Download - Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (2006) 36p R20090614E
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FlavoursofIndiaDelicious slow-cook recipes made simple w ith Meena Pathak
I N A S S O C I A T I O N W I T H
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A Culinary
journeythroughIndiasbestknownregions
India is home to one of the most
exciting and diverse cuisines inthe
wor
ld. Fr
om
r
ich, in
dulgen
t an
d spicy tolight, delicate and fragrant, the choice is
immense. At Pataks, we are passionate about Indianfood
and about inspiring you to discoverand enjoy the vast
array of flavours that the cuisine has to offer.
The best way to experience real Indianfood is to cook it
yourself and cooking Indianfood at home neednt be
difficult. Thats why Ive developed these simple, easy-to-
follow recipes that celebrate the diversity of Indiasregional cuisine.
Food that has beencooked slowly is wonderfullymellow
as all of the rich, exotic flavours of the spices, herbs, meats
an
d other
key in
gr
edien
ts have had tim
e to blen
d an
ddevelop.
Overthe next few pages you will find irresistible recipe
ideas designed foruse with yourcurry cooker fromeasy
suppers and familymeals to rich and sumptuous dishes for
evening entertaining.
So, why not bring anexotic taste to yourtable and enjoy it
Indian-style with Pataks?
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Heat Ratings
mild mild medium mediummediumhot hot
Contents
SLOW COOKING
H intsonusing yourKenwood Curry Cooker 4
H intsand tipsfordelicious, slow-cooked Indianfood 5
RECIPES
M urgh Tikka M asala 6 - 7
M urgh Kali M irch 8 - 9
KeralanChickenC urry 10 - 11
G oanFish Curry 12 - 13
M aasVindaloo 14 - 15
Punjabi Chole 16 - 17
Lamb Jardaloo 18 - 19
Royal Parsnip & Courgette Korma 20 - 21
Butternut Squash & Vegetable Balti 22 - 23
M asala D al 24
Spicy M ango Salsa 24
Subzi Pulav 25
QUICK ONE-POT COOKING
- with PataksCooking Sauces 26
ChickenM ango & Shallot M asala 27
THE ULTIMATEDIWALIBANQUET 28
START ER - Hara Bhara Kebab 29
M AIN CO URSE -G obi M ussallam 30 - 31
Pudhina Pulav 32
DESSERT - Malai Kulfi 33
PRODUCT INFORMATION 34 - 35
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1 Prepare ingredients at roomtemperature ratherthanusing themstraight
fromthe fridge. Meat and fish should only be kept out long enough to remove
the chill.
2 Ensure any frozeningredients are completely defrosted before use.
3 Greenvegetables require less time to cook thanotheringredients, so add
themto the pot during the last half hourof cooking. Root vegetables take
longerto cook thanmeat, so dice theminto smallerpieces up to 15mm.
4 Whenusing dried beans orchickpeas, soak themovernight incold water
and thendrain, rinse and boil for10minutes infresh waterbefore adding to
the pot. Lentils do not need to be pre-soaked.
5 All ingredients should be covered inliquid inside the pot to ensure they are
cooked through.
6 Whencooking a joint, ensure that it sits withinthe lowertwo-thirds of the
pot and coverfully with liquid, turning once during cooking.
7 Fish should only be cooked fora short amount of time, otherwise it will
become very dry.
8 Using hot waterorstock will help speed up the cooking process.
9 Resist the temptationto lift the lid too oftenduring cooking as this allows
moisture to escape and the temperature to drop.
10 Always check that meat is cooked before serving use a food
thermometerorinsert a skewerorknife into the meat to ensure the juices
runclear.
SlowCooki
n
gHintsonusing yourKenwood Curry Cooker
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1 Spices are best used whenthey are at
theirfreshest so buy small quantities and
store theminairtight containers out of
direct sunlight.
2 Be careful whenfrying whole spices
as they tend to burnquickly. Remove fromthe heat as
soonas the aromas are released and continue to stiror
shake to prevent overcooking.
3 Fora royal dish fit fora Moghul emperoradd a handful
of chopped cashews, almonds, dried apricots orgolden
sultanas to yourfavourite dish before serving.
4 If you want to add extra creamto yourdish to reduce
the chilli heat, do so during the last 20 minutes of cooking.
5 Ensure that you wash yourhands thoroughly after
preparing chillies as they canaffect yourskin.
