Bav's Kitchen

Bombay Onions

2010-03-16T09:31:00.002Z

Bombay Onions pack a punch, much stronger in taste than English and Spanish types.

Bombay Onions Relish

Ingredients

4 large Bombay Onions

1tsp Chat Masala

1tsp Deggi Mirch

1tsp Colman’s Fresh Garden Mint Sauce

1tsp fresh lemon juice

½ tsp salt

Peel and slice the onion to desired size, leave to one side.

In a bowl, sprinkle in the chat masala, deggi mirch, salt, lemon juice, Colman’s fresh garden mint and stir well with a fork.

Add the sliced onions and mix well using a fork. Cover tightly with some cling film and leave to chill in the fridge for a couple of hours or overnight for best results, before serving.

Compliments curries, barbequed meats or sprinkled on your favourite dishes.

My Shop

2009-10-01T06:30:00.004+01:00

Established 1973

187-189 Upper Tooting Road

London

SW17 8EX

Tel-0208 672 2792

Could this be the hottest chilli in the world?

2009-09-30T07:05:00.001+01:00

World of Chillies is a brilliant online shop, where you can find anything and everything you need to know about the hot stuff.

Recently being discussed and has been ordered by a friend of mine for us to try is the new contender for the title of the hottest chilli in the world the Naga Morich Chillies.

Another tearful evening to look forward to....

Spicy Stuffed Portobello Mushrooms (Indian Style)

2009-09-29T09:08:00.003+01:00

Ingredients

8 large Portobello mushrooms

175gms fresh spinach finely chopped

4 garlic cloves finely chopped

2-3 fresh green chillies finely chopped

1 small red onion finely chopped

1 medium tomato, seeds removed and finely chopped

50gms mature cheese or feta, finely grated

2tbsp breadcrumbs (freshly made)

1tsp ground white pepper

1tsp salt

6tbsp olive oil

Serves 4

Wash and dry the mushrooms first, then oil both sides with olive oil using an oil brush and place in a large non-stick baking tray.

Place the finely chopped spinach in a large bowl and add in the garlic, green chillies, onions, tomatoes, cheese and stir in well.

Then sprinkle in the ground white pepper, salt and breadcrumbs. Pour in 4 tablespoons of olive oil and give one more final stir.

Using a spoon, place the spinach mixture equally into each mushroom cap and gently pat down.

Place the tray into the middle section of a pre-heated grill around 200°C degrees and allow to cook for around 15-20 minutes until the mushrooms soften and you have a slight brown colour to the topping.

Enjoy!

The name Jalfrezi

2009-09-17T11:55:00.001+01:00

The name has known to have been introduced during the British Raj of India as a style of cooking rather than a dish, when left over roast meats and vegetables were stir fried in oil, dry spices and chillies, by colonial chefs. Later a little water, yogurt or tomatoes was added, to make a semi dry sauce.

The Jalfrezi, Jhal Frezi or Jalfrazi was born and like the different pronunciations and cooking styles coming from the different parts of India, there is still some confusion to what it actually means from hot fry to dry fry and even Jhal meaning spicy food in Bengali and Parhezi suitable for a diet in Urdu. Though whatever the real meaning, the cooking style remains the same, meats or vegetables stir fried in spices and chillies.

In the west Chicken Jalfrezi has undoubtedly become a popular dish and is classed as the second hottest dish on the menu after Vindaloo, with various chefs and restaurants having their own unique recipe for cooking it. It’s mostly identified with chunks of chicken, onions, bell peppers, and green chillies in a semi dried sauce. Commonly made by stir frying chunks of chicken in a very hot wok of oil, spices and herbs, a little water, yogurt or tomato juice is added to stop the chicken sticking to the bottom of the pan, while producing a little sauce. Finally large cubed onions, green bell peppers, tomatoes and sliced green chillies are added for the last 10-15 minutes to soften, before serving hot.

The butter chicken platter?

2009-09-16T12:49:00.010+01:00

If you were Indian and living in London in the eighties, you knew of the Brilliant Restaurant in Southall, why, because we all use to flock there for the amazing Butter and Jeera Chicken platters. And after nearly 35 years its still serving up its brilliance.

Meaning -Simply Brilliant

Established-1975

Cuisine-Punjabi with a Kenyan twist

Awards-Best Indian Restaurant (Surburbs) 2007 by The British Curry Awards

From the menu- Brilliant Butter Chicken & Egg Curry

Reviews

Quick Indian Salsa

2009-09-15T11:01:00.019+01:00

A quick and easy tomato, onion, chilly and coriander relish that you can knock up in minutes.

Ingredients

1 tin Italian Peeled Tomatoes

1 medium to large onion finely chopped

3-4 green Indian chillies finely chopped

10-15 gms finely chopped fresh coriander and stalks

1tbsp fresh lemon juice

½ tsp salt

½ tsp ground cumin

You will require a hand grinder for this recipe

Serves 4-6

Grind the tin of tomatoes through the hand grinder and remove to a medium sized bowl.

Add the finely chopped onions and mix in well.

Then throw in the finely chopped coriander, green chillies, lemon juice, ground cumin, salt and give it a good stir.

Cover tightly with some cling film and leave to chill in the fridge for a couple of hours. You will notice that juices from the onions will appear on the sides; this just adds flavour to the salsa, so give it a final stir before serving. The salsa can last up to a few days in an air tight container or bowl, kept in the fridge.

Perfect with nachos, poppadoms, samosas, spring rolls, kebabs and fish dishes.

Cassia Bark

2009-09-14T13:10:00.001+01:00

Cassia Bark (dalchini or kashasi) is the dried bark of Cassia, a small evergreen tree, found in India, China and Vietnam. The bark produces a spicy sweet bitter taste while giving off an aromatic smell when added to dishes. Cassia is widely used in Indian cooking than the more expensive cinnamon sticks, though perhaps not as pungent, though serving the same purpose. The bark cannot be grinded to form a powder like you can with the sticks, as the bark is much thicker and rougher in texture. The bark is often used whole and in small amounts an inch of bark or two at a time as they can often overpower a dish.
Used in: Meat & other types of curry dishes, certain rice’s dishes and even tea.

Home Grown Chillies

2009-09-10T17:38:00.004+01:00

The chillies are coming along well in September, thanks to my little greenhouse and climate change.

Potato with Rice Flakes

2009-09-08T14:10:00.016+01:00

Originally called Batata Powa, a spicy potato and rice flake dish that is a popular amongst the Indian Gujaratis. Prepared and stir fried up with in 20 minutes and often eat in on Sundays for a light fulfilling lunch.

Ingredients

200gms Rice flakes

1Large white washed potato finely chopped into small cubes

1 Medium white onion finely chopped

3-4 Indian green chillies finely chopped

1tsp Cumin seeds

1tsp Mustard seeds

1tsp Turmeric

1tsp Salt

2tsp Sugar

2tbsp Fresh Lemon Juice

4tbsp Sunflower Oil

Serves 4

Preparation

Rinse the rice flakes a few times in cold water, drain in a large sieve and leave to one side.

Heat up the oil on a medium heat in a non-stick wok, preferably one which has a lid.

Once the oil is hot add in the cumin and mustard seeds and allow to fry for a minute or until the mustard seeds stop crackling.

Add in the finely chopped onions, green chillies and stir fry for 5 minutes.

Then add in the finely chopped potatoes, stir in and cover with a lid. Allow to cook for 10-12 minutes, occasionally stirring until the potatoes have cooked.

Reduce heat to low and add in the rice flakes. Sprinkle in the turmeric powder, salt, sugar and lemon juice.

Gently stir in all the ingredients until the rice flakes turn yellow and cook for a further few minutes.

Garnish with finely chopped coriander if you wish and serve hot.

You can always substitute the fresh green chillies with half a teaspoon of chilli powder or add in 100grams of corn while adding in the rice flakes for added crunch.

