Saturday 17 December 2011

Paneer Spinach & Tomato

I have been asked by customers and on my travels for a perfect recipe for Saag Paneer, which for those who don’t know is an Indian style cottage cheese in a spicy spinach pureed sauce. And even though I like cooking a traditional style paneer saag, it got me thinking of how I would like to cook it in my very own style.
 
So over the weekend this is what I done………..  

Ingredients
 

750gms paneer cubes, fried until slightly brown throughout
400gm baby spinach leaves, washed
1 medium tomato, seeds removed, chopped
1 tsp salt
1 tsp cayenne powder
1tsp ground coriander
1tsp ground white pepper
1tsp pomegranate powder
1 tbsp fresh garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1tsp green chillies chopped
1 tbsp fresh lemon  juice
6 tbsp olive oil
Serves 2-4

 MARINADE
In a  fairly large wok heat up the olive oil on a medium to high heat, once hot add the garlic, ginger, chillies and sauté for one minute. Throw in the fried paneer cubes and stir fry for a further minute. Add the spinach, tomatoes, all dried spices and stir fry for five minutes, sprinkle in the lemon juice, one final stir and serve hot.

Saturday 8 October 2011

Spicy Grilled Prawns

Just love prawns, though for me need to be spiced up and yes butter to finish them off.
Here's my spicy grilled prawn recipe, quick, easy and very delicious.


Ingredients

250gms king prawns, shelled & de-veined
½ tsp salt
½ tsp chilli powder
½ tsp turmeric powder
½ tsp ground cumin
1tsp ground coriander
1 tbsp fresh garlic paste
1tsp green chillies chopped
1tbsp fresh lime juice
1tbsp coriander leaves and sprigs, finely chopped
25gms butter to baste
Serves 2-4

 MARINADE

In a medium size bowl, sprinkle in all the spices, add the garlic paste, chillies, lemon juice, fresh coriander and mix in well. Add in the prawns and mix well, use your hands, though wash well after. Marinate for 30 minutes.

Grill

Place the prawns on a lightly oiled tray, skewer if possible,  baste  with butter, put under a medium  pre-heated grill and cook for 12 minutes.

Serve Hot. 

Saturday 1 October 2011

Aloo Tikki

Is something like your fried potato cake or croquette though much spicy.
Taste's delicious!

Ingredients

1.5kg boiled potatoes, just cooked, skin removed
4 stalks of spring onions
5-6 Indian green chillies, finely chopped
1 large teaspoon finely grated ginger
2tsp salt
1 ½ tsp sugar
1tsp chilli powder
½ tsp ground white pepper
1tsp mango powder
3tbsp plain flour
3tbsp cornflour
1tsp ground black pepper
oil for shallow frying, at least 1½cm

Preparation

Sieve through the plain flour, cornflour and ground black pepper into a bowl and leave aside.

Place the cooked potatoes in a large bowl and sprinkle in all the herbs and spices.

Using a fork break into the potatoes and mix all the ingredients together. You don't want a mash though the potatoes broken into little pieces.

Make little patties around 4cm in diameter and 2½cm thick, leave to one side.

Place the patties into the plain flour mixture and coat well. Shake a little to get rid of any excess flour and place back on a plate.

Heat up the oil in a frying pan on a medium heat, once hot try one to begin with. They should fry very easily, around 3-4 minutes on each side and should brown slightly. Remove to a plate of kitchen towels to drain excess oil.If you are happy then fry the Aloo Tikki in batches of 5-6, otherwise reduce or increase heat slightly.

Serve Hot! 

Wednesday 28 September 2011

Stir Fried Pak Choi in Garlic, Ginger & Chillies

Went next door to the Asian fresh vegetable shop and found pak choi, it's amazing the availability of variety of Asian vegetables in our local and large supermarkets. It just makes us want to try out new recipes, that we may only find in restaurants.
So here is my take on one of my favourite vegetables, pak choi, baby Chinese cabbage, stir fried in garlic, ginger and red chillies. Though a Chinese dish, this vegetable dish can go with any cuisine.


Ingredients

Serves 2
250gm Baby Pak Choi, separate stalks and leaves
3 cloves garlic, finely sliced into strips
1 small piece of ginger, finely sliced into strips
2-3 fresh red chillies, finely sliced
200ml vegetable stock
1tsp sugar
1tsp salt
1tbsp dark soy sauce
1tsp fresh lemon juice
1tbsp sesame oil
4tbsp olive oil

Cooking

In a small bowl, pour in the sesame oil, soya sauce, lemon juice, salt, sugar, stir and leave a side.

Heat the olive oil on a high heat in a wok or deep frying pan.

Once hot, throw in the garlic, ginger, chillies and stir fry for a minute.

Add the stalks of the pak choi and stir fry for 2 minutes.

Add the leaves and stir fry for a further 2 minutes.

