my instructions - James & James
Overview
Dishes included in your box:
Onion Bhajis
Tamarind Chutney
Lamb Kebabs
Adraki Chicken
Pilau Rice
Butter Chicken
Naan Bread
Welcome to your instructions for
The Pure Punjabi Onion Bhaji meal kit sachet
The Pure Punjabi Onion Bhaji meal kit sachet
We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.
Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
If you discover 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.
Onion Bhaji Mix Instructions
This mix will make approximately 10-12 full size bhajis or approximately 30 canapé size bhajis
Prep time: 10 minutes
Cooking time: 20 minutes
Remember to start heating your oil just before you begin preparing the ingredients. Do not leave heating oil/hot oil unattended, and do not let children near hot oil.
You do not need a deep fat fryer, simply use a saucepan or wok. Once you have fried the bhajis, allow the oil to cool, and filter it back into the bottle (make sure to mark up the bottle as 'onion bhaji oil'. Re-use the oil a couple of times (make sure to filter it again each time).
Please think of the environment and make sure to recycle your oil once you want to get rid of it.
1 medium potato (weighing between 130g - 140g), washed
1 medium onion (weighing between 130g - 140g), peeled
A handful of spinach leaves
1 sachet of Pure Punjabi Bhaji Mix
1 litre of sunflower oil, for frying (you can use vegetable oil if you don’t have sunflower oil. Do not use rapeseed oil or any strongly flavoured oil. Sunflower or vegetable oil only)
Extra chillis (optional - if you like really hot dishes)
Method:
1. Before starting, heat some sunflower oil to fry the bhajis in. If using a temperature-regulated fryer, heat to approximately 180 degrees centigrade. If using a saucepan or wok, heat the oil on a high temperature.
2. Leaving the skin on (unless it's an old, wrinkly potato - then peel!), cut the potato into pieces that are similar in size and thickness to French fries. The potatoes must not be any chunkier otherwise they will not cook properly. Top and tail the onion and cut into long slices (see picture below of the potato and onion sliced and coated with the spices). Add the sachet of bhaji mix spices to the potato and onion and coat completely (if the potatoes you used are quite large, you may need to add an extra pinch of salt at this point).
3. Add the flour and coat over the vegetables. Add water a bit at a time, until you have a thick batter, which acts as a ‘glue’ to hold the vegetables together (see picture below). The amount of water will be approximately 60ml. Add a handful of spinach leaves and mix through thoroughly. At this point, dip your finger into the batter and taste to see if you'd like to add more chilli, if so, finely mince the chillis and add them. *Tip: if you want to make mild and hot bhajis, cook the first half of the batter, and only add the extra chilli to the second half of the batter.
4. Now it’s time to fry. If using a saucepan or wok, take a piece of potato or onion from the batter and drop into the oil. If it starts frying/bubbling away – the oil is ready.
5. Using a tablespoon (to make large bhajis), or a teaspoon (to make canape size bhajis), gently spoon the batter into the oil. Do not try to make the bhajis round, as this is not the traditional shape. The shape should be random and non uniform (some describe the traditional bhaji as looking like 'birds nests')
*Safety note - let the batter gently slide off the spoon into the oil and do not drop it in from a height.
6. Fry the bhajis for approximately 5 -7 minutes until crisp and golden brown. Drain well on kitchen paper and serve immediately. * Tip: the better you can drain your bhajis, the crisper they will be.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi onion bhajis’ on social media and tag as @PurePunjabiLtd so we can see!
Pakore (Punjabi onion bhajis) are traditionally served as a starter or welcome snack, and are delicious with our Tamarind Chutney Mix.
*Healthy eating note: Bhajis are an occasional food, and are not eaten as part of our every day diet.
* Tip: Only want to eat 1 or 2 portions at a time? Use half the mixture at a time, i.e. half the spice mixture, half the flour, 1/2 potato, 1/2 onion, a few spinach leaves. Then re-seal the spice bag and flour bag and save them for another occasion.
Cooking time: 20 minutes
Remember to start heating your oil just before you begin preparing the ingredients. Do not leave heating oil/hot oil unattended, and do not let children near hot oil.
You do not need a deep fat fryer, simply use a saucepan or wok. Once you have fried the bhajis, allow the oil to cool, and filter it back into the bottle (make sure to mark up the bottle as 'onion bhaji oil'. Re-use the oil a couple of times (make sure to filter it again each time).
Please think of the environment and make sure to recycle your oil once you want to get rid of it.
