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INGREDIENTS

300 g of marinated chicken breast
Pinch of turmeric powder
Marinade: 1 tbsp of lemon juice
2 tbsp coconut powder
2 tbsp of ginger/garlic paste
2tbsp mango chutney
100 g of natural yoghurt
half cup of tightly packed coriander leaves
1 fresh ripe mango peeled and cubed
2 medium sized onions coarsely chopped
1 Sprig Of curry leaves
1 tbsp of lemon juice
1 quarter tsp of cumin/jeera
1 tbsp of ginger/garlic paste
Pinch of mustard seed
tbsp of crushed red chilli
1/2 tbsp of gram masala
1 tbsp cooking oil
Salt to taste

METHOD

Marinate chicken and set aside for an hour or ideally overnight in refrigerator.

Heat a large heavy based pan with a tbsp of oil on a medium heat, add chopped onion ginger and garlic paste sauté until golden brown then add remaining seasoning, mustard seeds, curry leaves, crushed chilli, garam masala, cumin and a pinch of turmeric.

Then add marinated chicken to the pan along with natural yoghurt, coconut powder and 1/2 cup of water, allow to cook for 20 minutes on a low heat then add mango chutney and mango cubes, cook for further 10 minutes, water should be absorbed at this point. add lemon juice and fresh coriander, stir in well and then serve hot, accompanied with basmati rice or naan bread.

majhi scallops

Serves 4
8 large king scallops
2 tbsp fresh lemon juice
1 tbsp garlic paste
1 tbsp ginger paste
½ tbsp crushed red chilli
1½ tbsp oil, plus extra for pan-frying the aubergines
1 large aubergine, cut into slices
For the salsa:
½ red pepper, finely chopped
½ green pepper, finely chopped
2 tbsp lemon zest
½ tbsp crushed red chilli
1 sprig fresh curry leaves
salt

METHOD

Marinate the scallops in the lemon juice, garlic paste, ginger paste, crushed chilli and ½ tablespoon of oil for two to three hours in the refrigerator.
Heat a large, heavy-based pan with the remaining 1 tablespoon of oil on a high heat. Add the scallops, then reduce the heat and cook on both sides for two to three minutes, until lightly browned.
To make the salsa, mix together the red and green peppers, lemon zest, crushed chilli, curry leaves and salt to taste.
To serve, place the Majhi scallops on a bed of pan-fried aubergine slices and top with plenty of salsa.

INGREDIENTS

Serves 4
20 crab claws
¼ tbsp salt
Juice of 1 lemon
½ tbsp black mustard seeds
1 sprig fresh curry leaves
1 tbsp ginger garlic paste
1 tbsp fresh chopped garlic
2 tbsp olive oil
¼ tbsp Kashmiri chilli
50g tamarind pulp

METHOD

In a bowl, mix the crab claws with the lemon juice, Kashmiri chilli, ginger garlic paste and salt, leave to marinate for 30 minutes.
Heat the olive oil in a heavy-based saucepan over a medium heat and add the black mustard seeds, fresh curry leaves and chopped fresh garlic, fry for one minute until fragrant. Add the crab claws and stir through, fry another 4 to 5 minutes until softened and golden brown.
For the tamarind drizzle place the pulp in 120ml of just boiled water and allow to dissolve. Then strain and set aside. When ready to serve the claws, gently heat the tamarind with a little jaggery sugar, remove from the heat and drizzle over the crab claws.

More great Veda Recipes coming soon!