Archive | March, 2015

Stuffed Khandvi rolls with slow roasted tomato, garlic and fennel sauce

12 Mar

Stuffed Khandvi rolls with slow roasted tomato, garlic and fennel sauce

Stuffed Khandvi roles by Deena Kakaya

Biting my tongue (shutting my mouth to keep the peace) has not really been one of my strengths over the years. I have grown better at diplomatically responding and not having so much of an emotional response but, shutting my mouth…nope, not really improved in that department. So when people just assume that I get the cooking bug from my mum, it just isn’t true. Sorry mum, I know you read these posts-it gets better don’t worry…read on.

I face timed (is this even a grammatically acceptable term) my folks today to show them what I had made using the new Tefal Ingenio 13 piece induction cookware set that john Lewis sent me. There was much excitement over the handles that just clip on and off from a cleaning and ease of storage perspective but even the weight of them validates quality. I use Tefal non-stick pans in my cookery classes to make tandoori Halloumi and paneer dishes and so this was an especially welcome gift. They asked me to explore more and think of different cookery styles and I thought of my mum, who cooks soul soothing traditional food; her stuffed okra retain shape and colour without ickiness, her potato curry is yellow and gentle rather than heavily smothered in spice and tinned tomatoes and her puri are puffs of pleasure, particularly for my toddler.

The number of pretend arguments that happen in my parent’s living room over Khandvi is just now background noise under the debates about extending the house and that property across the ocean and I recall the efforts to scrape off disaster versions from tin pans. My parents used a lot of tin pans back in the day. But of course it’s all about non-stick these days and given that dad and I both love Khandvi, we have even more reason to make it with reduced risks now.

Khandvi is traditional vegetarian gram flour pasta that is pleasantly sour and lightly spiced. It is silky and thin and make for perfectly gratifying bites of loveliness. When my husband wants to suck up to me, he buys me macaroons or Khandvi. See what I mean?

Stuffed Khandvi rolls by Deena Kakaya

The non-stick pans make for easy Khandvi making- the mixture won’t stick to the pan, when any excess dries, you just peel it off the pan and pop it away (I just eat others eat cake batter). I even used one of the larger frying pans to spread the Khandvi onto.

SO the stuffing; well I have been watching a bit of Indian Masterchef recently (don’t judge me, OK fine do) and they stuffed it with paneer and desiccated coconut. I like this idea and I have created a sauce/chutney that totally lifts the whole experience; slow roasted tomato, garlic, fennel and chilli. I am not sure what the best part of this recipe is, but my goodness they are good.

Ingredients to make approximately 8 rolls

1 cup of plain natural yoghurt

½ cup of gram flour

¼ cup water

1 tsp. minced ginger

Salt to taste

100g paneer, grated

3-4 tbsp. desiccated coconut

3-4 tbsp. finely chopped fresh coriander

For the chutney

225g small cherry or baby plum tomatoes

One bulb of garlic

Salt to taste

2 tsp. fennel seeds soaked in warm water

3-4 fat red bullet chillies

For the tempering

2 tbsp. sesame oil

5-6 curry leaves

2-3 green chillies

Method

  1. Start by slow roasting the tomatoes and garlic on 150 degrees, for approximately 45 minutes. Make sure the tomatoes are all cut side up before you roast them and then drizzle them very lightly in rapeseed oil. Once the tomatoes have cooled to room temperature, blitz them smooth with the chillies, garlic, and fennel seeds and salt. Leave the paste to a side.
  2. To make the Khandvi, combine the gram flour, yoghurt and water in a mixing bowl and beat it until the lumps are softened and removed. Add the minced ginger and salt. Then pour the mixture into a non-stick saucepan (on a low flame) and with a spatula, mix it circular motions until it starts to leave the sides. You can check if it is ready by spreading a small amount onto the side of a non-stick pan and if, after it cools it can be peeled away then it is ready. Once the mixture is ready, work quickly by spreading thin lengths with a wide spatula onto the non-stick surface. Once it has cooled, spread the paste onto it, thinly. Next sprinkle a thin layer of paneer, desiccated coconut and finish off with coriander. Cut even sized lengths (mine were 3-4 inches wide) and then carefully roll them
  3. To make the tempering, heat the oil and add the mustard seeds, curry leaves and chillies and once the seeds pop and a perfume of the curry leaves is released then turn the heat off. Evenly drizzle the tempering onto the Khandvi.

