RECIPES & IDEAS

On our ideas page we supply free recipes, tips, hints and suggestions to make your next catering celebration the talk of the town.

Beetroot Baji (stir fry)

Cooking time 30-40mins

 

Ingredients:

 

4 Medium size fresh beetroots- sliced thinly in julienne batons

2 medium size onions- sliced thinly

3 ½ tbsp of vegetable oil

Pinch of whole cumin seeds

½ tsp of salt

¼ tsp of turmeric powder

½ tsp of coriander powder

3 whole green chillies

Couple of dried chillies

Pinch of chilli flakes (optional)

3-4 tbsp of water

Method: 

 

  • Heat oil in a non-stick frying pan over medium heat. 

  • Add the whole cumin seeds, give it 30 secs to toast, then add onions, salt, turmeric and fry until onions are lightly golden 5-7 mins.

  • Add beetroot batons- cover pan and cook over a medium heat for 10-15 mins. 

  • Stirring occasionally.

  • Add coriander powder, green chillies, dried chillies / flakes, stir through.

  • Add 3/4 tablespoons of water, to stop mixture from sticking to pan, also the moisture will help to cook beetroot faster.

  • Cover pan and cook for further 15-20 mins on low heat or until beetroot is soft and colour has changed to dark maroon and mixture has halved in volume.

  • Check seasoning (add salt if required) - serve hot and enjoy with steamed rice.

Mushroom and Carrot Baji

(stir fry) with Feta Cheese

Cooking time 20-30 mins

 

Ingredients: 

 

625g of closed cup mushrooms- sliced 3/4 mm thick

4 large carrots- sliced in semi-circle-2/3 mm thick

2 medium size onions- finely sliced

4 tbsp of vegetable oil

½ tsp of salt

¼ tsp of whole cumin seeds

¼ tsp of turmeric powder

½ tsp of coriander powder

Pinch of coarse black pepper

Pinch of black peppercorns

3 whole green chillies/ or dried chillies /chilli flakes (optional)

 

Method:

 

  • Place the mushrooms in a pan of water- (enough to just cover the mushrooms) and bring it to simmer -5 mins (this draws out excess water from mushrooms).  

  • Once done, strain and leave aside.

  • In a separate non- stick wok/frying pan heat oil over medium heat, add peppercorns and whole cumin seeds and sauté for 30 secs, before adding the onions, salt, whole green    chillies, turmeric- and sauté the onions until lightly golden in colour – 5-7

  • Add carrots and stir through, cover pan and cook on medium heat for 7-10 mins or until carrots have slightly softened, but still has a crunch.

  • Add mushrooms, stir in coriander powder, dry chilli flakes and ground black pepper and cook for further 5-10 mins or until carrots are soft and all spices has infused.

  • Check seasonings (salt/black pepper/chilli flakes to your liking) add feta cheese stir through and remove from heat.

  • Serve with tortilla or rice.

Sweet Chilli Dip Chicken with Carrots and Butternut Squash

Bitter Gourds (Karela) & King Prawns Curry

Cooking time: 30-40 mins

 

Marinating ingredients: 

 

1 small chicken -cut in 8 pieces

2 tbsp of vegetable oil

¼ tsp of hot chilli powder

½ tsp of cumin powder

½ tsp of paprika powder

1 ½ tbsp of sweet chilli sauce

½ tsp of soy sauce

¼ tsp of salt

1 cube of frozen ginger and garlic paste (defrosted)

 

·         Marinate the chicken using all the above ingredients and leave aside- for at least 5- 10 mins

 

Vegetable mix:

 

½ of 1 large sized butternut squash- cut in small pieces with skin on -2cm of square & 2/3mm thick

2 carrots –diced in circle (2/3mm thick)

3 medium size onions- chopped roughly in chunks

¼ tsp of paprika

¼ tsp of chilli powder 

Pinch of chilli flakes (to your liking)

¼ tsp of salt

¼ tsp of coarse black pepper

¼ tsp whole cumin seeds

¼ tsp of sweet chilli sauce

Pinch of whole black peppercorns

3 tbsp of vegetable oil

 

Method:

 

  • Heat 3 tablespoons of veg oil in a heavy non-stick pan. 

