1,     Spicy Green Coriander and Mint leaves chutney.

2.      Spicy Chicken curry.

3.       Spicy CURRY CHICK PEAS

4,        Spicy Yellow Mung bean lentils  (Yellow Dahl)

5.        Spicy Green Mung beans lentils (Green Dahl)

6.         Spicy Eggs and Peas Curry 

 

1. Spicy Green Coriander and Mint leaves chutney.

1 Bunch Mint Leaves, 1 Bunch Coriander Leaves, 2 small red onions, 6 small green chillies, 1 clove garlic, slice of ginger, 2 small tomatoes, half teaspoon of salt and red chillie and 2 Tablespoons of Lemon juice. 

        

 Wash the Coriander and Mint leaves.  Remove the stems from the mint leaves but leave the ones on the coriander as they add extra flavour.  Chop the lot up a little bit ready for later.

 Chop up 1 clove garlic, slice of ginger, 6 samll green hot chillies, slice 2 small tomatoes and cut 2 small onions.  Put these together in a blender with 8 table spoons of fresh water. Make this into a smooth paste and then add the Coriander and mint in slowly and let the paste swallow up the coriander and mint.  (Add drops of water if the paste is too thick.  You may need to stop the blender and push the leaves onto the paste).

Now add half a tea spoon of salt and red chilli powder. Stir in the blender for a few seconds.  Now add the fresh juice of half a lemon or two tablespoons of lemon juice.

Modify the spices according to your personal taste.  You can always add more spices later. 

Serve with Pakoras or as a condiment!  Enjoy 

 

Spicy Chicken curry    Copyright

8 legs drumsticks of chicken, half tin of plum tomatoes or 4 medium fresh tomatoes, 2 medium red onions, 6 small green chillies, 2 cloves of garlic, 3 slices of ginger (use 1 teaspoon each of garlic and ginger paste alternatives), 2 big tablespoons of Ghee (or any suitable cooking oil).

Spices... 1 teaspoon of salt and Haldi powder, half teaspoon red chilli powder. curry powder, coriander powder, garam masala powder ( use fresh or home made alternatives).

         

 Remove the outer skin from the drumsticks and boil in hot water for 15 minutes on medium heat.  DO NOT throw this water away as it will be used to form the thick curry.

Chop onions, garlic, ginger and green chillies and place in a blender to make a thick paste.

     

Heat Ghee or other cooking oil in a non stick pan and add the paste.  Fry on low heat for 10 minutes and keep stirring until the paste is cooked and the excess oil can be seen to separate around the paste.

Add one teaspoon salt. curry powder and haldi powder, half teaspoon of red chilli powder, corriander powder and garam masala to the paste and stir in for a couple of minutes.  Add 3 tablespoons of warm water to ensure the paste does not become thick or dry and let the spices cook on a very low heat for another minute.

Now add in half a tin of plum tomatoes or chopped tomatoes and gently mix to form a smooth paste.  Keep cooking on very low heat for 4 minutes until tomatoes and soft.

Add in the drumsticks to the paste and allow the paste to cover each drumstick. Keep stirring on low heat for around 10 minutes.

Gradually add the water in which you boiled the drumsticks at the start of the process. e.g. add in 2 cups of water, bring to the boil and wait 2 minutes, add in a little bit of water to just cover the drumsticks and bring to the boil.

Reduce the heat to the minimum and leave to cook for 30 minutes.  Stir every 10 minutes and add a little water to ensure the drumsticks remain in the curry sauce.

At this point you can cook for longer to obtain a thicker curry or stop and serve. 

Serve with Nan bread, chapati or rice !  Enjoy 

 

      

 

 

SPICY CURRY CHICK PEAS  Copyright

 

Soak 2 small cups of chick peas overnight in bowl of water.

Boil in 3 cups of water in a pressure cooker for 6 whistles. I add in a big pinch of baking soda. Keep the water used for later as it is thick and good for the curry.

OR…3 tins chick peas (drain and rinse chick peas under water)

When the chick peas have been cooked and left to cool down…

Mash a handful of chick peas, this will help make the curry thicker.

Use a mixer to blend one large chopped red onion, 4 green chillies, small piece of ginger and 2 cloves garlic. (use 1 teaspoon of each - garlic and ginger paste as an alternative).

Fry this all in 3 tablespoons of GHEE on a low heat.

Add one teaspoon of salt, red chilli powder and haldi powder

Add one tablespoon of Channa powder (I buy ready made in a box)

Or just add one teaspoon of curry powder, coriander powder and garam masala.

Leave on slow heat and mix for a minute.

Add in half tin of plum tomatoes. (or 3 chopped fresh tomatoes)

Mix well on low heat for 2-3 minutes until they form a thick paste.

Add the chick peas along with the mashed chick peas.

Increase the heat to MEDIUM and let the chick peas soak up the paste.

Reduce heat if too high.

Gradually add some of the chick pea water you used to boil them in or warm water (one - two cups) depending on the thickness you want the curry to be. You can add more water later if the curry becomes thicker than you want it.

Bring to the boil and then leave to simmer for 30 minutes.

