... For further details, do check it out here
The summer months are a good time to experiment with vegetable s which are in peak season including runner beans, broad beans and French beans. Check ...
... middle of the table on a little burner (a classic fondue kit will do, or perhaps your camping stove), and hand out plates of thinly cut beef, chicken, pork and vegetable s. Everyone cooks their own food, ...
... with with the south Indian coconut sauced preparation known as Monk Fish Malabar which I ate with Sukhi Meloni Sabzi - a medley of European vegetable s in a tangy tamarind and asafoetida (asafoetida is ...
4.
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... coriander ¼ tsp salt ¼ tsp chilli powder ½tsp ground cumin 5cm/2in root ginger, peeled and grated a few green coriander leaves, washed and finely chopped 4 tbsp vegetable oil Bring a pan of water ...
... red bell peppers or capsicums and vegetable s like kale and spinach, alfalfa sprouts and broccoli are all age-defying too.
By increasing your intake of oily fish; salmon, mackerel and tuna and ...
What does sustainability mean? When it comes to the latest buzz-words, “sustainable” has to be one of them. But how do we make our kitchens more so? Firstly, a look at what is meant by sustainability… ...
... When heated, they taste bitter, nutty, hot and aromatic. They are a key ingredient in some vegetable dishes and in pickles. In Bengal, they are often ground to make sauces for fish. Cooks in southern India ...
... When heated, they taste bitter, nutty, hot and aromatic. They are a key ingredient in some vegetable dishes and in pickles. In Bengal, they are often ground to make sauces for fish. Cooks in southern India ...
... cooked the flavour mellows. It is used in a wide variety of spice mixes – for example sambhar powder which flavours southern Indian vegetable and dal dishes. ...
... meat, fish, vegetable s, lentils, rice and bread. They are also used in preparing Madras curry powders.
If you cannot get hold of fresh curry leaves, try the dried variety. You can buy either from Asian ...
... pungent, spicy and sweet, with a bitter edge. Dry-roast the seeds lightly to enhance their unique flavour and scent and use them in meat and vegetable curries, spicy salads and yogurt. ...
... cooked the flavour mellows. It is used in a wide variety of spice mixes – for example sambhar powder which flavours southern Indian vegetable and dal dishes. ...
... the volatile oils are released giving off their warm, sweet, aromatic and pungent flavours.
Cinnamon is used in cakes and desserts throughout the world. Its sweet-spicy flavour enhances vegetable s and ...
... meat, fish, vegetable s, lentils, rice and bread. They are also used in preparing Madras curry powders.
If you cannot get hold of fresh curry leaves, try the dried variety. You can buy either from Asian ...
... pungent, spicy and sweet, with a bitter edge. Dry-roast the seeds lightly to enhance their unique flavour and scent and use them in meat and vegetable curries, spicy salads and yogurt. ...
... the volatile oils are released giving off their warm, sweet, aromatic and pungent flavours.
Cinnamon is used in cakes and desserts throughout the world. Its sweet-spicy flavour enhances vegetable s and ...
...
Ingredients:
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 breast fillets, skinned and chopped ...
Kathi roll
In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetable s, cooked chicken or meat. Watching a kathi roll being made ...
Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetable s and nuts are braised in cream, yogurt or coconut milk.
Ingredients:
Serves 4
4 tbsp ...
... and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetable s.
Ingredients:
Serves ...
... and Chinese cuisine, but its Chinese food has a flavour all of its own.
Serves 2-3
Ingredients:
200g broccoli florets, 5-6cm long 2 tbsp vegetable oil 2 skinless and boneless chicken breasts, ...
Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetable s and nuts are braised in cream, yogurt or coconut milk.
Serves 4
4 tbsp sunflower or ...
... As an alternative to chicken, use parboiled mixed vegetable s.
Ingredients:
2 tomatoes
1 tsp rapeseed oil
2 skinless and boneless chicken breasts, chopped into 2cm pieces
3-4 garlic cloves, ...
...
Serves4
1 tsp seedless tamarind pulp
100g fresh coconut, grated or desiccated coconut
½ tsp salt
2 green chillies
½ tsp cumin seeds
1 tbsp vegetable or sunflower oil
¼ tsp brown mustard ...
Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.
...
... unleavened flatbread or rotis, yogurt, curried vegetable s, and a lentil dish. Dals are a speciality of Punjabi cuisine.
Serves 2-3 Ingredients:
115g (4oz) whole black lentils 70g (2½oz) butter ...
Ingredients:
100g red lentils 2tbsp vegetable oil 1 medium onion, chopped 2 green chillies, chopped 200g carrots, peeled and slices 100g fine beans, trimmed and cut into 5cm pieces 100g potatoes, ...