  • Add the marinated chicken in the pan, on medium heat fry each side for 7-10 mins. 

  • Turning each side when brown or slightly charred.

  • Remove chicken pieces from pan and leave asi

  • In the same pan add a dash of oil, (if required).

  • Add all the vegetables and the rest of the ingredients and fry for 10 mins on medium heat.

  • Transfer the chicken back in the pan (or in an oven proof dish) with the vegetables. 

  • Check seasonings.

  • Cover the pan/dish with foil  - Place in oven 200c fan for 20 mins- or until vegetables are tender.

Cooking time 30-40 mins

 

Ingredients:

 

King prawns- 250g -with shell

6 bitter gourds (karela)-sliced finely

6 onions –medium size- sliced finely

3/4 garlic cloves- sliced finely

6 tablespoon of vegetable oil

1 ½ tsp of salt

¼ tsp of turmeric powder

1 ½ tsp of hot chilli powder

2 tsp of cumin powder

½ tsp of coriander powder

½ tsp of curry powder

1 ½ tsp of tomato puree

Pinch of whole peppercorns

Extra 1 tsp of salt for extracting gourd juice

2-3 cups of water

 

 

Preparation:

 

Remove head if not using, remove a bit of the shell from top of the prawns allowing access to the vein, remove the vein thread, leaving the shell in tucked as much as possible, wash and leave aside. 

 

Wash and cut the gourds in half- length ways, remove all seeds and soft flesh from the middle. Cut the gourds in fine slices, place in a microwave proof bowl.

 

Sprinkle the extra teaspoon of salt to the gourds, using hands, squeeze and discard the excess juice.

 

Tip: Salt will help to draw out the excess bitter juice. You may want to microwave the contents for a minute then squeeze the juice for easier extraction.

 

Methods:

 

  • Heat the oil in a big enough pan- add peppercorns, onions, and salt, cook until the onions are soft. 3 mins.

 

  • Add all the spices and tomato puree- cook for a couple of minutes, until spices have infused- 2 mins.

 

  • Add the bitter gourds to the pan, stir through, cover the pan, and cook over a medium heat initially for 7-10 mins, checking occasionally, avoid letting the mixture catch, this will make it even bitter.

 

  • Lower the heat once the colour begins to change, gourds will slowly soften and release juice, add a drop of water to help cook faster.10-15 mins.

 

  • Once the gourds are soft and almost breaking apart, add the king prawns stir through until prawns take on colour- 5mins.

 

  • Slowly add 2 cups of water in stages, allowing sauce to form slowly, boil through on medium to high heat, until curry is loose but not runny. 5-7 mins.

 

  • Check seasoning add salt if required and remove from heat. Serve with hot rice.

Tarka Daal

Fish / Prawn Balls Korma

Cooking time 40-60 mins

 

Ingredients: 

3 cups of chana daal (split peas daal)- soaked overnight

1 cup of red lentils- soaked overnight

2 onions medium-sliced finely

1 ¼ tsp of salt

6 tablespoon vegetable oil 

1 tsp of butter- optional

¼ tsp turmeric Powder

¼ tsp cumin powder

½ tsp of curry powder

4 cloves of garlic- sliced finely

Ginger -2 cm cube- sliced finely

Dried cumin seeds-pinch

 

Preparation:

 

Mix and soak both daals in water over night or for at least 3 hrs prior to cooking.

 

Method:

 

Wash the daal thoroughly until water runs clear.

 

  • Place the daal in a big pot, with water reaching at least 10cm higher than daal, add the salt, turmeric, 1 of the chopped onion, and ginger in the pot.

