Keema Indian Street Food

Name: Keema Indian Street Food
Cuisine: Indian
Ingredients: 2 tbsp ghee or vegetable oil; 2 medium red onions (chopped); 2 cloves garlic (finely chopped); 5 cm piece of fresh ginger (finely chopped); 1 tsp turmeric; 1 tsp coriander (ground); 1 tsp chilli powder (use less if you don't like your curries too hot); 4 cloves; 1 cardamom; 500 g mince. (This can be lamb, beef or pork which ever you like); 400 g tin of tomatoes; 1 tbsp tomato ketchup; 225 g tin tomato soup; 400 g tin chickpeas; 1 tbsp garam masala; 1 tbsp fenugreek; boiled rice (This can be cooked at the same time in the top pot); salt; 2 hard boiled eggs sliced

This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Instructions

Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

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A Bowl of Pumpkin and Apple Soup

This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Instructions

Heat the oil and butter in inner pot.
Add the onion and sauté until golden.
Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
Add the stock, salt, bay leaf sugar, crème
fraîche and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Before serving remove the bay leaves and purée with a blender.

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The Best Gluten Free Bread

This simple recipe for Gluten Free Bread is so easy to make in a thermal cooker. There is no kneading or waiting for it to rise like conventional bread.

The Best Gluten Free Bread

Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.

Course

Cake and Bread, Gluten Free

Cuisine

Servings

Ingredients

150 ml warm milk 40°C
½ tsp cider vinegar
1 large legg
3 tbsp rapeseed oil
225 g white gluten free flour blend I use Doves Farm
¼ tsp salt
1 tsp quick yeast
1 tbsp sugar

Course

Cake and Bread, Gluten Free

Cuisine

Servings

Ingredients

150 ml warm milk 40°C
½ tsp cider vinegar
1 large legg
3 tbsp rapeseed oil
225 g white gluten free flour blend I use Doves Farm
¼ tsp salt
1 tsp quick yeast
1 tbsp sugar

Instructions

Mix together the flour, salt, yeast and sugar.
In a bowl beat the oil, milk, vinegar and egg together.
Add the flour and mix to form a sticky dough. You are looking for a thick batter.
Cut a piece of greaseproof paper to line the bread tin.
Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
Add the batter to the bread tin and leave the lid off.
In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
Place the bread tin on a trivet in the inner pot.
Put the lid on the inner pot.
Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
Put the inner pot on a heat source and bring back to the boil.
Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
Turn off the heat and place the inner pot into the insulated outer container.
Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
Once cooked remove the tin from the inner pot and carefully take off the lid.
Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.

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Indian Roast Beef and Vegetable Curry

Indian Roast Beef & Vegetable Curry

It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Instructions

Method Marinade

If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
Prick the beef all over so it can absorb the marinade.
Mix all the marinade ingredients together and rub over the beef.
Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better

Cooking the beef

Add all the ingredients for the beef to the inner pot.
Place in the beef and bring to the boil
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 5 hours.

Cooking the vegetable curry in the top pot

Add all the ingredients for the South Indian vegetable curry into the top pot.
Stir and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes.
Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
Shut the outer container and leave to thermal cook without power for the same length of time as the beef.

To serve

Slice the beef and serve with rice and the vegetable curry.
Pour some of the liquid the beef was cooked in over the beef before serving.

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A Golden Saffron Chicken Curry

This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.

Course

Chicken, Main Dish

Cuisine

Indian

Servings

Ingredients

1.6 kg chicken jointed
75 ml cooking oil
20 g saffron
35 ml warm milk
300 ml coconut milk
165 g yogurt
2 onions. roughly chopped
1 tsp ½turmeric
3 cm fresh ginger peeled and roughly chopped
1 tsp salt
20 g blanched almonds
1 tsp chili powder
250 g small potatoes halved

Course

Chicken, Main Dish

Cuisine

Indian

Servings

Ingredients

1.6 kg chicken jointed
75 ml cooking oil
20 g saffron
35 ml warm milk
300 ml coconut milk
165 g yogurt
2 onions. roughly chopped
1 tsp ½turmeric
3 cm fresh ginger peeled and roughly chopped
1 tsp salt
20 g blanched almonds
1 tsp chili powder
250 g small potatoes halved

Instructions

Add the saffron to the warm milk and set aside.
Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot.
Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 2 hours.
Serve with nan bread. You can also add a vegetable curry on the side.

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