2014-08-19

What Royals Love to Eat dishes from different parts of the world



Brilliant Restaurant Image (C) Getty Images / PA / Rex

Dipna’s first cookbook, Beyond Brilliant: Inspired Indian Cooking, reveals her success in the kitchen

50 Indian recipes, largely inspired by her family-owned restaurant, which serves up traditional Punjabi cuisine and has been voted “Ramsay’s Best Restaurant”.

Celebrity chef Dipna Anand had the nation’s tastebuds tingling for an Indian on Sunday, when she appeared alongside Tim Lovejoy and Amanda Byram on Channel 4′s Sunday Brunch.



Brilliant Restaurant Image (C) Getty Images / PA / Rex

Her co-owned award-winning restaurant Brilliant, situated in Southall and praised by Gordon Ramsay for its “proper authentic Indian cooking… from the heart”, has no shortage of celebrity fans.

The EastEnders cast, London mayor Boris Johnson and Hollywood heartthrob Kevin Kostner have all headed there to try Indian delights.

Brilliant also has the royal seal of approval – it’s Prince Charles’ favourite, and Princess Anne and Camilla Parker Bowles have also both dined there.

Taste some of Dipna’s healthy Indian cooking with British favourite chicken tikka masala, try some healthy kebabs and have a go at cooking your own Indian with fresh peas.

Plus, we have Dipna’s tips on keeping Indian cooking healthy, perfect for the summertime…

How to make healthy Indian cooking?

Say no to butter and ghee and yes to healthier fats, such as oilive oil

Use low-fat yogurt

Go vegetarian. Exchange meat for soya mince, or even salmon

Try Tandoori specialities, which are cooked traditionally in the clay oven and are light and healthy

Dipna Anand’s kebab tikkis



Dipna Anand’s chicken tikka masala Image (C) Getty Images / Channel 4

Makes approximately 16 tikkis:

Ingredients

500g lamb mince

1 medium-sized onion, finely chopped

4 green finger chillies, finely chopped or made into a paste

1½ heaped tbsp ginger/garlic paste

40g red peppers, finely chopped

40g green peppers, finely chopped

40g yellow peppers, finely chopped 4 tbsp fresh chopped coriander

80ml vegetable oil, for shallow frying

1½ tsp salt or to taste

Small bowl of water for moulding the kebab tikkis

Spices:

1½ tsp garam masala

1½ tsp red chilli powder

1 tsp cumin powder

1 tsp coriander poder

Method

1. Put the mince lamb, peppers and onion into a bowl and use your hands to mix the ingredients together

2. Add the salt, ginger and garlic, red chilli powder, green chillies, cumin powder, coriander powder, fresh coriander and garam masala to the mince. Mix together until ingredients are thoroughly combined together

3. To make the tikkis, split the mixture into 16 even balls, each weighing about 50g

4. Flatten out the ball using the palm of your hand, as if you are making mini burgers. Add water to help shape the patty until the kebab tikki is even all the way around, with a diameter of approximately 6-7cm. Lay the tikki out on a tray

5. Repeat this process for the remaining mince

6. Shallow fry the kebab tikkis in oil on a medium heat for about 5-6 minutes until brown on both sides and completely cooked on the inside. Keep turning them to cook both sides, then serve.

Dipna Anand’s keema peas

Dipna Anand’s keema peas Image (C) Getty Images / Channel 4

Serves 4-5

Ingredients

520g lean lamb mince (an alternative vegetarian option is 500g Quorn or soya mince)

130g frozen peas

280g peeled plum tomatoes, blitzed into a paste

1 medium-sized onion, finely chopped

3 green finger chillies, finely chopped

2 tbsp ginger/garlic paste

4 tbsp chopped fresh coriander

6 tbsp vegetable oil

80ml water (needed if using Quorn or soya mince)

1 tsp salt or to taste

Spices:

