Rogan Josh.....

Rogan Josh (Lamb Curry) is a curry hailing from Kashmir and is very popular in India Pakistan and obviously United kingdom. Rogan Josh typically means meat cooked with oil in intense heat.

There are versions and versions of Rogan Josh and this one is mine, tried and tested several times to great success. Enjoy!

Ingredients:

• 6 garlic cloves, roughly chopped

• 1 large onion, roughly chopped

• thumb-size piece fresh ginger, peeled and roughly chopped

• 1 tsp ground cinnamon

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tbsp paprika

• 1 tsp chilli powder

• 1 tsp salt

• 1 tbsp tomato puree

• 4 tbsp vegetable oil or ghee (clarified butter)

• 1kg/2¼lb casserole lamb, cut into bite-size cubes

• 8-10 cardamom pods, lightly crushed with the back of a spoon

• 300ml/10fl oz stock
  

Method

Step 1... In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato puree.

Step 2... Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the stock and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

Done...

Eat this with some rice or chapatis... Like i say

Yummy In My Tummy....

NIMKI.... flour crisps

Nimki my favorite tea time crispies

Ingredients:

• Maida - 1 cup
• Kalonji seeds - 1/4 tsp
• Salt - 1/2 tsp
• Baking Powder - 1/2 tsp
• Whole black pepper - 20
• Water - less than 1/2 cup
• White Oil - 3 tbsp + 2 cups (for deep frying)

Preparation:

1. Take maida in a bowl. To it add kalonji seeds, salt, baking powder, and 3 tbsp oil. Mix well for 5-6 min.

2. Then add water to make it into a tight dough. Knead well for 7 min.

3. Make 20 small balls. Using a rolling pin, flatten the balls to a very thin pancake.

4. Fold into half 2 times consecutively giving it the shape of a quadrant.

5. Seal the open edge corner with one whole pepper (as shown).

Cooking procedure:

1. Heat oil in kadai.

2. Add the prepared nimki/crackers to oil and fry on slow heat.

3. Remove the nimki/crackers when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

Done
Yummy in my tummy....

TANDOORI CHICKEN...

Tandoori Chicken is a popular Indian dish and every time i go for a meal i will definitely have that for a starter. Tandoori Chicken is very famous in Punjab and they will not go a day with out it well thats how much they love tanddori chicken so much.
Tandoori Chicken is mainly cooked in the Tandoor but don't worry ill give alternative cooking method because no one has a tondoor in there homes, well i surly don't.
The recipe is pretty straight forward but does contain touching chilli so ill wear a glove if i was you.

Here's the ingredients:

INGREDIENTS:

• Chicken (6 pieces)
• 6 tbsp Yogurt
• 2 tbsp ginger and garlic paste
• salt to taste
• 1 tsp pepper
• 2 tsp chilli powder
• 1 tsp dried fenugreek leaves crushed
• 1 tbsp garam masala
• 2 tbsp cumin powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red food colouring (diluted in water)
• 2 lime juices.
• 2 tbsp oil
  

That was the ingredients so lets start start with the cooking.

How to prepare the chicken...
Step 1... Slit the the chicken on the thick parts so the marination could soak in.

Step 2... In a small bowl make the lime and chilli mix which is just 1 tsp of the chilli powder with one lime juice and salt with 1 tbsp ginger and garlic paste.
Step 3... Rub the lime and chilli mix in to the chicken slits that you have done. If your scared of chilli then put some gloves on or just do it with a spoon.
Done...
Now put the chicken to a side and start with the marination.
Marination...
Step 1... In a bowl add the yogurt, salt and pepper, chilli powder, cumin powder, coriander powder, garam masala, fenugreek leaves, turmeric, lime juice, red food colouring, oil and the rest of the ginger and garlic paste.
Step 2... Put the chicken in the marination and mix and marinate for 2 hours or more, the more you leave it the more flavour goes in.

Cooking the chicken...
Step 1... After the chicken has marinated grill it under a medium flame for 30mins.

Done...

Take it out the grill and squeeze some lemon over it.
Emmm Yummy in my Tummy.

MANGO LASSI!!!!!!!

Mango Lassi a typical drink you will find in a desi or Indian restaurant... full of mango goodness... guaranteed to gain at least few pounds after a glass full..... But who can resist refreshing feeling afterwards... I differently cant.

Its simple and easy and only takes few minutes so lets start with my versions ingredient.

INGREDIENTS:

• 4 TBSP Mango PULP
• 5 TBSP YOGURT
• 3 Scoops OF ICE CREAM (mango or vanilla)
• 1/2 Cup CREAM

Yes this is not for the weight conscious but the ones who say "To Hell With IT"......

