Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Spinach & minced meat curry

For ➍ 

450 g fresh spinach 

1 ts salt for cooking spinach 

1 tbs salad oil or olive oil 

300 g minced meat 

1 onion, finely chopped 

2 cloves garlic, finely chopped 

3-4 tbs curry powder 

1 red chilli, cut into small pieces 20 cl water 

1 ts salt for seasoning 

4 tbs ketchup 

2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 

4 servings rice or naan 

4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 

Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 

Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 

-okawarishitene-

Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Chicken with curry dressing & steamed vegetables

For ➍
4 chicken fillets
2 ts curry powder
4 tbs sunflower oil
1 bunch carrots, peeled
200 g sugar snaps
½ small cucumber
½ lime
1 ts stock powder
2 scallions in rings

Rub the chicken fillets with salt pepper and ½ of the curry powder. Then brush with 1 tbs of oil. Place the chicken fillets in a steam basket.
Place the carrots and sugar snap juices in the other steam basket. Boil a water in the steam pan. First place the steam basket with chicken on the pan and then put the steam basket with vegetables on it. Put the lid on and steam the vegetables and chicken for 15 m.
In the meantime, cut the cucumber in 2 halves and scrape out the seeds with a spoon. Cut the cucumber halves diagonally into 1 cm pieces. Add the cucumber pieces to the vegetables in the steam pan and steam the vegetables for another 5 m.
Thinly grate the green zest of the lime and squeeze the fruit. In a small bowl, dissolve the broth powder in 10 cl of boiling water. Beat the broth with the remaining oil and curry powder into a dressing. Stir in the lime zest and spring onion and add lime juice, salt and pepper to taste.
Divide the vegetables and chicken fillets over 4 plates and spoon the dressing over the vegetables. Delicious with boiled potatoes.

Modern gimlet

For ➊
6 cl gin
1 cl lime juice*
1 cl simple syrup (1:1, sugar:water)
lime wheel for garnish

Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass. (Add a splash of soda, if wanted).
Garnish with a lime wheel.

*Before fresh juice was standard in cocktails, Rose’s Lime Cordial was the traditional substitute for simple syrup and lime juice. Some still insist that a gimlet is not a gimlet without Rose’s, but we prefer to use fresh citrus whenever possible.

This cocktail was created for English sailors as a way to prevent scurvy. It used Rose’s Lime Cordial, lime juice mixed with syrup, to add vitamine C. This preventative drink turned out to be delicious as well. Modern Rose’s Lime Cordial is a much sweeter concoction than the original and should be replaced by fresh juice. Replace the sugar in the syrup with stevia, if wanted.

Eggs curry

For ➍
300 g brown rice
4 eggs
300 g broccoli florets
2 tbs sunflower oil
2½ tbs vadouvan
40 cl coconut milk
250 g cherry tomatoes, halved
15 g coriander

Bring a pot of water to boil, add the rice and eggs and cook for  8 m. Take the eggs out of the pan and cool under cold running water.
Drain the rice and cook with the lid on the pan for 5 m or according to instructions. Stand.
Meanwhile cut the broccoli florets. Heat the oil in a wok and fry the vadouvan for ½ m.
Add the broccoli and stir-fry for 1 m.
Add the coconut milk and bring to a boil. Leave on medium heat for 5 m.
Add the tomatoes and cook for 1 m. Season to taste with salt*.
Meanwhile peel the eggs and cut them in half. Put the eggs into the curry.
Serve with rice and coriander.

*Optional

Vadouvan is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where France colonial influence is still felt. This curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. The traditional Indian curry flavors of turmeric, cumin, curry leaves, and coriander are given a sophisticated French twist with the addition of grated shallots, and a special taste by fermenting the ingredients. Use this spice to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Hand blended from curry, curry leaves, white and toasted onion and garlic powders, brown mustard seeds, shallots (and kosher salt, sometimes omitted).

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Mumbai seekh kabob (a Mumbai street sandwich)

For ➍
600 g ground lamb or beef
2 ts fresh ground garlic
1 ts fresh ground ginger
1 ts salt
2 tbs plain yogurt
½ ts cayenne pepper
5 sprigs coriander, finely chopped
1 onion, peeled & finely chopped

With moistened hands, combine and mix all ingredients.

Wet hands. Take a small amount of meat mixture and wrap around a skewer. Keep adding and shaping meat mixture around the skewer into a 25 cm long kabob*. Continue this process until all of the meat mixture is used. Broil for 10 m, turning to brown all sides.**

Garnish with tomato wedges and onion rings. For a spicier taste, add a finely chopped green jalapeno pepper.

