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With Easter upon us we thought egg recipes would be ideal for the holiday nice and quick!

Serves: 2

Cooking time: 9 minutes

Ingredients

Chaat! Magazine Sponsor Product Suggestion by East End Foods = Garam Masala

4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve

Method

  1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

 

  1. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Chaat magazine issue 12

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This Palestinian sweet, known as knefeh, is a speciality of the city of Nablus in the West Bank, and is made using Nabulsi cheese – a semi-soft white brined cheese that becomes soft and stretchy when heated. You need to soak the Nabulsi overnight to reduce its saltiness. Alternatively you can use mozzarella as a substitute. The cheesecake can be made with semolina (“fine knefe”), shredded filo (“coarse knefe”) or a combination of both (“wavering knefe”).

SERVES 8
PREPARATION TIME: 15 Minutes
COOKING TIME: 1 ½ hours

Chaat! Magazine Sponsor Product Suggestion East End Food Range

www.store.eastendfoods.co.uk

INGREDIENTS

125g/ 4 ½oz caster sugar
1tsp lemon juice
1tsp orange blossom water
125g/ 4 ½oz melted butter, plus extra for greasing
A pinch of ground saffron or turmeric
250f/ 9oz defrosted shredded filo pastry (kataifi)
500g/ 1lb 2oz Nabulsi cheese or mozzarella
500g/ 1lb 2oz mascarpone
½tsp ground malab (optional)
30g/ 1oz pistachios

METHOD

  1. Dissolve the sugar 125ml/4fl oz water in a heavy based saucepan. Add the lemon juice and heat over a medium-high heat until all the sugar has dissolved. Bring to the boil, stirring occasionally, then reduce the heat to low and let it simmer for about 15 minutes until it reaches a syrupy consistency. Remove the pan from the heat and stir in the orange blossom water. Set aside to cool.
  2. Put the melted butter and saffron in a bowl and leave to steep for a few minutes, stirring just to incorporate.
  3. Put the shredded pastry into a mixing bowl. Po in the saffron butter and use your fingers to rub the butter all over the pastry strings.
  4. Preheat the oven to 180°C. Shred the Nabulsi into another mixing bowl, add the mascarpone and mahlab, if using, and use your hands to mix it together.
  5. Generously grease a round 23cm/9in cake tin with butter and spread about half of the buttered filo strings across the bottom. Spread the cheese mixture across the pastry layer evenly, then cover by spreading the remaining layer of film strings evenly over the top.
  6. Bake in the oven for 1-1 ¼ hours until the cheese is bubbling and the pastry is golden. A good way to test readiness is to wiggle the pan gently – the cheesecake should come away from the edges.
  7. Finally, place under a hot grill for 1-2 minutes to achieve an evenly golden top layer. Pour the cooled sugar syrup over the top before serving, or serve with syrup on the side if preferred.
  8. Grind the pistachios into a powder using a pestle and mortar, then sprinkle the powder over the cheesecake. Slice into squares and serve.
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Diwali is a time for sharing with friends and family. #HappyDiwali

These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!

 

Ingredients

 

  • 1 x 415g can Del Monte Pineapple Chunks in Juice
  • 1 tbsp ghee (or butter)
  • 100g desiccated coconut
  • 125g milk powder
  • 80g caster sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ground almonds

Method

 

  1. Place a can of drained Del Monte® pineapple chunks into a food processor. Mix until smooth and reduced to a paste.
  2. Over a medium-low heat, heat the ghee or butter. When melted, add the pineapple puree and cook for 1-2 minutes, making sure you do not burn the puree.
  3. Slowly add the sugar and desiccated coconut and sugar. Mix well and cook for a further 2 minutes, making sure it’s on a low heat.
  4. Add milk powder, cardamom powder and ground almonds to the mixture and continue to stir.
  5. Cook for a further 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  6. Now it’s time to make your laddoos! Using your hands, roll the mixture into small golf-sized balls.
  7. Roll into a little desiccated coconut for decoration get them ready to serve at your Diwali celebrations!

NB: You can even make these laddoos in advance and store in an airtight container in the fridge for up to 3 days.

 

‘This recipe has been created by The Petite Cook to celebrate Diwali with Del Monte. https://www.thepetitecook.com/

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Make #NationalCurryWeek a! Use all those harvest vegetables now!

Ingredients

4 chicken breasts, skinless and boneless
2 tbsp natural yoghurt
4 tbsp tandoori paste
3 tbsp vegetable oil
1 cinnamon stick
6 cardamom pods
1 large onion, peeled and finely chopped
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ fresh red chilli, deseeded
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
2 tsp garam masala
½ lemon, juice
250g frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
Natural yoghurt, to serve

Method

Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.

Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.

Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.

Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

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Mild Pea and Sweet Potato Curry

Nutritional information

PER SERVING (4) 600 kcalories, 7g protein, 35g carbohydrates, 8g fat, 1g saturated fat, 7g fibre, 13g sugars, 0.04g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings.

Ingredients

2 tbsp vegetable or rapeseed oil

500g sweet potato, peeled and cut into large dice

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cm piece root ginger, peeled and finely chopped

1 tsp ground cumin

2 tbsp mild Korma curry paste

1 tin chopped tomatoes

200ml chicken / vegetable stock

sea salt and black pepper

300g frozen peas

Juice 1/2 lemon

Handful coriander, roughly chopped

To serve: naan bread, basmati rice, natural yoghurt, chutney / pickle

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas, has returned for 2017, giving everyone a reason to celebrate peas this harvesting season.

The UK is the largest producer and consumer of frozen peas in Europe, with the average person in Britain eating nearly 9,000 peas per year. This July, approximately 700 pea growers will harvest 2 billion portions of peas to feed Britain for the year.

Great British Pea Week is here to celebrate British production of the nation’s favourite family vegetable and inform the Great British public about the dedication it takes every pea season to get billions of peas from field to fork.

Lasting an average of six to eight weeks, the harvesting process is a complex operation. Farmers work 24 hours a day, 7 days a week using viners to harvest, shell and transport the peas from field to frozen as quickly as possible – the majority in just 150 minutes.

Stephen Francis, member of the YesPeas! campaign, said: “Great British Pea Week is back for its second year to inspire the nation to cook with peas during harvest season and reconnect people with the important heritage and provenance of frozen peas and their fascinating journey from the field to our freezers.

“The locked in freshness of frozen peas means we can enjoy British peas all year round, however we hope to remind consumers that growing peas is a mainstay of livelihood many British farmers and very much a product of the seasons!

“Great British Pea Week is here to put peas firmly on the food agenda and give everyone a reason to enjoy this versatile and nutritional vegetable at the peak of the British harvesting season, as well as all year-round.”

The hi-tech machinery and exact precision needed during harvesting requires growers to collaborate to produce the crop. There are currently 18 farmer groups along the east coast of the UK, from Essex to North of Dundee who produce the wonderful pea. The east-facing seaboard and maritime climate is the perfect environment for growing superior quality peas.

