Spicing up Valentines day

Ignite Your Valentine’s Day

Are you looking to have a Valentines day this year that will impress your Chilli lover better half ?  Look no further.  In the world of culinary delights and epicurean adventures, there exists a hidden gem capable of reigniting the flames of passion and injecting your Valentine’s Day with an enticing zest—chillies. These vibrant peppers, famed for their fiery heat and intricate flavours, possess the ability to elevate everyday meals into extraordinary encounters, but their magic stretches far beyond mere cuisine. With their aphrodisiac qualities and sensory charm, chillies provide a unique avenue to ignite the spark of romance and add a flavourful twist to your love life in unexpected ways on this special day dedicated to love.

Envision a romantic Valentine’s Day dinner date, bathed in the soft glow of candlelight, where every dish is infused with the subtle heat of chillies. As you and your partner exchange lingering glances across the table, the spicy flavours act as a symbol of the passion simmering between you, injecting an element of excitement and adventure into your theme evening.

So, if you’re seeking to kindle the flames of passion and infuse your Valentine’s Day celebration with a touch of spice, look no further than the unassuming chilli. Whether enjoyed in the kitchen or savoured during an intimate dinner, chillies possess the power to transform ordinary moments into extraordinary experiences, leaving you and your partner yearning for more.

Read more

Lamb Kheema Roll Recipe

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
Read more

Chettinad Chicken curry recipe

Bold and robust flavour

The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued with layers of complexity and depth, making every bite an adventure in taste.

Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.

Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make  it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more. Read more

Jamaican curry chicken


Jamaican curry chicken
 
Author: 
Recipe type: Curry
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
This fantastic curry combines Indian spices with spices more commonly used in the Caribbean, like Pimento and Thyme. The Chillies used to make- Scotch Bonnets - are also different to those used in Indian cooking. The end result is something that will really impress your family and friends. Definitely a dish that will become one of your favourites!
Ingredients
  • Chicken pieces – 0ne kilogram
  • Carrots – two medium (chopped)
  • Potato – one small (chopped)
  • Scotch Bonnet Chilli – one – finely chopped
  • Onion- 0ne medium chopped
  • Ginger – 2 teaspoons
  • Garlic – three cloves (crushed)
  • Fresh thyme – three sprigs
  • Vegetable oil – three tablespoons
  • Pimento (All spice ) berries – five
  • Curry powder – two tablespoons
  • Chicken seasoning – two tablespoons
  • Salt – taste
  • Lemon juice – two tablespoons
Instructions
  1. Cut the chicken into bite size pieces
  2. Mix the curry powder, chicken seasoning, pimento berries, Scotch Bonnets, onion, ginger, garlic , thyme and lemon juice . Coat the chicken pieces in this mixture for an hour
  3. Once marinated remove chicken pieces from the marinade
  4. Heat the oil in a skillet to a medium heat
  5. Add the onions and rest of the ingredients – excluding the thyme
  6. Cook until the onions are starting to become translucent
  7. Add the chicken pieces and cook until browned (Be careful not to burn)
  8. Add the carrot, potatoes, and thyme
  9. Cover the ingredients with water
  10. Cook until the chicken is tender and the gravy has reduced
  11. Serve with cooked pumpkin, rice or Jamaican rice and Peas

 

