Culinary Hotline 30 March 2022
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Oxtail and Vindaloo Curry
Recipe by Abigail Donnelly
For the vindaloo paste:
2 Tbsp chilli powder
4 Tbsp ground cumin
2 tsp ground ginger
2 Tbsp ground turmeric
2 Tbsp ground coriander
1 tsp ground cinnamon
1 Tbsp black pepper
2 Tbsp hot mustard powder
2 tsp salt
3/4 Cup vinegar
1/2 Cup sunflower oil
3 Tbsp ghee
2 onions, finely chopped
5 garlic cloves, finely chopped
1 x 5cm piece ginger, finely chopped
4 red chillies, chopped
4 bay leaves
1.3 kg Woolworths beef oxtail
3 large sprigs curry leaves
2 tsp tamarind paste mixed with 1⁄2 cup warm water
1 x 400g can chopped tomatoes
3 Cups beef stock
4 large potatoes, peeled and halved
2 x 250g sachets Woolworths Heat and Eat white basmati rice, for serving
1. To make the vindaloo paste, combine all the spices and the vinegar. Heat the oil in a large ovenproof pan, then add the spice mixture. Cook over a low heat for 5 minutes, continually scraping the sides of the pan so the spices don’t stick.
2. Preheat the oven to 160°C. Heat the ghee in a large saucepan. Add the onions and fry for 10 minutes, then add the garlic, ginger, chillies and bay leaves. Cook for 5 minutes.
3. Add the oxtail and fry until caramelised. Add the curry paste and curry leaves and cook for 1 minute. Add the remaining ingredients and bake in the oven, covered, for 3 hours.
4. Prepare the rice according to package instructions and serve with the oxtail.
Cook’s note: Make extra paste and keep in the fridge for up to three weeks. Top with a layer of oil to seal it.
Recipe by Zorah Booley
1 Cup water, at room temperature
2 tsp sweet basil seeds (sabja)
6 vanilla ice cream scoops
3 Cups milk
2 tsp rose-water
2 Tbsp rose syrup
pistachios, roughly chopped, to garnish
Turkish delight, to garnish
dried rosebuds, to garnish
1. Place the sabja seeds in the water and allow to bloom while you make the falooda– around 15 minutes.
2. Place the remaining ingredients in a blender (you can do this in two stages if you have a smaller blender) and blend – the texture should be quite liquid like a milkshake and pink in colour.
3. Pour into a jug or individual glasses, add the sabja and stir well. Garnish with the pistachios, Turkish delight and rosebuds.
Cook’s note: The sabja or sweet basil seeds are a crucial part of the falooda as they add a gorgeous texture. Without them, it’s just a milkshake.
“Growing up, I was always the one in my household to make the falooda. Now I know the recipe by heart. My family and I have it on Eid morning before we head to my extended family for the big lunch. There’s nothing better than starting the holy day with this rose-flavoured drink.”
Chilli bites (bhajia)
Recipe by Nagiyah Mayat
1 Cup chana (chickpea) flour
½ Cup plain flour
1 onion, finely diced
1 potato, peeled and cubed
½ tin creamed corn
¼ tsp ground cumin
¼ tsp ground coriander
½ tsp ground green chilli (or more if you want to increase the heat)
1 Tbsp red chilli slices
1 tsp chilli powder
½ tsp fennel seeds, lightly crushed
fresh coriander, chopped
2 tsp baking powder
sunflower oil, for frying
1 tsp salt
1. Start by sifting chana flour and flour into a bowl. Add 1 t salt.
2. Add the onion, potato and corn to the flour mix. At this stage, you can leave the mix to rest until you’re ready to use.
3. Once you are ready to fry, fill your non-stick pan with the sunflower oil and place over a medium-high heat.
4. Add the remaining spices and chillies into the batter, along with the baking powder and mix well to combine.
5. Add 2 tablespoons of the hot oil into the batter mix, and add 1/4 cup water slowly to form a looser batter. Add a splash at a time instead of pouring all the liquid in.
6. Carefully drop the batter into the hot oil using your hand or tablespoon.
7. Once the batter hits the oil and bounces to the surface, immediately drop the temperature to medium to ensure it doesn’t brown too quickly on the outside before cooking through the centre.
8. Allow them to float around, turning all the time. Most importantly, lower the heat to make sure that they are cooked through.
9. Remove from the oil using a slotted spoon. Drain on absorbent paper and serve immediately.
10. Serve alongside lemon wedges, chilli sauce or green mint chutney.
Cook’s tip: The batter should be firm enough to hold in your hand before dropping into the oil. If it’s too runny, the bhajias won’t hold together. Also, try to incorporate the baking powder well to achieve a foamy-like texture. You can leave the baking powder in for 15 minutes to get this consistency.