Curried Scrambled Egg: Aandha Bhurji

Ingredients

(Serves 4)

4 medium eggs

1 tbsp vegetable oil

2 tomatoes finely chopped

2 tbsp fresh coriander roughly chopped

2 green chilli (depending on how spicy you like it you can add more or less)

2 small onions finely chopped

½ tsp turmeric powder

Pinch of chilli powder

Salt to taste

Method

1: In a bowl beat the eggs lightly and season with salt. Add the tomatoes, coriander & green chillies to the eggs, mix well and set aside.

2: Heat oil in a non stick frying pan; cook the onions for a couple of minutes just so that they soften without much colour. Add the turmeric & chilli powder and fry for a further 30 seconds. Now add the egg mix and cook stirring for 2-3minutes until scrambled. Season to taste

3: Serve the bhurji warm piling up on toast or stuffed in a bread.......

That’s it

Punjabi Dhabba Lamb Tari Wala

Ingredients for 6 people

1 kg leg of lamb on the bone cut to bite size pieces

4 tbsp vegetable oil and 2 tbsp olive oil 

2 x large white onion thinly sliced

8 green cardamom pods

2 black cardamom pods

3 dried bay leaves

2” cinnamon stick

10  black peppercorns

3  tomatoes finely chopped

1 tbsp tomato puree

8 garlic cloves roughly chopped

1” ginger roughly chopped

2 heaped tsp coriander powder

1 tbsp kashmiri chilli powder (or mild chilli powder)

4 x whole derived red Kashmiri chillis

1 tsp of turmeric powder

1 pint water

Salt to taste

4 x potato cut to chunks (optional)

Pinch of garam masala powder

slivers thinly sliced ginger

Coriander for garnish roughly chopped

Method

1. Add the garlic and ginger to a blender with a splash of water and blitz to a smooth fine paste. Set aside.
   

   
2. Heat the oil in a large heavy bottom sauce pan over medium heat. Add the onions and fry for 25 minutes until they begin to change colour and go brown. Stir a few times through cooking making sure it doesn’t stick to the bottom of the pan. Don’t rush this as the colour of the onions adds more flavour to the curry and also thickens the base gravy.
   

   

   
   
3. Add the whole spices and fry for a further minute. Add the tomatoes and the tomato puree and stir well. Continue to soften the tomatoes for 4 minutes making sure to mash them slightly with the back of the spoon. Add the garlic and ginger paste and stir well cooking out the raw flavours for a couple of minutes. Add the coriander, chilli and turmeric powder and fry for a few seconds.
   

   

    
   
   
4. Now add the lamb chunks, stir well coating the pieces with the spices and sealing the lamb for 10 minutes. Add water and bring to a boil. Season to taste. Simmer on a low heat with the lid on for 50 minutes stirring half way through cooking.
   
   
   
   

   
   
   

   
   

   

    
   

   
   

   
   
   
5. Add the potato chunks and continue to cook over a low heat with the lid on for 15 minutes until the potatoes are cooked through and the lamb is succulent. Garnish with garam masala, slivers of ginger and fresh coriander. Serve hot with naan and salad.

             

Sea Bass in Spicy Indian Batter

Sea Bass in Spicy Indian Batter

This fish dish was created by me a few days ago and is really easy, like all the other recipes, and
it tasted absolutely delicious. Give it a go and let me know how you got on.

Ingredients

4 sea bass fillets with skin on
1 tblesp garlic & ginger paste
1 dried red chilli
1 tsp paprika
1/2 tsp salt
2 tblesp gram flour
a little water
oil for frying


Method

In a pestal and mortar, smash up the chilli
add the garlic and ginger paste, paprika, salt and mix
add the gram flour and about 2 tblesp water, mix to a thin consistency, a bit like normal fish batter.
taste the mixture to make sure the seasoning is correct, if you want it hotter add a little chilli powder.

Put the fillets on a chopping board, skin side down, rub the mixture on to the flesh side of the fish, making sure all the flesh has an even coating.

Leave to marinade for about 10-20mins

Heat the oil in a frying pan
add the fish, with the batter side down first and fry for about 4 mins or until the coating is crisp.
turn the fish over and fry the skin side for about 3mins.

serve with a nice tomato and rocket salad with a lemon wedge

Lovely and enjoy

Onx's Chilli Marinade

Onx's Chilli Marinade

Ingredients
10-12 dried Kashmiri Chillis (halve quantity if not Kashmiri)
1 head Garlic, cloves separated and peeled
1/4 tsp Cloves
1/4 tsp Turmeric
1 tsp Black peppercorns
1 tsp Cumin seeds
60ml Cider vinegar, or Goan palm vinegar

Method

de-seed the chillies then soak them in 4-5 tblsp water for 10-15 minutes,
place in a pestle and mortar along with the soaking liquid and the rest of the ingredients and turn into a runny paste.

Thats it!
pick a meat of your choice, pork or chicken is great and marianade for a few hours.

cook how you like

lovely

Spicy Indian Meat Balls

Spicy Indian Meat Balls

I made these the other day and they were the bus'ness. Easy to make and your mates will luv em.

Ingredients

for the meat balls:

500g mince lamb
1 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp paprika
1 tblsp fresh coriander, chopped
1 or 2 tsp salt
grating of nutmeg
3-4 cloves of garlic, crushed
1/2 cup natural yougart, whipped
1 egg

for the sauce:

3 onions, finely chopped in a food processor to make a rough paste
2 tblsp garlic paste
2 tsp garam masala
1 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1/2 cup of natural yougart
1 inch peice ginger, grated
3 tblsp fresh coriander, chopped
2-3 tblsp groundnut oil
1-2 cups of water, depending on how thick you want the sauce

Method

the meat balls

Mix all the ingredients for the meatballs together thoroughly so that it becomes like a paste.
then in the palm of your hands, roll into 1 inch balls and leave aside, you should get about 15 meatballs.

the sauce

heat the oil in a pan on a medium heat.
add the blended onions and fry until golden brown, this may take a while as there will be a lot of moisture from the onions.
add the rest of the ingredients except the chopped coriander and water and cook for about 3-4 minutes.
then add the water and leave with the cover on for about 5 mins to boil.
stir, then turn the heat down and add the meatballs, cover and leave to simmer for abot 15-20 minutes.
taste and adjust the seasoning to taste.

when ready, place in a serving dish, sprinkle with the fresh coriander and serve with chappattis, nan breads, pitta bread or with rice.

Enjoy

Lamb Cakes

Lamb Cakes

Ingredeints

500g diced lamb
2 tsp ginger paste
2 tsp garlic paste
2 tblsp coriander, chopped
2 tblsp fresh mint, chopped
1 tsp red chilli powder
1 medium onion, chopped

salt to taste
80ml Oil for frying
mint chutney

Method

mix ginger garlic paste, salt, red chilli powder and diced lamb and blend it.
place in a bowl and mix in the chopped mint , onion and coriander.
divide into 12 balls and flatten them.
heat oil in a pan and add the lamb cakes, cook over medium heat for 4 minutes, turn over and heat for 4 minutes.


Serve with mint chutney

Wicked

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.

Ingredients

4 potatoes, boiled and diced
2 tsp Chat Masala

Method

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

serve

EASY or what!!!!