Monday, 26 January 2009

Aloo Chat ( potatoes with chat masala)

Aloo Chat

Firstly, chat doesn't just mean a quick conversation, in India it is a type of masala (special mix of spices) which is available in most asian grocers and in this recipe you just sprinkle it on like you would sprinkle salt on your chips. Aloo Chat is a snack you can serve before a meal or if you just fancy something quick.

This will, without doubt, be the easiest recipe you do, even for you m hayes.


4 potatoes, boiled and diced
2 tsp Chat Masala


put the diced potatoes into a serving dish and sprinkle with the masala.
taste and add more masala if necessary


EASY or what!!!!

Bhaturas ( Fluffy Indian Bread)


This is a light fluffy Indian bread recipe that is traditionally served with Chole (check recipes)
These are sold by street traders in all major towns in Northern India.

Happy cooking


2 cups plain flour, sieved
1 tsp bicarbonate soda
2 tblsp natural yogurt
1 tsp salt
1/2 cup of water
2 tblsp groundnut oil
oil for deep frying


In a large bowl sieve the flour, bicarbonate soda and salt.
add the water, a little at a time and mix until you get a dough the consistency of normal bread dough.
add the yogurt and oil and mix into the dough.
If the dough becomes really sticky, which it will, add more flour so you can manage it without it
sticking to your hands.

cover and leave for at least 2- hours, in fact the longer you leave it the lighter and fluffier your bhaturas will be.

when you are ready, get the dough, some extra flour for rolling and a rolling pin, ready for rolling out the bhatura.

put the oil on for frying, remember: chuck in a piece of bread into the oil to check the temperature, if it sizzles and goes a golden brown colour, it is ready.

now, get a golf ball size piece of dough and roll into a ball in the palms of your hands, if it is to sticky put some flour on you hands and also put flour on the rolling pin and the surface you will be rolling on. Use the rolling pin to roll out the dough into say 5-6 inch pancakes.
put the pancake into the oil and fry for about 45 seconds each side.
remove from oil, place on kitchen paper to remove excess oil and repeat this process for the rest of the dough mixture.

serve hot with my Chole recipe


Saturday, 24 January 2009

Onx's Chole (pronounced Sholay) (spicy chana or chick peas)

Onx's Chole Recipe

This dish is served in all the street markets in the towns in Northern India. It's really cheap, tastes really great and it's easy to cook. Actually it's probably a good recipe for students if they wanna change from tuna and toast. I hope you enjoy it and please don't forget to leave your comments.


2 tins chick peas, drained and washed
1 onion, halved and sliced
3 cloves garlic, chopped
1 inch piece of ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp chilli powder
1 tsp cumin seed
1 tsp salt
2-3 tblsp groundnut/olive oil


Heat the oil in a pan, add the onions and fry for about 5 mins or until golden brown.
add the garlic, ginger, ground cumin, ground turmeric, ground coriander, chilli powder, cumin seeds and salt and fry for a couple of minutes.
add the chick peas and give a thorough stir so that all the chick peas are coated in the spices.
keep stirring for about 4-5 mins.
add about half a pint of hot water.
cover and simmer for about 20 mins.

Remove lid, give a stir and taste.
adjust the seasong to suit.

serve with my bhaturas, chapatties or pitta bread.

'these are the nuts'.

Friday, 23 January 2009

Crispy fried Aubergine & Okra Bhajis

Onx's Crispy Fried Aubergine and Okra Bhajis

I made this recipe up really quickly when I had some visitors from Somerset and it came out really nice. I served it with a tamarind chutney. You can serve it with ketchup or my raita if you like. nice