Tandoori

2009-09-07T20:19:00.002+01:00

Tandoori is a traditional cooking style, which has been around for many hundreds of years in various parts of the world. Similar to barbecuing the difference here is that the cooking takes place in a Tandoor which is a cylindrical oven made of special clay, heated by either charcoal, wood, gas or electricity.

The cylindrical clay shape allows temperatures in a tandoor to reach up to 480°C (900°F), making cooking times quicker and meats cooked to perfection.

The cooking style involves marinating, meats, fish or vegetables, in either yogurt, herbs, spices and lemon juice, for up to 12 hours and then placing them in the tandoor with special long skewers, where they become Tandoori.

Tandoori Chicken is far the most popular dish that is cooked in a tandoor and is identified by its deep red colour, often caused by the use of a mild and colourful chilli powder or red food colouring in the west. Other dishes you may find are Tandoori Prawns & Tandoori Lobsters.

Tandoori Naan & Rotis (breads) are also made in this device, rolled out and slapped on to the inside of the clay moulds, ready in minutes.

Hot Mutton Curry

2009-09-05T19:35:00.010+01:00

Chunks of mutton on the bone, slow cooked for a couple of hours with yogurt, tomatoes, herbs and spices.

Ingredients
1kg mutton chunks with bone
1 large finely chopped onion
900ml water
250gms natural plain yogurt whipped
4tbsp sunflower oil
10 whole black peppercorns
1tsp cumin seeds
1tbsp crushed garlic
1tbsp crushed ginger
3-4 fresh red Indian chillies
5 ripe tomatoes de-skinned and liquidised
1/2tsp ground black pepper
1/2tsp ground cumin
1tsp ground turmeric
1tsp mild chilli powder
1 1/2tsp salt
Serves 4

Place the whisked yogurt into a large bowl and then gently pour in the water while whisking at the same time to form a smooth liquid.

Add in the crushed garlic, ginger, red chillies and whisk once again, before adding in the chunks of mutton and stirring in. Can be used straight away, though for best results leave to marinate for up to 3hours or left overnight tightly covered with cling film in the fridge.

In a large non-stick pan, one which has a lid, heat up the oil on a medium heat.

Once the oil is hot, throw in the peppercorns, cumin seeds and stir fry for a minute to release the flavours. (Note: some of the peppercorns may decide to pop up in the air after added to hot oil, so be careful and stand slightly back).

Add in the onions and saute until golden brown.

Pour in the marinated lamb and stir in well. Bring to a boil, reduce heat to low and cover with a lid for an hour. Stirring occasionally.

Pour in the liquidise tomatoes and sprinkle in the ground black pepper, ground cumin, ground turmeric, chilli powder, salt, stir in well, cover and simmer for another hour. Stirring occasionally. (Note: If you find the sauce has dried up little add a cup of water, this may happen if the lid is not tightly put on and steam is releasing).

Serve hot with Naan Bread and Plain Rice

MUTTON CURRY

Trishna Restaurant (London)

2009-09-04T18:13:00.003+01:00

Seafood Lovers: Mumbhai's best seafood restaurant opens it's doors in London.

With a fresh clean cut interior, yet another contemporary Indian restaurant open its doors in London, this time though the cuisine is seafood. On the menu, a mixture of some of our favourite Indian dishes as well as a variety of seafood ones with a Mumbhai twist, dishes like Tandoor roasted Market Fish & Seafood Biryani. I like the way the menu also gives you a choice of a wine to go with every dish.

Reviews

The Novice Indian Cook

2009-09-02T21:48:00.003+01:00

Have you felt uncomfortable or disillusioned about cooking Indian Food and that's why you're too afraid to give it a go. Having worked in my fathers Indian grocery for many years, I often found new customers coming in looking for recipes and ingredients to cook up a curry and as soon as I started talking about you need a bit of this spice and you need a bit of that spice, you should see the horror on some of those faces.

