Boil rice in salty water and strain. Cover and refrigerate for 4 - 6 hours. Meanwhile, wash the fish thoroughly and marinate with salt, garlic and 1 tsp of white pepper. Refrigerate this for 15 - 20 minutes.
Heat Mezan Cooking Oil in a wok for 2 - 3 minutes, and fry the marinated fish in it on high heat. Once done keep the fish aside
In the same wok, put rice and fry until piping hot
Add spring onion, salt, sugar, white pepper and Chinese salt in the rice and mix well
Roll puff pastry to half-inch thickness and set in a baking tray or pie dish. Bake in a pre-heated oven
Beat the eggs with salt and white pepper and add to the rice
Lastly, add the vinegar, soya sauce and the fried fish. Remember to mix it all well.
CHICKEN AND POTATO PIE
Puff Pastry 1/2 kg
Chicken Breast 1/2 kg
Salt to taste
Garlic Paste 1 tsp
White pepper powder 1 tsp
Potatoes (medium) 5 - 6
Stalk onions 3 - 4
Parsley 2 tbsp
Egg Yolks 2
Fresh Cream 1 cup
Milk 1/2 cup
Butter or Margarine 3 tbsp
Mezan Cooking Oil 4 tbsp
Peel and slice the potatoes, wash the chicken and cut into stripes, finely chop stalk onions and parsley.
Over low heat melt the butter or margarine in a pan, add the potatoes and cook until tender.
Mash the potatoes. Add a pinch of salt, chopped parsley and milk to the potatoes.
In a pan heat Mezan Cooling Oil for 2 - 3 minutes, add garlic and green onions and cook for a further 2 - 3 minutes.
Add chicken, salt and white pepper and fry over high heat for 3 - 4 minutes.
Roll puff pastry to half-inch thickness and set in a baking tray or pie dish. Bake in a pre-heated oven for 15 - 20 minutes at 200 degrees centigrad
Arrange mashed potatoes around the edges and chicken stuffing on the inner side of the mashed potato edges, leaving the center empty. Brush the beaten egg yolk on top.
Bake for a further 10 - 15 minutes at 180 degrees centigrade. Pour the cream in a pan and cook till it simmers.
Remove the pastry from the oven and pour the cream in the centre of the dish. Place the dish back in the oven till its fully baked.
Wash chicken thoroughly and keep aside to dry; meanwhile slice onions finely and de-seed dates
Heat Mezan Cooking Oil in a pan and fry chicken on high heat in it before taking it out
Fry onion and ginger garlic in another pan, add dates after 3 minutes
After frying for another 3 – 4 minutes, remove the pan from heat and allow it to cool
Transfer the chicken in to the other pan and fry chicken along with salt and red chilli
Cover and cook on medium heat for 10 – 12 minutes, before adding tamarind pulp, hot spices and cumin. Let it simmer on low heat.
Remove from heat after 5 – 7 minutes
DHAKA CHICKEN KARAHI
Prep Time: 1/2 Hour Cook Time: 40 - 45 minutes
Chicken 1 kg
Salt as per taste
Garlic Paste 2 tbsp
Ginger 2 inch piece
Onion 2 medium sized
Red Chilli Powder 1 tbsp
Crush Red Chilli 1 tbsp
Whole Corriander Seeds 1 tbsp
Cumin Seeds 1 tbsp
Fresh Dill 1 tbsp
Tomatoes 5 – 6 medium
Flour 2 tbsp
Yogurt 1/2 cup
Big Green Chilli 3 - 4
Mezan Cooking Oil 2/4 cup
Finely slice the onions, cut tomatoes into thick slices and chop ginger.
Beat egg in a bowl and add yogurt & garlic paste to it.
Marinate chicken pieces with this mixture & refrigerate for 10 – 15 minutes.
Mix flour, salt & red chilli and spread it out in a platter.
Roll chicken pieces in the flour mixture & again refrigerate for 10 – 15 minutes.
Heat Mezan Cooking Oil in a wok and fry chicken pieces in it on medium heat.
After taking out the chicken pieces from the wok, add ginger, grounded corriander, cumin & crush red chilli in the same wok & stir slightly. Then add onion & tomatoes to it, cover & cook on low heat.
When tomatoes get tender, stir well & add fried chicken to it. Add green chilli & let it simmer on low heat.
Stir well when oil separates, sprinkle chopped dill & remove from heat.
