Spinach and Chickpea Curry

A healthy vegetarian curry ready in less than 15 minutes.

Ingredients:


1 tbsp oil/ghee
400g Tin of Chickpeas
400g Tin of chopped tomatoes
250g fresh baby spinach leaves
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1/2 inch ginger, grated
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
Salt & Pepper for seasoning.


Method:


1. In a saucepan, heat the oil. Fry the garlic/ginger and onions, until the onions start to sweat.  Add the chopped tomatoes and saute until it becomes a thick paste.


2. Add the chickpeas, turmeric, chilli and coriander powder.  Cook for few minutes until well coated with the masala.


3. Add water if you need a thinner consistency.  Season well.  Add the spinach and garam masala, give it a stir.


4. Turn the heat off.  Cover with a lid, the spinach should cook in the steam. Stir and serve with pitta or chapattis.

Stir fried Beef with Vegetables

Ingredients:


1 tbsp sesame oil
500g lean beef, cut into small strips
100g Sugar snap peas
150g tender steamed broccoli, just florets
2 carrots, thinly sliced at an angle
2 onions, thinly sliced
1 capsicum, thinly sliced
5-6 chestnut mushrooms, thinly sliced
2 garlic cloves, thinly sliced
dash of light soy sauce
Salt and Pepper for seasoning


For the beef marinade:

1 tsp five spice powder
1 tsp garlic powder
1 tbsp dark soy sauce
1 tbsp Worcester sauce
1 tsp red chilli flakes (optional)
1 tsp sesame oil


Method:


1. Marinade the beef and keep aside atleast for 2 hours.


2. Heat the oil in a heavy based pan or wok.Once it starts to smoke add the beef, stir fry the beef until lightly cooked and tender. Reduce the heat.


3. Add the onions, vegetables and garlic, mix well. Cover for just a few minutes as you don't want the vegetables to go soft.


4. Add the light soy sauce and pepper. Season if required. Mix well. If it is too dry add little water. The vegetables don't need to be cooked for long as they should be served crunchy and with little bite. Serve hot.

Indian Curried Lamb Shanks

This is a slow cooked recipe that makes the meat very succulent and tender in a tangy, lightly spiced curry.

Ingredients:


1 tbsp ghee
2 Lamb shanks
2-3 shallots, chopped finely
2-3 tomatoes, chopped
1 cinnamon stick
1-2 cardamon pods
2 cloves
2-4 peppercorns
1 bay leave
1 tsp whole cumin
1 green chilli, slit in half
2-3 cloves of garlic, grates
1/4 inch of ginger, grated
2 tsp madras curry powder
1/2 coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes (optional)
juice of 1/2 lemon 
1 tsp kassori methi
1 tsp garam masala
2-4 tbsp yogurt, lightly beaten
1 tbsp butter
Salt & Pepper


Method:


1. Marinate the lamb shanks with grated ginger/garlic, madras curry powder,coriander, turmeric powder,chilli flakes,lemon juice and salt/pepper. Leave aside atleast for 2 hours, can even leave it overnight.


2. In a saucepan, heat the ghee, add the cumin, cinnamon, cardamon,cloves, peppercorns, bay leaf. Once the cumin starts to splutter, add the slit green chilli and shallots.


3. Once the shallots are translucent, add the tomatoes. Saute until the oil separates.


4. Add the lamb shanks, stir until well coated with the masala. Once the meat gets brown, add little water depending on how much gravy you require.


5. Simmer on low heat and cook atleast for a hour, stir occasionally.


6. After an hour, pour in the yogurt, stir well. Add the kasoori methi and butter. Cook for another 30 minutes, until the meat is tender on low heat. Season well. If you want it more tangy add 1 tbsp tomato puree.


7. Serve hot with pitta.

Goan Croquettes

A tasty Goan snack.

Ingredients:


500g lean beef mince
1 onion, chopped
2 green chillies, chopped
1 tsp red chilli flakes (optional)
4-6 cloves
1/2 inch cinnamon stick
4-6 black peppercorns
2-3 garlic cloves, chopped
1/2 inch ginger chopped
1-2 slices bread
1 tbsp vinegar
1 egg, lighlty beaten
2-4 tbsp chopped coriander
Semolina/Breadcrumbs for coating 
Salt & pepper


Method:


1. In a saucepan, cook together the mince, onions, chillies and spices. Add enough water to cook the meat. Cook until all the water is absorbed and mince is dry. Season with salt and pepper.


2. Grind the meat and coriander in a blender. Add the bread and the lightly beaten egg. Mash everything together.


3. Shape the meat into small cocktail sausages and then coat with breadcrumbs or coarse semolina.


4. Shallow fry in oil until golden brown.


Tips:


In step 3 you can dip the meat into lightly beaten egg before coating with breadcrumbs/semolina.


You can freeze the uncooked croquettes to use for later date.

Peri -Peri Chicken Livers

I never used to be a fan of chicken livers until I was introduced to the Nando's chicken livers. It tastes so great and if you haven't tried it I suggest you should, if you are trying it at Nando's do suggest them to burn (extra fry) the livers as it tastes better. This is the homemade version which tastes as good as Nando's.