Ready made pastes and spice mixes are one way to help you start your Indian cooking experience and build up your confidence. Specialist south Asian grocers and now some of the multiple supermarkets have an array of these products helping you create that perfect first curry.

Brands like:

Pataks Bottled ready made pastes, like Tandoori and Balti Curry Paste

Shan Boxed sachets of ready mixed spices like Chicken Jalfrezi and Vegetable Curry Mix

With written instructions your own your way and once you have mastered the cooking process a few times and tried a few different products, then its time to start experimenting with spices.

What is Chai?

2009-08-30T14:20:00.024+01:00

Chai is another word for tea used in various countries around the world.

In India, it is known as Masala Chai (Spiced Tea) made from full fat milk, loose tea, tea masala and sugar. Often consumed nearly 4-5 times a day, it is brewed up for a while and then strained through a tea strainer to get a rich, spicy, aromatic smelling beverage that will awaken your senses and make you feel alive.

If you have ever had the chance to walk around India, you will be aware of the Chai Wallah a street vendor on nearly every corner specializing in making tea all day long.

Picture of a Chai Walla

Though not as often consumed in the west due to the time taken to brew, manufacturers have produced alternative masala tea bags or instant tea blends to make it quick and easier for people, though if you ask me it's just not the same.

A typical brew will consist of:

300ml Semi Skimmed

1tsp Loose Tea various brands and blends available

1/4tsp Tea Masala

1tsp Sugar

In a small milk pan, pour in the milk, if using full cream milk water it down slightly.

Add in the loose tea, tea masala, sugar and bring to a boil on a medium heat.
Once the tea comes to a boil and starts to rise, reduce heat and allow to simmer for a few more minutes.
Strain into a cup using a tea strainer and serve hot.

Most tea masalas consist of grounded spices such as cardamoms, nutmeg, cloves, cinnamon and dry ginger. Though you can add extra flavour and aroma, by adding either; a couple of whole green cardamom pods, a small piece of freshly peeled ginger or a couple of fresh mint leaves at the beginning.

South Indian Coastal Cuisine

2009-08-25T21:06:00.005+01:00

Up until 10 years ago, seafood was commonly cooked in peoples homes in the west, you wouldn't normally see it on the menu of Indian restaurants, unless it was Prawn Puree, an Indian take on Prawn Cocktail, a semi dry sweet and sour prawn curry served on top of a puffed leavened bread.

Indian seafood dishes have always been popular back home from their coastal regions like Bengal, Kerala and even too Asian migrants who settled in east Africa. Slowly restaurants in the 90's started introducing fish dishes to the menu starting with Prawn Curry to other types of dishes, like cod and tilapia marinated of course in spices and either fried or grilled.

With the popularity of these dishes and the health qualities of seafood compared to red meats, the demand for these types of dishes have increased and now you will see dishes like Salmon Tikka and Tandoori Crab on certain menus.

One of the first Indian restaurants in London to offer coastal cuisine was:

Quilon (Victoria)

Meaning - Is a coastal district in South Kerala also called Kollam

Established - 1999

Cuisines - Offers a south Indian coastal cuisine experience with a difference

From the menu - Grilled scallops with mango and chilli & Pan fried lobster with mustard cream sauce

Reviews

Mogul Cuisine in the heart of London

2009-08-22T16:43:00.003+01:00

Tamarind (Mayfair)

Meaning -Tropical Fruit Tree

Established-1994

Cuisine-North West Indian/Mogul Cuisine

Awards-Restaurant Achievement of the year for 2005 given by Best of Britain Awards

From the menu- Grilled Monkfish & Tandoori Broccoli

Reviews

Garlic Lovers

2009-08-19T00:09:00.013+01:00

Garlic (Lasun) with a wide range of immune-boosting properties, garlic is used widely all over the world. Used to flavour and enhance dishes with its pungent aroma and taste. Whether using pastes, chopped, sliced, whole or even powdered, it adds that additional flavour and tang.

