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Lamb Biryani, Homestyle

serves 2

INGREDIENTS

400g Lamb diced

400g Basmati Rice, washed and drained

2 Onions chopped finely

2 Gloves Garlic crushed

Small piece of Ginger crushed

3-4 bay leaves

2-3 cinnamon sticks

1-2 Star aniseed

1 Tb spn salt

2-3 Tb spn of vegetable ghee

½ t spn haldi powder

1 Tb spn mixed curry powder

Hot water

Corriander chopped

METHOD

  1. In a heated saucepan melt the vegetable Ghee
  2. To the hot melted ghee add the garlic and ginger and cook till brown
  3. To the saucepan add the onions, meat, salt, bay leaves, cinnamon and haldi powder, let all these  cook together on medium heat , stirring from time to time until the onions have caramelised.
  4. Sprinkle the mixed curry powder over the ingredients and cook on a low heat and let the spices work into the meat slowly.  Add a little water to prevent the mixture catching to the saucepan
  5. Stir in the star aniseed and rice, let the mixture cook  stirring from time to time
  6. The mixture is ready for the water enough to cover the mixture complete and more.  Stir all the ingredients together so there is an even distribution of the water, to allow the rice to cook on medium heat.
  7. Once the rice has absorbed a lot of the water put heat right down and let it cook for about 5 minutes
  8. Sprinkle with coriander
  9. Serve with a side salad and a spicy pickle!!
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From Spice Bags to making authentic curry simple; the mother of three and Come Dine With Me Contestant, Parveen-the-Spice-Queen is certainly one to watch…

Parveen Ashraf is one exciting, energetic lady with a passion for life, cooking, and sharing her recipes. After setting up Amaani Spice in 2008, she first appeared on our television screens back in 2010 on Channel 4’s Come Dine With Me. The show gave her a first taste of television, and since then people from all around the UK have been trying her blended spice mixes for themselves.

The Amaani Spice Box contains 13 different spices which are blended together in perfect proportions for the recipes. Parveen feels that one of the main spice mixes – her mum’s Garam Masala recipe – are what give her curries their unique flavour.

The spice box contains easy step-by-step recipe cards and all the spices you will need to make 5 different Indian dishes for up to 6 people. Parveen hopes to have de-mystified Indian cooking and simplified it to the extent that anyone with basic cooking skills can use her Amaani Spice Box to create authentic delicious Indian food.

A standard spice box contains Parveen’s unique spice-blends to make;

Chicken Masala

Lamb Bhuna

Tarka Daal

Vegetable Pilau Rice

and

A Bhaji Bag mix, which makes approx 25 onion and potato bhajis

You can also choose your own selection of recipes to include on her website. Amaani Spice Boxes are available at: www.amaanispice.co.uk.

In the meantime, Parveen is now writing her first book, so watch this space!

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Sitting proudly on the chest of their national cricket team, the Bengal tiger is Bangladesh’s most iconic animal. Yet with only a few thousand tigers in a forest that spans over 10,000 kilometers, it’s not an easy animal to spot. Photographer and keen wildlife enthusiast Nazmul Islam headed back to his homeland to spend a day with the Sundarbans Tiger Project and see if he could catch a glimpse of one of the world’s most majestic creatures.

“I was very young when I first arrived in England in the early 70s. I have returned on many occasions, but I’ve never felt I’d seen the real Bangladesh. All I knew was the sanitised and guarded evergreen view of my hometown of Moulvi Bazar. I wanted to explore the true country that I was born in. I wanted to see the true Bangladesh, and the Sundarbans was at the very top of my wish list.

The largest mangrove forest in the world, the Sundarbans covers an area of 10,000 square kilometers that spans both Bangladesh and India. A UNESCO World Heritage Site, and a shortlist to the New 7 Wonders Of The World, it’s home to one of the most impressive animals on our planet, the Royal Bengal Tiger, an animal I’d wanted to see in its natural habitat all my life. I started planning my visit and quickly discovered The Sundarbans Tiger Project.

DHAKA, HEADQUARTERS OF THE STP & THE WILDLIFE TRUST OF BANGLADESH

My first destination was The Wildlife Trust of Bangladesh where I met with Henry Churchill, the STP Campaigns Manager and his conservation team, Dr Adam Barlow and Christina Greenwood. Dr Barlow explained how the project works in tandem with The Bangladeshi Forest Department and is committed in becoming leaders in tiger conservation through research. They’re also dedicated to the reduction tiger and human conflict via their Tiger Response Team. Tigers are known to wander into villages and attack or kill humans: between 15 and 50 people killed on average every year in the region.

