Cooking with Garlic

Today, Chef Bablu has given us a handy tip on cooking with garlic, a vital ingredient in cooking.

This tip gives us help with how to make a garlic clove easier to manage, especially with peeling.

“Garlic is something you will use lots of in your Indian cooking and some varieties are very hard to peel. We usually split the bulb into cloves and give it a short blast in the microwave on high”, he says, “You can also soak it for a minute in boiling water. After this it will be very easy to peel.”

Garlic (image source: forked.ie)

A Winter Warmer

Its nippy outside!!! The Winter of 2014/15 is here, which means it’s time to wrap up warm.

Our Chef has given us a quick and easy recipe for a comforting drink for these cold weather months.

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Method:

  • Take 2 grams of fresh grated ginger root and add to a mug of water and heat in a saucepan until boiling and then simmer for 5 minutes.
  • Add a tea bag or leaf tea of your favourite sort. Strain and serve. If you like a bit of sweetness you can add honey or sugar.

This is a very comforting drink if you are suffering from a cold but it is also just a nice hot drink on a cold day.

Keeping your apron spotless!

Keeping your apron clean

Today, Chef Bablu gives us a great tip on cleaning cooking aprons.

“Many of the spices used in Indian cookery do stain and this is especially true of turmeric. Your nice, new apron can soon be splashed with yellow stains.”, he says ,”it should be washed as soon as possible in cold water and dried in the open air if possible (not tumble dried).”

“The stain will have faded and a second wash should remove it completely.”

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Chicken Jalfrezi – ingredients

Chicken Jalfrezi

(A spicy curry from Pakistan. Made from Green Peppers, Onions, and Homemade Tuska*)
*Made from Onions, Ginger and Garlic sauce

You will need:

1kg Chicken Fillet
300gms Chopped Onions
250gms Chopped Tomato
50gms Ginger & Garlic
60gms Oil
Green & Red Peppers
Onions
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
1 Teaspoon Turmeric Powder
Salt to taste

Rogan Josh (ingredients)

Rogan Josh

(Rich Sauce of Tomato, Onions and Coriander. Finished with a touch of butter and cream)

You will need:

1kg Diced Lamb
100gms Oil
500gms Onions
500gms Ginger
50gms Garlic
500gms Tomato
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
Salt to taste
Half-spoon Garam Masala
50 gms Butter

Cholay (curried chickpeas)

Cholay (Curried Chickpeas)

(Hailing from North India, this dish is usually eaten with fried bread like bhatura or puri)

You will need:

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala (optional)

Directions:

1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water.

When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender.

Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes.

Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve