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Cover: Some like it hot

Recipes with ginger

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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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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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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24Apr 12

Aloo Bonda Snacks

Aloo Bonda 

Aloo Bonda is a snack made of mashed potatoes dipped in batter and deep-fried. It is fantastic finger food, so I often serve it at parties as an appetizer.

These snacks can be served hot, straight from the deep fryer. Or you can also enjoy them after they have cooled down. Many people eat them with ketchup, but I prefer them with my Green Chutney recipe.

Ingredients:

  • 8 large potatoes
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 2 large onions, finely chopped
  • 1 slice of finely chopped ginger
  • 4 large green chilli peppers, finely chopped
  • 500g carrots, chopped
  • 500g peas
  • 2tsp lemon juice
  • 250g gram flour
  • 1tsp baking powder
  • 240ml of water
  • 6 tbsp Vegetable oil
  • Salt to taste

Preparation Method:

  1. Peel the potatoes and boil them.
  2. Mash them and add a little bit of salt. Set the pot with the potatoes aside.
  3. In a pan, heat up 1 tbsp of vegetable oil.
  4. Add the mustard seeds. Careful! They will crackle and pop.
  5. Add the cumin seeds.
  6. Chop the onions, ginger and green chilli peppers very finely.
  7. Add these chopped ingredients to the pan and stir briskly. Fry them until the onions are light brown. Add a little salt to make the onions sweat a bit.
  8. Chop the carrots and add to the pan along with the peas.
  9. Lower the heat and cook for about 15 minutes.
  10. Add the mashed potatoes to the pan and mix them in slowly. Let them fry for 5 minutes.
  11. Now remove the potato mix from the pan and set it aside in a large bowl. Sprinkle in a bit of lemon juice. Set this aside to cool.
  12. In a separate large bowl, mix the gram flour, 5tbsp of vegetable oil, water, a pinch of salt and the baking powder. Mix these ingredients together to form a thick batter.
  13. Heat a pot full of oil for deep frying.
  14. Once the potato filling has fully cooled down, form small round balls with them. Take a handful of the filling and form a round ball with the palm of your hand. You should be able to make about 8 round potato balls.
  15. Now take one of these potato balls and dip it in the batter.
  16. Gently lower it into the oil.
  17. Repeat this with all 8 balls. You can fry them all together in the pot.
  18. Deep fry them until they are crispy.

Makes: 8 Aloo Bondas
Takes: 2 hours

 

Note: For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter.

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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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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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26Mar 12

Spicy Chickpeas with Masala

Spicy chickpeas with masalaPulses are a regular part of my diet. I am especially fond of chickpeas; they are used for many different types of foods such as stews, curries or salads (try this Carrot and Chickpea Salad). They can also be mashed up to make hummus or falafel. In this Spicy Chickpeas with Masala recipe, I take this otherwise bland pulse, mix it with red pepper and spinach, and create a feisty plate for all Indian-food lovers to enjoy! Although it might be a tad spicy, serving it with rice provides a nice balance.

Chickpeas are very high in protein and fibre. However, they are much easier to digest than other pulses. I appreciate that fact, and I keep it in mind to avoid any embarrassing situations regarding my digestive system.

These tiny seeds are an important part of Indian industry as India is the top producer of chickpeas in the world. Did you know there are actually two types of chickpeas? The common English variety is actually called kabuli. It is lighter and larger than the Indian chickpea, desi. The native desi is smaller, darker, and a bit healthier than the Kabuli. Regardless, either one will work perfectly in my spicy chickpea recipe.

Ingredients:

  • 1 can of cooked chickpeas, about 800 grams.
  • 200g fresh spinach leaves
  • 1 small red bell pepper
  • 1 small red onion
  • 1 small tomato, diced into cubes
  • 5 cloves garlic
  • 5g fresh ginger, peeled and minced
  • 1 teaspoon Garam Masala
  • 1 teaspoon curry
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • olive oil
  • salt and pepper

Preparation Method:

  1. In a large frying pan, heat up a few teaspoons of olive oil.
  2. When hot, sauté the onion, pepper, garlic and ginger for 5 minutes or until the onions are translucent and soft.
  3. Clean the chickpeas by rinsing them in a colander and draining. Pick out any empty shells.
  4. Add the chickpeas to the frying pan, then the vegetables, and mix well.
  5. Add all the spices and the tomato to the mix, stirring well.
  6. Next place just enough hot water in the pan so as to cover the vegetables. This is to create a sauce-like texture when finished.
  7. Cover and let simmer for 15-20 minutes.
  8. Reduce heat and add spinach. Cover again and allow the spinach to simmer for 2 more minutes with the rest of the vegetables.
  9. Take off the stove and serve on top of rice.

Makes: 4 servings
Takes: 45 minutes

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