"It's not much but it's ours"

Wednesday, July 05, 2006


Work’s tough right now. Not “ working down the mine” tough, but tough enough to cause a few sleepless nights which, along with the scorching heat of the last few days, has left me feeling very jaded indeed.

So, as always when I am feeling like this, I retreat into the sanctity of my kitchen and make some food from the sub continent.

Tonight, “tandoori” lamb chops and large prawns served with a salad and a cucumber and mint raita.

All very simple and delicious and well worth trying.

I am not sure if I have ever posted the recipe (s), but here it is

TANDOOR ( this works for chicken, lamb chops, quail )
you can also use it for seafood and Salmon, but add
the marinade only 30 mins before cooking

SPICES ( can change with availability and taste )
1tsp chilli powder
1 tsp ground ginger
1 tsp ground fenugreek
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp sugar

2 tblesp Ginger/garlic paste made by blending garlic
cloves, peeled ginger salt and a little water

Juice of two limes

Saffron infused water ( about 1/4 cup )

1 cup whole milk yoghurt


Place the item to be tandoored in a large bowl

Blend the dry spices , salt and sugar and rub well
into the meat

Add the ginger garlic and do the same

Add the lime juice and saffron water and do the same

Cover with cling film and place in the fridge for at
least two hours

About 1 hour before serving add the yoghurt and mix
well. Do not add too soon as I find it makes the meat

This can be cooked on a BBQ, but works very well under
the grill/broiler.

Line a roasting dish with a wire rack and, after
removing excess marinade from the meat, place it under
a hot grill for 5-10 ( for lamb chops, more for
chicken on the bone ) a side until it begins to form a
slightly charred crust

Turn once and repeat

Serve piping hot with quartered limes to squeeze over
before eating.

Is made simply by peeling, seeding and dicing a cucumber, salting in a colander for half an hour and then rinsing and adding to whole milk yogurt.

Chop mint leaves ( not too finely ) and mix into the yoghurt.

In a pan, dry toast some cumin and Kalonji ( nigella seed ). Mix half into the yoghurt and sprinkle the rest on top just before serving.

Very simple.

Slice a red onion as finely as possible and separate into rings. Soak in acidulated water for at least thirty minutes,

Quarter some small cherry tomatoes and finely mince one small red chilli

Mix the tomatoes, chilli and onion together.

In a small pan, heat some vegetable oil and add

½ tsp Kalonji
½ tsp Cumin seed
½ tsp fennel seed
1 dry red chilli

Cook until sizzling and pour into a bowl.

Add the juice of a lime, mix well and add to the salad bowl.

Add torn coriander leaves and some of the remaining mint leaves.

Hope you enjoy
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Anonymous Anonymous said...

Hmm that salad sounds good. I've made similar salad in the past - mine contained deseeded, larger tomatoes instead of cherry tomatoes and also contained deseeded cucumber. The lemony onion and the hot, spicy dressing are what make it.


Thursday, July 06, 2006 11:57:00 am  

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