SpiceTheWorld

By KC Martin

Welcome to SpiceTheWorld the book, edition 4. I hope you enjoy this book and my large selection of recipes you will find here. Each recipe has been designed and tested by me and my family, it was a hard job but someone had to do it. You may look at some recipes and think you have seen them before, well if you have been to SpiceTheWorld.com then yes very possibly. Also you may have seen similar recipes else where, after all how many variations of lamb madras can there be. However the recipes in this book are the property of SpiceTheWorld and each is a genuine creation which has been crafted from over thirty years experience of cooking spicy food. So enjoy the recipes and SpiceTheWorld.

• Language: English
• Publisher: KC Martin
• Release date: Nov 18, 2016
• ISBN: 9781370689279

KC Martin

I am the proud Author of The Grid Warrior trilogy, The Agile Tester and SpiceTheWorld

Book preview

Preface

Introduction

Welcome to version 4 of Spicetheworld the cookbook. I hope you enjoy this book and the large selection of recipes you will find here. Each recipe has been designed and tested by me and my family, it was a hard job but someone had to do it. You may look at some recipes and think you have seen them before, well if you have been to spicetheworld.com then yes very possibly. Also you may have seen similar recipes elsewhere, after all how many variations of lamb madras can there be. However the recipes in this book are the property of spicetheworld and each is a authentic creation which has been crafted from over thirty years experience of cooking spicy food. So enjoy the recipes and Spicetheworld.

What you will need for this book

A well-equipped kitchen, raw materials and a good set of knives. Do not skimp on the knives, they make all the difference when cooking a good meal.

Who this book is for?

This book is for anyone who wants to cook good food. Anyone can cook as long as you follow the recipe and stay focused. No special skills are required, just common sense and the desire to enjoy the spice of life.

Reader feedback

Feedback from my growing collection of readers is always welcome. Please let me know what you think about this book, what you liked or may have disliked. Constructive reader feedback is important for me to develop this publication further in order that you really do get the most out of it. To send me general feedback, simply send an e-mail to [e-mail], and mention the book title inside the subject of your message.

Errata

Although I have taken every care to ensure the accuracy of the content, mistakes do happen, I am after all only human. If you find a mistake in this publication, maybe a mistake in the text or the code, I would be grateful if you would report this to me. By doing so, you can save many other readers from frustration and help me improve subsequent versions of this book. If you find any errata, please report them by sending the details by email to [e-mail]. Once your errata are verified, your submission will be accepted, and the errata will be uploaded to our website.

Piracy

Piracy of copyright material on the Internet is an ongoing problem across all media. At Spicetheworld.com, we take the protection of our copyright and licenses very seriously. If you come across any illegal copies of my works or recipes, in any form, on the Internet, please provide me with the location address or website name immediately so that I can pursue a remedy. Please contact me at [e-mail] with a link to the suspected pirated material. I appreciate your help in protecting my work, and my ability to bring you valuable content.

Questions

You can contact me at [e-mail] if you are having a problem with any aspect of the book, and I will do our best to address it.

About the Author

KC Martin’s first career was that of a chef and it was way back in these younger days he developed his love of spicy food. While he is no longer a working chef he has spent the years honing his skills and developing his own range of recipes. These are now in this book for the world to enjoy.

KC is a now professionally qualified Software Developer and Software Tester with over twenty eight years experience of agile, selenium, scrum, software testing, software design, support and installation. During his career in IT he has developed, maintained and tested applications using COBOL, C, C++, Visual Basic, C# and Java.

KC graduated from The University of Portsmouth in September 2009 with Master of Science in Software Engineering with Merit. More recently he has passed the Professional Scrum Master 1 examination and in October 2013 he also sat and passed the ISTQB Advanced Test Manager examination while in April 2014 he sat and passed the ISTQB Certified Agile Tester examinations.

KC started his career in IT as a software programmer and has since moved into Quality Assurance and Software Testing. KC’s other interests also include keeping fit, rock music, radio controlled ships and cooking. His main love has always been cooking delicious spicy food, hence the creation of this book.

Starters

Bombay Potato

Fry Bakes

Indian Mint Sauce

Indian Onion Relish

Kashmiri Lamb Kebabs

Lite Onion Bhajii

Mulligatawny Soup

Mushroom Bhajii

Mushroom Soup

Onion Bhajii

Onion Salad

Paneer

Poppadoms

Saag Aloo

Shami Kebab

Sheek Kebab

Spicy Beans on Toast

Spicy Courgette Soup

Spicy Parsnip Soup

Szechuan-Style Hot and Sour Chicken Soup

Thai Pork Soup

Tomato and Chilli Soup

Vegetable Samosa

Bombay Potato

These simple spiced potatoes are one of the most popular side dishes

Average serving number 4

Estimated heat 2/5

Estimated preparation time 5 minutes

Estimated cooking time 15 minutes

Ingredients

4 tablespoon vegetable oil

¼ teaspoon mustard seeds

2 pinches of chilli powder

¼ teaspoon turmeric powder

350g potatoes, boiled and quartered

Salt to taste

Method

Heat the oil in a pan on a medium heat setting.

To check that the oil is hot enough sprinkle in a few mustard seeds if they pop the oil is ready.

Then add the remaining mustard seeds chilli and turmeric powders to the sizzling seeds

Add salt to taste.

Fry this pungent mixture of oil and spices for 1 minute then add the potatoes.

Fry for about 4 minutes.

They will look quite yellow in colour.

Cover the pan and on a low heat cook the potatoes for a further 5 minutes.

Serve immediately.

Fry Bakes

A West Indian classic, this goes with anything

Average serving number 4

Estimated heat 1/5

Estimated preparation time 40 minutes

Estimated cooking time 5 minutes

Vegetarian

Ingredients

500g plain flour

25g sugar

1 teaspoon salt

2 teaspoons yeast

2 teaspoons baking powder

350ml warm water

Method

Add all ingredients to mixing bowl.

Now mix until a soft dough forms.

Leave to stand for 30 minutes and allow them to rise.

Just before cooking, pat them down into relatively thin discs, about 1cm thick.

Fry in a little oil on both sides until puffy, browned, and cooked through on medium heat.

Indian Mint Sauce

Just like you get in any good Indian Restaurant and it goes so well with your starters

Average serving number 6

Estimated heat 1/5

Estimated preparation time 5 minutes

Estimated cooking time 5 minutes

Ingredients

500 ml of natural yogurt

2 tablespoon ready-made mint sauce from a jar

1 tablespoon chopped fresh coriander

2 teaspoon caster sugar (or to taste)

Pinch of ground turmeric

Method

Put all the ingredients into a food blender

Whiz up until well combined

Transfer to a dish and chill in the fridge

Indian Onion Relish

Another recipe that is just like you get in an Indian Restaurant for your starters

Average serving number 6

Estimated heat 1/5

Estimated preparation time 5 minutes

Estimated cooking time 30 minutes

Ingredients

1 medium onion peeled

¾ teaspoon salt

4 teaspoons lemon juice

¼ teaspoon paprika

¼ teaspoon cayenne pepper

Method

Cut onion crosswise into paper-thin rings and put rings into a bowl.

Add all other ingredients toss and mix.

Set aside for 30 minutes or more before eating in order to let the flavours blend together.

Kashmiri Lamb Kebabs

These lamb patties are great served with bread, chutney and salad.

Average serving number 10

Estimated heat 3/5

Estimated preparation time 10 minutes

Estimated cooking time 10 minutes

Ingredients

500g lamb mince

1 egg

1 thick slice white bread crusts removed blended to breadcrumbs in a food processor

½ teaspoon ground turmeric

½ teaspoon red chilli powder

1 teaspoon ground cumin

1 teaspoon ginger paste (made by blending 1cm piece of ginger in 1 teaspoon of water)

Salt to taste

2 tablespoon greek-style yoghurt

4 black cardamom pods seeds only

16 green cardamom pods seeds only

8 cloves

1cm piece cinnamon

4 tablespoons vegetable oil

Method

Place all of the ingredients except the oil into a mixing bowl and mix together until well combined.

