Serves: 1 as a main, or 2 as a starter.
- 4 tbsp.Base gravy
- 2 tbsp. Vegetable oil
- 1 tsp. Hot chilli sauce
- ¼ Onion, finely diced
- 1 tsp. Dark soy sauce
- 1 tsp. Tomato ketchup
- 2 tbsp. Coriander, finely chopped
- 150gm Paneer, cubed
Place a frying pan on a medium heat and dry fry the cubed paneer until golden brown all over, remove from the pan and keep warm. Heat the oil and add the onion and fry until it’s lightly browned, add the base gravy, ketchup, soy sauce and chili sauce and cook for a couple minutes to allow the flavours to develop and the mixture to thicken a little. Add the paneer and warm through. Serve with a sprinkling of the fresh coriander.
Serves: Makes 6 to 8 bhajis, depending on size.
Enough vegetable oil for deep frying
4 Onions thinly sliced
120g gram flour
2 tbsp. Yoghurt
3 tbsp. Lemon juice
2 tsp. Garam masala
1 tsp. Salt
1 tsp. Methi leaves
1 tsp. Curry powder
1 tsp. Mint sauce
Firstly mix the onions, flour and methi leaves in a large non-reactive bowl, slowly mix in the egg, followed by the lemon juice, yoghurt, garam masala, salt and curry powder, then stir well. Mix in the water slowly, you want to create a stiff batter and remember that the onions will release their own juice.
Heat the oil in the deep fat fryer or pan. Using your hands form small balls out of the mixture and drop them into the oil, only add two at a time, otherwise the oil will cool down too much. The bhajis should be cooked in about five minutes or when they are golden and crispy.
Serve with salad, chutneys and raita.
- 25 limes cut into wedges
- 150g Salt
- 50g Fenugreek powder
- 50g Mustard powder
- 150g Chili powder
- 1 tbsp. Turmeric
- 600ml Mustard oil
- 1 tsp. Asafoetida
- 25g Yellow mustard seeds, crushed
- Step 1: Place the limes in a large sterilized jar or bowl add the salt and mix well, cover and place in a warm place for 1 to 2 weeks until they become soft and dull brown in colour.
- Step 2: When the salted limes are ready mix together the fenugreek, mustard, chili and turmeric powders and and add to the limes, cover and leave to rest in a warm place for a further 2-3 days.
- Step 3: Now take a large pan and heat the oil, add the asafoetida and mustard seeds, stirring all the time. After a couple of minutes pour the spiced and salted limes in to the pan and stir well, as soon as all the limes are coated turn the heat off and allow everything to cool. Once the whole lot has cooled down pour it all into a sterilized jar and seal. Leave it for about a week before serving.
OK it’s not the fastest recipe on this website, but it is definitely worth it.
500g lean lamb mince
2 tsp. Garlic & ginger puree
2 tbsp. Madras paste
1 tsp. Mix powder
½ tbsp. Paprika
2 tbsp. Coriander
1 tbsp. Dried mint
Combine all the ingredients in a bowl and mix well with your hands, you can use a food processor if you prefer. Divide the spiced meat mixture in to eight equal portsions and shape into sausages around thick skewers. Leave to marinade and firm in a fridge overnight. Cook under a very hot grill. Serve with a basic salad garnish and lemon wedges.
This kebab recipe can be used to produce many other forms of kebab, not just the Seekh.
To create a Shami Kebab, simply take the mixture out of the refrigerator, shape into a patty and fry gently for 10 – 12 minutes. Serve with lemon and salad.
To create a Reshmi Kebab, again shape the mixture into a patty but wrap each individually in a thin basic egg omelette before serving and garnish with coriander.
To create a Nargis Kofta, boil an egg until as you like it, soft or hard yolk. Peel the egg and very carefully wrap the kebab mixture around it. Then shallow fry it in a little vegetable oil until crisp and golden, serve with salad, lemon and chutneys.
- 500g Basmati rice
- 4 tbsp. Vegetable oil
- 4 Cloves
- 9 Green cardamom pods
- 2″ Stick of cassia bark or cinamo
- Food colouring red, yellow, green
- 2 Bay leaves
- 1.5l Water
Firstly, pour all of the rice into a fine sieve and rinse thoroughly under cold running water. Leave the rice to drain and elongate for around 5 minutes.
Place a pan on the heat and boil up the water. In another large casserole dish add the oil and start warming gently.
Add the whole spices (cardamom pods, cassia bark etc) to the oil and stir continuously for 30 seconds or so. Add the rice and stir around the pan for about a minute, ensure that all grains are coated in the spiced oil.
Add the boiling water from the other pan and stir continuously to stop the rice from sticking to the casserole dish. Add the salt and continue stirring.
Bring to the boil and cook for about 5 to 7 minutes, stirring occasionally to prevent the rice from sticking. You will know when the rice is nearly cooked as the grains will be soft on the outside, but still firm on the inside “Al Dente”. As soon as the rice is like this, drain it into a sieve and allow it to steam over the casserole dish for 5 minutes at least.
Now spread the rice over a clean baking tray in a thin layer. Using a tea spoon, dot the different food colourings over the rice in small drops. Then transfer the tray to a fridge to cool and for the food colouring agents to set. This will take at least an hour. During this cooling stage the rice will dry and the grains will separate.
When you are ready to serve simply fluff the rice up with a fork, transfer it to a bowl or serving dish, cover with cling film and heat in a microwave on full power for a few minutes until the rice is steaming. Alternatively, wrap the baking tray in tin foil and place in a hot oven until piping hot.
Optional ingredients include Star Anise, Cumin Seeds, Fennel Seeds, sugar and anything else you wish to add really.
An alternative to boiling the water in a pan is to use a kettle if it’s large enough, either way the water must be boiling when it is added, not cold and then brought up to the boil with the rice.
- 1 Onion, finely diced
- 2 Tomatoes finely chopped
- 1 tsp. Mint Sauce
Very simply mix the chopped onion and tomato together in a bowl with the mint sauce. It’s the mint sauce that adds the slightly sweet and sour flavour and brings it all together. This is the perfect accompaniment to poppadum’s.