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Cover: Some like it hot

Recipes with coriander

31Jul 12

Peas Pulao

Peas PulaoThis tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)

According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.

If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.

You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.

Peas Pulao
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish.
Ingredients
  • 2tbsp Ghee
  • 3cm of Ginger, crushed finely
  • 3 Garlic Cloves, crushed finely
  • 1 medium Onion
  • 1tsp Cumin Powder
  • 3 Cardamoms
  • 3cm Cinnamon stick, broken into pieces
  • 200g Green Peas
  • 2tbsp Cashew Nuts, chopped
  • 1,000g White Basmati Rice
  • 1,500ml Water
  • Pinch of Salt to taste
  • 2tsp Coriander leaves, chopped finely, to garnish
Instructions
  1. Melt the ghee in a large pan and stir in the crushed ginger and garlic.
  2. Slice onion finely.
  3. Stir in the onion, cumin, cardamoms, and cinnamon.
  4. Stir and fry all ingredients until the onions turn transparent. You do not need to brown the onions for this recipe.
  5. Stir in the peas and cashew nuts.
  6. Lower the heat and let simmer until peas are cooked.
  7. Add in uncooked rice and stir a bit.
  8. Add in the water.
  9. Cover and cook on a high flame for 5 minutes.
  10. Lower heat to the lowest setting and let simmer for 20-25 minutes more.
  11. Serve hot, garnished with coriander leaves.

 

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24Jul 12

Punjab Chicken

Punjab ChickenPunjab Chicken is a dish that will go over well with your kids. I’m giving you a mild version of this dish, so if you’re trying to introduce your kids to Indian cooking, they will take to it better. If you start out with anything too hot, your children may be turned off to Indian cuisine altogether, so it is best to start them out with milder dishes. However, if you want to prepare a spicier Punjab Chicken, feel free to increase the quantity of spices. But I do not recommend you increase the turmeric too much, as it is quite bitter, so it will overpower the dish.

This dish calls for drumsticks, which is a much moister part of the chicken than the breast. Some people use the whole chicken leg—that is, the drumstick and the thigh. That is fine, but I prefer meat just from the drumstick for this recipe.

In this recipe, you may substitute ghee with cooking oils such as vegetable oil or sunflower oil. Some might say that punjab chicken is similar to chicken fricassee because it uses chicken drumsticks in a thickened sauce. Of course, I prefer my dish because of the wonderful mix of Indian spices!

You may add in more than 700ml of water if you want. This will give you more sauce at the end, but the thickness is really up to you.

Punjab Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is a main dish with chicken
Ingredients
  • 2kg Chicken Drumsticks, skinned and chopped
  • 3 Onions
  • 1cm fresh Ginger
  • 4 Tomatoes
  • 1tbs Ground Cumin Powder
  • 1 pinch of Turmeric
  • 2tsp Ground Coriander Powder
  • 3 Bay Leaves
  • 1tsp Cayenne Pepper
  • 100g of Ghee
  • 700ml Water
  • Pinch of Salt to Taste
  • Bunch of fresh Coriander
Instructions
  1. Melt the ghee in a large pot on a low heat. Be careful not to burn it.
  2. Peel and chop the onions and ginger finely and add to the pot.
  3. Cook them for 10 minutes over low heat until they turn a light golden brown colour.
  4. Chop the tomatoes and add to the pan with a little water.
  5. Add the cumin, turmeric, ground coriander and bay leaves, and let cook for 5 to 10 minutes.
  6. Chop the chicken drumsticks into thin slices.
  7. Add the chicken to the pot.
  8. Add in the rest of the water. Make sure there is enough sauce to cover all the chicken pieces well. If not, add a bit more water.
  9. Cook chicken until tender, stirring occasionally.
  10. Stir in the cayenne pepper.
  11. Add salt to taste.
  12. Serve hot, garnished with fresh coriander.

 

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10Jul 12

Zesty Green Chutney

Zesty Green ChutneyGreen Chutney is perhaps the simplest chutney to make, and it is also the most versatile. The combination of  coriander, lemon juice and mint make this chutney extremely zesty. It goes very well with all kinds of samosas or even Viatnemese spring rolls. Samosas and Bondas are finger foods, which is why this Green Chutney makes the perfect dip. Since it is so flavourful, you could also pour it over something a bit more subtle such as cottage cheese, as you see in the photo.

Not everyone makes Green Chutney with mint. However, I find mint to be very refreshing, and it balances the spicier ingredients perfectly.

I have a friend who once tried this with dried mint herbs she bought at the supermarket, but she told me it just was not the same. When mint dries, it loses its zesty flavour, and that really takes away a lot from the recipe.

Ingredients:

  • 500g fresh coriander, finely chopped
  • 250g fresh mint, finely chopped
  • 2 green chilli peppers
  • 1 clove garlic, finely minced
  • 1/2tsp ginger powder
  • 20g grated coconut
  • 1/2tsp sugar
  • 5tbsp lemon juice
  • Pinch of salt to taste

Preparation Method:

  1. Thoroughly wash the coriander and mince it as finely as you possibly can. Put it into the liquidiser or food processor.
  2. Clean the fresh mint and mince it. Add it to the liquidiser or food processor. Do not blend these ingredients yet.
  3. Take the 2 green chilli peppers and cloves of garlic and chop them as finely as possible. Add them to the blender.
  4. Add the ginger powder, grated coconut and sugar to the blender. These sweet ingredients will balance the spicier ones (such as the green chilli peppers and the garlic).
  5. Blend these ingredients thoroughly.
  6. Now add in the lemon juice and blend a bit more.
  7. Finally add a bit of salt to taste. Do not add too much, as this is overall a sweet and refreshing chutney. However, a bit of salt makes all flavours more intense, even sweet ones. So add just a pinch to bring out the flavours.

Makes: Enough for 20 servings

Takes: 30 minutes

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07Jul 12

Mild Lentil and Tomato Stew

Mild Lentil and Tomato StewThis Mild Lentil and Tomato Stew is a vegetarian stew that is very substantial and filling, without being fattening at all. It is perfect for a cold or rainy day and is similar to this red lentil and potato bake, except a bit spicier.

Cardamom is a zesty Indian spice that you can buy at your local Indian grocery store. Since cardamom tastes slightly like lemon, it goes very well with the lemon juice. Both the cardamom and lemon juice are added at the very end as a final touch.

Ingredients:

  • 800g Lentils
  • 2 litres Water
  • 1/4tsp Cumin seeds
  • 1/4tsp Coriander seeds
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • ½tbsp Turmeric
  • 1/2tbsp Ginger powder
  • 5 large Tomatoes
  • 1/2tsp Cayenne pepper
  • 1tbs Paprika
  • 1 clove Cardamom, ground
  • 3tbs Lemon Juice
  • 5tbs Olive Oil

Preparation Method:

  1. Wash the lentils thoroughly and put them in a bowl. Cover the lentils and leave them to soak for at least 8 hours, or overnight.
  2. Drain the lentils and put them in a pot with 2 litres of water. Heat them until they come to the boil, then lower the flame and leave them to simmer for 30 minutes.
  3. Heat up the olive oil in a pan. Once small bubbles start to form in the oil, it is hot enough to begin frying the spices.
  4. Now add the cumin seeds and coriander seeds. You should not grind them beforehand. Careful! They will start to pop and crackle. You should not be wearing short sleeves when you do this, as you will get burnt.
  5. Chop the onion and garlic very finely.
  6. Add the onion and garlic to the pan. With the flame on low, stir briskly. Fry these ingredients for about 4 minutes.
  7. Add in the turmeric and ginger powder and stir briskly.
  8. Mince the 5 large tomatoes very finely.
  9. Add the minced tomatoes to the pan and stir them well.
  10. Add the cayenne pepper and paprika and stir.
  11. Gently put this mixture into the pot where the lentils are and stir thoroughly. Let the lentils and the tomato mixture simmer on low heat for 5 minutes.
  12. Grind 1 clove of cardamom with a pestle and mortar. Slowly sprinkle the ground cardamom in.
  13. Stir in the lemon juice.
  14. Let simmer for 5 more minutes.
  15. Serve hot.

Makes: Enough for 10 servings
Takes: 1 hour (plus 8 hours soaking time)

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28Jun 12

Dum Aloo

Dum AlooDum Aloo is a delicious vegetarian potato dish. It consists of fried potatoes in a thick yoghurt gravy. Since Dum Aloo is a lot like a potato stew,  (try this red lentil and potato bake recipe), it is rather substantial and filling, so it makes for a great veggie meal.

This potato dish goes well with naan bread or even with rice. When preparing this recipe, be careful not to add too much ginger, or it will overpower the entire dish.

The potatoes and yoghurt gravy can be garnished with chopped coriander leaves. This will give the dish a lovely refreshing touch.

Ingredients:

  • 10 small potatoes
  • 4 onions
  • 3tbsp ghee
  • 4 curry leaves
  • 2 bay leaves
  • 1tsp ginger powder
  • 1/2tsp red chilli powder
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 250ml yoghurt
  • Pinch of salt to taste
  • 1/2tsp garam masala powder
  • vegetable oil to deep fry the potatoes
  • 10g fresh coriander

Preparation Method:

  1. Boil the potatoes. (This will cut down on the amount of time you need to fry them later, so it will be less fattening.) Drain them and wait for them to cool before  peeling and cutting them in half.
  2. Fill a pot with vegetable oil and warm it up on high heat.
  3. Once the oil is hot enough, slowly add in the potatoes. Deep fry them until they turn light brown.
  4. Remove the potatoes and set them aside.
  5. Chop the onions very finely. They should be almost minced.
  6. In a pot, heat up the ghee.
  7. Now add the onions and fry them until they are light brown.
  8. Lower the flame. Add the curry leaves and bay leaves to the pan and continue frying.
  9. Now add the ginger powder to the pan and continue frying on a low flame while stirring slowly. Be careful not to let anything get burnt.
  10. Stir in the red chilli powder, coriander powder and cumin powder.
  11. Slowly stir in the yoghurt.
  12. Add the salt.
  13. Now slowly add in the fried potatoes.
  14. Stir in the garam masala powder.
  15. Cover the pot and let this simmer for about 15 minutes on a low flame, stirring occasionally. You will see the gravy get thicker.
  16. Serve hot and garnish the Dum Aloo with chopped cilantro leaves.

Takes: 1 hour
Makes: Enough for 4 servings

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26Jun 12

Chicken Biryani

Chicken BiryaniChicken Biryani is a tasty Indian dish made with a layer of marinated chicken and a layer of basmati rice. Some people alternate and do four or even six different layers, but in my house we always prepared it with just one layer of chicken and one layer of rice.

I have always made this with ghee, which is Indian butter. Ghee can be bought at many speciality Indian grocery stores, or you can try my ghee recipe.

Ingredients:

  • 1kg Chicken
  • 100ml Yoghurt
  • 1 Green Chilli Pepper
  • 8 Cloves Garlic
  • 5tsp Ginger Powder
  • 1/2tsp Red Chilli Powder
  • 1/2tsp Coriander Powder
  • 1/2tsp Turmeric Powder
  • 500g Basmati Rice
  • 1l Water
  • 300g Ghee
  • 2tbsp Whole Garam Masala
  • 2 Large Onions
  • 4 Medium Tomatoes, Chopped
  • 30ml Milk
  • 1/2tsp Saffron
  • Pinch of Salt to taste

Preparation Method:

  1. Chop the raw chicken into medium-sized cubes.
  2. Mix the yoghurt, finely chopped green chilli pepper, ginger powder, 4 cloves of chopped garlic, red chilli powder, coriander powder, and turmeric powder in a big bowl.
  3. Add the chopped chicken.
  4. Let this mixture marinate in the fridge for 4-6 hours, or overnight.
  5. In a bowl, cover the basmati rice with water. Let it soak for 20 minutes.
  6. Remove the rice from this water and rinse it in a strainer.
  7. Fill a pot with 1 litre of water. Add the rice. Bring it to the boil. Once it is boiling, let it cook for 2-3 minutes. You should only cook the rice halfway at this point. You are going to finish cooking it later. Take it off the stove and set it aside.
  8. Melt the ghee in a pot.
  9. Add the garam masala and gently roast it. It will pop in the pot, so be careful not to get burnt.
  10. Chop the onion and 4 cloves of garlic finely and add them to the pot. Fry the onions until they are golden brown.
  11. Add the finely chopped tomatoes to the pot and cook for 3 more minutes.
  12. Add the marinated chicken to the pot and stir all these ingredients.
  13. Make sure all the ingredients in the pot are level and flat by patting them with a wooden spoon. Now add the layer of basmati rice by putting all the half-cooked rice on top.
  14. In a separate pan, heat up the milk and add the saffron. Let them cook together for one minute.
  15. Sprinkle this milk and saffron mixture on top of the rice.
  16. Cover the pot with a very tight lid. Let this simmer on a low flame for 30 minutes, or until the chicken is cooked.

