Vegetable puffs

Place a thick-bottomed saucepan over a medium heat and add oil. Once hot, add the sliced onions and cook until golden brown, stirring occasionally

• 1 onion, sliced
• 1 tbsp of vegetable oil

Add the ginger and garlic pastes. Stir well for 2 minutes, then add salt, turmeric and chilli powder and fry for a further 5 minutes

• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 pinch of salt
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder

Add the potatoes and carrots to the pan. Once almost cooked through and tender, add the beans, green peas, cumin powder and crushed coriander seeds

• 1 medium potato, diced
• 1 carrot, diced
• 50g of green beans, chopped
• 50g of peas
• 1 tbsp of ground cumin
• 1/2 tsp coriander seeds, crushed

Cook over a high heat, stirring regularly until the vegetable mixture is quite dry. Remove from the heat, transfer to a plate and set aside. This can be prepared in advance

Preheat the oven to 180°C/gas mark 4

Allow the pastry sheet to soften slightly, then unwrap on a chopping board and cut in half lengthways. Spoon the vegetable mix along one of the long sides of the pastry

• 320g of puff pastry

Using a pastry brush dipped in water, brush the edges of the prepared sheet lightly. Lift the pastry from underneath the filling and roll over to seal in the vegetables

Press the edges gently together to form a sausage roll shape

Cut the roll into (approximately) 1.5 inch long parcels. Gently lift the puffs onto a baking tray. Dip the pastry brush into the whisked egg yolk and use to brush the top of the puffs

• 1 egg yolk, beaten

Bake for 12-15 minutes, or until the puff pastry has fluffed up nicely and is golden brown. Serve the vegetable puffs warm

Snacks

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Chicken Tikka Masala

A classic popular Indian dish that is so full of flavor and so easy to make. This chicken tikka masala is better than take-out.

Ask any Englishman and most of us do love a good curry, but it must be an Indian curry, the most popular takeaway food in the UK. Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry. In fact, London has more Indian restaurants than Mumbai and Delhi. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe.

Chicken tikka masala is the most popular Indian dish, but it’s not very waist friendly because it’s loaded with heavy cream, so I replaced the cream with milk and yogurt.  This recipe is not only healthier, but is very easy to make and turns out delicious every time. I found my takeaway right in my own kitchen and the leftovers are even better!

Chicken Tikka Masala

 

Prep time

2 hours

Cook time

16 mins

Total time

2 hours 16 mins

 

Cuisine: Indian

Serves: 4-6 servings

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into large cubes
• 5 ounces low fat plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon coriander
• 1 teaspoon salt, divided
• 1½ tablespoons vegetable oil
• 1 large onion, cut into large pieces
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, grated
• 1 tablespoon cumin
• 1 teaspoon ground fenugreek
• 2 tablespoons tomato paste
• 1-14oz can of crushed tomatoes
• ½ cup milk
• 3 tablespoon fresh cilantro, chopped (optional)

Instructions

1. To a large bowl add the yogurt, garam masala, coriander and ½ teaspoon salt, mix well.
2. Mix in the chicken pieces to the yogurt, cover and refrigerate for 2 hours.
3. After 2 hours remove from the refrigerator.
4. To a large saucepan add the vegetable oil over medium heat.
5. Add the onions and cook until softened, about 5 minutes.
6. Add the grated ginger, garlic, cumin, fenugreek and ½ teaspoon salt.
7. Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
8. Stir in the tomato paste and cook for a few seconds while stirring.
9. Add the chicken and yogurt, stir.
10. Add the tomatoes and milk, mix well.
11. Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes.
12. Serve over basmati rice and garnish with cilantro with a side of naan bread.

 

Indian

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