Tag Archives: green chutney

Indo-Thai mango and coconut bhel

5 Oct

Indo-Thai mango and coconut bhel

Two fabulous things happened at the tail end of last week; my husband returned home for a couple of days, after eleven days of business related work in Australia and I found a Riverford fruit and veg box wrapped up and tucked behind my garden gate.

Indo-thai bhel1 by Deena Kakaya

 

Years ago, when my husband made the switch from his role in the pharmaceutical industry to make a living in the field he is so passionate about (magic) I would cry upon his departure for these clustered long-haul trips. After years of listening to him talk about making dreams manifest and how life is so short and it is not worth spending limited moments of breath and potential smiles doing something one is less than passionate about, there was a juxtaposition of,  ‘I want you to LIVE’ and ‘I don’t want to be alone’.

I didn’t like the quiet of the evenings or cooking for one. I didn’t like the ‘filling in’ activities. I didn’t like waking alone or going to sleep with just the telly for company. But look, years on. Who would have thought that I could become accustomed to waving goodbye with a young child on my hip and that the quiet of the evenings would become precious time to prepare for lectures or cookery classes and those textbooks have become me, once again?  Years ago I would find solace in those messages, ‘how are you coping on your own’ and now I see ambition and vision through how much courage I have mustered up in recent years. I have even considered spending a few years abroad.

So the contents of the Riverford fruit and veg box this week made me chuckle because they matched my thoughts of more exotic climes and the will to LIVE. Now, I am sure I have gone on, and on enough about how much of an alphonso fan I am but alas we can’t have these in the UK this year but I was tickled by the delivery of a large and firm mango. I spotted red chillies and red onions, salsa? I could have done yes, but I fancied something sensational and explosive. It is how I want to feel you see.

I am taking a deep breath before I tell you this. Macaroons and chaat. OK. Let me explain. These are the two foods that make my limbs turn to jelly with anticipation and heart skipping joy. Heart-leap-frogging.  I am a girl that does not need to be gifted shoes, give me macaroons and chaat. And if I haven’t told you before, chaat is Indian street food (vegetarian snack) of inordinate amounts of sensual pleasure. The trickles of tamarind chutney and chilli green lip-smacking chutney heighten a fine balance of sweet, sour, crisp, cool, soft and spicy textures. It pops every sense and leaves anyone and everyone hankering for more, more, more.

But, you know me. I can’t just leave it there. I saw this mango and thought Indo-Thai would be absolutely perfumery delight. The mango gives sweet-sharp balance to the aniseed Thai basil. I have used coconut and peanuts for the salty and nutty elements too. This is not an understated dish (I have stressed that enough haven’t I?) it is a full show. New potatoes ensure that you get a soft bite without soggy mess that an ordinary potato can bring and you can get the puffed rice from most supermarkets or Indian grocers. I have used chopped mint and coriander too for a real herby feel. I would definitely recommend getting hold of the chaat masala that is made of peppery black salt, it lifts the dish to a whole new level. Just try it.

for the full recipe head over to great british chefs

Roasted garlic, spinach and coriander rice with feta and cashews

13 Mar

It is the season of escapism

I have always relished having, ‘hiding places’, especially in the warmer weather.

Roasted garlic, spinach and coriander rice with feta and cashews

 

As a child I would wander up and down the garden path, at the back of the garden and which was tucked away by arches of oversize rose bushes bearing pink, white and yellow roses.  Along the path grew spring onions on one side and strawberries on the other. There was other stuff, but I that’s what I remember. I would shuffle past the ivy on the back wall and pleat myself between long strands of grass, blackberries and more grass so that I stand on a discarded on a discarded flower pot and swing around on it, with my thoughts for company.

As a teenager I was part of a cosily demonstrative and animated crowd of friends.  We were together always, sometimes creating and sharing belly-laughs, occasionally sharing dramatic tears and sentiments with declarations of love. Vivacious, ambitious, boisterous and revelling in it… most of the time. Sometimes I would take a walk past the university which was down the road, through to the small, immaculately kept yet unfrequented park and just sit. My mind echoed with the shrill laughter, the ‘baaabe’ coos and the multiple hugs. My eyes rested on the wafting flowers in their tidy beds or over to elderly couples, sitting peacefully and easily in each other’s company.

I really loved the offices where I worked for almost a decade. I felt proud of the six buildings that stood tall in a semi-circle splendidly. We even had a few flags in the front near the fountains and I would always listen to the echo of my little feet as I would enter the light-flushed reception with the subliminal brand-tune playing in the background. High ceilings revealed the three floors and their balconies where important and discreet conversations happened. I would pick up my porridge from the restaurant, a green tea from the Starbucks and prepare for the deluge. When it got too much and I needed to breathe in order to later demonstrate professional calm, I would grab my phone and speed along on my heels past the smokers, through the car-park and over to the far side of the building where there was a quiet fountain. It was in a very pointless position.

Happy spring my friends. The grass will smell nicer, the flowers bloom and I hope that your smiles will too.

