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Cover: Some like it hot

Recipes with lemon juice

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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20Jun 12

Lamb Biryani

Lamb BiryaniLamb Biryani is a dish consisting of a layer of marinated lamb and a layer of basmati rice. It is quite tricky to cook both the marinated lamb and the rice to perfection. When you first cook the rice, it must only be half-cooked. When you add it to the pot later with the marinated lamb, it will finish cooking. If you want to get the flavour just right, you must use basmati rice.

Once you get the hang of making sure the lamb and the rice are both cooked perfectly, you might want to try my Chicken Biryani recipe. But just love lamb? Give this lamb roast with garlic and rosemary a go.

Ingredients:

  • 1kg Lamb
  • 100ml Yoghurt
  • 2 Red Chilli Peppers, 1 chopped and 1 left whole
  • 1/4tsp Garam Masala
  • 2tsp Ginger Paste
  • 2tsp Garlic Paste
  • 1tsp Chopped Mint
  • 1/4tsp Turmeric Powder
  • 3 Large Onions
  • 500g Basmati Rice
  • 1l Water
  • 1/2tsp Lemon Juice
  • Pinch of Salt to taste
  • 200g Ghee

Preparation Method:

  1. Chop the raw lamb into medium-sized cubes.
  2. In a large bowl, mix the yoghurt, red chilli peppers, garam masala, ginger paste, garlic paste and mint.
  3. Now slowly stir in the cubes of raw lamb.
  4. Add the turmeric powder and stir.
  5. Peel and chop the onions.
  6. Heat the ghee in a pan on a medium flame and add the chopped onions. Fry the onions until they are crispy and light brown. Do not fry them for so long that they get caramelised.
  7. Remove the onions and place them on a plate with a kitchen towel or paper towel below them. You want the ghee to drain away so that the onions are crispy.
  8. Let the crispy onions cool. Then, add them to the marinade.
  9. Put the bowl in the fridge and let the lamb marinate for at least 6 hours, or overnight.
  10. Soak the rice for 20 minutes in cold water.
  11. Wash the rice and put it in a pot with 1 litre of water. Bring the water to the boil, then lower the flame and cook for 2-3 minutes. Remove the rice from the heat and set it aside.
  12. Heat the ghee in the pot on a medium flame.
  13. Add the marinated lamb—with all the marinade—to the pot.
  14. Add the basmati rice on top of this.
  15. Squeeze a little lemon juice onto the rice.
  16. Add a pinch of salt to taste.
  17. Cover the pot. Allow it to cook on a high flame for about 15 minutes. Then lower the flame and let is simmer for about 1 to 2 hours, or until the lamb is tender and fully cooked.

Makes: Enough for 6 servings
Takes: 2 hours (plus 6 hours to marinate the lamb)

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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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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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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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