Spicy chicken thighs with cucumber and cashew salad

This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch.

Ingredients

For the spicy chicken thighs

• 3 tbsp fish sauce
• freshly ground black pepper, to taste
• 3 garlic cloves, peeled, crushed
• 2 large red chillies, finely chopped
• 2 tsp sugar
• 8 chicken thighs, bone and skin removed
• 2 tbsp vegetable oil

For the cucumber and cashew salad

• 3 tbsp lime juice
• 3 tbsp caster sugar
• 200g/7oz vermicelli rice noodles
• 2 cucumbers, halved and thinly sliced
• small handful fresh mint leaves
• 4 spring onions, sliced finely
• 2 tbsp cashews, crushed

Preparation method

1. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
2. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
3. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
4. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
5. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
6. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
7. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside

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Parsnip recipes

A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Buyer's guide

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Storage

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.

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Salmon recipes

Sweet miso-marinated salmon with soba noodles

This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Try one of our salmon recipes - from classic dishes such as salmon-en-croûte and salmon tart to Oriental-inspired laksa and sashimi.

Buyer's guide

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.

Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Other species of salmon are caught in Pacific waters and are sold worldwide: some are canned, others are smoked.

Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and the fish is now mostly farmed and so is readily available all year. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot- and cold-smoked. The Pacific salmon species are all abundant and can be caught in the wild.

Preparation

Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled. Pin bones can be removed before or after cooking.

Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

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Chickpea recipes

Recipes using chickpea

Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.

If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine.

Storage

Dried chickpeas can be stored in a cool, dark place for up to one year without deterioration. Cooked chickpeas can be frozen.

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Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Fried Eggplant

Begun Bhaja.

Begun bhaja is a famous Bengali dish made with eggplants. Eggplants are thickly sliced and coated with spices. The eggplant slices are then either deep fried or shallow fried till cooked. Begun bhaja is typically served with steamed rice or dal.
Makes: 5 Slices of Fried Eggplant.

Ingredients:

Italian or American / Globe Eggplant 1
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp (optional)
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop the eggplant into quarter inch thick slices.

Mix together turmeric powder, red chili powder (if using), salt and spread it on a plate.
Dip each eggplant slice into the powder and rub it on each side.

Heat oil in a flat pan on medium heat, carefully arrange the eggplant slices.
When one side of the egglant slices turn brown, slowly turn on other side.
Let the other side turn brown before removing from heat.
Serve fried eggplant with steamed rice or with dal.
Notes: Make sure to cook the eggplant well.

Suggestions: Make sure to chop the eggplant into thick slices. If eggplant is not cooked properly, cook them covered on low flame for couple of minutes before frying.
Variations: Also use black pepper powder in place of red chili powder. Green chile can also be placed on pan along with eggplant slices for some spice. Rice flour or corn flour can be added to the rub for a crunchier version.
Other Names: Begun bhaja, Fried eggplant, Begoon Bhaja.

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Stuffed Eggplants with Rasam Powder

Rasam Podi tho Gutti Vanakaya.

This is a quick and easy stuffed eggplants curry made with rasam powder. Onion is crushed with rasam powder and stuffed into baby eggplants. The eggplants are then cooked in tempered oil till soft. Serve the stuffed eggplants with rasam powder over plain steamed rice or with rice mixed with dal.
Makes: 4 – 5 Stuffed Eggplants with Rasam Powder.

Ingredients:

Baby Indian Eggplants 4 – 5
Onion 1 Small
Rasam Powder 2 Tbsps
Red Chili Powder 1 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Soak the eggplants in water to avoid oxidation.

Using a mortar and pestle, crush the chopped onion with rasam powder, red chili powder and salt.
Alternatively, use a spice blender to coarsely grind them.
Remove the crushed onion spice mixture onto a bowl.

Stuff around a tbsp of the prepared onion spice stuffing into each eggplant.
Keep the stuffed eggplants onto a plate the reserve any leftover stuffing mixture for later use.

Heat a tsp of oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed eggplants into the pan.
Fry briefly and pour half a cup of water and remaining stuffing mixture.
Cook covered for around 10 minutes or until the eggplants are soft.
Add few more splashes of water if the eggplants tend to stick to the pan.
Once the eggplants are cooked properly, uncover and fry for few seconds till the skin turns light golden in color.
Remove from heat and serve stuffed eggplants with rasam powder over steamed rice or with roti.
Notes: Make sure the insides of the eggplants are cooked properly.

Suggestions: Adjust the cooking time according to the size of the eggplants. If the stuffing becomes too runny, add more rasam powder to tighten it up.
Variations: You can also add a tsp of tamarind pulp to the stuffing.
Other Names: Stuffed Eggplants with Rasam Powder, Rasam Podi tho Gutti Vanakaya.

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Eggplant Dal

Vankaya Pappu.

Oil is tempered with spices and dals. Indian eggplants / brinjals are chopped up and cooked in tempered oil till just soft. Then the cooked toor dal is added to the brinjals and cooked for last 5 minutes. Serve eggplant dal with steamed rice and a crispy papad.
Makes: around 2 Servings of Eggplant Dal.

Ingredients:

Toor Dal 1 Cup
Baby Eggplants 3
Green Chiles 3 – 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 4
Asafoetida a pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Pressure cook the toor dal in 2 cups of water for 3 whistles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, turmeric powder and salt.
Fry for couple of seconds and cook covered till eggplant is soft but not mushy.
Stir occasionally if necessary.
Uncover, stir in cooked toor dal and adjust the salt.
Cook on low flame for around 5 minutes or until the dal and the eggplant is well cooked.
Serve eggplant dal with steamed rice and a crispy papad.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to the raw dal to cook for extra spice.
Variations: If the toor dal is cooked on a stove top, the eggplant and green chile pieces can be added to the toor dal during the last 10 minutes of the boiling time and then the dal can be tempered with spices.
Other Names: Eggplant Dal, Vankaya Pappu Kura.

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Roasted Eggplant Chutney

Roasted Eggplant Chutney.

Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.

Ingredients:

Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the curry leaves and cilantro.

Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.

Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).

Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Other Names: Roasted Eggplant Chutney, Kalchini Vankaya Pachadi.

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Bottle Gourd with Spinach

Anapakaya Palakura.

For bottle gourd spinach curry, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped spinach is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Spinach Leaves.

Ingredients:

Bottle Gourd 1/2 of Small One
Spinach 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and finely chop the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and finely chop the spinach leaves.
Crush the green chiles with tamarind and salt and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile tamarind mixture and bottle gourd.
Add few splashes of water and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Stir in chopped spinach leaves and cook for a minute or two.
Serve bottle gourd spinach curry with steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Spinach, Sorakaya Palakura tho Kura, Anapakaya Palakura.

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