Wednesday, February 24, 2016

Paneer Tikka Masala


Ingredients
1 Large Onion (diced)
1 Large Brocolli cut into florets
1 Zucchini (diced)
10-12 Baby a Potatoes (par boiled)
10-12 Cherry Tomotoes
Mixed Bell Peppers (diced)
200 gms Button Mushrooms (halved)
200 gms Baby Corn (thickly sliced)
200 gms Indian Paneer (diced)*
200 gms Thick Yoghurt
1 1/2 inch Ginger
15 cloves of Garlic 
5 Green Chillies 
2 tbl spoons Tandoori Masala
1 tsp Garam Masala
Salt to Taste

Method
Grind ginger, garlic and green chillies to a paste and add to the yoghurt.
Now add tandoori masala and 1 tbl spoon oil and mix well.
Add all the veggies and paneer to this mixture and fold well.
Allow to marinate for at least 2 hours.
Heat oil in a wok, add garam masala and then the entire veggies mixture 
Cook to a thick consistency 
Add salt per taste.
Garnish with freshly chopped coriander
Serve with Naan Bread , Hari Chutney and onion salad rings.

*Paneer can be replaced with diced Chicken Breasts.

Tuesday, February 2, 2016

Chicken Keema Korma



Ingredients
500 gms Chicken Mince (Keema)*
1 Large Onion (Diced)
1 Large Onion (Finely Chopped)
7-8 Garlic Cloves 
1 inch Ginger (Jullienes)
4-5 Green Chillies
1 Red Pepper (Diced)
1 Yellow Pepper (Diced)
1 green Pepper (Diced)
1 cup Greek Yoghurt
3 Medium Tomatoes (Boiled & Puréed)
1 tbl spoon Tandoori Masala 
1 tbl spoon Olive Oil
50 gms Cashew Nuts 
1 Mace blade OR 1/2 tsp Mace Powder
5 Green Cardamom
1 tsp Garam Masala Powder
1 tbl spoon Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric
1 tbl spoon Fenugreek Leaves / Kasoori Methi
5-6 Saffron Strands
1 tbl spoon Ghee / Clarified Butter
Salt to taste

Method
Soak Saffron and Cashews in a cup of warm water and keep aside.
Grind Garlic and green chillies to a paste.
In a bowl mix 2/3rd garlic chilli paste, olive oil, tandoori masala & Greek yoghurt . Add the diced onion, bell peppers and chicken mince, fold well and chill for 1 hour. 
Grind the cashews to a paste using the same saffron water they were soaked in.
Heat oil in a wok on a low flame , crackle green cardamom, add garam masala, coriander  , red chilli & mace powder along with turmeric. Instantly add the  finely chopped onion sand allow to sweat , now add the leftover garlic chilli paste & Ginger Jullienes and sauté. Add the boiled & puréed tomatoes with the fenugreek leaves. Sauté until the you see oil on the sides of the wok. Now add the cashew & saffron paste and fold well. Now add the marinated mince, peppers & onions. Add salt to taste and cook on low flame to a thick (almost dry) consistency. Add Ghee / Clarified Butter and fold well. Garnish with freshly chopped coriander leaves.
Serve with Naan Bread.

Tip 1 : Leftover korma can be refrigerated and used the next day in a panini sandwich with cheese 
*Tip 2 : Chicken Mince can be replaced with soya mince for vegetarian option.




Monday, February 1, 2016

Chicken Schnitzel Wrap



I
ngredients
For Chicken Schnitzels
2 Chicken Breasts
1 egg
All purpose flour
Bread Crumbs
Mixed Herbs
Garlic Powder
Paprika
Salt to taste
For the Wrap
2 larger Tortillas
1 cup grated Cheddar
1 Gem Lettuce ( sliced )
1 Onion ( sliced )
Black Olives ( sliced )
Mayonnaise
Chipotle Sauce / BBQ Sauce / Honey Mustard etc. 

