Welcome – Traditional Indian recipes by Indian food blogger Sukhi Singh

Butter chicken masala recipe (No artificial colours or flavours)

Tarka dal (lentils)

The famous tarka dal we’ve all tried in restaurants but this recipe far surpasses what you think is tarka dal. As you eat a spoonful of the golden lentils you’ll understand how it sooth you like you’re being wrapped in a blanket of warmth.

This recipe comes from my maternal grandparents family. Everything was cooked in copious amounts of ghee and ghee was deemed to be a status symbol.

I tend not to use ghee and butter in my recipes but I make an exception for tarka dal. My favourite way of eating tarka dal is by breaking my chapatti into small pieces and putting them in a bowl full of dal. As the chapatti absorbs the liquid from the lentils, it swells, it becomes really soft and it’s heavenly.

By Sukhi Singh

Chickpea and paneer masala

Chana masala, chole masala, channay, cholay is a very popular north Indian dish. Each city has it’s own version and there are many interpretations of this dish. Some soak chickpeas in tea,others used tinned, some use a pressure cooker. My recipe is rather quick, easy and full of flavour. Punjabi’s love chickpea curry with roti, puri, naan, bhatura, aloo tikki and most popularly on samosa’s.
I add paneer to mine as it gives an extra element of opulence and it really works well with the chickpeas. Full of protein and fibre chickpeas are great for vegetarians and perfect for carnivores who love good food.

By Sukhi Singh

Punjabi lamb curry

Punjabi lamb curry is the highlight in a carnivore Punjabi’s kitchen. With the cold winter fast approaching it will defiantly warm you up from the inside, whether it be the warmth of the spices or the warmth of fulfilment. We grew up eating this lamb curry and I was taught by my dad who was a master at this. 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, this dish worked then and most certainly still holds it’s magical appeal. The thick gravy can be mixed with rice when eating or scooping it up with roti or naan. My dad would make a huge pan of lamb curry when he’d be hosting a drinks party with his friends. They would eat bowls full whilst drinking their whisky and these are the fond memories we all like to cherish. Give my lamb curry a try and you’ll end up creating happy memories of your own.

By Sukhi Singh

Chicken pakora’s

Chicken pakoras are a great first course for dinner and are a very moreish canapé for a drinks reception. These golden nuggets of crisp and spicy batter then goes into the softness of the chicken. They can be enjoyed with a variation of dips and are always a firm favourite at my dinner parties.

By Sukhi Singh

Egg and potato bhurji

Egg and potato bhurji is a universal dish. It can be eaten for breakfast, brunch, lunch, dinner or even supper. wrap it in a naan, on toast, and even with roti.

In rural Punjab egg bhurji was reserved for special visitors and occasions! After partition life was very simple and even eggs were deemed a luxury item! Eggs were collected from all the hens in the village and a copious amount was cooked for the memorable occasion! It's stories like these which humble me and remind me how hard my family worked to build our foundation!

By Sukhi Singh

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

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.

© Cooking With Sukhi 2015, Website by Helliwells