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  • Curry - Curried,  Indian,  Main,  Pat Chapman,  Snack,  Starter

    Mince Curry

    This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or vegetable oil2 medium red onions, chopped2 cloves garlic, finely chopped5 cm piece of fresh ginger, finely chopped1 tsp turmeric1 tsp coriander, ground1 tsp chilli powder (use less if you don’t like your curries too hot)4 cloves1 cardamom500g mince. This can be lamb, beef or pork which ever you like400g tin of tomatoes1 tbsp tomato ketchup225g…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Pat Chapman

    Kheema Curry

    .Its good to add potato,s and larger onion pieces Ingredients:3/4 kg minced meat (kheema), washed and drained 3 large onions, finely chopped 2 tomatoes, finely chopped 1 tbsp ginger garlic paste few curry leaves 4-5 green chillis, slit ½ tsp turmeric pwd garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick) salt to taste 2 1/2 tbsps oil coriander leaves for garnish Dry roast for 3-4 mts and make a pwd: 1/2 tbsp coriander seeds 1/2 tsp cumin seeds 1/2 tsp poppy seeds 3 dry red chillis pinch of methi/fenugreek/menthulu seeds pinch of saunf/sompu/aniseed (optional) 1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped…

  • Curry - Curried,  Indian,  Main,  Pat Chapman

    KORMA

    True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice. Ingredients 1/2lb (675 g)poultry or meat1/2 cup cashew nuts or almonds (or mixture)1/2 inch (i. cm) fresh ginger, chopped1i clove garlic, chopped2 green chillies (optional)1/2 teaspoon saffron2 tablespoons milk, warmed1 tablespoon ghee2 tablespoons sunflower or corn oil1 medium onion, chopped3 fl oz  (75 ml) yoghurt3 fl oz (75  ml) double cream1/2 cup chopped freshcoriander or parsleysaltlemon juice (optional) Spices2 whole green cardamoms3 whole cloves1 inch (2.5 cm) cassia bark1…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Pat Chapman

    RHOGAN JOSH GOSHT

    Lamb in Red GravyThis is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateur’s version. Ingredients 1/2 lb (675 g)lean lamb, cubed4fl oz (115 ml) yogurtsalt1/2 lb (225 g) onion, roughly chopped2 inch ( cm) fresh ginger, roughly chopped2 cloves garlic14 oz (400 g) tin tomatoes (or fresh)about 8 dessertspoons ghee i tablespoon chopped fresh coriander Spices 13 green cardamoms3 cloves3 small pieces cassia bark1/2 teaspoon…

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    PASANDA

    Sliced Beef CurryThis dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have used beef marinated in red wine (a restaurant technique), and the resultant curry is exceptionally nice. Ingredients 4 x 8 oz (22 g) pieces steak / Chicken (fillet, sirloin, rump etc, according to your pocket) 1/2 pint (300 ml) red wine , Coconut Milk is a good subsitute 1 large onion, roughly chopped 4 cloves…

  • Indian,  Pat Chapman,  Snack,  Starter

    ONION BHAJIAS

    These are probably the most common starter to be found in Indian restaurants. You’ll find them really quick and easy to make. It’s lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party. Ingredients 2 large tablespoons gram flour Spices 1 large onion, chopped into thin strips about 1 inch (2.5 cm) long 1/2 teaspoon turmeric 1/2 teaspoon cumin, ground 1/2 teaspoon garam masala salt corn oil for deep-frying Method 1 Mix the spices thoroughly with the flour in…

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    Seekh (Stick or Skewer) and Shami (Balls) KEBABS

    These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) steak or any meat 1 egg yolk For  kebabs 1brown cardamom, 1 bay leaf 1/2 large onion, chopped 1/4 teaspoon black pepper, 1 inch (2.5 cm) fresh ginger chopped or ground 1/2 teaspoon paprika 1 large clove garlic, chopped 1/2 teaspoon garam masala salt to taste ghee or oil 1/4 cup chopped fresh coriander or…