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Ingredients

400ml apple juice

30ml Highland Black 8 Year Old Scotch Whisky

8 teaspoons clear set honey

4-8 teaspoons – lemon and lime juice 3 cloves

1 inch fresh ginger

2 pinches- stonemill ground cinnamon Methodology

1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused

2. Add in the whisky Decoration / to serve Serve in a heat proof mug with a slice of green apple and a sprinkle of Stonemill Ground Cinnamon.

Tasting notes A delicious alternative to mulled wine. The warming mix of apple, honey and cinnamon has the added advantage of being a delicious mocktail by simply omitting the whisky. Great to make in batches ahead of time and heat when needed.

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Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

WHAT YOU’LL NEED:

2tsp sesame oil
2 chicken breasts sliced into thin strips
4 shallots thinly sliced
250g Brussels sprouts shredded
1 clove garlic finely diced
Half tsp chilli flakes
Zest of 1 lemon
1 tbsp soy sauce

WHAT TO DO:

1. In a wok or large frying pan heat the oil till very hot then throw in the chicken strips, stir fry then for 1-2 minutes until brown on all sides.

2. Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5 minutes until the sprouts are tender.

3. Stir through the lemon zest and soy sauce and serve.

Thanks to www.loveyourgreens.co.uk

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This delicious mild sauce is a great base which can be added to leftover cooked poultry, meat or vegetables.

Recipe serves: 10 | Preparation Time: 40 min| Cooking Time: 45 min

Chaat-Magazine-ss24-stack

Ingredients

25g plain flour

2 Knorr Chicken Stock Pots

25g unsalted butter

½ a large pineapple, peeled and chopped into chunks (including core)

2 Cox apples (approx. 250g), unpeeled, roughly chopped

1 banana

1 small onion, finely chopped onion

3 tbsps mild or medium curry powder

25g unsweetened desiccated coconut

75ml double cream (optional)

1kg leftover cold roast turkey

Toasted flaked almonds

Coriander leaves, picked

 

Method

1) Pre-heat the oven to 220˚C/425˚F/Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.

2) Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.

3) Now heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.

4) Stir with a spatula over a low heat for around 10 minutes until the fruit begins to break down.

5) Add in the curry powder and mix well. Stir ingredients for 2–3 minutes over a low heat. Add in the desiccated coconut.

6) Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.

7) Pour in 250ml of the chicken stock, stirring it so that the paste dissolves into the stock.

8) Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.

9) Bring to the boil, simmer for 8–10 minutes, and stir in the double cream if using.

10) Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.

11) Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.

12) Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.

 

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Homemade mincemeat is absolutely delicious and this version is very quick and simple to make. The mincemeat and pastry recipe can also be used to make a large tart, which works very well as a Christmas dessert served with ginger ice cream or brandy flavoured crème anglaise.

More recipes like this in the latest issue of Chaat!

chaat-24-web

For the pastry:

225g/8oz plain flour

140g/5oz butter, cut into cubes

Pinch of salt

 

For the mincemeat:

 

1 apple

85g/3oz sultanas

85g/3oz raisins

45g/1½ oz currants

85g/3oz dried cranberries

45g/1½ oz flaked almonds

Grated zest of 1 lemon

Grated zest ½ orange

1 ½ tsp mixed spice

2 tbsp whisky or brandy

55g/2oz melted butter

1 ripe banana

 

To serve:

 

Icing sugar

 

  1. Make the pastry by sifting the flour into a large bowl. Add the butter and salt and rub in until it resembles coarse breadcrumbs.  Add approximately 5 tablespoons of ice cold water. Bring together to a ball of dough adding a little more water if necessary. Flatten into a circle and wrap in cling film. Chill for 15-20 minutes.
  2. Wash and grate the apple, including the skin. Put into a bowl and add the sultanas, raisins, cranberries, almonds, lemon zest, orange zest, mixed spice, whisky and melted butter. Mash the banana and add to the mincemeat.
  3. Roll out two thirds of the pastry and cut into medium sized circles using a pastry cutter. Line a 12 hole patty tin with the pastry. Place a spoonful of mincemeat into each pastry case. Roll out the rest of the pastry and cut into stars. Top each open pie with a star lid. Chill in the refrigerator for 10 minutes.
  4. Preheat the oven to 190˚C/Fan oven 170˚C/gas mark 5.
  5. Bake in the centre of the preheated oven for 15-20.
  6. Cool slightly and remove carefully from the tin. Dust with icing sugar just before serving.

 

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Santa’s Christmas Treat

Ingredients 50ml Tamova Vodka

100ml tomato juice

100ml the pantry lemon juice Pinch of cracked black pepper

185g 2 dash fiesta peri peri 1

dash the pantry lime juice

1 dash bramwells horseradish sauce Methodology

1. Add all ingredients to a mixing jug and stir over ice until cold

2. Take a tall Collins glass filled with cubed ice and add cracked black pepper to the rim

3. Pour in the mixed Bloody Mary and garnish Decoration / to serve

Add cracked black pepper to the rim of the glass and garnish with a stuffed bell pepper, pickled gherkin, and fresh basil

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Bend It Like Beckham the musical where the heroine has to decide which to follow between her passion for playing football or how to learn to cook dhal and aloo gobi!BILB_Result_HR

Bend It Like Beckham The Musical is a fantastically feel-good new modern British musical. A celebratory fusion of culture, music, emotions and fun, bursting with warmth, humour and heart. Now showing at the Pheonix Theatre in Leicester Square

I’m sure most of you have seen the movie now it’s time to see the musical!

Jess needs extra time. She is facing the most important decision of her life: live up to family expectations of university, career and marriage, or follow in the footsteps of her hero David Beckham. When the talented teenager is spotted playing football in Southall, a world of unexpected opportunities opens up before her. But as her sister’s traditional Indian wedding approaches, can she keep her family happy and still follow her dreams

We have two tickets up for grabs simply: To enter the competition this is how you

can!

EMAIL: Send your details to

competition @britishcurryclub.co.uk with

“BEND IT LIKE BECKHAM” in the subject line

FACEBOOK: ‘Like’ our page and

share our competition post

TWITTER: Re-tweet our competition

post and follow us

CLOSING DATE: 31ST  DECEMBER 2015

Tickets have terms and conditions of use, no spend necessary.

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Kheer

Creamy rice pudding delicately flavoured with cardamom and nuts, a must during festivals.

Ingredients: 1 cup of Kohinoor Platinum Basmati Rice (available at Asda, Morrisons & Sainsbury’s) soaked in plenty of water for 30 minutes then washed and drained,

10 cups of milk,

5 green crushed cardamoms,

1/2 cup of raisins soaked in water for 30 minutes and then drained,

400g of condensed milk and 1/2 cup of blanched, peeled and sliced almonds.

Serves: 4 – 6
Preparation time: 40 minutes
Cooking time: 30 minutes

1. Bring the milk to the boil.
2. Add the rice and the green cardamoms. Cook, stirring continuously, until the milk is fully absorbed and the rice is tender and broken.
3. Add the raisins and condensed milk. Cook, stirring, regularly until the consistency is thick, and the mixture sticks to the ladle.
4. Garnish with almonds.5. Refrigerate and serve chilled.

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Zurbian

Saudi rice cooked with lamb and garnished with fried nuts.

Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda and Morrisons), washed and well drained,

1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water,

2 cubes of chicken stock (or vegetable stock),

2 tbsp ghee,

3 medium finely chopped onions,

250g yoghurt,

2 medium finely chopped tomatoes,

3/4 tsp white ground pepper,

3/4 tsp ground coriander,

3/4 tsp ground turmeric,

3/4 tsp ground cardamom,

3 crushed garlic cloves.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 30 minutes

 

1. Place lamb pieces and water into a large pot. Bring to the boil and remove froth as it appears.

2. Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.

