Ingredients

• 200g basmati rice (4 cups cooked)
• 2 Tbsp oil
• 1 large onion chopped
• 450ml soured cream
• 240g cottage cheese
• ½ tsp salt
• ½ tsp pepper
• 1 jar (~200g) pickled sliced jalapeños
• 300g grated cheddar cheese
• 1 tsp paprika

Serves 6. Based on a recipe from my mother-in-law.

Method

1. Rince the rice, add water until it’s twice the depth of the rice.
2. Bring to boil and cook, covered for 5 mins until most of the water is gone.
3. Without lifting the lid, turn the rice off and let it sit for 5-10 mins.
4. Drain any remaining water and leave to cool.
5. Preheat the oven to 190°C.
6. Meanwhile, sauté onions ’til golden and then remove from the heat.
7. When the rice is done, spread it out on a large plate or tray for 5 minutes to let the intense steam escape. This drops the temperature just enough so it won’t split or curdle the soured cream and yoghurt.
8. Once cooled, stir the rice, sour cream, yoghurt, cottage cheese & seasonings into the cooked onions.
9. Layer ½ mixture in greased 30x20x5cm baking pan.
10. Then layer ½ of chillies & ½ of grated cheese.
11. Repeat the layering.
12. Sprinkle a little paprika over the top.
13. Bake uncovered for 25 min at 190°C.
14. Remove from the oven and let it rest for a minute or two before serving.

Nutritional information

American-style ingredients

• 4 c cooked rice
• 1/4 c margarine
• 1 c chopped onion
• 2 c sour cream
• 1 c creamed cottage cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cans green chillies
• 2 c grated cheese

Ingredients

• 2 aleppo chilli peppers
• 1 white onion
• 1 red onion
• 2 Tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 1 Tbsp mild curry powder
• 1 Tbsp hot curry powder
• 1 tsp paprika
• 1 tsp kashmiri chilli powder
• 2 tsp garlic and ginger paste
• 2 Tbsp tomato paste
• 1 Tbsp tomato ketchup
• 1 Knorr chicken stock pot
• 1 Tbsp Marigold Original Vegetable Bouillon Powder
• 1 Tbsp mango chutney
• 100ml water
• 1 carrot (diced)
• 1 courgette/zucchini (peeled & diced)
• 100ml water
• 1 handful of coriander/cilantro (chopped)
• ½ Tbsp methi (dried fenugreek leaves)
• 200g cooked prawns

Serves 3. We gave up trying to keep fresh ginger and started buying ginger & garlic paste in jars (those 2 things tend to be used together, so it makes sense). Most other Pathia recipes I looked at called for tinned tomato cooked down for ages or passata – I didn’t want to use a whole tin of tomatoes or open a large carton of passata, so I used a lot of tomato puree and some ketchup (Rubies in the Rubble) and skipped adding 2 Tbsp of sugar. I was adding courgette (because that’s the seasonal veg we have) so, once that cooked down, it took the place of tomato flesh.

Method

1. Remove the stem and seeds from the aleppo peppers, dry roast for a few seconds and leave to soak in just boiled water for 15 minutes
2. Put half the red onion in a blender with the rehydrated peppers (and the water they soaked in) and blend to a paste
3. Fry the remaining onion (chopped) in the vegetable oil until translucent
4. Dry roast the whole spices, grind and combine with the powder spices
5. When the onions are translucent, add the ground spice mix and cook for a few seconds
6. Add the garlic & ginger paste, cook for a few seconds
7. Add the tomato paste and tomato ketchup, cook for a few seconds
8. Add stock, buillon & chutney and enough water to prevent burning
9. Add the diced veg and enough water to just cover them, turn to low heat and simmer for an hour or so
10. Within 5 mins of serving add the herbs
11. Within 2 mins of serving add the prawns and bring to boiling point to ensure the prawns are heated through

Nutrition information

Adapted from a recipe by Dipna Anand to use Chellonia-style roast chicken instead of diced.

Ingredients

• 2 chicken legs, skin on, bone in (cut into thigh and drumstick)
• 1 Tbsp olive oil
• 1 tsp sea salt
• 4 Tbsp vegetable oil
• 1 tsp cumin seeds
• 2 medium onions (finely chopped)
• 2 chilli peppers (finely chopped)
• 2 Tbsp ginger and garlic paste
• Tin of chopped tomatoes
• 1 ¼ tsp turmeric powder
• 1 ¼ tsp cayenne powder
• 1 ½ tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground black pepper
• 1 ¼ tsp salt
• 2 Tbsp butter
• 3 bunches spinach (roughly chopped)
• 1 ½ tsp garam masala
• 4 Tbsp fresh chopped coriander plus a little for garnish

Method

1. Rub the chicken with olive oil and sprinkle with sea salt
2. Roast in a pre-heated fan oven at 180C for half an hour ish until going crispy
3. In a saucepan, heat the oil and add the cumin seeds, let the cumin seeds sizzle in the oil for about a minute
4. Add the onions to the saucepan and cook until the onions are golden brown
5. Add the ginger/garlic paste and chopped peppers to the saucepan and cook for about a minute on a medium heat
6. Add the chopped tomatoes to the saucepan and cook for about 1 minute
7. Remove the saucepan from the heat and using a hand blender, blend the masala until the colour has changed to rusty orange and then return to the heat
8. Add the dry spices, salt and butter to the sauce and cook for 10 minutes on a medium heat (add water if needed)
9. Add the chopped fresh spinach and cook for a further 10 minutes
10. Simmer until the chicken is crispy
11. Take the chicken out of the roasting tin and lay it skin side up gently on top of the sauce
12. Cover the pot and put it in the oven
13. You can turn it down a bit and don’t need the fan anymore – half an hour should do it
14. Add the garam masala and chopped coriander and cook for a final 1 minute or 2
15. Remove from the heat, garnish as desired and serve with boiled rice

Serves 4

Ingredients

• 2 green bell pepper
• 12 jalapeno peppers
• 2 brown cooking onion
• 5 cloves garlic
• 400g green tomatillo enchilada sauce
• 1 bunch cilantro
• 2 tbsp vegetable oil
• 664g pork shoulder steaks (cubed)
• 1 chicken stock pot
• 1 tbsp agave syrup
• 1 tbsp mexican oregano
• 2 bay leaves

Method

Sauce

1. Preheat the oven as hot as it will go or set it to broil.
2. Roast peppers, onion and garlic for 12 minutes (turn peppers half way through).
3. Let the peppers cool in a bag, remove skins, seeds and stems.
4. Blend peppers, garlic, onions, tomatillo and cilantro.

Chilli

1. Heat the oil and brown the pork.
2. Add sauce, stock, agave, oregano, bay leaf.
3. Bring to the boil, and skim off foam.
4. Slow cook for 3-4 hours.

Serve

Serve with rice I guess since you forgot to buy tortillas.

Inspired by the ingredients list on Itsu Jaipur soup, borrowing techniques from a Madhur Jaffrey Vindaloo recipe and my Nam Prik Pao recipe.

Serves 4

Ingredients

• 2 red onions
• 1 dried guajillo pepper
• 1 dried cayenne pepper
• 1 dried shiitake mushroom
• 4 cloves garlic
• Whole spices:
  • 1 tbsp cumin seeds
  • ½ tbsp cardamom seeds
  • 2 tsps whole fenugreek seeds
  • ½ tsp black peppercorns
  • ½ tsp brown mustard seeds
• Ground spices:
  • 2 tsp guajillo chilli powder
  • ½ tsp cinnamon powder
• 3 tbsp cider vinegar
• ½ tsp salt
• 1 tbsp agave syrup
• 1 fresh red chilli pepper
• thumb sized piece of ginger
• 500g boneless chicken thighs (cut into bite sized pieces)
• 1 tbsp sunflower oil

Method

1. Preheat the oven to 180C fan.
2. Remove the outer layer of skin from the onions and cut into quarters.
3. Place the onions cut side down in a roasting tin smeared with a little oil.
4. Roast the onions for 20 mins.
5. Rince and lightly dry roast the dried peppers.
6. Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 minutes to rehydrate.
7. Peel and half the garlic cloves add to the roasting pan with the shallots for last 10 minutes.
8. Lightly grind cardamom pods in a mortar and pestle to easily separate the seeds from the shells.
9. Dry roast the whole spices and grind to a fine powder.
10. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
11. When the onions and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.
12. Blend to a paste the onions, garlic, rehydrated peppers & mushroom, fresh chilli pepper, ginger, and some of the pepper water.
13. Add this to the spice and vinegar mixture.
14. Heat the oil a large heavy bottom pan over medium heat.
15. Brown the chicken.
16. Add the paste and the remaining pepper water.
17. Cook for 20-30 minutes stirring occassionally.

Based on a recipe by Nigella Lawson

Ingredients

• 500g strong bread flour
• 1 x 7g sachet Alinson’s easy bake yeast
• 2 tsp caster sugar
• 2 tsp fine sea salt
• 65ml plain yoghurt
• 60ml milk
• 150ml cold water
• 100ml boiling water
• tbsp soft unsalted butter
• vegetable oil for kneading

I prefer to use all white flour, but it also works well with some wholewheat.

The yoghurt can be well past it’s use by date, provided it isn’t mouldy.

Method

1. Mix the flour, yeast, sugar and salt in a large bowl.
2. Mix the yoghurt, milk, water, and butter in a measuring jug.
3. Pour the wet ingredients into the bowl of dry ingredients.
4. Mix with your hands into a ball of dough.
5. Repeat three times:
   1. Cover with cling film and leave for 10 minutes;
   2. Gently knead the dough on an oiled surface for 10 seconds;
   3. Return the dough to the bowl.
6. Leave for an hour.
7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
9. Place in the oven on proving mode and leave to rise for 45 minutes.
10. Turn the oven to bread baking mode (200C), and dust the top with flour.
11. Bake for 45 minutes.
12. Take the bread out of the tin, and place on a wire rack to cool.