Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bombay, chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, powder, tomato, tomatoes, turmeric | No Comments »
Cut the meat into cubes. Chop the onions and cook them in a saucepan with the oil or ghee, until softened. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder, and stir for 1 min. Add the meat, coat it with the mixture and add the tomato, along with the salt. Simmer for 1h30 until the beef is tender. To finish, add the coconut milk and cook for a couple more minutes. Serve with steamed basmati rice or couscous.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chicken, coriander, cumin, free, garam, indian, know your onion, know your onions, knowyouronion, knowyouronions, lime, masala, onion, onions, range, skewer, starter, thigh, tikka, yoghurt | No Comments »
Chop the onion, crush the garlic and cut the chicken meat into cubes. Soak the skewers in water for 30min. In a food processor, mix the onion, garlic, ginger, lemon juice and zest, coriander, turmeric, cumin and garam masala. Add the yoghurt and salt. Marinate the chicken cubes in this mixture overnight, covered in the refrigerator. Thread 4-5 chicken cubes onto each skewer and cook them on a barbecue or chargrill pan until golden brown.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cucumber, cumin, dish, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, paprika, raita, seeds, side, spices, yoghurt | No Comments »
Toast the ground cumin and mustard seeds in a dry frying pan. Set aside to cool. Peel and chop the cucumbers in small dices, discarding the seeds. Mix in a bowl with the yoghurt, toasted spices and ginger. Season with salt and pepper, and serve with a pinch of paprika.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, peas, potato, potatoes, powder, turmeric | No Comments »
Peel and chop the potatoes into cubes. Roast the mustard seeds in a hot dry pan until they start to pop. Add the oil, chopped onions, garlic, chilli, ginger, turmeric, cumin, coriander, garam masala and chilli powder, stirring for 1 min. Season with salt and pepper. Stir in the potatoes, add the water, cover and simmer for 15min. Add the peas and simmer for a further 5min. Buy this time, the liquid should have been absorbed. Stir in the mint and adjust the seasoning.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: butter, chicken, coriander, course, cream, cumin, fillets, free, garlic, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, paprika, pepper, range, thigh, tomato, tomatoes, yoghurt | No Comments »
Score the chicken thigh fillets with a sharp knife. Preheat oven to 190C/375F. Place half of the butter in a glass baking dish. Place in the oven for about 3 min or until melted. Swirl to coat dish and set aside. In a large deep pot, melt the remaining butter over a medium-high heat. Add half of the tandoori paste, half the ginger, 2 grated garlic cloves, chopped hot pepper, cumin and paprika, stirring for about 2 min. Add the crushed tomatoes and bring to the boil. Stir in the cream and return to the boil. Reduce heat to medium-low and simmer for 10 min, until thickened.;Meanwhile, in bowl, rub the chicken with the yogurt, salt, pepper, the remaining ginger, grated garlic and tandoori paste; toss to combine. Spread a single layer in a prepared baking dish. Bake in the oven for 10 min. Pour tomato sauce over the chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with coriander leaves and lime juice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, chilli, chuck, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, madras, main, mustard, onion, onions, paste, powder, tomato, turmeric, vinegar | No Comments »
Cut the meat into cubes. In a bowl, mix the coriander, cumin, mustard, peppercorns, chilli powder, turmeric, salt, garlic and ginger. Add the vinegar and form a paste. Chop the onions and cook in a saucepan with ghee, until golden. Add the curry paste and stir for 1 min. Add the meat, coat with the mixture and add the tomato paste, along with the water. Bring to a boil, skim and simmer until the meat is tender (about 1h). Serve it with steamed basmati rice or couscous.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, garam, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, mango, masala, side, starter, sugar, vinegar | No Comments »
Peel, stone and chop the mangoes into large pieces. Seed and finely chop the chillies. In a saucepan, blend the garam masala, sugar and vinegar. Bring to the boil, reduce and simmer for 10min. Add the mangoes, chillies, grated ginger and dates. Simmer for 1h. Pour into a sterilized jar and keep it for at least 1 month.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, indian, know your onion, know your onions, knowyouronion, knowyouronions, mint, onion, onions, side, snack, spices, starter, tomato, tomatoes | No Comments »
Chop everything very finely, or blend in the food processor. Serve with bread.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bread, dish, egg, eggs, ghee, indian, know your onion, know your onions, knowyouronion, knowyouronions, milk, naan, side, yohgurt | No Comments »
Sift the flour, baking powder, bicarbonate and salt into a bowl. Add the beaten egg, ghee, yoghurt and mix in the milk gradually, until a soft dough is formed. Cover and leave it in a warm place for 2h. On a well-floured surface, knead the dough for 3min until smooth. Divide it into 8 portions and roll them into oval shapes, 15cm long. Brush with water and place wet side down on a greased baking tray. Brush top with ghee and bake in a preheated 250C oven until golden brown. If you have a pizza stone, it will work well.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, indian, jam, know your onion, know your onions, knowyouronion, knowyouronions, onion, onions, side, snack, starter | No Comments »
Peel and slice the onions finely. Put the oil and mustard seeds in a pan and bring to a medium heat. When the seeds start to pop, add the coriander, cumin and fennel, and fry for a moment, without letting them burn. Add the remaining ingredients and simmer, stirring occasionally, until the onions are tender and almost dry.
