Indian Recipes Choose from a starter, a main course and a dessert
Chicken tikka kebabs
1 tablespoon paprika 1 tablespoon ground coriander 2 tablespoons garam masala 1 deseeded & finely chopped chilli 2 tablespoons fresh chopped coriander 1 /2 chopped onion 5 cloves garlic, finely chopped 2 tablespoons fresh ginger, finely chopped juice of 1 lemon 225ml Alpro soya plain yogurt alternative 1 red pepper, cored, seeded & cut into squares 2 small onions, each cut into 8 pieces 450g chicken breasts or cubed lamb
If making the garam masala from scratch, toast all the whole spices in a hot iron pan for 30 seconds, allow to cool then pound in a pestle and mortar & add any other ground spices. If using ready-made garam masala, add this to the other ground powders in a bowl. Then add the chopped â€˜wetâ€™ ingredients of chilli, onion, coriander, lemon juice, garlic & ginger & mix together or pound into a smooth paste. Then add the yoghurt. Cube the chicken or lamb, cover with the marinade & leave for as long as possible (2 hours or more). Thread alternate pieces of meat, red pepper & onion onto 4 large or 8 small skewers. Cook under over a medium grill or over a medium barbecue heat for 8 minutes, turning frequently.
Lentil kebabs with cucumber raita
1 1/2 cups (150 g) 5 oz lentil (masoor dal), washed Water as required 2-3 green chillies, deseeded, chopped 1 tbsp (4 g) green coriander (hara dhaniya), chopped 2 tsp (12 g) ginger (adrak), finely chopped Salt to taste a pinch red chilli powder 1 /2 tsp (1 g) chaat masala 3 2/3 tbsp (50 g) 1 3/4 oz breadcrumbs 1 tsp (2 g) cornflour a pinch garam masala Vegetable oil for frying Cucumber raita: 4 cms (1.5 inches) cucumber, grated 3 tbsp Alpro soya plain yogurt alternative 1 tbsp chopped mint
Boil lentils until soft. Drain the excess water and mash the lentil with a wooden spoon. To the mashed lentils, add green chillies, green coriander, ginger, salt, red chilli powder, chaat masala, breadcrumbs, cornflour, and garam masala. Mix well. Divide and shape the mixture equally into 16 medallions. Heat the oil in a wok (kadhai); deep-fry the medallions until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
Recipes INDIAN 4
300g plain flour 1 /2 teaspoon salt 1 /2 teaspoon baking powder 150ml semi skimmed milk 1 teaspoon caster sugar 1 /2 x 7g sachet dried yeast 1 teaspoon black onion seeds (optional) 4 tablespoons vegetable oil or ghee 1 medium egg, beaten 100ml Alpro soya plain yogurt alternative
Sieve the flour, salt & baking powder into a large bowl & make a ‘well’ in the centre. Heat the milk until just below boiling point,then sprinkle over the sugar & dried yeast & leave to stand in a warm place for 510 minutes until it starts to froth. In a small bowl combine the onion seeds, 3 tablespoons of vegetable oil/ ghee, egg & yogurt. Pour this mixture into the flour with the yeast mixture & stir well to form a dough. Knead well until the dough is smooth & shiny, this will take approximately 5 minutes. Place in a clean, lightly oiled bowl, cover & leave to stand in a warm place for approximately 1 hour or until the dough has doubled in size. Preheat the oven to 230°C, 450°F, gas mark 8 & the heat the grill to high. Knock back the dough & knead it again. Divide the mixture into 6 pieces, keeping the other pieces warm whilst shaping the first one. On a floured surface shape the dough by hand to resemble a ‘tear drop’, approximately 25cm in size at the wider end & 10cm at the other end. Place on a lightly oiled baking sheet & brush gently with the remaining oil/ghee, then cook in the oven for about 4 minutes or until they puff up, then remove & place under the hot grill until lightly browned in spots. Keep warm & serve as an accompaniment to other Indian dishes.
