Cook in a Curry

Biryani eating in Hyderabad and Delhi is like no other place with some of the finest plates and the most delectable flavours. Awadhi community has their own unique take on biryani too. More than anything the variety of biryanis in Indian cuisine can be mind boggling. From basic meat/ chicken to kheema, kofta biryanis and even those cooked using game. My preference has always been chicken or mutton biryani as it’s something I grew up eating. I also like it with chunks of potato tossed with the rice and meat which isn’t something I have commonly seen served at restaurants in the UK.

Like most Indian girls who grew up never learning to cook (including myself!); I hadn’t quite mastered the art of making a decent cup of Indian tea so the idea of making biryani seemed like a milestone which I would only cross in my dreams! It was all about the recipe secrets, spicing, slow cooking and layering. Far too daunting if you ask me. But learn I did and after a few attempts on various Indian recipes I can proudly say I cook this dish to rave reviews from clients & friends. The key to cooking good biryani undoubtedly has to be balance of flavour with the meat and the rice but more than anything separated, fluffy rice grains is a must. Getting your rice cooking timings perfect is crucial to make sure it doesn’t overcook which can yield broken & sticky grains. With this recipe below; it is simple to cook and one that would result in a delicious dish that’s a meal in itself.

There are various communities in India that make finger licking biryanis with recipes handed down through generations and are renowned for melt in your mouth slow cooked pots of meat & rice ensuring the juices are soaked in by the rice grains. Sealed pots ensure the moisture is intact and opening dish at your dinner table serving out the biryani with the steam and aromas wafting through make for a delightful meal.

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I remember this Gujarati snack very fondly. Eating it at street stalls or at home in India with lashings of sweet tangy coriander chutney and a touch of tamarind chutney. This spongy savoury cake has just the perfect flavours drizzled with a tempering oil of gorgeous spices giving it that added moistness. Mustard seeds, sesame seeds and curry leaves give the ‘Dhokla’ the required texture with a hint of spiced chilli, fresh coriander & freshly grated coconut. Now doesn’t that sounds like a snack you want to delve into!

Traditionally the one I have eaten in India is usually made with ground lentils & rice; this however is the easier and quicker way to make it without all the soaking and grinding required. I add fruit salt to the gram flour mix which gives it the added light spongy feel. Dhokla with chutney and a cup of masala chai makes up for this gloomy January winter I promise you.

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I must admit I’m really not much of a fashion buff! And food is definitely what I do best. Plus a guest post isn’t something I tend to write often but when posed with a request from Priyanka Gill (fashion journalist) to write a piece for her fashion blog eStylista featuring one of my recipes I simply couldn’t resist! Apart from fashion she also writes about restaurant reviews (I never miss reading them!) books & films. So if this gorgeous prawns curry entices you then heard over to eStylista right away for the recipe!

If tadka dal is anything to go by Bengali Cholar Dal takes it a notch higher. Traditionally eaten during celebrations and one of the first times I sampled some was at a Bengali puja (prayer). Most people would agree that Cholar Dal must be eaten with Luchis or Puris; deep fried puffed golden brown bread to scoop up this delicious thick dal.

Bengali people in general are hugely passionate about their food; something that’s evident not just in conversation but also at occasions, while they entertain, cook for family and friends. High on the list of favourites among the community include fish, meat and sweets. Also a host of vegetarian dishes. To me the vibrancy of the culture, cities, street stalls and markets go hand in hand with the food from the region.

Some of my favourite dishes include Maach Bhaja, Macher chop, Jhol, Bengali Shukto, Chingri Malai and Bhapa Ilish to name a few. When it comes to desserts and sweet meats there is a delectable variety; Sandesh, Rasogollas, Payesh and Bhapa Doi are a must try. Earlier this year I had the pleasure of sampling some amazing home cooked Bengali food. An invitation for a meal to a Bengali household or wedding is something I would never turn down!

A bowl of warm Cholar or Chana Dal is the perfect combination of spice, sweet and creamy goodness. Made with a base of Bengal gram/ Chana dal; the addition of coconut and raisins lifts the flavours in this lentil dish. Grinding the spices and adding them at the end lends the warmth to the dish from the cardamom and cinnamon. I have used pungent mustard oil for that addition of flavour but even vegetable oil works well.

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There are simple pleasures in giving something that is homemade or even better home cooked! Easy to make, delicious and absolutely festive is what comes to mind when I put together a few treats for family and friends. It gets me in a festive spirit too. I have some perfect gifts for all those on your Christmas list.

There’s my favourite Pineapple & cracked black pepper chutney, Tomato & fennel chutney and also some warming cardamom & blueberry biscotti. All wrapped, jarred & labelled I guarantee they will be an instant hit!

Here’s a look at my recipes on the ITV FOOD website. Hope you & your guests enjoy the treats. Happy Christmas!

I was in Goa earlier this year eating, drinking, cooking and basking in the sunny beachy glory which always brings back a lot of memories for me. It’s a city I have been visiting since I was 15yrs of age. One thing that till date I’m awestruck by is not just the abundance of fresh seafood that is available in the region but also how unique in flavour each goan dish is and the spicing that goes into it. Permutations with which curries are cooked and served as dry to wet cooking styles. Goan Brahmins and Goan Christians have their own individual take on the food and cooking as well. Coming from a Maharashtrian community myself; our family influences have always been fairly similar to the coastal feast in Goa. Konkan & Marathi (part of the western coast of India) food is what I have grown up eating and also where some of my favourite dishes stem from. People tend to associate Goa with coastal cooking but there are a lot of elements including meats and even a diverse vegetarian fare that are a popular part of the culture.

Xacuti can be made even with prawns, crabs or simply as a vegetarian option. The ingredients that are key for this dish are the warmth and aniseedy flavours from nutmeg and star anise. Chillies in this recipe are a vibrant red; as always I tend to opt for Kashmiri chillies which give that beautiful red tinge to the resulting curry. For that added heat in the gravy a dose of black peppercorns are a must. You can swap tamarind paste for lemon juice if you prefer.

Goa encompasses Portuguese dishes yet keeping true to its local tropical notes and flavours. My fondest food memories always include eating thick Xacuti gravy with moist chicken pieces; with the spicy curry clinging onto little pieces of pav/ bread at quaint little busy Goan restaurants and homes.

Eating this dish today takes me back every time to the scenic views of Goa, busy markets bustling all through the day and the effervescent vibes from the Goan people; now all I need is that gorgeous beachy backdrop!

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Indian Chinese; the one thing that I know a lot people in India just can’t get enough of including yours truly. From hakka noodles, fried rice, chicken chow mein, chop suey and chilli chicken. And the list goes on. With Chinese techniques tailor made for the Indian taste this unique take on a ‘desi’ version of the cuisine might not be something you’ll find in China but it’s been scoffed down by Indians as long as I can remember. Posh Indian restaurants to night street markets all serving some of the scrummiest dishes on offer, reasonable priced, always delicious and very satisfying.

One of the most legendary and well known places for this delectable cuisine was China Garden in Mumbai. My personal favourites have also included Mainland China (with quite a few branches dotted about) and Kamling (where I frequented when I was younger)

The menu rarely changes in Indian Chinese with signature dishes that have been cooked for generations but that’s the beauty of it; the key is a good dose of garlic, chilli and ginger. With a good measure of soy for the salty balance, sugar and also corn flour used as a binder to thicken gravies and sauces. The flavours are robust and full on so once you’ve tried it I can guarantee you’ll be hooked!

I’m hosting a cookery demo at Cinnamon Kitchen this week and apart from showcasing one of the prime parts of Indian cuisine I was also keen to compliment the ethos of what was on offer at Cinnamon Kitchen (from the Cinnamon Club team) which is renowned for its take on modern Indian cooking.

Chilli Paneer Fry is the recipe I cooked up at my cookery demo and one that works beautifully even with moist chicken morsels as well. It has the perfect balance of spice, sweet and tart from the chilli garlic sauce, moistness from the paneer with peppers and onions providing that crunch. Served just with some steamed rice. I have made it with a thick sauce that coats the paneer pieces all over but it’s perfect even just tossed in the sauce & served as canapés.

