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Cover: Some like it hot

Recipes with cumin seeds

07Jun 12

Coconut Chutney

Coconut ChutneyCoconut Chutney is a lovely type of chutney that is perfect for breakfast. You can spread it on your toast in the morning for a healthy treat. This chutney is quite filling, so it will keep you going all morning. However, keep in mind that coconut is actually quite fattening, so you will not want to spread too much on your morning toast—unless you are planning to go for a jog afterwards!

For another variation, you can try this green coconut chutney used on rice flour pancakes.

Coconut Chutney also goes well with Bhaturas.

Ingredients:

  • 40g cashews, crushed
  • 30g Channa Daal
  • 500g shredded coconut
  • 8 whole red chilli peppers, dried
  • 5 curry leaves
  • ½ tbsp. ginger power
  • 1 tsp. mustard seeds
  • 2 tbsp. whole cumin seeds
  • Salt – to taste
  • 4 tbsp. vegetable oil

Preparation Method:

  1. In a frying pan, heat a small amount of vegetable oil on low heat.
  2. Crush the cashews. I typically use a mortar and pestle for this. Or, you can put them into a ziplock plastic bag and hammer them on the counter with the bottom of a pan for a minute
  3. Add the Channa Daal and crushed cashews to the frying pan, stirring slowly for a few minutes.
  4. Remove the Channa Daal and crushed cashews and put them in a blender.
  5. With the same vegetable oil, slowly fry the shredded coconut on low heat for a few minutes. Remove the coconut and add it to the blender.
  6. Put the ginger powder in the blender.
  7. Blend thoroughly.
  8. Add salt to taste and give it a final stir.
  9. Remove this paste and put it in a serving bowl.
  10. In a separate pan, heat more vegetable oil on high heat.
  11. Add the mustard seeds, but be careful! They will pop, so don’t let them splatter on you.
  12. Now add the cumin seeds to the pan and stir quickly.
  13. Add the dried red chilli peppers to the pan and stir with energy. Remember, these chilli peppers are whole. Do not chop them, or the hot, spicy taste will become too intense and will overwhelm the chutney.
  14. Add in the curry leaves and stir for 30 second more.
  15. Remove this and pour it directly on the chutney paste in the serving bowl.
  16. The coconut chutney is now ready to be served. Enjoy!

Makes: Enough for 8 servings.
Takes: 45 minutes (plus 8 hours soaking time)

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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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