... round?
What is your favourite dish?
Stuffed vine leaves and tomato, sumac and pomegranate salad
What do you feel is your signature dish?
Duck confit Rice pilaf with raisins, pistachios ...
... is your signature dish?
Probably roast lamb with fresh mint sauce and (in season) spinach cooked with stinging nettle leaves .
How do you relax? Any pass times or hobbies?
Walking, reading, playing ...
... to drinks can make boring beverages look flash and expensive. Slices of fruit or whole raspberries or strawberries or even fresh mint leaves in the glass will jazz up your day. Making the colours of the ...
... curry leaves are used in abundance.
Details:
Mint Leaf Lounge & Restaurant Angel Court, Lothbury, Bank
London EC2R 7HB
T: 020 7600 0992
F: 020 7600 6628
www.mintleaflounge.com ...
... spiced sea bass prepared in a traditional Parsi fashion by wrapping the whole fish in banana leaves and then steaming would make a great summer evening choice.
I was also informed that not a single ...
6.
Hello
(Frontpage/Frontpage)
... chopped 2 tomatoes, chopped or 2 tsp tomato puree A pinch of chilli powder (optional) 300ml/10 ½ floz/1 ¼ cup coconut milk 6-8 curry leaves ½ tsp brown mustard seeds
Sprinkle the turmeric and salt ...
... Indian bay leaf gives off a pungent, warm aroma, and have a mellow but spicy taste. One ort two leaves are enough to scent a dish. ...
... fry a small quantity with other seasonings, such as cumin and curry leaves , before eating them – take care when you do this: the seeds pop in the hot oil and fly about with a life of their own. The spiciness ...
... fry a small quantity with other seasonings, such as cumin and curry leaves , before eating them – take care when you do this: the seeds pop in the hot oil and fly about with a life of their own. The spiciness ...
Curry leaves lend a lingering aroma to the dish, and are discarded before serving. They come from the curry plant, a shrub native to India and Sri Lanka. They are slender, dark green and similar to a small, ...
A herb in the parsley family, similar to anise. The leaves come from the young plant, Coriandrum sativum, and look similar to flat-leaf parsley, but are thinner and lighter green. They are sold in bunches ...
Curry leaves lend a lingering aroma to the dish, and are discarded before serving. They come from the curry plant, a shrub native to India and Sri Lanka. They are slender, dark green and similar to a small, ...
A herb in the parsley family, similar to anise. The leaves come from the young plant, Coriandrum sativum, and look similar to flat-leaf parsley, but are thinner and lighter green. They are sold in bunches ...
... Indian bay leaf gives off a pungent, warm aroma, and have a mellow but spicy taste. One or two leaves are enough to scent a dish. ...
... coriander leaves , washed and chopped
Serves 2-3
3 tbsp vegetable oil, plus a little extra to make the curry paste 1 medium onion, sliced 3 cloves garlic, crushed or chopped 2-3 chicken ...
... masala (optional)
Some washed and chopped coriander leaves , for garnish
Preparation:
With a knife, score the skin of the tomatoes. Place them in a bowl of hot water from the kettle for about ...
... ground cumin
1 tsp ground coriander
2 green finger chillies, chopped
¼ tsp salt
30g coriander leaves , chopped
500gh hoki or haddock fillets, skinned and cut into pieces, 7.5-9cm long
3 tbsp ...
... seeds
2 medium dried red chillies
½ tsp skinned split black lentils or urad dal
8-10 curry leaves
Preparation:
Soak the tamarind in 1 tbsp warm water to extract the juice. Strain to remove the ...
... bark or cinnamon (optional) 4 tsp sugar (optional) 250ml/9fl oz milk 2 tsp tea leaves or 2 tea bags ...
... coriander 1 tsp ground cumin 115g (4oz) cooked kidney beans 1 tsp peeled and finely grated root ginger ¼ tsp garam masala 2 tbsp single cream handful of coriander leaves , chopped
Preparation: ...
... leaves and ground coriander are very different in taste to one another. The leaves have a mild, distinctive flavour of ginger and citrus. Whole seeds are used in pickling and the ground variety is used ...
... spices including curry leaves and green chillies. ...
... such as coconut, curry leaves and mustard seeds. Created by acclaimed Head Chef Alfred Prasad who originally comes from Chennai (formerly known as Madras) in Southern India, there is an extremely personal ...
... tomatoes and ginger along with Saag Aloo - a spinach and potato dish created with baby leaf spinach. In India, this recipe would be cooked out of mustard leaves – Sarson ka Saag. And then I tasted Punjab’s ...
... into 2cm pieces Homemade karahi curry sauce Coriander leaves for garnish
Preparation:
Heat the oil in a wok or heavy-based pan and tip in the chicken. Fry on a medium heat for 8-10 minutes till ...
... (1oz) fresh coriander leaves , roughly chopped
Preparation:
Soak the tapioca in about 255ml (9 fl oz) cold water for about 10 minutes. It should swell and absorb all the water. Coarsely mash the potatoes, ...
