Chicken Kebabs in red curry sauce

By the second week of the cookery class at the Love Food kitchen in Barnard Castle, I was much more at ease and confident. 

Once again, it was a busy couple of hours and among the highlights were our chicken kebabs.

The feast we cooked up at the second cookery class

Preparation: 15-20 minutes

Cooking: 30-40 minutes

Serves: 6 people

Ingredients

Kebab

6-8 pieces chicken thighs

Salt & pepper to taste

Paprika

½ cup chopped coriander

½ teaspoon vegetable oil

1 slice brown bread

2 tablespoon vegetable oil for frying.

Red Curry Sauce

2 tablespoon vegetable oil

1 tablespoon curry leaves

2 tablespoons ginger/garlic paste

1 ½ tsp turmeric

½ teaspoon coriander powder

½ teaspoon cumin

1 tablespoon tomato paste

1 cup Greek yogurt

1 tablespoon tamarind sauce

4-6 green chillies thinly sliced

Large bunch of coriander chopped

Method

• First put all the ingredients for the kebab in a blender till everything is minced.
• Put in a bowl and refrigerate.
• For the curry sauce fry curry leaves in vegetable oil in a large pan on medium heat.
• Stir for a few minutes, then add the ginger and garlic paste cooking till the mixture starts browning – another couple of minutes.
• Now add coriander, cumin and tomato paste. Mix well and add a splash of water if the mix is too dry.
• This will take the powdery taste away. Now add yoghurt and mix in well.
• Bring to the boil then let the mix simmer on low heat adding the chillis, tamarind sauce and finally have of the chopped coriander.
• While the sauce is simmering (about 5-8 mins) take the kebab mix out of the fridge and shape into mini football shapes.
• Add 2 tablespoon vegetable oil in a frying pan and gently brown the kebabs on all sides. Put on a baking tray and in the oven at 200* for 10 minutes till the kebabs are cooked.

To serve, put the kebabs on a shallow serving dish, pour the sauce over them and garnish with the rest of chopped coriander.

Everyone loves an onion bhaji!

Another recipe from the first evening at the @lovedalesfood kitchen - quick and easy to make and a favourite to have as a snack or on the side of the plate.

Ingredients

For the batter:

1 ½ cups Gram flour

¼ tsp salt

½ tsp chilli powder

½ tsp garam masala

Cold Water

Two large onions

Freshly chopped coriander

Method:

• Make the batter by first mixing all the dry ingredients together then add enough water to whisk into a thick batter, then let it rest.
  
  
• Slice the onions and mix with freshly chopped coriander. Mix in the batter and deep fry tablespoonfuls of the onion and batter mix in hot oil. Onion Bhajis are ready once they turn golden brown, but drain any excess oil before serving. 
  
  
  
  
  
  

Karhi

I have finally found some time to put up a couple of curry sauces (of course nicked from my mother!). This one is quite different to most curry sauces you may have tried.

Preparation: 5 minutes                       

Cooking: 10-15 minutes

Serves 4

Ingredients

1 cup of yogurt

2 ½ heaped tablespoons gram flour

1 medium sized onion finely chopped

½ teaspoon chilli powder - you can put more or less according to taste

¼ teaspoon turmeric powder

2 teaspoons cumin powder

4 curry leaves

salt to taste

1 litre water

Bunch of coriander roughly chopped

Method

• In a bowl, mix the gram flour with 2 tablespoons water (add a bit more if needed) until it is a thick paste like consistency. Add yogurt and the rest of the water – mix well. Strain the mixture through a sieve (to remove any lumps) into a medium sized pan.
• Add the onion, chilli, turmeric, cumin & salt to taste. Add more according to taste if needed.
• When you get the first boil let it cook on high heat for few minutes, then cook on low heat for up to 10 minutes, stirring all the time.
• Finally add the curry leaves then let it cook on a low heat until it thickens stirring from time to time. The thickness of the karhi is according to your taste. 
• You can make plain pakoras and add to the karhi or you can eat it without the pakora with rice.
• Add coriander once heat has been turned off so the flavours can infuse.

