So here we have the recipes for what we cooked at our Tickle Your Tastebuds Indian style
Mix 2 or 3 teaspoons of mint sauce with Natural Yoghurt- leave it for a few hours or make it the day before.
6 level tbsp plain flour
1 level tsp turmeric
1 level tsp ground cumin
1 level tsp garam massala
Salt and freshly ground black pepper
2 med onions, peeled and sliced
Deep-frying pan, with oil
Mix the flour, spices and salt together in a bowl and add 3-4 tbsp water, to make a stiff batter. Stir the onions into the batter, to coat.
Heat the oil in the deep-frying pan to 190°C/375°F/Gas Mark 5.
Add a dsrtspn of the onion mixture to the pan. When it rises to the surface, add the next spoonful. Continue doing this until the pan is full. Cook for 3-4 mins until the bhajis are cooked, turning them over halfway through. Remove from the pan and drain them on absorbent kitchen paper.
Cook the remainder of the onion mixture. The bhajis may be served immediately or reheated on a baking sheet in a hot oven for a few mins. Serve with raita, if you like.
Chicken Tikka Massala (Tandoori Tim style)
3 medium size chicken breasts
1 medium size onion
3 tsps tikka masala powder
50 ml natural yoghurt
50 ml milk
1 tin chopped tomatoes
1 tsp tomato puree
1 tsp powdered ginger
1 tsp lemon juice
2 small dried red chillies (optional)
1 ½ tblsps cooking oil
Chop onion into small pieces
Cut up chicken breasts into bite size pieces
Heat oil in frying pan until hot
Fry onion until golden brown along with chillies reducing heat to medium hot
Stir in tikka massala powder and cook for 30 seconds stirring continuously
Place chicken pieces in pan and stir in until chicken is browned on all sides
Stir in chopped tomatoes and milk
Turn up heat bringing pan to boil
Reduce heat and simmer for 15 minutes stirring occasionally
Stir in tomato puree, yoghurt and powdered ginger
Squeeze in juice from sliced lemon
Increase heat to medium hot and cook for 3-4 mins, stirring frequently
Serve and enjoy!