Category: Recipes

Recipe… Okra with coconut and chilli

On By Daniel FordIn RecipesLeave a comment

 

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Makes enough for a side dish for 2 people to share

Ingredients
• 1 tbsp desiccated coconut
• 2-3 small red dried chillies
• 10 lady’s fingers (okra)
• 1 red onion
• 2 tbsp oil
• 1 tsp salt

Method
1. Mix the coconut and chillies and mix together with a small bit of water. This is best done with a pestle. Do not blend as you want a rough mixture. Set aside.
2. Wash okra well and slice into small chunks.
3. Finely chop onion.
4. Heat oil in a non-stick pan until medium hot and add onion. Fry until they start to brown.
5. Add the okra and stir through. Cook until the okra softens.
6. Add salt and some water if the dish is sticking. Cook for a further 2 minutes.
7. Add coconut and chilli mix. Mix well and heat through.

Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter

On By Daniel FordIn Recipes1 Comment

Guy’s Big Bite had a one-on-one with a chef at an Indian restaurant and featured this recipe on his show.

via Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter

Crispy Coriander Pakora — savvysouthindian.com

On By Daniel FordIn RecipesLeave a comment

These tasty fritters made with coriander leaves (cilantro) are incredibly crispy and flavorful. These golden bite size savory snack is a wonderful rainy day comfort food. It is an awesome thing to snack on with your tea or can be a wonderful starter at your cocktail party. Coriander is a quintessential ingredient in Indian cuisine. […]

via Crispy Coriander Pakora — savvysouthindian.com

Mutton Liver Fry — Taste Buds

On By Daniel FordIn RecipesLeave a comment

Mutton liver is an organ meat that is very high in nutritional value. It can be fried, boiled, baked or broiled into various savory dishes. The liver is considered to be the most nutritious part of the lamb. It is very rich in proteins, iron and Vitamin. It is very important not to overcook mutton liver as […]

via Mutton Liver Fry — Taste Buds

Chicken Kathi Roll (Chicken Frankie)

On By Daniel FordIn RecipesLeave a comment

A superb step-by-step guide to a delicious street snack.

TheMintThief's avatarThe Mint Thief

Chicken Kathi roll or Chicken Frankie are the Indian version of a wrap and are an extremely popular street food in India. It’s finger-liking good!

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Street food brings out the essence of the local culture. It holds a special place in the hearts of people who love the authentic food cooked by “chefs” from the streets. It has a certain touch that is beyond compare, to any fancy restaurants.

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This is one of my favorite quick meals; delicious chicken prepared with onions, tomatoes, and peppers. Topped with eggs, tangy herb chutney & hot ‘n’ sweet ketchup and are wrapped in homemade chapati. I have been eating variations of this dish since my childhood, you can substitute the chicken for lamb, beef or even paneer or stir-fried chickpeas & vegetables.

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Keeping this post short and sweet and straight on to the recipe! Please don’t be scared at the length of the recipe…

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Recipe… Halwa (carrot)

On By Daniel FordIn Recipes2 Comments

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Ingredients
• 2 kg of carrots (grated)
• 1/2 a tin of sweetened condensed milk
• 250g milk powder
• 300g clarified butter (ghee)
• 250g sugar
• 50g chopped almonds
• 2 tbsp cardamom powder
• 1 tbsp poppy seeds
• 2 tsp saffron threads
• 1 tsp yellow food colouring

Method
1. Put the carrot and 2-3 tbsp of water to cook in a pressure cooker on a medium heat for 10 mins.
2. After 10 mins remove the lid and add the sugar, clarified butter (ghee), saffron and yellow food colouring.
3. Cook for 20 mins, stirring constantly, until the halwa becomes dry and consistent.
4. Add the sweetened condensed milk and continue to stir for a few more minutes.
5. Add in the milk powder. Aim for a nice firm consistency.
6. Add the remaining ingredients (almonds, cardamom powder and poppy seeds).
7. Finally give everything a good mix and leave to set on  baking tray.
8. Once set cut the halwa in bite-sized chunks and serve.

• Recipe and photos courtesy of Yajnee in Mauritius.

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Goan Sausage Meat Recipe

On By Daniel FordIn RecipesLeave a comment

Where Portugal meets India…

Goan Recipes's avatarGoan Recipes

With my limited experience of trying sausages/chorizo from different countries, I can say in all honesty I haven’t found anything close to a Goan sausage. Maybe the Mexican El Pastor Recipe could have some resemblance. This mouth-watering pork sausage that is sun-dried, smoked and spiced with garlic, ginger, red chillies, spices and vinegar is definitely out of this world. When a Goan catholic leaves home that is one sure food they will always miss. This intense flavored sausage can be used to make many recipes including Sausage Chilli Fry, Chouriço Pao, chouriço Pulao, Feijoadaand Sausage and Potato Curry.

chorizo-choriz-sausages-meat-goan-chilli-fry-recipeI remember my mom making it during her summer holidays and storing it in a ceramic airtight jar for months. She would be particular that only she would take out the meat from the jar. One thing I do remember my mother’s preserves would last a real…

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Recipe… Coconut Laddoo

On By Daniel FordIn RecipesLeave a comment

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Makes about 16 balls

What you need
• 2 cups desiccated coconut
• 1 cup condensed milk
• almond slices and golden raisins for decoration

How you make it
1. Mix the desiccated coconut and condensed milk together in a bowl.
2. Make small balls from the mixture and add to a plate.
3. Decorate with almond slices and golden raisins.

Recipe… Gato patate (Sweet potato cake)

On By Daniel FordIn RecipesLeave a comment

Makes 8-10 cakes

Ingredients
• 5 sweet potatoes
• 2 cups flour
• 2 cups brown sugar
• 3 tbls desiccated coconut
• 1 tbls golden raisons
• 250ml vegetable oil

Method
1. Boil the sweet potatoes in their skin until soft. Drain, remove skin and mash.
2. Mix the mash with the flour to create a dough ball. The consistency should be fairly dry. Add more flour if it is sticky.
3. Mix the brown sugar and desiccated coconut in a bowl.
4. Lightly flour a board and using a rolling pin flatten the dough to about 3-4mm thickness.
5. Use a press or mug to cut out discs about 4cm in diameter.
6. Add a tsp of the coconut and sugar mix to the centre of each disc and fold over.
7. Use the back of a fork to crimp the cakes tight.
8. Heat the oil in a large, deep pan until a medium heat. Add the cakes and deep-fry until golden.

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Crimp the cakes closed using the back of a fork and deep fry until golden.