Tag Archives: muthia

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

8 May

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

Curry of steamed spinach and courgette in a spiced roasted red pepper base

I woke today feeling disoriented, I picked up my phone to check the time. Of course I don’t have a clock in my room. In fact I don’t have any clocks at all in the house at all. The tick-tock feels bothersome and the passing of time and constant reminder, it just isn’t positive is it.

Oodles of notifications welcome me through bleary eyes. Emails to answer, reminders of things to do. ‘Mamma! Mamma!’ I send my well wishes out to friends via Facebook whilst in the bathroom. My apologies to those who didn’t know, but it is unglamorously true. Happy anniversary, happy birthday, congratulations on your new baby, well done on…I think of my cousin’s words, ‘I just do my likes all in one go’.

Then I sent my best friend a message on whatSapp, to see how she’s coping with the sleep deprivation. I must remember to message my dear pal to enquire about her health stuff. There is tugging on my trouser leg. I proceed to tell the postman off for blocking the drive; I am especially annoyed because I had to holler repeatedly for his attention whilst he was leaned back in his seat with feet up. Did he not know how many phone calls I need to make whilst my boy sleeps and clearly he is oblivious to the toilet roll that my toddler unfolded all over the kitchen floor and the four bananas he mashed into it whilst I was in the toilet. Going to the toilet is an offense in the tick-tock of the day.

My hairdresser came over that evening, I have known her for years.  I always learn something new from her and it’s rarely about hair. I talk about travels and food, she talks about her friends and family and how she only measures herself by her own smiles. She is just 27 so her revelation stunned me; she has no laptop, no ipad and has only recently been given a smart work by her employers. She doesn’t use any form of social media.

We fixed a date for seeing my best friend, I decided which film to see with my husband (it’s been a very long time). My boy cupped my face and said, ‘do you want to play?’ and when I said yes, he leaped around the room grabbing his cars. I asked him if he wanted to cook and he said, ‘yes, it’s like art and crafts’.

So we made this healthy and colourful dish together. The dumplings are a bit like vegetarian pakora, or perhaps spinach kofta but they aren’t crisp, they are silky in texture and carry similar flavours. They are juicy with moist courgette and spinach. The roasted red pepper is bold, sweet and smells fabulously sexy. It is way easier to put together than it looks, this is a qick and easy recipe that you can prepare in advance. This is a simple dish, but just look at it. No, just taste it.

Curry of steamed spinach and courgette in a spiced roasted red pepper base

Ingredients

For the dumplings

1 medium sized courgette, finely grated

One medium onion, finely diced

Salt to taste

1 tsp. coriander powder

200g gram flour

250g spinach leaves, finely shredded in the food processor

½ tsp. garam masala

1 tsp. cumin seeds

½ tsp. chilli powder

For the red pepper base

3 red peppers, roasted

½ can of tomatoes

2-3 green chillies

4-5 curry leaves

1 ½ tsp. paprika

250ml water

½ tsp. garam masala

2-3 cloves of garlic, finely chopped

1 tsp. cumin seeds

2 tbsp. cooking oil

Salt to taste

Method

  1. Start by combining the shredded spinach, onion and grated courgette and sprinkling in the cumin seeds, chilli powder, salt, coriander powder and garam masala and combine well.
  2. Add the gram flour gradually until the batter thickens to a loose, cake-mix type consistency. Use a single teaspoon full to transfer them into a steamer and then allow them to steam for approximately 20 minutes. Check that they are cooked by piercing them with a knife, when you remove the knife there should be no wet batter.
  3. Leave the dumplings to a side to cool whilst you prepare the red pepper base
  4. Blitz the roasted red pepper and tomatoes to a smooth consistency.
  5. Heat the oil in a pan and add the chillies, cumin and curry leaves and allow them to sizzle before adding the garlic. Sauté the garlic until it softens and then add the roasted red pepper and tomato sauce
  6. Add the salt, garam masala and bring it to a simmer. Gently drop in the dumplings and heat them through before serving.

