rinascooking_indian

Chicken Stir Fry
Using Firecracker Stirfry Sauce

I love it when the hubby cooks dinner. 🥰

➡️ Here's how he made it...

1️⃣ He marinated diced chicken breast with ginger, garlic, red chillies, soy sauce & chinese 5 spice.
2️⃣ He cooked the chicken in sesame oil and dropped in the vegetables - mange tout, baby sweetcorn, chopped spring onions & tenderstem broccoli.
3️⃣ He squeezed in the firecracker cracker stirfry sauce.
4️⃣ He added cooked egg noodles - and combined everything together.
5️⃣ He garnished with sesame seeds. You can also drizzle extra chilli oil - if you like it extra spicy, for me, the firecracker sauce is fiery enough!

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Crispy Onion Pakoras with a Tomato & Coranider Chutney

➡️A batter made with chopped onions & chick pea flour.

➡️Spices used were minced green chilli, minced ginger, crushed ajwain seeds, coriander powder, cumin powder, turmeric powder, red chilli powder (optional), black pepper powder, salt & freshly chopped coriander.

➡️No need to add water - let science do its thing. Let the mixture rest for about 15-20 minutes and it will transform into a batter.

➡️Add eno or bicarbonate of soda to the batter and a little amount of hot oil. This will help make them fluffy on the inside.

➡️Deep fry in sunflower oil over a medium heat. (Place the bhaji mix into the oil using 2 teaspoons, one to scoop the batter and the other to scrape off into the oil).

For the chutney - simply blend 2 tomatoes, a large handful of fresh coriander, 1 green chilli, a thumbsize peice of ginger, 2 garlic cloves, salt & fresh lemon juice.

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Mum 💗

I celebrate today because you chose me to be your Mumma.
Thinking of all the Mummies today, and those up in heaven.

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Chai Pani

💙One of my favourite places to eat in Leicester and somewhere I can't resist when I'm visiting my home town.

💙If you like indian Street food, this place is a must. They do the best desi sandwiches plus so much more.

💙The restaurant is located on the on Belgrave Road. Do check it out if you are ever in the and you enjoy

What I ate:

➡️Panjabi Grill Sandwich (a mixture of cheese, panner, spices & peppers in a triple grill sandwich.

➡️Dahi Puri (crispy fried puris with chickpeas, sweet yoghurt, mint chutney & chaat masala.

➡️Chilli Paneer (Indo Chinese flavours with peppers & spring onions.

➡️Classic Masala Dosa (with dhal, coconut & red chutney)

➡️Freshly Fried Chips

➡️All washed down with a delicious Mango Lassi.

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Guess who's back!

After an extended break from Instagram, I'm back to share and insipre you with food and recipe ideas.
I'll also be sharing some of my favourite places to eat in and around and afar.

Rina 💙

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Spicy Lamb Cutlets

Served with fiery new potatoes & a green salad dressed with mint & yogurt dressing.

➡️The lamb cutlets were pan fried & marinated with plenty of masala & spices.

Cumin powder
Coriander powder
Cinnamon powder
Clove powder
Black pepper
Fresh chopped green chillies
Garam masala
Turmeric powder
Minced fresh garlic
Minced fresh ginger
Himalayan pink salt
Lemon juice

➡️ The new potatoes were washed, peeled & boiled, then pan fried in butter, plenty of red chilli powder, turmeric, crushed black pepper & salt.

➡️ The salad was dressed with a mint & yogurt chutney...simply made with yogurt & mint sauce.

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Crispy Fried Mogo (Cassava)
With Chilli & Lemon Seasoning

Have you heard of Cassava? We call it mogo & one of my favourite ways to eat this is to have them crispy with chilli & lemon seasoning. So simple yet soo yummy and a perfect snack in the sun.

I've used the frozen kind but you can buy fresh cassava.
Cassava goes back to mine and many other /indian parents roots back in East Arica.

Here's how I made it..

➡️Boil the cassava until you can put a knife through it.

➡️Drain, then fry in sunflower oil until golden & crispy. (You can also shallow fry them).

➡️Sprinkle in chilli & lemon seasoning as soon as possible (the seasoning will stick to the hot cassava).

➡️Enjoy with by itself or with some tamarind & date chutney.

*If you live in you can find frozen cassava & the spice seasoning in in Springfield.

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Potato & Pepper Curry

A quick and simple dry potato curry with one of your and a great

You only need a few ingredients to make it...

✔️2 tbsp sunflower oil
✔️3 medium red potatoes (or whichever you prefer)
✔️1 red pepper (or any of your choice)
✔️1/2 tsp cumin seeds
✔️1/2 tsp mustard seeds
✔️Pinch of asafoetida - optional
✔️1 tsp minced ginger
✔️1/2 tsp turmeric powder
✔️Himalayan pink salt - to taste
✔️Sugar & lemon - to taste

For method - See video

➡️ This should take about 20 - 25 minutes to cook depending on the type of potato you use (red potatoes usually take longer to cook).

➡️ Cover with a lid and cook over a medium heat.

➡️ If the potatoes begin to stick to the pan add a dash of water.

➡️ Add the pepper half way through the cooking process - they take less time to cook.

➡️ You can add green chillies or red chilli powder if you prefer it more spicier.

➡️ You can use any potato you have, but to make this dish even quicker par boil the potatoes beforehand.

➡️ Garnish with freshly chopped coriander (with the stalks) and enjoy with chapattis & a dollop of yogurt.

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Chickpea & Potato Curry
Aka - Channa Bateta nu Shak - recipe below ⬇️

This is a dinner my mum makes most fridays..now it's a comfort dinner when I want a taste of home!

Ingredients
✔️1 can of white chick peas - washed and drained
✔️1 large potato cubed (I use maris pipers)
✔️2 tbsp sunflower oil
✔️1 black cardamon
✔️2 cloves
✔️1 cinnamon stick
✔️1/2 tsp cumin seeds
✔️1/2 black mustard seeds
✔️1/4 tsp fenugreek seeds
✔️Pinch of asafoetida
✔️2 small red onions - finely chopped
✔️3 small tomatoes finely chopped
✔️3/4 tsp turmeric powder
✔️1 heaped tsp coriander powder
✔️1 heaped tsp cumin powder
✔️1/4 tsp red chilli powder - optional
✔️1/2 tsp ginger paste
✔️1/2 tsp garlic paste
✔️Salt to taste

Method
1. Add the oil to a pressure cooker & heat
2. Add the whole spices - cardamom, cinnamon stick & cloves.
3. Once toasted, add the cumin, mustard & fenugreek seeds along with the asafoetida.
4. Allow to crackle.
5. Add the diced onions and cook for 7 - 10 mins until softened & sprinkle in the salt.
6. Add the chopped tomatoes, spices - turmeric, cumin, coriander & red chilli powder, along with the ginger & garlic paste.
7. Mix and cook over a medium heat until everything has combined together and formed a sauce (you will know it is cooked when you see the oil separate from the tomatoes & spices.
8. Mix in the chickpeas & potatoes and pour in about 1 cup of water (more or less according to how soupy you would like the curry).
9. Stir together and simmer in the pressure cooker for about 8 - 10 whistles over a medium - high heat.
10. Garnish with fresh chopped coriander & lime juice
*mash some of the potatoes with the back of a spoon to make the sauce thicker.

*If you don't have a pressure cooker, don't panic - you can easily make this in a pan, just simmer for about 30 - 40 minutes once the curry base is cooked.

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My little guy turned 6

It's been a month of celebrations and I can say I'm officially caked out!
There's no one else I'd go to in for celebration cakes.
I love your creativity and thank you for being so calm with our last minute demands.
Most importantly...the cakes don't just look good they taste great too!

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Desi/Indian Pasta

Have you tried masala/indian style pasta before?
It's very comforting, perfect for the upcoming colder days and an easy

Here's how I made it...
1️⃣Add oil to a heated pan - (I used a pressure cooker)
Add cumin seeds, allow to crackle and then add chopped onions, green chilli and garlic -sauté for 5 minutes
2️⃣Then add chopped tomatoes and the masalas - cumin powder, coriander powder, red chilli powder, garam masala & turmeric
3️⃣ Cook until everything is mashed together and turned into a sauce
4️⃣Next, add the pasta of your choice, and water on top so the pasta is covered, stir and cook for 5 - 7 minutes. If you're using an instant pot cook for 2-3 minutes

➡️Adjust your cooking times according to the size of pasta you use.
➡️You can boil the pasta separately and add to the sauce if you prefer.
➡️Add more water if you prefer the pasta more soupy.

🧀Don't forget to sprinkle cheese on top..it tastes delicious with the spices!!

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School Dinner Cheese Flan

Does this remind of you of your childhood school dinners?

Served with coleslaw and mini jacket potatoes, definitely a nostalgic dinner today.

This recipe isn't my own, I found it on a page (I've been searching for a while). It's easy, fool-proof and tastes delicious!

Here's how I made it...

🧀Ready rolled shortcrust pastry
🧀500g of chilled grated cheddar cheese I used
🧀275 ml milk
🧀5 large eggs

Method:
1️⃣Whisk eggs and milk together and season with salt & pepper
2️⃣Blind bake the pasty for 10 mins at 140°C
3️⃣Pour eggs / milk mixture in the pastry base
4️⃣Sprinkle the cheddar cheese on top
5️⃣Bake in the oven on a middle shelf for 30 mins at 200°C

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Spinach Fenugreek & Potato Curry

This dish goes on the list as one of my all time favs...

A few things I did...
✔️I boiled then fried off some cubed potatoes with cumin seeds (use a non stick pan)

✔️I added onions and tomatoes for the base along with extra garlic

✔️I used 1 bag of spinach with 1 bunch of fenugreek

✔️Once everything was cooked, I added extra garam masala & garnished with freshly chopped tomatoes

✔️Enjoy with chapattis, naans, rice or even in a wrap with a dollop of yoghurt!

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