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Hyderabad Herb Chicken || Anjum Anand
20g roughly chopped root ginger (peeled weight)
6 large garlic cloves
275g Greek yogurt
Salt & pepper
8 medium-small, bone-in, skinless chicken pieces (around 1.2kg)
4tbsp desiccated coconut
2 medium-large red onions, finely sliced
40g coriander leaves and stalks plus more to serve
20g mint leaves (around 40g with stalks)
1 rounded tsp garam masala (fresh if possible)
2tsp lemon juice, or to taste
2-4 green chillies, stalks removed, pierced with a knife
4tbsp single cream
Blend together the ginger, garlic and yogurt and 1tp salt. Rub this under the skin of the chicken and leave to marinate for 1 hour, if possible. Pound the coconut in a mortar and pestle until it's powdery.
Heat 4cm (1 1/2in) oil in a smallish saucepan over a medium heat. Add the onions and fry until golden and crisp on the edges. Drain off the oil and set aside.
Set aside a quarter of the onions and place the rest in the same blender container as you used for the yogurt mixture (no need to wash) along with 2tbsp of the cooking oil (use the rest for cooking another dish, it will taste of delicious fried onions), the herbs, coconut, garam masala and lemon juice. Blend until smooth; you might need to add a little water to help the blades turn. Pour this over the chicken and mix well. Now, leave it for as long as you can to marinate, covered in the fridge, or at room temperature if it's just for 1hr. If you're in a hurry, you can also just cook it now.
Preheat the oven to 180C/350F/gas mark 4. Place the chicken and marinade in a large baking dish that can take the chicken in a single, snug layer. Tuck in the chillies, if using.
Bake on the middle shelf of the oven until done, 40-45 minutes, basting every now and again. Once done, if the chicken doesn't have any colour, place on the upper shelf for 5 minutes or so.
Stir the cream into the pan juices and mix well. Taste and adjust the seasoning and lemon juice to taste. Serve hot, sprinkled with the reserved onions and extra coriander, along with potatoes, rice of Indian breads.
Recipe taken from I Love India by Anjum Anand, published by Quadrille, 2017.
Balti Lamb with Spinach & Coconut || BART Ingredients
Preparation Time: 10 minutes
Cooking Time: 30 minutes
350g lamb, cut into strips
1 onion, diced
2tsp Bart Hot Curry Powder
1tsp Bart Infusions Ginger Paste
75g Bart Creamed Coconut
200ml lamb or beef stock
80g baby spinach leaves
2tsp Bart Infusions Coriander Paste
Rice and naan to serve
Heat the oil in a large frying pan and brown the lamb pieces on all sides. Remove with a slotted spoon and set aside while you cook the onions.
Lower the heat to cook the onions gently for 5-8 minutes until they are soft. Add the curry powder and ginger to the pan. Return the lamb and stir well until everything is coated with spice.
Chop the creamed coconut into pieces and stir that into the lamb with the stock to make a smooth sauce. Season and cook gently for 5 minutes until the lamb is cooked through.
Stir in the spinach and coriander. When the spinach leaves are just wilted serve the curry with rice and naan bread
Easy Mango Kulfi || Monica Sawhney
Easy Mango Kulfi Recipe
Makes: 1L ice cream approx.
Ingredients: 825g mango puree (pureed fresh Alphonso mangoes are preferable if available, if not, you can get mango puree in most supermarkets)
600ml double cream
6 heaped tablespoons powdered sugar
Pinch crushed green cardamom seeds
Halved pistachios and dried cranberries for garnishing (optional)
Add the mango puree, double cream, cardamom and sugar to a bowl and mix well.
Turn on your ice cream maker and pour in the mixture. I typically allow it to churn for about 20 minutes or until the mixture is smooth and thick. The time can vary between different ice cream makers so please follow the instructions as per yours.
Empty into a freezer safe and place in the freezer for at least 3 hours.
When ready to serve, scoop into an ice cream glass and garnish with pistachios and dried cranberries.