Note:

Plain pakoras are very easy to make. Just take 2 cups of gram flour, add ¼ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garam masala and enough water to make a very thick batter. Put tablespoon sized portions in very hot oil until the pakoras become brown and float on top. Drain on kitchen paper then add to the hot karhi. Add garnish on top before serving.

Carrot cake

Here's one I've just finished. . . recipe later!

Tarka Daal & Paratha

I have been meaning to put Tarka Daal & Paratha recipes which complement the Biryani recipe really well. Hope you enjoy making them and do let me know how you got on. These recipes are great when entertaining and the good part is the hard work is done before guests arrive so you can enjoy their company while final cooking is going on!

Tarka Daal (Lentil Curry)

Preparation: 20 minutes

Cooking:  1 ½ hours                

Serves 6

Ingredients

1 cup red lentil
1 cup yellow lentil
1 tsp turmeric powder
1 tsp garlic powder (or paste)

1 tsp ginger powder (or paste)

1 large onion chopped
1 tsp salt
1/2 cup tomatoes chopped

Tarka
3-4 garlic cloves thinly sliced
1 tbsp olive oil

Preparation 

• Soak lentils overnight in cold water to allow them to swell up and soften.
• Wash thoroughly and drain before putting in a pan. Cover with cold water to come up half an inch above the lentils.
• Add onions, turmeric, garlic & ginger and stir to mix well. Bring to the boil & simmer in low heat for an hour, stirring occasionally.
• Add tomatoes and salt and simmer for another 15 minutes. By this time the whole mix will look mushy.
• Blend the mixture using a hand blender until it looks smooth & has a creamy texture.
• Now prepare the tarka.  Fry garlic in olive oil till dark brown.  Pour the daal in a serving dish and add the sizzling tarka on top.

 Notes:

• Use fresh garlic & ginger to have a lighter taste - just peel 2 cloves and press into a smooth paste and grate a small piece of ginger.
• Always put salt & tomato at the end to ensure lentils are cooked thoroughly.
• Add cumin seeds along with sliced garlic to make the spiced tarka.
• Extra garnish of chopped fresh coriander and 4-5 whole green chillies may be added on top of the tarka to give an aromatic finish.

Paratha

Bread is an essential part of Pakistani cuisine. Roti (chapatti) and Naan are the most widely eaten flat breads in Pakistan with Paratha a close favourite.  It is often made for breakfast and has variations to suit all sort of occasion.

Karachi the port city of Pakistan boasts of as many as 100 varieties of paratha!

The main difference between roti and paratha is that roti is made with flour and water whereas paratha usually incorporates ghee or oil. The dough is rolled out and brushed with ghee (clarified butter) or oil then folded again, brushed with more ghee and folded again. This is then rolled out to a circle and cooked on a flat hot surface. The heat makes the layers of dough puff up slightly, resulting in a more flaky texture.

They can be flavoured with different herbs & spices, rolled, stuffed or just eaten as an accompaniment to meat, fish and vegetable dishes and make an rich & luxurious addition/replacement to rice.

Time: 30 minutes plus preparation time 1 1/2  hours

Makes 6 large parathas (twice rolled bread)

Ingredients:

2 cups atta or plain white flour

½ cup wholemeal flour

1 cup lukewarm water

1 tsp salt

1 cup vegetable oil 

• First sift the 2 flours together, add salt and then add enough water to mix into pliable dough. You may need a little bit more than one cup of water but start with half the amount and see how the dough mixes. If dough is too wet then add some more flour.
• Keep aside for at least half an hour to rest.
• Divide the dough into 6 and roll in to smooth balls. Now roll each ball out to about 8 cm (about the thickness of a pound coin) and brush a little oil on top.
• Start folding from one side and once in the shape of a tube roll into a coil shape 
• Heat a dry non stick griddle pan or large heavy frying pan.
• Roll each coil shaped ball out to about 8 cm (round) and place on the heated pan.
• Turn over after about a minute (the cooked side will have started to go white) and while the other side is cooking brush some vegetable oil on the cooked side.
• Turn this side over to cook and brush the cooked side with some more oil.
• Press with a flat spoon to brown evenly and turn over a few times to ensure both sides are cooked.
• The paratha is ready when you cannot see any raw dough and it will turn a nice golden brown. Place on a plate and cover with a tea towel to keep moist.

