Tag Archives: Asian style sweetcorn soup

Street food style chickpeas and sprouted mung beans with sweet potato dumplings

25 Oct

Street food style chickpeas and sprouted mung beans with sweet potato dumplings

Sundays, simple Sundays.

It feels good to toss the autumn leaves around our boots; cheeks a little frosty and noses puffing warm mist into the cool air. I composed my boy into the middle of a tree, where the branches heavily parted ways and then took many a picture of his helmet clad, easy-going and shiny hair which looks golden under the sunshine and oh, those tight smiles of excitement. I felt happy. Even happier when he enjoyed his lunch, yes the lunch that he ordered after cycling around the lake. In fact he told me when it was time for lunch and for those of you who have been reading my blog over the years, you’ll know what a big deal it is for my child to willingly eat. So he ordered falafel, chips and flatbread and not forgetting the hummus for mumma. He ate and we talked and I felt joy; a really simple, pleasure.

Street food style chickpeas and sprouted mung beans with sweet potato dumplings by Deena Kakaya

 

These days, I have learned to let go a little more, for one day I won’t be here to take it all in. I feel that now. As in, really feel it. I am learning to let go of doing things and chasing things that I think that I should, in the name of ‘successes’, stickability, loyalty, ideology, or reality. I am learning that if it doesn’t bring me enjoyment or satisfaction then I don’t have to do it, even if I think I should. That project in the restaurant wasn’t meant to be and I know that the lectures aren’t making me a multi-millionaire or famous but I don’t need to be either of those and I like doing them. Simple. Its ok that I have to find a new cookery venue and chasing a zillion approvals just isn’t me. It isn’t.

I like to meet friends and talk, like we did today. The kiddos played ‘house and shops’ and we talked. It’s not just about how to grow our businesses or progress on a ladder but they make my world feel bigger. They all have their own pleasures and worries and it makes me happy to share in it all. The simple things.

The simple thing that gave me that warm and fuzzy feeling of serenity is when I nestled into the arm of my husband with a blanket and watched some escapism on TV and then dozed off. I love snoozing like that, I felt so relaxed.

Over the last few months our Sundays have been so fluid, we start mooching around somewhere in London, perhaps in a market or by the River and eat what we see- whatever takes our fancy. Sometimes we hop into a taxi or a boat, much to the glee of my boy but often it’s into a train though mainly in the car. Sometimes we stick locally to where we are, play a little Golf with my boy (it’s the only sport he seems taken with so far) perhaps splash around in the pool or meet some friends for a walk and lunch. Most of the time it’s a fairly cheap eat, full of spice and a little fire- you know something to warm us up and give us something to talk about. I like ‘dirty good food’ at the weekend…like Indian street food, dim sum or macaroons. Total, unadulterated food porn. There, I said it. Yes, I do feel a little terrible for not thinking of nutrition, but here is where I come in with the recipe…

So, this recipe I have for you today is based around the Usal/Misal pav Indian street food recipe. Spicy, masala straddling, fire packed recipes which often use lentils, beans or sprouted mung beans and its often eaten with bread buns. In some recipes they use coconut and some use Goda masala, or black masala. In my recipe, I have kept it really simple but added some depth and nutrition with the sweet potato dumplings.

 

Ingredients to serve 4

1 1/3 cup of mung bean sprouts

1 tin of chickpeas

½ tin of tinned chopped tomatoes

2 medium onions

4-5 dried red chillies, soaked in water

Pinch of asafoetida

1 tsp. cumin seeds

1 tsp. Kashmiri chilli powder

2 tsp. minced ginger

2 tsp. minced garlic

10-12 curry leaves

1 tsp. cumin powder

1 tsp. coriander powder

¼ tsp. ground black pepper

Salt to taste

½ tsp. ground turmeric

1 tbsp. tamarind paste

3-4 cloves

1 stick of cinnamon

1 star anise

2 green cardamom pods

2-3 tbsp. desiccated coconut

450ml of warm water

For the dumplings

2/3 cup of grated sweet potato

1/3 cup of rice

1/3 cup of gram flour

Spicy sev (crisp gram flour noodles) or sev mumra (mumra are puffed rice) for garnishing

