RECIPES 2

KING PRAWN DHANSAK - Serves 2

1 cup red lentils
1 Cup of Massalla Gravy (see recipes section)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon

METHOD
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Devein the prawns. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until they turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring regularly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

 BEEF ROGAN - Serves 2

1Lb Fillet Steak cubed
10 Tomatoes - quartered
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy as above.
Whole onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla

 Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the beef pieces and seal well on all sides. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Now add the whole coriander leaves, stir half heartedly and serve!

GINGER BROCOLLI

1 tbsp ghee
1 onion, sliced
3 3/4 cup vegetable stock
2 1/2 cup water
1 inch piece of ginger, grated
1/2 tsp cayenne pepper
juice of 1 lemon
3/4lb fresh broccoli, cut into bite sized pieces

Method
Melt ghee or butter over low/medium heat & add onion. Cook until beginning to brown, stirring occasionally. Heat stock, water, ginger in pot for 5 minutes, do not boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve immediately.

MASALLA GRAVY

MASALA GRAVY (SAUCE) 10 Portions

Fry your favourite meat in a pan until cooked and browned
and add this to simering sauce.

1/2 cup Ghee or Vegetable Oil
5 tbsp Garlic Puree
4 tbsp Ginger Puree
1 pint Onion Puree (=10 portions)
1 1/2 lb Canned Tomatoes and Juices
6 tbsp Tomato Paste
3 tsp Salt
2 tbsp Brown Sugar
SPICES:
5 tbsp Masala Mild Curry Powder
2 tbsp Paprika
2 tbsp Turmeric
Method:

This recipe is the way to achieve the "restaurant style curry".
Mix the spices with water to make a paste consistency. Let it stand.
Heat 5 to 6 tablespoons of oil in a 6-8 pint sauepan.
Stir-fry the garlic puree for 30 seconds, then add the ginger puree and cook for another 30 seconds.
Add 5 to 6 more tablespoons of oil and when hot add the spice mixture and stir-fry for another 30 seconds.
Add the remaining oil and the onion puree and stir-fry gently for about 10 minutes.
Puree the canned tomatoes in a blender then add with the tomato paste to the pan.
Mix in well and add enough water to get a medium thick soup consistency.
Add sugar and salt to taste.
Simmer gently for at least 30 minutes and at most 1 hour.
Reduce to a thickish but easily pourable applesauce texture. If it starts to get too dry add a little water.
Separate into 10 equal portions and freeze in small freezer containers.
This is just a mild base to which you can add spices as required.
Ideal with a big Nan Bread!

LAMB MADRAS 

1/4 c Oil
3 lg Garlic coves, chopped
1 tb cayenne; (1 to 2)
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed with 3-tbs water
1/4 ts Whole cardamom - seeds
1 tbs Lemon juice
1/4 ts Salt, or to taste
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, - trimmed/cubed

Instructions:
In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and sauté over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and sauté for another 2 minutes. Stir in the ground spices and sauté another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings.

CHICKEN DUPIAZA

Serves 4

4tblsp corn oil
1.5lb (675g) cooked chicken
1 pint (20floz) curry sauce mixture
2 medium size onions (coarsely chopped)
2tsp tomato puree
1/2tsp salt
1tsp garlic
1/2tsp chilli powder
1/2tsp ground coriander
1tblsp soy sauce
2tsp mixed spice powder

METHOD
Heat oil in a deep frying pan or wok and fry onions until they turn transparent. Add tomato puree, garlic, salt, chilli powder, coriander and mixed spice powder. Stirring continuously add the chicken and curry sauce mixture and bring to the boil. Stir in the soy sauce and reduce heat to a medium setting, cover and simmer for five minutes. When cooked transfer to a tureen or similar serving dish. 

MEAT CURRY

 1 medium onion,finely chopped
2.5 cm ginger root, peeled and grated
2 green chilies, seeded and finely chopped
3 whole cloves
2 garlic cloves, crushed
1 ml aniseed
1 ml caraway seed
1 ml fenugreek seed
2.5 ml corriander seed
2.5 ml cumin seed
2.5 cm cinnamon bark, broken
3 cardamom pods, crushed
2.5 ml turmeric
2.5 ml chile powder
350 ml tomatoes (one large tin)
5 ml salt
50 ml vegetable oil

Rice:
10 ml vegetable oil
4 cloves
3 cardamom pods, crushed
1 cm cinnamon bark,
400 g Basmati rice
5 ml turmeric
1 l boiling water
1 bay leaf

Procedure (curry):
Fry the onion in a heavy casserole in the vegetable oil until it begins to soften. Stir in the garlic, ginger, and chilies. Reduce heat and fry gently for a while. Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop. Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric. Add the chopped tinned tomatoes and stir in with 5 ml salt. If the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally.
Trim the fat off the pre-cooked meat and cut into bite sized pieces. When the sauce has simmered for the 2 hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating.

