a place for curry

A TASTE OF INDIA WEEK

A celebration of the National Trust for Scotland

and the nation’s close ties with India
In partnership with Chef Tony Singh of Oloroso and supported by the Scottish Government,
the National Trust for Scotland is proud to introduce a selection of our new ‘Taste of India’
recipes – authentic Indian cuisine using Scotland’s rich larder of fresh,
local and seasonal produce.

HAGGIS PARATHA METHOD

Serves 4 PARATHA FILLING
Boil potatoes in their skins until tender, then peel and mash.
INGREDIENTS Boil neeps until tender, and then drain and mash.
For the paratha: Grate haggis on a large cheese grater.
100g potatoes Add onion, ginger, green chillies, all the spices, chopped coriander
100g neeps (yellow turnip) leaves and salt. Mix well. The mix should be dry and free of water,
250g haggis otherwise it will be difficult to roll out the parathas. Keep aside.
1 onion, finely chopped FOR THE DOUGH
½ inch piece of ginger, very finely grated Mix the flour, add enough water to make a firmish dough.
2-3 green chillies, finely chopped Knead well for 5-6 minutes. This process can be done quickly in a
¼ tsp chilli powder food processor.
1 tsp coriander powder Leave dough to stand for 10 minutes or so in an oiled bowl. Keep
covered with a damp cloth. Knead briefly again.To roll out the
½ tsp garam masala
parathas, break dough into approximately 10-12 portions.
Bunch of coriander leaves, finely chopped
Dust 1 ball with flour and roll out into a circle, 8-10 cm in size.
Salt
Take roughly 1/10th of the filling and place in the centre of the
For the dough: circle. Pull in edges and press in the centre, to make a ball.
1 tbs cooking oil Heat the griddle or tawa. Dip the stuffed dough ball in dusting
500g chapatti flour flour on both sides and roll out gently, to approximately 20 cm in
size. Roll from centre outwards, so that the edges are thinner than
Enough water to make dough
the centre. You will need to dust it with dry flour a couple of times
Oil for frying during the rolling out process. If a little filling escapes, don’t
worry, just remove it.
To cook the parathas, place on the heated tawa or griddle. Turn
over when it changes colour slightly, and you can see a few
blisters on the under surface.
Cook the other side the same way. Turn it over again.
Brush oil on both surfaces.
Press gently all over, using a flat spatula. This helps to fluff it up
into a ball, as well as making it crisp. Cook until nicely browned
and crisp on both sides. It is important that you crisp the parathas
on a medium heat and not cook them too fast.
 a place for curry

A TASTE OF INDIA WEEK

RHUBARB COMPOTE METHOD

Serves 4 Trim the rhubarb and cut into 4cm (1½in) lengths.
Mix the water and sugar and heat, stirring from time to time,
INGREDIENTS until the sugar has melted.
450g rhubarb Add the rhubarb and poach gently until just soft (the
300ml water (or pink champagne if you are rhubarb must not collapse).
feeling generous) Remove the fruit carefully with a slotted spoon. Add a good
150g sugar, or to taste squeeze of lemon to the poaching liquid and boil to reduce.
Good squeeze of lemon It should be slightly syrupy and will become more so as it
cools. Leave to cool then pour over the rhubarb.

PISTACHIO SHORTBREAD METHOD

Makes 20 Use a pestle and mortar and crush the cardamom pods.
Remove skins and pulverise seeds to a fine powder.
INGREDIENTS Using an electric mixer with the paddle beater attached, cream
8 cardamom pods together butter, salt, ground cardamom and sugar until light
200g unsalted butter and fluffy and the sugar is no longer gritty.
100g caster sugar On a slow speed, fold in the flour, ground rice and cornflour
60g ground rice until the dough comes together.
60g cornflour Turn out the dough onto a floured board, roll with your
hands into a 3-4 cm log. Wrap in cling film and chill for at
180g plain flour
least an hour.
½ tsp salt
In the meantime, roughly chop the pistachio nuts, or process
1 free range egg, lightly beaten
in a food processor until ground but with a few chunky bits
60g pistachio nuts remaining.
2 tbsp caster sugar for dusting Scatter nuts on a tray.
Remove shortbread dough from fridge, unwrap and brush
Oven 150°C , Gas Mark 2 with beaten egg.
Roll dough in pistachio nuts to coat the outside. Wrap back
in cling film and chill for at least 30 mins.
Remove the cling film and cut log into 1cm thick discs. Prick
each biscuit with a fork and place on a baking sheet lined
with baking parchment, keeping biscuits about 2.5 cm apart.
Bake the biscuits for approximately 20 minutes, until a light
golden colour. Do not allow to get too brown.
Cool on a wire rack and sprinkle with caster sugar while still
warm.
They will keep for a week.