Author: Shanthini

South African Indian Boneless Chicken Curry

A staple in any South African Indian family, my version includes a dollop of yoghurt towards the end which makes for a creamier sauce. This is perfect served just with a salad and rice for a very tasty but healthy meal. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 4 medium size chicken thigh fillets, any fat removed and cut into bite-size pieces 2 tspoons ginger and garlic paste (4 cloves garlic and equal amount ginger pounded into a paste) 1 brown onion, cut in half, then finely sliced 1 tomato cut into chunks 2 pieces cinnamon bark or 1 quill Handful of fresh curry leaves 1 teaspoon cummin seeds 3 cardamom pods 1 teaspoon turmeric powder 1 teaspoon cummin powder 1 tesapoon chilli powder 1 teaspoon salt 3 tablespoons Vegetable oil 1 tablespoon plain yoghurt 1.5 cup water or chicken stock Handful of fresh coriander leaves, chopped for garnish Method: 1. Heat oil in heavy based pot over medium heat, and then add cinnamon bark, cummin seeds, cardamom pods and curry leaves. 2. …

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Chicken and Mushroom Meatballs with cummin and chilli

Chicken and mushrooms have always been best friends, so I thought why not combine them in meatballs? The addition of chilli, coriander and cummin adds a zing! I had never used mushrooms into meatballs before but it worked really well, adding texture and “meatiness” to the fine chicken mince. These would be good as a starter with a sweet chilli dipping sauce or with salad for dinner. I served them for a late dinner alongside Butterflied Prawns with garlic and chilli and the Caramelised Brussel Sprout and Spinach Salad Prep time: 10 minutes  Cooking time: 20-25 minutes Ingredients 400g chicken mince 4 button mushrooms very finely diced 3/4 cup breadcrumbs 1/2 onion finely chopped 1/2 teaspoon salt 1 teaspoon of ginger and garlic paste (2 cloves garlic and equal amount ginger pounded to paste) 1-2 red chillies chopped finely 1 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 tablespoon olive oil Method Pre-heat oven to 180 degrees Celsius Combine all ingredients,except the olive oil, mix thoroughly check mixture is not too “sticky”. Add more breadcrumbs if needed. Mixture …

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Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli  Prep time: 5 minutes Cooking time: 30 minutes Ingredients: 1 medium size fennel bulb 10 cherry tomatoes sliced in half 1 head of broccoli 2 cups fresh rocket leaves olive oil Juice of 1 lemon salt and black  pepper Method: 1. Pre-heat oven to 180 degrees celcius 2. Cut off top of fennel bulb and slice into half, then into thirds 3. Halve the cherry tomatoes or leave whole if they are really small 4. Remove hard stalk of broccoli and cut into florets 5. Place fennel in roasting pan lined with baking paper 6. Smear fennel with some olive oil and place in oven for 10 minutes 7. Add cherry tomatoes cut side up and drizzle some olive oil over them. 8. Sprinkle salt over fennel and …

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Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white wine for perfection! Prep time: 15 minutes  Marinade time: 20-30 minutes Cooking time: 5-6 minutes Ingredients 12 large green king prawns 3 cloves of garlic finely chopped 2-3 red chillies finely chopped 3/4 teaspoon of salt 2 tablespoons olive oil Method Shell and devein prawns leaving tail section intact. Butterfly the prawns by slicing down the back of each prawn but do not cut through and then flatten. Place into a bowl, add salt, chilli and garlic and smear prawns well but gently with marinade using rubber gloves. Leave to sit for at least 30 minutes. Salt will draw some moisture from prawns during this time. Drain any excess moisture, then add oil to prawns and mix through. Heat frying …

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“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly. Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it”. (http://www.cookthink.com/reference/836/What_is_a_composed_salad) That’s why I call this my “uncomposed” salad. When I was young, my mum made the same salad but arranged it (or composed it) beautifully in tiers of finely sliced/chopped/grated ingredients. The result was almost a work of art! Of course, you can do this if you have time and want to wow your audience, but I just toss it all together! Tastes the same😁 Also, the rocket can be replaced with finely chopped iceberg lettuce for additional crunch! Prep time: 8 minutes  Cooking time: 0 Ingredients: 1 large carrot grated 1/2 Spanish onion finely sliced 1 small tomato diced 1 small Lebanese cucumber sliced into rings …

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Caramelised Brussel Sprout and Spinach Salad

Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind! Prep time: 5 minutes  Cooking time: 20-25 minutes Ingredients: 250g Brussel sprouts 2 tablespoons pomegranate molasses 1 red chilli finely chopped 2 cloves garlic finely chopped 2 tablespoons olive oil 150g baby spinach (or enough to toss with your sprouts) juice of half a lemon salt and pepper to taste Method: Pre-heat oven to 180 degrees celcius Line baking tray with grease proof/baking paper Chop  hard end off sprouts and split in half or leave whole if very small Place sprouts cut side up in baking tray, sprinkle over chilli, garlic, olive oil. Use rubber glove to carefully smear each sprout with olive oil, then sprinkle pomegranate molasses over the sprouts. Bake in oven until sprouts are tender and crisp and caramelised to your liking. (I like them almost burnt) Add to spinach along with lemon juice, salt and pepper, toss and serve!

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Indian Spiced Fish Pie

This recipe is based on Rick Stein’s classic fish pie recipe but with an Indian twist. The addition of traditional Indian spices to the milk and cream mixture in which the seafood is lightly poached, and using “aloo bharta” or Indian style mashed potato for the topping bring the flavours of the sub-continent to this classic British dish. (A kind of reverse colonialism, I suppose.) Prep time: 1hr 20 mins  Cooking time: 30 minutes Ingredients: 3 flathead fillets (or any firm white, unsmoked fish) 1 medium size fillet of smoked cod or haddock 8-10 green prawns peeled 2 eggs 1 egg yolk (to brush top of mash) 300ml milk + 3 tablespoons for mash 150ml cream 1 large onion 2 cloves garlic 1/2 finger length of ginger peeled 3 potatoes (fluffy potatoes like Desiree or King Edward) 6 cloves 6 cardamom pods 1.5 teaspoons turmeric 1/2 teaspoon chilli powder 1/2 teaspoon cummin handful of curry leaves 1/2 teaspoon white pepper 2 teaspoons black mustard seeds handful of coriander leaves 100g butter 1/3 cup of plain …

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Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick!  Prep time: 15 minutes  Cooking time: 8-10 minutes Ingredients: 200g green beans (top and tailed) 250g broccoli florets 8-10 anchovies 2 teaspoons capers(optional) 1/2 onion sliced thinly 2 cloves garlic crushed 1 tablespoon olive oil Ground Black pepper  Parsley to garnish  Method: Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside. Slice onion thinly Crush garlic Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers …

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Pork Vindaloo with dried and fresh chillies

This pork vindaloo is hot, tangy and tasty with the hotness of dried and fresh chillies balanced by the warm spice mix, tanginess of tamarind paste and sweetness of added sugar. The recipe is an amalgam of a number of Goan and Keralan versions and as with all of them is best the next day after the meat marinates in the gravy overnight. Many of the recipes advise marinating the pork for at least 4 hours or overnight before cooking, but I find the results are just as good with an hour or so of marination. You do need to have you Indian spice cupboard up to date for this recipe but don’t be intimidated by the range of ingredients as the method is very simple. Using pork scotch fillet or pork shoulder which has some fatty tissue produces the best result. Preparation time: 1.5 hours Cooking time: 1 hour – 1.5 hours Ingredients 1 kg pork scotch fillet or pork shoulder diced into medium size cubes 1 cup white vinegar 2 teaspoons salt 1 …

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beetroot pachadi

Originally posted on my primrose hill kitchen:
I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends. Recipe Serves 3-4 as a side dish serves 2 as a main. Ingredients: 400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar) 2 tablespoons of coconut oil or olive oil 2 teaspoons of mustard seeds 2 garlic cloves A quarter of a thumb…

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Spicy Roast Chicken with lemon and onions

This roast chicken is spiced up with an indian marinade and perked up by the lemon and onions that it is stuffed with. Perfect for any occasion from Sunday lunch or simple weeknight dinner. Delicious with roast potatoes, a crisp green salad and a crispy white wine! Preparation time: 15 minutes Cooking time: 1.5 hours Ingredients: 1 Whole Chicken (approximately 1.5kg) 3 cloves garlic 1 tsp chilli powder 1 tsp turmeric 1 tsp cummin powder 1 tspn salt 2 tablespoons olive oil 8-10 springs of thyme 1 lemon cut into quarters 1 onion cut into quarters Method: Pre-heat oven to 180 degrees celcius. Pound garlic cloves in a mortar and pestle. Make marinade by mixing together chilli powder, turmeric powder, cummin powder, salt, crushed garlic and oil in a bowl. Pat chicken dry, rub inside of chicken with ¼ of the marinade. Place a few springs of thyme inside the chicken, then stuff with equal amounts of the lemon and onions. (Save any leftover onions and lemon)     Truss the chicken tying together chicken …