*Or roll into meatballs. The meatballs can then be served inside a freshly roasted bum, with some tomato, onion and pepper.
**Or put it in a tandoori oven.

Served in a bun, this is one of the favourite snacks sold in the Muslim streets of Mumbai. At home, it can also be served with spinach.
Add a kind of pesto sauce by crushing an onion, some cardamom and coriander in a food processor.
Picture shows Kalbadevi, one of the most populated sections of Mumbai around 1890.

Aam ki lassi (mango lassi)

For ➍
75 cl plain yogurt
25 cl milk
25 cl water
pulp of 2 mangoes
100 g sugar
25 g pistachios, ground*

In a pitcher, combine yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill.

To serve, pour over crushed ice. Sprinkle the ground pistachios over the top.

*Use ground cumin instead.
For a quick version for 1 serving: use the pulp of 1 mango, freeze it; mix it in a blender with 15 cl of yogurt.

Lassi is a Indian beverage, originating in the northern state of Punjab. It is generally made by blending yogurt with water, salt, and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. It is sweetened with honey for rituals. Lassi with a little turmeric powder mixed in is used as a folk remedy for gastroenteritis.
The cooling drink has spread all over South East Asia. The combination with mango, the national fruit of India, is extremely popular. You can make a less elaborate quick mango lassi.
The illustration shows the surroundings of the Punjab city of Amritsar, beginning 19th century.

Chicken makhani (Indian butter chicken)

For ➍
800 g chicken meat, e.g. 4 large (boned) chicken thighs or 2 large chicken breast fillets, cut into chunks*
1 onion, grated
1 ts fresh ginger, ground**
1 ts garlic, ground**
2 dl tomato puree***
½ ts chili powder or cayenne
3 green peppers, seeded &nd chopped
100 g butter
salt
2.5 dl cream or yogurt (save 1 tbs for decoration)
a few green coriander leaves, chopped
cold water

Preheat oven to 180°C. Mix garlic and ginger with some water into a thick paste. Brown chicken pieces*.

Melt butter in frying pan. Add the grated onions. Fry until golden brown (3 m).

Add the ginger and garlic paste**. Fry for 1 m. Add the tomato puree***.

Add the peppers, coriander leaves, salt and chili powder. Fry for 3 m.

Turn heat to low. Add the cream stirring constantly for 1 m. Do not let it boil. Turn off the heat.

Arrange chicken pieces in an ovenproof dish. Pour the sauce on it.

Heat in oven for 20 m.****

Decorate with a tbs of cream or yogurt. Serve with warm chapatis. (Or, less authentic, rich basmati rice.) Fresh spinach, fried for 10 m in peanut oil and garlic, is a good side dish.

*Use rotisserie chicken to save time. Remove bones and cut into 8 pieces.
**Use commercial paste if available. Use powdered ginger and/or garlic if necessary.
***Use fresh tomatoes, peeled, seeded, and chopped for a fruitier taste. Add some more salt if necessary.
****Cook in a closed recipient on stove-top for 20 m instead.

Chicken makhani is a classic North Indian Mogul dish, tasting like a mild and rich curry.Read the chicken cooking tip.

Bahia clericot

For ➍
1 bottle dry white wine
1 diced apple
1 peeled orange, sliced
2 peeled peaches, diced
½ pineapple, peeled & diced
a few cut strawberries
a few seedless grapes
1-3 tbs of sugar

Put all the fruit in a pitcher. Add sugar and enough white wine to cover the fruit. Let the fruit absorb the alcohol for a couple of hours in the fridge.

When ready to serve, add the remaining wine and a lot of ice.

*Essential is the combination of white wine and fruit, most fruit is suitable.

This classic Brazil summer breeze drink was invented in colonial Punjab in the 19th century. Let's call it Indian and English as well.
For a stronger version, see another clericot.

Another Bahia clericot

For ➍
1 bottle dry white or pink wine
1 orange, thinly sliced
1 pear, peeled & cubed
2 peaches, peeled & cubed
12 ice cubes
1 glass maraschino
1 glass Grand Marnier
soda water

Put the orange slices in a jar. Add the maraschino and the Grand Marnier.

Let rest for 30 m.

Add the pear and peaches.

Pour the wine on the fruit.

Add the ice and a little soda water.

*Essential is the combination of white wine and fruit, most fruit is suitable.
For a softer, less alcoholic version, see Bahia clericot.