Mutton Bhuna – India

Home » Curry

Naan bread to eat with lamb

Mutton Bhuna
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 360 g
  • Calories: 837
  • Fat: 44 g
  • Saturated fat: 19 g
  • Unsaturated fat: 19 g
  • Carbohydrates: 48 g
  • Sugar: 11 g
  • Sodium: 943 mg
  • Fiber: 7 g
  • Protein: 59 g
  • Cholesterol: 203 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
A recipe for a slow cooked curry that is tender and delicious. By making it in this way the curry becomes thick and silky, and the spices have time to infuse. It is a great dish for a cold winters night with friends and family. It is so good, they will soon be begging you to make it again.
Ingredients
  • Mutton (with bone) - two pounds (900 grams)
  • Ghee -2 tbsp (can be substituted with vegetable oil).
  • Onions - 2 (finely chopped)
  • Green cardamom - 6 pods,
  • cinnamon -1 ( 50mm/ 2inch stick )
  • Cloves - 4
  • Garlic cloves, - 6 (grated)
  • Root ginger - 25mm/1in piece (finely grated)
  • Garam masala - 3 tsp
  • Ground coriander - 1 heaped tsp
  • Chilli powder - 1–2 tsp (depending on heat tolerance)
  • Lamb stock - 200ml/7fl oz
  • Chopped tomatoes - 400g tin
  • Red pepper - one halved, cored, seeds removed and cut into 2cm/¾in pieces
  • Green Chillies - 5 (stalks removed and cut in half)
  • sea salt and freshly ground black pepper
  • Fresh coriander- a small handful chopped
Instructions
  1. Cut the meat into bite-sized pieces
  2. Hea the ghee in a skillet a medium heat until it melts
  3. Add the onions to the ghee. Fry until they were beginning to brown.
  4. Add the garlic and fresh root ginger (peeled and finely grated).
  5. Once the aromatics were starting to get some colour, add the red bell pepper.
  6. Add the green Indian Chillies .
  7. After the bell pepper and the chillies soften, add the spices
  8. Let the spice become fragrant, and then add the meat.
  9. Coat the meat with the onion/ masala mix and let the meat brown slowly. ( Adda bit of lamb stock to prevent the meat from catching)
  10. After the meat starts browning, add the chopped tomatoes and the remaining lamb stock.
  11. Once everything is well combined, take the skillet off the stove and let the curry cool a bit.
  12. After about fifteen minutes, transfer everything into a slow cooker
  13. Set the temperature to 70 degrees Celsius.
  14. Cook about ten hours without taking off the lid.
  15. Serve with rice or rotis
  16. After the ten hours, the time had come for the final reckoning. I tasted it and liked what I had achieved. It was savoury, nicely spiced and unctuous. It is definitely worth making again
Notes
This recipe yields 5 portions

Keywords: Bhuna Lamb curry with chillies

Link button

Chicken tikka masala

Home » Curry

 

Chicken tikka Masala
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 200 grams
  • Calories: 691
  • Fat: 44 grams
  • Saturated fat: 14 grams
  • Unsaturated fat: 22 grams
  • Carbohydrates: 39 grams
  • Sugar: 8 grams
  • Sodium: 1366 mg
  • Fiber: 6 grams
  • Protein: 38 grams
Recipe type: Curry
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Chicken tikka Masala is an Anglo-Indian curry. There are various accounts of how it was first made. One account is that an Indian chef in Scotland developed the recipe to use up leftovertandoori chicken. Yet another version was that a chef put it together to satisfy a complaining customer. The customer was apparently complaining because the dish he had been served was too spicy. Irrespective of how it was first made, it soon caught on and was destined to become one of the Uk’S most popular curries ever
Ingredients
For the roasted chicken
  • Chicken breast fillets - 500 grams
  • Lemon juice – three tablespoons
  • Double cream– six tablespoons
  • Garlic – two cloves (finely chopped).
  • Vegetable oil – three tablespoons
  • Fresh ginger - twenty grams 9 freshly grtated0
  • Cumin powder – one teaspoon
  • Paprika – one teaspoon
  • Garum masala - half a teaspoon
  • Chilli powder – one teaspoon
  • Salt – one teaspoon
For the Tikka sauce
  • White onion – one medium ( peeled and finely sliced).
  • Fresh ginger – one tablespoon freshly grated.
  • Garlic cloves – four (finely minced).
  • Vegetable oil – four tablespoons
  • Coriander powder – one tablespoon
  • Turmeric ½ teaspoon
  • Chilli powder – half a teaspoon
  • Paprika – two teaspoons
  • Full fat yoghurt – four tablespoons
  • Cream of tomato soup – one cup
  • Chicken stock – 350 ml
  • Garum masala - one teaspoon
  • Salt for seasoning
  • Coriander leaves – four tablespoons (sliced)
Instructions
Chicken
  1. Combine all the ingredients listed under “for the chicken” (except for the chicken pieces in a mixing bowl. Mix well
  2. Place the chicken pieces in a shallow dish. Pour the sauce over the chicken. Cover with clingfilm and allow to marinate for at least six hours.
  3. Once the chicken has marinated, place the pieces on a grilling tray grill in the oven at 250 degrees Celsius. ,. Monitor the grilling chicken to make sure it doesn’t burn. Some chargrilled bits will add to the flavour, but it can't be overdone. Once the chicken is adequately cooked, keep warm
Tikka sauce
  1. Fry the onions in the vegetable or ghee until they start becoming translucent.
  2. Add the garlic and ginger fry for a minute.
  3. Now add all the remaining dry spices listed under “for the tikka sauce”. Cook gently for two to three minutes.
  4. Add the yoghurt and stir well
  5. Add the cream of tomato soup and the stock. Bring to a steady simmer until the heat is heated through
  6. Your chicken tikka masala is done. Adjust seasoning to taste with salt
  7. Pour the sauce over the chargrilled chicken pieces. Garnish with coriander leaves
  8. Serve with cooked basmati rice or rotis
Notes
Thi recipe can be made with pre-bought tandoori chicken

This recipe yields 5 portions

Keywords: Chicken tikka masala

 

