Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (2006) 36p R20090614E

5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...

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FlavoursofIndiaDelicious slow-cook recipes made simple w ith Meena Pathak

I N A S S O C I A T I O N W I T H


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A Culinary

journeythroughIndiasbestknownregions

India is home to one of the most

exciting and diverse cuisines inthe

wor

ld. Fr

om

r

ich, in

dulgen

t an

d spicy tolight, delicate and fragrant, the choice is

immense. At Pataks, we are passionate about Indianfood

and about inspiring you to discoverand enjoy the vast

array of flavours that the cuisine has to offer.

The best way to experience real Indianfood is to cook it

yourself and cooking Indianfood at home neednt be

difficult. Thats why Ive developed these simple, easy-to-

follow recipes that celebrate the diversity of Indiasregional cuisine.

Food that has beencooked slowly is wonderfullymellow

as all of the rich, exotic flavours of the spices, herbs, meats

an

d other

key in

gr

edien

ts have had tim

e to blen

d an

ddevelop.

Overthe next few pages you will find irresistible recipe

ideas designed foruse with yourcurry cooker fromeasy

suppers and familymeals to rich and sumptuous dishes for

evening entertaining.

So, why not bring anexotic taste to yourtable and enjoy it

Indian-style with Pataks?



Heat Ratings

mild mild medium mediummediumhot hot

Contents

SLOW COOKING

H intsonusing yourKenwood Curry Cooker 4

H intsand tipsfordelicious, slow-cooked Indianfood 5

RECIPES

M urgh Tikka M asala 6 - 7

M urgh Kali M irch 8 - 9

KeralanChickenC urry 10 - 11

G oanFish Curry 12 - 13

M aasVindaloo 14 - 15

Punjabi Chole 16 - 17

Lamb Jardaloo 18 - 19

Royal Parsnip & Courgette Korma 20 - 21

Butternut Squash & Vegetable Balti 22 - 23

M asala D al 24

Spicy M ango Salsa 24

Subzi Pulav 25

QUICK ONE-POT COOKING

- with PataksCooking Sauces 26

ChickenM ango & Shallot M asala 27

THE ULTIMATEDIWALIBANQUET 28

START ER - Hara Bhara Kebab 29

M AIN CO URSE -G obi M ussallam 30 - 31

Pudhina Pulav 32

DESSERT - Malai Kulfi 33

PRODUCT INFORMATION 34 - 35



1 Prepare ingredients at roomtemperature ratherthanusing themstraight

fromthe fridge. Meat and fish should only be kept out long enough to remove

the chill.

2 Ensure any frozeningredients are completely defrosted before use.

3 Greenvegetables require less time to cook thanotheringredients, so add

themto the pot during the last half hourof cooking. Root vegetables take

longerto cook thanmeat, so dice theminto smallerpieces up to 15mm.

4 Whenusing dried beans orchickpeas, soak themovernight incold water

and thendrain, rinse and boil for10minutes infresh waterbefore adding to

the pot. Lentils do not need to be pre-soaked.

5 All ingredients should be covered inliquid inside the pot to ensure they are

cooked through.

6 Whencooking a joint, ensure that it sits withinthe lowertwo-thirds of the

pot and coverfully with liquid, turning once during cooking.

7 Fish should only be cooked fora short amount of time, otherwise it will

become very dry.

8 Using hot waterorstock will help speed up the cooking process.

9 Resist the temptationto lift the lid too oftenduring cooking as this allows

moisture to escape and the temperature to drop.

10 Always check that meat is cooked before serving use a food

thermometerorinsert a skewerorknife into the meat to ensure the juices

runclear.

SlowCooki

n

gHintsonusing yourKenwood Curry Cooker



1 Spices are best used whenthey are at

theirfreshest so buy small quantities and

store theminairtight containers out of

direct sunlight.

2 Be careful whenfrying whole spices

as they tend to burnquickly. Remove fromthe heat as

soonas the aromas are released and continue to stiror

shake to prevent overcooking.

3 Fora royal dish fit fora Moghul emperoradd a handful

of chopped cashews, almonds, dried apricots orgolden

sultanas to yourfavourite dish before serving.