The team wants to help build relations with local people and avoid unnecessary suffering from tiger attacks. Or indeed retaliation attacks on tigers.  Education plays an integral part in conservation and the Wildlife Trust of Bangladesh and the STP have a new resource centre created to help inform the future generations on the issues of conservation. A tiny team and thousands of kilometres to cover; their work is never ending.

THE SUNDARBANS

Situated in the south of the country towards the Bay of Bengal, the region is spilt by the mighty River Ganges. The Sundarbans is not an easy place to get to; the long and sweaty journey by road takes approximately eight hours from Dhaka! I finally arrived in Mongla where I met with Iqbal Hussain the Communication And Education Coordinator for the STP. He took me directly to the docks where the STP boat lay in wait, he explained that it was holiday season so the ports and rivers will be very busy. He wasn’t lying.

The port was full of small tourist boats, each one crammed with people heading into the forest.  Iqbal informed me with some hesitation that they were all heading for a crocodile and deer park nearby. The sanctuary collect the crocodile eggs and nurture them before releasing them back into the wild. They also keep spotted deer and monkeys. I wasn’t interested in them, though, my heart was set on the tiger. We finally set off from the port and into the delta of the bay. It was just as I expected: the vastness of the river and dense forestry on either side of the banks, it was truly breathtaking.

We had little time before sunset and aimed to get as deep into the forest as possible. On the boat, team members explained about the climate of the area and how the forest is in the cyclone belt. Large areas are often flooded during the monsoon season; we saw the effects of this as we passed government built shelters for people who had lost their homes. It’s truly devastating.

After two hours we finally arrived at a village deep in the forest. The villagers seemed nervous of our presence but overall they were very friendly and a few inquisitive children started following me around asking questions about my camera equipment. More and more villagers gathered around to ask me about the camera, asking for photos. I was only too happy to oblige.

One thing that struck me about the village is its roots in tradition. They enjoy their way of life; the slow pace, the practicality and resourcefulness is obvious to see. The community has a reluctance to accept change, however, and this does not bode well for the tiger. The continual reduction of habitat and loss of prey through illegal deer poaching has had a dramatic effect on tiger reproduction.  Iqbal’s team use education as a method to raise this awareness and to support an alternative livelihood development.

As we walked through the village, one of the team brings something to our attention; along the riverbanks he had noticed tiger tracks. The tracks were quite fresh; I was told that they were no more than a week old.

The thought of this magnificent animal having just been in this area was overwhelming. I was equally excited and scared. Never before had I felt such a strong combination of emotions all at once; each of my senses was heightened. Fear is an emotion that all the villagers can relate to as the number of human tiger conflicts continues. The saddest story is that of a member of the tiger team, his brother was a victim of a tiger attack and unfortunately it was fatal. To have the courage to carry on and continue with this noble cause is a commendable commitment. I don’t know what I would do had I had been in this situation. Would I be willing to continue protecting and conserving something that had taken the life of my sibling? It’s something I cannot imagine.

THE LONG JOURNEY HOME

Sadly the day came to an end for me and the team. A two hour trip back to Mongla, beckoned. I stood on the deck of the boat and looked into the distance staring at the amazing sunset ahead of me.

As the literal Bengali translation suggests, Sundarbans truly is a “beautiful forest”. But it’s more than that. It is home to many types of wildlife from exotic birds, spotted dear, macaques, crocodiles, snakes and the ever famous elusive Royal Bengal Tiger. It is also home to hundreds of species of plants including the sundari tree.  However, the most amazing thing about the forest is the people who live and work there. The Sundarbans takes a constant battering from natural elements and the people who live in there have developed resilience and courage to endure what nature throws at them. I have heard so many stories of how nature gives an abundance in one hand, but takes with the other.

The Sundarbans Tiger Project is a revolution and is at the forefront of conservation and education in the area. Since their inception, the STP have successfully collared two tigers and are now developing a much deeper understanding of the animal’s movements and behavioral patterns. Meanwhile, the Tiger Response Team continue to patrol the forest waterways, providing emergency medical treatment and transport for victims. The team has also formulated the first Bangladesh Tiger Action Plan in conjunction with the Forest Department. Implementing all its aims and objectives is a mammoth task but it’s clear that progress is being made for the future of the Sundarbans, its people and its tigers.

I might not have seen a tiger, but my first journey to the Sundarbans was one that I will never forget.  I would like to thank the STP for providing me with a wonderful insight into the area and the humbling work they do.

For more information on the STP visit www.sundarbanstigerproject.info

To see the  images visit Nazmul’s gallery at www.sunstarphotography.com

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No we’re not talking about tea or  some new type of Toblerone (though we love both). We’ve recently discovered something even more exciting on our recent trip to Harrogate – which you can read all about in the new issue of Chaat (see here).

We met with Syndi Duke, owner of Asharun Spices, who has been creating her own unique spice blends in Harrogate for the past five years, although in reality she has been hand roasting and blending since she was 7 years old. Syndi’s speciality lies in her vast knowledge of spices and herbs, and she is very passionate about sharing her expertise through her traditionally stone ground spice mixes.

Asharun offers a variety of Indian, Tex Mex and Moroccan Spice Kits as well as American style rubs. Visit her website to see the full range and get your hands on your own! www.asharun.com

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If you’re looking for fresh authentic Indian foods, look to new kid on the block, Zingh Foods! Their ethos is to capture the taste, freshness and authenticity of real Indian food in their high-quality product range. Zingh’s products are created using only the finest ingredients, authentic and exact preparation methods, expertly blended spices, and they never use any artificial additives.

The Zingh product range includes Gourmet Indian dips, Tamarind Chutney, Chilli & Tomato Relish, Lightly Spiced Raita, Tandoori and Tikka Marinades, Curry Spice Kits and Indian style coleslaws, and a soon to be introduced cider (which we can’t wait to sample!)

Find them at www.zinghfoods.co.uk/, on Facebook /ZinghFoods and on Twitter @zinghfoods

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The man behind the bhajis, DON LEAR talks about his easy-peasy curry kits and the importance of family meals.

“When I arrived in England as a young man, I had just £7 in my pocket. I started at the bottom in the motor trade and worked my way up to owning several successful and award-winning East Anglian car dealerships.

I was always a great food lover, so when I stepped down from my businesses, I found I was spending more time developing my love of Indian cooking and often invited all the neighbours round to try out the dishes. Tasty onion bhajis were a favourite with my guests and I soon became known as ‘The Bhaji Man’.

I soon came up with the idea of Bhaji Man mixes – carefully pre-prepared products made from the finest quality, freshest ingredients which take only minutes to prepare. They take the hard work and confusion out of preparing the range of spices and herbs that make these meals taste so authentic.

Last year we launched a chutney range with a Spicy Premium Mango Chutney and was awarded a Gold Star at the Great Taste Awards in 2013. This year we have added Lime & Green Chilli to the range and submitted the new Date & Lime Chutney for 2014 awards.

Behind all this is my mission to once again to encourage young mums & dads to cook from scratch. Making healthy meals and mentoring their children around the kitchen table. In the last few months I read in the Daily mail that only 1 in 6 Families cook from scratch at home and that we order over 3.5 million Indian takeaways a week in the UK, which is just bonkers! There are so many advantages when you’re cooking at home – one is knowing what you are eating.

We must not forget the older couples that can enhance their love for each other cooking for each other yummy dishes and by lighting a candle each time much more! A gentleman customer found this to be true and now cooks Indian meals 3 or 4 times a week for his wife. He now calls it his hobby!

I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops – small independent village and market town butchers, local greengrocers, farm shops and delicatessens, which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give the local economy a boost.

Visit the BhajiMan website to see more about the product range – http://recipeinabox.bhajiman.co.uk/

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BOOM!
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We’re loving the Lady Naga Indian Restaurant kit by Boom Kitchen at the moment. Described as a”monster of a curry” the kit contains all locally sourced produce including  a whole Naga Jolokia chilli! Certainly not a dish for the faint hearted, it definitely packs a punch, while retaining stunning flavour.

If you prefer something a little less fiery, the range also offers Jalfrezi, Bhuna and Korma kits, all with their own unique personality!

CHAAT! EXCLUSIVE! : Get any 3 of Boom Kitchen’s curry kits for £12 inc postage. Just quote “Chaat!” at the end of the check out process at www.BoomKitchen.co.uk

Devon based Carl and James began making their authentic flavoured kits with their signature ‘Boom Base’ back in October 2012, and the pair plan to introduce new varieties soon.

To find out more, visit their website www.boomkitchen.co.uk

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Make your own ceramic curry serving set with
Muddy Fingers Pottery in their studio in Newcastle! Taking
place over a full day from 10 – 4pm Marv
and Diane will show you various techniques
to make a curry serving set for two. The set
consists of a bread serving platter, 4 curry
and rice bowls in the traditional style with
loop handles and a chutney trinity bowl with
space for three of your favourite sundries!

You can enter in one of three ways:
Email: Send your details to
[email protected] with
‘MUDDYFINGERS’ in the subject line
Twitter: RT our competition post and follow
us
Facebook: ‘Like’ our page and share our
competition post

Please enter by Aug 31st 2014. Good luck!
Prize must be taken on a Saturday before
end of September 2014, to be arranged with
winner. Own transport must be arranged by
winner. Lunch and light refreshments will be
provided

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BeanBagBazaar are offering one lucky reader
the chance to win a Bazaar Bag, they’ll even let
you choose the colour*!
Enter by either:
Email: Send your details with ‘BAZAAR’ to [email protected]
Twitter: RT and follow us
Facebook: Like and share competition post.

Please enter by August 31st 2014. Good

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In our latest issue we have been focusing on Indian Summer BBQ recipes, and a BBQ would not be complete without a sauce for your dipping pleasure.

Unfortunately, many spicy sauces are just too hot to handle, burning your taste-buds and overwhelming any other flavours. Thankfully, Rugeroni’s has created an alternative that combines the taste of chillies, garlic, tomatoes and herbs but in a subtle way, creating a zingy taste.

Whether you want to use the sauce as a dip for crisps and skewers, or a marinade on chicken and fish, this secret family recipe truly is magical and not one to be missed!

Make sure your BBQ is one to remember this summer with Rugeroni’s. Find them on their website www.rugeronis.com or follow them on Facebook /Rugeronis or Twitter @Rugeronis

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Harilali means greenery, so while this gorgeously sweet, spicy and saucy recipe uses spinach, you could add peas, asparagus or runner beans. This recipe was provided by Syed Ahmed, director at the Cinnamon Room in Eaglescliffe, Stockton on Tees.

Visit www.cinnamonroom.co.uk for more information on this British Curry Club member and try their hariali chicken recipe to get an idea of just how tasty their dishes are!

INGREDIENTS

4 Green chillies

2 Garlic cloves

1 Onion, finely chopped

Handful of spinach

2 large chicken breasts

Mango chutney

Handful of fresh coriander

500ml double cream

 

METHOD

  1. Blend the coriander, two cups of mango chutney, two chillies and one clove of garlic
  2. Brush some of the sauce over the chicken breasts and place in a tandoor or under a hot grill for 5-10 minutes
  3. Heat up one tablespoon of olive oil in a pan, finely chop the other garlic clove and fry gently until brown. Add onion and spinach and cook for a little longer
  4. Finely chop your final chillies and add to pan with the remaining blended sauce and cream and slowly bring to the boil
  5. Slice your chicken into 8-10 thin strips and place in the pan
  6. Cook on a low heat, uncovered, for 10-15 until the cream has reduced and the sauce is smooth
  7. Serve with pilau or cashew rice
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Afia’s Samosa Shop is a mother and daughter team (Afia and her mum, Rukhsana). They started in August 2009 and have been growing in strength ever since. Everything Afia knows about Indian food  has been learned over the years at her mother’s side in the kitchen.

Afia specialises in Wheat and Gluten Free pastry for her gourmet samosas.  Her mother suffers from Coeliac Disease which means she is intolerant to the protein Gluten found in many foods. Together, they have created over 12 different samosas, (halal) meats and vegetables, cooked exactly in the same method as traditional samosas without compromising the great taste and texture!

The designs of the samosas are all unique; folded in different ways to tell them apart. Their finger licking fillings range from traditional mixed vegetable to spicy lamb, but the samosa that won over my taste buds was the Scotch Bonnet Chilli samosa.

Made from potato and peas, masala spices, jalapeno chilli and scotch bonnet chilli, it was a killer hot samosa, however it was very tasty! The pastry was very light and crispy giving a balanced texture to the soft vegetables inside.

The other few samosas I tried were beautifully prepared and were bursting with flavours too!

To find out more, visit Afia’s website – http://www.afias.co.uk/ and get in touch through Facebook – /AfiasSamosaShop or Twitter – @AFIA’sSamosaShop

REVIEW BY JENNIFER ADAMS

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Features Editor, Danielle, has been experimenting in the kitchen in preparation for BBQ season.

“Last week I co-erced my other half into visiting the dark depths of the back of the shed, in order to retrieve the barbecue. After a thorough clean, a trip to the shop for coal and much begging for BBQ dinner from the kids, we sat down at the table to eat… yes you guessed it… burgers.

While it’s nice to enjoy the odd burger on a barbecue from time to time, I crave something spicy and interesting  to cook al fresco. And so over the past week I’ve been experimenting in my kitchen, coming up with ideas to inject a little excitement into cooking, on a budget that won’t break the bank. You will be amazed what amazing twists you can make on traditional barbecue food with just a couple of ingredients or even a jar!

My turn to product of late has been Fern’s Pastes and Pickles, which are available in several online independent retailers. The pastes may usually be intended as  bases for curry gravies, but I have found that they make excellent marinades. A particular favourite of the family has been Lamb Chops which have been brushed with Ferns Madras Paste, and marinated during the afternoon, before being grilled on the barbecue and served with a refreshing cucumber & coriander cous cous!”

 

Visit www.fernsofindia.co.uk to find out more information.

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Traditional Chinese Remedies for Hay Fever Sufferers

Just when we start to get a little sunshine in Britain and the flowers bloom, many of you like myself will suddenly get an onslaught of sneezing, the need to itch your eyes until you resemble a zombie, and a sluggish sensation in your mind. Not exactly the beach babe look we’d envisaged, huh? Well fear not my hay fever suffering friends! These traditional Chinese remedies for hay fever may just give you the ability to punch pollen in the, err, plant?

Traditional Chinese remedies include the use of herbs, for example the Japanese catnip or the Siler divaricata, which are believed to repel wind. Plant these in your garden and see if your eyes stop being so itchy! Herbs such as Angelica dahurica, magnolia flower buds and Xanthium sibiricum drain dampness, when combined together they create Xanthium Decoction, used to clear the nasal passages and sinuses. Why not try this concoction and see if you remain sneeze-free?

Traditional Chinese remedies believe that diet can help in taming hay fever. It is believed that food such as sweets, dairy products and cold foods have a tendency to cause mucus build-up, and highly recommend avoiding ice cream and yogurt. So for all you sweet-tooth foodies out there, you may have to swap your Magnums for a healthier option! If your digestive system is working well, this will help lessen the chances of mucus build up. Foods that are easy for the body to digest include soups, salads, vegetables and boiled grains.

Another popular Chinese remedy is acupuncture. In fact, acupuncture is known to relieve allergy symptoms immediately when used on certain parts around the nose. However, we do know that having needles stuck in you can be a daunting thought, so be sure to try the herb and diet remedies first if the thought of acupuncture makes you light-headed!

Words by Rebecca Trussell

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Summertime cocktails are at the forefront of our minds at this time of year. We think this super refreshing non-alcoholic twistt on a classic mojito is the perfect accompaniment to spicy food. In fact, we’re yet to find a dish that it doesn’t compliment!

INGREDIENTS

50ml Elderflower cordial (there are many varieties available in most supermarkets, or you can attempt to make your own using our recipe: http://www.chaatmagazine.co.uk/recipe-elderflower-cordial/ )

6 wedges of fresh lime

8 mint leaves

1 sugar cube or 1tbsp granulated sugar

(If you’re feeling naughty, add 50ml of white rum!)

METHOD

In a large jug, crush all of the ingredients together using the end of a rolling pin.

Serve with crushed ice in a chilled long glass.

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We’ve been keeping up our energy levels at the BBC Good Food Show with these fabulous ‘beautybars’ from beauty’in.

beautybar is a healthy snack with added beauty benefits, containing hydrolyzed collagen, golden linseed and organic cereals, whilst being enriched with vitamins and sweetened with honey. They are extremely low in calories and contain no preservatives, artificial colourings, glucose syrup or trans fat and are very rich in fibre.

Perfect for snacking! The beautybars are available in our Goody Bags and Subscription Hampers at the BBC Good Food Show (NEC), but we’re only here until 15th June!

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Chutni is the Hindi spelling for chutney.  British chutney is generally sweet and vinegary and eaten with cheese, meats and at Christmas; delicious but often limited in use and flavour profile. An Indian chutni, on the other hand, is ingredient-led and full of flavour, whether herby, nutty or fruity, tangy, sweet and spicy. They span a range of tastes and flavours, are eaten daily with meals, snacks and street food and are entirely entwined with the very fabric of Indian food.

These new Spice Tailor chutneys from Anjum Anand are authentic in flavour and based on some regional favourites. Traditionally eaten with street foods, snacks, kebabs, breads and meals but also great to add flavour to dishes. Delicious on their own, but can also be used as pastes to enrich a curry or a sauce, be stirred into vegetables or added to stir-fries. They can be used as marinades for a BBQ but equally, added to a little yoghurt, mayonnaise, sour cream or other, they can be lovely dips to complement any grilled or roasted meal or spread over bread to make a sandwich, wrap or burger. – See more at:

Try This Recipe….

These flavoursome Indian spiced fishcakes are delicious as they are or you could sandwich them between brioche buns to enjoy as a burger.  Alternately, make small patties to serve as canapés for a drinks party. Pancho phoran is one of my favourite spice blends which has fennel, brown mustard, nigella, cumin and fenugreek seeds. It is a really versatile blend and definitely one worth having in your larder.

 

Serves 4 as a main or 8 as a starter

 

Fishcakes:

450g salmon fillets

sea salt and black pepper

400g floury potatoes, about 2, quartered

4 tbs. vegetable oil

1small-medium onion, finely chopped

2 cloves garlic, finely chopped

11/2 tsp. cumin powder

1 tsp. coriander powder

¼ tsp turmeric powder

¼-1/3 tsp .red chilli powder

2 tsp. The Spice Tailor Mama’s Lime Pickle, finely chopped

Small handful of coriander plus extra for aioli, leaves chopped

60g plain flour

1-2 large eggs, lightly beaten

100g panko or breadcrumbs

 

Lime Pickle Aïoli:  

11/2 tsp. The Spice Tailor Mama’s Lime Pickle, finely chopped 1scsnt

6 tbs. good-quality mayonnaise

1 tsp. vegetable oil

¼ tsp. panch phoran (optional)

 

 

To make the salmon fishcakes, bring a medium pan of water to the boil.  Turn down the heat slightly then lower the salmon fillets into the pan.  Gently poach the fish for about 3-5 minutes, depending on their thickness until they are just cooked through. Use a fish slice to lift them out of the pan and leave to cool.

 

Use the fish poaching liquid to boil the potatoes for about 10-15 minutes until they are soft.  Drain off the poaching liquid then return the potatoes to the hot pan to dry out for a few minutes.  While they’re still hot, mash the potatoes roughly so there are some small cubes for texture.

 

Heat 2 tablespoon oil in a small pan and add the onion and a pinch of salt.  Sweat the onion for 8-10 minutes, stirring occasionally, until just colouring on the edges. Add the garlic and cook for another minute or so or until the garlic is cooked. Stir in the powdered spices and a good grinding of pepper. Take the pan off the heat.

 

Flake the salmon and discard the skin and any pin bones you come across.  Mix the flaked fish, cooked onions, lime pickle and coriander into the mashed potatoes.  Taste a little and adjust the seasoning to taste.  Shape the mixture into 8 patties and coat each one with flour, egg and breadcrumbs. Arrange them on a tray, cover with cling film and chill for at least 20 minutes to allow them to firm up.

 

Meanwhile, heat the oil for the aioli and add the panch phoran, once the seeds start to pop, take off the heat and pour into the mayonnaise and mix along with the pickle, extra chopped coarinader and freshly ground black pepper. Taste and add more pickle or black pepper to taste. Spoon in a small serving bowl.

 

When ready to cook, heat the remaining oil in a wide frying pan over medium heat.  Fry the fishcakes for 3 minutes on each side until golden brown.  (You may need to do this in two batches if your pan is not wide enough). Serve while still hot with the lemon pickle aïoli and a leafy green salad on the side.

 

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Exciting news! Our friends at CurryKit.co are working with Chaat! at the BBC Good Food Show this year to spice up kitchens all over Britain.

Subscribers at the BBC Good Food Show at the NEC, Birmingham will be the first to get their hands on CurryKit’s spice blends which make cooking an authentic tasting curry an absolute doddle. But in order to get your  kit for curry – you need to hurry, as there are only a limited number of hand blended, lovingly crafted products available.

BBC Good Food Summer is on now (Thursday 12th June 2014 – Sunday 15th June 2014) at the NEC Birmingham. Book your tickets here: https://www.theticketfactory.com/sgfs/online/

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WALKERS INTRODUCES SENSATIONS POPCORN

A pinch of sweet with a dash of salt inspires three new flavour fusions

Famous for its delicious, aromatic crisps, the popular Walkers Sensations brand is giving a new meaning to the ‘sweevory’ trend with the introduction of its new fusion inspired Sensations Popcorn.

