Balti Seitan Madras Recipes

BALTI SEITAN MADRAS

Steps:

• Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
• Heat the vegetable oil in a pan and cook the onions until they are softened.
• Pour the spice mixture into the pan and let simmer.
• Break the seitan into pieces and add to the pan.
• Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
• Remove the pan from the heat, stir in the chopped chiles, and serve.

MANGO MADRAS

Steps:

• In a glass, combine the cranberry juice, orange juice, and rum; add ice.
• Garnish with skewered orange wedge and cherries.

CHICKEN MADRAS

Steps:

• Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
• Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
• Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
• Add tomato puree and lemon juice and stir.
• Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
• Serve with more coriander.

MEAT MADRAS

Steps:

• Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
• Fry the onion with the garam masala and chili powder till the onion is golden.
• Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
• Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
• Serve with plain boiled rice and a dish of dhal.