Recipes - Onion Bhaji

I am a huge lover of Indian food and I am a huge lover of entertaining/finger food type food.  This recipe ticks both of those boxes.  It's also flavoursome, pretty easy to make and incredibly cost effective.  I completely fell in love with these and can see myself making them all the time, they're just that good!

Ingredients

4 small/medium onions, peeled, halved and sliced

1 1/2 cups besan flour 

1 tsp garam marsala

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp ground corrainder seeds

1/4 tsp ground chilli powder

1/4 tsp ground ginger
water
olive oil, for frying
raita, to serve

Step 1 - Place onion, besan flour and spices in a large bowl and use your finger to toss until combined.  Add water, starting with about half a cup and stir with a spoon until combined to create a thick batter.  Add more water, little by little if needed. 
Step 2 - Heat a good layer of olive oil in a frying pan and heat until oil just starts to "shimmer" with heat.  Drop tablespoonfuls of the mix into the oil and cook for 2-3 mnutes each side until golden, flip and repeat.
Step 3 - Drain on paper towel and repeat with remaining mixture adding more oil in between batched if necessary.  Serve warm with raita on the side.  

Notes:

Besan flour is made from ground chickpeas.  It is gluten free and available from select supermarkets and most health food stores.


Raita can be made by mixing natural yoghurt with chopped mint and finely diced cucumber and season with a little salt.

Recipes - Lentil Korma Burgers

I've declared my love for burgers a number of times on this blog and I don't discriminate against the non-meat variety.  Lentil burgers are really satisfying and these Indian inspired flavours work really well together.  Only downside is that it's a little messy to prepare.

Ingredients

400g can lentils, drained

2 cups fresh wholemeal breadcrumbs

1 egg

1 tbs Passage to Indian Korma Paste

plain flour

200g natural yoghurt

1 cucumber, grated

a few sprigs of mint, leaves removed and finely chopped

1/2 tsp ground cumin

pinch salt

1/2 cup mango chilli chutney

4 wholegrain bread rolls

2 tomatoes, sliced

mixed mesclun

Step 1 - Place lentils, breadcrumbs, egg and korma paste into a food processor.  Process until combined.  Using very well floured hands, form 4 lentil patties.  Place on a plate and transfer to fridge for 15 minutes to chill.

Step 2 - Heat a good whack of oil in a large non-stick frying pan.  When hot, add patties to pan and cook for 2-3 minutes on each side, until golden, turning once.  Handle with care then drain on paper towel.

Step 3 - In a small bowl combine yoghurt, cucumber, mint, pinch of salt and cumin. Stir until combined.

Step 4 - To assemble, halve bread rolls and place lettuce and tomato on base.  Add the pattie then dollop yoghurt on top.  Spread mango chilli chutney over lids and place on top.  Serve with a side of onion bhaji if desired. 

Recipes - Chicken Mughlai

I don't like posting recipes without photos, however, I made this a month ago and have been wanting to share it because it is an unusual Indian dish, very easy to make and very tasty.  It's my Mum's favourite and we love Indian so I will be making it again and I will take photos and post them.

Ingredients
1 kg chicken thigh fillets, diced
50g ghee or butter, cubed
2 cloves garlic, finely chopped
2 brown onions, finely chopped
1-2 tbs freshly grated ginger
1 cinnamon stick
4 cardamon pods
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
2 tsp garam masala
10-15 blanched almonds
1/3 cup double cream
1 cup chicken stock
salt, to season

Step 1 - Grind almonds into a fine paste in a food processor or mortar and pestle.  Set aside.

Step 2 - Heat ghee/butter on medium heat in a large frying pan.  Add onions and saute until translucent. Add ginger, garlic, cinnamon and cardamon and fry for 1 minute.  

Step 3 - Add remaining spices, except garam masala, to pan and cook for 2-3 minutes then add chicken, coat in spices and onion and seal.

Step 4 - Add stock, season with salt, reduce heat and slowly simmer until chicken is cooked through and tender.

Step 5 - Pour in cream and almond paste/meal and stir until combined.  Simmer for 5-10 minutes until sauce has thickened. Remove from heat.

Step 6 - Sprinkle with garam masala and serve with rice or naan.

Notes:

60g almond meal can be used in place of blanched almonds.  If you do use almond meal, ignore step 1. 

Ghee is a clarified butter available in the fridge section of most supermarkets.  Butter can be used in its place.