Bav's Garden Grown Stalks

The Green Lasun (Green Garlic), as we call it in Indian is the stalks or scallion of garlic cloves that are planted in soil and grown. These stalks are often cut off by farmers and disregarded in order for them to grow bigger garlic bulbs. This powerful garlic infused stalks/scallions are increasingly becoming popular with chefs and kitchens all over, finely chopped and used in a variety of sauces and marinades for a milder garlic flavour.

Grow your own at home in a green house or between May and July in a vegetable patch by planting garlic cloves 2 inches apart, skin-on and pointy bit facing the top, an inch deep into soil. Water occasionally and allow up to 6 weeks for the shoots to grow up to 30 centimetres. Remove the entire shoot including the bulb as in the first picture, clean and remove the outer layer of the garlic clove which should be soft by now, as in the second picture. Finely chop up and use in your favourite dishes instead of garlic. (Note; Using different qualities of garlic will produce different qualities of stalks and if you leave the stalks too grow for a longer period than the stalks harden and they're become tough to chop and cook with.)

Green garlic is available fresh in season at farmers markets or specialist south Asian grocers, often from India which has a more pungent lingering smell. You can also purchase the frozen kind at selected Asian grocers though it's just not the same.

Cumin Seeds

2009-08-18T11:33:00.009+01:00

Cumin Seeds (Jeera or Safaid Jeera), is one of the most extensively used whole spice in Indian cooking. Part of the parsley family, similar looking to caraway seeds with its small oval ridged shape 3-5mm long. The greyish-brown seed produces a slightly hotter and bitter taste and is either used whole or in its grounded form.
In south Asian cooking the seeds are often stir fried in hot oil, which helps infuse the oil with its flavour and enhance various types of savoury dishes. Ground cumin is also readily available and used widely in Indian and other cuisines the world over.
Roasting these seeds in a skillet on a medium heat until they turn brown and either used whole or coarsely/fine grounded, brings out a complete different and stronger aromatic flavour of cumin.

Though be aware that using to much cumin can also destroy and make a dish taste very bitter.

Used in: Dried/Curried Vegetables, Chicken, Meats & Fish Dishes, Lentils/Soups, Rice Dishes, Stir Fries, Sauces, Marinades, Curry Powder, Chutneys, Indian Breads

Savoury Indian Pancakes

2009-08-11T19:55:00.006+01:00

Uttappam is a popular south East Indian style savoury pancake, which is also known to many as the Indian pizza.

Similar too western pancakes or crepes, these tend to be thicker, spongier and light in texture. Cooked on a flat round griddle for around 5 minutes, they are typically served with Sambar (lentil soup) and Coconut Chutney, for breakfast or lunch.
Through the years various other combinations of toppings have appeared throughout the food stalls in India, making Uttappams an increasingly popular street dish amongst locals. One of the favourite toppings is a mixture of onions, tomatoes, chillies and coriander which can either mixed into the batter or sprinkled over the pancake at the beginning of the cooking process, this we now call the Indian Pizza. Cheese can be sprinkled over the top, just before serving for that real pizza feel. Uttappam's can be found in nearly all good south Indian restaurants in the west with an array of topping choices. They make great tasty light lunches and are also low in calories, for those who are looking after their waistlines.

My own home-made Uttappam sprinkled with onions, tomatoes, chillies & coriander.

A typical batter mix making 4 pancakes consists of:

50gms Urad Flour (Black Matpe Bean Flour)
150gms Rice Flour
1tsp Salt
½ tsp Bicarbonate soda
1tsp ginger paste
1tsp green chilli paste
350ml water

Mix the flours together and then add the water, mix in well to form a batter. Add the rest of the ingredients and leave for 30 minutes.

Heat up a small round flat frying pan/griddle with a little oil on a low to medium heat. Once hot pour in the batter and either gently turn the handle or use the back of a large spoon to spread the batter evenly to form a round shape.

Sprinkle over toppings if using and using a spoon spread oil around the edges, cover with a lid and allow too cook for around 3 minutes.

Remove lid and using a large spatula turn the uttappam over; allow cooking for 2 more minutes this time with the lid off.

