2023 - Keen Home Cook
Main
Ingredients
Chicken Curry
1 large onion chopped
6 cloves garlic
Thumb of ginger
120g tomatoes
1 heaped tbsp tomato purée
3 tbsp vegetable oil
5 green cardamom pods
Cinnamon stick
2 dried bay leaves
1 tsp ground turmeric
½ tsp Kashmiri chilli powder
1 tsp ground cumin
2 tsp ground coriander
400g chicken thighs
Coriander, chopped to garnish
Dhal
120g red lentils
Oil for frying
1 chopped onion
1 tsp ground cumin
1 tsp turmeric
1 green chilli
3 cloves of garlic
Fresh ginger
3 tomatoes
Tamarind paste.
Onion Pickle
1 red onion
Wine vinegar
Jaggery
Green chilli
Kashmiri powder
Mint
Coriander
Sagg Aloo
1tsp turmeric
250g part cooked potatoes
1/2 onion
1tsp cumnin seeds
1tsp mustard seeds
1 chopped garlic clove
1 red chilli
200g spinach (I use frozen)
Boiled Rice
200g basmati rice
1/4 onion
400ml chicken stock
Pinch of saffron
Method
CHICKEN CURRY
•Whizz the onions in a blender to a smooth paste, then remove and set aside.
•In the same blender, blitz the garlic and ginger, then remove and set aside.
•Do the same with the tomatoes and tomato purée to a smooth paste, then set aside. •Heat the oil in a large pan over a medium heat.
•Add the whole spices, and when they sizzle, add the onion paste and fry for 9-10 minutes.
•Add the garlic and ginger paste, and fry for 1 minute.
•Add the tomato paste and fry for 2 minutes until it begins to thicken.
•Add the turmeric, chilli powder, cumin and ground coriander.
•Add the chicken and mix to coat with all the spices, seal on all sides.
•Add water.
•Bring to the boil, then cover and simmer for 15 minutes.
DHAL
•Cover the lentils with water and leave to one side.
•Fry the onions until golden and sweet.
•Add the spices and the chilli and fry.
•Add the garlic and ginger along with 2 of the tomatoes.
•Add the drained lentils and stir to make sure all the lentils are covered in the spice mix.
•Pour over boiled water and bring to a simmer.
•When the lentils are tender, add the tamarind paste.
ONION PICKLE
•Place all of the ingredients into an air tight container and place in the fridge until needed (love this - so easy and keeps great in a toastie).
SAGG ALOO
•Heat oil in a pan.
•Fry the onions until golden.
•Add the dried spices.
•Add garlic and ginger.
•Add the potatoes.
•Add the spinach.
•Turn to a gentle heat until cooked.
BOILED RICE
•Fry the onion until golden.
•Add the rice and mix with in the onion.
•Add boiled water.
•Bring to the boil cover and simmer for 12 mins.
•Turn off the heat and leave with the lid on for 10mins.
•After 10 mins, fluff with a fork and swirl in the saffron mixed with water.
Dessert
Ingredients
Posett
300ml double cream
150g caster sugar
Mango pulp
4 limes juiced and zested
Shortbread
100g butter
40g icing sugar
Pinch of salt
120g plain white flour
3 cardamom pods, freshly ground or crushed
Caster sugar for sprinkling
Method
POSETT
•Add the cream in a big saucepan with the sugar and gently heat, stirring until the sugar has dissolved.
•Bring to a simmer and bubble for 1 min.
•In a bowl over ice, mix in the lime zest and juice.
•Divide into serving dishes and refridgerate.
SHORTBREAD
•Preheat the oven to 160C;
•Cream the butter and icing sugar until light and airy.
•Add the rest of the ingredients and mix until just combined.
•Press down with your palm to make a flattish circle, then roll out, until ½ cm thick.
•Transfer to a tray, and let it rest in the fridge for at least 20 minutes.
•Bake until golden (around 15-20 minutes).
•Once done, sprinkle with sugar and cut into 6cm-long fingers.
•Allow to cool.
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