Thursday, 14 May 2020

Paneer Jalfrezi


500g paneer, cut into 1 inch cubes
2 tablespoons vegetable oil
2 fresh tomatoes, blanched and blended
1 tablespoon tomato puree
1 teaspoon turmeric
2 inch ginger, grated
2 cloves garlic; minced
2 green chillis, finely chopped 
1 Red Romano pepper; cut into rings
1 Green Pepper; cut into strips
1 medium onion; sliced into semi circles
2 inch Ginger, julienned 
Salt to taste
Coriander to garnish

Method
  1. Cut the paneer into cubes and place the paneer on a oiled baking sheet and cook for 10 minutes at 180C 
  2. Place the tomatoes in boiling water for 2-3 minutes, cool in cold water, peel and blend.
  3. Prepare all the garlic, ginger, chillies (blend them together or mince and grate)
  4. Slice the peppers and onion
  5. Juienne the ginger into match sticks
  6. Heat the oil in a wok or a large saucepan, add the paneer, the minced garlic, ginger and chillies. Cook for about 5 minutes.
  7. Add the tomatoes, cook for about 15 minutes.
  8. Add the onions and peppers and cook for a further 4 minutes.
  9. Garnish with chopped coriander and julienned ginger
  10. Serve hot with rice or/and naan.



Monday, 11 May 2020

Chachi's Kitchen Online Cook Along


Menu

Hosted by Sajeda and Shaheen Meghji

13th May 2020

Click on the item to see the recipe


Aubergine Raita
Make sure you roast the Aubergine before hand is the Recipe

Naan Bread
Get the dough made before hand we need it to rest for 1 hour





Aubergine Raita


Ingredients
1 small to medium eggplant
1 tablespoons mustard oil
1 Spring onions onion (very finely chopped)
1  tomato (very finely chopped)
1 green chilies (very finely chopped, optional)
2 cloves of garlic (very finely chopped)
2 stems of  coriander (chopped)
Salt (to taste)
1/2 lime; juiced
250g Greek yogurt 
Roast cumin for garnish or Garnish with coriander

Method 

Roast the aubergine in the oven for 30 minutes at 180C (COMPLETE THIS STEP BEFORE WE START)

Peel off the skin and remove the stem, and chop the aubergine place in a bowl and add to the yogurt. 

Place the yogurt into a bowl and whisk well. 

Add the mustard oil, onion, tomato, green chilies, garlic, coriander leaves, and salt to taste. Mix well.  

Use a teaspoon of English Mustard in 1 tablespoons of  olive oil instead of mustard oil

Add the lime juice and mix well.

Cover the bowl with and chill in the refrigerator for roughly 30 minutes

serves 2 to 3


Sunday, 10 May 2020

Quick Naan Bread




Ingredients.   cup size 250 ml

2 cups plain flour

4 tablespoons olive oil
1.5 teaspoon bicarbonate of soda
2 teaspoons salt
3/4 cup yogurt
optional: nigella seeds, sesame seeds, chilli flakes or coriander leaves

Method

PLEASE HAVE THE DOUGH READY BEFORE THE CLASS
Place the flour in a bowl, add the olive oil and rub it in with your fingertips so that you get a bread crumb like constitency.

Add the salt, bicarbonate of soda and yogurt.  Mix together into a dough.

Coat the dough with a little olive oil to stop it sticking to the bowl cover and leave for 1 hour.

Divide the dough into 6 equal pieces.  Scatter some flour across the bench top and roll the dough into oval shapes about 6 inches long.

Heat the griddle or tava on the stove, when hot, cook each side for about 2 minutes.

Brush with oil

If you want before baking you can sprinkle the naan with nigella (kalonji or sesame seeds or chilli flakes.  You can also add chopped coriander after cooking.
Serves 3-4

Jalfrezi (Shaheen's Recipe)






Preparation Time 10 min

Cooking time 15/20 min

Ingredients


2 boneless Chicken fillets; cut into small cubes
2 fresh tomatoes or ½ tin of plum tomatoes tin
1 Red Romano pepper
1 Green Pepper
1 medium onion
2 red finger chillies
1 big cube of Ginger
2/3 cloves of Garlic
Salt to taste
Turmeric powder 1 tsp
Cooking oil 4/6 Tb spoon
Tomato puree (optional)
Coriander/ginger to garnish

Method

First cut the chicken fillet into small cubes
Cut all the peppers and onion into cubes
Then, heat the pan and add cooking oil
Add crush ginger then add chicken and fry it, add salt and turmeric powder
Next add crush chillies and garlic, and fry it for 4 min
After that, add tomatoes, and let it cook for 10 min
Finally add peppers and onion and cook for 4 min to keep the vegetables crunchy.
Lastly garnish it with coriander and julliened ginger

Enjoy with Naan bread/rice



Tuesday, 3 March 2020

Green Beans and Potato Curry


Ingredients
1 tbsp vegetable oil
1 onions, finely sliced
1 inches fresh root ginger, peeled and grated
2 cloves garlic; crushed
2 green chillies, finely sliced (deseeded, if liked)
1 tsp nigella seeds
1 tsp cumin and coriander powders
1 tsp turmeric
300g new potatoes, halved or quartered if large
300g green beans, trimmed and halved
1 lime, zest, and juice of ½
300 ml vegetable stock
Coriander for garnish

Method
1. Heat the oil in a large saucepan and cook the onions over a medium-high heat for 5-7 minutes, until soft and golden in places. Add in the ginger, garlic and the chilli, then fry for 2-3 minutes, until fragrant. Add the nigella seeds and spice powders and fry for another minute.
2. Add the vegetable stock to the pan and bring to boil.  Add potatoes, bring to the boil. Cover and simmer for 20 minutes, until just cooked. Add the green beans and simmer, covered, for another 8 minutes, until tender but still bright green.
3. Add the lime zest and juice; season. Serve garnished with coriander.

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