Achari venison kebab
You will have 4 skewers for this. If utilizing wood ones, make sure you soak them in chilly water for no less than half-hour first, so that they don’t burn on the grill.
Prep 10 min
Marinate 3 hr+
Cook dinner 20 min
Serves 4
1 tsp fennel seeds
1 tsp onion seeds
1 tsp yellow mustard seeds
5 inexperienced cardamom pods
½ tsp fenugreek seeds
2 tbsp ginger and garlic paste
1 tbsp floor turmeric
1 tbsp smoked paprika
1 tbsp Kashmiri chilli powder
1 tbsp floor coriander
300g Greek-style yoghurt
1 tbsp lime pickle (from a jar, akin to Patak’s or Ashoka)
20ml mustard oil
1 tbsp finely chopped recent ginger and chilli
Salt, to style
800g boned venison shoulder, minimize into 2½cm cube
In a small pan, dry roast the fennel, onion, fenugreek and yellow mustard seeds and the cardamom till aromatic, then tip right into a mortar and grind coarsely. Put all the pieces else bar the meat in a big bowl, add a tablespoon of the freshly floor spice combine and stir to mix. Add the venison, toss to coat, then cowl and put within the fridge to marinate for no less than three hours (and as much as six).
Take the venison bowl out of the fridge 45 minutes earlier than you need to cook dinner, so the meat comes as much as room temperature. Thread the diced meat on to skewers (use no matter measurement or sort you want), then grill on a nonstick griddle (or barbecue), turning typically, for about three minutes on all sides, till golden and charred throughout and simply cooked by means of.
Serve sizzling with salad and a yoghurty dipping sauce.
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Kashmiri dum aloo
Prep 10 min
Cook dinner 50 min
Serves 2
600g child potatoes
8 tbsp rapeseed oil
5cm-long cinnamon stick
2 cloves
1 tsp finely chopped recent ginger
1 tsp finely chopped garlic
1 tsp finely chopped inexperienced finger chilli
2 small onions, peeled and finely chopped (200g web)
1½ tsp Kashmiri chilli powder
½ tsp turmeric
100g Greek-style yoghurt
Salt, to style
1 tsp cumin seeds
1 tsp floor coriander
½ tsp garam masala
2 medium tomatoes, pureed pores and skin, seeds and all
1 tsp dried fenugreek leaves
2 tbsp roughly chopped recent coriander, to complete
Cook dinner the potatoes in salted boiling water till tender, then drain and peel, however go away entire.
Put 5 tablespoons of oil in a big nonstick frying pan on a medium warmth, then add the cinnamon stick, cloves, chopped ginger, garlic and inexperienced chilli, and saute for a minute. Add the chopped onion, and saute for 10-Quarter-hour, till golden brown. Add a teaspoon of the chilli powder and half the turmeric, saute for a minute extra, then take off the warmth and put aside to chill.
Mix the cooled onion combine to a clean paste, then add water little by little to loosen the combo to a thick coating consistency.
In a big bowl, combine the yoghurt, remaining half-tablespoon of chilli powder and salt to style, then add the boiled and peeled potatoes and toss to coat.
Put the remaining three tablespoons of oil in a deep-sided, heavy-based pan on a medium warmth, then add the spiced chilli potatoes and cook dinner, stirring gently, for 5 to seven minutes. Raise out the potatoes with a slotted spoon and put aside.
Add the cumin seeds to the pan, wait till they crackle, then stir within the onion paste, floor coriander, turmeric and garam masala, and let it cook dinner for eight to 10 minutes, till the oil separates. Stir within the tomato pulp and 70ml water, and cook dinner, stirring, on a medium warmth for a few minutes. Return the potatoes to the pot, gently stir within the fenugreek and cook dinner, nonetheless stirring, on a medium warmth for 2 to 3 minutes, till the potatoes are coated within the sauce. Verify the salt to style, stir within the chopped coriander and serve sizzling.
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Pumpkin with nilgiri sauce
Prep 15 min
Cook dinner 50 min
Serves 4
For the marinade
900g-1kg spherical pumpkin, minimize into wedges and deseeded
1 tbsp mustard oil
1 tsp turmeric
1 tsp yellow chilli powder
½ tsp cracked black pepper
Salt, to style
For the nilgiri sauce
5 tbsp rapeseed oil
1 tbsp ghee
4 inexperienced cardamom pods
1 tsp fennel seeds
2 bay leaves
4-5 inexperienced finger chillies, minimize in half lengthways
1 tbsp ginger and garlic paste
2-3 giant Spanish white onions, peeled and finely chopped (500g web)
1 bunch recent coriander, plus 30g further, roughly chopped, to complete
20 recent mint leaves
½ tsp turmeric
250ml coconut cream
60g unsalted butter, melted
For the walnut crumble
150g shelled walnuts
40g black sesame seeds
1 tsp yellow chilli powder
1 tsp dry mango powder
½ tsp kala namak (AKA black salt)
Put all of the marinade substances in a bowl, toss to coat the pumpkin and go away to marinate for half-hour.
In the meantime, begin on the sauce. Put the oil and ghee in a medium-sized, heavy-based saucepan on a medium warmth, add the cardamom, fennel seeds, bay, chillies and the ginger and garlic paste, and saute for a minute or two, till the paste is cooked by means of. Add the chopped onion and a half-teaspoon of salt (the salt will assist realease the moisture from the onion, which can make it cook dinner sooner), and saute, stirring typically, for about 10 minutes, till the onion is translucent. Within the meantime, blitz the coriander and mint to a puree, then add 180-200ml water to loosen to a sauce consistency.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. As soon as the onions are performed, stir within the turmeric, then add the herb puree and cook dinner for one more 15-20 minutes, till the oil begins to separate.
Whereas the sauce is cooking, put the marinated pumpkin on a tray and bake within the sizzling oven for Quarter-hour, till tender and properly roasted. In a small frying pan, dry roast the walnuts and black sesame seeds, go away to chill, then put in a meals processor with the yellow chilli powder, mango powder and black salt, and pulse to a crumble.
When you see the oil within the sauce separate, stir within the coconut cream, carry as much as a simmer, then test for salt and take off the warmth.
Take away the roast pumpkin from the oven and baste with the melted butter.
Pour the recent nilgiri sauce on to a platter, then prepare the roast pumpkin slices on prime. Garnish with walnut crumble and chopped coriander, and serve directly.
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