I'm a firm believer that every meat dish should be seasoned well, ideally overnight, to ensure maximum flavour. I'm also a firm believer in using good quality spices, pastes and rubs to enhance flavour so was pleased to discover Dhaniya , Authentic Indian cooking when at BBC Good Food Show. I'm actually a big fan of the website and the recipes available online show the versatility of the pastes and rub, with my favourite recipes including Pomegranate Chicken and Curry Penne Carbonara. I've used many Indian pastes and seasoning in the past as these are fundamental when making a curry dish for example, however I was incredibly impressed by the range of pastes and rubs that Dhaniya sells such as: Pomegranate rub, Lamb Rub, Bombay Potato Rub and Classic Curry Paste. Each luxury paste is thoroughly described in terms of the spices, heating and the flavour. With paste ranging from £2.99 to £3.69 these products are an affordable taste of luxury.
The lovely people at Dhaniya sent me a selection of their pastes and rubs: Pomegranate Rub, Fish Curry Paste and Spiced Korma Paste. I instantly decided to make my adaptation of Pomegranate Chicken served with Bindi Bartha (Stuffed Okra). I also have plans to use the fish curry paste to make fish wraps and the korma paste to make a korma of course.
Here is how my Pomegranate Chicken and Bindi Bartha using Dhaniya rub turned out:
The recipe for the Pomegrante Chicken can be found on Dhaniya's website. The recipe for Bindi Bartha is taken from The Three Sisters Quick And Easy Indian CookBook.
500g okra, washed and drained
1/2 teaspoon salt or to taste
2-3 tablespoon lemon juice
1 1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon chili
1/2 teaspoon turmeric
1 tsp coriander
1/4 tsp cumin
1/4 tsp mango powder (I omitted this)
Pat dry the okra with kitchen paper to remove any remaining moisture (it must be dried well or the okra will be slimy).
Dry roast the coriander and cumin seeds from the whole spices in a hot frying pan over low hear. Stir continuously for about 2 minutes until the cumin seeds begin to darken. Transfer to a pestle and mortar and grind to a fine powder. Remove to a bowl.
Ass all the ground spices and salt, to the bowl of roasted spices. Add 1 tbsp of the oil. Mix all the ingredients and spices well by stirring with a tsp or spatula.
Cut the tops off the okra and slit them neatly with a knife from about a thumb's length from the top to the bottom tip. Stuff the okra lengths on both sides with the spiced paste. Press together to close and place the okra on a plate.
Heat the remaining oil in a frying pan over medium heat. Fry for 5-6 minutes, turning slowly to cook on all sides.
Remove with a slotted spoon onto kitchen paper. Serve hot as a vegetable dish with dal and rice.
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