 

 

Deena’s Vegetable Dumplings Stewed in a Yogurt Soup/Curry (Kadhi)

16 Nov

I am, like many of you, really into comfort food in this season. I like being comfortable, comforted and ‘nice’.  I console and pamper myself from the elements of this season with long swaying sweaters, ear-soothing hats and blanket trousers – and oh, most definitely the secret snug of tights – and lots of them.  I nestle myself in front of the open hearth of our home, lulled to sleep by the glowing of coal and watching the mesmerising crackles and pops, which snap my attention back to the rice crispies adverts from years gone by but then I’m caught craving chocolate coated cornflakes. And then my mind wanders to open city streets and the smell of roasting chestnuts, despite never enjoying the taste as a child. I think it was just the idea of a sweet nut. Toes playing with fluffy layers of rug, elbow nestled in cushion and nose under the blanket that now inhabits the sofa. Even I get a wee bit lazier in the winter, but I can’t apologise for that? Where there is a (albeit lazy) will, there is a recipe from me!
 
You may find yourself trying to make the weekly shop last longer-particularly those of us that can’t forget being snowed in earlier this year! You may find that when the evenings are darker and colder you just can’t bear to creep out from the wallowing warmth of indoors, for extra food supplies. You may find that you always have leftovers of the big squash, cabbages, potatoes and onions because you just don’t get through it all.  Hopefully it’s not because you’ve been ordering too many take-a ways!
 
My recipe for Indian vegetable dumplings stewed in a gently spiced and thickened yogurt soup/curry (kadhi) hits all the magic comfort buttons, uses up leftovers and also it tastes flippin’ fantastic.  It’s a simple, humble recipe. No coulis. No jus. No precision, or layering to perfect angles on plates. It just is, in all its tastiness, a hearty and delicious meal in one bowl of sunny yellows and oranges.  As this recipe simmers away in the kitchen, you will find that the homely and calm aromas are capturing.

I grew up with variations of this recipe; it looks a little like vegetable sausages stewed in a sunny curry. Some people cook them with more flour than vegetables, for a firmer bite. I like mine soft and sweetened from root vegetables.  Some people use millet flour to help bind the dough, but I find that a little bitter.  Traditionally, I think people bind the dough with oil, but I really can’t bring myself to do that.  Some people use less gravy; I like a good slathering of ginger-spiked soupiness. Some people use very traditional vegetables like bottled gourd (tastes like courgette).  I like to use gourd sometimes, especially as it is so easily available in supermarkets, but more often I will use any of my root vegetable leftovers. If you are using leftovers, this recipe will taste like taste like you’ve gone to a lot of effort!

Deena’s Vegetable Dumplings Stewed in a Yogurt Soup/Curry (Kadhi)

Ingredients

1 cup cooked and cooled rice (that’s aproximately 1/2 cup when uncooked)

1 medium onion, finely diced

1 small/medium potato, grated

100g sweet potato, grated

125g of finely shredded cabbage

3 cloves of garlic, minced

1-2 green chillies, minced and 1-2 green chillies chopped

1 tsp ginger minced

400g yogurt

Gram flour; 3 tbsp for the kadhi and 1 ½ cup for the dumplings

1 cup chapatti flour

4-5 curry leaves

A handful of chopped coriander leaves

The spices ½ tsp ajwain/Carom seeds, 2 tsp cumin seeds (1 of which is toasted lightly), salt to taste, ½ tsp turmeric, pinch of asafoetida, ½ tsp mustard seeds, stick of cinnamon, 2 cloves.

Method

  1. In a very big bowl, combine the cooked rice, cabbage, onion, sweet potato, potato, minced garlic, 1tsp of toasted cumin seeds, carom seeds, salt to taste, ½ tsp turmeric and the minced chillies and mix thoroughly to ensure the spices coat all of the vegetables.  Don’t drain away the water from the vegetables, but allow the wetness to come through and this will help in bind the dough.
  2. Mix together the yogurt and the 3 tbsp of gram flour until smooth and there are no lumps
  3. Heat 2-3 tbsp of oil in a big, heavy bottomed and deep pan and add the asafoetida, chopped chilli (es), curry leaves, minced ginger, cinnamon, cloves, cumin seeds and mustard seeds and allow the mustard seeds to pop before adding the gram flour and yogurt mix and some salt. Add 11 cups of water and bring to a simmer on a medium heat.
  4. Then add the chapatti flour and 1 ½ cups of gram flour to the rice and vegetables, add 2tbsp of vegetable oil and 2tbp of water and mix thoroughly to make a dough.
  5. Grease your palms and make tight sausages no longer than the width of your palm and drop them into the kadhi that is simmering in the deep bottomed pan. When they are all in, simmer for approximately 20 minutes, stirring intermittently to avoid the dumplings sticking to the bottom of the pan. You will know when they are done as you wont see the grains of rice so much and the inside looks meaty, rather than floury.
  6. Sprinkle over the coriander leaves and serve hot!
%d bloggers like this: