Vegan chickpea Pancakes – Serves 4
We love these pancakes in our family, makes a change from the traditional crepes. Making these pancakes couldn’t be simpler, the Pakora mix has the perfect blend of spices already added to the flour, you simply add water, cook and enjoy. we love to have these with our favourite filling of Aubergine, potato and pea curry. (check out the recipe)
150g Sukhi’s Inida Pakora Mix
260 ml of water + extra for a more thinner panake
1/2 tsp salt (optional to taste)
Put the Pakora Mix into a bowl, add the water and make in to a smooth batter. Leave to rest for about 20 mins.
Lightly grease a heavy based frying pan, ladle enough mixture to coat the bottom (as if you were making a crepe). Leave the pancake to cook for a couple of minute, slip over and cook the other side for 3-4 mins. Once cooked transfer onto a plate and repeat process.
At this stage you could add a filling of your choice, although it goes extremely well with our family favourite, Aubergine, potato and pea filling.
Serving suggestions: humus, topped with slow roasted garlic, onions and tomatoes paste. Served with fresh Rocket, fresh diced tomatoes and a squeeze of lemon and a sprinkle of toasted pine nuts.
Aubergine, Potato and Pea curry Serves 4-6. (if using half the ingredients, use half a packet of Sukhi’s Masala mix)
My daughter loves this curry, I think its because it has potatoes in it and that is her favourite food.
3 Large onions thinly sliced
4 cloves of garlic finely chopped
2 inch freshly grated ginger
2 cups of Petit Pois
3 Aubergine, stalk taken off and chopped into thin small pieces, same size as the potatoes.
5 Fresh tomatoes/1/2 tin of chopped tomatoes
3 large Potatoes, thinly sliced into small pieces. This will help them cook quicker.
1 Packet of Sukhis India Curry Masala Mix
1 tsp Turmeric powder
Salt to taste
hand Full of freshly chopped coriander
Add oil to a large heavy based pot, add onions and garlic, cook on a medium heat until they are soft and start to brown. Add the ginger and cook for a further couple of minutes. Add the Masala Mix, salt and turmeric powder, cook four a couple of seconds (add a splash of water if need, you don’t want to burn the spices). Add the tomatoes, stir and cook on a low heat until the water has evaporated, and the oil comes to the surface At this point you are look for a dark red rich mixture). Add the Aubergine, Potatoes and petit pois, stir and leave to cook on a low heat with the lid on. Mix regularly to ensure it doesn’t start to burn, when the veg are cooked fully, turn of the heat, add fresh coriander mix and serve. Before serving you could add some butter to the curry, this will make it nice and creamy.
Serving suggestion: Stuff in pita bread, top with Creme Fraiche and seasonal salad.
Use as a filling in the Vegan chickpea pancakes.
Or with chapati and rice.
Dhal (Green Puy Lentil)
This recipe is one that evokes really fond childhood memories. Mum would make this dhal ready for when we got home from school, she would serve it with a big dollop of butter and a hot buttery roti (chapati). I was tempted to add coconut milk to this recipe but decided to keep it just how mum use to make it.
100g lentils, washed (follow the instruction on the packet)
500ml of water
Few table spoons of ghee/oil for frying
1 onion finely chopped
4 cloves of garlic finely chopped
1/2 finely chopped fresh green chilli
1 tsp Sukhi’s India Masala Mix (each Sukhi’ India Masla Mix comes in 25g packs, whatever you don’t use in this recipe, seal the pack and save for another time).
1/4 tsp Turmeric Powder
Put the lentil and water in a medium sized pot, bring to the boil and let it simmer for about 20 mins. to half an hour. Once the lentils are cooked, turn off the heat and leave aside. In the meantime, put some oil/ghee in a pan, fry the onions garlic and chilli until soft (make sure you don’t over brown the garlic as this will make the dish taste bitter). Add the salt and Sukhi’s India Masala Mix, give it a quick stir, cook for a further couple of minutes. Add the onion mixture to the Dahl, stir, add the fresh coriander and serve. Again, you could add a dollop of butter before serving this is completely optional.
Serving suggestions: This dish can be eaten on its own or with a hot roti (chapati)and some homemade Ajar (Indian Pickle).
Lamb and Pepper curry serves 6-8
This is a hearty, fill your belly curry. Served with rice or Roti (chapati) and natural yogurt its great as a dinner party show stopper or simple enough to cook on a week night. This curry tastes even better the next day!
4-5 Medium/Large onions Blitzed in a food processor until it becomes a pulp or thinly grated.
1 Bulb of garlic put in the processor with the onions
2 inch freshly grated ginger
1 packet of Sukhi’s India Masala Mix
1 tsp Turmeric Powder
4 cups/940ml of water
400g (1 tin) chopped tomatoes
Hand full of freshly chopped coriander
1/2 Leg of Lamb, diced into small pieces. (keep the bone)
oil/ghee for frying.
Salt to taste.
In a large heavy based pan add the oil/ghee and start to fry the onions and garlic. For the first couple of minutes cook the onions on a high heat then turn it down to medium. Cook unit the mixture turns a lovely golden-brown colour. Add the Ginger, cook for a couple of mins until you can smell the sweet taste of onions and garlic. Add the Sukhi’s India Masala Mix and the turmeric powder, salt to taste, give a good stir and cook for a couple of seconds until you can smell the aroma of the spices. If the pot is too hot add a splash of water to stop the spices from burning. Add the tin of tomatoes, cook on a low/medium heat until the colour has turned a rich red and the oil has come to the surface. Add the lamb and the bone, give it a good mix, add the water and bring to the boil, cover and let it simmer on a very low heat for at least 2 hours. Don’t be tempted to add too much water as this will dilute the flavour. Once the curry is cooked, you’ll be surprised how much sauce you have
20 minutes before finishing cooking, add a finely sliced red and green pepper and 2 large whole red de-seeded chillies. Cover and cook until you have a thick sauce consistency. Once ready turn off the heat, remove the bone, add the coriander and serve.
These are great hot or cold, and you can pretty much stuff them with what ever you like! Great in lunch boxes or as a snack. You can make them ahead of time and reheat on a dry frying pan.
Spicy potato Filling
3 cups chapati flour makes up to 8 parathas
5 cups of chapati flour make up to 12 parathas
600g potatoes makes between 7-8 Parathas
2 Fresh green chillies finely chopped
I inch, freshly ground, unpeeled ginger
2 tbsp finely chopped coriander
Sukhis India Masala mix add to taste
Salt to taste
Boil and mash the potatoes.
Add the fresh and dry ingredients and leave to cool.
It is important the mix is cold before using so pop it in the fridge for a couple of hours.
In the meantime, make a dough with the flour. Add enough cold water to make a firm dough, kneading, cover and put in the fridge to rest. Once ready to use, divide the dough into 8 or 12 portions, depending on how much flour you are using. Roll into a small disk, the size of the palm of your hand, add a nice amount of filling, bring the sides together and pitch on top. Flatten with your hand, dip into some dry flour and roll. The idea is to use less dough and more filling, this will give you a light and fluffy Paratha without a heavy doughy texture. Cook on both sides, before taking off the heat spread butter on both sides and serve.
Fill the Paratha with grated Cheddar cheese and salt and pepper to taste.
These can be eaten any time of the day, in our family we tend to have them on a Sunday for brunch. My favourite is a butter filled Paratha served with a fried egg on top. Use small pieces of cold butter as a filling, season with salt and pepper and continue as above.
Indian Potato Salad
Yesterday we went with a cold taster to the Taste of Wicklow. I was inspired by the good weather and one of my child hood favourite recipes. Indian Potato Salad, its easy to make and healthy.
Potatoes (the amount depends on how much you need to make.)
Tinned chick peas, equal amount to the amount of potatoes used.
Red onions, again to taste.
Natural Greek Yogurt, add as much as you like, for the desired consistency and taste.
Freshly chopped coriander.
Simply steam or boil the peeled and chopped potatoes, they should be diced to the size of the chickpeas. once cooked allow to cool completely.
Once cooled, add the chickpeas, onions, some natural Greek yogurt, salt to taste and finally, sprinkle over some of our Curry Masala and coriander. You can add as much yogurt and Curry Masala as you like, it all down to your individual taste.
Great served with grilled meat, Halloumi Cheese or as a side to most dishes.
Prawn Masala – serves 2 people, fills two large Pancakes.
170g Large Raw King Prawns.
1 Cup of Passatta.
3 Cloves of garlic, finely chopped.
1 Inch of finely grated fresh ginger.
2 Medium sized onions, peeled and finely chopped.
1 Tsp of Sukhis India Masala Mix
1/2 Tsp of Turmeric.
Salt to taste.
Small punch of finely chopped fresh coriander.
Small amount of vegetable oil for cooking.
Start by frying the onions and garlic in the oil, when they become translucent, add in the ginger. (It is important to add the ginger in later, as putting it in with the onions and garlic it can burn easily.) Once the mix has turned a light brown and you can smell the sweet taste of the cooked onions and ginger its time to add the Sukhis India Masala Mix and turmeric. (best way to ensure you dont burn the spices is to bring the onion mixture together at the side of the pan and put the Masala Mix and turmeric on top. This will ensure the dry spices don’t come in contact with the hot pan for too long.) Give the whole thing a quick mix, after a couple of seconds you will start to smell the spices as they heat up. Add the Passatta, quick mix, then go in with the salt. The prawns are ready to add when the oil separates from the tomatoes. (What does this mean, this is when all the liquid has evaporated and you should be left with a rich red, loose sauce.) Add the the Prawn, cook for a couple of minutes, until they are completely cooked. I usually do this with the lid on as it help steam the prawn..
Once you are happy with the seasoning and the prawns are completely cooked through, turn of the heat and add the coriander. Serve immediately with rice, Chapati or as a filling in our pancake made with Our Pakora Mix, the recipe for which is at the top of the page. Enjoy!