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Chickpea curry

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Chickpea curry

Chickpea curry
 
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Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 857
  • Fat: 34 g
  • Saturated fat: 5 g
  • Unsaturated fat: 32 g
  • Trans fat: 0 g
  • Carbohydrates: 120 g
  • Sugar: 24 g
  • Sodium: 1787 mg
  • Fiber: 33 g
  • Protein: 32 g
  • Cholesterol: 0 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Chickpea curry or Chana Masala as it is known in India is absolutely fantastic. A great part of Indian cuisine is vegetarian and no other country with spicy cuisine , in my opinion , cooks better with vegetables and pulses. This dish showcases just how good Indian vegetarian dishes can be
Ingredients
  • Chickpeas ( dried) – 450 grams ( See note)
  • Bicarbonate of Soda – one tablespoon
  • Tomatoes – 6 medium ( chopped)
  • Onions- three medium ( finely sliced)
  • Vegetable oil - 5 tablespoons
  • Coriander seeds – 2 tablespoons
  • Cumin seeds – one teaspoon
  • Green Chillies – 3 chopped
  • Chilli powder -one teaspoon
  • Cinnamon – 25 mm stick (crumbled)
  • Black cardamom – one
  • Cloves – five
  • Garam masala – two teaspoons
  • Turmeric powder – one teaspoon
  • Salt – one teaspoon
  • Garlic/ Ginger paste = one tablespoon
  • Juice of one lemon
Instructions
  1. Cover the chickpeas with water ( bicarbonate of soda mixed in ) in a bowl and soak overnight. The chickpeas must be submerged with at least three for four inches ( 75mm to 100mm) of water above them
  2. The next day, drain the water that beans have been soaking in. Place the chickpeas (which will have swollen) into a colander ) .Rinse under fresh water until all traces of the baking soda have been removed.
  3. Place the chickpea in a bowl with fresh water, just covering them
  4. Toast the coriander, cumin and black cardamom in a pan over low heat until they become aromatic. Take off the heat and allow to cool
  5. Place these in a spice grinder and grind into a powder
  6. Heat the oil in a skillet
  7. Add the onions and fry until they start to become translucent
  8. Add the garlic/ ginger paste and chillies. Stir for a minute
  9. Now add all the spices. Fry for two to three minutes
  10. Add the tomatoes. Mix with the onions and spices
  11. Allow simmering for 15 minutes
  12. Now add the chickpeas, lemon juice, and the water they have been lying in
  13. Turn down the heat and cook slowly until the chickpeas are soft
  14. Serve with white rice and rotis
Notes
* Can be replaced by two tins of cooked chickpeas

To make this dish more protein rich for use in a vegetarian diet 250g of paneer or other cheese can be added 5 minutes before the end of the cooking time

This recipe yields 4 portions

Keywords: Chickpea curry

Image credit: Marco Verch Professional Photographer / CC BY 2.0 / via Flicker

 

Lamb curry and spicy lamb dishes

Lamb curry and other spicy dishes with chillies

A great combination

Lamb is the most widely consumed meat after pork, chicken and beef.  In countries with spicy cuisine is the norm, Chillies are combined with lamb to great effect. Curries from India like Lamb Vepadu, Bobotie from South Africa, Hunkar  Bedendi from Turkey, and Merguez sausages from Morroco are but the tip of the iceberg (or should I say fire poker) when it comes to examples of dishes where Chillies and lamb are combined.

This section will explore how to make lamb curry and a variety of other spicy lamb dishes with Chillies.

Recipes for lamb curry and spicy dishes

Durban curry
Merguez sausage

Authentic Durban curry

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Accompaniments to Durban curry

Durban curry
 
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Nutrition Information
  • Serves: 4
  • Serving size: 350 g
  • Calories: 582
  • Fat: 39 g
  • Saturated fat: 17 g
  • Unsaturated fat: 16 g
  • Trans fat: 0 g
  • Carbohydrates: 31 g
  • Sugar: 3 g
  • Sodium: 727 mg
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 0 mg
Recipe type: Curries
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
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Having spent a part of my childhood living just outside Durban in South Africa, this a dish that is close to my heart. Spicy, thick and brimming with flavour, it is an essential part of another South African favourite, the " Bunny Chow". In this dish a quarter or half loaf of bread has the white inner part removed and the curry is scooped into the crust. The white bread is then dipped into the sauce as part of the pure enjoyment of eating this wonderful food.
Ingredients
Meat, and vegetables
  • Lamb – 500 grams ( cut into bite-size pieces
  • Onion – one medium ( sliced)
  • Ginger – two inches ( peeled and finely sliced and chopped)
  • Garlic – two cloves
  • Tomatoes – three medium
  • Potatoes – two medium ( peeled and cut into quarters)
  • Green chillies – three
Spices
  • Black cardamom – one
  • Bay leaves – two
  • Cloves – three
  • Turmeric – ½ teaspoon
  • Chilli powder – one teaspoon
  • Star anise - one
  • Madras curry powder – one and a half tablespoons
  • Whole cinnamon – two inches
  • Fennel seeds - ½ tablespoon
  • Garam masala - one teaspoon
Other
  • Ghee – three tablespoons
  • Vegetable oil – one tablespoon
  • Salt – ½ teaspoon
Instructions
  1. Add the vegetable oil to a medium-sized pot. Bring to frying temperature.
  2. Next add, the cinnamon stick, star anise, black cardamom and bay leaf. Stir until fragrant ( 10 to 15 seconds).
  3. Add the green chillies, ginger and garlic. Stir for thirty seconds
  4. Now add the onions Saute until they start to become translucent.
  5. Next, the green chillies, ginger and garlic. Stir for thirty seconds
  6. Add the curry, turmeric and chilli powders plus the fennel seed. Allow to cook through.
  7. Now add the lamb pieces. Make sure that they all get coated in the spice mix.
  8. Once the lamb begins to brown
  9. Finally , add the tomatoes, potatoes and a ½ cup of water.
  10. Stir in the salt
  11. Turn down the heat to low. Place a lid on the pot.
  12. Stir every now and then
  13. Once the potatoes have cooked ,the sauce will have thickened, and the curry should be ready. A good indication that it is done is that red oil will have risen to the surface.
  14. The finishing touch is to add the garam masala and stir through
  15. Serve with sambals ( chopped tomato and onion, with a dash of vinegar), white rice and chutney . Also good with Indian flatbreads (chapatis and naans).
Notes
This recipe yields approx 4 servings

Keywords:Durban curry

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Spicy crab curry – India

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Spicy crab curry recipe

Spicy crab curry
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 456
  • Fat: 20 g
  • Saturated fat: 10 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 19 g
  • Sugar: 9 g
  • Sodium: 1830 mg
  • Fiber: 5 g
  • Protein: 48 g
  • Cholesterol: 235 mg
Recipe type: Seafood with chillies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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In line with countries like Sri Lanka and Thailand , this great tasting South Indian curry uses coconut cream as an ingredient. The subtle smooth flavour that coconut adds to seafood curries is a taste sensation that can only be described as as being extraordinary. Add the chilli to this and we are now talking out of this world.
Ingredients
  • Crab – One kilogram
  • Onions – 3 medium (diced)
  • Green chillies – four (stems removed and cut in half)
  • Black peppercorns – one tablespoon
  • Tomatoes – 5 medium
  • Ginger – 2 inches (finely chopped)
  • Garlic- 3 cloves (minced)
  • Chilli powder – one tablespoon
  • Coconut cream –one carton (200 grams)
  • Cumin - 2 teaspoons
  • Fennel - 2 teaspoons
  • Vegetable oil - two tablespoons plus a little
  • Green cardamom– 3
  • Cloves – 2
  • Coriander powder –1 tablespoon
  • Salt – one teaspoon
  • Turmeric – one teaspoon
Instructions
  1. Bring the oil to medium heat.
  2. Add the pepper, cumin and fennel seeds. Cook for two minutes to allow the spices to cook out. ( see note)
  3. Add the onion cook until it starts to become translucent.
  4. Add the ginger and garlic and sauté for three to four minutes.
  5. Add a little more oil.
  6. Add the Chilli powder, coriander powder and turmeric. Fry for a couple of minutes
  7. Add the tomatoes and salt. Cook until they are becoming soft. Add a little water if needs be. Once cooked remove from the heat and allow to cool.
  8. Add the coconut milk to a blender and then the cooled tomato mixture.
  9. Puree until smooth
  10. Bring the remaining oil to medium heat.
  11. Add the cardamom seeds and cloves.
  12. Cook for two minutes
  13. Add the crab and fry for three to five minutes.
  14. Add the coconut/ tomato paste and salt
  15. Allow the curry to come to a steady simmer. Cover and allow to cook for fifteen minutes
  16. Serve with white rice or flat breads ( roti, chapati or naan)
Notes
Cooking out spice is an essential procedure to make a good curry. It means that you cook the spices long enough for their essential oils to be released into the medium that they are being fried in ( normally oil or ghee)

This recipe yields 4 portions

Keywords: Spicy Indian crab curry

Image credit : Aaron Olaf / CC BY NC 2.0 / via Flickr

 

Shahi Aloo Curry – India

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Naan bread as accompaniment to yoghurt potato curry

Shahi Aloo ( Creamy Potato curry)
 
Author: 
Nutrition Information
  • Serving size: 100 g
  • Calories: 207 kcal
  • Fat: 16.2 grams
  • Saturated fat: 4.2 grams
  • Carbohydrates: 12.5 grams
  • Sugar: 5 grams
  • Protein: 4.4 grams
Recipe type: Curry
Cuisine: Indian
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Ingredients
  • Potatoes - 4 medium
  • Roasted large peanuts - ½ cup
  • Sesame seeds - ¼ cup
  • Coconut flakes – ¼ cup
  • Whole cumin – 1 teaspoon
  • White onion- 1 coarsely chopped
  • Brown mustard seeds - 1 teaspoon
  • Fenugreek seeds -1/4 teaspoon
  • Garlic – 2 cloves finely chopped (or use two teaspoons of garlic paste)
  • Ginger paste – 1 tablespoon
  • Turmeric powder – ½ teaspoon
  • Chilli powder - 1 tablespoon
  • Cumin powder – ½ teaspoon
  • Green chillies – 3 to 4 (chopped)
  • Coriander powder – 2 teaspoons
  • Dried Kashmiri chillies – 4 to 5
  • Ghee (optional) – 1 tablespoon
  • Vegetable oil - 7 to 8 tablespoons
  • Green Cardamoms - 2 pods
  • Black pepper - ½ teaspoon
  • Yoghurt – one cup
  • Lemon juice – one tablespoon
  • Sugar -two tablespoons
  • Coriander leaves – handful chopped
  • Curry leaves – 4 to 5 dried
Instructions
Preparation
  1. Peel potatoes and par boil until almost cooked but still firm
  2. Toast coconut flakes and sesame seeds in a dry skillet on a medium heat on the stove. Stir continuously to promote even browning and prevent burning. Remove from stove and allow to cool
  3. Peel and chop onions into a medium dice (5 to 10mm)
Method
  1. Heat 3 to 4 tablespoons of vegetable oil in a sauté pan until hot enough for frying. Add par boiled potatoes and fry in batches until lightly browned. Remove from heat and allow to cool
  2. Place nuts, toasted coconut and sesame seeds into a blender with one and a half cups of water. Add salt. Blend until smooth. Keep to one side
  3. Add three tablespoons of vegetable oil and the tablespoon of ghee (if using) to a broad based pot / sauté pan and bring up to a medium heat. Use four tablespoons of vegetable oil if not using ghee
  4. Add Cumin seeds, fenugreek and mustard seeds and fry for a minute
  5. Add onions and cook until starting to change colour. Add garlic and green chillies. Fry for one or two minutes until softened
  6. Now, add Kashmiri Chillies, cardamom pods, black pepper, chilli powder, cumin powder, coriander powder and turmeric. Cook gently for one minute
  7. Pour blended paste made from nuts, coconut and sesame seeds into the pot and stir well.
  8. Add three cups of water.
  9. Stirring continuously, bring to the boil and then turn down the heat. Allow to simmer for 10 to 15 minutes
  10. Add yoghurt, lemon juice and sugar. Bring back to the boil
  11. Add coriander and curry leaves and allow to simmer for five more minutes
  12. Serve with rice and rotis
Notes
This recipe yields 2 to 3 servings

Keywords: Indian potato curry

Image credit

Soniya Goyal / CC BY SA 2.0 / via Flikr

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Bell peppers

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image of yellow, orange and green bell peppers on a cutting board with a knife Loaded with goodness

Bell peppers, those vibrant, crunchy orbs of flavour, are a staple in kitchens around the world. From their rainbow of colours to their versatility in dishes, there’s much to celebrate about these delightful vegetables. Loaded with vitamins A and C, bell peppers offer essential nutrients for healthy skin, boosted immunity, and overall well-being. Plus, they’re low in calories, making them a guilt-free addition to any dish.water colour image of bell peppers on a cutting board with a knife

Whether raw, roasted, grilled, or sautéed, bell peppers add depth and flavour to countless recipes. In Indian cuisine, for example, they are a key ingredient in dishes like Aloo Capsicum (potato and bell pepper curry) or mixed vegetable curry. Their sweet flavour and vibrant colours complement the rich, aromatic spices typical of Indian curries.

In a Thai curry, bell peppers mingle with coconut milk, spices, and tender chicken or tofu, creating a harmonious blend of sweet and savoury flavours. For a taste of France, try Ratatouille. In this classic French dish, bell peppers join forces with eggplant, zucchini, and tomatoes (with just a touch of oregano) in a hearty stew bursting with Mediterranean flavors, transporting your taste buds to the sunny coasts of Provence.

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Bhut Jolokia Chillies

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Blisteringly hot

Are you ready to set your taste buds ablaze? Prepare to embark on a fiery journey with one of the hottest chillies known to humankind – the Bhut Jolokia, also commonly spelled as Bhoot Jolokia. Strap in, spice enthusiasts, because we’re diving deep into the realm of intense heat and unmatched flavour!

Originating from the north eastern region of India, particularly Assam, Nagaland, and Manipur, the Bhut Jolokia has earned its stripes as a legendary chilli pepper. It was officially recognized as the world’s hottest chillies by the Guinness World Records in 2007 with an official heat rating of over one million Scoville heat units. It was , a title it held for several years until being surpassed by other contenders – notably the Carolina Reaper

In many cultures, especially in India, it holds significant cultural and medicinal value. Some even believe it possesses therapeutic properties, ranging from pain relief to boosting metabolism.

But don’t let its intimidating reputation scare you off! While the Bhut Jolokia indeed packs a punch with its scorching heat level, it also boasts a unique flavour profile that adds depth and complexity to any dish. Its fruity and smoky notes can elevate everything from curries and salsas to hot sauces and marinades, infusing them with a distinctive warmth that lingers long after the last bite. Typical uses include the following:

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Naga Chillis Scoville ratings

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Picture of red Naga Chillies on a tablecloth Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies  proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies  on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies  His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .
Red Dorset Naga Chilli

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated  chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

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Lamb Kheema Roll Recipe

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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

CGS Asian cuisine, Indian cuisine 0 Comment

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:
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