Saffron, almond & cracked black pepper rice || Vicky Bhogal
Saffron, also known as zaffran, is the most luxuriant and expensive spice in the world, with the delicate, wispy fronds lending their unique flavour and golden hue to magically transform dishes. Some people use turmeric as a cheaper alternative to turn rice yellow, but I find that gives a somewhat bitter taste. I cook this luxe fix rice dish all the time and it is a firm favourite, particularly to accompany cream-based dishes, such as Coconut Fish Dream. The cracked black peppercorns lend a bit of muskiness and heat and the nuttiness of the almonds make it feel a bit special. It tastes decadent, with a touch of Moorish romance, but is very easy to prepare, and looks great presented with a few extra whole almonds on top.
2 teaspoons oil
Handful flaked almonds (not toasted)
Salt, to taste
1 teaspoon black peppercorns, cracked and crushed in a pestle and mortar
Good pinch saffron strands, can soak in a teaspoon of warm water to extract more colour and flavour
1 cup / 175g basmati rice, washed and soaked
1 cup / 200ml water
⅓ cup / 75ml milk (optional, just use ⅓ cup more water if you prefer)
Heat the oil in a wide, non-stick, lidded sauté pan and gently fry the almonds with the salt and the cracked peppercorns for a few minutes until the almonds are toasted and golden.
Add the saffron, stir quickly and then add the drained rice, stir-frying for about a minute or so.
Add the water and the milk (if using) and bring to the boil. Stir, then reduce the heat to extremely low, cover and simmer for 8 - 15 minutes until there is no water left in the pan and the rice is cooked. Loosen the grains with a fork, gently working your way through the pan, then put the lid back on and let it steam through, with the heat off, for a few more minutes before serving.
Taken from Cooking Like Mummyji, Real Indian Food from the Family Home, published by Grub Street this autumn.
Photo credit: Regula Ysewijn
Keema || Spice Kitchen
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
½ a can chopped tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped
Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads chutney and some more yogurt.
Spinach & Chickpea Curry || BART Ingredients
3 tbsp vegetable oil
1 large onion, chopped
1 large carrot, peeled & diced
2 tsp Bart Infusions Chilli Paste
2 tsp Bart Infusions Garlic Paste
2 x 400g cans chickpeas, drained & rinsed
½ tsp Bart Turmeric
1 tsp Bart Ground Ginger
50g ground almonds
220g spinach, washed
juice of ½ -1 lime
75g Bart Creamed Coconut dissolved in 130ml water
3 tsp Bart Infusions Coriander Paste
Heat the oil in a large heavy based pan. Add the onion and carrot and fry gently for 7-8 minutes. Add the chilli, garlic, chickpeas, turmeric and ginger. Stir-fry for 1 minute then add the peanuts and ground almonds. Add just enough water to barely cover. Bring to a simmer then cook gently for 20 minutes until thickened. Add the spinach and cook for 5 minutes. Season with salt and lime juice. Stir in the dissolved creamed coconut and the coriander. Serve with rice.
Kale Chapatti || Deena Kakaya
Kale thepla/kale chapatti
Kale thepla or chapatti are filled with green goodness, have a gorgeous colour and a delicate aroma of the sea. The only downside is that to make them, much like parenting, is a little labour of love. They are worth it though, aren’t they?
Makes approximately 14 chapatti
3-4 cloves of garlic, minced
2 cups of chappati flour
2-3 tbsp. vegetable oil
½ tsp. ground turmeric
A pinch of ajwain seeds
A small bowl of oil, for greasing the chappati
1. Combine the water and the kale and process them into a kale juice, or at least a very fine texture of kale.
2. Take a large, wide bowl (not one that is deep) and put the flour into the bowl. Create a well in the middle and pour in the oil.