Versatile and nutritious, frozen peas are a popular freezer essential and the Yes Peas! campaign is asking everyone to get involved this Great British Pea Week and get cooking with peas. TV chef and Yes Peas! ambassador, Rachel Green has created some recipes to inspire everyone this Great British Pea Week, available at www.peas.org.

 

 

ABOUT YES PEAS!

The highly successful Yes Peas! campaign, run by the British Growers Association and funded by growers, freezers and machinery companies from the vining pea sector, is in its eleventh year. The campaign aims to promote the versatility, provenance and nutritional benefits of frozen peas and engages with consumers to inspire them to use peas as an ingredient, as well as an accompaniment, to meals. The campaign is supported by hundreds of recipes developed by campaign ambassador and TV chef, Rachel Green, available at www.peas.org.

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Street food has become so popular over the last decade in the UK, but there are still many regions of street food still to be explored by UK diners, here is recipe from South Africa!

Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the most dextrous! For ease of eating I prefer to use smaller rolls, so really hungry diners may want more than one.

Order your copy of Chaat! to get more recipes like this 

SERVES 4–8, ALLOWING 1–2 EACH, DEPENDING ON GREED

2 tablespoons vegetable oil

700g lamb leg steaks, cut into 3cm cubes

2 onions, roughly chopped

3 garlic cloves, chopped

4cm piece fresh root ginger, chopped

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1–2 teaspoons dried chilli flakes, to taste

1 cinnamon stick

4 vine tomatoes, chopped

2 tablespoons garam masala

550–600g (around 2 large)

potatoes, peeled and cut into 3cm cubes

8 large crusty white bread rolls

salt and freshly ground black pepper

a small bunch of coriander, chopped, to garnish

1 small red onion, thinly sliced, to garnish

Spices for the recipe go to store.eastendfoods.co.uk/

Place the vegetable oil in a large, heavy-based pan and set over a high heat. When it’s hot, brown the lamb in 2 or 3 batches, transferring to a plate as you go. Set aside.

Add the onion, garlic and ginger to a food processor and whizz to a smooth paste, adding a tablespoon or two of cold water to help it along, if necessary.

Lower the heat on the empty pan and add the cumin, fennel, chilli flakes and cinnamon stick, frying for a few seconds until you can smell their aroma wafting up from the pan. Stir through the onion paste and fry for 10 minutes until starting to soften. Return all the meat and any juices to the pan, along with the tomatoes and garam masala. Season with salt and pepper, pour in 500ml water and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for about an hour, until the meat is nearly tender. Add the potatoes, re-cover and simmer for another 30 minutes or so until the potatoes are cooked.

While the curry is simmering, slice the tops off the bread rolls and scoop out the insides to leave a shell about 1cm thick all round. Reserve the insides for dunking in the curry.

When the curry has finished cooking, divide evenly between the hollow rolls. Garnish with a little coriander and a few onion slices and eat immediately – cutlery optional!

Credit: MasterChef: Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide (Absolute Press, £26)

Photography © David Loftus

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RE: GROW YOUR OWN CURRY
Welcome to the this years British Curry Club’s campaign to
encourage the public to “grow your own curry” ingredients!

This is the second year we invite primary schools to get involved in our “Grow Your Own Curry” campaign, along with help from our campaign partners, Chaat! Magazine, Sutton Seeds, East End Spices and Sweet Cherry Publishers. We also have celebrity chefs providing recipes for both schools and parents to cook up!

There can be nothing better than encouraging young people to enjoy gardening, and being able to use these fresh ingredients to cook their very own curry, either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:
b Use as many of the Sutton Seeds we have included with this letter
b Put the poster up in your school to spread the message of the campaign
b If your school has a Website, Facebook or Twitter post #Growyourowncurry
Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 30 June 2017, then by the 15 July send us letters/drawings from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Terms and conditions

  • Completed competition entry form must be returned by post or email
  • ([email protected]) by the 30 JUNE 2017.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 15 July 2017, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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Further recipes and interview in Chaat! issue 28

NEHARI

LAMB NEHARI

Regarded as the national dish of Pakistan, nehari is known for its piquancy

and texture. The name has its origins in Arabic and means ‘day’ or ‘morning’

and it was typically served to kings and nobility around sunrise, after the

Muslim early morning Fajr prayer. The Mughals brought it to the Indian

subcontinent and it soon became a nationwide tradition among the Muslims.

The dish comprises slow-cooked large, tender shanks or pieces of beef,

mutton or lamb and, while not completely authentic, even chicken. Known

for its spiciness, it is a delicious curry with a thick, flavoursome sauce that is

often sold with naan fresh from the tandoor in specialist restaurants and

roadside cafes early in the morning, particularly on weekends.

 

SERVES 4

2 medium onions, peeled and halved

120ml/4fl oz/1⁄2 cup vegetable oil

2 bay leaves

900g/2lb leg of lamb on the bone, cut into 7.5–10cm/3–4in cubes, or 3–4 medium lamb shanks

15ml/1 tbsp garam masala

15ml/1 tbsp ground coriander

10ml/2 tsp garlic pulp

10ml/2 tsp ginger pulp

5ml/1 tsp freshly grated nutmeg

10ml/2 tsp ground fennel seeds

10ml/2 tsp paprika

30ml/2 tbsp tomato paste

7.5ml/11⁄2 tsp salt

1 litre/13⁄4 pints/4 cups water, plus 60ml/4 tbsp to make a flour paste

30ml/2 tbsp plain (all-purpose) flour

15ml/1 tbsp chopped fresh coriander (cilantro)

2 lemons, cut into wedges, to serve

naan or parathas, to serve

TO GARNISH

4–6 fresh green chillies, chopped

45ml/3 tbsp chopped fresh coriander (cilantro)

45ml/3 tbsp peeled and finely sliced fresh root ginger

 

1 Process the onions in a food processor to form a pulp.

2 Heat 60ml/4 tbsp of the oil in a very large pan over a medium heat and fry the

bay leaves for about 30 seconds. Add the meat, followed by the garam masala.

Fry for about 5 minutes, to seal the meat.

3 Add the ground coriander, garlic, ginger, nutmeg, ground fennel seeds,

paprika and tomato paste and stir to combine. Add the salt and stir once more,

then remove from the heat.

4 In a separate pan, heat the remaining oil over a medium heat, add the pulped

onion and fry for about 10 minutes, until golden brown.

5 Add the onion pulp to the lamb and combine everything together. Pour in the

water, return to the heat and bring to the boil.

6 Reduce the heat to low and cook for 45–60 minutes, checking occasionally and

stirring. The curry is ready once the liquid has reduced by at least half and the

meat is tender and falling off the bone.

7 Dissolve the flour in the 60ml/4 tbsp water, whisking it well to make a smooth

paste. Pour this over the lamb while slowly and gently stirring the curry. Cook for

a further 7–10 minutes, stirring frequently, until the sauce is thick.

8 Using a ladle, transfer the curry to a serving dish, or individual deep plates if

using shanks – allowing one per person. Serve garnished with chillies, fresh

coriander, and ginger, and accompany with lemon wedges, and naan or parathas.

