A taste of India
If you feel like something different, try this Indian meal
Anda Pau
Herby egg toast. This is the Indian street version of French toast.
Serves 4
1 onion, chopped
1 green chilli, chopped
½ tsp ginger-garlic paste
4 large eggs, beaten
2 tbsp fresh coriander leaves, chopped
salt
sunflower oil for shallow frying
8 slices of white or brown bread
l Put the onion, chilli, ginger-garlic paste, eggs, coriander leaves and salt in a large bowl and mix well.
l Heat some oil in a large frying pan. Dip the slices of bread into the egg mixture and shallow fry, 2 at a time, on both sides, until they are golden and crispy at the edges.
l Serve hot with tomato ketchup. Any leftover egg can be scrambled and served as a topping.
Murgh Ka Bharta
tomato chicken
Serves 4
3 tbsp sunflower oil
1 large onion, sliced
2 tsp ginger-garlic paste
2 green chillies, chopped
3 ripe red tomatoes, 2 quartered and 1 whole
1 tsp turmeric powder
Salt
600g cooked chicken breast, shredded
Coriander sprigs to garnish
l Heat the oil in a shallow pan. Fry the onion until soft and then add the ginger-garlic paste and the green chillies. Tip in two of the quartered tomatoes along with their juice and cook, stirring until mushy.
l Add the turmeric powder and season with salt. Stir in the cooked chicken and heat through. Serve straight away, garnished with the coriander sprigs and the remaining tomato, sliced.
Cardamom Lamb
Serves 4
2 onions
2 tsp ginger-garlic paste
150ml yoghurt
1 tsp chilli powder
1 tsp turmeric
1 tsp cardamom seeds, ground
600g lean lamb, cubed
salt
3 tbsp sunflower oil
l Roughly chop one of the onions. Cut the second into large chunks and reserve. Grind the chopped onion, ginger-garlic paste and the yoghurt in a blender to a fine paste. Mix the chilli and turmeric powders and the ground cardamom into the onion mixture. Marinate the lamb in this for 1 hour.
l Preheat the oven to 220°C/425°F/gas mark 7. Thread the meat and the onion chunks alternately on to metal skewers. Place the skewers into a greased baking tray, season with salt and drizzle with the oil. Cook in the oven until the meat is tender. Finish off under a hot grill for as lightly charred effect.
GULABI LASSI
Rose Lassi is a slightly thinned-down version of yoghurt, seasoned with spices and salt or flavoured with fruit and flowers. Serve at the end of a meal in place of a heavy pudding. You can substitute food colouring with 1 tsp rose cordial.
600ml natural yoghurt
300ml water
1-2 tsp sugar
2 tsp rose water or essence
pink food colouring, optional
pink rose petals
l Blend the yoghurt, water, sugar, rose essence and food colouring in a blender. Chill until cold in the fridge.
l Pour into four individual serving glasses and serve topped with a couple of rose petals.
