Culinary Hotline - 7 September 2022
We go on an Indian flavour journey with Sadika Fakir!
Gujarati Chicken Curry
Recipe by Sadika Fakir
Ingredients:
1 kg skinless chicken pieces on bone
Salt to taste
1 tsp turmeric
1 Tbsp red masala (ginger, garlic and fresh red chillies)
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp lemon juice
4 Tbsp ghee
2 onions finely chopped
4 cloves
2 cardamom pods
2 bay leaves
2 cinnamon sticks
4 whole black peppercorns
2 tomatoes puréed
3 medium sized potatoes halved
2 tsp garam masala
Method:
1. Marinade chicken with salt, turmeric, res masala, ginger, garlic and lemon juice. Try to leave over night on fridge but 1hr should also do
2. Heat ghee and add whole spices (cloves, cardamom, bay leaves, cinnamon sticks and peppercorns. Fry till aromatic
3. Add onions and fry till golden brown
4. Add chicken and fry for 3mins on high heat. Reduce heat and add tomatoes and potatoes with 3 cups of hot water. Cook for 30-40mins on medium heat
5. Add garam masala at end and cook for another 5-10mins
6. Garnish with fresh coriander
Veggie Pulao (Navrati Pulao)
Recipe by Sadika Fakir
Ingredients:
1 Cup of steamed basmati rice cooled
2 green cardamom pods
2-3 whole cloves
1 cinnamon stick
1 tsp whole cumin
1 bay leaf
5-6 whole black peppercorns
8-10 strands of saffron soaked in 4 Tbsp warm milk
2 medium potatoes diced and boiled
1 ½ Cup mixed frozen vegetables but you can use fresh
2 Tbsp semi solid ghee but you can use butter or sunflower oil
6-8 almonds chopped
6-8 cashews roughly chopped
10 white raisins
1 large onion finely grated
1 Tbsp ginger paste
1 Tbsp garlic paste
Crispy onions for topping
fresh coriander to topping
salt to taste
Method:
1. Steam rice and leave to cool. Boil potatoes and leave to cool
2. Heat ghee and fry raisins, then almonds then cashews, leave aside
3. Fry potatoes till golden brown and leave aside – potatoes are optional if you are in a rush
4. In same pot fry whole spices: cardamom, cloves, cinnamon, cumin, bay leaf, peppercorns until aromatic
5. Add raw onions and fry till golden
6. Add ginger and garlic and fry till raw smell is out
7. Add mixed vegetables and potatoes. Fry for a few minutes. Add salt to taste
8. Add rice, top with nuts and raisins then fried onions and saffron milk
9. Steam on low heat for 5min
10. Top with coriander and serve
Roti:
2 Cups Golden Cloud flour
½ tsp salt
1 tsp sugar
6 Tbsp melted ghee (clarified butter) (Alternatives: Oil or Melted Butter)
250-300ml rapidly boiling water
Method:
1. Sift flour and add salt
2. Add 3 tbs ghee and rub in
3. Add rapidly boiling water and remaining ghee. Do it in stages as not to add too much water.
4. Knead to a soft silky dough
5. Rest for 5min
6. Separate into 12 balls
7. Roll on flat surface
8. Toast in a flat pan until cooked on each side