Apple and yoghurt cake with sultanas

This cake was given to me by my sister Saira.  I was looking for a light cake which would satisfy my sweet tooth and also reduce the fat content a bit - no I am not a health freak but like to try lighter versions as they leave me satisfied and feeling less guilty!

Serves 6 generous slices

This version of the cake has brown sugar to give a
crunchy top

Ingredients

3 oz sugar

4 oz plain or all purpose flour

4 tbsp low fat yoghurt

3 eggs

1 tsp vanilla essence

3-4 hard apples peeled, cored and sliced (thick or thin - it's up to you)

1 small cup raisins

Method

	Pre heat the oven to 180 degrees (160 for fan oven)
	Grease and line an 8 inch loose bottom cake tin.
	Beat sugar and eggs with vanilla until the mixture becomes light and fluffy
	Add the flour and beat well.  Add yoghurt and beat for a couple of minutes till the mixture is smooth.
	Put sliced apples and raisins and mix together.  Pour the mixture into prepared tin and bake for 25 minutes or until firm to touch.
	Serve warm with vanilla ice cream or custard along with a nice hot cup of tea!

Note:  The mixture will be wet so don't worry about it.  If the mixture looks runny, just add some more flour before adding the fruit.  This cake is good warm or cold but always refrigerate once cooled and it will keep for two days.

If you want to give it a richer look sprinkle top with brown sugar then bake as above. This will give a nice shiny (and crunchy) finish to the cake as seen in the picture above.

Classic Biryani

My passion for food started in my mother’s kitchen when I was ten years old. I was fascinated by how easy everything was to make and the complex tastes I experienced from simple ingredients. This version of a classic chicken and rice dish – Biryani - is a mixture of mother’s version combined with my additions through the years.

Preparation:  45 minutes (+ marinate overnight)       

Cooking: 1 hour    Serves 6

Ingredients

Biryani with tarka dal and paratha

1 whole chicken (1200 gms) skinned and cut into 8 pieces
½ cup cooking oil
4 cups Basmati rice
¼ tsp haldi (turmeric)
2  tsp ginger & garlic paste
2  large potatoes

4 large tomatoes
1 cup yoghurt
2 large onions thinly sliced
4 tbsp garam masala
1 tsp salt
1 tsp zafran (saffron) soaked in rose water

Method

• To marinate the chicken put the yoghurt, haldi & saffron in a bowl & mix them with the chicken. Leave to marinate either overnight or for at least 3 hours.
• Wash the rice and then soak it in water with 4 tsp salt and let it soak for 3 hours.
• Heat oil in a frying pan and fry the sliced onion till brown, not golden but slightly dark brown, take this out and put it on a paper towel so the oil is soaked in. Then crush the onions and keep to one side.
• In the remaining oil put the chicken first and cook in high temperature until all the water has dried then put the remaining yoghurt in along with salt, cover the pan for 5-10 minutes until the chicken is done and you have a curry mix. The oil will have separated and risen to the top.
• Boil the rice until half cooked, strain. When all the water has strained, mix the fried crushed onions and garam masala.
• Cut the potatoes into thick slices. Put some of the oil from the chicken curry in the bottom of a wide pan and layer the potatoes on top followed by a layer of tomatoes. Then put half of the rice, followed by chicken curry. Put the rest of the rice on top to cover completely.
• Make 5 holes on top of the rice and put the zafran/rose water mixture.
• Cover this tightly by putting a cloth on top of the pan then tie a knot over the lid.
• Let this cook for ten minutes in high fire, open the cover slightly, when you see steam come out, then lower the fire and let it cook (dum) for another 30 minutes.

Note: If you don’t like chicken on the bone then get 6 large breast pieces which you can cook either whole or cut each piece into two making 12 generous sized pieces.