Roasted garlic, spinach and coriander rice with feta and cashews

On the subject of green, meet my rice. It’s bright with spinach and coriander and sweet with roasted garlic. Roasted garlic and salt are perfect together and the feta hits the spot perfectly. I served this rice with a roasted pepper and tomato chutney and some corn flour tortilla. It was utterly fabulous.

green rice 3

 

Ingredients

200g basmati rice

2 tbsp. cooking oil

150g spinach leaves, washed

100g coriander, washed and coarsely chopped

One bulb of garlic

One onion, half sliced and the other half diced

100g feta cheese, cut into bite sized cubes

A handful of cashew nuts

¾ tsp. fennel seeds

One lemon, half for the juice and half for slices

Method

  1. Rest the bulb of garlic, in all its skin and layers, on a sheet of baking paper. Remove the head off the garlic to expose the bubs and then drizzle the garlic with a splash of oil and some salt and roast it in the oven at 200 degrees until for approximately 30minutes.
  2. Boil the rice for approximately 8 minutes before draining and cooling it.
  3. In a food processor (you could finely chop by hand), blitz the spinach and coriander until it is finely chopped.
  4. Heat the oil on a non-stick pan and then add the fennel seeds and onion with some salt. Remember that the feta cheese is salty, so go easy. Sauté the onions enough to lightly brown them
  5. Mix in the spinach and coriander and sauté gently for a minute before adding the garlic.  You simply squeeze the base of the bulb and they will pop out. Add half the head of garlic and lightly mash them in. don’t worry about the lumps. Taste the rice, if it feels garlicky enough then stop, if not add more.
  6. Squeeze in the juice of half a lemon, sprinkle in the cashew nuts and mix well before turning the heat off.
  7. Mix in the rice, gently folding the green mixture through, cover and cook for a couple of minutes on a very low flame.

The Mumbai Sarnie

10 Jan

The
Mumbai Sarnie
Mumbai Sandwich

It would have been inconceivable to have even the tiniest hair on
my legs under that thin green cotton skirt which didn’t even puff
around my ankles in the monsoon heat. I was fortunate that it
didn’t stick. Not a mane or even some stubble…nothing that would
interrupt the flow of moisture shall we say. What? It’s not me…it’s
the July heat in a combustive Mumbai.

My sister-in-law’s sunny mum introduced me to a pleasure that I have since hankered for again and again. The recollection of it conjures up and celebrates the delicate aroma of buttery and toasted bread, tantalizing green chutney and a moist, tumbling filling. Smooth potatoes,cheese, and juicy tomatoes, sweet beetroot cooling cucumber all flirted together amidst the spikiness of peppery and salty chaat masala. When the secret was first revealed to me, I was preparingfor a pre-wedding a trip to shopping-heaven-Mumbai. ‘Auntie’ gave me an unabridged list of shops and boutiques and bazaars to visit, which was hugely helpful. But, she did stress the absolute importance of requesting ‘the sandwich’ whilst in an air conditioned sari shop. Not just any sandwich, but THE sandwich.

Auntie’s face filled with glee and she became quite poetic andinstructing; I thought, ‘what’s the big deal, it’s just a
sandwich’. Seven years andseveral trips to Mumbai later, I was back at the shabby looking,crowd beholding and sacred street shack of the ultimate sandwich. It was July then and tangerineand rust are the colours I think of now. Stifled in the heat, I waited whilst being tossed around and blended with outgoing people traffic from the bazaar behind me and incoming traffic into the more upmarket sari boutique. I felt dribbles down my back andrecognizing that I should have worn a looser vest, became increasingly exasperated. My lower back was aching – and to add to the experience I
was further pressed to queasiness and stuffiness as itwas my time-of-the-month darn it! But I waited.

Behold the sandwich. Husband arrives with boxes; scents are sending tummy rumbling, we rush into air conditioned cab. Try sliding across seats, unsuccessful. Why? Skirt decides to stick. Mother Nature’s monthly calling left me decidedly icky and needing water but devour sarnie I did.

So, I’m going to share it with you; my take on the recipe that is. My inspiring and full-of-life friend
Milan whom I would say is probably just as in love with the ‘friendship sandwich’ as I am, may seem to spend more time and infinite joy in India, but I have the sarnie at home. Aha! Idedicate this recipe to Bharti Auntie and Milan.

To make two sarnies
Ingredients
for the Green
Chutney;
80g of coriander, with stalks
and leaves 2 green chillies 2 tbsp. of water 1 tbsp. of lemon juice
2 inch stick of ginger Approximately 10 peanuts Salt to taste
Ingredients for the
sarnies

6 slices of bread Butter or

margarine to spread on the toast

150g of new potatoes 100g of

grated cheddar cheese

80g of cucumber, cut into 1cm cubes 5-6
cherry tomatoes, cubed

80g cooked Beetroot, cut into 1cm cubes

About 1tsp of chaat masala Ingredients for the Mumbai Sandwich Method

  1. To make the green chutney, grind together all of the
    ingredients until it’s a smooth paste. If the paste is too thick,
    add a little more water.
  2. Boil the new potatoes
    until soft enough to pierce; this should take 7-8minutes. Allow
    them to cool, before slicing them thinly
  3. Toast
    the bread and butter each slice. To make each sandwich, take a
    single slice of buttered toast and then spread a thin layer of
    green chutney onto it
  4. Layer the potatoes,
    beetroot, cheese, cucumber and tomatoes onto the layer of bread and
    then sprinkle about ¼ tsp. of chaat masala onto the
    bread
  5. Top this with another slice of buttered
    toast and green chutney and repeat so that you have a three layer
    sandwich.

Inside the Mumbai Sandwich Eat and enjoy. I know you’ll love it.

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