Cooking with meat & chicken

Tandoori Chicken Masala

Add 1-2 tbsp of Vini & Bal’s rustic sauce to diced chicken breast add 2tbsp of tandoori masala, juice of half a lemon optional 1tbsp chilli powder and half a cup of natural yoghurt – season to taste

Ideally marinade through the night if time is limited then minimum 20 minutes in the fridge

Place chicken breast onto skewers and grill / oven or barbecue until cooked, add the marinade

to Vini & Bal’s sauce cook for 3-5 mins on full heat then add cooked chicken and cook until piping hot a further 2-3 mins.

Chicken Curry

Add 375g of diced chicken breast to a sauce in a pan with half cup of water. Bring to the boil and simmer until cooked through around 20 minutes garnish with coriander

 

 

 

 

 

Chicken with spinach curry

Add fresh frozen or tinned spinach with 375g diced chicken to a sauce and cook, simmer until chicken cooked through 20 minutes garnish with some shop bought crispy onions or shallots.

Saag Chicken

We Punjabi’s love our saag ((spinach, mustard leaf – though my mum also uses pointed cabbage) for truly authentic flavours cheat by using a tin of sarson ka saag 375g diced chicken to a sauce and cook, simmer until chicken cooked through 20 minutes

Roast chicken

Take a medium sized chicken run a tablespoon of curry powder and a roughly 2 tablespoon tandoori masala and place on the vegetables – roughly chopped carrots, red onions, tomatoes, peppers and garlic cloves.

Pour over Vini & Bal’s sauce (favourite Shahi) but you can pick any

Place chicken in preheated oven for 1 hour 20 mins

Half way through baste the chicken – once cooked serve with roast potatoes and vegetables.

Chicken Koftas

Use 375g of chicken mince season to taste add 1tbsp curry powder and breadcrumbs using

Half a naan bread/ half a slice of wholemeal bread or gluten free bread, blend and add to mince

Form small balls add 2 tbsp rapeseed oil (or any good oil) to pan and lightly seal in a heated pan

Add any sauce to pan with half a tin of chopped tomatoes (blend tomatoes for even consistency)

Add 1 vegetable or chicken stock cubes and meatballs to the sauce

Reduce the sauce and cook meatballs for 20 mins

Lamb Curry

Add 375g of diced lamb to any Vini & Bal’s rustic sauce to a pan with 1 cup of water. Bring to the boil and put on a slow simmer until cooked through approx. cover for 40 minutes. Stir every now and then and check on the level of eater in the pan, topping up from a boiled kettle as necessary

For creamy curry add 1 heaped tablespoon fo crème fraishe or double cream

Keema

375g of minced lamb ( you can use any mince) add the meat with a handful of petit pois add to Vini & Bal’s rustic sauce cover and cook for approx. 20 -25 minutes (our favourite sauce for this particular dish is Fiery mirchi – you can use any sauce)

Chilli lamb with spinach (optional)

Marinade 375g of lamb shoulder (diced) in Vini & Bal’s Fiery Mirchi sauce (overnight if possible, 20 minutes minimum in the fridge). In a pan add 2 tablespoons of Rapeseed oil (or any good) oil heat add the marinated lamb to the pan add 5-8 green indian chillies slit through the middle (removing seeds optional – we prefer with seeds) and 2 handfuls of baby spinach cook on slow simmer for 40 minutes Stir every now and then and check on the level of water in the pan, topping up from a boiled kettle as necessary.

