大象传媒

Rus cùbhraidh Basmati
500g rus Basmati

Stoc
1l bùrn fuar
rùsg leth liomaid
2 chlòbh
½ leigeis, am pàirt uaine gu lèir agus pìos beag dhen phàirt geal
1 phìos cainneal
2 chlòbh creamh
3 duilleagan labhrais
Dinnsear
1 uinnean-earraich
4 sìl càrdamon
1 spàinn-bheag eiteanan piobair

Cuir na gritheidean gu lèir ann am pana le bùrn fuar.
Thoir suas chun a’ ghoil agus an uairsin cuir an teas sìos gus a shlaopadh airson uair a thìde.

Cuir an rus am bogadh ann am bùrn fuar, ag atharrachadh a’ bhùirn turas no dhà mus tèid a bhruich.
Teasaich an ola ann an sgeileid le bonn trom.
Cuir sìol cuimein agus clòbhan dhan phana agus dath iad beagan, a’ dèanamh cinnteach nach loisg iad.
Cuir an rus ris agus measgaich gus an rus a chòmhdach.
Cuir criomag no dhà de chrò-dhearg ris.
1 tiolaidh agus measgaich.
Cuir sìol cuimein agus bleideagan tiolaidh tioram ris.
Cuir suas an teas, cuir an stoc ris, thoir suas chun a’ ghoil agus leig leis an rus an stoc gu lèir a shùghadh aig teas nas ìsle.

Coiridh Namak Mandi Karahi
1kg cas feòil-uain, air a ghearradh na phìosan no fhathast air a’ chnàimh
4/5 tomàtothan, air an gearradh nan cairtealan
4 spàinn-mhòr de chreamh & dinnsear pronn
4 tiolaidhean uaine tlàth, sìol air fhàgail unnta, air an gearradh
ola-glasraich airson fraidhigeadh
1 spàinn-bheag turmeric
1 spàinn-bheag pùdar-tiolaidh
duilleagan choireamain

(creamh & dinnsear pronn)
1 creamh slàn
35g dinnsear
salann
na dh’fheumas de bhùrn

Thoir a’ gheir far na feòla agus bruich ann an ola theth gus a bheil a’ gheir air leaghadh
Sàill an fheòil agus cuir ris a’ phana gus dath a chur air
Cuir an turmeric agus pùdar-tiolaidh ris
Cuir an creamh agus an dinnsear pronn ris agus cuir mullach air a’ phana, a’ leigeil leis bruich airson 5 mionaidean
Cuir na tiolaidhean uaine agus na tomàtothan ris a’ phana, a’ cuir a’ mhullach air ais air.
Bruich airson mu 1½ uair a thìde gu 2 uair a thìde

Coiridh Circe an Dùin
2 bhroilleach feòil-circe, air a ghearradh
1 uinnean mòr
2 tiolaidh beag birdseye dearg
2 shìol chàrdamoin
sìol sgeallain
sìol cuimein
ola glasraidh airson fraidhigeadh
pùdar-coiridh
2 thomàto, air an gearradh
1 ubhal airson còcaireachd, air a bhleith
sùgh aoil
druthag de bhùrn fuar
iogart
duilleagan choireamain

Teasaich an ola ann an wok.
Cuir an t-sìol chuimein, an t-sìol sgeallain agus an càrdamon dhan phana.
Cuir an t-uinnean ris agus fraidhig gus a bheil e air bogachadh
Cuir creamh agus dinnsear pronn ris agus bruich gus an tig dath donn air.
Cuir a’ chearc, na tomàtothan agus am pùdar coiridh ris agus bruich.
Cuir an ubhal air a bhleith ris agus sàill le piobar a-mhàin aig an ìre-sa.
Cuir an dà tiolaidh birdseye slàn ris.
Cuir druthag mhath de bhùrn fuar ris a’ phana agus leig leis a’ choiridh bruich air a shocair airson timcheall air 20 mionaidean.