Divide the mixture into small portions and using your hands roll each portion into a ball then flatten into a patty.

Heat one and a half tablespoons of the oil in a frying pan over a medium heat.

Add half of the kebab patties and fry for 3-4 minutes on each side or until golden-brown on all sides and cooked though the middle.

Remove the kebab patties from the oil using a slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining kebab patties.

Serve the kebabs with a nice relish or chutney

Lite Onion Bhajii

Healthy version of this classic side dish, man what a taste

Average serving number 4

Estimated heat 1/5

Estimated preparation time 5 minutes

Estimated cooking time 30 minutes

Vegetarian

Ingredients

1 medium white onion, sliced

1 medium red onion, sliced

1 medium sweet potato, peeled and grated

1 teaspoon turmeric powder

2 teaspoons cumin powder

1 tablespoon curry powder

2 medium eggs, beaten

Method

Place everything in a bowl and mix well.

Break into Bhajii sized portions.

Bake on a medium heat for 25-30 minutes until cooked.

Mulligatawny Soup

My own take on this classic tasty and soul warming soup.

Mulligatawny comes from two Tamil words meaning 'pepper' and 'water'

Average serving number 4-6

Estimated heat 3/5

Estimated preparation time 10 minutes

Estimated cooking time 60 minutes

Ingredients

1 small onion, chopped

2 stalks celery, chopped

1 carrot, diced

50g butter

20g tablespoons plain flour

2 teaspoons curry powder

1ltr chicken stock

½ apple, peeled cored and chopped

240g basmati rice

1 skinless boneless chicken breast fillet, diced

Salt and freshly ground black pepper to taste

1 pinch dried thyme

100ml double cream

Method

Sauté onions celery carrot and butter in a large soup pot.

Add flour and curry powder then cook 5 more minutes.

Add chicken stock mix well and bring to the boil.

Simmer about ½ hour.

Add apple rice chicken salt pepper and thyme.

Simmer 15 to 20 minutes or until rice is done.

Stir in cream and serve.

Mushroom Bhajii

A great starter or side dish, good flavour and meat free

Average serving number 2

Estimated heat 2/5

Estimated preparation time 5 minutes

Estimated cooking time 10 minutes

Ingredients

Vegetable oil

1 medium onion, finely chopped

1 teaspoon garam masala

1 teaspoon cumin powder

5cm grated root ginger

4 cloves garlic sliced

20 button mushrooms, sliced or quartered

2 tablespoons worcestershire sauce

1 tomato, quartered

Cracked black pepper

5 tablespoons, chopped coriander leaves

2 spring onions, finely sliced

Method

Fry the onion until translucent in oil.

Add the garam masala cumin powder sliced garlic and grated ginger and stir fry for 2 minutes.

Add the mushrooms and stir fry on a medium heat for 7 minutes stirring regularly.

Add the Worcester sauce and tomatoes and leave to simmer for 2 more minutes and then serve with a little pepper sprinkled over.

Now add the coriander and finally the spring onions.

Mushroom Soup

A simple recipe but oh those flavours

Average serving number 4

Estimated heat 1/5

Estimated preparation time 10 minutes

Estimated cooking time 25 minutes

Vegetarian

Ingredients

50g butter

2 leeks, chopped

3 garlic cloves, chopped

300g good fresh mushrooms, sliced

2 sprigs fresh thyme leaves

600ml vegetable stock

Method

Melt the butter in a large pot

Now gently cook the leeks and garlic for 5 minutes or until softened.

Next the mushrooms and thyme and cook on high for 2 minutes.

Now in the stock, mix well and cook for 5 minutes.

Take off the heat and whiz it up in a blender.

Season as required with salt and pepper.

Serve with home-made bread.

Onion Bhajii

The onion Bhajii is a spicy Indian snack of which the main ingredient is fried onions

Average serving number 4-6

Estimated heat 2/5

Estimated preparation time 10 minutes

Estimated cooking time 20 minutes

Ingredients

100g gram flour

½ teaspoon chilli powder

½ teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon baking powder

Salt

25g finely chopped fresh coriander

1 large onion, halved and thinly sliced

1 green chilli, deseeded and finely