3 Recipes For An Indian Summer
With a heatwave hitting the UK over the next couple of weeks, Summer is well and truly here! With lockdown restrictions starting to lift and people safely starting to return to socialising, there’s never been a better time for a Summer get together (from a safe distance, of course). Although BBQs and the hot weather go hand-in-hand, here are some fantastic Indian recipes to consider at your next party.
Indian-style baked tofu
You will need:
• 1 Packet (14Oz) extra firm tofu
MARINADE
• 3 Tablespoons Oil
• 1 Tablespoon Curry Powder
• 1/2 Teaspoon Red Chili Powder
• A Pinch Turmeric Powder
• 1/2 Teaspoon Salt (As Per Your Taste)
• Juice Of 1/2 Lemon Lemon Juice
• As Needed Red Food Color (Optional)
How to make:
• Open tofu and drain, press for about 30 minutes. After draining cut tofu into cubes of about 1cm thickness. You should roughly have about 20 pieces
• Add all the marinade ingredients to a ziplock bag, whisk it was a fork and add the tofu cubes
• Toss well to coat all the pieces and leave in the fridge for 30-45 mins
• Preheat oven at 220C for 15 minutes
• Grease a baking sheet, place tofu and bake for 25-30 minutes
• For a crispy outer, broil it for another 10 minutes or so
• You can add these to curries, rice dishes and salads!
Dahi Puri Chaat (Street Food)
You will need:
• 16 crispy puffed puries golgpa
FILLING
• ½ cup yellow moong dal
• ½ cup potatoes (boiled peeled and cut into small pieces)
• ½ cup tomatoes (chopped in small pieces)
• ½ cup cucumber (chopped in small pieces)
• 1 tbsp green chili (finely chopped)
• 1 tsp ginger (finely chopped)
• ½ tsp salt
• ½ tsp roasted cumin seed powder
• 1 tsp lemon juice
GARNISH
1 cup yogurt (whipped)
¼ cup tamarind chutney (find the recipe on web site)
1 tbsp soy sauce
¼ cup boondi
1 tbsp green chili (finely chopped)
¼ tsp red chili powder
How to make
Microwave puries for about 20 seconds
Wash moong dal, changing water 3-4 times, and boil it in 2 cups of water over low medium heat. The dal should be soft but not mushy
Once dal is room temperature, mix all the filling ingredients together with dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder and lemon juice Whip yoghurt and add water as needed to make the dahi puri thick
Mix tamarind and soy sauce together Make a hole with your thumb center of the golgapa, fill with 1 tablespoon of filling. Drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle
some more tamarind chutney Assemble Dahi Puries just before serving!
Indian carrot salad
You will need:
• 600 g quality coarsely ground lean lamb
• 2 teaspoons garam masala
• 500 g carrots (mixed colours if possible) , peeled
• 1 tablespoon sesame seeds
• ½ a bunch of fresh coriander (15g) , leaves picked
• ½ a bunch of fresh mint (15g) , leaves picked
DRESSING
1 teaspoon cumin seeds
• 3 shallots or 1 small red onion, peeled
• 1 lemon
• 1 heaped teaspoon freshly grated ginger
• extra virgin olive oil
How to make:
• Fry your lamb until all the fat comes out of it. Add garam masala and sea salt, give it a stir. Fry until the meat is crispy
• Shave the carrots into long thin strips and stick them to one side
• Heat a small frying pan and toast cumin seeds for 30 seconds on a medium heat, put them in a pestle and mortar to grind them up. Place the pan back on the heat and then toast sesame seeds until golden, transfer to a plate
• Slice peeled shallots, grate lemon zest and squeeze juice into a bowl and add shallots, grated ginger, ground cumin as well as salt and 5 tablespoons of extra virgin olive oil for your dressing.
• Pour the dressed over the carrots, add coriander and mint leave, mix together
• Divide the lamb mince between four plates and put the dressed salad on top. Use toasted sesame seeds for garnish. You can serve this with naan bread, some yoghurt and lemon halves.
A perfect Summer snack!
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To learn more tasty Indian recipes, contact Chandra Foods and shop a wide selection of high
quality traditional Indian foods today!
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