If you can take the heat, get into the kitchen with our 6 favourite Indian recipes. Fiery food designed to warm you from the inside on chilly winter nights! Enjoy!
Pea and potato samoosas
Easy enough for the kids to help with, these samoosas make a delicious snack or starter. Play around with flavours by adding spices, sweet corn, chicken and herbs. (makes 24)
8 sheets phyllo pastry, cut into 3cm wide strips
100g butter, melted
3 potatoes, cubed
1 onion, diced
2 tsp mild curry powder
Sauté the potatoes and onions in a tablespoon of oil then add in the curry powder. Toss in the peas, season then allow to cool. Once the filling is completely cold, place a tablespoon of the mixture into the bottom corner of the strip of phyllo pastry. Brush the rest of the strip with the melted butter then fold into a triangle. Keep folding until the entire strip has been used. Place onto a baking tray and brush with more butter before baking until golden brown in a moderate oven.
An Indian classic, this fiery dish consists of a myriad of fragrant spices and is best served with roti and steamed rice.
10 g fresh ginger
20 g fresh garlic
10 g chilli chopped
60 ml lemon juice
90 g butter chicken spice
10 g curry leaves
1.5L chopped tomatoes
10 ml garam masala
1.6 L coconut milk
50ml of honey
250 g coriander - chopped
Marinate the chicken in the ginger, garlic, chilli, lemon juice and butter chicken spice overnight or for at least an hour. In a medium saucepan combine the 200g butter and curry leaves, sauté for a minute. Add chicken and sauté until done. Remove from the heat and place in a bowl. In the same pan, melt the rest of the butter, add the tomatoes, garam masala and simmer. Add coconut milk and the chicken and honey, simmer for 5 minutes then remove from heat and add coriander.
Red Lentil and spinach dahl
Ramola Parbhoo showed us that meat-free is just as tasty! Her dhal recipe makes a delicious and affordable midweek meal or side dish.
2 ½ cups red lentils
1 L water
1 onion, chopped
200g spinach, shredded
1 tsp salt
3 ml garlic, crushed
2 green chillies, sliced lengthwise
3ml curry leaves
45ml cooking oil
3ml mustard seeds
Wash lentils well. In a saucepan, bring the water to a boil then add the lentils, onion, spinach, salt, garlic, chillies, turmeric and curry leaves and ½ tablespoon of the oil. Cover the saucepan and simmer for 30 minutes. Heat the remaining oil in a small pan and add the remaining oil and the mustard seeds. Fry until the mustard stops spluttering then pour into the lentils. Stir and simmer for another 10 minutes then serve hot with roti or steamed rice.
Ramola Parbhoo, Indian food expert, worked hard in our Expresso kitchen to show us that all the muscle pain is worth the gain when making your own roti from scratch!
500ml white bread flour, sifted
½ tsp salt
60ml butter, melted
80ml hot water
80ml butter for spreading
Sift flour and salt into a bowl. Pour the melted butter into the flour and rub to a breadcrumb texture.
Add enough water to bind to a pliable dough. Knead the dough on a lightly floured surface. Divide dough into 3 balls and roll each out into a 75mm round. Press the rounds to form dents then sprinkle lightly with flour. Form an air pocket by gathering the edges to form a ball. Roll flat again. Heat a pan and cook the roti for about 4-5 minutes turning the roti over until it loses its wet look. The roti should puff up. Remove from the heat and spread with more butter. Can be serves hot or cold.
Mrs. Naidoo’s Crab Curry Recipe
Especially for Madiba day, Anna Trapido recreated this delicious curry which features in her book, Hunger for Freedom; the story of food in the life of Nelson Mandela. It’s one of Madiba’s favourites – and ours too! Substitute the crab for any type of seafood, if desired.
A generous slosh of oil and or ghee
1 tsp black mustard seeds
1 onion, finely chopped
6 fresh curry leaves
1 tsp fresh garlic and ginger mix
1 red chilli finely chopped
4 Tbs homemade masala (made from 1 tsp cumin, 5 cardamom pods, 1 tsp coriander seeds, 2 tsp fennel seeds, 1 star anise, 1 cinnamon quill, ½ tsp chilli powder)
1 tsp turmeric
½ cup (about 6 whole tomatoes) tomato, grated
A touch of tamarind.
1 Kg crab
Salt and pepper
1 tin Coconut milk
Fry the mustard seeds in the oil or ghee. When they start to pop and dance add the onion and fry until soft and golden. Add the curry leaves, ginger and garlic and chilli. Mix well and cook over a gentle heat. Add the tomato and cook over a medium heat until the sauce has reduced to a rich consistency. Add the coconut milk. Season to taste. If you want a smooth, elegant sauce blend and pass through a sieve now. Return to the pot and add the crab claws. Cook until the crab is cooked through (about 5 minutes) and serve with roti bread or rice.
If you use shop bought masala use much less than 4 Tablespoons! Shop masala is very high in chilli and low in flavour.
Leave out the coconut milk if you like food very hot and spicy.
Mango & Chai Lassi
Lassi’s are a common Indian and Pakistani drink made from yoghurt, milk or water and fruit. Served in a tall glass, it’s a refreshing and healthy drink. Here, chai tea gives it an extra oriental kick. Legend has it that an Indian king who made the spiced tea for it’s healing properties created the brew. Experiment with different exotic fruits to make a variety of delicious flavours! (serves 2)
500ml mango puree
2 Tbs honey
100ml Chai tea powder
2 fresh mangoes, sliced
Mint for garnish
Combine the yoghurt, mango puree, honey and Chai tea making sure to mix well. Pour into a glass dish then layer with the sliced mango. Garnish with some fresh mint.