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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.

It includes turkey with roast potatoes and all the trimmings, a lobster and vegetable starter, and a rich fruit pudding with mascarpone cheese for dessert.
Gurpareet, has replaced traditional, oily ingredients with healthy superfoods to reduce its calorific content by 71 per cent.
The entire meal also contains just 19 grams of fat. It is gluten-free and has more than double the recommended daily number of fruits and vegetables.
If you watch what you eat and drink for the rest of the day, opting for the Guilt-Free Gala dinner means most people will not exceed the recommended calorie intake of 2,500 for men and 2,000 for women.
According to research, many Britons will unwittingly consume up to 7,000 calories on Christmas Day alone, with the daily recommended allowance being swallowed before sitting down for dinner!
The endless supply of chocolate, snacks, mince pies and festive drinks also means the average Brit will gain 6lbs in the eight days between Christmas Eve and New Year’s Day.
But Gurpareet, the pioneer of ‘Indian Superfood’, has created a meal that he believes “satisfies the traditionalist – and the taste buds”.
The banquet includes a starter of butternut squash and Pear Soup with Lobster (150 calories), a main of Turkey Breast Poached in Mulled Wine Spices with Blueberry Sauce and all the trimmings (470 calories) and a dessert of Superfruit Pudding with Green Tea and Chia seeds (310 calories).
Gurpareet said: “It’s incredibly easy to go overboard at Christmas, but this meal means that we can still eat indulgently and try new flavours without worrying about the waistline.” His latest book ‘The Superfood Diet’ is published by Absolute Press/Bloomsbury.
How to cook Gurpareet’s three-course Guilt-Free Gala (serves 4)
Butternut Squash and Pear Soup with Lobster

450g butternut squash, diced
2 large pears, peeled, cored and diced
1 medium onion, finely chopped
1 chicken or vegetable stock cube
1 tsp cumin seeds
100g cooked lobster meat
chopped fresh dill, to garnish
freshly ground black pepper, to taste
Place the butternut squash, diced pears, chopped onion and stock cube in a large saucepan. Cover with 1 litre boiling water, and bring to a simmer. Cook, uncovered, for 30 minutes or until the butternut squash is soft, stirring occasionally. Blitz the soup until smooth.
Place the cumin seeds in a non-stick frying pan and heat on a medium heat until the seeds start to sizzle and pop – this should take no longer than 2 minutes. Mix the cumin seeds through the soup and reheat to serve.
Garnish with the lobster meat and dill. Season to taste with black pepper.
Vital Statistics (per portion):
150 kcal
1g fat
1g salt
 6.5g sugars
Turkey Breast Poached in Mulled Wine Spices

3 strips of orange rind
2 strips of lemon rind
4cm x 3cm piece of fresh root ginger, peeled
10 green cardamom pods, lightly crushed
5 cloves
2 cinnamon sticks
4 star anise
1 tsp coriander seeds
500g, turkey breast fillet
Place all the ingredients, except the turkey, in a deep saucepan and pour over 2 litres cold water. Heat until the water begins to bubble. Cover and simmer for 10 minutes.
After 10 minutes, uncover the pan and bring the water to a boil. Place the turkey breast into the water until it is submerged and return to the boil. Once the water begins to boil, take the pan off the heat and cover with a lid. Allow the turkey to sit in the water and poach for 3 hours (this stage of the process can be done in the morning).
Vital Statistics (per portion):
130 kcal
1.25g fat
0.065g salt
neg sugars
Blueberry Sauce
100g blueberries
10g coconut nectar
1 x clove
Pinch chilli
Pinch salt
25ml water
Place all the ingredients in a small pan and bring to a simmer. Cook for 5 minutes, stirring frequently. Allow to cool before serving.
Vital Statistics (per portion):
24 kcal
neg fat
0.0035g salt
5g sugars
Turkey, Sage and Onion Cornmeal Stuffing
125g lean turkey thigh mince
2 small red onions, finely diced
1 small egg, lightly beaten
25g cornmeal
15g passata
¼ teaspoon smoked paprika
pinch ground chilli
10g fresh sage, finely chopped
5g fresh dill, finely chopped
freshly ground black pepper
Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Place all the ingredients in a large bowl, and knead together until well mixed. Divide the turkey mixture between 4 small silicone moulds or ramekins (which will need greasing).
Bake in the oven for 30 minutes.
Vital Statistics (per portion):
98 kcal
2g fat
0.05825g salt
2.5g sugars
Baby Roast Spuds with Seaweed and Rosemary Crust
1 tbsp coconut oil, melted
¼ tsp turmeric
1 tbsp finely chopped shredded dried seaweed/sea salad
1 tbsp finely chopped fresh rosemary leaves
300g baby new potatoes, halved
Preheat the oven to 200°C/fan 180°C/Gas Mark 7.
In a large bowl combine the coconut oil, turmeric, shredded seaweed and rosemary. Mix through the baby potatoes.
Place the spice-coated potatoes in a single layer on a baking tray. Bake in the centre of the preheated oven for about 35-40 minutes or until golden brown and cooked through, turning once after 15 minutes.
Vital Statistics (per portion):
65 kcal
2g fat
neg salt
1g sugars
Parnsip and Sweet Potato Mash
200g parsnips, diced
250g sweet potatoes, diced
1 clove garlic, crushed
25ml quark (skimmed milk soft cheese)
a pinch of ground nutmeg
2 tbsps chopped fresh chives
freshly ground black pepper
Steam the parsnips and sweet potatoes until soft. Place the steamed vegetables in a large mixing bowl. Add the garlic, and mash until smooth. Mix through the remaining ingredients.
Vital Statistics (per portion):
90 kcal
0.5g fat
neg salt
5.5g sugars
Steamed Kale, Baby Carrots and Brussel Sprouts
400g whole baby carrots
400g Brussel sprouts
100g kale
Steam the whole baby carrots and Brussel sprouts for 15 minutes. Add the kale and continue steaming for a further 7 minutes.
Vital Statistics (per portion):
65 kcal
neg fat
neg salt
8g sugars
No aded fat/sugar Superfruit Pudding with Green Tea and Chia Seeds

240g dried mixed fruit
20g dried goji berries
¼ tsp ground ginger
½ tsp ground cinnamon
A pinch ground chilli
140ml green tea, cooled
60g gram flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
2 tsps chia seeds
Mascarpone cheese and grated lemon rind to serve
Place the dried mixed fruit, goji berries, ginger, cinnamon and chilli in a non-metallic mixing bowl. Pour the green tea over the fruit and mix well. Cover and allow to rest overnight.
Stir the gram flour, baking powder and bicarbonate of soda into the bowl of mixed fruit until it is combined thoroughly and turn the mixture into 4 small silicone moulds or ramekins (which will need greasing). Using the back of a spoon, push the mixture out to the sides of the moulds until even. Sprinkle chia seeds evenly on each pudding. Cover each mould tightly with cling-film. Steam for 1 hour.
Serve the puddings warm with a 1 tablespoon dollop each of mascarpone cheese and a sprinkle of lemon rind.
Vital Statistics (per portion):
310 kcal
12g fat
0.0535g salt
42g sugars


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®

Serves: 4

NADIA199Recipe Ingredients

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



  1.  Preheat a griddle and keep it hot until ready to use.
  2.  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.
  3.  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.
  4.  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.



– 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.




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 and post #RefreshinglyDifferent&Chaat! on their wall.


‘Follow’ them on Twitter ( 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:

Kenwood Multipro Excel FPM900

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…



Tarka DahlServes 2 as a vegetarian main course or 4 as an accompaniment


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



  • 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


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!


  1. MADRAS – We weren’t surprised to learn that this dish came out on top, knowing how popular it is in our own restaurant.
  2. BALTI – The Brummy invention loses the top spot but remains a firm favourite.
  3. BIRYANI – We can’t agree more; rice, meat or veg and curry sauce – what’s not to love?
  4. JALFREZI – The ‘Hot-Fry’ remains ever popular
  5. SAAG – Could the position of this dish be down to a new push for healthy eating?
  6. DHANSAK – Down 1 place, is the hot and fruity flavour losing favour?
  7. KORMA – Not going anywhere. The Korma retains its rating in our poll.
  8. CHICKEN TIKKA MASALA – A lot less popular this issue, it seems.
  9. KARAHI – We’d like to see a little more appreciation for this fabulous style of cooking.
  10. VINDALOO – It seems that Fat Les and his family haven’t been voting in TOTP.



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!! :

 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



Terms and Conditions: Open to entrants with a UK postal address only. Delivery of competition prizes may take up to 30 days.


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