Chicken Tikka Masala Kebabs

Taken from the taste.com.au website, these would be yummy with a green salad in summer, I reckon.

Ingredients:
2 tbs tikka masala paste
1 1/2 cups (420g) thick Greek-style yoghurt
1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
1 bunch coriander
2 tsp caster sugar
4cm piece ginger, finely chopped
2 garlic cloves, chopped
1/4 cup (60ml) extra virgin olive oil
Juice of 2 limes
1 telegraph cucumber, thinly sliced
2 tbs sunflower oil

Method:
1. Soak 8 wooden skewers in cold water for 20 minutes.
2. Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
3. Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
4. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
5. Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
6. Serve the skewers with coriander dressing and cucumber salad.

Chicken Korma

We were given this recipe at our last Indian cooking class, but didn't get a chance to try it out - I'll give it a go soon, and report back what I thought of it!

Ingredients:

300g chicken breast, cut into 1" pieces

2 medium onions

2-3 Tbsp oil

1 tsp salt (or to taste)

¼ cup fresh cream

½ cup yoghurt

½ cup coconut milk

1 tsp ginger paste

1 tsp garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp white pepper

½ tsp turmeric powder

Paste:

2 tsp poppy seeds

handful cashew nuts (approx 25 nuts)

2-3 green cardamom seeds

2 red dry chillis (optional)

Method:

1. Wash chicken pieces and keep them aside in a drainer.

2. Roast poppy seeds and cashew nuts, allow them to cool.  

3. Combine poppy seeds, cashew nuts, deseeded red chillis and cardamom seeds and grind them in a dry grinder.  Mix this with ¼ cup warm water to make a paste, and keep aside.

4. Grind onions in a food processor, or finely grate them.

5. Heat oil in a pan.  Add onion and cook until they are translucent or light pink (do not allow them to brown).  Add ginger and garlic, and stir for 15 seconds.

6. Add chicken pieces, salt, pepper, coriander powder, cumin powder and turmeric powder, and cook on medium heat, stirring constantly, for 5 minutes or until it is cooked (make sure not to colour the chicken).

7. Add beaten yoghurt, stir for 30 seconds and then add the paste (made earlier) and coconut milk.  Add ½-1 cup water as required, and simmer for another 5-10 minutes until the chicken is tender.

8. Finish with fresh cream, simmer for another 20 seconds to mix it thoroughly and remove from heat.

Garnish with fresh coriander and serve hot with naan, chapati or rice.

Methi Aloo - Fenugreek Potatoes

The final dish from our final Indian cooking class - reading this recipe sounds a lot like this will be similar to boiled minted potatoes. I'll let you know, once I've made it!

Ingredients:
4 medium sized potatoes
4 Tbsp cooking oil
1 tsp chilli powder
2 tsp coriander powder
1 tsp salt
3 Tbsp kasoori methi (fenugreek leaves)

Method:
1. Peel potatoes and boil.  Cut into pieces (about 8 pieces from one medium sized potato)
2. Crush methi leaves with fingertips.
3. Heat oil in a pan, add coriander powder.  When it is golden brown, remove from heat and add methi leaves.
4. Add potatoes, salt and chilli powder, and mix slowly, taking care not to break the potatoes.  Simmer for 5 minutes on very low heat.

Serve hot with tandoori chicken.

Chikki (Peanut Candy)

Another dish from our final Indian cooking class - a candy that seems to be very similar to peanut brittle to me.

Ingredients:
1½ cups roasted peanuts
1 cup sugar
½ tsp cardamom powder
1 tsp oil
2 sheets greaseproof paper

Method:
1. Grease a non-stick pan and the wooden spatula with oil.
2. Place one greaseproof paper sheet on the board and grease it lightly, where you are going to put the mixture later on.  Grease lightly in the other sheet too.
3. Coarsely crush the roasted peanuts.
4. Melt sugar in the prepared non-stick pan until it is in liquid form and has turned light brown in colour.
5. Add crushed peanuts and cardamom powder into the melted sugar.
6. Mix thoroughly but quickly and put this mixture onto the prepared board.
7. Place the other prepared sheet of greased paper facing down on the mixture and roll it out with a rolling pin to spread it evenly.
8. Cut it with a greased knife into 4-5cm squares.
9. Allow it to cool and break into pieces.

