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

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.

Vegetable Bhajia (Fried spicy vegetable dumplings)

Ingredients

200gms gram flour

200gms semolina coarse

1 ½ tsp salt

1tsp baking powder

1tsp coarse black pepper

1tsp chilli powder

1tsp turmeric powder

2tsp cumin seeds

1 med potato, grated

1 med carrot, grated

100gms fresh spinach leaves chopped

1 med onion, chopped or sliced

1tbsp garlic, chopped

1tbsp ginger, chopped

1tbsp green chillies, chopped, (optional)

300gms natural plain yogurt, whipped

Oil for deep frying

Preparation

In a large mixing bowl, add the gram flour, semolina, salt, coarse black pepper, chilli powder, cumin seeds, garlic, ginger, green chillies and mix well.

Pour in the whipped yogurt and mix in well, using a whisk or folk, to form a slightly thick batter. Add the onion, potato, carrots, spinach and mix well.

Finally add in the baking powder and give a final stir, before frying.

Heat up the oil in a frying pan, on a medium heat. Once the oil is hot, reduce the heat slightly.

Using two large tablespoons, scoop up some of the batter in one spoon and use the back of the other to scrap the batter off the spoon and into the oil.

Fry these vegetable balls for around 5-6 minutes in small batches, moving around gently using a perforated spoon. Once they turn golden brown remove on a plate of kitchen towels using a perforated spoon.

Serve Hot!

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Dopiaza/Dupiaza/Do Peeaza

A traditional Mogul dish, the term means any meats cooked with vegetables. The dish found in restaurants today in the west uses two kinds of onions or the same amount of onions as the meat. Hence coming from the name which sounds like two onions. Is this another recipe that has been created by our chefs in the Midlands or is it a true dish? Cooking with the same amounts of onions and meats can make a dish very sweet, so my opinion would be to use two onions in the different stages of cooking, i.e. adding fried brown onions on top, just before serving.

A Quick Chicken Curry With Okra

Ingredients

600 gms chicken breast cut into small cubes

2 medium red onions, chopped

5tbsp sunflower oil

1tsp cumin seeds
6 blackpepperorns
1tsp crushed garlic,
1tsp crushed ginger
1tsp fresh green chilli, finely chopped (optional)
250gm okra (ladies finger) cut into 1 ½ cm pieces
1tin chopped tomatoes
2tsp Bolst's Curry Powder (Hot)
1tsp ground black pepper
1 ½ tsp salt

Preparation

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds & black peppercorns and allow too fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. Next, add in the garlic, ginger, green chilly stir fry for a minute or two.

Sprinkle in the curry powder & ground black pepper and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Add in the chicken, okra and stir fry for around 5 minutes. Pour in the chopped tomatoes, stir in, reduce heat, cover with a lid and allow too cook for a further 30-35 minutes, stirring occasionally.

Sprinkle in salt, stir and serve with either chappati bread or on a bed of basmati rice.

Bolsts have been making their curry powder since 1932

Karahi/Korai

Cast iron wok with two ring handles on either side, used to create dishes like Lamb Karahi which you will find in certain south Asian restaurants. Like Chinese woks, the method here is the same, quick cooking times due to the heat cast iron gives off, once hot, often stays hot, even after removing from the heat.

Karahi Egg Kheema

Me

Korma/Kurma/Qorma

Is a mild curry dish, such as Vegetable Korma or Lamb Korma. This is a slow process of cooking, where ghee or oil is the base of the curry and through the cooking process, all water, juices from the yogurt, tomatoes and meats have evaporated to leave only the ghee, oil and a rich thick sauce. Korma dishes found in many of the restaurants in the west today are mild, consisting of either vegetables or meats, spices, yogurt or a cream base with almonds, cashew nuts and cardamoms to flavour.

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Mint & Coriander Chicken Patties

Grilled minced chicken style patties marinated in yogurt, spices, onions and herbs.

                          Ingredients                                 

750gms chicken mince

1 ½ tsp salt

1tsp ground coriander

1tsp ground cumin

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tbsp fresh garlic crushed

1tbsp fresh ginger crushed

1tbsp fresh chillies chopped (optional)

2tbsp natural plain yogurt

10-12 fresh mint leaves

2 tbsp fresh coriander chopped

1 medium onion finely chopped

SERVES 4

Preparation

In a blender add the yogurt, fresh mint & coriander, salt, ground black pepper, rest of the spices, crushed garlic, ginger and fresh chillies. Blend well to form a thick paste.

Place the chicken mince in a mixing bowl, add the paste, finely chopped onions and mix in thoroughly.

Divide the mixture into small equal- size round balls. Using a little water on the palm of your hands pat down the balls into round patties. This will help to smooth them off. Leave to one side.

Place the patties on a lightly oiled covered baking tray, under a 200°C degree pre-heated grill for around 30-40 minutes, turning once. Allow them to brown slightly before removing.

Serve Hot!

Enjoy!

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A dish for Aubergine Lovers

Aubergines, Garlic & Tomatoes

Ingredients

4large Aubergines, cut into medium sized chunks

4 fresh ripe tomatoes

4-5 garlic cloves, crushed or finely sliced

2-3 fresh green chillies finely chopped (optional)

1tsp ground cumin

1tsp turmeric powder

1tsp garam masala

½tsp ground black pepper

1 tsp chilli powder

1½ tsp salt

Juice of half a lemon

50gms fresh Coriander leaves & sprigs finely chopped

8tbsp olive oil

Serves 4-6

Preparation

Heat up the oven to 200°C degrees first.

In a large roasting tin pour in the olive oil and place in the oven, for around 5 minutes until the oil is hot. Take out and add in the crushed garlic, stir with a large wooden spoon.

Add the aubergines stir in, place back in oven for 30 minutes, stirring halfway through.

Now, add the tomatoes and cook for a further 15 minutes.

Sprinkle in the spices, salt, chopped green chillies, fresh coriander and lemon juice. Stir well and place back in the oven for a further 15 minutes.

Remove and serve hot, on its own or with Naan Bread.