6 Much of the populationof India is vegetarianand most
of these recipes canbe adapted as such. Simply replace
the meat w ith yourchoice of mixed vegetables such as
potatoes, cauliflower, aubergine, parsnips, peas and
tomatoes.
7 Forauthentic, robust flavours,marinate raw meats
such as poultry, lamb orbeef overnight inthe refrigerator
with yourchoice of Pataks Curry Paste.
Hintsandtipsfordelicious,slow
-cooked
Indianfood
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SERVES4 PREPARATION TIME: 1HOUR ( INCLUDING MARINATING TIME) COOKING TIME: 3HOURS
8 Chicken drumsticks, skins removed
2 tbsp Pataks Tandoori Paste
1 tbsp Plain yoghurt
1 Jar (425g) Pataks Jaipuri Tikka Masala Cooking Sauce
1 tbsp Vegetable oil
150ml Water
1tsp Fresh coriander leaves, chopped
1Mix togetherthe Pataks Tandoori Paste and yoghurt. Coat thedrumsticks with themixture and leave to marinate forat least 1 hourin
the refrigerator(orovernight fora more intense flavour).
2Heat the oil ina panand searthemarinated drumsticks ona highheat, cooking evenly onall sides.
3Add the Pataks Jaipuri Tikka Masala Sauce and water, stirwell andtransferto yourKenwood Curry Cooker.
Cook onHigh for21/2- 3hrs.
4Garnish with the chopped corianderleaves.
Serve hot with a delicious Masala Dal (see page 24) orsimply
with basmati rice, chapattis ornaanbread.
M ur
ghTikka M asalaIndianSpiced Chickenmedium
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 21/2 HOURS
500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)
2 tbsp Vegetable oil
150g Onion, sliced1/2tsp Mustard seeds
2 Green chillies, finely chopped
4 Garlic cloves, sliced1/2tsp Black peppercorns, cracked
1 Jar (540g) Pataks Madras or Balti Cooking Sauce100ml Water
100ml Single cream (optional)
1Heat the oil ina panand add the mustard seeds. As they begintocrackle add the garlic and fry forseveralminutes.
2Add the sliced onions and saut until light goldenbrown. Add thechopped greenchillies and the Pataks Madras orBalti Cooking Sauce and
mix well.
3Add the chickenwith 100ml of waterand transferto yourKenwood Curry Cooker. Cook onHigh for2 - 21/2hours.
4Add the cracked black peppercorns and stirinthe cream(optional).
Serve hot with basmati rice, chapattis ornaanbread.
M ur
ghKali M irchPepperChickenmediumhot
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SERVES4 PREPARATION TIME: 15 MINUTES COOKING TIME: 3 HOURS
1 tbsp Vegetable oil
500g Skinless chicken thigh meat (with or without bone)
100g Onion, finely diced1/2tsp Fresh ginger, finely chopped
2 Green chillies, finely chopped
I Jar (425g) Pataks Keralan Cashew & Chilli Masala Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
1Heat the oil inthe panand saut the onions for3 - 4minutes untillight goldenbrown.
2Add the greenchillies, gingerand Pataks KeralanCashew &ChilliMasala Cooking Sauce along with 120 ml of water.
Mix well and add the chicken.
3Stirforabout 1 minute and transferto yourKenwood Curry Cooker.Cook onHigh for21/2- 3 hours.
4Garnish with fresh chopped corianderleaves.
Serve hot with basmati rice, chapattis ornaanbread.
Ker
alan
ChickenCurrymedium
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SERVES4 PREPARATION TIME: 1 HOUR 10 MINUTES( INCLUDING MARINATING TIME) COOKING TIME: 1 HOUR
1 tbsp Vegetable oil
150g Onion, sliced
600g (4 fillets) Salmon, cod, tuna or monkfish (skins removed)1/2tsp Fresh ginger, chopped
3 Garlic cloves, chopped
2 Green chillies, finely chopped
1 Jar (425g) Pataks Goan 7 Spice Masala Cooking Sauce
1tbsp Pataks Korma Curry Paste
1Marinate the fillets of fish with the Pataks Korma Curry Paste foratleast 1 hourinthe refrigerator.
2Heat the oil ina pan, add the garlic, gingerand greenchillies and stirfry fora few minutes. Add the sliced onions and saut forat least 3 - 4 minutes
until light goldenbrown.
3Add Pataks Goan7 Spice Masala Cooking Sauce to the marinated fishand coat well.