3. Rub the oil into the flour, so that its evenly blended into a fine crumb.
4. Now add the salt, turmeric and ajwain seeds into the flour and ensure even distribution.
5. Add the garlic and then the kale ‘juice’ and then knead the dough.
6. Form 14 equally sized balls and then lightly flatten them.
7. Heat a non-stick pan and roll the chappati into thin circles before placing them individually on a pan. Once one side is cooked, drizzle oil onto it and then flip it over.
Pilau Rice || BART Ingredients
Preparation Time: 15 minutes
Cooking Time: 1 hour
70g white basmati rice per person
1 heaped teaspoon Bart Pilau spice blend per person
120ml water per person
Wash the rice in cold water until the water runs clear to remove any
Add to a cold pan, and add the Pilau spice blend and the water.
Bring to the boil and then turn down to a simmer and cook for 10-15
minutes with a lid on.
Turn off the heat and allow the rice to soak up any remaining liquid.
The rice should be fully cooked, and ready to serve without draining.
Kid Korma || James Whetlor
"Very pleased to be able to help out with Karma Korma and it had simply had to be Kid Korma. So I enlisted the help of my friend Claire Thomson at 5 o'clock apron who gave me this recipe"
800g goat - diced
1 white onion – roughly chopped
1 tbsp grated fresh ginger
2 cloves of garlic – roughly chopped
30g Ghee, Butter or vegetable oil
2 ripe tomatoes, roughly chopped
50g ground almonds
Sugar - to taste
Salt - to taste
100g natural yoghurt
1/2 tsp turmeric
1/2 tsp sweet unsmoked paprika
1 tbsp garam masala
A generous pinch chilli powder - or to taste
1 cinnamon stick
2 tsp green cardamon pods
2 bay leaf
1 whole dried chilli (optional depending on taste or heat)
Squeeze the juice of ½ the lemon over the goat, add ½ the ground spices and 1/2 tsp salt, mix well and leave for 30 minutes.
Blend the onion, garlic, ginger, the rest of the ground spices to a smooth paste
Heat the ghee or butter and fry the whole spices for a few seconds. Add the onion paste and fry until it’s starting to brown, about 10 minutes. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy
Add the goat to the pan and fry for a couple of minutes
Add 300ml water, 1 tbsp sugar, the ground almonds and 1/2 tsp salt. Bring to the boil, cover, then gently simmer for about 1 - 1 1/2 hours or until the goat is very tender (top up with water if it gets too dry), stirring occasionally. If too thin cook gently uncovered for last 15 minutes
Take the korma off the heat and stir in the yoghurt then add a little lemon juice, salt, sugar or chilli to taste
Chickpea Curry with Greens || Spice Kitchen
Give this dish a Vitamin C punch by adding spinach or even kale. Kale has a wonderful earthy flavour that marries with this tomato masala superbly. Fresh coriander and garam masala give the dish a lift, and are both always best added right before serving at the end.
1-2 tbsp rapeseed oil
1 large onion, diced
½ tsp Spice Kitchen mustard seeds
1 tsp Spice Kitchen cumin seeds
1 tsp Spice Kitchen turmeric
1 tablespoon chopped ginger
2 garlic cloves, chopped
1 green chilli, chopped
4 plum tomatoes
800g/2 tins of chickpeas, drained and rinsed
200g kale, chopped
1 tsp salt, or to taste
1 tsp Spice Kitchen red chilli powder
1 tsp Spice Kitchen garam masala
handful fresh coriander
Drain and rinse the chickpeas then soak in water along with the bicarbonate of soda. Leave for 10 minutes, then drain and rinse thoroughly. Fry the onion in the mustard oil for a few minutes. Then add garlic and ginger along with the mustards seeds, cumin seeds, turmeric and green chilli and fry until all the spices have been absorbed. Be careful not to burn the spices. As soon as the mixture has dried out add the tomatoes, chickpeas and kale. Stir and simmer on a low heat for 20 minutes, stirring every 5 minutes. If the sauce looks thick add a little water. After 20 minutes taste test (being careful not to burn your tongue!) and add salt and red chilli powder to taste. Turn off heat, add garam masala, stir and serve. Garnish with fresh coriander. Serve with rice, yoghurt and an Indian bread of your choosing!
