Archive | October, 2014

Deena Kakaya vegetarian cooking class with Natco Foods

28 Oct

Oh my goodness. I am still smiling; the busy London kitchen got hot and steamy. Puffs of clouds lifted and carries the aroma of spices. Banter and laughter mixed with the sounds of sizzling pakora, bubbling curries and tinkles of pots and pans. 

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

A fabulous bunch of people joined us for a cookery class that fused the world together on one vegetarian plate. Each of the recipes was introduced by a demonstration and people worked together to cook up dishes like kale, red onion and banana pakora. We even made cashew cream in the class to use in a curry.

Deena Kakaya vegetarian cooking class www.deenakakaya.com

Some people came in pairs and some came alone. Either way, as the exotic drinks flowed, the group bonded and friendships grew.

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

We ate a lot too. Attendees ate their own cooking, they ate each other’s cooking and of course I had to taste-test too!

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

Deena Kakaya vegetarian cooking class www.deenakakaya.com

Deena Kakaya vegetarian cooking class www.deenakakaya.com

This class was heaving with spice. We sniffed them, tasted them, broke them and ground them. We talked about the health impacts of each of the spices and I shared some personal experiences such as dill water to increase breast milk supply! On the less shocking side we talked about fennel and it helping to clear the tummy, cloves to soothe toothaches and turmeric to fight a cold. All of the spices were fresh and those who came along were able to take some gram flour or spices away with them thanks to our sponsors, Natco

Deena Kakaya vegetarian cooking class www.deenakakaya.com

My favorite bits of every class? Has to be the pride when attendees cook a dish that works, to their own surprise. I enjoy seeing people overcoming fears, such as frying. I delight in the camaraderie that spreads through the room and especially so when people walk out in groups exchanging contact details. I revel in the comments like, ‘I am definitely going to cook this at home’, ‘I am going to treat my friends to this recipe when I host the next dinner party’ and even, ‘I could use this method with other ingredients that I like’.

If you would like to join us for a, hands on, fun and valuable vegetarian cookery class in London then please look out for the next dates on the site or click here

You will walk away with recipes, containers full of food and some experience that you can use in different ways. I am really looking forward to seeing you at a future class. x

Book onto my next class by clicking here

Steamed kofta of spinach and paneer in a roasted red pepper gravy

25 Oct

Steamed kofta of spinach and paneer in a roasted red pepper gravy

Is it just me or are people less obsessed with being thin these days? Is it my age (thirties), where people grow into themselves more, or is it my life stage (mum of toddler and prefer sleep, family time, me-time and just some food over the less necessary stuff)? I don’t know but mostly, people say they need to lose weight but eat the brownie anyway, right? I made some a really gorgeous batch the other day with saffron, rose, cardamom and pistachio and nobody said no.

Steamed kofta of spinach and paneer in a roasted red pepper gravy by Deena Kakaya

However, my body has a way of telling me that I need to be kinder to it and right now; I have gone off my food (as in the taste rather than eating itself). If you have ever watched a cheesy television serial and I am old enough to admit to recalling the crashing sounds and multiple replays of dramatic scenes in Dallas (and every Bollywood serial I come across) then this is what is playing in my mind right now. I, Deena, have gone off the tastes in my food.

At first I thought it was the onset of a cold. But it didn’t appear. Then I thought perhaps it is just over-working and exhaustion. But then I realised that I do feel hunger, it is just that I am not enjoying eating so much. I want to feel the thrill. But I am not.

SO, I have surmised that there are many culprits to this condition of mine; exhaustion, A LOT of cooking recently (maybe too much of my own cooking), overindulgence and heavy tastes, eating more functionally than socially (a lot of eating alone or in a desperate rush). Explains a lot doesn’t it?

You know I have been putting myself into solution mode more and more these days and not focusing on the problems, ‘think solutions, not problems’ – chant, chant, chant. My solution is this steamed kofta of spinach and paneer in light and easy roasted red pepper gravy. It is the curry that thinks it is naughty, but really is quite virtuous. Deceptively simple, ridiculously soothing and fun to eat too! I like that I want to get my fingers into them, but should really wait for the gravy to join the kofta. Let me know if you do a better job at waiting to scoff the lot together, won’t you.

