Cook in a Curry

All too often a boiled egg or plain scrambled egg just doesn’t quite cut it. My mother always says even if you’re eating something simple like dal and rice make sure it’s delicious, full of flavour and a meal to satisfy your belly and your senses. I honestly couldn’t agree more. Dal and rice in my household isn’t plain boring! Served with a dollop of butter on hot dal, spicy mango pickle to accompany the meal and crispy deep fried papad. That most definitely is a tasty meal. I think the same applies to eggs. Mix it up with a few spices and the result is a hearty, delicious meal. My all time favourite breakfast on a weekend is Anda Bhurji spiced scrambled eggs piled on buttered toast. So satisfying.

Most Indian regions have their unique way of cooking eggs with spices and the state of Andhra Pradesh is no different. This is a personal favourite and I think the combination of the heat from the chilli and sour tamarind make it quite moreish. Coconut milk is used sparingly to add the creaminess to the dish; the bland boiled eggs soak in all the flavours of the spices in the gravy. You can leave the eggs whole if you prefer though I like to halve them. Added to the dish last minute letting them steep in the warm curry. Serve with rice, flat bread or dosas as I did. Soft dosas soak in all the flavour and help mop up the egg curry. Simply gorgeous!

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English weather does this to you! Huddled up on the sofa, duvet days watching telly and craving comfort food. Nothing beats a cold winter’s day like eating meals that warm your senses, filling your home with aromas and smells of good hearty cooking. Kadhi is one such recipe that reminds me of growing up in India when my mum would make it for us. Served warm with fluffy steamed rice, papad and pickle I couldn’t think of a more satisfying meal.  Most purists would agree that rice is undoubtedly the perfect accompaniment for it. Simple to make, this yoghurt and gram flour based curry is full of flavour.

There varied regional versions of this dish including Rajasthani and Gujarati. In Maharashtra where I hail from; Kadhi is thinner and has a sweet salty edge to it, and can be usually served with or without dumplings.

One of the reasons I enjoy this particular Punjabi Kadhi Pakora recipe is because it’s thicker, packs a punch and has a real tangy edge to it that cuts through the depth of the pakoras brilliantly. Once the pakoras are fried they are added to the gravy to soak in all the goodness and served hot with rice. A thick gravy helps coat the pakoras well and soak in the spices.

This is proper winter comfort food for me.

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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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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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Pickling of food in Indian cooking has got to be one of the most common ways making them go a long way also in turn adding flavour to vegetables, meats and even seafood. I have stacks and stack of jars at home. Sweet mango pickle, savoury lime, chilli and mango variety, prawn balchao and my grandmother’s fav chilli pickle too. Most are homemade but even the shop bought variety are equally scrummy.

This recipe is one of the easiest ways of pickling and adding flavour to turmeric. If you have never seen or cooked with fresh turmeric root I strongly recommend trying to get hold of some. They are perfect in curries, raitas and vegetable dishes. Every bite is pungent with a mild after taste and very moreish. And this is one such way getting the most out of it and making it last a good few weeks.

P.S. Thank you to the lovely lady I bumped into at my Asian store for tips on how to use fresh turmeric. It’s always nice to see people so enthusiastic to share their cooking ideas.

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If ever there was a region in India that is a classic example of adapting to its surroundings, frugal cooking and focussing largely on local produce with seasonally offerings of meats and vegetables; Rajasthan undoubtedly comes to mind. Not only do rajasthani folk cook with what’s available; but even in extreme weather the meals and dishes are traditionally cooked to last several days. See back in the day most homes didn’t always have the luxury of refrigerating food. So cooking dishes with flavours that help preserve food for days like Achari Chicken; cooked in pickling spices or even Theplas; an Indian bread that can be eaten without reheating were ideal for most families. Deciding on what to include in this repertoire can be a mean feat to achieve though with the array of dishes available in regional rajasthani cooking; it’s a classic example of why Indian vegetarian meals are a delectable addition to the food in country and are some of the most delicious meals I have eaten. I have family relatives and friends who hail from the Marwari community (Jodhpur region of Rajasthan) which over the years has given me an amazing insight into their lifestyle and cooking which encompasses wholesome, fresh and diverse food.

Getting together with family and friends over a meal is very much part of the culture. Thalis serves with variety of curries, raita, salads and pickles. Freshly cooked bread served out whilst the meal progresses and small portions of desserts served out to accompany the meal. The experience reeks of royalty & grace just like the people from region.

A very popular addition to this north indian menu is Gatta ki Sabji. Bite size gram flour dumplings simmered in a tangy yoghurt curry. Bengal gram is widely use in Indian cooking and flour made from it is used for bread, curries and to thicken sauces as well.

