Tahira's red lentil curry

Red lentils or daal are cooked in nearly every south Asian household. This recipe has been adapted from the traditional red lentil dish and is so flavourful.

http://www.youtube.com/watch?v=r1lQH8C6g1E&feature=channel_page

Ingredients
2 cups of red lentils
1 1/2 cups water
1 onion (finely chopped)
1 cup crushed tomatoes
5 tbsp olive oil
1 tsp ginger/garlic (chopped or paste)
1 tsp tomato paste

Spices
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 ½ tsp salt
1 tsp garam masala
1 green chilli (finely chopped)
¾ tsp chilli powder
½ tsp turmeric powder

First add the lentils into a deep pan and wash. When lentils are thoroughly washed leave them to soak in a pan of water until needed.

Put a wok on a high heat and add the oil. Add the garlic/ginger and chopped onions and mix until they are golden brown.
(5 minutes)

Once the onions are golden brown, add in crushed tomatoes and tomato paste with half cup of water and mix.
(2 minutes)

Add in all the spices and mix until the ‘Masala’ has darkened in colour
( 2 minutes)

Drain most of the water from the washed lentils and add it into the Masala. Stir the mixture thoroughly and pour another cup of water into the lentils. Leave the pot on a medium to low heat and keep checking until the lentils are soft.
(15-20 minutes)

Tahira's chicken curry

Chicken curry is cooked with lots of delicious spices and can be made with or without potatoes or peas.

http://www.youtube.com/watch?v=1C37fTQ55sQ&feature=channel_page

Ingredients

½ to 1 kg boneless chicken (cubed)
2 cups of peas or 2 potatoes (cubed)
1 ½ cups crushed tomatoes

1 onion (finely chopped)
5 tbsp olive oil
½ cup of water
1 tbsp tomato paste
1 tsp garlic paste/chopped

1 green chilli (sliced through the middle)

Spices
2 tsp garam masala
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp salt
1 tsp chilli powder (to taste)
½ tsp turmeric powder

Put a wok on a high heat and add the olive oil.

Add the garlic and onions into the wok and mix until they are golden brown.
(5 minutes)

Add the raw chicken and cook until all chicken pieces are white inside and cooked through.
(5 minutes)

Once the chicken is cooked through, add the crushed tomatoes and tomato paste.

(2 minutes)

Add in all the spices, the green chilli and water, now mix thoroughly.
(2 minutes)

Once the curry has darkened in colour add the peas or potatoes and mix. Put the heat low and cover the wok with a lid. Check every ten minutes until the peas or potatoes have softened.

(20 minutes)

Tahira's Aloo Gobi (Cauliflower & potatoe curry)

Cauliflower and potatoe curry or better known as aloo gobi is a very popular vegetarian dish found in all south asian resturants. This recipes shows you how to make it in under 30 minutes.

http://www.youtube.com/watch?v=y4Wmo6E-h5s&feature=channel_page

Ingredients
1 Cauliflower (separated in pieces)
1 medium onion (finely chopped)
1 ½ cups crushed tomatoes
2 large potatoes (cubed)
5 tbsp olive oil
½ cup of water
1 tsp tomato paste
1 tsp garlic paste

Spices
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp garam masala
1 tsp salt
1 tsp chilli Powder
½ tsp turmeric powder

Chop, peel and wash the cauliflower and potatoes, put them into a deep pan filled with hot water, place on the stove on a medium to high heat, until the veggies are par boiled.
(10 minutes)

Put the wok on a high heat and add the oil. Add the 1 tsp of garlic and finely chopped one medium onion and fry them until they are golden brown.
(5 minutes)

Into the crushed tomatoes add the tomato paste, paprika, fresh coriander, garam masala, salt chilli powder and the half a cup of water and mix.
(2 Minutes)

After checking the veggies, drain out the water and add the cauliflower and potato pieces into the masala, mixing well until all of the vegetable pieces are well coated. Reduce to low heat.
(2 minutes)

Keep the wok covered and keep checking until cauliflower and potato are soft.
(10 minutes)

TASTE OF THE EAST - TOUCH OF THE WEST

South Asian cuisine has been enjoyed throughout the world for many years, however there is the wide perception that authentic South Asian food is both timely and difficult to prepare. A step by step account for each recipe is given, with mouth watering results.

