The key to a good curry

Fried Onions

It's all in the onions.

The sauce or gravy as some people call it makes a good curry what it is, whether it is for a vegetarian or non-vegetarian dish. The key ingredient to this sauce is the onion, this could be in various types, from Spanish to spring onions or even pre-prepared fried onions, as in the picture above which can be purchased in specialist south Asian grocers.

Three important things to remember:

1. The quantity of onion, too much and you will make the sauce sweet, if that’s what you like. Though do remember the onions will sweat down to half the size when frying them.

2. Frying and how much oil to use go hand in hand, we all know about the oily curries which taste so good, though believe it or not that's a key to a good curry. Use good quality oil and just enough so the onions can be dissolved in it when frying, you can remove access oil later once you have fried the onions.

3. Once you have the quantities for the onions and oil sorted, start frying them, you want them, what I call golden brown! Not sautéed, not black either, I mean brown, like the fried onions above; I mean all of them, which means constant stirring. Once the onions have browned move on to the next stage by adding the sauce.

My Bang Bang Chicken using fried onions

Tip: Ready prepared fried onions make gorgeous sauces, simply add to hot oil and fry for 1 minute, save all the crying and frying. Remember though they have already been sweated down so use in little amounts.

Whats a good rice?

A question I'm asked all the time.

When i ask what type of rice are you looking for?

The answer will be, "rice grains that don't break after cooking and are long and flaky". They will continue with "I'm tired of all the current brands, not the same as they use to be"

What about Tilda Golden Sela?

Not heard of it!

Well i suggest you try it. Parboiled Basmati Rice, rice which has been boiled in the husk, which helps keeps nutrients in the bran as well as makes the grain much stronger and less likely to break when boiled, this also makes it very flaky. More Info.

My Vegetarian Biryani using Tilda Golden Sela

Summertime Chicken Tikka's

Nothing beats marinating meats and leaving them for 24 hrs or 48, as in the recipe below. Its the perfect way of preparing some of the best starter dishes and nothing is more popular than the Chicken Tikka. Succulent morsels of chicken, marinated in yogurt, herbs & spices and cooked through until slightly charred. The recipe below is as easy as it's going to get, you won't find this in any top restaurant, trust me!

Ingredients

1kg Large cubed chicken
300gms natural plain yogurt
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp red chilli finely chopped
3tbsp kashmiri chilli powder
1tsp garam masala
2tsp ground coriander
1tsp ground cumin
1tsp mango powder 
1/2tsp ground white pepper
2tsp salt
3tbsp sunflower oil
2tbsp fresh lemon juice

Preparation

First of all choose the meat, breast or thigh! No I'm not being rude, though I do like a good thigh. Even though i have used chicken breast in this recipe, thigh meat is much more tastier and succulent, so why not ask your butcher next time to prepare some boneless thigh and taste the difference, I feel like I'm promoting sainsbury's now, you won't find it in there.

Second, choose a less sour natural plain yogurt, you don't want something which is too sour, something like Bio Plain Yogurt will do, give a good whisk before using.

Third and most importantly, try and got hold of Fudco Kashmiri Chilli Powder, as seen in the picture above. A mild form of chilli which gives of a wonderful natural reddish colour. Great for adding colour to dishes, marinating meats, as well as used in other various dishes instead of paprika.

In a large bowl, sprinkle in the garam masala, chilli powder, ground coriander, ground cumin, mango powder, salt, pepper, garlic, ginger and fresh red chillies if using.
  

 Pour in the sunflower oil and lemon juice, mix to form a paste. Then the whipped yogurt and whisk again.

Add chicken, mix well, cover and leave to marinate in the fridge for 24hrs or 48hrs.

Cook in a preheated oven at 200°C degrees for 45 minutes, remove and cover with foil for 5 minutes to keep moist, serve hot.

Tip: Baste with butter before cooking, Gorgeous!

The Chinese Sauces with the Indian Influence

Chings Secret Sauces 

The Chings Secret range are popular Chinese flavour sauces made in India with extra added spice for that perfect Indian Chinese fusion. Great for stir fries, adding flavour and spice to various dishes throughout, chilli vinegar come on.

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Everyone loves Samosa...

Do I need to describe what a Samosa is? “No, rectangular pastry filled snack, that we just love” I hear you say.

The fact is the samosa, is like the Indian pasty, comes in various sizes, fillings and crusts. Though maybe not as fulfilling as a pasty, so you need a few of them.

The samosa today is readily available through restaurants, deli's, supermarkets and a huge range of frozen products available from your local south Asian grocer. Though there’s nothing quite like home made samosas, “Oh No”, I hear you say, trust me, it’s not that hard to do either and you can use your own filling.

The recipe below is a quick and easy one, using ready made frozen samosa pads, why not give it a go!

Pea's & Potato Samosas served with Tamarind Chutney

Ingredients

1kg Potatoes (King Edward)

200gm Garden Peas

Taj Samosa Pads (30) sheets

1tsp fennel seeds

1tsp coriander seeds

½tsp ground white pepper

15gm grated ginger

1tsp sugar

1tsp salt

4 green chillies, remove seeds to tame

20gm fresh coriander, finely chopped

1tbsp fresh lemon juice
1tbsp plain flour
100ml water
Makes around 20 samosas

Preparation

Cook the potatoes first, with skin on preferably in cold water with a pinch of salt. You want them just cooked throughout, check with a knife before removing from the heat, place in a colander to get rid of any excess water, allow to cool before peeling.

At the same time you could do the same with the peas, boil until soft. Remove water and leave to one side.

Heat up a flat griddle or frying pan, once hot add the coriander and fennel seeds and roast for a few minutes until brown, remove and leave to one side.

Use a fairly large bowl, place the potatoes in first, then sprinkle in the roasted whole coriander, fennel seeds, chillies, grated ginger, fresh coriander, ground white pepper, salt, sugar and fresh lemon juice. Using a fork mix all the ingredients together breaking up the potatoes like a mash. Add in the peas and mix again, leave aside covered.

Before you can start filling the potatoes the frozen samosa pads will need to be thawed, place on a plate with a damp towel over, for around 30 minutes.

Meanwhile in a little bowl, add in the plain flour and pour in the water, using a spoon mix well to form a paste. Leave aside.

How To Fill A Samosa.

I have used Taj Samosa Pads in this recipe as they make a wonderful soft yet crispy shell.

Diagram: Taj Samosa Pads 

1. Carefully peel off one samosa leave from the batch and leave the rest under the damp towel. I always use a plate, so place the leave down as shown in stage 1.

2. First fold as seen above.

3. Before the second fold, using a finger take a little of the plain flour paste and apply to the bottom edge, before completing the fold. Slide finger above pressing down the edge. 

4. Carefully pick up and start filling the samosa with the filling. Gently pack in, as well as squeeze into the edges. You will be quite surprised how strong the samosa pads can be  when packing and won't break that easily, may take a few times to get it right though.

5. Before closing the top, again paste up the edges.

6. Check samosa through, making sure that all edges are sealed, otherwise seal with the plain flour paste and your finger. Also make sure that all corners are sealed and don't have any holes, important, as this stops oil from seeking in  when frying, which can lead too them breaking up.

Frying

Heat up the oil in a good sized deep frying pan on a medium heat. You want the oil hot, not extremely hot or smoking, just a good temperature for frying, try adding one samosa.

The samosa should bubble away gently without changing colour to quickly, this means the oil is to hot and you need to turn down the heat slightly. It should take around 2-3 minutes of frying time to gently turn the above colour as well as knowing the inside is cooked.

Remove to a plate with kitchen towels, to drain away excess oil for 2 minutes, before serving hot.

Tips

Use a light oil like sunflower when it comes to frying which can make all the difference, in the taste of your samosas. 

Paratha Toasties, whatever next.........

Shazans Paratha Toasties

No, these are not the ones which go in a Brev, but a toaster. Frozen filled  square paratha's, three flavours to be precise, popped in a toaster and ready in minutes, whatever will they bring out next, by the way has anyone seen my Brev, want to make a proper Toastie.

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Rice & Peas - Indian Style

Gungo Peas in a rich gravy sauce served with spicy fried rice.

Cooking a Curry for the first time.....

 Cooking a curry can be daunting for first timers, “Where do I start” or “What spices do I need to use and how much?” are some of the questions I hear you might ask!

Well its questions Iike above, that i get asked in my shop alot of the times and through the years I always recommend first time daunting Curry Cooks to start off with either a ready made spice mix or paste and go from there. Before investing in various spices and maybe a spice tray, which they may not use as frequent.

A selection of brands available in specialist south Asian grocer. 

The good thing about the ready made spice mixes & paste's, which you will find various brands in the market, is that all the right quantities of spices are mixed together, in order for you to concentrate on the other ingredients and cooking it. You will also find a helpful recipe guide and ingredients on all packaging, which can also help towards cooking it from scratch and using your own spices and quantities, next time round.

Spicy Chickpea's using Mangal Chana Masala and my own added ingredients.

Ingredients

                                                                                                         

800gm Boiled Chickpeas (Dry or Tinned)

600gm Fresh Tomatoes (blended) or Tinned Peeled Plum Tomatoes (sieved)

4 medium onions finely chopped
1 tbsp tomato puree

1½ tbsp crushed garlic

1½ tbsp crushed ginger

2-3 fresh green chillies finely chopped

8tbsp sunflower oil

1tbsp cumin seeds

¼ tsp asafoetida (optional)

4 tbsp Mangal Chana Masala

2 tsp chilli powder

2 tsp salt

Finely chopped coriander to garnish.
Serves 4-6

Preparation

First of all decide whether or not you will be using dry or tinned chickpeas. Dry chickpeas will need to be soaked overnight and boiled rapidly for around about an hour. On the other hand tinned chickpeas can be used straightaway, though I still tend to boil them for around 30 minutes or longer, to make them even softer.

In a fairly large pan heat up the oil on a medium heat, once hot add in the cumin seeds and allow to sizzle for 30-45 seconds. Add a pinch of asafoetida if using and straight away, throw in the onions, crushed garlic, ginger and finely chopped chillies, saute until brown.

Add the chickpeas, tomatoes and sprinkle in the Mangal Chana Masala, stir, bring to the boil, reduce heat, cover and simmer for 30 minutes.

Sprinkle in the chilli powder, salt and tomato puree, stir and simmer for a further 5 minutes with the lid off.

Remove to a serving dish, garnish with coriander and serve.

Great with Naan Breads!

If you feel your upto the next stage, why not try My Quick Chickpea Curry using your own spices. 

Chicken Mince Masala

Chicken mince cooked in herbs, spices, tomatoes and yogurt

The noodles with a kick

Tom Yom Noodles

With hardly any time some days to think about lunch, one still wants something hot & healthy, with the cold still about in March. I have revisited quick and simple Noodles, not the Golden Wonder stuff, if you are thinking; I left that in my teens.

The KOKA ones, well one of them, the TOM YOM flavour and boy does it have a kick and if you know me, it needs to be tweaked for my liking. A recipe for two.

Ingredients                                       

2 packs Koka Tom Yom Noodles
1tbsp sunflower oil
1tbsp sesame oil
3 stalks spring onion, finely chopped
1 small carrot, grated
1 small piece ginger, finely grated
3 fresh red hot chillies finely chopped
½ tsp ground black pepper
700ml boiling water 

In a small pan heat up the oils in a medium heat, once hot throw in the spring onions, carrots, ginger, chillies and stir fry for 3 minutes.

Add in the noodles and then the boiling water, with a fork, gently break up the noodles and cook for 2-3 minutes.

Add in the contents of the sachets which have come inside the noodle pack, one side will be a blend of spices and the other will a be a chilli sauce and our extra bit of ground black pepper.

Cook for a further 3 minutes and serve hot.

Now that's what i call INSTANT!

My Peri Peri Chicken Fillets

Chicken Fillets marinated in my very own peri peri marinade, seared on a griddle before being placed covered in the oven for 40 minutes.