 Renowned for its irresistible flavours, this new range of Sensations Popcorn will not disappoint. With three mouth-watering flavours to choose from including – Thai Sweet Chilli, Sweet Cinnamon & Salt and Sweet Indian Spice – each one has been perfectly crafted to tantalise your senses and take your taste buds on a journey of discovery.

Inspired by tastes from around the world, this collection of enticing flavoured popcorn is set to revolutionise the way we snack and is sure to sure to add a little indulgence to any social occasion.

Pick up a 90g sharing bag of Sensations Popcorn in the crisp aisle of leading supermarkets and convenience stores today (RRP £1.59). Or get an Sweet Indian Spices free in a Chaat! Magazine Goody Bag at the BBC Good Food Show at the NEC until 15th June 2014!

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Here at Chaat! magazine we like nothing better than to unwind with a relaxing cup of chai tea after a busy day at the office, and we are absolutely in love with the Chai Tea Xpress range!

The range boasts nine different flavours, retailing in at £2.50. Our Editor’s personal favourite is the Red Bush Spiced Tea flavour, but today I decided I wanted something a little more flavoursome, and gave the Red Bush Cinnamon and Aniseed Spiced Tea a go!

Labelled the “healthy” one of the range, this flavour uses the leaves of the South African Red Bush, or ‘Rooibos’. This plant has been used for over a hundred years as it is rich in antioxidants and contains alpha hydroxyl acid which promotes healthy skin. True to its Chai Xpress labelling, Rooibos also helps to ease digestive discomfort, relieve cramps and can even provide relief from allergic symptoms – perfect for hay fever sufferers such as myself!As for the added spice blend, the cinnamon improves circulation and reduces fatigue whilst aniseed aids digestion, brilliant for after eating a hearty meal.

The tea itself has a mouth-watering cinnamon aroma with a light aniseed scent, which is wonderfully soothing. It has a sweet aftertaste and an automatically calming sensation; there really is no better drink to unwind with!

To discover more about the Chai Tea Xpress range or to try the flavours for yourself, visit their website: www.chaixpress.co.uk

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Jenny Adams tries the Fudco spice kit.

Looking for an easy to follow recipe bursting with flavours? The Fudco Chicken Masala is a specially blended mix of spices designed to enhance the flavour of any chicken dish, accompanied by a simple recipe to create a quick and tasty dish.

The recipe uses the Fudco mixed spices, chicken (or vegetables as a substitute), ginger, garlic, curd, onions, tomato puree, oil and water, all of which I bought from my local Tesco, coming to £10.

I’m not the best cook so I thought this dish was going to go terribly wrong however the simple instructions were so easy to follow, even I was surprised at how delicious the dish was! The recipe gives detailed measurements of each ingredient so you can’t go wrong…

Marinating the chicken for two hours in the herbs and spices really gave the dish a kick and the textures combined created a really heart meal.

I accompanied the dish with vegetable rice with gave a sweet taste to the lightly spiced curry, creating a beautiful mix of flavours. Garnished at the end with some Coriander… Fireworks on my tongue!

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What do you get the person who loves curry? The UK’s only magazine for lovers of spice, of course!

Along with your chilli plant (worth £19!), you’ll receive our exciting Summer issue featuring:

  • Part 2 of our ‘How to grow your own curry’ feature – With a large section on growing your own curry ingredients from top experts
  • 27 fantastic recipes ranging from flavoursome nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen.
  • A  spotlight on summery spicy twists on barbecuing season.
  • As always, there’s plenty of inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations.
  •  Don’t miss our regular column with Bill Oddie and features from Mridula Baljekar, Alan Coxon and Cyrus Todiwala, as well as an interview with Nina Wadia and Anjum Anand.
  • We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

To subscribe and claim your free chilli plant while stocks last go straight to the subscription page now!

http://subscribe.chaatmagazine.co.uk/free-chilli-plant-worth-ps19-with-every-6-issue-chaat-magazine-subscription.html

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We’re very excited to be heading over to the BBC Good Food Summer show tomorrow, ready for the start of a brilliant four days. The show is guaranteed to be fantastic, full of fab food and drink products, amazing cookery demonstrations and the launch of the brand new issue of Chaat! – Summer 2014!

This biggest ever issue of the magazine won’t be available in the shops until next week, so if you’re joining us at the BBC Good Food Show at the NEC in Birmingham, you can be one of the first to get your copy!

