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.

Wandsworth Parking Charges - Daylight Robbery

The council here, trying to balance its books.

Parking charges have tripled in the last 7-10 years, though if you ask small businesses if their sales, profit margins or customer foot fold have increased, the answer will be NO! More the fact, prices of goods and services have not trebled in the last 7-10 years, so why should parking charges.

We all want to balance books and know that times are hard. Why don’t the directors at Wandsworth Council take a reduction of salaries like the rest of us, if they want to balance books.

I ask shoppers, businesses, business representatives to ACT now before you let our council kill the High Street.

Please, vote your concerns by directly writing to:

Director of Technical Services
Wandsworth Borough Council
The Town Hall
Wandsworth High Street
London
SW18 2PU

Spicy Masala Chips

The real taste of India, hot & sour thick cut chips.

Now In Stock

Mouthwatering Chutney's

Chutney – Indian Relish such as Mango Chutney. (Raw mangoes, cooked in water, sugar and spices). Popular compliment to poppadoms and Indian unleavened bread, often found as starters in south Asian restaurants. Quite gooey, thick and often very sweet, which should melt in your mouth if cooked right.

The other types of chutneys you may find in your local Indian restaurants are mostly compliments that go with either vegetarian or non vegetarian dishes, often for starters.

The Sagar range of frozen chutneys, are the perfect relish compliments.

Sagar's Home made style. Simply defrost & Serve.

Basmati - Whats The Meaning.....

Tilda Made Basmati Famous

pictures by Nirja

One of the most popular rice’s used in South Asian cooking in the west and widely available in all groceries and supermarkets. Basmati means ‘Aroma or Fragrant' and that’s what it gives off, a wonderful smell, with its long, flaky grains, that compliments nearly all savoury dishes. 

Steamed Garlic Fish

Ingredients

400gms Tilipia Fish (frozen) or 4 fresh fillets     

4 stalks of spring onion finely chopped      

4-5 garlic cloves, finely sliced

1 small red onion finely chopped

2-3 red or green red chillies finely sliced

2tbsp fresh coriander or parsley, finely chopped

1/2 a yellow lemon

100gms of butter or 4tbsp of olive oil 

Salt & pepper to taste

Foil

Preparation

Place the fish fillets in a plate and squeeze over the lemon, if using frozen allow to thaw before using.

Sprinkle over salt and pepper, leave to chill for 30 minutes.

In a small bowl, add the finely chopped spring onions, garlic, coriander, green chillies and mix well.

Depending on the size of your fish cut out 4 large pieces of foil in order to make parcels as shown as below.

Place one fillet piece on a sheet of foil and sprinkle quarter of the herb mixture over. Place 25gms of butter or sprinkle desired amount of olive oil over.

Taking the edges of the foil carefully wrap making a parcel, as shown above. Make sure all edges are tight. Place the parcels in a tray and into a pre-heated oven at 175°C degrees for 20 minutes.

Remove and serve hot.

Bav's Christmas Lamb Chops

Spicy Lamb Chops, served with a Mango, Coriander & Mint Relish

Ingredients

1kg Lamb Chops (front), 1 centimetre thick cuts

25-30 fresh mint leaves, finely chopped

1tbsp garlic paste

1tbsp ginger paste

3tbsp natural plain yogurt

1/2 juice of a fresh lemon

2tbsp sunflower oil

1tbsp ground coriander

1tsp chilli powder

1tsp ground nutmeg

1tsp ground black pepper

2tsp salt

Preparation

In a large mixing bowl, add the oil, garlic, ginger pastes and all the dry spices and mix together well.

Then add the yogurt, lemon and finely chopped mint leaves and stir in.

Add the lamb chops and mix in well, either with a spoon or using you're hands. Cover and leave to marinate up to 3 hours or preferably over night.

Arrange the chops on a large roasting tray, using all the marinade. Place in the middle of a pre heated oven at 225 °C degrees for 45 minutes. Check and shake the tray a few times.