Mango Lassi... Step 1... In a blender add every thing together and blend. Done...

Enjoy the BEST smoothie by far... Yummy In My Tummy....

LAMB BIRYANI....... (Khachi biryani)!!!!

LAMB BIRYANI Is a classic rich dish which Be's served in every restaurant across the world. Believe me when i cook this dish i feel as if Ive achieved something, so i thought i'll share my version of the recipe and hope that when you cooked it you feel like you've achieved something too. It is a complicated dish but i will make it as simple as possible.

The Biryani is not the most healthy dish but surly satisfying. So lets start with the ingredients.

INGREDIENTS:

• 500grms Basmati rice (washed)
• 1kg lamb meat (tenderized for an hour with 1tsp meat tenderizer)
• 3 large green chillies chopped
• salt to taste
• 1 tsp crushed pepper
• 2 cups fried onions (pre fry the onions before cooking process)
• 2 tbsp ginger and garlic paste
• 1tsp cumin seeds
• 3 whole cardamon, 2 bay leafs, 1 stick cinnamon
• 1 lemon juice, 1 lime juice
• Bunch of mint (chopped)
• Bunch of fresh coriander (chopped)
• 1tsp chilli powder
• 1tbsp coriander powder
• 1tbsp garam masala
• 1tsp cumin powder
• 2 cup yogurt
• 5 tbsp ghee or oil
• pinch of saffron (soaked in 3 tbsp water).

That's the ingredients done and now we are going to start with the cooking process with i hope to simplify as much as i can. There's going to be 2 separate steps of cooking first the rice then the whole biryani. But first lets start with the marination of the meat.

Meat marination:
Step 1... After the meat has tenderized in a bowl add the meat along with green chillies, salt, crushed pepper, 1 cup of fried onions, ginger and garlic, cumin seeds, cardamon, 2 bay leafs, 1 stick cinnamon, lemon juice, lime juice,1/2 of the mint, half of the fresh coriander, chilli powder, coriander powder, cumin powder, garam masala, yogurt and 2 tbsp of ghee or oil.

Step 2... Marinate an hour or while rice will be cooking.

OK that's done and now the tricky part "cooking the rice". You have to cook the rice in 2 batches first half has to be 40% cooked and half has to be 50% cooked this is because the biryani will be cooked in layers so the bottom layer cooks the same as the top layer, but don't worry its really simple just sounds tricky.

Cooking the Rice...
Step 1... In a large pot boil 2 litre water with 2 tbsp ghee or oil and some salt.

Step 2... Add the rice and boil for 3 mins and then take out with a medium siv half of the rice which is 40% cooked the cooked the rest of the rice for further 1 min and then drain.

Done see that was simple now lets start with cooking the full lamb biryani.

Lamb biryani...
Step 1... In a large heavy bottom pot add a little oil and add the meat then on top pf the meat add the 40% cooked rice, on top of the rice add 1/2 cup fried onion and the rest of the mint. Then add the 50% cooked rice and on top of that layer add the rest of the fresh coriander, fried onion and the saffron water.

Step 2... Cover with lid and put it on the lowest flame so the meat does not burn that's why you need a heavy bottom pot. Cook it for further 40-50 mins in low flame without uncovering it.

After 50mins done......

Serve hot with raita...
Yummy in my Tummy...

Prawn Bhuna (Prawn Curry)!!!

Prawn Bhuna (Prawn Curry) is a curry i can never get enough of. When i get served a Prawn curry it doesn't matter if am bursting because am full ill make my belt loose and go for THIRD serving. The Curry has so much flavour, the version am going to do is a sweet and sour recipe, even if the flavours are going to be so much the prawn taste will not go a miss because prawn has that distinct flavour which fills the room with a aroma that makes the mouth full of saliva.

Prawns are an excellent source of protein and a great way to get iron, zinc and vitamin E. As a bonus, they have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids.

I can go on about prawns all day so enough about the prawns and lets start cooking, i mean to say ill give you the recipe and you start cooking ; )....

INGREDIENTS:

• 500g uncooked prawned (De-veined and washed)
• 4 green chillies slitted
• 1 onion chopped
• 1/2 tsp turmeric powder
• 1tsp chilli powder or paprika if wanted less spicy
• 1tsp coriander powder
• 1/4 cumin powder
• 3 garlic cloves minced
  
• 3 tbsp lemon juice
• 1 tsp tomato ketchup (unusual i know but gives the recipe that tang)
• 1tsp tomato paste
• 3 tbsp vegetable oil
• fresh coriander

That's the ingredients finished i know it looks pretty spicy but at the same time its got the sweet and the sour believe me the flavour are gonna dance around your taste buds.
Lets start with how to make the dish.