Prep Time: 1 Hour Cook Time: 1 Hour
Fresh coconut 1/2 kg
Khoya 1/2 kg
Condensed Milk 1 cup
Small cardamom 3 - 4
Almond & Pistachio As per taste
Yellow food color A pinch
Mezan Oil Banaspati 1/2 cup
Grate coconut, ground cardamom seeds and make slivers of almond & pistachios
Heat Mezan Oil Banaspati in a wok on medium heat and put cardamom in it
Add grated coconut in it after a little while, stir fry on low heat until water of coconut gets dry and ghee separates
Add crushed khoya in it and whist stirring add condensed milk also in it
Stir fry again until ghee separates and halwa turns golden
BAKED LEMON SOUFFLE
Prep Time: 15 - 20 min
Cook Time: 15 - 20 min
Serves: 4 - 5 People
Egg yolks 4 nos
Egg whites 5 nos
Sugar 1 cup
Flour 1/4 cup
Milk 1 1/4 cup
Icing sugar 3 tbsp
Lemon Juice 1/4 cup
Lemon rind 2 tsp
Margarine/Butter as required
Beat egg yolks with 4 tbsp sugar in a small sauce pan. When they are mixed well - add flour in it
In a separate sauce pan boil the milk, and then add it little by little in the egg yolk mixture and beat well
Put this mixture on stove and cook on medium heat for 2 - 3 minutes while stirring continuously to get it thick. Remove from heat and shift it to a bowl, add lemon juice, rind and icing sugar to it. Beat it all well.
In a separate clean and dry bowl, beat egg whites until stiff and add the sugar in it
Add egg whites mixture slowly in egg yolk mixture and mix well with a wooden spoon
Grease 3 - 4 ramekins with margarine or butter and sprinkle icing sugar on it
Fill 2/4 of ramekin with the mixture (leave space to rise). Bake in a pre-heated oven for 15 - 20 minutes or slightly golden on top
Remove from oven and sprinkle icing sugar on it or make meringue by beating egg white with icing sugar. Spread on each soufflé bowl, put these bowls in hot oven and grill for 3 - 4 minutes
Presentation: Dish out in a beautiful platter, garnish with pistachio slivers and enjoy this unique kheer.
Prep: 20 - 25 Min Cook Time: 1 hour
Serves: 5 - peoples
Green peas 1 cup
Milk 1 liter
Sugar 1 cup
Kalakand 1 cup
Corn Flour 1 tbsp
Small Cardamom 3 - 4
Pistachio 1/2 cup
Boil peas in 1/2 cup of water and soak pistachio in warm water. Peel and ground pistachios coarsely.
Next, ground cardamom seeds finely
When peas are tender and water gets dry, mash well with a fork
Boil milk and once it starts to boil - add mashed peas and cardamom in it.
Cook on medium heat, whilst stirring.When it gets slightly thick, add pistachios and sugar in it
Crush kalakand and add corn flour to it. After cooking kheer for 15 - 20 minutes, add the kalakand mixture to it.
Cook on low heat until desirably thick.
SWEET AND SAVORY WAFFLES
Fill sweet waffle cone with cubed fruits and top with fresh cream or ice cream and serve the savory waffle with dip or aloo bhaji at brunch time.
Prep Time: 15-20 mins Cook time: 5-7 minutes
Flour 2 cups
Salt as per taste
Baking powder 2 tsp
Milk 2/4 cup
Mix fruit 1 cup
Gram Flour 1 cup
Fresh green spices as per need
Margarine/Butter 2 tbsp
Mezan Cooking Oil as per need
Sift flour in a big bowl, add salt, baking powder and egg yolks and mix them well/li>
Beat egg whites in a clean dry bowl and add milk and melted margarine butter to it.
Mix both mixtures and divide them into 2 portions.
Add sugar in the first portion. Add gram flour and chopped green spices (green chili, coriander and mint leaves) in the other portion. Remember to mix them well.
Preheat waffle maker for a few minutes and brush with Mezan Cooking Oil. Spread the first mixture in it and close tightly.
Take them out when waffles turn golden, wrap them in cone shape and place in a tall glass.
Then repeat the same procedure to make waffles from the savory mixture.
CRISPY NOODLES WITH SESAME DIP
Spaghetti 1 pkt/200 gm
Salt to taste
Black Pepper Powder 1 tsp
White Pepper Powder 1 tsp
Chinese Salt 1 tsp
Sugar 1 tsp
Mustard Paste 1 tsp
Oyster Sauce 2 tbsp
Tomato Paste 2 tbsp
Crushed Red Chilies 1/2 tsp
Sesame Oil 4 tbsp
Broth 1 cup
Red Capsicum as desired
Yellow Capsicum as desired
Lemon Juice 2 tbsp
Mezan Olive Oil 2 tbsp
In a large bowl boil the spaghetti for 10 - 12 minutes in 10 - 12 cups of salted water, strain and rinse the spaghetti with cold water.
