Courgette and Onion Pakora
Ingredients:
2 medium courgettes coarsely grated (approx 750g total weight)
1 medium onion, thinly sliced
1 tsp whole cumin seeds
handful of fresh coriander, chopped
1 tsp kashmiri chilli powder (or ½ tsp paprika)
1 green chilli, chopped
1 tsp salt or to taste
100g chickpea flour (gram flour)
½ tsp baking soda
Rapeseed oil to deep fry
Method:
Begin to heat the oil in a deep pan or karahi (Indian wok) on a gentle heat. Keep an eye on your oil so it doesnt get too hot and never leave it unattended.
Place the grated courgette into a muslin or clean tea towel and squeeze out the excess water, then place the drained courgette into a bowl.
When you are ready to cook add the sliced onion, whole cumin, chopped coriander, chili powder, chopped chilli and salt.
Sieve in the chickpea flour and baking soda and using one hand mix everything together. Squeeze the mixture through your fingers until it comes together as a very thick batter.
Add a splash of water too loosen the batter if it feels too stiff.
Test if the oil is hot enough by dropping in a little batter. If it bubbles and rises to the top immidiately the oil is ready.
Using a tablespoon, spoon out the mixture and very carefully drop in small balls of the batter into the hot oil. Fry the pakora and turn every so often for 4-5 minutes until they are golden brown and cooked through.
Remove them from the oil using a slotted spoon, and drain on some kitchen paper. Serve hot with a hot and tangy chutney.
Chicken Tikka
Ingredients:
5-6 chicken thighs/4 breasts
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 red onions, cut into chunks
Marinade
1 tsp salt
3 cloves garlic, crushed
2 tbsp ginger, grated
1 tsp kashmiri chilli powder
1 fresh chilli, finely chopped (2 for more heat)
1 tsp of garam masala, heaped
1 tsp of dried fenugreek leaf (kasoori methi)
½ tsp of coriander seeds, crushed
4 cardamoms, crushed
250g Greek yoghurt (ideally hung yoghurt)
Juice from 1 lemon
Mustard oil (for brushing)
Handful of fresh coriander, chopped
6 skewers - metal or wooden
Method:
Wash and dry the chicken thoroughly then cut into large chunks.
Mix all the marinade spices in a dish and add the yoghurt, stir together.
Place the chicken and chopped vegetables in the marinade and using your hands rub the yoghurt all over them.
Refrigerate and leave to marinade for at least one hour.
Heat the oven to 200oC. If using wooden skewers soak them in cold water for about 20 minutes.
Skewer the meat and vegetables. Place the chicken skewers onto a baking tray and brush with oil and place on the middle shelf in the oven. Cook for 10-15 minutes.
Turn the skewers over and brush or drizzle with oil. Return to the top shelf of the oven for another 15 minutes.
Garnish with coriander and a good squeeze of lemon juice to serve.
Chicken Shashlik
Ingredients:
6 chicken thighs
1 green pepper, cut into chunks
2 red onions, cut into chunks
Marinade
4 cloves garlic, pureed
2 tbsp ginger, pureed
1 fresh chilli, finely chopped (or 2 for more heat)
4 tbsp white vinegar
1 tbsp lemon juice
1 tsp Kashmiri chilli powder
1 tsp of garam masala
3 tbsp soy sauce
1 tbsp mustard paste
2 tbsp tomato ketchup
½ tsp salt, black pepper
Oil
Handful of fresh coriander, chopped
6 skewers
As a curry
2 garlic cloves, sliced
2 tomatoes, pureed
Method:
Cut your chicken and vegetables into large chunks so they can be easily skewered.
Blitz the ginger, garlic and fresh chilli to make a paste and place into a large bowl.
Add the vinegar, chilli powder, garam masala, soy sauce, mustard paste and tomato ketchup.
Mix to create a lovely tangy marinade before adding the chicken and vegetables. Stir the whole lot together and leave to marinade for 30 minutes to an hour.
Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers.
To cook, you can either place the skewers onto a BBQ or onto an oven tray to bake in the oven. Cook until the chicken is cooked through (15-20 minutes) and the vegetables are slightly charred.
To make it as a curry
Heat oil and gently fry 2 cloves of sliced garlic for a minute. Do be careful not to burn them.
Blitz 2 tomatoes in a blender and add to the garlic. Cook for 5-10 minutes until the tomatoes lose their acidity.
Add the marinated chicken and cook for 10 minutes before adding the marinated vegetables.
Cook for a further 10 minutes until the chicken is cooked through and the sauce has thickened and becomes sticky, but the vegetables maintain a little crunch.
Serve with some steamed rice.
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Chicken Pakora
Ingredients:
5 chicken thigh fillets, trimmed & chopped into bite-sized pieces
2 cloves garlic
3cm piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
2 tsp dried fenugreek leaves (kasoori methi)
100g gram flour
Handful of coriander, chopped
Water (if required)
Rapeseed oil for deep frying
Method:
Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
Heat up the oil in a karahi or wok to a medium heat.
Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
Add a small amount of water if required to ensure the chicken is coated in a thick batter.
Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper.