Store in an airtight container.

Butter Chicken (Murgh Makhani)

From the last week of our Indian cooking class - a favourite curry!

Ingredients:


Marinade:
500g chicken breast
2 tsp garlic paste
2 tsp ginger paste
1 tsp salt
1 Tbsp lemon juice
½tsp chilli powder
¼ cup plain yoghurt
4-6 Tbsp fresh cream - or 1 Tbsp cooking oil
1 tsp coriander powder
1 tsp cumin powder
2 Tbsp tandoori paste (I got this premade from my local Indian spice shop)

Gravy:
30g butter
300g tomato puree
1 Tbsp lemon juice
1 tsp chilli powder
3-4 tsp honey
200mL fresh cream
1 tsp crushed ginger
3 Tbsp roasted cashew pieces (optional)
1 Tbsp cashew powder

Method:

Marinade:
1. Remove skin from chicken, wash and make cuts over the pieces.  Dry chicken with a paper towel so that all the water is drained off.
2. Mix lemon juice and salt and rub over the pieces and into the cuts and leave for 15 minutes.
3. Mix yoghurt, fresh cream/oil, ginger, garlic, tandoori paste, and all dry ingredients in a big bowl to make a paste.  Now rub it over all the pieces thoroughly.
4. Leave it in the fridge overnight (or for least least 5 hours) before cooking.
5. Preheat the oven and place the chicken in a single layer in a greased shallow baking pan.
6. Brush the chicken with melted butter or oil and bake in the oven for about 20 minutes on 220°C.
7. Turn pieces over, brush with butter or oil and let it bake until cooked through.  The water in the chicken should be absolutely dry.
8. Cut the roasted fillets into cubes.

Gravy:
1. Heat the butter.  Remove from heat and add ginger, chilli powder, salt and honey.
2. Add tomato puree and melon juice and cook for 3-4 minutes.
3. Add cream and cook for a further 2 minutes.
4. Add roasted chicken pieces and cashed powder to sauce.
5. Simmer on low heat for about 10 minutes, keep stirring every 4-5 minutes as cashew powder tends to settle at the bottom.
6. Finally, add cashew pieces and garnish with fresh coriander leaves.

Serve hot with naan bread or plain rice.

Plain Naan

This is a recipe from our last week at our Indian cooking class - DH and I love naan with Butter Chicken (one of the other recipes this week), so are looking forward to trying this one out.

Ingredients:
2 cups plain flour
1 tsp sugar
3 Tbsp cooking oil
1 tsp dry yeast
¼ cup milk and water mixed together (I did half of each)

Mixture to put on top of naan:
20g clarified butter, melted
1 tsp sesame seeds
½ tsp nigella (kalongi) - optional
1 Tbsp plain yoghurt (optional)

Method:
1. Warm milk and water in the microwave for 20 seconds, add yeast and sugar.  Mix and leave in a warm place for about 10-15 minutes or until the yeast is frothy.
2. Sieve flour in a bowl and make a depression in the centre of the flour and add oil.  Now mix the oil into the flour with your fingertips.
3. Pour the frothy mixture into the flour and start mixing to make a dough.  Add more warm water if required.
4. Knead the dough well, apply a little oil on the dough and cover the bowl with gladwrap.  Leave in a warm place for 3-4 hours to rise.
5. Divide the dough into 4 medium sized balls and leave them for 15 minutes, covered with a damp cloth.
6. Prepare the mixture for pasting over naans with melted ghee (clarified butter), nigella and sesame seeds.  Roll each ball into an oval shape with some dry flour.  Cook one side on a heavy base pan and apply the prepared mixture to the uncooked side.  Cook the other side in a preheated grill on high and serve hot.

Serving suggestions:
Naan can be served with meat curry, mince ball curry, or butter chicken.

Besan Ka Pura

The third dish for our Week 5 Indian cooking class. At the top of our recipe, our tutor wrote:

Besan ka pura or as popularly known as besan chilla is an easy protein rich pancake recipe made from a chana flour based batter.  The delicious besan ka pura can be relished with green chutney.

