Archive | kids food RSS feed for this section

Corn on the cob roasted in homemade hoisin sauce

23 Sep

Last weekend felt like a weekend from the yester-summers, with a few subtle differences.

Corn on the cob roasted in homemade hoisin sauce  by Deena Kakaya

We attended a wedding near where we live and I do love a wedding.  As my husband and I fussed with car parking botches before our arrival at the wedding, thanks to faulty ticket machines and lengthy queues of cars filled with sari’s and gifts and then of course a toddler who unquestionably did not agree on how handsome he looked in the suit jacket and smart shirt, I sighed and smiled that this is all part of the happy mayhem with the background tune of, “I can’t like these clothes mumma, I don’t look brilliant.”

As we entered the wedding venue soft romantic music played to a quietly seated and orderly congregation of guests, not like the chattering sprawl my aunts and mum mingled between during my childhood. The priest spoke in soothing, professional and gentle tones, rather than the more directive and stressed tone I remembered from back in the day. The couple looked lovingly at each other, not tensed or fatigued. My cousins and I, who used to chase each other and chatter on in weddings as kids now we entertained our own in the corridors so as not to disturb the silence of the audience. We attempted to orchestrate pictures of the kids but alas, they just wanted to run, as we had once done. Luckily for the collective team of under 5’s the wedding was over in a couple of hours whereas in our day, they were full day affairs that rarely ran to time.

After the wedding my cousins, a few of our parents and of course all the kiddies came back to ours and we had a spray of happy chaos. A crawling baby, toddlers tugging over toys, grandfathers on strawberry picking special-assignments with little super-heroes and squeals on slides and swings. We had pasta and Khichdi and even roasted potatoes all over the house mingling with crisps and grapes. Nappies, spoons and splishing drinks generating curious scents and sounds and a few of us admitted that feeding tired and excitable kiddies was something we were dreading today.

Nobody wanted the Khichdi, or the vegetables, or the pasta or the potatoes but there is one vegetable that everyone agreed on (and this, amidst happy pandemonium is relief). That is corn.

http://www.greatbritishchefs.com/community/corn-roasted-hoisin-sauce-recipe

I am not sure whether it’s the independence element of grabbing corn and just going at the juicy kernels or the cave person freedom. Is it the juicy sweetness or just the easy pleasure? I don’t know but what I do know is that Riverford sent me the freshest and most untainted corn this week in my vegbox and not a single kernel of corn was bruised or damaged. Utterly in season, fresh and golden juicy gorgeousness was in my box and I wanted to do it justice.

Fresh and good quality corn like the stuff I received is sweet and loudly so. To balance the sweetness I whipped up some homemade hoisin sauce which includes salty soy sauce and nutty peanut butter, a bit of chilli and garlic…so you see all the flavours balance so well and it’s such a joy to eat corn sticky and bold in flavour. Go on, be happy.

for the full recipe head over to great british chefs

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

7 Aug

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

They say you become like the people you surround yourself with.

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli)  by Deena Kakaya

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli) by Deena Kakaya

So, if you are around people who are athletic you will be more likely to use your gym membership or actually put on that swimming costume. If you spend time with folks who eat really healthy foods, you will consequently take inspiration and be eating gloriously green, blueberry chia and super food fuelled meals and if you find yourself with positive and happy people who tend to see the brighter side of life, you will inevitably think of challenges as stepping stones. If you immerse yourself in environments of intellectual dialogue, perhaps on politics or economics between ambitious and focused people, you will cultivate and progress your own mind and if your friends like money, cars and big houses…you may just find a way to achieve those same things.

If your mates are academic you will probably finish that post graduate qualification you’ve been thinking about for ages and if your pals wear cutting-edge make-up even to the supermarket or on a run, you will think twice before postponing that hair dressers appointment to cover up those grey hairs. If the banter around the dinner table on your Friday night get-together is about getting that next promotion or making partner, your energies too will flow that way. If you friends have found peace, love, God, family, children, simplicity…you may just find some time to do the same.

Intuitive isn’t it. I mean naturally. It’s one of the reasons parents worry about the company their children keep because we know that we can drive all our efforts to instil good values but the association that our children forge with groups of their choice will often have a very powerful influence on their own attitude and outlook. Why then have I not become more like my mother?

We stood at the Pani Puri stall in Wembley the other day and whilst I stood a little bit removed on the side, my mum plunged into the crowd and cheekily ordered a plate of dahi puri chaat and we could also that the anticipation was positively tickling her. I remarked to my dad that my mother hasn’t lost her inner child and he told me that it’s the way to hold onto the beauty of life.

