Patak's Balti Curry Paste Recipe with Mallika Basu Video скачать в хорошем качестве

Patak's Balti Curry Paste Recipe with Mallika Basu Video

Cook 3 dishes (Balti Crab Cakes, Palak Paneer, Karwari Jhinga) with 2 spoons from 1 Jar of Patak's Balti Curry Paste - UK-based food blogger Mallika Basu shows you how. To win cinema tickets - subscribe and post a comment about our recipes or yours using our pastes (For Terms & Conditions visit www.pataks321desicooking.co.uk). 3-2-1 DESI COOKING WITH PATAK'S BALTI CURRY PASTE Add a burst of flavour to your desi khana with Patak's Balti Curry Paste. In this video, Mallika will just show you how to cook 3 of the many dishes you can make from one jar of Patak's Balti Curry Paste. But the opportunities to explore and create are endless! PR director and busy mum of two, Mallika brings quick and authentic everyday recipes to busy working mums like herself through her blog 'Quick Indian Cooking' and her book 'Miss Masala.' She is taking her kinship with busy Indians in the UK a step further by coming on board Patak's 3-2-1 Desi Cooking. Full recipes below - Recipe 1: BALTI CRAB CAKES Prep: 10 mins Cooking: 25 mins Ingredients 2 tbsp Patak's Balti Curry Paste 1 x 410g can of chickpeas, drained thoroughly 2x170g tinned white crab meat, drained thoroughly, or use fresh crab if you prefer. 3 finely chopped spring onions 1 tbsp lemon juice or rind of 2 lemons Small bunch of chopped green coriander 1-2 red chillies, deseeded and finely chopped 1 tbsp beaten egg Lemon wedges for garnish Salt to taste Method 1. Put the chickpeas in a food processor and blend until smooth. 2. Transfer the chickpeas to a bowl and add the crab, spring onions, lemon juice, coriander, red chilli, egg and salt with Patak's Balti Curry Paste. 3. Mix well, season and shape into 12 cakes. 4. Grill for 20 minutes under a hot grill, turning once, until golden. 5. Serve with lemon wedges as garnish. Recipe 2: PALAK PANEER Prep: 10 mins Cooking: 15 mins Ingredients 2 tsp Patak's Balti Curry Paste 400g fresh or frozen spinach leaves 400g diced paneer 2 tbsp vegetable oil 1/2 tsp jeera seeds 1 inch grated fresh ginger 2 garlic cloves, crushed 1 deseeded and chopped green chilli 3 diced tomatoes 1 tsp garam masala 1 tbsp fresh chopped coriander Salt to taste Method 1. Boil spinach for 3 mins. Drain and refresh in cold water. Drain well and purée in a food processor. If using frozen spinach, cook as per pack instructions and puree as above. 2. Shallow fry paneer for 2-3 mins, until brown on the edges. 3. Heat the oil and add the cumin seeds. When they crackle add the ginger, garlic and green chilli. 4. After about 1 minute add tomatoes with salt to taste. Then stir in Patak's Balti Curry Paste and sprinkle with a little water if needed. Allow to cook for 2 minutes. 5. Mix in the spinach and simmer. 6. Then drop in the paneer. Allow to heat through for a few minutes. 7. Sprinkle with garam masala and fresh coriander. Recipe 3: KARWARI JHINGA Prep: 5-10 mins Cooking: 25 mins Ingredients 2 tbsp Patak's Balti Curry Paste 2 tbsp oil 1 large chopped onions 2 large chopped tomatoes 1x400 ml can coconut milk 250 g fresh prawns (Can use frozen) A few chopped mint leaves 1 slit green chilli 1 tbsp grated coconut 100 ml water Salt to taste Method 1. Heat the oil on high and fry onions for 5 mins. 2. Add the chopped tomatoes and cook for 2 mins. 3. Add the Patak's Balti Curry Paste and fry for another 2 minutes. Add the water, bring it to a boil. Then cover and simmer for 8-10 minutes. 4. Add the coconut milk and cook for a further 4 minutes. 5. Remove lid and boil off any excess moisture. 6. Add the prawns. Let them cook and soak in the masala for 3 minutes. 7. Add the chopped green mint and a slit green chilli. 8. Garnish with grated coconut and serve.    / pataks321desicooking   Produced by Here&Now365 www.hereandnow365.co.uk