Chicken Korma

There are so many variations of Chicken Korma. This is my version.

Popular curry dish in Britain and a curry night favourite.

Takeaway Kormas are generally tasteless - over sweetened and inauthentic.
This dish is warming, aromatic, less sweet and contains very much less oil.

You can control the heat by using more or less chilli
powder according to your taste.
A healthier option is to use half the oil, reduced fat coconut milk
and greek yoghurt to replace the cream.

serves 6

ingredients

1 kg boneless chicken (cubed)
1 tbsp grated ginger
1tbsp grated garlic
150 ml plain yoghurt
1/2-1 tsp red chilli powder

2 tbsp oil

2 onions (finely chopped)

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala (ground)

1 tsp salt

black pepper

bay leaf

3 green cardamoms

5 whole cloves

1/2 tin coconut milk

1/2 tin tomatoes

2 tbsp ground almonds

2 tbsp cream (double or single)

fresh green coriander

method

In a bowl, mix the chicken pieces, yoghurt, ginger, garlic and chilli powder

Leave to marinade in fridge anywhere from 20 mins to overnight

Fry the onions gently in oil in a pan until starting to brown slightly

Pour in the marinated chicken and stir

Add all the rest of the spices (ground and whole), salt and grind in a generous amount of black pepper

Cook for few minutes

Blend the tin tomatoes in a food processor or liquidiser 

and pour in along with the coconut milk

Stir in the ground almonds 

Bring back to boil and simmer on low heat until the chicken is cooked (about 20 mins)

Stir in the cream and chopped coriander

Season to taste

Serve with plain rice or naan bread

Spicy Bean Burger

Our family is taking part in Live Below The Line

where we live on £1 a day per person, to help highlight the fight against global hunger.

Our final dinner - a quick and tasty spicy bean burger. 

The total cost 28p per burger.

 serves 6 

ingredients

tbsp (20ml) olive oil

1 onion (chopped finely)

1 tsp ground cumin (jeera)

2 cloves of garlic

1 tsp chilli powder

1 tsp salt

1 tsp black pepper

1 egg

2 tins of beans (mixed, or kidney)

2 slices of bread made into breadcrumbs

handful of chopped coriander

method

Drain and rinse the beans

Mash using a potato masher

Add the chopped onions, spices, salt, pepper, breadcrumbs, coriander and egg

Mix it all together thoroughly

If the mix is too wet for some reason, add a couple of tablespoons of cornflour

Divide into six balls and shape into patties

Heat up a small amount of oil in a frying pan 

Fry for about 2 minutes on each side until golden brown

Serve in a wholemeal bun with salad and garlic mayonnaise

cost

oil 6p

onions 4p

garlic 10p

tinned beans 66p

spices, salt and coriander 15p

egg 13p

breadcrumbs 8p

wholemeal buns 48p

salad 10p

sauces 2p

-----------------------------

174p / 29p per burger

Moroccan Harira Soup And Garlic Baguette

Our family is taking part in Live Below The Line

where we live on £1 a day per person, to help highlight the fight against global hunger.

This was our fourth dinner. Moroccan harira soup (vegetarian version) with chickpeas and homemade garlic baguette. A Ramadan favourite - delicious, warming and nutritious.

The total cost of the soup 25p per bowl and 9p for half a baguette of bread.

serves 6

Moroccan Style Harira 

ingredients

1 tbsp olive oil

1 onion (chopped)

small piece of fresh ginger

2 cloves of garlic

1 tsp turmeric

1 tsp curry powder

1 tsp whole or ground cumin (jeera)

1l water

1 vegetable stock cube 

1 carrot

1 stalk of celery

tin of cooked chickpeas

handful of red split lentils (30g)

handful of rice (30g)

1 tin of tinned tomatoes 

1/2 tsp cinnamon

1 nest of fine noodles (50g)

few sprigs of coriander

  salt to taste

method

Gently fry the chopped onion in olive oil

 for few minutes on a low heat

Add the grated ginger and garlic, cumin, turmeric and curry powder 

Cook for few more minutes then pour in 1 litre of water

Add the stock cube, the cubed carrot and celery

Add the rinsed tinned chickpeas, rice and lentils

Simmer on a lowered heat for about 15 minutes until the rice and lentils are cooked