Passage Foods

I love cooking and creating and inventing, which is pretty obvious when you have a look at this blog.  As much as I find cooking to be very relaxing and a great way to unwind at the end of a long day, sometimes I just want a quick, easy, delicious, no fuss dinner.  And when I think quick, easy, delicious and no fuss, I think Passage Foods.

I first discovered Passage Foods in 2009 when I saw their Passage to India range on special in my local supermarket.  As a rule, I don't buy Indian simmer sauces for two reasons; 1. I love Indian food and all supermarket brands (except Passage Foods) taste horrible, and 2. I worked in an Indian Restaurant for a number of years, eating my fill of fresh, amazing, authentic Indian night after night and all supermarket brands (except Passage Foods) taste horrible.  However, the sauce was in a funky pouch, as opposed to a jar, and I thought 'What do I have to lose?'

That night when I ripped open the pouch, the smell that hit me sent me right back to the Indian restaurant's kitchen and the colour of the sauce was perfect, deep and rich with a lovely oily sheen on top.  More importantly, the taste was spot on - better than what you get in a lot of Indian Restaurants.  I was instantly hooked and within a month has tried everything they have on offer.

It's not all just Indian, Passage Foods also offers Chinese, Moroccan, Thai, Malaysian and Italian simmer sauces.  The sauces can be made as per the packet instructions or 'pimped' for something a bit more special.  When cooking for the kids, I go completely against tradition and just try to pack as many vegetables in there as possible.

So, here are my top three Passage Foods sauces and don't forget to check out their website and facebook page. 

1. Passage to India - Korma w lamb and cashews on saffron and clove scented basmati rice w mint yoghurt and vegetable sambal.
2. Passage to China - Honey, Soy & Garlic w Chicken, brocoli, onion, capsicum, carrot, snow peas and bok choy on hokkein noodles sprinkled with lightly toasted sesame seeds.
3. Passage to Morocco - Spiced Lemon Chicken w Chicken, pumpkin and green olives on coriander and preserved lemon (or lemon zest) couscous sprinkled with lighty toasted slivered almonds.  

Did you know?

Garam Masala, a popular ingredient in Indian Cuisine, means 'hot mixture'.  It is not a spice but a combination of spices, however there is no set combination for garam masala and the ingredients/spices can vary depending on the region in which it is made.  


The spices most commonly found in garam masala include

• black and white peppercorns
• cloves
• cumin
• cardamon
• cinnamon
• nutmeg
• star anise
• coriander seeds

Many families and spice merchants spend generations perfecting their garam masala and the exact recipe is always kept secret.  

Recipes - Vegetable Sambal

This is a beautifully refreshing salad/condiment that perfectly compliments spicy Indian curries.  It is also great as a salad with some grilled chicken for a healthy lunch option.  What's best is that it's so quick to whip up.  Make it at least half an hour before you need it to give the flavours time to develop.

Ingredients

2 x large ripe tomatoes, seeds removed and finely diced

1/2 small spanish onion, finely diced

1 x lebanese cucumber, finely diced

1 x just ripe avocado, finely diced

2 tbs white wine vinegar

1 tbs olive oil

salt and pepper to season

Step 1 - Put all ingredients in a bowl.  

Step 2 - Gently fold with a spoon.  Let stand for at least half an hour

Step 3 - Serve.

Sprung!

So, my Mum, who returned from her 'European Summer Adventure' yesterday, just told me we are having some guests for dinner tomorrow night and as she is at work all day (high school teacher), I am responsible for cooking the feast!  Mum and the Honoured Guest have already worked out the menu and I was delighted to learn that not only have I never cooked the three main dishes before, it is a cuisine I have not cooked a lot of at all.  To make matters more difficult, my over active 14 month old son is home with me tomorrow and he requires a lot of my attention through the day.  Well, I do like a challenge.

The guests?  An overseas relative and my highly critical grandmother.

The menu? Indian Cuisine.

• Chicken Mughlai
• Rogan Josh
• Naan
• Basmati Rice
• Vegetable Sambal 
• Mint Yoghurt (no recipe - just mix natural yoghurt with finely chopped mint)

I'm doing dessert as well but it is not Indian so I didn't want to add it to the list above.

The Dessert?  Pineapple Salad (this one is my creations)

Hopefully I'll have enough time to take photos of ingredients and the finished product.  Now, to study these recipes, write my shopping list and work out a time plan. And then study these recipes some more.  Did I mention I have never made either curry or naan?  

Wish me luck!