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1. Development TaskAim: The product in which I am going to develop is the vegetable Korma
pot pies which I served with sweet potato and onion bhajis accompanied
by a cucumber and mint raita.The reason I am going to choose to develop
this product is due to the vast amount of develops I can apply to each
component to ensure that this Is a new and exciting product that is
suitable for my multicultural, low costing slimming range.
Reasons for choice:
The reason I chose to develop this product is that it matches my criteria
whilst being able to improve each component. It meets the need of my brief
as when I made it as in of my design ideas as it suits my target market
which was 25-40 year olds who have a busy day to day life who need
energy, I incorporated carbohydrates in this product these were the potato
in the korma and the pastry which was casing the korma. This product was
low in fat, salt and sugar as I used no sources of sugar. Instead of using salt I
used spices such as turmeric and chilli powder in the curry and bhajis, this
prevented the need for me to season with salt. It was high in fibre as I used
fibrous foods such as I used wholemeal flour in the pastry, another sources
of fibre came from the variety of vegetables which are used. Fibre is
essential to aid the digestive system. This product fits my brief as it is
multicultural fitting into Indian cuisine. When I made this product it priced
up at £2.10 per portion which was one of the more expensive design ideas
this is because I incorporated a number of different components such as the
pastry, curry, the bhajis and the raita. I tried to keep costs as low as possible
by using locally sourced vegetable as they are cheaper. After conducting my
product survey I found out that there was gap in the market for a unique
Indian ready meal that had more than one component as well as being low
in fat, salt and sugar but yet high in fibre, as well as being £2.50 or below, as
Indian cuisine is usually high in these nutrients. I will change this gap in the
market but making a ready meal that has more than one component and
ensuring it is low in fat, salt and sugar as well as incorporating the 5aday to
ensure all the vitamins and minerals are provided. There are a number of
ways in which I can adapt this product to make it interesting and unique. I
can adapt the pastry by adding Indian spices to it such as turmeric which
will a hint of yellow to the casing, making it more colourful and vibrant. I
could put the curry in the pastry a roll it up like a Swiss roll. I could change
the ratios of the pastry to reduce the fat content further. I could modify the
curry by changing the type of curry such as a masala which uses chickpeas
this would increase the fibre content. The accompaniments which I made
were bhajis, these could be adapted by adding more vegetables to the
bhajis such as carrot, sweet potato or peas in addition to the onion.
Different types of onions can be used such as shallots or calcots. I could
make a batter for the bhajis and bake them this would enhance the
crispiness. The last component which I had originally made was the
cucumber and mint raita which could be adapted by changing it to different
types of chutney. This product will match the government guidelines as I am
going to incorporate the 5 a day by using 2 or more vegetables which will
ensure all the essential vitamins and mineral are provides. Other nutrients
which will be used are carbohydrates as it provides a slow release of energy
which was a point of my criteria. I will be using little oils and spreads in the
product which Is a small section on the eat well plate which is
recommended to only eat a small amount, the source of fat will come from
the pastry and only unsaturated fat will be used, this may be margarine.
Margarine is an unsaturated fat which is not saturated in hydrogen and an
example of a polyunsaturated fat. The specific age range for this product is
25-40 year olds as I feel its most suited to them. I will intend to store this
product in the freezer this will preserve it to prevent any bacterial growth.
Vegetable Korma pot pies
with Bhajis and a cucumber
and mint raita
Pastry
Healthier Types of flour I could use:
Almond meal/flour- For a more rustic
tasting pastry. It is naturally gluten-free and
adds protein to your pastry, protein is
essential for growth and repair of red blood
cells and overall maintenance.
Oat Flour- Oat flour is known to help lower
your risk for heart disease thanks to its
great cholesterol lower abilities. These are
one of the diseases which are on the
increase.
Quinoa flour- This flour is low in fat ans is
also excellent for providing you with a
healthy dose of calcium, so will help
promote strong bones and also gives you a
good dose of iron.