Add more water as it cooks to get right soupy consistency 

Blend tinned tomatoes in a food processor or blender

Pour the tomatoes into the soup 

Sprinkle in the cinnamon

Break-up the noodles and add to the soup

Cook until the noodles are done (about 4 mins)

Add chopped coriander

Season to taste

***

 Garlic Baguettes

ingredients

600ml lukewarm water

35g fresh yeast (or 2 sachets of fast action dry yeast)

1 tsp sugar

2 tsp salt

2 cloves of crushed garlic

1 tsp olive oil

about 1 kg bread flour  

method

Mix together water, yeast, sugar and half of the flour

Leave aside until it starts bubbling (about 5 mins)

Add crushed garlic, salt and the rest of the flour

Knead until soft and pliable 

Leave to prove in warm place until doubled in size

(this takes about 45-60mins)

Turn the dough onto a floured surface

Knock back the air and knead for few minutes

Divide the dough in 4 pieces

Shape into baguettes

Leave to prove another 20 mins on baking trays lined with baking paper

(usually 2 fit in a tray)

Score the tops gently with a sharp knife

Brush with a little milk

Bake in the middle of the oven in 220° for 20 mins until golden brown

cost

Harira

oil 3p

onions 5p

ginger, garlic 7p

tinned tomatoes 31p

spices, salt and coriander 15p

carrot and celery 21p

chick peas 33p

lentils and rice 10p

noodles 20p

stock cube 10p

-----------------------------

155p / 26p per portion

Bread (for 8)

flour 67p

oil 3p

sugar, salt, garlic 3p

-----------------------------

73p / 9p per portion

[TIP: you can get free fresh yeast from some supermarket bakeries if you ask nicely]

Penne Pasta with Broccoli and Bechamel Cheese Sauce

Our family is taking part in Live Below The Line 

where we live on £1 per day per person, to help highlight the fight against global hunger.

Our third dinner was penne pasta with broccoli and bechamel cheese sauce. 

A tasty and very quick meal for the family on a low budget.

The total cost of the meal was 28p per portion.

serves 6

ingredients

500g (budget brand) penne pasta

30g butter

2 heaped tbsp plain flour

500ml whole milk

100g grated mature cheddar cheese

1 clove garlic

335g broccoli

salt and pepper to taste

bring pan of water to boil 

add the pasta, simmer and add a pinch of salt

half way through the cooking time add the broccoli florets

meanwhile prepare the sauce

***

method

melt butter in a pan

stir in the plain flour and mix thoroughly

cook for a minute on medium heat

gradually add the milk a little at a time

use a whisk to add the milk to the roux (flour and butter mix)

mix until smooth and glossy

add one crushed clove of garlic and the grated cheese

season with salt and pepper

cook pasta with broccoli until al dente (firm to the bite)

drain pasta and serve with the bechamel cheese sauce

cost

pasta 29p

butter 12p

flour 1p

cheese 60p

salt, garlic, pepper 5p

broccoli  50p

milk 21p

-----------------------------

178p / 29.6p per portion

Aloo Gobi (Skinny) with Chapattis

Our family is taking part in Live Below The Line

where we live on £1 a day per person for a week, to help highlight the fight 
against global hunger. This was our second dinner. 

A traditional vegetarian aloo gobi curry (skinny version) with chapattis.

The total cost of the meal 25p for a plate of curry and the chapattis 4p each.

serves 6

ingredients

tbsp (20ml) olive oil

1-2 onions (chopped or sliced)

1 tsp whole cumin (jeera)