 

  • Cover the pan. Let the content cook over medium heat - until water is reduced and daal is soft, check if more water required, add a cup of water at a time. 20-30mins

 

  • Once daal is soft, gently use a potato masher or back of a wooden spoon, to mash some of the daal but not all.

 

  • Add enough water to resemble thick soup, stir through, lower the heat, and bring to simmer. Tarka daal is usually a thick consistency.

 

  • In a separate frying pan, heat the oil with (butter if using).Sprinkle in whole dried cumin seeds, add the chopped garlic, and the remaining sliced onion- cook until lightly golden.

 

  • Add the curry powder, cumin powder and another pinch of turmeric powder, cook for a further minute or so, letting spices infuse and is golden in colour.

 

  • Be careful not to burn the garlic, as it will taste bitter.

 

  • Remove the daal pot from heat or lower the heat.Carefully pour the mixture over the daal, stir through take the pot over the heat, and give it one last simmer. Check seasoning add salt if required. Remove from heat.

One of the most requested

daal dishes

Fish / Prawn Balls Korma

 

Cooking time: 20-30 mins
 
Ingredients- Fish balls
 
150g- minced white fish (chitol) or cod/ haddock
150g shrimps-minced
1 onion- small-diced finely
3-green chillies-diced finely
½ tsp coriander powder
¼ tsp of chilli powder
¼ tsp of salt
¼ tsp of coarse black pepper
Coriander leaves-handful- chopped finely
4 tablespoons of vegetable oil
 
Ingredients- Korma sauce
 
4 tablespoons of vegetable oil
2 onions- medium- sliced finely
1-cube of garlic and ginger paste
¼ tsp of salt
¼ tsp of whole black peppercorns
½ tsp of cumin powder
¼ tsp of coriander powder
¼ tsp of coarse black pepper
4-6 green chillies- some left whole & rest cut in half
3-Kaffir lime leaves- chopped finely
1 cinnamon stick- broken in half
2 bay leaves-torn in half
4-6 cardamon seeds
1 ½ cups of milk
½ tsp of brown sugar
Tabasco- 1 drop (optional)
 
Preparation:  Making fish balls
 
I’ve used minced chitol fish –available from Bengali grocers, alternatively you can use cod or haddock fillets, using a food processor, grind it into smooth paste.
For shrimps, I’ve used small translucent shrimp-available from Asian grocers and large supermarkets.
 
Wash the shrimps-remove heads if not using, grind the shrimps in a food processor into smooth paste.  Combine all the fish ball ingredients in a bowl.
 
Rub the palms of your hands with a little bit of cooking oil before making each ball.  Take a small amount of paste in your hand and roll the paste into a size of a golf ball.
 
Tips: Oil will help to avoid paste sticking to your hands and will give the fish balls a smoother finish.
 
Method:
 
• Fish Balls:  Using a non-stick pan, heat the oil mentioned in the fish ball ingredients – place the balls in the pan leaving enough space between each ball.

• Turn them about until both sides have taken on light golden colour- they do not need to be cooked through at this stage. 5-8 mins

• Remove from oil and drain them well on a kitchen towel, leave aside.

• Korma sauce – Using a separate pan- heat oil, add peppercorns, cinnamon stick, and cardamoms, once fragrance is released, add the onions, ginger/ garlic paste and salt.

• Cook the onions mixture on low/medium heat until translucent and slightly golden in colour -5 mins

• Add the rest of the spices except the cut green chillies.

• Once the spices have infused and mixture begins to turn colour, gradually add a cup of water over a period of 5-10 mins, allowing sauce to slowly thicken.

• Add the fish balls, cut chillies, kaffir leaves, bay leaves, milk, sugar, and bring to simmer- 5- 8 mins

• Check seasonings; add salt, milk if required. Sauce should resemble thick creamy soup. For extra heat; add 1-2 drops of tabasco in the mix.

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