 

for the full recipe head over to great british chefs

Spinach, black bean and cheddar tikki

15 Oct

Spinach, black bean and cheddar tikki

I am doing it again but must nip it in the bud. I am once again the hamster (on a wheel), the rat (slowly racing) and the chicken (very much headless). I am not quite the dog (I don’t eat other dogs and not just because I am vegetarian.) I am most definitely, absolutely the owl (night is when I work, not sleep). That is not because I enjoy being up late but because I want to be productive in a work sense, and also want my child to have his mother raising him and whilst my panda eyes lose focus now and again, my heart is not.

Spinach, black bean and cheddar tikki by Deena Kakaya

This time in life, I am looking back at the smaller steps I have made, and they are steps forward. I have so far been so fixated with big milestones for the future that I have neglected to be grateful and recognise for the smaller steps that I have made. The little things have lifted me, given me hope, encouraged me, kept my days rolling, stopped me thinking of wasteful things, buffered my falls, given me reason to channel energies, re-instilled confidence for me, pushed me to change, made me more humble, made me more me. The small things, the smaller steps. When I thought of how I would feel should I no longer have the teeny sized fruits of the small seeds I planted, then…well. It wasn’t a happy thought.


spinach tikki 2

This is why today, I share with you small tikki. I have taken inspiration from tikki that Indian street food sellers tantalise passers-by with; steaming hot patties that are crisp on the outside, fluffy and moist inside and full of peppery spice. Traditionally they would be made of chickpeas and potatoes and I am using deep black beans, silky spinach and a little oozy cheese. I have retained the influence of pungent and peppery chaat masala, which uses black salt.

Spinach, black bean and cheddar tikki by Deena Kakaya

Riverford sent me the silkiest perfect leaves of spinach, not punched with ominous looking holes. A huge bag of light green and juicy goodness, none of this limp stuff you often get. Spinach actually happens to be one of those refrigerator items that sometimes yield less love than we in our house can spread over the week, a bit like bananas. Now, experimental as I can be, I am not about to suggest pairing banana and spinach together today. Not today anyway, but the tikki, now those I ate a few straight off the pan, ah the little pleasures.

for the full recipe head over to great british chefs

 

Indo-Thai mango and coconut bhel

5 Oct

Indo-Thai mango and coconut bhel

Two fabulous things happened at the tail end of last week; my husband returned home for a couple of days, after eleven days of business related work in Australia and I found a Riverford fruit and veg box wrapped up and tucked behind my garden gate.

Indo-thai bhel1 by Deena Kakaya

 

Years ago, when my husband made the switch from his role in the pharmaceutical industry to make a living in the field he is so passionate about (magic) I would cry upon his departure for these clustered long-haul trips. After years of listening to him talk about making dreams manifest and how life is so short and it is not worth spending limited moments of breath and potential smiles doing something one is less than passionate about, there was a juxtaposition of,  ‘I want you to LIVE’ and ‘I don’t want to be alone’.

I didn’t like the quiet of the evenings or cooking for one. I didn’t like the ‘filling in’ activities. I didn’t like waking alone or going to sleep with just the telly for company. But look, years on. Who would have thought that I could become accustomed to waving goodbye with a young child on my hip and that the quiet of the evenings would become precious time to prepare for lectures or cookery classes and those textbooks have become me, once again?  Years ago I would find solace in those messages, ‘how are you coping on your own’ and now I see ambition and vision through how much courage I have mustered up in recent years. I have even considered spending a few years abroad.

So the contents of the Riverford fruit and veg box this week made me chuckle because they matched my thoughts of more exotic climes and the will to LIVE. Now, I am sure I have gone on, and on enough about how much of an alphonso fan I am but alas we can’t have these in the UK this year but I was tickled by the delivery of a large and firm mango. I spotted red chillies and red onions, salsa? I could have done yes, but I fancied something sensational and explosive. It is how I want to feel you see.

I am taking a deep breath before I tell you this. Macaroons and chaat. OK. Let me explain. These are the two foods that make my limbs turn to jelly with anticipation and heart skipping joy. Heart-leap-frogging.  I am a girl that does not need to be gifted shoes, give me macaroons and chaat. And if I haven’t told you before, chaat is Indian street food (vegetarian snack) of inordinate amounts of sensual pleasure. The trickles of tamarind chutney and chilli green lip-smacking chutney heighten a fine balance of sweet, sour, crisp, cool, soft and spicy textures. It pops every sense and leaves anyone and everyone hankering for more, more, more.

But, you know me. I can’t just leave it there. I saw this mango and thought Indo-Thai would be absolutely perfumery delight. The mango gives sweet-sharp balance to the aniseed Thai basil. I have used coconut and peanuts for the salty and nutty elements too. This is not an understated dish (I have stressed that enough haven’t I?) it is a full show. New potatoes ensure that you get a soft bite without soggy mess that an ordinary potato can bring and you can get the puffed rice from most supermarkets or Indian grocers. I have used chopped mint and coriander too for a real herby feel. I would definitely recommend getting hold of the chaat masala that is made of peppery black salt, it lifts the dish to a whole new level. Just try it.

for the full recipe head over to great british chefs

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

3 Oct

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

 

I cook a lot of ‘welcome home’ meals these days.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

I have a husband who travels a lot for work and I’ve spent most of this month solo parenting, juggling lectures and cookery classes, recipe submissions and general life. Thank goodness for my awesome parents who have done their best, again, for me? Each time he goes away though, I feel like I grow.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

This time I have grown because I had to sort my repeated, month long car related mayhem out myself (although my brother helped significantly), I grew because I had to prepare lectures through till 2am and wake with my toddler at 7am and get him sorted without the 30mins of relief that his dad might otherwise give me in the morning.  I grew because I had to fix the printer ink issues out and get taxis at 10pm on my return from work that broke down whilst my phone battery died. I grew because when a relative told me that she is never left in the home alone by her family because she fears the silence and won’t go to toilet alone, i realised that i no longer dear the lonely evenings. I no longer feel sad when people see through social media that I am on my own but don’t take a couple of minutes to ask how I am, because you know, everyone is living their own challenge each day, in their own way. But most of all, I grew because life just carried on as normal.

So, after a couple of days with my folks I received a welcome home present from Riverford. A huge box of seasonal fruit and vegetables packaged in green, and tucked at the side of my home.  My toddler yelped, ‘yes, it’s the vegetables mumma, what did they send?’ The best of the season’s last tomatoes and a bulbous butternut squash amongst green goodness of autumn is what they sent.  I’m always so impressed by the perfect quality of the fruit and veg, there’s not a single bruise on them and they smell so sweet and earthy.  My tot almost instantly headed for a chair and asked to scrub the vegetables to reveal luminous oranges and red of sweet potatoes and peppers and we got the most perfectly quenching grapes.

 

I have to admit though; I’m not normally a butternut squash kind of person. I don’t like sweet soups and I can’t eat them boiled, I just can’t. But the colour of this one was just so rapturing that I needed to do something with it.

 

To me, a welcome home meal is one that is bubbling and simmering, thick and cajoling. A smile for home trickles through when the meal is nourishing and inviting, and full of the flavours of home. When my Husband arrived home from his last trip in Australia I made an Indian inspired feast of curries and dhal, vegetable and cheese raitha, Shrikhand and a stack of chapatti and vegetable rice. But this time, he returned from Mumbai and I knew he would have not only the finest Indian food but also some Chinese, Mexican and Italian food, so what to feed him this time?

 

This pistachio and slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachio and quark is a whack of aroma and colour which balances with the rich and thick spiced butternut squash sauce. A little goes a long way.

for the full recipe head over to great british chefs

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