recipes

Madras Curry Soup

Madras Curry Soup

The origins of this recipe lie in an old Anglo-Indian cookery book. It is very much a ‘Raj’ period soup, and has the old-fashioned taste of hotel soups that I associate with my holidays in distant Himalayan resorts as a child in British India. Serve hot or cold, with thin, crisp toast.
Portions:6
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion peeled and chopped
  • 2 tablespoons curry powder
  • 450 g tomatoes coarsely chopped
  • 2 medium carrots peeled and cut into rounds
  • 350 g potatoes, peeled and cut into rough dice
  • 120 g peas, fresh, or frozen and defrosted
  • 2¼ teaspoons salt or to taste
  • 250 ml double cream
  • 250ml vegetable stock
  • 1 tablespoon chives finely chopped fresh to garnish (optional)

Instructions

  • Put the oil in a pan and set over medium–high heat.
  • When hot, add the onion.
  • Sauté for 4–5 minutes or until the onion is golden.
  • Add the curry powder and stir for 10 seconds.
  • Now add the tomatoes, carrots, potatoes, peas, salt and 1 litre (1¾ pints) water.
  • Bring to the boil.
  • Cover, turn the heat to low and simmer gently for 45 minutes.
  • Blend the soup in batches in a blender, then strain it through a coarse sieve.
  • Make sure you collect all the pulp under the sieve.
  • Return the soup to the pan.
  • Add the cream and stir.
  • Now add the stock, adjusting the amount according to the thickness of soup you want.
  • Stir to mix well.
  • Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold.
  • Garnish with the chopped chives to serve.
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Course Soup
Cuisine India

Gingery Cauliflower Soup

Gingery Cauliflower Soup

This soup may be served as an elegant first course at a grand dinner or aspart of a simple lunch accompanied, perhaps, by a sandwich or salad or both. It may be made a day in advance and refrigerated. Reheat gently. It is a good idea to have the cumin, coriander, turmeric and chilli powder all measured into a small bowl before you start, as they go in together and cook very briefly.
Portions:6
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Ingredients

  • 3 tablespoons vegetable oil
  • 175 g 6oz onions, peeled and chopped
  • 2.5 cm 1in piece fresh ginger, peeled and cut into fine slivers
  • 4 garlic cloves peeled and chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • 225 g 8oz potatoes, peeled and cut into rough 1cm (½in) dice
  • 225 g 8oz cauliflower florets
  • 1.2 litres 2 pints chicken stock
  • salt if needed
  • 150 ml 5fl oz single cream

Instructions

  • Set the oil over highish heat in a good-sized saucepan.
  • When hot, add the onions, ginger and garlic.
  • Stir and fry for about 4 minutes or until the onions are somewhat browned.
  • Put in the cumin, coriander, turmeric and chilli powder.
  • Stir once and add the potatoes, cauliflower and chicken stock.
  • If the stock is unsalted, add ¼ teaspoon salt.
  • Stir and bring to a boil.
  • Cover, turn the heat to low and simmer gently for 10 minutes or until the potatoes are tender.
  • Step Two Taste for salt, adding more if you like.
  • Put the soup into a blender, in 2 batches or more as required, and blend thoroughly.
  • Strain, pushing down to get all the pulp.
  • Add the cream and mix.
  • The soup may now be reheated and served.
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Course Soup
Cuisine India

Murgh Ki Masedar Kaleji

Murgh Ki Masedar Kaleji

Chicken Livers with Fennel and Black Pepper
Portions:8 servings
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Ingredients

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon chilli powder
  • 1 tablespoon grainy French mustard
  • 1 tablespoons vegetable oil
  • ¼ teaspoon fennel or anise seeds
  • 10 fresh curry leaves if available
  • garlic cloves peeled and finely chopped
  • 50 g 1lb chicken livers, trimmed and separated into 2 lobes each
  • alt and freshly ground black pepper
  • tablespoons single cream
  • tablespoons finely chopped green coriander

Instructions

  • Put the turmeric, cumin, coriander, chilli powder and mustard into a small bowl along with 2 tablespoons water.
  • Mix together well and set this spice paste aside.
  • Put the oil in a wok or a frying pan and set over high heat.
  • When hot, put in the fennel seeds, curry leaves and garlic.
  • Stir and fry until the garlic turns golden.
  • Add the chicken livers.
  • Sprinkle with ½ teaspoon salt and lots of black pepper.
  • Stir and toss for 3–4 minutes or until nicely browned.
  • Remove the livers with a slotted spoon and put in a serving dish or bowl.
  • Add the spice paste.
  • Stir for 15 seconds or so.
  • Add the cream and a light sprinkling of salt.
  • Stir for 30–60 seconds or until the cream is slightly reduced.
  • Pour the sauce over the chicken livers, sprinkle the green coriander over the top and serve.

Notes / Tips / Wine Advice:

Cook these livers lightly, so there is just a hint of pink inside them. You
may serve them as a first course or on toast as a snack.
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Course Chicken / Main Dish / Poultry
Cuisine India

Delicious Chicken Bits

Delicious Chicken Bits

These wonderful chicken cubes may be served hot, warm or cold. They may be pierced with toothpicks and nibbled upon with drinks, added to salads or eaten at picnics. (The chicken bits may also be eaten as a main course with rice or potatoes and a green salad, when this recipe will serve four.) You may be surprised by my use of thyme. It tastes somewhat like our ajwain seeds, which are much harder to find. If you can get these, use about one third of a teaspoon only, as they are quite strong in flavour.
Portions:8 servings
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Ingredients

  • 50 g 1¼lb boned, skinned chicken breasts (4 breast pieces)
  • teaspoon freshly ground black pepper
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • teaspoon ground cumin
  • teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • teaspoon bright red paprika
  • ¼ teaspoon salt
  • egetable oil

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut each chicken
  • breast piece into thirds, lengthways, and then crossways into 2–2½cm (¾–
  • 1in) segments.
  • Put in a bowl.
  • Add the black pepper, turmeric, chilli powder,
  • cumin, thyme, garlic powder, paprika, salt and 1 tablespoon of oil.
  • Mix well and set aside for 10 minutes or longer.
  • Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
  • When very hot, put in the chicken.
  • Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside.
  • Put in a baking dish, cover loosely with lightly oiled greaseproof paper which should sit inside the dish and directly on the chicken pieces, and bake for about 8–10 minutes or until the chicken pieces are just cooked through.
  • If not eating immediately, remove the chicken pieces from the hot baking dish to prevent them from drying out.
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Course Chicken / Main Dish / Poultry
Cuisine India

Prawns with Garlic and Chillies

Prawns with Garlic and Chillies

Prawns cook so fast. The only time you will spend here is in peeling and de-veining them. I like to do this ahead of time and then keep them, washed and patted dry, in a polythene bag in the refrigerator, just ready to be stirfried. They are perfect as a cocktail snack with toothpicks stuck in them, and also as a first course. You may serve them as a main dish as well. You will find that this recipe will serve six people as a first course or three to four people as a main one.
Portions:8 servings
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Ingredients

  • 50 g 1lb medium-sized, raw, headless prawns, peeled, de-veined and washed, then patted dry
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • tablespoons vegetable oil
  • ½ teaspoon black or yellow mustard seeds
  • garlic cloves peeled and finely chopped
  • fresh hot green chilli, finely chopped
  • ½ teaspoon salt
  • teaspoons finely chopped green coriander or parsley

Instructions

  • Put the prawns in a bowl.
  • Sprinkle the turmeric and chilli powder over them evenly and rub in.
  • Put the oil in a wok or large frying pan and set over a high heat.
  • When very hot, put in the mustard seeds.
  • As soon as they begin to pop this takes just a few seconds add the garlic.
  • Stir until the garlic has turned golden.
  • Add the green chilli.
  • Stir once or twice.
  • Add the prawns; stir and fry them over high heat until they just turn opaque.
  • This will take 2–3 minutes.
  • Sprinkle with salt and toss.
  • Finally, sprinkle with the green coriander, then toss and serve.
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Course Fish / Seafood / Main Dish
Cuisine India

Pakoris

Pakoris

Spicy Vegetable Fritters
Pakoris are similar to Japanese tempura. They are generally eaten with tea, but can also be served with drinks. I have specified potatoes in this recipe, but cauliflower florets, onion rings and peppers are equally good. A karhai is similar to a Chinese wok. It has a rounded base and is almost semicircular in shape. It is particularly good for deep-frying as it allows you to use a relatively small amount of oil to obtain a good depth in the pan to submerge foods. The Plain Tamarind Chutney is the perfect dip to serve with pakoris, though if you’re feeling lazy you could serve Chinese duck sauce, tomato ketchup, or a combination of soy sauce, white vinegar and grated fresh ginger with a dash of Tabasco.
Portions:8 servings
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Ingredients

for the batter

  • 100 g 4oz chickpea flour (besan)
  • 1 teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon bicarbonate of soda
  • teaspoon freshly ground pepper
  • teaspoon cayenne pepper optional

for the filling

  • 3 medium potatoes peeled (or other vegetables, see above)
  • vegetable oil for deep-frying
  • salt and freshly ground black pepper

to serve

  • Plain Tamarind Chutney

Instructions

  • To make the batter, sift the chickpea flour into a bowl.
  • Gradually mix in about 200ml (7fl oz) water until you have a fairly thick batter – thick enough to coat the vegetables.
  • Add the other batter ingredients and mix well.
  • Cut the potatoes into thin rounds, 1mm ( in) thick, and immerse them in a bowl of cold water.
  • Pour sufficient oil into a wok, karhai or other deep-frying pan to give a 6–7.5cm (2½–3in) depth in the middle.
  • Place over a low heat until hot, but not smoking.
  • Take a few potato slices at a time, wipe them dry and dip them in the batter.
  • Now drop them into the oil in a single layer.
  • Fry slowly for 7–10 minutes on each side, until they are golden brown and cooked through.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Sprinkle with salt and pepper and keep hot while cooking the rest of the pakoris in the same way.
  • Serve the pakoris while they are crisp and hot, with the Plain Tamarind Chutney as a dip.
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Course Side Dish / Starters
Cuisine India
Diets Vegetarian