 Pour in the vegetable stock and soya sauce mixture, stir and allow to simmer for 2-3 minutes, before serving.

Tuesday 27 September 2011

Semolina Pudding

Gujarati style semolina pudding, sprinkled with toasted fresh desiccated coconut and almonds.


A straight forward Indian dessert made from coarse semolina which is roasted in ghee (clarified butter), until slightly brown. Boiled saffron flavour milk is added, sugar or condensed milk as I have above and then vigorously stirred until the milk has evaporated.

Sunday 25 September 2011

Garlic Chicken Curry

Murgh Lasuni in other words, what you might see on a menu in any top Indian restaurant, chicken curry with loads of garlic.
I myself just love garlic and tend to throw loads of the stuff in many of my dishes. This particular recipe is quick and simple to make, which is as authentic and absolutely delicious for garlic lovers.

Ingredients

750gm small boneless chicken cubes
6tbsp olive oil
2 small white onions, finely chopped
8-10 black peppercorns
1 ½ tbsp crushed garlic
2-4 fresh green chillies, finely crushed
6 medium ripe tomatoes, liquidised
2tbsp natural plain yogurt (Bio Pot), whipped
1tsp garam masala
1tsp turmeric powder
1tsp chilli powder
1tsp ground coriander
1 ½ tsp salt

Preparation

In a large frying pan, preferably one with a lid, heat up the olive oil on a medium heat. Once the oil is hot, throw in the peppercorns and allow to crackle for 20 seconds. Add the onions, garlic, chillies and allow too sauté until dark brown.

Add the chicken and stir fry until all the pieces of chicken turn white.

Mix the blended tomatoes and yogurt well and pour in, stir, lower heat and cook for 30 minutes with a lid on, stirring occasionally.

Sprinkle in all the dry spices, stir and cook for a further 15 minutes.

I garnish this dish with fried flakes of garlic for that extra feel.

Serve Hot with Naan bread & rice.

Wednesday 21 September 2011

Sweet Corn Curry

A Gujarati favourite sweetcorn in a spicy rich tomato creamy sauce.
Serves 6

Ingredients

750gm sweetcorn
500gm tinned chopped tomatoes, blended in a liquidiser
1 medium white onion, finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies, finely chopped
3tbsp fresh coriander, finely chopped
6tbsp red peanuts, coarsely grounded
1tsp chilli powder
1tsp turmeric powder
1tsp ground coriander
1tsp garam masala
1tsp pomegranate powder
2tsp salt
100ml single cream
8tbsp sunflower oil

Preparation

In a fairly large pot, heat up the oil on a medium heat, once hot sprinkle in the cumin seeds and allow to crackle for 20 seconds. Add the onions, garlic, ginger, crushed chillies and saute until light brown.

Sprinkle in the coarsely grounded red peanuts and stir fry for 2-3 minutes.

Pour in the blended tomatoes, sweetcorn and the also the dried spices, stir well and allow to simmer for 30 minutes with a lid on, stirring occasionally.

Finally pour in the single cream, sprinkle in the coriander, stir and cook for a further 10 minutes before serving hot, goes well with naan bread.

Saturday 17 September 2011

Spicy Butter Mushrooms

Very very naughty, though taste's divine.


Ingredients

600gms open cap mushrooms
4tbsp natural plain yogurt, whipped
2tbsp fresh lemon juice
6tbsp olive oil
75gm butter
1tsp turmeric powder
1tsp ground cumin
1tsp ground coriander
½tsp ground black pepper
1tsp chilli powder
1tsp salt
2tbsp crushed garlic
3-4 red chillies, finely chopped
3tbsp fresh coriander finely chopped

Preparation

In a fairly large bowl pour 2 tablespoons of olive oil, sprinkle in the dry spices and stir well.

Pour in the yogurt, lemon juice and whisk in well.

Throw in the mushrooms, stir in well, coating all the pieces with the marinade, allow to marinate for a few hours or use straight away.

In a medium frying pan or wok, add the rest of the olive oil and butter, allow to heat over a medium heat, once hot, add garlic, red chillies, fresh coriander and saute for a minute.

Add the mushrooms and stir fry for 15-17 minutes, until cooked.

Serve hot with warm bread of you're choice.

Thursday 15 September 2011

My Cocktail Paneer Tikka

Indian cottage cheese, marinated in a selection of spices, herbs and a few special ingredients, to make this mouthwatering appetizer.


Indian cottage cheese, called paneer has a love hate relationship with people, you either love the stuff or you won't go near it. The cheese is a bit like halloumi, unsalted, which can be grilled or fried. Made from curdling heated milk, by adding lemon juice, the curds are separated, put into a muslin cloth, hung up and allow to be drained for a few hours. It's then moulded into the required shape and again pressed, chilled and their you are, the other alternative is to buy the ready made stuff you find in Asian grocery stores.