Aimed at people who enjoy spicy South Asian food, but typically find cooking daunting. The recipes will also appeal to those on a low budget as many of the recipes can be cooked in bulk and frozen.

Tahira's Ground beef & pepper curry

Ground beef & pepper curry has a great aroma and a delicious flavor and simply melts in your mouth. It can be made with ground beef or lamb.

http://www.youtube.com/watch?v=TzNSIAZHBFU

Ingredients:
1 kg ground beef
1 large onion (finely chopped)
1 green bell pepper (thinly sliced)
1 cup crushed tomatoes
5 tbsp olive oil
¼ cup water
1 tbsp tomato paste
1 tsp garlic paste

Spices
2 tsp garam masala
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp salt
1 tsp chilli powder (or to taste)
½ tsp turmeric powder

Put the wok on a high heat and add the oil. Add the finely chopped onion and garlic into the wok and mix until they are golden brown.
(5 minutes)

Once the onions are browned, add the ground beef breaking up any lumps until it is cooked through.
(2 minutes)

Add the crushed tomatoes and tomato paste and then mix.
(1 minute)

Then add the spices: garam masala, paprika, coriander, salt, chilli powder, turmeric and mix well. Now add the water.
(2 minutes)

Once the mixture is dark brown add the sliced green peppers and mix gently. Turn the heat low and cover the wok with a lid. Keep checking every 10 minutes or until the peppers are soft.
(20 minutes)

Serve with boiled rice and some natural yogurt

Tahira's Chicken Tikka Masala

Chicken tikka masala consists of deliciously marinated pieces of chicken oven roasted and cooked in a rich creamy sauce.

http://www.youtube.com/watch?v=um7GsPmlrFU

½ to 1 kg Chicken Boneless (Cubed)

Marinade
4 tbsp yogurt
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp garlic paste
½ tsp cinnamon powder
½ tsp cumin powder
½ tsp salt
½ tsp chilli powder
½ tsp turmeric powder
½ tsp black pepper

Masala
2 cups crushed tomatoes
1 medium onion (finely chopped)
1 cup of 18% table cream
4 tbsp olive oil
2 tbsp tomato paste
1 ½ tbsp lemon juice
1 tbsp yogurt
2 tsp garlic paste
2 tsp paprika powder
½ tsp salt
½ tsp cumin powder
½ tsp chilli powder
½ tsp garam masala powder
½ tsp cinnamon powder
½ cup water
¼ tsp turmeric powder

Preheat the oven to 400° F/200° C. Cut and marinate the raw chicken with the marinade ingredients listed, mix well, cover and place in the fridge for as long as possible.
(20 minutes)

Place the marinated chicken into an oven proof aluminium covered dish and place in the oven, turning after 20 minutes to prevent burning.
(25 minutes)

Heat the olive oil in a pan, add the garlic and mix till it sizzles. Add the finely chopped onions. Sautee till they are golden brown.
(5 minutes)

Lower the heat and from the masala ingredients and add the cumin, cinnamon, chilli powder, salt, turmeric and garam masala, mix well
(2 minutes)

Put the heat up high and add the crushed tomato’s, tomato paste, paprika and water, bring to the boil and then lower the heat.
(2 minutes)

Once the chicken in the oven is cooked thorough, Add them into the masala and mix well.
(2 minutes)

Add 1 tbsp of yogurt, mix
(1 minute)

Then add the cream and lemon juice. Mix well then lower the heat.
(2 minutes)

Serve with rice topped with chicken tikka masala and then garnish. Alternatively eat with naan bread.