Aloo Gosht

A tasty treat today - beef and potato curry!

Preparation: 20 minutes                         

Cooking:      45 minutes

Serves:        6 - 8

Ingredients

1 kg rump steak

½ kg potatoes, peeled & chopped into 2 inch cubes

2 medium onions thinly sliced

2 tbsp olive oil

¼ turmeric

½ tsp paprika powder

2 ½ tsp coriander powder

1 ½ tsp garam masala

1 ½ tbsp ginger paste

1 ½ tbsp garlic paste

3 tbsp tomato paste

1 large dollop full fat yoghurt

1 cup vegetable or beef stock

3-4 whole green chillies

1 bunch fresh coriander chopped

Up to 1½ tsp salt (to taste)

Preparation

• Marinate meat in turmeric, paprika, coriander powder, garlic & ginger paste. Cover & place in fridge.
• Par boil the potatoes, drain and fry in hot oil. Sear potatoes on all sides till brown. Turn out on paper towel to drain excess oil.
• Put olive oil in a pan and heat.  Add onions and fry till they are browned.  Add marinated beef and stir in high heat to sear all sides.
• Add any left over marinade, potatoes & stock. Put chillies in & reduce temperature, cover & simmer for about 20-25 minutes.
• Add tomato paste, yoghurt & salt (taste seasoning and add salt as required). Stir well & sprinkle fresh coriander on top.  Cover once more & simmer for another 15-20 minutes till oil comes to the surface of the pan.

Serve hot with rice or bread & a yoghurt condiment.

Extras:

• Use braising steak when you intend to cook this curry very slowly.
• If you want a spicier version use chilli powder instead of paprika and add chopped green chilli as part of marinade.
• Onions can be chopped instead of sliced if you want a smoother finish to the curry.
• If you don’t have ginger & garlic paste handy you can get away with using powder however I feel it does not add the freshness you get when you make the paste on the day!
• I usually use stock granules as it does the same job.

One pot winter warmer

Well, it looks like today's going to be a write-off weather-wise, so here's a recipe to keep the cold at bay.

Prepping: 20 minutes                          

Cooking: 2 hours approx

Serves: 4 hungry people

Ingredients:                                                                  

600gm topside of beef cubed                         

400gm butter beans                                         

300gm cannelloni beans                                  

300gm pinto beans                                          

12 shallots peeled                                                        

8 medium mushrooms quartered

1/2 cup red wine vinegar

2 tbsp olive oil

1 pint beef stock or boiling water

Herbs & Spices:

1 tsp hot paprika powder

1 tbsp coarse ground pepper

2 tbsp sun dried tomato paste

2 bay leaves

4 sprigs mixed dried herbs

Method:

• Sprinkle beef cubes with flour and pat all sides. Heat oil in large pan and add the beef cubes.
• Sear all sides and once sealed remove from pan. Add shallots to same pan and cook in beef juices for 5 minutes or till they are slightly coloured. Reduce temperature to lowest setting.
• Put beef cubes back in pan along with paprika, pepper & tomato paste. Mix well making sure all the gooey mix at the bottom on the pan starts lifting to give a deep dark texture. Add all the beans, mushrooms, vinegar and beef stock/water.
• Stir, bring to the boil and then throw in the bay leaves and dried herbs. Reduce temperature to low and cover the pan. Simmer for 1½ hours or till the gravy thickens and beef is tender.
• Serve with mashed potatoes mixed with wholegrain mustard.

Notes:

1. I used canned beans to save time. Drain excess liquid before adding to pan.
2. The bottom of the pan will catch but don’t panic - that is what will make the base of the gravy, giving a rich flavour to the whole dish. When the meat is simmering in low heat, gently mix the liquid with ingredients caramelized at the bottom of the pan.
3. Add 1 cup of red wine to give it an even deeper flavour.
4. If you want thicker gravy, cook in high heat for 15 minutes with the lid off. This should be done after about an hour of simmering to ensure beef is meltingly soft.