Salt to taste

1 tsp. minced ginger

¼ tsp. turmeric

1 tsp. coriander powder

Method

  1. In a deep pan add 3 tbsp. vegetable oil and add the asafoetida, cumin seeds, curry leaves, turmeric, star anise, cardamom, cloves, cinnamon and let them sizzle.
  2. Add the onion and salt and cook the onion until it’s transparent before adding the ginger, garlic, cumin powder, coriander powder, desiccated coconut and stir fry until the coconut is lightly coloured. Blitz the red chillies and add them to the mix, then the Kashmiri chilli powder. Add the tomatoes and black pepper and then the tamarind and bring the base to a simmer.
  3. Now pour in the water and then add the mung bean sprouts and chickpeas. On a low flame simmer for about ten minutes.
  4. In the meantime, combine the cooked rice, turmeric, salt, coriander powder and sweet potato and mix it all well before adding the gram flour. You should be able to roll them into equal sized balls, of about a dozen in number. You can make them smaller if you wish. Steam them for about 8-10 minutes and when they are cooked (pierce them with a skewer and if it comes out clean they’re cooked).
  5. When the dumplings are cooked add them to the mung bean sprouts and chickpeas and simmer together for about five minutes.
  6. Toast some buns and serve with the sev/sev mumra on top. You could even add raw chopped onions and tomatoes.

It’ll be ok – Asian style sweetcorn soup with chilli, cumin and coriander rice flour dumplings

17 Nov

It'll be ok - Asian style sweetcorn soup with chilli, cumin and coriander rice flour dumplings
It’s been an amazing weekend. I feel utterly blessed and grateful. On Saturday afternoon I was on the Tesco finest interview stage at the BBC Good Food show. I had a moment of realisation as Lotte Duncan was interviewing Cyrus Todiwala before me and I saw my dad, husband, baby boy, brother, sis in law and niece waiting. Beaming. Love does funny things to you doesn’t it, seeing their faces through blurry eyes, I swelled with a lovely feeling of ‘I did that’.

Earlier that day I was in the green room. I met some wonderful people from Masterchef and The great British bake-off. Both the ex contestants/winners and presenters sat surrounding screens and munching. I thought, a lot. I thought about how brave these people are to follow their heart, to stand before a crowd of food lovers and demonstrate perfection. I thought about humility and balance in life and I saw how much of a food professionals life, heart and mind goes into delivering short and long-term. It really is different to what may people perceive.

The interview was fabulous fun. We talked about fusion food and whether it is a modern atrocity or an assault on the taste buds. We talked about my fussy boy and how he is my biggest food project and we chuckled about fishing food out of the bra and then eating it. The audience tasted some of my festive plantain chip mix and we also considered whether it is hard to be vegetarian. We even talked about whether Brussels sprouts smell like fart and what I do to them that makes them gorgeous! You know that I stuff them in a curry.

Today I am shattered. I walked around in heels the entire day and twice around the producers section eating my way through fabulous chocolate, wonderful macaroons and oils with cheeses. All I wanted today was food that real people like to eat, cuddles with my boy and the telly. I am back in leggings rather than a bodycon dress and my hair is back up.

I love this soup because it’s a whole meal; it’s hot, has a bite, has tons of flavour and those dumplings are a smooth and spicy joy. We had two bowls each…see how you go.

Ingredients

For the soup

Two large tins of sweetcorn
1.5litres of vegetable stock
2 tbsp corn flour mixed with water
2 cloves of garlic, minced
3 cm piece of ginger, minced
4-5 spring onions
2 tbsp sesame oil
1/2 tsp curry powder
2 tbsp soy sauce

For the dumplings

2 cups of water
1 1/4 cup of ground rice or rice flour
Salt to taste
2 green chilies
25g coriander, washed and coarsely chopped
1 tsp cumin seeds

1. To make the soup, heat the sesame oil in a deep pan and then quickly add the onion, ginger and garlic. Stir fry for a couple of minutes before adding the sweetcorn. Mix in the soy sauce and stir it well.
2. Add the vegetable stock and curry powder and then bring the soup to a simmer.
3. When the soup is boiling add the corn flour and water. Make sure you mix the corn flour with warm water because it will dissolve better. Simmer the soup for ten minutes before turning it off the heat.
4. To make the dumplings, start by making a paste from the Coriander and chilli.image
5. Heat the water in a separate pan. When it is boiling add the cumin seeds then the salt and the coriander and chilli paste. Simmer for a minute and then add the ground rice or rice flour in a stream, quickly stirring with a wooden spoon. Smooth any lumps out. Let me rice flour cool until it is lukewarm.
6. To make the dumplings grease your palms and take a pinch of the rice flour and make 3-4cm sized balls. Place them onto a plate.
7. Bring the soup to a simmer again, add the dumplings and simmer for 7-8 minutes,

Serve the soup hot and fresh. It’s gorgeous.

This month I am entering this into the Credit Crunch Munch pages on Helen and Camilla’s blogs

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Being a soup this has also been shared with my friends at FSF hosted by Delicieux & Eat Your Veg on each entry.

fsf-autumn
 

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