The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shehzad Husain (HB, Lorenz Books, Dec-16, £14.99) is available now on Amazon.co.uk

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This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures.

Vegetarian and vegan friendly, the slow cooked cumin and coriander spiced vegetables with pearl barley proves that hearty dishes needn’t rely on a meaty base.

Quick and easy to make, and a hit with the whole family; this recipe is great for a midweek meal. Using a lot of kitchen essentials and spice rack mainstays, the recipe won’t add a great deal of burden on your weekly shopping list. Plus, if you’ve got young children, this is a great way of getting them to eat a number of veggies they’re usually reluctant to sample.

We’d recommend serving this dish with fresh, crusty bread on the side – great for dipping, scooping and wiping – making sure you don’t miss any of the wonderful spice. Serve direct from the rice cooker, when the vegetables and pearl barley are piping hot.

Here is the recipe for slow cooked cumin and coriander spiced vegetables with pearl barley.

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

  • 1 small squash (peeled, cut into chunks)
  • 2 cups fine beans (topped, tailed and halved)
  • 2 courgettes (sliced)
  • 2 leeks (sliced)
  • 5 carrots (peeled and sliced)
  • 1 medium red onion (sliced)
  • 600g chopped tomatoes
  • 80g pearl barley
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp dried chilli flakes
  • 3 cups vegetable stock
  • 2tbsp vegetable oil
  • Salt and pepper
  • Crusty bread (to serve)

Method:

 Using your rice cooker, sauté the carrots, courgettes, squash and red onion in the vegetable oil.

  1. After a couple of minutes, add the chopped tomatoes, pearl barley, spices and vegetable stock.
  2. Switch to cook mode and cover, cooking for 15 minutes.
  3. Stir in the leeks and beans, cover again and cook for a further 10 minutes.
  4. Serve with the fresh, crusty bread.

Original recipe from: www.crockpot.co.uk

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Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours.

Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway?

With this in mind, Wing Yip has created two exclusive recipes bursting with flavour to enjoy with friends and family this bonfire night.

More recipes www.chaatmagazine.co.uk

Gunpowder chicken

Do something different than the traditional hamburgers and hotdogs.

Serves 2-3

Ingredients:

500g boneless chicken thighs
1 tbsp Wing Yip Dark Soy Sauce
2 tbsp sunflower/vegetable oil
8-9 dried whole red chillies
1 tsp Szechuan peppercorns, lightly crushed
200g roasted peanuts
2 spring onions, thinly sliced

Sauce:
1 ltr chicken stock
4 tbsp Wing Yip Dark Soy Sauce
2 tbsp rice vinegar
1tbsp Chinese black vinegar
1 tsp sugar or honey
1 tbsp cornflour

 

Method:

  1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.
  2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.
  3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.
  4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.
  5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.
  6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

With four stores across the UK, in Birmingham, Manchester, Cricklewood and Croydon, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.

 

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Nothing shouts Halloween more than coffin-shaped sushi, now does it! This dastardly design from leading Japanese food company www.yutaka.co is so easy to make that anyone can create their own sushi cemetery with just a few simple ingredients.

Spooky Sushi Coffins

Ingredients

125g Yutaka Sushi Rice

1½ tbs Yutaka Rice Vinegar

1 tbs sugar

½ tsp salt

Yutaka Black Sesame Seeds

Yutaka Nori sheets

Tube of Yutaka Wasabi Paste

Smoked salmon

Method

Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times before draining rice with a sieve. Put 165ml water together with the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.

Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.

With wet hands, form the sushi rice into 6 coffin shapes and leave set in the fridge overnight.

Sprinkle black sesame seeds liberally onto a plate and gently press the side and base of each chilled coffin into the seeds until completely covered. Place a dob of wasabi paste on the top of each coffin and cover with piece of smoked salmon. Then cut out the coffin lids using a nori sheet and place on top of each one.

You can make a small hand out of a piece of parsnip or sugar icing to add a touch of authenticity.

 

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Chai Xpress – The home of the herbal tea!Chaat_26_web

From revitalising Jasmine to exotic Spiced Masala, the range of teas from Chai Xpress is something to get excited about! And if that weren’t exciting enough, one lucky Chaat! reader will receive a selection of the entire range worth at least £25.00 The team at Chai Xpress believe that ‘proper Indian tea isn’t just about taste it’s about the aroma.’ Every tea has a distinct taste and an authentic flavour, and you can be sure that the ingredients are pure and authentic. Sourcing the finest ingredients from around the globe; Chai Xpress is a tea company with a firm commitment to quality.

SO HOW DO I WIN?!

If you’d like to be in with a chance to win this fantastic prize, you can enter in one of the following ways:

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

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

TWITTER: Re-tweet our competition post and follow us

  • Individuals can enter the competition by Facebook, Twitter or Email
  • Entrants can enter multiple times, using a separate entry methods. Multiple entries by the same entrant in the same ways will be disregarded.
  • This is a consumer competition therefore all entrants must be individual
  • The prize will be delivered to a UK  address only
  • The winner will receive the full range of Chai Xpress tea. No payment will be made by Chaat! Magazine. No alternative prize will be offered.
  • The decision of the Chaat! Magazine Team is final.
  • Competition in partnership with Chai Xpress
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

CLOSING DATE: 1st September 2016

 

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For all the #Gin Lovers for #Scotland and afar

The map includes nine Scottish gins created in the last year with two, McQueen and Persie, launching just last week.

The map is a celebration of Scottish gin which has rocketed in popularity in recent years, threatening to overtake whisky as Scotland’s national drink.

Gin Map of Scotland

In time for World Gin Day on 11th June, the Map aims to encourage gin lovers to be adventurous with their G&T and explore the impressive range of Scottish gins available.

The colourful infographic (or ginfographic) includes the name of the gin, where it is from, its botanicals, and recommended garnishes.

The gins featured include world famous brands such as Hendrick’s to small operations like Jinzu, created by bartender Dee Davies whose Jinzu recipe won a Diageo run competition.

It highlights the creativity and resourcefulness in creating Scottish gin, with botanicals varying from sugar kelp in the Isle of Harris Gin to hand foraged Stirlingshire nettles in the Stirling Gin, with many distillers utilising local produce.

Each gin on the map includes the garnish recommended by the producer to best compliment their gin, with examples ranging from frozen raspberries for Eden Mill Love Gin to kiwi for Shetland Reel gin.

The Map is a 2016 update of last year’s hugely popular 5pm Gin Map of Scotland which was widely shared online.

Scottish gin

No longer an artisan fad, gin is a major player in the Scottish economy with gin bringing £1.76bn to the UK economy, 70% of which is produced in Scotland.

Scots drank 29 million litres of gin last year with 42% consumed by 18 to 34 year olds and 27% by over 45s with Edinburgh drinking more gin than any other city in the UK.

Scottish gin is now shipped to 139 countries and St Andrews distiller Eden Mill recently secured a £1.5m deal to distribute their gin in China.

