Beetroot Chutney. How to Make Beetroot Chutney at Home
Author: Whats4Chow
Recipe type: Chutney / Accompaniments
Cuisine: Indian
Beetroot chutney is a fantastic accompaniment to curries and just about any meat dish, including chicken and seafood. It is easy to make, and although the cooking time is on the longer side, it is well worth the effort.
Ingredients
400g Beetroot, peeled and finely diced
250ml Water
1 Onion, finely chopped
400ml Cider vinegar
50ml Balsamic vinegar
400g Sugar
5ml Ground cinnamon
½ Tsp Fresh ginger paste
Instructions
Place the finely diced beetroot, water, finely chopped onion, cider vinegar, balsamic vinegar, sugar, cinnamon and ginger in a large pan.
Bring to a boil, reduce the heat and simmer for 60 to 90 minutes stirring every 10 minutes.
After about 60 minutes you will notice that the liquid has reduced considerably and is starting to become syrupy.
Continue to reduce the liquid until a clean trail is left when you drag the bottom of the pan.
Remove the chutney from the heat and allow it to cool for 15 minutes before transferring it to sterilized jars. Allow the chutney to age for 2 weeks in a cool, dark place before serving.
Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
Author: Whats4Chow
Recipe type: Curry
Cuisine: Cape Malay
Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
Ingredients
500g Ground Beef or Lamb
1 Onion, finely chopped
1 Slice white bread, crust removed, cut into blocks
120ml Milk
Salt and pepper to taste
½ Tbs Sugar
15ml Lemon juice
1 Egg Lightly beaten
30g Butter
Instructions
To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
Continue to form the remaining samosas.
Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.
Indian Butter Chicken. How to Make Delicious, Fragrant Butter Chicken at Home.
Author: Whats4Chow
Recipe type: Indian Curry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4-8
In Today's episode we make delicious, fragrant Indian Butter Chicken, using the Tandoori Chicken we baked yesterday.
Ingredients
1.2kg Cooked Tandoori chicken
100g Butter
160ml Cream
45g Garlic, finely chopped
55g Ginger, finely chopped
5 Green chillies, chopped
1Tsp Paprika
900g Tomatoes
480ml Chicken Stock
Salt to taste
Fresh coriander to garnish
Instructions
Finely chop the garlic, ginger and green chillies. Measure out the paprika, butter, chicken stock and cream. Chop the tomatoes, and cut the entire chicken into bite sized pieces.
Heat the butter in a pan over medium high heat and fry the garlic, ginger and chilli for 2 minutes until fragrant.
Add the paprika and stir this until totally combined.
Add the chopped tomato and the chicken stock. Bring this to a boil, reduce the heat and simmer the tomato for 10 to 15 minutes. The tomatoes must be soft and tender.
Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the tomatoes until smooth.
Return the pan to the heat, add the chicken and bring this to a boil. Reduce the heat and simmer the chicken for 10 minutes until it is absolutely tender.
Add the cream, stir this in until totally combined. Season with salt to taste and serve immediately garnished with fresh coriander. As an accompaniment, any Indian bread will serve well.
Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.
Author: Whats4Chow
Recipe type: Indian Curry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
In this first episode of 2015 we make authentic Tandoori Chicken. This is the first in a 2-part series covering Tandoori Chicken and Butter Chicken.
Ingredients
1.4kg Chicken
For the Paste
50g Garlic paste
10g Ginger paste
30ml Lemon juice
25g Chilli paste
5ml Salt
For the Marinade
5g Cumin Powder
10g Garam Masala
25g Ginger paste
30ml Lemon Juice
50ml Oil
25g Chilli paste
A few strands of saffron
20ml Yoghurt
To Serve
Sliced onion
Chaat Masala to sprinkle
Cream
Lemon wedges
Instructions
Cut away any excess skin from the neck and butt of the chicken and remove the wing tips. Slice through the breast bone and open the chicken up.
Turn the chicken oven, and with a downward thrust, dislocate the pelvis of the bird.
Using a sharp knife, cut deep incisions into the thighs, drumsticks and breast of the chicken.
In a bowl, combine the garlic paste, ginger paste, lemon juice, chilli paste and salt.