Carrot and Lentil Soup

As they say in these parts, it is a dreich day on the west coast of Scotland - cold, wet and windy. Just the day in fact, for a bowl of soup. So here's one to try.

Prepping: 20 minutes                         

Cooking: 45 minutes

Serves 4 – 6 generous portions

Ingredients

4 large carrots

1 large onion

2 large potatoes

2 large parsnips

2 cups red lentils

1 tbsp garlic

2 tbsp malt vinegar

1 tbsp olive oil

3 pints vegetable stock

Method:

• Cut onion into small cubes and keep aside.
• Peel carrots, parsnips and potatoes and cut into small cubes. Rise out and soak in cold water.
• In the meantime cook the onions in olive oil in medium heat till they go get some colour and become soft. Drain the chopped vegetables and add to the onions.
• Add garlic & vinegar, mix well and cook for another 10 minutes in low heat. This enables all the different flavours to blend with each other.
• Now add the lentils and vegetable stock, bring to boil then simmer for half an hour or till lentils and vegetables are cooked.
• Blend the mix if you like a smooth creamy soup. I personally prefer the soup to have vegetables still intact!
• Sprinkle with chopped parsley and serve with thickly sliced home made wholemeal bread.

Notes:

1. Red lentils are very easy to cook and need no pre soaking. If you want to add more weight to the soup add a broth (assorted lentils & grains) mix instead.
2. You will notice I have not put any salt & pepper as I feel they are not required. Do season to taste but taste the soup before doing so – you will not be disappointed!
3. If you want a little kick add one teaspoon cumin powder, half teaspoon coriander powder and half teaspoon curry powder when the soup is simmering. You will get a gently spiced & aromatic sensation with every spoonful.

Marian's banana walnut bread

Anyone who has worked at the Oban Times newspaper on the west of Scotland in recent times (as my other half did) will have sampled Marian Miller's delicious banana loaf - so it's well worth bringing to a wider audience.

Ingredients

125g butter
1 tsp vanilla essence
3/4 cup caster sugar
2 eggs
1 cup mashed bananas (three soft bananas)
3/4 cup self raising flour
3/4 cup plain flour
1/2 tsp bicarbonate of soda
1/2 cup walnuts (or sultanas if preferred)
1 loaf tin

Method

Cream the butter, sugar and essence with an electric mixer until light and fluffy.
Add the eggs one at a time.
Sift the dry ingredients together and then add half the dry ingredients, bananas and walnuts to the creamed mix and fold in.
Then add the other half and fold in.
Bake at 180C for 55-65mins.

Chicken curry and savoury rice

Someone at work asked me for a simple curry recipe so I made this one up for them on the spot.  He liked it so much he passed it on to other people.  I was of course obliged to put it on my website!  Hope you like it as much as everyone else.

Marinade

1 tbsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

Splash of white wine vinegar

1 tsp balsamic vinegar

1 tbsp olive oil

	Mix all the above ingredients together and rub thoroughly on chicken breast fillets.
	Cover & leave to marinate overnight in the fridge.

Curry Sauce

1 large white onion thinly sliced

1 green chilli chopped finely

1 tsp garlic & ginger paste

3-4 tbsp yoghurt

1 tbsp tomato puree

Garnish

4 green chillies (whole)

Handful of fresh coriander washed and roughly chopped

Method

	Put olive oil in pan and heat.
	Put onions and stir till brown.
	Take chicken fillets from marinade and cook till each side is browned off.
	Add garlic & ginger paste, stir well and then add rest of marinade, tomato puree and yoghurt.
	Cook in medium heat ensuring the mixture blends in well till the sauce is bubbling.
	After about 5 minutes, put chopped chillies, whole chillies and coriander leaves.
	Leave to simmer for 20 minutes till oil comes on top.  Serve with savoury rice and crisp salad (sliced radish, cucumber, onions & tomatoes in vinegar).

