Welcome – Traditional Indian recipes by Indian food blogger Sukhi Singh

Butter chicken masala recipe (No artificial colours or flavours)

baingan ka bharta (roasted aubergine masala)

Baingan bharta (pureed roasted aubergine masala) is one of my most favoured vegetarian Punjabi dishes.

Traditionally the aubergine is roasted in a tandoor or cooked on the hob but i think roasting it in the oven is far easier.

I grew up eating this dish. When visiting my grandma in our summer holidays, aubergines grew in abundance on the estate hence baingan bharta was frequently on the menu.
We never put cumin seeds or garlic in this dish because they can quite easily over power the delicate flavour of the aubergine.

The sweetness of the peas really enhances the dish and completes it.

Its tastes phenomenally with freshly made chapati’s and raita.

By Sukhi Singh

Methi murg (fenugreek chicken)

My methi murg ('fenugreek chicken') recipe is a family favourite. The thick masala coats and clings to the chicken and tastes delicious with fresh buttery naan or roti.
Methi grew in abundance at grandma’s farmhouse, which is where I first tried this dish.
Methi has a pungent aroma and a powerful flavour but getting the balance right in a dish will take it to a supreme level. In Punjabi cooking we use methi seeds, dried methi and fresh methi. The predominantly earthy flavour of fresh methi complements many dishes and I will start by sharing my favourite.

By Sukhi Singh

Chicken shawarma

I love a good shawarma. Spice infused meat spit roasted on a vertical grill, it always tastes better in Dubai and Turkey. The meat slowly cooks on a spit in it’s own fat and juices then heaps of the meat stuffed into pitta bread is sublime. It’s rare to find a good quality eatery serving shawarma so making my own was the next best thing.
Homemade chicken shawarma is guilt free way of eating that kebab we all secretly crave.
My version of the shawarma isn’t a traditional recipe but my adaptation.
The spices I used are inspired by the traditional shawarma but with a cooking with Sukhi twist.

By Sukhi Singh

Sukhi’s summer cooler

With summer fast approaching I really wanted to share a cocktail recipe for you to all enjoy at home or to treat guests at your garden parties. I love the dimension the saffron adds to the cocktail, the flavour and colour creates a phenomenal depth. Using the world's most expensive spice in a cocktail oozes opulence hence i named it after me. Sukhi's summer cooler is refreshing, full of flavour and i'm sure you won't stop at having just one.

By Sukhi Singh

Tandoori chicken skewers

Tandoori chicken was adopted in Punjab and a dish we Punjabis are proud of, one you must try and experience.

The depth of flavour in tandoori chicken makes this dish ever so popular in restaurants. The first marinade penetrates the chicken to add flavour throughout the chicken pieces, whilst the second marinade coats the chicken adding a further dimension of flavour.

This dish is traditionally cooked in a tandoor (clay oven), but I understand that many of us don't have the privilege of having one of these so I have developed a recipe you can cook in your oven at home.

By Sukhi Singh

Lamb bhuna

Lamb Bhuna is ever so popular on Indian restaurant menus. The word ‘bhuna’ comes from Urdu, which means to be fried. My dish differs as i slowly roast the whole spices so the release their oil and not fry them in copious amounts of oil. Bhuna in Punjabi means to cook well hence this dish is cooked slowly until the sauce evaporates and the thick, luxurious masala clings to the lamb. If you prefer Indian food with a sauce I would suggest you always serve raita with this. The intense flavours of the whole spices will send your taste buds on an epic journey.

By Sukhi Singh

Matar paneer (peas and paneer)

Matar paneer is a vegetarian dish originating from Punjab in northern India, where it is one of the most popular vegetarian dishes you’ll find. Paneer is made in abundance in Punjab and many people there lead a vegetarian lifestyle. The soft cubes of paneer, the sweetness of the peas all coated with the voluptuous spicy gravy makes this dish perfect for any occasion. It’s an easy dish to prepare and is defiantly a crowd pleaser.

By Sukhi Singh

Chicken curry (tariwala chicken)

Tariwala chicken is not seen on restaurant menus very often, but it is the highlight in an Indian’s kitchen and we grew up eating it.
I learnt the recipe from my dad, who was a master at making this dish. In fact, I have fond memories of him cooking a huge batch whenever he’d host a drinks party with his friends, where they would all eat bowls full of it whilst drinking whisky.
The dish worked well then and it most certainly holds its magical appeal today, although my version uses ingredients you tend to have in your pantry as whole spices weren’t readily available when my parents first moved to England.
So give my chicken curry a try – you just might end up creating some happy memories of your own.

By Sukhi Singh

Dal makhani (buttery lentils)

Dal makhani the opulent relative of simple dal. It comes from Punjab, which is situated in northern India. You’ll find hundred’s of variations of dal makhani, some have cream, some with butter, some with both and the tarka made differently. I really enjoy my version as it reminds me of the roadside cafes (dhaba) we used to visit on our long drives from Delhi to Punjab. Dal is full of protein, fibre and a favoured dish of vegetarians when out for dinner. The lentils are delicious and buttery with a slight kick from the Kashmiri chilli, scooped up in hot roti or naan, it’s a pure treat.

By Sukhi Singh

Masala baked beans

Masala baked beans is the spiced up version of the simplistic tinned version. We grew up eating masala baked beans, whether it was with a jacket potato, chips, cheese and onion pie, a full English and toast... all these meals were accompanied by masala baked beans. Asians like to spice up everything they eat. Some things are a disaste,r but sometimes an epic recipe is made, which masala baked beans is one of. Try masala baked beans as an alternative to just heating a tin up - its worth it!

By Sukhi Singh

Sukhi’s journey

Sukhi is finally starting his cooking channel on You Tube so that he can share all of the delicious recipes he’s learnt and put his unique mouth-watering twist to.

Sukhi has travelled extensively throughout the globe and, with India being a second home, he’s spent a lot of time there. He learnt recipes whilst on his travels and his love and passion has continued to grow over the years.

Sukhi’s passion for food started at a young age where his mother taught him the basics of good Indian cooking. He then started adapting these recipes.

Sukhi’s mother was brought up in Punjab, northern India and was taught to cook by her grandma. They lived in an affluent surrounding and she learnt many recipes influenced from the royals of India.

Sukhi appeared on Masterchef 2008 (UK) and was shortlisted from over 13,000 applicants. Although the experience was quite bitter-sweet, Sukhi was never deterred from his passion for cooking.

Sukhi then starting writing regularly as a food editor for a local magazine and occasionally for a newspaper. He became very popular with readers sending in cooking-related questions and trying his mouth-watering recipes.

Sukhi has hosted many private cookery classes and is a bespoke caterer, food critic and food consultant.

So, the time has come for everyone to learn the secrets and delicious recipes of a true foodie.

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