Recipes

Lorna’s Chicken Curry (Serves 4)


Ingredients:

  • 8 skinless Chicken thighs (you can leave the bone in or diced) or 3-4 Chicken breasts (diced)
  • 2 large Onions - finely diced
  • 3 tablespoons fresh Garlic – finely chopped
  • 3 tablespoons fresh Ginger – finely chopped
  • 3 teaspoons Cumin seeds (Jeera)
  • 1 teaspoon Onion seeds (Black) also known as Nigella seed (Kalonji)
  • 1 teaspoon Mustard seeds (optional)
  • 4 tablespoons cooking Oil (Vegetable or Olive)
  • 2 teaspoons Turmeric powder (Haldi)
  • 2 teaspoons Salt (add more or less to taste)
  • 1-2 teaspoons Chillies – finely chopped (add more or less to taste)
  • 5 fresh vine Tomatoes or 1 tin plum Tomatoes – chopped
  • 2 teaspoons Garam Masala
  • 2 tablespoons fresh Coriander to garnish

Method:

  1. Heat oil in a pan, add cumin seeds, onion seeds & mustard seeds – allow seeds to darken &‘pop’
  2. Add garlic & ginger – fry until slightly golden brown
  3. Add onion & stir. Add ½ cup water & cover pan for 8-10 minutes to allow onions to soften then uncover pan and fry until golden brown
  4. Add salt, turmeric and chillies and fry for 2-3 minutes until all ingredients are mixed together
  5. Add tomatoes and cover pan for 10 – 15 minutes on a low-medium heat. This simmering allows all the flavours to come together and intensify. Next, uncover pan and cook on full heat for a further 3-4 minutes until the oil runs free from the masala mixture
  6. Add the chicken and cook on full heat for 3-4 minutes until all the chicken is coated in the masala sauce. Cover the pan and cook on a low-medium heat for a further 15-20 minutes.
  7. Add Garam masala & taste. Adjust seasoning if required
  8. Garnish with coriander and serve with Basmati Rice or Indian breads.

Tip: Add 1 cup yoghurt (or cream) to the above to make a Chicken Korma, and sprinkle with crushed almonds (optional).

Tip: For perfect rice, the ratio is 1 glass rice : 2 glasses of water. Wash rice and leave to soak for at least 20 minutes; Add a knob of butter to pan & 2 teaspoons cumin seeds, a few cardamom pods and a cinnamon stick (if you wish) once browned, add the rice (drain water), mix through and then add water, Bring to boil, cover & cook on minimal heat.

Lamb Curry (Serves 4)

                    


Ingredients:

  • 1 kilo Lamb – leg or shoulder (Bones are optional but add more flavour)
  • 3 large Onions - finely chopped
  • 3 tablespoons fresh Garlic – finely chopped
  • 3 tablespoons fresh Ginger – finely chopped
  • 2 teaspoons Cumin seeds (Jeera)
  • 1 teaspoon Onion seeds (Black) also known as Nigella seed (Kalonji)
  • 4 tablespoons cooking Oil (Vegetable or Olive)
  • 2 teaspoons Turmeric powder (Haldi)
  • 2.5 teaspoons Salt (add more or less to taste)
  • 2-3 teaspoons Chillies – finely chopped (add more or less to taste)
  • 1 tin plum Tomatoes – chopped
  • 2 teaspoons Garam Masala
  • 2 tablespoons fresh Coriander to garnish

Method:

  1. Heat oil in a pan, add cumin seeds, onion seeds & mustard seeds – allow seeds to darken &‘pop’
  2. Add garlic & ginger – fry until slightly golden brown
  3. Add onion & stir. Add ½ cup water & cover pan for 8-10 minutes to allow onions to soften then uncover pan and fry until golden brown
  4. Add salt, turmeric and chillies and fry for 2-3 minutes until all ingredients are mixed together
  5. Add tomatoes and cover pan for 10 – 15 minutes on a low-medium heat. This simmering allows all the flavours to come together and intensify. Next, uncover pan and cook on full heat for a further 5 minutes until the oil runs free from the masala mixture
  6. Add the lamb and cook on full heat for 3-4 minutes until all the lamb is coated in the masala sauce. Cover the pan and cook on a low-medium heat for a further 25-30 minutes. Add 1/2 cup water midway to prevent the masala sauce from becoming too dry
  7. Add Garam masala & taste. Adjust seasoning if required
  8. Garnish with coriander and serve with Basmati Rice or Indian breads.

Tip: Add 2.5 cups wilted spinach to the above to make Sagh Gosht - Lamb with spinach.

Tip: For perfect rice, the ratio is 1 glass rice : 2 glasses of water. Wash rice and leave to soak for at least 20 minutes; Add a knob of butter to pan & 2 teaspoons cumin seeds, a few cardamom pods and a cinnamon stick (if you wish) once browned, add the rice (drain water), mix through and then add water, Bring to boil, cover & cook on minimal heat.