3 small thin aubergines, thinly sliced
250g okra, cut into 1/2cm pieces
1 cup of gram flour ( chick pea flour)
1 tblsp cayenne pepper
1.5 tsp salt
1/2 tsp pepper
2 tblsp rice flour
1 tsp turmeric
1/4 tsp ajwain seeds (available in most shops)
2 tblsp ground nut oil
oil for deep frying
3/4 cup of water


wash the aubergine and okra and put aside.
sift the gram flour, rice flour, turmeric and cayenne into a bowl.
add the salt, pepper and oil.
mix the ingredients together, then rub it using your hands until it looks like fine breadcrumbs.
add water and mix into a runny batter consistency (a little thicker than double cream).
add the aubergines and okra and mix throughly.
heat the oil in a wok ready for deep frying.
chuck a 1/2 inch piece of bread into the oil and if the bread sizzles and becomes golden brown the oil is ready.
now put a tablespoon of the mixture into the oil and fry for about 5 minutes turning a few times.

remove the bhaji and place on kitchen paper to remove the excess oil. taste. check the seasoning and adjust if required.

if you are happy, cook the rest of the bhajis in batches of 4-5.

eat while hot and enjoy.


Raita (yougart and cucumber relish)


This is an accompaniment . Just serve on the side. Delicious


1 small tub of natural yogurt
1/4 cucumber, grated and squeezed to remove excess water
fresh coriander or mint, chopped
1/2 tsp ground cumin
1/4 tsp chilli powder (optional)
1 tsp salt


put all the ingredients, apart from the chilli powder, into a bowl and mix thoroughly.
check the seasoning and adjust to taste.
place in refrigerator. When ready to serve, sprinkle with coriander and the chilli powder.

Thursday, 22 January 2009

Onx's Keema Peas (mince lamb and peas)

Keema Peas

I love keema peas, its like your english mince 'n' peas but with some added spice. this dish is lovely with my chapattis


500 gms minced lamb
250 gms peas, can be frozen or fresh
1/2 tsp turmeric
1 tsp chilli powder
1 " ginger, grated
3 green chilli chopped
1 tsp garam masala
3 large brown cardamom, smashed

1/2 cup fresh natural yougart, whisked
1 pinch of asafetida (hing)
3 tblsp ghee/groundnut oil
handful fresh coriander, chopped


heat ghee and fry asafetida.
add salt, green chillies, turmeric, coriander powder, cardomoms, garam masala and fry the spices.
add the mince lamb and fry till the meat is brown.
add the frozen peas
then add a cup of hot water and the yougart
cover and cook for about 25mins or until the water dries and the meat is done.
garnish with chopped coriander.

serve hot with nan or my chappatis

tasty tasty

Wednesday, 21 January 2009

Onx's Dry Spiced Fish

Onx's Dry Spiced Fish

For lovers of fish this is great. Its healthy and tastes fantastic


1 medium sized whole snapper, bass or bream, cleaned
2 tsp cayenne pepper
2 tsp garam masala
1 tsp turmeric
1.5 tsp salt
juice of 1 lemon
handful of coriander, finely chopped
2 tblsp groundnut oil


cut 3 - 4 diagonal slits on each side of the fish.
mix all the spices together.
rub this mixture into the fish, inside and out.
leave to marinade for about 20mins.

heat the oil in a pan, medium heat, add the fish, cook for 5-7 mins each side.

the cooking time is really dependent on the size of the fish.

serve with rice and salad and my raita

this fish dish is the nuts

Fish Pakoras

Fish Pakoras

This is a fantastic indian snack that I first tried when I went to North India. Its pretty easy to make and tastes absolutely great. give it a go and let me know what you think.


1 large fillet white fish (cod, haddock or similar), cut into 1 inch cubes
2 cups gram flour (chickpea flour)
1/4 tsp bicarbonate of soda
2 tblsp lemon juice
1/2 cup warm water
2 green chillies, de-seeded, finely chopped
1/4 tsp chilli powder
1/2 tsp turmeric
handful finely chopped coriander
1 tsp salt
Oil for deep frying


put the gram flour,bicarbonate of soda and water into bowl and mix, it should be a runny consistency, but if it is too runny it will not stick to the fish, if this is the case add more gram flour to thicken.

add the chillies, chilli powder, turmeric, coriander and salt and mix thoroughly.
add the lemon juice to the fish and coat throughly.
now add the fish to the batter mixture and make sure it coats the fish evenly.

to start with I only cook 1 pakora to check the seasoning is right in the mixture.
heat the oil in the wok/frying pan.
take a spoonful of the mixture and add it to the wok.
cook for about 3 - 4 mins, until the pakora is golden brown in colour.
remove and drain any excess oil on some kitchen paper.
taste the pakora and then adjust the seasoning if required and then start cooking the rest in batches of 5 - 6, being careful not to overfill the wok as this will reduce the temperature of the oil.

when pakoras are ready remove from oil and drain.

serve hot with my mint and mooli chutney or if you want to, ketchup.


Monday, 19 January 2009

Aloo Gobi ( dry potato and cauliflower curry)

Aloo Gobi

This is a proper small indian farming village dish. When I was living in my little village in India this is what we would eat with chapattis. Its cheap and easy to make. Off you go and remember to leave a comment when you finish. Nice

400gms cauliflower, cut into large florets
4 large potatoes peeled and quartered
1 small onion, chopped1 clove garlic, chopped
1/2 inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2tsp chilli powder
1 tbsp oil
Fresh coriander
Salt to taste


heat the oil and fry the onion, garlic and ginger.
throw in the potatoes and add all the spices apart from the garam masalas
add a 1/4 cup of water, cover the pot and cook the potatoes.
don’t add too much water but make sure there is just enough to cook the potatoes.
when the potatoes are almost cooked, add in the cauliflower.
cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
add salt and sprinkle garam masala and fresh coriander to finish.

serve with my chappatis with butter on them


Saturday, 17 January 2009

Kichdi (rice and lentils)

Kitchdi (spicy rice and lentils)
This is a really nice savoury rice dish and can be eaten on its own or with any of my curry's


3 cups of basmati rice, washed
2 cup red lentils, washed
1 onion, chopped
2 tsp garam masala
1 pint of water
fresh coriander, chopped
1 tblsp vegetable/groundnut oil
salt and pepper to taste


Put the oil in a pan and heat.
add the onions and fry until golden brown.
add the rice and fry until transluscent.
add the garam masala and fry for about a minute to cook the spice.
and the lentils, water, salt and pepper.
bring to the boil.
cover and simmer for about 20-25 minutes.
remove from heat.
remove lid, cover the pan with a clean dish cloth and replace the lid. This helps to get rid of some of moisture in the rice.
leave for 5-10 minutes.
taste, adjust the seasoning to suit then add the coriander.

Lovely and great for anyone who is a vegetarian.

Wednesday, 14 January 2009


Chapattis (Indian flat bread)

These flat breads are served for breakfast, lunch and dinner. They are a great accompaniment to any indian dish and a good alternative to rice. I prefer chapattis to rice any day.


3 cups chapatti flour
1/2 cup warm water


Put the flour in a bowl and mix until you get a dough. If the dough is too thin add some more flour and make sure you have a stretchy consistency.
Take out of the bowl and kneed for 5 mins on a flat surface, using extra flour to make sure the dough does not stick.
Divide into rounds about the same size as a ping-pong ball.
Now put a TEVA ( flat indian pan for making chapattis) or a frying pan on a high heat.
Get one of the prepared dough balls and using a rolling pin, roll out into about 7 inch flat bread.
Chuck it onto the teva or pan and cook each side for about a minute or so.
Rub some butter on ( optional).

serve with any of my dishes.
really good with Tarka Dhal

Alloo Tikkis (Spicy Potato Cakes)

Alloo Tikkis
These are as easy as making mash potato.
This is my own modified recipe. Let me know how you get on.


6 potatoes
2 cloves garlic, crushed
2 chillies, finely chopped
1 tsp toasted cumin seeds
2 tsp garam masala
handful fresh coriander, chopped
1/2 tsp chilli powder
salt and pepper to taste
oil for frying

For the coating
2 egg


Boil the potatoes, when they are ready, make a mash. It doesn't have to be smooth, its quite nice to leave it a bit lumpy to give it some texture.

Now add the rest of the ingredients and mix thoroughly. Have a taste of the mixture and adjust the seasoning according to your taste. When you're happy, get a handful of mixture and shape into flat rounds, 3 inches wide by 1/2 inch thich, a bit like a fishcake.
Then put the tikkis into the egg and then into the breadcrumbs. these are now ready for frying.

