4 minute read
Indian Summer
The team at Dabbawal, Newcastle share their tastes of the summer
Photographs: Nicky Rogerson
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Dabbawal is the UK’s original street food pioneer, its two buzzing Newcastle restaurants and its container at By the River Brew Co on Gateshead Quayside serving up the tastiest Indian street food this side of Mumbai. Enjoy these recipes created for you by the Dabbawal team and imagine yourself transported to the sub-continent. Dabbawal - High Bridge, Newcastle • Brentwood Mews, Jesmond By the River Brew Co, Gateshead www.dabbawal.co.uk
Hariyali Chicken Tikka
Serves 2
INGREDIENTS
• 500g boneless chicken breast cut into 8 pieces
• 1 tsp salt
• 1 tbsp garlic and ginger paste
• 2 tsp lemon juice, freshly squeezed
• 2½ tbsp natural yoghurt
• handful fresh mint leaves
• handful fresh coriander leaves
• 4/5 green chillies
• 2 tbsp oil
• ½ tbsp cumin powder
• ½ tbsp coriander powder
• 4/5 garlic cloves
METHOD
Mix the salt, garlic and ginger paste and lemon juice together, rub over the chicken and leave to marinate for 30 mins. Place the remaining ingredients in a blender and blitz into a thick paste. Cover the chicken in the paste and pan fry in a little oil for 15 mins, turning regularly, until cooked through.
Garlic Chilli Mushrooms
Serves 2
INGREDIENTS
• 2 tbsp olive oil
• 2 shallots or ½ onion, sliced thinly
• ½ banana chilli, sliced, or ½ tsp chilli flakes
• 150g cremini/Swiss brown mushrooms, sliced
• 200g oyster mushrooms, halved or cut into thirds depending on size
• 20g butter
• 1 tsp grated lemon zest
• 100g enoki mushrooms
• 3 cloves garlic, sliced
• 1 tsp sea salt
• 2 tbsp lemon juice
METHOD
Preheat a large frying pan over a high heat (it’s important the pan is hot before you start so that the mushrooms grill rather than stew). Add olive oil, shallots, chilli, brown and oyster mushrooms. Cook over a medium/high heat for 10 mins, stirring a few times and adding half the butter after 5 mins. After 10 mins, add the lemon zest, the remaining butter, enoki mushrooms and garlic – free up a space in the middle of the pan for the enoki mushrooms so they can brown slightly. Season with salt and add the lemon juice. Cook for 3-4 mins, stirring a couple of times. If it looks like the mushrooms haven’t browned enough, turn up the heat for the final minute or two.
Fruit Chaat
Serves 2
INGREDIENTS
• 2 oranges
• 2 apricots, pitted
• 2 medium green apples
• 1 peach or nectarine, pitted
• 12 cherries, pitted
• 10 blackberries
• 2 tsp chaat masala
• 2 tbsp fresh mint leaves, coarsley chopped
METHOD
Remove skin and pith from the oranges, cut into cubes and place in a large bowl. Cut apricots, apples and peach into slices and add to the bowl. Slice the cherries and add to the bowl. Add the blackberries and chaat masala, toss to combine and leave for 5-10 mins. Add the mint, mix gently and serve.
Bengali Chicken Curry
Serves 4
INGREDIENTS
• 2 tsp olive oil
• 2 large onions, diced
• 1 tbsp garlic and ginger paste
• 2 large tomatoes, diced
• 1 tsp cayenne pepper
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 4 skinless, boneless chicken breast fillets in bite-size pieces
• 8 tbsp fresh coriander, chopped
• holy basil leaves, to garnish
METHOD
Heat oil in a large frying pan over a medium heat. Add onions and cook, stirring occasionally, for approx 5 mins until translucent. Add garlic and ginger paste and cook for 5 mins. Reduce heat, add tomatoes and cook for 5-10 mins. Add spices and cook for 5 mins. Add the chicken, cover and simmer, stirring occasionally, for 10 mins. Add coriander, simmer for another 10 mins. Serve garnished with holy basil.
Roast Butternut Squash and Cumin
Serves 4
INGREDIENTS
• 1 butternut squash, peeled, seeded and cut into cubes
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp chilli powder
• salt
• lemon or lime juice to taste
• fresh coriander and/or sliced
• spring onions, to garnish
METHOD
Preheat oven to 200C/Gas5. Line a baking sheet with parchment or foil. Toss the squash with olive oil, cumin, paprika, chilli powder and a big pinch of salt. Spread onto the baking sheet in a single layer. Roast for 30 mins, stirring once after 15 mins. Sprinkle with more salt if needed. Top with lemon juice, coriander and spring onions and serve.
Okra Fries
Serves 2
INGREDIENTS
• 250g okra oil for frying
• 60g gram flour
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 4 tsp chaat masala salt
• 1 lime, juice
• micro basil leaves, to garnish
• red chillies, to garnish
METHOD
Wash okra and dry thoroughly. Remove the stem of each okra and slice thinly lengthwise. Put in a large bowl and sprinkle over all the dry ingredients, except the salt. When you’re ready to cook, season with salt just before frying (you leave it until the last minute or the okra will release water and go soggy). Add 2-3 tbsp oil to a deep skillet and heat over a medium heat. Add the okra, cook for 3 mins until crisp and golden, garnish and serve.
