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The star of
the meal is a peas-and-potato curry, but our chef has also included
a delicious pakora dish as a starter and a minty chutney to spice
up the meal.
Just to finish
it all off, we have a dead-easy recipe for plain fried rice.
So heat
up your frying pan and get ready for a treat, courtesy of our
guest chef Surindar Bawa. Surindar is a Delhi native who has
more than 35 years experience in cooking Indian specialities
in England.
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| The
full meal: curry, chutney and pakoras. |
Peas
and Potato Curry
Ingredients
1/2 lb.
peas
1/2 lb potatoes cut into cubes
1 large onion chopped
1 tsp chopped ginger
1/2 tsp tumeric powder
4oz tomatoes
1/2 tsp red chilli powder
1/2 tsp cumin seeds
4 oz butter or ghee
l lg cardomon
1 cinnamon stick
1 tsp coriander powder
2 cups water
salt to taste
Method
1. Fry onion
until golden brown in the fat.
2. Add ginger and fry for a further two minutes
3. Add all other dry ingredients and fry for 1 minute
4. Add tomatoes and fry for 3-4 minutes
5. Add peas and potatoes and stir well for 1 minute
6. Add water and let simmer for 15 minutes until peas and potaotes
are tender.
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| Some
delicious pakoras |
Pakoras
Ingredients
1/4 lb gram
flour
2 potatoes
1/2 lb fat or oil
1/4 lb cauliflower
1/2 tsp cumin seeds
1/2 tsp mixed curry spice
1/2 tsp pomegranate seeds
salt to taste
a pinch of baking powder
Method
1. Wash
and cut potatoes into thin rings
2. Wash and cut thin slices of cauliflower
3. Soak cut potatoes in baking powder and water
4. Make batter from gram flour and all other ingredients and
water
5. Heat the fat to a medium temperature
6. Dip vegetable slices in batter one by one and fry in deep
fat fryer until brown.
7. Serve hot with mint chutney
Mint
Chutney
1 bunch
mint leaves
1 medium onion
1/2 green chili
1 tbl lemon juice
1/4 tbl sugar
salt to taste
Method
1. Grind
all ingredients together
2. Mix well
3. Serve with meal
Plain
fried rice
8 oz rice
1/2 onion
1/2 tsp cumin seeds
2 oz butter or ghee
1 pint water
Method
1. Wash
then cook rice in water for 20 minutes.
2. Chop onion very fine
3. Fry the onion in butter until light brown
4. Add cumin seeds and fry for 2-3 minutes
5. Drain rice and add to fried onion
6. Lower the heat and let rice brown for a few minutes then
add all water.
7. Let is simmer until water is absorbed
8. Remove from heat and serve with curry
Note: Reheat
rice in the oven, not in a saucepan.
Enjoy your
Indian Curry meal.
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