Haute Dogs – with Wasabi

Food magazines and books come up with some varied content but this is one we like at Chaat! You’ve probably noticed the rise in trendy new street-food recently; old classics given a twist by innovative young chefs. Haute Dogs is a perfect example of this; throughout the book its Texan author, Van Kraayenburg demonstrates his […]

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Jul 17, 2014
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Goat’s Cheese, Beetroot and Papaya Chutni Tartlets

The Spice Tailor Chutnis are authentic  in flavour and based on regional favourites, but are so versatile that they can be used to create delicious fusion dishes.  Here’s a recipe idea to get the most out of The Spice Tailor Green Papaya Chutni. Indian spice recipe   Goat’s Cheese, Beetroot and Papaya Chutni Tartlets   Serve […]

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Jul 16, 2014
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RECIPE: Authentic Indian Korma

Korma is quite literally the curry of kings! Originating from the expensive tastes of Indian Mughals, this rich and creamy Indian curry recipe dish is the height of indulgence and decadence! And with that information to hand, you need never be at the mercy of teasing when ordering a korma! You can re-create your own lavish, […]

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Jul 15, 2014
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RECIPE: Lemon & Paprika Crusted Cod with Rosemary & Garlic Roasties

The potato is an interesting vegetable, isn’t it? Actually, perhaps that’s the wrong way to start. After all, I don’t think there are many of you who would apply the adjective ‘interesting’ to the humble tuber. Filling, perhaps. Bolstering. Comforting. Blandly starchy. But probably not interesting. What I meant by ‘interesting’ is that it’s curious […]

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Jul 04, 2014
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RECIPE: Hariali Chicken

Harilali means greenery, so while this gorgeously sweet, spicy and saucy recipe uses spinach, you could add peas, asparagus or runner beans. This recipe was provided by Syed Ahmed, director at the Cinnamon Room in Eaglescliffe, Stockton on Tees. Visit www.cinnamonroom.co.uk for more information on this British Curry Club member and try their hariali chicken […]

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Jun 21, 2014
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RECIPE: Elderflower Cordial

There are about a million and one different uses for this simply stunning cordial that truly embodies the taste of summer. The sweetness of the cordial compliments most dishes, particularly spicy food. Perfectly refreshing when diluted with still or sparkling water, we particularly like to celebrate this golden syrup by adding a little to some […]

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Jun 10, 2014
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Chicken and vegetables in an aromatic coconut sauce by Anjum Anand

    This is a beautiful, full-flavoured, creamy dish that hails from the Christians of Kerala. It is known as ishtu, a word that is a derivation of ‘stew’, because this is a naturally-fused dish of east and west. Chicken and vegetables are all cooked together with the local flavours of the south western coast […]

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Jun 04, 2014
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Cumin and Coriander Spiced Vegetables

Cumin and Coriander Spiced Vegetables and Pearl Barley (Serves 6) Sautee 4 – 5 carrots (peeled, 1 cm sliced) 2 x leeks (washed, 1 cm sliced) 2 courgette (1 cm sliced) 1 small squash (peeled and chunked) 1 medium red onion (sliced) (120g) 2 cups of fine beans (topped, tailed and halved) (600g) 1 ½ […]

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May 15, 2014
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Recipe Ingredient Spotlight: PANEER

When you think of different types of cheeses, what comes to your mind first? Cheddar, Brie, Stilton? What about Paneer? Paneer is a fresh ‘farmers’ cheese popular in India and other Asian Countries. Also called Chhena in northern regions, it is similar to cottage cheese and is so versatile it can be used in both […]

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Mar 24, 2014
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THE CHAAT! CURRY CHALLENGE: Mutter Paneer Recipe

In our latest issue of Chaat magazine, a few of our team members competed in a our all new Curry Challenge to find out is cooking a homemade Indian curry recipe is affordable. The task was to cook a meal for four people for under £4, in as quick a time as possible. See who won with […]

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Mar 19, 2014
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Petit Pots Au Chocolat Recipe