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When I mention the use of pomegranate in Indian food it takes a lot of people by surprise. For some it’s almost unimaginable to think of it as a predominant ingredient in Indian curries as opposed to just a garnish of sorts. Pomegranate or anardana as its known; is quite commonly used in a lot of North Indian cooking. From curries, breads, raitas and tikkas the seeds are used fresh which are readily available in India; or dehydrated and sold dry. Dehydrated pomegranate seeds lend that required sweet & sour flavour in curries or chutneys. A lot of recipes also call for pomegranate powder or even juice.  It’s the perfect souring agent lending that tangy slant to a dish.

The menu on one of my classes recently featured this gorgeous ingredient as part of a chicken curry with chillies and garlic. Not surprisingly it went down an absolute treat. I remember visiting Mughlai/ Punjabi restaurants in India with my family and scrolling through the menu decidedly knowing what I was to order. For me the all time favourites were Reshmi Tikka (made with cream and ground nuts) also Kandhari Murgh; moist succulent chicken pieces coated in a thick marinade. Each bite was a perfect mix of heat from the chilli, tangy flavours from the pomegranate and warmth from fresh ginger and garlic. With a sprinkling of chaat masala for that added spice and tartness this dish was delicious dunking each bite in pudine ki (mint) chutney eaten with crispy onion rings.

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My love with all things sweet continues. And who can blame me! The start of October is like kicking off a good few months of indulgence, eating, celebrations and fabulous food. With Diwali, Halloween and the run up to Christmas it’s the best time of the year as far as I’m concern.

I have made so many Indian sweets this Diwali followed by a lot of happy eaters. There were gift hampers, dinner parties and friends dropping by most evenings sampling some of the delights on offer. A few leftovers to nibble on this week has been a bonus for me! Barfi is undoubtedly very popular during the festive season. Also on the blog is some gooey moist Coconut barfi which is equally moreish! My favourite by far is mango barfi (more the homemade variety rather than the commercial stuff) and till date it’s something I look for at Indian sweet shops in the UK.

One of the most popular one’s is definitely Chocolate Barfi but in this post I am spicing up a classic and one that I’ve made on numerous occasions for friends & clients alike. Recently rustled some barfi for my cookery demo at the Durham Food Festival and it went down an absolute treat! With a hint of ground cardamom (all time favourite spice!), crunchy green pistachio and some chopped ginger running through the chocolate; these little fudgy squares don’t last long. In this recipe I’ve used crystallised chopped ginger but stem ginger works really well too.

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Celebrations, happiness, joy meeting up with family and friends. Could you think of a better way to spend this beautiful and auspicious occasion? This is one of my favourite times of the year and takes me back to my home in India. There are always lots of sweets, new clothes, family & friends over every evening and loads of gifts exchanged. A puja to mark the event and rangoli adorned at the entrance; also ‘faraal’ or huge tins of snacks (savoury & sweet) were always stocked up for when we had guests coming over. Though I reckon that was our excuse! I enjoyed having such a huge stack of sweet meats and savoury varieties at home to delve into as & when I felt like. My favourites always include karanji, chakli, anarsa, laddoos, shankarpali. And there’s a separate list of my must have Indian desserts too.

Diwali; the Indian festival of lights is about bringing people together and sharing in the food feast, festivities and prosperity for the coming year. I intend on doing that and much more this year to revel in the excitement of the festival I so associate with my childhood. This week there are candles & diyas lit in my home and sweets galore but to make it that tad bit special I’m also doing little food hampers for some close friends. I have made a grated raw mango chutney in little jars; will also be putting together ready masala chai pouches & naankhatai biscuits to enjoy with that warm cup of tea. I’m including one of my favourite Indian sweets – Besan Laddoos. These gram flour & melted butter roasted beauties are moreish and very very addictive. One is never enough (at least in my books!) Very easy to make and they keep for weeks in an airtight container.

Here’s wishing you a very Happy Diwali with joy and prosperity (and loads of sweets) coming your way…

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