. Ingredients 3 mediumâlarge floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil 1 large brown onion, finely chopped 2 tsp cumin seeds 1 star anise 2 tsp sea salt, plus extra if desired 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely …
Ingredients Spice Mix 1 tbl Garlic Granules ( not powder ) 2 tspFennel Seed 1 tsp Cinnamon 2 tbl Fenugreek Powder 1 tsp Gnd Cumin 1 tsp Ginger 2 tbl JB Garam 1 tbl Gnd Corriander 1 1/2 Chilli Powder – Can change for fresh Chilli Ghee For Frying Ingredients For Sauce 1 Tin coconut …
Ingredients 2 tbsp coriander seeds 1 tbsp cumin seed 1 tbsp Fenugreek seed 1 tbsp Black mustard seed 10 cm Cinnamon stick 10 green cardamom pods split 6 dried Kashmiri chillies or other mild ones 1 tsp black peppercorns or 1 long pepper 12 dried curry leaves 2 tbsp ground turmeric Instructions Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around …
1 ” Cassia Bark / Cinnamon 2 tsp Ginger 1 tsp Gnd Cummin 1/2 tsp Coriander Seed 1 tbl Mustard Seed 1 tsp Fenugrek Seed 2 tsp Turmeric 1 tsp chile Favorite
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This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or …
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original. Ingredients For Kebab NOTE: An electric grinder can be used if you do not have a pestle & mortar. 1 lb beef , minced. Also works with Chicken, Turkey, Pork and of …
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first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique flavor …
This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch. Ingredients For the sali (matchstick potatoes) 250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes vegetable oil, …
Chicken and apricot curry with potato straws (sali murghi) Read More »
Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala …
Spiced roasted shoulder of lamb with red lentil dal Read More »
.Its good to add potato,s and larger onion pieces Ingredients:3/4 kg minced meat (kheema), washed and drained 3 large onions, finely chopped 2 tomatoes, finely chopped 1 tbsp ginger garlic paste few curry leaves 4-5 green chillis, slit ½ tsp turmeric pwd garam masala pwd (1 elaichi, 2 cloves, 1/2â³ cinnamon stick) salt to taste …
Curry 5tbl oil 1 tsp turmeric 2 tsp mustard seed 6 big toms or 1/2 tin 1 tsp fenugreek 440 ml Coconut milk 1 green chille (deseeded diced) To add to the sauce pieces cut into bite size chunks : I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — …
Ingredients Liver – 1 cup (1/2 kg) Onion(medium) – 2 nos Coriander powder – 4 tbsp Chilli powder(extra hot) – 1 tsp Turmeric powder 1/2 tsp Pepper – 1/4 cup Green chillies – 3 nos Ginger – 1/2 Curry leaves Coconut oil Water – 2 cups Salt – As reqd Method 1)Clean the chicken liver …
True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice. Ingredients 1/2lb (675 g)poultry or meat1/2 cup cashew nuts or almonds (or mixture)1/2 inch …
Lamb in Red GravyThis is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than …
Sliced Beef CurryThis dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have …
These are probably the most common starter to be found in Indian restaurants. Youâll find them really quick and easy to make. Itâs lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if …
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) …
Seekh (Stick or Skewer) and Shami (Balls) KEBABS Read More »