Posts by The Editor
Punjabi Chicken Karahi
A Punjabi Chicken Karahi is an onion and tomato based dish with plenty of garlic and ginger added as well.
This Punjabi recipe carefully blends spices for a subtle yet tasty dish. Our recipe uses a base curry sauce but if you don’t have one to hand you could use more chopped tomatoes or a little water but that will reduce the depth of flavour.
Read MoreTandoori Chicken
Fry off the onions, garlic and ginger over a medium heat until soft and translucent. Add in the chicken with the mix powder, garam masala, chilli powder and salt. Increase the temperature and allow to cook through for 10 minutes. Add the tandoori and tikka pastes, food colouring and lemon juice. Reduce the heat to…
Read MoreGreen Cardamom
Green cardamom, like the black variety, is part of the ginger family. The green cardamom plant, elettaria, is also known as true cardamom and is the most popular variety of cardamom. It is used to flavour food and drink, as a spice and in medicine.
Read MoreFenugreek or Methi
Fenugreek is cultivated worldwide and its seeds and leaves are common ingredients in dishes all across the Indian Subcontinent where it is known as ‘methi’. Using Fenugreek or Methi Fenugreek is used both as a herb (the leaves) and as a spice (the seed, also known as methi). It is a common ingredient in hot curries…
Read MoreLamb Karahi (Korai / Karai)
This lamb karahi recipe (or karai) is a classic Indian curry with tender lamb pieces coated in a beautifully spiced curry sauce. This is a relatively “dry” curry so your sauce should be nice and thick.
It is relatively easy to cook and if you don’t have a base curry sauce available you can use chopped tomatoes.
Read MoreBlack Cardamom
The cardamom plant which produces both the black and green cardamom seeds used in cooking is closely related to the ginger family. The largest producer of black cardamom is Nepal, followed by Indian and Pakistan. There are two main species of black cardamom. The pods of amomum subulatum cardamom are used primarily in the cuisines…
Read MoreAloo Gobhi (Gobi)
A delicious vegetarian dish consisting of potatoes (aloo) and cauliflower (gobhi).
Very popular across India and Pakistan with many different variations as additional vegetables are added to give it a different twist. The end product has a yellow tinge from the turmeric in the recipe.
Commonly served as a side dish, you can add peas kale or cabbage to vary the taste.
Read MoreIrani Chicken Boti
An original Kashmiri recipe made with succulent pieces of chicken with a light and mild sauce.
Irani chicken boti is a style that can be used for chicken wings, chicken thighs or as kebab on a skewer. It’s perfect for barbecues, sharing platters and parties.
Read MoreChicken Hari Boti
This recipe comes courtesy of the Indian Ocean Restaurant in Ashton and their Executive Chef Nahim Aslam Chunky grilled or fried chicken marinated in a yogurt dressing flavoured with lemon and garlic and rolled in a blend of green leaves, fresh herbs and green chillies. A delicious dish that can be served as an appetiser…
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