Flavoured Oils which could be used instead of
Margarine:
Chilli oil-Olive oil infused with a balance of hot and
spicy flavours from fresh chillies
Basil oil-Olive oil infused with the sweetness and
distinctive aroma of fresh, smooth leaf basil
Garlic Oil-Olive oil infused with the sharp, intense
flavour and aroma of fresh, whole, peeled garlic
Types of Indian Spices
which could be
infused in the pastry
this will improve the
colour:
-Turmeric spice
-Madras spice
-Tikka spice
-Chilli Powder
Types of pastry which can be
used:
Short crust pastry- has a shirt
crumb and light texture, crisp
when baked
Rough puff/ flaky- layered
crisp flakes and a short and
crisp texture.
Filo- is very thin unleavened
dough used for making
pastries. Filo-based pastries
are made by layering many
sheets of filo .
Korma
curry
Adapting the type of curry used:
-Vegetarian Tofu Vindiloo which
is often regarded as a fiery,
spicy dish, even though it is not
necessarily the spiciest dish
available.
-Vegetarian Tikka Masala- tikka
masala is a dish of chunks of
roasted marinated vegetables in
a spiced curry sauce. The sauce
is usually creamy and orange-
coloured.
-Vegetarian Madras- Madras
curry or Madras sauce is a fairly
hot curry sauce, red in colour
and with heavy use of chilli
powder.
-Vegetarian Jalfrazzi- Vegetable
jalfrezi features veggies in a
base of tomato sauce spiked up
with sautéed green chillies,
ginger, onions,
Fibourous source which can be
added:
•Peas- 9 g of fibre per cup.
•Beans- 12 g to 17 g of fibre per cup.
•Sweet Potato-8g of fibre per cup.
•Seeds/Nuts- 3g of fibre per cup.
•Lentils- 16 g of fibre per cup.
Carbohydrate sourced
Vegetables:
-Spinach
-Mushrooms
-Potatoes
-Pepper
Vegetables that could be
incorporated to the 5 a day:
-Aubergine
-Pumpkin
-Butternut squash
-Parsnip
Cucumber
and mint
raita dip
Alternative dipping sauces
for accompaniments:
-Indian spiced Split Pea
Hummus.
-Aubergine Chutney
- Curried Daal Lentil Dip
-Green Mango Pickle
-Indian Coleslaw
Spices that could be
added to the raita:
-Cumin
-Nutmeg
-Coriander
-Turmeric
-Cardamom
-Star anise
-Saffron
-Mustard seed
Low fat Yoghurt
based Indian dips:
-Pomegranate and
potato raita
-Eggplant Raita
-Capsicum Raita
-Cucumber and
Tomato Raita
Bhajis
Different
combination of
vegetables can be
used in the bhajis:
-Carrot and Parsnip
-Spinach and
Cauliflower
-Coconut and
cashew
-courgette
Alternative side dishes:
- Sweet potato and
Broccoli Pakoras
-Indian spicy Potato
balls
-Cauliflower spinach
pakoras
-Garlic and line naan
bread
-Pialu rice
-Spicy Indian rice
Types of batter
for Bhajis:
-no batter
-flour and egg,
then dip the
vegetable in it
then bake.
-Batter the
bhajis and a
variety of
different spices.
How to present curry in
the pastry:
-Place the curry in a pastry and
fold it over like a pasty
-Put the curry on rolled out pastry
then roll it up like a Swiss roll.
-Place a small amount curry inside
of a pastry casing then layer
pastry,curry,pastry then curry e.g.
a lasagne.
-Place the curry in an individual
dish then place the pastry onto
like a lattice affect.
Finishing
Techniques:
-Brush over the pastry
with egg wash before
going in the oven for a
glossy and golden look.
-Fork around the edge of
the pastry for a unique
effect.
-If serving with rice place
the rice in a mould before
serving to make it stand
up
Presenting Bhajis
different shapes:
Using moulds
before going in the
oven to bake such
as circular or
square moulds