Bav's Christmas Lamb Chops

Spicy Lamb Chops, served with a Mango, Coriander & Mint Relish

Ingredients

1kg Lamb Chops (front), 1 centimetre thick cuts

25-30 fresh mint leaves, finely chopped

1tbsp garlic paste

1tbsp ginger paste

3tbsp natural plain yogurt

1/2 juice of a fresh lemon

2tbsp sunflower oil

1tbsp ground coriander

1tsp chilli powder

1tsp ground nutmeg

1tsp ground black pepper

2tsp salt

Preparation

In a large mixing bowl, add the oil, garlic, ginger pastes and all the dry spices and mix together well.

Then add the yogurt, lemon and finely chopped mint leaves and stir in.

Add the lamb chops and mix in well, either with a spoon or using you're hands. Cover and leave to marinate up to 3 hours or preferably over night.

Arrange the chops on a large roasting tray, using all the marinade. Place in the middle of a pre heated oven at 225 °C degrees for 45 minutes. Check and shake the tray a few times.

Serve hot!

Tuna Fish Samosas - Something Different

Tuna Fish  Samosas served with an Indian Salsa

The Bombay Sandwich

The Bombay Sandwich stand in Vile Parle West (Mumbai), no doubt this guy holds the record, for making the most sandwiches everyday.

Now to try this recipe at home, all you need is a few ingredients, a Brev and the Natco Bombay Sandwich spread.

Ingredients

Natco Bombay Sandwich Spread

Slices of white bread

Medium white washed potatoes, boiled, peeled and sliced

Thinly sliced tomatoes

Peeled cucumber thinly sliced

Thinly sliced red onions

Thinly sliced beetroot

Butter & Margarine

Salt & Pepper

Preparation

Spread margarine on one side of the slices of bread, followed by the Natco Bombay Sandwich Spread.

First place the finely sliced cucumber, then the potatoes, tomatoes, onions and beetroot, as seen in the pictures to one side of the bread.

Sprinkle salt and pepper before placing another slice of bread on top.

Place in the Brev which should be well buttered. Wait for the light to turn red, before carefully removing!

Serve hot.

My Methi Chicken

Chunks of boneless chicken cooked in spices, herbs, tomotoes, yogurt & methi (fenugreek). 

Ingredients

1kg medium chicken chunks

100gms fried onions

20gms kasuri methi (dried fenugreek)

1tbsp garlic paste

1tbsp ginger paste

1 ½ tsp cumin seeds

6-8 whole black peppercorns

1 ½ tsp salt

1 ½ tsp ground coriander

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tsp garam masala

1tbsp fresh chillies finely chopped (optional)

200gms natural plain yogurt whipped

4med fresh tomatoes liquidised

6tbsp sunflower oil

Preparation

In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.

Add the fried onions and stir fry for one minute, then add the garlic, ginger pastes and stir fry for a further 30 seconds.

Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two.

Reduce heat and pour in the blended tomatoes and whipped yogurt, stir in, cover with a lid and allow too simmer for 40 minutes, occasionally stirring.

Sprinkle in the salt, green chillies if using, stir and serve hot.

The Boss

My Dad, lovely pic Nirja.

The sour fruit thats got sweeter

Available in 500gm boxes.

Health Benefits of Sweet Tamrind

Four more perfect party dip's

Cofresh Table Dips

Kastoori

The Thanki Family at Kastoori have been serving up mouth watering vegetarian dishes for more than 24 years and are regarded as being one of the best Indian vegetarian restaurants in South London. The menu comprises of a Katia Wahdi cuisine (region of Gujarat) with African influences, having settled there for a while before coming to London.

Meaning - Fragrance

Established -1987

Cuisine - Gujrati with a African Influence

Awards - Bib Gourmand Award 2008

From the menu - Special Tomato Curry & Chilli Banana

Menu

Reviews

Chana Masala

Chickpeas stir fried in spices and herbs

Ingredients

500gms boiled chickpeas

2med red onions finely chopped

1tbsp crushed garlic

1tbsp crushed ginger

1tbsp fresh green chillies finely chopped (optional)

1tsp cumin seeds

2tsp ground coriander

1tsp garam masala

1 tsp mango powder (amchur)

1tsp ground black pepper

1 tsp chilli powders

1tsp pomegranate powder (anardana)

1tsp dried mint

15gms dried fenugreek (kasuri methi)

5tbsp sunflower oil

50ml water

1tbsp fresh lemon juice

1½ tsp salt

Preparation

Heat up the oil in a large deep non-stick frying pan. Add in the cumin seeds and stir fry for 20-30 seconds.

