Opu's Kitchen™

Good Food's take on a popular Indian street-food dish - keema pau. Spiced lamb on a toasted cumin bun with a fried egg on top - it's well worth the effort! Ingredients => 2 tbsp vegetable oil => 1 onion, chopped => 2 garlic cloves, crushed => 1 red chili, finely chopped (deseeded if you don't like it too spicy) => 700g lamb mince => 1 tbsp tomato purée => 2 tsp medium curry powder => 1 tbsp plain flour => 400g can chopped tomatoes => 2 tbsp mango chutney => 4 eggs => chopped coriander leaves, shallots and shredded carrot, to serve For the cumin buns => 250ml full-fat milk => 1 tsp clear honey => 25g butter, chopped => 400g strong white bread flour => 2 tsp cumin seeds, plus a pinch for sprinkling over => 7g fast-action dried yeast => 1 egg, beaten Preparation: => First, make the buns. Heat the milk and honey in a saucepan until steaming. Add the butter, then set aside to cool. Mix the flour, cumin, yeast and 1 tsp ...

This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns. Ingredients => 1 whole cooked crab (about 1kg) => 2 tbsp flavorless oil => 3 garlic cloves, very finely chopped => thumb-sized piece ginger, very finely chopped => 3 red chilies, 2 very finely chopped, 1 sliced => 4 tbsp tomato ketchup => 2 tbsp soy sauce => handful coriander leaves, roughly chopped => 2 spring onions, sliced => rice or steamed bad buns, to serve. Preparation: => The crab must be prepared before stir-frying ( you can ask your fishmonger to do this) . This involves removing the claws, the main shell, discarding the dead man’s fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat. => Heat the oil in a large wok and sizzle the garlic, ginger and chopped chilies for 1 min or until fragrant. Add the ketchup, soy and 100ml water...

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect. Ingredients: => ½ pineapple, flesh cut into small cubes => 2 thick slices of sourdough => 1 tbsp mayonnaise => 1 tbsp unsalted butter => 2 tsp rapeseed oil => 85g cheddar, sliced => 1 spring onion, finely sliced => sriracha chili sauce For the pineapple pickle: => 100ml white wine vinegar => 40g golden caster sugar => ½ tsp coriander seeds => ½ tsp mustard seeds => ½ tsp black peppercorns => 1 star anise => 1 bay leaf Preparation: => Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins. => Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the but...

  Try this popular street food in Bangladesh & India, made up of savory crispy discs topped with chickpea, potatoes, raita, green chutney, pomegranate and gram noodles. Ingredients: For the papdi => 150g plain flour, plus extra for dusting => 150g whole wheat flour (chapati flour) => 50g fine semolina => 2 tsp carom seeds (ajwain seeds) => ½ tsp cumin seeds => 1 tbsp ghee => vegetable oil, for deep-frying For the topping => 400g can chickpeas, drained and rinsed => 150g boiled potatoes, roughly cut into 2cm cubes => 2 tsp chaat masala => 1 green chilli, finely chopped => ½ tsp black salt (or use regular salt) => 2 tsp rapeseed oil => tamarind sauce => 1 pomegranate => 1 medium red onion, finely chopped => 2 tbsp finely chopped coriander => 4 tbsp nylon sev (gram noodles) => raita (recipe below) => green chutney (recipe below) For the raita => 200g Greek-style yogurt => 2 tsp lime juice => ½ tsp chilli powder =...

This deep-fried Indian street food makes a great party snack – crisp rounds of bread filled with chickpeas and potato, drizzled with a herb and spice water. Ingredients For the puris => 150g chakki atta (chapatti flour) => 30g fine semolina => 1 ltr vegetable oil, for puris and deep-frying For the pani (water) => 50g bunch coriander => 25g bunch mint => 5g fresh ginger => 2 green chilies => 2 tbsp tamarind pulp => 500ml chilled water => 1 tsp ground cumin => 2 tsp red chili flakes => ¼ tsp asafoetida For the filling => 400g canned chickpeas => ¼ tsp asafoetida => 2 large potatoes, peeled and diced into 1cm cubes => 1 tsp ground cumin => 1 medium red onion, finely chopped => small bunch coriander including stalks, finely chopped => juice of 1/2 lemon To serve => 1 small packet of sev (spiced crunchy noodles - available from Indian shops and Amazon) => 200g pomegranate seeds. Preparation: => Make the pani water. Place the ...

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chili sauce. Ingredients For the chicken => 4 skinless boneless chicken thighs fillets => large piece of ginger, finely grated => 100g corn-flour => vegetable oil, for frying For the sauce => 6 tbsp dark brown sugar => 2 tbsp Korean chili paste (gochujang) => 2 tbsp soy sauce => 2 large garlic cloves, crushed => small piece ginger, grated => 2 tsp sesame oil For the kimchi-style slaw => ½ white cabbage, finely sliced => 1 mooli, shredded into thin strips => 4 spring onions, finely sliced => small piece ginger, grated => 1 tsp golden caster sugar => 1 garlic clove, crushed => 2 tbsp mayonnaise => pinch of hot chili powder To serve => 1 Little Gem lettuce, divided into leaves. => 4 brioche or sesame seed burger buns, split and lightly toasted. Preparation: => Make the slaw by combining all the ingredient...

Try making these lentil-filled snacks. A popular street-food in India, they're perfect for entertaining or as an afternoon pick-me-up..... Ingredients For the dough => 300g plain flour => 2 tbsp ghee => 1 tbsp vegetable oil => 1 tsp ajwain seeds For the lentil filling => 1 tsp cumin seeds => 2 tsp fennel seeds => 1 tsp coriander seeds => 100g moong lentils, soaked overnight => 100g urid lentils, soaked overnight => 2 green chilies, one slit lengthways and one finely chopped => 1 tbsp rapeseed oil => 1 tbsp ghee => 4 tbsp gram flour => 2 tbsp grated ginger => ½ tsp ground turmeric => ¼ tsp asafoetida => 1 tsp sugar => 1 tsp garam masala => oil, for deep-frying Preparation: => To make the dough, mix the flour and ½ tsp salt in a medium bowl. Add the ghee, oil, ajwain seeds and a small amount of lukewarm water. Keep mixing and gradually adding up to 150ml water, until a soft dough forms with no flour remaining on your hands. ...