Ingredients:
For the marinade:large knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
2-4 green chillies, cut in half with the stalk, seeds and membranes removed
1 tsp salt, or to taste
1 tsp garam masala
1 tbsp lemon juice
2 tbsp oil
For the chicken:
800 gm / 1 lb 12oz chicken pieces, skinned and pricked all over with a fork
3 tbsp vegetable oil
¼ tsp salt
¼ tsp freshly ground black pepper
½ tsp ground cumin
4 slices white bread, processed to crumbs in a food processor
1-2 large free-range eggs, beaten
1 lemon, to serve
Directions:
For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
Preheat the oven to 225°C / 435°F / Gas 7.
Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200°C / 400°F / Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.
Place on a serving dish, cut the lemon into wedges and serve.
Ingredients:
For the burgers:1 small onion, quartered
4 cm / 1½ in piece fresh ginger
4 large garlic cloves
20 g /¾ oz fresh coriander, stalks and leaves
2-3 green chillies, chopped or ½-1 tsp red chilli powder
450 g / 1 lb lamb mince
¾ tsp ground cumin
1½ tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
2 slices thick-cut white bread, processed to crumbs in a food processor
2 tbsp oil, for greasing
For the herbed yogurt:
200 g / 7 oz Greek-style yogurt
30 g /1 oz fresh coriander leaves
15 g / ½ oz fresh mint leaves, or 1 tbsp good quality dried mint
1-2 green chillies, finely chopped (optional)
salt, to taste
½ tsp freshly ground black pepper
To serve:
6 hamburger buns
1 onion, sliced crosswise into large rings
2 ripe plum tomatoes, sliced crosswise
crunchy lettuce leaves
Directions:
For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
Meanwhile, for the herbed yogurt, mix together all the ingredients for the herbed yogurt in a bowl and season, to taste, with salt and freshly ground black pepper.
Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.
While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.
To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yogurt. Finish with the other half of each bun.
Ingredients:
400 g / 14 oz ripe strawberries, hulled240 ml / 8½ fl oz good-quality plain yoghurt
2 tbsp sugar, or to taste
ice cubes, to serve
Directions:
Place the strawberries, yoghurt and sugar into a blender and blend until frothy and smooth.
To serve, pour into serving glasses filled with ice.
Ingredients:
80 gm / 2¾ oz fresh coriander leaves and stalks, washed20 g / ¾ oz fresh mint leaves, washed
1 garlic clove, peeled and roughly chopped
2.5 cm / 1 in piece fresh ginger, peeled and roughly chopped
½ small onion, chopped
1-2 green chillies, or to taste, seeds removed, chopped
15 raw pistachio nuts, shells removed, chopped
2 tbsp lemon juice, or to taste
salt, to taste
3 tbsp water
Directions:
Place all the ingredients into a food processor and blend until smooth.
Ingredients:
For the salad:1 tomato, finely chopped
4 tbsp finely chopped cucumber
1 green chilli, finely chopped
2 tbsp finely chopped onion
handful coriander leaves and stalks, chopped
2 tbsp salted peanuts, roughly chopped
1 heaped tbsp desiccated coconut
¼ tsp grated ginger
salt, to taste
For the spices:
1 tsp vegetable oil
¼ tsp mustard seeds
few curry leaves
1 tbsp lemon juice, or to taste
Directions:
For the salad, mix together all the salad ingredients in a bowl.
For the spices, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.
To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary.
Ingredients:
For the spinach paste:225g / 8oz baby spinach leaves, washed
45g / 1¾ oz fresh coriander, leaves and stalks
6 large garlic cloves, peeled
5cm / 2in piece fresh ginger, peeled and roughly chopped
6 tbsp roasted and salted peanuts
2-3 tbsp lemon juice, or to taste
1 tbsp vegetable oil
salt and freshly ground black pepper
1-3 green chillies, seeds removed, roughly chopped (optional)
For the tandoori mushrooms:
75ml / 2½fl oz Greek-style yoghurt
1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder
2 tsp crushed garlic
1 rounded tsp grated ginger
2 tsp gram flour
salt, to taste
2 tsp lemon juice
¼-½ tsp red chilli powder, or to taste
2 tsp vegetable oil
2 tbsp water
200g / 7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced
For the paneer:
2 tbsp vegetable oil
100ml/3½fl oz water
300-350 g / 10-12 oz paneer, cut into 2.5cm/1in cubes
½ small onion, thinly sliced
To serve:
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking. You'll need 5-6 wooden skewers, soaked in water for half an hour
Directions:
For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.
Preheat the oven to 200°C / 400°F / Gas 6.
For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.
Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.
To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.
Ingredients:
For the marinade:150ml / 5fl oz Greek-style yoghurt
½ small onion, roughly chopped
1 garlic clove, peeled and chopped
2.5cm / 1in piece fresh ginger, peeled and chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
½ tsp ground fennel seeds
¼ tsp freshly ground black pepper
1 tbsp vegetable oil
2 tbsp fresh coriander leaves
½ tsp red chilli powder, or to taste
2 tsp lemon juice
1 tsp salt, or to taste
For the lamb:
400g / 14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork
2 tbsp melted butter, for basting
To serve:
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
½ onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce, finely sliced
100ml / 3½fl oz Green chutney, mixed with 3 tbsp yoghurt, to serve
You'll need ten wooden skewers, soaked in water for half an hour
Directions:
Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.
Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200°C / 400°F / Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.
Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.
Ingredients:
For the marinade:150ml/5fl oz Greek-style yoghurt
1 tbsp vegetable oil
2.5cm/1in piece fresh ginger, peeled and chopped
1 garlic clove, chopped
¼-½ tsp red chilli powder, or to taste
1 tsp garam masala
generous pinch green and black cardamom seeds and fennel seeds, ground together
¾-1 tsp salt, or to taste
30g/1oz cheddar cheese, coarsely grated
1½ tbsp lemon juice
1 free-range egg, beaten
2 rounded tbsp gram flour
For the chicken:
400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes
oil, for brushing
2 tbsp melted butter, to baste
To serve:
¾ tsp chaat masala (optional), available from Asian stores and some supermarkets
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
½ onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce, finely sliced
150ml/5fl oz Green chutney
You'll need ten wooden skewers, soaked in water for half an hour
Directions:
For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.
To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.
Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.
Ingredients:
165 g / 6 oz semolina125 ml / 4½ fl oz plain yoghurt
125 ml / 4½ fl oz water
two handfuls frozen peas, defrosted
2 tbsp chopped onion
1 small carrot, peeled and grated
handful fresh or frozen (defrosted) green beans, roughly chopped
2.5cm / 1in piece fresh ginger, peeled and crushed
¾-1 tsp red chilli powder
½ tsp ground turmeric
salt, to taste (season well)
3 tbsp oil, plus extra for greasing
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp sesame seeds
½ tsp bicarbonate of soda
Directions:
Preheat the oven to 200°C / 400°F / Gas 6 and oil a loaf tin. In a large bowl, mix together the semolina, yogurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.
Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water.
Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin.
Serve in wedges, either on its own or with green chutney.
Ingredients:
3 tbsp vegetable oil½ tsp mustard seeds
60g/2½oz chopped onion
1 tsp finely chopped ginger
60g/2½oz frozen peas
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp red chilli powder
½-¾ tsp garam masala
1-2 tsp dried mango powder, to taste
salt, to taste
splash water
600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps
4 tbsp chopped fresh coriander leaves
packet ready-made filo pastry
5 tbsp melted butter, for brushing
2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds)
Directions:
Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
Preheat the oven to 200C/400F/Gas 6.
Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
To serve, place the samosas onto a large serving plate with a bowlful of chutney
Ingredients:
½ tsp ground turmeric¼ tsp red chilli powder
1 tsp ground coriander
pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets
¼ tsp salt, or to taste
2 halibut steaks
½ tsp grated ginger
½ tsp crushed garlic
2 tbsp vegetable oil
2 tsp flour
lemon juice, to serve
Directions:
Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil.
Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp.
To serve, place the fish onto serving plates and squeeze over some lemon juice.
Ingredients:
For the marinade:½ large red chilli, deseeded and roughly chopped
2.5cm / 1-inch piece fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp white wine vinegar
1 tsp ground coriander
5 fenugreek seeds
salt, to taste
¼ tsp freshly ground black pepper
1 tsp vegetable oil
2 halibut steaks, or other firm white fish
To cook the fish:
1 heaped tbsp flour
1 heaped tbsp desiccated coconut
1½ tbsp vegetable oil
½ lemon, to serve
Directions:
For the marinade, pound together all the ingredients for the marinade, apart from the fish, in a pestle and mortar. Be generous with the seasoning as it will be absorbed by the fish. Coat the fish in the marinade, place into a bowl and leave to marinate for at least half an hour. To cook the fish, mix together the flour and the desiccated coconut in a bowl. Coat the fish in this mixture well.
Heat the oil in a large non-stick pan. Add the fish to the pan and cook on a low heat without moving for four minutes, then turn over and cook on the other side for another 3-4 minutes, or until cooked through. Squeeze over some lemon juice and serve hot with the chopped salad with peanuts.
This is the balti version of king prawn curry. This style of cooking comes from Northern Pakistan and could be described as a wedding between the traditional and the modern restaurant. It is served with with a delicious, lightly spiced mild to medium sauce and comes to your table sizzling hot in a balti serving dish.
Balti dishes are normally served in a seven inch metal dish on a wooden base with two ring handles. This delicious food comes to your table sizzling hot with a wonderful aroma of fresh herbs and spices.
This is the balti version of chicken curry. This style of cooking comes from Northern Pakistan and could be described as a wedding between the traditional and the modern restaurant. It is served with with a delicious, lightly spiced mild to medium sauce and comes to your table sizzling hot in a balti serving dish.
Traditional South East Asian flat bread which is shallow fried and goes great with both vegetarian and meat dishes.
Poori is a traditional Indian flat bread which is fried and goes well with both salted and sweet dishes.
Naan is a flat leavened bread, lightly spiced and traditionally baked in the tandoor. This recipe will give you a close approximation of the traditional naan using your kitchen oven.
Here I include the recipe for one of the most popular starters on the Indian restaurant menu. Onion Bhajees will take about 15 minutes to make and worth the little effort involved.
The simple mushroom is used in cooking all over the world and lends itself handsomely to
the Indian style of cuisine. Personally I like to lightly cook the mushrooms so they just pick up the exotic flavor of the sauce.
the Indian style of cuisine. Personally I like to lightly cook the mushrooms so they just pick up the exotic flavor of the sauce.