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Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes

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2019
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tsp ground coriander

2 tsp dried mango powder

2 tbsp sultanas or raisins

50g peas, thawed if frozen

plain flour, for dusting

Aloo tikki or potato cakes are one of the most popular snacks in India and they are commonly sold as street snacks, cooked to order on hot portable griddles. My version includes fresh peas and urad dal (split and skinned black gram), which adds texture to the cakes.

Rinse the urad dal in several changes of cold water then soak in a bowl of water for 30 minutes. Meanwhile, boil the potatoes in a pan of well-salted water for 10–15 minutes until tender when pierced with a knife. Drain well and mash while hot with a potato ricer. Stir in the garam masala, lemon juice and seasoning to taste. Leave to cool.

Meanwhile, make the filling. Heat 2–3 tablespoons of oil in a pan. Except for the peas and flour, add all the remaining ingredients to the pan with the drained urad dal and stir-fry for 3–4 minutes until fragrant. If necessary, add a little splash of water to prevent the ingredients sticking to the base of the pan and burning. Finally, tip in the peas and season well. Stir for another couple of minutes until the peas are just cooked through. Transfer the mixture to a large bowl and leave to cool completely.

Shape large spoonfuls of the mashed potato into ten balls. Working with one at a time, flatten the ball to a circle, about 3.5cm wide, and place a teaspoonful of filling in the centre. Fold the edges together to seal in the filling, then shape into a fishcake-like patty. Dust lightly with flour then place on a plate dusted with flour. Heat a thin layer of oil in a wide non-stick frying pan. Fry the patties for 2–3 minutes each side until golden brown. (You may need to do this in several batches.) Drain on kitchen paper and serve with a Tomato and cucumber chutney or Green mango chutney (see pages 224 and 206).

Cottage cheese and sweetcorn fritters

MAKES 12–14

200g fresh sweetcorn kernels (or drained tinned ‘sweetcorn)

2 tbsp vegetable oil, plus extra for deep-frying

2 garlic cloves, peeled and finely chopped

1.5cm ginger, peeled and grated

1 small onion, peeled and finely chopped

sea salt

200ml whole milk

100g curd or cottage cheese

1 green chilli, deseeded and finely chopped

1 tsp ground cumin

1 tsp dried mango powder

2 tbsp chopped coriander

150g gram (or plain) flour

I am a big fan of these fritters; they are ideal starters as they have a good balance of mildly hot, sweet and savoury flavours to whet the appetite. You can use any fresh cheese in the batter. I have made these fritters with homemade paneer and even left some of the sweetcorn kernels whole for extra texture.

Put the corn kernels into a food processor and blend to a rough purée. Scrape into a bowl and set aside.

Heat the oil in a pan until hot. Add the garlic, ginger and onion and fry for 4–6 minutes, until the onion is soft and translucent. Add the puréed corn and a pinch of salt and cook for 2–3 minutes. Pour the milk into the pan and bring to a simmer. Gently stir over a medium heat and cook for 3–5 minutes until the mixture is thick and creamy.

Transfer the mixture to a large bowl and stir in the cheese, chilli, cumin, dried mango powder and coriander. Taste, and adjust the seasoning as necessary. Stir in enough flour to get an evenly combined, thick batter.

Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170–180°C. Carefully drop spoonfuls of the batter into the hot oil – do not overcrowd the pan as this will cause the temperature of the oil to drop. Deep-fry for 4–6 minutes, turning frequently, until golden brown all over. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve immediately while the fritters are still warm and crisp.

Spicy vegetable and paneer wraps

SERVES 4

200g spinach leaves

2-3 tbsp vegetable oil

3cm ginger, peeled and finely grated

3 garlic cloves, peeled and finely chopped

1 green chilli, deseeded and finely chopped

1 small red onion, peeled and sliced

1 red pepper, cut into thin strips

2 carrots, peeled and cut into thin strips

1 tsp sea salt

1 tsp garam masala

1 tsp hot chilli powder

/

tsp ground cumin

225g block of paneer, cut into thin strips

2 tbsp chopped coriander

juice of

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lemon

4 chapattis (see page 183) or flour tortillas
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