4 large skinless chicken breast fillets 125ml (4 fl oz) Alpro soya plain yogurt alternative 2 tbsp Madras curry paste 2 cloves garlic - peeled and crushed 4cm (1.5 inches) fresh root ginger - peeled and grated 1 small lemon - grated rind and juice Cucumber raita: 4 cms (1.5 inches) cucumber, grated 3 tbsp Alpro soya plain yogurt alternative 1 tbsp chopped mint
Make 3 deep cuts in each chicken breast fillet and place in a shallow dish. Mix all the remaining ingredients together in a bowl. Pour the marinade over the chicken, mix well to coat, cover and chill for 2 - 3 hours minimum. Preheat the oven to 200 degC/Gas mark 6. Place the chicken on a rack over a roasting tin, cook for 25 minutes or until the chicken is cooked through. Serve wih aromatic rice and cucumber raita
2 tbsp raw cashew nuts, chopped 3 Tomatoes, chopped 60g fresh coconut, grated 1 tsp salt 3-4 birdâ€™s eye or other green chillies, chopped 1 /2 tsp home-made garam masala (see right) 4 tbsp chopped coriander 1 tbsp corn, peanut or olive oil 1 /2 tsp whole brown mustard seeds 1 tsp chana dal or yellow split peas 10 fresh curry leaves (optional) 125g Carrots, cut into 2cm dice 115g fresh podded peas or defrosted frozen peas 115g cauliflower florets, roughly 2cm across 115g French beans, cut into 2cm lengths 250ml water 1 tbsp Alpro soya plain yogurt alternative rice or rice noodles, to serve For the garam masala: 1 tbsp cardamom seeds 1 tsp Black peppercorns 1 tsp whole cloves 1 tsp black cumin seeds 1 /3 of a Nutmeg medium stick of cinnamon, about 5-7.5cm, broken up
First make the garam masala. Place the cardamom, peppercorns, cloves, cumin seeds, nutmeg and cinnamon in a clean coffee grinder or spice grinder. Grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. Use as required. Cover the cashews in hot water and soak for 1 hour. Drain. Put the tomatoes, coconut, salt, chillies, garam masala and cashews into a blender. Blend until you have a smooth paste. Add the chopped coriander and blend for a second only. You should still see flecks of green. Pour the oil into a medium, lidded pan and set over a medium heat. When the oil is hot, put in the mustard seeds and chana dal. As soon as the mustard seeds begin to pop and the dal reddens, a matter of seconds, put in the curry leaves, carrots, peas, cauliflower and beans. Stir once and add the water. Bring to the boil, cover, reduce the heat to low, and simmer for 3 minutes or until the vegetables are just tender, yet retain a crispness. Stir in the paste from the blender and return to a simmer. Simmer gently, uncovered, for 2 minutes, stirring now and then. Fold in the yogurt and turn off the heat. Serve with rice or rice noodles.
Recipes Spicy green lentil dhal INDIAN
with cucumber raita
200g green lentils, soaked overnight a pinch turmeric 1 large onion, chopped 1 bay leaf 5cm piece root ginger 1 tablespoon chopped curry leaves or parsley 1 fresh green chilli, deseeded & finely chopped 4 tablespoons olive oil 3 large cloves of garlic, crushed 1/2 teaspoon cumin seeds, crushed 1/4 teaspoon mustard seeds, crushed 1 or 2 dried chillies (optional) 230g can tomatoes, drained & chopped Cucumber raita: 4 cms (1.5 inches) cucumber, grated 3 tbsp Alpro soya plain yogurt alternative 1 tbsp chopped mint
Put the lentils, turmeric, onion, bay leaf, ginger, curry leaves or parsley, fresh chilli & 1 tablespoon oil in a pan with enough water to cover. Bring to the boil & simmer, covered, over a gentle heat for about 45 minutes until the lentils are cooked. Add a little extra water if the lentils start to stick. Warm the remaining oil & cook the crushed garlic in it until slightly browned. Add the spices & cook for a further 1-2 minutes. Stir in the chopped tomatoes, heat through, & stir in the cooked lentils. Heat through over a gentle heat for 10-15 minutes before serving and serve with raita:
Mango trifle shots
32 small ratafia biscuits or 8 sponge finger biscuits broken into 4 1 fresh mango 100ml (4 fl oz) smoothie containing mango 2 x Alpro soya plain yogurt alternative Organic Mango and Peach Amaretto (optional) 25g (1 oz) toasted flaked almonds
Place ratafia biscuits in a shallow dish and pour over the smoothie (if using amaretto substitute 1 dessertspoon of smoothie and replace with amaretto), leave for 10 minutes, mixing biscuits around to soak up the liquid. Take one side off the mango, plus the edges and dice, using the other side sliced for decoration. Empty the Alpro soya alternative to yogurts into a bowl and add the diced mango. Place the 4 ratafia biscuits in the base of each glass. Spoon over half the yogurt and mango mix. Repeat and divide any remaining smoothie between the glasses, top with remaining alternative to yogurt mixture. Leave to chill for 1 hour. Serve with the sliced mango and toasted flaked almonds.