Look what we prepared on our visit to BBC Radio Leicester’s Curry Show in November

Published: Thursday, 6 December 2018


On Monday 26th November we were thrilled to be invited back again to cook on the BBC Radio Leicester’s Curry Show. On this occasion the two dishes we prepared on air were influenced by the coming festive season with a starter and main course which are great to serve over the Christmas period.

The starter consisted of a Sweet Potato and Butternut Squash Cake with Chaat which takes around one hour to prepare and cook. The main course was a Christmas Turkey Kofta served in a creamy and velvety sauce. For those of you thinking of giving either dish a try at home the recipes are laid out below.

The following recipe makes four cakes, suitable as a main course for one or starter for several.

Sweet Potato and Butternut Squash Cake with Chaat

Sweet Potato and Butternut Squash Cake with Chaat

For the potato cake you will need:

  • ¼ tsp garam masala
  • 100 ml rapeseed oil (to shallow fry)
  • ½ chopped chilli
  • 200 g sweet potato
  • 100 g butternut squash
  • 100 g swede
  • 1 tsp ginger garlic paste
  • ½ chopped onion
  • 1 tsp of whole cumin
  • ¼ tsp turmeric

Method:

  1. Peel and boil all the root vegetables
  2. Once cooked mash them together
  3. Sauté the onion, cumin, chillies, garam masala, ginger and garlic paste until golden
  4. Add to the mash
  5. Mix well together then form into the shape of patties
  6. Shallow fry until golden brown

For the Chaat you require:

  • 50 g boiled chick peas
  • ½ chopped onion
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • 1 tbsp natural yogurt
  • 1 tsp tamarind dressing
  • 1 tsp mint dressing/chutney
  • 10 g chopped coriander

Method:

  1. Sauté the onion and garam masala
  2. Add the boiled chick peas
  3. Add the turmeric
  4. Once the potato cakes are cooked place the mixture over the cakes
  5. Dress with yogurt, tamarind and mint
  6. Garnish with coriander
  7. Serve hot

Christmas Turkey Kofta

Christmas Turkey Kofta

To make 4 servings (8 balls) of the Christmas Turkey Kofta you will need:

  • 100 ml cooking oil
  • 150 g turkey mince
  • 1 tsp ginger and garlic paste
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 chopped green chilli
  • Salt to taste

For the accompanying sauce you require:

  • 1 chopped onion
  • 1 tsp ginger and garlic paste
  • 1 teacup of tomato puree
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp whole cumin seeds
  • 1 tsp fenugreek
  • Salt to taste
  • Cream to finish

For the kofta – method:

  1. Sauté the onion, chillies, garam masala, cumin and fenugreek
  2. Once cooked add to the mince and mix thoroughly. Divide the mince into 8 portions and shape into balls
  3. Boil the kofta balls for 20 minutes in water or stock then drain and put to one side

Sauce – method:

  1. Heat the oil then sauté the cumin, fenugreek and ginger garlic paste (in that order)
  2. Now add the onion and sauté until golden brown
  3. Mix in all the powdered spices and the tomato puree
  4. Cook for 20 minutes then gently simmer for 10 minutes
  5. During the 10 minutes simmer add the kofta balls
  6. Finally add the cream and coriander and simmer for an additional 5 minutes, then serve and enjoy!
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