4 If you want to add extra creamto yourdish to reduce

the chilli heat, do so during the last 20 minutes of cooking.

5 Ensure that you wash yourhands thoroughly after

preparing chillies as they canaffect yourskin.

6 Much of the populationof India is vegetarianand most

of these recipes canbe adapted as such. Simply replace

the meat w ith yourchoice of mixed vegetables such as

potatoes, cauliflower, aubergine, parsnips, peas and

tomatoes.

7 Forauthentic, robust flavours,marinate raw meats

such as poultry, lamb orbeef overnight inthe refrigerator

with yourchoice of Pataks Curry Paste.

Hintsandtipsfordelicious,slow

-cooked

Indianfood



SERVES4 PREPARATION TIME: 1HOUR ( INCLUDING MARINATING TIME) COOKING TIME: 3HOURS

8 Chicken drumsticks, skins removed

2 tbsp Pataks Tandoori Paste

1 tbsp Plain yoghurt

1 Jar (425g) Pataks Jaipuri Tikka Masala Cooking Sauce

1 tbsp Vegetable oil

150ml Water

1tsp Fresh coriander leaves, chopped

1Mix togetherthe Pataks Tandoori Paste and yoghurt. Coat thedrumsticks with themixture and leave to marinate forat least 1 hourin

the refrigerator(orovernight fora more intense flavour).

2Heat the oil ina panand searthemarinated drumsticks ona highheat, cooking evenly onall sides.

3Add the Pataks Jaipuri Tikka Masala Sauce and water, stirwell andtransferto yourKenwood Curry Cooker.

Cook onHigh for21/2- 3hrs.

4Garnish with the chopped corianderleaves.

Serve hot with a delicious Masala Dal (see page 24) orsimply

with basmati rice, chapattis ornaanbread.

M ur

ghTikka M asalaIndianSpiced Chickenmedium


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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 21/2 HOURS

500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)


150g Onion, sliced1/2tsp Mustard seeds

2 Green chillies, finely chopped

4 Garlic cloves, sliced1/2tsp Black peppercorns, cracked

1 Jar (540g) Pataks Madras or Balti Cooking Sauce100ml Water

100ml Single cream (optional)

1Heat the oil ina panand add the mustard seeds. As they begintocrackle add the garlic and fry forseveralminutes.

2Add the sliced onions and saut until light goldenbrown. Add thechopped greenchillies and the Pataks Madras orBalti Cooking Sauce and

mix well.

3Add the chickenwith 100ml of waterand transferto yourKenwood Curry Cooker. Cook onHigh for2 - 21/2hours.

4Add the cracked black peppercorns and stirinthe cream(optional).

Serve hot with basmati rice, chapattis ornaanbread.

M ur

ghKali M irchPepperChickenmediumhot


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SERVES4 PREPARATION TIME: 15 MINUTES COOKING TIME: 3 HOURS


500g Skinless chicken thigh meat (with or without bone)

100g Onion, finely diced1/2tsp Fresh ginger, finely chopped


I Jar (425g) Pataks Keralan Cashew & Chilli Masala Cooking Sauce

120ml Water

1 tsp Fresh coriander leaves, chopped

1Heat the oil inthe panand saut the onions for3 - 4minutes untillight goldenbrown.

2Add the greenchillies, gingerand Pataks KeralanCashew &ChilliMasala Cooking Sauce along with 120 ml of water.

Mix well and add the chicken.

3Stirforabout 1 minute and transferto yourKenwood Curry Cooker.Cook onHigh for21/2- 3 hours.

4Garnish with fresh chopped corianderleaves.


Ker

alan

ChickenCurrymedium



SERVES4 PREPARATION TIME: 1 HOUR 10 MINUTES( INCLUDING MARINATING TIME) COOKING TIME: 1 HOUR


150g Onion, sliced

600g (4 fillets) Salmon, cod, tuna or monkfish (skins removed)1/2tsp Fresh ginger, chopped

3 Garlic cloves, chopped


1 Jar (425g) Pataks Goan 7 Spice Masala Cooking Sauce

1tbsp Pataks Korma Curry Paste

1Marinate the fillets of fish with the Pataks Korma Curry Paste foratleast 1 hourinthe refrigerator.

