Food blogger Anisa Karolia – from Cook with Anisa – shares some easy-to-make meals from her debut collection of family-friendly recipes, The Ramadan Cookbook – whose recipes taste great at any time of year
BUTTER CHICKEN
Serves 2-3 Takes 40 minutes
INGREDIENTS
• 4-5 tbsp oil
• 2 bay leaves
• 1 onion, peeled and finely chopped
• 500g/1lb 2oz chicken breast, cut into chunks
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chilli powder
• 1 tsp chilli flakes
• 1 tbsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin • ½ tsp ground turmeric
• 1 tbsp butter chicken masala or tandoori masala
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp dried fenugreek leaves
• 1 fresh tomato, chopped
• 250ml/9fl oz tomato passata
• 100-150ml/4-5fl oz water
• 125ml/4½fl oz milk
• 150ml/¼pt single or double cream
• 30g/1¼oz butter
• 2 tbsp lemon juice
• Chopped fresh coriander, to garnish
1. Heat the oil in a large saucepan on a low heat, add the bay leaves and onion and cook for 5 minutes until golden brown. Add the chicken, ginger paste and garlic paste and cook for 25 minutes until only a little moisture is left from the chicken.
2. Add the chilli powder, chilli flakes, Kashmiri chilli powder, coriander, cumin, turmeric, butter chicken/tandoori masala, salt, pepper and dried fenugreek and stir well. Add the fresh tomato and passata, cook for 1 minute, then pour in the water, milk and cream and stir well. Simmer for 8-10 minutes until the sauce has thickened.
3. Add the butter, letting it melt through the sauce, then add the lemon juice and serve sprinkled with chopped coriander, accompanied by basmati rice, if you like.
CAULIFLOWER MANCHURIAN
Serves 8 Preparation time 30-35 minutes, plus chilling Cooking time 45-50 minutes
INGREDIENTS
• 1 cauliflower, cut into florets
• 1 tbsp oil, plus extra for deep-frying
• 2 cloves garlic, peeled and chopped
• 1 fresh green chilli, chopped
• 1 red onion, peeled and diced
• 2 spring onions, trimmed and finely sliced, plus extra to garnish
• ½ red pepper, diced
• ½ green pepper, diced
• 2 tbsp tomato ketchup
• 2 tbsp chilli sauce
• 2 tbsp dark soy sauce • 1 tbsp rice vinegar
• 1 tbsp chilli flakes
• 1 tbsp ground black pepper
• 1 tsp salt
For the batter
• 100g/4oz plain flour
• 4 tsp cornflour
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp ground black pepper
• 1 tsp salt
• 200ml/7fl oz water
1. Cook the cauliflower florets in a large saucepan of boiling water for 8-10 minutes, then drain in a colander and set aside.
2. For the batter, mix all the dry ingredients together in a large bowl, then slowly add the water, stirring to make a smooth batter thick enough to coat the cauliflower.