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Fried eggplant and pea curry

This curry is delicious with grilled lamb, fish or chicken or as a main served with dhal, rice and roti for a vegetarian meal. Frying the eggplant pieces before putting the curry together makes the eggplant melt like butter in your mouth. Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 large eggplant cut into cubes 1 onion diced finely 1 cup of frozen peas 1 tomato chopped into medium chunks 2 cloves garlic and same quantity of ginger pounded into a paste Salt 1 tsp turmeric 1 tsp chilli powder 1 tsp cummin powder 1 tsp cummin seeds Handful of curry leaves 6-8 tablespoons of vegetable oil Optional: 2-3 green chillies left whole but split down the middle (remove seeds for milder outcome) ½ cup of water Handful of chopped coriander to garnish Method: Place eggplant cubes in a colander and sprinkle with salt, allow to sit for at least 30minutes. This allows draw some of the bitter juices from the eggplant rather than it all going into the curry sauce. Drain eggplant …

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Durban Indian Meatballs in tomato curry sauce

This is another Durban comfort-food staple. It is often referred to as “lamb kebabs in chutney”. This curry is delicious with roti or rice and a dollop of cucumber raita. I often make extra meatballs and freeze them as they can also be used as an appetizer, just grilled from frozen and served with a  Mint Chutney or Chilli Sauce on the side. These meatballs can also be cooked with borlotti or cannellini beans for an Indian version of the Spanish dish of meatballs and beans in tomato sauce. Adding beans changes the texture of the gravy making it “more creamy” and much heartier than the basic tomato version. Ingredients Meatballs: 1 kg lamb or beef low fat mince ½ onion finely diced 4 cloves garlic and equivalent amount of fresh ginger peeled 1 teaspoon cummin powder ½ teaspoon turmeric powder 2-3 fresh red chillies chopped finely (can be deseeded for less heat0 1/4 bunch of coriander finely chopped (about 3 tablespoons worth) 1 egg beaten 1 teaspoon of salt To make meatballs: Use a mortar and pestle …

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Chili con Carne

Originally posted on Tasty Eats:
Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving.My version is not quite the authentic Texan one. I prefer to use chopped meat rather than cubed meat, and to add ingredients  that are inspired by the wonderful Mexican Mole sauce. I love the addition of beans and tomatoes, which in many purist versions are strictly forbidden. I also like to finish the cooking with the addition of a bit of golden Tequila and to sprinkle it with fresh oregano and a squeeze of lime, to add freshness and cut down the heaviness of the dish. One thing I’ve changed this time was the use of beer instead of my usual red wine and beef stock. This was inspired by THIS RECIPE from a wonderful blog that I’m sure you’ll enjoy visiting. I liked the slight bitterness the beer added to the dish, and will definitely use it…

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Spice up your life!

Many people from different cultures and backgrounds worldwide have a special place in their hearts for spicy foods, and it turns out that these foods don’t only taste great, but provide wonderful health benefits as well. Although everyone prefers a different level of spice in their foods, it doesn’t actually matter how much your food […] via 6 Health Reasons To Eat Spicy Foods More Often — Our Better Health

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Durban Style Chicken Briyani

Briyani-Breyani-Biryani…, however you want to spell it, is a traditional feast dish in the homes of Indian families. The accompaniments of Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal with turmeric and ginger make the serving of biryani a true foodie experience. This family recipe includes lentils, boiled eggs, spicy potatoes along with the marinated chicken and golden fried onions which combine for a protein and carbohydrate packed pot of deliciousness. Definitely best kept for special occasions! The chicken can be replaced with lamb for an equally wonderful result. This recipe should be started the day before or early in the morning to allow the chicken to marinate in the yoghurt-tomato based marinade which tenderises and flavours the chicken. The time and effort required to prepare this delicious layered rice dish is definitely worth the effort and the leftovers are especially delicious the day after I have organised this recipe with the ingredients and method for each different steps to make it …

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