Archive for July, 2015

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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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