Ronnie Somerville, 5pm Founder said: “As a restaurant bookings website, we always enjoy the opportunity to champion Scottish food and drink and Scottish gin has experienced a phenomenal rise recently.”

“With Scotland’s rich history of distilling matched with the best natural larder in the world, the growth of locally created Scottish gin feels like a natural progression.”

“This World Gin Day we encourage gin lovers to take ginspiration from our Gin Map of Scotland, fill up their glass with a cold G&T, and make it a Scottish one.”

Embed the map on your site here

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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!

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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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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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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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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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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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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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Celebrate National Curry with a  week Malabar Prawn Biryani

 

Serves 4-5, can be doubled

 

500g large prawns, shelled and deveined and washed

½ tsp. freshly ground black pepper

Salt to taste

20g butter

½ lemon

 

For the sauce

 

2 tbs. vegetable oil plus 2 rounded tbs. ghee or butter

3 small onions, finely chopped

2 small-medium tomatoes, chopped

8 large cloves garlic, grated into a paste (around 2 tbs.)

30g ginger, peeled and grated into a paste

¾-1 tsp. powdered fennel seeds

11/2 tsp. garam masala

½ tsp. red chilli powder or to taste

1 tsp. turmeric powder

12 fresh curry leaves (add a few extra if dried) plus another 8 for the rice

Handful of fresh chopped coriander plus 2 tbs. chopped for assembly

2 tbs. chopped mint leaves

 

Rice

 

1 tbs. vegetable oil

2 tbs. ghee or butter

2 small onions, very finely sliced

400g Basmati rice, well washed

750ml water

1” cinnamon stick

10 black peppercorns

6 cloves

6 green cardamom pods

 

Marinate the prawns in ½ tsp. turmeric powder, good pinch of salt, the black pepper and half the chilli powder. Set aside.

Make the rice.

Wash the rice really well in several changes of water or until the water runs clear. Leave to soak.

Heat the oil and ghee in a large, heavy bottomed saucepan which has a lid. Add the whole spices and cook for 30 seconds or until aromatic. Add the onions and ½ tsp. salt and cook until soft, stirring occasionally, then turn the heat up and cook until golden. Meanwhile, drain the rice and add it into the golden onions. Stir well over a high heat to dry off any excess water and coat the rice in the oil for about 2-3 minutes. Add your water to the pan, taste and season well. The water should taste a little salty or the rice will be a bit flavourless. Add 1 tsp. of the lemon and extra curry leaves, slightly torn. Bring to a boil then cover and turn the heat right down. Cook undisturbed for 7-8 minutes then test a grain. If it is done, take off the heat and set aside for 10 minutes then spoon the rice out onto some open plates to prevent them overcooking. You can use this pot for the final assembly.

 

Prawns

Heat 1 tbs. oil in a medium-sized non-stick saucepan. Add the prawns in and sauté for 1 minute. Spoon out and set aside.

Add the remaining oil and ghee and heat before adding the onions, cook really well until very soft and then golden. Add the curry leaves, ginger and garlic and sauté over a gentle flame until garlic is cooked through, around 1 minute.

Add in your spices and tomatoes and seasoning and sauté for a few minutes. Add a splash of hot water (I put the kettle to boil as I start to cook) and continue to cook until the tomatoes have collapsed, darkened and the paste releases some oil, around 8-10 minutes. Taste, it should be harmonious, if not cook a little longer, adding some water if you are worried about it being too dry but then cook down to a paste before the next stage.

Add your prawns back in along with the herbs, 2 tsp. lemon juice (or to taste) and a good splash of water (from the kettle) and cook for 2-3 minutes or until the prawns are cooked through. Taste, it should be delicious, adjust salt and chilli powder at this stage. The sauce should not coat the prawns but also not be a big curry. Take off the heat.

 

Assemble

Place little bits of half the butter on the base of the rice pot. Layer over half the rice, sprinkle over the extra ½ tsp. garam masala and herbs. Then spoon over all the prawns mixture and finally topping with the remaining rice and remaining butter, made into little bits. Cover with a tea towel and lid, make sure the tea towel edges are on the lid and not hanging near the fire.

When you are ready to cook, place over a really low heat for 20-30 minutes or until when you take the lid off, it steams. Leave for 10-20 minutes, off the heat, before serving. I spoon the whole thing out onto a platter, slightly rippling all the bits but not mixing properly. Serve with a tomato and red onion raita.*

 

Image credit Lisa Linder

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Yesterday’s blog told the wonderful story of how the curry traversed the oceans with the East India Trading Co.; reaching our shores, our kitchens, and our hearts. Today we’ll be continuing that story, talking about how we’ve learned to embrace the heat in our curries, and how we’re going back to the roots of Indian cooking instead of seeking out westerner-friendly options.

We all know and love that old classic: the Chicken Tikka Masala, but we all also know that it’s not strictly speaking Indian, despite it being an ‘Indian’ classic. We’ve found that in recent years this is beginning to matter to people, as in 2011 we revealed that the Jalfrezi had surpassed the CTM as the nation’s favourite curry, this was significant, as the Jalfrezi is a much hotter dish, indicating that curry eaters were experimenting beyond the safe dishes such as CTM and Korma.

As Chaat! Magazine readers, you’re well aware of the array of authentic foods available to you, and we assume this is something you’ve always been interested in. But we’re also finding that even your average curry house go-ers, who have always played it safe, are beginning to branch out. The tastes of the average consumer are changing, as they are introduced to more and more foods. They’re also more health conscious than ever before, and authentic curries allow people the flavour of comfort food, without the unhealthy aspect that comes with the creamy classics.

Traditional Asian dishes such as Saag paneer, Aloo Gobi, and Chaat are becoming favourites to all, as opposed to just the natives and the foodies; we see this in the increased demand for recipes (which we do our best to fulfil), and in their increasing presence in restaurant menus.

In fact, in Chaat! Magazine’s own restaurant, the Duchess of Delhi, located in Cardiff Bay, we’ve found that while they remain fairly popular, the curry house classics are often being overlooked in favour of our more adventurous South Asian dishes – for example the astoundingly popular Chicken Chettinadu, a traditional South Indian dish with a kick.

We must admit that while we love those classics, we are ecstatic to hear that authentic Asian food is getting its chance in the spotlight as we always knew it would.

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Celebrate National Curry Week

Zurbian

Saudi rice cooked with lamb and garnished with fried nuts.

Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda & 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.
7. Serve hot.

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In honour of National Curry Week our blog is going to be all things curry! Yes, we know, we’re always all things curry because we love curry, but even more so this week!

Today we’re going to take a brief historical tour of the UK’s curry obsession. It’s sure to be a VERY brief historical tour, because this is a blog, and we’re not historians, nevertheless we’ll do our best. Let’s begin!

Our story begins not here, but in India…

…when during the reign of the British Raj many Brits were introduced to Indian food, or milder hybrids of Indian and British foods that were cooked by their Indian staff. As we well know, spicy food can become something of an addiction, and many of the returnees from India brought back some of the recipes that they’d grown to love; some of which were served in coffee houses and published in English cookbooks, such as Hannah Glasse’s The Art of Cookery which was published in 1747, and included mild variations on the Indian classics.

