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Pepper chicken with mango raita
Serve this simple but delicious dish of stir-fried pepper chicken with mango raita and a dollop of Major Grey's chutney.
Serves 4–6
For the pepper chicken
chicken breasts 4 free-range
sunflower oil 2 generous tbsp
large red onion 1, finely sliced
garlic 2 cloves, crushed
cracked black pepper 1 tsp
ground turmeric ½ tsp
For the mango raita
natural yoghurt 225g
cumin seeds 1 tsp
mango ½ smallish, peeled and diced
mint leaves small handful, chopped
lime juice a good squeeze
runny honey 1 tsp
salt
To garnish
mango slices
mint chopped
cumin seeds roasted
red onion finely diced
To prepare the raita, whisk the yoghurt until smooth, then dry roast the cumin seeds in a hot pan for a minute or so and stir into the yoghurt along with the remaining ingredients. Season with salt to taste and chill in the fridge until ready to use.
Cut the chicken breasts into strips and season with salt to taste.
Heat the sunflower oil in a wok. When the oil is sizzling hot add the onion and garlic and stir fry until soft.
Add the sliced chicken and stir fry until browned on all sides. Stir in the pepper and turmeric, and when the chicken is completely coated in the spices, add a splash of water (approximately 55ml).
Continue to stir fry until the water has reduced, the onions are caramelised and the chicken is dry but still tender.
Spoon the raita over the chicken and top with mango slices, chopped mint, and a sprinkling of cumin seeds and diced red onion.
Major Grey's mango chutney
Legend has it that in the 19th century an English officer in the Bengal Lancers created this mildly spiced sweet chutney with the help of his Bengali cook. It rapidly became a firm favourite in India, and jars soon found their way to London. Crosse & Blackwell cannily copied the recipe and Major Grey's mango chutney became the luxury preserve of choice in fashionable circles.
Makes about 4 jars
mangoes 4 medium, peeled and diced
lemon 1 (including skin), deseeded, diced
onion 1 large, diced
garlic 2 cloves, crushed
golden raisins 75g
ginger root 50g, peeled and grated
soft brown sugar 175g
molasses 150g
mustard seeds 1 generous tsp
chilli flakes 1 tsp
ground coriander 1 tsp
cracked black pepper ½ tsp
ground nutmeg ½ tsp
ground cloves ¼ tsp
cinnamon stick 1
cider vinegar 275ml
Combine all the ingredients in a non-reactive saucepan and warm together over a medium heat until the sugar and molasses have dissolved. Increase the heat to bring the pan to a gentle simmer. Continue to simmer, stirring regularly, until the chutney has a jam-like consistency. Ladle into sterilised jars and allow to mature for at least a month before opening.
Masala papad
Masala papad. Photograph: Chris Caldicott
Crunchy papadoms topped with a chilli and lemony tomato salad, an ideal accompaniment to milky lassi, or a cold glass of beer.
Serves 4–6
For the salad
tomatoes 3 medium
cucumber ⅓ of a medium-sized, finely diced
red onion ½ a smallish one, finely diced
lemon juice a good squeeze
green chillies 2, finely chopped
chopped coriander leaves a handful
chaat masala ½ tsp
salt to taste
papadoms 6
Combine the salad ingredients and just before serving sprinkle over the papadoms. Devour immediately before the papadoms become soggy.
Chana masala
Chana masala. Photograph: Chris Caldicott
This protein-packed chickpea and sweet potato curry is particularly good served with mango raita.
Serves 4–6
ghee, butter or sunflower oil 4 tbsp
black mustard seeds 1 tsp
red onions 2 medium, diced
garlic 4 cloves, crushed
ginger root 3cm piece, peeled and finely chopped
fresh red chillies 2, finely chopped
dried red chillies 2
ground coriander 2 tsp
ground cumin 1 tsp
ground turmeric ½ tsp
sweet potato 1 medium, peeled and diced
carrots 3, peeled and diced
chickpeas 2 x 400g tins, drained and rinsed
tomato puree 3 heaped tbsp
cinnamon stick
coconut milk 250g
garam masala 1 tsp
salt to taste
To serve
red onion thinly sliced
coriander chopped
lemon wedges
Heat the ghee in a heavy-bottomed saucepan. When it starts to foam add the mustard seeds. As the seeds start to pop add the onion, garlic, ginger and chilli and stir fry until soft.
Stir in the ground coriander, cumin and turmeric and fry for a few seconds before adding the diced sweet potato and carrot. Continue to stir fry until the vegetables start to brown.
Add the drained chickpeas, tomato puree and cinnamon and stir in enough water to make a thickish gravy. Cover the pan and gently simmer, stirring regularly until the vegetables are just soft. Add the coconut milk, garam masala and salt to taste. Gently simmer together for a further 5 minutes or so to allow the flavours to combine and the sauce to thicken.
Serve topped with red onion, coriander and a squeeze of lemon juice.
Aloo gobi
Aloo gobi. Photograph: Chris Caldicott
Classic tiffin tucker at its best.
Serves 4–6
sunflower oil 4 tbsp
fennel seeds 2 tsp
fenugreek seeds 1 tsp
large onion 1, diced
red chillies 2 or 3, finely chopped
ginger root 4cm piece, peeled and finely chopped
garlic 4 cloves, crushed
coriander 1 small bunch, stalks finely chopped and leaves roughly chopped
potatoes 2 medium, peeled and diced
ground turmeric 1 tsp
cauliflower 1 smallish, cut into florets
tomatoes 4 medium, diced
garam masala 2 tsp
chopped jaggery or honey 1 tsp
salt to taste
To garnish
ginger root and red chilli julienne
Heat the oil in a heavy-bottomed saucepan. When it is sizzling hot add the fennel and fenugreek seeds. As the seeds start to crackle add the onion, chilli, ginger, garlic and coriander stalks. Stir fry until the onion is soft. Add the diced potatoes and continue to stir fry until the potatoes start to soften. Stir in the turmeric. Add the cauliflower florets and give the pan a good stir.
When the cauliflower is well coated with spices, add the tomato and a good splash of water. Stir in the garam masala and jaggery and season with salt. Cover the pan and gently simmer until the vegetables are soft. Add the coriander leaves just before serving. Garnish with the ginger and chilli.
Mini samosas
Mini samosas. Photograph: Chris Caldicott
Samosas are the perfect size to "bridge that gap". Street stalls and cafes offer them freshly made. Samosas are simply inseparable from masala chai; they are a marriage made in heaven.
If you prefer a healthier alternative to fried samosas, bake on a greaseproof tray in an oven preheated to 200C for 15 minutes or so, until golden brown.
Makes about 18
ready-made shortcrust pastry 225g
mashing potato 1 medium (approx 250g), peeled and diced
sunflower oil 2 tbsp
cumin seeds 1 tsp
onion 1 medium, diced
green chillies 3, finely chopped
garam masala 1 tsp
ground cumin ½ tsp
peas 50g, fresh or frozen
sunflower oil for deep-frying
Boil the diced potatoes in salted water until soft. Drain and roughly mash the potatoes until they start to break down, but are not completely smooth.
Heat the oil in a small frying pan. Add the cumin seeds and when they start to crackle, add the onion and chilli. Fry together until the onion is soft.
Add the garam masala, ground cumin and peas, stir fry for a few minutes and then stir in the mashed potato. Tip the filling into a bowl and set to one side to cool.
To assemble the samosas, roll out the pastry on to a lightly floured surface until thinnish, but still thick enough to handle without breaking up. Cut into 10cm rounds, then cut each round in half to make a semicircle. Take a semicircle of pastry, wet the edges, fold in the straight edges to make a cone and pinch the edges together to ensure a good seal. Fill the pastry cone with a generous teaspoon of the potato/pea mixture and seal the remaining edges together. Repeat the process until all the ingredients have been used up.
Heat enough sunflower oil in a wok to deep-fry the samosas, and fry in batches of 6 until golden brown. Allow the samosas to drain on kitchen paper before serving.
Calcutta kathi rolls
Calcutta kathi rolls. Photograph: Chris Caldicott
In the hustle and bustle of Calcutta's streets, expectant punters wait patiently around simple stalls as kathi rolls are expertly assembled. Calcutta's famous snack is concocted from a choice of spicy fillings topped with chutney and rolled inside a paratha coated with scrambled egg. This recipe is for paneer but strips of chicken breast or a julienne of mixed vegetables will work equally well.
Traditionally kathi rolls are made with paratha (fried unleavened bread). Chapatis offer a lower-fat option. Both are easily available from supermarkets and Indian stores.
Serves 4-6
sunflower oil 3 tbsp
onion 1 medium, thinly sliced
garlic 2 cloves, crushed
fresh ginger root 2.5cm piece, peeled and grated
paneer 250g, diced
ground cumin 1 tsp
ground coriander 1 tsp
turmeric ½ tsp
garam masala 1 tsp
tomatoes 2 medium, diced
butter
parathas or chapatis 6
free-range eggs 4 medium, beaten
salt and black pepper
Toppings
A selection of:
coriander and mint chutney
red onion, thinly sliced
lettuce, thinly sliced
green chilli finely chopped
chaat masala
lemon juice a squeeze
First make the paneer filling. Heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft.
Add the paneer and stir fry together until the cheese starts to brown. Add the spices and stir fry for a minute or so before adding the chopped tomatoes. Continue to stir fry until the tomatoes break down. Season with salt to taste.
To assemble the kathi roll, heat a small knob of butter in a frying pan, add a paratha or chapati and cook for a minute or so. Flip it over and spoon 2 tablespoons of beaten egg on top. When the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm). Flip the paratha once more and spoon a portion of the hot paneer mixture on top. Lift the paratha from the pan, add toppings to taste and tightly roll. Serve piping hot. OFM
From Bombay Lunchbox by Carolyn Caldicott and Chris Caldicott (Frances Lincoln, RRP £9.99).
To order a copy for £7.99 with free UK p&p go to theguardian.com/bookshop
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