1/2 tsp brown mustard seeds

small piece of fresh ginger

3 cloves of garlic

1 green chilli

1/2 tin of tinned tomatoes

1 tsp turmeric

1 tsp curry powder

1 tsp salt

700g cubed potatoes

half a cauliflower (remove green leaves, wash and separate into florets)

few sprigs of coriander

chapatti flour and water

method

Add mustard seeds to olive oil

Fry gently for few minutes on a medium heat

Add the chopped onions fry for a few minutes

When onions have browned, add grated ginger, garlic and chopped green chillies

Mix in the chopped tomatoes, turmeric, curry powder and salt

Cook for about 10 minutes

Add a little water if the mixture gets too dry and begins to stick to the pan

Add potatoes and stir in

Add water, enough to cover the potatoes

Cook for around 10 minutes stirring regularly

Add the cauliflower florets, cook until tender

Add more water if necessary according to required consistency of the sauce

Add chopped coriander

Season to taste

***

250g of medium chapatti flour makes 8 chapattis

Mix the chapatti flour with water

Need into a dough for about 5 minutes

Leave to stand for 30 minutes before cooking to allow the dough to come together

Divide the dough into eight equally sized small balls

Spread flour on rolling surface and roll into thin discs

Cook on a hot dry frying pan (or 'tawa' if you have it)

Turn once and cook for about a minute on each side

If you have a gas cooker, carefully finish it on the flame turning regularly

Serve with yoghurt

cost

oil 6p

onions 6p

ginger, garlic, chilli 10p

tin tomatoes 17p

spices, salt and coriander 15p

potatoes  42p

half cauliflower 50p

chapatti flour 32p

-----------------------------

178p / 29.6p per portion

Brown Lentil and Potato Curry

Our family is taking part in Live Below The Line week
where we live a £1 per day per person, to help highlight the fight against global hunger.

This was our dinner on the first evening. Tasty and filling veggie curry with pitta.

The total cost of the meal 36p for a plate of curry and two pittas.

serves 6

ingredients

170g brown lentils

***

tbsp (20ml) olive oil

1-2 onions (chopped or sliced)

1 tsp whole cumin (jeera)

1/2 tsp brown mustard seeds

small piece of fresh ginger

3 cloves of garlic

1 green chilli

1/2 tin of tinned tomatoes

1 tsp turmeric

1 tsp curry powder

1 tsp salt

600g sliced or cubed potatos 

few sprigs of coriander

method

Cook the lentils in water until tender.

 This takes around 45-60 mins or 15 minutes in pressure cooker.

Fry onions in olive oil for few minutes
Add cumin and mustard seeds
Add grated ginger, garlic and chopped green chilli and fry few more minutes
Mix in chopped tomatoes, turmeric, curry powder and salt
Cook few more minutes, add some water if mixture gets too dry

Add cooked lentils and potatoes and stir in
Cook until potatoes are tender(about 10 mins)
Add water if necessary according to required consistency
Add chopped coriander
Taste and season if needed

Serve with pitta or chapattis

cost

oil 6p

onions 6p
ginger, garlic, chilli 10p
tin tomatoes 17p
spices, salt and coriander 15p
potatoes  36p
lentils (1\3 pack) 33p
-----------------------------

123p / 20.5p per portion

Pulla

The must bake Finnish cinnamon sweet buns. Usually served with a cup of strong coffee. If you ever visit Finland, impossible to avoid. My mum's recipe. We used to bake them every single Saturday. 

Ingredients

2 eggs

170g/200ml granulated or caster sugar

500ml milk

1 tbsp ground cardamom

50g of fresh yeast

(or 2 x 7g fast action dry yeast)

1 tsp salt

1.1 kg plain flour

150-200 g butter

For the filling:

Butter, granulated sugar, cinnamon

★★

Thick custard, vanilla sugar, choc chips

★★

Butter, sugar, currants, flaked almonds

Method

Warm the milk to lukewarm temperature

In a large bowl whisk together eggs and sugar

Add ground cardamom and salt

Pour in the warm milk and mix

Add the yeast and let it dissolve

Start adding the flour gradually 

Keep adding and kneading until you have incorporated all the flour and the dough is nice, soft and elastic 

(This usually takes around 15-20 mins)

Lastly knead in very soft (or melted) butter

If the dough feels too soft add little more flour

Cover the bowl with a tea towel or clingfilm and leave to prove in a warm place until it has doubled in size. This takes about 45-60 mins

Pour the proved dough on a floured kitchen surface and knock it back gently

Divide the dough in two 

Roll the dough out into a large rectangle
Spread generously with very soft butter
Sprinkle with sugar and cinnamon

Roll into a long sausage shape

Cut into 1 inch long pieces

Place on baking tray lined with baking paper

Cover and let prove another 20 minutes or so
 until nicely risen
Eggwash and sprinkle little sugar on top
Bake in preheated oven 200°c for 10-15 mins
until golden brown on top and bottom

Enjoy with a lovely cup of coffee or tea!

Variation:
Laskiaispulla (Finnish), Semla (Swedish) 

Shape the dough into simple round balls without filling,
prove, eggwash and bake as above
Let them cool down and slice in half
Fill with jam or marzipan and whipped cream

Spicy bean wraps

Our sporty weeknight family favourite.

 Quick, nutritious, low fat, inexpensive and delicious.

Ready for table in 20 minutes.

Serves 6

Ingredients

1-2 tbsp oil

1 onion ( finely chopped)

1-2 cloves of garlic

(1 tsp grated fresh ginger, optional)

1 tin of baked beans

2 tins of other beans 

(red kidney, black eye, butter, cannellini etc)

1/2 tsp red chilli powder

1 tsp paprika

1 tsp mild curry powder

black pepper

salt to taste

fresh or dried herbs

 (parsley and coriander or mixed herbs)

Method

Fry the chopped onion in little oil for few minutes. 

Add garlic ( and ginger if used)

Stir in the baked beans 

and drained washed other beans.

Add spices and salt and cook for 5 minutes 

adding a little bit of water if it gets too dry.

Use your imagination with your spices

 (cajun spice, cumin, coriander etc. are really nice too) 

If you don't like hot, leave out the chilli. 

Add the herbs and check the seasoning.

Serve in wraps with my garlic yoghurt,

 grated cheese (cheddar, parmesan), salad and chilli sauce

Garlic yoghurt dip

250 ml plain yogurt 

2 tbsp creme fraiche or mayonnaise

1 tbsp salad cream

1 clove of crushed garlic

salt to taste

Mix all the ingredients together

Vegetable Flan tray bake

Tasty savoury tray bake. 
I love this recipe. It is very versatile and everyone seems to like it.

 Great light evening supper or lunch.

 Really nice as a part of a buffet. Perfect for picnics. 

Ingredients

150 g butter

250 g/400 ml plain flour

2 tsp baking powder

40 g/ 100 ml rolled oats

250 g tub of quark

1 tbsp oil

1 onion

500 g of mixed veg (fresh or frozen)
2 cloves of garlic
1/2-1 tsp chili powder
salt & pepper

1 ball of mozzarella
70 g grated cheddar

100 ml double cream
150 ml milk
3 eggs

smoked paprika or mixed herbs (optional)

Method

preheat oven to 200°

Mix baking powder and flour together.

 Rub cold butter and flour mix together in until you get breadcrumb like texture.

 Mix in oats and quark. 

Line baking tray with baking paper and spread the dough mixture on it evenly.

Fry onion in a little oil. Add vegetables and cook for few minutes until tender.

 Add crushed garlic, spices and seasoning. 

In a separate bowl mix together milk and cream. Beat in the eggs. 

Spread the veggie mix onto the pastry base,

 then shredded mozzarella and grated cheddar. 

 Drizzle over the milk & egg mix evenly.

 (Sprinkle over herbs or smoked paprika)

Bake in 200°c for 20-25 mins until golden brown.  

Let cool down and cut into squares or rectangles.

Variations:

Replace some of the veg with cooked chicken,

 fried spiced minced beef/lamb, sausages, tuna etc.

You can use any combination of vegetables.
 Mixed frozen works really well.


Tip: If you don't have quark, replace it by 150-200 ml of plain or Greek yoghurt 

  

Raspberry Pavlova

The ultimate finale to any summer BBQ.

 Great with any seasonal fruit. Raspberries are my favourite.

Tartness balanced perfectly with a sweet meringue.

Ingredients

4 large free range eggs

200 g caster sugar

pinch of salt

2-3 punnets of raspberries

600 ml whipping cream

vanilla sugar to taste

Method

Whisk the egg whites in a clean bowl* until they form stiff peaks.

Keep whisking and gradually mix in the sugar and pinch of salt.

 On high setting whisk for few minutes until the egg whites are

 smooth and glossy. 
(*the bowl needs to be clean of all grease and no trace of egg yolk in the whites)

Line a large baking tray with baking paper. 

