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Cover: Some like it hot

Recipes with coriander

26Apr 12

Cream of Tomato Soup

Cream of Tomato Soup

There is nothing better on a chilly, rainy day than a warm bowl of soup. And the best soups for drizzly afternoons are definitely the creamy ones! My mum used to make this Cream of Tomato Soup for me when skies were grey. It’s comforting and gives you lots of energy.

Another feel-good creamy soup option is this Creamy potato and leek soup.

Ingredients:

  • 1kg Tomatoes, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/2tbsp Chopped Ginger
  • 1/2tbsp Whole Garam Masala
  • 1 Green Chilli Pepper
  • 3 Bay Leaves
  • 3 Curry Leaves
  • 100g Ghee
  • 120ml Water
  • 150ml Cream
  • 1/2l Whole Milk
  • 2tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1/2tsp Lemon Juice
  • Pinch of ground Black Pepper to taste
  • Pinch of Salt to taste
  • 2tbsp chopped Coriander Leaves, for garnishing

Preparation Method:

  1. Clean the tomatoes and chop them very finely.
  2. Meanwhile, heat up the ghee in a pot on a medium flame.
  3. Add the chopped garlic cloves and ginger to the pot.
  4. Cut the green chilli pepper into 2 pieces.
  5. Add the chilli pepper, garam masala and tomatoes to the pot and stir.
  6. Lower the flame and slowly stir these ingredients for about 3 minutes.
  7. Add the water, bay leaves and curry leaves to the pot. Raise the heat and bring this to the boil.
  8. As soon as it comes to the boil, lower the heat, cover the pot and let the soup simmer for 25 minutes. The tomatoes should become very soft.
  9. Remove the soup and blend it in a liquidiser.
  10. Place a strainer over the pot. Strain the chunky tomato bits by running the soup through this strainer.
  11. Raise the stove to a medium heat and heat up the tomato again.
  12. Mix in the cream, whole milk, coriander powder and cumin powder. Stir it all together.
  13. Add the black pepper and salt to taste, along with the lemon juice.
  14. Let the soup simmer on a low flame for 15 minutes.
  15. Garnish it with freshly chopped coriander leaves. It is now ready to serve!

Makes: Enough for 4 servings
Takes: 30 minutes

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06Apr 12

Channa Masala

Channa MasalaThis is a delicious recipe that goes great with the deep-fried puffy breads known as Bhatura. Channa Masala is a chickpea stew that my mum taught me to make when I was a teenager. It is a very filling vegetarian dish, and because of the chickpeas, it has plenty of protein. But the best part is that it is not very fattening at all! (For more chickpea goodness, try this Moroccan hummus.)

Ingredients:

  • 400g Chickpeas
  • 5 Tea Leaves
  • 2 tsp. Cumin Seeds
  • 2 tsp. Garam Masala
  • ½ tsp. Cardamom
  • ½ tsp. Cinnamon
  • 2 tsp. Ginger Powder
  • 3 cloves Garlic, finely chopped
  • 1 large Onion
  • 2 medium Tomatoes
  • 250ml Water
  • 2 tbsp. Amchur Powder (dried mango powder)
  • Juice of 2 Lemons
  • 1 tbsp. chopped Coriander
  • Vegetable Oil
  • Pinch of Salt

Preparation Method:

  1. Rinse the chickpeas. Put them in a bowl, cover them with water, add the tea leaves, and soak them overnight or for a minimum of 8 hours. Soaking the chickpeas with tea leaves will give it a distinctive flavour.
  2. The next morning, remove the tea leaves, drain the chickpeas and cook them in a pressure cooker for 10 minutes.
  3. Remove the chickpeas and set them aside.
  4. Heat the vegetable oil in a large pan.
  5. Add cumin seeds and fry. Careful! They will crackle a bit.
  6. Add garam masala, cardamom and cinnamon. Fry on medium heat.
  7. Add the ginger and garlic and fry.
  8. Chop the onion very finely.
  9. Put the chopped onion in the pan and fry while quickly mixing. It helps to add a bit of salt at this point, as the salt will make the onion “sweat,” and it will cook faster.
  10. Chop the tomatoes very finely.
  11. Add the tomatoes to the pan. Stir slowly. Give the tomatoes time to get soft and mushy.
  12. Add the cooked chickpeas.
  13. Add the water.
  14. Stir slowly on a low heat. You will see it start to form a thick gravy. This will take about 8-9 minutes.
  15. Stir in the amchur and coriander slowly.
  16. Add a bit more salt to taste. The gravy should be getting quite thick.
  17. Drizzle a bit of lemon juice and stir for 30 seconds more.
  18. Remove from heat and serve hot.

