Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Monday:
Divinel...
• For the tadka: in a small pan, heat the coconut oil until
very hot, add the chopped garlic, red bird chillies, mustard
s...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Tuesday:
Keema ...
3 tbsps Ginger grated
Green Chillies to taste, chopped
100g Green Peas
Fresh Coriander - handful
Method: • Heat the Coconu...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Wednesday:
Spin...
• In a large bowl, whisk together the eggs and
Coconut Milk, stir in the Cornmeal and set aside.
• Dry fry the Cumin Seeds...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Thursday:
Chick...
• Simmer for 5 -10 minutes with the lid on, stirring
occasionally, until the masala sauce 'splits' and the Oil
appears on ...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Friday:
Garlic ...
Fresh Coriander, 4
tbsps chopped
Method: • Wash, peel and de-vein the Raw King Prawns,
and crush the garlic and chop the f...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Saturday:
Chick...
2. Put the above in a small sauce pan together
with 4 tbsp oil, ¼ tsp turmeric, salt and cup of
warm water (around 200/ 25...
Indian Food, Indian Spices, Indian Sweets,
Cooking Ingredients, Kitchen and Tableware,
Recipes and more...
Sunday:
Chilli ...
continuously until it is all browned.
• Add the Chopped Tomatoes, Dried Marjoram, stock cube
and enough water to create th...
National Curry Week 7 Day Recipes eBook
of 15

National Curry Week 7 Day Recipes eBook

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Published on: Mar 3, 2016
Published in: Food      
Source: www.slideshare.net


