Saturday 6 June 2020

Manchurian Cauliflower


For Cauliflower:
1 cauliflower washed and cut into florets 
1 tablespoon vegetable oil or cooking spray
1 cup plain flour
1/4 cup corn flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garam masala spice mix
1/4 teaspoon hot chilli powder
1 clove garlic; minced 
1 teaspoon freshly-grated ginger
1 tablespoon soy sauce
3/4 cup water

For Sauce:
2 tablespoons olive oil
1 small-medium onion finely chopped
3 large cloves garlic minced
1- inch piece fresh ginger peeled and grated
1 1/2 teaspoons corn flour
2 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons jaggery or brown sugar
1 tablespoon cider vinegar
1 tablespoon hot sauce (Siracha or  Nando’s Sauce) 
½  teaspoon crushed red pepper flakes
½  teaspoon ground turmeric
½  teaspoon garam masala 
½  teaspoon hot chilli powder
½  teaspoon ground black pepper
½ cup water

2-3 Spring onions
Sesame seeds

Method:  preheat the oven to 200C

  1. Line a large baking sheet with foil add 1 tablespoon of oil and spread. 
  2. Add the flour, corn flour, baking powder, salt, black pepper, garam masala spice mix, hot chili powder, garlic, ginger, soy sauce, and water in a large bowl, mix together to form a thick batter
  3. Cover each piece of the cauliflower with the batter and place on the prepared baking sheet.  Bake the cauliflower for 30 minutes at 200C.
  4. To make the sauce: Add soy sauce, tomato paste, brown sugar, cider vinegar, hot sauce, crushed red pepper flakes, turmeric, garam masala, hot chili powder, black pepper, and water in a whisk together.   Set aside.
  5. Heat the oil over medium heat; once hot, add the onion and cook until softened, but not yet browned, about 3 to 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
  6. Add the spicy sauce mix and bring to a boil, then mix the cornflour in a little water and add and bring to a simmer. 
  7. Place the cooked cauliflower in a large bowl, pour the sauce over it and mix.
  8. Transfer to a serving dish and garnish with sliced spring onions and sesame seeds.

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

  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


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

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


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


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


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


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

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

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.

Saturday 22 February 2020

Spicy Indian Cucumber Salad With Coconut

4 Persian cucumbers or 1 large English seedless cucumber, sliced into 1/2-inch chunks
1 tablespoon finely chopped green chilli
4 tablespoons shredded coconut
2 tablespoons fresh lime or lemon juice (or a mixture of both)
2 teaspoons sugar
Fine sea salt
2 tablespoons oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
Chopped fresh coriander


  1. Put the cucumber, green pepper, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.
  2. Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.
  3. Pour the mustard seed mixture over the cucumbers and mix everything together. Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.
  4. Serve sprinkled with the remaining coriander.

Friday 21 February 2020

Palak Chana Masala / Spicy Chickpeas with Spinach

3 tbsp oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 large onion, diced
2 cloves of garlic, crushed
1 inchginger, peeled and grated
1 x 200g tin chopped plum tomatoes
1 x 400g tin chickpeas, drained
2 tsp ground cumin and coriander
1 tsp chilli powder
½ tsp ground turmeric
1 tsp salt
300g baby spinach, washed

Heat the oil in a pan, when hot, add the mustard seeds and cumin seeds. Stir for a minute, or until they pop, then add the onions.

Fry for 10 to 12 minutes, until the onions are translucent and start to caramelise, then add the garlic and ginger. Stir-fry for around 3 minutes, then add the tinned tomatoes, pouring them in with one hand and crushing them with the other. Fill the empty tin a third of the way up with water and add that to the pan too.

Cook for 10 minutes, until quite dry and paste-like, then add the chickpeas and ½  cup water. Warm them for a couple of minutes, then add the cumin and coriander, chilli powder, turmeric and salt. Mix well, and bring to boil for 20 minutes

Add the spinach. Cover and let the spinach wilt

Cook for around 5 minutes, until the spinach is soft and tender, and serve.

Chicken Jalfrezi

500g boneless chicken, cut into 1.5 inch cubes
2 onions, thinly sliced
1 400g can chopped tomatoes
3 green chillies, chopped finely
2 cloves garlic; chopped finely
2 inch ginger; chopped finely 
2 tsp cumin and coriander powder
½ tsp turmeric powder
½   tsp garam masala
1 tbsp oil

for the jalfrezi
3 red peppers; sliced into strips
1 inch ginger; julienned
1 onion; sliced thinly
1 green chilli sliced finely
1 tsp cumin seeds
1 tbsp oil
Salt to taste

  1. Heat oil in a large wok or pan set over a medium heat until hot, then add the finely sliced onions, cook until onion becomes light brown (at least 10 minutes). 
  2. Add the chicken pieces and stir well on a high flame to seal the chicken. (10 minutes)
  3. Add the green chilli, ginger and garlic and saute for 2 minutes.
  4. Add the tomatoes and cook the tomatoes are soft and oil separates.
  5. Then reduce the flame and add coriander and cumin powder, followed by turmeric powder, stir well. Cook for 20 minutes
  6. Add garam masala and stir well.
  7. Heat oil in a pan or wok, then add the cumin seeds, add the chopped pepper and onion and cook for 3-5 minutes,
  8. Add this to the cooked chicken, mix well.  Check salt, serve.

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