Pork Sorpotel (Serves 4)


Ingredients:

  • 1 kg Boneless Pork (with some fat on it) - I use pork rump
  • 1/2 kg Pork Liver
  • 1 Green Chilli - slit lenghthways
  • 1 small Onion - quartered
  • 2 teaspoons Salt (add more or less to taste)
  • 2 cups Water
For the masala paste:
  • 20 Kashmiri Chillies - deseeded (soaked in water for approximately 15 minutes)
  • 3 tablespoons crushed Ginger
  • 3 tablespoons crushed Garlic
  • 15 black Peppercorns
  • 2 teaspoons Cumin Seeds
  • 10 Cloves
  • 3 inch stick of Cinnamon
  • 1 cup Red Wine Vinegar
  • 2 tablespoons Oil
  • 2 medium Onions - finely chopped

Method:

  1. Place pork joint in a large pot along with onion, salt, chilli and 2 cups water – cover the pot and parboil the pork for approx. 20 mins or until tender, add liver during last 10 minutes and parboil too.  Drain and keep the stock aside for later use
  2. Whilst pork is parboiling, combine all the masala paste ingredients together in a food processor or Nutri-bullet and keep aside
  3. Next finely dice the pork and liver
  4. Heat up a pan, add oil and fry the diced pork and liver in batches to get a little colour
  5. Add some oil into another pan and add the 2 finely chopped onions and fry until golden brown
  6. Add the masala paste and meat stock and salt to taste
  7. Bring to the boil and then lower the heat to simmer the sorpotel
  8. Stir frequently and cook until it thickens
  9. Serve with Basmati Rice and/or Indian breads

Tip: Prepare the dish a few days early and then reheat it on a daily basis to improve the taste.

Tip: For perfect rice, the ratio is 1 glass rice : 2 glasses of water. Wash rice and leave to soak for at least 20 minutes; Add a knob of butter to pan & 2 teaspoons cumin seeds, a few cardamom pods and a cinnamon stick (if you wish) once browned, add the rice (drain water), mix through and then add water, Bring to boil, cover & cook on minimal heat.

Brussel Sprouts Curry (Serves 4)


Ingredients:

  • 500g Brussel Sprouts - trimmed and halved
  • 2 Onions - peeled finely diced
  • 2 teaspoons fresh Garlic – finely chopped
  • 3 teaspoons fresh Ginger – finely chopped
  • 2 teaspoons Cumin seeds (Jeera)
  • 3 tablespoons cooking Oil (Vegetable or Olive)
  • 2 teaspoons Turmeric powder (Haldi)
  • 2 teaspoons Salt (add more or less to taste)
  • 2 teaspoons fresh Green Chillies – finely chopped (add more or less to taste)
  • 2 fresh vine Tomatoes or 1/2 tin plum Tomatoes – chopped
  • 2 teaspoons Garam Masala
  • 2 tablespoons fresh Coriander to garnish

Method:

  1. Heat oil in a pan, add cumin seeds – allow seeds to darken &‘pop’
  2. Add garlic & ginger – fry for 2-3 minutes until slightly golden brown
  3. Add onion & stir. Fry until golden brown
  4. Add salt, turmeric and chillies, a little garam masala and fry for 2-3 minutes until all ingredients are mixed together
  5. Add in the sprouts, mix thoroughly and cover the pan. Cook for 20-25 minutes or until the sprouts are cooked. Taste - adjust seasoning if required
  6. Garnish with coriander and a little more garam masala
  7. Serve with Basmati Rice or Indian breads

Christmas Rice (Serves 4)


Ingredients:

  • 2 cups Basmati Rice - wash and soak for approximately 20 minutes
  • 2 large Onions - finely sliced length ways
  • 2 tablespoons Ghee
  • 1 tablespoon Oil
  • 2 pieces Cinnamon or Cassia Bark
  • 2 teaspoons Cumin seeds (Jeera)
  • 8 Cloves
  • 5 Bay Leaf
  • 2 teaspoon Salt
  • 1.25 teaspoon Sugar
  • 80g Cashews
  • 60g Slivered Almonds
  • 80g Raisins

Method:

  1. Heat oil in a pan, add cumin seeds, bay leaves, cinnamon, cloves - fry for 1 minute
  2. Add onions and cook until they are golden brown
  3. Add salt, sugar, cashews, almonds and raisins (keep some of each aside for garnish) and fry for a few minutes
  4. Add the drained rice and mix well
  5. Add 4 cups water and then bring to the boil. Cover the pan with a lid and simmer the rice on the lowest heat
  6. Once cooked, garnish with the remaining nuts and raisins and some fried onions

Tip: For a little twist, add some dried cranberries to the mix.

