Recipes

Prawn curry in a hurry

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Ingredients

2 tbsp curry paste (we used Patak’s Origional Balti curry paste)

1 onion, finely sliced

200g large raw or cooked prawns, defrosted if frozen

400g can chopped tomatoes with garlic

large bunch coriander, leaves and stalks chopped

Method

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.

Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer.

Allahabad ki Tehri (Vegetable Pulao)

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Ingredients

100 ml mustard oil

2 sticks of cinnamon

2 bay leaves

4 brown cardamoms

8 green cardamoms

8-10 black peppercorns

8 cloves

2 onions, chopped

50 gm garlic, chopped

50 gm ginger, chopped

3-4 green chillies, chopped

2 Tbsp cumin seeds, ground

2 Tbsp coriander seeds, ground

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp asafoetida dissolved in water (heeng)

5 boiled potatoes, chopped

3 carrots, chopped

100 gm green beans, chopped

Chana Kulcha

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Ingredients
1 kg chick peas

2 tsp baking soda

For the masala:

3 tsp salt

2 tsp mango powder

1 tsp red chilli powder

2 tsp black pepper powder

2 tsp cumin powder

2 tsp powdered clove

2 tsp dry ginger

2 tsp coriander powder

2 tsp carom powder

2 tsp powdered cinnamon

Method
Soak chick pea in water with baking soda and keep them overnight.

For best taste boil them in water on low flame for 6- 7 hours.