Remove to a serving dish and serve hot.

You can buy Git's Uttappam Flour Mix, in specialist Indian groceries, which is a complete mix were you only have to add water, so why not give it a go.

Who Created Chicken Tikka Masala?

2009-08-10T20:05:00.007+01:00

“Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The masala sauce was added to satisfy the desire of the British people to have their meat served in gravy”
Extract from a speech by former British Foreign Secretary, Robin Cook (2001)

Today you will find various types of Chicken Tikka Masala’s served in our restaurants; the Chicken Tikkas (marinated chicken chunks char-grilled in a clay oven) are most likely to be the same. The Masala (sauce), well that depends on the chef, sauces can vary from the spices used to the base of the sauce which may either be made from tomatoes, yogurt or cream. Most chefs add almond powder to thicken the sauce, before the cooked chicken tikkas are stir fried in the sauce for a few minutes before being served.

Who created Chicken Tikka Masala?

It was never seen on restaurant menus throughout India and the first suggestion is that it was created in England in the earlier 70's, when a customer at an Indian restaurant demanded some sauce with his Chicken Tikka as he believed the dish to be dry. While for years various restaurants and regions in the United Kingdom have claimed of creating the dish, others say, it was originally created by mogul chefs during the Mogul Empire, between 15th and 19th century.

Last week another revelation came out in the headlines, claiming that it was created in Glasgow:

Glasgow Invented Tikka Masala

Chicken Tikka Masala Row Grows

There are many theories of who may have invented such a dish, though no real evidence to suggest the truth. Will we ever find out?

Mustard Seeds

2009-08-08T14:36:00.003+01:00

Black Mustard Seeds

Mustard Seeds (rai or sarson), are tiny round seeds that come in three standard variations, black, brown, white and are commonly used to make mustard sauce, the darker the colour of the seeds the stronger the mustard sauce. Though note that the seeds are not as strong or hot as mustard sauce, this only happens when the seeds are broken or crushed and mixed with cold water. More

It is mostly the black and brown mustard seeds that are widely used in south Asian cuisine throughout the various regions and cultures. The seeds are often used whole and are added in the beginning of the cooking process by stir frying them in hot oil for around a minute or until they stop crackling, which in return produces a delightful nutty aroma to the dish. Often used in spicy dry or curried vegetables, hot or cold savoury snacks, spicy lentil dalls/soups, fish dishes, chutneys and pickles.

Mustard powder (ground mustard seeds) is also used to flavour curries in the west, the hot, powerful aroma gives a certain kick and consistency to the dishes and is one of the key ingredients to a good curry powder.

Mustard oil is widely used in Bengali cuisine, especially to make fish curries. It is darker in colour than other oils, spicier and has a distinctive nutty smell. It is always heated to high temperatures in India to get rid of any high levels of toxins such as erucic acid, which is considered noxious before it is used; this is when the oil starts to smoke in the pan. Though mustard oil is not considered suitable for human consumption by European Union due to the high levels of erucic acid found, it is still available to purchase in the west with low levels, though with 'for external use only' written on the bottle. I can tell you that this type of mustard oil is used in the west, quite commonly in people's homes and restaurants throughout, though the oil is heated until it is smoking before it is used.

The oldest Indian Restaurant outside India.

2009-08-06T18:32:00.002+01:00

The United Kingdom, has many thousands of Indian restaurants and takeaways today, within the large cities to the most remote villages. They have sprung up rapidly in the last 30 years and everyone has there own favourite Indian restaurant or takeaway, I know I have mine.

Though have you ever stopped to wonder, what was the first Indian restaurant to open in the UK?

Answer: Veeraswamy

Just off Regent Street in London is the oldest surviving Indian restaurant outside India that opened its doors in 1926. Serving authentic Indian cuisine from the various regions of India, dishes that were originally invented by mogul chefs for the super rich of their times. Today along with authentic cuisine, Veeswamy serves up new contemporary styles of Indian culinary fusion in elegant surroundings.

