Onion Bhajis
These onion bhajis are a naturally gluten-free and vegan treat. Made with thinly sliced onion mixed with a spiced batter and lightly fried in a skillet! Serve with a cucumber raita or a delicious side of our Tamarind and Date Chutney. See below for the full recipe! Ingredients: 500gms sliced onions 50 gm Turmeric & Saffron Tandoori Paste 1/4 tsp cumin seed 1/4tsp coriander seed 1/4 tsp Ajwain (celery seed) 1 chopped green chilli (optional) 10 gms fresh chopped coriander 100-150 gms Besan (chicpea flour) Salt Oil to fry Process: Mix all ingredients to coat the sliced onions. Add Besan to...
Afghan Potato and Pea Bolani
Bolani is a thin crust flat-bread stuffed with a vegetable filling. Here's our favourite version of this yummy savoury treat...Afghan Potato and Pea Bolani Makes 8 20 minutes plus resting time for dough) VeganBolani Dough: 3 cups plain flour ¾ cup water (plus additional added by tablespoon if required) 1 teaspoon salt 2 tablespoons olive oil Bolani Filling: 3 spring onions, finely sliced 4 medium sized potatoes Potato ½ cup of peas 2 tablespoons Tamarind Tree Afghan Tikka Tandoori Paste Salt and pepper to taste. Process:Add flour, salt, water, and oil to a...
Afghan Spice Grilled Lamb Chop
Preparation time: 10 minutesCooking time: 15 minutesServes: 2-3 Ingredients: 1-2 tbsp. Tamarind Tree Afghan Tikka Tandoori Paste 6-8 Lamb chops 1 tbsp. Greek yogurt Salt to taste 1 tbsp. oil Lemon for taste Process: In a bowl, mix the Tamarind Tree Afghan spice, yogurt, oil and salt. Add lamb chops and mix in with the marinade. Leave aside at room temperature for 30 minutes or in the fridge over night. Heat a griddle pan or outdoor bbq and grill the chips on both sides for 2-3 minutes. Serve with yogurt, sliced lemon and an In Reviews: AUTHENTIC The easiest tastiest grilled...
Cauliflower and Chickpea Mumbai Masala
Serves 4Cook time: 45 minutes Vegetarian (vegan without yoghurt accompaniment) Ingredients: 1 whole cauliflower 1 x 440 gm can organic chickpeas 1 jar Tamarind Tree Mumbai Masala Curry Paste Chopped coriander Olive oil To serve – rice, yoghurt, cucumber Ingredients:Peel back leaves from cauliflower and drizzle with oil. Roast in a hot oven for twenty minutes or until browned. Cut cauliflower into florets. In a saucepan add sliced onions and fry until soft. Add chickpeas and heat through. Pour in Mumbai Masala and 200mls water. Place cauliflower in saucepan and simmer for twenty minutes. Serve in bowls with sprinkled fried...
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