Makes: Enough for 8 servings

Takes: 2 hours (plus 4-6 hours to marinate the chicken)

Note: Although not Indian, I recommend this hot and spicy chicken with almonds recipe. It´s another tasty chicken and rice option!

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18Jun 12

Coriander Mint Chutney

Coriander Mint ChutneyChutney is such an amazingly versatile food, and it goes well with so many Indian dishes. This Coriander Mint Chutney is a lovely, refreshing chutney recipe I got from my Mum. She likes to serve it with samosas. It is refreshing enough to offset the spicy taste of my Chickpea Samosas or my Vegetable Samosas.

This Coriander Mint Chutney is not as spicy as my Tomato Chutney is. In fact, it is rather light and zesty, thanks to its combination of mint, coriander, lemon and lime.

Mint is highly digestive. For many of my English friends, the hot spices of Indian food are rich and delicious – but make for difficult digestion. That is why I like to serve mint chutney along with many dishes. It really does help your stomach.

Mint also goes very well with lamb, so this chutney can garnish your favourite lamb dish, such as this Lamb Mussaman.

Ingredients:

  • 200g fresh mint leaves
  • 100g fresh coriander (leaves and stems)
  • 2 cloves garlic
  • 10g ginger
  • ½ small onion
  • 1tsp lemon juice
  • 1tsp lime juice
  • Pinch of salt

Preparation Method:

  1. Pick the mint leaves off the stalks and stems. Wash and set aside.
  2. Remove the coriander roots. Remember, unlike with fresh mint, you can actually include the stems of the fresh coriander. Wash it and put it in the blender.
  3. Wash the garlic and ginger thoroughly and add to the blender. You do not need to slice the garlic or grind the ginger beforehand.
  4. Cut the onion into about 4 pieces and put in blender. Putting the ingredients in one at a time helps avoid overworking the appliance.
  5. Mix thoroughly.
  6. Add the lemon juice and lime juice. This will provide a zesty flavour.
  7. Once everything is well-mixed in a purée form, you can now add the mint. The mint is added at the very end so as to not blend it for too long.
  8. Taste the chutney and then add a pinch of salt to taste. Do not add too much salt as you want it to taste refreshing and tangy.
  9. Give it one last blend and it should be ready.

Makes: Enough for 8 servings.
Takes: 20 minutes.

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11Jun 12

Chickpea Samosas

Chickpea samosasI just love bringing samosas to my friends’ parties. Everyone’s faces light up when they see me walk in the door with this tasty finger food. Like my Vegetable Samosas, Chickpea Samosas are completely vegetarian, so everyone can enjoy them.

They also make the perfect accompaniment for any dish, such as this Mussel Rassam Curry.

Ingredients:

  • 400g chickpeas
  • 100g peas
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • 140g of wholemeal flour
  • 175ml water
  • Vegetable oil
  • Pinch of salt

Preparation Method:

To make the pastry:

  1. Put the wholemeal flour in a bowl. Add 2 tablespoons of vegetable oil and the water.
  2. Knead the dough. This can be quite tiring, but remember, the more you knead it, the better the results will be. Think of it as good exercise!
  3. When the dough is elastic, mould it into a ball shape and set it aside for 15 minutes.

To make the samosa filling:

  1. Clean the chickpeas and soak them overnight or for a minimum of 8 hours.
  2. Boil the chickpeas in a pressure cooker for 10 minutes.
  3. Remove them and set them aside.
  4. In a frying pan, fry the onions for 4 minutes until they turn a golden brown.
  5. Add the peas and stir.
  6. Add the chickpeas and the chopped tomatoes to the pan and stir. The tomatoes should become very soft.
  7. Now it is ready for the spices. Add the garam masala, cumin powder and coriander. Add a pinch of salt to taste. Stir slowly for 2 more minutes before taking them off the hot stove.
  8. Take the dough and divide it into 4 portions.
  9. Roll these 4 portions into flat circles.
  10. Gently add the chickpea samosa stuffing to each circle using a small teaspoon. Be careful not to overstuff.
  11. Fold the top flap over and gently press the sides together.
  12. Fill a heavy-based pan halfway with vegetable oil and heat on high. Slowly lower the samosa into the hot oil. Be careful not to do this too fast or the oil will splatter and you’ll get burned. Deep fry for 5 minutes
  13. Remove the samosa and leave them on a kitchen roll to drain some of the excess oil off.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 10 hours
Makes: 8 large chickpea samosas

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04Jun 12

Chicken Tikka Masala

Chicken Tikka MasalaSome people may feel intimidated when entering the realm of Indian cooking. The words are difficult to pronounce at first, and the menus in restaurants can’t describe in great detail every ingredient or step in the cooking process.