This is a lovely savoury pancake, which is great for a lunchtime meal - you can add pretty much anything to it. Next time, I think I'll try adding some bacon pieces, and will fry the onion up in advance (rather than putting it in raw). I also left the chilli out, so mine was a fairly 'tame' pancake, suitable for the kids to eat.

Ingredients:
1 cup chana flour (Bengal gram flour)
1 green chilli, finely chopped
little coriander (dhania) leaves
salt to taste
1 small onion, finely chopped
1 tomato, finely chopped
1 egg
1 slice of bread
oil to cook
little water

Method:
1. Wet the slice of bread with water and crumble it.
2. In a bowl, mix chana flour, salt, chilli, coriander, onion, tomato, bread and egg with a little water (spreading consistency)
3. Heat a non-stick frying pan and put one teaspoon of oil on it to grease the pan.
4. Put one serving spoon of batter on it and spread it like a pancake.
5. Lift it carefully after 40 seconds to check if it has been cooked to a golden brown colour, then flip it over to cook the other side and pour 1 teaspoon (or as required) oil all around it.  When both sides are evenly cooked, remove it from the pan.

Serve with coriander chutney or tomato ketchup.

Variation:
To make it more nutritive, add finely grated carrots and green peas to the batter.

Seekh Kebabs

The next dish for our Week 5 Indian cooking class. At the top of our recipe, our tutor wrote:

Kebabs are an important class of meat preparation.  They are prepared from minced meat.  Cooking it for too long, however, makes it tough.

Ingredients: 
500g minced lamb or beef
2 Tbsp crushed ginger (I used garlic instead of ginger)
2 tsp lemon juice
1 tsp chilli powder (optional)
4 tsp coriander powder
1 tsp salt (or to taste)
1 Tbsp cumin seeds
2 tsp garam masala
2 Tbsp coriander or parsley, finely chopped
1 green chilli, finely chopped (optional)
1 egg
1 tsp oil (to grease the tray and hands)
10-12 wooden or steel skewers
a pinch of red/orange food colouring (optional) - this is a powdered colouring, and it makes the kebabs a nice reddy colour, instead of that murky brown/grey look that cooked mince has!
Tin foil (for cooking with)

Method:
1. Mix all the ingredients with the mince in a mixing bowl.  Add the chopped coriander/parsley and chilli to mince.  Grease the oven grid and keep aside.  Mix well and divide into equal parts and roll them with greased palm and fingers on wet skewers.  Place the skewers in the greased grid.
2. Fill the oven tray with hot water and keep the grid on top.  Place the skewers on the grid and cover it with aluminium foil.  Roast them in the oven for about 8 minutes on 200ºC, and then turn them over and roast for another 7 minutes or until cooked.

Serve hot with freshly cut salad of lettuce, onions, tomatoes and celery.  Kebabs can also be served with onions and cumin seed rice.

Bhajia

This is a recipe for Week 5 of our Indian cooking class - these bhajia are best cooked and eaten straight away.  I kept mine until the next day, but they had lost their crispiness by then (but were still yummy!)

Ingredients:
1 onion
1 or 2 big leaves silver beet
15 Tbsp channa flour (keep some extra flour handy in case you need to add more)
1 green chilli (optional)
½ tsp chilli powder
1 tsp coriander powder
½ tsp garam masala
½ tsp salt (or to taste)
4-5 Tbsp water (or more as required)
1-2 cups oil for frying

Method:
1. Slice onion lengthwise thin and fine - the thinner you slice them, the crispier the bhajia will become.
2. Wash spinach and take the leaves off the stalk and chop coarse (no stalk) into long strips (roll up and cut thin, basically)
3. Chop the green chilli very finely.
4. Put the onion, spinach, chilli, and all dry spices in a mixing bowl.
5. Sift the flour and salt into a bowl.
6. Gradually add the sifted flour into the onion mixture, rubbing it in with your fingers until firm and sticky, add water as required (because onions and spinach tend to leave their own water) and mix well.
7. Heat plenty of oil in a deep pan, but do not let it get too hot.
8. With your fingers, put small dollops (no bigger than 2.5cm/1") of the mixture into the oil to fry - just a few at a time.
9. Fry them slowly until crisp and golden on the outside, and cooked through in the centre - about 3-4 minutes.  If the oil is too hot, they will be raw and gooey inside.
10. Drain in a sieve placed over a bowl and then serve hot with tomato ketchup or mint chutney.

