GF WF Chicken and spinach curry

Ingredients:

125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)
Method:

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

Curried Coconut Butternut Squash Soup

Ingredients:

6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest

Method:

Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!

Serves 6.

Lamb Madras Curry

Lamb:How To Make Lamb Madras

Ingredients:

1 onion
2 cloves garlic
1 green chilli
2 tsp GF curry paste or powder
250 g lean lamb leg steak , diced
2 tbsp vegetable or groundnut oil
¼ tsp turmeric
¼ tsp salt
450 ml water
2-3 cm root ginger

Needed:

1 Tablespoon
1 Teaspoon
1 Chopping board for lamb
1 Chopping board for vegetables
1 A large knife, for the lamb
1 A small knife, for the vegetables
1 Mixing bowl
1 roll Kitchen foil
1 Fine grater
1 Large non-stick pan with a lid
some Plates
1 Wooden spoon

Method:

Chop lean lamb into bite size pieces.
Trim off any fatty bits as you go, and throw them away.

Add the lamb to a mixing bowl with 2 teaspoons of GF curry paste or powder.
Use your hands to mix the two.
Make sure the lamb is thoroughly coated.
Wash your hands, cover the bowl with foil, and put it in a refrigerator.
Leave it to marinate for a minimum of 2 hours, but ideally overnight.

Cut a medium sized onion in half, remove the peel, and finely chop.

Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.

Cut a green chilli in half.
Unless you want a hotter curry, use the knife to take out the seeds.
Then, finely chop the chilli.
Chilli juices can burn your skin so when you've finished, wash your hands.

Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger.
Then, grate it until you have about a teaspoonful

Remove the lamb from the refrigerator.
Heat a non-stick pan over a medium heat.
This should take about a minute.
Add 1 tablespoon of vegetable oil, followed by the marinated lamb.
Fry for 6-8 minutes, until the outside of the lamb is brown.
Then, remove it from the pan, and set it aside for later.

Heat one further tablespoon of oil in the pan, over a medium heat.
Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.

Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.

Return the browned lamb to the pan, and stir.

Straight after the lamb, add 450ml of water, and stir again.

Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender.
Stir occasionally.
Check that the lamb is cooked.
It should be soft, break easily, and you shouldn't be able to see any pink.
If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.

Stir in the grated ginger.

Lamb Madras should be served with basmati rice or fresh GF naan bread (See recipe on this blog)

Potato Curry with Yogurt Gravy

Ingredients:

2 large boiled potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 teaspoons besan (gram flour)
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon paprika
1/4 chopped cilantro (hara dhania)
1 1/2 cups of water

Method:

Boil the potatoes until they are tender.
Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
Add the potatoes and let it cook for 2-3 minutes.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of GF bread.

Suggestions:

Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.

Chicken Biryani

.
.
Ingredients:

Chicken with bones - 2 lbs, cut
Basmati Rice - 2 cups
Water - 8 cups
Yogurt (Curd) - 1.5 cups
Potatoes - 1, large (cubed) - optional
Oil - 3 tbsp
Clarified Butter (Ghee) - 2 tbsp
Garlic - 2 tsps (minced)
Ginger - 2 tsps (minced)
Green Chili - to taste
Cinnamon Stick - 2″pc
Bay Leaves - 2
Black Cardamom - 1
Mace - 3 pcs
Green Cardamoms - 4
Cloves - 4
Whole Peppercorns - to taste
Golden Raisins - 1 tbsp
Cashews - 1 tbsp (heaped)
Salt - to taste
Black Cumin - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Saffron (Kesar) - 1/4 tsp
Mint Leaves - 2 handfuls (chopped)
Cilantro - 1/4 cup (chopped)
Fried Onions - 1 cup (divided)

Method:

1. Wash and soak the Rice for a minimum 1/2 hour.
2. In a pan, bring 8 cups of water to boil.
3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp).
4. Add in the washed Rice to boiling water.
5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done).
6. Drain the water from the Rice and keep aside.
7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.
8. Heat a pan on medium heat, add in the Oil and the Clarified Butter.
9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color.
10.Remove from the Pan. Make sure you drain all the Oil. Keep aside.
11.Add in the balance of whole spices - Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves.
12.Fry for under a minute.
13.Add in Black Cumin (use regular Cumin if Black is not available).
14.Allow them to sizzle.
15.Add in Ginger & Garlic, fry for another minute. Keep stirring.
16.Add in the washed, cleaned pieces of Chicken. Mix well.
17.Once the Chicken looks sealed, add in the following while stirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices - Coriander, Cumin, Turmeric, Red Chili & Salt.
18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).
20.Coat an oven-proof dish with a little oil.
21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer).
22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
23.Layer the balance of the potatoes and all the gravy on the rice layer.
24.Next spread the balance of the Rice.
25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron.
26.Drizzle a little bit of Oil.
27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked.
28.Once out of the oven, take a ladle and mix it gently but well.
29.Allow it to sit for 5 minutes and serve with ‘Cilantro & Mint Raita’
30.Serves 8.

Tips:

1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.
2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores.
3. You can also add in full boiled eggs along with the gravy…looks good and tastes very good.
4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins.
5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.

Aloo Matar (Potatoes with Peas)

.
.
Ingredients:

Potatoes - 4 medium, 1/2 inch cubed
Frozen Green Peas - 16 oz packet
Oil - 2 tsp
Turmeric Powder - 1/4 tsp
Punjabi Masala - 1/2 cup (1/2 sandwich bag)
Chaat Masala - 1 tsp
Salt - to taste
Red Chili Powder - to taste
Water - 1 1/2 cups
Cilantro - finely chopped for garnishing

Method:

1. Heat Oil in a pressure cooker.
2. Add Turmeric Powder and Punjabi Masala. Mix well.
3. Add Potatoes and stir to coat masala.
4. Add Salt, Red Chili Powder, Chaat Masala and Water. Mix well.
5. Close pressure cooker and cook until 1 whistle sounds. Turn off stove and allow the pressure from the cooker to come down.
6. Open pressure cooker and add Green Peas. Adjust salt and other spices as necessary.
7. Cook until Green Peas are no longer raw.
8. Garnish with cilantro and serve with chapati or rice.
9. Serves 6

Tips:

1. Less water can be added if you don’t require a lot of gravy.
2. The same preparation can be done without a pressure cooker. Cooking time may be longer.

Lauki (Bottlegourd) Koftas

.
.
Ingredients:

For the koftas:

Lauki/Bottlegourd/Doodhi - 4 cups (peeled & shredded)
Chickpea Flour/Besan - 3/4 cup
Onion - 1/4, med.
Roasted Peanuts - 1/4 cup
Cilantro/Coriander Leaves - 10 sprigs (finely chopped)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Dry Mango Powder /Amchur - 1/2 tsp
Garam Masala - 1/2 tsp
Red Chili Powder - to taste
Salt - to taste

For the gravy:

Oil - 2 tbsp
Onions - 2, med. (minced)
Salt - to taste
Garlic - 4 cloves (minced)
Ginger - 1 tsp (minced)
Green Chilies - to taste (finely chopped)
Tomatoes - 3 large (pureed)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Yogurt/Curd - 1/2 cup
Water - 3.5 cups
Cilantro/Coriander Leaves - for garnish

Ingredients:

1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once in between if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with GF Crusty Bread.

Tips:

1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

Chicken Vindaloo

Taste Sensations:How To Make Chicken Vindaloo


Ingredients:

3 chicken breasts
splash lemon juice
2 tbsp white wine vinegar
2 medium onions
5 tsp garam masala
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp mustard seeds
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
pinch salt
coriander leaves , to garnish

Needed:

1 Bowl
1 Saucepan
1 metal or wooden spoon

Method:

With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste.
Add the chicken to the marinade and leave for at least 3 to 4 hours

Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir
Add the marinated chicken and cook until the chicken is opaque in colour

Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly.
If needed, add more water to prevent the curry becoming too thick or dry.

Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

Prawn Curry

use Gluten Free spices.



