Mango Chicken & Naan Bread 3 course meal gift pack Method Instructions
Welcome to your instructions for
The 3 Course Meal Kit Gift Bag
The 3 Course Meal Kit Gift Bag
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Your instructions
Below are your step-by-step instructions for:
- Starter
- Main
- Side
- Dessert
Dishes to make in advance.
Filling meat samosa - make this the day before. Make the pastry on the day, or can be made and the samosas assembled in advance and fried just before serving.
Mango chicken - Make this the day before
Naan dough - Make the dough the day before (but cook them just before serving)
Suji Laddu - Make this the day before & store in an airtight container
The savoury dishes can be frozen, so you can make 3 or 4 sachets at one time, portion them up, and divide the dishes between your fridge and freezer. At the bottom of each set of method instructions, it tells you how to prepare each item for freezing.
Please note: The chilli quantity in each of the instructions below are a guideline. Feel free to make each of the dishes as mild or hot as you like. Do also bear in mind that the heat from every chilli can vary...it's an art not a science! So you can put in a conservative quantity at first, and taste the finished dish and add more at the end if you'd like the dish to be a bit hotter.
Please note that these method instructions are for your own personal domestic use, and are subject to copyright. They may not be shared, forwarded, copied or reproduced in any format. Any commercial use is prohibited.
To re-order any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
To re-order the gift bag, click HERE
To re-order the gift bag, click HERE
Starter
Meat Samosas Mix instructions
This mix will make Meat Samosas (a snack served for guests or at times of celebration) for 4 - 6 people.
Samosas are traditionally a dish made to use up leftover Keema (minced lamb with peas, which is first eaten as a stand alone dish). As such, it requires the filling to be made the day before, and refridgerated overnight, so that it is firm, and therefore, easier to handle.
Samosas are traditionally a dish made to use up leftover Keema (minced lamb with peas, which is first eaten as a stand alone dish). As such, it requires the filling to be made the day before, and refridgerated overnight, so that it is firm, and therefore, easier to handle.
We have listed the instructions for the samosa filling separately to the making & filling of the samosa pastry, as this would be done in two separate stages.
Should you wish to make these samosas for a party, and want to prep as much as possible, you can make these in advance, and freeze the uncooked samosas in advance. Simply follow the process below, right up to the stage where you have all of the samosas filled and ready to fry. For full instructions, see the bottom of the instructions.
Making the meat filling (the day before)
Prep time: 10 minutes
Cooking time: 15-20 minutes
Simmer time: 15 minutes
1 teaspoon ghee (or sunflower oil if dairy-free)
1 small white onion, peeled & finely chopped (2mm x 2mm size)
1 clove garlic, peeled & crushed
½ inch piece of ginger, peeled & finely minced
2 green birds eye chillis, finely minced
1 sachet of Pure Punjabi Meat Samosas Mix - the spice sachet section
1 teaspoon of tomato purée
500g of minced lamb (or beef if you prefer)
A handful of frozen peas (or half a tin of garden peas – approximately 200g)
Prep time: 10 minutes
Cooking time: 15-20 minutes
Simmer time: 15 minutes
1 teaspoon ghee (or sunflower oil if dairy-free)
1 small white onion, peeled & finely chopped (2mm x 2mm size)
1 clove garlic, peeled & crushed
½ inch piece of ginger, peeled & finely minced
2 green birds eye chillis, finely minced
1 sachet of Pure Punjabi Meat Samosas Mix - the spice sachet section
1 teaspoon of tomato purée
500g of minced lamb (or beef if you prefer)
A handful of frozen peas (or half a tin of garden peas – approximately 200g)
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
Method:
- On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
- In a separate saucepan, put the lamb mince into the pan, and over a medium heat, brown the meat. Keep this gently cooking through, as you go back to preparing the spice base.
- Go back to your saucepan containing the onions, and add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add the sachet of spices from the Pure Punjabi Meat Samosas Mix to the onion pan, and stir through. Add the tomato purée and stir through. Add the peas and stir.
- Check the pan containing the lamb mince. Once all the meat is brown (cooked through) drain off all of the fat/liquid from the pan. Discard the drained liquid.
- Add the drained lamb mince to the spiced onion pan, and coat all of the meat in the spices. Turn the heat to the lowest setting and simmer the mixture for 15 minutes or so. After this time, adjust the seasoning (if needed) and cool. Refridgerate overnight, so that the filling is cold and easier to work with when making the samosas.
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Making the pastry
Prep time: 5 minutes
Rest time: 10-15 minutes
Filling & Cooking time: 8-10 minutes
1 sachet of Pure Punjabi Meat Samosa Mix - the flour section
3 tablespoons melted ghee (or Vegetarian ghee or 'Crisp n Dry' if dairy-free)
3 - 4 tablespoons of water
A separate bowl of water, for brushing the pastry.
Sunflower oil, for frying
Method:
1. Tip the flour section of the Pure Punjabi In a bowl, add the melted ghee and rub it into the flour mixture, till it resembles breadcrumbs.
2. Add the water, a little at a time, and knead till a firm dough is formed. Cover the dough with a tea towel to rest for 10 – 15 minutes.
3. Divide the dough into 6 portions. Roll each portion into a round circle. Each circle should have a diameter of approximately 21cm.
4. Heat the oil in a fryer, or wok, over a medium heat. If you have a food/cooking thermometer, the temperature should be 180 degrees celsius.
5. Cut each round into a semi-circle. Take the rounded edge of the semi-circle and line it up with the edge of the workshop (ie. with the flat edge facing away from your body).
6. Brush the edges of the semi-circle with water. Put a tablespoon full of the cold Keema (meat filling) in the middle. Don't be tempted to over fill the samosas, as you'll find that the mince/peas will peak out of the sides as you fold the pastry!
7. Fold the edges over each other and press them down. Repeat the process till all the samosas are ready (as seen below, although shown with veg filling)...
Prep time: 5 minutes
Rest time: 10-15 minutes
Filling & Cooking time: 8-10 minutes
1 sachet of Pure Punjabi Meat Samosa Mix - the flour section
3 tablespoons melted ghee (or Vegetarian ghee or 'Crisp n Dry' if dairy-free)
3 - 4 tablespoons of water
A separate bowl of water, for brushing the pastry.
Sunflower oil, for frying
Method:
1. Tip the flour section of the Pure Punjabi In a bowl, add the melted ghee and rub it into the flour mixture, till it resembles breadcrumbs.
2. Add the water, a little at a time, and knead till a firm dough is formed. Cover the dough with a tea towel to rest for 10 – 15 minutes.
3. Divide the dough into 6 portions. Roll each portion into a round circle. Each circle should have a diameter of approximately 21cm.
4. Heat the oil in a fryer, or wok, over a medium heat. If you have a food/cooking thermometer, the temperature should be 180 degrees celsius.
5. Cut each round into a semi-circle. Take the rounded edge of the semi-circle and line it up with the edge of the workshop (ie. with the flat edge facing away from your body).
6. Brush the edges of the semi-circle with water. Put a tablespoon full of the cold Keema (meat filling) in the middle. Don't be tempted to over fill the samosas, as you'll find that the mince/peas will peak out of the sides as you fold the pastry!
7. Fold the edges over each other and press them down. Repeat the process till all the samosas are ready (as seen below, although shown with veg filling)...
8. Fry the samosas till they are golden.
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How to prepare the samosas for freezing...
Should you wish to make these samosas for a party, and want to prep as much as possible, you can make these in advance, and freeze the uncooked samosas in advance. Simply follow the process below, right up to the stage where you have all of the samosas filled and ready to fry.
Then, flash freeze the samosas (put them uncovered into the freezer for 30 minutes, making sure the samosas do not touch each other). Once the outside pastry has frozen, then gather the samosas together and place them in a freezer bag to continue to freeze through fully. The flash freezing stops the samosas sticking together.
On defrosting the samosas - take them out of the freezer the night before you want to cook them. Line a plate with greaseproof paper and lay out the samosas onto the plate (it's important to make sure the samosas do not touch each other so that they don't stick together once defrosted). The next day, fry the samosas just before serving.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi Meat Samosas’ on social media and tag as @PurePunjabiLtd so we can see!
______________________________________________________
How to prepare the samosas for freezing...
Should you wish to make these samosas for a party, and want to prep as much as possible, you can make these in advance, and freeze the uncooked samosas in advance. Simply follow the process below, right up to the stage where you have all of the samosas filled and ready to fry.
Then, flash freeze the samosas (put them uncovered into the freezer for 30 minutes, making sure the samosas do not touch each other). Once the outside pastry has frozen, then gather the samosas together and place them in a freezer bag to continue to freeze through fully. The flash freezing stops the samosas sticking together.
On defrosting the samosas - take them out of the freezer the night before you want to cook them. Line a plate with greaseproof paper and lay out the samosas onto the plate (it's important to make sure the samosas do not touch each other so that they don't stick together once defrosted). The next day, fry the samosas just before serving.
