Indian food that went down well with Ramsay

The family-run Indian vegetarian restaurant beat competition from12,000 restaurants across the UK to get through to the finals of Ramsay's Best Restaurant. Channel 4 viewers saw Kaushy Patel, her daughter-in-law, Minal, and front-of-house – her son, Bobby – just beaten to the title by Bristol-based Casamia.

But the tiny Chaat house held its head high. This week being National Curry Week, Kaushy is letting readers into the secret of the menu she served for Gordon in the

final. Each dish serves four.

Chaat

4 samosas – 4 strips switz pastry, 1 boiled potato, 1 handful fresh peas, pinch salt, pinch garam massala, pinch turmeric, 1 green chilli, pinch fresh coriander, fresh lemon

Tamarind sauce – block tamarind, 50g sugar, block seedless dates, 50g jiggery, 1 ltr water,1 teaspoon Red chilli powder, teaspoon salt, 1 teaspoon cumin powder,

Yoghurt sauce – 150 ml asli yoghurt, 30g sugar, 1 teaspoon yoghurt,

Red chilli & garlic sauce – 50g red chilli powder, 5 cloves garlic, 1 teaspoon salt, 1 tablespoon lemon juice

20g gram flour noodles, 1 medium sized Spanish salad onion, 1 handful coriander, 2 boiled potatoes, 200g chickpeas, 200g fried switz samosa pastry,

Prepare samosas. Add boiled chopped potatoes and peas to a mixing bowl, add chillies, salt, garam massalla, turmeric, fresh coriander and lemon, mix gently. Make paste to seal samosa, add water to plain flour and mix well, leave to use later. Take a pastry slice and fold into an open triangle, fill with filling and seal.

Fry samosa pastries for chaat. Fry gram flour noodles and leave to cool.Peel and chop boiled potatoes. Boil dry chick peas.

Make tamarind sauce. Break up tamarind and dates, add jiggery and sugar, boil for approx one hour. Leave to rest and cool, manually sieve the tamarind and add red chilli powder, cumin powder and salt. Make yoghurt sauce, take yoghurt into mixing bowl, add sugar and cumin and mix gently. Make red chilli sauce, add red chilli powder, garlic, salt and lemon juice, mix and blend.Grate onions and chop coriander.

Making chaat to serve: Fry samosa, chop and place in bottom of serving bowl, add fried samosa pastry, add boiled potato and chic pea, dress with tamarind and yoghurt sauce. Sprinkle onion on top, sprinkle gram flour noodles and finally add red chilli suace and garnish with fresh coriander.

Bhinda

1kg fresh okra, 1 medium onion, 2 tomatoes, 8 garlic cloves, 8 green chillies, 1 tablespoon coriander powder, tablespoon salt, turmeric, 1 teaspoon mustard seeds, fenugreek, pinch asafoetida, 2 tablespoon oil, handful fresh coriander

Take a small amount of oil and gently fry the bhinda off, take them out and leave to cool. Add oil to pan, add fenugreek seeds and mustard seed and asofateda, add chopped onions and tomatoes, cook for two minutes.

Add bhinda, put green chillies and garlic, salt, turmeric, dry coriander powder and fresh coriander and stir. Leave to cook.

Rice

200g basmati rice, 1 teaspoon salt, 1 tablespoon oil, 150ml water

Add oil and heat, add rice add boiling hot water and

salt, stir and leave on medium heat until the water is absorbed.

Dhal

100g pigeon pea dhal, 2 fresh tomatoes, 1 tbsp ginger,1 tsp red chilli powder, 1 tsp salt, 1 tbsp coriander powder, 1 tsp turmeric, tsp mustard seeds, tsp cumin, pinch asafoetida, 1 tblsp jiggery, 2 tbsp oil

Add the dhal and tomatoes to the pressure cooker and boil it up for 15 minutes, and blend. Take a large pot add some oil, add dry chillies, mustard seeds, cumin, asofateda, add the blended dhal, add ginger, red chilli powder, salt, coriander powder, jiggery and fresh coriander.

Bring to boil and leave cooking until a rich thick texture develops.

Raita

100ml asli yoghurt, 30g fresh cucumber, 30g fresh carrot, pinch of salt, pinch of cumin, pinch of coriander

Take yoghurt, add grated cucmber and carrots, cumin, salt, fresh coriander. Mix and leave in fridge.

Mixed Indian Sweets

Magaj

200g magaj flour, 80ml ghee,100g sugar, pinch cinnamon, handful of chopped pistachios and almonds

Add ghee to pan, heat and add magaj flour. Roast until flour goes golden, leave to cool and add sugar, add cardamom, pour into tray add chopped pistachios and almond and sprinkle with cinnamon, leave to cool and cut to serve.

Ghor Papdi

200g chappati flour, 80 ml ghee, 50g sesame seeds, 100g sugar

Add ghee to pan and heat, add chappati flour roast until golden, take out in tray. Add ghee to same pan, heat and add jiggery until texture and colour changes, add the roasted flour back, mix and add roasted

sesame seeds. Pour into cooling tray.

Sesame seed ladoo

100g jiggery, 100g sesame seeds,50ml ghee

Roast sesame seeds, heat ghee and add jiggery, cook and add sesame seeds. Leave to slightly cool and make balls. Plate the three desserts and serve the ginger tea.

Ginger Tea

200ml water, 200ml milk,1 tblsp grated ginger,4 tablespoon jivraj tea,2 tablespoon sugar

Add water to milk and ginger and sugar, bring to boil, cool, bring to boil, cool and leave to rest.

Prashad, 86 Horton Grange Road, Bradford Tel: 01274 575893 www.prashad.co.uk