Cyrus Todiwalla, Recipes. An authority on Indian Parsee cuisine, Cyrus Todiwala is a passionate campaigner for good food and a regular on Market Kitchen.
Cyrus was born and brought up in Mumbai (formally known as Bombay), India. His early passion for cookery led him to Bombay's Catering College, before he trained as a chef with the famous Taj Group in India. He left India for Europe in 1991, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients.
Much of his cooking is inspired by the Parsee tradition of Middle-Eastern influenced cooking, lighter than standard Indian dishes and with dried fruit combinations. As a pioneer of Indian cuisine, Cyrus has regularly appears on Market Kitchen, and Saturday Kitchen, as well as regular slots on National radio stations such as Radio 4, Radio 5 Live, BBC World Service and Talk Radio. Cyrus runs two London restaurants Café Spice Namasté in E1, London and The Parsee in Highgate. Goan pork vindaloo with potatoes. Madhur Jaffrey marinates pork shoulder in fresh and fiery spices and takes the time to let it gently simmer to make a succulent dish Ingredients 2 tsp mustard seeds 1 tsp cumin seeds 2 tsp coriander 3 cloves 1 medium onion, roughly chopped 2.5 cm root ginger, peeled and chopped 5 cloves garlic, roughly chopped 2 tsp cider vinegar ¾-1 tsp chilli powder, depending on taste 2 tsp paprika ½ tsp turmeric 560 g boneless pork shoulder, cut into 2.5cm chunks 3 tbsp olive oil, or sunflower oil 340 g waxy red potatoes, peeled and cut the same size as the pork ½ tsp caster sugar Method 1.
Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a lean coffee grinder or spice grinder and grind as finely as possible. 2. Tips and suggestions You can make this pork vindaloo in a pressure cooker - just follow the recipe, but add just 120ml of water, bring to full pressure then reduce the heat to very low and cook for 17-20 minutes. Order from Ahmeds Curry Cafe Bristol. Chicken tikka masala. There’s no skimping on taste here – Madhur Jaffrey uses plenty of cream, lemon and garlicky flavourings in this Indian-Brit favourite Ingredients For the chicken tikka 675 g boneless, skinless chicken, thighs or breasts, cut into 2.5 cm chunks 3 tbsp lemon juice 1 tbsp root ginger, peeled and finely grated 2 garlic cloves, finely grated or crushed 1 tsp ground cumin 1 tsp paprika ¾ tsp chilli powder 6 tbsp whipping cream ½ tsp garam masala 3 tbsp sunflower oil For the masala 4 tbsp sunflower oil 140 g onions, halved and finely sliced 1 tbsp root ginger, peeled and finely grated 5-6 garlic cloves, crushed 1 tbsp ground coriander ½ tsp turmeric ¾ tsp chilli powder 2 tsp paprika 4 tbsp yogurt 2 medium tomatoes, peeled and very finely chopped 350 ml chicken stock ¼ tsp garam masala 4 tbsp coriander leaves Method 1.
Tips and suggestions When you think the chicken is ready, cut a large piece of chicken to the centre to check there is no trace of pink. Mushroom Pulao. Translate this page into your language: No Indian meal is complete without a flavorful rice dish.
Try this delicious recipe for Mushroom Pulao, made with fragrant Basmati Rice and caramelized mushrooms. Food - Recipes : Peshwari naan. Plain Naan Bread. Saag Aloo. This site uses some unobtrusive cookies to store information on your computer.
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If you're not happy with this, we won't set these cookies but some nice features of the site may be unavailable. To control third party cookies, you can also adjust your browser settings. By using our site you accept the terms of our Privacy Policy. (One cookie will be set to store your preference) (Ticking this sets a cookie to hide this popup if you then hit close. About this tool About Cookie Control. Sri Lankan Chicken Curry. Tickle your palate with spicy Shri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies.
Ingredients: 30 gms ghee 1 Onion (Pyaj), chopped 2 clove(laung)s garlic (lasan), crushed 3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed 1 tsp ground turmeric (haldi) 1 tblsp ground coriander 1 1/2 kg chicken pieces 2 1/2 cups (625ml) coconut (narial) milk 2 tblsp coconut (narial) cream (malai) 2 tblsp fresh lemon juice How to make sri lankan chicken curry: