If you think well, you cook well...

Balti Chilli Chicken



Ingredients

  • 5 tbsp corn oil
  • 8 large fresh green chillies, slit
  • 1/2 tsp mixed onion seed and cumin seeds
  • 4 curry leaves
  • 1tsp ginger pulp
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp garlic pulp
  • 1 tsp salt
  • 2 medium onions, chopped
  • 1/2 chicken, skinned and cut into pieces
  • 1tbsp lemon juice
  • 1 tbsp roughly chopped fresh mint ( I didn't put this one)
  • 1 tbsp roughly chopped fresh coriander
  • 8 - 12 cherry tomatoes



Method
  1. Heat the oil in the deep round-bottomed frying pan (skillet) or a medium karahi. Lower the heat slightly and add the slit green chillies. Fry until the skins start to change colour.
  2. Add in onion and cumin seeds, curry leaves, ginger, chilli powder, ground coriander, garlic, salt and onions, and fry for a few seconds, stirring continuously.
  3. Add the chicken pieces and stir-fry for 7 - 10 minutes, or until the chicken is cooked right through.
  4. Sprinkle on the lemon juice and add mint and coriander.
  5. Add the cherry tomatoes and serve with naan or paratha.



***Recipe from 'BALTI COOKING' by Shehzad Husain.



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Balti Chicken Pasanda



Ingredients

  • 4 tbsp yogurt (natural flavor)
  • 1/2 tsp black cumin seeds (habbatussauda)
  • 4 cardamom pods
  • 6 whole black peppercorns
  • 2 tsp garam masala
  • 1 in cinnamon stick
  • 1 tbsp ground almonds
  • 1 tsp garlic pulp
  • 1 tsp ginger pulp
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1/2 chicken, skinned and cut into pieces
  • 5 tbsp corn oil
  • 2 medium onions, diced
  • 3 fresh green chillies, chopped
  • 2 tbsp chopped fresh coriander
  • 1/2 cup cream ( I used coconut milk)



Method

  1. Mix yogurt, black cumin seeds, cardamom, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add chicken and leave to marinate for about 2 hours.
  2. Heat the oil in a large karahi or deep round-bottomed frying pan (skillet). Throw in the onions and fry for about 2-3 minutes.
  3. Pour in chicken mixture and stir until it is well blended with the onions.
  4. Cook over a medium heat for 12-15 minutes, until the sauce thickens and the chicken is cooked through.
  5. Add the green chillies and fresh coriander and pour in the cream. Bring to boil and serve garnished with more coriander, if you wish.



***Recipe from 'BALTI COOKING' by Shehzad Husain



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Balti Chicken with Lentils



Ingredients

  • 75gm split yellow lentils ( I used 1/2 cup)
  • 4 tbsp corn oil ( I used normal cooking oil)
  • 2 medium leeks, chopped ( I didn't put this)
  • 6 large dried chillies
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 2 tsp mango powder
  • 2 medium tomatoes, chopped
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 450 gm boneless chicken, skinned and cubed
  • salt
  • 1 tbsp chopped fresh coriander to garnish



Method
  1. Put the lentils in a saucepan and add just enough water to cover. Bring to boil and cook for 10 minutes or until they are soft but not mushy. Drain thoroughly, transfer to a bowl and set aside.
  2. Heat the oil in a pre-heated wok until hot. Lower the heat and add the leeks, dried red chillies, curry leaves and mustard seeds and stir-fry gently for 2-3 minutes.
  3. Add the mango powder, tomatoes, chilli powder, ground coriander and chicken. Season with salt and stir-fry for 7-10 minutes.
  4. Mix in the cooked lentils and fry for a further 2 minutes or until the chicken is cooked through.
  5. Garnish with fresh coriander and serve immediately with paratha.



***Recipe from '60 HOTWOK RECIPES' by Linda Doeser




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Khara Masala Lamb



Ingredients

  • 5 tbsp corn oil ( I used normal cooking oil)
  • 2 medium onions, chopped
  • 1 tsp shredded ginger
  • 1 tsp sliced garlic
  • 6 whole dried red chillies
  • 3 cardamom pods
  • 2 cinnamon sticks
  • 6 black peppercorn
  • 3 cloves
  • 1/2 tsp salt
  • 450 gm boned leg of lamb, cubed ( I used 500gm beef)
  • 21/2 cups water ( I used a little bit only)
  • 2 fresh green chillies, sliced
  • 2 tbsp chopped fresh coriander



Method

  1. Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are slightly browned.
  2. Add half of ginger and half of garlic and stir well.
  3. Throw in half of the red chillies, the cardamoms, cinnamon, peppercorns, cloves and salt.
  4. Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.
  5. Pour in the water, cover with a lid and cook over a medium-low heat for 35 - 40 minutes or until the water has evaporated and the meat is tender. 
  6. Add the rest of the ginger, garlic and dried chillies, along with the sliced fresh chillies and chopped fresh coriander.
  7. Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.



***Recipe from 'BALTI COOKING' cookbook by Shehzad Husain.



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Spiced Salmon Stir-fry



Ingredients:

  • 4 salmon steaks ( I used 4 fillet)
  • 4 whole star anise
  • 2 lemon grass stalk - sliced ( I didn't use this one)
  • juice of 3 limes
  • rind of 3 limes, finely grated
  • 2 tbsp honey
  • 2 tbsp grapeseed oil ( I used normal cooking oil)
  • salt and ground black pepper
  • lime wedges to garnish.



Method

  1. Remove the middle bone from each steak, using a very sharp filleting knife to make two strips from each steak. 
  2. Remove the skin by inserting the knife at the thin end of each piece of salmon. Sprinkle 1tsp salt on the cutting board to prevent the fish slipping while removing the skin. Slice into pieces, cutting diagonally. (If you use fillet, you can skip step 1 and step 2)
  3. Roughly, crush the star anise in a mortar with a pestle. Place the salmon in a non-metallic dish and add the star anise, lemon grass, lime juice, lime rind and honey. Season well with salt and pepper. Turn salmon strips to coat. Cover and leave in the refrigerator to marinate overnight.
  4. Carefully drain the salmon from marinate, pat dry on kitchen paper and reserve the marinade
  5. Heat a wok, then add the oil. When the oil is hot, add the salmon and stir-fry, stirring occasionally until cooked. Increase the heat, pour over the marinade and bring to boil. Garnish with lime wedges and serve.

***Recipe from '60 HOTWOK RECIPES' by Linda Doeser




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