2Heat the oil ina pan, add the garlic, gingerand greenchillies and stirfry fora few minutes. Add the sliced onions and saut forat least 3 - 4 minutes

until light goldenbrown.

3Add Pataks Goan7 Spice Masala Cooking Sauce to the marinated fishand coat well.

4Transferto yourKenwood Curry Cookerand cook onHigh for 3/4- 1 hour.

Serve hot with ready-to-eat pappadums and a fresh, Spicy Mango Salsa

(see page 24) orsimply with basmati rice, chapattis ornaanbread.

Goan

FishCurry hot





100g Onion, sliced

4 Garlic cloves, chopped

2 Green chillies, deseeded and cut into strips

1 Jar (540g) Pataks Vindaloo Cooking Sauce

600g Pork loin, cubed (20mm pieces)

100ml Water

1Heat the oil ina pan, saut the garlic, greenchillies and sliced onionsfor3 - 4minutes until the onions are light goldenbrown.

2Add the Pataks Vindaloo Cooking Sauce and stirwell.

3Add the pork loinpieces, mix inthe waterand transferto yourKenwood Curry Cooker. Cook onHigh for2 hours.

Serve with basmati rice and Pataks Brinjal Pickle.

M aasVindalooGoanSpiced Pork hot





500g Boiled or canned chickpeas

150g Onion, chopped

200g Canned chopped tomatoes

2 tbsp Pataks Tikka Masala Paste

1 tbsp Pataks Garam Masala Paste or Pataks Madras Paste1/2tsp Sugar

200ml Water1 tsp Fresh coriander leaves, chopped

1Heat the oil ina panand saut the onions until light goldenbrown(about 3 - 4minutes).

2Add Pataks Tikka Masala and GaramMasala Pastes and saut forafurther1minute.

3Add the tomatoes, cook fora further1minute.

4Add the cooked chickpeas, sugarand waterand mix well. TransfertoyourKenwood Curry Cookerand cook onHigh for11/2- 2hrs.

Garnish with fresh chopped corianderleaves and serve with warmchapattis.

Tip: For a quick and easy alternative to chickpeas, you can use 200g dried

yellow lentils. There is no need to pre-soak them, simply wash under

running water and add to the pan.

Pun

jabiCholeChick Pea Currymedium





150g Onion, diced1/2tsp Garlic pure1/2tsp Ginger pure

500g Lamb leg (boneless), cubed (20mm pieces)

1 Jar (425g) Pataks Kashmiri Rogan Josh Cooking Sauce

120ml Water

1 tsp Fresh coriander leaves, chopped4 6 Dried apricots, chopped

1 tbsp almonds or cashew nuts, chopped

1Heat the oil ina pan, add the chopped onions and saut forabout3 - 4minutes until light goldenbrown

2Add the lamb, gingerand garlic and stir-fry fora few minutes.

3Add the Pataks Kashmiri RoganJosh Cooking Sauce and water, mixwell and transferto yourKenwood Curry Cooker. Cook onHigh for2 hours.

4Garnish with fresh chopped corianderleaves, apricots and nuts.


Tip: For an extra garnish, peel a medium sized potato and cut into thin straws.

Heat some vegetable oil in a pan and fry on high for 1 - 2 minutes.

Remove and drain on kitchen paper.

LambJardalooLamb with Apricotsmedium



SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 11/2 HOURS (COOKED ON HIGH)OR3 HOURS(COOKED ON LOW)


300g Parsnip, diced (15mm pieces)

300g Courgette, diced (15mm pieces)

150g Onion, chopped

1 Jar (540g) Pataks Korma Cooking Sauce

200ml Water or vegetable stock

1 tbsp Fresh coriander leaves, chopped

1 tbsp Almonds, sliced

1Heat the oil ina panand saut the onions for3 - 4minutes until lightgoldenbrown.

2Add the parsnip and courgette and stir-fry with the onionfora fewminutes.

3Add the Pataks Korma Cooking Sauce and waterorvegetable stock,mix well and transferto yourKenwood Curry Cooker.

Cook onHigh for1 - 11/2hours oronLow for21/2- 3 hours.