Iridescent eyes and quivering excitement greeted us and of course a hand wafting around a plate bursting with cool, crisp, sour, sweet, tangy little filled puri. There is no pleasure like eating them with loved ones, outdoors, before they fall apart but nobody knows how to live a moment like my mother. Nobody would guess anything else about her.

As I had a little moan about the kitchen, the mess, the heavy earrings and stifling outfit, my hunger and of course the worries of nursery and work and oh! Life. My mother just chuckled and went upstairs in the cool of the late afternoon. She didn’t return for ages but I heard a loud snore as I went up the stairs thirty minutes later. When I told my dad, he said, ‘look, this is how peaceful people live life’.

Here’s to my mother. She wanted a falooda after her paratha, curry, Pani Puri and dahi puri on the street but couldn’t fit it in. Falooda are thick milkshakes perfumed with rose syrup, pumped with swelling chia seeds, and silky vermicelli and there is usually some sort of fruit and soaking in there too and perhaps even jelly but there is always ice cream floating on the top and it conveniently holds the umbrella. You get the picture. It is a treat for all but has that youthful, fun element to it-just like my mum. If she were a drink, I reckon she would be a falooda.

I would not be me if I did stretch the recipe a little…Rose milkshake was the remedy and bribe for many a parental challenge during my childhood. Don’t want to drink milk? OK have some rose milkshake. Don’t want to sit and watch that Bollywood movie? OK have some rose milkshake? Too much arguing with the cousins…yep. Rose Milkshake. It looks pretty and that aroma…mmm…You’ll find rose syrup in the ethnic aisle of large supermarkets like Tesco or in an Asian Store.

I have made an ice cream of it all. Ta-DA! The bright pink vermicelli? I soaked that in beetroot juice. I even have chocolate vermicelli in this version but the thing is, it’s an ice cream.

Ingredients

300ml whole milk

300ml double cream

7 tbsp. rose syrup

1 ½ tbsp. chia seeds

3 tbsp. finely broken vermicelli

25g cooked beetroot

One pink apple, cut into small cubes

4 tbsp. sugar

4 egg yolks

1 tsp. corn flour

Method

  1. If you are using an ice cream maker, ensure that your equipment is ready.
  2. Mix the milk, cream, Rose syrup and chia seeds together and chill them in the fridge for 3 hours.
  3. In the meantime puree the beetroot and soak the vermicelli in 50ml water.
  4. Once the milk has been chilled for the three hours, to allow the chia seeds to swell, make the custard. Combine the three egg yolks, sugar and corn flour in a large bowl and whip them until the sugar is no longer grainy and becomes a pale yellow colour and creamy in texture.
  5. Heat the milk and cream until it almost boils but do not let it boil.
  6. Add the milk and cream into the large bowl a little at a time, to avoid the eggs getting too hot and scrambling. Combine well and then turn it back into the saucepan that you heated the milk and cream in.
  7. Heat the custard on a very low flame and stir continuously. Do this until the back of the spatula can be covered and when you draw a line through the layer on the spatula, the line holds.
  8. Turn off the heat and mix in the vermicelli and apple and then allow the custard to cool to room temperature before leaving it in the fridge overnight. Now add the chocolate vermicelli if you are using it.
  9. Churn the custard in an ice cream maker or leave it in the freezer until it has set.

Apple, yoghurt, lime and cardamom pancakes

5 Jul

Apple, yoghurt, lime and cardamom pancakes

I have become a serial well-wisher. What about you? Are you overflowing with perpetual congratulation giving, spilling over with ‘well done’ encouragement and brimming with huge smiles and ‘that’s incredible’ commendations?

Apple, yoghurt, lime and cardamom pancakes

Back in the day I was encouraging and supportive on my friend’s achievements; grades, hockey team, someone playing netball or some art project or maybe even a musical instrument, a dance thing even. This then progressed to romantic relationships, holidays, buying first homes and getting married.  Everyone had their own thing didn’t they? Somewhere along the lines though, it changed.

