Category Archives: Indian

Slow Roast Chicken with Cashew and Yoghurt Sauce

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We regularly have this chicken dish as part of an Indian inspired meal, I like to serve it with black dhal and broccoli or broccolini cooked with whole spices.

Leftovers are fantastic stuffed in pitta bread and sliced through a green salad.

Don’t throw the bones out! They make a fantastic stock with a hint of spice, ideal for curried parsnip and carrot soup.

Ingredients

2 whole chickens, around 1.6kgs each

2 lemons, juiced

500mls natural yoghurt

100g raw cashew nuts

2 medium onions, chopped

6 cloves garlic, peeled and chopped

60g fresh ginger, peeled and chopped

1 teaspoon cayenne powder

1 teaspoon Kashmiri chilli powder

2 tablespoons garam masala

Method

Combine all the ingredients except the chicken in a food processor and process to form a thick paste.

Take each chicken and score the breast 3-4 times and the thighs 2-3 times. Place in a roasting tin.

Pour the paste over and ensure the outside and cavity of the bird have been covered.

Allow to sit in the fridge for 4-24 hours.

Preheat the oven to 160degrees Centigrade.

Take a large piece of baking parchment, big enough to cover both chooks and to be tucked in at the sides.

Scrunch up the baking parchment under running water and then stretch back out over the chickens, tucking in the ends.

Cover with a large piece of tin foil, ensure there is a complete seal around the tin.

Bake in the oven for 3 hours.

Turn the oven up to 180 degrees Centigrade.

Remove the foil and paper, baste the chickens with the pan juice, return to the oven.

Bake for a further hour, basting regularly.

Remove from the oven and allow to sit, covered,  for 15-20mins.

Serve warm or at room temperature. I like to take all the meat off the bones and chop it roughly with the pan juices poured over the top.

Tofu, Broad Beans and Paneer in a Spicy Tomato Sauce

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Bit of a long name for this one I’m afraid!

This started life as a Mattar Paneer but over the years has developed more to suit our tastes and what I have to hand in the kitchen.

This is not a hot curry, it’s full of flavour and I think, only needs some rice to go with it. This quantity serves 8-10 on its own but if you serve with another curry and dhal you have enough food for 25-30!

I have made this up until the paste has been made, allowed the paste to cool and stored it in the fridge for a couple of days to make at a more convenient time.

Ingredients

6 large tomatoes, chopped

50g peeled, fresh ginger, cut small

5 garlic cloves, skin removed

200mls water

4 tablespoons ghee

4 teaspoons cumin seeds

2 cinnamon sticks

6 cloves

8 peppercorns

2 large onions, peeled, halved and sliced thinly

1 green chilli, deseeded and cut into small pieces

1 teaspoon ground turmeric

4 teaspoons ground coriander

3 teaspoons ground cumin

2 teaspoons Kashmiri chilli powder

750mls milk

500g firm tofu, cubed

500g broad beans, blanched and skins removed

200g paneer, cubed

Method

Process the tomatoes, ginger, garlic and water, I use my stick blender, set aside.

Heat the ghee in a large frying pan over a medium to high heat, add the cumin seeds, cinnamon, cloves and peppercorns and fry until the cumin seeds are darkening.

Add the onion and chilli and cook until the onion is soft, this will probably take 15-20 minutes.

Add the turmeric, coriander, ground cumin and chilli powder, cook until fragrant.

Pour the tomato mix into the pan, reduce the heat to low and simmer slowly until all the water has evaporated and a paste is left in the pan with the ghee leaching from it.

Now, pour in the milk and stir well.

Bring up to the boil and simmer, uncovered for 5 mins.

Add the Tofu, cook gently for 5 minutes.

Add the beans and paneer, cook gently for 5 minutes.

Serve with rice.

 

Roast Chicken With Spices and Coconut

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This roast chicken dish cooks slowly in the oven to free up your day but the taste is akin to chicken that has been in the tandoor overnight.

Full of flavour and amazingly moist, I just serve this at room temperature with the whole  chickens at the table and the boys pull them apart with flat bread, mint raita and a tomato and onion salad.

This recipe is a giver, the bones, pan juices and then the soaked pan juices make an amazing stock base for my pumpkin and coconut soup. The recipe will follow this on the blog.

Serves 6-8.

Ingredients

2 x 1.8-2kg whole chickens

6 large tomatoes

6cm piece of ginger, grated

4 cloves garlic, crushed

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons Kashmiri chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground fennel

1/4 teaspoon ground nutmeg

2 tablespoons ghee

pinch of saffron

400mls coconut cream

salt and pepper

Method

In a processor or with a stick blender, process the tomatoes, ginger, garlic and spices except the saffron.

Heat a medium frying pan with the ghee over medium heat, once melted add the sauce and saffron, simmer until well reduced, draw the spoon through the sauce and the there should be no free liquid.

Set aside to cool.

Now prepare the chicken, using sharp scissors spatchcock the chicken, cut down either side if the spine and remove, turn over so skin side is up, flatten by pushing on the breast bone. Or, ask the butcher to do this for you!

In a large roasting tin pour in the tomato mix, add  coconut cream and mix well.

Add the chickens to the sauce and cover entirely , top and bottom,with the sauce, place back in the roasting tin, skin side up.

Preheat the oven to 160degrees Centigrade.

Take a piece of baking parchment, the size of the roasting tin, scrunch it up under  running cold water.

Spread the paper over the chicken, this will stop it sticking to the foil.

Now, cover with foil and seal very well.

Pop in the oven and roast for 3 hours.

After 3 hours remove foil, turn the oven up to 180degrees Centigrade and baste the chicken with the pan juices.