Spoon the meringue onto the paper and shape into a large oval.

Bake in preheated oven of 150°C for an hour.
After an hour turn off the heat and leave the meringue in 
the oven to cool down.


Take half of the raspberries and crush them with a little sugar.
Whip the cream with vanilla sugar (or sugar & vanilla essence) until soft peaks.
Spread the crushed berries onto the cooled down meringue. 
Then the whipped cream and finally top with the remaining raspberries.

 Great for entertaining, you can bake this well in advance
 and then finish off with the cream and berries just before serving. 

Minced lamb kebabs

My best kebab recipe. 

Works also for kofta meatballs and burgers.
 Perfect for barbeques.
Make a bigger batch and freeze kebabs 
for a quick microwave dinner later.
Great recipe for low carb diet!!

Ingredients

1 kg minced lamb

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp ground black pepper

1 tbsp paprika

1 tbsp garam masala

1 tbsp salt

2 tbsp chopped green coriander leaves

1 egg

Method

Mix thoroughly all the ingredients together. 

Leave to marinate

(from an hour to overnight)

With wet hands form long kebabs on bamboo skewers (makes about 8-10).

Cook under hot grill about 15 mins turning once.


Serve hot from the oven with pitta or naan, salad, mint yoghurt and chilli sauce. 

Chicken Tikka

Tasty chicken dish that can be marinated the night before.

Oven cook or great for summer barbecues. 

Serve with pitta and salad. 

Ingredients

1kg  chicken thigh pieces with the skin on (5-6 pieces)

150g  plain yoghurt

1 tbsp grated fresh ginger

1 tbsp crushed garlic

1 tsp red chilli powder

1 tsp paprika

1 tsp garam masala

1 tbsp salt

juice of half a lemon

Method

Clean and wash the chicken and trim excess fat. 

Score the skin with a sharp knife.

Mix yoghurt with ginger, garlic, salt, spices and lemon juice.

Rub the marinade into the chicken and leave aside.

 (Anywhere between half and hour to overnight)

Cook uncovered, skin side up, in a moderate oven 200°C for about an hour.
(Until the chicken is tender and the skin is nice and crispy).




Mint raita
200ml plain yoghurt
200ml crème fraiche
2 tbsp chopped fresh mint
salt to taste


Mix all the ingredients together.
  

Pakoras with two Chatnis

Pakoras! 

The best ever snack. Quick, inexpensive, vegetarian and so tasty. 

This recipe will fill two full trays. Enough to serve 6-8.

Ingredients

2-3 potatoes

2 onions

2 tsp salt

1 tsp red chilli powder

2 tsp ground coriander

1 tsp whole jeera (cumin)

small bunch of fresh green coriander

2 cups (350-400g) gram flour (chickpea flour)

500 ml water

vegetable oil for deep frying

Method

Peel and slice the potatoes and onions thinly (about 2mm thick).

Place them into a large bowl with spices, salt, coriander, gram flour and water. 

Mix together. Batter should resemble the consistency of pancake batter.

Heat the vegetable oil in a large pan or wok. 

Start frying the pakora mix in batches by spooning 

tablespoonfuls of the batter into the hot oil.

Make sure to take both onion and potato with each spoonful.

 Keep the oil on a medium heat.

 If the oil is too hot the pakoras will brown too quickly, but potato stays uncooked.

You can fit around 5-7 pakoras in each batch.

Fry until golden brown turning at least once.

Lift out with a slotted spoon and drain on a kitchen towel.

Best served immediately hot and crispy with chatni and tea!!
 
Tip! For variation other vegetables can be added:
e.g. baby leaf spinach, small florets of cauliflower, peppers

Yoghurt and mint chatni

150 ml plain yoghurt
50 ml creme fraiche
heaped tbsp chopped mint
(heaped tbsp chopped green coriander optional)
1/2 tsp red chilli powder
salt to taste

Mix all the ingredients together



Mint, tomato and onion chatni

1 red onion
1 tomato
1 green chilli 
1 tbsp chopped mint
1 tbsp chopped green coriander
1 tsp sugar
salt to taste


Place all the ingredients into food processor with a little water and whiz together.
Alternatively finely chop all the ingredients by hand and mix together.