... leaf) consisting of vegetable s, lentil dishes, rice, a meat stew and fried seer fish. Many South Indians are Hindus and practice vegetarianism but there are many who have been influenced by other religions ...
... with a filling of red chillies and belly of pork. There are also seasonal vegetable and lentil dishes which make fine accompaniments to the spicy main fare and can also be ordered for those who are vegetarian. ...
... delicious Hyderabadi cuisine, including the famous Hyderabadi Biryani (rice with chicken or meat and fiery hot vegetable s) and lentil dishes served on stainless steel thalis (platters). The prices are ...
... of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetable s.
...
... grated 1 onion, finely chopped 4 tbsp natural yogurt, whisked 4 tbsp sunflower or vegetable oil 1 tsp garam masala 1/2 tsp chilli powder 1/2 tsp salt
Preparation:
Prick the flesh of the lamb all ...
Karahi Chicken is yummy! Make your own karahi curry sauce or use Manju's delicious homemade recipe.
Serves 4 Ingredients:
2 tbsp vegetable oil 4 skinless and boneless chicken breasts, chopped ...
... and microwave for 2 minutes or until piping hot.
Serves 2
200g (7 oz) white Basmati rice
¼ tsp salt (optional)
drop of vegetable oil
Preparation:
Rinse the rice for 30 seconds to remove any ...
Bacon rice...
Ingredients:
1 tbsp olive or vegetable oil
2 rashers bacon, chopped
1 onion, peeled and chopped
1 clove garlic, peeled and sliced
¼ tsp ground cumin
Pinch ...
...
Makes approximately 300g/11 oz of chutney
500g (1 lb 2oz) tomatoes
1 tbsp vegetable oil
¼ tsp nigella seeds
¼ tsp brown mustard seeds
¼ tsp ground cumin
¼ tsp medium-hot ...
North Indian appetizers or snacks, Pakoras are batter fried vegetable s or fish. The batter is usually made of gram flour or besan mixed with water and a few select spices such as coriander and chilli. ...
... (7 oz) tapioca
400g (14 oz) white potatoes, peeled and boiled
2 green finger chillies, finely chopped
½ tsp salt
12 whole peanuts, roasted and crushed (optional)
vegetable or groundnut oil
30g ...
... okra is shallow fried – a north Indian method – and becomes deliciously crisp.
Ingredients:
Serves 2
150g/6 oz okra 2 tbsp vegetable ...
... chopped 1 tbsp fresh coriander, finely chopped Pinch of salt Pinch of black pepper 1 tbsp vegetable or sunflower oil 1 fresh tomato, finely chopped, for garnish
Preparation:
Whisk together all ...
...
Picture by Werner Van Peppen
2 tbsp vegetable or sunflower oil
½ tsp ground coriander
2 knobs butter (optional)
¼ tsp turmeric
1 onion, peeled and finely chopped
¼ ...
Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.
Serves 2 Ingredients: 2 tbsp vegetable ...
A delicious South Indian dish
Serves 2-3 Ingredients: 1 tsp skinned split black lentils or urad dal 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds ½ tsp ...
... single cream 2 tbsp medium-hot paprika 1 tsp medium-hot chilli powder 1 tsp ground cumin 2 tbsp lemon juice 2 tbsp vegetable oil 1 tsp salt ½ tsp turmeric 1 tbsp tomato purée 4 garlic cloves, ...
... wheat breads)
Serves 2 Ingredients: 55g/2oz potatoes (cubed) 125g/4oz cauliflower (chopped) 2 tbsp vegetable oil 1 small onion (chopped) 1 tsp root ginger (grated) ¼ tsp turmeric powder ...
These simple spiced potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.
Serves 4 Ingredients: ...
... vegetable oil 2 tbsp natural yoghurt 2 tbsp milk
Preparation:
Preheat the oven to 140C/275F/Gas 1.
In a small bowl, mix the yeast with ...
A lot of British Asian families enjoy this as a quick lunchtime snack - it's a store cupboard standby. Adapt the ingredients to suit what you have available
Serves 2 Ingredients: 2 tbsp vegetable ...
North Indian appetisers or snacks, pakoras are batter-fried vegetable s or fish. The batter is usually made of chickpea flour known as besan that’s mixed with water and a few select spices such as coriander ...
... 2 tbsp vegetable or olive oil 1 onion peeled and chopped ¼ tsp mustard seeds 2 green chillies, seeded and chopped ¼ tsp turmeric ½ tsp sugar(optional) ¼ tsp ground cumin ¼ tsp salt 1 tsp yogurt ...
