Reddy to Cook

10/05/2023

17/06/2022

Let's get Chicken Tikka Masala

Marinade
200g fillets cubed
1/2 lemon juiced
3 tbsp yoghurt
1 tsp jeera powder
1 tsp turmeric
1 tsp dhaniya powder
1/2 tsp garam masala
2 tbsp oil
Salt to taste

Curry
1 tsp jeera seeds
1 onion diced
2 green chillies
1 stem curry leaves
1 tsp ginger garlic paste
1 tsp chicken masala
2 tbsp Kashmiri chilli powder
1 tbsp Kashmiri masala
3 jam tomatoes pureed
1 tsp turmeric
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp garam masala
200ml cream
Dhaniya to garnish
Salt to taste

Serves 4

17/06/2022

Lets get Broad Beans Curry

Ingredients
400g broad beans (boiled)
2 madumbi / UTD potatoes
1 jam grated jam tomato
1 medium sized onion
1 slit green chilli
1 stem curry leaves
1 tbsp ginger garlic paste
Fresh dhaniya to garnish

Whole Spices
1 tsp jeera seeds
1 bay leaf
1 stick cinnamon
1 dried red chilli

Spices
2 tbsp medium mix kashmiri masala
1 tsp turmeric
1 tsp jeera powder
1 tsp dhaniya powder
1 tsp soomph (optional)

05/03/2022

Let's get Durban Mutton Curry

Ingredients
500g lamb/ mutton curry pieces
1 medium onion (chopped)
1 green chilli (slit)
2 tbsp ginger garlic paste
2 stems curry leaves
1 jam tomato (grated)
50g tomato paste (for a rich gravy)
1 cup recently boiled water
2 large utd potatoes (quartered)
3 thyme sprigs
1/4 cup chopped dhaniya stems
chopped dhaniya leaves to garnish

Spices
1 tsp jeera (cumin seeds)
1 cinnamon stick
1 bay leaf
2 tsp medium mix kashmiri masala
1 tsp mutton masala
1 tsp kashmiri chilli powder
1 tsp turmeric
1 tsp jeera powder
1 tsp dhaniya powder
Himalayan coarse salt to taste

Method
1. Heat oil and fry whole spices for a minute before adding onions and green chillies.
2. Once onions are golden brown (the darker the onions the richer the flavour) add ginger garlic paste and curry leaves and saute for 1 minute
3. Add the masala's and stir in the oil for 10 seconds before adding the meat
4. Add the chopped herbs followed by tumeric, dhaniya and jeera powders. Stir and brown the meat for 5 minutes
5. Once a gravy forms, add grated tomatoes and tomato paste. Stir and simmer on medium heat for 15 minutes
6. Add potatoes and let this simmer in the gravy for 5 minutes before adding water
7. Cook until the meat is tender and the potatoes are soft. For lamb - 20 minutes, for mutton - 40 minutes
8. Garnish with dhaniya and serve with rice, white bread or roti

Serves 4

22/02/2022

Lets get Masala Fried Rice

Ingredients
1/2 cup pre-cooked rice (cold)
1 tsp jeera seeds
1 onion sliced
2 green chillies sliced
1 tsp ginger garlic paste
1 stem curry leaves
1 tbsp Kashmiri masala
1 tsp turmeric
1 tsp garam masala
1 tomato diced
1/2 green pepper diced
1/2 red pepper diced
1 sweetcorn cut
1 tbsp sweet soy sauce
1 egg
20ml cream
chopped spring onions and dhaniya to garnish
salt to taste

Optional: diced chicken pieces

Method
1. In 1 tbsp ghee, fry jeera seeds, onions, chillies, curry leaves and ginger garlic paste until fragrant
2. Add spices and saute for 30 seconds before adding peppers and sweetcorn. Cook for 5-7 minutes until tender
3. Add chicken pieces, cold rice and add soy sauce before stir frying on high heat for 5 minutes
4. Move rice to the side of wok and scramble eggs before combining with rice
5. Garnish with chopped spring onions and dhaniya and serve

Serves 4

19/02/2022

Lets get Hyderbadi Chicken Biryani

Marinade
1kg deboned chicken pieces
4 tbsp double cream yoghurt
1 tbsp ginger garlic paste
3 tbsp fried onion paste
2 green chillies
1 stem curry leaves
1/4 cup chopped dhaniya
1/4 cup chopped mint
1 tsp turmeric
1 tsp garam masala
2 tbsp breyani powder
1 tbsp kashmiri chilli powder
1 tsp elaichi powder
1/2 lemon juiced
1/4 cup oil
salt to taste

Ingredients
2 tbsp butter ghee
1 pack breyani mix whole spices
2 tbsp kashmiri masala
1/2 cup masoor lentils
3 potatoes quartered and fried
2 cups parboiled basmati rice
150ml cream

Method
1. Marinade chicken with ingredients listed above, cover in cling wrap and refrigerate for 4 hours
2. Melt ghee, fry whole spices for 1 minute, add masala and fry for 30 seconds then add marinaded chicken
3. Once chicken is 3/4 cooked and a gravy is formed, add lentils and potatoes and top with rice
4. Top with fried onions, chopped dhanyia and mint, 4 tsp ghee and 1 tsp of garam masala
5. Combine cream with 1/4 tsp egg yellow food colouring and pour over rice
6. Cover with foil and a tight fitting lid and bake in over at 160 degrees for 30 minutes
7. Serve with raita

