Chutney taster issue

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Welcome to chutney... a magazine dedicated to the Desi Foodie. The aim is simply to share the love of food with you, through a mixture of brilliant breakfasts, light lunches, seductive snacks, delicious dinners, sizzling suppers and all the meals inbetween. chutney is more than just a cookery mag, it’s about food; cooking it, discovering it, exploring it and not being afraid of it. We want to share new flavours of the world with you as well as provide you the skills to make classic South Asian dishes passed down from generation to generation.

In forthcoming issues we will delve into festive receipes including Eid, Diwali and Christmas; give hints on healthy eating for all you calorie counters; and explain how to make quick meals for those of you that have a busy lifestyle.

Each issue will be packed with awesome recipe ideas and top tips from Chefs, Food Bloggers, Celebrities and most importantly from you our reader.

We hope you enjoy this little taster of what is to come and send us your requests and recipe ideas.

Thank You & Bon AppĂŠtit!

Yasmin Ali Editor

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EDITOR Yasmin Ali foodie@ayamediagroup.com CONSULTANT EDITOR Manju Malhi CONTRIBUTORS Maunika Gowardhan Mallika Basu Anjula Devi Karen Black Sonia Dhimer Shumi Alam Shajhan Alam Monica Ahamed Saleha Ali Josie De Marche PHOTOGRAPHY Monir Ali GROUP SALES Steve Gardner steve@ayamediagroup.com 07985 462 886 PROJECT MANAGER Tasneem Daud tas@ayamediagroup.com 07950 823 469 DISTRIBUTION PR UK 020 8567 3662 MANAGING DIRECTOR Aziz Ali PUBLISHED BY AYA MEDIA Suite S2a, Rays House North Circular Road London NW10 7XP

14 5 FOOD BITES

tasty food news

6 KITCHEN GADGETS

gadgets to help keep your nutrition in check

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14 CELEBRITY FOODIES

7 3-2-1 DESI COOKING

12 MARATHI SALMON CURRY

8 CHICKEN MIRCH MASALA

Raveena Tandon’s favourite dish Lamb in Garam Dal

Manju Malhi classic indian recipe from South India

13 ALOO CHAAT

a classic dish to hone in your culinary skills

three dishes, two spoons, one Patak’s paste

tasty chicken by Anjula Devi

11 GREEN MANGO SALSA a zingy summer salsa using seasonal mangoes

© All rights reserved. May not be reproduced without written permission of AYA MEDIA. AYA MEDIA reserves the right to reject any material and to edit such prior to publication.

Opinions are those of individual contributors.

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TBoy 50yr African Pride 148x210 (P) Ad AW.pdf 24/05/2013 13:27:31

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food bites Black Garlic, the awsome big brother of Garlic!

It’s the ingredient that is sweeping the nation. It is versatile, looks good and above all doesn’t have the lingering after taste of normal garlic. It has a sweet taste, and double the antioxidants than normal. So give those curries an extra kick! We’ve tried it and we love it... Black Garlic is available online and at most ethnic food stores.

Taste of London, the food lovers Gourmet Paradise The festival takes place on 20-23 June in London’s Regents Park, and is not to be missed. The capital’s hottest new restaurants feeding the appetites of visitors for the first time will include stylish Sushi Samba, trend setting Duck and Waffle, Peruvian hot ticket Lima and fish specialist The Angler to name a few. Tickets are on sale now from www.tastefestivals.com/london change4life’s healthy eating campaign is well underway. It’s all about being more aware of what’s in your food, such as sugar, salt, fat and provides tips on what to look out for when shopping. So when your down the local bazaar keep an eye on those labels.

Visit www.nhs.uk/change4life A refreshing Lift Inspired By the City That Never Sleeps A Caffe Latte with a twist!

Drawing inspiration from the city that never sleeps, Emmi CAFFÈ LATTE has launched a brand new flavour The Caramel New York Edition.

Blending New York’s favourite flavour with Emmi’s luscious iced coffee. A delicious pick-me-up on a busy sunny day.

Emmi CAFFÈ LATTE prides itself on producing barrista quality iced

coffee – ideal for stylish people with impeccable taste.

Dedicated to both quality and sustainability, Emmi handpicks only the finest Arabica coffee beans from Rain Forest Alliance certified farms.

Roasted to perfection, gently ground and brewed into fresh espresso, blended with the freshest Swiss milk, Emmi CAFFÈ LATTE is then chilled and ready to drink.

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Nutrition in the Kitchen the Gadgets that help

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ealthy cooking can be a lot of work, which is why so many of us resort to prepackaged foods. However cooking light does not have to be labour-intensive if you’ve got the right Kitchen tools. You can save calories with portion-control

plates or whip up a meal of veg and lean protein in a matter of minutes with a microwavable steamer. For healthy meals that are (almost) as easy as heating up a frozen meal, check out these 5 culinary product musthaves!

The George Foreman Lean Mean Fat Reducing Grilling Machine

There’s only one place to start in a guide like this… It cooks the meat and drains off the fat and grease – making for a tastier dinner time that’s better for your body. www.amazon.co.uk £36.59

Prepara Herb Savor

Fresh herbs are a lowfat way to pack flavor into a dish. Too bad the bunch tends to wilt before you have time to use it. Well, not anymore! Thanks to this nifty gadget, herbs will last up to three weeks when stored in the fridge.

John Lewis £25.00

Healthy Portion Plate

A key way to lose & maintain a healthy weight is through portion control. Portion control plates are great for dieters and people who want to watch their weight www.healthyportionplate.com £8.99

Magimix Le Duo XL Juicer

Store-bought juices can be packed with sugar and many don’t even contain real fruit.

This juicer can be an easy way to pack in your 5-a-day. Available in cream, satin or black, the Magimix Juicer looks smart in any kitchen and handles everything from the smallest lime to the largest grapefruit.

John Lewis £199.95

Lakeland My Kitchen Food Dehydrator Create your own healthy, fruit & vegetable snacks with the easy to use food dehydrator. Excellent for preserving seasonal fruit all year round to use in your marmalades, jams and salsas. It’s ideal for making candied peel and can be used for drying out herbs too, or why not try ‘sun-drying’ your own tomatoes? www.lakeland.com £49.99

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Advertising Feature

Mouth-watering khana With Patak’s Masala Pastes Patak’s have teamed up with three of the UK’s best desi foodies to produce a range of starters using their awesome time-saving and tasty pastes. Maunika Gowardhan, Mallika Basu and Anjula Devi each cook with their favorite masala paste to create three different dishes...

Spicy Roast Aloo

by Maunika Gowardhan

You will need: Vegetable oil 2 Spoons of Patak’s Mild Curry Paste 2 Par-boiled potatoes (cut into large pieces) 1 Red onion 1 | Pre-heat oven at 200C / 425F / Gas Mark 6 2 | Heat vegetable oil in a pan, add two spoons of Patak’s Mild Curry Paste 3 | Give it a quick stir and turn off the heat 4 | Place the par-boiled potatoes and onion into a baking tray.

Add oil, mix throughly 5 | Add the Patak’s Mild Curry Paste to the tray 6 | Stir thoroughly to ensure all the potatoes are coated really well with the paste 7 | Place in the oven and cook for 35-40 mins. chutney | the taster issue | 7

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Chicken Mirch Masala

by Anjula Devi

You will need: 4 Chicken pieces 2 Spoons of Patak’s Tikka Masala Paste Juice of half freshly squeezed lemon 1 Large spoon of Yoghur t A glug of Vegetable oil 1 Large red onion 3 Chopped tomatoes 1 Sliced green chilli 1 Red pepper - sliced 1 Green pepper - sliced 1 Chopped coriander

1 | Day before: Add chicken, 1 spoon of Patak’s Tikka Masala Paste, lemon juice and 1 large spoon of yoghurt. Stir thoroughly to make sure everything is coated. Leave to marinade in the fridge overnight.

2 | Next day: Heat pan and add vegetable oil, onions and chopped tomatoes and cook through.

3 | Then add one more spoon of Patak’s Tikka Masala Paste and stir through.

4 | Add chicken and stir, add the chillies and a little bit of water. Then add the green and red peppers.

5 | Simmer and cover for 8 minutes until the chicken is cooked and excess moisture is gone. Serve garnished with coriander.

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Balti Crab Cakes

by Mallika Basu

You will need: 1 Tin of Chickpeas drained & mashed 2 Tins of drained white crab meat Chopped Coriander Chopped Red Chilli Spring Onions 1 Table-spoon Lemon Juice 1 Egg (beaten) 1 Spoon of Patak’s Mild Curry Paste A cooking tray lined with foil 1 | Place the chickpeas in a large bowl 2 | Add the crab meat, coriander, chilli, spring onions, lemon juice, egg and two tablespoons of Patak’s Mild Curry Paste 3 | Mix the ingredients together 4 | Make small balls with the mixture and place on the tray 5 | Cook under a grill for 20 mins.

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Stir, spoon, dash, blend, mix, dollop, yum.

Onken’s thick, mild and creamy natural yogurt range, perfect in any dish.

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Green Mango Salsa

W

e love the unique flavour that green mangoes give. The sharp zingy flavours with a mild sweet after taste, makes it a great fruit for a spicy salsa. Perfect by it’s self or try it with roast lamb or chicken.

You will need: 5 Small Green Mangoes 3-4 Cloves of garlic 3-4 birds eye chillies Juice of 1 Lemon Juice of 1 Lime Salt to season

1 | Peel the mangoes into thin strips using a peeler.

2 | Place in the serving bowl, chop chillies and garlic and add to the bowl.

3 | Squeeze the juice of the lemon and lime on to the salsa.

4 | Mix with your hands, and add salt to taste. Serve with water or a glass of Lassi!

5 | As a Summer alternative, replace the cloves of garlic with chopped strawberries which adds a touch more sweetness to the salsa.

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manju’s mission

M

anju Malhi, is a lady on a mission and through her new book, Classic Indian Recipes, she wants us to be able to wow our families with these simple dishes...