Karanji / Neuris


Ingredients:

For the dough:
  • 175g Plain Flour
  • Pinch of Salt
  • 80ml Water
  • 2 tablespoons melted Ghee or Butter
  • Extra flour for rolling
  • "Glue" to seal the Karanji pastry: 3 tablespoons flour + 1-2 tablespoons water
  • Oil for frying
For the filling
  • 80g Jaggery or Brown Sugar
  • 1 tablespoon Ghee
  • 1 teaspoon Ground Cardamom powder
  • 50g Cashews - finely chopped
  • 50g Almonds - finely chopped
  • 2 tablespoons Raisins
  • 2 teaspoons Sesame Seeds

Method:

  1. Heat 1 tbspn ghee in a pan and add the coconut, jaggery, cardamom, almond and cashews and fry for approx. 8 minutes
  2. Next add the raisins & sesame seeds, mix and fry for 2 minutes
  3. Let the mixture cool whilst you make dough
  4. In a large bowl add the flour, ghee and salt and mix till it resembles bread crumb texture. Mix in the water a little at a time to form a smooth dough. Knead for a minute, leave aside to rest for 15 minutes
  5. Now divide the dough into 2 parts, shape each dough into a log and cut into equal parts
  6. Roll each piece into a smooth ball, flatten between your palms, dust with a little flour and using rolling pin, roll into a circular disc approx. 4 inches in diameter
  7. Add a tablespoon of the stuffing to the half closer to you. Brush the edges with “glue” and fold over the upper half sealing the Karanji to form a semi circle, press lightly, seal well, and use your fingertips to pinch the edge over onto itself
  8. Place the karanji on a plate and cover with a damp cloth while you make the remaining
  9. Heat oil in a pan over a medium heat. Fry 3-4 karanjis at a time turning them while frying until they are golden brown. They will slightly puff up and have a crisp coating
  10. Drain on kitchen paper and keep warm while you fry the remaining
  11. You can serve these warm or keep in the refrigerator

Baingan ka Bharta (Smoked Aubergine) (Serves 4)


Ingredients:

  • 4 large Dutch aubergines - Smoked/ Roasted and skin removed
  • 3 tablespoons Cooking Oil
  • 2 large Onions - peeled and sliced lengthways
  • 2 tablespoons fresh Garlic – finely chopped
  • 2 tablespoons fresh Ginger – finely chopped
  • 2 teaspoons Cumin seeds (Jeera)
  • 2 teaspoon Mustard seeds
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Salt (add more or less to taste)
  • 1-2 teaspoons Chillies – finely chopped (add more or less to taste)
  • 3 fresh Tomatoes – chopped
  • 1 teaspoon Garam Masala
  • 2 tablespoons fresh Coriander to garnish

Method:

  1. Heat oil in a pan, add cumin seeds & mustard seeds – allow seeds to darken &‘pop’.
  2. Add garlic & ginger – fry for 2-3 minutes and then add onions - fry until slightly golden brown.
  3. Add salt, turmeric and chillies and fry for 2-3 minutes until all ingredients are mixed together.
  4. Add tomatoes and stir through. Cook for 8 - 10 minutes to let all the flavours to come together and thicken the masala (sauce). 
  5. Add in the mashed aubergine, stir and cover the pan. Cook on a low-medium heat for 10 - 15 minutes until you see the oil running free
  6. Taste - adjust seasoning if required
  7. Garnish with coriander and a little garam masala.
  8. Serve with Indian breads such as parantas.

Tip: Add in half a cup of frozen or fresh garden peas if desired and cook for a further 5 - 6 mins.

Roasted Sweet Potatoes with Pomegranate Molasses & Chilli (Serves 4)


Ingredients:

  • 4 Sweet Potatoes - cut lengthways into wedges
  • 2-3 tablespoons Olive Oil 
  • 6 Spring Onions - halved lengthways and finely sliced
  • 2 red Chillies - thinly sliced
  • 20ml Pomegranate Molasses
  • Maldon Sea Salt
  • 2 tablespoons toasted flaked Almonds
  • Black Pepper
  • 2 teaspoons each - Black & White Sesame Seeds
  • Handful of fresh Pomegranate seeds
  • Handful of freshly chopped Parsley

Method:

  1. Prep sweet potatoes - cut into wedges, season with olive oil, salt and pepper and put in the oven to roast - approx 20 - 25 mins.
  2. Once cooked, remove and leave to cool.
  3. Prep spring onion and chillies. 
  4. Heat olive oil in pan, add spring onions and chilli - fry till golden brown - keep stirring so as to not burn chilli - 4 - 5 mins.
  5. Arrange potates on plate and spoon oil, chilli and onions over potatoes. Drizzle pomegranate molasses over salad
  6. Garnish with almonds, seeds and parsley then serve.

Tip: Add some goats cheese for a nice salty kick or a couple of quartered fresh figs for a burst of freshness!

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