4Transferto yourKenwood Curry Cookerand cook onHigh for 3/4- 1 hour.
Serve hot with ready-to-eat pappadums and a fresh, Spicy Mango Salsa
(see page 24) orsimply with basmati rice, chapattis ornaanbread.
Goan
FishCurry hot
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
100g Onion, sliced
4 Garlic cloves, chopped
2 Green chillies, deseeded and cut into strips
1 Jar (540g) Pataks Vindaloo Cooking Sauce
600g Pork loin, cubed (20mm pieces)
100ml Water
1Heat the oil ina pan, saut the garlic, greenchillies and sliced onionsfor3 - 4minutes until the onions are light goldenbrown.
2Add the Pataks Vindaloo Cooking Sauce and stirwell.
3Add the pork loinpieces, mix inthe waterand transferto yourKenwood Curry Cooker. Cook onHigh for2 hours.
Serve with basmati rice and Pataks Brinjal Pickle.
M aasVindalooGoanSpiced Pork hot
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SERVES4 PREPARATION TIME: 10 MINUTES COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
500g Boiled or canned chickpeas
150g Onion, chopped
200g Canned chopped tomatoes
2 tbsp Pataks Tikka Masala Paste
1 tbsp Pataks Garam Masala Paste or Pataks Madras Paste1/2tsp Sugar
200ml Water1 tsp Fresh coriander leaves, chopped
1Heat the oil ina panand saut the onions until light goldenbrown(about 3 - 4minutes).
2Add Pataks Tikka Masala and GaramMasala Pastes and saut forafurther1minute.
3Add the tomatoes, cook fora further1minute.
4Add the cooked chickpeas, sugarand waterand mix well. TransfertoyourKenwood Curry Cookerand cook onHigh for11/2- 2hrs.
Garnish with fresh chopped corianderleaves and serve with warmchapattis.
Tip: For a quick and easy alternative to chickpeas, you can use 200g dried
yellow lentils. There is no need to pre-soak them, simply wash under
running water and add to the pan.
Pun
jabiCholeChick Pea Currymedium
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
150g Onion, diced1/2tsp Garlic pure1/2tsp Ginger pure
500g Lamb leg (boneless), cubed (20mm pieces)
1 Jar (425g) Pataks Kashmiri Rogan Josh Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped4 6 Dried apricots, chopped
1 tbsp almonds or cashew nuts, chopped
1Heat the oil ina pan, add the chopped onions and saut forabout3 - 4minutes until light goldenbrown
2Add the lamb, gingerand garlic and stir-fry fora few minutes.
3Add the Pataks Kashmiri RoganJosh Cooking Sauce and water, mixwell and transferto yourKenwood Curry Cooker. Cook onHigh for2 hours.
4Garnish with fresh chopped corianderleaves, apricots and nuts.
Serve hot with basmati rice, chapattis ornaanbread.
Tip: For an extra garnish, peel a medium sized potato and cut into thin straws.
Heat some vegetable oil in a pan and fry on high for 1 - 2 minutes.
Remove and drain on kitchen paper.
LambJardalooLamb with Apricotsmedium
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 11/2 HOURS (COOKED ON HIGH)OR3 HOURS(COOKED ON LOW)
1 tbsp Vegetable oil
300g Parsnip, diced (15mm pieces)
300g Courgette, diced (15mm pieces)
150g Onion, chopped
1 Jar (540g) Pataks Korma Cooking Sauce
200ml Water or vegetable stock
1 tbsp Fresh coriander leaves, chopped
1 tbsp Almonds, sliced
1Heat the oil ina panand saut the onions for3 - 4minutes until lightgoldenbrown.
2Add the parsnip and courgette and stir-fry with the onionfora fewminutes.
3Add the Pataks Korma Cooking Sauce and waterorvegetable stock,mix well and transferto yourKenwood Curry Cooker.
Cook onHigh for1 - 11/2hours oronLow for21/2- 3 hours.
4Garnish with the fresh corianderleaves and sliced almonds.
Serve hot with Pudhina Pulav (Mint Flavoured Rice see page 32)
orsimply with basmati rice, chapattis ornaanbread.
