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Italian calzone
Little half-moon calzones of a soft yeast dough made with plain and maize flour, filled with pizza sauce, mushrooms, red capsicum, onion and cheese, and baked until golden. Serve hot with chilli sauce.
by KrazyBadal 0 views
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Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
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Baked egg masala
Whole eggs baked in layers of rich onion, tomato and capsicum masala, flavoured with cumin, black pepper and mild curry masala. Serve hot with bread or naan. Contains egg.
by KrazyBadal 1 views
Capsicum mushroom curry
Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
by KrazyBadal 0 views
Shahi paneer stuffed potatoes
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
by KrazyBadal 0 views
Paneer makhani
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
by KrazyBadal 0 views
Vegetable curry in coconut cream
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
by KrazyBadal 0 views
Punjabi rajmah
A Punjabi home favourite: red kidney beans pressure cooked until creamy, then simmered in a deep red masala of ground onion, garlic and ginger, tomatoes and yogurt, and partly mashed so the gravy turns thick and velvety. Serve hot with chapaties or boiled rice.
by KrazyBadal 0 views
Vegetable minty curry
Steamed carrots, beans, peas and potatoes in a vivid green gravy ground from fresh coriander, spinach, mint, coconut, green chillies and whole spices. It's fresh, fragrant and spicy, and big enough for a crowd. Serve hot with naan or chopadia.
by KrazyBadal 0 views
Channa paneer masala
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
by KrazyBadal 1 views
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