Category: India

Beef Curry Recipe

Beef Curry Recipe

This recipe is one of melt in the mouth goodness.  The beef is so soft and tasty.


  • 4 tbsp sunflower oil
  • 2 medium onions, sliced
  • 2 tbsp grated fresh ginger
  • 8 – 10 garlic cloves, crushed
  • 1 cinnamon stick
  • 4 green finger chillies, sliced
  • 6 black cardamom pods
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 1kg diced stewing beef
  • 400g tin chopped tomatoes
  • 1 tbsp medium curry powder
  • 1 tbsp ground coriander
  • 1 tbsp garam masala


Method of Preparation:

  • Heat the oil in a heavy bottomed casserole pan over a medium heat.
  • Fry the onions for around 5-7 minutes or until they start to brown.
  • Tip in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom, peppercorns and cloves.  Take a moment to inhale the marriage of these wonderful aroma. 🙂
  • Add half a cup of cold water and gently bring to a boil, stirring, lower down the heat and simmer for a couple of minutes.
  •  Turn the heat up the heat slightly, add beef to the pan and brown thoroughly, coating the meat in the simmering spice base.
  • Cover and cook over a low heat for 40 minutes to an hour or until the beef looks chocolately brown from the sauce. 🙂
  • Add the tinned tomatoes, curry powder, ground coriander and garam masala along with 2 and a half cups of water.
  • Season by adding salt.
  • Give it a good stir and then cover and  cook for another 30 to 40 minutes over a very low heat.
  • Cook for a further 1 and a half hours with the casserole uncovered.
  • Sprinkle with coriander and now ready to serve with some aromatic rice like pilau rice.



Pork Bhuna Recipe

Pork Bhuna, photo by PH Morton

Pork Bhuna Recipe

We had chicken yesterday so instead of a bhuna made out of chicken, I prepared it with pork. I must say, the hubby said it was tasty.

I cheated a bit by using ready made bhuna sauce bought from Sainsburys. But to freshen it up, I added chopped carrots, whole red pepper and a chopped onion to the pan.

If you want to start from scratch here is a lovely recipe from the BBC Food Network:


  • sunflower oil
  • 2 medium onions, halved and finely sliced
  • 4 garlic cloves, finely chopped
  • 25g ginger, peeled and finely chopped
  • 2 green chillies, finely chopped (take out the seeds if you like)
  • 2 heaped tsp cardamom pods, seeds crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp fennel seed
  • juice of ½ lemon
  • 4 skinless chicken breasts, cut into pieces
  • 400g tin chopped tomatoes


  1. Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured.
  2. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
  3. Stir in the lemon juice and chicken and cook for 2 minutes.
  4. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Green Tomato Chutney

Green Tomatoes, photo by PH Morton

Green Tomato Chutney

The origin of chutney comes from Hindi word chatni, which apparently means to lick and lick you shall with our green tomato chutney recipe.

Green tomato is not an offshoot species of the red fruit.  They belong to the same tree; just pick the tomatoes while still green prior to ripening.

Below is the easy and very straight-forward recipe:


6 cups of sliced green tomatoes

4 cups of cooking apples (or the tart variety)

2 cups chopped onions

2 cloves garlic

1 cup raisins and sultanas mix

1 cup white wine vinegar

4 cups Demerara sugar

3 tsp salt

1 tsp mustard seed

1 tsp cinnamon

1 tsp ground cloves (use that mortar and pestle hiding at the back of the cupboard 🙂 )

a pinch of cayenne pepper


Using a heavy bottom large sauce pan, arrange the apple slices at the bottom, followed by the tomatoes, then onions.

Add the garlic, raisins and sultanas.

Pour in the vinegar.

Tip in the sugar and salt.  Add the mustard seed, cinnamon, cloves and cayenne pepper.

Leave to simmer under very low heat.  Stir often to incorporate all the ingredients together; stirring will also prevent burning the bottom.  Cook until it is mushy and really syrupy.

Let it cool and store in distilled jar or lidded pyrex containers.

Enjoy with hot pitta bread or naan.

Chicken Curry 2

Food by Arnold Gamboa

Chicken Curry, photo by Arnold Gamboa

Chicken Curry 2

This recipe is perfect for a buffet party.


1 whole chicken, put in pieces along the joints

2 onions, chopped and peeled

1 half cup celery leaves, chopped

1 sprig of parsley, chopped

Salt to taste

1 cups sliced celery

2 cups cooking apples, peeled, cored and chopped

1½ – 2 tablespoons curry powder

2 tsps plain flour, dissolved in 2 tbsp cold water

1½  tsp turmeric powder

1/2 cup fresh coconut milk

1½ tsp chilli powder

Parsley to decorate


Method of Preparation:

  • Using a casserole dish, cover the chicken pieces in water.
  • Add slices from one of the onions to the casserole together with the celery leaves and a sprigs of parsley.
  • Simmer gently until chicken pieces are cooked.  This may take 45 minutes.
  • Season with salt.
  • Remove the chicken pieces but without discarding the broth.
  • Bring the broth to a boil.
  • Add the remaining chopped onion and the chopped cooking apples to the pan.
  • Cover the casserole and lower down the heat and let it simmer until the vegetables have softened.
  • Return the chicken pieces, add more water to ensure that all the pieces are submerged in liquid.
  • Add the curry powder, turmeric, chilli powder and stir in the flour batter.
  • Simmer for another 5 minutes.
  • Adjust the seasoning with salt.

Serve the chicken curry with a good drizzling of fresh coconut milk  and decorate with sprig of parsley.  Don’t forget to serve with the curry heaps of freshly boiled rice.


Bonoo Indian Tapas Restaurant Review

Bonoo Indian Tapas Restaurant Review

We spent a very delicious if rather expensive Valentine’s Day at Bonoo Indian Tapas Restaurant, which is quite local to us.

The food were appetising, tasted really freshly made.  I particularly liked the various flavoured crispy naan and poppadoms presented in a nice dainty bamboo/wooden basket.  They came with four kinds of chutney/dips: mango, cucumber, plum and pineapple?!!!

The Aloo Pakora was enjoyed by all. The crisply deep-fried sweet potatoes shreds in butter was divine.

We had the tandoori mix, which was quite good but I prepared the Masala Lamb chops as it was really tasty that I had to prised every bit of meat from the bone, yummy.

The Jalfrezi, Masala, matar and pulao rice were cut above the take-out from other restaurants.

We also had the Rogan Josh, though very expensively tasty, the lamb was rather chewy with bits of bones that you have to delicately spit out. 🙂

The service was very good, very attentive and friendly staff.

The restaurant was packed compared to other restaurants in the area.  Childshill boasts a number of excellent eateries, perfect for meal dates.

Though the final bill was on the high side, it did not contain a service charge.  It is up to you how much tip to leave.  I think that was nice, instead of having 10-15% presumptuously added to your bill when service was below par.

An Enlightened Buddha Day to All

Whoever sees me sees the teaching.
– Buddha


Snails on Buddha’s head, Photo by PH Morton

Buddhists celebrate their most important festival of Vesak, known as Buddha Day, today. Many Buddhists will be giving gifts to the needy and doing charity work. From donating blood at hospitals to visiting orphanages and care-homes, they’ll make a special effort to bring happiness to those most in need.

Buddha Day is celebrated annually on the full moon of the ancient lunar month of Vesakha, which usually falls in May or June. The day commemorates the birth of the Buddha-to-be, his enlightenment and his final “passing” into nirvana; marking the end of the reincarnation cycle. This is the point at which a person sees and understands the true nature of things and where their desires end.

An Enlightened Buddha Day to All

ivory-happy-buddha_39Some Buddhists will visit the temple to meditate, reflect on their life and make offerings to monks; many taking time out to chant and listen to sermons. The day usually involves bringing food to offer and share, as well as supplies for the temple and symbolic offerings for the shrine. The traditional Bathing the Buddha also takes place which involves pouring water over the shoulders of statues of the Buddha to purify the mind from greed and hatred.
While celebrations vary from house to house, it’s common to release caged birds as a symbolic act of freedom, construct wooden lanterns for processions, and dress in pure white. A traditional sweet porridge dish called kheer is often eaten as well.
GlobalGranary wishes you a HAPPY BUDDHA DAY!
16 August 2015
Legend of the Snails on Buddha’s head
Nathan, my 6 years old grandson said to me that those swirly bits on top of the head of the Buddha (see above photo) were snails.   He further clarified that the snails were there to keep the Buddha cool whilst meditating.  I must admit I have never heard of that before so I googled it and found that Nathan was right.
The legend has it that the Buddha was so deep in meditation that he was unaware of the bright sun.  A snail realised what would happen so he slowly climbed on the robe of the Buddha and up his head.  He was followed by another 107 other snails, which covered the Buddha’s head in rather symmetrically aesthetic way.  When the Buddha came out of his trance, he noticed what had happened and became eternally grateful for the selflessness of the snails, who gave their lives so the Buddha did not get sunburn, thus, many of Buddha’s statues show the honoured snail martyrs.

Chicken Korma Recipe


Chicken Korma Recipe

I do love a good chicken korma. I especially like it really spicy. The yogurt makes it such a creamy dish.

I lovely cooking this for the family, except for Nathan, who is still very young and spicy food is not something his taste buds can really cope with at the moment. So I just bang a few chips in the oven and fry a couple of sausages for him. But as adults love nothing better than a spicy Indian meal.


4 boneless and skinless chicken breasts
150g natural yogurt
4 cloves garlic, crushed
2 tbsp turmeric
40g butter (unsalted kind preferable)
1 large onion, siced
2 inches ginger, peeled and finely sliced
1 tsp chilli powder
1 tsp coriander seeds, crushed
10 whole cloves
1 tsp slat
2 inches cinnamon stick
1 tbsp cornflour
150g single cream
25g unsalted cashew nuts (toasted and optional)

Method of preparation:

Using a large bowl, mix the yogurt, garlic and turmeric together.  This will be the marinade for the chicken.

