22 May 2009

Recipes - An Indian Feast of Food

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.