Lentil Daal

This dish is from Week 4 of my Indian cooking class - I've not ever really worked with (or even cared to work with) lentils before, so was not sure whether I'd like this dish or not.  The verdict: it was OK, but I probably won't make it again.  Nice as a lunch dish, as lentils are a good light meal.

At the top of our recipe sheet, the following was written by our teacher:

Lentils, popularily known as daal, are perhaps the common and the most popular of Indian foods. They are an integral part of everyday Indian meals.

Ingredients:

For cooking lentils
100-150g lentils (orange-pink in colour)
1 tsp salt
1 tsp ginger paste (or 20g finely cut fresh ginger)
500mL water (approx - add more if required)
½ tsp turmeric
½ tsp chilli powder

For Tadka (Seasoning):
2 Tbsp clarified butter or oil
½ medium onion, finely chopped
1 tsp cumin seeds
3 Tbsp tomato puree

For garnish:
½ tsp garam masala
fresh coriander, finely chopped

Method:
1. Wash the lentils 3 or 4 times in water. Boil the water and add lentils, salt, ginger, chilli and tumeric. Half-cover it with a lid and when it comes to the boil, reduce the heat and cook until done.
2. Heat ghee or oil in a small pan, add cumin seeds and let them splutter.
3. Add onions and fry until golden brown.
4. Add tomato puree and cook for a minute.
5. Add steps 2,3,4 to the lentils.
6. Garnish the daal with fresh finely chopped coriander leaves and garam masala.

Serve with cumin rice or chapati.

Chapati (Wholemeal Bread)

This is another recipe from Week 4 of my Indian cooking class - very easy to make, and well-received by everyone in my family!  Chapati is also known as roti.

Ingredients:
1½ cups atta flour (or wholemeal flour which has been sifted 3 or 4 times)
1 Tbsp oil
approx ¾ cup water to make dough
½ cup flour (for rolling)

Method:
1. Put flour in a mixing bowl and add oil to it and mix thoroughly. Take ¼ cup lukewarm water and mix it with flour and then add more as required to make a soft and pliable dough. Knead well and leave for 15 minutes covered with a damp cloth.
2. Divide the dough into medium sized round balls. Sprinkle some dry flour on the rolling board or bench top. Flatten each ball by placing it on the rolling board with your fingers. Put dry flour on both sides of the flattened ball and place it on the floured board or bench top and roll it with a rolling pin into a thick round pancake.
3. Heat a heavy based frying pan and grease a little with oil to prevent the chapati from sticking to the pan. Cook on medium heat. When one side dries up and tiny bubbles being to appear, turn it over and cook until brown spots form on the under surface, then turn it over. Press slowly with a paper towel until it swells up. Remove from the pan and apply a little butter to one side.

Chapati can be served with any vegetarian or non-vegetarian dish.

Parantha
1. Take one round ball of chapati dough, roll it out into a small pancake, spread melted butter or ghee and then fold this pancake into a square.
2. Sprinkle some dry flour on the board and roll it out into a square shape.
3. Heat the griddle and when it is hot, place the parantha on this. When one side is cooked, spread ghee or oil with a brush or spoon and turn it over.
4. Fry both sides until golden brown.

Murg (Chicken) Makhmali Kebab

This is a recipe from Week 4 of the Indian cooking class I'm taking - it is lovely, once you can get over the curdled cream/yoghurt texture!  Next time, I'd probably make it with a lot less white pepper, as it was quite overpowering.

