Make chicken tikka masala with Steven I Kitchen Stories recipe and video. Afia Begom. Born and bred in London, a city that celebrates food from all over the world, I enjoy cooking and eating lots of different cuisines — but my heart lies in Bangladeshi dishes.
I was never that passionate about cooking growing up, and certainly wasn’t the first to jump into the kitchen. But, at secondary school, I really began to enjoy baking and bringing things home. ‘When I started branching out into other dishes, I found that traditional British recipes didn’t really suit my family’s palate — I needed to add flavours like cumin, coriander or chilli to brighten them up. That’s when I really became interested in cooking and learning the basics from scratch. ‘The name of my blog, Afelia’s Kitchen, was inspired by Delia Smith — it was actually a suggestion from my sister.
Family is super-important to me and eating together is a big part of that ‘I also get all four of my kids involved, whether that’s setting the table, sorting out the salads or helping to serve. Dali bora (VG) (GF) Fried potato masala toastie recipe. There isn’t a better toasted cheese sandwich than this one.
Chaat masala is pretty crucial here and readily available from Indian superstores or online (you could use garam masala, but it won’t have the same tang). Sour, salty and hot, chaat masala is the transformative pinch to many different Indian dishes, and here, it is insanely good with the cheese and the chutney. Saturday lunch just got a whole lot better. Ingredients Method Heat the oil and butter in a medium saucepan over a moderate heat. This recipe is an extract from 'Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions', available to buy here. Jamie Oliver's Indian spiced potatoes with chicken thighs. OVERSEAS.ES. Indian salmon with cauliflower squares. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk Ingredients For the spicy mustard sauce: 2 tbspwholegrain mustard by Sainsbury's 2 tspgaram masala by Sainsbury's 4 tbspcoconut cream by Sainsbury's 1 tbspwater For the fish:
Easy Bombay Potatoes - Tales From The Kitchen Shed. Spice up your spring! Indian lunch recipes. Smoky charred Punjabi prawnsServes 4-6 Ingredients1kg large raw king prawns, shell and head on4 tbsp oilJuice of ½ lemonFor the tandoori marinade4 tsp coriander seeds2 tsp cumin seeds8 garlic cloves5cm fresh root ginger125g Greek-style yoghurt1 tsp dried fenugreek leaves1 tsp garam masala½ tsp ground turmeric½ tsp chilli powder1 tbsp Kashmiri chilli powder or paprika1 tsp salt Method1 First make the marinade.
In a small pan, dry-roast the coriander and cumin seeds for 30 seconds over a medium heat, then remove from the heat and leave to cool. 2 Using a hand blender, puree the garlic and ginger to a smooth paste with 2-3 tablespoons of the yoghurt, the fenugreek leaves and roasted spices. Tip this paste into a bowl and mix in the rest of… Want to read more? Register with a few details to continue reading this article. All articles now feature tags allowing you to explore related topics and articles Dismiss.
Spicy yogurt chicken. Keema with peas. Indian Chickpea Salad with Ginger : Baltic Maid. Posted on | June 20, 2011 | 5 Comments This fresh and healthy Indian dish is a great for a get-together with friends or a quick dinner. Once the beans are cooked or if you use canned garbanzo beans, this salad will be ready in no time. The fresh ginger and cumin create the Indian flavor. Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans)1 red bell pepper, diced1 orange bell pepper, diced1/2 red onion, diced3 spring onions, choppedthumb-sized piece fresh ginger, peeled and grated3/4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.
In a dry pan, roast the cumin until fragrant. Season with salt and pepper to taste. Guten Appetit!!! Source: adapted from “The Best Recipes in the World” by M. Comments. Poppadums with lime & coriander dip. Creamy raita/tzatziki. Photo Credit: ELLE Dining as a college kid is tough, especially when you’re plucked from the protective wings of your sorority house/dorm cafeteria and tossed into your own pint-sized apartment.
Sure, you could throw a Lean Cuisine into the microwave, but there’s something about eating a highly processed meal that sort of skeeves me out. You could bake a huge casserole that will last the whole week…but I don’t know about you, but I can’t stand eating the exact same meal more than twice in a row. Getting take-out every night is either expensive, unhealthy, or both, and cooking a square meal every night is too time-consuming for most college (or working!)
Girls. To combat this problem, I thought it would be helpful to start a new series that tackles making delicious meal components that are easy to make, inexpensive, and — most of all — insanely versatile.