Savoury Rice

2 cups basmati rice

1 cup cashew nuts, sultanas and sliced dried apricots

1 tbsp olive oil

1 tbsp garam masala

Salt & Pepper to taste

4 cups hot water

	In a pan heat the oil and add nuts & dried fruit along with garam masala.
	Stir till cashew nuts have browned. Add salt & pepper to season followed by rice stirring to mix well.
	Add water, bring to the boil.  Reduce temperature, cover with lid and simmer till rice puffs up.  This should not take more than 15 – 20 minutes.

Buttery scones

I owe my Mother-in-Law a lot for introducing the Be-Ro book of baking.  This book has helped me a lot and now I use it as a guide for new ideas or even adapting existing recipes to suit me.  One of them is your basic scone - there are so many variations I cannot even start listing them.

Whatever you do, never make scones when your mind is on other things.  I was so pre-occupied with writing for my website I ended up using plain flour instead of self raising and the result was a batch of fancy door knobs!  Here is my version of scone/rock buns which I call buttery scones as they just melt in your mouth.

Makes 6 large scones or 4 large and one huge one for hubby!

Ingredients

280 g/9 oz (2 cups) self raising flour

1 large tbsp sugar

1/4 tsp salt

90 g/3 oz butter cubed (I prefer to use margarine as it makes the scone very soft)

250 ml/8 fl oz (1 cup) semi skimmed milk

90 g/3 oz sultanas (or as much as you like)

Method

	Pre-heat the oven to 180 degrees (fan 160) and put baking parchment on a baking sheet or tray
	Sift the flour in a wide bowl and add sugar and salt.  Stir to mix.
	Take the butter or margarine and rub into the flour till the mixture looks like breadcrumbs.
	Throw in the sultanas and mix well.  Add the milk and mix with a knife to get a wet dough together.
	If the mixture is too wet, just add some more flour and once it has dough like consistency, put on a floured surface and gather the dough into a circle which is about 1.5 inch thick
	At this point you can use individual round cutters or the multi cutter to cut in batches.
	Place the scones on the baking tray.  You can put an egg or milk wash or just sprinkle plain flour on top and bake in the oven for 20 minutes.
	To test if the scone is ready, turn it over and tap gently.  If you hear a hollow sound the scone is cooked.
	Serve it warm with jam and butter.

When you make scones as much as I do, after a while you forget about the measures and just make by throwing things together.  It is more fun making scones this way as they get rated on a weekly basis by my husband.  One thing is for sure whatever the verdict there is never any left to throw away!

A warm welcome

So just who am I?

Well, my name is Naila Laundy. If you're thinking Naila is quite an unusual name, you'd be right! I was born in Pakistan, brought up in Abu Dhabi, where I lived for the more than 20 years - apart from the time I returned to Karachi to complete my degree - and after spending time in Orkney, Barnard Castle & Berwick upon Tweed I am currently residing in not so sunny Oban!

Below is a brief description of what I have been up to on my culinary adventure.

I have been cooking for years and found my niche in Orkney via the local farmer's markets where I served up everything from freshly baked scones to authentic vegetable samosas fried at the stall.


Farmer's market led to getting the opportunity to cater for 100 people - a wedding buffet with a theme of East meets West. This venture led to other buffet catering events such as an Indian wedding banquet, Cricket captain's wedding supper, Curry night at a local pub in Staindrop as well as providing food for a wake for a local resident. (Pictures of which will follow shortly.)


I have also been featured in a magazine produced by a local newspaper, The Teesdale Mercury. Check out this edition of Dale Life.


When living in Orkney I led a few interactive culinary sessions focusing on Pakistani cuisine.


As a baker my passion lies in making sweet & savoury cakes and pastries. I also make celebration cakes or cake for any occasion to order.


I have had the pleasure of cooking in a nursery as well as a residential home. The reward was getting great feedback from people who do not mince (pun intended) their words!

My parents and one of my sisters still live in Abu Dhabi (capital of the United Arab Emirates); I have another sister in Germany who has lived in Turkey & Egypt for a considerable length of time and my brother is in America, so it's not difficult to see why the inspiration for my cooking comes from far and wide.

I could be cooking home made fish and chips or biryani, depending on my mood!

Check back regularly as I will be cooking up more recipes.


Naila