Ingredients:
400g boneless chicken thigh
2 Tbsp ginger-garlic paste
4 Tbsp thickened cream
4 Tbsp natural yoghurt
1 tsp white pepper
4 Tbsp green coriander
2 green chillies
pinch nutmeg (optional)
1 egg white
2 Tbsp butter
1 tsp salt
½ Tbsp lemon juice

Method:
1. Clean chicken pieces and cut them into 2-3 inch pieces
2. Mix ginger, garlic, lemon juice and salt, and mix it with pieces and set aside.
3. Chop green chillies and coriander fine, or liquidise it in a chopper.
4. Mix cream and yoghurt with white pepper, green chillies, nutmeg and egg white, and half of the chopped coriander.
5. Now mix the chicken pieces with this mixture and leave it for 2 hours.

{We did all of the above before we attended our class, left the chicken to marinate overnight, and then took it along to our class to carry on with the rest of the method...}

6. Preheat oven for 5 minutes on 180ºC
7. Prepare tray with aluminium foil and grease it with butter or oil nicely and then place marinated chicken pieces on this and cover loosely with tin foil.
8. Bake at 180ºC for 8-10 minutes. Turn the pieces and bake again for 5 minutes or until done.
9. Remove, put in a serving dish and garnish with the rest of the coriander and thin carrot/cucumber sticks in side.

Serve hot.

{An alternative way to cook this is in a wok on medium heat, stirring constantly}

Cucumber Raita

As soon as I told DH that we were making cucumber raita at our Indian cooking class, he started quoting Rowan Atkinson (flick through to around 4min 20sec for the bit on raita).

Super easy to make, and can also be made with potato and/or carrot instead of cucumber. Chilli powder and black pepper are optional, but they both give it a nice wee 'kick'.

Ingredients:
½ cup grated cucumber
1 cup plain yoghurt
2 Tbsp finely chopped coriander leaves
¼ tsp chilli powder (optional)
¼ tsp black pepper
salt to taste
¼ tsp cumin powder

Method:
1. Beat yoghurt, make sure there are no lumps
2. Wash and grate cucumber
3. Mix cucumber, coriander leaves, and other spices with yoghurt
4. Serve chilled.

Vegetable Pulao

Another from my Indian cooking class - very easy to make, it's basically frozen veges with a few spices, then mix the cooked rice through.

Ingredients:
5 Tbsp cooking oil
1 tsp cumin seeds
2 bay leaves
2 cinnamon sticks
2 brown cardamoms
1 cup basmati rice
2 tsp salt (1 for rice, 1 for veges)
1 cup mixed vegetables

Method:
1. Soak rice in cold water. Pour 4-5 cups of water in a pot and add 1 tsp salt.
2. Add rice and boil until cooked, drain rice in sieve and cool under cold water. Keep aside.
3. Heat oil in a pan, add cumin, bay leaves, cinnamon, cardamoms. Fry for 5 seconds then add vegetables and fry for 5-10 minutes or until cooked. Remove from heat.
4. Take a big mixing bowl, put rice and vegetables in and mix well.
5. Transfer into a serving dish and heat in the microwave for 4-5 minutes and garnish with fresh coriander.

Serve hot with chicken or lamb.

Keema Mutter (Mince and Peas)

This recipe is from Week 3 of my Indian cooking class - this can be made with or without gravy. I made mine with 1 cup of water, and by the time I got home with it (half an hour after making it), the mince was moist but not exactly gravy-like.

Ingredients:
350g lamb or beef mince
1 large onion, finely diced
1 tsp ginger, finely chopped or grated
1 tsp garlic
½ tsp tumeric
1 green chilli (optional)
1 tsp cumin seeds
4 Tbsp oil
2 tsp coriander powder
½ tsp chilli powder
3-4 tomatoes, skinned and finely chopped (or 4 Tbsp tomato puree)
100g green peas
½ tsp garam masala powder
2 eggs, hardboiled and sliced
A few coriander leaves, freshly chopped
1 tsp salt
Water as required

Method:
1. Heat oil over medium heat, add cumin seeds, let them splutter and then add onions. Fry for five minutes until the onions turn golden brown, then add ginger and garlic paste. Fry for another minute.
2. Reduce heat and add tumeric, coriander powder, salt, chilli powder and finely chopped green chilli.
3. Add tomatoes and cook for 40 seconds, and then add mince.
4. Cook for 8 minutes, stirring frequently (break lumps of mince, if any) or until oil is separated from mince.
5. Add fresh or frozen green peas, add water and simmer for 6-8 minutes on medium heat.
6. Add garam masala powder and remove from heat.
7. Transfer onto a serving dish and arrange sliced eggs on top. Garnish with green coriander leaves.

