Posts Tagged ‘Indian spices’

Spicy cookery with Sharmini at York Food & Drink Festival

Monday, September 26th, 2016

On Saturday 24th September, we savoured our first experience of York’s excellent Food & Drink Festival. Now in its 20th year, it hosts numerous tastings, workshops & events alongside a market full of delicious street food stalls and artisan producers.

sharmini thomasThis year Steenbergs linked up with Sharmini Thomas, a well known local Indian cookery school tutor who runs her own workshops. Sharmini comes originally from Kerala in Southern India so when we asked her to do a chicken korma recipe for us, she same back with this delicious alternative which uses coconut, rather than the better know Northern Indian version of Korma which uses cream. For the full recipe, please visit our recipe page: Sharmini’s Chicken Kuruma.Sharmini Chicken Kuruma

Sharmini showed the enthusiastic audience how to create delicious curries using a full range of spices, including turmeric, coriander, fennel, pepper, cloves, cassia & bay. She also demonstrated how, when pushed for time or ingredients, using a handmade blend such as Steenbergs organic Korma Masala can be equally delicious. To round it all off everyone enjoyed Sharmini’s Bombay Potatoes which were flavoured with curry leaves, cumin & mustard seeds, with fresh chilli, ginger & garlic. A delicious dish and a great accompaniment to any Indian meal.

Congratulations also to Anne Everett Grant and Stephanie Fellows who won a Steenbergs spice bag and Sharmini recipe book respectively.

The Food & Drink Festival runs through until Sunday 2nd October with plenty more inspiration still to come. For full details of the programme, visit their website:www.yorkfoodfestival.com

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Pepper Harvest

Tuesday, June 15th, 2010

I have just been cleaning out one of the drawers in my desk and found this old CD of photos from Kerala.  I thought it would interesting to put up a couple of photos of farmers harvesting the pepper from the vines.

Pepper Harvest In Kerala In India

Pepper Harvest In Kerala In India

Pepper Being Harvested In Kerala

Pepper Being Harvested In Kerala

Recipe For Kulfi – The Perfect Indian Pudding

Thursday, October 22nd, 2009

Of course, you need a pudding/sweet to round off the indulgence of a delicious, groaning table of delicately spiced Indian food.  Kulfi (Indian ice cream) has been made for ages and was served to the Moghul Emperors at their hedonistic courts in Delhi and Fatehpur Sikri. 

It is harder than the soft texture of British ice creams, but then they do pump them full of air to bulk them out (and so increase profits but add value as “soft scoop”).  And I love their flavours, eucalyptus cardamom, nutty pistachio and almond and tropical mango.

2.25l (4 pints) full cream milk
150g (5½ oz) Fairtrade caster sugar
4 drops Fairtrade organic vanilla essence (Steenbergs is best, but I am very biased)
2 pinches ground organic green cardamom
10g (½ oz) flaked almonds
10g (½ oz) chopped unsalted pistachios
50ml (2 fl oz) single cream

1.  Bring the milk to the boil and then reduce the heat and simmer over a low heat, stirring all the time and until it has reduced down to one-third of its volume.  It is important to keep stirring to stop it sticking or burning; whenever a film forms on the top, just stir it in.

2.  Add the Fairtrade caster sugar, Fairtrade vanilla essence, ground cardamom powder and almonds, and stir until everything is well combined.  Simmer like this for 2 minutes.

3.  Transfer to a bowl, add the pistachios and stir in, then let it cool down completely, which will take about 30 minutes.  Stir in the cream and pour into kulfi moulds or yoghurt pots. 

4.  Put in the freezer until solid, preferably overnight.  Get it out of its mould by running under a hot water tap for a few seconds.  When serving, sprinkle liberally with a few more flaked almonds and chopped pistachios.

Recipes – An Indian Feast of Food

Friday, May 22nd, 2009

This is an Indian feast that I first put together as a demonstration for Yorkshire Ladies.  It requires a bit of preparation but is surprisingly quick to finish off.  The key is to make the Masala Gravy beforehand, divide it into smaller amounts and then to freeze it, and to marinade and pre-cook the Tandoori chicken bites the day before or in the morning.  We make a quick version of the Meen Papas regularly which I will explain in a subsequent post.

