| STYLE | FOOD
ONION TOMATO MASALA
Ingredients: 1kg red onion, 500g chopped fresh tomatoes, 60g ginger garlic paste (see below), 250ml sunflower oil, 1tbsp Kashmiri mirch powder, 1tsp coriander powder, ½ tsp turmeric, 4pcs green cardamom, 2pcs black cardamom, one cinnamon stick, two bay leaves, salt
A very good marinade for kebabs. This paste adds
body to your dishes. Slow-cooked lamb gets a smoothness from the paste. Rub it into meat or kebabs and leave it for ten minutes. It opens the pores of the meat, which enhances the flavour.
Method : Heat oil in a pan. Add whole spices. As they begin to crack, add onions, ginger garlic paste and sauté for eight minutes on high. Turn the heat down, add spices and fry for a few seconds. Add tomatoes and sauté for five minutes. Once the water evaporates, it’s done.
GINGER GARLIC PASTE
Ingredients: 100g ginger, peeled and chopped, 100g garlic, peeled and chopped, 50ml sunflower oil (you can use water but the paste won’t last as long)
Method : Blend the garlic and ginger in a food processor, adding small amounts of oil as you go.
YOGHURT MARINADE
This marinade gives the dish a nice feeling in your
mouth; it sticks to your lips and palate and makes you want to take the second bite quickly. We add no more than four or five spices to the yoghurt: salt, turmeric powder, garam masala, red chili, cumin powder. Add your poultry or lamb and leave it for at least six hours. The yoghurt holds the spices together and tenderises the meat.
Ingredients: 100g Greek yoghurt, 300g natural yoghurt, 25g roasted gram flour, 20g ginger garlic paste (see above), 8g lemon juice, 10g salt, 10g Kashmiri mirch powder, 4g garam masala, 6g cumin powder, 4g kasoori methi powder, 10ml sunflower oil
Method : In a bowl combine the powders and flour. Gently fold in the yoghurt. Stir in lemon
CASHEW NUT CREAMY PASTE
Ingredients: 250g broken cashew nuts, 100ml water
Method : Boil the cashews for ten minutes. Drain and wash in cold water. Whizz them in a blender adding a little water at a time to get a smooth paste.
These pastes can be kept in the fridge for one week
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94