Tag Archives: easy cooking

Mixed grains and vegetables in a tangy and fragrant coconut kadhi

15 Oct
Mixed grains and vegetables in a tangy and fragrant coconut kadhi

Mixed grains and vegetables in a tangy and fragrant coconut kadhi

We were in temple at Virpur in 1991 and we were travelling around pilgrimage and tourist sites of India. Some places we stayed in seemed shabby-palatial and some felt like cold student halls. My dad describes himself as atheist, but it isn’t true. He lights a diva in the morning (sometimes) and questions God often. Being in Virpur was very deliberate and it was a calming experience. It is the birth place of Jalaram Bapa and my family all have pictures or deities of him at home. Apparently my dad would pray to him for a little girl, before I arrived. And whilst my mum was in the throes of a terrible labour, Jalaram Bapa was whom he called upon.

We all sat on the floor with scores of other worshippers in an organised line and waited to be served. Slim men scooted around barefoot and expertly and neatly lay banana leaves before us. They could have been another form of leaf, I can’t quite recall. They were certainly not plates though. It was a novel experience for me and I was already charmed.

Before I knew it, hot, smooth, buttery and almost runny khichdi drizzled before me and then a gram flour and yoghurt soup, tempered in whole spices, curry leaves, chillies and ginger. Now, I eat with my fingers a lot but I was baffled as to how I would scoop khichdi into my mouth. But scoop I did.

I don’t know how much romanticism there is in my recollections of this experience, but look…clearly the experience has stuck in my mind after all these years. As you would expect, the kadhi was gloriously tangy, moderately spicy, creamy and slightly sweet. I loved it.

When I weaned my boy onto solids, I felt like I had the only child in the world that wouldn’t open that tiny mouth. I even bought an Annabel karmel book on purees. I tried it all; banana, butternut squash, baby rice, blueberries and carrots. Cauliflower cheese even, but nothing. He would turn his face and purse his lips. One day when I had made spinach kadhi for my husband ( he adores it) my little one grabbed the spoon and opened his mouth. Since then, kadhi has been his favourite food.

One of the awesome things about kadhi is that it is easy to bulk up. I add all sorts of vegetables, lentils, greens to it. This, However is one of my favourite recipes from my kadhi creations. It’s a one-pot, which makes my life simpler. It’s really easy to do; I made the lot in under twenty minutes and that includes chopping and mixing. This kadhi has grains in it, which we know are really good for us! I used the merchant gourmet pack which includes barley, quinoa and lentils and it does the job well! The coconut is delicate, smells divine and adds sweetness. Traditionally jaggery is added for sweetness. I’ve got some lovely and mellow veg in there, which you could vary. Hug a bowl of this and let it turn on the internal heating.

Ingredients

200g cauliflower, cut into bite sized florets
100g green beans, cut into bite sized pieces
100g asparagus cut into bite sized pieces
One large red onion, sliced
5-6 curry leaves
One stick of cinnamon
2 cloves
1 tsp minced ginger
One can of good quality coconut cream
500ml water
One pack of merchant gourmet mixed grains
2 tbsp ground nut oil
1 cup plain, natural yoghurt
1 tbsp gram flour
One red chilli, finely chopped
3/4 tsp brown (not black) mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric
Salt to taste
A squeeze of lime juice

Method

1. Heat the oil in a deep pan and add the cumin seeds, mustard seeds, curry leaves, cinnamon, cloves, chilli and turmeric. When the seeds sizzle and pop add the onion and ginger and sauté until the onion has softened.
2. Whilst the onion is softening, mix the yoghurt and gram flour to a paste and put it to a side for a couple of moments.
3. Mix the vegetables into the tempering and coat then well with the oil. Then add the yoghurt and gram flour paste, coconut milk and water and stir again before adding the salt and lime juice (just one squeeze)
4. Tip the mixed grains in and loosen them up.
5. Bring the kadhi to boil and simmer on a medium flame for about 10 minutes.

Serve lashings no lashings of it immediately

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Tomato and Roasted Red Pepper Rice

5 May

Tomato and Roasted Red Pepper Rice

Do you have childhood memories of being cajoled into eating?

Shiny shoes with glistening buckles swung, knocking at the kitchen cupboards whilst I was perched onto a kitchen worktop in velvety dungarees and a sympathetic, fresh polo neck jumper. Mum or Dad leaned their tummy gently against my knees, for balance and in sing song and over-enthusiastic grins and upstretched eyebrows, they  transported ‘aeroplanes’ loaded with rice, bathed in tomato soup and widened their mouths, hoping that I’d mirror them.

It’s the sort of food that’s easy, juicy and sweet in a dribble inducing sort of way. Modest, economical but its familiarity and succulence is calming…but you know that I like to meander to new ways with gorgeous stuff. These days it’s a roasting red, spicy kick that I’m longing for. The thought of dried red chillies, releasing their sweet heat when soaked sets my heart a-flutter (but not on fire, I don’t go that far!). That’s why this recipe I’m about to share with you gives me my fix; I can change it to suit my mood. More or less heat, some veg, a bit of bite or crunch or something soft or squidgy. To be honest, I could make a meal out of this recipe, I don’t need much else.

Tomato and Roasted Red Pepper Rice

Serves 4-6

Ingredients

1 cup tomato pulp

2 tbsp. vegetable oil

200g of roasted red peppers (the jarred stuff is fine to use for this recipe)

4-5 shallots, finely chopped

7-8 curry leaves

2 tbsp.  Channa dhal (Bengal gram)

10-15 cashew nuts halved

2 red chillies and 1 green chilli (or to taste)

300g uncooked rice

The spices; ½ tsp. garam masala, ½ tsp. mustard seeds, 1 tsp. cumin seeds, pinch of asafoetida, salt to taste,

Method

  1.  Wash and boil the rice and then keep it to the side
  2. Whilst the rice is cooking, whizz (roughly) together the  tomatoes and the roasted red peppers to a deep red pulp
  3. Heat the oil in a deep pan, then add the asafoetida, cumin seeds, mustard seeds,  chillies, Bengal gram and curry leaves and cook until the gram is golden brown and crunchy
  4. Stir in the cashew nuts and stir until they’ve browned a little
  5. Bring it together with the onions, add the salt and sauté for a couple of minutes before bringing in the garlic and sauté until they have softened
  6. Add the tomatoes and red pepper and bring It to a gentle simmer before stirring in the garam masala and then stir in the cooked rice
  7. Serve with something yogurt and garnish with coriander.
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