RoyalPar
sn
ip&CourgetteKorma mild
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 11/2 HOURS (COOKED ON HIGH)OR3 HOURS(COOKED ON LOW)
1 tbsp Vegetable oil
225g Potato, peeled and diced (15mm pieces)
400g Butternut squash, diced (15mm)
225g Cauliflower florets (medium size)
225g Courgette, diced (15mm pieces)
100g French beans, trimmed and halved
4 tbsp Pataks Balti Paste
200g Canned chopped tomatoes
300ml Water or vegetable stock
2 - 4 Sprigs fresh mint
1Heat the oil ina pan, add the Pataks Balti Curry Paste and cookuntil it starts to sizzle.
2Add all the vegetables togetherand stirfry forjust 1minute.
3Add the tomatoes, waterorvegetable stock and mix well.Transferto yourKenwood Curry Cookerand cook onHigh for
1 - 11/2hours oronLow for21/2- 3 hours.
4Garnish with sprigs of fresh mint.
Serve hot with basmati rice, chapattis ornaanbread.
Buttern
utSquash &
Vegetable Baltimedium
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SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
200g Dried red or yellow lentils
150g Onion, chopped
100g Canned chopped tomatoes
2 tbsp Pataks Madras Curry Paste
1 tbsp Pataks Tikka Masala Curry Paste1/2tsp Cumin seeds1/2tsp Fresh ginger, chopped
1 tsp Fresh garlic, chopped
300ml Water
1 tsp Fresh coriander leaves, chopped
1 Heat the oil ina pan. Add the cuminseeds and fryuntil they start to crackle.
2 Add the chopped gingerand garlic and saut for1minute. Add the onionand saut fora further3 - 4
minutes until light goldenbrown.
3 Add the remaining ingredients, mix well andtransferto yourKenwood Curry Cooker.
Cook onHigh for11/2- 2 hours.
4 Garnish with fresh, chopped corianderleaves.
M asalaDalGarlic Spiced Lentils
SERVES4 PREPARATION TIME: 20 MINUTES COOKING TIME: NONE
1 Small red onion, finely chopped
1 Small firm mango, skin removed and finely
chopped3 tbsp Fresh coriander leaves, chopped
2 Tomatoes, deseeded and finely chopped
4 tbsp Lime juice1/2- 1 Red chilli, deseeded and finely chopped
Sea salt and black pepper
Simply combine all of the salsa ingredients ina large
bowl, seasonto taste and spooninto small dishes or
ramekins to serve.
SpicyM ango
Salsamediummediumhot
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SERVES4 PREPARATION TIME: UP TO 30 MINUTES
COOKING TIME: 2 HOURS
250g Basmati rice
1 tbsp Vegetable oil1/2tsp Cumin seeds
100g Carrot, diced (15mm pieces)
100g Green beans, trimmed and cut
100g Cauliflower florets (medium size)
2 tbsp Pataks Balti Paste
600ml Hot water
1Rinse the rice incold, running waterthencoverwithcold waterand leave it to soak forup to 20minutes.
2Heat the oil ina pan, add the cuminseeds and frygently until they start to crackle.
3Add the carrot, greenbeans, cauliflowerandPataks Balti Paste and fry fora further3 - 4minutes.
4 Drainthe rice of excess waterand transferit to
the Ken
wood Curr
y Cooker
an
d add the hot water
.
5 Add the vegetables and mix well with the rice.Cook onHigh for11/2- 2 hours.
Subzi PulavIndianM ixed Vegetable Rice mild
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Q uick On
e-PotCookingwith
PataksCookingSauces Foreasy one-potcooking, use anyPataksCooking Sauce
with yourchoice ofmeat orvegetables.
Ensure that any vegetables such as onions,
potatoes, courgettes orcauliflowerare cut into
small pieces and added to the Curry Cookerfirst.
Add the cubed meat, skinless poultry orvegetables,
pouroveryourchoice of cooking sauce and top up
with between100 - 120ml waterensuring that the
ingredients are immersed. Stirwell.
Cook onHigh for1 hourforchickenorvegetables
and 2 hours forred meats such as lamb orbeef. If
usingmeat onthe bone, ensure that cooking times
are increased accordingly. Referto yourCurry
Cookerusermanual forguidance.
Add greenvegetables half anhourbefore the end
of cooking.
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SERVES4 PREPARATION TIME: 5 MINUTES COOKING TIME: 1HOUR
500g Boneless chicken breast, cubed (20mm pieces)
1 Jar (425g) Pataks Bombay Mango & Shallot Masala Cooking Sauce
120ml Water
1Add the chickenpieces, Pataks Bombay Mango &Shallot Masala Cooking Sauce along withthe waterto yourKenwood Curry Cooker.