Combine salt, black pepper, white pepper, Chinese salt, sugar, mustard paste and oyster sauce in a bowl, mix in the boiled spaghetti.
In a frying pan heat Mezan Olive Oil over medium flame for 1 - 2 minutes, lift the spaghetti by rolling it around a fork and dropping it into the frying pan with the help of another fork. Repeat this step making sure to keep some distance between each spaghetti roll.
Fry each spaghetti roll till its golden and crispy.
For making the dip, mix tomato paste, sesame oil, salt and lemon juice in a bottle and shake well. Pour this mixture into the broth and add two tbsp of finely cut red and yellow capsicums, mix well.
PINEAPPLE COCONUT SNOWBALL
Prep Time: 2 Hour
Cook Time: 10 - 15 min
Serves: 8 to 10 peoples
Pineapple 1 cup
Yogurt 2 cups
Condensed Milk 1/2 cup
Desiccated Coconut As required
To make this dish use thick creamy yogurt
Take a muslin cloth and fold in 4 layers, put yogurt in it and tie like a pouch. Hand this in a shelf of refrigerator and place a bowl under it to make water drip into it
Chop pineapple pieces and put in a strainer to get dry thoroughly
When yogurt becomes thoroughly dried, shift it to a bowl. Add condensed milk and mix well with a spoon
Add chopped pineapple, mix with the help of 2 spoons and refrigerate for 10 minutes
Take out from refrigerator and make balls. Toss in desiccated coconut and refrigerate again
450g skinless, boneless chicken breast, cut into bite-sized pieces
1 tbsp. lime juice
1 tsp paprika
1/4 tsp hot chili powder
1 1/2 tbsp sunflower or groundnut oil
1 cinnamon stick
3 cardamom pod, split
1 small to medium green chili
1/2 tsp cumin seed
1 medium onion coarsely grated
2 garlic clove very finely chopped
2 1/2 cm-piece ginger grated
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
250ml organic passata
1 red pepper, deseeded, cut into small chunks
1 medium tomato chopped
Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
Heat 1 tbsp of the oil in a large non-stick wok or saute pan. Tip in the cinnamon stick, cardamom pods, whole chili and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chili and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapattis or basmati rice, if you like.
Creamy Beetroot Curry
1 tbsp vegetable oil
2 onion very finely chopped
2 tsp yellow mustard seed
3 tbsp madras curry paste
1kg (peeled weight) raw beetroot peeled, halved and thickly sliced
1 green chili, halved lengthways
400g can chopped tomato
3 tbsp ground almond
4 tbsp low-fat natural yogurt
Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.
Fried Fish & Tomato Curry
2 tbsp vegetable oil, plus 2 tsp
2 onions, thinly sliced
8 large vine tomato, roughly chopped
4 garlic clove
thumb-sized piece ginger roughly chopped
3 tbsp Madras curry paste
165ml can coconut milk
large handful coriander, finely chopped, plus extra sprigs to serve 500g pollock fillets, skinned
6 tbsp plain flour basmati rice, to serve
Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth puree. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
Baked Country Chicken
1 tsp turmeric powder
2 tsp coriander seed
2 tsp mustard seed
1 tbsp ground cumin seeds
1 tsp ground fenugreek
1/2 tsp black peppercorns
Juice 2 lemons
5 garlic clove, crushed
100g ginger, grated
250ml coconut milk
2 red chilies, deseeded and chopped
8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed and a few coriander sprigs
Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chilies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs. or overnight, if possible, in the fridge.
Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chili.
Chicken Tikka with Spiced Rice
4 skinless chicken breast
150g pot low-fat natural yogurt
50g tikka paste
100g/4oz cucumber, diced
1 tbsp roughly chopped mint leaves
1 red onion, cut into thin wedges
140g easy-cook long grain rice
1 tbsp medium curry powder
50g frozen pea
1 small red pepper, diced
Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.
Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.
Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.
500g strong white flour
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.
50g Parmesan, finely grated
1 tbsp curry powder
4 lamb cutlet
1 tbsp olive oil
Tomato chutney, to serve
Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavored with chopped coriander.
