Wednesday, 29 August 2012

Celebrating ONAM - Spicy Potato Podima



·         Potatoes - 4, medium, boiled and cubed

·         Oil - 3 to 4 tblsp

·         Mustard Seeds - 2 tsp

·         Urad Dal / Black Gram Lentils- 2 tsp soaked for about half an hour (Optional)

·         Onions - 2, chopped finely

·         Green Chillies - 2 to 6, slit (depending how spicy you want it)

·         Dry Kashmiri Red Chillies – 2 to 3

·         Ginger - 3 two inch pieces, chopped

·         Curry Leaves – handful

·         Turmeric Powder - 2 tsp

·         Salt - 2 tsp or as per taste

·         Lemon Juice – ½ tsp

·         Hing / Asafoetida – a pinch

·         Coriander Leaves – Chopped for garnishing


·         Heat oil in a pan.

·         Add the mustard seeds and Urad dal and let it splutter

·         When mustard seeds start spluttering, add the chopped onions, green chillies, hing, turmeric, ginger and curry leaves.

·         Add onions and fry till onions turn translucent.

·         Add the cubed potatoes, required salt and about 1 cup of water.

·         Cover pan with a lid.

·         Sauté for about 10 minutes over moderate heat, and add lemon juice.

·         Remove the lid.

·         Transfer to a serving dish, and garnish with chopped coriander leaves.

·         Serve with hot rice or chapatti.

Pepper Chicken / Lamb

Serves 4


1 cup whole chicken / lamb

3 small onions finely chopped

2 tomatoes finely chopped

2 tsp ginger-garlic paste

2 tsp fennel seeds powder

1 tsp mustard seeds

1 tsp garam masala

2 tsp red chili powder

2 tsp cumin seeds

½ tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely chopped

Salt to taste



·         Clean the chicken and cut in small pieces. In a non-stick frying pan, heat the oil.

·         Then add the mustard seeds and the fennel seeds powder.

·         After they fry, add the ginger-garlic paste and allow it to fry on low heat.

·         After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color.

·         Then add the chicken/lamb pieces and mix well.

·         Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow them to cook for some time.

·         Then add the cumin seeds, coriander powder and pepper powder, mix well and allow to cook some more.

·         When the chicken / lamb is half cooked, add the coriander leaves and the tomatoes and mix well.

·         Cover the pan and let the chicken cook well.

·         Serve hot with chapati / naan or paratha.

Monday, 6 August 2012

Chorizo and Toasted Pine Nut Burgers with Red Onion Marmalde

Serves 2 and ready in 30 minutes (Courtesy of Hello Fresh)


     Mince Beef : 250 grams
     Shredded Chorizo : 50 g
     Pine Nuts : 15 g
     Baby Gem Lettuce : 1
     Corn on the Cob : 1 or 2
     Cherry Tomatoes: 100 g
     Spring Onion: 1 to 2
     Red Onion : 2
     Balsamic Vinegar : 2 Teaspoons
     Sugar: 1/2 a Teaspoon
     Ketchup: 1 Teaspoon
     Dry Oregano : 1 Teaspoon
     Ciabatta Loaf : 1


1) Chop the cherry tomatoes in half, coarsely chop the baby gem lettuce and cut the spring onions into diagonal slices. Cut the red onion in half, through the root and then cut it into very thin slices.

2) Heat 2 tea spoons of olive oil on low heat in a non - stick pan. Add in the red onion with half a tea spoon of sugar and a pinch of salt and pepper. After 10 minutes, add in 1 tea spoon of balsamic vinegar (save a few drops) and continue slow cooking until the burgers are ready.

3) Bring the pan of water to boil, add in the corn, and a pinch of salt. Gently boil the corn for about 7 minutes (more or less depending on how soft you like it) before draining and keeping it to the side. Meanwhile, pre-heat your grill to HIGH.

4) To make the burgers, simply mix together the mince meat, pine nuts, salt to taste, the tea spoon of dry oregano, the shredded chorizo and the ketchup. Work the mixture really thoroughly with your hands for a few minutes. (I also added some ginger+garlic paste + chilli powder, as I like it more spicy with a little more flavour)

5) Divide the mixture into 2 portions and gently press each one into a burger shape (do not compact the meat too much). Rub a light coating of olive oil on each burger before transferring them to a baking tray. Grill them on the top shelf nearest the grill for 4 minutes on each side.

6) In a bowl, mix together the baby gem lettuce, the spring onions and the cherry tomatoes before drizzling over 2 teaspoons of good quality olive oil and any remaining balsamic vinegar.

7) Cut the ciabatta in half and then slice each piece into half again so that you have 2 burger baps. Put these under the grill for about a minute on each side to lightly toast them.

8) Serve the burgers with the side salad and a healthy topping of your sweet, slow-cooked red onion marmalade. Chop your corn in half and serve with a knob of butter and a sprinkle of salt. Food of the Gods!!