Easy Mango Kulfi Recipe

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As I write this, I can see the frost hardening on my window sill and the pavement covered in a blanket of ice through my bedroom window. We are well and truly in the midst of winter here in the U.K and the temperature has decreased dramatically this week consequently resulting in it being absolutely freezing outside. That said, after dinner last night (I had home-made tadka dal and cumin rice if you were wondering), I had the biggest craving for ice cream! I was in the mood for something fruity and decided nothing apart from a creamy home-made mango kulfi would satisfy my craving! Ma and I made this for the dessert course at a recent Spice Club supper club we hosted (the photos are from said event) and it went down a treat with our guests.
This recipe is a twist on the traditional one. It’s creamier in texture and is so simple to make! Take a closer look..

Makes: 1L ice cream approx

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What we need:

825g mango puree (pureed fresh Alphonso mangoes are preferable if available, if not, you can get mango puree in most supermarkets)
600ml double cream
6 heaped table spoons powdered sugar
Pinch crushed cardamom
Halved pistachios and dried cranberries for garnishing (optional)

How we do:

  • Add the mango puree to a bowl and mix together with the cream, cardamom and sugar. Ensure you mix well so the mixture is smooth throughout.
  • Turn on your ice cream maker and slowly pour in the mixture. Allow it to churn until the mixture heavily thickens. The time can vary between different ice cream makers so please follow the instructions as per yours.
  • Empty into a container and place in the freezer for at least 3 hours.
  • Scoop into an ice cream glass and garnish with pistachios and dried cranberries.a1

Classic Chicken Curry

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This¬†classic Chicken Curry recipe really takes me back to my childhood. It reminds me of spending perfect Sundays at my Grandma’s house. Every time I make this dish it takes me back to our weekly family gatherings. Uncles, aunties and cousins would congregate at my grandma’s home every Sunday and whilst all the ladies would be busy helping to cook up a grand feast in the kitchen, all the men would be catching up on the latest business gossip or discussing the most recent sports headlines over chai (general man stuff !)

I was always in charge of kneading the chapati dough and I took my given duty very seriously, ensuring I had made enough and constantly pressing on the dough to check the consistency of it was just right. We always made a plethora of dishes, with plenty of fragrant cumin rice and rotis to go round, at least twice..it’s the Indian way! The aroma of the chicken curry dish would always pull me in immediately and I would scurry in-between family members to make sure I could land myself a generous portion before anyone else. Thinking about it, my eating habbits haven’t changed much since then..this still happens to this day!

The recipe below is for the boneless version. You can of course customise this recipe according to your preferences. I hope you enjoy it! Please let me know what you think of it below or alternatively tweet me @thespiceclub ūüôā

Serves 4-6

What we need:
500g boneless chicken thighs (cut into 2″ cubes)
1 onion, finely chopped
1 green chilli, finely chopped
1 tbsp fresh ginger, grated
1 tbsp garlic, grated
1/2 tin plum tomatoes
1 tsp cumin
2 bay leaves
1 small piece of cinnamon
1 black cardamom (optional)
2.5 tsp salt
1 tsp paprika
2 tsp garam masala
1 tsp turmeric powder
2 tbsp yoghurt
Handful fresh coriander

How we do:

  • Place the chicken in a bowl. Add 1 tsp salt, 1/2 tsp garlic, 1 tsp ginger, 1 tsp garam masala & 2 tbsp yoghurt and mix well. If you have time, cover & leave to marinate overnight. If not, add oil to a wide pan. Once hot, add the chicken. Stir¬†continuously & cook until the chicken is cooked & white all the way through.¬†This should take about 10-15 minutes. Turn off & remove from heat.
  • To make the masala, heat oil in a pan. Add the cumin, bay leaves, cinnamon & cardamom. Once they begin to splutter add the chopped onions, green chilli & 1 tsp of salt. Cook the onions on medium heat until they become translucent & are soft. (This should take 5-7 mins). Now add the 1/2tsp garlic and 1 tsp ginger.¬†Mix well & cook until the masala turns golden.
  • Reduce the heat slightly & add 1/2 tsp salt, 1 tsp¬†paprika, 1 tsp garam masala and 1 tsp turmeric powder and mix together. Now add the tomatoes to the masala ¬†& mash them together to make a paste.
  • Once the oil begins to separate from the masala, add the chicken ¬†to the masala. Add 1 cup of water and bring to boil. Now add 1 tbsp yoghurt. Continue to cook for a further 5-10 minutes. Now add a handful of fresh coriander. Turn off the heat. Check for salt and adjust accordingly.
  • Best served with hot basmati cumin rice!

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Spicy Vegetable Pakoras

Last month John Lewis got in touch to invite me to submit a recipe for their Delicious Magazine Hotpoint fridge competition. This competition is now live. I was asked to create a quick and easy recipe that can be made using ingredients and leftovers often found at the back of the fridge.

I came up with a¬†recipe that’s a great way to use up leftover vegetables. It’s a simple recipe and makes a filling and delicious snack that tastes great with fresh, home made chutneys or as a side dish without being too heavy. In India, pakoras are particularly relished during the monsoon season with a hot cup of fragrant, cardamom chai. Living in Manchester, we’re lucky enough to experience a prolonged year round monsooon season, so I regularly indulge in making this appetising snack! This recipe is customisable and works well with whatever vegetables you may have leftover in your fridge…

Makes approx 20 pakoras

What we need:

120g gram flour (ground chickpea flour)
Water
100g of fresh spinach, roughly chopped
1 medium onion, finely diced
2 small potatoes, diced
1/2 carrot, diced
1 Green birds-eye chilli, finely chopped
1-2 tsp salt (or according to taste)
1 tsp Paprika powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1 tsp Whole coriander seeds
Handful fresh coriander, chopped
Oil for frying

How we do:

  • Combine all of the vegetables with all of the spices & herbs in a large mixing bowl.
  • ¬†Add the gram flour and gradually begin to sprinkle on the water until the mixture begins¬†to bind together. Make sure the mixture does not become too wet-the vegetables should be¬†evenly coated yet visible.
  • Tip:¬†Make sure to sprinkle the water rather than pouring it into the batter to bind the ingredients together ‚Äď this will ensure your pakoras are crispy and light.
  • Heat 10cms oil in a medium-sized deep frying pan or a small wok on medium heat. To¬†check if the oil is hot enough, place one drop of batter into the oil. The batter should rise to¬†the top but should not change colour immediately.
  • Fry small spoonfuls or clusters of the pakora mixtures in batches of 4-6 at a time for about¬†3-5 minutes until they are golden brown in colour.
  • Remove the pakoras from the oil with a slotted spoon. Drain off excess oil and place on¬†paper towels. Serve hot with green coriander chutney or sweet tamarind sauce.

     

    To view John Lewis’ range of¬†cookware¬†products and¬†fridges,¬†check out their website here.