Taste Sensations:How To Make Prawn Curry


Ingredients:

600g prawns (ready to cook)
2 medium onions
4 medium tomatoes
4 tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
4 cloves
2 green chillies
2 tbsp ginger and garlic paste
some salt
half tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp cumin powder
1 tbsp tomato paste
500ml hot water
1/2 tsp garam masala powder
1/2 coriander leaves

Needed:

1 knife
1 tablespoon
1 teaspoon
1 large non-sticky pan
1 cup
1 spatula

Method:

Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies. (Tip: oil fingers before chopping chillies prevents fingers stinging)

Put a large non-stick frying pan over a medium heat.
Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown.
Stir frequently to stop the onions burning.

Now add 2 tablespoons of ginger and garlic paste.
Stir well for a couple of minutes.

Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder.
Then stir.
Add 1 tablespoon of tomato paste and stir it in.
Add a cup of water and keep stirring until the water is absorbed.
Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Turn the heat back up to high and add the prawns to the pan.
Then stir in 2 generous pinches of salt.

Add approximately 200ml of warm water to the pan.
Stir.
Then put the lid on and bring the heat down.
Leave for about 10 minutes or until the prawns are cooked.
check occasionally.
The prawns are done when they turn pink and opaque.
When they are ready, turn the heat off.

Finely chop the coriander and save a couple of good leaves to garnish.
Now stir in the coriander to finish the dish

Chicken Curry in 10 Mins

use Gluten Free spices
.
.

Taste Sensations:How To Cook A Chicken Curry In Ten Minutes


Ingredients:

45 ml olive oil
1 medium onion
400 g chicken fillet
2 cloves of garlic
1 green chilli
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp ground coriander
1 tsp tomato purée
1/4 tsp garam masala or 1 tsp curry paste
30 ml double cream

Needed:

1 Teaspoon
1 Tablespoon
1 Chopping board for meat
1 Chopping board for vegetables
1 Sharp knife
1 Non-stick frying pan
some Plates to hold the ingredients
1 Wooden spoon

Method:

Remember- when preparing ingredients, the smaller you chop things, the faster they cook.
Chop your ingredients really small, so they'll be ready in no time.

Finely chop a medium sized onion
Crush 2 cloves of garlic with the side of a knife.
Now peel away the skin, and finely chop.

Finely chop a green chilli.
Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can.
Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board.
Chop into small bite-size pieces.
Wash your hands after chopping the meat.

Heat a frying pan over a medium heat.
Add 3 tablespoons of vegetable oil.
Then add the chopped onion, and fry for 1 minute.

Put the chicken in, and continue to fry for 5 to 6 minutes.
The chicken will start to cook, and turn entirely white on the outside.

Put the garlic and chilli into the pan, and stir.
Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes.
Keep stirring.

Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.

If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half.
It should break easily, and be white all the way through, with no trace of pink.
It should also be piping hot throughout.

Serve hot with freshly cooked basmati rice, or GF naan bread (see Video Recipe)

Chicken Tikka Masala

use Gluten Free spices
.
.

Taste Sensations:How To Make Chicken Tikka Masala


Ingredients:

3 chicken breasts
4 tbsp olive or groundnut oil
5 cardamom pods
1 cinnamon stick
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 to 1 tsp cayenne pepper
1 tbsp paprika
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
150 ml water
Salt to taste
Yoghurt or 1 tin coconut milk, if desired
Fresh coriander to garnish

Needed:

1 sharp knife
1 chopping board
1 plate or tray
1 mixing bowl
1 large wide pan
2 wooden or regular spoons
1 bowl for mixing the spices

Method:

First of all, chop up the tomato finely and set aside for later use.
Next, finely chop the onions and set aside.
Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika

Put the oil into a pan over a medium heat.
When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove.
This flavours the oil, giving it a wonderful aroma.
Add the onions and cook while stirring, until brown.

Add the masala paste and stir for a minute.

Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary

Add the chicken cubes and mix well into the masala.
Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender.
Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done.
For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt.
Mix well and simmer for another 5 minutes.

Place the chicken on a serving dish, decorate with coriander leaves and serve