It's interior, which has had a few facelifts in it's time, was redecorated in 2006 for it's 80th birthday to represent the palaces and living styles of the Maharajah's of the 1920's.

A favourite with celebrities and world leaders, the likes of Charlie Chaplin and Marlon Brando dined there. So if you want to experience authentic Indian cuisine in lavish surrondings, why not give it a go.

Dinner will however set you back around £110 for two and wine, though do check out their website for special deals and lunch offers.

Mint & Coriander Chutney

2009-08-04T10:33:00.005+01:00

Green & Mean

A fiery green chutney, made from fresh mint, coriander, garlic and green chillies.

Ingredients
80gms fresh coriander (Washed) roughly chopped
40gms fresh Mint (Washed) roughly chopped
3 cloves garlic crushed
2 green chillies roughly chopped
1tsp salt
2tsp sugar
1tsp cumin seeds
2tbsp fresh lemon juice
200ml water

(You will require a food blender for this recipe)

Preparation

First place the garlic, green chillies and cumin seeds in the food blender.

Add the fresh mint and coriander in next.

Pour in the water, close the lid and blend the ingredients together with short bursts of power or use the pulse switch that many new blenders have.

Open the lid, stir with a spoon and repeat the process. You want all the mint and coriander leaves broken down and the chutney to be freely moving while being blended.

Now add in the salt, sugar and lemon juice and give a few more spins, before removing to a serving bowl.

Cover with cling film, leave to chill for 30 minutes before using.

Accompanies

Grilled or barbecued meats

Dry Fish Dishes

Roasted Vegetables

Samosas, Spring Rolls & Pokoras

Vegetable Fritters

Indian Cottage Cheese

2009-08-03T19:38:00.005+01:00

Paneer is a Persian/Indian cheese, made from curdling heated milk by adding lemon juice or vinegar, the result a non-melting cheese like the texture of Greek or Turkish Halloumi.

It has increasingly become more and more popular in the last 15 years in the west, amongst Indian & Pakistani vegetarians due to the high protein content and also a substitute to meat. You will find it in nearly all good south Asian restaurants, made in various styles and combinations like: Paneer Somasos (minced paneer in rectangular pastry), Paneer Tikka (marinated paneer char grilled), Paneer Chilly (semi-dry chilly dish) or Palak Paneer (with spinach).

You can buy paneer from all good south Asian grocers, just like package cheese and is sold according to its weight, either in the form of blocks or cubed pieces.

Lightly fried paneer cubes

Toasties

2009-08-01T15:59:00.018+01:00

Does anyone remember the Brev, short for Breville, the 80's toastie machine, I bet everyone's got one, somewhere. After last week's BBC One Show's feature on how toastie's are on the return, I had to decide what to have for lunch today, though where was my Brev?

After a short little search, I found it, behind things in one of the cupboards, right at the back, still in immaculate order; I took it out and gave it a bit of a clean, before plugging it in to see if it works.

Oh yes it does, these machines, were built to stand the test of time, now for my filling.

The Spicy Cheese Toastie

Ingredients:

100 gms Cheese (Cheddar) grated,

1 small white or red onion finely chopped,
1/2 green bell pepper finely chopped,
1 small tomato, seeds removed finely chopped,
2-3 Indian green chillies finely chopped,
8 large slices of wholemeal/oatmeal bread,
Margarine/butter spread

Makes 4 Sandwiches.
Preparation

Mix all the ingredients well in a bowl, as in the above picture.

Using a sharp knife, cut away the ends of the bread, so that you have a rectangular shape, according to the size of your machine plate.

Evenly spread one side of the bread and place the buttered side down on the plate.

Add the cheese filling evenly, place another slice of bread over, making sure that the buttered side is on top.

Press the lid down and switch on.

A few minutes later.....
Where's your Brev?

The Indian Breath Freshener

2009-07-31T16:47:00.009+01:00

Cloves (Lung or Lavang) This whole spice has many different characteristics from its pungent woody smell, rose shaped body to its bitter, sweet, sharp and fiery taste. Used in little amounts, it adds flavour and aroma to various Indian savoury and sweet dishes.