Heat the oil in a pan on a medium heat, you need about a 1/2 inch of oil in your frying pan. When the oil is hot, add 2 to 4 tikkis to the pan and fry for about 3 to 4 mins on each side or until golden brown.
Remove the tikkis from the pan and drain of any excess oil on a kitchen towel.

Place in a pre-heated oven on 180c - 190c for about 5mins.
Remove from the oven.
serve with a tomato relish or mint chutney.

Onx's Balti Chicken

Onx's Balti Chicken

Right, for all of you who love chicken, here is a really easy balti dish. I think it is tastier to use a mixture of breast meat and thighs, this gives it a much better flavour, but its entirely up to you. If you prefer you can substitute the chicken for beef or even fish.


2 chicken breasts, cut into small pieces
4 chicken thighs, cut into small pieces
2 onions, chopped
3 cloves garlic, chopped
1 tblsp garlic & ginger paste
1 tblsp ghee or 2 tblsp groundnut oil
1 green pepper, de-seeded and chopped
1 400g tin chopped tomatoes
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp turmeric
1 tsp garam masala
pinch of ground cardamom
2 bay leaves
salt and pepper


Put the ghee/groundnut oil in a pan/wok and heat. Add the onoins and garlic & ginger paste and cook for about 5 to 8 mins until the mixture is a golden brown colour.
Add the tomatoes, paprika, cayenne, turmeric, garam masala, cardamom, bay leaves and salt and pepper and bring to the boil. Simmer on a low heat for 10-15 mins, stirring occasionally.
Now add the chicken, green pepper and chopped garlic, mix and cover.
Leave to cook for about 20 mins stirring occassionally

Check the seasoning and adjust according to taste.

serve with boiled rice, nan breads, chappattis


Onx's Egg Curry

Egg Curry

Right, this may sound a bit strange but it's absolutely delicious. Because most people are only used to doing really basic things with eggs i.e scramble, boil, fry, poach, they never think about trying to cook them in a different way.
This is so easy to do and I guarentee,if you like indian food, you will love this.


6 eggs
1 medium onion, finely chopped
1 green chilli, chopped
2 cloves of garlic, chopped
1/2 inch piece of fresh ginger, grated
11/2 tsp turmeric
1 tsp garam masala
1 tblsp Ghee/2 tblsp olive oil for frying


Whisk the eggs and set aside
heat the ghee/olive oil in a fring pan/wok
fry the onions until they are golden brown
add the garlic, ginger, turmeric, garam masala, salt and cook for a couple of minutes
add the eggs and cook as if you were making scrambled eggs
when the eggs are cooked, the dish is ready
adjust seasoning if required.

I've deliberately only used 1 chilli to keep the dish quite mild, I would normally use 2 or 3.
This is entirely up to you.

serve with chapattis/pitta/ or a bread of your choice

Tuesday, 13 January 2009

Sarson ka Saag

Sarson ka Saag (Mustard Greens)
This is the best and most authentic recipe for the dish you know as Saag.


3 bunches of mustard greens
1 bunch of spinach
6 green chillies chopped
6 cloves chopped
1 onion chopped
2 tomatoes chopped
1 inch piece ginger grated
Fine cornmeal flour
2 tsp garam masala
1 tsp roasted cumin seeds

1 pint water
Salt and pepper to taste


Finely chop the mustard greens and spinach and place them in a large heavy base pan along with the water, garlic and chillies add 3 tsp of salt. Bring to the boil then cover and simmer for 1.5 hrs.
After the greens have been cooked take the pan off the hob and use a masher or blender to break them down. Add the cornmeal flour and thicken to a consistency you are happy with.

Put back on the heat and cook for 5/10mins.

In another large pan add 1.5 tblsp Ghee and heat.
Add the onions and cook until they are golden brown.
Add the garam masala, cumin seeds and tomatoes and cook until the tomatoes start to brown then add the ginger and cook for another 5mins.

Add to this mixture the greens from earlier and mix thoroughly.
Adjust the seasoning.