Tabbouleh
Cruithneachd bulgar
Duilleagan parsaile, air an gearradh
Duilleagan mionnt, air an gearradh
2/3 tomàtothan, air an gearradh gu mìn
2 uinnean-earraich, air an gearradh
1 liomaid – sùgh agus rùsg
1 aol – sùgh
ola-chruinn-ola
½ chulara
creamh

Goil a’ chruithneachd bulgar airson timcheall air 20 mionaidean.
Measgaich le na gritheidean eile agus sàill le salann agus pìobair.

Measgachadh de Ghlasraich
Mearag-bheag
Pònairean-uaine
Duilleagan teàrrd

Teasaich beagan ola ann an sgeileid le bonn trom agus leig leis a’ ghlasraich dathadh beagan, a’ cuir druthag bheag de shùgh liomaid air fhad ’s a tha e a’ bruich. Cuir na duilleagan teàrrd ris aig an fhìor dheireadh.

Rajita
Cularan – air a ghearradh gu mìn
Liomaid
Mionnt
Iogart
Salann

A’ cleachdadh iogart agus cularan a th’ air fhàgail. Buail a h-uile càil còmhla agus gabh e còmhla ri coiridh.

Fragrant Basmati Rice
500g Basmati rice

Stock
1 litre cold water
Peel of half a lemon
2 cloves
½ leek, all of the green part and part of the white.
1 cinnamon stick
2 cloves garlic
3 bay leaves
Fresh ginger
1 spring onion
4 cardamon pods
1 teaspoon black peppercorns

Add all the ingredients to a pan of cold water.
Bring to the boil and simmer gently for 1 hour.

Soak the basmati rice in cold water, change the water a few times, before cooking.
Heat a little oil in a heavy based pan.
Add cumin seeds, cloves and toast in the pan, being careful not to burn them.
Add rice and stir to coat all the grains of rice.
Add a few saffron strands.
1 whole red chilli and continue to stir.
Add cumin seeds, dried chilli flakes.
Increase the heat and add stock, bring to the boil and allow to absorb all the liquid, on a lower heat.

Namak Mandi Karahi Curry
1kg leg of lamb, either diced or on the bone.
4/5 tomatoes, quartered
4 tbsp ginger & garlic puree
4 mild green chillies, chopped, including seeds
Vegetable oil for frying
1 tsp turmeric
1 tsp red chilli powder
Fresh coriander

(ginger & garlic puree)
1 head of garlic
35g fresh ginger
Salt
Water for consistency when blitzing.

Trim the fat from the lamb and render down in a hot oil.
Generously salt the lamb and add to the pan and fry to brown.
Add turmeric and red chilli powder.
Add the puree and put a lid on the pan, allow to cook for about 5 minutes.
Add green chillies and tomatoes to the pan & replace lid.
Cook for approximately 1½ - 2 hours.

Chicken Curry an Dùn
2 chicken breasts, chopped
1 large onion, finely chopped
2 small red birdseye chillies
2 cardamon pods
Mustard seeds
Cumin seeds
Vegetable oil for frying
Curry powder
2 tomatoes, chopped
1 cooking apple, grated
Lime juice
Splash of cold water
Yoghurt to serve
Fresh coriander

Heat the oil in a wok.
Add cumin, mustard seeds and cardamon to the pan.
Add the onion and fry until soft.
Add ginger and garlic puree and allow to brown.
Add chicken and chopped tomatoes, curry powder and fry down.
Add grated apple, season with pepper only at this stage.
Add 2 whole birdseye red chillies.
Add a good splash of cold water and allow to cook on a slow heat for approximately 20 minutes.

Tabouleh
Bulgar wheat
Fresh parsley, roughly chopped
Fresh mint, roughly chopped
2/3 tomatoes, finely chopped
2 Spring onions, roughly chopped
1 Lemon – juice & zest
1 Lime – juice
Olive oil
½ cucumber
Garlic

Boil the bulgar wheat for approximately 10 minutes.
Mix together with the other ingredients and season with salt & pepper.

Vegetable Selection
Courgettes
Green beans
Chard leaves
Heat a little vegetable oil in a heavy based frying pan and allow vegetable to char, squeezing lemon juice as it cooks. Add the chard at the end.

Rajita
Cucumber – cut into tiny pieces
Lemon
Mint
Yoghurt
Salt to season

Using left-over cucumber and yoghurt. Mix all ingredients together as an accompaniment to curry.