so we've got a special guest in the kitchen today hi I'm Anjum Anand! so Glen
today we're gonna cook a really delicious really easy dish okay it comes
from Hyderabad and hi that was really interesting part of India it's in the
south of India and what's so fascinating about the food there if there's almost
two cuisines so there's the cuisine that the local Indians would eat so lots of
lentils of the vegetables its Coast also a lot of seafood and it's really spicy
like one of the spiciest cuisines in India because they have their own
chillies okay they're amazing fantastic and then you have this cuisine which is
really mild and sip cuisine was bought with the Mughals so when the Mughals
came to India sort of came down India and they are from Central Asia so they
didn't have a lot of spice in their food and the Mughals who came to Hyderabad
they kept it really pure and their dishes are very meaty very yogurty more
herby and tangy and spicy okay and so the first and in cuisine because you
have like the very Indian spicy really rustic when you have this really refined
local cuisine and then you got some hybrid in the middle of course because
you adapt to local ingredients and you get a taste for more chilies etc so this
is a Hyderabad a dish inspired by the Mughals so it's lighter and it's
creamier and and yogurty and not so spicy so not not hot spicy but flavorful
spices flavorful but favored is built in layers with kind of the flavor of the
yogurt which is sour and tiny but creamy right and then you know but of the
onions which will add with the sweetness the ginger and the garlic which I you
know she's an almost every Indian dish at some point one of the other so and
then the fresh coriander they love their hubs okay
in Hyderabad food so it is a really easy dish to put together so it's super quick
and then you put it all in the oven so you don't even have to fuss about it and
great to win your people coming over but also great for when you come home from
work glued in the oven and get the kids to do their homework in my case so what
they do a lot of it either bothers they cook the onion first and then they crush
it into the sauce it's a slightly more refined way of cooking okay cuz it's a
very smooth sauce then we're gonna deep-fry because we're gonna stick to a
more original recipe in football cool wonder happenin
this is okay we don't need it isn't this one of the best I love that smell it's
just absolutely so in Indian food well people don't
really think about a lot it's actually there's a lot of layers of flavor yes
and what you're looking for in the end is a sweet and sour balance and
saltiness and a spicy element where the whiticus flavor
okay so onions are the sweetness and the yogurt is gonna add the sour element so
daddy be the balance it's a wonderful kind of play interpret vino to play
between the sour in the sweet comes through that I often think that a lot of
people miss out on the importance of that interplay of the balance between
the sweet and the a sweet and sour yeah so I've got the ginger sliced up a
little bit I got the garlic ready to go yeah because we're ready to blend all
countries together so the base of the curry is yogurt so we'll get that all of
that in there so that's the sour creamy yummy base and again you know different
countries the yogurt is this less sour more sour and with any cuisine you've
almost got to taste it at the end and play around with a flavor so we have
some lemons in case of just not sis okay okay in with the garlic we've got the
six cloves there now it might feel like a lot but it's gonna cook really slowly
and it's gonna work beautifully nice and mild in with the ginger okay okay I'm
gonna leave some of these onions for the end okay look they're quite nice and
crispy which is lovely okay in with the onions and leaving a little handful that
have the salt okay
garam masala okay garam masala it literally means warming spice blend
and it's just cloves and cinnamon and black pepper and bay leaf so nothing
unusual do you have your own personal I do I mean you go to India it's like
every house has its own guarded secret in this like this very big kind of we're
not telling you ours is better than yours my mother's cooking is better than
your mother's cooking happens marriages you know it's it's
it's a whole thing right but basically they're all the same sort of thing but
also it varies from region to region so I'm Punjabi we use a lot of garam masala
very different from how they would use it in Gujarat yeah or southern India
they will have different aromatics in there as we travelled by train we can
see how the flavours changed as we it's crazy I mean this is the thing about I
mean I love what I do but what I love is teaching people a little bit about
things I didn't know and dispelling some of the misconceptions about Indian food
because it is an auto carry it is in all twenty spices in a pan and it's it's
fresh and vibrant and beautiful it's not all one thing it's not all one thing you
know there and if you go to India and you order a chicken curry that will vary
depending on where you're at and it will be beautiful
everywhere and that's what's so exciting about India you almost never stop
learning chilli powder okay if you don't like chili don't add it so we always had
a bit of that in and then we look for like the really deep bread kind of rich
colors of chili all right so can I just have a quick moment about salt okay
my general rule is 3/4 to 1 teaspoon for 4 people okay 4 to 5 so if you're
nervous start with 3/4 you know it seems reasonable well it just it kind of works
for me so I'll add 3/4 and then we'll taste in change okay so what we need now
is some cashew nuts which we're soaking so they're just raw like get rid of our
yeah get rid of the water we might have to add some back in anyway so the cashew
nuts add a creaminess so really that's what they do that I'm nothing missing a
creaminess they're not so expensive enjoy cashew nuts without a little bit
of coriander in with the actual mix stems and all because there's a lot of
flavor as you well know sorry sorry how many feel like we've got everything
having missed something no the cream where's the cream go the
cream will put in at the end okay lets blend it enough the finer the better
okay let's go liquefy then yep liquefy
let's have a look that smells wonderful you know it's gonna be at this point
it's strong because it's got the you know the raw ginger and the garlic but
it should smell just a bit herby and you know just quite mild but you know a
little bit of coriander goes a long way it's given us that really beautiful
green color so at this point you is when you taste it and you think okay dude
will it need more salt bearing in mind we're not seasoning and browning our
chicken so it should taste salty at this stage there's no chicken stock going
into it which has a bit of salt I like that yeah and you know what I find it's
not tiny enough so a little bit more of an acid put some lemon juice
so do you put a bit of lemon juice I'll put a bit more salt well this is lovely
cuz it's not like it's not got a cacophony of spices right it's got just
garam masala fact we can even add a bit more vigor masalas probably a little bit
stronger okay and the last thing you can add is a little bit of this lovely onion
oil because there is no fat in there and you know you need a little bit of fat so
this is about I don't know I'm putting in about 30 milliliters or even maybe a
couple tablespoons yeah now if you want to add key this is the time to add it
but I feel like we've got the oil wells just like that you put the lemon juice
we put the salt I think we'll just give it a stir and we'll put it on the
chicken okay so we'll get the chicken in there and now if you have time to
marinate marinade your meat so you'll start getting there some of those really
lovely flavours into your chicken so what I've done is a I've cut some
slashes in the meat okay so some of this can start penetrating the flesh just to
the bone pull this all over the chicken
all of that out just rub it a little bit into the chicken and then as the chicken
releases its own juices it'll just follow me to a really lovely sauce
wonderful it's all the hot chilies yep just pierce them yep
yeah no don't chop him up I will just trap this one we'll use the oils okay
oh you're not gonna do this on camera I was real bit what say not hard put them
all in okay even with all of them I don't think we're gonna get a lot of
heat yeah but also if you do like heat you can always blend one of these in
with the sauce that's a lovely way of getting he sure to the dish so just kind
of put these tuck these in and they're gonna add a lovely in this case capsicum
flavor yeah I mean I would call these more flavorful than hot yeah I wouldn't
call them hot yeah okay lovely let's get those in and into the oven yeah cool it
smells amazing so I lit about a cup of water okay let's just get a bit of salt
and I think yes then we just taste and this is the point where you decide do
you need some more chili or some more salt or some more lemon juice or some
more you know coriander like cream do we need anything how does it taste just
really good I put a little more I put coriander on top yeah I don't know
that I put any cream in that it doesn't really need it no in how about they like
their dishes quite rich but actually as an everyday meal you don't need any yeah
we just need to cream out it's quite good to put a little coriander coriander
and you know what I'm serving it maybe a little bit of lemon on top yeah I think
that's gonna here yeah we could actually add a little bit of lemon on the side
and people could kind of squeeze it as well
should we um shree surf okay and I would put those chilies onto for people who
want a little bit of that mm-hmm chilly not socially favored in this case
but they're lovely and roasted so they'll be very beautiful and again you
know if you wanted to have it with rice you could add a little bit of water to
it thin it out a little bit yeah I think that you know they're so great and you
bite into a roasted chili and you have all the juices you know it's just gonna
be a real pop of wonderful flavor no Glen is this the first time we cooked
Indian food on your shirt yes is it easier than you thought much easier yes
much easier we'll cook it at home for ourselves
yeah but I'm always a little trepidatious about doing it on camera
for the people at home ah I just don't feel that I I have the background to do
it but this was simple easy easy sort of everyday cooking and I feel if this
really helps dispel the myth that Indian food is you know very spicy or very
complicated or new we spend all we didn't spend all day doing it know which
had a lot but while it was in the oven how great yeah a little bit of lemon and
what it really beautiful beautiful I want to say springy because it looks
heavy but really all year round ish thank you very much for coming by is
this in one of your cookbooks it is I think it's in I love India which
is my last cookbook cool but um really yeah so the recipe will be down below
and take a look for the recipe book thanks for stopping by thanks for having
me cool
you