Manju Malhi is a well know British Indian chef known for offering western cuisine to India and Indian cooking to
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Aloo aur Shimia Mirch – green peppers with potatoes
Galouti kebabs – cardamom flavoured lamb patties
Pakoras are batter-fried snacks usually eaten as an appetizer. The batter is made of spiced besan or gram flour, and often other vegetables or fish are used to create a variety of fritters. Pakoras are also known as Bhajis or Bhajias.
500ml vegetable oil for frying or enough to fill a deep-fat fryer
Heat the oil in a deep saucepan or deep-fat fryer. Meanwhile sift the flour in a bowl and add the onions, cumin seeds, coriander seeds, chilli powder and salt.
When my mother and father eloped to Britain in the late sixties, they both embraced British culture at a time when Britain was swinging. She came across Baked Beans and used to combine Indian spices to make a quick lunchtime snack for me and my brother when we were kids. Many Asian households in the UK have their own recipe and I also made this in India for a TV show and they absolutely loved it. Incidentally, Balti does mean bucket. This is a truly quick and comforting dish.
2 tbsp sunflower or vegetable oil
Heat the oil in a small saucepan, then put in the onion. Fry for 1 minute, add the chilli and cook for a couple of minutes, stirring continuously, until the onions begin to turn golden brown. Add the spices and fry for another minute. Add the beans, reduce the heat and cook for 3 minutes. Taste, then season with salt, if necessary. Serve hot with chapatis, naan, pitta bread or just on toast.
A touch of turmeric, cumin and coriander adds a warm golden glow to a quick and colourful dish. This can be prepared in a matter of minutes.
3 tbsp sunflower oil
Heat the oil in a large frying pan or wok and add the cumin seeds. When the seeds splutter, tip in the onions and fry for 3-4 minutes until the onions are glossy. Add the tomato, coriander powder, salt and turmeric and mix.
Cook till the mixture is quite thick. Tip in the peppers and fry for 2 minutes. Add the potatoes and mix.
Add the garam masala and sprinkle over the coriander leaves. Serve hot.
Awadhi is considered India's most subtle cuisine and is typical of Uttar Pradesh.
Makes 8 patties
1 tbsp Bengal gram or channa dal or yellow split peas
Pick over the channa dal to check for small stones. Place a small pan or frying pan over a low heat and roast the channa dal for 2 minutes, making sure that it doesn't burn. Grind it into a fine powder using a pestle and mortar or coffee grinder. Mix all the ingredients together except the oil and blend in a food processor till the mixture becomes a coarse paste. Cover and refrigerate for 2 hours or overnight. Wet your hands and divide the mince into eight equal parts. Shape into flat, round patties 1.5cm thick.
Heat the oil in a frying pan and shallow fry the patties over a medium heat, cooking either side for about 10 minutes or until cooked through, making sure both sides brown evenly. Alternatively, preheat a grill to medium and grill for 10 minutes each side or until cooked through. Serve hot with a tomato chutney.
Makes 6-8 kebabs
115g spinach leaves, finely chopped
Wash the spinach thoroughly in salted cold water. In a large bowl, mix together the potatoes, peas, spinach, chillies, ginger, salt, coriander leaves, and cornflour. Mash until fairly smooth. Take a spoonful of mixture, the size of a golf ball, and flatten to make a burger shape. Repeat with the remaining mixture.