Serve with chapati or rice and potato raita.

Amritsari Fish (Fried Fish)

This is a third recipe from Wee 2 of our cooking class, but we didn't get to try it. I'll have to give it a go sometime soon, as it sounds really yummy.

Ingredients:
250g boneless fish fillets (tarakihi or blue cod)
½ tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala
1 tsp garlic paste
3 Tbsp self raising flour
4 Tbsp channa flour
Salt to taste
3-4 Tbsp lemon juice
1 cup oil (for deep frying)
1 tsp fish masala (optional)
1 tsp chat masala (optional, to sprinkle on fried fish)

Method:
1. Cut fish into large chunks. Take a bowl, mix lemon juice, salt and garlic. Add fish pieces, marinate for 20-30 minutes.
2. Add all other spices, self raising flout and channa flour to the marinated fish and mix it gently. If it looks too dry and lumpy, add a little water.
3. Make sure fish pieces are coated with the paste, if required add more flour (either channa or self raising).
4. Heat oil in a deep frying pan and fry the fish until golden brown.
5. Drain on paper towels. Sprinkle chat masala on fried fish.

Serve hot with tomato ketchup or coriander chutney.

Mushrooms and Capsicum

I don't know what the Indian name for this dish is, but it's really yummy! Easy to adapt - if you don't like mushrooms, try potatoes or tofu. If capsicums are too expensive, just add less. If you like multicolours, add more colours - red, green and yellow would be lovely. If you don't like cashews, add a different nut (hazelnuts would be delicious). If you don't like sultanas, leave them out, or add less.

Ingredients:
200g white button mushrooms, cut into quarters
½ green capsicum, cut into pieces (the same size as the mushroom pieces)
½ red capsicum, cut into pieces (the same size as the mushroom pieces)
1 medium onion, very finely diced
2 Tbsp tomato puree
6-8 Tbsp, cooking oil
1 tsp coriander powder
1 tsp cumin powder
½ tsp chilli powder (optional)
1 tsp salt
a handful of cashew pieces
a handful of sultanas

Method:
1. Prepare all ingredients in advance, and put spices on a plate (everything cooks very quickly, so you'll want everything to hand.
2. Heat oil in a pan, add cashews and fry just until they turn golden brown. Remove (leaving oil in the pan) and put aside on a plate.
3. Put mushrooms in oil, and fry for just a couple of minutes. Remove, and put with cashews.
4. Put capsicum in oil, and fry for just a couple of minutes. Remove, and put with other cooked ingredients.
5. Add onion to oil, and fry until golden brown. Add tomato puree and fry for 20 seconds.
6. Add coriander, cumin and chilli powders, and salt. Add cashews, mushrooms, capsicum and sultanas.
7. Mix and fry for 2 minutes until the water dries.

Serve hot with chapati or naan, or with round buns fried with butter.

Palak Meat (Meat in Spinach Gravy)

This is from Week 2 of my Indian cooking class - we had a weeks' break due to snow in Wellington, but we still get 6 classes, which is great.

Ingredients:
300-400g diced lamb
1 tsp cumin seeds

Coarsely grind the next three spices together:
2 green and 2 black cardamoms
4 cloves
2" stick of cinnamon (note - just a thin piece, not an entire curled up piece like you buy at the supermarket - break it up into pieces of bark)

1 bay leaf
2 medium onions, finely chopped
2 tsp crushed ginger-garlic (one of each, or two of either one)
2 large chopped tomatoes or 4 Tbsp tomato puree
1 tsp tumeric powder
1 tsp chilli powder
salt to taste
300-500g frozen spinach
1 Tbsp cumin powder
1 Tbsp coriander powder