Makes: Enough for 4 servings.
Takes: 40 minutes (plus 8 hours to soak the chickpeas)

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03Apr 12

Light Chicken Tandoori Fillets

Light Tandoori ChickenMany people hear rumours that Indian food is fattening, but it doesn’t have to be. Many Indian recipes are quite light, and, the ones that are not can be re-worked to be made so. Often I take traditional recipes and find ways to cut down on the fat and calories.

For example, there’s a very low-fat and low-calorie way to enjoy a traditional Chicken Tandoori dish. First of all, if you only use chicken breast, it is much lighter. Secondly, using low-fat yoghurt cuts down on plenty of calories. And finally, by cooking it in the oven rather than frying it, you avoid all the extra fat from oils.

In some ways this is similar to my Chicken Tikka Masala recipe which uses more sauce and is served with rice.

Ingredients:

  • 800g chicken breast, cut into thin fillets

For the marinade:

  • 250g plain, low-fat yoghurt
  • Lemon juice from 3 freshly-squeezed lemons
  • 3 garlic cloves, ground
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5 ground cloves
  • 1 clove of cardamom
  • ½ tablespoon ginger powder
  • 1/2 teaspoon cayenne pepper powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • Pinch of black pepper

Preparation Method:

  1. Mix the yoghurt and lemon juice in a large bowl.
  2. Mince the garlic. Put it in the mortar and add salt to make the garlic easier to grind. Mash thoroughly. Do not remove it from the mortar.
  3. Add the cumin and coriander to the mortar and grind. It should almost form a paste at this point.
  4. Add the clove of cardamom and the 5 cloves. Crush well.
  5. Put these ground ingredients into the bowl with the yoghurt and lemon juice. Mix thoroughly.
  6. Add the ginger, cayenne pepper and turmeric and stir well.
  7. Add a pinch of black pepper.
  8. Put the chicken fillets in a Tupperware or a small container and cover them completely with the marinade.
  9. Leave in the fridge for at least 8 hours (but no more than 14).
  10. Take out the chicken and discard the marinade.
  11. Place the chicken on an oven tray or gridiron. Cook it for 20 minutes at 200 degrees Celsius.
  12. I personally like using the grill option in my oven, as it creates the delightful texture of the slightly crispy black lines, caused by the gridiron. I highly recommend it!

Makes: 4 servings
Takes: 25 minutes for the marinade, 8 hours to marinate, and 20 minutes for cooking

Note: Check out my recipe for spicy tomato chutney as a possible dressing for the chicken. If you are looking for something sweeter, this goosegog chutney is also a fine choice.

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30Mar 12

Shrimp curry with sambal oelek and cream

Shrimp CurryI often get asked if cooking Indian food  takes a lot of time, and I get the impression that people assume they need hours and hours to prepare an Indian dish. It also seems to me that most people think that you always need lots of ingredients and different herbs in order to cook up a good recipe.

 

To those of you who think that Indian food necessarily has to be elaborate and very time-consuming, here is a dish of Shrimp curry with sambal oelek and cream to show that this is not true.

These curries are not any more elaborate than a normal pasta dish. Perfect for a weekday dinner for the family, you can make it as spicy or mild as you want. Just add the ingredients to taste as you go along, and I’m sure you will end up with one scrumptious curry!

Seafood helps lighten a dish, and the flavours go well with the curry. You can also try a prawn and kale Madras curry, which uses kale to replace spinach.

Ingredients:
• 700g of shrimp in their shells
• 1 large red pepper
• 1 large green pepper
• 1 leek
• 1 red onion
• 2 teaspoons of curry
• 2 tablespoons of olive oil
• 3 large garlic cloves
• 2 tablespoons of tomato purée
• 2dl of whipped cream or full-fat cooking yoghurt
• 400g of tinned chopped tomatoes
• 2 teaspoons of sambal oelek
• 1 pinch of ground pepper
• 1 pinch of salt
• Fresh coriander leaves (optional)

Preparation method:
1. Wash and peel the shrimp.
2. Wash the peppers and remove the pips. Chop into squares.
3. Wash the leek and cut into thin slices.
4. Cut the onion into thin slices.
5. Fry the curry in the olive oil in a large frying pan.
6. Add all the vegetables and let them sizzle for a few minutes but without getting any colour.
7. Press the garlic into the frying pan and add the tomato purée and chopped tinned tomatoes.
8. Let it all boil slowly for 5 minutes.
9. Add the whipped cream. Add the salt, pepper and sambal oelek.
10. Add the shrimp.
11. Add the coriander leaves. Reheat and let simmer for 5 minutes.
12. Serve with Basmati rice or Indian naan bread and a glass or white wine.

Takes: 20 minutes
Makes: 4 portions

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26Mar 12

Tangy Red Daal

Tangy Red DaalWhen I was younger, my friends would complain that their mums always cooked the same things. One schoolmate ate a roast sandwich for lunch every day. Another girlfriend of mine confided in me that in her house, each day had an assigned dish: Mondays were for fish and chips, Tuesdays were bangers and mash, etc.

