700g Potatoes
4 tbsp Cooking oil
½ tbsp Salt or to taste
¼ tsp Garam Masala
½ tsp Ground Cumin
¼ tsp Chilli powder
1 - Boil the potatoes in there jacket, cool thoroughly, peel and dice them into 1” cubes.
2 - In a wide shallow pan, preferably in a non-stick heat the oil over a medium heat.
3 - Add the potatoes and spread them evenly around the pan. Brown the potatoes evenly, stirring them occasionally.
4 - When the potatoes are browned, sprinkle over the ingredients. Stir gently and mix until the potatoes are fully covered with the spices. Remove from the heat.
Wednesday, 26 January 2011
Potato Pakora's
50g Besan
1 tbsp Ground rice
½ tsp Salt or to taste
1 ½ tsp Ground coriander
1 tsp Ground cumin
½ tsp Chilli powder
50ml water
450g Medium potatoes, peeled and sliced
Oil for deep frying
1 - Mix all the dry ingredients in a large bowl.
2 - Add the water and mix to a thick paste.
3 - Add the potatoes and mix until slices are fully coated.
4 - Heat the oil over a medium heat in a deep pan ( deep fat fryer) and put in as many coated slices as the pan/basket can hold in a single layer.
5 - Fry the pakoras until golden brown ( 6-8 minutes).
6 - Drain on absorbent paper.
1 tbsp Ground rice
½ tsp Salt or to taste
1 ½ tsp Ground coriander
1 tsp Ground cumin
½ tsp Chilli powder
50ml water
450g Medium potatoes, peeled and sliced
Oil for deep frying
1 - Mix all the dry ingredients in a large bowl.
2 - Add the water and mix to a thick paste.
3 - Add the potatoes and mix until slices are fully coated.
4 - Heat the oil over a medium heat in a deep pan ( deep fat fryer) and put in as many coated slices as the pan/basket can hold in a single layer.
5 - Fry the pakoras until golden brown ( 6-8 minutes).
6 - Drain on absorbent paper.
Chicken Chaat
700g Chicken breast, skinned and boned
2-3 Cloves garlic, peeled and coarsely chopped
1 tsp Salt or to taste
1 ½ tsp Ground Coriander
¼ tsp Ground Turmeric
¼ tsp Chilli powder
1 ½ tbsp Lemon Juice
2 tbsp Finely chopped coriander leaves
1 - Cut the chicken into 1” cubes.
2 - Add the salt to the garlic and crush to a smooth pulp.
3 - Heat the oil in a frying pan, preferably non-stick, over a medium heat.
4 - Add the garlic and fry until it is lightly browned.
5 - Add the chicken to the pan and fry for 6-7 minutes, stirring constantly.
6 - Add the ground coriander, turmeric and chilli powder. Fry for 3 - 4 minutes, stirring frequently. Remove from the heat and stir in the lemon juice and coriander leaves.
2-3 Cloves garlic, peeled and coarsely chopped
1 tsp Salt or to taste
1 ½ tsp Ground Coriander
¼ tsp Ground Turmeric
¼ tsp Chilli powder
1 ½ tbsp Lemon Juice
2 tbsp Finely chopped coriander leaves
1 - Cut the chicken into 1” cubes.
2 - Add the salt to the garlic and crush to a smooth pulp.
3 - Heat the oil in a frying pan, preferably non-stick, over a medium heat.
4 - Add the garlic and fry until it is lightly browned.
5 - Add the chicken to the pan and fry for 6-7 minutes, stirring constantly.
6 - Add the ground coriander, turmeric and chilli powder. Fry for 3 - 4 minutes, stirring frequently. Remove from the heat and stir in the lemon juice and coriander leaves.
Wednesday, 12 January 2011
Tomato and Basil Sauce
55ml Olive Oil
1 Clove of garlic, bruised
2 Medium tomatoes
4 Large fresh basil leaves
Salt and pepper
1 - Peel the tomatoes, de-seed, then finely chop.
2 - Place the oil and the garlic in a small saucepan and set over a low heat to infuse for a few minutes.
3 - Remove the garlic and add the tomatoes and basil. Season to taste with salt and pepper.
4 - Serve warm.
1 Clove of garlic, bruised
2 Medium tomatoes
4 Large fresh basil leaves
Salt and pepper
1 - Peel the tomatoes, de-seed, then finely chop.
2 - Place the oil and the garlic in a small saucepan and set over a low heat to infuse for a few minutes.
3 - Remove the garlic and add the tomatoes and basil. Season to taste with salt and pepper.
4 - Serve warm.
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