Marathi Salmon Curry You will need: 2 tbsp Groundnut or Sunflower oil 2-3 Garlic cloves, lightly crushed 450g Salmon fillets or skinned and boned salmon steaks 1 tsp Rice flour or plain flour 1 tsp Chilli powder 1/2 tsp Turmeric powder 1 tsp Ground cumin 1 tsp Ground coriander 1/2 tsp Salt 1/2 tsp Tamarind concentrate 200ml Coconut milk

Maharashtrians call curry or any dish with a sauce base, kaalvan. The interesting thing about this curry is that it has no onions. The full flavours of the curry can be appreciated with just plain basmati rice.

1 | Heat the oil in a heavy-based pan.

2 | Add the garlic and fish.

3 | Fry each side of the steaks over a low heat for 4-5 minutes until lightly browned.

4 | In a bowl, mix together all the other ingredients, except the coconut milk, with 150ml cold water.

5 | Add to the pan and simmer for 3 minutes.

6 | Mix the coconut milk with 100ml boiling water and add to the pan, cover and simmer for 7 minutes.

The sauce should be quite runny. Serve hot.

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Aloo Chaat Chaat is a collection of savoury Indian snacks often served as street food in Indian cities with variations from region to region.

Most contain tamarind and deepfried wheat snacks seasoned with a green chutney.

For the Date and Tamarind Chutney 50g Dried dates, stoned and chopped 1 tbsp Tamarind concentrate 1/4 tsp Salt 1/4 tsp Chilli powder 1 tsp Groundnut or Sunflower oil

For the Green Chutney 25g Coriander leaves, roughly chopped 4 Green finger chillies roughly chopped 1 Garlic clove, crushed 1 tsp Peeled and finely grated Root Ginger 4 mint leaves (optional) 1/4 tsp Salt For the Potato Mixture 3 tbsp Groundnut or Sunflower oil 400g potatoes, peeled, boiled & chopped into 2.5cm cubes 1/2 tsp Cumin seeds 1/4 tsp Chilli powder 1/4 tsp Salt 4 tbsp Yoghur t, whipped

1 | First make the date and tamarind chutney: in a blender, blitz all the ingredients with 4 tablespoons of cold water to make a fairly smooth paste.

2 | In the same way, make the green chutney: in a blender, blitz all the ingredients with 4 tablespoons of cold water to make a fairly smooth paste.

3 | For the potato mixture: heat the oil in a frying pan and sauté the potatoes for 7-8 minutes until browned at the edges. Drain on kitchen paper and set aside.

5 | Wipe the frying pan of excess oil with kitchen paper and add the cumin seeds. Dry-fry them for a minute until you can smell their aroma. Allow them to cool, then place in a pestle and mortar and grind to a fine powder.

6 | Divide the potatoes between serving plates and prinkle a little of the ground cumin seeds over each, followed by the chilli powder and salt, then add a tablespoon of yogurt to each plate and top with a teaspoon of date and tamarind chutney and the green chutney.

All recipes are taken from the book ‘Classic Indian Recipes’

by Manju Malhi published by Hamlyn.

For more information and recipes go to www.manjumalhi.com

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Recipe taken from the ‘Bollywood Cookbook’

by Bulbul Mankani published by Kyle Books 14 | chutney | the taster issue

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Bollywood Dish | Lamb & Gram Dha

celebrity foodie

Lamb & Garam Dal You will need: 1kg Mutton or Lamb (cut into 5cm cubes) 200g Channa Dal soaked for 1 hour 100g Ghee 6 Large Onions (thinly sliced) 10 Green Cardamoms 1 tsp Ground Black Cardamom Pods 10 Cloves 1 tsp Turmeric 1 tsp Ginger Paste 1 tsp Garlic Paste 3 tsp Ground Coriander powder 2 tsp Red Chilli powder 200g Natural Yoghur t 1 Tablespoon of salt Coriander chopped

N

ineties Bollywood legend and style icon, Raveena Tandon is a true Desi foodie at heart who loves home-cooked food & nothing better than one of her favourite dishes, Lamb cooked in Garam Dal

1 | In a large pan, heat half the ghee and fry the onions until they are light brown.

2 | Cool and grind to a paste, adding a spoonful of water if needed and set aside.

3 | In the same pan heat the remaining ghee on a low heat and fry the green and Black cardamoms, cloves, turmeric and ground coriander until their flavours are released (about 1-2 mins) stirring constantly to avoid them sticking to the pan.

4 | Add the meat and onion paste and fry it with all the spices until the juices are released and the meat turns light pink.

5 | Add the ginger and garlic pastes and the red chilli powder and stir for 1 minute.

6 | Mix in the channa dhal and the yoghurt, season with salt and pour in enough water to just cover the mixture in the pan. Cover with a lid and simmer for about 1 hour.

7 | Stir the ingredients every few minutes to prevent the mixture sticking on the bottom, and ensure the heat is low throughout the cooking to bring out all the flavours. When ready, the liquid will have mostly evaporated, leaving a deliciously thick curry of spiced dal & meat.

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