Chatpata Choley - Sweet & Sour Chickpeas

This delicious, nutritious, high protein pulse is popular amongst vegetarians the world over and it's one of my favourite too. This particular dish is my take on a classic,  Chatpata Choley, in other words spicy, sweet and sour chickpea's.

 

INGREDIENTS

1kg chickpeas cooked
2 small onions finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies finely chopped
1tsp cumin seeds
4tbsp sunflower oil/olive oil
1tsp garam masala
1tsp chilli powder
1tsp ground coriander
½ tsp ground cinnamon
½ tsp ground star aniseed
1tsp salt
1tsp sugar
1tbsp concentrated tamarind paste dissolved with 300ml water

Serves 4

 COOKING

In a large deep frying pan heat up the oil on a medium heat, once hot throw in the cumin seeds and allow too crackle for 15 seconds. Add the onions, garlic, ginger, chillies and sauté for 10 minutes until onions softened. Add the chick peas and stir fry for 3-4 minutes. Pour in the tamarind juice, sprinkle in the spices, lower heat and simmer for 16-18 minutes, stirring occasionally until the tamarind juice has evaporated.

 

Serve Hot.

Bav's Detoxifying Spicy Steamed Salmon

So whose started a new diet in the new year after all the festive indulging, cutting down on calories, eating healthy and no doubt have joined a gym? It’s still going too be cold out there for a while and we will need a variety of foods too boost the immune system, give us energy and help as with the detoxifying.

More and more of us are eating fish, as a healthy option, less calories, hardly any fat and great for loosing weight. Though fish does tend to be bland at times unless spices are used, this got me thinking of how certain spices and herbs have extremely good health benefits. So I decided to create the perfect immune boosting, detoxifying fish dish; that not only tastes great but has great health benefits.

Spicy Steamed Salmon, Mash Potato & Coriander Chutney

Ingredients

250gm salmon- high in omega 3, for a healthy heart.

½ tsp cayenne pepper - increases metabolism, other Cayenne Pepper benefits.

½ tsp turmeric powder - natural liver detoxifier, other Turmeric Powder benefits.

½ tsp coriander powder - general digestive aid.

2 garlic cloves, crushed - helps lower cholesterol and blood pressure.

1 piece of ginger, crushed - traditional medicine for the treatment of cough, cold and congestion.

1 red chilli finely sliced - stimulate blood circulation and are reputed to help prevent heart disease and cancer.

1tbsp lime juice - helps with weight loss.

1tbsp olive oil - controls LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

Sprinkle salt & pepper to taste.

Serves 1

Preparation

In a small bowl, sprinkle in the cayenne pepper, turmeric and coriander powder. Add the crushed garlic, ginger, lemon juice, olive oil and mix to form a paste.

Place the salmon on a plate and apply the paste evenly, by hand or using a spoon.

Place the salmon on a large sheet of foil, sprinkle salt, pepper, red chillies and fold the foil into a parcel, making sure its hollow inside and that no steam can escape. Leave to marinate for 30 minutes or place in the fridge for a day, if using the next day.

Place the salmon parcel in a pre-heated oven at 200°C degrees for around 18-20 minutes.

Serve Hot!

Remember drink pleanty of water.



Butter Jeera Chicken

If your south Asian and grew up in the UK, you are well aware of the Jeera Chicken, very popular among Indian & Pakistani homes throughout the west. It's one of my favourite starter chicken dishes of all time, chicken on the bone cooked in plenty of cumin, herbs, spices and often eaten dry.

Its cooked in various different ways, below is my buttery version of a classic, not for the faint hearted.......

Ingredients

1kg boneless chicken chunks

1tbsp crushed garlic

1tbsp crushed ginger

1tsp fresh green chillies finely chopped

1tsp roasted cumin seeds

1tsp roasted cumin seeds, coarsely ground

1tsp coarsely grounded pepper

1tsp garam masala

1tsp ground coriander

½ tsp ground turmeric

½ tsp chilli powder

1tsp salt

1 tbsp fresh lemon juice

25gms  butter

Serves 4-6

Preparation

In a large wok, when which has a lid, heat up the butter on a medium heat until it has dissolved and fairly hot.

Sprinkle in the cumin seeds and allow too crackle for 15 seconds and then add the garlic, ginger, green chillies and sauté for a further minute.

Add the chicken and stir fry until all chunks have turned white in colour. Sprinkle in the garam masala, turmeric, chilli, coriander powders, stir in well, reduce heat, cover with a lid and simmer for 45 minutes on a low heat, stirring occasionally.

Sprinkle in the coarsely roasted cumin, black pepper, lemon juice, extra chillies and more butter if required, stir and serve hot.