Add a sprinkle of fresh coriander.  Serve with rice or chapatis.

     

 

 Spicy Yellow Mung bean lentils (Yellow Dahl)    Copyright

      

 

1 large cup of yellow lentils, 2 cups boiling water. 1 medium sliced onion, one clove garlic, teaspoon of grated ginger, 2 plum tomatoes in juice or 3 small tomatoes chopped. (use half a teaspoon of garlic paste and half teaspoon of ginger paste as alternative)

Half teaspoon Jeera, 2x half spoons of Haldi, 2x half teaspoons of salt, Half teaspoon of ted chilli powder, 2 small green chillies, One third of a teaspoon of garam masala, corriander powder and curry powder. Coriander leaves (optional)

Wash the lentils in warm water until water runs clear.

Put lentils in a non stick pan along with 2 cups of boiled water.  Add half teaspoon of salt and haldi and stir.  Bring to the boil and then reduce heat to minimum.  Keep checking and stir lentil every 5 minutes. As soon as the lentils feel slight under cooked and nearly edible increase the heat to maximum for just 30 seconds and switch off the heat. The lentils will continue to cook and will puff out.

Let the pan of Lentils cool down.

In a non stick pan add one large tablespoon of Ghee (or your choice of cooking oil) add Jeera and sliced onion and chopped green chillies until slightly golden brown on very low heat. (Don't let the Jeera burn)!

Add in salt, haldi, red chilli,corainder powder,garam masala and curry powder.  Allow this to dissolve and cook on low heat for one minute.  Add 3 tablespoons of warm water to stop the paste from sticking and burning and leave for one minute but stir constantly.  Add the plum /or chopped tomatoes. Stir in well and allow to cook for 2 minutes keeping stirring until it forms a smooth paste.

This is call THARKA when you add this paste into the Yellow Lentils.

Tip the lot into the cooked Yellow Lentils and stir through thoroughly.  If the lentils curry seems too thick add a little boiled water to make it to the consistency you like and cook for a few minutes only on low heat.

Sprinkle with freshly chopped Coriander. 

Finally modify the salt to your taste....start with less as you can always add more later.

Serve as a soup or with Chapati/Rice or Nan bread. 

 

 Spicy Green Mung beans lentils (Green Dahl)

 

 1 large cup of Mung beans, pinch of soda powder, 1 medium red onion, 1 teaspoon garlic and ginger paste. 1 big tablespoon of Ghee or other cooking oil. 2 plum tomatoes from tin (use fresh alternative), 1 grren chilli optional, Handful of Coriander .

 1 teaspoon salt, half teaspoon of Haldi, red chilli, coriander, garam masala and curry powder.

 Soak the mung beans in 2 big cups of boiled water for 1-2 hours in a pressure cooker.  Next bring to boil. Allow 4 whistles and close the heat. Leave in the pressure cooker for one hour to cool down. Do not open!   If you open the cooker after one hour and the lentils are not fully soft or feel hard you must ensure a further couple of whistles to ensure the lentils are thoroughly cooked and soft.

When you open the pressure cooker most of the water would have been soaked up by the Lentils. 

In a non stick pan add the ghee and sliced onions, garlic and ginger paste, chopped green chilli and fry on low heat until soft NOT over cooked.  Add salt, red chilli, garam masala, curry and coriander powders on low heat.  Add in tomatoes and keep stirring until you have a soft paste.  Add a few drops of water if you want the paste to be a little softer and to stop it sticking to the pan or becoming tooo dry.

Add the lentils and any remaining water into the paste and stir well.

Gradually add boiled water to make the curry a little watery if it is too thick and cook on minimum heat for 20 minutes. Add a sprinkle of chopped Coriander.

Check if you need to add more salt....don't overdo it as it can be added later according to taste. 

Serve with Rice, Chapati or nan bread!  Enjoy. 

 

                                    Spicy Eggs and Peas Curry    Copyright 

 

6 medium eggs, cup of peas, one red onion, 1 tablespoon Ghee or other cooking oil, half teaspoon salt, red chilli powder, haldi powder, curry powder, garam masala, corriander powder. One tablespoon of mixed garlic & Ginger paste. 2 plum tin tomatoes or 2 small chopped tomatoes.

Boil the eggs for 10 minutes on high /medium heat.  Leave to cool down in the boiling water.

Using a non stick wide pan place one tablespoon of ghee or other suitable cooking oil.  Add sliced onion, Add One tablespoon of mixed garlic & Ginger paste. Fry on low heat until golden brown (about 3 minutes).  Add half teaspoon salt, red chilli powder, haldi powder, curry powder, garam masala, corriander powder.  Stir on low heat for 1 minutes.

Add plum tomatoes and mix to create a paste.  Add in the peas and stir well.  Peel the Eggs shells and cut each egg into half longways.

Add the eggs to the curry paste and stir well. Add gradually half a cup of warm water.  Let the curry cook and thicken 10-15 minutes on a low heat.  Stir a couple of times and turn the eggs around to.  Garnish with chopped coriander.  

Serve with rice, nan bread or chapati.

 

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