Welcome to the Taj Store - Brick Lane London

Recipes

Here is a selection of mouth watering recipes that you can try in your own home bought to you from the good people at Taj Stores. Feel free to print out this page.... Enjoy

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Chicken and Eddo Curry (Serves 3-4)

Ingredients:	Eddo - 250g Chicken (breast) - 450g Onions - 2 large Garlic - 2 cloves Mixed curry powder - 1 tsp. Turmeric powder - 1 tsp. Jeera powder - 1 tsp. Fresh ginger - half tsp. Salt - 1 tsp. Cinnamon - 3 sticks Cardamom - 4 cloves Bay leaves - 3 leaves Black pepper (whole) - to taste Vegetable oil - 200ml Coriander - 4 strands Water - 600ml
Preparation:	Peel and cut skin ends of eddo. Slice in half. Slice onions and crush garlic and ginger. Cut and prepare the chicken into small bite size pieces.
Method:	Heat oil in a saucepan and fry onions, garlic, ginger and salt. Then add cinnamon, bay leaves, black pepper and cardamom. Add 300ml of water, let sauce marinate for 5 minutes, stirring occasionally. Add turmeric, jeera powder and mixed curry powder, cook for 5 minutes. Add chicken and eddo to the sauce, add rest of the water. Cook for 10 minutes, or until the chicken is thoroughly cooked. Add chopped coriander to final dish for flavour. Serve with basmati rice.

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Toufee Dudi (Serves 3-4)

Ingredients:	Dudi - 1 large Onion - 1 large Garlic - 1 clove Fresh ginger - half tsp Coriander - 3 strands Thyme - 3 strands Green chilli - 2 small Vegetable - oil 150ml Salt - 1 tsp. Tomatoes - 2 small Water - 200 ml
Facts:	As well as a delicious vegetarian dish, dudis can also be cooked with red meat or fish.
Preparation:	Peel and slice dudi, soak in salted water for 2 minutes and remove any hard seeds. Chop up tomatoes and onion. Crush a clove of garlic and the ginger. Chop chillies, coriander and thyme.
Method:	Heat oil in a saucepan and fry onions, garlic and ginger. Leave to marinate for 2 minutes. Add the dudi and the water, thyme, tomatoes and chillies. Cover saucepan with a lid and cook for 10 minutes. Add coriander to final dish for flavour. Serve with rice or naan bread.

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Lamb and Dugi Curry (Serves 3-4)

Ingredients:	Dugi - 3 large Lamb (leg) - 450g Onions - 2 large Garlic - 2 cloves Mixed curry powder - 1 tsp. Turmeric powder - 1 tsp. Jeera powder - 1 tsp. Ginger - half tsp. Salt - 1 tsp. Cinnamon - 3 sticks Cardamom - 4 cloves Bay leaves - 3 leaves Black pepper (whole) - to taste Vegetable oil - 200ml Coriander - 3 strands Water - 600ml
Preparation:	Peel and remove ends of dugi and discard. Slice remaining dugi, onions and crush garlic and ginger. Cut lamb into small bite size pieces.
Method:	Heat oil in a saucepan and fry onions, garlic, ginger and salt. Then add cinnamon, bay leaves, black pepper and cardamom. Add jeera, turmeric and mixed curry powder. Then add 200ml of water and let sauce marinate for 5 minutes, stirring occasionally. Add lamb to the sauce and a further 200ml of water, and cook for 20 minutes. Add dugi then the rest of the water and cook until the lamb is tender. Add chopped coriander to final dish for flavour. Serve with basmati rice.

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Ridged Gourd Stir-fry (Serves 3-4)

Ingredients:	Ridged Ground - 1 whole Onion - 1 Large Turmeric powder - half tsp Jeera powder - half tsp Fresh bay leaves - 3 Garlic - 1 clove Salt - 1 tsp Vegetable oil - 200ml
Preparation:	Cut and remove ridged ground skin and cut into bite size pieces. Chop up onion and crush garlic
Method:	Heat oil in a saucepan and fry onion, salt and garlic. Leave to marinate for 2 minutes. Add turmeric, jeera powder and bay leaves and cook for a further minute. Finally add ridged gourd and stir, cook for 10 minutes, stirring constantly. Serve with rice or naan bread.

Ingredients:	Bitter gourd - 3-4 medium Onion - 1 large Turmeric - half tsp. Red chilli - 1 large Salt - 1 tsp. Vegetable oil - 200ml Mixed curry powder - half tsp.
Facts:	Bitter gourd is bitter in taste. The qualities of this unusual vegetable have long been used for medicinal benefits. A good choice for those with heart problems or diabetes.
Preparation:	Cut the bitter gourd into slices about half a cm thick. Remove the seeds in the centre so the slices have a hole in the middle. Slice the onion, chop the chilli and crush the garlic.
Method:	Heat the oil in a pan. When it is sizzling add sliced onions and cook for 2 minutes. Add salt, sliced chilli, mixed curry powder and turmeric and cook for a further 3 minutes. Add bitter gourd and cover with a lid. Reduce heat and simmer for 10 minutes. Allow to cook for 10 minutes, stirring occasionally The bhaji is ready when the bitter gourd is soft but firm. Serve with rice.

Ingredients:	Long beans - 450g Onion - 1 large Turmeric powder - half tsp. Jeera powder - half tsp. Fresh bay leaves - 3 leaves Garlic - 1 clove Salt - 1 tsp. Vegetable oil - 200ml
Preparation:	Chop up longbeans in pieces (about 1 inch long), and remove and dispose of ends. Chop up onion, and crush garlic.
Method:	Heat oil in a pan. Fry onions, salt, garlic and stir. Let the sauce marinate for 2 minutes. Add turmeric, jeera powder and bay leaves cook for 2 minutes. Add longbeans and stir, cook for a further 10 minutes, stirring occasionally. Serve with basmati rice.