Method:
1. Cook spinach in ½ cup of water until well cooked.
2. Add a little salt to the spinach
3. Blend it or churn in food processor to make a thick paste (we used a stick blender). Keep it aside.
4. In a large saucepan, pour 3 Tbsp oil. When hot, add bay leaf and cumin seeds. Then add onions and saute until golden brown.
5. Add ginger-garlic and saute.
6. Add tomatoes and saute until the oil leaves the masala.
7. Add tumeric, chilli powder and salt.
8. Add meat and the coarsly ground cardamoms, cloves and cinnamon. Saute meat for 10 minutes until you see the oil separating from the meat.
9. Add 2½ cups of water and let the meat cook on a medium heat.
10. When the meat is well cooked, add the spinach puree and cumin/coriander powders and cook on a medium heat for about 10 minutes.

Serve with roti or rice.

Murg Masala (Spicy Chicken)

The second recipe from Week 1 of my Indian cooking class - this is delicious, but I have to admit that I only put in ¼ tsp of chilli powder, and no fresh chillies, as I'm a bit of a wuss! It was delicious though, and I'll happily make it again for myself and someone that wishes to join me (it won't be a regular in our house, due to the number of onions, and hubby's intolerance of onions).

Murg Masala:

Ingredients
• Boneless chicken 500g cut into bite-sized pieces
• Coriander seeds 1 Tbsp, roasted lightly and coarsely crushed
• Fenugreek seeds ½ tsp
• Cooking oil 7-8 Tbsp
• Onions 2 large, cut into slices
• Garlic paste 2 tsp
• Tomatoes 3
• Tomato puree 8 Tbsp
• Salt 1 ½ tsp
• Fenugreek leaves (dry) 4 Tbsp (aka Kasoori Methi)
• Red chilli powder 1 tsp
• Coriander powder 1 ½ tsp
• Cream 4-5 Tbsp
• Milk 1 cup
• Green coriander 3-4 Tbsp, finely chopped
• Green capsicum 1, finely sliced into long thin slices
• Ginger 2” piece, cut into match sticks (optional)
• Green chillies 1-2, cut into long thin slices (optional)

Method
1. Dry roast whole coriander lightly in a pan, crush with a rolling pin.
2. Heat oil in a wok, reduce heat. Add fenugreek seeds and stir for a few seconds until they turn golden.
3. Add onions and cook on medium heat until light brown.
4. Add garlic and stir for 1 minute.
5. Add tomatoes, cook for 2 minutes. Add fenugreek leaves.
6. Add crushed coriander, chilli powder and coriander powder.
7. Add chicken and fry for 10-15 minutes on medium heat, stirring well to mix everything together.
8. Add salt. Cover and cook for 5-10 minutes until tender, stirring occasionally.
9. Add tomato puree and chopped coriander. Cook for 2-3 minutes or until dry.
10. Reduce heat, add milk and cook for 2-3 minutes on low heat, stirring constantly.
11. Add capsicum, ginger sticks and chilli slices (deseeded). Mix well.
12. Reduce heat and add cream. Mix well and remove from fire. Serve hot with rice or chapatti.

Ghee Pulao

I'm doing a 6-week Indian cooking class at the local high school at the moment, and we just had our first class last night (OK, I admit it, the class was actually the inspiration behind starting this blog, so I don't lose the recipes!)

So each week I'll post the recipes that we work with - I think we'll be doing two recipes a week.

The first recipe this week is rice, to go with a main meal, which this week was Murg Masala.

However... Ghee Pualo:

Ingredients
• Basmati rice 1 cup
• Cumin seeds 1 tsp
• Onion (medium) 1
• Ghee or oil 3 Tbsp
• Salt 1 tsp or to taste

Method
1. Wash and soak rice for 10 minutes in two cups of water.
2. Peel and slice onion lengthwise into thin slices.
3. Heat ghee/oil in a pot, add cumin seeds and once it starts to crackle, add onions.
4. Fry until brown.
5. Add rice with water and add salt. Cover and bring to boil.
6. Reduce heat to low, stir once and cover with lid again. Cook until all water is absorbed.
7. Serve hot.

Serving suggestions: serve with Chicken Masala or any other mains.