I just had to try this, I love pakora, I love chicken & I love pakora so it was a must. Simple to make and very tasty. I didn’t quite have all the ingredients so here is my version. We enjoyed these pakora bites with sweet chilli dip rather than pakora sauce and was delicious. You have to give these a go.
Makes enough for 4 portions or 2 very large portions
2-3 Chicken Breasts – cut into strips
1 Tbsp Garlic & Ginger Paste
Juice of 1/2 a Lemon
Salt & Pepper to taste
1 Tbsp Fenugreek Powder
1 Tsp Paprika Powder
200g Rice Flour (or gram flour)
1/2 Tsp Biacarbonate of Soda
1 Tsp Chilli Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
3 Tbsp Rapeseed Oil (or vegetable oil)
First heat up your oil in a pan or fryer if you have one. (I use Rapeseed oil and heat to about 180-200 deg)
Place the Chicken strips in a bowl, add in the garlic & ginger paste, along with paprika, lemon juice, salt & pepper, mix together and allow to sit and marinade for a few minutes.
Add in the cumin, coriander, garam masala, fenugreek powder, biacarbonate soda, rice flour, oil, water and Irn-Bru, give it a good mix together.
Drop the chicken strips into your hot fryer and cook until browned and crispy (about 8-10 minutes), remove with a slotted spoon or tongs and place onto some kitchen paper to drain the oil.
I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.
I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!
Makes 6 Large ones or 10-12 smaller cakes
600g Smoked Haddock
550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)
6-7 Spring Onions – chopped
2 Tbsps Butter
1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)
Salt & Pepper to taste
50g Golden Breadcrumbs
50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)
1 Tbsp Oil
2 Tbsp Flour
1 Egg, whisked
Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
These can be frozen and kept up to 3 months too, so great for batch cooking.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
Heat a little low fat spray oil in a fry pan on medium heat
Brown the onion, garlic, chilli and ginger together for a few minutes
Add the chicken and brown all over.
Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
Add the red lentils and mix.
Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
Another one of my quick put together meals tonight, still had some chicken leftover and bagels from weekend so decided to give the pulled chicken idea a go. This was really tasty also low in fat and calories as I used the skinny bagels at 120 calories. A real Asian infused Spice dish with the fresh coriander makes a perfect Monday night dish!
Serves 2 or makes 4 bagels.
2 small chicken breasts (I cut into thick strips so that it would cook quicker)
2 tbsp of extra light philadelphia (spread for bagels)
1 Beef tomato – chopped into small chunks
1 onion – chopped into small chunks
1 red pepper – chopped into small chunks
1 tbsp olive oil
1 tsp ginger
1 tsp garlic powder
2 tsp Cumin powder
1 tsp Turmeric
1 tsp Gram Masala
1 tsp chilli flakes
Salt & pepper to taste
100g Creme Fraiche
300ml Vegetable stock
1 tbsp tomato puree
1 tsp cinnamon
1 tsp caster sugar
1 tbsp chopped coriander
Firstly heat the olive oil in a shallow pan.
Add in the chopped onion, red pepper, garlic and ginger cook on medium heat until onion and peppers are softened.
Now add in the tomato puree, cumin, gram masala, turmeric, cinnamon, chilli, sugar and mix through for a few minutes.
Pour in the chopped tomatoes and vegetable stock, bring to the boil then reduce to a low simmer.
Place the chicken into the sauce, cover the pan with a lid and simmer for approx 1 hour.
Remove the lid, mix in the Creme Fraiche and gently with 2 forks pull the chicken apart. Turn up the heat to medium and continue to cook for about 10 minutes until the sauce thickens up.
Spread the bagels with the philly cheese and top with the pulled chicken mix……..so yummy!
After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.
Goat is a new taste for me and my partner and I would thoroughly recommend it.
1 x Goat Joint (this was 1.1kg) was enough for about 4 people.
2 x onions – red or white (I used 1 of each)
2 cloves of garlic or 1 tbsp granules
1″ ginger root or 1 tbsp ginger paste or granules
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp gram masala
Juice of 1/2 lemon
2 Green Chillies
Salt & pepper to taste
1 tbsp ground almonds (optional)
4 -6 cloves
Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
Preheat oven to 160 deg.
Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
Place into a lightly oiled baking tin and cover with tin foil loosely.
Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.