Transcripts - National Curry Week 7 Day Recipes eBook

  • 1. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Monday: Divinely Spicy Dal Click to Enlarge Serves: 4 Preparation Time: 10 Minutes. Cooking Time: 30 Minutes Ingredients: Red Lentils - 150g Chana Dal - 20g White Onion - 1 large, coarsely chopped Fresh Whole Green Chillies - 2-3 to taste Ground Turmeric - 1 tsp Salt, to taste Coconut Oil or Error! Hyperlink reference not valid. - 1 tsp Dried Red Birds Eye Chillies - 3-4 Black or Brown Mustard Seeds - 1 tsp Cumin Seeds - 1 tsp Curry Leaves - 6, fresh or dried Garlic Cloves - 3, finely chopped Instructions: • Rinse the red lentils and chana dal in several changes of water, until the water runs clear. • Add 450ml boiling water, the washed red lentils and chana dal, the chopped onions, the whole green chillies, salt to taste and the ground turmeric to a large pan. Bring to the boil, cover the pan and cook until the lentils are soft. • Allow to cool slightly, temporarily remove the whole green chillies and blend to your preferred consistency, then replace the green chillies and cover the pan.
  • 2. • For the tadka: in a small pan, heat the coconut oil until very hot, add the chopped garlic, red bird chillies, mustard seeds, cumin seeds and curry leaves. Fry until the garlic turns brown and the mustard seeds are popping, stirring continuously. • Tip the tadka in to the blended lentils - do not stir. It should sizzle. Replace the lid and leave to stand for 5-10 minutes to allow the flavours to infuse before serving. Stir just before serving. • Delicious as a side dish for dinner, and lovely on its own or with a little rice for lunch. Pure comfort food. Heaven!
  • 3. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Tuesday: Keema Curry Click to Enlarge Adapted from a recipe by Gurpareet Bains Probably the best mince you have ever tasted... Serves: 4 Preparation Time: 10 mins Cooking Time: 45 mins Ingredients: 500g Minced Lamb 1 small Sweet Potato, cut into small cubes 1 Green Pepper, deseeded and diced 1 Onion thinly sliced 2 tbsps Coconut Oil 2 tins Chopped Tomatoes, blended until smooth Salt to taste 1 tsp Ground Turmeric 2 tsps Garam Masala 1 tsp Ground Coriander 1tsp Black Peppercorns,freshly ground 1 tsp Fenugreek Seeds 1 tsp Cumin Seeds 1 tsp Onion Seeds 6 cloves Garlic, finely chopped
  • 4. 3 tbsps Ginger grated Green Chillies to taste, chopped 100g Green Peas Fresh Coriander - handful Method: • Heat the Coconut Oil in a pan, add the Fenugreek Seeds, Cumin Seedsand Onion Seeds and stir-fry until the seeds pop. • Add the Salt, if using and Onion and cook until the onion is lightly browned. Then add the Garlic and stir to mix. • Add the Black Peppercorns,Ground Turmeric, 1 tsp Garam Masala, Ground Coriander, Chillies, Gingerand 1 blended tin of Chopped Tomatoes and mix well. • Simmer for 10 minutes, stirring occasionally, until the liquid has evaporated and you are left with a concentrated paste. • Turn up the heat and add the minced lamb, stirring continuously until it is all browned. • Add the sweet potato, green pepper, green peas and the second tin of blended Chopped Tomatoes, and simmer, without a lid, for 30 minutes. • Stir in the second teaspoon of Garam Masala, add the Fresh Coriander and serve hot.
  • 5. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Wednesday: Spinach Tomato Loaf Click to Enlarge For those of us on a Wheat Free Diet - this Spinach Tomato Loaf hits the spot every time... Adapted from a recipe by Gurpareet Bains: Serves: 4 Preparation Time: 15 min Cooking Time: 30 mins Ingredients: Coarse Cornmeal - 160g Eggs, 3 Coconut Milk - 350ml White Onion, 1 finely chopped Coconut Oil - 3 tbsps Cumin Seeds - 1 tsp Ground Black Pepper - ½ tsp Chilli Powder - ½ tsp Salt - to taste Error! Hyperlink reference not valid., halved x 12 Chopped Spinach - 100g Fresh Green Chillies, 2-4 finely chopped Fresh Coriander, 4 tbsps chopped Method: • Pre-heat oven to Gas Mark 7 / 220c. • Line 2 loaf tins with foil, and lightly grease with 1 tbsp coconut oil.
  • 6. • In a large bowl, whisk together the eggs and Coconut Milk, stir in the Cornmeal and set aside. • Dry fry the Cumin Seeds over a high heat in a large pan until they brown, stirring/shaking continuously. • Turn down the heat, add the coconut oil, Ground Black Pepper and Chilli Powder and stir for 30 seconds. • Add the chopped Onion, and cook until soft and translucent. • Add the tomatoes, Fresh Green Chillies and chopped Spinach and cook until the spinach has wilted. • Add the chopped Coriander. Then combine the cornmeal mixture with the tomato spinach mix. • Stir the mixture well and divide between the 2 loaf tins. • Bake in the oven for about 20 minutes or until set. • Allow to cool for about 15 minutes then serve warm. • Also delicious cut in to slices and lightly grilled.
  • 7. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Thursday: Chick Pea Curry Click to Enlarge Creamy Chick Peas coated in a rich, spicy tomato masala sauce... Serves: 4 Preparation Time: 10 mins Cooking Time: 20-30 mins Ingredients: Chickpeas - 800g, rinsed and drained Onion - 1 large, chopped Coconut Oil - 1 tbsp Chopped Tomatoes - 1 tin Salt to taste Ground Turmeric - 1 tsp Garam Masala - 1 tsp Ground Coriander - 1 tsp Ground Cumin - 1 tsp Garlic - 2 tsp crushed Ginger - 1 tsp chopped Green Chillies - 1 tsp chopped Fresh Coriander - handful Method: • Heat the Coconut Oil in a pan, add the Onions and cook until brown, stirring occasionally. • Now make the spicy tomato masala sauce. Add the Chopped Tomatoes, Salt, Ground Turmeric, Garam Masala, Ground Coriander, Ground Cumin, Chillies Garlic, and the Gingerand stir.
  • 8. • Simmer for 5 -10 minutes with the lid on, stirring occasionally, until the masala sauce 'splits' and the Oil appears on the surface. • Gently stir in the Chickpeas and add boiling water until the masala sauce is your desired consistency. • Then cook over a medium heat for 5 minutes until the Chick Peas are warmed through. • Add the Fresh Coriander and serve hot.
  • 9. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Friday: Garlic Prawns Click to Enlarge This is the perfect dish when you want a quick, tasty meal with that 'chilli fix'. This proves that great tasting food does not have to be elaborate or difficult to prepare... Serves: 4 Preparation Time: 15 min Cooking Time: 5 mins Ingredients: Raw King Prawns, 750g, shelled and de-veined Salt, to taste Fresh Garlic, 3 fat cloves, peeled and finely chopped or crushed Coconut Oil - 2 tbsps Ground Coriander - 1½ tsp Ground Turmeric - ½ tsp Chilli Powder - ¼ tsp Salt Hot Green Chillies, 1 - 3, minced, to taste Fresh Lemon Juice, from half lemon
  • 10. Fresh Coriander, 4 tbsps chopped Method: • Wash, peel and de-vein the Raw King Prawns, and crush the garlic and chop the fresh chillies and coriander. • Heat 2 tbsps coconut oil, add the crushed garlic and salt and gently fry until lightly brown. • Add the chopped green chillies and stir for 10 seconds. • Add the prawns and stir fry for 3-4 minutes, until they begin to turn pink. • Add the Ground Coriander, Ground Turmeric and Chilli Powder and continue to fry until the prawns are fully cooked, siring all the time. • Remove from the heat, add the lemon juice and fresh coriander and serve. • Delicious as a starter with crispy lettuce, and slices of red onion and cucumber. • Even better as a simple supper, with fluffy basmati rice and salad.
  • 11. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Saturday: Chicken Madras Click to Enlarge Do you want Chicken Madras with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time... Serves: 4 Preparation Time: 30 Minutes Cooking Time: 1 Hour Ingredients: 500g Boneless Chicken (cut into small cubes) 1½ Medium Onions (300g) 8-10g Fresh Ginger 3 Medium Garlic Cloves 2 Finger Green Chilli 5 cherry tomatoes 1/2 Small Green Pepper 6 tbsp Veg/Olive Oil 1/2 tsp Turmeric 6 tsp (40g) Mr Huda's Universal Curry Paste 5-6 tsp Chilli Powder (optional/to taste) 1 tsp Coriander Powder 2-3 Green Cardamom 3 Bay Leaves Fresh Coriander Instructions: 1st Stage (Puree): 1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/4's, chop the green pepper, ginger (peeled), 1 garlic clove, 2 green chillies and the ground coriander.
  • 12. 2. Put the above in a small sauce pan together with 4 tbsp oil, ¼ tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid. 3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. 4. When cooked place in a blender to make into puree. 2nd Stage (Curry): 1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan. 2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden. 3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly). 4. Add Mr Huda's Universal Curry Paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously). 5. Add the ready blended puree and cook for around 3-4 mins (covered and stirring occasionally). 6. Add the Chicken with a cup warm water (around 200-250 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally). 7. Back to moderate / low heat, leave to simmer for 45-minutes to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce). 8. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 15-20 mins before serving.
  • 13. Indian Food, Indian Spices, Indian Sweets, Cooking Ingredients, Kitchen and Tableware, Recipes and more... Sunday: Chilli Con Carne Click to Enlarge Serves: 4 Preparation Time: 10 mins Cooking Time: 45 mins Ingredients: 500g minced beef 1 red pepper, deseeded and diced 2 Onions thinly sliced 1 tbsp Coconut Oil 1 tin Chopped Tomatoes Salt to taste 1 tsp Ground Cumin 1 tbsp Chilli Powder 1 tsp Paprika 1 stock cube Garlic - 2 cloves, finely chopped 2 tbsps Tomato Puree 2 tins Red Kidney Beans ½ tsp Dried Marjoram Method: • Heat the Coconut Oil in a pan, add the Salt and Onion and cook until the onion is lightly browned. Then add the Garlic and fry for another 2 minutes. • Add the red pepper, Ground Cumin, Chilli Powder and Paprika, mix well and cook for 5 minutes. • Turn up the heat and add the minced beef, stirring
  • 14. continuously until it is all browned. • Add the Chopped Tomatoes, Dried Marjoram, stock cube and enough water to create the desired sauce consistency, bring to the boil and then simmer, uncovered, for 20 minutes. • Add the Red Kidney Beans and cook for a further 10 minues. Serve hot.

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