Serve hot!

Tuna Fish Samosas - Something Different

Tuna Fish  Samosas served with an Indian Salsa

The Bombay Sandwich

The Bombay Sandwich stand in Vile Parle West (Mumbai), no doubt this guy holds the record, for making the most sandwiches everyday.

Now to try this recipe at home, all you need is a few ingredients, a Brev and the Natco Bombay Sandwich spread.

Ingredients

Natco Bombay Sandwich Spread

Slices of white bread

Medium white washed potatoes, boiled, peeled and sliced

Thinly sliced tomatoes

Peeled cucumber thinly sliced

Thinly sliced red onions

Thinly sliced beetroot

Butter & Margarine

Salt & Pepper

Preparation

Spread margarine on one side of the slices of bread, followed by the Natco Bombay Sandwich Spread.

First place the finely sliced cucumber, then the potatoes, tomatoes, onions and beetroot, as seen in the pictures to one side of the bread.

Sprinkle salt and pepper before placing another slice of bread on top.

Place in the Brev which should be well buttered. Wait for the light to turn red, before carefully removing!

Serve hot.

My Methi Chicken

Chunks of boneless chicken cooked in spices, herbs, tomotoes, yogurt & methi (fenugreek). 

Ingredients

1kg medium chicken chunks

100gms fried onions

20gms kasuri methi (dried fenugreek)

1tbsp garlic paste

1tbsp ginger paste

1 ½ tsp cumin seeds

6-8 whole black peppercorns

1 ½ tsp salt

1 ½ tsp ground coriander

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tsp garam masala

1tbsp fresh chillies finely chopped (optional)

200gms natural plain yogurt whipped

4med fresh tomatoes liquidised

6tbsp sunflower oil

Preparation

In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.

Add the fried onions and stir fry for one minute, then add the garlic, ginger pastes and stir fry for a further 30 seconds.

Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two.

Reduce heat and pour in the blended tomatoes and whipped yogurt, stir in, cover with a lid and allow too simmer for 40 minutes, occasionally stirring.

Sprinkle in the salt, green chillies if using, stir and serve hot.

The Boss

My Dad, lovely pic Nirja.

The sour fruit thats got sweeter

Available in 500gm boxes.

Health Benefits of Sweet Tamrind

Four more perfect party dip's

Cofresh Table Dips

Kastoori

The Thanki Family at Kastoori have been serving up mouth watering vegetarian dishes for more than 24 years and are regarded as being one of the best Indian vegetarian restaurants in South London. The menu comprises of a Katia Wahdi cuisine (region of Gujarat) with African influences, having settled there for a while before coming to London.

Meaning - Fragrance

Established -1987

Cuisine - Gujrati with a African Influence

Awards - Bib Gourmand Award 2008

From the menu - Special Tomato Curry & Chilli Banana

Menu

Reviews

Chana Masala

Chickpeas stir fried in spices and herbs

Ingredients

500gms boiled chickpeas

2med red onions finely chopped

1tbsp crushed garlic

1tbsp crushed ginger

1tbsp fresh green chillies finely chopped (optional)

1tsp cumin seeds

2tsp ground coriander

1tsp garam masala

1 tsp mango powder (amchur)

1tsp ground black pepper

1 tsp chilli powders

1tsp pomegranate powder (anardana)

1tsp dried mint

15gms dried fenugreek (kasuri methi)

5tbsp sunflower oil

50ml water

1tbsp fresh lemon juice

1½ tsp salt

Preparation

Heat up the oil in a large deep non-stick frying pan. Add in the cumin seeds and stir fry for 20-30 seconds.

Add the in the onions, garlic, ginger, chillies and sauté for around 10 minutes.

Sprinkle in all the dried spices, herbs and stir fry for a minute, then pour in the water and stir thoroughly.

Add the chickpeas, salt, fresh lemon juice, mix together and cook for 10 minutes before serving hot.

Chana Masala with added cooked potatoes