3. Remove lamb pieces from the stock. Add the Kohinoor rice to the stock which should be around 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.

4. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.

5. Combine the yoghurt with the tomato, spices and the garlic and pour over the lamb pieces.

6. Add the cooked rice over the meat mixture, cover and cook over a low heat for 25-30 minutes or until the rice is cooked

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Lets not waist any of those unused pumpkins this year! Great with some fresh naan bread!

Pumpkin Soup

  • 2 tbsp butter
  • ½ tsp dried thyme
  • 1 onion, finely chopped
  • 1 cup EASIYO yogurt
  • 750g pumpkin, peeled and cubed
  • salt and pepper to taste
  • ¼ cup dry sherry
  • 4 cups chicken stock
  • ground nutmeg to taste
  • 1 small bay leaf (optional)

Ingredients

Method1kgMaker_Box_Jar

Melt butter in saucepan. Add onion and sauté until golden, stirring frequently. Add pumpkin, chicken stock, bay leaf and thyme. Simmer 20 minutes or until pumpkin is very tender. Remove bay leaf and puree in processor or blender. Add half cup whisked yogurt slowly, stirring vigorously so that yogurt is well absorbed. Add sherry and nutmeg and heat gently for five minutes being careful not to boil. Season. Serve hot or cold. Garnish with remaining yogurt and chipped chives.

Variations/Comments

If re-heating soup do not boil, as this will cause the soup to curdle.

Conversion: 1 metric cup = 250ml

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Halloween is a time for spooks, scares… simmering and sautéing! Forget the sweet treats and try out this ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, which will leave the kids full up for hours and ready for an evening of trick-or-treating.

IT’S ALWAYS A TREAT WHEN THERE’S NO WASHING UP! thanks to Bacofoil.

More recipes like this order your copy of Chaat!

INGREDIENTSChaat_Issue23

  • 2 tbsp olive oil
  • 600g diced lamb leg
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp smoked paprika
  • 1 ½ tsp cumin seeds
  • 1x 400g tin chopped tomatos
  • 750ml lamb stock
  • 2 medium beetroot, peeled
  • 250g butternut squash, peeled, deseeded and chopped
  • 1 large red pepper, deseeded and sliced
  • 10 pimento stuffed olives, halved
  • Handful parsley or chives, finely chopped
  • Sour cream, to serve
  • Crusty bread, to serve
  • Bacofoil Casserole Dish & Slow Cooker Liner
  • Bacofoil 2 in 1 Parchment & Foil

METHOD

  • Preheat the oven to gas 3, 150 degrees C
  • Line your casserole dish with a Bacofoil Casserole Dish & Slow Cooker Liner
  • Add the lamb, vegetables (not olives or beetroot), paprika and cumin to your casserole dish
  • Cover with vegetable stock and stir well
  • Wrap the raw beetroot (sprinkled with smoked paprika) in a foil parcel made from Bacofoil 2 in 1 Parchment and Foil and cook in the oven for 1hr 30 mins
  • Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 hrs 30 mins
  • Remove the beetroot from the oven, chop and stir through the stew.
  • Taste and season as necessary
  • Scatter the halved olives and fresh parsley
  • Serve with sour cream and crusty bread

 

 

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Blue Nun Original Family Tradition, is a limited edition wine with a charming retro design, in the iconic, blue glass fluted bottle. Ideal for entertaining over the festive period with its easy going style, really delivering on taste for family get togethers. Traditional winemaking with care, a modern, fresh, crisp and fruity taste for your enjoyment and pleasure.

To enjoy at its best, lightly chill before drinking (Alc 10.0% Vol). Blue Nun Original Family Tradition is available exclusively in most ASDA supermarkets

HOW TO ENTER We have 6 cases of Blue Nun up for grabs; if you would like to enter the competition this is how you can win, try any of the three ways!

EMAIL: Send your details to [email protected] with “BLUE NUN” in the subject line

FACEBOOK: ‘Like’ our page and share our competition post

TWITTER: Re-tweet our competition post and follow us

CLOSING DATE: 31ST DECEMBER 2015 T/C Apply

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TO KICK OFF THE  18TH NATIONAL CURRY WEEK WE HAVE A RECIPE FROM EAST END FOODS, LAMB ROGANJOSH IS A FAVOURITE ORDER IN RESTAURANTS ACROSS THE UK! tHIS DISH CAN ONLY ADD TO THE CELEBRATIONS THIS WEEK!

INGREDIENTS resizedimage740290-lamb-rogan-josh

500g lamb shoulder

250g sliced onions

200g tomatoes

6 East End garlic cloves, crushed

6″ piece of ginger

2 tsps East End kashmiri chilli powder

1/2 cup yoghurt

1 level tsp East End coriander powder

1/2 level tsp East End fennel powder

1/2 level tsp East End dry ginger powder

2 black cardamom

2 bay leaf

mace

4 green cardamom

salt to taste

4 tbsps East End oil

 

DIRECTIONS

  1. Boil meat along with crushed garlic, ginger and some salt.
  2. Remove the meat and keep aside. Save the stock for the gravy.
  3. Heat oil in a pan and sliced onions.
  4. Cook till golden brown in colour.
  5. Add whole garam masala and the remaining dry spices.
  6. Stir fry and cook for about 5 minutes. Add chopped tomatoes and cook.
  7. Add the meat and sauté.
  8. Add yoghurt and cook on high flame for about 2 minutes.
  9. Add the stock and salt and cook till the meat is done and the gravy is thick.

More recipes and products can be found on the East End Foods website

www.eastendfoods.co.uk/

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To celebrate National Curry Week and the performances of ‘Half ‘N’ Half’, the Duchess of Delhi in Cardiff Bay will be offering a special menu reminiscent of the seventies and eighties dishes that Duchess Shield Logosolidified Britain’s love of curry.

The Musical coincides with National Curry Week, and is the first ever ‘curry musical’ which opens at the Wales Millennium Centre, Cardiff, in October, right opposite the Duchess of Delhi restaurant. The musical, created by writer and composer Tim Riley, is set in 1987 and takes place in the Taj Mahal, a fictional curry house, and the plot sounds laugh out loud brilliant to us.

Ali, the boss, is ready to retire to his native Bangladesh, but he faces a difficult dilemma – who should take over the business? There’s his nephew Khan, from Sylhet, who thinks family should come first: but there’s also Rafiq, the streetwise head waiter who’s worked there for years. But then Mr Bajar arrives; the Balti King from Birmingham with a taste for a takeover. With a forbidden romance blossoming and a hurricane brewing, it looks like Ali could be in real trouble.

Half ‘n’ Half promises to be a musical comedy that explores how we define our identity, and celebrates the unique fusion of British and South Asian cultures in the UK. It’s full of toe-tapping tunes that draw on Western, Bollywood, and South Asian folk music.

The special menu is available before the performance of Half ‘N’ Half at the Millennium Centre in Cardiff Bay, and will continue for people to try until the end of October 2015.

Contact [email protected]

Website www.duchessofdelhi.com

Telephone 029 21153574

Duchess of Delhi, 6 Bute Crescent, Cardiff Bay, Cardiff, CF10 5AN

Duchess of Delhi a restaurant and bar that serves South Asian cuisine, opened its doors in December 2013, amidst Cardiff Bay’s picturesque waters and popular tourist spots sits a beautiful grade 2 listed building overlooking the Millennium Centre. Formally occupied by a Sea Captain and eventually the Glamorgan Coal Company in 1893, this building has witnessed the area grow from a coal exportation site to an area known as ‘Tiger Bay’. It now tells a very different story, marking the Asian food industry as commonplace in Britain.

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Perfect for autumn!

This healthy and filling soup is packed full of nutrients thanks to the sweet potato and sweetcorn. It has a warming smoky undertone from the paprika and cumin, whilst the lime juice and sweetcorn add a burst of freshness and flavour.

  •  

    Serves 4

    Prep time: 15mins

    Cook time: 25mins

     

    Ingredients:

    2 tbsp. vegetable oil

    1 onion, chopped

    250g sweet potatoes, peeled and cubed

    1 clove garlic, crushed

    1 red chilli, deseeded and chopped

    1 tbsp. smoked paprika

    1 tsp ground cumin

    2 tomatoes, roughly chopped

    1 litre of vegetable stock

    4 fresh sweetcorn cobs

    Salt & freshly ground black pepper

    Juice of 1 lime

    To serve: soured cream, chopped coriander and a few tortilla chips

     

    Method:

     

    1. Heat the oil in a large pan, add the onion and sauté for 5 mins, then add the potatoes, garlic and chilli and sauté for a further 2 mins. Stir in the paprika, cumin and tomatoes and cook for 30 seconds, stirring.
    2. Add the stock, a good pinch of salt and plenty of ground black pepper. Bring to the boil, cover and simmer for 10 mins.
    3. Whilst the soup cooks, shuck the sweetcorn cobs: pull back the green leaves and ‘silks’ to reveal the sweetcorn, twist the leaves and hold firmly to remove them. Now hold the cob vertically on a board and run a sharp knife down the cob so the kernels fall off. Rotate and repeat until the cob is bare. Repeat with the other cobs.
    4. Add the sweetcorn to the soup with the lime juice. Cover and simmer for a further 7 mins.
    5. Use a stick blender to blend the soup until nice and smooth. Adjust the seasoning to taste. Serve the soup hot in bowls topped with a dollop of soured cream and a handful of chopped coriander. Serve with tortilla chips.
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  • Meet one of just a few of the UK’s Chilli Farmers in the beautiful village of Upton Cheyney, situated on the edge of The Cotswolds
  • From the majesty of our ancient Tithe Barn, learn all about chillies; including their history, health benefits and what makes them hot
  • Tour the chilli farm’s polytunnels and harvest your own pods
  • Breathe in the amazing aroma from our smoke house, and experience the delight of smoking chillies to make chipotle – the world’s most amazing flavour!
  • Visit our kitchen and learn how to use your fiery harvest
  • Discover the huge variation of chilli flavours in our unique chilli tasting experience
  • Sample our home-made sauces produced on the farm, as well as our chocolates, oils, cider and spicy sausages.
  • Goody bag for every chilli tourist

UptonFacebookProfilePic1 logo

£25.00 per tour

www.uptonchilli.co.uk

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There is still time to take part! #HELPOTHERS

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they would usually spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.

find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t go hungry, strengthen their voices so they can speak out against injustice and earn enough money so they can find their feet. www.fyf.org.uk

Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

“IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW AND TAKE PART.”

What’s more, if you sign up by Monday 31st August and go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Chaat Magazine’, you’ll be in for the chance to WIN a case of Kingfisher beer for the perfect curry night in!

KIngfisher multipack-RED

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THE EXOTIC LANDSCAPE of foreign climates is closer than you think. We have chosen three days out across the UK that will give you a flavour of some of the vibrant plants found abroad. As a part of our ‘Grow Your Own Curry’ campaign, they will provide you with plenty of ideas of how to cultivate some tasty produce at home and get you thinking about the next growing season!

To win a great day out at one of three British Botanic Gardens do one of the following!

EMAIL: Send your details to competition @britishcurryclub.co.uk with “BOTANIC” in the subject line AND LET US KNOW WHICH BOTANIC GARDEN YOU WOULD LIKE TICKETS FOR – KEW  – EDINBURGH OR WALES
FACEBOOK:POST “BOTANIC” ON OUR WALL, ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE:  4 SEPTEMBER 2015

ANY OF THE THREE WAYS CAN WIN!

Joe Archer Pomegranet

IN AN ENGLISH COUNTRY GARDEN
Kew is a widely popular garden set over 300
acres of luscious Richmond soil. It has built
up a collection of over 30,000 species of plants
from English Roses to exotic Venus Fly Traps.
The UNESCO world heritage site is a great
attraction close to the capital city for London
tourists hoping to escape the concrete jungle.
The scale and variety of the gardens at Kew
makes it unrivalled for a horticultural day trip.
The perfect plants and beautiful buildings are a lovely backdrop for a Great Day Out this summer. Kew appeals particularly to our love of food and spices with its spice festival this year running from May to September. Spice lovers can learn about the history of the trade which brought so much flavour to our plates from foreign shores. Artefacts from the East India trading company, rickshaw inspired tours
of the gardens and street food vans will all add an exotic element to your day.
HIGHLIGHT: Raymond Blanc’s kitchen garden, Kew On A Plate.

IN THE SCOTTISH HIGHLANDS
The Royal Botanic Gardens of Edinburgh have a surprising array of exotic plants, which is less Expected among the cold and rugged highlands. Just a mile from the city centre, the gardens are in a perfect accessible location. Set over 70 acres of gardens, plants from exotic climes with an international
heritage spice up the Scottish landscape. The rainforest has been recreated in Scotland with the wet tropics growing some of our favourite cardamom flowers and turmeric roots. The food stall in the Victorian glasshouse  shows how many of our foods come from  these hot and steamy climates. Bananas, rice, sugar and cocoa all grow in the replicated rainforest climate of the glasshouse. Plants
here are larger than life, the giant Victorian water lilies are far larger than dinner plates and can reach up to 2 metres in diameter. The edible gardening project is not to be missed, the team give great advice in their special drop-in sessions, and the productive garden is the perfect visual example of all their hints and tips. Learn about sowing seeds, pruning, harvesting, storing and preparing your own produce for truly home-made dishes, with tips for growing those spices we love from hotter origins from the adverse weather perspective of Scottish gardeners!
HIGHLIGHT: The different species of rice plants growing around the extraordinary giant lily-pad pond.
IN THE FIELDS OF WALES
You are guaranteed to see a whole lot more than daffodils in the National Botanic  Gardens of Wales. It hosts 8,000 different species of plants and a rich collection of art, sculptures and architecture across 560 acres of Carmarthenshire. The gardens branch  out into exotic collections from the South African
Western Cape to California and Chile. The Botanic Gardens help to preserve some of the rarest and most exotic plants in the world.

As the seasonal fruit and vegetables ripen in the late summer months, the bee garden quietens. The garden designed to house hundreds of bees, allow visitors to get a closer look at a working bee hive where their sweet honey is made. Popular plants for bees, aromatic herbs such as marjoram, basil,
sage and mint are all planted in the garden. The honey they produce comes from these aromatic and pollen rich plants.
HIGHLIGHT: The doubled walled garden growing a variety of fruit and vegetables.

WRITTEN BY HELEN WHITE

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Full story in the latest issue of Chaat!Chicken Yakitori 3657-120835work

Annabel’s Chicken Yakitori with Noodles

(For the whole family)

Serves 4

Ingredients 

3 tbsp mirin
3 tbsp honey
3 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp grated fresh ginger
1 clove garlic, crushed
3 tbsp oilTwitter small
4 chicken thighs, boned and cut into large chunks
125g medium noodles
1 large courgette, sliced into batons
1 large carrot, sliced into batons
2 spring onions, thinly sliced
1 red onion, sliced
75g chestnut mushrooms, sliced
75 ml chicken stock
4 tsp soy sauce
4 tsp sweet chilli sauce

How to Cook

  • Preheat the oven to 200ºC (Fan oven)
  • Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
  • Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers. Heat 2 tbsp of oil in a frying pan. Brown the skewers for 2 to 3 minutes on both sides until golden, then place onto a baking sheet. Bake in the oven for 12 to 15 minutes until cooked through.
  • Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
  • Eat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, and then add the noodles, stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.
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A recipe perfect for the summer!

There is nothing like getting your fingers (and face!) dirty whilst eating sweet, sticky and spicy chicken wings. These fruity versions are so delicious, you might want to cook extra.

Serves 2  Like the recipe more of these in Chaat! every issue subscribe now

400g chicken wings, I like to remove some of the skin using kitchen scissors or you can buy the wings without the end bits which are mostly skin
4 tbs. The Spice Tailor Original Mango ChutniTwitter small
1 ½ tsp. each ginger and garlic pastes (I make them fresh by grating them)
1 tbs. Worcestershire sauce
¼-½ tsp. red chilli powder
½ tsp. smoky sweet paprika
½ tsp. garam masala
sea salt and black pepper to taste

Except for the chicken wings, mix the rest of the ingredients in a large bowl and season well to taste. It should taste a bit salty. Prick the chicken wings all over with a knife. Add them to the marinade and toss well. For best flavour, cover the bowl with cling film and marinate in the fridge overnight.

Bring back to room temperature. Preheat the oven to 180C. Place the chicken in a snug fitting oven tray. Bake for about 18-20 minutes. Turn the oven up to 200C/400C, baste with any marinade left in the bowl or that accumulates in the pan or brush with the mango chutni. Stir often to mix well and cook until the sauce is sticky. Check they are done by checking the juices run clear when you pierce the thickest part with a skewer. Serve with any extra pan juices spooned over the top.

Recipe by Anjum Anand

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There is still time to take part!

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

KIngfisher multipack-RED
All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they “IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW.”

This summer and change lives! FIND YOUR FEET
Find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t
go hungry, strengthen their voices so they can speak out against injustice and earn enough money so
they can find their feet. www.fyf.org.uk would normally spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.
Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the
ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

It’s hard to imagine that one in eight people around the world will go to bed hungry tonight – help us change this and sign up for Curry for Change today. What’s more, When you sign up, go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Kingfisher’, you’ll be in for the chance to WIN a case of beer!

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One of Surrey’s most decorated Indian restaurants was celebrating its “biggest achievement to date” after being awarded two coveted AA Rosettes.

Inspectors described India Dining, in Warlingham, as a “classy thoroughbred” that was a world-apart from usual Indian restaurants.

The restaurant, a favourite with local celebrities, was said to possess a “wholly modern approach to both cuisine and décor”, and a “creative, modern and upmarket” menu.

Representatives of the AA, who visited anonymously earlier this month, also commended the restaurant – which overlooks the village green – for its commitment to sustainable and organic produce.

India Dining is now believed to be one of only a three Indian restaurants in the entire county to hold two AA Rosettes and to feature in this year’s AA Guide.

And it is in the 10 per cent of restaurants nationwide that are of a standard “that is worthy of one Rosette and above”.

Owner Asad Khan, the holder of numerous industry accolades, said the AA award was the “crowning glory” of the last 12 years.

“We have been fortunate to win several awards and many major accolades since we first opened our doors in 2003,” he said.

“But it is true to say that winning two AA Rosettes is our biggest achievement to date. We’ve waited a long time to receive the recognition that we deserve, and we are now among the elite of Indian restaurants in the South East.”

Their review, published on the AA website, adds: “The authentic pan-Indian cooking takes an equally creative, modern and upmarket approach, the menus intelligently condensed to allow quality and consistency to shine, while the kitchen is admirably committed to sustainable and organic produce.”

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Kingfisher Beer has made it a mission to try and visit a location near you this summer!

There’s nothing quite like a trip to your local Indian restaurant.  The warm welcome, the captivating aromas and the cool, crisp Kingfisher washing down your favourite curry.   Its deft balance of light bitterness and citrus makes for a perfect partnership with the heat and spice of even the richest curry.  But you don’t have to be in an Indian restaurant to enjoy a refreshing Kingfisher and we intend to prove it this summer.  Between June and September  Kingfisher Beer will be touring the UK with their shiny new Kingfisher Beer Truck.

Anyone who has been lucky enough to visit India will know exactly where we got the inspiration for this vibrant vehicle. From Delhi to Doddapundi the roads are filled with lorries sporting highly intricate, colourful designs. They are hard to miss in India but ours will stand out even more as it travels up the M6.

The Kingfisher Beer Truck will be visiting fifteen food festivals throughout the nation so that consumers can enjoy a pint of India’s No.1 beer in the sunshine (hopefully). The tour kicks off this week with the ‘Taste of London’ in Regent’s Park which brings together London’s most acclaimed restaurants and chefs to present their signature dishes to 60,000 people over 4 days.KIngfisher multipack-RED

Here are some dates for August/September

Foodie Festival, Harrogate, 21-23rd August

Edinburgh Mela, 29th-30th August

Liverpool Food & Drinks Festival, 19-20th September

 

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Sweet Potatoes in Coconut Milk

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Serves 4

  • 675g/1.5lb sweet potatoes
  • 3 tbsps coconut oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chilli, chopped
  • 2tsps ground coriander
  • ½ tsp ground turmeric
  • ½-1 tsp chilli powder
  • Salt to taste
  • 400ml/14oz canned coconut milk
  • 175g/5oz frozen garden peas
  • The juice of 1 lime
  1. Pell and cut the sweet potatoes into 2.5cm/1” cubes.
  2. Heat the coconut oil over a medium-high heat and throw in the mustard and cumin seeds.
  3. Add the onion and green chilli and cook until the onion is just beginning to brown, reducing the heat slightly.
  4. Add the ground coriander, turmeric and chilli powder.  Cook for about a minute and add the sweet potatoes and salt.  Stir until the spices coat them.
  5. Add the coconut milk and bring it to a gentle boil.  Cover the pan and cook until the sweet potatoes are almost tender.
  6. Add the peas and cook for 5 minutes.  Stir in the lime juice and remove from the heat.

Serve with rice or bread.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar.

Tofu Pilau

Serves 4

  • 275g/10oz basmati rice
  • 275g/10oz firm tofu
  • 4 tbsps rapeseed or light olive oil
  • Salt to taste
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric
  • 5 cm/2” piece of cinnamon stick
  • 6 green cardamom pods, bruised
  • 6 cloves
  • 2 star anise
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 green chilli, chopped (de-seeded if liked)
  1.  Wash the rice in several changes of water and soak it for 20 minutes.  Leave it in a colander to drain.
  2. Drain the tofu and pat dry with absorbent paper.  Divide the block into 4 pieces and cut each into four 5cm/2” slices.
  3. In a non-stick pan, heat half the oil over a medium heat and fry the tofu until lightly browned.  Add the salt and sprinkle the spices evenly over.  Cook for about a minute, remove from the heat and set aside.
  4. To cook the rice:  Heat the remaining oil over a low heat and add the whole spices.  Let them sizzle for 15-20 seconds and add the garlic, ginger and chilli.  Fry for a further 2-3 minutes and add the rice and salt to taste.   Stir gently until the grains are coated with the spiced oil.
  5. Pour in 500 ml/18 fl oz warm water and bring it to the boil. Let it boil steadily for about a minute, reduce the heat to low,   cover the pan tightly and cook for 7-8 minutes.
  6. Switch off the heat source, remove the lid and pile the cooked tofu on top reserving a few pieces to garnish.  Cover the pan again and let it stand, undisturbed, for 5-6 minutes.  Gently mix the rice with a metal spoon (wooden spoon will squash the delicate grains) and serve.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar

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Mridula Baljekar will be joining Chaat! at the JustVShow at London Olympia 4 July 11 am, come along and watch the demonstration!

Follow the link to get your free entrance ticket www.justvshow.co.uk/go/chaat!

Here is one of Mridula’s Recipes to give you a taste of her demonstration

Plantain Curry6190DF095-M

Plantains are used in this delightful recipe from Tamil Nadu, Vazhakkai Kari, and these are often sold by Asian grocers and larger supermarkets. Unripe bananas with a dark green skin also work well, although the flavour is different. Cook them on the day of purchase so that they do not get a chance to ripen. The food of this region is generally blisteringly hot, but the quantity of chilli can be adjusted to taste

Serves 4

4 plantains

15ml/1 tbsp full-fat (whole) natural

(plain) yogurtlogo

400ml/14fl oz/12⁄3 cups canned coconut milk

7.5ml/11⁄2 tsp chilli powder

2.5ml/1⁄2 tsp ground turmeric

5ml/1 tsp salt, or to taste

45ml/3 tbsp sunflower oil or light olive oil

2.5ml/1⁄2 tsp black or brown mustard seeds

2

.5ml/1⁄2 tsp cumin seeds

6–8 curry leaves

2 red onions, finely sliced

1–2 fresh green chillies, chopped (deseeded if preferred)

Plain Boiled Rice, to serve

 

1 Peel the plantains and halve them lengthways. Cut each into 2.5cm/1in chunks.

 

2 Rub the plantain with the yogurt, then soak in a bowl of cold water for 15–20 minutes. This removes any stickiness.

 

3 Drain the plantain chunks and rinse. Put them in a medium pan and add the coconut milk, chilli powder, turmeric and salt.

 

4 Add 200ml/7fl oz/scant 1 cup water to the pan and place over a low heat. Cover and simmer for 20–25 minutes or until the plantain is tender, but still firm.

 

5 Meanwhile, heat the oil in a small pan over a medium heat and add the mustard seeds.

 

6 As soon as the mustard seeds begin to pop, add the cumin and the curry leaves.

 

7 Add the onion and chillies and fry for

8–10 minutes, stirring regularly, until the onion begins to colour. Reduce the heat slightly halfway through the cooking time.

 

8 Pour the onion and spices over the curry, stir and simmer for 4–5 minutes. Serve with Plain Boiled Rice.

 

cook’s tip

Freshly made coconut-based curries thicken considerably upon cooling, so do not worry if the curry looks a little watery when you have finished cooking. Either leave it to cool slightly before serving, or cook the sauce for a little longer to reduce it to the desired consistency.

Vegetarian Indian Food & Cooking by Mridula Baljekar

 

Mridula in black chef coat 2 logo

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Serves 4SGV Venison

Venison suits the strong flavours in this Thai curry. Some commercial Thai curry pastes are very hot so watch out.

3 tablespoons sunflower oil

1 onion, finely chopped

1 red pepper, halved, seeded and sliced

1 yellow pepper, halved seeded and sliced

4-6 tablespoons bought Thai green curry paste

2 x 400ml cans coconut milk

400 ml vegetable stock or water

3 kaffir lime leaves (or grated rind of 1 lime)

175 g (6 oz) small broccoli florets

75 g (3 oz) mange tout

2 courgettes, sliced

2 tablespoons chopped fresh coriander

salt and freshly ground black pepper

350g (12 oz) venison fillet, thinly sliced

 

Heat the oil in a large sauté pan until smoking and add the sliced onion and red pepper. Cook over a high heat until the onions are just beginning to catch and go brown around the edges. Stir in the curry paste, cook for 1 minute, then pour in the coconut milk, stock and lime leaves or rind. Bring to the boil then turn down the heat and simmer gently for 10 minutes. Add the broccoli and simmer for 5 minutes, then add the mange tout and courgettes and simmer for a further 5 minutes or until the vegetables are tender and the sauce very slightly thickened. Drop the sliced venison into the curry and simmer for 2-3 minutes. Serve the curry in warmed deep soup bowls with boiled Thai Jasmine ice.

“Venison” by Maxine Clark, published by / copyright Highland Game, www.highlandgame.com

For venison supplies go to Seriously Good Venison

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Perfect summer BBQ delight!

This seems complicated, but is actually quite easy to do and although using banana leaf will give the fish more flavour you can also use aluminum foil and still have a delicious, healthy dish. You can choose whichever fish you like, in Kerala they use Pomfret, here I have used Tilapia but use whichever fish is in season and which will work in this dish (your fishmonger will be able to help here). This is not a heavy dish but is really satisfying and just needs a little salad or some potatoes on the side to become a filling, healthy meal. If it is summer, try doing these on the barbeque, the extra smokiness is delicious.

More recipes like this get your copy of Chaat! now 

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4 tbs. coconut or vegetable oil

4 fillets tilapia or other fillets

14 curry leaves

1 medium onion, finely chopped

6 cloves garlic, finely chopped

6g ginger, finely chopped

½ green chilli, finely chopped, or to taste

2 small tomatoes, chopped

Salt to taste and 1/4 tsp. freshly ground black pepper

A pinch of powdered fennel seeds

A small pinch of powdered cloves

1/3 tsp. tamarind paste to taste

2 tsp. lemon juice and ½ tsp. turmeric powder to marinate fish

 

4 squares of banana leaves, large enough to wrap the fish in, or aluminum foil

String to tie or toothpicks to secure banana leaves

 

Makes 4

 

Marinate the fish in the lemon juice with good pinches of salt and turmeric per fillet. Leave aside for 20 minutes.

Heat half the oil in a large frying pan. Add the fish and fry on one side for 20-30 seconds then turn and do the same with this side. Place straight onto the banana leaves or foil packets.

Add the remaining oil to the pan and add the curry leaves, fry for 5 seconds and add the onions, cook well until soft and lightly golden. Add the ginger, garlic and chilli and stir fry for a minute. Add the fennel, clove, black pepper and salt along with the tomatoes and a splash of water. Cook for 5-6 minutes or until the whole thing comes together. Taste, it should taste cooked and harmonious.

Stir the tamarind paste. At this stage it should be a little salty and a little a bit spicy.

Heat the banana leaves over fire to make them pliable and smear the inside of the leaves with some oil. Spoon a little of the masala in the centre of each leaf. Place a piece of fish on top and smear over the rest. If using foil, the masala often sticks to it and you lose a bit so smear a good amount of the mix on top of one side only. Fold over the foil or banana leaf to enclose the fish (and possible juices) properly and secure using some string or toothpicks to help.

Heat the rest of the oil in a thick-bottomed pan or oil a BBQ rack or griddle pan. Add the parcels and cook, covered, for around 3-4 minutes on each side or until the banana leaf turns a pale brown. If using foil, you can also cook it in a preheated oven (200C) and bake for 10 minutes.

Serve hot with lemon wedges and a salad or some potatoes on the side.

Recipe provided by Anjum Anand

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#SUMMER #Hamper includes @KingfisherBeer @Velvet_Lake @AldiUK @Bloomspopcorn @Liberation_Nuts @AmiraFoodsUK #TasteOfIndiaFoods @Teatulia

EMAIL: Send your details to competition @britishcurryclub.co.uk with “SUMMER HAMPER” in the subject line
FACEBOOK:POST “SUMMER HAMPER” ON OUR WALL, ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE: 30th JUNE 2015

ANY OF THE THREE WAYS CAN WIN!

Kingfisher is India’s No.1, the first choice of the nation from Delhi to Doddanapudi, and the leading Indian beer the world over. Brewed to an authentic and most venerable recipe for more than 150 years, it is the perfect partnership for the heat and spice of even the richest of curries. Practice surely does make perfect.

VELVET LAKE WINE  A trio of red, white and rose wine, from South Eastern Australia. The wines are sweet but well-balanced and have been placed in convenience retailers nationwide with an extremely affordable price point of £5.49 each. Now available in stores across the UK : www.velvetlake.co.uk

Taste of India Butter Chicken Curry sauce is a winner! Having won several international food awards including the prestigious ‘iTQi Taste Awards’. Gluten Free product with no artificial colours or flavours and comes with extra seasoning spices and simple recipe step by step guide. Now available in 375g and 2kg Foodservice pouches from Bestway & Batleys Cash & Carry depots and selected Best One Retail outlets. For more information please visit www.tasteofindiafoods.com

Aldi Chocolate : Chocolate and cherries are one of the finest flavour combinations for a gourmet palate. Aldi’s Moser Roth Sour-Cherry Chilli Chocolate Mousse Bars combine the two, making the perfect treat for the modern chocolate connoisseur.  These slim bars of 85% dark chocolate have a lightly whipped mousse centre, giving that melt in the mouth sensation with the added thrill of a hint of chilli. Combined with a touch of sour-cherry, this chocolate bar is one not to be missed. You can pick up a bar for just £.179 in Aldi stores nationwide

BLOOMS POPCORN: Jumbo sized popcorn is hand popped in the traditiional way, in small batches to give crunch and character! Lots of great flavours Seasame & Sea Salt, Roasted Peanut, Caramel and Smoked Mexican Chili. www.bloomspopcorn.co.uk

Santa Maria Natural Umami Seasoning 45G

Superior Aromatic – Amira Rice: A luxuriously extra-long rice grain that looks so beautiful you’ll be proud to serve it. Pure white perfection, extraordinarily elegant to the eye, our rice grains don’t stick – giving you a professional dish in under 15 minutes. With grains significantly longer than Basmati and aged for 12 months, Amira Superior Aromatic is delicately fluffy and fragrant, with the right balance of natural bite and sweet softness in the mouth www.amirafoods.co.uk/

Liberation Nuts  www.chooseliberation.com/ Liberation Foods is the UK’s only Fair Trade, farmer-owned nut company. Our vision is a world in which small-holder nut producers earn a decent, secure income and can plan for the future of their families and communities. We buy our nuts from the co-operatives of small-scale growers and farmers who own a 44 percent share of our company.

Organic Tea by Teatulia: For many tea lovers, choosing the right tea helps maintain a healthy lifestyle and a healthy environment. And for Teatulia, that means providing a range of organic tea to satisfy the palates of tea fans everywhere – it also means that our organic black tea and green tea is grown and cultivated in a way that respects the land on which it’s grown, the community of workers who produce it and the people who drink it. www.teatulia.com/

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The British summertime may be dreary, but things are heating up in Essex this June!

In the rural parts of Maldon Essex, The Great Wild Food and Chilli Fair will now be providing the opportunity for people of all ages and backgrounds to come together and appreciate the food of the forest, with a little fire to heat things up. This family friendly weekend event aims to celebrate the varied and plentiful produce of nature’s larder with all food and drink harvested locally.

Walk on the hot side colour

Here at Chaat! Magazine we’re all about the spice, and this show gives the opportunity to try chilli from all over the globe. In attendance will be some of the UK’s top sauce producers and chilli aficionados such as Hot Headz, Chilli Alchemist, Fiery Foods, O.Chilli.D, Grim Reaper foods, Twisted 7, Norfolk Chilli Farm, and the internationally recognised Clifton Chilli Club. It’s not just spicy sauces, once your tongue gets to numb to taste anymore, go check out some of the many delights the festivals three arenas have to offer.

Although consuming as much food as possible might be the goal of the weekend, entertainment is available for when you’re absolutely full of foraged delicacies. On the Saturday they have the Essex Regional Chilli Cook Off (where the winner will receive a place in the UK finals and a cash prize!), a Wild Arena Bushcraft Gathering, where you can learn the survival skills needed to become the next Bear Grylls. There’s no need to worry about the children while all this is going on, they’ll be busy having a great in the Kids Go Wild Zone. This is only a fraction of what this action packed Fair has to offer.

The fairs many attractions include a group of professional foragers and chefs who will offer eager guests a chance to learn exciting new cooking skills, ensuring that you can bring the fun of the fair back to your kitchen. The chefs also use locally grown produce, so attendees can discover how to live from the land, embracing nature whilst creating delicious meals! What could be better?

The large variety of activities and workshops ranges from First Aid and survival class, to cooking lessons, encompassing the ideas of the fair. Many of these classes require advance booking and they have limited spacing, so be quick to get your tickets online, or else you could miss out on all the food, fun and new knowledge.

Go to http://www.wildfoodandchillifair.com/ to find out more and book your tickets for the 27th -28th of June. Why not add a little spice to your life, and learn to be one with nature again?

 

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Arun Kapil has his own spice blend range – Green Saffron – and now his new book Fresh Spice. His love of spices jumps out of the pages as you browse through. A great gift for the season with lots of recipes using both winter and summer produce. With heaps of personal twists on traditional recipes such as a Lamb Biryani Ka Kesar (with saffron), cauliflower cheese with spiced mornay sauce; there is plenty to entice you with.

We have copies of Arun’s new book Fresh Spice up for grabs; if you would like to enter the competition this is how you can! Three ways.

EMAIL: Send your details to competition @britishcurryclub.co.uk with “ARUN” in the subject line
FACEBOOK: ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE: 30th JULY 2015

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Mother’s Day – Celebrating the memories of our Mother’s

Ten year old Fazila who was born in England and being only once to Bangaldesh tells us about her mother’s speciality.

Now there’s another reason to look forward to the weekend because of ‘Mothers Special (saag prawn).’ The whole family loves it; all the flavours and spices make our mouth water. Nothing gets us faster to the dining table then this famous dish. I like the Saag Prawn dish because of the delicious flavour the spinach has, and the succulent taste of the prawns. It’s the same with my sisters, and my father who loves everything about the way that my mother prepares it. He says that she has a special touch.

During our short visit to Bangladesh we watched from the banks how fishermen catch fresh prawns and a cocktail of fish, which my grandmother brought for us and my aunties cooked that day for dinner.

It combines the versatility of prawns and the healthiness of spinach. It’s also quick and easy to make. We hope you try out this dish and enjoy it as much as we do!

chaat-magazine-issue-20-2

A loved spicy recipe

The requirements for this dish are:

4 large garlic cloves (crushed),

2 small onions,

1 tbsp of cooking oil,

2 bunches of spinach,

6 green chillies,

1 kilogram of frozen peeled prawns,

2 tsp of salt,

1 tsp of turmeric,

1 tsp of powdered zeera,

2 tsp of chilli powder,

2 tsp of curry powder

1 small tomato.

Heat cooking oil in a medium saucepan or wok.

  1. When the oil is hot add crushed garlic, when the has browned.
  2. Add the sliced onions.
  3. Immediately add the salt, tumeric and zeera stir into the onions, until the onions are soft, on a medium heat.
  4. Then add chilli powder and curry powder stir into the onions.
  5. Continue stirring the onions and spices for five minutes on a medium heat.
  6. Now add the prawns to the mixture and stir
  7. Add the chopped tomato.
  8. Stir in the sliced green chillies
  9. Add 1/2 a cup of water, cover saucepan and cook for seven minutes on a medium heat.
  10. Uncover the saucepan then add spinach (remember to wash the spinach and cut down into small slices or you can buy the ready to use fresh spinach from a local supermarket 2packets are recommended) cook for five minutes until the sauce has thickened.
  11. My mother’s special saag prawn has now cooked, turn the heat off and serve with white rice.
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MAA’S KITCHEN perfect for Mother’s Day!

A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe!

When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish.

Fortunately, fans of Sundari’s Keralan speciality don’t have long to wait – April is the Keralan New Year and the celebrations are usually the first outing for her prized creation. “We have a traditional feast at home and all the food is served on banana leaves on the floor. The mango curry is the centrepiece – it’s a real delicacy.”

Sundari learnt this dish from her mother, and remembers eating it as a child in her grandparents’ house in Kerala. “We never had to go out to buy the fruits from a shop,” she says. “There were so many mango trees in the back yard.”

The curry has all the basic ingredients of Keralan cuisine – mustard, fenugreek and cumin seeds along with the ubiquitous
coconut. It’s best with rice and, if you have time, a dry dish, too. Sundari insists that when cooking the curry you should always include the stone and its surrounding pulp; she says this is  where the strongest flavour of the mango lies. So don’t be afraid to eat

More recipes like this get your copy of Chaat! now. Order Now!

INGREDIENTS
3 large ripe mangoes (out of season tin mango’s will need to be used but can be a little sweet)
¼ fresh coconut, with the flesh broken
into chunks
½tsp whole cumin seeds
500g curd (if not available, use 500g
natural yogurt)
Salt to taste
¼tsp turmeric
1tbsp sugar (or add more to taste)
2tsp red chilli powder
2tsp cooking oil
½tsp fenugreek seeds
½tsp black mustard seeds
3 dry red chillies cut into half
10 -12 curry leaves, fresh if available

chaat-magazine-issue-20-2

Serves: 4
Preparation and cooking time: 1 hour
METHOD

  • Wash the mangoes, then massage them until you feel the flesh inside become soft. Peel. Squeeze the mangoes over a deep pan until most of the flesh and juice has come away. Add the stones to the pan. Using a knife, scrape any remaining flesh from the skin.
  • Put the coconut and the cumin seeds into a food processor. Grind for half a minute, then add enough water to make a paste. Grind again for half a minute. Set aside.
  • Put the curd or yogurt into a clean blender. Blend for 15 seconds. Add salt to taste. Set aside.
  • Add the turmeric, salt, sugar and chilli to the mango pulp and stir through. Cook for 10 minutes on a low heat, stirring continuously. Add the coconut paste. Increase the heat and bring the mixture to a boil, then reduce to a low heat. Add the blended curd or yogurt. Stir on a very low heat for three minutes, taking care not to let the mixture boil. Remove from the heat.
  •  In a separate shallow frying pan, heat the cooking oil on a high heat. Reduce to a medium heat and add the fenugreek seeds. When they start to crackle and turn golden brown, add the mustard seeds. When these start to crackle, add red chillies and stir until they become dark brown. Add curry leaves and stir until they turn dark green. Remove the mixture from the heat, setting aside a small portion. Add the large portion to the curry, mixing it through. Use the small

Words & Pictures: Gargi Shastri & Martin Philp

 

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Heart-Melting Makhani Curry

Still in the Valentine’s mood then try this saucy spicy number from Our Little Secret…

Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 2
chaat-magazine-issue-20
More recipes like this in Chaat! Subscribe Now

Ingredients:
1 teaspoon sunflower oil
1 thickly sliced small onion
1/2 de-seeded and chopped green pepper
Our Little Secret Makhani sauce
1 crushed garlic clove
200g tinned chopped tomatoes
150g diced cooked chicken
150g boiled and diced potatoes
1 tablespoon mango chutney
Handful of chopped coriander
180g rice to serve

Method:
1. Heat the oil in a large pan over a fairly high heat.
2. Place the rice in a saucepan and bring to the boil, then let it simmer for 15 minutes.
3. Meanwhile cook the onion and pepper for 3-4 mins until starting to soften and brown slightly.
4. Stir in the Our Little Secret Makhani sauce and garlic, then cook for another 1-2 mins.
5. Add the chopped tomatoes and bring to the boil and bubble for 5 mins.
6. Turn the heat down, stir in the chicken and potatoes, and cook for another 2-3 mins, then season and add the mango chutney.
7. Drain and serve the rice.
8. Scatter the curry with coriander and serve with the rice.

Chicken curry recipe

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Love is in the air… And so are the essential fragrant spiced aromas of your curry! Valentine’s day is near!

Khodai Gosht Masala

A classic Mughlai dish that’s rather popular at Indian weddings… If you’re thinking of popping the question this Valentine’s then this is more than appropriate. It’s very sweet and mild, too. The spice mix can be either basic curry powder or a more complex masala mix from our recipe section on www.britishcurryclub.co.uk

INGREDIENTS
4 tbsp oil
1 tbsp coriander seeds
1 onion, finely sliced
3 cloves of garlic, finely sliced
300g meat of your choice
1 tbsp curry powder/masala powder
½ green pepper, finely sliced
2 tbsp condensed milk
METHOD
 Heat the oil and fry the coriander seeds making sure not to burn them. Add the garlic and onion and cook until lightly browned.
 Add the meat and cook for five minutes until adding the peppers and cooking for a further five minutes.
 Add the spice mix and cook for a further five minutes.
 Add the condensed milk, stir well and cook for a final five minutes before serving with rice and a fresh coriander garnish.

For more aromatic recipes subscribe to Chaat! Now

Khodia Gosht Masala recipe bychaat-magazine-issue-20-2
GOLDEN CURRY
19 Hampton Court Parade, Hampton Court, East Molesey, Surrey KT8 9HB
T: 0208 979 4358

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chaat-magazine-issue-20-2Chaat!’’s top ten aphrodisiac
fun foods will steam up more
than your kitchen windows
this this season. If you are
thinking about wooing a
special person, sneak some
of the following into your
breakfast, lunch or evening
meal!

The food of love! To subscribe to Chaat! Click Here

CHILLIES ♥♥♥♥♥
Hot chillies release endorphins which increase
blood circulation and stimulate nerve endings,
so you’ll be sensitised as well as a little flushed.
A vital ingredient to ensure you’re both burning
with desire!

CHOCOLATE ♥♥♥♥♥
Chocolate has been said to contain chemicals
that provoke feelings of happiness and
euphoria, and its traces of tryptophan help
to nudge the brain into arousal. Perfect for
melting and dipping to get you into a state of
sweet, sticky ecstasy!
BANANAS ♥♥♥♥
This fruit is bursting with potassium which
aids in strengthening muscles to enhance
contractions. Don’t worry; we’re not so
immature that we’d mention its phallic shape
OYSTERS ♥♥♥♥
Slurping this shellfish has been linked to an
increased sex drive due to its high levels of zinc
RED WINE ♥♥♥♥
This remover of inhibitions contains
antioxidants that improve blood circulation.
Keep that red stuff flowing!
CARDAMOM ♥♥♥
Originating from India, this little pod is often
used as a medicine for sexual health. An
addition to a recipe that’s sure to spice up your
evening…
SALMON ♥♥♥
With all its omega-3 acids, salmon will keep the
level of sexual hormones high.
VANILLA ♥♥♥
Vanilla has an alluring scent which acts as
an instant aphrodisiac. Enjoy it in a delicious
dessert or a hot and steamy drink.
FIGS ♥♥♥
Quite literally the ‘fruit of your loins’; this sexual
stimulant was dubbed as a sacred fruit by the
Greeks for their love inducing properties and
resemblance to a certain female organ…
BASIL ♥♥♥
The secret to Italy’s romanticism lies in their
cooking! This herb boosts both your libido and
fertility.

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Something for the weekend ahead. A cuisine in its own right, food writer Sumayya Jamil explores Pakistan’s rich culinary history.

CHICKEN YAKHNI PULLAO

This is a rice dish that was always cooked on Sundays in my home. It’s warm, comforting and a complete meal on its own. The whole garam masala is added to the chicken with water create a stock – ‘yakhni’ which the rice and chicken both cook in. It’s best enjoyed with a simple raita made yoghurt, with salt, sugar, red chilli powder and fresh coriander and cucumber.
Serves 1
Ingredients
3-4 tbsp vegetable oil
2-4 medium onions, chopped into half rings
1 inch ginger, grated
1 tbsp fresh garlic paste
1 tsp sea salt, or to taste
1 green chilli (optional)
500 g whole skinless chicken, with bone, cut into 12 pieces
400 g whipped natural yogurt
500 g basmati rice, washed and rinsed then soaked for 30 minutes before cooking
Whole garam masalas:
2 tsp cumin
1 tsp coriander seeds
1 tsp black peppercorn
1 medium cinnamon stick
1 tsp aniseed
1 tsp cloves
1 black large cardamom
3-4 green cardamom
How to cook
 Heat about 2-3 tbsp of oil in a saucepan over medium heat and once the oil is hot pop in the garam masalas and allow to fry until you can smell their aroma (do not allow to burn!).
 Now add the onion half rings and fry on medium-low heat until caramelized and brown – this is important as these add sweetness to the rice and create the flavour for the yakhni (stock for the rice to cook in).
 Once the onions are brown add the ginger and garlic paste and cook until the raw garlic smell escapes. Now add the yoghurt and fry until the yoghurt dries up a bit.
 Add the chicken and fry until sealed, then drain rice and fry for a couple of minutes. Pop in the green chilli now (if desired). Add enough water to just about cover the rice and chicken and turn the heat low.
 Cover and cook in “dam”, under steam for about 10-15 minutes until the rice and just cooked. The liquid should be completely absorbed. Fluff up the rice in between cooking to avoid the rice from sticking to the pan. Use a fork! Finally, Serve with a cool raita.

Archive Chaat! Magazine Issue 11

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Surprise your Valentine with a sleek luxury wine cooler

Forget the usual romantic gifts this February and surprise your Valentine with something cool, stylish and uniquely thoughtful with this luxury wine cooler from Husky. This is the perfect gift for wine lovers who want to drink their favourite tipple, at the optimum temperature, in the comfort of their own home. Not only will this countertop cooler add a touch of class to any home but at the same time it will create a romantic ambiance the two of you can enjoy this February 14th and for many months and years to come.

The Husky HN5 Reflections countertop wine cooler has an 8 – 18ºC temperature range & is suitable for either red, white or rosé collections. The sleek, reflective surface oozes sophisticated style and its touch screen operation will put you in touch with your inner technophile. The HN5 Wine Cooler has a 16 bottle capacity, ideal for those special intimate occasions, weekend garden parties or for those long summer nights.

Follow @HuskyRetail on Twitter and like them on Facebook: https://www.facebook.com/HuskyRetail

 

The cooler comes complete with your first bottle of wine provided by Blue Nun – a perfect drink for Valentine’s Day – sparkling Gold Edition

 

Blue Nun has released this sparkling Gold Edition white wine, complete with distinctive fine flecks of delicate 22 carat gold leaf, ideal for a Valentine’s Day tipple! Designed with special & romantic occasions in mind, the iconic brand, owned by the Langguth family in Germany, has used their passion, heritage and expertise to create a delicate, subtle quality sparkling white wine with a lovely light fruitiness (alc 11.00%) and a full, rounded flavor. This light and elegant style wine has the exciting addition of gold flecks to highlight the natural effervescence of sparkling white wine!

The Gold Edition is ideal as an aperitif or to accompany spicy light bites and hors d’ouvres.

Blue Nun Sparkling Gold is available to buy from Rhythm & Booze stores nationwide, or on-line from www.drinksdirect.co.uk priced at under £10 for a 75cl bottle

 

FOR YOUR CHANCE TO WIN THIS FANTASTIC PRIZE:

EMAIL: [email protected] with your details and the subject line as ‘HUSKY’

FACEBOOK: Like /ChaatMagazine and share our comeptition post

TWITTER: Follow @curryclubuk and retweet our competition tweet.

CLOSING DATE 10 FEB 2015

 

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CHAAT11_p28Si King and Dave Myers – the Hairy Bikers – have the perfect spicy diet recipes!  The Dieters amongst us are always striving to diet and still eat the cuisines we love so much, the following is a great combination of both recipe, healthy and for the dieters.

LAMB, SPINACH AND POTATO CURRY 293 Calories Per Portion!

This is a low-cal version of Dave’s favourite curry – saag gosht – because he couldn’t bear to give it up. If you are running short of time, cut out the fresh garlic, ginger and chilli – the curry will still taste great. The recipe contains potatoes so there is no need to serve it with extra rice.

Serves 6
Ingredients
600g lamb leg steaks (about 4 steaks)
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and
roughly chopped
25g chunk of fresh root ginger, peeled
and roughly chopped
1 plump fresh red chilli, roughly chopped
(deseeded if you like)
75g medium or mild curry paste
(depending on your taste)
400g can of chopped tomatoes
350g potatoes, preferably Maris Pipers,
peeled and cut into 3cm chunks
450ml water
2 bay leaves
1 tsp flaked sea salt, plus extra for
seasoning the meat
1 tsp caster sugar
3 ripe medium tomatoes, quartered
100g young spinach leaves
freshly ground black pepper

How to cook
 Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned.
 Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for 6–8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently.
 Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or, you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 190°C/Fan 170°C/Gas 5.
 Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2–3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
 Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted.
 Serve hot with some spoonfuls of fatfree yoghurt if you fancy.

Chaat! Magazine issue 11 page 28

THE HAIRY DIETERS:
How to Love Food and Lose Weight by Dave Myers and Si King is available in paperback by Weidenfeld & Nicolson at £14.99

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Our Winter issue is here! We’re celebrating this season with plenty of warming ways to eat healthy food! Alongside the classic features that subscribers love, such as Spice Rack and Top of the Poppadoms; we’ve got advice on celebrating Chinese New Year from cooking legend, Ken Hom; and spoken to the godmother of Indian Cuisine, Madhur Jaffrey. Shappi Khorsandi stops by to have a giggle with us too!

Our Healthy Eating and Great British Vegetable features are packed full of tempting recipes that are easy on the waistline, whilst being wholly delicious. No endless salads or fad diets here – just plenty of great tasting winter warming advice and recipes for you to try at home! There are also top tips from our friends at Slimming World amongst advice from other healthy food enthusiasts. On the topic of health benefits in food, Chris Smith, aka The Diabetic Chef had provided some simply stunning deserts that will compliment any spicy meal perfectly.

We’re also celebrating Fudco’s 35th birthday, with brand new recipes from award-winning food author, Mridula Baljekar.

As always, there are a number of interviews with top chefs including Vivek Singh, and recipes from Ken Hom, Madhur Jaffrey, Jo Pratt, Tom Kitchin and Nadia Sawalha – who has created this fabulous recipe below!

RECIPE: Nadia Sawalha’s Splenda Spiced ChickenNADIA199

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


Recipe Ingredients

3 large carrotsasianchickensalad11LS

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

  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.

 

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.

 

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