... chopped 2 tsp peeled and grated root ginger 1/4 tsp salt 3 tbsp groundnut oil 5-6 curry leaves 1/4 tsp fenugreek seeds Pinch of brown or black mustard seeds 1/2 tsp tamarind concentrate 500g whole ...
... grated root ginger 2 tbsp fresh coriander leaves , washed and chopped (optional)
Preparation:
Wash the okra whole, and then dry them thoroughly. Slice off the tops, discard them, and cut the ...
... sticks, about 2-3cm in length
5-6 bay leaves
5-7 cloves
1 tsp black peppercorns
1 tsp fennel seeds
Preparation: Heat a heavy-based frying pan, then add all of the spices and cook ...
Mango, the national fruit of India, is also known traditionally as the food of the gods. Its leaves are used as floral decorations during Hindu marriages and religious ceremonies. Used in all sorts of ...
... oil 1/4 tsp brown mustard seeds pinch of asafoetida 5-6 curry leaves , washed and chopped 400g chicken fillets, skinned and diced 1 tsp ground cumin 1/2 tsp ground Coriander 1/4 tsp turmeric 1/4 ...
... brown or black mustard seeds 8-10 curry leaves 3 medium dried red chillies, stalks removed ½ tsp turmeric 1 medium Spanish onion, finely sliced ¼ tsp salt 1 tsp root ginger, peeled and finely grated ...
... crushed mustard seeds For the coriander chutney 100g/4oz coriander leaves , roughly chopped 3 green finger chillies, roughly chopped 1 garlic clove, roughly chopped (optional) ½ tsp salt 1 tsp lemon ...
Curry leaves are extensively used in southern India, less so in the North.
They were introduced to Malaysia by the many South Indians (mostly Tamil) immigrants during the British colonial era. Rumour ...
... 1 tsp lemon juice 4 slices bread, cubed Fresh coriander leaves , to garnish 1 tomato, chopped
Preparation:
Heat the oil in a small saucepan, then add the mustard seeds. Once they have popped, tip ...
... chopped (optional) Pinch of salt (optional) ½ tsp runny honey 1 tbsp balsamic or cider or wine or malt vinegar 1 packet mixed green salad leaves a creamier texture.
Preparation: Heat the oil in ...
... seeds 4 curry leaves 10 unsalted skinned peanuts (optional)
Preparation:
Prick the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade, and smear it ...
... powder 1 tbsp tomato puree 400g raw king prawns, heads removed, peeled and deveined ¼ tsp garam masala 1 handful of coriander leaves , chopped
Preparation:
Bring a kettle of water to the boil ...
... tsp garam masala
Few coriander leaves , chopped
Preparation:
Heat the oil in a large frying pan over a medium heat. Add the onion and fry, stirring frequently, for 6-8 minutes until golden brown. ...
What better way to start the New Year than with an indulgent breakfast combining spicy and smoky flavours. Indians call scrambled eggs, anda bhurji and often add fresh green coriander leaves to their mixture. ...
... boiled and mashed ½ tsp ground coriander or a handful of fresh coriander leaves , washed and finely chopped 1 tbsp sunflower or olive oil
Preparation:
In a large bowl, mix the tuna, salt, chillies, ...
This is a simple dish which only requires the chopping of the garlic and the coriander leaves . It might be a nice way to introducing oneself to a couple of culinary techniques which are marinating - ...
... core. Shred the leaves and wash thoroughly. Heat the oil in a wok with a lid or a large saucepan. Add the garlic and chillies followed by the cabbage and salt. Sauté for a couple of minutes. Then cover ...
Garam masala is a mixture of hot spices such as bay leaves , cinnamon, nutmeg and cloves. The very same spices used for making mulled wine. I’ve included the sweet spice green cardamom for extra zing.
Serves ...
... tsp lemon juice Coriander leaves for garnish
Preparation:
Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till onions lightly brown. In a small bowl, ...
... 4 4 tomatoes, chopped 6 tbsp double cream 2in piece ginger root, peeled and grated 4 garlic cloves, chopped 3 tbsp vegetable oil 2 bay leaves 2 onions, finely chopped 2 green chillies, finely chopped ...
Masala Shepherds Pie
Ingredients:
700g potatoes 2 tbsp vegetable oil 2 bay leaves 1 onion, finely chopped 2 green chillies, finely chopped 450g minced lamb 2-3 carrots, peeled and sliced Salt, to ...
... 100ml single cream A pinch of garam masala A few coriander leaves , washed and chopped 50g Gram flour or besan 50g plain flour ½ tsp paprika
Preparation:
Preheat the oven to 200C/400F/Gas Mark ...
... mustard seeds
2 medium dried red chillies
½ tsp skinned split black lentils or urad dal
8-10 curry leaves
Preparation:
Soak the tamarind in 1 tbsp warm water to extract the juice. Strain to remove ...