Highlights of Issue 18 include:

  • Part 2 of our ‘How to grow your own curry’ feature – With a large section on growing your own curry ingredients from top experts
  • 27 fantastic recipes ranging from flavoursome nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen.
  • A  spotlight on summery spicy twists on barbecuing season.
  • As always, there’s plenty of inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations.
  •  Don’t miss our regular column with Bill Oddie and features from Mridula Baljekar, Alan Coxon and Cyrus Todiwala, as well as an interview with Nina Wadia and Anjum Anand.
  • We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

We’re offering some great goody bags with the magazine, as well as some super subscription offers – either a hamper, bursting with amazing spicy products, or a Chilli Plant from our partner Plants4Presents.

Don’t worry if you can’t make it to the show this year, we’re offering the Chilli Plants online too, while stocks last so head over to the subscription page to claim yours and subscribe now.

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There are about a million and one different uses for this simply stunning cordial that truly embodies the taste of summer. The sweetness of the cordial compliments most dishes, particularly spicy food. Perfectly refreshing when diluted with still or sparkling water, we particularly like to celebrate this golden syrup by adding a little to some Champagne or Prosecco to give it a sense of occasion!

Prep time: 30 mins

Total time: 4 days

Makes: 40 servings

INGREDIENTS

1.5 litres of boiling water

1 kg of white granulated sugar

20 large elderflower heads (if they are small, pick more)

4 lemons (zested and sliced)

55g of citric acid

METHOD

  1. Shake the elderflower heads onto some paper, lots of little insects like to live in them!
  2. Meanwhile, in a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
  3. When cool add the citric acid, the lemons and snip the elderflowers from the stems into the pan.
  4. Stir well and cover with a clean tea-towel.
  5. Leave for 24 hours. Stir and cover twice a day for 4 days.
  6. Strain twice through sterilised muslin (Simply iron the muslin with a steam iron)
  7. Using a jug and funnel carefully pour into hot sterilised bottles (See sterilising information below)

HOW TO STERLILISE BOTTLES

Wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted).

When the oven has reached the right temperature, turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

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This is a beautiful, full-flavoured, creamy dish that hails from the Christians of Kerala. It is known as ishtu, a word that is a derivation of ‘stew’, because this is a naturally-fused dish of east and west. Chicken and vegetables are all cooked together with the local flavours of the south western coast ofIndia. There are lots of spices, but the flavours have been mellowed by coconut. Don’t worry, you can still taste lovely bits of ginger and the flavours of star anise and fennel seeds. You can make this without vegetables, or add whatever vegetables you have in the fridge; it’s that kind of dish. Lovely with rice, Naan or Paratha, or even the rice noodles which are often eaten in Kerala.

 

6 tbsp coconut or vegetable oil

1 tsp mustard seeds

5cm cinnamon stick

6 green cardamom pods

4 cloves

10 black peppercorns

2 star anise

15 curry leaves

1 onion, finely sliced

20g fresh root ginger, peeled weight,

finely chopped

6 garlic cloves, finely chopped

2–4 green chillies, whole but pierced (optional)

½ tsp turmeric

¼–½ tsp chilli powder

1 tbsp ground coriander

2 tsp fennel seeds, roughly powdered

salt, to taste

500g skinless chicken joints

400ml can coconut milk

1 tbsp coconut cream (optional)

¾–1 tsp tamarind paste, or to taste

handful of green beans, topped and

tailed, halved on the diagonal

2 handfuls of green peas, fresh or

frozen and defrosted

small fistful of fresh coriander leaves

 

Heat the oil in a wide pan (a karahi or wok is ideal). Add the whole spices and, once the seeds have stopped popping, the curry leaves. Follow immediately with the onion and cook over a moderate heat until translucent. Add the ginger, garlic and green chillies and sauté gently for one or two minutes, or until the garlic is cooked.

 

Add the turmeric, chilli, ground coriander, fennel seeds and salt with a splash of water and cook for two minutes. Put in the chicken and cook in the spice paste for two minutes more. Pour in water to come one-third of the way up the chicken, bring to a boil, then lower the flame and cook, covered, for 20 minutes, stirring occasionally. The liquid in the pot should have reduced quite a bit by now. Add most of the coconut milk (try and add only the thin milk that collects at the bottom of the can at this point), cover and cook for another five minutes. Uncover and cook off most of the excess liquid, giving the pan occasional stirs. Check the chicken is cooked all the way through, with no trace of pink.

 

Stir in the remaining thick coconut milk, coconut cream (if using), tamarind, beans and peas; the dish should be creamy. Taste and adjust the seasoning. Simmer for three to four minutes, then serve with the coriander leaves.

 

serves 4-6

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