Archive for the ‘Curry’ Category

Curry Flambe

 

Solarsplace – Indian Saag Aloo Recipe

(Based on Indian restaurant style – but far tastier & fresher than your average take-away)

Ingredients: (Serves 2 x main or 4 x side approx)

  • Vegetable / Olive oil (or ghee if you like)
  • 1&1/2 inch length of fresh ginger grated
  • 3 garlic cloves finely sliced (TBH I would use 6, but you have to be considerate to friends & family)
  • 2 to 3 onions (small to medium) coarsely chopped
  • 1 to 2 green chilli’s finely chopped (Depends on strength)
  • 400g potatoes cubed approx 1&1/2 inches
  • 1 tsb garam masala
  • 1 tsp ground cumin
  • 1 tsb groung coriander
  • ¾ tsp tumeric (generous ½ if you see what I mean.)
  • ½ tsp Salt
  • 300g bag fresh spinach leaves
  • Cooking Instructions

    Rinse the spinach in a colander, lightly shake excess water off and place into a large cooking pan with lid and very gently simmer in its own moisture for 10 minutes. Then drain the cooked spinach using a slotted spatula or similar to press out and remove wetness and juice. Tip onto chopping board and lightly cube up with sharp knife. (I recommend doing this on the draining board, so it is easy to wash away the inevitable overflow of spinach juice).

    Part boil potato cubes for 3 to 4 minutes until slightly cooked and quite firm. Some people prefer pure pan cooking, but I always find the rest of the ingredients are past their best by the time the potatoes are done. (Make life easy for yourself, just part boil them a little). Then drain.

    I always like to get my ingredients ready before I start cooking to prevent missing a herb etc. Here we see this, and I would like to point out the pink stereo in the corner belongs to someone else!.

    Lets cook, heat oil / ghee in large suitable pan and fry onions, garlic and chilli’s. Use reasonably sparingly, perhaps 2 – 3 table spoons.

    When onions are slightly golden, add drained potatoes and mix gently for 2 to 3 minutes. Then add all other spices except the garam masala. Mix all very gently together and cook for around 5 to 6 minutes on a medium heat, until potatoes are cooked but firm. Do not let anything burn. Add a few drops of water or a splash of oil and, or reduce heat a little if necessary.

    Now add your drained and chopped spinach, gently mix in, so it is combined with the dish, but still clearly defined. Now sprinkle / mix in the garam masala and cook gently for a further 2 -3 minutes. I cannot stress how critical the garam masala is to the recipe, it is the essential final touch. Make sure it is properly mixed in, but don’t risk turning the dish to mush to achieve that.

    Off heat and serve.

     

    Excellent Onion Bhaji Recipe

    Jeena’s Kitchen Onion Bhaji Recipe

    Location: JeenasKitchen

    Very fast, easy and tasty recipe for Onion Bhaji’s.

    Added bonus – ease and time – that this recipe requires no deep fat frying, rather oven baking – so possibly more healthy too!

    Note, personally had a little grief with these little buggers gluing themselves to the baking tin. Cooked this a couple of times now, and tried different methods of lubrication (ooer) and different tins too – still stuck like bars*ards. Oh well probably just my rubbish baking tins. I would also recommend upping the temp to something like 200C plus a little extra time for non fan assisted ovens – like my rubbish one. Just keep an eye on them to make sure they don’t burn the first time you make them.

    As usual here are some pictures.

    This is our raw Bhaji mix.

    These are our lovely looking cooked Bhaji’s. They are excellent, by the way!

    I think you will agree, they look very nice. Please give the recipe a try! – BTW I used Gram flour for mine.

     

    Home Made Chicken Madras Curry

    I love hot Chicken curry, I really do – it is one of the finest things in the world, without a doubt.

    Here is a picture of my home made Chicken Madrass curry. Plus the recipee. Don’t worry if it looks a little watery in the picture below. Just simmer for 20 minutes to reduce it down a little.

    Here is the recipe:

    450g / 1lb chicken breast fillets
    45ml / 3 tbsp tomato puree paste
    large pinch ground fenugreek
    1.5ml / ¼ tsp ground fennel seeds
    5ml / 1tsp grated fresh root ginger
    7.5ml / 1 ½ tsp ground coriander
    5ml / 1 tsp crushed garlic
    5ml /1 tsp chilli powder
    1.5ml / ¼ tsp ground turmeric
    30ml / 2 tbsp lemon juice
    5ml / 1 tsp salt
    415g / 1 can fine chopped tomatoes
    45 ml /3 tbsp vegetable oil
    2 onions diced
    2 – 4 dried curry leaves
    3 – 4 fresh green chillies finely chopped
    15ml / 1tbsp chopped fresh coriander

    Cube the chicken breast fillets.
    Mix tomato puree in bowl with fenugreek, fennel, ginger,
    ground coriander, garlic, chilli powder, turmeric, lemon juice, salt
    can of tomatoes.
    Heat oil in large frying pan and fry onions with the curry leaves until chicken
    is golden then add chicken and stir until sealed.
    Pour the tomato sauce and spice mix into the pan and stir for 2 minutes.
    lower the heat and cook for 20 minutes.

     

    Kenwood CH180 Mini Chopper & Sainsbury’s Scotch Bonnet Chillies

    What is this about?

    Well, this is about a time saving mini chopper to save us time in cooking yummy curries. By helping us super speedily chop our ingredients and additionally, this post is about some nice looking chillis I saw in Sano’s.

    Here is a picture of the ‘mini chopper’, and it is rather nice! indeed rather cute. Hopefully this will save us a bunch of time fine chopping our onions and chillis. Plus this should also prevent us getting the chilli on our hands and wiping it in our eyes when we chop our onions which make our eyes water. This can be especially important when dealing with very hot chilli.

    Right. I suppose we had better chop up some stuff for a curry. What better than some lovely Scotch Bonnet Chilli. Lets chop two of them whole (minus stalks). We want our curry nice and hot so seeds are naturally included.

    I draw your attention to the rather boastful claim that they are ‘very hot’ with a whole four chilli mark scale on the packet.

    Right, lets poke this stuff into our mini chopper and see how we get on. As you can see there is plenty of room for an onion and a pair of chillis. With room to spare too.

    Litterally five seconds of quick pulses on the switch, which has by the way two positions (fast and slow) we have some proper time saving chopping!.

    But, the question is how does this chilli stack up to being part of a Vindaloo?

    Not bad, but add a third chilli to a portion fit for four, if you are looking for a real Vindaloo experience.

     

    Quick & Easy Rice – Perfect Every Time

    Quick & Easy Rice – Perfect Every Time

    That sounds good. I like quick and easy rice that’s perfect every time. What do we need?

    Easy. We need some vegetable oil, some rice, such as Basmati and some water. In fact we need 1 cup of rice and 2 cups of water. Don’t bother washing or rinsing the rice, does not make any difference.

    Add just enough oil to coat the rice. Perhaps I added just a little too much oil? :( – oh well lets see how it turns out.

    Add 2 cups of boiling water to your 1 cup of rice. Then bring, briefly to the boil.

    Now place a lid on the pan and gently simmer for 15 minutes.

    Now, remove from the heat and cover with a clean dry tea-towel and leave for about 10 minutes.

    Now serve onto your main hot dinner plate, perfect rice!

     

    Madras Curry Kit

    Reviewing 123curry.co.uk Madras Curry Kit.

    What is it?

    Madras is a medium hot dish with a rich tomato based sauce, and is one of the all time classics.

    What do you get in the kit?

    The kit comes complete with all the spices prepared and ready to use and include a simple easy to follow step by step recipe.

    What you get is a bag of beautiful smelling spices and some instructions that even I can follow ;)

    OK, let’s cook. What do we do?

    First we add some diced onion, olive oil and a heaped teaspoon (per portion) of Madras spice and simmer for a short while. The smell is rather lovely.

    Next we add the subject matter, which in this case is some diced Chicken breast.

    Following this extraneous effort we add some tomato, garlic and ginger and some water and simmer for 20 minutes (Making sure the Chicken is thoroughly cooked through).

    Then, it is ready to serve!

    Nice :) Verdict: Fast, easy, very authentic and tasty.
    Notes: Add at least three chillies for an average Madras strength restaurant curry. Perhaps some extra salt. Garnish with fresh corriander. Never ever again buy nasty supermarket curry in a jar filth. Done.