London in 1809

saw the establishment of the UK’s first ever curry house – The Hindostanee Coffee House, which was the first restaurant solely dedicated to selling Indian food. Thus began the spread of the curry house, with several opening in the following years (some of which are still open to this day). The 19th Century saw the further popularisation of the curry, with Queen Victoria employing an Indian chef as part of her permanent staff.

By the 20th Century

The influx of Indian, Pakistani and Bengali immigrants saw the old mingling of cultures that had made curry so popular to begin with taken steps further as completely new curries were created to appeal to the British population – perhaps the most famous of which is the Chicken Tikka Masala, a curry house classic that was supposedly invented in Glasgow in 1971.

TO BE CONTINUED…

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It’s National Curry Week! Which is essentially like Christmas here at Chaat! Magazine.

We’re continuously supporting the spicy food industry in the UK, and we are always excited when National Curry Week comes around for the rest of the UK to jump on board the bandwagon.  Of course, using the publicity to raise money for charity is a great cause, so we’re encouraging our readers to participate!

National Curry Week is fundamentally a celebration of curry all over the UK, this includes homemade curries, takeaways, and curry houses. To participate all you need to do is get eating curry, and if you’re a Chaat! reader, then we know that won’t be an issue for you.

You’ll find several events in your area.

There’s the poppadomathon – an egg and spoon type race which centres on safely transporting a poppadum across 100 metres (as someone who routinely handles the fragile little blighters, this is no mean feat, believe me).

There are also several awards that need voting for by you, the public, including Curry Pub of the Year, Currybard of the Year (Shakespeare’s got nothing on you, guys), and Best Signature Dish (both classic and innovative).

For our more competitive readers there are even challenges in which you can take part – from the Poppadum Speed Eating Challenge to the Samosa Speed Challenge, National Curry Week invites you to break records in your love of spicy food.

On top of raising awareness of our beloved spicy food industry, the money raised in all these events will be distributed among several charities, including Water Projects, Find Your Feet Charity and Action Against Hunger (among others).

We at Chaat! Magazine love the thought that our obsession with spicy food might help those in need. To find out more information in how you can take part visit www.nationaleatingoutweek.com.

What are you doing for National Curry Week?

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Himalaya a new wine on the market!

Lakhtar Singh and John Nakami of Global Wines Direct started researching  a wine that would complement Indian and Nepalese food, they started their search a year or so ago and set their travels to European vineyards to find the just right taste to serve the palettes of UK’s spicy cuisine lovers.

The duo liaised with French and Italian producers but they all seemed very reluctant to develop a wine for the market of spicy cuisine, however there seemed to be silver lining at the end of a glum rainbow, they were contacted by the Enterprise European Network Office at the London Chamber of Commerce regarding an opportunity in Spain in the very famous La Rioja region. Global Wines Direct was chosen as one of the participants of the buying process.  The wine has been developed choosing the perfect grapes to fit the taste the wine needed to be for the market they were aiming at, plus in the past year to meet all the rules and regulations laid from the importing to the UK for the British consumers.

Himalaya wine is very much at the growth stage in the UK, the company has started reaching out to distributors, trade and consumers in a very small way for this first year. The wine has started to trickle into both Indian and Nepalese restaurants around the south of the UK for tasting alongside your spicy meal. Wine to accompany Indian Curry Recipes

Himalaya has two wines on the market at present a red rioja and a white chardonnay with a very crisp branding. If this is a wine that you would like to taste or persuade your local restaurant to introduce on to their menu then you can get in touch with their dedicated team at Tel: 0844 567 5418 www.globalwinesdirect.com

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The fresh fragrant leafy coriander we all know so well in Britain on our Balti dishes as a tale to tell!

The variety we see mostly in Britain is Coriandrum Sativum sometimes called Chinese parsley was said to be introduced to Northern Europe by the Romans and Cilantro which is less popular. The Romans don’t know how thankful we are! Amazingly both varieties have been around for at least three thousand years with little change to what we buy in our shops today, so we are experiencing a real part of history daily!  The herb is used extensively all over the world for its culinary uses for the garden-fresh leaves, ground spice coriander, and the versatile seeds!

Corianders culinary usage is endless in curries, pickles, chutney, sauces and sprinkled over fresh salads. The herb is added for flavouring in cheeses, soups and breads. Coriander ingredient and a garnish for cakes, meat, fish and vegetables, the flexibility is infinite!

Coriander’s Amazing life, Do We Really know it!

Ancient tales!

There is gossip coriander Cilantro was found in Tutankhamun’s tomb in ancient Egypt.

An Arabic tale says that a man that remained childless was cured from infertility with a marvellous concoction that included coriander!

Ancient Chinese Stories say that coriander can stimulate potency, thought for our partners!

Mythical stories say that the herb was used as an aphrodisiac to spice up sexual life, so watch out if a loved one keeps using coriander in meal!

Romans used the leaves for food and the robust roots for essential oils for perfume making, and we pay so much for perfume when we just could use coriander!

Around the world Today!

In Germany, coriander seeds are used in pickling.

In Belgium they sometimes brew beer with the seeds and paired with orange peel for a citrus flavour, so watch out too much could therment and send you over the limit!

Thai cuisine chef don’t waste any part of the herb; roots can be used in soups and curries.  The roots cook quickly, so they are add at the latter stages of cooking.

Coriander seeds are used a lot in Indian cookery, for instance as well as a spice is used as a thickener and the seeds can be roasted and eaten as a snack.

They also boil the seeds in water as a cold relief remedy, wonder why we have the flue jab!

Extensive use of the herb in Mexico, Mediterranean, Kenya in many of their everyday dishes!

Herbal Medicine*

Coriander oil is used in soaps, body lotions, creams, and exfoliating face masks, the amazing herb is competing with our high street labels!

The plant is used within a lotion externally, to help painful joints and rheumatism.

Coriander can be given to those partners who suffer from bad breath, either chewing the seeds, which incidentally help digestive issues; – in many cases the two may go hand in hand. – or even in a gargle/mouth wash or even drink as a simple tea.

The herb is noted to help memory,  probably because it helps circulation and anything that helps circulation, by cleaning, moving and cooling the blood is good for health generally, well I’m sure we all need a little help with our memory!

The plant is excellent for masking herbal medicine if it is bitter or has a strong taste so watch out who’s trying to hide a secret!

Cilantro is full of vitamins and minerals, namely A B C E and K; it contains Potassium, Phosphorus, Calcium and Magnesium, just what is the doctor ordered!

There is research as you are reading in universities all over the world using Coriander!

Page 2 I have attached the pictures for each step.

Growing your own coriander could be the easiest gardening you do!  This herb is one of those plants that should be grown straight outside your kitchen door or even inside your kitchen on the window sill…

For continual fresh leaves sow a few seeds every three to four weeks in a prepared bed or container. Where possible add aged manure or compost when planting to produce a faster and more luxurious growth, which should survive in most gardens. Coriander plants should always be kept as moist environment for longer as possible to maintain succulent growth and extend the time for when the plant goes to seed.

Here is your step guide to easy successful coriander plants

Step 1

Buy coriander seeds from your local garden centre or delicatessen; make sure these seeds from a deli have not been roasted or they will not grow, opps! Off you go!

Step 2

Soak the seed in water over night.

Step 3

Use a square piece of muslin or even an old tea towel will do, place the soaked seeds in the centre.

Step 4

Tie the seeds tightly into a knot and leave for a couple of days to grow roots, make sure the seeds do not dry out, a further sprinkle of water daily is advisable.

Step 5

After 3-4 days the seeds should have grown little white roots.

Step 6

Now get your container or bed ready with lots of drainage and compost.

Step 7

Carefully spread the rooted seeds so not to damage the growing roots, delicate!

Step 8

Cover the seeds with compost, and water in well.

Step 9

If you are using a container place in partial shade, keep moist within 5 days your plants should have a couple of leaves

Step 10

By 3 weeks your coriander should be ready for your table!

Once your plants have gone to seed, these seeds can be kept for planting in the future or for recipes, place the seeds in a paper bag and put them on top of a kitchen cupboard where it is nice and warm and allow to dry before storing!

If you feel that when harvesting you have excess leaves; grind the leaves, stems and water to form a coarse paste then put the paste in small container or even ice cube container to freeze overnight. The next day empty the cubes into a bag store in the freezer for use in the future recipes!

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Six Simple Steps to Feng Shui Your Kitchen

Feng Shui is the ancient Chinese practice of arranging objects and furniture in a certain way in compliance with the flow of healthy energy called chi, resulting in a balance of ying and yang and ultimately leading to harmonious surroundings. Feng (meaning wind) and shui (meaning water) symbolise the contrasting elements of ying and yang, the belief that we need both positive and negative energy to result in good fortune and tranquillity. Many devotees of feng shui believe it is a fundamental practice when it comes to the kitchen quarters. We are all familiar with that feeling of franticness when creating a complicated meal, or cooking for a large number.

Here at Chaat! magazine we believe that cooking should always be a pleasure, no matter how challenging a recipe may seem, and the art of feng shui may just be the answer if you often find yourself cursing in the kitchen.

In accordance with Chinese belief, the kitchen symbolises the element of fire, which is believed to channel the energy that creates wealth and prosperity. If you are a bit strapped for cash, then there’s no harm in giving your kitchen a feng shui make-over! The feng shui philosophy dictates that having your kitchen near the front or back door could cause positive feng shui energy to escape your kitchen, so perhaps that is why your purse is feeling a bit bare! But no need to give your house a complete renovation just yet, these simple changes to your kitchen can realign the flow of chi and leave you stress-free!

  1. The number one rule of feng shui in the kitchen is to make sure you do not have too much clutter. A cluttered kitchen can lead to a muddled mind, and no one wants to feel confused while cooking! Keep your kitchen simple and spacious, with any kitchen appliances neatly stored away.
  2. Fresh flowers not only look and smell gorgeous, but feng shui philosophy states that flowers also harness enriching energy. A happy cook creates heart-warming food, so if you have been feeling frustrated lately and it’s affecting your cooking, place a vase of flowers on your kitchen table or windowsill.
  3. When it comes to colours, the art of feng shui dictates that yellow symbolises good digestion, so there couldn’t be a better colour to paint your kitchen! Yellow is a bright, sunny and vibrant colour, refusing to keep a smile from your face while cooking.
  4. Make sure your oven is working correctly and kept clean. The oven generates wealth and prosperity, so if your oven is not functioning correctly, neither will your funds!
  5. Be aware of any leakages and make sure they are fixed as soon as possible. Water represents your emotions and the flow of income. If your refrigerator or sink tap is leaking, the rules of feng shui believe that this can result in an out-pouring of your negative emotions and your money draining away.
  6. If you prefer the old-fashioned method of hanging your pans over-head on hooks, this could affect your flow of chi. Feng shui law states that a safe kitchen protects you from negative energy and secures your acquisition of wealth. It is best to neatly store away your pans in cupboards and keep your knives in knife blocks.

These six simple steps of feng shui for the kitchen can lead to stress-free cooking, and who knows, you may just find your bank balance is a little brighter too!

Words by Rebecca Trussell

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Lamb Biryani, Homestyle

serves 2

INGREDIENTS

400g Lamb diced

400g Basmati Rice, washed and drained

2 Onions chopped finely

2 Gloves Garlic crushed

Small piece of Ginger crushed

3-4 bay leaves

2-3 cinnamon sticks

1-2 Star aniseed

1 Tb spn salt

2-3 Tb spn of vegetable ghee

½ t spn haldi powder

1 Tb spn mixed curry powder

Hot water

Corriander chopped

METHOD

  1. In a heated saucepan melt the vegetable Ghee
  2. To the hot melted ghee add the garlic and ginger and cook till brown
  3. To the saucepan add the onions, meat, salt, bay leaves, cinnamon and haldi powder, let all these  cook together on medium heat , stirring from time to time until the onions have caramelised.
  4. Sprinkle the mixed curry powder over the ingredients and cook on a low heat and let the spices work into the meat slowly.  Add a little water to prevent the mixture catching to the saucepan
  5. Stir in the star aniseed and rice, let the mixture cook  stirring from time to time
  6. The mixture is ready for the water enough to cover the mixture complete and more.  Stir all the ingredients together so there is an even distribution of the water, to allow the rice to cook on medium heat.
  7. Once the rice has absorbed a lot of the water put heat right down and let it cook for about 5 minutes
  8. Sprinkle with coriander
  9. Serve with a side salad and a spicy pickle!!
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If you’re looking for fresh authentic Indian foods, look to new kid on the block, Zingh Foods! Their ethos is to capture the taste, freshness and authenticity of real Indian food in their high-quality product range. Zingh’s products are created using only the finest ingredients, authentic and exact preparation methods, expertly blended spices, and they never use any artificial additives.

The Zingh product range includes Gourmet Indian dips, Tamarind Chutney, Chilli & Tomato Relish, Lightly Spiced Raita, Tandoori and Tikka Marinades, Curry Spice Kits and Indian style coleslaws, and a soon to be introduced cider (which we can’t wait to sample!)

Find them at www.zinghfoods.co.uk/, on Facebook /ZinghFoods and on Twitter @zinghfoods

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Summertime cocktails are at the forefront of our minds at this time of year. We think this super refreshing non-alcoholic twistt on a classic mojito is the perfect accompaniment to spicy food. In fact, we’re yet to find a dish that it doesn’t compliment!

INGREDIENTS

50ml Elderflower cordial (there are many varieties available in most supermarkets, or you can attempt to make your own using our recipe: http://www.chaatmagazine.co.uk/recipe-elderflower-cordial/ )

6 wedges of fresh lime

8 mint leaves

1 sugar cube or 1tbsp granulated sugar

(If you’re feeling naughty, add 50ml of white rum!)

