Itihaas Vegetable Jalfrezi Recipe

Ingredients:

Medium pot of water
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger – 1 tsp, minced
Garlic – 2 tsp, minced
Tomato Sauce – 1/2 cup (4 oz)
Bell Pepper – 1/2, chopped into bite size pieces
Frozen Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

Method:

1. Bring pot of water to a boil and add Salt and Turmeric Powder.
2. Add Cauliflower and Carrots and boil for 3 minutes.
3. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
4. Drain and keep aside after 1-2 minutes.
5. In a non-stick skillet or pan, heat 1 Tbsp Oil.
6. Add Onions and cook 2-3 minutes until light golden.
7. Add Ginger and Garlic and saute for 1 minute.
8. Add Tomato Sauce and cook until the oil separates.
9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
12. Add Tomato and mix. Cook for 1-2 minutes.
13. Sprinkle Lemon/Lime Juice and mix.

Itihaas Chicken Tikka Masala Recipe

Ingredients

·         4 skinless, boneless chicken breasts

·         4 tbsp readymade tandoori paste

·         2 tbsp natural yoghurt

·         3 tbsp vegetable oil or ghee (clarified butter)

·         1 cinnamon stick

·         8 cardamom pods

·         1 large onion, finely chopped

·         3cm/1¼in piece of fresh ginger, peeled and grated

·         2 garlic cloves, crushed

·         1 tsp ground cumin

·         1 tsp ground coriander

·         ½ tsp turmeric

·         ½-1 tsp cayenne pepper (depending on how hot you like it)

·         1x200g can chopped tomatoes

·         150ml/5fl oz chicken stock or water

·         1½ tsp garam masala

·         ½ lemon, juice only

·         ½ tsp salt

Preparation method

1.     Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.

2.     Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.

3.     After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread