This is an awesome recipe taught to me by a Punjabi family man. This is definitely not a traditional hyderabadi biryani, (if you want to see one those amazing dishes being made authentically take a look at the video at the foot of this recipe) however, it tastes amazing – just like the biryani rice that comes from many UK takeaways.
I have been eating this for lunch on a very regular basis! There are a lot of ingredients but please bear with it, it takes about 30 minutes in total and is worth every second! Read the rest of this entry »
I’ve been making this curry for lunch all week using a different headlining ingredient. On Monday I used a pork chop, on Tuesday I used mushrooms, on Wednesday tuna steak, on Thursday I added some mushrooms to wednesdays curry and today (Friday) I used chickpeas. Each day I have adjusted the seasoning a little until today I think we have the perfect hyderabadi curry recipe (although I have run out of coriander (cilantro for our American friends) leaves. So without further ado, here is the secret to my hyderabadi curry recipe.
- About 250g of something you fancy (chickpeas, veg, mushrooms, pork, beef, chicken … whatever)
- 1/2 onion
- 1 fresh tomato – chopped
- 1 tsp ghee or your choice of cooking oil
- 1/2″ ginger & 3 garlic cloves (chopped or mashed into a paste if you have time)
- 1.5 tbsp natural yogurt (more if you want it to be saucy)
- 1/2″ cinamon stick
- 3 cloves
- 1 tsp mustard seeds (optional)
- 0.75 tsp ground coriander
- 0.75 tsp ground cumin
- 0.75 tsp turmeric
- 0.75 tsp extra hot chilli powder (adjust to taste)
- 1 tsp ground cardamom
- 1 tsp of salt (adjust to taste)
- 1 tsp of sugar (optional)
- 1/2 bunch fresh coriander (optional)
- 1/2 tsp garam masala (optional)
- Heat the ghee or oil on a medium heat and add the mustard seeds, cinnamon stick and cloves
- After about 30 seconds the mustard seeds should start to pop – add the onion and cook until soft
- Add the garlic/ ginger paste and cook for about 1 minute
- Add ground coriander, cumin, chilli, turmeric, cardamom powder, salt and sugar – cook for 4 minutes
- Add your main ingredient, if this is meat then cook until browned, if not cook for about 5 mins
- Add the yogurt, stir well and simmer for about 5 minutes (if it gets too dry and starts to stick add a very small amount of water.)
- Add the chopped tomato and simmer for another 5 minutes
- Stir in chopped coriander leaves and garam masala and serve with bread or rice.
Dying of starvation and at the end of the week, I needed something quick, easy and fulfilling for lunch today. Chickpeas are one of my favourite ingredients, combined with the aromatic, intense flavours of india they make a most exquisite lunch.
This meal only takes about 10 or 15 minutes which, coincidentally is about the same time it takes to whip up some rice or a chapati…perfect! Read the rest of this entry »
This Jeera Chicken recipe is thanks to Charlie Ladher – I wanted to add some foundation and more understanding of indian cooking so I enrolled on an Indian cookery course at a local college. Today we made a jeera chicken recipe (jeera means cumin). Myself and Amanda have not been eating meat for the past few weeks so I substituted the chicken for Quorn chicken – it worked out just fine! Read the rest of this entry »
Bordelaise sauce is a child of the espagnole mother sauce – you can see the espagnole sauce recipe here.
The bordelaise sauce recipe is a red wine sauce that takes its name from the Bordeaux wine region of France.
Traditionally, bordelaise sauce goes beautifully with steak, roast beef and any in fact any dish that works well with demi glace or red wine based sauces.
Read the rest of this entry »