Though these congratulating moments have stayed in my mind and still make me smile. When we got our a-level results my best friend didn’t get what she needed to, so we had to wait to find a university place for her and meanwhile I had scored a hat trick. We didn’t celebrate until she found her place, which she ended up being really happy with and it involved a lot of cheese in a regular Italian restaurant with a flirtatious waiter and even more cake. When we bought out first home we celebrated on the floorboards (there was no carpet or wooden floor) with a crowd of bums on cushions (we had no sofa) and chow Mein with fizzy apple juice lay on kitchen roll (no table, no tablecloth). More friends frequented that first place, which was tiny and awkward with the only bathroom flowing from the bedroom, than do our current home. More dinner parties were had on the cheap glass table in the first place than on the more solid and lasting wooden one we have now. Why?

As I scroll through my twitter timeline I see oodles of people who have done something tremendous. Every day, people are doing incredible things; writing books, climbing mountains, popping up in restaurants, TV, radio, magazines, all very wow-some. Then my Facebook feed is bursting with cute baby pictures and their older siblings and people getting married or visiting an incredible destination. Everyone on instagram is eating their way through the world. Wow. Everyone is amazing.

We stole 26 minutes of normality today. After dinner we were in the car and the boy fell asleep. We spent 26 minutes being nice to each other (the husband and I) and he again told me that he missed me. We talked about the old days, when life was simpler. We just went to work and the gym came home and ate and chilled and went exploring at the weekends. We smiled at each other and talked about the new kid’s pool I had discovered with shallow water and slides, a huge plus being that I wouldn’t have to hold the boy. We considered cinnamon donuts but decided that our bellies didn’t need sugar, but our lives certainly did.

So, I decided to do something nice in real life. Breakfast.  The breakfast that thinks it is naughtier than it is. Apples are juicy and good but don’t be fooled into thinking that they alone will make this dish. The light and fluffy pancakes need the sourness of yoghurt, the zesty lime and aroma of cardamom to avoid them feeling bland. In my opinion the yoghurt is the star of this show, but please will you let me know what you think? The sweet, sour, zingy and perfumed pancakes are the best way to start the day…being nice in the most real way.

 

 

Ingredients to serve four

200g plain flour

2 eggs

1 tsp. baking powder

¼ tsp. ground cardamom

3 golden delicious apples, peeled and grated

350ml plain, natural yoghurt

The zest and juice of one lime

50g sugar

Oil for frying the pancakes

Agave nectar, honey or syrup for drizzling

Icing sugar for sprinkling on top of the cooked pancakes

Method

  1. In one bowl whisk the eggs together before adding the yoghurt and sugar. Mix thoroughly and add the lime juice and zest.
  2. Fold in the grated apples and ensure that the mixture looks even.
  3. Mix the ground cardamom and baking powder with the plain flour in a separate bowl before combining it with the wet ingredients
  4. Heat a very thin layer of oil on a non-stick pan and then add dessert spoonful’s of pancake mixture and then flatten them slightly. Lower the heat to a low-medium flame and once they catch a golden colour on one side, flip them over and brown the lightly on the other side.
  5. Serve the pancakes immediately with icing sugar dusted on top and a drizzle of syrup.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

20 Jun

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

I wonder if you share my terrible habit and guilty pleasure. It is so irresistibly wrong yet so right that I convince myself that it is worth it, between remorseful moments.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

 

My justification? Well it starts a little something like this. This is of course not an excuse. I’m busy, so busy that it is hard to think sometimes and thinking is important, isn’t it? I need a quick fix, especially when I am out and can’t stop, after all, what would happen if I totally ran out of steam? That would be dangerous, wouldn’t it? Sometimes I feel sore inside and I need a pick-me-up…I think about it a lot. In the bath, on the train and even in the park with squealing children around…well, with all that commotion, I deserve it don’t I.  And then at the end of the day, when I slump into my spot on the sofa, my body throbs with fatigue, I need it. I need a treat, I deserve one don’t I?  And it is summer! We are making memories at the zoo, picnics in the park, lounging in the garden with friends or by frolicking by the sea and what happens.

Yes, out comes the sugar and we don’t even notice it. I think it’s addictive and in this season of parties and picnics I find it harder to say no…well, everyone is doing it aren’t they?

I come from a family of diabetics and I really should know better. My body needed less sugar when I had my boy and it showed, very much. So I really should know better.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

 

And here is what I am taking to the next picnic in the sun that we are currently enjoying. Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins. I adore slow roasted cherry tomatoes, the flavour is tongue tingling, sensationally rousing. I am hooked on that feeling of popping something into my mouth and having an intense flavour burst that revives me. Often I think of sugar for that instant hit, but it really doesn’t have to be that one. These tomatoes with their sweet zing and spicy kick really do hit the spot.

Now for the green stuff; mellow spinach adds texture to these muffins whilst the salad fennel adds peppery notes and there is a bit of cheese going in there too, it releases a really alluring aroma as the cheese bakes. ‘ahhh’ factor right here.

Ingredients

300g self-raising flour

2 eggs

2 tsp. piri piri spices

Salt

A couple of glugs of olive oil for roasting the tomatoes

2 handfuls of red Leicester cheese

A handful of pine nuts

200g spinach, finely chopped

300ml milk

90g melted butter

30g salad fennel

225g good quality cherry tomatoes

Method

  1. You will need to pre-prepare the tomatoes. Do this by slicing them in half and placing them cut sized up on a baking sheet. Drizzle them with olive oil and the piri piri spice mix. Roast them in the oven at 140degrees for about an hour. Allow them to cool.
  2. To make the muffins combine the flour, salt (I used about 1 tsp.) and the cheese, salad fennel and spinach and mix thoroughly before adding the tomatoes and mix again.
  3. Pre-heat the oven to 200 degrees and grease the muffin trays.
  4. In a measuring jug combine the milk, butter and eggs and whisk it all until it is smooth.
  5. Gradually add the wet ingredients to the dry ingredients and mix it all to a batter.
  6. Evenly distribute the batter and then bake in the oven for 20-25 minutes.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

Sweet, silky heat-Beetroot and wasabi houmous

4 Jun

 

Sweet, silky heat-Beetroot and wasabi houmous

 

Sweet, silky heat-Beetroot and wasabi houmous

For someone who has typically felt unruffled by change, I am experiencing a lot of it at the moment. I was having a conversation with a loved one, in my head the other day.  I was telling them that I am looking forward to getting up there, in front of an academic group of grown-ups listening to me with notes before them and grit in the heart, sleep in the eyes. Then I told them that my loved one that I couldn’t believe that I just said that. It has been years since I looked forward to any activity of that kind. I am also looking forward to teaching my next three cookery classes. I am going to admit to something I haven’t reflected on in years.

 

A few years ago a neighbour knocked on my door. She has a sweet smile and very kind eyes, but I was still unsure. I didn’t see Asian ladies of her later years with a boyish grey mop, so when she spoke, very gently, kindly and eloquently it made a bit more sense. I now know that my neighbour is a retired GP and a helpful Christian. I see her on walks delivering eggs and milk to those less mobile than her and I listen to her as she tells me how her grandchildren are developing and how she is particularly fond of, ‘the boy’ as he is so affectionate.

 

Back then my neighbour asked me if I would teach some cookery on a charitable basis at the Church, on a weekday. I sighed inside and with great guilt I confessed how stretched I was. A full time job, a home that wasn’t yet developed…you know all of the rest. I told her that when I stopped for the baby I would be very glad to. ‘I understand’ she said, glowing in her tiny frame. Smaller than me.

 

She understood but now I look back I am not sure I do. Now I have less money but more humility. Less time but more love. Less greed and more of a sense of that I am not immortal and more of a drive to make it count. I am not saying that I am a better person now. What I have committed to is some more regular cookery for a charitable purpose alongside the other classes.

 

Meanwhile my son has gone from an angelic and sparky 2 ¼ year old to something of a teenager. Literally overnight. So, as you can see, it is time to open a new chapter whilst ingesting the sweet heat of my life as it is. On the subject of sweet heat…here is my recipe for beetroot and wasabi hummus or houmous. The beet gives a mellow and easy sweetness, as life should be. The wasabi gives a gentle background heat that pops just at the end of the experience, just like my toddler is offering me right now. Altogether we have some balance and I like to suck it up with lashings of breadsticks. Life. Houmous. Same.

Sweet, silky heat-Beetroot and wasabi houmous

 

Ingredients

 

1 can of drained chickpeas

 

250g cooked beetroot, roughly chopped

 

1 can kidney beans, drained

 

¾ cup tahini

 

2 cloves of garlic, minced or finely chopped

 

4 tbsp. lemon juice

 

3 tbsp. ice cold water

 

Salt to taste

 

4 heaped tsp. wasabi paste (or more if you like it hotter)

 

1 ½ tbsp. olive oil

 

Method

 

  1. Combine all of the ingredients except the wasabi and olive oil and blitz together in a food processor.
  2. When the ingredients look smooth and silky, add 1 tbsp. olive oil and the wasabi paste and blitz again.
  3. Use a fork to smooth the houmous and remove any lumps of wasabi paste.
  4. Transfer the houmous into a bow and drizzle with a little oil

 

 

 

 

 

 

 

Paneer, corn and sundried tomato pakora

12 May

These unusual, golden little gram flour fritters are crispy and light. They give way to spongy paneer, sweet corn and the light tang of sundried tomatoes. Sit back, relax, watch it rain and devour steaming hot, crisp and fluffy pakora. The paneer adds great texture, depth and succulence. I have used Savera paneer which is the closest out there to homemade paneer…best for this kind of recipe as you wont get a rough chewy texture, but instead you will get an awesome light and pillowy feel. Pillowy…sleep…now that sounds like a great plan doesnt it?

