Archive for December, 2014
My true love gave to me
12 Ahmed Cardamom Teas!
11 Taste of India‘s
10 Soul Tree Wines
9 Fudco Spices
8 Plants 4 Presents
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
11 Taste of India‘s
10 Soul Tree Wines
9 Fudco Spices
8 Plants 4 Presents
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
10 Soul Tree Wines
9 Fudco Spices
8 Plants 4 Presents
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
9 Fudco Spices
8 Plants 4 Presents
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
8 Plants 4 Presents
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
7 Spices of India
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
6 Indian Runners
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
5 bottles ‘o Blue Nun!
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
4 Rani Mixes
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
A SPICY CHRISTMAS DINNER WITH ALL THE TRIMMINGS
Gurpareet Bains has created a three-course festive feast with fewer calories than a single bowl of mixed nuts. His “Guilt-Free Gala” contains a total of just 930 calories, over two-thirds less than the classic lunch.
My true love gave to me
3 Ferns Pickles
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
2 Kingfisher beers
AND SOMETHING THAT’S REALLY SPICY!!!
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
My true love gave to me
Something that’s really spicy.
Like us on Facebook /chaatmagazine and Follow us on Twitter @curryclubuk
Our sincere apologies, it has been brought to our attention that the ingredients for this recipe have been printed incorrectly. Please find the revised recipe below.
SPLENDA® Sugar Alternative has a great sugar-like taste but a fraction of the calories of sugar per serving. SPLENDA® has teamed up with healthy cooking guru Nadia Sawalha to offer recipes and tips on the small steps you can take to reach your healthy eating goals and kick-start a better, new you. Find out more at www.SPLENDA® .co.uk
Serves: 4
3 large carrots
½ large cucumber
1 shallot, peeled and finely chopped
3 tbsp white wine vinegar
½ tsp. salt
2tbsp Splenda Granulated
3 sprigs fresh mint – leaves only, shredded
2 cloves garlic – peeled and crushed
11/2 tsp. ground cumin
1 lime, zest and juice
1tsp turmeric
1 tbsp sunflower oil
4 chicken breasts – butterflied
Method
- Preheat a griddle and keep it hot until ready to use.
- Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber, too, but make sure to discard the middle seeds. Place both in to a bowl with the shallot, adding the salt, Splenda Granulated and mint leaves. Stir well and set aside.
- Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.
- Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.
Tips
– Use tofu instead of chicken for a vegetarian option.
– Roll the lime between the palms of your hands to release as much juice as possible.
Each issue, we ask you to get in touch with your spice questions. Over to Chef for some enlightening answers to those tricky spice dilemmas.
“Whenever the Chaat! team have a query about a recipe or an ingredient, they’re able to come down to the kitchen and get an answer immediately. I’ve had lots of interesting questions sent over to me, and I’ve answered some of them here and the others in the magazine. I hope you’ll find my replies useful! Looking forward to answering more problems next issue!
Do you have a question about cooking spicy food?
If you’ve got burning questions about anything to do with South Asian cuisine, spice or cooking methods, get in touch with us, and we’ll answer your question in the next issue or on our website.
SO ASK AWAY AND YOU COULD BE IN WITH A CHANCE TO WIN THIS FANTASTIC PRIZE…
AN EXCLUSIVE DUCHESS OF DELHI COOKERY COURSE FOR 2 PEOPLE, WITH A COMPLIMENTARY DINNER.
Not only will one lucky reader get their queries answered by our resident chefs, but they will also be treated to:
A private afternoon cookery course for 2 at the Duchess of Delhi.
The course will be taught by one of our expert chefs in our restaurant, who will introduce you to the wonders that are a professional South Asian Kitchen. Learn all the cookery skills and secrets you need to create your own authentic dishes at home!
A meal for 2 at the Duchess of Delhi.
Enjoy dinner in our stunning restaurant, overlooking the heart of Cardiff Bay. Immerse yourself in our luxurious surroundings, enjoy our specially prepared South Asian dishes, and be treated to an unforgettable, authentic dining experience.
An overnight stay at the Radisson Blu Hotel, Cardiff
A complimentary 1 night stay for 2 people in the inviting Radisson Blu Hotel Cardiff. Just 5 minutes from Cardiff Bay and the city centre, experience all Cardiff has to offer just outside this fabulous hotel’s doorstep!
To be in with a chance of winning simply get in touch by either:
EMAIL: Send your question with the subject ‘ASK CHEF’ to [email protected]
FACEBOOK: Post your question on our Facebook Wall /ChaatMagazine or /Duchessofdelhi
TWITTER: Tweet your question to @curryclubuk using #askchef
CLOSING DATE: 30th April 2015
Terms and Conditions
Entrants must be 18 or over. Winner to be chosen at random by Chaat Magazine. Winner to arrange date of stayDate subject to availability. All rights reserved.
Feeling lucky – you could win a box of beer! If you’re on the hunt for something refreshingly different, we recommend that you give Indian Runner Golden Ale a try.
Launched at the beginning of June 2014, Indian Runner stands tall as a brand new competitor in the market, just like the fabulous breed of ducks the brand is named after. Brewed here in the UK using a complex structure of malts and hops, this unique, refreshing Premium Golden Ale is easy drinking, whatever the occasion.
The market for beverages that compliment spicy foods has increased significantly in recent years, especially in Britain. As a nation of curry lovers, we’re always looking for something new to tempt our palate and tame the heat of increasingly fiery foods.
The perfect accompaniment to dishes of all types, Indian Runner Golden Ale works particularly well with spicy food. It’s lightly sparkling body and depth of flavour makes it a refreshing partner to any meal. So whether it’s curry with friends, a BBQ on the beach or perhaps a plate of Nacho’s in front of the TV, this golden ale is the ideal refreshment.