 

In my family, we ate a lot of Daal, the Indian word for lentils, but I never complained! There are four different types of lentils, and each can be prepared in many ways with a variety of flavours. This was useful for my Mum who tried to vary our menu.

I like my Daal spicy, but I tend to tone it down a bit when cooking for friends. Out of the many lentil recipes that I enjoy, I want to share this Tangy Red Daal with you. It isn’t quite as soupy as this hearty lentil and herb soup, but it is nice served with a bit of rice. I call it tangy because it has a bit of a kick, but it doesn’t sting your tastebuds, as other recipes might.

Ingredients:

  • 200g red lentils
  • 10g ginger
  • 5g mustard seeds
  • 10g fresh coriander, chopped
  • 3 tomatoes
  • 3 onions
  • 1 jalapeño pepper
  • 1 green bell pepper
  • 5g ground cumin
  • 5g cayenne pepper
  • 6 cloves garlic
  • 30ml olive oil
  • 250ml water
  • salt and pepper
Preparation Method:
  1. Sort the red lentils on a white counter or table cloth to pick out any rocks or small pieces of dirt mixed in.
  2. When finished, rinse in cold water. Bring water to the boil and add lentils. Semi-cover and let cook for 35 minutes or so until the lentils are soft.
  3. Meanwhile, chop the onions, jalapeño pepper, garlic, ginger, bell pepper and tomatoes.
  4. In a large frying pan, heat the oil and add the onion, garlic, ginger and peppers. Sauté for 5 to 7 minutes until onions are translucent and garlic is soft.
  5. Add the cumin and cayenne pepper. Stir.
  6. Add the tomatoes and keep stirring for another 6 minutes or so until the tomatoes are fairly well-cooked.
  7. Transfer the vegetables into a big pot and add just enough hot water to cover the contents of the pot. Let boil for 6 minutes and then add the cooked lentils, stirring well.
  8. Add salt and coriander to taste.
  9. Pour into a bowl and garnish with coriander. Serve warm.

Serves: 6

Time: 75 minutes

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14Feb 12

Sweetheart Chicken Curry with Fragrant Rice

Sweetheart chicken curry with fragrant riceThis is one of my all-time favourite chicken curry recipes that grew out of experimenting with the combination of spices and fruit. You can make sweetheart chicken curry mild or give it a real kick by varying the type and quantity of curry paste that you use. However, I would always recommend a paste rather than a sauce, which in my opinion gives a nicer texture and a better flavour.

The turmeric powder in the fragrant rice turns it a beautiful warm yellow, and the spices give a wonderful fragrance which complements the sweetness and zest of the curry. If there’s any left over, it’s really tasty eaten cold the next day as a coronation chicken alternative, or try it cold in a sandwich.

Ingredients for the sweet chicken curry
• 2 large chicken breasts, skinned and cut into chunks
• 1 tbsp extra virgin olive oil
• 4 shallots or 1 small onion, peeled and finely chopped
• ¼ tsp cumin seeds
• 2-3 tsp Pataks Madras curry paste
• ½ small tin of breakfast apricots in juice, roughly chopped or torn, plus the juice
• 3 tbsp light crème fraiche
• Bunch of fresh coriander, roughly chopped
• Mango chutney to serve

Ingredients for the fragrant rice
• 1 mug of dried Basmati rice
• 5 cloves
• Pinch of turmeric powder
• 3 cardamon pods, shells removed and discarded
• ½ tsp cumin seeds
• Salt, pinch

Preparation Method
1. Dry fry the fragrant rice spices in a deep-based pan for a minute until you smell the scent released.
2. Add the rice and cover well with water, freshly boiled from the kettle. Bring the water to the boil, add the salt, stir the contents very lightly just once, cover the pan with a lid, turn down the heat and simmer for 10-12 minutes, or until the rice is cooked.
3. Whilst the rice is simmering, heat the oil in a shallow-based frying pan, add the cumin and shallots, and fry on a medium heat until soft.
4. Stir in the curry paste – you can play with how much you add depending on the kick you’re looking for – and fry for a minute.
5. Add the chicken and cook for 10 minutes, or until the chicken is cooked.
6. Add the apricot pieces and about half to three quarters of the juice from the tin, depending on how much sauce you want to make.
7. Add the crème fraiche and the coriander and stir in lightly so that the curry takes on a slightly marbled look with the white of the crème fraiche against the colour of the curry sauce.
8. Serve the rice and the curry onto plates along with a generous portion of mango chutney, and enjoy with a nicely chilled oaked chardonnay.

Takes: 15 minutes to prepare and 20 minutes to cook
Makes: A generous portion for 2

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