Enjoy with flat cornmeal bread.

Masoor ki Dhal (Tarka Dhal)

Masoor ki dhal


Red lentils
2 onions chopped
5 cloves garlic chopped
1 inch piece ginger
2 tsp garam masala
½ tsp chilli powder
2 tsp ground cumin powder
1 tsp ground coriander powder
2 tsp ground turmeric
2 fresh green chillies chopped
1 tblsp Ghee (clarified butter)
Fresh coriander
Salt and pepper to taste


Wash the lentils in cold water and place them in a large pan
Add 1.5 pints of water
Add the salt, turmeric and ginger
Cover and cook on a medium heat for about 20 minutes or until the lentils are soft

For the Tarka

In another large pan add the ghee and heat
When the ghee has melted and is hot add the onions and fry until golden brown
Add the garlic, chilli powder; coriander powder, cumin powder, garam masala, green chillies and keep frying for 2 mins until the spices are cooked stirring frequently
Add the chopped tomatoes and fry for about 4 mins keep stirring
Add to the lentils you had cooking to this mixture and mix thoroughly
Keep on the heat and cook for about 10 minutes
Have a taste
Adjust seasoning to taste
Serve with Indian chapattis or if you ain’t got none pitta bread

Onx's Easy Masala Chops

Onx’s Masala Chops

This is without doubt one of my favourite dishes and probably one of the easiest dishes on this site to make. It's delicious. Basically you just chuck nearly all the ingredients into a pan and wait. It's Brilliant!!! Try it. You won't be dissappointed. Good luck.


1.5 kg spring lamb chops
2 medium onions: chopped
400oz tin chopped tomatoes
1 cup of natural yogurt
3 tblsp ginger/garlic paste
1 tblsp cayenne powder
1 tsp toasted cumin seeds
2 tsp garam masala
1 lemon
Fresh coriander
Salt to taste


In a large heavy base saucepan put the lamb chops, onion, ginger/garlic paste, chopped tomatoes, yoghurt, cayenne powder, cumin seeds and salt.
Give all the ingredients a good mix.

Put on a medium heat and bring to the boil
Reduce the heat, cover and leave for about 1hr

Put the garam masala and lemon juice in a bowl and mix thoroughly and put to one side

After the chops have been cooking for an hour, remove the lid add the masala and lemon mixture and give the chops good stir, cover and leave for another 30 minutes
After the 30 minutes is up, have a taste
Adjust seasoning to taste
Add the fresh coriander

The meat on the chops should fall off the bone and melt in the mouth. serve with rice or chapattis.


Mint & Mooli Chutney

Mint & Mooli Chutney (mooli is a long white Indian radish)


1 bunch fresh mint
½ a Mooli
4 fresh green chillies
½ medium onion chopped
Juice of 1 lemon


Remove the thick stalks from the mint, chop and place in a food processor.
Peel and chop the mooli and add to the food processor
Chop the chillies and add these to the processor
Add the onion, lemon juice and salt
Start the food processor and blend to a consistency that you are happy with.
Do not blend into a paste


This is one of the easiest starters to make and is really delicious, but you must eat them while they're hot.


2 onions, sliced
2 cups of gram flour(chick pea flour)
1/2 cup of water
chilli powder
2 fresh chillies, finely chopped
handful of fresh coriander, chopped
salt and pepper
vegetable oil for deep frying


Put the gram flour in a bowl and add the water, whisk until you have a runny consistency, not to runny else the batter won't stick to the other ingredients. If you do make it too runny just add more flour to thicken slightly.

Add the onoins,chillies,chilli powder,coriander and salt and pepper. mix thoroughly.

Heat the oil, check the oil is hot enough by adding a spoonful of mixture to it.
The mixture should sizzle and also stick together as one peice, remove when golden brown, taste. Adjust the seasoning in the mixture after tasting the cooked piece. Now cook the rest in small batches using a tablespoon, being careful not to over fill the pan as this will cool oil down and you won't get a nice crisp pakora.

serve with my mint and mooli chuntney, or good old tomato ketchup