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

Chachi’s Kitchen On Line Cook along class

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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.

Spicy Indian Cucumber Salad With Coconut

Ingredients 
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

Method

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.

Palak Chana Masala / Spicy Chickpeas with Spinach

Ingredients
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

Method
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

Ingredients
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

Method

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.

 

Punjabi style Vegetable Samosa using Tortilla Wraps

Ingredients
1  medium sweet potatoes
1 carrots
1 400g tin Chickpeas; drained and washed
1 cloves garlic
1 inch piece ginger
1 green chillies
1/2 bunch spring onions, finely chopped
6 stalks coriander, finely chopped.
1 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds 
10 curry leaves 
½ teaspoon  garam masala
1 medium sized (8in. diameter) pack soft tortillas (6)
50g plain flour; mixed with water to make a thick paste to use as glue
Extra oil and turmeric to brush over the samosa

Method

1. Boil the peeled sweet potatoes, and dice into small pieces and grate the carrots.
2. Chop spring onions and coriander and set aside.
3. Mince the garlic, grate the ginger and mince the chillies and set aside.
4. Heat the oil in a large frying pan, add the curry leaves, cumin and mustard seeds.
5. Add the turmeric, garlic and ginger, stir for a minute and add the carrots, mix, turn the heat down and cover. Leave for 5 minutes.
6. Add the chickpeas cook 5 minutes and add sweet potatoes, mix well. Remove from heat and add the spring onion.
7. Let it cool and add the coriander and garam masala.
8. Cut a tortilla wrap down the centre. Fold one side over and add a little paste then fold the opposite side over on top of the paste. This acts as a glue.
9. Fill the samosa and seal the top with more paste.
10. Place onto an oiled baking tray brush with oil with a little turmeric and bake at 180 for 20 minutes.

Makes 12