Gujarati Kadhi – a delicately spiced yogurt soup

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It is bucketing down outside this afternoon and I am feeling rather cosy inside out of the rain. After taking the photos for this blog post I had a bowl full of this hot, delicately spiced warming soup. Seriously delicious and quite filling, owing to the yogurt, potatoes and mooli.  Now that Autumn is well and truly here this soup comes into its own and I urge you to try making yourself some.

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It was Durga Puja last weekend – you can read up what goes on exactly at this Indian celebration in my posts from last year and the year before  see here and here. During the festivities at the Hindu temple prasad is often taken. Prasad is literally a religious offering or gift that comes in the form of a meal. Always vegetarian and gently spiced it allows families and friends to come together to share a meal that is blessed during this auspicious occasion. One of the curries we were served was this Gujarati Kadhi. I adored the delicately spiced yogurt soup so much so I was allowed to venture into the kitchens to see how it was being prepared. Huge caldrons of the soup were being constantly stirred over hot stoves before being taken out to hungry worshippers.

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I’ve made my own additions and twists but the taste is pretty similar to the one that I had last weekend. It is so different from any soup or dal I have tried before that it immediately appealed. All the ingredients are pretty easy to pick up at your local supermarket. I have seen gram flour in the big supermarkets here in the UK and I noticed that Waitrose was even selling fresh curry leaves the other day. Times are changing!  Mooli is harder to track down if you don’t live near an Asian grocers so just omit that part if you can’t find it. As with most of my recipes it is quick and easy so if you are feeling adventurous then give this fabulous dish a try.

 

 

Gujarati Kadhi

Serves 4-6

500g natural yogurt

2 tbsp gram flour (chickpea flour)

1/2 tsp green chilli paste

1/2 tsp ginger paste

700ml water

1 tsp salt

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1 tbsp ghee/butter

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

3 cloves

2 small cinnamon sticks

2 dried red chillies, broken into pieces

10 fresh curry leaves

pinch of asafoetida

75g mooli (also known as daikon or white radish)/, cut into thin matchsticks

1 small potato, cut into thin matchsticks

1 tsp jaggery/sugar

1. In a large bowl mix the yogurt, gram flour, green chilli and ginger paste, salt and water using a hand whisk.

2. In a deep saucepan add the ghee and when it is melted add the mustard and cumin seeds and after 30 seconds add the cloves, cinnamon sticks, dried red chillies, fresh curry leaves and asafoetida. This is known as tempering.

3. Add the mooli and potato matchsticks and stir into the spices for one minute.

4. Gently pour in the yogurt/gram flour mixture over the potato, mooli and tempering spices and stir continuously to prevent the yogurt from separating.

5. If you find the mixture too thick simply add a little more water.

6. Add the jaggery or sugar if you don’t have any jaggery to hand. Stir into the soup. Simmer for  around 15 minutes or until the potato and mooli matchsticks are softened.

Serve with basmati rice or simply on its own in a bowl.

 

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Coconut Infused Corn on the Cob with Cumin and Black Mustard Seeds

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Corn on the cob is one of those things that represents the beginning of Autumn for me, although this year we seem to be having a late Indian summer, which is a little bit surreal as the conkers are already falling from the horse chestnut trees. After the rains of last night the air remains warm and humid, the birds are singing and it almost feels like Asia. Whilst I love the traditional way of eating corn on the cob – with lots of butter and maybe a pinch of paprika and a squeeze of lime, I do rather like my Indian version, which makes a refreshing change.

 

 

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If you are using fresh corn on the cob it is hard, but not impossible, to cut through the cob to make 3 or 4 smaller pieces. Use a sharp knife and press down firmly. Once you have made an inroad into cutting it you will find that you can simply break off the section. Equally if you want to cook this dish all year round – which I do – you can use frozen sweetcorn which you can buy already chopped up into smaller pieces, which makes it a lot easier and even quicker.