Procedure (rice):
Heat vegetable oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon. Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir. Cover and simmer gently for 12-15 minutes, until all the water has been absorbed. Use a fork to remove the seeds and bay leaf and turn out into a warmed dish. Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving. The sauce can be prepared in advance, to use with leftover meat, or you can cook the meat and sauce to order. Plain yoghurt may be substituted for the tomatoes if preferred.
Experiment with the seasonings: As a guide, ginger and chile powder will increase the heat, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness. 

CHICKEN MOGLAI BALTI 

1 Large chicken, skinned, meat removed and cut into chunks
13 oz clarified butter, ghee, or unsalted butter
2 Onions, grated
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
8 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish

Method
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds. 

VEGETABLE CURRY

1 tbsp sunflower or vegetable oil
¼ red onion, chopped
2 cloves garlic, peeled and chopped
½ sweet potato, peeled and chopped
1 tsp cardamom
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1 lime, juice only
400ml/14fl oz coconut milk
55g/2oz fresh coriander, chopped

Method
1. Preheat the oil in a large saucepan.
2. Add the onion and garlic and sauté until soft.
3. Add the sweet potato and the spices and stir well.
4. Allow the curry to simmer for 8-10 minutes (or until the potato is soft) before adding the lime juice and coconut milk.
5. Toss in the coriander and serve in a large deep bowl.

OKRA MASALA BALTI 

500g Okra
4 tbsp. Oil
250g Onion, cut into thin slices
1tbsp. Grated fresh root ginger
125g finely chopped fresh tomatoes
1tsp. Salt
1/2tspn. Ground turmeric
1tspn.Ground fresh green chilli's (reduce for mild taste)
2tbsp. Whole coriander leaves

Method
Wash the okra in cold water and wipe off excess water with kitchen paper.
Cut off tops and tails of okra and either leave okra whole or cut into 5cm (2-inch) pieces.
Put the oil into a karahi or deep frying pan, add the onions and fry until they are transparent.
Add the ginger, tomatoes, salt, turmeric and chillis.
Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.
Add the okra and stir once.
Simmer for 10 minutes on low heat or until okra is cooked but still firm to touch.
Do not stir too often as okra is a very delicate vegetable and may break up.
Sprinkle with coriander leaves. 

CHICKEN TIKKA 

2 lb boned chicken breast, cut into 1 inch square pieces
2 tsp Ginger powder
2 tsp Garlic powder
4 tsp Kashmiri masala
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Paprika
1 tsp Ground turmeric
½ tsp Chilli powder
½ tsp Garam masala
1 tbsp Natural plain yoghurt
2 tbsp Fresh lemon juice
1 tsp Salt
6 tbsp Mustard oil


Method
Mix all the ingredients together very well using your fingers and leave for 10 hours to marinate. Brush frying pan with cooking oil, heat the pan over heat until the oil begins to smoke, remove from the heat and leave for 7 minutes, place some chicken pieces in the frying pan but do not overcrowd. Cook for about 10 minutes over a low flame turning the pieces once or twice. Then place the frying pan under a pre-heated grill turn the grill to medium heat and cook until the pieces start to burn (but do not burn them, as this will ruin the taste) during this time turn the pieces from time to time. Remove from the grill and serve with a salad or minty yoghurt sauce.

PILAU RICE (BASMATI)

2 to 3 tablespoons ghee
1 stick cinnamon, coarsely ground
3 whole cloves, coarsely ground
4 cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
salt to taste
1 cup basmati rice
1 teaspoon ground red chile (not chili powder)
10 fresh green beans, sliced in thin rounds
1 medium carrot, sliced in thin rounds
1/2 cup fresh or frozen peas
several sprigs cilantro, chopped (for garnish)


Method
In a large, heavy, nonreactive skillet or saucepan, heat the clarified butter over medium-low heat and sauta the ground cinnamon, cloves, and cardamom pods to release their flavor. Add the cumin seeds and onion and sauta until the onion is golden, 10 to 20 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes. About 5 minutes before the rice is done, add the ground chile, green beans, carrots, and peas and cook for 5 minutes. Garnish with cilantro.

