You can’t enjoy that curry with a toothache now, can you? Chew on a clove to alleviate the pain. Right, now get to the dentist to sort it out properly…
Tag: Indian food
How to make idli/ dosa batter
Delicious South Indian staple.
Curry tip 7
Fancy a change from beer with your curry? The spices in whisky make it an ideal drink to accompany your favourite spice dish. Try the smoky blend Johnnie Walker Black or the super peaty Islay single malt Laphroaig with Chicken Tikka Masala.
Mutton Liver Fry — Taste Buds
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 […]
Curry tip 6
Are you a Butter Chicken lover? When cooking with butter always add a little oil to the pan first to stop the butter burning.
Chicken Kathi Roll (Chicken Frankie)
A superb step-by-step guide to a delicious street snack.
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!
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.
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.
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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Curry tip 5
When cooking a kofta curry cook the sauce first. Place the koftas into the sauce and cover the pan with a tight lid. Only stir the dish (gently) once the koftas are browned to ensure they do not break up.
Goan Sausage Meat Recipe
Where Portugal meets India…
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.
I 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… Gato patate (Sweet potato cake)
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.
Crimp the cakes closed using the back of a fork and deep fry until golden.
Curry tip 3
If you are marinating your chicken before cooking then first rub some lemon on to it and let it stand for a few minutes. This will degrease the meat and it will absorb the spices better.
The Royal Curry Club 