.

Line 2 oven trays and brush with a very light layer of oil.

Chop the chicken into bite-sized pieces and put into a bowl.

Pound the ginger, garlic and green chilli with a pinch of salt using a pestle and mortar, until it turns into a paste. Add the paste to the chicken, then add the remaining ingredients to the bowl along with 1¼ tsp salt. Mix well and cover. Leave to marinate for at least 15 minutes or in the fridge for a a few hours if you can.

Shake the excess marinade from the chicken and divide between the lined trays. Cook for about 20 minutes, turning once.

Serve with salad and the Mint & Yoghurt Chutney below.

Mint & Yoghurt Chutney (Fodina anna dahi nu chatni) – makes a small jar

  • 5 tbsp Greek yoghurt
  • 20g fresh mint
  • 1 fresh green chili, deseeded and finely sliced
  • 1 tsp sugar
  • juice of ½ a lemon
  • a pinch of salt

Put the ingredients into a blender and whizz until mixed. Taste and adjust the seasoning if necessary.

The chutney will keep for a day in the fridge if you want to make it in advance.

(Original recipes from Made in India by Meera Sodha, Fig Tree, 2014.)

 

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Howrah Express

Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.

Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.

Cinnamon Lamb Curry – serves 8

  • 4 tbsp rapeseed oil
  • 2 large onions, finely chopped
  • 8 cloves of garlic, finely chopped
  • 1 x 400g tin of plum tomatoes
  • 1½ tsp garam masala
  • 1¼ tsp chilli powder
  • 2 tsp ground cumin
  • 1½ tbsp ground cinnamon
  • 1½ tsp salt
  • 1.2kg lamb neck fillet, chopped into chunks
  • 150ml full-fat yoghurt, whisked

Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.

Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.

Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.

Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.

(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)

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Egg & potato curry 1

A tasty mid-week veggie curry for two. Not much more to say really. Serve with a cold beer if you’ve got one.

Bombay Egg & Potato Curry – serves 2

  • 2 onions, 1 chopped and 1 quartered
  • sunflower oil
  • 2 green chillies, 1 halved and deseeded and the other finely sliced
  • 2 garlic cloves
  • a handful of coriander, leaves and stalks separated
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 vegetable or chicken stock cube
  • 1 tin chopped tomatoes
  • 150ml coconut milk
  • 400g potatoes, peeled and cut into 2.5cm dice
  • 3 eggs
  • juice of 1 lemon
  • basmati rice to serve

Fry the chopped onion in 1 tbsp of sunflower oil in a large frying pan or shallow casserole until soft and golden.

Meanwhile, whizz the quartered onion, halved chilli, garlic & coriander stalks with ¼ tsp salt to a paste – you might need to add a splash of water.

When the onions are softened, stir in the paste and spices and fry for about 5 minutes or until fragrant. Crumble in the stock cube, stir in the tomatoes and coconut milk along with a tinful of water and bring to a simmer. Add the potatoes, then cover and simmer for about 8 minutes.

Meanwhile, boil the eggs in boiling water for about 8 minutes, then cool under cold running water, peel and quarter.

Remove the lid from the curry and continue to simmer for another 10-15 minutes or until the potatoes are tender and the sauce has reduced and thickened.

Taste the curry and season with salt, black pepper and lemon juice to taste. Gently lay the quartered eggs into the sauce, turn off the heat and replace the lid to allow the eggs to gently warm for a minute or so.

Serve with the sliced green chilli, coriander leaves and steamed basmati rice.

(Original recipe by Sarah Cook in BBC Olive Magazine, April 2015.)

Egg & potato curry 2

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Moong dal

This is Madhur Jaffrey’s “everyday moong dal”, the one she serves regularly to her family and friends alike. It is quite a wet style which we really liked. Serve alongside your favourite curry; it was particularly good with the pea & cauliflower one below.

Moong dal – serves 4-6

  • 200g moong dal (skinned and split mung beans), washed and drained
  • ¼ tsp ground turmeric
  • ¾ tsp salt
  • 2 tbsp olive oil or ghee
  • 1/8 tsp ground asafoetida
  • ½ tsp whole cumin seeds
  • 1-2 whole hot, dried red chillies (we used 1 tsp dried chilli flakes)
  • 1 medium shallot, peeled and cut into fine slivers

Put the moong dal in a medium saucepan, add 800ml water and bring to the boil.

Skim off the white froth and stir in the turmeric.

Cover partially, reduce to a gentle simmer and cook for 45 minutes. Stir in the salt, then turn off the heat.

Heat the oil in a small frying pan over a medium-high heat, then quickly add the asafoetida, cumin seeds and chillies in that order. As soon as the chillies start to darken (a few seconds), quickly pour the contents of the pan over the cooked dal. Stir to mix through.

