Tag Archives: curry

Stuffed Brussels Sprouts Curry

28 Oct

I shared this recipe with listeners of the Sonia Deol show on Monday 24th October, on the BBC Asian Network.  Brussels sprouts aren’t everyone’s idea of a treat of a meal.  Well that’s what Ray Khan, who was standing in for Sonia declared.  I said it’s because people don’t really know what to do with them… I mean, with cabbage we often stir-fry it, or stuff it, maybe make a curry out of!  All too often, attention-deprived Brussels sprouts end up on the Christmas table boiled and then vetoed.  As I said to Ray, if I served up boiled cabbage, that probably wouldn’t go down so well either.

Oh, and they don’t smell like fart…do they?

It is time to do justice to Brussels sprouts and their gratifyingly flavour-soaking layers of nutty shells. They’re delicate and smooth, silky and delicate…and waiting to be de-layered.  Brussels sprouts invite creativity and capture it oh-so-well.

This is arguably the best way to eat Brussels sprouts. Stuffed with smooth masala, these tiny little cabbages are lifted to new heights, as I’m sure you will be after devouring them.  That’s in fact what happened in the studios…sprouts-haters were reformed. Reluctant-pickers became munchers.  In fact, I ended up leaving the entire Indian family-sized serving with them.

Go on; make the most of the season’s jewels.

Ingredients

500g Brussels sprouts

½ tin of plum tomatoes, chopped

2-3 fat cloves garlic, finely chopped

4-5 curry leaves

One onion, thinly sliced

2 green chillies, coarsely chopped

1 tsp. cumin seeds

½ tsp. mustard seeds

½ tsp. turmeric

½ tsp. salt

450ml hot water

1 tbsp. vegetable oil

For the stuffing; 1tsp. turmeric, 1 tsp. chilli powder, salt to taste, ½ tsp. garam masala, 1 ½ tbsp. vegetable oil, 4tbsp of gram flour, 1 tsp. lemon juice, 1 tbsp. coriander powder, ½ tbsp. cumin powder, 1 tbsp. water

Method

  1.  Wash and trim the Brussels sprouts and create slits to form quarter sections, but leave enough space at the bottom for them not to split apart.  You want them to hold together so that you can stuff them easily
  2. Make the stuffing, by combining all the ingredients, starting with the dry ingredients and then adding the oil, lemon juice and water.  You should form sticky dough.
  3. In a non-stick pan, add 1 tbsp. vegetable oil and then add the mustard seeds, cumin seeds, chillies and curry leaves and allow the mustard seeds to pop. Add the sliced onion and sauté for a couple of minutes before adding the chopped garlic.  Sauté until the onion has softened and then add the chopped tomatoes, salt and turmeric.  Bring the base to a simmer, before adding the stuffed Brussels sprouts individually; try not to pile them on top of each other.
  4. Add the water and bring the curry to a simmer and cook on a medium flame for approximately 18 minutes.
  5. Serve hot and devour!

Spicy Rice Flour Dough Balls (My Very Popular Khichi)

31 Jan

Spicy Rice Flour Dough Balls (My Very Popular Khichi)

Hot summer days during the school holidays, mother and aunties (in the broader sense, meaning women of mum’s age) in the kitchen boisterous and rosy. The wooden fence between us and the neighbours has been worn down to stubble from ever frequent visits by the neighbours kids indelicately climbing over them and aunties leaning over the fence, chit-chatting languidly after a hard day’s work.

The kitchen was spicy-steamy even though the windows and doors were wide open; the gleeful kids were darting between kitchen and garden. My mum would pick the hottest and least breezy days to make rice flour poppadum’s and I was the contented assistant; these goings-on were tradition for summer holidays. Mum and aunts simmered the chillies and spices in hot water leaving us all coughing, before adding the flour to make dough. It’s OK; we had strawberries and fresh fruit juices to distract our throats. They rolled the oiled dough to poppadum shapes; just a couple of millimetres thick and it was my starring role to lay them onto cleaned (but unwanted) wafting saris in the garden.  I collected heavy stones and bricks, full of purpose in my loud yellow and green floral dresses, to ensure the saris were controlled and I lay the papdi (the particular variety of poppadum) neatly, not overlapping them.   Barefoot in on the summer garden slabs, I enjoyed the heat under my feet.  I’d find a shady spot to intermittently paint under, whilst I safeguarded the poppadum’s from birds and insects too, or maybe it was the Bollywood music booming (and women singing) from the kitchen that did that!

The plan was to let the sun dry the dough out completely. Once dried out and microwaved or fried they taste impressively crunchy and crispy. They are deeper and slightly chewier than the poppadums you will find in restaurants, but they remain my favourite variety.  The smooth and slippery dough itself is delectably Moorish. When steamed its spongy, a little chewy, overflowing with punch and undeniably gutsy. Funnily enough the steamed dough is often eaten as a snack, with a little oil that’s infused with salt and chilli powder. Greasy fingers are typically all that remain once a plate of these gently green balls are served. Try it; tell me how you like it.

Khichi

Deena’s Spicy Rice Flour Dough Balls; My Very Popular Kichi

Ingredients

3-4 green chillies, minced

800ml of water

1 ½ tsp. of cumin seeds

1 tsp. of carom seeds/ajwain

Salt to taste

½ tsp. of ground cinnamon

375g of rice flour

Method serves 4-5

  1. Pour the specified amount of water into a deep pan, before adding the spices and seasonings with the minced chillies and bring it to a gentle simmer. Turn the heat down and continue to simmer for 3-4 minutes
  2. Take a long wooden spoon and gently pour in the rice flour and beat into the water, avoiding clumps forming. Do this quickly, before removing the dough from the heat
  3. Pour the dough into a large plate and grease your palms. Form flattened balls of about 5-6cm diameter and dip your thumb in the centre to create a well (keep the well empty though) and then steam for about 15 minutes.
  4. Remove onto a plate and serve with oil infused with chilli powder and salt.

Deena’s Stuffed Okra

27 Nov

As a child I used to diligently peel back the layers in quarter-sections lengthways, and then nibble at them one by one. Only then, with a scoop of chapatti, would I eat the stuffing of that individual okra, with a warm, smug glow of self satisfaction. And then repeat the process. My tailored technique did slow down mealtimes, but personally I think my parents were just pleased that I was eating something green: and that okra too! We didn’t know many other kids who would eat them, at least not as happily as I did. In fact I remember one of my cousin’s being close to tears when encouraged to be sensible and eat their portion….”Deena does?” This made me feel like a very sophisticated little kid – did I have good taste or was it just that I was more willing to try? I revelled in my mother’s cheerful flaunting of this fact to my aunts as well as her friends. “She eats okra you know! In fact it’s one of her favourite meals and she even eats an extra chappati when we have this particular curry”. Parents! Kids! In fact, I think stuffed okra was indeed one of my favourite curries. Sometimes I would just roll it whole in the middle of a chapatti and then have a mighty mouthful. They’re quite a fun vegetable to eat you know. Why is this exquisite curry not served in restaurants?
 
It was, and still is, especially important to me that they sit in a mild, but pretty garlicky curry base. Not watery, but thick and happy. A luscious coating shall we say. Enough to add a tang of tomato, but I don’t want them drenched; no that would be awful. And I certainly can’t have them sticky-that’s neglectfully tragic. Simmer gently on a light flame, don’t rush.

I adore the way they are stacked in the Indian grocers, mounds and mounds of ladies fingers. I’ve always found that name so off-putting. Long green bullets being bent and scraped by scanning, analytical grocery shoppers. I’m always amused by the conversations around okra stands…people run their fingers like pensive ploughs over and through them, tutting and clicking their tongues; a distinct sign that they are unimpressed. Not woody, not browned. Green and slender, that’s how they should be…that’s what they’re discussing, scattered amongst talk of daughter-in-laws and mother-in-laws.
 
I’ve experienced okra diversely, cooked in soups, Gujarati yogurt soups (kadhi), African stews, American-style breaded and fried, stir fried with sugar and then there’s the shredded and fried variety as found in Mumbai. I’ve tasted them in a ratatouille and also stir fried in soy sauce and chili. Nevertheless, one of the okra recipes that sits closest to my heart is this one.
 
Although the traditional recipe calls for the stuffing being bound with oil, I simply can’t bring myself to do it. My father and I have regular enthused discussions about this. He buys into the idea and will go along with it, but pushes my version of this stuffing, which is slightly stickier, in my direction… “You do it”. So here is how I do it;

Stuffed Okra Curry by Deena Kakaya

Ingredients

250g of okra
6 tbsp of gram flour
2 tbsp of corriander powder and 1 tsp of cumin powder
salt to taste
3 tsp of lemon juice
1/2 tsp turmeric
2 tbsp of vegetable oil
2tbsp of water for the stuffing and 1/2 cup hot water for the curry base.
Chili powder to taste, I use about 2 tsp
1/2 can of plum peeled tomatoes
1-2 chilies
2-3 cloves of garlic finely chopped
1/2 tsp mustard seeds
 
Method
 
1. Wash the okra and dry them individually with kitchen paper and then leave the to stand and dry completely.  This will help to avoid that gunky texture.
2. Toast the gram flour gently for about 1-2 minutes, but dont let the gram flour burn
3. Combine the gram flour, cumin powder, corriander powder, salt and turmeric and mix thoroughly
4. Add the oil, lemon juice and water to the spices mix and form a dough.
5. When the okra are dry, create a slit vertically from top to tail in the centre of the okra but avoid touching the bottom and top tips. 
6. Stuff them each generously and close them firmly.
7. In a deep set pan, heat a splash of oil and add the mustard seeds and allow them to pop.  Stir in the chopped garlic and chili and saute until golden, before mixing in the tomato and salt. Bring this to a simmer and then place the okra in gently.
8. Coat the okra with the mixture gently and simmer on a low flame for about 5 minutes before adding 1/2 cup of hot water.  Bring to a simmer again and cook on a medium flame until the okra are soft enough to pierce all the way through.  This should take about 15 minutes.
 
I suggest devouring these okra with lots of natural yogurt of raitha and hot buttery chappati’s or naan bread. 

HOW TO MAKE TOFU TASTE GOOD (via Deena kakaya’s Blog)

8 Aug

HOW TO MAKE TOFU TASTE GOOD Most of my friends turn their noses up at the mention of Tofu. ‘Bland‘, ‘tasteless’ and ‘feels like a sponge.’  I’ve heard people complain about its plain appearance. ‘Oh’, my impassioned cried start off, ’the best bit about it is that it is like a sponge’.  Protein packed tofu is absorbute. It soaks up and retains juices and flavours and is illuminous with all with the colours of the concoctions you cook it in. It brings dishes to life with ever … Read More

via Deena kakaya’s Blog

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