 

Aubergine ‘meatballs’ (eggless)

5 Mar

Aubergine meatballs by Deena Kakaya
There are many questions that I do not know the answer to and over time, I have learned.
I have cultured the knack of softening a response to questions like, ‘muuuum, are people that hit bad?’, or ‘it is mean to eat a fish’.
My fingers are more nibble with Google referencing to questions like, ‘Can you throw the stones from Saturn’s rings into Saturn?’
The other day, we were in the temple and as my three year old stroked my face and said, ‘I love you mum, thank you for giving me a good day’, the congregation of around a dozen people softened a bit more out of their silent prayer. He carried on with, ‘why does God sit in the sky when so many children’s are hungry’.
I have developed that customary pensive sigh and pause when friends ask me, ‘do you think his behaviour is a road blocker?’
I chant positive affirmations when students ask me during lectures; ‘why don’t I understand this?’
When people text message and ask me ‘I hope you get some rest tonight?’ I reply with thanks. I don’t tell them that I will be up till 2am.
As I type away on this post, my three year old snores next to me and a couple of stray grey hairs shimmer under the lamp. My husband is in Australia and the laundry is waiting along with Lecture preparation. I have Mango and lime water with chia seeds waiting in the fridge for me and I am reflecting on this question I get asked via social media, ‘aww, how are you coping this week? Bet you haven’t been eating properly, not fun cooking for one is it?’

Well. This is a question that I can respond to with a picture-no words needed. I eat whilst my husband is away, it is true. He eats whilst he is away too. He doesn’t sob over soggy toast and neither do I. Its great isn’t it? Though there are shortcuts and easier meals involved because I have to do the cleaning up all by my 5ft 1 inch self. There are sandwiches involved but not cold and limp ones. There are vegetarian meatballs involved and they are full of gusto. There is nothing whimpering or diminishing about them. They are healthy, mighty and juicy. They are easy and peasy. They need time though. The knack with these Aubergine vegetarian meatballs is that the aubergines must be cooked on a low flame for a long time until they are golden and soft. They won’t be golden if you add the salt and garlic too early; they’ll just be wet and icky. The meatballs are sweet but remember not to add the spices too early otherwise they will burn and it will all taste bitter. Don’t forget the lemon juice, it really helps. I have accompanied my meatballs with a tomato and Harissa sauce. It’s a gobful this meal.

Ingredients to serve 4
2 tbsp. rapeseed oil
2 large aubergines cut into small cubes (approximately 2cm cubes)
3 fat cloves of garlic
1 tsp. dried chilli flakes
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
Salt to taste
A generous pinch of black pepper
The juice of one lemon
6-7 tbsp. breadcrumbs
Method
1. Heat the oil in a non-stick pan and add the aubergines. Cook them on a low flame until they are soft enough to pierce and golden brown on the outside. It took me roughly 40 minutes to get them this way.
2. Just before the aubergines are cooked add the salt, garlic, coriander and cumin pastes with the paprika and sauté for a couple of minutes. Turn off the heat and allow the aubergines to cool to room temperature.
3. Put the aubergines in a food processor and add the black pepper and lemon juice and blitz them until they are almost smooth. Add the breadcrumbs and pulse until it looks like patty mixture.
4. You should be able to form equal shaped meatballs now. If the mixture is too wet add more breadcrumbs. If it is a bit dry, add a splash of olive oil.
5. Put the meatballs on some baking paper and leave them in the fridge for an hour or so, to firm up.
6. When you are ready to cook the meatballs, add a splash of oil to a non-stick pan and add the meatballs on a low flame. Cook them until they are golden brown and lightly crisp on each side.

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