How do you eat yours? I am a tamarind chutney kind of girl and my husband uses ketchup or siracha sauce. I reccomend the later or a coriander and chilli chutney. Oof, comfort food. And guess what, it is easy peasy. It

Alas, no time for sleep right now (boo) but I will be taking these indian vegetarian snacks with a twist to our next picnic (setting is at the zoo). My toddler eats them as do his friends, which, as you will understand if you read my posts regularly is a really, really big deal. I am using some of the gram flour as a face pack. I need it. Have you seen me recently? Shocking.

paneer pakora

Serves 10-12 as a snack

Cost per serving: 60p

Prep time: 20 minutes

Cooking time: 10 minutes

 

Ingredients

225g paneer, cut into bite sized cubes

250g gram flour

250ml water

1 large red onion, diced

100g sweet corn

120g sundried tomatoes, sliced (the ones that are preserved in oil)

Salt to taste

½ tsp. Turmeric powder

1 tsp. cumin seeds

1 tsp. fennel seeds

1 tsp. minced ginger

2 cloves of garlic, minced

¾ tsp. garam masala

2 tbsp. lemon juice

1-2 green chillies, finely chopped

Oil for deep frying

Method

  1. Heat the oil on a medium to low flame whilst you prepare the batter
  2. In a wide bowl, collect the corn, paneer chunks and sundried tomatoes. Sprinkle in the salt, fennel, chillies, cumin, turmeric, garlic, ginger, garam masala and onion and combine all the ingredients well.
  3. Stir in the lemon juice and toss the mixture together well.
  4. Introduce the gram flour, stir the mixture thoroughly before pouring in the water and then form a thick batter.
  5. Drop a little gram flour batter into the oil to test the oil. If the oil is hot enough the batter will rise to the surface of the oil and sizzle.
  6. Form small and equal sized balls of batter and aim to include paneer, corn and sundried tomato within each ball. They should be smaller than a golf ball.
  7. Fry them until golden brown and then remove them with a slotted spoon onto some kitchen paper in order to drain them.

This is a sponsored post but any views expressed are my own.

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

8 May

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

Curry of steamed spinach and courgette in a spiced roasted red pepper base

I woke today feeling disoriented, I picked up my phone to check the time. Of course I don’t have a clock in my room. In fact I don’t have any clocks at all in the house at all. The tick-tock feels bothersome and the passing of time and constant reminder, it just isn’t positive is it.

Oodles of notifications welcome me through bleary eyes. Emails to answer, reminders of things to do. ‘Mamma! Mamma!’ I send my well wishes out to friends via Facebook whilst in the bathroom. My apologies to those who didn’t know, but it is unglamorously true. Happy anniversary, happy birthday, congratulations on your new baby, well done on…I think of my cousin’s words, ‘I just do my likes all in one go’.

Then I sent my best friend a message on whatSapp, to see how she’s coping with the sleep deprivation. I must remember to message my dear pal to enquire about her health stuff. There is tugging on my trouser leg. I proceed to tell the postman off for blocking the drive; I am especially annoyed because I had to holler repeatedly for his attention whilst he was leaned back in his seat with feet up. Did he not know how many phone calls I need to make whilst my boy sleeps and clearly he is oblivious to the toilet roll that my toddler unfolded all over the kitchen floor and the four bananas he mashed into it whilst I was in the toilet. Going to the toilet is an offense in the tick-tock of the day.

My hairdresser came over that evening, I have known her for years.  I always learn something new from her and it’s rarely about hair. I talk about travels and food, she talks about her friends and family and how she only measures herself by her own smiles. She is just 27 so her revelation stunned me; she has no laptop, no ipad and has only recently been given a smart work by her employers. She doesn’t use any form of social media.

We fixed a date for seeing my best friend, I decided which film to see with my husband (it’s been a very long time). My boy cupped my face and said, ‘do you want to play?’ and when I said yes, he leaped around the room grabbing his cars. I asked him if he wanted to cook and he said, ‘yes, it’s like art and crafts’.

So we made this healthy and colourful dish together. The dumplings are a bit like vegetarian pakora, or perhaps spinach kofta but they aren’t crisp, they are silky in texture and carry similar flavours. They are juicy with moist courgette and spinach. The roasted red pepper is bold, sweet and smells fabulously sexy. It is way easier to put together than it looks, this is a qick and easy recipe that you can prepare in advance. This is a simple dish, but just look at it. No, just taste it.

Curry of steamed spinach and courgette in a spiced roasted red pepper base

Ingredients

For the dumplings

1 medium sized courgette, finely grated

One medium onion, finely diced

Salt to taste

1 tsp. coriander powder

200g gram flour

250g spinach leaves, finely shredded in the food processor

½ tsp. garam masala

1 tsp. cumin seeds

½ tsp. chilli powder

For the red pepper base

3 red peppers, roasted

½ can of tomatoes

2-3 green chillies

4-5 curry leaves

1 ½ tsp. paprika

250ml water

½ tsp. garam masala

2-3 cloves of garlic, finely chopped

1 tsp. cumin seeds

2 tbsp. cooking oil

Salt to taste

Method

  1. Start by combining the shredded spinach, onion and grated courgette and sprinkling in the cumin seeds, chilli powder, salt, coriander powder and garam masala and combine well.
  2. Add the gram flour gradually until the batter thickens to a loose, cake-mix type consistency. Use a single teaspoon full to transfer them into a steamer and then allow them to steam for approximately 20 minutes. Check that they are cooked by piercing them with a knife, when you remove the knife there should be no wet batter.
  3. Leave the dumplings to a side to cool whilst you prepare the red pepper base
  4. Blitz the roasted red pepper and tomatoes to a smooth consistency.
  5. Heat the oil in a pan and add the chillies, cumin and curry leaves and allow them to sizzle before adding the garlic. Sauté the garlic until it softens and then add the roasted red pepper and tomato sauce
  6. Add the salt, garam masala and bring it to a simmer. Gently drop in the dumplings and heat them through before serving.

 

 

Masala paneer, roasted red pepper and spinach wraps

21 Mar

Recipe 5: Masala paneer, roasted red pepper and spinach wraps

I was in London the other day in the wrong shoes.

It was an experience I would have, a few years ago not imagined myself having.   As the wind gave me a totally dishevelled look, my mind felt the same for a while because I was in a meeting within a pub around the corner from the Bank of England, where I worked many years ago, except the meeting was not financial, pricing or lecturing related. My water tasted faintly of beer, the table looked outwards. People in shiny shoes hurried past me, lots of purple shoes. They were not purple/maroon when I was working around there. Workmen told me they did not know where number 21 was even though they were standing two doors away and I could not find any macaroons.

I left my meeting feeling hungry and the air had left me.  I combed through the local eateries for a vegetarian sandwich, a humble request. Dry falafel wraps, stinky red onion humus and thick slabs of cheese with chunky pickle. I get frustrated without food but I just did not fancy any of those ‘options’. I was turning into the angry hungry girl I was when I worked in the corporate offices where the restaurants offered burritos, salad, jacket potato and something else that I did not fancy in the restaurant at work.  This is why I make my own.

The folk from Savera paneer sent me some paneer recently and I made lots of wraps for,’lunch on the go’. I found the paneer moist, spongy and a great sponge for flavours.  Some packaged paneer can feel rubbery but this one was closer to the homemade stuff. I recommend eating these wraps when the paneer hot, so if you can keep the paneer hot and heat it up in the microwave when you are ready to eat, all the better. The spicy and succulent paneer contrasts well sweet red roasted peppers and crisp, raw spinach.  As far as vegetarian fast food goes, this is immensely tasty and makes for a quick and easy meal.