There is nothing particularly new about chocolate infused with spice. There are so many different combinations for spice lovers to savour, from chilli and chocolate to chocolate and cardamom -even Bombay mix has been blended with the stuff. A Chaat! curry magazine with an array of ideas. Despite the seemingly endless boundaries when it comes […]

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Mar 13, 2014
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Warm Lychee, Lime & Cardamom Tart

Serves 6-8 For the sorbet 10 passion fruit 2 limes 150g caster sugar 1 tablespoon ginger syrup, from a jar of stem ginger (optional) Scoop the pulp and seeds out of the passion fruit. Zest and juice the limes. Place 150ml water and the sugar in a small pan and simmer for 5-10 minutes until […]

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Mar 04, 2014
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Roasted Grouse with Pumpkin Pickle

INGREDIENTS  4 whole crowns of grouse 1 tablespoon corn or vegetable oil   For the marinade 1 tablespoon corn or vegetable oil 1 ½ teaspoon salt 1 tablespoon ginger and garlic paste 1 teaspoon cumin seeds, roasted and coarsely ground 8 cloves, roasted and coarsely ground 1 teaspoon red chilli powder Pumpkin pickle Oil ¼ […]

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Feb 21, 2014
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Our Pick of the Day

One of the items that you can get with our curry magazine subscription. Perhaps the richest kind of soy sauce there is, Ketjap Manis is a delectably dark, sweet and syrupy condiment originating from Indonesia. This soy sauce an absolute staple ingredient for Asian cooking. It’s suitable for vegetarians and contains no unnecessary and unwanted fats. Great for […]

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Feb 19, 2014
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Thai Coconut Potatoes

Add some creaminess to your potatoes with this great recipe. Prep time:      About 10 minutes Cook time:     About 40 minutes Serves:           4 INGREDIENTS: 4 Medium potatoes, skin on, thinly sliced Olive oil 1 Onion, finely chopped 2tbsp  Thai green curry paste 300ml Reduced fat coconut milk ½ Small butternut squash, peeled and sliced (about 300g […]

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Feb 11, 2014
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Hot Drinks With a Tangy Twist

WORDS BY MICHELLE ALEXANDER With the cheerful festive season long gone, winter seems grey and extremely cold. The ideal cold-free haven would be snuggled up on the sofa, with a fluffy blanket, watching TV. Hot drinks can  make you feel warm inside, but the same old hot chocolate or tea can start to become dull. […]

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Feb 07, 2014
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How to Spice-Up Breakfast

How do you like your eggs in the morning? WORDS BY MEGAN EVANS Despite the old wives’ tale that ‘breakfast is one of the most important meals of the day’, many of us find we don’t have the time or the desire early in the morning to spend time creating a delicious, nutritious meal. Breakfast […]

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Feb 04, 2014
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Anjum Anand’s Baked Spice-Stuffed Apples

“Cooked apples are very good to perk up our ojas (our chi, vitality) so it is good to include them in our diet. This dessert is ideal for those with a kapha imbalance and it should ideally be eaten as it is, on its own.” Makes 1, can be repeated for more apples 1 sweet […]

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Jan 29, 2014
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Barbecue Prawns Marinated in Chilli & Soy

INGREDIENTS 500g raw tiger prawns, peeled but tails intact 250g cherry vine tomatoes 4 tablespoons olive oil 1 large green sweet pepper, de-seeded and cut into 3-cm chunks 2 red jalapeños, de-seeded and cut into 1-cm pieces Watercress and toasted pita bread, to serve Marinade 1 garlic clove, crushed 1 red chilli, de-seeded and finely […]

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Jan 28, 2014
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Lemon & Paprika Crusted Cod with Rosemary & Garlic Roasties Recipe

The potato is an interesting vegetable, isn’t it? Actually, perhaps that’s the wrong way to start. After all, I don’t think there are many of you who would apply the adjective ‘interesting’ to the humble tuber. Filling, perhaps. Bolstering. Comforting. Blandly starchy. But probably not interesting. What I meant by ‘interesting’ is that it’s curious […]

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Jan 15, 2014
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Malaysian-style Chicken Curry with Pineapple

There are two things I absolutely must do whenever I go travelling to a new place. Number one is to take cooking lessons from the locals. All the better if this takes place in gorgeous open-air surroundings by a Vietnamese river amidst gardens of fresh lemongrass and Thai basil and a swimming pool for when […]

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Jan 14, 2014
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Sweet & Tangy Potato Shreds Recipe

SWEET AND TANGY POTATO SHREDS Lilo chevda “This is a snack beloved by Gujaratis, a sweet and sour shredded spiced potato dish. The shredded potatoes are deep fried until crisp, as are the lentils, cashew nuts and peanuts, but plenty of lime juice is sprinkled on just before you start eating so you get this […]

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Jan 08, 2014
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Tomato Potato Chilli Layer Recipe

Prep time:      About 10 minutes Cook time:     About 40 minutes Serves:           4 INGREDIENTS: 4                      Medium potatoes (fluffy),skin on, thinly sliced 1                      Onion, finely chopped 1                      Clove garlic, crushed 2tbsp              Tomato ketchup 400g               Can chopped tomatoes 2tsp                Chilli powder                    METHOD: Preheat oven to Gas 6, 200ºC, 400ºF. Place sliced potatoes, onions and garlic in a […]

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Jan 07, 2014
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Boatman’s Curry Recipe

“I got this recipe from a boatman who served it to his passengers in the waterways of Kerala. He’d caught the fish from the lake he was sailing; it was the popular flat fish called ‘karimeen’. This was cleaned and cut across into two or three pieces, head and all. You may do the same […]

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Dec 12, 2013
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Interview with Ivor Peters & Rustler Recipe

THE URBAN RAJAH INTERVIEW BY MARIANNE VOYLE Having grown up in Britain with a rich family history of food and travel, author and traveller Ivor Peters wants not only to share his precious recipes and skills for authentic Indian dishes, but to inspire the sense of adventure, community and good deeds that come hand-in-hand with […]

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Dec 12, 2013
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Chocolate, Cardamom & Strawberry Swiss Roll

“I love the flavour of a little cardamom with strawberries and chocolate.  It is truly a marriage made in heaven.” – Jo Wheatley SERVES 6–8 4 large eggs 100g caster sugar, plus 3 tbsp for sprinkling 40g cocoa powder 40g self-raising flour 25g cornflour 300g strawberries, hulled and sliced 3 tbsp cardamom sugar (see pages […]

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Dec 11, 2013
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Ginger-infused yoghurt with pomegranate recipe

Haven’t had breakfast yet? Try this recipe from Gurpareet Bains. It’s quick, easy and super healthy! INGREDIENTS 1 pomegranate 300ml natural yoghurt ½ teaspoon ground ginger 6 teaspoons honey Serves: 2 METHOD Cut the pomegranate in quarters. Using your hands or a teaspoon, gently scoop out the seeds and set aside. In a bowl, mix […]

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Dec 11, 2013
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Slow Down Soups

SPICED RED LENTIL SOUP “I’ve worked with many Indian chefs during my career, and I’ve managed to learn a lot about their food, but that’s just a drop in the ocean when you think of what’s out there. This was one of the soups we used to serve as a pre-starter for customers in the […]

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Dec 11, 2013
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How to make Mulled Wine

We love Christmas traditions, especially when they’re infused with spices! Mulled wine has long been associated with celebration, winter and merriment. It may be because this delicious tipple has an added warming zing of oranges and combined spices, so it’s ideal for festive parties when you’ve just ventured in from the cold outside. Here’s our favourite […]

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Dec 11, 2013
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Easy Pan Fried Jumbo Prawns Recipe

Dan Toombs is a businessman based in North Yorkshire. This year he’s eating Indian cuisine every day and documenting it on his curry website. www.greatcurryrecipes.net There’s something about the sweet taste of fresh prawns coated with a light, savoury spice-dusted sauce. I’ve been making this recipe for years and will never grow tired of it. I chose it specially for Chaat! readers because […]

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Jun 16, 2012
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