4 black cardamom pods

1 small cinnamon stick

1½ tsp garam masala

1 tsp red chilli powder

1 tsp turmeric powder

¾ tsp cumin powder

Method

1. Fry the cinnamon stick and black cardamom in the oil for about a minute on a low heat

2. Add the onions to the saucepan and fry until golden brown and almost caramelised. This should take about 12 minutes

3. Add the fresh ginger/garlic paste and green chilli paste to the saucepan and cook for a minute or so before adding the tomatoes to the onion masala. Cook for about two minutes

4. Add the turmeric, red chilli powder, cumin powder and salt. Add a little water if the masala starts to get a little sticky. Cook for about 8-10 minutes until the masala begins to split, change colour and seep oil from the sides

5. Add the mince to the masala sauce and mix thoroughly to avoid the mince lumping together. You will notice that the mince will soak up the masala sauce quite rapidly, so keep stirring. Cook for about six minutes before adding the peas to the saucepan. If using Quorn or soya mince, add the 80ml water at this stage to make the masala a little moist

6. Cook the keema peas for a final five minutes before adding the garam masala and fresh coriander to the saucepan. Give the dish a final mix together, and serve.

Dipna Anand’s chicken tikka masala

Dipna Anand’s chicken tikka masala Image (C) Getty Images / Channel 4

Serves 4-5IngredientsFor the marinade:750g chicken breast, skinned and cubed

220g low-fat Greek yoghurt

2 tbsp ginger/garlic paste

1½ tbsp white vinegar

¼ tsp deep orange food colouring powder

6 tbsp vegetable oil

1½ tsp salt or to taste

Spices:

2 tbsp fenugreek leaves, crushed using

the palm of your hands

1½ tsp red chilli powder

1½ tsp cumin powder

Sauce:

500g peeled plum tomatoes, blitzed to a paste

2 medium-sized onions

4 green finger chillies, finely chopped or made into a paste

1¼ tsp ginger/garlic paste

6 tbsp chopped fresh coriander

7 tbsp vegetable oil

35g unsalted butter

150ml water

1 tsp salt or to taste

Method

For the marinade:

1. Pre-heat the oven to 180°C

2. Marinate the diced chicken with the ginger/garlic paste, salt and white vinegar and leave to one side

3. In a separate mixing bowl, whisk together the remaining marination ingredients. Start by whisking the oil and turmeric

4. Add the red chilli powder, cumin powder, food colouring and fenugreek to the bowl and mix well before adding the yoghurt to the spice mixture and once again combining the mixture thoroughly

5. Add your marinated chicken pieces to the yoghurt mixture and use your hands to evenly coat the chicken in the marinade

6. Cover the bowl with cling film and leave the chicken to marinate for about 30 minutes in the refrigerator. You may want to start making the sauce in the meantime. You may also leave to marinate the chicken overnight. This way the chicken absorbs all the flavours in the marinade better

7. Place the marinated chicken pieces onto an oven tray and roast in the oven at 180°C for 25 minutes

8. When the chicken is cooked, remove from the oven and leave to one side

For the sauce:

1. Cook the onions in the oil until golden brown and almost caramelised

2. Add the ginger/garlic paste and green chilli paste to the pan and sauté for one minute or so

3. Add the blended peeled plum tomatoes and cook for two minutes before adding turmeric, red chilli powder, salt and butter

4. Cook the spiced masala sauce for about 20 minutes on a medium heat (add water to the masala as and when needed as it may start to get a little dry)

5. When the masala begins to split and tear apart you will see the oil seep out the edges of the saucepan and will know it’s ready 6. When the masala is cooked, remove from the heat and leave to one side

Combining of chicken tikka and masala:

1. Add the roasted chicken tikka pieces to the masala and cook the masala with the chicken for 3-4 minutes

2. Add the garam masala to the chicken tikka masala and finish with fresh chopped coriander. Cook for a final 30 seconds

3. Serve and enjoy Britain’s favourite curry

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