Athrak Soup
Ginger soup
Ingredients:
Paste
5cm piece of fresh ginger, roughly chopped
1 fresh chilli, chopped
3 cloves of garlic
200g of tinned tomatoes
200ml water
Masala
1 tsp cumin seeds
1 tsp salt
½ tsp turmeric
1 tsp garam masala
Garnish
handful of fresh coriander, chopped
ginger julienne
Method:
Paste
Put all the ginger, chilli, garlic, into a blender and blend to a paste. Then add the tomatoes and water.
Masala
Heat the oil in a pan and add cumin seeds and fry for a few seconds until they pop and become fragrant but be careful as they burn very quickly.
Add paste very carefully as it will spit. Bring to the boil and then reduce the heat to a simmer.
Add salt, turmeric, garam masala and leave to simmer for a few minutes. It will be a fairly liquidy consistency.
Check the seasoning and adjust to taste.
Garnish
Remove from the heat, stir in the fresh coriander, and top with a sprinkle of ginger strips. Serve in a bowl with some buttered roti.
Aloo Pakora
Golden Potato Discs
Ingredients:
1 medium size potato
100g gram flour, sieved
1 tbsp rice flour
Salt as required
½ tsp carom seeds
½ cumin seeds
1 tbsp grated ginger
½ tsp red chilli powder
1 garam masala powder
Pinch of fresh coriander, chopped
⅔ to ¾ cup water
1 tsp chaat masala powder for sprinkling on the pakoras
Method:
Mix all the dry ingredients with water and check the seasoning, adjust if needed.
Peel and slice the potatoes thinly in rounds.
Heat oil for frying in a kadai or pan.
Dip each potato, slice in the batter and place it gently in hot oil - fry aloo pakoras until they are golden and crisp.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
Repeat with the remaining aloo, cooking in batches.
Sprinkle with some chaat masala powder and serve with a mint chutney.
Aloo Gobi
Potato Cauliflower Vegetable Curry
Ingredients:
1 small cauliflower
2 potatoes, peeled cut into 4cm cubes
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
200g/½ tin tomatoes
1 tbsp ginger, grated
1 tsp salt
1 tsp turmeric
1 chilli, finely chopped
1 tsp dried fenugreek
1 tsp garam masala
Handful chopped fresh coriander
Method:
Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
Heat the oil in a karahi and add the mustard seeds. Once sizzling add the cumin seeds.
Add the onions and garlic then fry until soft and lightly browned.
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving
Lamb Kebabs
Ingredients:
500g minced lamb
1 medium onion, very finely diced
4 cloves garlic, very finely chopped
1 tbsp ginger, grated
1 tsp salt
1 green chilli, finely chopped
½ tsp red chilli powder (optional)
2 tsp cumin seeds, crushed
2 tsp garam masala
1 tsp of dried fenugreek leaves (kasoori methi)
Handful coriander, finely chopped
1 tsp oil in a small dish
Method:
Heat the grill and line the grill pan with foil and place a wire rack on top.
Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed.
Wash hands and rub them with a little oil. This helps to shape the kebabs and stops the mixture sticking to your hands.
Take a small amount of the mixture and mold into small sausage shapes about 10cm long and 3cm thick. Don't make them too thin. Repeat with the rest of the meat keeping the kebabs the same size smoothing out any cracks.
Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn the kebabs over so they brown evenly and leave to cook for a further 10-15 minutes.
Asparagus and Pea Soup with Parsnip Crisps
Ingredients:
Soup
1 tbsp butter
2 cloves garlic, finely chopped
1 onion, chopped
1 tbsp plain flour
340g asparagus
250g peas
pinch cracked black pepper, or to taste
Salt to taste
Parsnip Crisps
1 parsnip
oil for frying
salt
Method:
Soup
Heat butter in a pan and add the garlic. Cook to soften then stir in the chopped onion.
Stir and leave to cook for 2 or 3 minutes.
Stir in flour and roast for a minute or so to lose the rawness.
Add 500ml of water and stir ensuring there are no lumps.
Add the asparagus, peas, salt and pepper and bring to the boil
Leave the pan to simmer until asparagus has cooked (about 15-20 minutes).
Pour the soup into a blender and blitz until smooth.
Pour through a strainer and return to the heat for a few minutes, check the seasoning then remove from the heat.
Parsnip Crisps
Heat some oil to deep fry the crisps in.
Peel the parsnip and using your peeler strip off thin slivers.
To check the oil is hot enough place in a sliver of the parsnip into the oil. If it bubbles and crisps up its ready.
Continue with the remaining slivers and place onto some kitchen roll to drain.
Sprinkle with a little salt and serve on top of the soup.
Vegetable Pakora
Ingredients;
100g gram flour, sieved
1 medium onion
3 medium potatoes
1 tsp of salt
2 tsp of garam masala
1 tsp of turmeric
2 chillies, finely chopped
1 tbsp ginger, grated (optional)
Handful of coriander, chopped
2 tsp of dried fenugreek leaves
1 tsp of cumin seeds
½ tsp of red chilli powder
Water
Oil for deep frying
Method:
Heat up the oil in a karahi or wok to a medium heat.
Slice the onion lengthways very thinly and place in a bowl.
Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hands.
Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper.