Score each of the chicken breasts before coating them with the yogurt marinade. Cover and then, preferably, leave the chicken to marinate in the fridge overnight.

Melt the butter in a large sauce pan.  Fry the onions until soft.

Stir in the ginger, chilli powder, coriander seeds, cloves, salt and cinnamon stick.  Cook these for 3 minutes.

Add the chicken and the marinade and let it simmer over a gentle heat  for 25-30 minutes or until the chicken is cooked.

Blend the cornflour and cream together.  Stir into the chicken and simmer for another 5 minutes.

Sprinkle the cashew nuts as you serve.

Lovely eaten with rice pilau, onion badji and some flat breads.


Authentic Indian Flatbread Recipe

Flatbread, Photo by PH Morton

Flatbread, Photo by PH Morton

Flatbreads such as naan is necessary for a truly enjoyable feast of Indian cuisine.

Below is a very authentic recipe of flatbread courtesy of Aiyaz, who said that this method of preparation is not dissimilar to Paul Hollywood’s (a renown tv chef) recipe.

Authentic Indian Flatbread Recipe

500g Strong White flour
2 tsp Dried fast action yeast
2 tsp salt
4 tbsp virgin olive oil (or a good oil of your choice)
200-300ml of tepid water (you won’t use all of it)
  • Place the four into a mixing bowl, then the yeast on one side of the bowl and salt on the other side (this prevents the salt from killing the yeast).
  • Add the oil to the mix and start adding the water bit by bit while mixing (with a spoon or your hand) to produce a dough. If you add too much moisture, you can always add a bit more flour.
  • Once you’ve got a dough like consistency, place it on a lightly oiled surface.
  • Knead the dough for 10 mins, until the dough becomes less sticky and smooth. Keep oiling the surface if the dough starts to stick. Then create a smooth ball out of the dough. This is important (tip – if you use one hand, you’ve got the other free and clean to handle other objects).
  • Lightly oil the mixing bowl, place the ball of dough into the mixing bowl and cover with cling film.
  • Leave the bowl with the dough in a warm place to proof for about an hour – hour and a half.
  • Take the risen dough and a knock back on a lightly oiled surface for about 5 mins.
  • Partition the dough into 8 equal size portions.
  • Roll each portion into a circle or oval until about the width of a pound coin.
  • Place the rolled out dough under a medium to hot grill (leave about 10-15 cm between the dough and heat source as it will rise quite high). Keep an eye on it as cooking time is very quick.
  • Each side may take about 3-5 mins.
  • When fully cooked, the hot air will rise inside and the flat bread should puff up.
  • Serve when all are cooked.
Things to try:
Try adding cumin, coriander or other spices to the mix for different flavours.
Try adding yoghurt in place of some of the water and oil for a richer flat bread.
Try putting garlic butter on the rolled dough before cooking for garlic flat bread.
As I’ve said, I’ve tweaked this recipe every time I’ve made it, depending on what I’m serving it with.
– Aiyaz


Bhindi Fry Recipe (Deep-Fried Okra)

This recipe is for Okra, which is also called bhindi and lady’s finger, among other things.

This recipe is deliciously spicy and really crispy and crunchy.  It would be a good starter with some equally spicy dip such as Basil & garlic vinegar.

crispy-fried-bhindi-straight-from-the-kadai (1)Bhindi Fry Recipe

In Hindi Bhindi is Okra. This Bhindi Fry recipe is an easy snack like recipe made with Bhindi or Okra (Lady Finger). It is great as a side dish with the combination of dal (lentils), rice, sambar, curd (yogurt) or even with plain chapati/roti or paratha.


 400 gms Okra/Bhindi/Lady Finger

 •½ tsp turmeric powder/haldi

 • juice from one lemon/lime

 •¼ tsp garam masala powder/curry powder

 •3 tbsp besan/gram flour/black chick pea flour

 •salt

 •oil for frying the bhindis


1. Rinse the bhindi in water 3-4 times. Wipe them dry with a kitchen napkin. Remove top tips and slice the bhindi/okra vertically into 2/4 pieces. Take all your sliced bhindi in a plate or a bowl.

2. Now sprinkle all the spice powders one by one on the sliced bhindi.

3. With a spoon, gently mix the spice powders with the bhindi.

4. Sprinkle the besan on the bhindi.

5. Again, gently mix the besan with the bhindi.

6. Marinate the bhindi in this mixture for up to 1 hour.

7. In your kadai (cooking pan), heat up the oil. Add a batch of marinated bhindi and fry on a medium heat till golden brown. Then place them on kitchen tissue on the plate.

8. Serve kurkuri bhindi directly as they are or if you want you could garnish them with coriander leaves.

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