 

Ingredients to make 8 wraps/ to serve 4-6
Prep time: 30 minutes
Cooking time: 10 minutes

Two large red peppers
One medium red onion, finely diced
100g chopped, tinned tomatoes
2 tbsp. cooking oil
½ tsp. ground turmeric
1 tsp. cumin seeds
4-5 curry leaves
Salt to taste
1-2 green chillies, finely chopped
1 tsp. coriander powder
¾ tsp. garam masala
¾ tsp. paprika
1 tbsp. lemon juice
275g grated paneer
100g baby spinach leaves, washed and dried
8 plain flour tortilla
Cooks tip; remove any excess liquid from the paneer before marinating it by wrapping it in kitchen paper and letting it rest for 15-20 minutes.
Method
1. Roast the peppers by placing them in the oven at 180 degrees until they start to blister and brown. It should take 30-40 minutes depending on your oven. When the peppers have cooled to handling temperature, put them into a food bag and let the skin slip off. Cut each pepper into 8, thick slices.
2. To make the paneer filling heat the cooking oil in a non-stick pan and then add the cumin seeds, turmeric, curry leaves and chillies and allow the cumin seeds to sizzle before introducing the onion.
3. Add salt to the onion and sauté until the onion has softened before stirring in the paneer, paprika, garam masala, and coriander powder and lemon juice.
4. Now add the chopped, tinned tomatoes and cook the paneer for 7-8 minutes before turning off the heat.
5. Heat the tortilla wraps per the packet instructions and then places a generous handful of spinach leaves in the centre. Next add a couple of thick slices of roasted red pepper and two dessert spoons of paneer. Fold the tortilla into a wrap.

This is a sponsored post. Any views expressed are my own.

Pav bhajhi of vegetarian mince, fresh vegetables and home ground masala

20 Mar

 

Pav Bhajhi of vegetarian mince, fresh vegetables and home ground masala

I can be a messy eater and an accomplished one too. If you follow me on twitter, you will know there was much discussion about me packing away something over 30 pani puri’s, with the juices trickling down my hands and resting on my wrists and puffed rice escaping from my lips. I make no secrets about my gratification upon sucking up tomato-drenched spaghetti or the glee associated with scooping Khichdi up with spring onions and taking sloppy, chin-decorating gobfuls. I certainly will not eat my buttery paratha with a knife and fork and prefer to eat my curry and rice with my fingers. When I go to a pizzeria, I start off delicately eating the inner part of my pizza with a knife and fork but as the juicy vegetables fall away, I often resort to just picking it up and simply relishing it despite what anyone thinks. At our favourite Chinese restaurant, my fingers dip into the fillings for my pancakes almost as soon as they land on the table. My husband uses the tongs.

The husband arrived home after another international business trip and whist he received his warm welcome from my boy, including ‘where’s my aeroplane and my car from OS-tray-lee-ar, where is it daddy?’ daddy was bribed with, ‘there’s pav bhaji in the kitchen for you daddy, your favourite, its delicious where’s my aeroplane, where is it’.

I had been listening to people talk of keema (mince meat) pav (bread, like baps) this week and decided to make the popular, vegetarian Indian street food of spiced vegetables like potatoes, peas, cauliflower and aubergines lightly mashed and eaten on bread buns. It’s a popular and powerfully spiced dish that is available in Indian shaks as well as restaurants. It is best a generous dollop butter and without concerns of being dainty when eating it, I have licked my fingers many times today. Anyway, so I thought, what the heck…let’s combine vegetarian mince with pav bhaji. And what do you know…it works. I highly recommend it and so does my boy who is very hard to please. If you follow my posts you will know how hard I find it to feed my boy, so seeing him willingly eat this dish which includes vegetables and protein and some carbs had been so fulfilling.

pau bhajhi 1a

I have made my own masala mix for this aromatic dish with a kick, but you could buy shop bought pav bhaji masala. I have to say that this is one of my best mixes yet so I would encourage you to take a few minutes out to make it.

Ingredients to serve 4-6

Half a head of cauliflower, cut into florets

200ml water

One medium aubergine, cut into cubes

100g frozen peas, thawed

3 medium sized potatoes cut into large cubes

3-4 cloves of garlic, minced

A 5cm piece of ginger, minced

3 tbsp. vegetable oil or butter

One large onion, diced

Salt to taste

½ tsp. ground turmeric

½ can of chopped tomatoes

A squeeze of lemon

240g vegetarian mince, like Quorn

For the masala

1 tbsp. amchur powder (dried mango powder)