MUSHROOM PILAU RICE (Basmati)

275g/10oz basmati rice
50g/2oz ghee or unsalted butter
1 tsp. caraway seeds
1 large onion, finely sliced
2 cinnamon sticks broken up

10oz button mushrooms, thickly sliced
1 tsp. ground turmeric
1 tsp. salt or to taste
500ml/18fl oz water
8 green cardamoms, split open the top of each pod
8 whole cloves
3 bay leaves, torn

Method
Wash and soak the rice in cold water for 40 minutes. Drain and keep aside. Melt the ghee or butter over medium heat and fry the caraway seeds for 45 seconds. Add the onions and cinnamon sticks, stir and fry until the onions are golden brown (8-10 minutes). Add the rice and fry, stirring constantly, for 3-4 minutes. Add the mushrooms, turmeric and salt, stir and fry for a further 2-3 minutes over low heat. Add the water, cardamoms, cloves and bay leaves; bring to the boil, cover the pan and simmer for 12-15 minutes. Do not lift the lid or stir the rice during cooking. Remove from the heat, uncover and allow steam to escape for 1-2 minutes. Cover the pan and keep aside for 10-15 minutes before serving 

KING PRAWN BALTI (Hot)

Serves 4

6tblsp oil
16 cooked king prawns
1 pint (20floz) curry sauce mixture
2 medium onion (peeled and sliced)
8 fresh hot green chillies (chopped)
4tsp tomato puree
1/2tsp salt
1tsp garlic
1tsp ginger
2tsp mixed spice powder
1/2tsp methi
1tblsp fresh chopped coriander
1 bay leaf
1/2tsp of chilli powder

METHOD
Heat oil in a deep frying pan or wok and fry onions and chillies until onions turn transparent. Stir in tomato puree, garlic, ginger, salt, chilli powder, methi and spice powder. Stirring continuously add king prawns, bay leaf and curry sauce mixture then bring to the boil. Reduce heat to a medium setting cover and simmer for five minutes. When cooked stir in fresh coriander and transfer to a tureen or similar serving dish. 

2 Lbs of Diced braising Lamb.
4 Green Cardamom pods.
2 Bay leaves.
1 Onion sliced.
Water.
Half of an onion finely chopped.
2 Teaspoons of Curry Powder.
2 Teaspoons of Chilli Powder.
4 Finely Chopped Green Finger Chillies.
4 Teaspoons of Garlic Purée.
1 Whole Clove Garlic.
2 Teaspoons of Ginger Purée.
5 Tablespoons of Vegetable Oil.
4 Tablespoons of finely chopped coriander leaves.
1 Tablespoon of whole coriander leaves.
1 teaspoon of Garam Massalla.
1 grated coconut.
Pineapple juice.

Coat the lamb in some seasoned flower and cook until brown on all sides.
Add the lamb, sliced onion, cardamoms, bay leaves and garlic into a casserole dish, cover with water and bake at 200°C for 2 hours.
Create a paste using the curry powder and chilli powder with some water.
Add a little vegetable oil to a pan and fry the onion until translucent.
Add the garlic, ginger and chillies and stir fry on a medium heat for a five minutes.
Add the paste prepared earlier and fry for a further 30 secs.
Add the cooked lamb and coconut along with half a cup of pineapple juice.
Simmer for five minutes, stirring constantly.
Finely chopped the coriander leaves and add to the dish.
Cook for another minute.
Serve, and sprinkle with coriander leaves to taste.

EGG MASALA

Serves 4 Main Course - 8 Side Dish

Curry Paste:
2 tsps garam masala
1 tsp dried onion powder
1 tsp ground coriander
1/2 tsp ground cummin
1/2 - 1 tsp chilli powder
1/2 tsp cinammon
1/2 tsp ginger
1tsp paprika

Mix together using a little water to make a paste.


Garlic and onion puree:
1 large onion (minced finely,using a blender)
1-2 garlic cloves (minced together with the onion)

8 hard boiled eggs, peeled
1 tin of chopped tomatoes + 1/2 tin of water
1 tin of coconut cream (for a lower fat version use yoghurt instead and add at the last minute, don't let it boil)
4-5 tbsp chopped coriander

2-3 tbsp oil/ghee for frying


1. First fry the onion and garlic puree in the ghee, over a medium heat (about 8 -10mins).
2. Add the curry paste and fry the mixture gently for a further 5-8mins approx. until the moisture has cooked out of the paste.
3. Add the chopped tomatoes and water then let it cook gently for approx.15-20 mins, stirring often.
4. Next, add the hard boiled eggs and cook for a further 5-6 mins.
5. Finally add the coconut cream and let it simmer very gently for a further 5 mins or so.
6. Stir in the chopped coriander, sprinkle with some chilli powder if you wish, and serve with rice, naan breads or whatever you prefer.