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I love the smells from my kitchen at the moment; smoky earthy dried whole red chillies that I just fried off in oil. Infusing the chilli heat in the oil; these deep red variety are glistening in the frying pan and filling my home with the roasted aroma.

If you have been reading my post for a while you’d know I love a good hearty curry. Though to my mind an Indian meal made from scratch does not always translate to a lengthy cooking process. Spiced Indian green beans are just that; bright green beans gleaming in the flavoured oils coated in mustard seeds & chillies but still making them the star of the dish rather than a supporting act to one. A dish with very few ingredients to wake up your taste buds. Served warm with a sprinkling of coriander, lime & sea salt I love eating it with some flaky buttery paratha & plain yoghurt or as my mum would serve it with a substantial helping of yoghurt rice.  

Curry leaves, dried red chillies and mustard seeds are all synonymous with Maharashtra, Goa and of course southern Indian cooking. And used generously in most of our traditional home cooked menus. The dried red chillies impart a mild heat but a very distinct flavour. Though if you prefer you can use fresh chillies but make sure to vary quantities based on how hot you like your dish. The recipe also includes a tsp of coriander powder which I feel enhances and blends together the taste of the over all dish.

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I always strive to cook a meal that is wholesome, delicious and brings out the best flavours in the ingredients. However I’m willing to accept that anything that assists you in making your daily cooking experience a tad bit easier is never a bad thing. When most people think of a ready paste they equate it to the word “instant”. Whereas using ready ingredients as part of your meal to speed up the cooking process does not make it in anyway ‘less authentic’.

Though I am a Pathaks paste virgin – there I’ve said it! I guess this is hugely down to the fact that I grew up as part of a generation in India where there weren’t any posh supermarkets, ready meals or takeaways. But that didn’t steer my mother from giving us freshly made home cooked meals adapting to our surroundings and making the best of all the seasonal vegetables & meats that were in abundance in local markets. An inherent quality that I carry forward with me even today.

With a long standing reputation in the food industry in the UK; the Pathaks brand has evolved and come into its own. Now a day’s using a paste as part of a meal would seem like a quick option especially for those young professionals or busy working families that don’t always have the time to make up the base from scratch. So when the Pathaks team got in touch and asked if I’d like to sample some of their products and work on a recipe using a paste I wanted to make sure it complimented the ingredients in the final dish but also made for a delicious meal that would be part of my repertoire.

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I left home at 7.15am promptly making my way straight to college. We would all meet in the college cark park and then walk over to the local south indian coffee house.

Yes. That was my ‘everyday’ ritual. No college for me at 19 but food was most definitely on the agenda. I guess my friends and me skipped classes because breakfast on a frosty morning sounded much more enticing while having a warm cup of tea and a gossip. The bustling coffee house was always filled with students and even office workers scoffing away before they made their way to work.

Dosas, steaming idlis, hot sambar and of course my all time fav was the tomato uttapam. These circular rice flour based beauties were on the menu with a variety of toppings to choose from. Onion, chillies, tomato and even cheese was on offer. I always went for the tomato variety served with sambar (south indian lentils) and coconut chutney. Crisp around the edges and moist and soft when I tucked in. Dunking each bite in the sambar and the chutney; it was bursting with flavours. Cumin, tomatoes, the soft pancake like texture with a spice kick from the sambar & coconuty chutney.

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One thing I know for sure after cooking, teaching and writing about food is that no matter how lavish a dish is or even the list of ingredients nothing speaks volumes like simple home cooked food. Even when cooking as a private chef most people are taken by the dishes that are simple to cook, easy to follow and taste ever so delicious. Needless to say that’s what usually works for me too and easy to rustle up after a busy day.

Most people reading this might wonder why I decided to blog this recipe. But I think for the sheer simplicity of it. Dal is such a staple in Indian food and one that is eaten almost every day as part of a meal in homes all across India. I cook it regularly at home and even for work. But rather than making it far too complicated I wanted to stick to basic ingredients and almost in a way let them speak for themselves. Though its such a versatile dish that an addition of chopped spinach or fenugreek leaves add nutritional value making it a meal in itself. The pleasure is in a spoonful of dal that has flavour, taste and is hearty. Or like I enjoy eating, taking a small piece of chapatti dunked in the dal to scoop up the lentils.

The recipe features moong dal the hulled & split variety which by far is a personal favourite. But feel free to swap it for toor or masoor/ red dal variety if those are more readily available. Also one other thing; I love using (tons of!!) garlic as you can see in the photos but I have reduced the amount in the list of ingredients to suit everyone’s taste. The consistency of dal is another thing that with a lot of people is a personal preference. But most people prefer a thick dal that has substance. I can’t think of a better meal than hot steaming rice, with dal ladled over and a serving of some savoury pickle.

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