Coconut Chutney (and a top tip at removing a coconut shell)

4 Comments October 2, 2015 chilliandmint

Have you ever had trouble getting into a coconut or rather removing the outer shell so that the sweet flesh within is easy to tuck into? If you have then you are going to love the following tip.

All you need to do is the following:

Place the coconut in the freezer for 30-45 mins.
Remove from the freezer and then use a rolling pin to bang down on the coconut whilst holding it in your other hand. The outer shell will break away.
Easy hey!

Drinking the coconut milk is a whole lot easier this way I find.

So on to the coconut chutney.

Once you have the naked coconut you then need to peel it – the outer skin comes away so easily. Then it is simply a matter of grating the coconut.

Using a whole coconut does produce a lot of coconut chutney, but I find it lasts for up to a week in the fridge no problem. A dollop on the side of some spiced semolina – upma, from my previous post, works wonders or equally it would be great with any south Indian curry. In southern India they eat coconut chutney as part of breakfast, lunch or supper so if you take a similar attitude it will be used up pretty fast!

Coconut Chutney

1 coconut

2 tbsp chana dal, roasted

2 fresh green chillies

*****

tempering

2 tbsp vegetable/coconut oil

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida/hing

2 dried red chillies

7 curry leaves

1 tsp salt

Remove the shell from the coconut by placing it in a freezer for 30 minutes and then banging down on it carefully with a rolling pin.
Remove the skin from the coconut using a potato peeler and then grate the coconut.
In a frying pan dry roast the chana dal so they begin to bronze slightly. Let them cool and then use a spice grinder to grind them up.
Place in a smaller blender along with the grated coconut and fresh green chillies. You will need to add a little water to loosen it up (the amount of water added depends on how thick you like your chutney! I tend to use 300ml). Blend to form a smooth paste. Add a little salt to taste.
In a frying pan heat the oil and when it is hot add the mustard and cumin seeds, the dried chillies, curry leaves and hing. Move around the pan for 20 seconds before pouring over the coconut chutney.
Stir into the chutney and serve.

A tasty breakfast treat – spiced semolina (Upma)

Leave a comment September 22, 2015 chilliandmint

Semolina and I did not start out on a good footing.

For a few years when I was young I attended a convent – not as a nun, but as a pupil, and the nuns had a habit of being very strict. You had to eat every morsel on your plate and were not allowed to leave the table until your plate was clean.

The food in the early 80’s was not something you would particularly blog about and the puddings that were dished up to us were well, how can I put this politely, not that appetising. The gruel that I particularly disliked was sloppy semolina with a dollop of sweet jam. I found it so hard to eat that on one occasion after the dining hall had emptied and I was sitting all alone and the minutes were ticking by I decided that when Sister was not looking I would deposit the contents of my bowl into my pocket. I did it like a stealth ninja and no one found out, other than my mother, who is such a sweetie she didn’t seem to make much of a fuss.

Fast forward 34 years and I now love semolina – but only if I eat it the savoury way. In India a hugely popular breakfast snack is spiced semolina known as ‘Upma’. It is so quick and easy to put together it takes minutes to create a really warming bowl of goodness. I eat it at any time of day in all honesty – breakfast, snack, lunch, supper – you name it, it is super versatile. You can also add whatever vegetables need to be used up in the fridge, so it’s a win win in my book.

Spiced Savoury Semolina – Upma

Serves 2-3 (or for 4 if eating as a snack)

2 tbsp vegetable oil

1 tsp black mustard seeds

12 fresh curry leaves

1 fresh green chilli finely chopped

1 banana shallot or small onion, finely chopped

1 tsp salt

20g fresh ginger, finely grated

1/4 tsp turmeric powder

1 carrot, finely cubed

60g green beans chopped in half

40g red peanuts

150g course semolina (sooji)

275ml water

Heat a pan with the oil and when it is hot add the mustard seeds, curry leaves and fresh chilli. The mustard seeds will begin to splutter after 20-30 seconds so then add the shallot/onion and salt and lower the heat. Allow the shallot to soften for around 5 minutes.
Add the fresh ginger and turmeric and stir gently.
Now add the carrot and beans or another vegetable that needs using up along with the red peanuts. After 1 minute add the water and leave to simmer for up to 5 minutes or when the vegetables have softened.
Add the semolina gradually and stir constantly so that it does not clump together too much. Once it has soaked up the water – you can add a little more water if needed at this stage – place a lid on the pan and switch off the heat so that it can steam for a few minutes before serving.

Toasted Cumin and Cinnamon Cauliflower

2 Comments September 10, 2015 chilliandmint

I often think that cauliflower gets a little overlooked as a vegetable, unlike its more ‘superfood’ cousin, the broccoli. Boiling it can be bland, like most things, but roast it and add a little spice and textures then you have a truly delicious treat. I wrote a piece a few years ago on the merits of the humble cauliflower here so do check it out.

This recipe is quick, extremely tasty (ok I know I am biased), full of goodness and great as a lunch to take to work in a tupperware or as an evening meal. It can be eaten hot or cold so is hugely versatile. A slight chill is now in the air in London, although I am still hopeful for an Indian summer, so the warming cumin and cinnamon gives the dish autumnal comforting notes. The sweetness come from the cinnamon and the saltiness from the feta so no extra salt is necessary.

Toasted Cumin and Cinnamon Cauliflower

serves 2 or 4 if serving with another dish

1 cauliflower, chopped into florets and greenery removed

1 tsp cumin powder

1/2 tsp cinnamon

5 tbsp extra virgin olive oil

30g pine nuts, toasted

30g raisins or sultanas

1 small handful of fresh coriander

30g feta, crumbled

Preheat the oven to 200 degrees (if using fan). In a large mixing bowl add the cauliflower florets and add the cumin and cinnamon powder along with the extra virgin olive oil. Mix gently with your hands so that the florets are evenly coated.
Place on a baking tray in the oven for 20 minutes, so that the edges are nicely charred.
Meanwhile heat a heavy frying pan and toast the pine nuts so that they begin to bronze. They bronze quickly so keep an eye on this. Add the raisins/sultanas to warm them and allow them to become soft. Place to one side in a bowl.
Once the cauliflower is cooked add to a new mixing bowl and add the pine nuts, sultanas, coriander and crumbled feta. Toss gently and either plate up or leave to cool before adding to your lunch container.

I have also made this with prunes instead of raisins/sultanas, which works really well. Dates would also be another option.

Spiced Masala Paneer Skewers, Coriander/Mint Chutney and Bejewelled Couscous

6 Comments August 22, 2015 chilliandmint

I was recently approached by the the UK’s number 1 tableware provider, Denby Pottery to come up with an exciting vegetarian BBQ recipe for their blog. They kindly provided me with some of their china from the ‘Imperial Blue’ range, to present the food. I ended up creating spiced masala paneer skewers, coriander and mint chutney and bejewelled couscous. As well as cooking the paneer skewers on the BBQ they can equally be cooked on a griddle pan or under the grill so are super versatile.

Take a look at my recipe and post here and I would love it if you can share it through your social channels.

Hope you are all having a wonderful summer (winter if you are in the southern hemisphere).

Cold Spiced Soba and Cucumber Noodles

12 Comments July 23, 2015 chilliandmint

When it’s hot I like nothing more than a bowl of spiced cold noodles. If you have only ever eaten them hot before you are going to have to trust me when I say that cold noodles are seriously good. The whole meal takes 10 minutes max to prepare, which is even better when the sun is shining and you don’t really fancy spending too long over the stove.

The crunch of the cucumber noodles and nuts (from the crunchy peanut butter) really compliment this dish. I decided to use dragons back chillies which you can purchase from World of Zing here. The chilli gave the dish a kick without being too overpowering. The spring onion and garlic also adds other wonderful flavours running through this dish. The star of the sauce in my mind is chinkiang vinegar, which is also known as Chinese black vinegar. I adore the stuff and if you love Chinese cooking it is an absolute must for your store cupboard. You can easily pick is up in any Asian food store.

The sauce is salty, sour and sweet and mixed through the noodles it is absolutely heavenly. It’s a perfect meal to take to work as it is easily transportable and can be prepared the morning or night before and then stored in a fridge until lunch. Remember to take it out of the fridge around 30 minutes before eating so that it has reached room temperature.

Cold Spiced Soba and Cucumber Noodles

Serves 2 or (1 if you are feeling a little piggy)

85g soba noodles

1/2 cucumber, noodles if you have this or thinly chopped into sticks if not

2 spring onions, sliced at an angle

1 dragons back chilli, halved or quartered

2 garlic cloves, finely chopped

1 tbsp chinkiang vinegar

1 tbsp light soy sauce

1 tbsp chilli oil

1 tsp sesame oil

1 tsp crunchy peanut butter

1 tsp caster sugar

1 tsp black sesame seeds

1 tsp salt – optional

1. Place the soba noodles in boiling water and boil for around 5 minutes or according to the packet. Drain and run under cold water so that the noodles are completely cold. Place to one side.

2. Mix the chinkiang vinegar, light soy sauce, chilli oil, sesame oil, chopped garlic*, sugar and crunchy peanut butter in a bowl and stir to form a dressing. Taste and add salt if required.

3. Prepare the cucumber noodles or chop the cucumber into thick sticks.

4. Heat a small pan and when it is hot add the dragons back chilli or other dried chilli so that it darkens slightly in colour. I keep all the seeds, but if you like it less hot you can reduce these. Then add 1/2 tsp of chilli oil and add the spring onions for a minute. Take off the heat.

5. In a mixing bowl add the cold soba noodles, the cucumber noodles, the dressing and the dried chilli and spring onions. Gently fold in together and place in two bowls. Sprinkle some black sesame seeds on top.

* if you prefer to cook the garlic add it to the pan with the spring onions so that it softens slightly.

Gnocchi with Butternut Squash, Garlic, Broad Beans and Crispy Sage and Kale

7 Comments July 17, 2015 chilliandmint

The summer hols have started in my house. My daughters have weeks ahead to relax, explore, learn and grow. It’s a time to unwind and go at a more leisurely pace, no 6.30am wake up calls until September *does happy dance*. New additions to our family have arrived – two mini lop bunnies, so rabbit is firmly off the menu from henceforth.

Picnics are wonderful but sometimes more of a proper meal at lunch time is required. This recipe is straightforward and although there are a couple of parts to bring together it really does not take long. I also love the bright summer colours of this meal, you can’t help but be happy when eating it. If you want to make it a morning activity though and involve your children/friends/partner then making your own gnocchi is really good fun. Here is my recipe.

I like to make kale crisps to add to this meal. Eleven minutes in a low oven and hey presto you have kale crisps. You can get creative as well and add cayenne pepper, soy, chaat masala, whatever takes your fancy. For this dish I have simply added a sprinkling of rock salt. By all means you can have the kale crisps in a bowl on the side, but I rather like the crisp aspect to the whole dish. It’s comfort food with a twist and they work well with the crispy sage. Broad beans are in season right now and I love to throw them in so many dishes. I prefer to shell them but I leave that to you to decide.

Gnocchi with Butternut Squash, Garlic, Broad Beans and Crispy Sage and Kale

1/2 of a small butternut squash, skin removed and cubed to the size of the gnocchi

100g chopped kale

1 tbsp extra virgin olive oil

3 garlic cloves, roughly chopped

1 tbsp butter

40g shelled broad beans

350g potato gnocchi

salt and pepper to taste

handful of grated parmesan, optional

1. First cube the butternut squash into the size of the gnocchi. Boil in a pan of water along with the broad beans for around 10 minutes, or until soft but not mushy. Rinse under cold water and leave to one side. If you need to shell the broad beans then do so at this stage.