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If you are having an Indian feast why not cook this dish alongside my laal maas or bengali chicken curry or perhaps bengali mustard fish curry or aubergine, peanut and tomato curry as well as a satisfying dal and perhaps some Indian greens. Equally if you are wanting a quick and light supper then this dish and a dal or vegetable curry would be perfect.

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Coconut Infused Corn on the Cob with Cumin and Black Mustard Seeds

Serves 4

1kg frozen mini corn cobs or fresh corn on the cob chopped into smaller pieces

160ml coconut milk

1 tsp salt

2 dried red chillies, broken into smaller pieces

1 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 fresh green chilli

1/2 juice of fresh lime

1 handful of freshly chopped coriander/cilantro leaves

1. On a medium heat place the sweetcorn pieces, coconut milk, salt and dried red chillies in a large pan and place the lid on. If you are using frozen sweetcorn cook for 3 minutes and if you are using fresh cook for 10 minutes. Stir at intervals so that the sweetcorn pieces are nicely covered with coconut milk.

2. Meanwhile in a separate pan heat the oil and then add the cumin and black mustard seeds. Once they begin to pop after 20 seconds add the contents of the pan to the larger pan with the sweetcorn. Stir well.

3. Add the fresh green chilli, fresh coriander and lime juice and let simmer for a further 4 minutes with the lid off so that the coconut milk reduces slightly.

4. Serve immediately and pour the remaining liquid over the cob pieces so they soak up all the delicious flavours.

Black Sesame Paste Soba Noodles with Salmon and Spring Onions

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There are some plates of food that when presented in front of you you are a little bit sceptical that the dish will actually taste good. This dish, being predominately grey and black with only a splattering of green and white from the spring onions and the delicate pink from the salmon, is a case in point. You are going to have to trust me on this one when I say that this meal is seriously delicious. It also ridiculously quick (I know I know I say that with most of the dishes I put up on my blog) – it takes the amount of time that you cook your salmon in the oven – 15 minutes.

 

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Black sesame seeds may require a bit of effort to hunt down – I found mine at my local Asian grocers, but other than that you should be able to get hold of the rest of the ingredients pretty easily. If you don’t have tamari, just use soy sauce – they are very similar.

 

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I ate mine with a hot cup of fresh lemon verbena tea, which I have become rather addicted to since I was sweetly given a bag full of the stuff last weekend. Have you tried it before? Does anyone grow it in their gardens? Is it easy to maintain? I’d love to know as lemon verbena has a wonderful aroma and taste.

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I hope you get to try this dish very soon. I adore buckwheat soba noodles – I tend to buy the Clearspring variety – they look like this. They’re wheat free noodles, low in fat and a great source of protein and fibre. Go on give this dish a go and leave me a comment below.

 

Black Sesame Paste Soba Noodles with Salmon and Spring Onions

Adapted from Heidi Swanson’s ‘Super Natural Everyday’ – Black Sesame Otsu

Serves 4

black sesame seed paste

1 tsp sunflower seeds

1 tsp pine nuts

60g black sesame seeds

1 1/2 tbsp demerara sugar

1 tbsp sesame oil

1 1/2 tbsp tamari/soy sauce

2 tbsp brown rice vinegar

pinch of cayenne pepper

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350g buckwheat soba noodles

4 salmon fillets – skin removed (optional)

3 spring onions, finely sliced

1 tbsp extra virgin olive oil

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1. Preheat your oven (I use a fan oven – if you are not increase the temperature by 10 degrees) to 180 degrees. Equally you can steam the salmon if you prefer. Using a cooking brush gently wipe each salmon fillet with sesame oil. Place in a non stick dish and cook for 15 minutes.

2. Meanwhile, in a frying pan dry roast, on a low heat, the pine nuts and sunflower seeds for a couple of minutes so they begin to bronze. You will need to keep moving the pan to prevent burning. As the pine nuts begin to bronze add the black sesame seeds and move them around the pan for a minute. Transfer to a spice grinder (or pestle and mortar).