¾ tbsp. fennel seeds

2 tbsp. cumin seeds

The seeds of 4 cardamom pods

2 tbsp. peppercorns

1 stick of cinnamon

6 cloves

2 star anise

1 tbsp. coriander seeds

2-3 tsp. dried chilli flakes

1 tsp. chaat masala

A handful of coriander to garnish

Method

  1. On a hot non-stick pan heat the whole spices for a minute but don’t let them brown. Add the amnchur powder to release the aroma and then turn off the heat after a few seconds.
  2. Grind the spices together and then add the chaat masala.
  3. Boil the potatoes and aubergines for 5-7 minutes and then add the cauliflower and boil for a further 7 minutes before draining the water and lightly mashing it so that there are some whole pieces and some mash.
  4. Heat the oil in a non-stick pan and then add the turmeric, onion, salt and sauté until the onions start to soften before mixing in the garlic and ginger. Sauté for a further minute then add the pav bhajhi masala and cook for under a minute but down let the spices brown or burn otherwise they will become bitter.
  5. Add the mince and then the water and tomatoes and simmer on a medium flame for 8minutes before adding the vegetables and cooking for a further 5 minutes on a low flame, so that the spices infuse.
  6. Serve on hot, toasted and buttered bread buns with a sprinkling of onions and coriander.

 

 

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

7 Mar

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

Fake it and make it

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

 

I am not normally an advocate of faking anything. I’m not very good at it either.  I had pretty worthy week this week; Monday was filled with promise and colour, celebration and indulgence. Tuesday pulsed with exhaustion yet productivity. Wednesday was beamed with sunshine, innocence and smiles. Thursday was a right-off. The bubble of promise popped, the forthcoming celebration cancelled.  Someone sent me a message telling me that my writing is ‘raw and honest’. That encouraged me further to say it how it is.

As my I read my emails over and over again, my little one clambered over me whilst tugging onto my hair and strands floated down my pale t-shirt. I had got dressed up for playgroup this morning and I am glad that I did. I rested my forehead on my fingers to try and reason with clarity, but it wasn’t meant to be. My husband sometimes says that my boy doesn’t comprehend that he isn’t a part of me.  If I am thinking of something, my boy will often vocalise it. If I am happy, he frolics around encouraging loud, rapturing laughter from me. If I am sad, he throws himself onto me into a clumsy embrace and repeatedly reassures me with confessions of love. Today, he whimpered, reminding me that I have a choice…well sort of. Get, up and get on with it…or. Or what?

I didn’t want to make dinner today, but we had to eat. If we are going to eat, it has to be a satisfying one, both for the taste buds and the stomach. So here, in all its honesty, is how this recipe happened.

I put the barley on to boil, because I didn’t want to eat rice or pasta. I was on the phone trying to decipher what this potentially useful contact was advising me amidst, ‘mumma where’s the dinosaur train gone, its FINISHED’. So then I over cooked the barley a bit and it grew a bit lavender-ish so I disguised it in soy, chilli, basil and ginger and it tasted good.

I put the peppers onto roast but I forgot about them whilst fervently messaging my friend, ‘It thought it was…but it wasn’t’. They ended up well done, sweet and juicy but not burned. I simply trimmed any damaged ends and discarded them.

I can always be bothered with a dressing. In the same way that I got dressed for playgroup this morning, it makes something special of something understated. It styles uncomplicatedness and when you wash your hair, wear a nice top or put a fried egg or some creamy dressing on your food, life is a little bit better. Ordinarily I don’t use curry powder in a curry. Never ever, not at all, just no. It’s not bad (very good in fact) in a noodle soup or in mayonnaise though.

I made good from not-so-good. I made tasty from lack-lustre. I decided to get up and get on with it and do that same with Friday.

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

Ingredients to serve 2-3

100g pearl barley

30g fresh basil, shredded

2 tbsp. soy sauce

1 tsp. minced ginger

1 tbsp. sesame oil

1 tsp. dried chilli flakes

125g Tenderstem broccoli tips

3 red peppers cut into thick strips

7 tbsp. mayonnaise

1 lemon

2 tsp. curry powder

Method

  1. Boil the barley per the packet instructions and when it is cooked, drain it, wash it and leave it to a side.
  2. Roast the peppers in the oven at 180degrees until they blister and start to brown. Remove them from the oven and allow them to cool to room temperature.
  3. Boil the Tenderstem tips for 3 minutes.
  4. Heat the sesame oil in a pan and add the minced ginger and sauté for a minute on a light flame. Mix it well with the soy sauce and chilli flakes before combining it with the barley.
  5. Toss in the shredded basil, squeeze in half the lemon and mix it all well.
  6. In a bowl mix the mayonnaise and the other half of the lemon juiced and whip it all together with the curry powder.
  7. When the roasted red peppers have reached room temperature and the broccoli is cooked combine them with the barley and serve with the curried mayonnaise.
%d bloggers like this: