Char sui roasted pork with Asian wok tossed vegetables
2. Mix the marinade, honey, garlic, ginger and soy together. Place the pork in the marinade and allow to sit for 12-24 hours. 3. Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil. 4. ... [... more]
BBC |
Panjeeri from Chapatti Flour (Like Fudge), Quick Version
Heat ghee in a heavy bottomed wok or kadhai or a pan and fry flour on medium heat, until it is beige in colour and emits a distinctive aroma of roasting flour, a bit like baking biscuits. Now add condensed milk, chopped nuts/seeds, raisins and ... [... more]
Mamta's Kitchen |
T304® Pro Anodised Wok & Glass Lid 28cm
 This 28cm Peking Wok is an aluminium pan with a tough Excalibur non-stick coating. It is 25% more heat conductive than stainless steel and 6 times stronger. Riveted vented stainless steel hanndles and a glass lid complete the stylish look. The entire [... more]
£35.95
Pro Cook |
Sesame Seed Powder, A Spice Mix from South India
Dry fry cumin seeds and 30 dry chillies in a wok or frying pan, until the cumin seeds darken several shades. Keep aside. Powder the cumin seeds, dried red chillies and sesame seeds together and add garlic powder, coriander powder and salt. You ... [... more]
Mamta's Kitchen |
Cabbage Pickled Style Bhaji (Dry Curry)
A simple vegetable can be made delicious when cooked this way. Here, I have cooked it on it's own, but you can add diced potatoes, carrots or peas to it as well. Serves 2-3 Heat oil in a wok or kadhai. Add panch-pooran (you can use nigella seeds ... [... more]
Mamta's Kitchen |
Stir-fried Spicy Spinach
This is a quick and simple dish to serve with a dal, vegetarian or meat curries and chapatties or parathas. Serves 4 Heat oil in a wok and add cumin/mustard seeds, whole red chilli/chopped chilli and asafetida powder. Once the seeds splutter, add ... [... more]
Mamta's Kitchen |
ProCook Carbon Steel Non Stick Wok 24cm
These carbon steel woks have a durable non-stick coating on the inside of the bowl. This coating has been developed specifically for carbon steel to produce amazing performance. [... more]
£6.95
Pro Cook |
Chicken Curry - Balti
Put all of the above ingredients, except the last four, into any non stick container e.g. a wok or a heavy based saucepan that can be covered to seal all the moisture/steam. Leave to cook gently for around 15-20 minutes or until the chicken is ... [... more]
Mamta's Kitchen |
Potato, Aubergine and Drumstick Bhaji (Dry Curry)
Heat oil in a wok or pan. Add fenugreek seeds. As soon as they begin to change colour (over cooked fenugreek seeds are very bitter), add all vegetables, spices and salt. Stir fry for a minute or two, turn heat to medium and cook covered until ... [... more]
Mamta's Kitchen |
Meetha Pua Sweet Dumplings
Puas are small, sweet, chapatti flour dumplings or pakoras, deep fried in ghee or oil. These are made on many Hindu festivals. Serves 6-8 Make a batter of flour. It should be of dropping consistency. Heat the ghee/oil in a wok/karahi to moderate ... [... more]
Mamta's Kitchen |
The Vegetarian Society - eats shoots and leaves - curry mee
Serves 4 vegan Evening entertaining To serve 1. Place first 11 ingredients in a food processor and blend to a paste, adding water if necessary to "loosen" the mixture. 2. Heat the ground nut oil in a wok or large frying pan, add the paste and .. [... more]
Vegetarian Society |
Beef and horseradish stir fry
2. Add the slices of beef and stir-fry until browned, but only just cooked. 3. Remove the beef from the wok with a slotted spoon and place on a plate. 5. Add the savoy cabbage and carrots and stir-fry for two minutes. 6. Add the potatoes and beef ... [... more]
BBC |