2Mix well and cook onHigh for1 hour.
Serve hot with basmati rice, chapattis ornaanbread.
ChickenMango& ShallotMasalamild
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What is Diwali?
Diwali is the Hindu
Festival of Lights, which
marks the beginning of
the lunarNew Year.
Symbolically, Diwali
represents anescape
fromdarkness. The
festival allows Hindus to
focus uponthe true and
positive values of life.
Each day of the festival
has particularrelevance
according to a numberof
myths, legends andbeliefs. Fireworks herald
the beginning of the
festivities and, at night,
every building is lit with
little lamps to welcome
Lakshmi, the Goddess of
wealth and prosperity.
Where is it celebrated?Diwali is celebrated
throughout India and by
the Hindu community
across the globe.
Increasingly, people are
becomingmore aware of
Diwali and are joining in
the festivities.
Where does the word
Diwali originate?
The word Diwali
originates fromthe
ancient Indianword
Deepavali - Deepa
meaning light, and Avali,
meaning a row, literally a
row of lights.
DiwaliA delicious Indianmeal canbe enjoyed at any time of year, whethercooking forfamily
orfriends, fora simple eveningmeal ora quick snack. But there is one festival inthe
Hindu calendarthat is anideal opportunity to enjoy a sumptuous Indianfeast Diwali,
the Hindu Festival of Lights.
The Ultimate
Banquet
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S T A R T E R
Hara BharaKebabSpinach & GreenPea PattiesSERVES4 PREPARATION TIME: 40 MINUTES COOKING TIME: 20 MINUTES
4 Medium sized potatoes, diced and boiled
100g Green peas, cooked
100g Spinach leaves
1 tbsp Fresh coriander, chopped
1 heaped tbsp Pataks Rogan Josh Paste
2 tbsp Cornflour
Oil to deep fry
Salt to taste
1Mash the boiled potatoes with the boiled peas.
2Blanch spinach leaves inboiling water. Refresh incold water, squeeze out any excess moisture and
finely chop.
3Mix the potato and pea mixture with the spinach.
4 Add the chopped corianderand Pataks Rogan
Josh Paste. Add corn
flour
to bin
d an
dm
ix well.Add salt if required.
5Divide themixture into 24 equal portions. Shapeeach portioninto a ball and thenpress it between
yourpalms to give it a flat, patty shape.
6 Heat enough oil ina panorwok to deep fry.Deep fry the patties inhot oil for3 - 4minutes.
Serve hot.
medium
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Celebrate with Pataks
Diwali is verymuch the Hindu
equivalent of Christmas and New
Year. Food plays a huge part inthe
celebrations as anoffering to the Gods
and, of course, inentertaining for
friends and family.
Most Hindu families will have a shrine
to the gods intheirhome, which
becomes the centre of attention
during Diwali. The cook of the family
will carefully place food offerings in
front of the gods onleaves orinsilver
orotherspecial serving dishes.
Dishes cooked by Hindus throughout
Diwali are always vegetarianas they
do not traditionally eat meat.
The cook would oftenspend days
preparing the food forDiwali,
however, nowadays, preparing these
dishes need not take a long time.
Its not just savoury dishes which are
prepared forDiwali, Indiandesserts
play animportant part inthe
celebrations too and it would not be
unheard of forone family to prepare
100 different recipes!
Diwali is celebrated every yearin
OctoberorNovember, but you can
make any day a special occasionwith
ourtruly authentic Indianfeast forall
yourfamily and friends to enjoy.
30
SERVES4 PREPARATION TIME: 10 MINUTES COOKING TIME: 1 HOUR (COOKED ON HIGH)
OR21/2 HOURS(COOKED ON LOW)
1 tbsp Vegetable oil
120g Onion, grated
120g Onion, diced
500g Cauliflower florets (medium size)
1 tbsp Pataks Tikka Masala Paste
2 tbsp Pataks Korma Paste
50g Canned chopped tomatoes
300ml Water or vegetable stock
100ml Single cream
1 tsp Fresh coriander leaves, chopped
1 Heat the oil ina panand saut the grated onionuntil light goldenbrown.
2Add the Pataks Tikka Masala and Korma Pastes and stir-fry fora few minutes.
Add the diced onionand saut fora further3 - 4minutes until light goldenbrown.