Ingredients:


2 tbsp butter
1/2 tbsp olive oil
500g Chicken Liver, cut into small strips
1 large onion, chopped finely
1 tsp paprika powder
2 cloves garlic
1 tsp garlic powder
1 bay leaf
1/2 cup red wine (or if you prefer white wine)
4-6 tbsp Nando's sauce (Mild/Hot, depending on preference)
Salt & pepper for seasoning


Method:


1. Marinate the livers with Nando's sauce, garlic powder, cumin, paprika, salt and pepper. Keep aside.


2. Heat the butter and olive oil in a pan. Once the butter starts to sizzle, fry the livers on a high heat. Fry until the livers are well browned. Lower the heat add the bay leaf, onion, chopped garlic and mix well.


3. Once the onions are lightly cooked pour in the wine. Simmer until all the alcohol has been absorbed. Season well.


4. You could add more Nando's sauce and butter if you need a gravy. Serve with freshly baked bread rolls.

Chicken Enchiladas

This is a tasty tortilla recipe stuffed with juicy succulent chicken with tangy salsa sauce. Great dinner recipe for kids.

Ingredients:


For the tortilla filling:


6-8 tortillas
3-4 skinless chicken breasts, cut into strips
1-2 garlic cloves, chopped finely
1/2 cup grated cheddar cheese or mozzarella cheese
1 onion, sliced finely
1 red pepper, slice finely
Salt and Pepper for seasoning


For the salsa:


2-3 tomatoes, chopped
1 tbsp olive oil
1-2 chopped jalapenos
1-2 garlic cloves, chopped finely
1 tsp brown sugar
1/2 tsp paprika powder
juice of 1 lime
2-3 spring onions, chopped finely
1/2 tsp dried oregano
2-3 tbsp freshly chopped coriander


Method:


1. Preheat the grill to 200C.


2. Marinate the chicken strips with garlic and season with salt and pepper. Leave for 15-30 minutes.


3. In a frying pan heat some oil, fry the chicken. Add the onions and peppers, cook till chicken is tender.


4. For the salsa, mix all the ingredients, season well.


5. Heat a pan or griddle. Cook the tortilla on medium heat for about a minute each side. Keep the tortillas warm and pliable by wrapping in a clean dry tea towel.


6. Divide the chicken mix between the tortilla and roll up to form tight tubes.


7. Place the tortilla wraps tightly in an ovenproof dish. Spoon the salsa mix on top and sprinkle with the grated cheese. Crush some pepper on top.


8. Cook under the grill for 5-8 minutes until the cheese has melted. Serve with a side salad.


Tips:


You can add mushroom and corn for the stuffing if you wish.

Tia Maria Tiramisu

A Classic Italian dessert, which literally means 'pick me up'. Its made with layers of savoiardi biscuits dipped in coffee and mascarpone. 

With extra sprinkle of cocoa powder and grated chocolate

Ingredients:


3 tbsp of strong Nescafe coffee, dissolved in 500ml of hot water
500g mascarpone
300ml of extra thick double cream
5-6 tbsp Tia maria.
200g Savoiardi biscuits
6 tbsp icing sugar
2-3 fine caster sugar
8-10 tbsp grated dark chocolate
1-2 tsp cocoa powder


Method:


1. Mix together the coffee and 2 tbsp of Tia Maria.


2. Dip each biscuit in the coffee, just enough to soak the flavour of coffee (don't over soak as it will get too soft) and layer a 24cm round spring form cake tin. Sprinkle little caster sugar.


3. Mix the mascarpone, cream and icing sugar and rest of the Tia Maria and spread some over the biscuit layer. Sprinkle the grated chocolate and then layer again with biscuit soaked in coffee. Top the remaining mascarpone and smooth the surface.


4. Chill for atleast 3-5 hours.  You can cut out the name TIRAMISU on a thick baking paper and sprinkle with cocoa powder, or use any other stencil shapes. Cut slices and serve, I enjoy sprinkling extra cocoa powder and grated chocolate on each piece. 


Tips:


You can use Marsala wine for a more authentic Italian flavour.


You can also make these into individual portions and prepare them in dessert bowls.


You can add more icing sugar to the mascarpone mix if you like it more sweet.

Methi Bhaji

Methi or Fenugreek leaves is a great way to detox your body.  Its good once in a while to indulge in something that is good for your body. I'm sure your body will appreciate it and it tastes good too!!!!

Ingredients:


1 tbsp ghee
300g Fenugreek leaves (frozen or fresh if available)
1 large onion, chopped
1 large tomato, chopped
2 small carrots, chopped in to cubes
2 potatoes, chopped in to cubes
1 green chilli, chopped finely
2-3 garlic cloves, chopped finely
1 tsp grated ginger
1/2 tsp mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala
1-2 tbps tomato sauce
Salt and Pepper for seasoning.


Method:


1. Heat ghee in a pressure cooker, add the mustard seeds and whole cumin, once the start to splutter add the chilli, garlic and ginger. Saute for a minute and then add the onion.


2. Saute until onions are translucent. Add the chopped tomatoes, cook until softened. 


3. Add the potatoes and carrots. Sprinkle the turmeric and coriander powder, mix well till the vegetable is coated with the masala.


4. Add the frozen fenugreek leaves and half cup water.Season well.  


5. Once it starts to boil cover and pressure cook for 1-2 minutes or for 1 whistle. Open and check if the potatoes are cooked. Stir in the tomato sauce and garam masala, cook for 1 minute and taste for seasoning.

6. Serve hot and enjoy with chapattis or pitta.