3. After whizzing the ingredients for 10-15 seconds so that they are properly blended, transfer the paste into a mixing bowl and add the remaining ingredients to make the black sesame paste. Place to one side.

4. Place the soba noodles in a pan of boiling water and cook according to instructions – should be around 5 minutes on a low heat. Before draining save 100ml of the noodle water and leave in a jug. Drain the soba noodles and run under cold water to prevent further cooking. Before adding the soba noodles to the black sesame paste, remove 1/4 of the paste and place in a separate cup. Add the soba noodles to the large mixing bowl with the remaining black sesame paste, the 100ml of noodle water, extra virgin olive oil and almost all of the spring onions and gently stir into the paste.

5. Serve a generous portion of noodles to each bowl or plate and place the salmon fillet on top along with a dollop of remaining black sesame paste which you have reserved and a scattering of spring onions.

It can be eaten at warm, room temperature or cold. You can replace the salmon with trout or even with tofu gently fried. It would in fact make an original and tasty lunch box alternative.

Decadent Dal Makhani

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This gloriously decadent dal originates from the Punjab region of North India where black urid beans, also known as black gram, are eaten in abundance. It happens to be my husband’s absolute favourite king of dals. Creamy and rich from the butter, ghee (or oil) and double cream (oh don’t let that put you off!) and yet zings of ginger, garlic and tomato accompanied with a delicious spicy masala.

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Whilst we are lucky to still have some warm days, soon the weather will be turning and this dal is definitely one to bookmark for when there is a chill in the air.

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In the Punjab this dal is eaten on special occasions, such as weddings and religious ceremonies. When all the pomp and glory happens you can guarantee that dal makhani will be offered to guests. Do try it and let me know how you get on.

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Hope you all have a lovely weekend.

 

Dal Makhani

Serves 4-6

250g black urid beans (also known as black gram)

20g fresh ginger, peeled and grated

3 garlic cloves, grated

2 green chillies, finely sliced

241g tin of red kidney beans (this was the amount once drained)

1 tsp salt

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tadka 

2 tbsp sunflower oil or ghee

1 tsp cumin seeds

1/2 tsp fenugreek seeds

pinch of asafoetida/hing

2 garlic cloves, grated

2 tbsp tomato puree

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Just before serving

1 tbsp butter

40ml double cream

1/2 tsp Kashmiri chilli powder

1/2 tsp garam masala

salt to taste

1. Ideally soak the urid beans overnight submerged in a bowl of water. Equally if you plan on eating them in the evening you can soak them in the morning for around 6 hours.

2. Once the lentils have soaked (see above) drain them and then wash them with clean water and drain 3 times so as to get rid of any impurities.

3. Place them in a large deep pan and completely cover so that the water is just above the beans. You can always add more water during the cooking process if it all gets soaked up. Add the finely grated ginger and garlic as well as the green chilli and salt. Bring to the boil and then simmer for 20 minutes. The scum that comes to the top when cooking can be removed with a spoon and discarded.

4. After about 20 minutes the dal should have softened and much of the water reduced. Press a bean between your thumb and forefinger and it should easily be squashed. If it needs to soften a bit more leave it simmering for a further 5 minutes.

5. Strain the lentils and then place them back in the pan along with the drained tinned red kidney beans. Add 100ml of water and simmer for a couple of minutes.

6. In a separate small frying pan add the oil (or ghee if you are feeling a little bit naughty) and when it is hot gently add the cumin and fenugreek seeds. They will begin to pop after about 30 seconds so proceed to add the garlic, asafoetida and then after a minute add the tomato puree and stir in together. Simmer on a low heat for a further minute.

7. Place the contents of the frying pan into the large pan with the urid and red kidney beans and give a good stir. If it is too thick add a little more water. It is very much down to personal taste on how thick or soupy you wish your dal to be. Simmer together for 10 minutes.

8. A few minutes before serving add the butter, double cream, Kashmiri chilli powder and garam masala. Give a good stir and add more salt as required.

Oh so delicious. I hope you agree.

Do leave a comment below. I love to hear from my readers. 

Roasted Butternut Squash and Beetroot with Pistachio Pesto, Feta and Pomegranate Seeds from Persiana

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It was love at first sight. The vibrant butternut squash (the beetroot is my own addition) with dollops of pistachio pesto infused with fresh dill, coriander and parsley, crumbled feta and bejewelled pomegranate seeds. Simple and yet so very right. I did not even need to try it to know that I would love it and include it in my culinary repertoire from that day forth.

 

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It was served to me by the very likeable Sabrina Ghayour earlier this year at her hugely popular supper club that takes place in her west London residence. Twelve or so hungry diners feasted on a number of mouth watering Persian dishes that were lovingly prepared by Sabrina herself.  Her recipes and ingredients sing to me and I can honestly say that I actually want to cook and eat a large number of them. Dried lime, lamb and split pea stew or saffron chicken, fennel and barberry stew or bamia – bring it on.

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The recipes will really come into their own in the autumn and winter time as there is even a section dedicated  to ‘soups, stews and tanginess’, perfect to serve up and nourish the soul on cold, blistery autumnal days. That said, there are also sections on ‘salads and vegetables’,  ‘roasts and grills’, ‘mezze and sharing plates’, ‘breads and grains’ and finally ‘desserts and sweet treats’ so something for everyone no matter what hemisphere you are living in. The recipes are easy to follow and beautifully photographed. I also particularly love the cover which is not only eye catching with it’s title that rolls off the tongue, but it also has a very tactile cover.  As you pass your hand over it gives the impression that spices and rose petals have really been imbedded into it’s very cover.  Such a clever and original idea.

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This recipe you can eat as is, or accompany it with another in her book. I thought the ‘tray-baked rose lamb chops with chilli and herbs’ (above) would be a particularly delicious combination. If you want to learn more about Persian food and feel comfortable cooking it for yourself then I cannot recommend the book more highly. Sabrina’s chatty, informative and unpretentious style will connect with it’s readers and guide them through the very exciting world of food from Persia.

Roasted Butternut Squash and Beetroot with Pistachio Pesto, Feta and Pomegranate Seeds

adapted slightly from Persiana by Sabrina Ghayour

Serves 4 

1 butternut squash, halved and then chopped into about 6 large pieces (skin left on)

4 beetroot, gently cleaned (be careful not to damage the skin) kept whole and stems left intact

4 tbsp olive oil

sea salt

freshly ground black pepper

150g feta cheese

100g pomegranate seeds

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for the pesto

100g shelled pistachio nuts

70g parmesan chopped into rough chunks

olive oil

1 handful of fresh coriander

1 handful of fresh dill

1 handful of fresh parsley

2 tbsp chilli oil

juice of 1 lemon

sea salt

1. Preheat your oven to 180 degrees if using fan oven or 200 degrees if not/gas mark 6.  Place the chopped butternut squash and intact beetroot on a baking tray lined with non-stick baking paper and cover the vegetables in olive oil, pepper and salt. Place in the oven for 50 minutes so the edges of the butternut squash begin to char.

2. Meanwhile to prepare the pesto, place the pistachio, parmesan chunks and a glug of olive oil into a food processor and mix together. If it remains quite thick in texture add some more olive oil to soften it.

3. Add all the herbs, chilli oil and lemon juice and blitz together with a sprinkling of sea salt. Taste to make sure the flavour is well balanced. Leave in the refrigerator until ready to use.

4. To serve, place the roasted butternut squash and beetroot (now cut in two) on a serving platter. Place dollops of the pesto on each vegetable portion, crumble the feta on each portion and around the  platter. Finish by scattering the pomegranate on top.

Voila you have the most pleasing of meals to dive into.

Strawberry, Black Pepper and Spinach Salad with a Red Onion Balsamic Dressing

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I’ve been meaning to post this glorious recipe for ages. It is seriously good and takes no time to whip together. If the truth be told I’ve been eating it all summer, but each time I forget to photograph the food until it’s too late. Today I was ready with my camera to take a few snaps before gorging on this delicious lunch.

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It’s perfect if you want to impress friends as it’s probably a flavour combination they’ve not eaten before so it will take them by surprise…..in a good way.

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It would also work really well for BBQ gatherings or as a starter for a dinner with friends. The flavour combinations of freshly ground black pepper and strawberries is a surprising winner. The dish in itself is sweet, salty and full of umami – read my article here to learn more about umami.

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If you are not able to get hold of fresh spinach, rocket also works really well.

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I originally came across a similar recipe in fellow  food blogger Heidi Swanson’s book ‘Super Natural Everyday‘, which I adore to dip into from time to time.

 

Here is my version of the recipe. Let me know how you get on by leaving a comment below. I love to hear from my readers.

 

Strawberry, Black Pepper and Spinach Salad with a Red Onion Balsamic Dressing

Serves 4

3 tbsp balsamic vinegar

1 small red onion or shallot, finely chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

90g fresh spinach or rocket

300g fresh strawberries, hulled and finely sliced

30g slivered almonds, toasted

15g parmesan, shaved in curls

1. In a small bowl add the balsamic vinegar, red onion/shallot, salt and pepper. Leave to stand for 10 minutes before adding the oil and whisking gently together. Leave to one side.

2. Place the slivered almonds into a large frying pan to toast. They brown really quickly so do not leave the pan. Use a spatula to move the almonds around the heat to help them bronze evenly. This will not take more than a couple of minutes.

3. In a large bowl add the spinach or rocket, strawberries, slivered almonds and parmesan shavings. To make the curls I use a regular vegetable peeler.  Then add the dressing and gently toss so that the dressing is evenly distributed.

Serve immediately.

If you are preparing ahead of time do not add the dressing until your guests have arrived. The dressing can easily be made in advance.

Kale, Coconut and Durum Wheat Salad with a Sesame Oil Dressing

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Oh boy it’s been getting pretty hot here in London town. We’re almost hitting 30 degrees and that is pretty darn for HOT for England. All this humid weather means that the fresh water lido’s, that I love to swim in, are heating up nicely to a refreshing 21 degrees. I’ve also been doing a bit of sea swimming, which has been lovely.

When it comes to food and cooking though the hot weather really makes us a little sluggish and well hot, so the last thing we want to be doing is spending hours in a kitchen labouring over a stove.

 

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This recipe takes around 10-15 minutes to make from beginning to end. The combination of flavours and textures make it a joy to eat, and something a little different. It is simple and has few ingredients and requires no salt as that is provided by the tamari. I am a huge fan of kale and eat it through out the year in many forms – have you tried homemade crispy kale yet? After cleaning the kale, dry it thoroughly, add a tablespoon of extra virgin olive oil and massage it into the kale leaves (remove any thick stalks). Pop in a low oven – around 160 degrees centigrade is perfect – for 9-10 minutes, by which time it will have completely crisped up. Sprinkle with some rock salk and serve. Delicious snack.

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Anyway there is a super interesting article all about the benefits of kale written by Dana Gill – editor-in-chief of Healthyline.com. You can read her article here.

Now back to the recipe for today, if you want to make even more of a meal out of it you could add grilled tofu or some salmon or trout fillets. I added a sprinkling of chilli flakes, but it also works really well in it’s simplest form.

 

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If you can’t get hold of durum wheat you could use farro or another whole grain.

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Kale, Coconut and Durum Wheat Salad with a Sesame Oil Dressing

Inspired and adapted from Heidi Swanson’s Kale Salad in Super Natural Every Day

Serves 4

125g kale, chopped (stems removed)

100g unsweetened large coconut flakes

175g pure durum wheat  or farro

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80ml  extra virgin olive oil

1 tsp sesame oil

2 tablespoons of tamari or soy sauce

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chilli flakes, optional

1. Preheat the oven to 170 degrees centigrade.

2. Chop the kale and place in a large bowl along with the coconut flakes

3. Mix the olive oil, sesame oil and tamari together in a small bowl.

4. Pour two-thirds of the oil mixture over the kale and coconut flakes and really mix in thoroughly so that all the leaves are completely coated in the oil.

5. Place in the oven for 10-12 or until the coconut flakes begin to bronze and the kale begins to darken slightly. Keep an eye on it as they can get burn easily and the kale crisp up too much.

6. Whilst the kale and coconut are in the oven place the durum wheat in a pan of cold water and gently simmer for around ten minutes, or according to instructions on the packet. Strain thoroughly.

7. Return all the ingredients to the bowl and mix again with the remainder of the oil mixture.

Serve immediately.

It works wonderfully well on it’s own or equally you could add some grilled salmon or trout or possibly some grilled tofu. Experiment and let me know what works for you.

Notes: I have also made this replacing the coconut flakes with powa flakes, sunflower seeds and 1 tsp of maple syrup to the dressing. Worked equally well. 

 

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Happy summer days.

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Spanish Baked Chicken and Pea and Mint Soup with Crumbled Feta

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It’s always good to have some quick, easy and tasty recipes up your sleeve if you feeding a crowd. I know how it is difficult to decide what to pair up with what in as far as a starter, main and dessert is concerned. I always find it helpful in cookery books when they give suggestions. It’s surprising how many do not actually do this!

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Both these recipes turned up on my blog when I first started back in 2011 and I felt that the photos needed a little improving so decided to re post with new ones that I recently took. They are both definitely ‘go-to’ recipes for me. Hearty food with wonderful herbs, but light and fresh – perfect for summer days.

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They are so quick and easy to prepare that if you have friends coming over or you are doing your own catering on holiday, they take no time and will not cause you any stress. The dessert I accompanied these dishes with was Rose and Summer Berry Skinnifreddo, which I found on fellow food blogger Kellie’s blog – kelliesfoodtoglow.com. It was wonderfully fresh, colourful and healthy and  complements my starter and main beautifully. Her blog is really rather lovely so do take some time to look around it – I am sure you will be inspired.

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The above photo is of the chicken after marinading but before cooking

Spanish Baked Chicken

Sourced and inspired by Simply Recipes

serves 4-6

3.5 pounds/1.6kg  chicken thighs

100 ml red wine vinegar

100ml olive oil

1 handful fresh oregano

100g raisins/sultanas

1 tsp garlic powder

1/2 tsp salt

pepper

100g stoneless green olives

4 bay leaves

150 ml white wine

2 tbsp brown sugar

1. Cut the excess fat off the chicken thighs, pierce the skin with a fork and place in a large mixing bowl. Then add all the ingredients, except the white wine and brown sugar, to create the wonderful marinade. You don’t have to stick rigidly to the amounts for the olives and raisin/sultanas ingredients – if you love olives throw in a little more and same goes for the raisins/sultanas. Really mix all the marinade thoroughly over the chicken using your hands. Cover with foil and place in the fridge overnight or for as many hours as you can.

2. Transfer the chicken and the marinade to an oven proof dish. I often use a couple of dishes so that the chicken thighs are evenly spread out. Then pour the white wine and sprinkle the brown sugar over the chicken thighs.

3. Place in a pre-heated oven at 180 degrees centigrade for 50 mins remembering to spoon the marinade over the chicken during cooking. This will ensure the chicken has a golden brown glow when it is cooked.

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Pea and Mint Soup with Crumbled Feta

Serves 4

4 spring onions, sliced

50g butter

700g frozen peas

1 pint/600ml milk

1 pint/600ml of vegetable stock

one handful of fresh mint (or two if you like it really minty)

black pepper

salt

75g feta

1. Melt the butter slowly in a pan, careful not to burn the butter. When melted add the sliced spring onions and stir into the butter for 5 minutes. Stir in the peas, vegetable stock and mint and leave to simmer for around 20 minutes (30 minutes if you are using fresh peas).

2. Puree the soup to the consistency that you require. Then add in the milk – if you like a thicker consistency then add less milk than the amount given above. Season to taste with salt and pepper.

3. Immediately before serving sprinkle each portion with crumbled feta.

Spicy Black Eye Bean Curry

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This is my final recipe for June supporting the ‘Curry for Change‘ – Find Your Feet campaign. I hope you have enjoyed my journey through the hamper of goodies kindly supplied to me by Natco Foods as part of the ‘Blogger’s Challenge‘. I have enjoyed experimenting with some ingredients that were new to me and as a consequence will be incorporating them as part of my diet going forward.

Out of the four recipes I posted I’m curious as to which YOU liked the look of most. Was it the Indian Powa Fuel, or my Lotus Seed/Phool Makhana Curry, my Dried Ginger and Lentil Spiced Chicken Balti or the one that I have posted today? Don’t be shy now…be brave and leave a little comment below.

I hope that I may have encouraged you to host a curry evening of your own to support the wonderful charity Find Your Feet – see details on the Curry for Change site. If you do I would love to hear how it went.

Over the next few weeks I will be tempting you with some refreshing, fragrant and tasty summer salads that you can pull together for a BBQ, summer picnic or a leisured lunch at home.

Now I must return to watching Wimbledon. The summer season has begun.

Spiced Black Eye Bean Curry

250g black eye beans

275g/3 medium sized red onion, roughly chopped

250g/3 medium tomatoes, roughly chopped

1 tsp garlic paste

3 tbsp vegetable oil

1 tsp cumin seeds

3 bay leaves

1 3inch stick of cinnamon

4 cloves

1 tsp turmeric powder

1 tsp coriander powder

1 tsp mango powder (also known as amchoor powder)

1 tsp Kashmiri chilli powder

1 tsp garam masala

salt to taste

500ml of cold water

1. Soak the black eye beans in a bowl of cold water overnight. Rinse them the following day and place in a saucepan along with boiling water to cover them. Simmer on a medium heat for around 30 minutes, or until the black eye beans have softened. Drain and place to one side.

2. In a blender add the onions and blend to a smooth paste. You may need to add a little water to help it become more paste like in consistency. Remove from the blender and place in a bowl to one side.

3. Rinse the blender and then add the tomatoes and blend so that a smooth paste forms. Remove from the blender and place in a bowl to one side.

4. In a deep pan or karahi add the vegetable oil and when it is hot add the cumin seeds, bay leaves, cinnamon stick and cloves. Stir them around the pan for 30 seconds.

5. Add the onion paste and a little salt to the pan and lower the heat so that the onion cooks through and begins to bronze slightly. This will take around 10 minutes.

6. Add the garlic paste, followed by the turmeric powder, coriander powder, mango powder, Kashmiri chilli powder and garam masala. Stir in thoroughly to the onion, garlic paste. Cook for a further 3 minutes.

7. Now add the tomato paste along with 50 ml water and simmer gently for a further 5 minutes.

8. Place the black eye beans into the curry and cover them in the sauce along with up to 450 ml of water, depending on how thick you like your sauce to be.

9. Simmer for a further 5 minutes and add more salt if necessary and serve.

Serve with a squeeze of lemon and a dollop of natural yogurt on the side. I like to make homemade chapatis to go alongside this curry. I realise I need to post a recipe on how to make them so watch this space….they are ridiculously easy and great fun for all the family to make.

Indian Powa Fuel

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This week I have another recipe for you that I created using some ingredients from the hamper that Natco foods sweetly provided me for the the Curry for Change bloggers challenge. For those who have not read my two previous posts (shame on you ;o), for the month of June I will be cooking recipes using the ingredients that Natco foods sent me to inspire YOU at home to cook your own Indian food to support ‘Curry for Change’ that in turn supports a wonderful charity called ‘Find Your Feet‘, which does exactly what it says on the tin….help rural communities in Asia find…..their….feet in order to bring them out of poverty and be self sufficient.

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I pulled out a packet of powa flakes from the hamper and decided to create an appetising Indian inspired dish that you too could easily make at home. Powa flakes are flattened pre-cooked rice, that look fairly similar to white Kelloggs corn flakes. Similarly they can be used in sweet dishes, but can also be used in a number of savoury dishes and snacks. I have always tended to eat them as part of a crispy, fried snack, similar to a Bombay mix, but after a bit of researching I decided to use them in a more substantial meal. They are low in fat and high in fibre so tick many boxes from a health perspective. You’re probably wondering where on earth you can buy them. Well any Asian/Indian grocers will definitely stock them or you can order them online from Natco – here.

Unlike rice, that requires a little longer to cook, powa flakes only require soaking in cold water for a couple of minutes. Once they are drained, they only require a few minutes cooking before they are ready to be eaten. I honestly think that they are the perfect ingredient to use after a shattering day at work/looking after the kids (delete as appropriate) when you cannot be bothered to cook. Within 10 minutes this dish is cooked and it is so satisfying and filling. Seriously I think I am onto a winner here. I am totally converted and you will be too if you seek out the powa.

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My eldest, who is 8 years old, absolutely loves this meal and eats it exactly as I do (with chilli). However, it has only really been in the last year that she has been able to eat many of the same curries as me and Mr B. She has been gradually weened on over the years. Children can and do enjoy spice, however, it is best to gradually build up their tolerance and love of spices. My four year old in comparison has made it very clear that she only likes traditional English food and not spicy Indian food. More left for me, Mr B and Big A then.

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Indian Powa Fuel

Serves 4

125g powa flakes (medium thickness)

3 tbsp vegetable/olive oil

1 tsp black mustard seeds

1 dried red chilli

2 fresh green chilli, finely chopped

1/8 tsp hing/asafoetida

1/2 (half) tsp of ground turmeric

30g cashew nuts

10 fresh curry leaves

1 small red onion, finely chopped

1 tsp salt

1 lemon, juice only

150g of finely cubed carrots

handful fresh coriander, finely chopped

1. In a bowl cover the powa flakes with cold water.

2. In a karahi, wok or frying pan, add the oil and when it is hot, but on a low heat, add the mustard seeds. They will begin to pop after about 10 seconds.

3. Immediately add the dried chilli, turmeric, hing/asafoetida, cashew nuts, green chilli, curry leaves and stir together. Stir in the pan for a minute.

4. Now add the onion and salt and stir well into the ingredients in the pan. Fry the onion for 5 minutes until softened and then add the lemon juice.

5. Add the finely cubed carrots and place a lid on the pan so that the carrots soften. As they are small this will not take more than a few minutes.

6. Add the drained powa flakes and gently mix into the ingredients in the pan, without making them too stodgy. Sprinkle the fresh coriander around the pan and serve warm immediately.

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As for the ‘Curry For Change’ competition, well my recipe, which was this one,  sadly did not win. However, two out of the three winners I am twitter friends with so I am thrilled that their recipes made it through. They have now been filmed cooking their winning recipes, so am looking forward to seeing the result, when it goes live on the curry for change site. In the mean time check out their recipes on their sites below and try making them. I would love to hear from you if you try any of the recipes I am cooking this month or any of the winning recipes below. Leave a comment below.

· Ellie Matthews with ‘Spiced Roast Lamb with Butternut Squash and Spinach Dhal’ – http://theyoungdomesticgoddess.blogspot.co.uk/

·         Deena Kakaya with ‘Black Eyed Bean Pakora and Coconut Kadhi’ – www.deenakakaya.com

·         Zoe Perrett with ‘Bombay Bad Boy Chocolate Cheesecake’ – http://culinaryadventuresofthespicescribe.wordpress.com  and http://culinaryadventuresofthecocoanut.wordpress.com

 

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