For creamy curry add 1 heaped tablespoon fo crème fraishe or double cream

Beef Curry

Add 375g of diced beef add to Vini & Bal’s rustic sauce with 1 cup of water to a pan. Bring to the boil, once boiled slow cook with lid on for about 60 mins - stir occasionally

Cooking with seafood

Jeera Fish

  • 375g white fish fillet
  • 1 Jeera Cook-In Sauce
  • 2tbsp good oil, rapeseed or olive oil.
  • Heat oil in a heavy based pan
  • Add Fish Fillet
  • Lightly fry the fish for 2 mins
  • Add Jeera Cook-In Sauce
  • Simmer until fish cooked, around 8-10 mins or until tender
  • Try this with Basmati rice, couscous or naan bread

Fiery Prawns

  • 2 tbsp rapeseed or olive oil
  • 375g medium prawns peeled and deveined
  • 1 Fiery Cook-In Sauce
  • ½ cup petit pois
  • Heat oil in a heavy based pan over medium heat
  • Add prawns and sauté until prawns turn pink
  • Add the Tharka Cook-In Sauce
  • Simmer over low heat until prawns are cooked through, 5-8 minutes
  • Add petit pois and simmer for a further 2 mins
  • Serve with Basmati rice, naan or couscous

Shahi Salmon Malai

  • 2 tbsp rapeseed or olive oil
  • 2-3 medium sized salmon steaks cut in half
  • 1 Shahi Cook-In Sauce
  • 1 cup coconut milk
  • Marinate the salmon steaks in half the Shahi Cook-In Sauce for up to an hour
  • Heat 2 tbsp of oil in a heavy based sauté pan and lay the steak out in a single layer
  • Add the coconut milk and simmer on a low heat for 1 minute being careful not to boil the milk
  • Add remainder of Shahi Cook-In Sauce
  • Cover and simmer for further 10-12 mins
  • Serve with naan or Basmati rice and salad

Cooking with vegetables & lentils

Daal

  • A cup of red lentils
  • A cup of yellow split lentils Mung Dal Or prepared lentils
  • 1 Vini & Bal’s rustic cook in sauce
  • Add a cup of red lentils and yellow split lentils to a soup pot
  • Add water and rinse the lentils at least 2 to 3 times
  • Add water so soup pot is ¾ full

Place under medium heat until lentils have soften and formed a soup this normally takes 40-50 mins

If the consistency of the soup thickens just add a cup full of boiled water and simmer

Add Vini & Bal’s rustic sauce, I would add half and taste to see if you require more flavour then add a table spoon at a time as some prefer it more flavourful 

Great with chapatti, rice or naan. Also delicious with side dishes of mixed salads and natural yoghurt

Cauliflower & Potato (aloo gobi)

Add the florets of one small cauliflower and medium sized potato diced to any Vini & Bal’s rustic sauce with half a cup of water cover and cook on low heat until potatoes soften and cook.

 

 

 

 

 

 

 

Bombay potatoes

Just add diced potato to any Vini & Bal’s sauce and cook until tender. Stir every now and then and check on the level of water in the pan, topping up from a boiled kettle as necessary.

 

 

 

 

 

 

 

Turnip sabzi

Chop 3-4 turnips and 1 medium sized potatoes into bite sized pieces add to any Vini & Bal’s sauce and simmer until the turnip and potatoes are quite soft ..

 

 

 

 

 

 

 

Chickpea curry

Blend 2 handfuls of spinach with any Vini & Bal’s cook in sauce pour into pan with 2 tins of chickpeas

Add potato (optional 1 medium sized potato diced) with half a cup of water cover and simmer for 10 mins if you add potato allow time for the potato to cook before you add the chickpeas

 

 

 

 

 

 

 

Sides

Cucumber & Carrot yoghurt

  • 500g of Natural or Greek yogurt
  • Half a cucumber
  • 1 medium size carrot
  • 1 teaspoon chilli powder (optional )
  • Sea Salt
  • Sea Salt
  • Grate the cucumber & carrot straight into the yogurt
  • Season to taste
  • Add chilli powder (optional)
  • Serve

Tomato Yoghurt

  • 500g Natural or Greek yoghurt
  • 1 Tomato
  • 2 Spring Onions
  • 1 tablespoon Garam Masala
  • Coriander
  • Sea salt
  • Coarse back Pepper
  • Finely chop all fresh ingredients add to yoghurt and mix
  • Add Garam masala and season to taste
  • Chapatti’s and paranta are readily available in any good supermarket