Pick up My Cocktail Paneer Tikka recipe instore now. 

Wednesday 14 September 2011

Gajar Ka Halwa


Some say it's called the Indian carrot cake, though it is in fact more like a dessert. The Gajar Ka Halwa must be one of the most favourite Indian desserts of all time, served hot. My particular recipe is not to sweet as other versions and I have added fresh coconut, with a serving of cream and topped with flake almonds to finish it off.

 

Saturday 10 September 2011

Coastal Fish Curry

Fish and rice is a stable diet through many parts of the world, specially throughout Asia, in particular coastal areas. In India such regions like Kerala and the areas around the Bay of Bengal are popular with fish and rice dishes, though the style's of dishes vary when it comes to fish and the sauce. Below is my version of a coastal fish curry, hope you like it.

Ingredients
400gms Fish Fillets (Cod or Tilipia)
2 medium red onions
1tbsp ginger paste
5 medium ripe tomatoes, de-skinned and blended
400ml coconut milk
1tsp mustard seeds
50gm cashew nuts, coarsely grounded
1tsp ground coriander
1tsp garam masala
1tsp ground turmeric
1tsp chilli powder
½ tsp ground black pepper
1tsp mango powder
10-12 fresh curry leaves
2-3 fresh green chillies

Preparation
In a fairly large frying pan, preferably one with a lid, heat up the oil on a medium heat, once hot throw in the mustard and allow to crackle for 30 seconds. 
Add the onions and saute until light brown, throw in the grounded cashew nuts, ginger paste and stir fry for 2-3 minutes stirring constantly.
Pour in the blended tomatoes, lower heat and sauté for a further 10 minutes, stirring.
Sprinkle in the dry spices, stir in well, pour in the coconut milk, add the curry leaves, green chillies and stir again. Cover and allow to simmer for 20 minutes on a low heat.
  Place the fish fillets in and allow to cook for a further 15 minutes until fish is cooked. 
Serve hot with rice.

Thursday 8 September 2011

Lamb Korma


Just look at the colour, this is the colour curry's should be, not red, full of tomatoes and colouring, that you might get at your local curry house. Brown it should be! This is one of my favourite dishes of all time, my dad's Lamb Korma, a simple dish to make consisting of yogurt, herbs, spices, nuts, spring leg of lamb, de-boned, fat removed, cut into large chunks and a couple of hours cooking. Perfect with naan bread and plain rice, totalling divine!

Saturday 3 September 2011

Masala Chicken Wings


Ingredients

1kg baby chicken wings
1tbsp crushed garlic
1tbsp crushed ginger
1tsp fresh green chillies finely chopped
1tsp turmeric powder
1tsp ground black pepper
2tsp ground coriander
½ tsp ground cinnamon
½ tsp ground star aniseed
1tsp pomegranate powder
2tbsp whipped natural plain yogurt
½ juice of a fresh lemon juice
1tbsp finely chopped fresh coriander
2tsp salt
4tbsp olive oil

 Preparation

In a large mixing bowl add the whipped yogurt, lemon juice, olive oil and whip well. Add all the other ingredients including the salt and whisk again. Add the baby chicken wings and stir in well, marinate for at least 3 hours. Place in an oiled roasting tray in the middle of a pre-heated oven at 200°C degrees, for an hour rotating the pieces half way.  


Friday 2 September 2011

Tomato Dall Fry


The Tomato Dall Fry is one of the most popular dall dishes in India, mostly made popular by the motorway service restaurants used by the truckers. A simple and tasty dish made by split yellow lentils cooked in water until their soften. A spicy thick gravy is made using oil, onions, herbs, tomatoes and spices, this is then added to the lentil soup, stirred and cooked for a little longer. Traditionally eaten with Indian flat bread, onions and a lime to squeeze over.

Friday 26 August 2011

Cassava In Schezwan Sauce


Cassava the favourite east African root vegetable, semi cooked and then roasted in the oven, before being dropped in my very own spicy schezwan sauce and garnished with spring onions.

Thursday 18 August 2011

Cassava Soup


Ingredients

700gm  semi cooked cassava , cut into small chunks   
1 ½  litre  cold water
1tsp freshly ground black peppercorns
1 inch piece of ginger, finely grated
2-4 fresh green chillies, finely chopped
 ½ juice of a fresh yellow lemon
1 ½  tsp salt to taste
2tbsp fresh coriander, finely chopped to garnish
Preparation
 
Place the semi cooked cassava in a fairly large pot , pour in the water . Place on the hob and bring to a boil on a medium heat, lower heat and simmer for 40 minutes with a lid on.  Remove lid and using the back of a wooden spoon smash around 10 pieces, sprinkle in all the ingredients, stir and cook for a further 10 minutes. Place in a bowl, garnish with coriander and serve hot.