Masala gravy

 

110g ghee (sunflower oil, if cannot get this)

 150g garlic cloves, finely chopped

110g ginger, finely chopped

1kg strong onions, chopped

600ml water

250g masala paste, using Steenbergs organic Madras Curry Powder 

 

1.       Add 50ml water to 200g of Steenbergs curry powder and stir to thick paste.  Add a little more water if you want to.

2.       Heat ghee in a wok and stir fry the garlic and ginger for 2 minutes.  Lower the heat and add onions.  Don’t add all onions at once as they will reduce down in size as they cook.  Continue stir-frying until the onions become caramelized.

3.       Add the water, then using a hand blender or in a blender mash up the mixture to a smooth puree.

4.       Add the curry paste to the gravy and stir in.  Boil for about 10 minutes on a gentle simmer. 

5.       Take off the heat and put into 3 pots of equal size and freeze.

 

Red marinade

 

150g natural yoghurt

2tbsp vegetable oil

2tbsp lime juice

2 garlic cloves, finely chopped

2 fresh red chillies (or fewer if you’re feeling nervous)

2tbsp fresh coriander leaves

1tsp organic cumin seeds, roasted

1tsp organic garam masala, roasted

2tbsp organic tandoori powder

½tsp organic chaat masala 

 

1.       Add a little water to the Steenbergs garam masala and tandoori powder and mix to paste.

2.       Put the paste and all ingredients into a blender and puree

 

Marinaded chicken

 

20 4cm cubes of skinned chicken breast

200g red marinade (½ the mixture above) 

 

1.       Put the chicken breasts into a non-metallic bowl and pour over the red marinade.  Mix well and leave in fridge for 24 hours.

2.       Preheat grill to medium (or ideally use a barbecue).  Skewer the chicken cubes and put on grill pan.  Grill for 5 minutes on each side.  Check that the meat has cooked through.  If it hasn’t grill for a little longer.

 

Chicken tikka masala

 

20 cooked chicken tikka pieces

2tbsp ghee

3 garlic cloves, finely chopped

225g onions, very finely chopped

2 ladles curry masala gravy

1½tbsp organic tandoori masala paste

6 canned tomatoes

1tbsp white vinegar

1tbsp tomato ketchup

175ml canned tomato soup

½ green bell pepper

4 green chillies, chopped

100ml single cream

1tbsp garam masala

1tbsp fresh coriander, chopped

½ tsp chaat masala

 

1.       Heat oil in wok and stir fry garlic and onions until golden brown.

2.       Add pastes and gravy and cook for 2 minutes.  Add all other ingredients and cook for 5 minutes.  Add chicken pieces and cook for a further 5 minutes.

 

Meen pappas

 

400g white fish

2 tomatoes, quartered

1 onion, sliced

20 curry leaves

2 green chillis

2.5cm ginger sliced

½ tsp turmeric

¼ tsp chilli powder

400ml coconut milk

1tbsp lemon juice

1tbsp vinegar

½ tsp salt

 

1.       Cut fish into cubes 

2.       Heat oil in frying pan.  Add tomatoes, onion, curry leaves, green chillis and ginger.  Cook for 5 minutes.  Add turmeric and chilli powder.  Add coconut milk and simmer for 5 minutes.

3.       Add fish and cook for 10 minutes, stirring occasionally. 

4.       Add lemon juice and vinegar.

 

French beans with cumin and tomatoes

 

2tbsp oil

3 – 4 garlic cloves, finely chopped

1 onion, finely chopped

1tsp cumin seeds, lightly roasted and crushed

¼ tsp chilli powder

250g slender French beans, trimmed

2 tomatoes, chopped

1tbsp fresh coriander leaves

1tsp chaat masala

 

1.       Heat oil in a wok.  Add garlic, onion and cumin and cook for 2 minutes.  Add chilli powder.  Cook until onions start going opaque.  Add beans and stir fry.  Cook for 2 – 3 minutes.  Add some salt and the tomatoes.  Checked if cooked.  Sprinkle over with Steenbergs chaat masala.

2.       Beans should be crunchy but you can add some water and make softer.