Recipes


Here is a selection of mouth watering recipes that you can try in your own home bought to you from the good people at Taj Stores. Feel free to print out this page.... Enjoy


Bitter Gourd Bhaji (Serves 4)

Ingredients:
Bitter gourd - 3-4 medium
Onion - 1 large
Turmeric - half tsp.
Red chilli - 1 large
Salt - 1 tsp.
Vegetable oil - 200ml
Mixed curry powder - half tsp.
Facts:
Bitter gourd is bitter in taste. The qualities of this unusual vegetable have long been used for medicinal benefits. A good choice for those with heart problems or diabetes.
Preparation:
Cut the bitter gourd into slices about half a cm thick. Remove the seeds in the centre so the slices have a hole in the middle.

Slice the onion, chop the chilli and crush the garlic.
Method:
Heat the oil in a pan. When it is sizzling add sliced onions and cook for 2 minutes.

Add salt, sliced chilli, mixed curry powder and turmeric and cook for a further 3 minutes.

Add bitter gourd and cover with a lid.

Reduce heat and simmer for 10 minutes.

Allow to cook for 10 minutes, stirring occasionally

The bhaji is ready when the bitter gourd is soft but firm. Serve with rice.
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Long bean Stir-fry (Serves 3-4)

Ingredients:
Long beans - 450g
Onion - 1 large
Turmeric powder - half tsp.
Jeera powder - half tsp.
Fresh bay leaves - 3 leaves
Garlic - 1 clove
Salt - 1 tsp.
Vegetable oil - 200ml
Preparation:
Chop up longbeans in pieces (about 1 inch long), and remove and dispose of ends.

Chop up onion, and crush garlic.
Method:
Heat oil in a pan. Fry onions, salt, garlic and stir.

Let the sauce marinate for 2 minutes.

Add turmeric, jeera powder and bay leaves cook for 2 minutes.

Add longbeans and stir, cook for a further 10 minutes, stirring occasionally.

Serve with basmati rice.
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Chicken and Eddo Curry (Serves 3-4)

Ingredients:
Eddo - 250g
Chicken (breast) - 450g
Onions - 2 large
Garlic - 2 cloves
Mixed curry powder - 1 tsp.
Turmeric powder - 1 tsp.
Jeera powder - 1 tsp.
Fresh ginger - half tsp.
Salt - 1 tsp.
Cinnamon - 3 sticks
Cardamom - 4 cloves
Bay leaves - 3 leaves
Black pepper (whole) - to taste
Vegetable oil - 200ml
Coriander - 4 strands
Water - 600ml
Preparation:

Peel and cut skin ends of eddo. Slice in half. Slice onions and crush garlic and ginger.

Cut and prepare the chicken into small bite size pieces.

Method:

Heat oil in a saucepan and fry onions, garlic, ginger and salt.

Then add cinnamon, bay leaves, black pepper and cardamom.

Add 300ml of water, let sauce marinate for 5 minutes, stirring occasionally.

Add turmeric, jeera powder and mixed curry powder, cook for 5 minutes.

Add chicken and eddo to the sauce, add rest of the water.

Cook for 10 minutes, or until the chicken is thoroughly cooked.

Add chopped coriander to final dish for flavour.

Serve with basmati rice.

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Toufee Dudi (Serves 3-4)

Ingredients:

Dudi - 1 large
Onion - 1 large
Garlic - 1 clove
Fresh ginger - half tsp
Coriander - 3 strands
Thyme - 3 strands
Green chilli - 2 small
Vegetable - oil 150ml
Salt - 1 tsp.
Tomatoes - 2 small
Water - 200 ml

Facts:
As well as a delicious vegetarian dish, dudis can also be cooked with red meat or fish.
Preparation:

Peel and slice dudi, soak in salted water for 2 minutes and remove any hard seeds.

Chop up tomatoes and onion. Crush a clove of garlic and the ginger.

Chop chillies, coriander and thyme.

Method:
Heat oil in a saucepan and fry onions, garlic and ginger.

Leave to marinate for 2 minutes.

Add the dudi and the water, thyme, tomatoes and chillies.

Cover saucepan with a lid and cook for 10 minutes.

Add coriander to final dish for flavour.

Serve with rice or naan bread.
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Lamb and Dugi Curry
(Serves 3-4)

Ingredients:
Dugi - 3 large
Lamb (leg) - 450g
Onions - 2 large
Garlic - 2 cloves
Mixed curry powder - 1 tsp.
Turmeric powder - 1 tsp.
Jeera powder - 1 tsp.
Ginger - half tsp.
Salt - 1 tsp.
Cinnamon - 3 sticks
Cardamom - 4 cloves
Bay leaves - 3 leaves
Black pepper (whole) - to taste
Vegetable oil - 200ml
Coriander - 3 strands
Water - 600ml
Preparation:

Peel and remove ends of dugi and discard.

Slice remaining dugi, onions and crush garlic and ginger.

Cut lamb into small bite size pieces.

Method:
Heat oil in a saucepan and fry onions, garlic, ginger and salt.

Then add cinnamon, bay leaves, black pepper and cardamom.

Add jeera, turmeric and mixed curry powder. Then add 200ml of water and let sauce marinate for 5 minutes, stirring occasionally.

Add lamb to the sauce and a further 200ml of water, and cook for 20 minutes.

Add dugi then the rest of the water and cook until the lamb is tender.

Add chopped coriander to final dish for flavour.

Serve with basmati rice.

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Ridged Gourd Stir-fry (Serves 3-4)

Ingredients:
Ridged Ground - 1 whole
Onion - 1 Large
Turmeric powder - half tsp
Jeera powder - half tsp
Fresh bay leaves - 3
Garlic - 1 clove
Salt - 1 tsp
Vegetable oil - 200ml
Preparation:

Cut and remove ridged ground skin and cut into bite size pieces.

Chop up onion and crush garlic

Method:
Heat oil in a saucepan and fry onion, salt and garlic.

Leave to marinate for 2 minutes.

Add turmeric, jeera powder and bay leaves and cook for a further minute.

Finally add ridged gourd and stir, cook for 10 minutes, stirring constantly.

Serve with rice or naan bread.
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