Murg Niyoza (Chicken with Pine Nuts) || Monisha Bharadwaj
Preparation time – 15 minutes
Cooking time – 10 minutes
2 tablespoons sunflower oil
1 medium onion, chopped finely
2 teaspoons ginger-garlic paste
2 green chillies, finely chopped
1 teaspoon garam masala powder
1 teaspoon turmeric powder
Salt to taste
600g cooked chicken, shredded
2 tablespoons roasted pine nuts
2 tablespoons black raisins
handful of mint leaves, chopped
1. Heat the oil and fry the onion on high heat until it begins to change colour. Lower the heat to medium and cook until soft and translucent. Add the ginger garlic paste and chillies. Stir and cook for a minute.
2. Mix in the garam masala powder, turmeric powder and salt.
3. Stir in the shredded chicken and heat through.
4. Serve hot, sprinkled with pine nuts, black raisins and mint leaves.
Coconut Chicken Masala || Anjum Anand
1½ tsp fennel seeds
4–6 dried red chillies, seeds shaken out
2/ 3 tsp black peppercorns
2.5cm cinnamon stick
4 each cloves and whole green cardamom pods
1½ tsp coriander seeds
6 tbsp vegetable oil
1 onion, finely chopped
15g ginger, peeled weight, grated into a paste
4 fat garlic cloves, grated into a paste
salt, to taste
2½ tomatoes (not sweet), quartered and blended or chopped
600g skinless chicken joints
½–2/3 tsp tamarind paste, or to taste
50–60g grated fresh coconut, or 30g creamed coconut(the latter will be sweeter)
handful of fresh coriander leaves, chopped
Dry roast the whole spices in a small saucepan until the coriander seeds are lightly coloured. Grind to a fine powder. Heat the oil in a pan and fry the onion until brown. Add the ginger and garlic pastes and fry gently for a couple of minutes, until the garlic smells cooked. Add all the spices and salt, stir for 20 secs, add a splash of water and cook for 2min more. Now tip in the tomatoes and chicken and sauté over a medium-high flame for seven or eight minutes, or until the sauce has been absorbed by the chicken. Add enough water to come halfway up the chicken, bring to a boil, then cover and simmer gently for 25–35 mins, or until done, depending on the size of the joints. Stir occasionally and make sure there is enough water in the pan. Once the chicken is cooked, add the tamarind paste and coconut and cook for a further 3-4mins. The sauce should be quite thick; if it isn’t, cook for a little longer on a high flame. Taste and adjust the seasoning and tamarind to taste, and serve sprinkled with chopped coriander.
Cardamom spiced Oreo cookie, salted caramel and dark chocolate dessert || Chintal Kakaya
Preparation time: 30 minutes
200g oreo cookies- remove the cream filling
50g salted butter melted
200g 70% dark chocolate ( can also use 50%)
250g Double cream
1/4 Tsp crushed cardamom
Salted caramel (you can use any ready made if not home made)
1. Place the oreo biscuits (cream removed) into a food bag, using a rolling pin crush the biscuits into fine crumbs, leaving a few coarse pieces.
2. Transfer into a bowl, add the melted butter and mix well.
3. In a no stick pan add the double cream and bring to a gentle boil on low/medium heat stirring in between to ensure it doesn’t stick. This will only take a few minutes, as soon as you reach a boil turn off the heat.
4. Pour in the chocolate beads and cardamom and stir until melted and smooth.
5. In you dessert cups/glasses, add a teaspoon of crushed oreo cookie, followed by a teaspoon of salted caramel then a layer of chocolate and cream ganache. Finish off with a sprinkle of crushed oreos and raspberry.
