Recipes

Spicy Runner Beans

Posted on Aug 28, 2015

SPICY RUNNER BEANS Ingredients 1 medium onion, chopped 4 cloves garlic, chopped 1-2 fresh green chillies, chopped (optional) 2 tbsp cooking oil ½ tsp turmeric 1 tsp panch phoran (Indian five spice) 1 tsp coriander powder 250g runner beans, trimmed and sliced into 1cm pieces 1 tbsp chopped coriander Method Heat the oil in a medium saucepan with the panch phoran and then add the onion, garlic and green chillies and fry for about a minute. Mix in the turmeric and coriander powder and fry for just a few seconds so that they don’t burn. Next add the runner beans and stir frequently to cook the...

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Chana (Chick Pea) Pilau

Posted on Mar 22, 2015

For 2 Ingredients ½ pint of basmati rice 200g  tin chick-peas 2 tbsp ghee 4 cloves 2 inch ginger  grated 2 bay leaves Cinnamon stick 1 onion sliced ½ tsp salt or to taste ¾ pint water Method Wash the rice in several changes of water until it runs clear. Drain, and ideally leave for 5-10 minutes to plump the rice Heat the ghee in a medium saucepan; add the onions, ginger, cloves, cardamom seeds, bay leaves and salt. Fry the onions until they look translucent but not brown. Add the rice stir until coated with the ghee mix and beginning to cook (2-3 minutes). Add the water. Once water boils add...

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Cucumber Raita

Posted on Mar 22, 2015

For 2 Ingredients 2 cartons natural yoghurt (250ml) ¼ cucumber finely chopped 1 shallot finely chopped ¼ tsp ground cumin ½ tsp chopped fresh mint (optional) ½ tsp chopped coriander (optional) Salt to taste Method Put the yoghurt in a bowl and stir in the rest of the ingredients except cumin. Sprinkle cumin over the yogurt mix and serve

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Potato & Green Bean Curry

Posted on Mar 22, 2015

For 2 Ingredients 4 medium potatoes cubed 100g fine green beans, chopped into bite size pieces ½ onion chopped 1 tsp black mustard seeds 2 inch fresh ginger grated 3-4 cloves of garlic grated ½ tsp turmeric ½ tsp ground coriander 6/7 bay leaves Optional ½ tsp chilli powder (or to taste) ½  tsp salt (or to taste) 160ml tin coconut cream 2tbp vegetable oil Chopped Coriander to garnish Method Heat the oil in a medium saucepan, add garlic, ginger, onions, salt and cook until very soft and pulpy (8-10 minutes on a low heat). Add rest of the spices with a 125 ml of tepid water. Reduce heat and...

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Chicken Korma

Posted on Mar 22, 2015

For 2 Ingredients 3 chicken breasts cut into bite sized cubes 2 onions sliced 2” ginger grated 3-4 garlic cloves crushed ¼ tsp turmeric Cinnamon stick 6 cardamom seeds 3 cloves 2 bay leaves 1 heaped tsp of ground coriander ½ tsp cumin powder 2 tbsp of ghee 1tsp sugar (or to taste) ½ tsp salt (or to taste) 300 ml of tepid water 200 ml coconut milk (low fat can be used) 1 whole green chilli (optional) Method 1. Heat the ghee in a medium saucepan; add garlic, ginger, onions, cinnamon stick, cardamom seeds, curry leaves, cloves and salt. Cook until the onions are very soft and pulpy. You may add...

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Egg Akuri (Indian scrambled egg)

Posted on Aug 27, 2013

Ingredients for 2 4 eggs 1 small onion chopped Chopped fresh chilli (to taste) Chopped fresh coriander (to taste) Pinch of turmeric 2 tbsp Method 1. Beat the eggs in a bowl 2. Heat the oil in a pan and add the chopped onion and turmeric, sauté 3. Add the beaten egg, chilli and coriander 4. Stir until the egg is just set and creamy 5. Serve This dish goes very well with chapati or bread

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