Bengali Vegetable Curry with Lentil Kisses

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Lentil kisses, known as bori, are little sun dried lentil nuggets that have often been handmade and left to dry in the hot, warming Indian sun. My mother-in-law often brings me back a jar upon visiting her beloved  home city of Kolkata. They remind me of a lentil version of Hershey’s chocolate kisses – the type that visitors from the US often used to bring me and my siblings when we were young. Making bori yourself is not too tricky – there is a lovely recipe here if you are keen – if you live in a country where you can rely on warm, glowing hot sun, but as the weather in the UK is at best erratic when it comes to sunshine, it would probably be rather tricky.

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Whilst I realise not everyone has a Benglai mother-law-in who can magic up bori at a whim, you can get hold of bori in London at any good Asian grocers. In Kolkata, bori is also cooked with fish dishes or with greens, but today I wanted to show you a simple recipe that uses up vegetables that you are likely to have in your fridge. It makes for a very satisfying and enjoyable vegetable meal that is perfect eaten on it’s own or accompanied with some dal, rice or flat breads.

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Good luck in your quest for lentil kisses. They are seriously not that hard to seek out. Let me know how you get on.

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Vegetable Curry with Lentil Kisses

1 large handful of bori (lentil kisses)

2 tbsp groundnut oil

2 small dried red chillies

1 tsp panch phoron

1/2 tsp turmeric

1/2 tsp chilli powder, optional

2 carrots, cut into bite sized chunks

3 medium sized potatoes, quartered

1/4 of an aubergine, cut into bite sized chunks

2 tomatoes, finely diced

1 tsp salt

to serve

1 handful of fresh coriander

  1. Heat a tablespoon of oil (or thereabouts) in a pan and when it is hot add the dried chillies and allow them to blacken a little, this will take no longer than a minute, but may make you cough a little so beware!
  2. Add the panch phoron which will begin to fizzle almost instantly. Then add the turmeric and chilli powder (if using the latter) and add the chopped carrots and potatoes. Move around the pan, lower the heat add a couple of tablespoons of water and place a lid on the pan and leave for 15 minutes, stirring at intervals.
  3. Meanwhile in a separate pan add another tablespoon of oil and when it is hot add the bori/lentil kisses so that they bronze slightly in colour. This will only take a few minutes, if you keep moving them around the pan. Remove them from the pan with a slotted spoon and place on a plate with kitchen roll.
  4. In the main pan now add the aubergine, salt and fresh tomatoes and stir into the other ingredients. Add a little more water to help soften the ingredients, but not too much as you do not want the sauce to become too runny. Place a lid on the pan and leave for another 10 minutes.
  5. After 5 minutes check to see if the potatoes and carrots are softening. Add the bronzed bori and gently stir into the vegetables. Place the lid on the pan and leave for a further 5 minutes or until the potatoes and carrots have softened sufficiently.
  6. To serve add freshly chopped coriander.

It is wonderful to accompany with some dal and rice or Indian flat breads.

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Miso Aubergines and Harissa Asparagus – Vegan Feasting

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I really hadn’t planned for this to be a blog post. There is only this one photo that was taken in a hurry, with my iPhone and not my usual food photography camera.  I hadn’t given much thought as to food presentation or back boards or table cloths. It was very much in the moment, what my family were eating one evening. The feedback I had from this photo on Instagram however convinced me that I ought to share the recipes.

Whilst I added my own twist to the recipes both are from two wonderful cookbooks that are worth investing in, if you haven’t already got them. The plate on the left with the aubergines comes from a similar recipe by Anna Jones’s book ‘ A Modern Way to Cook‘. It is one of my favourite vegetarian cookbooks and  one which I regularly dip into it. The asparagus on the right is from Sabrina Ghayour’s ‘Persiana’ cookbook, which is equally fabulous and worth purchasing.

Dark Miso and Honey Aubergines

Adapted from ‘A Modern Way to Cook’ by Anna Jones

Serves 4 (if served with other dishes)

1 large aubergine (or 2 smaller aubergines), halved and then cut into 1 inch slices

1 tbsp coconut oil

1 tbsp dark miso (I get mine from Korea Foods)

2 tbsp runny honey

2 tbsp mirin/rice wine

pinch of Kashmiri chilli powder

1 tbsp white sesame seeds

  1. First wash and then half the aubergine and cut into slices lengthways – approx 1 inch thickness and cut slice marks across the flesh (not the purple skin).
  2. Place on a lined baking tray.
  3. Meanwhile mix the dark miso, runny honey, mirin (you can get this from all large supermarkets, as well as Asian specialist shops) and a pinch of Kashmiri chilli powder.
  4. Heat the coconut oil in a pan if it is solidified and then gently brush the flesh of the aubergines.
  5. Place in a grill for 5 minutes before turning over for another 5 minutes.
  6. Using a spoon spread the miso honey paste over the aubergines equally and place into an oven at 180 degrees for 15 minutes.
  7. Scatter with white sesame seeds and serve.

Harissa, Lemon and Honeyed Asparagus

Serves 4 (if served with other dishes)

Adapted from ‘Persiana’ by Sabrina Ghayour

1 large handful of fresh asparagus, trim the ends

2 tsp harissa

2 tbsp runny honey

1 lemon, rind and juice

pinch of salt

  1. Trim the ends of the asparagus so that the rough ends are removed.
  2. In a bowl add the harissa, lemon rind and juice, honey and salt. Mix together then add the asparagus so that all the stalks are coated.
  3. Heat a heavy based griddle pan and when it is hot add the asparagus and allow to soften and form black ridges from the griddle pan. Turn over at intervals. The asparagus will be cooked within 10 minutes.
  4. Place on a serving plate and pour over any remaining juice from the marinade.

 

With these dishes I also served steam basmati rice and pak choi. To cook the pak choi I added a little coconut oil to a pan and then added the pak choi leaves. After a minute the leaves will soften so add a splash of soy sauce or tamari and a tablespoon of yuzu or lime juice and allow to wilt a little further for a couple of minutes.

Let me know how you get on. There is so much flavour coming from all the citric, spicy and cleansing notes and I like the way how the rice balances it all out nicely.

 

 

 

 

 

Spinach with Shallots, Green Raisins and Red Peanuts

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My latest addiction is spinach.

I know I know how crazy do I sound? I’ve always liked it mind you, but of late it’s gone up a notch or two. It’s probably my body screaming at me that ‘I NEED MORE IRON‘.

 I’m happy to eat it in all its incarnations for breakfast, lunch or dinner. It’s super versatile and is cooked quicker than the time it takes to get your bowl/plate and cutlery together.

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Recently I visit a local eatery called ‘The Little Taperia‘ in Tooting in the strip, which is fast becoming increasingly hip and cool. Sitting next to Soho House’s ‘Chicken Shop’ and virtually opposite the newly established the ‘Trafalgar Arms’, ‘The Little Taperia’ offers Spanish tapas at it’s best; I could literally eat the whole menu. It was packed on my visit with a wonderful buzz to the place. The decor (love the floor tiles) and general vibe was conducive to a relaxed, memorable evening, so if you have not yet been I urge you to get down there and experience it for yourself.

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Back to the spinach. You are probably wondering where spinach and ‘The Little Taperia’ fit together.  Well it was there that I ate a delicious spinach dish that inspired me to create my own version of the dish for you today. They used pine nuts and I can’t recall if they added raisins but I’m thinking they did as the dish had a subtle sweetness, which I don’t think was coming from the onions alone – but may well have been. Needless to say the dish was utterly delicious and I think the one that I have created for you equally hits the spot.

I’ve eaten it on a few occasions since and this time I accompanied it with my Indian dal with butternut squash. I don’t actually have that recipe up on my blog but a very similar one using marrow can be found here.

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I add a dollop of ghee – clarified butter – on the top but if you are off diary or watching your waist line then just omit that part.

Spinach with Shallots, Green Raisins and Red Peanuts

2 tbsp light olive oil

2 banana shallots, finely sliced

pinch of salt

35g red peanuts (works out to be a handful)

35g green raisins (works out to be a handful)

240g fresh spinach

1 tbsp ghee

  1. Heat a pan with the oil and when it is medium hot add the banana shallots and pinch of salt and leave to soften and begin to bronze, which will take around 5 minutes.
  2. Add the green raisins and red peanuts and move around the pan. After a minute add the spinach.
  3. Place a lid the pan so that the spinach wilts. After a minute give a stir and then add the ghee. Let it melt and then serve immediately.

It is perfect with meat or fish but in this instance I ate it with some of my butternut squash dal, which was hit the spot for a delicious vegetarian supper. My butternut squash dal is similar to my marrow dal but uses butternut squash instead of marrow. Check it out here.

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Speedy Homemade Hummus

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 Ok ok I know, I admit I’m on a bit of a chickpea roll at the moment. Apologies to readers out there who don’t share my enthusiasm on the humble chickpea. I always have tins in my store cupboard so am constantly thinking of new ways to use them. This recipe is certainly not a new one – in fact I was convinced I had popped it up on my blog a couple of years back, but I was thinking of my baba ganoush recipe – click here, which if you haven’t tried….shame on you. Seriously give it a go. You’ll thank me for it.

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Going back to the more ubiquitous hummus – or the more affectionate name that we call it in our house ‘whole mouse’….it is equally straightforward to make. The only unusual ingredient that you may not have come across, but that you can easily get hold of at any major supermarket, is ‘tahini’, which put simply is sesame paste. It’s most commonly used in North Africa, the Middle East and the Levant. You’ll find it sitting next to the peanut butter in most stores. In my opinion you do need this necessary ingredient to give your hummus a more authentic taste so please don’t leave it out.

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The other key ingredients are olive oil, fresh lemon juice, lots of lovely garlic, cumin powder, salt and a little iced water. How easy!

Now you can jazz things up a bit, which I often like to do by adding one of the following: paprika, sumac, zataar, fried onions or shallots, fresh herbs, roasted beetroot, roasted carrots, cumin powder, black or green olives, turmeric, chilli flakes, sun dried tomatoes….the list is endless. Play around with flavours and find a new version to suit you. I’d love to hear from you if you find a new combination that’s a hit!

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 I’ve kept things simple for my one today by simply adding some fresh pomegranate seeds to give a ruby red jewel effect.  I like the fresh sweetness of the seeds with the hummus. It works really well and looks really pretty too. We eat with our eyes and nose as well as our stomachs after all.

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Homemade Hummus 

Serves – at least 6 (see bowl in photo)

2x400g tins  of chickpeas (if you want it extra smooth and silky you need to peel the chickpeas, but totally fine if you don’t)

3 tbsp/100ml tahini

2 garlic cloves, peeled and crushed

1/2 tsp cumin powder

1 lemon, juice only (if it is a small lemon you may need 2)

3 tbsp olive oil

1 tbsp extra-virgin olive oil (plus a little extra to drizzle at the end)

5 tbsp iced water

salt to taste

Serving Ideas

pine nuts, paprika, pomegranate, fresh parsley, crispy shallots

1. In a blender add the tahini, lemon juice and a couple of tablespoons of iced water. Blitz for a minute.

2. Strain the chickpeas and then add them to a blender along with all the ingredients except the olive oil.

3. Blend the ingredients adding the olive oil gradually until smooth.

4. Taste and add more salt/lemon if needed.

5. Place in a bowl and scatter the pomegranate seeds on top along with a drizzle of olive oil.

The photo above I have not peeled the chickpeas but the one below I have. You can see the difference in the smoothness.

 

The Tastiest Spiced Chickpea Curry Ever

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The humble chickpea can provide the most satisfying of meals if it is mixed with a little magic, and in this case spices. The final note of adding chaat masala raises the game of this dish into one bursting with flavour that is both salty and sour. For those who have not come across chaat masala before it’s a spice mix that is commonly used in India, Pakistan and Bangladesh and normally includes many of the following: mango powder, black salt, asafoetida, pomegranate seeds, nutmeg, mint leaf, chilli powder, black pepper, salt, cumin, coriander and dried ginger. You can pick up sachet’s or packets at your local Asian grocers or any of the large supermarkets.  If you are feeling really adventurous you could make your own. Have a look at this lovely lady showing you how to do so .

 

Like many of the dishes on my blog this is very straightforward, filling, nutritious, tasty and kind on the wallet. My eldest daughter loves it (she just avoids swallowing the green chillies that I simply cut in half so are easy to spot) and my youngest….well she tells me she prefers ‘English’ food. I asked her like what and she answered ‘Like udon noodles, chicken, spring onions and soy sauce’. Oh dear!

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If you are UK based chances are that you’ll be on half term next week – if you have children that is. This dish ticks so many boxes and is perfect for an adult, or more sophisticated child eater. Next time your are in the shopping aisles of your local supermarket – think Chaat Masala, seriously you won’t regret it. A little bit of searching will reward you royally.

You heard it here first.

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 Spiced Chickpea Curry

2 tbsp groundnut/rapeseed oil

10 fresh curry leaves

1/2 red onion, finely chopped

1 tsp salt

2 tsp garlic paste

1 tsp ginger paste

2 small green chillies

1 tsp cumin powder

3 medium sized tomatoes, diced

500g chickpeas (tinned is fine)

1 tbsp yoghurt

1 tbsp tomato puree

150ml juice from chickpea tin/boiling water

125g fresh spinach

1 tsp chat masala

1/2 lemon, juice only

handful of fresh coriander to serve

1. Gently heat the oil in a deep frying pan and then add the curry leaves. After 20 seconds add the onion and salt and lower the heat to allow the onions to soften and not burn. After 5 minutes add the garlic and ginger paste along with the green chillies and stir into the existing ingredients.

2. Add the cumin powder and then add the fresh tomatoes and allow them to soften slightly before adding the chickpeas.

3. Add the yoghurt and tomato puree and stir into the chickpeas.

4. Add the chickpea juice and/or boiling water and leave until the liquid has reduced. This will take around 10-15 minutes.

5. Stir in the spinach, which will wilt almost immediately.

6. Take the pan off the heat and add the chaat masala and lemon juice and stir into the curry. Add a little fresh coriander on the top of each serving.

Relax, sit back and enjoy a very satisfying bowl of chickpea curry.