(Original recipe from Madhur Jaffrey’s Curry Easy, Ebury Press, 2010.)

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We got the Indian vegetarian cookbook, Prashad, some time ago but haven’t used it much, something that needs to be remedied as the recipes are delicious. The balance of spices has a real depth but be careful with the asafetida as it can easily overwhelm the dish. We served this with a home-made dhal and naan breads from the Indian takeaway.

Pea & Cauliflower Curry – serves 4

  • 100ml sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • ½ tsp asafetida
  • 1 medium cauliflower, cut into small pieces
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1½ tsp salt
  • 1 tsp sugar
  • 400g frozen petits pois
  • 1 medium tomato, finely chopped
  • 1 large handful of fresh coriander, roughly chopped
  • 3-6 fresh green chillies, seeds in
  • 5cm root ginger, peeled and roughly chopped

Crush the chillies and ginger together with a pinch of salt in a pestle and mortar (or a blender) to make a fine masala paste.

Heat the oil in a large heavy-based frying pan over a medium heat, then add the cumin and mustard seeds. When the seeds start to pop, turn the heat to low and stir in the asafetida.

Add the cauliflower, then turn the heat back to medium and stir in the masala paste, turmeric, ground coriander, salt and sugar. Cover and leave to cook for 8-10 minutes, stirring every few minutes. Stir in the peas and tomato, cover the pan again and cook for another 3-5 minutes. Remove from the heat and sprinkle with the chopped coriander, then leave to rest, covered, for 5 minutes before serving.

(Original recipe from Prashad: Indian Vegetarian Cooking by Kaushy Patel, Saltyard Books, 2012.)

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Keema with Peas

Keema with peas

This is a simple and cheap curry to whip up and it’s full of flavour. Grab some naan breads from your local takeaway and serve with some mango chutney and extra yogurt.

Keema with Peas – to serve 4

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4cm piece ginger, grated
  • 2 green chillies
  • 3 tbsp oil
  • 500g lamb mince
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 200g chopped tomatoes (from a can or use 2 medium fresh tomatoes)
  • 2 tbsp natural yogurt
  • 200g frozen peas
  • 1 small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies in a food processor.

Heat the oil in a large frying pan and fry the mixture until very fragrant. Add the mince and fry until starting to brown, stirring to break up the lumps.

Add the spices and fry for a minute before adding the tomatoes. Bring to a simmer, cook for a minute, then stir in the yogurt and some salt and pepper. Add a splash of water if the mixture looks dry, then cook for half an hour.

Add the frozen peas and cook for 5 minutes, then stir in the coriander.

(Original recipe from BBC Good Food)

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We recently acquired a recipe book called Prashad: Indian Vegetarian Cooking (thanks Mum). You might remember Prashad as Gordon Ramsay’s best restaurant runner-up on TV a couple of years ago. This is the first recipe we tried from the book and is guaranteed to make your veggie friends happy at your next summer barbecue. Vegetarians often get a bum deal at barbecues, palmed off with a few peppers and onions skewered on a stick. These should right all your past wrong-doings.

Paneer is an Indian unsalted white cheese with a crumbly texture and mild taste that  goes really well with strong flavours and marinades. You can buy it in supermarkets as well as specialist Asian shops.

These are very easy to make but you need to marinade the night before!

Drinks Suggestion: We enjoyed this with both a lager and a citrus-laden Blonde Ale; fresh and summery.

Paneer Tikka – makes 6 skewers 

  • 2 x 250 blocks of paneer cheese
  • 1 medium red pepper,cut into 6 chunky pieces
  • 1 medium green pepper, cut into 6 chunky pieces
  • 1 medium onion, cut into 6 wedges
  • 2 lemons, quartered to serve

MARINADE: 

  • 2-3 green chillies, seeds left in
  • 4-8 garlic cloves
  • 2 handfuls of fresh coriander, chopped fine
  • 2 tsp ground coriander
  • 2 tsp garam masala 
  • 1½ tsp salt
  • 1 tsp trumeric
  • 2 tbsp plain live yogurt
  • 100ml sunflower oil

Finely chop the chillies and garlic then tip into a large bowl and add the other marinade ingredients.

Cut each block of cheese into 9 equal-sized cubes and add to the marinade along with the pepper and onion pieces. Stir to coat, then cover and leave in the fridge overnight.

Thread 6 skewers with 3 pieces of cheese seperated by pieces of pepper and onion. Cook the skewers over a hot barbecue for 20 minutes, until slightly charred, turning every 4-5 minutes.

Serve with the lemon quarters, a green salad and some cucumber and yogurt dip.

(Original recipe from Kaushy Patel’s Prashad: Indian Vegetarian Cooking, Saltyard Books 2012.)

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