Jamie Magazine
By Atul Kochhar
Recipe From
Jamie Magazine
By Atul Kochhar
½ a medium onion
½ a fresh green chilli
a few sprigs of fresh coriander
½ teaspoon cumin seeds
1 teaspoon dried pomegranate seeds (see note)
300g gram (chickpea) flour
½ teaspoon ground coriander
¼ teaspoon ground turmeric
red chilli powder, to taste
sunflower oil, for greasing
TOMATO & RAISIN CHUTNEY
50g golden raisins
300g ripe tomatoes
2cm piece of ginger
a few sprigs of fresh coriander
1 tablespoon sunflower oil
1 tablespoon panch phoran (see note)
1 small dried red chilli
1 tablespoon tomato purée
100g palm sugar
60ml white wine vinegar
½ teaspoon ground coriander
¼ teaspoon garam masala
AVOCADO & ROCKET SALAD
2 ripe avocados
1 large grapefruit
½ medium red onion
1 small bunch of baby rocket
2 tablespoon olive oil
1 tablespoon aged balsamic vinegar
Dried pomegranate seeds are available from health food stores and theasiancookshop.co.uk. Panch phoran is a spice blend, usually cumin, fennel, fenugreek, mustard and nigella seeds. Buy from spicesofindia.co.uk.
Tags