Tag Archives: indian feast

Saffron Pulao

Saffron Pulao

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

  • 300g Basmati Rice
  • 2 cinnamon sticks
  • 2 green cardamom
  • 2 black cardamom
  • 2 bay leaves
  • 4 cloves
  • 1tsp black or regular cumin seeds
  • 5 whole almonds
  • 10 cashew nuts
  • 10 raisins
  • 1 large onion, sliced
  • 1 tsp ginger garlic paste
  • ½ cup yoghurt
  • ½ bunch coriander, chopped
  • ½ bunch mint, chopped
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 tbsp fried onions
  • 0.5g saffron threads
  • 4tbsp milk, warm
  • 4tsp butter
  • 2 tbsp oil
  • 1½ cups water to 1 cup rice
  • 1 tbsp salt or to taste

Method

Firstly, wash the rice twice and soak in enough water to cover the rice completely for half an hour. Take a few strands of dried saffron, crush them well and put in a mixing bowl. To it add a little warm milk and mix well. Set aside.

In a large pot, add a little oil. When the oil is hot, add the whole garam masala (Cinnamon sticks, cardamom, cloves, bay leaves) and cumin seeds. Add cashew nuts, almonds, raisins and sauté till a slightly golden colour then add chopped onions and sauté for a few mins before adding the ginger garlic paste. Add salt, the chopped coriander and mint leaves to give a nice flavour to the pulao. Add yoghurt, cumin powder and coriander powder to the onion mixture and mix well.

Lastly add the right amount of water as per the quantity of rice soaked and bring it to a boil. Once the water comes to boil, add the soaked rice (drained), mix delicately and allow the rice to cook.

When the water is almost absorbed and small holes appear on top, lower the heat to a simmer and sprinkle some fried onions on the top, saffron milk and a few knobs of butter. Close the lid and let it cook on a very low heat for another 5-10 mins. Remove lid, fork the rice and serve!

Chettinad Chicken Curry

Chettinad Chicken Curry

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends. They loved it!

Ingredients (serves 4)

  • 500gms chicken thighs, boneless, skinless
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 green cardamom
  • 1 tsp cumin seeds
  • 4 shallots or 1 large red onion, chopped
  • 2 green chillies, chopped
  • 10 curry leaves
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 2 tomatoes, chopped
  • 100ml chicken stock, or as required
  • 1 tsp garam masala powder
  • 1 tsp black pepper, freshly ground
  • Juice of ½ lemon
  • 1 tsp salt, or to taste
  • 1 bunch fresh coriander leaves, chopped
  • 3 tbsp oil

Method

In a bowl, add the chicken, 1 tsp turmeric powder, 1 tsp red chilli powder, ½ tsp salt, 1 tsp ginger garlic paste and mix well. Cover and leave it to marinate for 15 mins.

Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, bay leaf, green cardamom and sauté for a few seconds to infuse the flavours into the oil. Add the chopped onions, curry leaves, green chillies, ginger garlic paste and sauté for a few minutes until the onions are soft and golden brown. Add the remaining 1 tsp salt, 1 tsp red chilli powder, 1 tsp coriander powder, cumin powder, fennel powder and sauté for a few minutes.

Add the chopped tomatoes and sauté for 10 minutes on a medium heat until the tomatoes become soft and mushy and the oil separates from the spices. Add the marinated chicken pieces and mix well to ensure the spice mixture coats the chicken well. Add the stock and cook for about 15-20 minutes, stirring often, until the chicken is cooked through and the sauce is thick and reduced.

Add the garam masla powder, freshly ground pepper and stir well. Add the lemon juice and check for seasoning. Remove from heat, garnish with chopped coriander leaves and serve with rice.

 

Beef Panthras

Beef Panthras

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

Filling

  • 2 tbsp oil
  • 1 red onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 500g beef mince
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp freshly chopped coriander leaves
  • Juice of ½ lemon

Crepes

  • 2 cups plain flour
  • Salt, to taste
  • 3 eggs, beaten
  • 1 cup milk
  • 2 tbsp butter, melted
  • Canola oil, for deep frying
  • 1 egg, lightly beaten, for coating
  • 1 cup dry bread crumbs, for coating

Method

To make the beef panthras, heat the oil in a large frying pan over medium heat and add the onion, garlic and ginger. Cook until the onion has softened, then add the beef mince, chilli powder, garam masala powder, cumin powder, coriander powder and salt. Simmer until the mince is cooked. Add the ground black pepper, chopped coriander leaves, lemon juice and mix well. Set aside to cool.

To make the crepes, sift together the flour and salt, make a well in the centre and add the eggs, milk and butter. Add a little water if required to produce the consistency of pouring cream. Heat a large frying pan or crepe pan over medium high heat and make thin crepes, cooking them on both sides.

Place each crepe on a plate, add a tablespoon of mince mix on one end and roll up, tucking in the sides as you would a spring roll. Follow the same procedure until all the mince and crepes are used. Heat the canola oil in a saucepan or deep fryer to 180°C. Dip each stuffed roll in beaten egg then roll in bread crumbs. Fry until golden and drain on a kitchen towel. Season with salt and serve.

Spicy Vegetables in Coconut Milk

Ingredients

200 gm cauliflower
2 small eggplants
6 long beans
200gm cabbage
30ml vegetable oil
2 cups coconut milk
1/2tsp salt
1/2tsp sugar

Spice Paste
4 dried chillies, soaked
5 shallots chopped
3 garlic cloves, chopped
4 candlenuts*
5 gm turmeric
3 thin slices galangal
2 lemon grass stalks

METHOD

Slice the cauliflower, eggplant, beans and cabbage into bite-size pieces. Wash and drain.

Grind the spice paste ingredients using a mortar and pestle. Heat oil in a wok or cast iron frypan and fry the paste until fragrant.

Add the coconut milk, salt and sugar. Bring to a boil and add the vegetables, cook for 15 minutes until tender. Serve as a side dish with rice and your favourite curry.

 

*Substitutes: Raw cashews ( Substitute two cashews for every candlenut.) OR blanched almonds ( Substitute two almonds for every candlenut.) or macadamia nuts (a close substitute) OR Brazil nuts (These are three times as large as candlenuts, so use fewer.)

Food Fit for a Feast!

Each of MTR’s Ready to Eat meals is designed to serve two people when served with a side of rice or chapattis or your favourite carbohydrate.

You can easily transform a meal in a hurry for two into a feast for four or more.

Start with your choice of soup – use two packs if you are feeding four people.

Then choose a high protein, filling meal like our Chana Masala (chickpeas in gravy) or Dal Makhani (black lentils and kidney beans), along with one or two of the vegetable dishes like the Alu Methi (potatoes with fenugreek) and your favourite rice dish – perhaps the Jeera Rice with the aromatic flavour of cumin.

All of that takes only minutes to heat and serve, and you have a feast for less than $15.00.

Keeping a good supply of Ready to Eat meals in your pantry means you are never short of a tasty, nutritious and easy to prepare meal with that authentic Indian flavour.