Have a go at making these..perfect starter..
Serves: makes 32
Prep: 1 hr
Cook: 20 min, plus deep frying
Ingredients
450g minced Lamb
3 Onions, chopped
5 garlic cloves, finely chopped
7.5 cm piece Ginger, peeled and finely grated
2 tsp Garam masala
1 tsp Cumin seeds
2 long green chillies, deseeded and finely chopped
1 tsp dried chilli flakes
1 tsp hot chilli powder
1 tsp Salt
225g Maris Piper Potatoes, diced
125g frozen peas, defrosted
bunch Coriander, finely chopped
vegetable oil, for deep frying
For the pastry
500g plain Flour, plus extra for dusting
1 tbsp sunflower oil
1 tsp Salt
500ml water
For the paste
6–8 tbsp water
2 tbsp plain Flour
1. For the filling: put the mince in a large pan over a high heat along with the most of the chopped onions, the garlic, ginger, spices, chillies, chilli flakes, chilli powder and salt. Cover the pan and cook for 15 minutes, stirring occasionally, until all the meat juices have been absorbed.
2. Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the potatoes and boil for 10- 15minutes until just tender. Drain well. Add the potatoes and peas to the meat and cook over a medium heat for 3 minutes, then remove the pan from the heat and leave it to cool. Once the mixture has cooled, stir in the remaining onion and the chopped coriander.
3. For the pastry: mix the flour, oil and salt in a bowl and make a well in the centre. Add enough of the water to make a pastry dough and knead it well in the bowl until smooth. Using your hands, shape the pastry into 8 balls, about 5cm in diameter, and leave them to rest for 10 minutes, covered with a cloth.
4. Roll each pastry ball out on a lightly floured surface into a thin circle about 10 cm across. Cut the circle into quarters then pile all of the quarters up, with a sprinkling of flour between the layers so that they don't stick - set aside.
5. For the paste: stir the water into the flour until it is the consistency of single cream.
6. Take one piece of the pastry and brush a little of the paste along the curved edge. Shape the pastry into a cone, folding it and sealing the curved sides together so that you have one open side. Fill the samosa with a dessertspoonful of the cooled meat mixture and, using your fingers, moisten the open edges of the samosa pastry with more flour-and-water paste. Seal the pastry together over the meat so that you have a triangular package. Set aside and repeat the process with the remaining pastry.
7. Heat enough oil for deep-frying in a deep-fat fryer or heavy-based saucepan until it reaches 180C, or a cube of bread browns in 60 seconds. Add the samosas in batches and fry them for 5-6 minutes until golden, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Keep them warm in a low oven while you fry the remaining samosas.
Enjoy!!!!
Tuesday 12 August 2008
Tuesday 5 August 2008
Prawn biryiani
Amazing recipe for any dinner party
Prawn biryiani.
Serves 6
Prep time 30 mins
cooking time 40 mins
Ingredients
For the garnish (optional)
2 tbsp Milk
1 large pinch Saffron
dash of vegetable oil
1 small Onions, sliced
For the curry
2 tsp Cumin seeds
2 tsp Coriander seeds
10 Black peppercorns
2.5 cm stick of Cinnamon
4 Cloves
2 dried red chillies
4 Green cardamom pods
5 tbsp vegetable oil
1 medium-large Onions, chopped
6 large cloves Garlic, peeled
10g peeled Ginger
3 medium-large Tomatoes, quartered
1/2 tsp turmeric powder
60g creamed Coconut
400g medium-sized raw Prawns
For the rice
3-4 tbsp vegetable oil
3 Bay leaves
12 Black peppercorns
7.5 cm stick of Cinnamon
4 Cloves
6 Green cardamom pods
3 Black cardamom pods
400g rice, washed well and drained
750ml water
Method
1. To prepare the garnish (if using): heat the milk gently in a small saucepan with the saffron, then remove it from the heat and leave to infuse. Heat the vegetable oil in a small frying pan, add the onions and fry until crisp and brown. Set aside.
2. For the curry: using a spice ginder, coffee grinder or a sturdy pestle and mortar, grind the cumin seeds, coriander seeds, black peppercorns, cinnamon shard (or stick), cloves, dried chillies and cardamom pods to a fine powder.
3. Heat the oil in a large non-stick saucepan, add the onions and fry over a moderate to high heat, stirring often, until well browned.
4. While the onions are browning, finely chop the garlic, ginger and tomatoes to make a fine paste. Tip this into a small bowl and add a little water to slacken the paste slightly.
