Hankies – Winter Warmers
Hankies – Winter Warmers

To celebrate the new tasting menu, it's our, and soon to be yours, favourite Indian restaurant. They've come up with new delicious dishes, in time for winter. Check out the recipes below.

When the food arrives at Hankies it is spectacular, particularly that Tomahawk sliced into delicious pieces and served with tomato salad and avocado chutney and of course ‘hankies’, paper thin, freshly cooked and folded rotis. Try the spinach Hankie, it is amazing.

The cauliflower is enough to delight any meat eater, let alone a vegetarian and the pheasant is fiery with a crunchy skin. We’ve made this a few times at home too, delightful.

  • Pheasant Gol Mirch

Serves: 4

INGREDIENTS:

2 pheasant

1 cup silver onions

2 tsp mustard seeds

2 tsp freshly ground black pepper

5 Andhra chillies/cherry peppers

1-2 whole green chillies whole

1-2 fresh whole red chillies

2-3 tsp garlic & ginger paste

1 tsp coriander powder

1 tsp turmeric

½ tsp garam masala

½ tsp red chilli powder

1 sprig curry leaves

3-4 whole garlic cloves

1 tsp lemon

2 tablespoon oil

5 star anise

2 cinnamon sticks

Salt to taste

METHOD:

  • Slice the pheasant into 8 pieces with a sharp serrated knife
  • Marinade the pheasant with turmeric, coriander powder, garam masala, red chilli powder & salt and leave to rest for 10-15 minute
  • In a preheated oven cook the pheasant for 15 minute @ 175 C
  • Put oil in a heated pan, add curry leaves, mustard seeds, ginger garlic paste, garlic cloves, cinnamon and star anise, then add the pheasant and flip several times; add the Andhra chillies and the fresh and dry chillies
  • Sprinkle on ½ tsp of turmeric, coriander powder and garam masala at this stage as well
  • Add salt to taste
  • Cook for about 10-15 minutes, until the pheasant is golden brown and the skin is crisp

  • Purple Cauliflower

1 purple cauliflower (1000 – 1200g) whole head

2 tablespoons neutral oil (sunflower or vegetable)

1 cup yoghurt
100g grated cheddar cheese

8 garlic whole cloves

3 green chillies

50ml double cream
Salt to taste

 

Masala Mash – ingredients

  • 500g floury potatoes quartered
  • 1 tablespoon oil
  • 1 tablespoon cumin seeds
  • 1½ inch piece of ginger finely chopped
  • 1 onion finely chopped
  • 1 teaspoon turmeric (add a little more if you want colour to be more intense)
  • 1 teaspoon green chillies very finely chopped
  • 1 bunch finely chopped curry leaves
  • Salt to taste

 

Masala Mash – method

  1. Cook the potatoes in boiling water
  2. Mash the potatoes
  3. Now in a large saucepan, add oil on a medium high heat and throw in the cumin seeds. When the seeds begin to pop add onion, ginger, turmeric, curry leaf and chillies and cook for a further minute
  4. Add the mashed potatoes and stir together. The turmeric will give the potatoes a nice yellow colouring that is both attractive and very tasty

Method

  1. Wash the cauliflower and remove the stem and leaves, while keeping the flower whole
  2. Blanch the cauliflower for 5 minutes, strain and let the cauliflower cool down a little
  3. Blend together curds, a tablespoon of oil, grated cheese, garlic, green chilli, double cream
  4. Once the cauliflower is cool, rub the curds mixture all over and stuff the potato mixture in between the florets of each cauliflower. Let it rest for 10 minutes
  5. Bake for 10-15 minutes until the top is golden brown and the cauliflower is cooked through. Half way through, brush once more with oil
  6. Serve immediately

 

  • Bone In Tomahawk Steak


Ingredients for Masala Rub

2 table spoon cumin powder
2 table spoon garam masala
2 table spoon dried herbs
3 table spoon dry garlic chutney
Salt to taste


Ingredients Avocado Chutney

2 avocados
3-4 mint leaves
4-5 springs coriander
½ tsp grated ginger
Salt to taste
½ tsp roasted cumin
1 tsp olive oil


Ingredients Salad

10-15 cherry tomatoes cut in half
1 tsp toasted cumin powder
1 tsp olive oil
½ tsp lemon juice
Method

  • Preheat the oven to 300ºF.
  • Remove the steaks from the refrigerator and apply the masala rub
  • Place on a tray and leave for 25-30 minutes until they reach room temperature
  • Cook steak in oven for 20-25 minute @170C, cook to medium
  • On a gas grill set to high heat and place the steaks on the hottest part of the grill. Without turning, watch to see that the rub is set and has formed a crust, 5 to 8 minutes. You’ll know the steak is ready to flip when it releases easily from the grill
  • Remove from the grill and let it rest for 10 minutes before serving
  • For serving, move the steaks to a cutting board and cut the meat away from the bone and into thick slices
  • Serve with tomato salad and avocado chutney
  • Avocado Chutney – coarsely blend all the ingredients
  • Salad – in a bowl toss cherry tomatoes with oil, cumin powder and lemon juice

Don’t fancy cooking but rather just eating? We don’t blame you. Book Hankies today.