4Garnish with the fresh corianderleaves and sliced almonds.

Serve hot with Pudhina Pulav (Mint Flavoured Rice see page 32)

orsimply with basmati rice, chapattis ornaanbread.

RoyalPar

sn

ip&CourgetteKorma mild



SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 11/2 HOURS (COOKED ON HIGH)OR3 HOURS(COOKED ON LOW)


225g Potato, peeled and diced (15mm pieces)

400g Butternut squash, diced (15mm)

225g Cauliflower florets (medium size)

225g Courgette, diced (15mm pieces)

100g French beans, trimmed and halved

4 tbsp Pataks Balti Paste



2 - 4 Sprigs fresh mint

1Heat the oil ina pan, add the Pataks Balti Curry Paste and cookuntil it starts to sizzle.

2Add all the vegetables togetherand stirfry forjust 1minute.

3Add the tomatoes, waterorvegetable stock and mix well.Transferto yourKenwood Curry Cookerand cook onHigh for

1 - 11/2hours oronLow for21/2- 3 hours.

4Garnish with sprigs of fresh mint.


Buttern

utSquash &

Vegetable Baltimedium





200g Dried red or yellow lentils

150g Onion, chopped


2 tbsp Pataks Madras Curry Paste

1 tbsp Pataks Tikka Masala Curry Paste1/2tsp Cumin seeds1/2tsp Fresh ginger, chopped

1 tsp Fresh garlic, chopped

300ml Water


1 Heat the oil ina pan. Add the cuminseeds and fryuntil they start to crackle.

2 Add the chopped gingerand garlic and saut for1minute. Add the onionand saut fora further3 - 4

minutes until light goldenbrown.

3 Add the remaining ingredients, mix well andtransferto yourKenwood Curry Cooker.

Cook onHigh for11/2- 2 hours.

4 Garnish with fresh, chopped corianderleaves.

M asalaDalGarlic Spiced Lentils

SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: NONE

1 Small red onion, finely chopped

1 Small firm mango, skin removed and finely

chopped3 tbsp Fresh coriander leaves, chopped

2 Tomatoes, deseeded and finely chopped

4 tbsp Lime juice1/2- 1 Red chilli, deseeded and finely chopped

Sea salt and black pepper

Simply combine all of the salsa ingredients ina large

bowl, seasonto taste and spooninto small dishes or

ramekins to serve.

SpicyM ango

Salsamediummediumhot



SERVES4 PREPARATION TIME: UP TO 30 MINUTES

COOKING TIME: 2 HOURS

250g Basmati rice

1 tbsp Vegetable oil1/2tsp Cumin seeds

100g Carrot, diced (15mm pieces)

100g Green beans, trimmed and cut


2 tbsp Pataks Balti Paste

600ml Hot water

1Rinse the rice incold, running waterthencoverwithcold waterand leave it to soak forup to 20minutes.

2Heat the oil ina pan, add the cuminseeds and frygently until they start to crackle.

3Add the carrot, greenbeans, cauliflowerandPataks Balti Paste and fry fora further3 - 4minutes.

4 Drainthe rice of excess waterand transferit to

the Ken

wood Curr

y Cooker

an

d add the hot water

.

5 Add the vegetables and mix well with the rice.Cook onHigh for11/2- 2 hours.

Subzi PulavIndianM ixed Vegetable Rice mild



Q uick On

e-PotCookingwith

PataksCookingSauces Foreasy one-potcooking, use anyPataksCooking Sauce

with yourchoice ofmeat orvegetables.

Ensure that any vegetables such as onions,

potatoes, courgettes orcauliflowerare cut into

small pieces and added to the Curry Cookerfirst.

Add the cubed meat, skinless poultry orvegetables,

pouroveryourchoice of cooking sauce and top up

with between100 - 120ml waterensuring that the

ingredients are immersed. Stirwell.

Cook onHigh for1 hourforchickenorvegetables

and 2 hours forred meats such as lamb orbeef. If

usingmeat onthe bone, ensure that cooking times

are increased accordingly. Referto yourCurry

Cookerusermanual forguidance.

Add greenvegetables half anhourbefore the end

of cooking.