5. Add the ground spices to the cooked onions and give the pan a good stir. Add the tomato, garlic and ginger paste, along with the turmeric and salt, to taste (about 1½ teaspoon should be fine). Mix well and cook over a high flame until the whole thing has reduced and the oil comes out at the sides - around 12-15 minutes.
6. Add the coconut and a good splash of water. Leave on a low flame, giving the pot an occasional stir and topping up with water, if necessary, while you devein the prawns.
7. To devein the prawns, twist the head off the prawns (the shells can be used to make stock). Turn the prawn over and pull the shell open along the length of the belly to unpeel it. Once you've removed the shell, remove the black line running down the back of the prawn using a the tip of a sharp knife.
8. Add the prawns to the curry along with some water if necessary: the curry should be of a medium-thick consistency. Once the prawns are done (around 2-3 minutes depending on their size), turn the heat off.
9. For the rice: heat the oil in a large nonstick saucepan, and add the whole spices. Cook for 20 seconds over a moderate heat. Add the rice and stir well to coat with oil.
10. Add the measured water and season with salt and freshly ground black pepper. Bring to a boil and simmer for 2 minutes, then cover, turn the heat down and cook for 9-11 minutes, or until the grains are just soft. Take off the heat and leave to steam for a few more minutes.
11. To assemble the biryani: layer half of the rice in a large serving dish, top with an even layer of the prawns and masala (the prawn curry). Finish with the remaining rice.
12. Drizzle with the hot saffron milk and the fried onions, if using. Using a large spoon, fold spoonfuls of the rice into the prawns to mix lightly, while retaining all the separate colours. Serve.
This is one amazing curry which I hope everyone tries..
Prawn biryiani.
Serves 6
Prep time 30 mins
cooking time 40 mins
Ingredients
For the garnish (optional)
2 tbsp Milk
1 large pinch Saffron
dash of vegetable oil
1 small Onions, sliced
For the curry
2 tsp Cumin seeds
2 tsp Coriander seeds
10 Black peppercorns
2.5 cm stick of Cinnamon
4 Cloves
2 dried red chillies
4 Green cardamom pods
5 tbsp vegetable oil
1 medium-large Onions, chopped
6 large cloves Garlic, peeled
10g peeled Ginger
3 medium-large Tomatoes, quartered
1/2 tsp turmeric powder
60g creamed Coconut
400g medium-sized raw Prawns
For the rice
3-4 tbsp vegetable oil
3 Bay leaves
12 Black peppercorns
7.5 cm stick of Cinnamon
4 Cloves
6 Green cardamom pods
3 Black cardamom pods
400g rice, washed well and drained
750ml water
Method
1. To prepare the garnish (if using): heat the milk gently in a small saucepan with the saffron, then remove it from the heat and leave to infuse. Heat the vegetable oil in a small frying pan, add the onions and fry until crisp and brown. Set aside.
2. For the curry: using a spice ginder, coffee grinder or a sturdy pestle and mortar, grind the cumin seeds, coriander seeds, black peppercorns, cinnamon shard (or stick), cloves, dried chillies and cardamom pods to a fine powder.
3. Heat the oil in a large non-stick saucepan, add the onions and fry over a moderate to high heat, stirring often, until well browned.
4. While the onions are browning, finely chop the garlic, ginger and tomatoes to make a fine paste. Tip this into a small bowl and add a little water to slacken the paste slightly.
5. Add the ground spices to the cooked onions and give the pan a good stir. Add the tomato, garlic and ginger paste, along with the turmeric and salt, to taste (about 1½ teaspoon should be fine). Mix well and cook over a high flame until the whole thing has reduced and the oil comes out at the sides - around 12-15 minutes.
6. Add the coconut and a good splash of water. Leave on a low flame, giving the pot an occasional stir and topping up with water, if necessary, while you devein the prawns.
7. To devein the prawns, twist the head off the prawns (the shells can be used to make stock). Turn the prawn over and pull the shell open along the length of the belly to unpeel it. Once you've removed the shell, remove the black line running down the back of the prawn using a the tip of a sharp knife.
8. Add the prawns to the curry along with some water if necessary: the curry should be of a medium-thick consistency. Once the prawns are done (around 2-3 minutes depending on their size), turn the heat off.
9. For the rice: heat the oil in a large nonstick saucepan, and add the whole spices. Cook for 20 seconds over a moderate heat. Add the rice and stir well to coat with oil.
10. Add the measured water and season with salt and freshly ground black pepper. Bring to a boil and simmer for 2 minutes, then cover, turn the heat down and cook for 9-11 minutes, or until the grains are just soft. Take off the heat and leave to steam for a few more minutes.
11. To assemble the biryani: layer half of the rice in a large serving dish, top with an even layer of the prawns and masala (the prawn curry). Finish with the remaining rice.
12. Drizzle with the hot saffron milk and the fried onions, if using. Using a large spoon, fold spoonfuls of the rice into the prawns to mix lightly, while retaining all the separate colours. Serve.
This is one amazing curry which I hope everyone tries..
Friday 1 August 2008
a very simple beef curry..enjoy!!
Servings:
serves 4
Level of difficulty:
Easy
Ingredients
500g diced rump beef
1 onion
3 garlic cloves
1 tin chopped tomatoes
3 large potatoes
1 large red chilli
1/2 tsp corriander
1/2 tsp cumin
1/2 tsp chilli
pinch ground ginger
pinch garlic powder
1/2 pint of water
salt & pepper to season
Method
1. heat some oil in a large frying pan and add the fresh garlic (crushed) and the beef, cook until the beef is sealed.
2. Add all the spices, onion, red chilli (chopped) and tin of tomatoes and bring to the boil, then turn down to a low heat.
3. Chop the potatoes into bite size pieces and add to the curry mixture along with the water then add the salt and pepper. Bring back to the boil and turn down to simmer for half an hour, then serve.
serves 4
Level of difficulty:
Easy
Ingredients
500g diced rump beef
1 onion
3 garlic cloves
1 tin chopped tomatoes
3 large potatoes
1 large red chilli
1/2 tsp corriander
1/2 tsp cumin
1/2 tsp chilli
pinch ground ginger
pinch garlic powder
1/2 pint of water
salt & pepper to season
Method
1. heat some oil in a large frying pan and add the fresh garlic (crushed) and the beef, cook until the beef is sealed.
2. Add all the spices, onion, red chilli (chopped) and tin of tomatoes and bring to the boil, then turn down to a low heat.
3. Chop the potatoes into bite size pieces and add to the curry mixture along with the water then add the salt and pepper. Bring back to the boil and turn down to simmer for half an hour, then serve.
Tuesday 29 July 2008
My special hot chicken curry
Hot Hot Hot chicken curry!!! My special recipe for that mouth tingling curry..
Serves 4
Prep time: 20 mins
Cooking time 40 Mins
Ingredients:-
4 - good sized chicken fillets cut into good mouthful sized chunks
2 - onions
8 - Cloves of garlic
1 - 1"x1" grated ginger
2 - Chilli peppers finely chopped
4 - Cardomon pods
1 - Tin of chopped tomatoes
1ltr - Chicken stock
1tsp - Tumeric
3tsp - Hot curry powder
2tsp - Chilli powder
1tsp - Cumin powder
1tsp - coriander powder
1tsp - garam masala
1 - Good pinch of salt
1 - Good nob of butter
Method:-
The sauce
chop and dice one onion.
Peel 4 cloves of the garlic and finely chop.
Put the onions and the garlic into a medium sized pan with the large nob of butter and gently sweat down on a low heat for 7-9 mins.
Once this has been done add the chopped tomatoes, turmeric, garam masala and cardomon seeds and stir.
Add a good pinch of salt stir again then add the chicken stock and let this simmer for 10 mins.
Let the sauce cool for 30 mins then blend with a hand held condenser untill you get a nice consistency of sauce. The leave this to one side.
Putting the curry together.
Chop and dice second onion
Peel and finely chop the other 4 cloves of garlic
Add 2tbsp of cooking oil to a large pan and on a medium heat add the onions, garlic, chilli and ginger.
Cook until onions are transluscent.
With the spices add the cumin,chilli powder, curry powder and coriander powder to a small dish add some water and stir into a watery paster.
Once the onions are translucent add the paste and stir well.
Add the chicken and seal well, making sure non of the chicken is still pink.
Then add your sauce and stir well.
Bring to the boil on a high heat and then let the curry simmer for around 30 mins untill the chicken is well cooked.
For added taste add some fresh coriander 1 min before you serve.
This does seem complicated but if done right you end up with the most sumptious, scrummy and hot chicken curry...enjoy!!