Add the in the onions, garlic, ginger, chillies and sauté for around 10 minutes.

Sprinkle in all the dried spices, herbs and stir fry for a minute, then pour in the water and stir thoroughly.

Add the chickpeas, salt, fresh lemon juice, mix together and cook for 10 minutes before serving hot.

Chana Masala with added cooked potatoes

Chaat/Chat

A Sour Dish, such as Chicken Chaat or Alu Chaat. A chaat dish; is a tangy, zesty dish, which can be served hot or cold. It has a certain sweet sour taste combined with some heat. There are two ways of making them. Papri Chaat is a cold dish, using a round Indian savoury snack made from semolina, fried and cooled down, mixed together with some cooked potatoes cubes and chick peas. Poured over with sweet yogurt, topped with a bit of tamarind chutney, sprinkled with chilli powder, crushed fresh green chillies and chopped coriander. For Chicken Chat use a chaat masala, coat the chicken and stir fry in some hot oil with some fresh garlic, until cooked, serve hot or cold. Chaat masalas can be purchased at good Indian groceries and is a powder consisting of Mango Powder, Cumin Powder, Pomegranate Powder, Nutmeg Powder, Chilli Powder, Salt, Black Salt & Mint.

MDH Chunky Chat Masala, can also be sprinkled onto salads and fruits.

Vegetable Bhajia (Fried spicy vegetable dumplings)

Ingredients

200gms gram flour

200gms semolina coarse

1 ½ tsp salt

1tsp baking powder

1tsp coarse black pepper

1tsp chilli powder

1tsp turmeric powder

2tsp cumin seeds

1 med potato, grated

1 med carrot, grated

100gms fresh spinach leaves chopped

1 med onion, chopped or sliced

1tbsp garlic, chopped

1tbsp ginger, chopped

1tbsp green chillies, chopped, (optional)

300gms natural plain yogurt, whipped

Oil for deep frying

Preparation

In a large mixing bowl, add the gram flour, semolina, salt, coarse black pepper, chilli powder, cumin seeds, garlic, ginger, green chillies and mix well.

Pour in the whipped yogurt and mix in well, using a whisk or folk, to form a slightly thick batter. Add the onion, potato, carrots, spinach and mix well.

Finally add in the baking powder and give a final stir, before frying.

Heat up the oil in a frying pan, on a medium heat. Once the oil is hot, reduce the heat slightly.

Using two large tablespoons, scoop up some of the batter in one spoon and use the back of the other to scrap the batter off the spoon and into the oil.

Fry these vegetable balls for around 5-6 minutes in small batches, moving around gently using a perforated spoon. Once they turn golden brown remove on a plate of kitchen towels using a perforated spoon.

Serve Hot!

The Worlds Most Popular Cooking Sauces

The Maggi range of cooking sauces, either used as a dip or added to dishes like Chilli Chicken & Chilli Paneer

Banana Chilli Crisps

Banana Chilli Crisps

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Dopiaza/Dupiaza/Do Peeaza

A traditional Mogul dish, the term means any meats cooked with vegetables. The dish found in restaurants today in the west uses two kinds of onions or the same amount of onions as the meat. Hence coming from the name which sounds like two onions. Is this another recipe that has been created by our chefs in the Midlands or is it a true dish? Cooking with the same amounts of onions and meats can make a dish very sweet, so my opinion would be to use two onions in the different stages of cooking, i.e. adding fried brown onions on top, just before serving.

A Quick Chicken Curry With Okra

Ingredients

600 gms chicken breast cut into small cubes

2 medium red onions, chopped

5tbsp sunflower oil

1tsp cumin seeds
6 blackpepperorns
1tsp crushed garlic,
1tsp crushed ginger
1tsp fresh green chilli, finely chopped (optional)
250gm okra (ladies finger) cut into 1 ½ cm pieces
1tin chopped tomatoes
2tsp Bolst's Curry Powder (Hot)
1tsp ground black pepper
1 ½ tsp salt

Preparation

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds & black peppercorns and allow too fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. Next, add in the garlic, ginger, green chilly stir fry for a minute or two.

Sprinkle in the curry powder & ground black pepper and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Add in the chicken, okra and stir fry for around 5 minutes. Pour in the chopped tomatoes, stir in, reduce heat, cover with a lid and allow too cook for a further 30-35 minutes, stirring occasionally.