Baste every 15-20mins for an hour.

Remove from the oven and set aside, serve warm or at room temperature.

KEEP THE BONES AND ANY PAN JUICES! FILL THE PAN WITH WATER AND SCRAPE ALL THE STCKY BITS OFF THE BOTTOM OVER A LOW HEAT.

Add bones and juices to a pressure cooker or large pan, add enough water to make up to 2.3litres. Bring up to pressure and keep at pressure for 30mins or in a pan, bring to the boil, cover tightly and simmer for one hour.

Once cool, pour through a colander and refrigerate the stock.

Black Dhal

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This is my all time favourite dhal. Much richer than my usual every day style dhal it is a real treat!

I make a large batch and freeze leftovers in takeaway boxes for another night. I also have a little weakness of having this for breakfast with rice, it tastes even better the next day, who says gluten free breakfasts should be boring!

Traditionally, this would be cooked slowly overnight. This version still achieves that same great taste but with a few cheats, stove top cooked and tinned tomatoes and tomato paste instead of fresh tomatoes.

Serves 10-12

Ingredients

300g Urad/Urid dhal, split

1.5litres water

1 x 400g tin, chopped tomatoes

2 tablespoons tomato paste

1 tablespoon ground cumin

1 teaspoon Kashmiri chilli

4 cloves garlic, peeled and crushed

5cm piece of fresh ginger, peeled and grated

300mls cream

120g butter

salt to taste

Method

Wash the dhal, several times in cold water.

In a large pan, combine the dhal, water, tomatoes, paste, cumin, chilli, garlic and ginger.

Bring to the boil, cover and simmer gently for 3 hours.

Add the cream and butter and simmer, uncovered, for 1 hour.

Season with salt and serve.

Lamb Shanks With Yogurt and Spices

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Slow cooked with beautiful spices this is wonderful as part of an Indian inspired meal. I like to serve it with a dhal, raita, paratha and plain rice.

Easy to prepare and then left to its own devices in the oven makes this one of the simplest lamb dishes you can make.

Leftovers can be frozen off the bone.

Serves 8.

Ingredients

4 large lamb shanks, around 2kgs

500mls natural yogurt

2 lemons, juiced

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 large red chilli, deseeded and chopped

4 large garlic cloves, grated

6cm piece of fresh ginger, peeled and grated

Method

Preheat the oven to 150 degrees Centigrade.

Combine all of the ingredients, except the shanks, in your roasting tin.

Take each shank, and with a sharp knife, stab several times on all sides. Add to the roasting tin and rub well with the sauce going into the cuts.

Cover tightly with foil and place in the oven for 6 hours.

Serve as is or pull the meat off with tongs and scrape off any remaining sauce into a prewarmed  serving dish.

Indian Inspired Cauliflower

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For ages the boys would only eat cauliflower in the form acauliflower cheese and to be honest some days I cannot be bothered making three stage recipes, lazy, I know!

This recipe came about after trying the Moroccan Cauliflower Salad in the fantastic cook book, “The Feast Goes On” by The  Monday Morning Cooking Club.

The boys loved it so it was time to experiment!

We eat a lot of Indian inspired food so this is my version of what is a delicious vegetarian dish, tonnes of flavour and served with dhal and rice a filling and gluten free dinner.

Ingredients

1 cauliflower head

2 cloves garlic, grated

2 tablespoons freshly grated ginger

4 tablespoons oil

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon Kashmiri ground chilli

1 teaspoon ground turmeric

3 teaspoons nigella, (koolanji), seeds

salt

Method

Preheat the oven to 180degrees Centigrade.

Remove the leaves from the cauliflower and discard, or feed to the chooks if you have some!

Cut the cauliflower in half and break into small forets.

Place  half the florets in a roasting tin.

Place the stalks in the food processor and process until they resemble couscous, pour into the roasting tin.

Process the remaining florets, add to the the roasting tin.

In  a frying pan, warm the oil and add the ginger and garlic, cook for 1 minute without browning.

Pour oil with ginger and garlic onto the cauliflower mix.

Add all of the dried  ingredients, mix very well.

Roast for 35-45 mins until golden brown. Stir half way through for even colouring and cooking.

Delicious served with rice and dhal.

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Potato, Chickpea and Spinach Curry

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This is a really handy curry to have, the flavours are gentle and it goes well with dhal and bread or rice. Kids love it, especially served with mango chutney and insisting that they eat it with their hands!

I tend to serve white Basmati and paratha bread with this.

For the Coeliac in the family I also cook some pappadums in the microwave. That way, I too, can eat with my hands using pappadums instead of bread.

Ingredients

750g waxy potatoes, Kipfler are good, cut into 2cm cubes

2 tablespoons ghee

1 teaspoon mustard seeds

2 cloves garlic, finely sliced

2 tablespoons grated fresh ginger

2 onions, sliced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

half a teaspoon chilli powder

1 cup water

2 tins cooked chickpeas, drained and rinsed

150g spinach

juice of a lime

small bunch of coriander, stalks and leaves,chopped

salt and pepper to taste

Method

Start with a large frying pan with a lid.

Heat the ghee over a medium to hot heat.

Add the mustard seeds and as soon as they pop add the onion, garlic and ginger, lower heat to low/medium and cook until the onions are soft.

Next, add the cumin, turmeric, garam masala, and chilli, stir in.

Mix the potatoes in and pour the water over, stir well and cover.

Simmer for 20mins, stirring occasionally.

Check that the potatoes are cooked, remove the lid add the drained chickpeas and cook off any remaining liquid.

Now add the spinach, stir well through.

Once the spinach has wilted add the lime juice and coriander.

Mix well and serve.