Brighton.UKviews.co.uk | Your Local Community Website for Brighton

Spicy Okra Recipe

by Editor | Nov 5, 2010 | Food and Drink

Spicy Okra Recipe

(serves 4-6)

Ingredients

400g okra, wiped clean, topped and tailed
4 tablespoons gram flour
1 teaspoon chaat masala
1/4 teaspoon salt
1/4 teaspoon red chilli powder
1/4 teaspoon dried mango powder
vegetable oil for frying

Method

1. Slice the okra pieces lengthwise into quarters then toss them in the gram flour.

2. Heat the vegetable oil to a moderate high heat in a saucepan. Add half or all of the okra depending on the size of your pan. Fry the okra for around 5-8 minutes, giving them an occasional stir.

3. Once the okra becomes crispy and starts to turn a golden brown colour take them out of the pan and place them on a plate lined with kitchen paper to drain some of the vegetable oil off.

4. Tip the okra into a large bowl with the chaat masala, salt, chilli and dried mango powder and toss well. Serve immediately whilst still hot.

Thank you to Helen W. for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes

Christmas Roasted Baby Carrots Recipe

by Editor | Nov 5, 2010 | Food and Drink

Photo Credit : C Charmon

Christmas Roasted Baby Carrots Recipe

(serves 2)

Ingredients

400g/14oz baby carrots
110g/4oz butter
2 oranges, halved
salt and freshly ground black pepper

Method

1. Preheat your oven to 180C/350F/Gas 4.

2. Heat an ovenproof frying pan and add the carrots and butter and squeeze in the orange juice. Cook until the butter is melted and the juice is sizzling.

3. Add the squeezed orange halves to the pan (cut-side down) then season with salt and freshly ground black pepper and transfer to the oven. Roast for 8-10 minutes, spooning the liquid over the carrots occasionally until the carrots are tender and the liquid has turned into a sticky glaze.

4. Serve with your main dish and enjoy.

Thank you to Ms Waters for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes

Grilled Lamb Skewers Recipe

by Editor | Nov 5, 2010 | Food and Drink

Photo Credit : Avlxyz

Grilled Lamb Skewers Recipe

(serves 4)

Ingredients

500g best end lamb, cut into chunks
1 teaspoon tomato puree
1 tablespoon olive oil
salt and black pepper

Method

1. Place the lamb chunks into a large bowl and mix with the tomato puree, olive oil and season with salt and black pepper. Place in the refrigerator until needed.

2. Thread the meat on to the skewers and grill for around 10-15 minutes over charcoal or under a preheated grill. Ensure you turn them from time to time until tender and cooked. Serve immediately.

Thank you to HD for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes

Cumin Potatoes Recipe

by Editor | Nov 5, 2010 | Food and Drink

Photo Credit : Little Blue Hen

Cumin Potatoes Recipe

(serves 4)

Ingredients

4 tablespoons sunflower oil
1 teaspoon black mustard seeds
3 teaspoons cumin seeds
8-10 curry leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
500g (1lb) potatoes, cooked and cut into 1″ cubes
4 tablespoons chopped fresh coriander
lime juice for squeezing
salt

Method

1. Heat the sunflower oil in a large frying pan. Add the cumin seeds, mustard seeds and curry leaves. Stir fry for around 2 minutes then add the ground spices and potatoes. Season and stir fry over a high heat for 5 minutes.

2. Remove the pan from the heat, stir in the fresh coriander and squeeze over some lime juice to suit your tastes. Serve immediately.

Thank you to SV for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes

Tandoori Chicken Recipe

by Editor | Nov 5, 2010 | Food and Drink

Photo Credit : thebittenword.com

Tandoori Chicken Recipe

(serves 4)

Ingredients

4 large chicken quarters/legs
200g / 7oz natural yogurt
1 teaspoon grated fresh root ginger
2 crushed garlic cloves
1 teaspoon garam masala
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1 tablespoon tandoori spice powder
4 tablespoons lemon juice
1 tablepoon vegetable oil
salt

Method

1. Place the chicken in a non-metallic ovenproof dish and make 4 deep slashes in each piece of chicken. Put aside.

2. In a bowl mix together the yogurt, ginger, garlic, garam masala, ground corander, turmeric, tandoori spice powder, lemon juice and oil. Season with salt and spread the mixture over the chicken pieces to cover. Cover and allow to marinate as long as possible (overnight if time allows).

3. Preheat oven to 240C (475F), Gas mark 9.

4. Place the chicken into the preheated oven for around 20-30 minutes or until cooked through. Remove from the oven and serve hot.

5. These tandoori pieces of chicken go great with rice or lemon wedges on the side.

Thank you to Anon for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes

Creme Caramel Recipe

by Editor | Nov 5, 2010 | Food and Drink

Photo Credit : A Beyer

Creme Caramel Recipe

(serves 6)

Ingredients

For the caramel – 100g (3 1/2oz) superfine caster sugar
650ml (22fl oz) milk
1 vanilla pod
125g (4 1/2 oz) superfine caster sugar
3 eggs (beaten)
3 egg yolks

Method

1. To make the caramel, put the sugar into a heavy based pan and heat it until it dissolves and starts to caramelize. Move the pan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and add 2 tablespoons of water (this stops the cooking process). Pour into 6 ramekins and leave to cool.

2. Preheat the oven to 180C (350F/Gas 4).

3. Put the milk and vanilla pod in a pan and bring to the boil.

4. Mix together the sugar, egg and egg yolks.

5. Strain the boiling milk over the egg mixture and stir.

6. Spoon or ladle into the ramekins and place in a large roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for around 35 minutes or until they are firm to touch.

7. Remove the ramekins from the roasting tin and leave for at least 15 minutes. Unmold onto side plates and pour any leftover caramel on top.

8. For that extra touch you can always add a few berries on the side.

Thank you to Mrs W. for this recipe.

We think you might also like these recipes:

Recipe Kindly Provided by Quick Free Recipes