Sprinkle in salt, stir and serve with either chappati bread or on a bed of basmati rice.

Bolsts have been making their curry powder since 1932

Karahi/Korai

Cast iron wok with two ring handles on either side, used to create dishes like Lamb Karahi which you will find in certain south Asian restaurants. Like Chinese woks, the method here is the same, quick cooking times due to the heat cast iron gives off, once hot, often stays hot, even after removing from the heat.

Karahi Egg Kheema

Me

Korma/Kurma/Qorma

Is a mild curry dish, such as Vegetable Korma or Lamb Korma. This is a slow process of cooking, where ghee or oil is the base of the curry and through the cooking process, all water, juices from the yogurt, tomatoes and meats have evaporated to leave only the ghee, oil and a rich thick sauce. Korma dishes found in many of the restaurants in the west today are mild, consisting of either vegetables or meats, spices, yogurt or a cream base with almonds, cashew nuts and cardamoms to flavour.

The New Summer Drink

Rubicon Watermelon Juice 1Litre

Best served chilled.

The First Indian Crinkle Cut

Hot & Spicy Potato Crinkle Cut Crisps

Available in 90gm bags

Mint & Coriander Chicken Patties

Grilled minced chicken style patties marinated in yogurt, spices, onions and herbs.

                          Ingredients                                 

750gms chicken mince

1 ½ tsp salt

1tsp ground coriander

1tsp ground cumin

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tbsp fresh garlic crushed

1tbsp fresh ginger crushed

1tbsp fresh chillies chopped (optional)

2tbsp natural plain yogurt

10-12 fresh mint leaves

2 tbsp fresh coriander chopped

1 medium onion finely chopped

SERVES 4

Preparation

In a blender add the yogurt, fresh mint & coriander, salt, ground black pepper, rest of the spices, crushed garlic, ginger and fresh chillies. Blend well to form a thick paste.

Place the chicken mince in a mixing bowl, add the paste, finely chopped onions and mix in thoroughly.

Divide the mixture into small equal- size round balls. Using a little water on the palm of your hands pat down the balls into round patties. This will help to smooth them off. Leave to one side.

Place the patties on a lightly oiled covered baking tray, under a 200°C degree pre-heated grill for around 30-40 minutes, turning once. Allow them to brown slightly before removing.

Serve Hot!

Enjoy!

Gooseberries

Now In Season

A dish for Aubergine Lovers

Aubergines, Garlic & Tomatoes

Ingredients

4large Aubergines, cut into medium sized chunks

4 fresh ripe tomatoes

4-5 garlic cloves, crushed or finely sliced

2-3 fresh green chillies finely chopped (optional)

1tsp ground cumin

1tsp turmeric powder

1tsp garam masala

½tsp ground black pepper

1 tsp chilli powder

1½ tsp salt

Juice of half a lemon

50gms fresh Coriander leaves & sprigs finely chopped

8tbsp olive oil

Serves 4-6

Preparation

Heat up the oven to 200°C degrees first.

In a large roasting tin pour in the olive oil and place in the oven, for around 5 minutes until the oil is hot. Take out and add in the crushed garlic, stir with a large wooden spoon.

Add the aubergines stir in, place back in oven for 30 minutes, stirring halfway through.

Now, add the tomatoes and cook for a further 15 minutes.

Sprinkle in the spices, salt, chopped green chillies, fresh coriander and lemon juice. Stir well and place back in the oven for a further 15 minutes.

Remove and serve hot, on its own or with Naan Bread.

The Perfect Barbeque Tandoori Chicken

Ingredients
8 medium chicken legs, de-skinned, with several slits
2tbsp Rajah Tandoori Paste
2tbsp natural plain yogurt
1tbsp garlic paste
1tbsp ginger paste
1tsp Deggi Mirch Powder
1tsp ground black pepper
2tbsp sunflower oil
2tsp salt
½ juice of a large squeezed lemon
1tsp Colman’s Garden Mint Sauce

Preparation

In a large bowl whip the yogurt until smooth. Add in all the ingredients and mix well.

Add in the chicken wings and stir in well, using you’re hands if you prefer. Cover with cling film and marinate for 3 hours or for best results left over night.

Barbeque

Or

Oven Cook

Place the chicken wings in a roasting tin and then into a pre-heated oven at 200°C degrees for around 50 minutes turning once, until cooked.

Served with Salad & Mint Chutney

Enjoy!

Awesome Indian Relish

 

A brilliant spicy, hot, tangy relish chutney, forget salsas, this is what you want and Im not telling fibs. Believe me, this is good stuff.


