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Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants

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Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a further 5 minutes. This is different in that the spices are put directly on the chicken to marinade, then it's the chickpea flour coating - so you can really taste the spices. This is the food that real people want: tasty and nutritious meals they can whip up without fuss while juggling work and childcare in an often chaotic working-from-home environment. Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each. Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food.

As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined. Publishers Text This is real Indian food; the bright, fresh, light, herb- and spice-lifted food that Indians eat in their own homes.

Proper Homestyle Lamb Curry Tutorial | Proper Homestyle Lamb Curry Tutorial - Turmeric chilli garam masala and then I upped the Cumin and the coriander powder. Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014. She gave up her 20-year career in law (she had been the first female Indian barrister in Liverpool) to build Mowgli Street Food. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.

Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. When you’re ready to cook, preheat the oven to 200°C/gas mark 6 and line a baking sheet with baking parchment. From showstopping slaws to the ultimate Aloo Ghobi, Mother Butter Chicken to Calcutta Tangled Greens, each dish truly captures the smash-and-grab zing of Indian food.This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice. The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry.

When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers).Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes. Highlights such as the fiery gunpowder chicken and the rich Maa's lamb chops served on fried potatoes are comfortably in the Dishoom class. She gave up her 20-year career as a full-time barrister to build Mowgli Liverpool and opened Manchester Mowgli less than a year later.

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