Khatte Aloo

Khatte Aloo

Sour Potatoes
This is an adaptation of a street-side snack to be found in different forms all over North India.
Portions:12 servings
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Ingredients

  • medium-sized potatoes boiled ahead of time, and set aside for at least 2 hours to cool
  • ½ teaspoons salt or to taste
  • –3 tablespoons lemon juice or to taste
  • teaspoons ground roasted cumin
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • tablespoons finely chopped fresh green coriander

Instructions

  • Peel the cooled potatoes and dice them into 1cm (½in) cubes.
  • Place in a large bowl.
  • Add the remaining ingredients.
  • Mix well.
  • Check to see if salt and lemon juice are in correct proportions

Notes / Tips / Wine Advice:

To serve, place the potatoes on a platter accompanied by toothpicks.
Serve with drinks.
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Course Snacks / Vegetables
Cuisine India
Diets Vegetarian

Onion Fritters

Onion Fritters

Onion Fritters

Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.
Portions:6 servings
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Ingredients

  • large egg
  • tablespoon lemon juice
  • 00 g 4oz chickpea flour (also called gram flour or besan)
  • ¾ teaspoon salt
  • ½ teaspoon chilli powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin seeds
  • teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • fresh hot green chilli, finely chopped
  • tablespoons chopped green coriander
  • egetable oil for deep-frying
  • 500 g 7oz onions, peeled and chopped into medium-sized dice

Instructions

  • Break the egg into a bowl and beat well.
  • Add 4 tablespoons water and the lemon juice.
  • Mix, add all the chickpea flour and mix well with a whisk.
  • Put in the salt, chilli powder, garam masala, cumin seeds, ground cumin, turmeric, green chilli and green coriander.
  • Mix well and set aside for at least 10 minutes or longer.
  • Mix again with a whisk.
  • The batter should be of a droppable consistency.
  • Put the oil for deep-frying in a wok or deep fryer and set over medium heat.
  • You should have at least 7.5cm (3in) oil in the centre of the wok.
  • When hot, put the onions into the batter and mix. (This should always be done just before frying.)
  • Remove heaped teaspoons of the batter and drop it into the hot oil.
  • Use up all the batter this way.
  • Stir and fry the fritters for 7–8 minutes or until they are a golden red.
  • Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Notes / Tips / Wine Advice:

Serve the fritters hot, as soon as they are made.
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Course Side Dish / Snacks / Starters
Cuisine India

Pappadums

Pappadums

Pappadums or papars can be bought in delicatessens in two basic varietiesspiced and unspiced. The spiced ones often have a liberal sprinkling of crushed black pepper. They are deep-fried in hot oil and served at cocktail parties. The frying takes just a few seconds. Papars cannot be fried too far in advance, as any moisture in the air tends to make them go limp and they should be crisp. Papars come in several sizes. The large ones can be broken in half and then fried. They expand a bit as they are cooked. Before you set out to make them, put a large platter, well lined with kitchen paper, beside the stove to drain the papars.
Portions:8 servings
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Ingredients

  • 10 papars or pappadums
  • il for deep-frying enough for 5cm (2in) in a 25cm (10in) frying pan

Instructions

  • Heat the oil in a frying pan over medium heat.
  • When hot, put in one papar. It should sizzle and expand immediately. (If it doesn’t, your oil is not hot enough.)
  • Turn it over, leave for a few seconds, and remove with a slotted spoon.
  • Place on a prepared platter with paper towels, and drain.
  • Continue as above with all the remaining papars, one at a time.
  • If they begin to brown, your oil is too hot.

Notes / Tips / Wine Advice:

Serve warm or at room temperature with drinks.
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Course Starters
Cuisine India

Slow Cooker BBQ Shredded Pork

Slow Cooker BBQ Shredded Pork

Use this easy recipe as a filling for sandwiches or tacos, or to fill enchiladas. It’s versatile and delicious.
Portions:4 servings
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Ingredients

  • 2 onions chopped
  • 4 cloves garlic minced
  • 1 jalapeño pepper minced
  • ½ cup taco sauce
  • ⅓ cup barbecue sauce
  • 2 teaspoons chili powder
  • 1 pound boneless pork loin roast
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  • In a 3-quart Crock-Pot, combine all ingredients except roast, salt, and pepper.
  • Sprinkle roast with salt and pepper and place in Crock-Pot.
  • Cover and cook on low for 8–10 hours or until pork is very tender.
  • Remove pork and shred with 2 forks; return to Crock-Pot and cook on high for another 30 minutes.
  • Serve over rice, or with warmed corn or flour tortillas and guacamole.

Notes / Tips / Wine Advice:

Make-Ahead Tip

This shredded pork mixture freezes very well. Cool it completely,
then pack into hard-sided freezer containers, label well, cover,
and freeze up to 3 months. To thaw, let stand in the refrigerator
overnight, and then reheat in saucepan over low heat, stirring
gently, until hot.

Nutritional Information

Calories: 302.81 kcal | Protein: 32.86 g | Fat: 11.1 g
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Course Barbecue / Crockpot / Meat / Pork