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Recipes
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CURRY KORMA
SERVES 4. COOKING TIME 40 MINUTES.
1/2 KG CHICKEN CUBES OR DICED LAMB
1 1/2 PIECE Of FRESH GINGER
9 FLAKES GARLIC
1/2 TEASPOON CUMMIN SEEDS
3 TO 4 PODS GREEN CARDAMOM WHOLE
1" WHOLE CINAMON STICK
4 CLOVES
6 BLACK PEPPERCORNS
1/2 TEASPOON SAFFRON
1 TAB CHOPPED FRESH CORIANDER LEAVES
2 TBSP. HOT MILK
3-5 TBSP OF YOGHURT
2 TBSP. CHIILI POWDER OR CHILLI PASTE
1 GREEN CHILLI FRESH
3 TBSP. GHEE (CLARIFIED BUTTER)
2 MEDIUM CHOPPED ONIONS
SALT TO TASTE
20 ALMONDS BLANCHED AND SLICED
3 TBSP. FRESH CREAM
METHOD:
1) GRIND GINGER,GREEN CHILLI,GARLIC & CUMMIN SEEDS TO A PASTE
2) GRIND CARDAMOM,CINAMON,CLOVE & PEPPER TO A COARSE POWDER
3) CRUSH SAFFRON IN 2 TBSP. OF HOT MILK.
4) MIX TOGETHER YOGHURT,CHILLI POWDER,GINGER,GARLIC,CUMMIN PASTE AND SMEAR ON LAMB OR CHICKEN PIECES
5) HEAT GHEE BROWN ONIONS
6) ADD POWDERED SPICES & FRY FOR A MINUTE
7) ADD CHICKEN OR LAMB , SALT TO TASTE COVER AND COOK ON VERY SLOW FIRE TILL CHICKEN OR LAMB IS TENDER & DRY
8) ADD THE SFFRON MILK , ALMONDS & CREAM AND MIX WELL COVER FOR 5 MINUTES . JUST BEFORE SERVING GARNISH WITH CHOPPED FRESH CORIANDER LEAVES
SERVE WITH NAAN OR SAFFRON BASMATI RICE.
Best served with Sauvignon Blanc
CURRY KORMA
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COOKING TIP
RINSE PREMIUM GRADE BASMATI THOROUGHLY. SOAK FOR 30 MINUTES. MEASURES : OPEN PAN COOKING - 5 CUPS OF WATER FOR 1 CUP OF RICE. CLOSED PAN COOKING - 2 CUPS OF WATER 1 CUP OF RICE ADD. 1 TBSP. OF BUTTER OR GHEE, AND SALT TO TASTE.
COOKING METHOD
OPEN PAN : BRING WATER TO ROLLING BOIL. ADD THE RICE AND STIR GENTLY. COOK UN COVERED FOR 6 - 7 MINUTES ON MEDIUM HEAT. DRAIN AND RINSE WITH MORE BOILING WATER.
CLOSED PAN : BRING WATER AND RICE TO BOIL COVER PAN WITH TIGHT LID AND LET IT SIMMER FOR 9 - 10 MINUTES.
HOW MUCH RICE DO YOU NEED TO COOK?
1/2 CUP = SERVES 1
1 CUP = SERVES 2
2 CUP = SERVES 4
3 CUP = SERVES 6
99% FAT FREE/ CHOLESTROL FREE / GLUTEN FREE
ALWAYS STORE RICE IN COOL DRY PLACE. OLDER THE RICE RESULT BEAUTIFUL FLAVOUR.
BASMATI RICE
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BUTTER CHICKEN WITH PUMPKIN:
Serves 4 - 6
Ingredients:
70g of Mannys Butter chicken mix or 300g of Manny's Butter chicken Simmer Sauce.
500g. Chicken breast, diced
2 cups cooked pumpkin pieces
2 cups blanched spinach
Method:
1. Heat 1 tbsp of olive oil in a pan, add chicken and stir fry for for 4 minutes till tender. Add Mannys Butter chicken Mix or Manny's Butter chicken simmer sauce. Add cooked pumpkin & Spinach and give it a stir. Now add 100ml of water. Add 200ml fresh cream. Leave to simmer for 2 minutes. butter chicken is ready to eat.Optional Garnish with few flakes of Dry Fenugreek leaves.
2. Serve Butter chicken with with saffron Basmati rice , Nan , Manny's Sweet Mango Chutney and Pappadums.
Best with a ripe young Chardonnay.
Butter Chicken with Pumpkin (This product contains Nuts)
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Guide lines to Efficient Cooking:
1. Always soak the rice in lukewarm water with 1/2 tsp. salt for 30 minutes beforw boiling. Some prefer cooking rice without soaking but washing rice 3 or 4 times is essential.
2. In cooking Dals (lentils) dont forget to skin the froothy scum with a spoon or it will spoil the taste.
3. To get best results from from saffron soak it in hot water for a few minutes before use.
4. Add a little sugar to the fat in which spices are browned to get the rich brown coloured gravy.
5. When the curry tastes over salty add a little vinegar or lime juice.
6. Always cut the onions immersed in water in order to prevent water oozing out of your eyes.
7. Meat will soften quicker if cooked with a piece of raw papaya.
8. Sprinkle a pinch of sugar on a stuffed chicken before roasting in order to obtain plesant brown colour.
9. Make a paste of Besan (gram flour) and Turmeric and cover the fish before cooking. Leave it for 30 minute. Now wash the fish. It will remove smell from the fish.
10. Add hot water to your gravy, especially when the curry has no thickening agents like Besan. It will enhance the flavour of the dish.
Guide lines to Efficient Cooking
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CHICKEN CURRY MUGLAI.
750g Chicken Pieces
3 Tbsp. Ghee or Olive oil
1 large onion chopped
1 Tsp. of Everest Garlic Paste
1 Tsp. of Everest Ginger Paste
1 Tbsp. Almon meal or Cashew Powder
3 Tbsp. of Manny's Curry Paste (Mild,Medium or Hot)
1/2 Lemon juice
Salt to taste
1 large Tomato chopped
2 cups of water
Method:
Fry chopped onions in ghee or oil till golden brown colour to the onion. Add chicken ,Ginger & Garlic . Fry for 2 minutes. Add chopped Tomatos & Manny's Curry Paste and fry for another 3 minutes. Add the almond meal or cashew powder,salt with water . Cook the chicken till tender on low heat for 15 to 20 minutes. Add Lemon Juice. Garnish with Chopped fresh Coriander leaves . Serve with Basmati Rice or Paratha. Best with A Ripe Young Chardonnay.
A GOURMET WHO THINKS OF CALORIES IS LIKE A TART WHO LOOKS AT HER WATCH.
Chicken Curry Mughlai
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CRISP PERI PERI CHICKEN
500g. Chicken Pieces Wings,Thighs or Breast
2 Tbsp. Corn Flour
1 Tbsp. Plain Flour
2 Egg Whites
1 Tbsp. of Olive oil
1 Tbsp. Everest Ginger/Garlic Paste
3 Tbsp. Manny's Peri Peri Marinade
Salt to taste
In a large bowl put in the Chicken pieces. To that add the corn flour & Plain Flour with the ginger / garlic paste along with salt ,egg white & Peri Peri Marinade. Mix with spoon till a paste has formed. Put aside.
Heat the oil & fry the chicken till golden. Remove the chicken and put it on Kitchen paper. add the paste to the fried chicken and put in conventional oven on 200`C till crisp. Perfect for the weekend barbie,our tasty Portuguese style chicken served with potato wedges and salad is sure to impress. Best with a Ripe Young Chardonnay.
A GOURMET WHO THINKS OF CALORIES IS LIKE A TART WHO LOOKS AT HER WATCH.
Crisp Peri Peri Chicken (Portuguese style)
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