Method
For Chicken Schnitzels
Wash & Pat Dry the chicken breast
Put in a ziplock bag and flatten it to a thinner layer with a meat tenderiser and put aside.
Now mix the bread crumbs, herbs, garlic powder, paprika & salt. First fold the flattened chicken breasts in all purpose flour, then dip in the beaten egg and now roll in the bread crumb mixture before pan frying it. Once done slice it into strips and keep aside.
For the wrap, heat the tortilla and layer with lettuce, chicken schnitzels, cheese, onion, olives and mayonnaise / sauces of your own choice. 
Roll and cut into diagonal halves before serving.

Roll the wraps just before serving. 




Friday, January 29, 2016

Shish Tawook



Ingredients
3 Chicken Breasts ( diced )
4-5 Garlic Cloves 
1 Red Bell Pepper ( diced )
1 Onion ( diced )
2-3 Red Chillies 
2 tsp Tomato Purée 
1 tsp Harissa 
1/2 tsp Paprika
1 tbl sp Greek Yoghurt
1 tbl sp Olive Oil 
Salt to taste

Method
Char the red chillies* and crush to a paste with garlic cloves. Mix the yoghurt, red chilli & garlic paste, tomato purée, Harissa, paprika and olive oil together to form a thick marinade. Now add the diced chicken breast, bell pepper & onion and allow to sit in the marinade for at least 2 hours,
Skew onto a Bamboo Skewers and grill until cooked 
Serve with warm Pita Bread, Hummus, Toum, Muhammara, pickeled cucumber and lettuce & Cherry Tomato Salad.

* It is important to char the red chillies

Sweet Harissa Hummus



Ingredients
 
1 cup Soaked & Boiled Chickpeas*
4 tbl sp Tahini Paste
1/2 Cup Exta Virgin Olive Oil
5-6 Cloves Garlic
Juice of 2 Lemons
2 tsp Harissa Paste
2 tsp Sugar
Black Pepper
Salt to taste

Method
Add all the ingredients into a blending Jar & blend until a smooth paste. Add more olive oil if not a smooth consistency.
Transfer in a serving bowl and simply pour olive oil on top. Sprinkle some paprika

Ideal with Pita Bread, Bagel Sandwiches, Pickled  beetroot, cucumber &Gherkins 

For Plain Hummus exclude Harissa & Sugar

*Canned chickpeas can be used. 

Thursday, January 21, 2016

Chicken in Yoghurt Gravy


Ingredients
600gms chicken(with bones)
Lemon juice (1)
2 larger onions sliced
1 inch  ginger
5 medium sized garlic cloves
3 green chillies
2 cups yoghurt 
2 tsp Garam Masala
2 tsp Tandoori Masala
2 tsp Coriander Powder
2 tsp Red Chilli Powder
2  tsp Kasoori Methi ( Fenugreek Leaves)
4 Green Cardamom
1 large Bay Leaf
50 gms Butter
Salt to taste
Freshly chopped coriander leaves for garnish

Method
Wash the chicken and pat dry.
Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.
Grind ginger, garlic and green chillies to a paste
Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.
Heat 1 tbl spn oil and add butter
Crackle green cardamom and bay leaf and add 1 tsp garam masala
Add the sliced onions and allow to sweat.
Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi
Allow the onions to turn golden brown
Add the marinated chicken and allow to cook on medium heat until tender 
Add salt and cook on high flame to a slightly thick consistency
Garnish with freshly chopped coriander leaves
Serve with Steamed Rice or Naan Bread.




Friday, April 11, 2014

Coffee Walnut Cake

Ingredients
1 teaspoon baking powder
1 tablespoon instant coffee
175g butter or margarine
175g light brown sugar
175g self raising flour
3 medium eggs
50g chopped walnuts
drop of vanilla essence

Icing:
100g butter or margarine
150g icing sugar
1 teaspoon instant coffee
200ml double cream

Method:
Cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture one by one. 
Add the flour (must be sifted in). 
Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with roasted walnuts.

Spoon into a lightly greased and then floured cake tin. Bake for 30 minutes gas mark 4, 180 deg Celsius or 350 deg Fahrenheit  until firm to touch.

For icing: Cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Slice the cake into two halves and sandwich the filling. Pipe in the rest on the top and decorate with walnuts.

Serve with Tea/Coffee