Creamy Masala Chicken
4 boneless, skinless chicken breast, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chili powder
2 tbsp fresh coriander, chopped juice of 1 lime
2 tbsp vegetable oil
1 red chili
1 tsp ground turmeric
284ml carton double cream
juice of 1/2 lemon
basmati rice and naan bread, to serve
Put the chicken, ginger, garlic, chili powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chili.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chili for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
Malai Kofta with Spicy Gravy
800g potato, peeled
5 tbsp plain flour
2 egg, beaten
100g fine breadcrumbs
Oil for frying
For the filling
2 heaped tbsp grated paneer cheese
5 cashew nuts, chopped
1 tbsp raisins
2-3 green chilies, finely chopped
1/4 tsp sugar
1 tsp each ground coriander, cumin and chili powder
1/2 tsp cardamom powder
3 tbsp vegetable oil or ghee
For the gravy
2 medium onions, chopped
3 garlic cloves, crushed
Large piece ginger, grated
2 tsp poppy seeds, crushed to a powder
1 tbsp peanut or cashew nuts
3 tbsp vegetable oil
3 large tomatoes, pureed
1 tsp chili powder
1/2 tsp each garam masala, ground coriander, cumin and sugar
Flaked almond and single cream, to serve
Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.
2 tbsp sunflower oil
5 tbsp plain flour
1 onion, finely chopped
2 garlic clove, sliced
1 tbsp chopped ginger
500g potato cut into 2cm, ¾in chunks
1 large red chili, halved, deseeded and finely sliced
1/2 tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves
Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chili, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.
Spiced Roast Salmon
1 1/2 kg side of salmon skin on
1 tbsp olive oil plus extra for brushing
1/2 tsp ground ginger
1 tsp paprika
1/2 tsp coarsely ground black peppercorns
1 tbsp wholegrain mustard
1 tsp honey
1 lemon cut into wedges, to serve
Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish
Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
1 ready-roasted chicken about 950g
2 x packs 4 mini coriander and garlic naan bread
For the coronation sauce
150ml light mayonnaise
1 tbsp mild curry powder
4 tbsp mango chutney
small bunch coriander, roughly chopped, plus extra to serve
For the slaw
2 large carrot grated
1 red cabbage shredded
2 tsp black mustard seed
Shred the meat from the chicken and set aside. To make the sauce, mix the yogurt, mayonnaise, curry powder, chutney and some seasoning with half the coriander. Toss this through the chicken.
To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season.
Heat the naan breads in the toaster. Allow 2 per person and top with some of the slaw, then the chicken mixture. Serve sprinkled with coriander, with extra slaw on the side.
6 tbsp tandoori masala powder
2 tbsp ginger paste
2 tbsp garlic paste
500g pot coconut yogurt, plus extra to serve
4 onions, 2 cut into wedges, 2 chopped
2 pepper, cut into large chunks
1 1/4kg skinless chicken thigh, cut into large chunks
1 tsp olive oil big bunch coriander, stalks chopped
2-3 tsp hot chili powder
680ml jar passata
160ml can coconut cream
Rice and Naan bread, to serve
In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
250g red or yellow lentil
1/2 tsp turmeric
1 tbsp tamarind paste
2 tbsp vegetable oil
2 small shallots, finely chopped
1/2 tsp ground asafetida
1/2 tsp ground fenugreek
1/2 tsp black mustard seeds
10 curry leaf
7 small dried red chili
140g green bean, trimmed and cut in half
Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chilies and a good pinch of salt. Cook for another 2 mins, until fragrant.
Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
Vegetable oil, for frying
400g paneer, cut into bite-sized pieces
1 tsp coriander seed knob of ginger, peeled and chopped
1 medium onion, chopped
4 large ripe tomatoes, chopped
1 1/2 tsp chili powder
1 tsp fenugreek seed
1 tsp garam masala
1 tbsp clear honey
Small handful of fresh coriander, chopped
Small knob of ginger, peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions, finely shredded
Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chili and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
3 carrot bunch radishes
2 courgette half a small red onion
Small handful mint leaves, roughly torn
For the dressing
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp mayonnaise
2 tbsp olive oil
Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.
Tandoori Roast Chicken
2 onions, thickly sliced
1 lemon, halved thumb-sized piece ginger, peeled and thickly sliced
400g can coconut milk
Small bunch coriander, roughly chopped
For the marinade
150ml pot natural yogurt
1 tbsp tomato puree
juice 1 lemon
1 tsp each hot chili powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
6 garlic clove, whizzed to a paste with the ginger
1/2 finger-length piece ginger, whizzed to a paste with the garlic
Few drops red food coloring (optional)
Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs. or until the thigh juices run clear when tested with a skewer.
When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.
Meanwhile, fry the onions in the oil for 8 mins until soft and starting to color. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.
Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.
Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it’s ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.