Step 1... In a pan heat the oil and add the garlic following with the onions and salt and pepper, saute the onions until it forms a brown colour.

Step 2... Once the onions are browned add the chilli powder, turmeric powder, coriander powder and cumin powder and stir, add a little water so the spices do not burn.

Step 3... After stirring for 2mins add the tomato ketchup, tomato paste and lemon juice and stir.

Step 4... Now add the prawns and a little water and stir then cook until the water has evaporated and the prawns have cooked. Then garnish with fresh coriander.

Done...Its pretty easy actually and is best with cooked basmati rice but i also love it with some peshwari nan emmmm like i say.. "Yummy in my tummy"

Chicken Tikka Masala!!!!

Chicken Tikka Masala the nations gone mad over the curry. In England its the most top rated and favorite dish of all. So i thought why not give a version i learnt from my friend who is a top chef.

The dish normally is quite red that's because red food colouring Be's added to the masala paste so that's the only additive in the curry but you could always deduct that and it will taste just as good.

Right so i have decided to make Chicken Tikka Masala the restaurant style way so its going to have 4 different steps of cooking because im going to give you the full recipe from the gravy and masala paste and to the chicken tikka. Don't worry i will make it has simple as possible and I'm sure the end results going to be worth it.

Now lets start with the ingredients.

INGREDIENTS:
For the chicken tikka masala:

• Chicken tikka pieces
• 3 tbsp masala paste
• 2-3 cups base gravy
• 2-3 tbsp coconut powder
• 1tbsp sugar

For the Chicken tikka:

• 2 Chicken breasts cubed
• 1tsp ginger, 1tsp garlic
• 1tsp chilli powder
• Salt to taste
• 1 whole lime juice
• 1/2 tsp turmeric
• 1tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp yogurt (plain)
• 1tsp tikka paste
• 2 tsp of mustard oil

For the Masala paste:
You do not use all the masala paste only use 3 tbsp of it and preserve the rest:

• 500ml plain yogurt
• 2tbsp tomato paste
• 3 tbsp tandoori paste
• 2 tbsp tikka paste
• 1 tsp of mix powder (curry powder)
• 1&1/2 tsp of garam masala
• 1/2 tsp salt
• 1 tsp Coleman's mint
• 1 tsp of red food colouring (optional)

Finally for the Base Gravy;
Again the is for large amount and only use 2 cups of it:

• 2 chopped onion
• 1 carrot
• 1&1/2 peppers
• 2tsp garlic and ginger paste each
• 1tsp salt
  
• vegetable oil or ghee 3 tbsp
• half can of tinned tomatoes
• 1tsp tomato paste
• fresh coriander
  
• 1tsp of all spices each; garam masala, cumin, coriander, turmeric powders
• 1tsp methi (fenugreek leafs)
• 100ml oil
  

Finally the ingredients are done, i know it looks like allot but that's the secret... the curry looks so simple but in fact it actually bursting with flavours.
Now theres only two 3 separate steps of cooking so first lets start with the chicken tikka.

Chicken tikka:
Step 1... Mix all the spices and the yogurt together and then add the chicken.
After adding the chicken mix it in the marination and then marinate it for 1 hour or more.

Step 2... Once the chicken has marinated put them in to skewers and grill them for about 10-15mins in medium heat and base them with oil in between turning them.
Done.... now put them to a side.

That's the chicken tikka done. So now lets with the BASE GRAVY. Remember you can do the base gravy while your chicken is marinating.

Base Gravy:
Step 1... Heat the pot up with the oil, once oil is heated add the onions, carrots, peppers and garlic and ginger and saute for about 3-4 mins then add everything else in the base Gravy ingredients list.

Step 2... Add 1 & 1/2 Litres of water in the pot and bring to a boil. Once the pot has come to a boil cover it with a lid and let it boil for 1 hour.

Step 3... After a hour let it cool down a little and then Blend it in to a nice not to thin or not to thick consistency.
Done...

That's the base gravy done. While you do the base gravy make sure you make the masala paste, basically mix everything together from the masala paste ingredient list.

So that's the everything done just the main cooking of the Chicken tikka masala is left to be done which is quite easy so get ready for the final step.

CHICKEN TIKKA MASALA:
Step 1... In a pan put the coconut powder and the sugar and mix around until heated.

Step 2... Add the gravy base and simmer for 2 mins. Once simmered add the masala paste and stir, then add the chicken pieces and start reducing it.

Step 3... Once reduced add some single cream and garnish with fresh coriander.

Done!!!!

Now that felt like a mission. But finally we have finished. I hope you enjoy it with a nan or pilau.
Like i say "yummy in my tummy".