Delicious Chicken Biryani

 

Now, I love my curry, in fact I think I could eat a curry every night. So I thought I'd join in with Hari Ghotra's Friday night curry club. She was cooking a Chicken Biryani. 

Prep time took me nearly an hour and the actual on-line cook-a-long took nearly two hours due to a lot of questions from online followers, but, let me tell you, it was well worth it! Infused with whole spices, fresh coriander and mint, the depth of flavour was amazing. Who needs takeaways? 

If you want authentic curry, download the Hari Ghotra app onto your phone or tablet and get cooking! 

Amazing Bombay Aloo

BOMBAY POTATOES

One of my favourite Indian side dishes is Bombay Aloo, so easy to make and so tasty. Some restaurants get it right, some don't, the flavours great, but if you don't use the right potatoes, then it can be a let down. If your going to try this dish you need a buttery or new potato, not a floury one. So here is my ( Hari Ghotra inspired) version. 

Ingredients:

2-3 medium sized potatoes

1 onion sliced

1 tsp mustard seeds

5 or 6 curry leaves

1 small green chilli finely chopped 

1tsp cumin seeds

1tsp coriander seeds

½ tsp turmeric

1 tsp salt

1tsp garam masala

1 handful fresh coriander

Method:

Boil the potatoes in their skins until just cooked through, allow to cool for an hour or two, then remove the skins and cut into chunks. 

Add the oil to a shallow pan, bring to a medium heat. 

Add mustard seeds and when they start to pop, immediately follow with curry leaves, green chilli and onion, stir and leave to cook until soft and golden for 5 - 10 minutes. 

Meanwhile crush the coriander and cumin seeds in a spice grinder, then add to the onions with salt and turmeric. Cook for a couple of minutes on a lower heat adding a splash of water if the mixture starts to stick. Now add the potatoes and warm through, stir in the garam Masala, check for seasoning, top with the chopped coriander and serve. 

Delicious!! 

Delicious Kedgeree!!

  DELICIOUS KEDGEREE! 

Every now and then we have a Kedgeree at home. It's one of my wife's favourites, it's very simple and bursting with flavour. 

Succulent smoked Haddock cooked with Indian spices and Basmati rice. 

Ingredients :

2 tblsp of oil

½ a cup of Basmati rice cooked & drained

1 onion finely diced

1 tsp cumin seeds

2 cloves

3 cardomom pods slightly split

1" piece of cinnamon 

2 tail end pieces of smoked haddock

2 hard boiled eggs

½ cup of frozen peas

1 tsp garam masala

1 tsp turmeric 

1 small green chilli finely chopped (optional) 

Salt to taste

Handful of fresh chopped coriander

Method:

Heat oil over a medium heat and add whole spices, cook until they release their fragrance. 

Add the onion and cook until soft and golden (5-10 minutes), add a little water if they stick to the pan. Add the peas and turn heat to low. 

While the onions are cooking, the Haddock should be cooked. 

Place the fish in a shallow pan and just cover with water. Bring to a simmer and cook for about 5mins or until the fish Flakes. 

Once onions are ready add all the other spices, salt, green chilli, and the rice, stir well but gently. Turn the heat up a little. 

Now add the flaked fish, top with sliced or quartered hard boil egg, sprinkle with the fresh coriander and serve. 

Enjoy!! 

Indian food inspirations

 I won't lie, a lot of my Indian cooking is inspired by the cooking of Hari Ghotra 

Her recipes are easy to follow and delicious.

This is the Lamb Bhuna from  the Hari Ghotra app. 

I highly recommend you download the app. Follow her online tutorials and popular Friday night live cook-ins! 

You won't need any more Indian cookbooks! Using Haris recipes and techniques has improved my knowledge of Indian cooking so much, that I now experiment with my own flavours (not always successfully) and styles. 

Thank you Hari. 😊

Rock Buns

 MOTHER IN-LAWS ROCK BUNS

My late Mother In-Law used to make Rock buns that I just couldn't stop eating, in fact, on one occasion I ate an entire batch whilst drinking one of her amazing cups of tea. So I've baked my interpretation of those wonderful buns and I must say, they're not bad. 

Here's my recipe:

100g butter

225g plain flour

2 tsps baking powder

Pinch of salt

100g mixed fruit

100g demerara sugar

1 egg beaten

2 tsps vanilla essence

A little milk

Line two baking trays with greaseproof baking paper and turn the oven to 200c, fan 180c.

Mix the flour, baking powder & salt in a bowl. 

Cube the butter and rub into the flour until you have a breadcrumb like consistency. 

Add the sugar and fruit. 

Make a well in the midlle and add the egg & vanilla essence. Using a fork, mix the ingredients until they come together to form a thick rough dough, you may need a little milk to help. 

Using two forks, grab some mixture and put in the oven trays. You should be able to make around ten buns. 

Bake in the oven for around 18 - 20mins.

https://eltelofdaya.picfair.com

Lamb, Spinach and Chickpea Curry

Lamb, spinach and chickpea curry:-

Gently fry one chopped onion and 2 cloves chopped garlic.  Add 3 tsps garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp chilli (or to taste), 1 tsp ground ginger and gently fry for 2 minutes.  Add 1 tin chopped tomatoes and stir.  Leave for 1 minute and add 350 diced lamb.  Put lid on saucepan and simmer for hour or so until lamb almost completely soft.  Add one tin chickpeas (drained) and add 1/2 - 3/4 bag baby spinach and cook until wilted.  That's it pretty much I think.  

CHINESE STYLE TWICE FRIED PORK

I tried this for the first time tonight and its delicious!

Ingredients

Any left over roast pork from your Sunday dinner, finely sliced.

2 tblsps ground nut oil.

1 Red Chilli finely sliced.

2 Cloves Garlic finely sliced

15 grams fresh ginger finely sliced.

2 tsps. Chinese five spice.

2 tblsps. Hoi Sin Sauce.

Method

Heat the oil in a wok and add the pork, sprinkle with the Chinese five spice and stir fry until the pork starts to crisp up.
Throw in the red chilli, ginger and garlic and stir fry for a minute more.

Add the Hoi Sin Sauce and cook for a further 2 minutes.

Serve with Egg fried rice.