All posts tagged: Indian

Turmeric Glazed Pulled Lamb Samosas & Green Chutney

Published by

Styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) Say goodbye to deep fried soggy samosas this Diwali! My lamb samosas are baked instead of deep fried and are made using filo pastry, creating a perfectly light, crispy case for the juicy, slow cooked lamb shoulder inside. An egg wash mixed with turmeric is a great way to achieve a fantastic bright yellow finish to these samosas, as well as making the pastry extra crispy when you tuck in. Green chutney is the perfect dip – crammed with fresh herbs, chillies and zingy lime! (Makes 12 samosas) 400g lamb shoulder, diced 5 tbsp yoghurt 3 shallots, peeled 3 garlic cloves, peeled  3 inch piece of ginger, peeled  2 tsp cumin seeds 1 tsp turmeric 1 tsp garam masala ½ tsp red chilli powder 3 tbsp groundnut oil 1 lamb stock cube 1 large onion, peeled and really thinly sliced 1 small bunch of coriander, finely chopped 12 sheets of filo pastry 3 tbsp oil, for brushing 1 large egg 1 tsp …

10 minute flatbreads with smoked salt, hazelnut dukkah & ghee – a Diwali celebration recipe

Published by

All photographs styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) It’s Diwali time! The Indian festival of lights takes place this Wednesday 11th November and I just can’t wait. I have been busy creating some delicious recipes inspired by the rainbow of colours and flavours that Indian food has to offer. These dishes are perfect for a celebration with friends and family and are all really quick and simple to prepare. I first came across dukkah whilst in Egypt with my family. We could smell it as we walked into the restaurant. You tear off a chunk of warm freshly baked flatbread, dunk it in quality olive oil and then into this amazing blend of roasted nuts, spices and herbs and devour. It is such a simple but fabulously tasty dish to plonk in the middle of the table over drinks and chats. So, I have adapted this great dish that I first tried in Egypt and given it an Indian twist. The great thing about dukkah is that you can put …

Do Diwali 2015 with Beth Does Food

Published by

Do Diwali 2015 with Beth Does Food Diwali. the ancient Hindu festival of lights, is only two weeks away and i’ve been working on some delish recipes which celebrate the vibrant colours and flavours of Indian street food. Shot by the fabulous food stylists Faye Wears (www.forksknivesblog.wordpress.com) and Lauren Miller (www.laurenmiller.co.uk), my recipes are based around street food classics and are the perfect way to celebrate Diwali yourself. Hope you guys enjoy my recipes. In the meantime, here are some teasers to get your taste buds tingling. Check ’em out – alvida! BDF x

Keralan runny eggs, curry leaf & coconut curry

Published by

The perfect healthy filling vegetarian brunch I know the words egg and curry might not instantly make your mouth water. What about spicy coconut curry and a soft boiled eggs with a runny yolk? Better? Ok, now try the three musketeers of any curry – ginger, garlic and chilli – tempered in coconut oil with curry leaves and mustard seeds. Finished with coconut milk and fresh herbs and topped by perfectly soft boiled eggs. Eaten with flat breads to dip in the yolk this dish is not only delicious but really healthy and a perfect brunch to set you up for the day. Egg curry was recommended by a blog follower as a ‘favourite curry dish’. A similar dish was served up every morning for breakfast when we were in Kerala, with hot chapatis and yoghurt. Like an Indian egg on toast. Keralan runny eggs, curry leaf & coconut curry Serves 2 as a brunch or lunch 4 eggs 1 onion 1 large, or two medium tomatoes, diced 2 inch piece of ginger 4 hot green chillies 1 tbsp coconut oil a small …

green coriander chutney

Published by

I’m working on some lovely Indian dishes in my little old kitchen at the moment and here’s a little taster of things to come. A punchy, green chutney full of chilli, curry leaf, lemon and herbs! It’s perfect with poppadoms, naan bread, drizzled over BBQ meat or kebabs or stirred into soup or dhal! Serves 4 1 big handful of coriander 1 sprig of curry leaves 1 garlic clove 2 green finger chillies 1 sprig of mint mint the juice from ½ a lemon a glug of groundnut oil a pinch of salt a pinch of sugar Roughly chop the herbs, chillies and the garlic and blend everything in a mini food processor to a puree. Taste and add more seasoning if required. Done.