 Absolutely goes with everything......


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Pommies Are Back

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Authentic Indian Ready Made Meals

Ashoka, famous for it's pickles has introduced ready made Indian meals, which can be boiled in the bag or microwaved. With over 23 varieties you too choose from. 

Now In Stock

Bombay Mix - Probably the best snack in the world.

Cofresh Bombay Mix available in 5oogms

New Shop Window

Three Authentic Indian Sauces

Tamrind Date Sauce: sweet and sour sauce, this particular version is spiced up with a kick, great with samosas & cassava chips.


Garlic Red Chilli Sauce: fiery garlic sauce with added spices, compliments anything from chips to spring rolls.

Coriander Mint Sauce: coriander, mint, chillies, ginger and spices make this an excellent dip for kebabs and other savoury snacks.

Baby Aubergines

Baby Aubergines are coming at the moment and can be used in a variety of dishes.

An Authentic Lamb Curry Recipe

Ingredients

1.2 kg Boneless Lamb Shoulder Chunks

1tbsp garlic paste

1tbsp ginger paste

1tbsp green chilli paste

250gms natural plain yogurt whipped

700ml water

1tsp turmeric powder

1tsp chilli powder

½tsp ground cumin

1/2tsp ground black pepper

2 large onions finely chopped (400gm)

8tbsp sunflower oil

10-12 whole black peppercorns

1tbsp cumin seeds

25gms fresh coriander finely chopped

2 tbsp tomato puree

3tbsp almond powder

Preparation

In a large bowl pour in the yogurt, water and whisk together.

Add the garlic, ginger, green chilli paste, turmeric, chilli powder, ground cumin, ground black pepper and whisk once more.

Now add in the lamb chunks and stir in.

This marinate can be used straightaway or left over night for best results.

Cooking

Heat up the oil in a large pot on a medium to high heat. Once the oil is hot, add in the cumin seeds and whole black peppercorns. Allow to crackle for 30 seconds, before adding in the onions and allow to saute.

Allow the onions to brown throughout, the key to a good curry!

Throw in the finely chopped coriander and stir in for 30 seconds before adding the lamb mixture and bring to a boil. 

Once boiling, lower heat and allow to simmer for 45 minutes with a tight lid, like the one in the picture, with some cold water in it, occasionally stirring. This keeps the steam from escaping, allowing the meat to cook quicker. 

Remove lid and add salt, tomato puree and almond powder, stir and simmer for a further 15 minutes with the lid off before serving hot.

Sapodilla, Sapota or Chikoo

The brown round fruit which looks similar to potatoes, can grow to as big as the size of a snooker ball and weigh up to 150gms. A soft sweet melting flesh when ripe, with resemblance to caramel, at the centre a black seed. 

Health Benefits of Chikoo

In Stock

Prawn Balchao Pickle

Authentic home made Goan Prawn Balchao Pickle

A perfect prawn relish that goes with everything.

Delicious eaten with rice dishes

Tasty on crispy bread & crackers

Mix with yogurt or mayo as a spicy dip

In Stock Now

The Perfect Tea Masala

JB's Tea Masala has been a popular spice mix for Chai with our customers for many years. Consisting of Black pepper, Cinnamon, Ginger & Cardamom, it makes that perfect cuppa.

NIK NAKS

Everyone knows the Nice 'n' Spicy (Orange bag) Nik Naks, a corn snack infused with real spice; all you could say was nice, licking every surface area of your fingers, before you opened another packet.

Spice it up even further...............

 

The Indian Nik Naks

Introducing; Chilli Chatka, Green Chutney Rajasthani Style & Masala Munch 

Recipe Cards

A New Recipe Card  Every Week

Bem Vindo

Welcome to the Nando's Peri Peri Sauce Range

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Hot Prawn Curry

Ingredients

500gm Black Tiger Prawns

2 Large Red Onions, finely chopped

2-4 Fresh Red Chillies, finely chopped/sliced

1 tablespoon finely crushed ginger

4 large tomatoes crushed/liquidised

1tsp Ajwain Seeds

2 whole dry red chillies

6tbsp sunflower/olive oil

1Tin Coconut milk

1tsp ground coriander

1tsp ground turmeric

1tsp chilli powder

½ tsp ground white pepper

½ tbsp fresh lemon juice

1½ tsp salt

Serves 4

Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.

Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.

Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.

Throw in the fresh tomatoes and stir fry for 10 minutes.

Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes. 

Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.