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    SpiceTheWorld
    SpiceTheWorld
    SpiceTheWorld
    Ebook391 pages2 hours

    SpiceTheWorld

    By KC Martin

    ()

    Read preview

    About this ebook

    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.

    LanguageEnglish
    PublisherKC Martin
    Release dateNov 18, 2016
    ISBN9781370689279
    SpiceTheWorld
    Author

    KC Martin

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

    Read more from Kc Martin

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      Book preview

      SpiceTheWorld - KC Martin

      ​​Preface

      Introduction

      Welcome to version 5 of SpiceTheWorld the book. 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 madras can there be. However the recipes in this book are the property of spicetheworld and each is an 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 delicious 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 kev@Spicetheworld.com 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 a mere human. If you find a mistake in this publication, 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 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 kev@Spicetheworld.com. Once your errata have been 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 kev@Spicetheworld.com 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 kev@Spicetheworld.com with any questions you may have.

      ​​About the Author

      KC Martins first career was that of a chef and it was 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 thirty 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, sailing 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 Plant 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

      Tomato and Chilli Soup

      Vegan Mushroom Pate

      Vegetable Samosa

      Table of contents

      Bombay Potato

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

      Serves 4 (Estimated) Heat 2/5

      Prep Time 5 Cooking Time 15 (Minutes)

      Carbon Rating A

      Ingredients

      4 Tablespoon Vegetable Oil

      ¼ Teaspoon Mustard Seeds

      ¼ Teaspoon Chilli Powder

      ¼ Teaspoon Turmeric

      350g Potatoes, par-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

      Serves 4 (Estimated) Heat 1/5

      Prep Time 40 Cooking Time 5 (Minutes)

      Carbon Rating A

      Ingredients

      500g Plain Flour

      25g Sugar

      1 Teaspoon Salt

      2 Teaspoon Active Yeast

      2 Teaspoon Baking Powder

      350ml 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

      Serves 6 (Estimated) Heat 1/5

      Prep Time 5 Cooking Time 5 (Minutes)

      Carbon Rating A

      Ingredients

      500ml Vegan Yogurt

      2 Tablespoon Mint Sauce

      1 Tablespoon Coriander, chopped

      2 Teaspoon Sugar, to taste

      1 Teaspoon 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

      Serves 6 (Estimated) Heat 1/5

      Prep Time 5 Cooking Time 30 (Minutes)

      Carbon Rating A

      Ingredients

      1 Onion

      ½ Teaspoon salt

      4 Teaspoon 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 Plant Kebabs

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

      Serves 10 (Estimated) Heat 3/5

      Prep Time 10 Cooking Time 10 (Minutes)

      Carbon Rating A

      Ingredients

      500 g Plant-base Mince

      1 Egg

      1 Slice of White Bread, reduced to breadcrumbs

      ½ tsp Turmeric

      ½ tsp Chilli Powder

      1 tsp Ground Cumin

      1 tsp Water

      Salt, to taste

      2 tbsp Natural Yogurt

      4 Cardamom Pods, seeds only

      16 Cardamom Pods, seeds only

      8 Cloves

      1 cm Cinnamon

      4 tbsp 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

      Serves 4 (Estimated) Heat 1/5

      Prep Time 5 Cooking Time 30 (Minutes)

      Carbon Rating B

      Ingredients

      1 Onion, sliced

      1 Potato, grated

      1 Teaspoon Turmeric

      2 Teaspoon Cumin

      1 Tablespoon Curry Powder

      2 Free-range 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

      Serves 4-6 (Estimated) Heat 3/5

      Prep Time 10 Cooking Time 60 (Minutes)

      Carbon Rating B

      Ingredients

      1 Onion, finely chopped

      2 Stalks Celery, finely chopped

      1 Carrot, diced

      50g Butter

      50g Plain Flour

      2 Teaspoon Curry Powder

      1 Litre Vegetable Stock

      ½ Apple, chopped

      240g Basmati Rice, washed

      100g Quorn, diced

      Salt, to taste

      1 Dried Thyme

      100ml Double Cream

      Method

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

      Add flour and curry powder then cook 5 more minutes.

      Add the stock and mix well, bring to the boil.

      Simmer about ½ hour.

      Add apple, rice, quorn, 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

      Serves 2 (Estimated) Heat 2/5

      Prep Time 5 Cooking Time 10 (Minutes)

      Carbon Rating A

      Ingredients

      Vegetable Oil

      1 Onion, finely chopped

      1 Teaspoon Garam Masala

      1 Teaspoon Cumin

      5 cm Ginger, finely chopped

      4 Garlic Cloves, finely chopped

      20 Mushrooms, sliced

      2 Tablespoons Worcestershire Sauce

      1 Tomato, quartered

      Black Pepper

      5 Tablespoons Coriander Leaves, finely chopped

      2 Spring Onion, 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 really simple recipe but oh those flavours

      Serves 4 (Estimated) Heat 1/5

      Prep Time 10 Cooking Time 25 (Minutes)

      Carbon Rating B

      Ingredients

      50g Butter

      2 Leeks, finely chopped

      3 Garlic Cloves, finely chopped

      300g Mushrooms, sliced

      2 Thyme Leaves

      600 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 add 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

      Serves 4-6 (Estimated) Heat 2/5

      Prep

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