Tag Archives: indian recipes

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.

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.

Vegetarian Indian Meal Ideas For Students

13 Jul

Cooking may be the last thing on many (uni) students’ minds.  The fresher’s culture in particular provides ample persuasion in the form of £1 drinks, 7-stop bar crawls, clubbing, house parties and of course sleeping all of that off, in preference of freshly cooked food.  It probably doesn’t help that campus supermarkets are often expensive and probably not the best stocked (least so for Indian groceries).  Some students may just not know how to cook.

There are so many reasons why cooking vegetarian Indian food at home is the way forwards

• You may find yourself homesick.  Although you may have been bursting to get away from home, being at home does have its virtues; at least you get a good home cooked meal.

• If you live of junk food, you will gain weight!

• You may find the vegetarian options limiting, depending on where you have gone to university or you may simply yearn for Indian food which is perhaps harder to source, depending on where you are.

• A diet that’s poor in nutritional value will leave you feeling tired and lacking lustre, you may find it hard to stay awake and concentrate in those lectures.  Then of course there are the spots and greasy hair that may come as a result of a bad diet

• Cooking vegetarian Indian food in your student home will be a great way to impress people and make friends.  The very first meal I cooked for my now husband was when I was a fresher; channa masala (and I used tinned chickpeas).

Here I give you 12 delectable, really easy and speedy recipe ideas for vegetarian Indian dishes.  Whether you are a student or a concerned parent, these ideas are real winners.  I will also give you an idea of the basic spices to keep in the cupboard (don’t worry; they have quite a long shelf life!)

 

Curry out of a can

Tinned Legumes and pulses can be stored in the cupboard and it’s really easy to whip up a curry with them.  Try Butterbeans ; fry off onions , garlic, cumin, and a sprig of curry leaves in a couple of tablespoons of oil, add turmeric and salt, add chilli powder, turmeric, coriander and cumin powder, ½ tsp garam masala and half a can of coconut milk.  Then grate in 10g of ginger.  Mop it up with some bread…its heart-warming.

Sweet corn curry is a popular favourite.  Using the same spices as the butterbean curry, but this time, minus the coconut milk and add a couple of dark red chopped tomatoes and a handful of ground nuts to the mix.  It’s very Moorish.  You can create more or less gravy simply by adding water.  I like it quite dry with some yogurt.

Chickpea curry is a classic.  I like to add a few twists to it, like spinach wilted in at just before I take it off the heat, or maybe some shallow fried tofu, or soya mince.  I like to add a couple of teaspoons of dried fenugreek leave to chickpea curries; some people recognise this as a general curry aroma.  If you want to avoid any of the spice-adding decisions, you can buy channa masala spices in a box from Indian grocers.

Fresh quickie Curries

Yes, fresh Indian ingredients can be hard to source, but that doesn’t mean to say we can’t use widely available vegetables to make a curry.  Here is a great one for detox; spinach, dill and fenugreek curry.  It’s so aromatic and easy on the tummy.  It contains Iron and fibre. All you do is chop then up, fry off a large onion and couple of spring onions in cumin, mustard seeds and a little garlic and then and all of your ingredients with a couple of chopped tomatoes.   Spice with coriander powder, cumin powder, chilli powder and turmeric.  Cook in on a low flame for about 15mins and then sprinkle ½ tsp of garam masala at the end.

Here is another cheat, inspired by a traditional Gujarati recipe.  Potato curry in thick, rich gravy.  Take a mixing bowl; add one can of chopped tomatoes, 70g of coarsely ground unsalted peanuts,  ½ cup of gram flour, then add ¼ tsp turmeric, salt and chilli powder to taste, 1 tsp each of coriander powder and cumin powder and ½ tsp of garam masala and 1 ½ tsp of dried fenugreek leaves.  The next bit is magic, all you do, is fry off an onion in some cumin and a sprig of curry leaves and then add a couple of cloves of garlic.  Then add about 700g of baby new potatoes and coat them in the oil.  Then add the mixture of tomatoes, gram, peanuts and spices.  Add water to cover, and cook until the potatoes can be pierced easily.

There are other simple ideas that can be made from readily available vegetables, such as cauliflower curry (don’t add any water), aubergine, cabbage (again, no water), or a simple avial which is made with julienned vegetables with desiccated coconut and curry leaves.  Although many recipes call for traditional vegetables like tindori, you can make this with carrots, courgettes, baby corn.

I love the versatility of aubergines.  I have three varieties in my fridge at the moment and I got them all from my local supermarket (not an Indian one!).  With the largest aubergine, I’m going to roast it, scoop out the flesh and mash it a little with a fork. I’m then going to fry off onions, garlic, green chillies and a then soften a couple of fresh tomatoes and add in just salt and turmeric and a squeeze of lemon.  With the Japanese style aubergines, I’m just going to make two slits opposite directions upwards from the base and then use the thick potato recipe with the aubergines, just with a nice helping of coriander.  With the baby aubergines, I am going to half and then roast them and then submerge them in spicy tomato gravy.

Using Pasta

Pasta is also really versatile and you can stock up on it. I’ve heard many people say that they could eat pasta every day of the week…but for that, you’d need lots of inspiration…including some Indian inspiration I reckon.

One of our family favourites is what I call ‘samosa filling pasta’.   A couple of medium potatoes chopped, ½  cup of peas, a small carrot, maybe ½ cup of sweet corn kernels and a very large onion make the basis of the mix, spiced in chilli powder, turmeric, curry leaves and cumin seeds and a squeeze of lemon.  Simply add in your pasta and there you have a meal for at least 2-3.  Sometimes, I add cheese on top, and funnily enough, it works.

You could try shallow frying some vegetables like ½ head of a small cauliflower, some sweet potato and a cup of peas and then adding a gram flour and yogurt mix (400g of yogurt and 2 tbsp of gram flour). Just add some curry powder and that’s how easy it is.

Indian Sandwich Ideas

One of my favourite sandwich recipes requires investing in some chat masala. It’s not hot, but it’s punchy and brings life to salads and sandwiches.  I really recommend a 3 layer sandwich.  Peel a potato and then slice it thickly.  Boil until cooked, drain and cool.  Then use ingredients like a little chilli sauce, cheese, cucumber, tomatoes.  If you have some coriander, grind together a couple of handfuls with a couple of chillies, a little lemon and salt and a tbsp of water.  Spread this on the bread…it’s amazing.  This sandwich throws my mind to the streets of Mumbai…anyway…Layer the vegetables on toasted bread, sprinkling chat masala gently.

I’d love to know how you get on with these user-friendly recipes.  I’d love to hear what you think.

Warmest wishes

Deena Kakaya

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