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Kakrol Curry – for those who like to try new things

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For the next month or so if you happen to be living near or in an Asian neighboured, or passing by an Asian grocery store, you might just chance upon a wonderful Asian vegetable known in Bengal as kakrol, or you may have heard it referred to as kantola. Then again you may have never heard or seen this Asian vegetable before as it’s pretty unique and is it’s only in season for a month or two.

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It’s a type of Indian gourd that does not have a bitterness like it’s cousin the korola. It’s seriously delicious and actually reminds me pool, which I equally love. It’s in season NOW so seize this opportunity and seek it out. I love the bright vivid greenness of its skin. It’s so inviting it just wants to be eaten!

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You need to half it lengthways and then half it again and then quarter it. Similar to the ones that I have in the photo above. You do not need to peel the skin, simply cut off either end of the gourd.

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The brightness from the turmeric, Kashmiri chilli and the vegetable itself makes for some colourful cooking – just don’t wear a white shirt when cooking.

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I tend to accompany mine with some dal such as red split lentil or cholar and serve it with some freshly prepared chapatis. It’s absolute heaven and the perfect vegetarian/vegan meal. If you do manage to find them and cook this please let me know as I love to hear feedback from readers.

Have a lovely weekend.

Kakrol and Potato Curry

2 tbsp groundnut/olive oil

1 tsp cumin seeds

2 potatoes, halved lengthways and then quartered

5 kakrol/kantola, halved lengthways and then quartered (see photographs above)

1 tsp turmeric powder

1/2 tsp of Kashmiri chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp salt

a few tbsp of water to help soften the kakrol

1/2 tsp garam masala

1 tbsp ghee

1. Heat the oil in the pan and when it is hot add the cumin seeds and move them around the pan for 20 seconds before adding the chopped potato pieces. Turn the heat down and let the potatoes begin to bronze slightly. This will take around 4/5 minutes.

2. Add the kakrol along with the turmeric, chilli powder, salt, cumin powder and coriander powder. Use a spoon to cover the kakrol and potato in the spices.

3. You may need to add a little water to begin with to help the kakrol to soften. Place a lid on the pan to help steam and soften it. Turn gently at intervals and add a little more water if necessary. Cook on a low heat for 25-30 minutes, by which time the kakrol and potato will both be softened.

4. Before serving add the ghee and garam masala, stir into the curry and serve with hot chapatis or other Indian flat bread.

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Umami Rich Portabella Mushrooms, Sun Dried Tomato and Black Garlic Pesto

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Recently I was asked to create my own version of one of the vegan dishes offered on the menus of ‘The Wynn Resort‘ in Las Vegas. The hotel has recently teamed up with famous vegan chef Tal Ronnen so I was eager to bring my own twist to the menu.

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I decided to alter his version of ‘royal trumpet mushrooms with a soy reduction’ at the Lakeside Restaurant and create my own umami rich mushroom dish. Mushrooms, tomatoes and black garlic are all ingredients that are bursting with umami. I wrote an article for Country & Townhouse Magazine on umami which you can read here. My ingredient that brings depth of flavour and an interesting twist though is black garlic – see another article here. It is now becoming increasingly easy to get hold of and can be sourced at some of the large supermarkets here in the UK. I can only imagine the same can be said for the US. If not there is a business opportunity out there for someone as this is a seriously magic ingredient.

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It is so straight forward and quick to prepare and bake that these can be easily rustled up in no time at all. I find them hugely satisfying and perfect if you want a vegetarian flavoursome meal.

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I like to sit the mushrooms on a bed of steamed spinach with a sprinkling of dried chilli flakes and a splash of lemon juice. So Tal if you are reading this how about adding this to the menu? Do let me know if you do.

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Portabella Mushrooms, Sun Dried Tomato and Black Garlic Pesto and Steamed Spinach

Serves 2

2-4 large portabella mushrooms (depending how hungry you are)

70g sun dried tomatoes

3 black garlic bulbs

20ml sun dried tomato oil

200g fresh spinach

1 tsp dried chilli flakes

fresh lemon, quartered to serve

1. Preheat the oven to 180 degrees.

2. Cut the stork of the mushroom if it is protruding and place in a hand blender. Add the sun dried tomatoes, black garlic bulbs and sun dried tomato oil. Blitz so that it forms a pesto like consistency.

3. Spoon the tomato pesto onto the mushrooms evenly and place in an oven proof dish. Bake in the oven for 12 minutes.

4. Steam the spinach or simply place the spinach in a pan with 1 tsp of cold water which will make it wilt. Move it around the pan for a minute so that it is all wilted. Add the chilli flakes and serve on to a plate.

5. Place the hot stuffed mushrooms onto the spinach and serve with fresh lemon on the side.

Please note you will not need to add any salt to this dish as the umami flavours more than make up for flavour and depth.