1 medium potato (weighing between 130g - 140g), washed
1 medium onion (weighing between 130g - 140g), peeled
A handful of spinach leaves
1 sachet of Pure Punjabi Bhaji Mix
1 litre of sunflower oil, for frying (you can use vegetable oil if you don’t have sunflower oil. Do not use rapeseed oil or any strongly flavoured oil. Sunflower or vegetable oil only)
Extra chillis (optional - if you like really hot dishes)
Method:
1. Before starting, heat some sunflower oil to fry the bhajis in. If using a temperature-regulated fryer, heat to approximately 180 degrees centigrade. If using a saucepan or wok, heat the oil on a high temperature.
2. Leaving the skin on (unless it's an old, wrinkly potato - then peel!), cut the potato into pieces that are similar in size and thickness to French fries. The potatoes must not be any chunkier otherwise they will not cook properly. Top and tail the onion and cut into long slices (see picture below of the potato and onion sliced and coated with the spices). Add the sachet of bhaji mix spices to the potato and onion and coat completely (if the potatoes you used are quite large, you may need to add an extra pinch of salt at this point).
3. Add the flour and coat over the vegetables. Add water a bit at a time, until you have a thick batter, which acts as a ‘glue’ to hold the vegetables together (see picture below). The amount of water will be approximately 60ml. Add a handful of spinach leaves and mix through thoroughly. At this point, dip your finger into the batter and taste to see if you'd like to add more chilli, if so, finely mince the chillis and add them. *Tip: if you want to make mild and hot bhajis, cook the first half of the batter, and only add the extra chilli to the second half of the batter.
4. Now it’s time to fry. If using a saucepan or wok, take a piece of potato or onion from the batter and drop into the oil. If it starts frying/bubbling away – the oil is ready.
5. Using a tablespoon (to make large bhajis), or a teaspoon (to make canape size bhajis), gently spoon the batter into the oil. Do not try to make the bhajis round, as this is not the traditional shape. The shape should be random and non uniform (some describe the traditional bhaji as looking like 'birds nests')
*Safety note - let the batter gently slide off the spoon into the oil and do not drop it in from a height.
6. Fry the bhajis for approximately 5 -7 minutes until crisp and golden brown. Drain well on kitchen paper and serve immediately. * Tip: the better you can drain your bhajis, the crisper they will be.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi onion bhajis’ on social media and tag as @PurePunjabiLtd so we can see!
Pakore (Punjabi onion bhajis) are traditionally served as a starter or welcome snack, and are delicious with our Tamarind Chutney Mix.
*Healthy eating note: Bhajis are an occasional food, and are not eaten as part of our every day diet.
* Tip: Only want to eat 1 or 2 portions at a time? Use half the mixture at a time, i.e. half the spice mixture, half the flour, 1/2 potato, 1/2 onion, a few spinach leaves. Then re-seal the spice bag and flour bag and save them for another occasion.
Welcome to your instructions for
The Pure Punjabi Tamarind Chutney meal kit sachet
The Pure Punjabi Tamarind Chutney meal kit sachet
We want you to enjoy meal preparation with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.
Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dip.
If you discover 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.
Tamarind Chutney Mix instructions
This mix will make tamarind chutney for 4-6 people. This is a fresh chutney and has a shelf life of 3 days, once made. Keep refrigerated. This chutney can be frozen once made, as freezing does not affect the texture or taste.
Soaking time: overnight (or 8 hours)
Prep time: 15-20 minutes
1 sachet of Pure Punjabi Tamarind Chutney Mix
1 cup boiling water
2 medium carrots, grated on the finest side of the grater
Method:
1. Take the block of tamarind from the sachet and put it in a heatproof bowl, roughly breaking it up as you put it into the bowl. Pour the boiling water onto the tamarind, cover with a clean tea towel and leave to soak overnight. It is best to do this just before going to bed, so as to maximise your time. *Note: If you want to use cling film to cover the soaking tamarind fruit, you can, just make sure that the water has completely cooled before doing so.
2. In the morning, take a large mixing bowl, and place a colander on top of it. Pour the soaked tamarind into the colander. The bowl underneath will catch the liquid.
3. Keeping the bowl underneath the colander, start squeezing the tamarind pulp between your fingers and running the tamarind over the wholes on the sides of the colander, to get all of the soft pulp to pass into the bowl underneath. Keep squeezing the tamarind until there are only stones and fruit fibres left in the bowl (so the tamarind will feel really dry).
4. Carefully lift the colander up, use your fingers to wipe off all of the soft pulp that has passed through to the underside of the colander, and add that pulp to the bowl underneath. Discard the dry stones and fruit fibres that remain in the colander.
5. Add the grated carrots and spices to the tamarind pulp in the bowl and stir thoroughly. Serve this chutney with onion bhajis (or Indian snacks of your choice)
We love to see your culinary creations! So post your dish as ‘Pure Punjabi tamarind chutney’ on social media and tag as @PurePunjabiLtd so we can see!
Imli chutney (tamarind chutney) is traditionally served with onion bhajis, and is excellent with our Onion Bhaji Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Tamarind Chutney Mix, take out enough for one serving, then immediately freeze the remaining tamarind chutney in individual portions. Thoroughly defrost the Tamarind Chutney portion before serving
2. In the morning, take a large mixing bowl, and place a colander on top of it. Pour the soaked tamarind into the colander. The bowl underneath will catch the liquid.
3. Keeping the bowl underneath the colander, start squeezing the tamarind pulp between your fingers and running the tamarind over the wholes on the sides of the colander, to get all of the soft pulp to pass into the bowl underneath. Keep squeezing the tamarind until there are only stones and fruit fibres left in the bowl (so the tamarind will feel really dry).
4. Carefully lift the colander up, use your fingers to wipe off all of the soft pulp that has passed through to the underside of the colander, and add that pulp to the bowl underneath. Discard the dry stones and fruit fibres that remain in the colander.
5. Add the grated carrots and spices to the tamarind pulp in the bowl and stir thoroughly. Serve this chutney with onion bhajis (or Indian snacks of your choice)
We love to see your culinary creations! So post your dish as ‘Pure Punjabi tamarind chutney’ on social media and tag as @PurePunjabiLtd so we can see!
Imli chutney (tamarind chutney) is traditionally served with onion bhajis, and is excellent with our Onion Bhaji Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Tamarind Chutney Mix, take out enough for one serving, then immediately freeze the remaining tamarind chutney in individual portions. Thoroughly defrost the Tamarind Chutney portion before serving
Welcome to your instructions for
The Pure Punjabi Lamb Kebab meal kit sachet
The Pure Punjabi Lamb Kebab meal kit sachet
We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.
Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
If you discover 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.
Lamb Kebab Mix instructions
This mix will make lamb kebabs for 4 people (as a starter), or for 2 (as a main)
Prep time: 10 minutes
Cooking time: 15-20 minutes
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and minced
2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Kebab Mix
1 teaspoon of tomato puree
1 teaspoon mustard
450-500g of minced lamb
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
1. Put all the ingredients in a bowl and, with your hands, mix them together thoroughly.
2. Now, knead the meat mixture for 5 minutes, it will almost become light grey in colour (this is to be expected). *Tip: if you want to make as much in advance as possible, make the kebabs up to this point, cover and refrigerate overnight.
3. Shape the meat into sausage shapes onto kebab skewers. *Tip: if using wooden skewers, soak them in water for at least one hour to stop them from burning when cooking the meat.
4. Either bake the kebabs in an oven (at 180 degrees centigrade) for 20 minutes, or till cooked. Or grill or barbecue till the meat is cooked all the way through.
Seekh kebabs (lamb kebabs) are traditionally served as a starter and are delicious with our Coconut & Sesame Chutney.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire lamb kebab mix till step 3 (shaping the raw kebabs), then freeze the raw kebabs, ready for the next time you want to have them. Just make sure you defrost them completely before picking the instructions back up at step 4 (grilling).
We love to see your culinary creations! So post your dish as ‘Pure Punjabi lamb kebabs’ on social media and tag as @PurePunjabiLtd so we can see!
Prep time: 10 minutes
Cooking time: 15-20 minutes
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and minced
2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Kebab Mix
1 teaspoon of tomato puree
1 teaspoon mustard
450-500g of minced lamb
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
1. Put all the ingredients in a bowl and, with your hands, mix them together thoroughly.
2. Now, knead the meat mixture for 5 minutes, it will almost become light grey in colour (this is to be expected). *Tip: if you want to make as much in advance as possible, make the kebabs up to this point, cover and refrigerate overnight.
3. Shape the meat into sausage shapes onto kebab skewers. *Tip: if using wooden skewers, soak them in water for at least one hour to stop them from burning when cooking the meat.
4. Either bake the kebabs in an oven (at 180 degrees centigrade) for 20 minutes, or till cooked. Or grill or barbecue till the meat is cooked all the way through.
Seekh kebabs (lamb kebabs) are traditionally served as a starter and are delicious with our Coconut & Sesame Chutney.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire lamb kebab mix till step 3 (shaping the raw kebabs), then freeze the raw kebabs, ready for the next time you want to have them. Just make sure you defrost them completely before picking the instructions back up at step 4 (grilling).
We love to see your culinary creations! So post your dish as ‘Pure Punjabi lamb kebabs’ on social media and tag as @PurePunjabiLtd so we can see!
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