Next time you cook rice, add 2-3 cloves to the water for aromatic flavour.

Fact: People in India chew on cloves as a breath freshener, as well as using clove oil for toothaches; it really works!

Vindaloo

2009-07-30T17:41:00.014+01:00

For all of you who visit Indian restaurants, know the dish Vindaloo, but do you know where the dish and the word originates from?

Originally introduced by the Portuguese as a pork casserole kind of dish to Goa in the 15 century during their settlement, consisting of wine (vino) and garlic (aloo).

Through the years the Goan people have redefined it to suit there own tastes, using spices, chillies, vinegar and sometimes even Feni, a local liquor made from cashew nuts, though still cooked with pork. Renaming it Pork Vindaloo.

The dish today found in the west is the hottest fiery dish on the menu with a smooth curry sauce, tablespoons of extra hot chilli powder added, though not cooked with pork and replaced with either chicken or lamb. This is because most chefs are Hindu or Muslim and do not cook with pork due to customs and religion.
So now you know!

The above picture is of Arambol Beach in North Goa, one of the many popular beaches in the region. For those who have never visited India or Goa, I highly recommend visiting this paradise region to unwind and take in the culture and cuisine of India's most popular tourist destination. From chilling in the beach shacks, shopping in the flee markets or dancing the night away at a full moon party, their is plenty ways to enjoy your stay. Now let's not forget the food, Goa has hundreds of mouth watering restaurants and eateries along the coast, ranging from traditional Goan to Chinese.

So if you are thinking of visiting Goa in the near future, a must is the Souza Lobo Restaurant, established in 1932 located on Calangute Beach which captures the true essence of Goa and its cuisine. Popular traditional Goan dishes to try: Pork Vindaloo, Prawn Balchao (spicy prawn curry cooked in a vinegar sauce), Xacuti (lamb or chicken curry), Sorpotel (pork or lamb cooked in a spicy vinegar sauce), Spicy Goan Sausages and not forgetting a shot of the local brew Feni.

Chilli Powders

2009-07-29T16:44:00.006+01:00

In my last post, i have used Kashmiri chilli powder in the recipe, which can be purchased at all good south Asian grocers. Kashmiri chilli powder is widely used in Indian cooking, though more for adding colour to a dish than heat, especially in marinades, to get that red fiery appetizing look.

Other chilli powders used in Indian cooking are:

Normal Chilli Powder - medium hot.
Extra Hot Chilli Powder - hot
Reshampatti Chilli Powder - fairly hot and colourful.
Gondal Chilli Powder - very hot.

The Clove Garden website has a useful page, all about chillies with a hotness guide to the various types available.

Salmon Tikka

2009-07-28T13:20:00.009+01:00

Succulent chunks of salmon, marinated with garlic, ginger and spices, char grilled to produce a mouth watering dish.

Ingredients
500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil

Preparation

Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.

Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.

Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.

Cooking

Pre-heat a grill to 200 degrees/ gas mark 6.

Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).

Cook either side for 15 minutes, until slightly charred, as in the picture.

Remove and serve hot with a salad of your choice and lemon wedges.

Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia.

A Michelin Star

2009-07-27T17:09:00.000+01:00

Atul Kochar was the first Indian chef to win the prestigious Michelin Star, while he was the head chef at the Tamarind Restaurant in 2001. Since then he has gone on and established his own Michelin Star restaurant, beat Gary Rhodes on the Great British Menu TV programme and opened another restaurant.

Benares Restaurant (Mayfair)

Meaning-Benares is a holy city in northern India which is located on the banks of the Ganges.

Established-2003

Cuisine-Indian Fusion

Awards-Michelin Star 2007, Owner/Chef Atul Kochhar also won a Michelin Star in 2001 while he was the head chef at Tamarind

From the menu- Pan Fried Lobster Tails & Sage Infused Vegetable Dumplings

Reviews