Fennel and pea curry Serves 4 Ingredients | (petit pois) | 3 fennel medium bulbs, diced | 200g tinned chopped, tomatoes | 1/2 tsp cumin seeds | 1/2 tsp coriander powder | 1/4 tsp turmeric powder | 1/2 tsp garam masala
| 1/2 chilli powder (optional) | 1 cinnamon stick | 1 star anise | 1 tsp ginger, minced | 1 tsp garlic, minced | 200ml vegetable stock | Handful fresh coriander, chopped | 2 tbsp cooking oil | Salt to taste Method | Pour the cooking oil in a large saucepan and heat over a medium flame.
lifl & had the Roast cauliflower & hazelnut pilaf Serves 4 INGREDIENTS 2 tbsp sunflower oil 1 onion, chopped 2 garlic cloves, crushed 5cm piece ginger, grated 2 tbsp garam masala
300g/11oz brown basmati rice 700ml/11/4pts hot vegetable stock 3 curry leaves 250g/9oz cauliflower, in florets 2 tbsp medium curry powder Handful coriander, chopped 100g/4oz toasted hazelnuts, chopped 150ml pot natural yogurt METHOD 1 Heat oven to 200C/180C fan/gas 6.
is a mixture of `whole' Indian spices like cardamom, black peppercorns, cumin, coriander seeds, cinnamon and cloves, which are all ground together.
NOTES: Garam masala
, an Indian spice blend, is available in well-stocked supermarkets and Indian grocery stores.
Add the tomato puree, some salt to taste and then put in the garam masala
Stir in the salt, turmeric, garam masala
and tandoori masala and cook for a further 1-2 minutes.
Splash of vegetable oil 3 onions chopped 1 large clove of garlic chopped 2 tsps of garam masala
1 pinch of ground cloves 1 large pumpkin (about 1 lbs) peeled and deseeded 2 chopped red chillies 1 can of chopped tomatoes (8 ozs) 1 cup of water 2 tsps of brown sugar 1 tbsp of white wine vinegar salt and pepper
Stir in brown sugar, garam masala
and coconut milk.
Ajwaini Paneer tikka Ingredients 500g paneer cut in to 1" cubes Bamboo skewers, soaked in cold water Clarified butter for brushing Chaat masala Marinade ' tbsp garlic and ginger paste 1 heaped tsp Ajwain (carom seeds) lightly toasted and coarsely crushed 1 tbsp yoghurt 1 tsp ground Kashmiri chilli 1 tsp ground mango powder ' tsp salt Pinch of black volcanic salt 1 tbsp gram flour 1 tbsp double cream Generous sprinkle of garam masala
Lime juice to taste Method * Mix all the ingredients together for the marinade, pour over paneer cubes and place in fridge to marinade for 2 hours.
LAMB COCONUT FRY Serves 4 Welsh Lamb leg 150g onions 150g tomato (chopped) 4g curry leaves 10g Kashmiri chilli powder 2g turmeric powder 10g coriander powder 5g salt 30g ginger/garlic paste 600ml water For stir fry : 32g garlic sliced 16g ginger julienne 10g green chilli 150g onion sliced 50g coconut chips 60g oil 2g mustard seeds 2g Garam masala
2g Black pepper Method Dice the lamb in to cubes and in a pan mix together the lamb, onion, tomato, curry leaves, Kashmiri chilli powder, turmeric powder, coriander powder, salt and ginger/ garlic paste.
INGREDIENTS 2 tablespoons olive oil 12 star anise 1 teaspoon each cumin seeds and fennel seeds ' teaspoon nigella seeds 1 teaspoon salt, or to taste 1 small onion, thinly sliced 1 teaspoon turmeric 2 teaspoons garam masala
400g can tomatoes, blended until smooth 1 tablespoon paprika 500g lean lamb (preferably leg), diced 4 large carrots, diced 3 tablespoons grated (peeled) fresh root ginger 6 garlic cloves, finely chopped 2 to 6 green chillies, chopped chopped fresh coriander, to season
But with seven new movies under her belt, the actress, who made her mark in Traffic Signal , Garam Masala
and 13B , apparently does not have time.