3 Add the tomatoes, cauliflowerflorets and waterand mix well.
4 Transferto yourKenwood Curry Cookerand cook onHigh for1 houroronLow for2 - 21/2hours.
5 Stirinthe creamand garnish with fresh chopped corianderleaves.
GobiM ussallamCauliflowerCurrymild medium
M A I N C O U R S E
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5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
http:///reader/full/flavours-of-india-delicious-slow-cook-recipes-cook-book-31
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5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
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Pudhina PulavM in
t Flavour
ed Ricem
ild
150g Basmati rice
2 x 1 inch Pieces of ginger
225ml Natural yoghurt
3 tbsp Vegetable oil
2 Bay leaves
5 Cloves5 Green cardamom pods
10 Black peppercorns
900ml Water
175g Fresh mint leaves, chopped
1 tsp Fresh coriander, chopped
Salt to taste
1Cleanthe rice several times inwaterandleave to soak for1 hour.
2Peel the gingerand grind to a fine paste inafood processor. Whisk inthe yoghurt and set aside.
3Heat the oil ina panand add the bay leaves,cardamompods, cloves and peppercorns.
Whenthey beginto crackle add the gingerand
yoghurt mixture. Cook ona low heat for
3 minutes.
4 Add the waterand bring to the boil. Seasonto taste.
5Drainthe rice and add to the panwith thechopped mint leaves.
6 Coverthe panwith a lid and cook ona low
heat for
10 - 20m
in
utes or
un
til ther
ice iscompletely cooked. D rainand serve.
SERVES4 PREPARATION TIME: 60 MINUTES COOKING TIME: 20 MINUTES
This dish can be prepared on the hob whilst the main dish is simmering in your Curry Cooker.
M A I N C O U R S E
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5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
http:///reader/full/flavours-of-india-delicious-slow-cook-recipes-cook-book-33
Malai KulfiAlmond and Pistachio Ice Cream397g Can condensed milk
410g Can evaporated milk
300ml Whipping cream1/2 tsp Ground cardamom
Few drops of vanilla essence
25g Almonds, ground
25g Pistachio nuts, ground plus extra
whole nuts to garnish
Fresh mint to garnish
1Put them
ilks an
d cr
eam
in
a lar
ge pan
an
dbring to the boil. Simmerfor15 minutes,
stirring constantly (the mixture should be
thickened and reduced).
2Stirinthe cardamomand vanilla essence,thenremove fromthe heat and coolcompletely.
3Mix inthe ground nuts and pourinto 8 x100ml moulds. Freeze for6 - 8 hours.
To serve, hold themoulds underwarmwaterand
turnonto plates. Decorate with the whole pistachios
and fresh mint.
SERVES8 PREPARATION TIME: 25 MINUTES FREEZING TIME: OVERNIGHT
D E S S E R T
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5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
http:///reader/full/flavours-of-india-delicious-slow-cook-recipes-cook-book-34
PataksProducts What to UsePataks Pastes are anideal
way to prepare any Indian
dish, especially those cooked
using a slow -cooker. Each
paste is a delicate blend of
fresh ground spices and herbs
preserved inoil to ensure
theirfreshness and flavour.
Available ina variety of
flavours including: Tikka
Masala, Korma, Balti, Rogan
Josh, Madras and Tandoori
Pataks range of Regional
IndianC ooking Sauces are an
ideal way to sample the
diverse range of ingredients,
flavours and dishes that the
vast country of India has to
offer
. Fr
om
som
e of them
ostwell-knownregions of India,
the range includes Punjabi
Saag Masala and Kashmiri
RoganJosh
And to add that truly
authentic Indiantouch, why
not accompany yourmeal
with a range of Pataksaccompaniments. Choose
froma variety of restaurant
favourites including Pataks
NaanBreads, Chapattis,
Pickles, Pappadums, Raita and
Dips.
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5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
http:///reader/full/flavours-of-india-delicious-slow-cook-recipes-cook-book-35
-
5/28/2018 Flavours of India Delicious Slow-cook Recipes Cook Book, Patak's Foods (...
http:///reader/full/flavours-of-india-delicious-slow-cook-recipes-cook-book-
I N A S S O C I A T I O N W I T H
Pataks Foods Limited,
Kiribati Way, Leigh, Lancashire WN7 5RS.FREEPHONE: UK: 0800 0195 617,
ROI: 0044 800 0195 617.
www.pataks.co.uk
www.kenwood.co.uk
4.99