Serves 4
Prep time: 20 mins
Cooking time 40 Mins
Ingredients:-
4 - good sized chicken fillets cut into good mouthful sized chunks
2 - onions
8 - Cloves of garlic
1 - 1"x1" grated ginger
2 - Chilli peppers finely chopped
4 - Cardomon pods
1 - Tin of chopped tomatoes
1ltr - Chicken stock
1tsp - Tumeric
3tsp - Hot curry powder
2tsp - Chilli powder
1tsp - Cumin powder
1tsp - coriander powder
1tsp - garam masala
1 - Good pinch of salt
1 - Good nob of butter
Method:-
The sauce
chop and dice one onion.
Peel 4 cloves of the garlic and finely chop.
Put the onions and the garlic into a medium sized pan with the large nob of butter and gently sweat down on a low heat for 7-9 mins.
Once this has been done add the chopped tomatoes, turmeric, garam masala and cardomon seeds and stir.
Add a good pinch of salt stir again then add the chicken stock and let this simmer for 10 mins.
Let the sauce cool for 30 mins then blend with a hand held condenser untill you get a nice consistency of sauce. The leave this to one side.
Putting the curry together.
Chop and dice second onion
Peel and finely chop the other 4 cloves of garlic
Add 2tbsp of cooking oil to a large pan and on a medium heat add the onions, garlic, chilli and ginger.
Cook until onions are transluscent.
With the spices add the cumin,chilli powder, curry powder and coriander powder to a small dish add some water and stir into a watery paster.
Once the onions are translucent add the paste and stir well.
Add the chicken and seal well, making sure non of the chicken is still pink.
Then add your sauce and stir well.
Bring to the boil on a high heat and then let the curry simmer for around 30 mins untill the chicken is well cooked.
For added taste add some fresh coriander 1 min before you serve.
This does seem complicated but if done right you end up with the most sumptious, scrummy and hot chicken curry...enjoy!!
good ol' chicken curry
lets start with an easy classic..
Serves: 4
Prep: 20 min, plus 30 mins - 1 hr marintaing
Cook: 1 hr
Ingredients
4 chicken joints
1 tbsp grated ginger root
1 tbsp minced garlic
a few pinches of ground cardamom
a few pinches of freshly ground black pepper
2-3 tbsp clarified butter, (ghee)
a few pinches of Salt
2-3 tbsp Yogurt
1/2 block of khoya (dried reduced milk), grated
5 tbsp coconut milk
5-6 whole green chillies
a small bunch of fresh coriander, finely chopped
Chicken Curry
Method
1. Place the chicken in a large bowl. Add the garlic and ginger pastes, cardamom and pepper. Mix well, cover and marinate in the fridge for 30 minutes to 1 hour.
2. Heat a deep, heavy-based frying pan. Add the clarified butter and cook until melted. Add the chicken pieces and brown on all sides.
3. Add the salt, yoghurt and khoya.
4. Cook for about 20 minutes briskly, stirring often, until the sauce has reduced and thickened, then lower the heat.
5. Add the coconut milk and stir well. Simmer for a few minutes, then cover with a lid. Reduce to a very low heat.
6. Poke the chilies with a fork and add them to the chicken curry. Add the coriander and mix well.
7. Simmer for a further 10 minutes and then serve and enjoy.
This a simple recipe with delicious flavour to be devoured with a cool glass of lager.
Serves: 4
Prep: 20 min, plus 30 mins - 1 hr marintaing
Cook: 1 hr
Ingredients
4 chicken joints
1 tbsp grated ginger root
1 tbsp minced garlic
a few pinches of ground cardamom
a few pinches of freshly ground black pepper
2-3 tbsp clarified butter, (ghee)
a few pinches of Salt
2-3 tbsp Yogurt
1/2 block of khoya (dried reduced milk), grated
5 tbsp coconut milk
5-6 whole green chillies
a small bunch of fresh coriander, finely chopped
Chicken Curry
Method
1. Place the chicken in a large bowl. Add the garlic and ginger pastes, cardamom and pepper. Mix well, cover and marinate in the fridge for 30 minutes to 1 hour.
2. Heat a deep, heavy-based frying pan. Add the clarified butter and cook until melted. Add the chicken pieces and brown on all sides.
3. Add the salt, yoghurt and khoya.
4. Cook for about 20 minutes briskly, stirring often, until the sauce has reduced and thickened, then lower the heat.
5. Add the coconut milk and stir well. Simmer for a few minutes, then cover with a lid. Reduce to a very low heat.
6. Poke the chilies with a fork and add them to the chicken curry. Add the coriander and mix well.
7. Simmer for a further 10 minutes and then serve and enjoy.
This a simple recipe with delicious flavour to be devoured with a cool glass of lager.
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