Tag Archives: Vegetarian indian recipes

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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Curry of banana stuffed with spices, coconut and tamarind

10 Oct
Banana curry stuffed with spices, coconut and tamarind

Banana curry stuffed with spices, coconut and tamarind

Sometimes it is difficult to decipher what the important things are in life. For me anyway. I have friends at various stages of life. This week I’ve been talking to friends and there’s a spectrum of belief systems, coming from people with similar backgrounds and listening to them has provoked much thought and discussion.

One of my friends is holding off from baby stuff until the promotion; I did that. Another has taken a career turn and a big pay cut in order to spend time with her girls; I relate to that. One has moved abroad and declared she’s not settling down; I admire her will, clarity and honesty to herself. Another friend has quit work and decided to be a full time mum for the foreseeable future; I’m full of respect for the devotion. She’s fortunate that her husband earns well and they are able to make this choice, but it is a lovely, challenging choice to devote all your time to your little people.

It’s like people put conditions on their happiness. ‘I will be happy if and when I get that job’, ‘I will relax when I earn this much’. ‘I will be so happy if I get pregnant’, ‘I’m going to be so excited if I get that house’

Nothing is forever. I have had the promotions and the holidays and the horrible bosses and horrendous jobs. I’ve done the slim body and had the bigger body. I’ve had lots of hair and then it fell out. Here today, gone tomorrow. One of the things I’ve only just recently learned is that it’s important to be happy now. Just because and just for the sake of it. Because we are only here for a short time. You may expect me to now say do what you love etc, which is great…but most of us have mortgages and bills to pay. Never have I more appreciated how important it is to have hobbies, friends, to laugh and to live.

Most of my friends work very hard at whatever they do and it’s a struggle to keep those flickers of excitement burning when you are constantly tired, pressurised and stressed. Maybe that’s why they holiday frequently.

One of my most memorable, holidays was in Mauritius. The boxes were being ticked and I was celebrating. I was happy because the conditions for my happiness were being met. I’d hit the grade at work that I thought I could chill at for a few years. I’d been working hard at the gym and the body looked ok. The renovations to the house were done. It was all good and I was in Mauritius. It was all temporary stuff. Stuff that came before a few stretch marks, redundancy and a life full to the brim of unconditional love.

We were sick of continental hotel food so ventured down the road at the back of our hotel. It was dark and quiet but we felt safe amongst the banana trees and signing crickets. A local restaurant, for locals shone brightly with fairy lights and , Mosquitos bounced off the white walls. The menu was minimalist but I picked the strangest vegetarian food I could. I like to be educated.

One of the dishes was mashed and curried plantain. The restaurant was run by Indians, so I kind of expected this. It was cooked in tomatoes and curry spices and was sweet and sour. This is what I’ve tried to achieve with this curry and you know what? The sweet banana tastes Mingle in with the tomato curry base so well, that they become one. The nutty stuffing is slightly sour and spicy and works in harmony with the bananas. You’ve got to try this one. It’s a dish full of unexpected flavours and textures. The banana doesn’t go squishy, just soft and aromatic.

Ingredients

6 ripe but firm bananas
1 cup of gram flour
2 tsp cumin powder
1 tsp coriander powder
1/2 tsp chilli powder
1 tsp garam masala
Salt to taste (I’ve used 1tsp)
1/2 cup desiccated coconut
3tbsp tamarind sauce
1/3rd cup water
1/2 can of tomatoes
5-6curry leaves
A large red onion, sliced
2tsp vegetable oil
1 Tsp cumin seeds
1/2 tsp turmeric

Method

1. To make the stuffing, put the gram flour in a mixing bowl and add the coriander, cumin and turmeric powder with the salt and Chilli. Mix it well and then add the desiccated coconut, mix again and then add the tamarind sauce and oil with the water and make a dough.image
2. Cut the banana into 4equal pieces and then make a slit in the top of each piece of banana, lengthways. Take pinches of the stuffing and put it into the slit of the banana. Stuff all the sections and leave them to a side.image
3. Heat one tablespoon of oil and add the cumin seeds and curry leaves. Let the seeds sizzle and then add the tomatoes and salt to taste.
4. Sit the banana sections Into the tomato base and then add enough warm water to hit the top of the banana. Cook for 6-7minutes or until the banana is soft enough to pierce through the skin
5. Serve hot with rice or chappati

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