__________________________________________________
We love to see your culinary creations! So post your dish as ‘Pure Punjabi Meat Samosas’ on social media and tag as @PurePunjabiLtd so we can see!
Mango Chicken Mix instructions
This mix will make mango chicken for 4 people
Prep time: 5-10 minutes
Cooking time: 35-50 minutes
1 teaspoon of ghee (or sunflower oil if dairy-free)
1 clove of garlic, finely minced
35g ginger, peeled and finely minced
1 sachet of Pure Punjabi Mango Chicken Mix
The pulp of 1 mango (you can buy fresh mango chunks at most supermarkets, then blend in a food processor)
Approximately 25g creamed coconut
500g chicken breast, cut into bite size pieces (if you want to add 600g of chicken instead of 500g you can) (if vegetarian or vegan you can use tofu cubes or par-boiled butternut squash)
Approximately 50ml recently boiled water
Method:
- Over a medium heat, melt the ghee in a saucepan and add the garlic and ginger. Gently fry the garlic and ginger for 2 or 3 minutes.
- Add all the mango chicken mix spices from the sachet and gently cook for a further 2 – 3 minutes
- Add the mango pulp and creamed coconut, and stir till the creamed coconut has completely dissolved into the pulp.
- Turn the heat down to the lowest setting, and add the chicken pieces to the saucepan, and coat them completely in the spiced mango sauce. Add the recently boiled water, and stir to mix the water into the sauce evenly.
- Put the lid on the saucepan, leaving it at a slight angle so that it’s not completely covered. Let the chicken slowly cook through, turning it every 10 minutes or so, so that all of the chicken cooks through evenly. It will take approximately 25-40 minutes for the chicken to cook through. It is done when the chicken is cooked all the way through to the centre.
Mango Chicken is traditionally served with rice, and is delicious with our Jeera Chawl Mix (cumin basmati rice).
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Mango Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Mango Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi mango chicken’ on social media and tag as @PurePunjabiLtd so we can see!
Side
Naan Bread Instructions
Naan is traditionally a special occasion / feast bread, and often served with poultry and meat dishes.
This mix will make 4 small to medium Naans, (not restaurant size!)
Prep time: 10 minutes
Rest time: 10 minutes
Cooking time: 20-25 minutes
1 sachet of Pure Punjabi Naan Bread mix
130ml whole milk (plus a splash more, if needed. Use non-dairy-milk (unsweetened), if lactose intolerant or vegan)
2 tbsp. sunflower oil
Butter, for buttering the cooked naans (or non-dairy spread if lactose intolerant/vegan)
A little plain flour, for dusting the work surface & rolling pin
Method:
Before starting, turn your grill on to start heating. It needs to be on the hottest setting. *Safety note: do not leave any cooking equipment unattended when on, especially if there are children around.
- Add the sunflower oil and milk to the dry ingredients.
- Making a small well in the middle of the dry ingredients, add the milk and oil, stirring with your fingers, in a whisk-like motion, as you go. You may need an extra splash of milk, just to combine all the flour, so the dough comes away cleanly from the bowl (but it should not be a sticky dough).
- Empty the dough out onto a lightly floured work surface and knead for 5 minutes. The dough will start out quite tough, and become smoother as you knead it.
- Put the dough in a lightly greased bowl, cover it with cling film, and leave it to rest for 10 minutes.
- Once the dough has rested, divide it into 4 equal portions.
- Roll each piece into a rough circle, and then, if you wish, slightly pull one edge to make more of a tear-shaped naan. This is not essential, but it the traditional shape. The naan should be roughly 4mm thick. *Note: Too thin and the naan will not puff and will be brittle, too thick and it will be doughy in the middle.
- Put your rolled out naan onto a baking tray and put it under the hot grill, be careful not to leave it as it can change colour very quickly. Once the first side has browned, turn it over. Once the second side is under the heat, it should start to puff. Be careful that the bread doesn’t touch the top of the grill (as it will pierce it), and just watch out for any steam (as you don’t want to burn yourself!).
8. Once both sides are cooked, you can lightly butter one side, then cook the rest of the naan breads.
Naan is a special occasion bread (not an every day bread) and is delicious with many of our chicken & meat dishes, such as our Great Taste Award winning Tikka Chicken (made with our Tikka Paste).
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Naan Mix, and divide the dough into 4 portions. Freeze the portions that you want to save for next time (just wrap them really tightly in cling film and then put them in a freezer bag). The next time you want naan, just get the frozen naan dough balls out of the freezer 3 -4 hours in advance, then roll them out and cook them under the grill.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi naan’ on social media and tag as @PurePunjabiLtd so we can see!