6. Leave the desserts to cool and set at room temperature. You can make this dessert in advance and leave overnight.
Southern Indian Vegetables with Dal (Sambar) || Jenny Chandler
Sambar is a southern Indian staple. It’s essentially a dal cooked with whatever vegetables are in season, so don’t worry about the long ingredient list, just use what you have to hand.. Traditional sambar has a very loose and almost soup-like consistency. I like to make mine a little thicker.
For the curry
100 g red lentils (or more authentically toor dal) well rinsed and drained
1 tsp turmeric
2 onions, sliced
2 small potatoes, peeled and cubed
2 tomatoes, cut into wedges
1 aubergine, diced
100g pumpkin or squash
a handful of french beans
3-4 tbsp tamarind paste
For the spice paste
1 tbsp oil
3 shallots, diced
100g dessicated coconut (unsweetened please)
2 tsp coriander seeds
1 tsp cumin seeds
2 dried chillies
For the Tarka
1 tbsp ghee or oil
1 tsp black mustard seeds
10-15 fresh or frozen curry leaves
1 tsp dried chilli flakes
Put the lentils in a large pan with the turmeric and cover with 600 ml/1 pint of water.
Simmer, covered, for about 45mins or until soft (you may need to add a dash more water). Add the onions, potatoes, tomatoes, aubergine and pumpkin and cook, stirring occasionally, until tender.
Meanwhile, heat the oil in a small frying pan. Fry the shallot until soft and then add the coconut, coriander, cumin and chillies. As soon as the mixture is aromatic and golden remove from the heat. Grind to a fine paste using a pestle and mortar, a spice grinder or small processor.
Add the green beans, tamarind paste and spice paste to the lentils, stir and cook until the beans are tender. Do add more water if you like the traditional, soupier consistency. Re-use the frying pan and make the tarka. Heat the oil and cook the mustard seeds until they begin to splutter, add the curry leaves and chilli, stir once and then tip over the sambar.
Recipe from Pulse by Jenny Chandler. For more of Jenny's recipes, visit https://jennychandlerblog.com/
Turkey Biryani || BART Ingredients
Preparation Time: 10 minutes
Cooking Time: 45 minutes
5 tbsp oil
3 large onions, finely sliced
50g cashew nuts
2 tbsp Veeraswamy Gujarat Masala Curry Paste
400g cooked turkey, cut into cubes
600g chopped tomatoes
250g basmati rice
3 Bart Cardamom Pods, lightly crushed
1 Bart Cinnamon Stick, halved
6 Bart Black Peppercorns
3 Bart Cloves pinch Bart Saffron strands
1 tsp rosewater
600ml turkey or chicken stock
Heat 2 tbsp of oil in a large flameproof casserole dish. Add one third of the onions and fry for 3-4 minutes until they start to brown. Add the cashew nuts and fry for a further 2-3 minutes. Remove the onions and nuts with a slotted spoon, mix with the raisins and set aside.
Lower the heat, add 1 tbsp oil and cook the remaining onions with the curry paste, covered for about 10 minutes, until the onions are very soft. Add the turkey and stir-fry for 2-3 minutes, then add the chopped tomatoes. Simmer, covered for 15 minutes./li>
Wash the rice in a sieve until the water runs clear and drain thoroughly. Heat the remaining oil in a wide saucepan with a lid. Add the cardamom, cinnamon, peppercorns and cloves and cook for a few seconds. Add the washed rice and stir-fry for 3-4 minutes. Add the turkey or chicken stock, season and return to the boil. Stir briefly, then cover and simmer over a moderate heat for 10-12 minutes until all the liquid is absorbed. Steep the saffron in the rosewater and 1 tbsp boiling water.
Remove the turkey from the heat. Scatter one third of the fried onion mixture over the turkey, then top with half the rice. Scatter the remaining oinons on top with half the saffron and rosewater. Repeat with the remaining rice, onions, saffron and rosewater.
Cover the pan with a lid and cook over a very gentle heat for 10 minutes. Serve with roughly chopped fresh coriander and Veeraswamy Mango Bengal Spice Chutney.