Archive for January, 2015

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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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