My store cupboard essential: what’s yours?

Published by

Oh boy, do I love a good chutney tray in an Indian restaurant (yes I do).  At home, I have spent many years buying pre-made Sharwoods poppadoms (around £2 for 8 poppadoms). I now realize that i’ve been CONNED. If you’re like me and didn’t know that popping your own poppadoms was so easy then take my hand and let’s float away into the future of fast, healthy, cheap snacking. MY STORE CUPBOARD ESSENTIAL: RAW POPPADOMS These babies are an absolute gem: 1 pack of 15 costs £1! (more than half the price of ready made) each poppadom has under 30 calories (that’s less than a small bag of popcorn) heat for 15 seconds in the microwave (and their ready to eat straight away) you can rub each side in butter, coconut oil or ghee (for a richer taste) you deep fry in hot oil for a couple of seconds (Indian restaurant-style) Save a couple of quid on a takeaway and make your own If you’re craving a packet of crisps, whip up a couple with a jar of …

What I learned at Cinnamon: the art of Indian cooking

Published by

I ate like a Queen this weekend. Beautiful, refined and proper clever Indian cooking. The food successfully mixed authentic flavours from all over India with more classic European cooking techniques and styles, which always did service to the original dishes but enhanced the dining experience. This type of cooking is a real art; a dish is never changed for the sake of being different. Everything I tasted was true and intelligent, without trying to be fashionable or in trend. I was privileged enough to spend the weekend as the guest of Vivek Singh at two of his three London restaurants, Cinnamon Club and Cinnamon Kitchen. As well as the chance to explore the kitchen at Cinnamon Club, where I skipping around with a spoon like a kid in a sweet shop, I also attended their Wine & Spice pairing at Cinnamon Club and a Vegetarian Masterclass at Cinnamon Kitchen, hosted by head chef at Cinnamon Club Rakesh Ravindran Nair and manager Hari Nagaraj. I took away with me so many tips. Here are my favourites: A pinch of sugar: …

Homemade Flatbread with Sticky Chicken Thighs & Curryslaw

Published by

This is one of my favourite summer time evening meals. I used to buy flatbreads until I realized how blimmin’ easy they are to make at home, and how much tastier they are too! Indian coleslaw is a revelation, and goes PERFECTLY with sticky tender chicken thighs and fluffy flatbreads. Watch the video for this recipe here: Ingredients (serves 4) For the Sticky Chicken 4 chicken thighs, skin and bone removed 1 tbsp curry powder ½ tsp garlic powder ½ tsp onion powder ½ tsp mustard powder 2 tbsp honey 1 tsp black and white sesame seeds olive oil salt and pepper For the flatbread 160g self raising flour 140g full fat greek yoghurt 1 tsp sesame seeds 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp fennel seeds salt and pepper For the Curryslaw 1 small red onion ½ red cabbage 2 carrot 4 spring onions small bunch coriander 1 lime 1 pomegranate 100g mayonnaise 50g creme fraiche 1 tsp garam masala ½ tsp turmeric ½ tsp nigella seeds salt and pepper For the coleslaw, peel …

Paneer Tikka Arancini Balls

Published by

Here’s the recipe for my twist on Arancini, fabulous little breaded balls of creamy risotto. Paneer Tikka Arancini balls are filled with spiced biryani and delicious Indian Paneer cheese, which is similar to mild halloumi when cold and oozes like mozzarella when hot. You’ve just gotta try them. For the paneer tikka biryani: 1 onion 1 garlic clove 3 inch piece of ginger ½ red chilli 1 tsp mustard seeds ½ tsp coriander seeds 1 tsp cumin seeds 1 tbsp curry powder 1 tsp garam masala a pinch of saffron 100g risotto rice 200ml hot chicken stock 1 tin of coconut milk salt and pepper 1 packet of paneer 1 small bunch of coriander For dredging: 1 egg 75g flour dried breadcrumbs (not golden) oil, for deep frying Finely dice the onion, then bash and chop up the ginger and garlic, and finely chop the chilli. Dry fry the mustard, coriander and cumin seeds in a frying pan on a medium heat until the mustard seeds pop. Remove and grind up in a pestle and mortar to …