In this post I want to share a recipe for the classic Chicken Tikka Masala. Tikka is a piece of meat that is marinated and cooked on a skewer in a clay oven called a tandoor. Masala is the name of a mixture of spices all mixed together that forms a paste. Putting those two words together means that in this recipe, I am going to marinate the chicken in a Masala sauce, cook it in the oven, and mix it with a tomato cream sauce over rice. You can also try a similiar process in with lamb in Masala Nu Roast Gos.

That’s not too difficult, right? Let’s go step-by-step.

Ingredients:

  • 900g of chicken, cut into 3 cm cubes

For the marinade:

  • 245g yoghurt
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon minced ginger

For the sauce:

  • 2 garlic cloves, minced
  • 1 small can of diced tomatoes
  • 1 onion, diced and chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons cayenne
  • 1 teaspoon paprika
  • 1 teaspoon Garam Masala
  • Salt and pepper
  • 240ml double cream
  • 20g fresh coriander

Preparation Method:

  1. Mix together the ingredients for the marinade.
  2. Cut the chicken into cubes and put on skewers, coating them with the marinade and setting them in the fridge overnight.
  3. The next day, take out the chicken, discarding the marinade. Place the skewers to cook in the oven for around 8 minutes until cooked throughout.
  4. As they are cooking, you can start the tomato cream sauce. Using a bit of olive oil, sauté the garlic, onion and spices for 2 minutes.
  5. Add the contents of the tomato can, including the extra juices.
  6. Partially cover and stir every once in a while for 15-20 minutes.
  7. Add the double cream and stir for another 5 minutes.
  8. Remove the chicken from the skewers and place them in the tomato sauce, letting them gently simmer for 10 minutes.
  9. Mix in the coriander and a bit on top for garnish. Serve with rice.

Makes: 4 servings
Takes: 20 minutes for the marinade, 1 night to soak, and 90 minutes for cooking

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09May 12

Malai Kofta

Malai KoftaMalai Kofta is a traditional dish and is the vegetarian alternative to meatballs. It is most often eaten on special occassions. The koftas are little fried potato dumplings in a rich, heavy gravy. (Sort of like my aloo bonda snacks, except those don’t have the delicious gravy.) Needless to say this is not a low-fat recipe!

An essential ingredient for Mailai Kofta is paneer, a fresh Indian cheese. It tastes a bit like cottage cheese, so you can substitute cottage cheese if you are not able to find paneer in your local Indian grocery store. But if you can find it, I strongly suggest you buy it. It is quite delicious and will give this recipe a more authentic taste.

Malai kofta is a delicious savoury dish of Moghlai origin; it is a north Indian speciality, and they go very well served with tasty Naan bread and/or basmati rice. There are lots of varieties; in fact, in Pakistan and Iran, koftas are usually made of beef and chicken, and in Bengal, a region of eastern India, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Honestly, it’s not a short or easy recipe, but it’s all worth it in the end – trust me.

 

Malai Kofta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta is a traditional vegetarian dish.
Ingredients
  • 8 medium Potatoes
  • 140g Paneer
  • 50g green peas
  • 6 Green Chilli Peppers, finely chopped
  • 1tsp Ginger Powder
  • 1tsp Coriander Powder
  • ½tsp Cumin Powder
  • Pinch of Salt to taste
  • 2tbsp Vegetable Oil
  • 8 Cardamom Seeds
  • 4cm of stick of Cinnamon
  • 8 Cloves
  • 150ml Cream
  • 200ml Whole Milk
  • 2tsp White Pepper Powder
  • 1tsp Turmeric Powder
  • 500 ml Water
Instructions
  1. Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
  2. Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
  3. Add the mashed potatoes and mix.
  4. Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
  5. Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
  6. Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
  7. Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
  8. Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
  9. Heat up the ghee in the same pan.
  10. Add the white pepper powder and turmeric powder and fry for a few seconds.
  11. Now add the paste and fry for 8 minutes.
  12. Add in the water and lower the flame.
  13. Let simmer for 20 minutes, stirring occasionally.
  14. Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
  15. Gently add in the koftas and deep fry them until they are golden brown.
  16. Remove them and serve with the gravy.

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