So, if, like us, you’re keen to try this delightful, the guys at Indian Runner Drinks are offering a case of beer to a lucky Chaat! reader.
For a chance to WIN a case of Indian Runner Beer simply:
‘Like’ their page at www.facebook.com/indianrunnerdrinks and post #RefreshinglyDifferent&Chaat! on their wall.
AND
‘Follow’ them on Twitter (twitter.com/irdrinks) and tweet us with: @irdrinks @curryclubuk #RefreshinglyDifferent&Chaat!
Best of luck!
T&Cs: Closing date is 30th April 2014. Winner chosen at random.
Kenwood’s ‘Around the World in 80 Plates’ list is sure to inspire the nation to discover different flavours from around the globe. Many of the top 80 dishes can be easily enjoyed at home with the help of a few trusty kitchen appliances, such as the Kenwood Multipro Excel – the perfect choice for ambitious cooks aiming to push the boundaries in their food preparation.
View the list of the top 80 dishes here: http://www.kenwoodworld.com/uk
Kenwood Multipro Excel key features include:
- Powerful 1300W motor
- Shatterproof 4L ThermoResist TritanTM bowl which is also BPA free and dishwasher safe
- Extra wide feed tube (large enough to fit whole onions, carrots and potatoes without the need to prepare them in advance)
- A glass Multi-Mill attachment for grinding small amounts of herbs and spices
- Variable speed settings, offering eight speeds, plus pulse for perfect results
- Intelligent auto speed function
- Clever ‘Eco mode’, which automatically switches the machine off if left on and unused for thirty minutes
We have one Kenwood MultiPro Excel for one lucky winner, simply either:
EMAIL: [email protected] with your details and the subject line as ‘KENWOOD’
FACEBOOK: Like /ChaatMagazine and share our comeptition post
TWITTER: Follow @curryclubuk and retweet our competition tweet.
In the meantime, here’s a delicious recipe you could make with this fantastic food processor…
RECIPE: TARKA DAHL
Serves 2 as a vegetarian main course or 4 as an accompaniment
INGREDIENTS
175g chana dhal (yellow dried split peas)
75g red lentils
1 tsp turmeric
1 small onion, peeled
3 red or green chillies, deseeded
2cm piece fresh ginger
3 cloves of garlic, peeled
3 tbsp vegetable oil
2 tsp cumin seeds
1 tsp brown mustard seeds
1½ tsp ground coriander
3 tomatoes
Salt and freshly ground black pepper
½ tsp garam masala
To serve :
1 onion, sliced, fried until crisp and brown
METHOD
- Place the split peas and lentils in a sieve and wash under running cold water. Put into a pan with 900ml water and bring to the boil. Skim off any froth that rises to the surface.
- Stir in the turmeric, then cover the pan and simmer, stirring occasionally for 35-40 minutes, or until the lentils are just tender.
- Remove from the heat and stir to break down the lentils. The mixture will thicken as it cools, so a little water may need to be added.
- While the lentils are cooking put theonion, chillies, ginger and garlic into the blender and chop using the coarse chop programme.
- Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander with 2 tbsp water and the tomatoes, cook a further 2-3 minutes.
- Add all of this mixture to the lentils and stir together, season if needed. Sprinkle over the garam masala, cover and stand for 1 minute.
- Re-heat gently before serving.
- Garnish with crisply fried onion
T I P
For a hotter flavour leave some of the seeds in the chillies. This is an ideal recipe to use frozen garlic and ginger pastes substitute 10g of each for the amount in the ingredients list.
Send us your suggestion(s) and you could WIN a Ferns curry paste!
It’s Britain’s original top ten countdown of best loved curries. Disagree with the current standings? Vote in our TOP OF THE POPPADOMS and win a jar of FERNS authentic paste!
A huge thank you to everyone who got in contact to suggest the top ten Indian dishes to go on our Top of the Poppadoms Poll! And here is how it currently looks!
- MADRAS – We weren’t surprised to learn that this dish came out on top, knowing how popular it is in our own restaurant.
- BALTI – The Brummy invention loses the top spot but remains a firm favourite.
- BIRYANI – We can’t agree more; rice, meat or veg and curry sauce – what’s not to love?
- JALFREZI – The ‘Hot-Fry’ remains ever popular
- SAAG – Could the position of this dish be down to a new push for healthy eating?
- DHANSAK – Down 1 place, is the hot and fruity flavour losing favour?
- KORMA – Not going anywhere. The Korma retains its rating in our poll.
- CHICKEN TIKKA MASALA – A lot less popular this issue, it seems.
- KARAHI – We’d like to see a little more appreciation for this fabulous style of cooking.
- VINDALOO – It seems that Fat Les and his family haven’t been voting in TOTP.
DISAGREE WITH THE CURRENT STANDINGS? VOTE!
Tell us your favourite curry on the list and why you like it and you could WIN a Fern’s Curry Paste! Click the button below to vote…
There are 3 ways to get in touch with your details – no contact – no win!! :
- Email us at [email protected]
- Post your favourite curry on our Facebook wall – /ChaatMagazine
- Tweet us your favourite curry with the hashtag #totp – @curryclubuk
Closing date is 30th April 2014 – Good Luck! (Please see T&Cs)
Ferns: The official sponsor of Top of the Poppadoms. Authentic curry pastes made in India since 1937. Each Ferns’ product is crafted into a delicious paste, enabling anyone to cook a fragrant, spice-infused Indian dish with ease and speed.
For more information, visit www.fernsofindia.co.uk
Terms and Conditions: Open to entrants with a UK postal address only. Delivery of competition prizes may take up to 30 days.