SERVES4 PREPARATION TIME: 5 MINUTES COOKING TIME: 1HOUR

500g Boneless chicken breast, cubed (20mm pieces)

1 Jar (425g) Pataks Bombay Mango & Shallot Masala Cooking Sauce

120ml Water

1Add the chickenpieces, Pataks Bombay Mango &Shallot Masala Cooking Sauce along withthe waterto yourKenwood Curry Cooker.

2Mix well and cook onHigh for1 hour.


ChickenMango& ShallotMasalamild



What is Diwali?

Diwali is the Hindu

Festival of Lights, which

marks the beginning of

the lunarNew Year.

Symbolically, Diwali

represents anescape

fromdarkness. The

festival allows Hindus to

focus uponthe true and

positive values of life.

Each day of the festival

has particularrelevance

according to a numberof

myths, legends andbeliefs. Fireworks herald

the beginning of the

festivities and, at night,

every building is lit with

little lamps to welcome

Lakshmi, the Goddess of

wealth and prosperity.

Where is it celebrated?Diwali is celebrated

throughout India and by

the Hindu community

across the globe.

Increasingly, people are

becomingmore aware of

Diwali and are joining in

the festivities.

Where does the word

Diwali originate?

The word Diwali

originates fromthe

ancient Indianword

Deepavali - Deepa

meaning light, and Avali,

meaning a row, literally a

row of lights.

DiwaliA delicious Indianmeal canbe enjoyed at any time of year, whethercooking forfamily

orfriends, fora simple eveningmeal ora quick snack. But there is one festival inthe

Hindu calendarthat is anideal opportunity to enjoy a sumptuous Indianfeast Diwali,

the Hindu Festival of Lights.

The Ultimate

Banquet



S T A R T E R

Hara BharaKebabSpinach & GreenPea PattiesSERVES4 PREPARATION TIME: 40 MINUTES COOKING TIME: 20 MINUTES

4 Medium sized potatoes, diced and boiled

100g Green peas, cooked

100g Spinach leaves

1 tbsp Fresh coriander, chopped

1 heaped tbsp Pataks Rogan Josh Paste

2 tbsp Cornflour

Oil to deep fry

Salt to taste

1Mash the boiled potatoes with the boiled peas.

2Blanch spinach leaves inboiling water. Refresh incold water, squeeze out any excess moisture and

finely chop.

3Mix the potato and pea mixture with the spinach.

4 Add the chopped corianderand Pataks Rogan

Josh Paste. Add corn

flour

to bin

d an

dm

ix well.Add salt if required.

5Divide themixture into 24 equal portions. Shapeeach portioninto a ball and thenpress it between

yourpalms to give it a flat, patty shape.

6 Heat enough oil ina panorwok to deep fry.Deep fry the patties inhot oil for3 - 4minutes.

Serve hot.

medium


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Celebrate with Pataks

Diwali is verymuch the Hindu

equivalent of Christmas and New

Year. Food plays a huge part inthe

celebrations as anoffering to the Gods

and, of course, inentertaining for

friends and family.

Most Hindu families will have a shrine

to the gods intheirhome, which

becomes the centre of attention

during Diwali. The cook of the family

will carefully place food offerings in

front of the gods onleaves orinsilver

orotherspecial serving dishes.

Dishes cooked by Hindus throughout

Diwali are always vegetarianas they

do not traditionally eat meat.

The cook would oftenspend days

preparing the food forDiwali,

however, nowadays, preparing these

dishes need not take a long time.

Its not just savoury dishes which are

prepared forDiwali, Indiandesserts

play animportant part inthe

celebrations too and it would not be

unheard of forone family to prepare

100 different recipes!

Diwali is celebrated every yearin

OctoberorNovember, but you can

make any day a special occasionwith

ourtruly authentic Indianfeast forall

yourfamily and friends to enjoy.

30

SERVES4 PREPARATION TIME: 10 MINUTES COOKING TIME: 1 HOUR (COOKED ON HIGH)

OR21/2 HOURS(COOKED ON LOW)


120g Onion, grated

120g Onion, diced


1 tbsp Pataks Tikka Masala Paste

2 tbsp Pataks Korma Paste



100ml Single cream


1 Heat the oil ina panand saut the grated onionuntil light goldenbrown.

2Add the Pataks Tikka Masala and Korma Pastes and stir-fry fora few minutes.

Add the diced onionand saut fora further3 - 4minutes until light goldenbrown.

3 Add the tomatoes, cauliflowerflorets and waterand mix well.

4 Transferto yourKenwood Curry Cookerand cook onHigh for1 houroronLow for2 - 21/2hours.

5 Stirinthe creamand garnish with fresh chopped corianderleaves.

GobiM ussallamCauliflowerCurrymild medium

M A I N C O U R S E



Pudhina PulavM in

t Flavour

ed Ricem

ild

150g Basmati rice

2 x 1 inch Pieces of ginger

225ml Natural yoghurt


2 Bay leaves

5 Cloves5 Green cardamom pods

10 Black peppercorns

900ml Water

175g Fresh mint leaves, chopped

1 tsp Fresh coriander, chopped

Salt to taste

1Cleanthe rice several times inwaterandleave to soak for1 hour.

2Peel the gingerand grind to a fine paste inafood processor. Whisk inthe yoghurt and set aside.

3Heat the oil ina panand add the bay leaves,cardamompods, cloves and peppercorns.

Whenthey beginto crackle add the gingerand

yoghurt mixture. Cook ona low heat for

3 minutes.

4 Add the waterand bring to the boil. Seasonto taste.

5Drainthe rice and add to the panwith thechopped mint leaves.

6 Coverthe panwith a lid and cook ona low

heat for

10 - 20m

in

utes or

un

til ther

ice iscompletely cooked. D rainand serve.

SERVES4 PREPARATION TIME: 60 MINUTES COOKING TIME: 20 MINUTES

This dish can be prepared on the hob whilst the main dish is simmering in your Curry Cooker.

M A I N C O U R S E



Malai KulfiAlmond and Pistachio Ice Cream397g Can condensed milk

410g Can evaporated milk

300ml Whipping cream1/2 tsp Ground cardamom

Few drops of vanilla essence

25g Almonds, ground

25g Pistachio nuts, ground plus extra

whole nuts to garnish

Fresh mint to garnish

1Put them

ilks an

d cr

eam

in

a lar

ge pan

an

dbring to the boil. Simmerfor15 minutes,

stirring constantly (the mixture should be

thickened and reduced).

2Stirinthe cardamomand vanilla essence,thenremove fromthe heat and coolcompletely.

3Mix inthe ground nuts and pourinto 8 x100ml moulds. Freeze for6 - 8 hours.

To serve, hold themoulds underwarmwaterand

turnonto plates. Decorate with the whole pistachios

and fresh mint.

SERVES8 PREPARATION TIME: 25 MINUTES FREEZING TIME: OVERNIGHT

D E S S E R T



PataksProducts What to UsePataks Pastes are anideal

way to prepare any Indian

dish, especially those cooked

using a slow -cooker. Each

paste is a delicate blend of

fresh ground spices and herbs

preserved inoil to ensure

theirfreshness and flavour.

Available ina variety of

flavours including: Tikka

Masala, Korma, Balti, Rogan

Josh, Madras and Tandoori

Pataks range of Regional

IndianC ooking Sauces are an

ideal way to sample the

diverse range of ingredients,

flavours and dishes that the

vast country of India has to

offer

. Fr

om

som

e of them

ostwell-knownregions of India,

the range includes Punjabi

Saag Masala and Kashmiri

RoganJosh

And to add that truly

authentic Indiantouch, why

not accompany yourmeal

with a range of Pataksaccompaniments. Choose

froma variety of restaurant

favourites including Pataks

NaanBreads, Chapattis,

Pickles, Pappadums, Raita and

Dips.


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I N A S S O C I A T I O N W I T H

Pataks Foods Limited,

Kiribati Way, Leigh, Lancashire WN7 5RS.FREEPHONE: UK: 0800 0195 617,

ROI: 0044 800 0195 617.

www.pataks.co.uk

www.kenwood.co.uk

4.99

Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (2006) 36p R20090614E

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Transcript of Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (2006) 36p R20090614E