Brush all of the paste onto the chicken making sure to get it into the incisions as well. Let this stand for 30 minutes.
While the chicken stands, combine the cumin powder, garam masala, ginger paste, lemon juice, chilli paste, saffron, oil, salt and yoghurt. Mix this until the oil is totally combined.
Spoon this mixture over the chicken, then allow this to marinate in your refrigerator for 6 hours.
Remove the chicken from the refrigerator, scoop up any over-run marinade and pour it back onto the chicken.
Lift the chicken up, slide a rack underneath, then bake the chicken in a pre-heated oven at 180c or 350f for 80 minutes.
Remove the chicken from the oven, cut it into portions and serve garnished with fresh onion slices, chaat masala, a drizzle of cream and a few lemon wedges.
How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.
Author: Whats4Chow
Recipe type: Indian Street Food
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6-12
Samosas are a traditional Indian snack. Filled with anything from curried potato to spicy meats, these treats are easy to make. This demonstration will show yo how to make the pastry and the chicken curry filling, and how to fold the samosa.
Ingredients
For the Pastry
3 Cups all-purpose flour
15ml Oil
Pinch of Salt
200ml Water
For the Curry Chicken Filling
500g Skinless, boneless chicken breast
3 Tbs of your favorite curry powder
25ml Lemon juice
Salt to taste
Instructions
Place the flour and salt in a large mixing bowl. Pour in the water and oil and mix this until a dough comes together.
Turn the dough out onto your work surface and knead this for 5 minutes until smooth and elastic. Wrap the dough in cling wrap and allow it to rest for 30 minutes.
For the curry chicken filling, cut the onions into half rounds, and slice the chicken thinly across the grain.
Place the chicken in a mixing bowl and pour in 60ml of oil. Mix this in until everything is coated.
Pour in the curry powder and mix this in until everything is coated, then put this aside.
Heat your wok or pan over medium high heat, add 30ml oil and fry the onions for 8 to 10 minutes until well browned and caramelized. Remove these from the pan.
Add the chicken to the wok and stir-fry this for 4 minutes until well browned and cooked through.
Return the onion to the pan and stir-fry for a further 60 seconds to combine. Pour in the lemon juice, add salt to taste and mix this in.
Remove the wok from the heat and put this aside to cool.
Unwrap the dough and roll it into a sausage. Cut the sausage into 4 pieces. Roll each pieces into a sausage and cut each of these into 3.
Working with one piece ate a time roll these into strips of approximately 75mm or 3 inches wide by 300mm or 12 inches long. Trim the edges to to square it off.
Place 2 tbs of the chicken curry on one end of the pastry. Fold the corner over the curry, then continue folding until the end of the strip.
Wet the end of the pastry and fold it over to seal. Repeat this until all of the samosas are formed.
Fill your pan or wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
Carefully lower a few samosas into the oil and fry these for 3 minutes per side until crisp and golden. Remove and drain on kitchen paper, then repeat until all the samosas are fried.
Transfer the samosas to platters and serve immediately.
Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Author: Whats4Chow
Recipe type: Curry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6-8
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
Ingredients
800g Chicken thigh meat, skin on, cut into bite sized pieces
2 Tbs Mild curry powder (you can use spicier powder if desired)
50ml Oil
Vegetables
150g Mixed peppers, sliced into short batons
150g Carrots, julienne, then cut into short batons
150g Cauliflower florets
8 Baby potatoes, quartered
300g Onions, quartered and cut into quarter rounds
4 Tbs Garlic, roughly chopped
4 Tbs Ginger, roughly chopped
1 Tbs Curry powder
15ml oil
100ml oil
To finish
½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
500ml Bulgarian yogurt
250ml Chicken or vegetable stock
Fresh coriander to garnish
Fruit chutney to serve
Sliced bananas to serve
Desicated coconut to serve
Instructions
Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
Prepare all of the vegetables and measure out the berries, yogurt and stock.
Add 50ml of oil to the chicken and stir until well coated.
Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
Add the onions to the wok and fry for 3 minutes.
Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
Drain the wok leaving only oil that sticks to the sides of the wok.
Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
Return all of the other ingredients to the wok, stir briefly, then add the berries.
Stir this to combine, then add the yogurt. Stir this until everything is coated.
Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.