Serves 8

24/01/2022

Lets get Paneer Makhani quick and easy

Ingredients
500g frozen paneer
3 tbsp yogurt
3 tbsp Gorima's butter chicken spice
2 tbsp ghee
1 onion sliced
3 green chillies
1/2 red pepper sliced
1/4 cup dhaniya chopped
3 jam tomatoes diced
1 stem curry leaves
1/2 ltr water
100 ml fresh cream

Spices
1 tsp jeera seeds
2 tbsp kashmiri
1 1/2 tsp turmeric
1 tsp dhaniya
1 tsp jeera
1 tsp garam masala
1 cinnamon stick
1 bay leaf
1 dried red chili
1 star anise

Method
1. Marinade your paneer from frozen in yogurt and Gorima's butter chicken spice, place on foil in the air fryer and sprinkle some oil. Bake at 200 degrees for 15 minutes
2. Melt ghee, add jeera seeds and fry onions, chillies, peppers and dhaniya stalks until onions are golden
3. Add spices and fry for 30 seconds before adding tomatoes and water
4. Once tomatoes are cooked, remove from pan and blend into a smooth gravy
5. In the same pan, melt ghee and fry whole spices and curry leaves before adding back the gravy and cooked paneer
6. Stir well to combine and add fresh cream. Sprinkle over kasuri methi and serve

Serves 6

19/01/2022

Lets get some vegetarian Enchiladas

Ingredients (Filling)
3 tortilla wraps
2 cups cheese
1 small onion diced
1 red chilli diced
3 garlic cloves diced
1/2 green pepper diced
1 can black beans
1/2 cup sweetcorn
3 tbsp mexican sauce
1/2 lemon
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp cumin
salt and pepper to taste

Method
1. Saute onions, chilli, garlic and peppers then add in black beans and season with spices for 10 minutes
2. Add sweetcorn and mexican sauce and saute for 5 minutes before adding lemon
3. Place filling towards the center of wrap and top with cheese, fold wrap
4. In a baking dish, place enchilada sauce on the bottom to cover the base and place wraps on top
5. Smother wraps with sauce and more cheese and bake in 200 oven for 5-7 minutes until golden and crisp

15/01/2022

Lets get my favourite dish Masala Dosa

Ingredients
1 cup rice (soaked overnight)
1/3 cup urad dal (soaked overnight)
1 tbsp methi seeds (soaked overnight)
2 tbsp flour
salt to taste

Method
1. Soak rice, dal and methi seeds overnight to start the fermentation process
2. Blend the ingredients together with salt to form a fluffy smooth batter
3. Add non-stick spray to a pan and add 1 ladel full of the batter and spread it out thinly with the back of the ladel
4. Add oil around the edges of the dosa and fry until golden
5. Once golden, add masala potato to the center and fold over the dosa
6. Serve with chutneys and enjoy

11/01/2022

Lets get this delicious Mushroom & Pea Risotto using long grain rice.

Ingredients
250g portobello mushrooms
1 ltr vegetable stock
1 onion diced
1/2 green pepper diced
3 garlic cloves crushed
1 cup rice
1/2 cup white wine/ stock
50g butter
100g parmesan cheese
1 cup peas
1/2 lemon
1/2 cup chopped parsley
salt and pepper to taste

Method.
1. Brown mushrooms until tender and remove from the pan. Add any leftover liquid into your stock pot
2. Saute onions, green peppers and crushed garlic. Add rice and saute until fragrant
3. Deglaze the pan with wine and braise for 5 minutes
4. Add 1-2 ladles of stock and let it absorb into the rice before adding another. Cook until rice is tender, stirring often with a spatula. Tip: smash the rice against the sides of the pan if using long grain rice to build a creamy texture
5. Add sauteed mushrooms with a k**b of butter, parmesan cheese and peas and cook for a further 5 minutes
6. Finish with a squeeze of lemon and garnish with chopped parsley

Serves 6

10/01/2022

Lets get some Dal Tadka, if you master the basics the possibilities are endless, enjoy

Method
1. Boil 1 cup split pea dal in 1 1/2 cups of water, add a tsp of turmeric and salt to taste. Boil for 20 - 30 minutes until water is absorbed and dal is tender
2. Stir the dal with a fork to smoothen the texture, add 1/2 cup of water and boil for a further 10 minutes
3. To make the tadka, heat 1 tbsp ghee with 1 tbsp oil and fry 1 tsp of mustard and jeera seeds until they sizzle.
4. Add 2 stems of curry leaves, 1 sliced onion, 3 garlic cloves and 3 green chillies with salt to taste
5. Once the tadka is fragrant, add it to the cooked dhal. Season with 1/2 tsp of turmeric, 1 tsp garam masala and 1 diced tomato
6. Add 1 cup of water to adjust the texture and braise the dal for a further 10 minutes
7. Garnish with dhaniya and serve with rice

09/01/2022

It's a new year so let's start it off right, I'm challenging you to go vegetarian with me over the next 21 days, so follow if you're ready to take up the challenge