Free recipes

Onion & Tomato Cachumber

What you need:

1 medium onion

1 medium tomato

1/4 green pepper

Coriander leaves

Lime Juice

Salt

Method:

Finely chop all the ingredients, add the lime juice and salt to taste. Mix well

Cucumber Raita

What you need:

1 cup of full fat yoghurt

1/2 cucumber peeled and chopped

Salt & Pepper

1/4 teaspoon of cumin powder

1/2 teaspoon of sugar

pinch of paprika

coriander leaves - finely chopped

Method:

1. Whisk the yoghurt
2. Add the cucumber, salt, pepper, cumin powder and sugar and mix well
3. Garnish with the coriander leaves and paprika

Paranthas

What you need for the bread:

1 cup of wholemeal flour

1/3 cup warm water

2 teaspoons of oil

Method:

1. Mix the water & flour together to make a dough Then add the oil (you can use a blender for this)
2. Knead for 5-8 mins
3. Cover & leave for 1 hour
4. Divide dough into 6
5. Roll out each piece into an oval approx 20cm long
6. Draw in the sides to form a figure 8 & fold to make a double layered bread
7. Roll out to approx 16cm
8. Fry in a small amount of oil in a strong based pan or griddle on both sides until done

You can stuff these with your chosen filling at stage 6 - cooked, spiced vegetables work well or chopped coriander & mint.

Spicy Green Dip

For this chutney you will need:

1 cup of mint leaves

1 cup of coriander leaves

1 or 2 small green chillies

½ small onion, chopped

1 teaspoon of sugar

juice of a lemon or lime

¼ teaspoon of salt

Method

Puree all the ingredients except the lemon or lime juice. Then add the juice and stir well.

Top tip – this chutney improves if it is left in the fridge for a couple of hours.

Naan Bread v 1

Naan breads make a delicious accompaniment to your authentic homemade curry.  Served warm from a hot grill, they are simple to make and you can add your own choice of ingredients to finish the naan on top.

To make these naan breads, you will need:

80ml hand hot water

1 teaspoon caster sugar

1 teaspoon dried active yeast

½ teaspoon turmeric powder (optional)

150g plain flour plus extra for kneading and rolling)

1 pinch salt

2 tablespoons melted butter

1 tablespoon plain natural yoghurt

coriander leaves, chopped (optional)

oil

Method

1.    In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.

2.    Add the flour, turmeric powder (if using), salt, half of the melted butter and yoghurt.  With a blunt knife, stir the mixture until it comes together and then knead by hand until the dough is smooth and elastic (about 5 minutes) adding a little more flour if required.

3.      Cover the bowl with cling film and sit in a warm spot for 45-60 minutes or until double its size. 

4.    Punch the dough down and knead gently.  Divide into 2-3 equal sized balls.  Lightly dust the work surface with flour and roll each ball into a naan shape, making them relatively thin (about 3mm).

5.    Place a small amount of oil into a large frying pan and place on a medium heat.  Place the dough onto it and wait until the naan bread unevenly puffs up.  Brush some melted butter on 5-6 random spots before turning it over to cook for a further 2-3 minutes or until the spots are browned and the bread is cooked through.

6.    Transfer to a clean tea towel and keep it warmed.  Serve hot, brushed with melted butter (if desired) and sprinkled with coriander leaves (optional).

Naan Bread v 2

Naan breads make a delicious accompaniment to your authentic homemade curry.  Served warm from a hot grill, they are simple to make and you can add your own choice of ingredients to finish the naan on top.

To make these naan breads, you will need:

For the dough

250g/9oz plain flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

For the topping (suggestions)

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander

1 tbsp butter, melted, to serve

1 tbsp vegetable oil, plus extra for greasing

110-130ml/3½-4½fl oz milk

Method:

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by hand by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.