The Three Vital Ingredients



Finely chopped garlic, Indian green chillies and finely shredded ginger

With the influence of Indian & Chinese food in the west for the last 40 years we are using more and more garlic, ginger and chillies in our foods today, then ever before.

We want more chilli in our dishes or it seems to taste bland, more garlic in our sauces, shredded ginger in our soups, the uses are endless. Theses three ingredients bring a certain flavour, tang, texture and heat to our dishes bringing them alive. These three vital ingredients also carry substantial health. 

A curry is nothing without these three key ingredients, used chopped, pureed or grated; the amount is up to you. Many forms of garlic, ginger and chillies can be purchased from grocers today, in the form of pastes, pureed, frozen pastes, frozen whole pieces and dry powdered forms.

Insist on fresh garlic, ginger and chillies.

Hot Mixture

Garam Masala (Hot Mixture) is a blend of 5 to 7 different whole spices ground into a powder. It’s a key ingredient to Indian cooking and adds flavour and colour to any dish. People tend to sprinkle it over the dish, just at the end, though it can be used early in the cooking process. Available in all good Indian grocery shops, there are many brands and qualities to choose from or make it yourself at home.

I remember making one with around 20 different whole spices roasted in a large wok until fumes filled the kitchen, the smoke alarm went off and I couldn’t see what I was doing because my eyes were burning from the intoxicating incense! After the spices cooled down, I ground them in a coffee grinder, sieved and bottled to use in all my favourite dishes; believe me it was a potent mixture!

To make Garam Masala yourself, try this typical mixture, grind them in a coffee grinder until finely ground and use:

 1 tsp Black peppercorns

3 pcs Cassia Bark

1 tsp Cloves

2 Black Cardamoms (seeds only)

1 tsp Whole Coriander Seeds

1 tsp Black Cumin

3 pcs Whole Red Chilli

Lentils and Beans

A Selection Of Lentils & Beans

Through the years lentils and beans have increasingly become more and more popular throughout the west, especially amongst vegetarians, due to their nutritional value. From various types of lentils to making Indian dals or soups to a wide selection of beans used in salads or curried dishes, the uses are endless.

For those who have never cooked with lentils before, I cook with them all the time and recently tried a recipe with green lentils and was blown aware with the soft nutty, creamy texture. That I had to put this recipe up and recommend that vegetarians and non- vegetarians alike, get cooking!

Ingredients

500gm green lentils

2 medium onions, finely chopped

6 garlic cloves, finely sliced

1 ½ inch piece ginger, finely sliced

2-3 fresh green chillies, finely chopped

5 medium tomatoes, chopped

40gm fresh coriander finely chopped

1tsp turmeric powder

1tsp chilli powder

2tsp ground coriander

1tsp ground cumin

½tsp ground white pepper

2tsp salt

6tbsp sunflower oil

½ juice of fresh yellow lemon 

Serves 4-6

Preparation

First of all, you will have to soak the lentils for upto 12 hours.  Use a big pot, a litre of water and cover with a lid.

Remove the water and add 750ml of fresh cold water, bring to the boil and simmer for 20 minutes, remove from the heat and leave to one side.

In another large pan, heat up the oil on a medium heat, once hot, throw in the, onions garlic, ginger, green chillies and saute until brown.

Throw in the fresh coriander and stir fry for a minute.

Add in the chopped tomatoes, reduce heat and cook for 15 minutes, stirring occasionally.

Sprinkle in all the dried spices, stir well and pour in the lentils and lemon juice. Simmer for 30 minutes.

Green Lentil Dall

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.

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 Super Gram

Black Gram, also known as Urid Beans. Apart of the mung bean family a small oval shaped black gram, very creamy in taste and texture and mainly used to make Urad Dall, a favourite lentil dall made by the Punjabis. The pulse is high in protein, more than you would get from a similar serving of chicken breast.

Available dried, best left to soak for 24hrs before boiling for a good half an hour, alternatively soak for 30 minutes before placing in a pressure cooker and allow three to four whistles.

You may not know this though Black Gram Flour is used to make Indian style savoury pancakes, called Dosai.

Dal Makhni, black gram cooked in butter, cream, tomatoes and spices, served with Chilli Naan

The Aromatic Leaf

Curry Leaves (Curry Patta), these aromatic, lemony smelling leaves give off a wonderful aroma to a variety of Indian dishes. Widely used in South Indian cooking, they are often added to hot oil at the beginning of cooking to bring out their true flavour. Available fresh or dried, they can be purchased in any good south Asian grocer. I recommend freezing the fresh ones as they don’t last for very long.

Asa-foe-tida, The Devils Dung

Asafoetida (Hing)

A very strong, pungent and bitter tasting spice, added in minute amounts to hot oil; it brings off a strong garlicky aroma. Extensively used for flavouring dishes such as lentils, stir fried vegetables and pickles. Also helps with wind and constipation.

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.

Cumin Seeds

Cumin, 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

Our own Fasal brand of Cumin seeds is one of the highest qualities available on the market, hand cleaned and available in 100gm, 300gm, 1kg, and 4kg bags.

Cassia Bark

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.

Cassia Bark

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.

Garlic Lovers

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.

Garlic Lovers

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

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

Cumin Seeds

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

Mustard Seeds

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.

Mustard Seeds

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.

Indian Cottage Cheese

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

Indian Cottage Cheese

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