2. Preheat an oven to 140 degrees fahrenheit. Meanwhile separate any stems from the kale and discard. Place the kale on a baking try and add the olive oil. Massage the oil into the kale and make sure that the kale is spread out evenly over the tray. Place in the oven for 11 minutes, by which time the kale will be crisp. If it is not then leave it for a minute or two longer. Keep a watchful eye over it as they can burn quickly. These kale crisps are a great snack but also rather lovely in this dish.

3. In a frying pan add the butter and when it is melted add the garlic. Move around the pan before adding the sage leaves. Allow them to cook on a low heat so that they begin to crisp.

4. Add the butternut squash and broad beans and coat them in the butter, garlic and sage.

5. Place the gnocchi in the pan and boil away for 1 minute or according to instructions. If you fancy making your own – here is my recipe.

6. Strain the gnocchi and add the pan with the other ingredients. Stir together for a minute, season to taste and plate immediately.

7. Sprinkle crispy kale over each serving with a scattering of parmesan as desired.

Indian Inspired Peach Chutney

3 Comments July 6, 2015 chilliandmint

Gloriously ripe and deliciously sweet juicy peaches are in season right now. They are great to eat fresh or in a salad perhaps with some mozzarella, parma ham and some fresh basil with a little olive oil and black pepper flecks sprinkled on top. I sometimes like to transform them into an Indian inspired chutney that is so versatile and delicious that you’ll be making pots of it in no time at all.

As well as eating this chutney as a condiment to Indian dishes I also love it in sandwiches, with some cold or hot meats, fish, halloumi or any nice stinky and smelly cheese come to think of it. It’s perfect to take along on a summers day picnic – the sweet chilli notes adding that necessary kick to cheese baguette perhaps!

If your peaches are beginning to turn, then this is another great way to use them up. If you like this recipe try making my mango and tomato one which all require the Bengali five spice known as ‘panch phoron’. You can find it in your local Asian grocers or you can easily make your own and store it in a sealed jar for months – here is my recipe.

Peach Chutney

1 tbsp groundnut oil (or equivalent)

1 tsp panch phoron – Bengali five spice

1 large dried chilli, broken into 2 or 3 pieces

1/2 tsp turmeric

5 large juicy peaches, stone removed and cut up roughly into 2 cm cubes

2 tbsp plain flour

50ml cold water

1 tsp salt

1 tbsp caster sugar

1 large storage jar

1) Heat the oil and then add the panch phoron, dried chilli pieces and turmeric. Move them around the pan for 20 seconds before adding the juicy peach pieces. Stir into the ingredients and simmer gently.

2) In a small bowl add the flour and cold water and stir until smooth. Add to the peaches in the pan.

3) Add the salt and sugar and continue to simmer until the peach chutney has thickened. This will take no longer than 6 minutes. If you require it thicker add a little more flour.

4) If eating on the same day, allow to cool completely before serving. If eating at a later date sterilise your jar by washing it thoroughly and then placing in a warm oven for 15 minutes. Add the chutney and once it has cooled it can be kept in the fridge for a couple of weeks.

Speedy Homemade Hummus

14 Comments June 3, 2015 chilliandmint

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.

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.

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!

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.

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

2 Comments May 21, 2015 chilliandmint

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!

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.

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

11 Comments May 8, 2015 chilliandmint

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.

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!

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.

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.

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.

CHILLI & MINT

Torie True's cooking with herbs and spices and a sprinkling of travel

Vegetarian

Coconut Chutney (and a top tip at removing a coconut shell)

A tasty breakfast treat – spiced semolina (Upma)

Toasted Cumin and Cinnamon Cauliflower

Spiced Masala Paneer Skewers, Coriander/Mint Chutney and Bejewelled Couscous

Cold Spiced Soba and Cucumber Noodles

Gnocchi with Butternut Squash, Garlic, Broad Beans and Crispy Sage and Kale

Indian Inspired Peach Chutney

Speedy Homemade Hummus

The Tastiest Spiced Chickpea Curry Ever

Kakrol Curry – for those who like to try new things