A taste of authentic Indian food

Spicy Squid Salad.

Roger Raizada got into the restaurant business when he moved here from New Delhi. After finding shortcuts were being taken in some 'authentic' Indian restaurant meals, he was inspired to launch a range of spice mixes and pastes, which are now sold online and at selected food stores, writes Jan Bilton.

SPICY SQUID SALAD

Roger's spice mix is a combination of six spices, including turmeric, cumin and coriander. The mix is also great as a base for korma or added to yoghurt for a marinade for chicken.

INGREDIENTS

250g frozen squid rings, thawed
2-3 tsp Roger Raizada's One-For-All Spice Mix for Chicken, Fish or Vegetables
2 Tbsp canola oil
2-3 cups mixed baby salad greens and herbs
1 shallot, thinly sliced
3 cherry tomatoes, halved
Dressing:
cup lemon juice
1 clove garlic, crushed
salt and pepper to taste
1 tsp olive oil

METHOD

Pat the squid rings dry. Dust in the one-for-all spice mix. Heat the oil in a medium-sized frying pan. When hot, pan-fry the squid rings for about 40 seconds each side. Remove from the pan and cool. Chill if not required immediately.

To serve, layer the salad greens, herbs, shallot, tomatoes and squid rings in two serving bowls. Drizzle with the combined dressing ingredients. Excellent served with spinach roti. - Serves 2 as a light meal

SPINACH ROTI

Chopped chicken or shredded cheese can replace the spinach in the roti.

INGREDIENTS

cup Roger Raizada's Gluten Free Roti mix
cup water
1 large egg, lightly beaten
1 cup free-flow frozen spinach
1 small shallot, diced
2-3 tbsp canola oil

METHOD

Whisk the roti mix, water and egg, until smooth.

Thaw the spinach in the microwave. Finely chop then squeeze dry. Add to the roti mix together with the shallot.

Heat the oil in an 18cm frying pan. Add about 1/3 of the mixture and swirl to coat the pan evenly. Cook until golden on both sides. Repeat twice. - Makes 3

CHICKEN WITH CUMIN & FENNEL

INGREDIENTS

1 medium onion, diced
400g whole skinned and boned chicken thighs, cubed
tsp ground turmeric
4 cloves garlic, crushed
1 Tbsp each: finely grated root ginger, canola oil, cumin seeds, fennel seeds
tsp each: mustard seeds, cardamom seeds
1 tsp curry powder
1 cup chicken stock or water
2 large tomatoes, diced

METHOD

Place the onion in a microwave bowl. Cover and cook on high for 50 seconds, until tender.

Dust the chicken with the turmeric. Cover and place aside. Combine the garlic and ginger.

Heat the oil in a large saucepan. Add the cumin, fennel, mustard and cardamom seeds.

Cook until the mustard seeds begin to pop and they are slightly browned. Add the combined garlic, ginger, cooked onion and curry powder and stir for 1 minute.

Add the stock or water and the tomatoes and bring to the boil. Simmer for 20 minutes, until thick.

Stir in the chicken and simmer for at least 15 minutes. - Serves 4

CARDAMOM CREAM & GRILLED BALSAMIC PEARS

I used Kara coconut cream. This coconut cream topping is great for ripe peaches or nectarines or for fruit salads. This makes a delicious ending to an Indian meal.

INGREDIENTS

Cardamom Cream:
1 cup thick coconut cream
1 tsp ground cardamom
2 tsp brown sugar
Grilled Balsamic Pears:
4 ripe pears
2 Tbsp lemon juice
cup each: good balsamic vinegar, brown sugar

METHOD

Combine the coconut cream, cardamom and brown sugar. Bring to the boil. Cool then chill well.

Halve, peel and core the pears. Place in a shallow dish. Brush with lemon juice.

Combine the balsamic and brown sugar. Heat until bubbling. Stir well. Cool.

Spoon over the pears. Marinate for at least 1 hour turning and basting often.

Barbecue or grill the pears until they are glazed. Cool. Serve topped with the Cardamom Cream. - Serves 4