METHOD

In a large jug, crush all of the ingredients together using the end of a rolling pin.

Serve with crushed ice in a chilled long glass.

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We’ve been keeping up our energy levels at the BBC Good Food Show with these fabulous ‘beautybars’ from beauty’in.

beautybar is a healthy snack with added beauty benefits, containing hydrolyzed collagen, golden linseed and organic cereals, whilst being enriched with vitamins and sweetened with honey. They are extremely low in calories and contain no preservatives, artificial colourings, glucose syrup or trans fat and are very rich in fibre.

Perfect for snacking! The beautybars are available in our Goody Bags and Subscription Hampers at the BBC Good Food Show (NEC), but we’re only here until 15th June!

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WALKERS INTRODUCES SENSATIONS POPCORN

A pinch of sweet with a dash of salt inspires three new flavour fusions

Famous for its delicious, aromatic crisps, the popular Walkers Sensations brand is giving a new meaning to the ‘sweevory’ trend with the introduction of its new fusion inspired Sensations Popcorn.

 Renowned for its irresistible flavours, this new range of Sensations Popcorn will not disappoint. With three mouth-watering flavours to choose from including – Thai Sweet Chilli, Sweet Cinnamon & Salt and Sweet Indian Spice – each one has been perfectly crafted to tantalise your senses and take your taste buds on a journey of discovery.

Inspired by tastes from around the world, this collection of enticing flavoured popcorn is set to revolutionise the way we snack and is sure to sure to add a little indulgence to any social occasion.

Pick up a 90g sharing bag of Sensations Popcorn in the crisp aisle of leading supermarkets and convenience stores today (RRP £1.59). Or get an Sweet Indian Spices free in a Chaat! Magazine Goody Bag at the BBC Good Food Show at the NEC until 15th June 2014!

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Here at Chaat! magazine we like nothing better than to unwind with a relaxing cup of chai tea after a busy day at the office, and we are absolutely in love with the Chai Tea Xpress range!

The range boasts nine different flavours, retailing in at £2.50. Our Editor’s personal favourite is the Red Bush Spiced Tea flavour, but today I decided I wanted something a little more flavoursome, and gave the Red Bush Cinnamon and Aniseed Spiced Tea a go!

Labelled the “healthy” one of the range, this flavour uses the leaves of the South African Red Bush, or ‘Rooibos’. This plant has been used for over a hundred years as it is rich in antioxidants and contains alpha hydroxyl acid which promotes healthy skin. True to its Chai Xpress labelling, Rooibos also helps to ease digestive discomfort, relieve cramps and can even provide relief from allergic symptoms – perfect for hay fever sufferers such as myself!As for the added spice blend, the cinnamon improves circulation and reduces fatigue whilst aniseed aids digestion, brilliant for after eating a hearty meal.

The tea itself has a mouth-watering cinnamon aroma with a light aniseed scent, which is wonderfully soothing. It has a sweet aftertaste and an automatically calming sensation; there really is no better drink to unwind with!

To discover more about the Chai Tea Xpress range or to try the flavours for yourself, visit their website: www.chaixpress.co.uk

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Summer will be here soon and hopefully we all will find the perfect opportunity to relax outdoors with your nearest and dearest. One great way to enjoy some family time is to get the kids involved in growing food with you. Even toddlers will relish watering plants and delving around in a tub to pull up baby new potatoes, while older kids can be given their own plot to tend.

Fortunately many of the staple ingredients in a vegetable curry are incredibly easy to grow, making it a great project for youngsters or anyone who’s new to gardening. If you put aside an hour or two this weekend you could be harvesting delicious crops in just six weeks. You don’t need an allotment or a huge garden there are all manner of containers that you can put on the patio or a sunny windowsill. Grow bags are ideal for a range of vegetables, and ‘Gro-sacks’ are now available which are specially designed for growing veg on patios. If space is at a premium, you can also plant vegetables in any spare spots in between other plants in your garden; spinach and red cabbages are decorative in their own right.

Getting prepared

If you want to create your own kitchen garden area, draw up a scale plan so you know exactly how much room you have available. This will help you make the most of every centimetre. If you’re using pots and growbags, place them close together with the tallest ones at the back. This creates a microclimate and makes them easier to water.
If you have the space, raised beds are a great idea. They look great and can make it much easier to tend your plants. You can also
enhance the growing conditions inside the beds by adding plenty of garden compost or well-rotted manure. Stylish kits are available
online, or you could speak to your local scaffolding company as you may be able to pick up some boards for free. First put stakes deep in the ground (whacking them with a club hammer will do the trick), then nail the boards in place. They can be any length, but
aim for them to be no more than 1m wide so that you can easily lean over to harvest your delicious crops.

More tips on do’s and don’t to come soon!

Words by Jeannine McAndrew – Chaat! Magazine Issue

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FOODIES FESTIVALS IS giving away 10 pairs of tickets to your nearest chilli festival. Each festival’s Chilli Food Market will include local
chilli growers and exhibitors and host some exciting chilli-eating competitions every day. It’s situated next to the BBQ arena where visitors can improve their summer BBQ recipes, watch demonstrations and take part in BBQ challenges, meat-eating competitions and even learn how to make ‘BBQ Cake’.

Winners can choose from any of the
locations below.
YOU CAN ENTER IN ONE
OF THREE WAYS:
1. EMAIL your contact details to
[email protected]
with FESTIVAL in the subject line.
2. FACEBOOK: Like our page and share our
competition post.
3. TWITTER: Follow us and re-tweet our
competition tweet.
Good luck! Closing date is 31st April 2014
CHOOSE FROM ANY OF THESE
FOODIES FESTIVALS:
Brighton Hove Lawns (3–5 May)
Marble Hill (24–26 May)
Kenwood House (30 May–1 June)
Clapham Common (6–8 June)
Bristol Harbourside (11–13 July)
Tatton Park, Cheshire (18–20 July)
Edinburgh Inverleith Park (8–10 August)
Battersea Park (15–17 Aug)
Oxford South Parks (23–25 August)

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This year has been a big year for
the Asian wine market. Imports of
traditional and New World wines into
Asia have increased tenfold to match
the high demand for the alcoholic beverage,
and within the past 3 decades countries
such as China, Thailand and India have been
gearing up to export their own produce. This
year we have seen Asia-Pacific wine expos,
international wine exhibitions and even an
Asia dedicated wine award event (Decanter
Asia Wine Awards was launched this year)
and there is currently an Asian wine “boom”
forecast for the UK.
The Asian wine market is growing at a rapid
rate, yet if you go down to the shops today,
you’re in for a big surprise, because out of
the thousands of wine retailers, there are still
only a small handful of (mainly independent)
stockists selling produce from China, Thailand
and India.
It seems that restaurants too are reluctant to
sell wine from countries with less established
reputations for wine for fear that products
will be left on the shelf. One restaurant owner
stated that he had struggled to source a wine
from India, and, that ever since, the stock had
been little more than an ornament behind his
bar.
Raj at the Indian Cottage, Newport, South
Wales feels that he simply doesn’t know
enough about wine and orders products
requested by his customers….

Full Feature Chaat! magazine

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SUBSCRIBE TO CHAAT! MAGAZINE ONLINE

Chaat! Magazine is proud to announce our very own subscription website. The website is fully loaded with features such as PREVIEW the mag before you BUY! You can subscribe to Chaat! Magazine online for 1 issue or indulge in an annual subscription at a few clicks of a button. Payments are taken securely by PayPal, you can’t still also pay by Credit/Debit even if you don’t have a PayPal account. Once payment has been taken we will deliver your Chaat! Magazine within 3 working days. We should also mention that delivery is FREE!

SUBSCRIBE TODAY!!

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Tikka, tikka, tikka… Boom! On March 24, just as this issue was beginning to develop, our news desk sprang to life as researchers in the US announced that turmeric could detect explosives. We’ve always known spices had a lot to give, but this takes our cherished ingredient to a whole new level. We called up Chaat’s science expert Mark Frary to find out just how this works… Turmeric has long been revered for its health benefits, yet new research shows that it may have uses beyond both the kitchen and the hospital; scientists at the University of Massachusetts in Lowell have shown how the active ingredient in turmeric can be used to detect explosives such as TNT! Professor Jayant Kumar, Dr Mukesh Pandey and Abhishek Kumar revealed in a presentation to the prestigious American Physical Society how the optical properties of curcumin, the active ingredient in turmeric, could be used to detect  inute traces of explosives in the air. The technique relies on something called fluorescence spectroscopy which is closely linked to why objects look the colour they do.

Colour Me Baad
Imagine a red balloon. White light, which is made up of a mixture of different colours of light, from a light bulb or the sun lands on the balloon. The reason we see the balloon as red is that the colours other than red are absorbed by the balloon and then re-emitted in every different direction, reducing the intensity of those colours in the direction of viewing. The red light is not absorbed and is simply reflected into our eye. Brightly coloured turmeric,  meanwhile, absorbs blue light and reflects the remaining red and green components, which combined to form the yellow we recognise and love. Every different substance or object absorbs a different cocktail of light. The researchers use this, and the fact that curcumin binds together easily with molecules of TNT, to detect those minute traces. Here’s how… Say you were passing through an airport carrying a bag that previously contained a bomb. The security officer could take a sample of the air in the bag and introduce it into a detector containing a thin piece of film coated in curcumin. The film is coated with a sea of nanofibres, giving it a high surface area – important when you are trying to detect the small concentrations of substance involved. When the air passes through this ‘hairy’ film, some of the curcumin embedded in it grabs hold of an explosive particle. Now, when a  trong light is shone on the film something strange happens. If there is nothing in the air, then the curcumin-coated film glows brightly. However, curcumin that has reacted with TNT absorbs much more of the light falling on it and the film turns black. You are promptly arrested. “Explosives like TNT and PETN are very hard to detect because [there are] typically only a few molecules per billion air molecules at room temperature,” explains Kumar. The minute traces of material involved mean that an airport security official or the kitchen table amateur scientists couldn’t achieve the same effect with a tub of curry powder. Yet it is amazing to think that the bright colour that we curse when we get it on our pristine white clothes and tablecloths is actually a boon in the war on terrorism. The team’s sensor is so sensitive it can detect less than a trillionth of a gramme of explosive. By tweaking  that is used on the special film, the detector can be used to seek traces of toxic gases in mines, at factories and accident sites. So here’s to turmeric; the spice that keeps on giving.

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Two days, 35 food journalists from across the world, 15 top international chefs and some of India’s most high pro le government o cials… The rice industry has never seen such a high pro leevent as the inaugural Basmati for the World conference. Naturally Chaat was there to sample every morsel of it. From extensive discussions on just how much Basmati rice is exported from India each year ($2.5billion last year alone!), to live demonstrations by incredibly talented chefs, and a lavish Bollywood party; the conference was a series of vibrant events, each one boasting the rice’s versatility. Well, all of them except the big party… That was just a classic case of fantastic Indian hospitality.

SUGAR, SPICE, ALL THINGS RICE…
The event came complete with a book launch. Basmati: Fragrance, Flavour & Finery. A tome with a twist, many of the recipes were European and American interpretations of the ingredients, allowing the usually typecast grain of rice to add its nutty, aromatic strengths to a wide range of dishes such as monk sh sushi, beetroot and pumpkin risotto and rice pudding with apple and caramel. “During the unique two day initiative celebrity culinary masters will re-invent their own local dishes with Indian basmati rice,” boasted Mr Asit Tripathy, Chairman of India main food export body APEDA. He was backed up with a more bona  de reason for the timing of the event as India’s  commerce Secretary Shri Rahul Khullar explained…

“Indian Basmati has gained greater recognition for its quality in the world market and country has recently been successful in expanding export of this unique aromatic rice to new markets including Africa, Europe Latin America, Oceania and Central Asian regions. As part of Government’s newer strategy to double over all exports by year 2014 a special focus has been given on employment intensive sector agri-exports for which the export target has been set at $22 billion. The Ministry of Commerce has prepared a strategy paper envisaging doubling of exports to $500 billion by 2014.” Mindboggling  gures, an encouraging sign of India’s economic growth, a chance to witness some of the most exciting chefs in the world and of course, sample some ridiculously exquisite basmati-based recipes. The UK is already one of basmati’s largest importers, but recipes like these unique ideas overleaf could easily see our import  gures rise just that little bit further…

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The biggest news in spice world this month has without doubt been the hottest curry competition in Edinburgh’s Kismot restaurant in which two contestants were hospitalized. “Yes, the world has been calling us about it,” admits Kismot owner Abdul Ali. But not in outrage, most callers have wanted to try it themselves! “We were worried at  rst; the fact that people have been in so much pain isn’t something to be proud of. This is a family run business, it’s our bread and butter, so it could’ve been the end for us. It turns out we’ve had more bookings and even more people demanding to try the hottest curry!”

Contestants gripping their guts and being carted of to hospital? Well, I’m sorry, but what kind of wimps are they? We at Chillipepperpete laugh in the face of the chilli devil. For the past four years we’ve been running the chilli-eating contest at the Fiery Foods UK Chilli Festival in Brighton and it’s grown to the point that it is being broadcast around the world and we’ve already had contestants signing up for next year’s event! It seems that people just love putting themselves through this particular kind of pain. And while we’ve taken it further than any other contest, we have never needed to resort to hospital treatment. I think by using the fresh chilli people know that, as long as they don’t have any existing heart condition or respiratory problems, they will recover quite quickly. In fact, at our last chilli-eating contest even I was quite worried about the two  finalists who were battling it out; they both looked dreadful! One kept on falling asleep, while another looked on the verge of a heart attack! Sure, they su ered for 10 minutes but were completely  ne after half an hour. They have since been into the shop, all smiles, to

stock up on the hot stuff. The conclusion – keep it natural, keep it fresh, and leave it to the experts!

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