 

 

 

Chicken korma

Home » Curry

 

Chicken Korma
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: calories 475
  • Fat: 25 grams
  • Saturated fat: 14 grams
  • Unsaturated fat: 5 grams
  • Carbohydrates: 24 grams
  • Sugar: 4 grams
  • Sodium: 373 mg
  • Fiber: 2 grams
  • Protein: 36 grms
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
The name Korma is an anglicisation of the Urdu word qormā, which means to braise. Korma chicken is the most popular curry dish in the United Kingdom. It replaced the former favourite Chicken Tikka Masala as the most popular chicken curry in the 21 st century. While this recipe calls for Chillies and chilli powder, Korma chicken served in curry houses is usually relatively mild. If a lower heat level is preferred, the chillies can be left out and the chilli powder reduced to a quarter of a teaspoon.
Ingredients
  • Chicken - four breast fillets
  • Yoghurt – three tablespoons
  • Coconut cream – one cup
  • Onions – two large ( peeled and chopped)
  • Garlic – four cloves ( peeled and finely sliced)
  • Ginger – twenty grams ( freshly grated)
  • Green chillies – three
  • Flour – one tablespoon
  • Vegetable oil – one tablespoon
  • Ground black pepper – half a teaspoon
  • Cloves – four
  • Cinnamon – one two-inch stick
  • Chilli powder – one teaspoon
  • Cardamom pods – twelve
  • Cumin powder – one tablespoon
  • Coriander powder – one tablespoon
  • Turmeric – one teaspoon
  • Bay leaves – three
  • Sugar – two teaspoons
  • Coriander leaves – a handful ( roughly chopped).
  • Salt for seasoning to personal taste
Instructions
  1. Cut the chicken into bite-size pieces
  2. Season with salt and pepper
  3. Mix the yoghurt with the turmeric
  4. Coat with yoghurt mixture and place in the refrigerator ( covered with cling film) to marinate
  5. After the marinating period, place the onions in a blender/ grinder. Blend to a smooth paste
  6. Heat the oil to medium heat. Add the cloves, cinnamon, bay leaves, and cardamom pods. Fry for two to three minutes, stirring all the time
  7. Add the onion paste and a little water. Cook for 5 minutes
  8. Add the ginger and garlic. Sautee for a couple of minutes
  9. Add the chillies, cumin powder and coriander powder. Add some water and fry for a couple of minutes
  10. Add half a cup of water and mix well
  11. Add the chicken pieces
  12. Cover and cook until the chicken for ten minutes
  13. Add the coconut cream. Cook until the chicken is done.
  14. Add the sugar. Stir well
  15. Garnish with coriander leaves
  16. Your chicken Korma is now ready Serve with rice and sambals
Notes
This recipe yields 4 portions

Keywords: Chicken curry

Link button

 

 

The use of Chillies in Indian cooking

 

 

Chicken curry

Home » Curry

recipe for Chicken cuury

 

Chicken Korma
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 250 grams
  • Calories: 430
  • Fat: 12 grams
  • Saturated fat: 5 grams
  • Unsaturated fat: 3 grams
  • Carbohydrates: 55 grams
  • Sugar: 18 grams
  • Sodium: 1420 mg
  • Fiber: 12 grams
  • Protein: 31 grams
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This recipe r is for a curry that is referred to as a “ serva” . A serva curry is, in essence, is a gravy curry. It has lots of sauce. To thicken it, add eggplant. It is the type of recipe you will come to regard as being part of your cooking repertoire. A bog-standard curry for everyday meals. It is great comfort food that the whole family will love. Serve it with sambals, rotis, or rice.
Ingredients
  • Chicken- 450 gram (cut into bite-size pieces)
  • Onions – two medium (peeled and finely sliced)
  • Ginger – one teaspoon
  • Garlic – one teaspoon
  • Green chillies – three (chopped)
  • Ghee - ¼ cup (vegetable oil can also be used)
  • Turmeric – one teaspoon
  • Cumin powder – one teaspoon
  • Chilli powder – one teaspoon
  • Cardamom pods – two
  • Salt – one teaspoon
  • Cinnamon - one 2-inch piece
  • Cloves – 3
  • Black peppercorns – five
  • Tomatoes – two large (chopped)
  • Potatoes – two large (peeled and quartered).
  • Eggplant – one (optional) – peeled and diced
  • Shallot – one ( peeled and finely chopped).
  • Garum masala – ½ teaspoon
  • Coriander leaves – tow tablespoons chopped
Instructions
  1. Fry one onion in the ghee (or vegetable oil if using) until it is a golden colour
  2. Add the garlic and ginger. Sautee for a minute
  3. Add the remaining spices (except for the gram masala). Cook gently ( stirring all the time) for two to three minutes
  4. Add the meat and ¼ of a cup of water. The water will allow the spices to coat the meat evenly
  5. Add the eggplant ( if using )
  6. Allow the meat to cook in the spices for a couple of minutes. Add the salt
  7. Now add the tomatoes. Allow the tomatoes to cook until broken down into a gravy.
  8. Add the potatoes. Allow to cook for a couple of minutes.
  9. Now add two cups of water. Cover and allow to cook until the meat and potatoes are done.
  10. Just before serving, add half a teaspoon of garum masala, two tablespoons of chopped coriander, and the chopped shallot.
  11. Stir well.
  12. Your chicken curry is now ready for serving . Servehot with rice or rotis
Notes
This curry can also be made by usingcurry base sauce. Simply fry half an onion in ghee or oil. Add the chicken and allow to brown slightly. Finaly add a cup of curry base sauce and one cup of water. Cook until the chicken is tender. Serve

This recipe yields 5 portions

Keywords: Chicken curry

 

 

 

Curry base sauce

Home » Curry

Cury made using curry base sauce

 

Curry base sauce
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 250 grams
  • Calories: 668
  • Fat: 48 grams
  • Saturated fat: 7 grams
  • Unsaturated fat: 20 grams
  • Carbohydrates: 57 g
  • Sugar: 12 grams
  • Sodium: 552 mg
  • Fiber: 6 grams
  • Protein: 13 g
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Ever wonder how Indian restaurants can make their food so fast. Normally curries take hours to cook if you want them to be any good. The secret lies in pre- prepared curry bases and previously slow cooked meats. When an order arrives, all the chef has to do it heat the curry base, add any meat or other ingredients- and there you are. A succulent tender curry in no time at all. This is a recipe for a curry base that would typically be used in Indian restaurants. Make it at home and freeze it for your own home-cooked curries.
Ingredients
Step one
  • Vegetable oil – Half a cup
  • Cinnamon – one inch
  • Cardamom – one teaspoon
  • Cloves – one teaspoon
  • Bay leaves – two
  • Cumin seeds – one teaspoon
  • Saute above in oil
  • Onions – 500 grams sliced
  • Garlic – 30 grams
  • Ginger – 30 grams
  • Salt – one teaspoon
  • Tomatoes – one kilogram
Step two
  • Cashew nuts – ½ cup
  • Water – ½ cup
Step three
  • Oil ¼ cup
  • Turmeric – one teaspoon
  • Chilli powder – one tablespoon
  • Coriander powder – three tablespoons
  • Cumin powder =one teaspoon
  • Garam masala -one teaspoon
Final step
  • Ghee – one teaspoon
  • Cumin seed – half a teaspoon
  • One bay leaf
  • Onion – half ( chopped)
  • Water – one cup
Instructions
Step one
  1. Add the oil to a skillet
  2. Add the Cinnamon, cardamom, cloves, bay leaves and cumin seeds
  3. Stir for a minute to allow the aromatic oils to start being released
  4. Add the onions. Stir until they start becoming translucent
  5. Add the garlic/. Stir for a minute ( be careful not to burn)
  6. Add the ginger stir for another minute
  7. Finally, add the tomatoes
  8. Place a lid on the skillet and cook for 15 minutes
  9. Stir and add the salt. Remove from the heat. Keep to one side until cool
  10. Spoon into a blender. Blend to a smooth paste
Step two
  1. Place the cashew nuts in warm water
  2. Allow to soak for thirty minutes
  3. Place in a blender. Blend to a smooth paste
Step three
  1. Heat oil in a separate skillet
  2. Add the turmeric, coriander, Chilli, cumin and garam masala powders
  3. Stir until well combined on a gentle heat for a minute
  4. Add a cup of the tomato/ onion paste
  5. Cook o a gentle heat ( stirring all the time ) until red oil appears
  6. Remove from the heat
Final step. Combining all the ingredients
  1. In a separate skillet, add the Ghee. Allow to melt
  2. Add the cumin seeds. Sautee until they start spluttering
  3. Add the bay leaf and one cup of the sauce made in step three
  4. Add one cup of water
  5. Stit to combine
  6. Cook until red oil appears again
  7. The curry base is now ready.
  8. Use it as a base for many other curries by adding ingredients like cheese, meat, poultry, bell peppers etc.,
Notes
Use this base sauce to make curries like Kadai paneer simply by adding fried paneer cheese. Can also be used as a base for many other curries including Chicken Jalfrezi . Simply add chicken and more onion

This recipe yields 6 portions

Keywords: Curry base sauce recipe

Link button

 

 

The use of Chillies in Indian cooking