Cook in a Curry

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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I have often spoken about eating Indian spiced broths & soups on my radio slot. Stew is such a big part of Indian culture regionally; and something I have grown up eating. Though it’s not quite often you’ll be seen slurping down a bowl in your local Indian.

With Christmas in mind as well this is an easy to rustle up one pot dish and perfect in this weather. You can even swap the chicken for leftover turkey. I can’t think of anything better than coming home to bowl of chicken stew. With each spoonful for me comes through the warmth and comfort of good old home cooking.

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If you’re like me and yearn to cook hearty, homemade and comforting food with the thought of eating something to warm up your senses in this bone chilling wintery weather then this is just the excuse to stroke that indulgence.

Kheema (Minced Lamb) is used so often in Indian food not just as part of a main course but also in breads and starters. I remember my mother cooked kheema mutter (minced lamb with green peas & potatoes) so often for meals when I was young that now I find there is nothing really more satisfying then eating kheema cooked the Indian way. Made so often all over the Indian sub continent; each region has its own unique way of cooking minced lamb. 

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Homemade naan bread is a great find and one that I bake often especially when I have friends around and need something fresh but easy to rustle up. Fresh from the oven, smeared with butter and topped with herbs or dried spices. It’s the perfect accompaniment for dunking in any Indian curry to be honest. I know a lot of people seem surprised when I say I cook my own naan. It’s easier than most people think. Give it a go I guarantee you’ll love it.

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I can’t let this day pass by without wishing everyone a very Happy Diwali and a prosperous new year but more importantly making something sweet for family and friends. The house is filled with sweet treats so as you can tell I’m in heaven! ‘Besan ladoos’ which I made this year have been a huge hit; made of gram flour they are little dumpling shaped delights and one that I have enjoyed as a child too. I tried out a recipe for ‘Namkeen’ or savory crisps which are crunchy, salty and spiced with the flavor of carom seeds and I’m hoping to share that with you soon. But it’s the aroma of roasted fresh coconut with condensed milk wafting through my kitchen that tempts me to share this post with you. Coconut Burfi is made regularly in Indian households during Diwali and eaten in various flavors, shapes and colors. So keeping it traditional and simple, this fudge like sweet treat is easily made with fresh coconut or even desiccated coconut.

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Diwali is just around the corner and I’m swamped with work all this week and all the way through in the run up to Christmas too. But ever the optimist, I’m also getting the house ready for Diwali and of course making scrumptious meals for family and friends. I really want some parts of the celebration to be easy, saving on time yet delicious. The menu is looking good so far and one of the dishes will most certainly include my previous post of Chicken Curry. I am also making buttery crispy parathas but in all that; making Indian bread might take painstakingly longer than I think. Except the lovely team at Tilda were kind to send over some of their Steamed Basmati Rice for me to try in this dish. As the brand says, ‘By partly steaming uses a gentle yet effective method of cooking our Basmati rice, giving consumers a healthy product which they can “finish off” quickly and conveniently in the microwave or wok.”

And that’s exactly what I did, a couple of minutes in the microwave the rice was ready to use for my parathas. I really could not have asked for an easier way to have perfect long grain fluffy rice which even manages to hold its own within the bread. The steamed rice has a fantastic range and you can check them all out on their website. These packs are readily available in your nearest grocery stores. I must admit I do stock up on canned chickpeas and canned ready chopped tomatoes as my must have ‘busy day’ ingredients. These steamed rice packs have most certainly become a regular inclusion to that list. So thank you Tilda!

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Having a flair for all things regional, south indian food is really no exception. I love the region and more importantly the food on offer. Food in the Malabar coast is synonymous with all things fresh, heart warming and distinct in taste. As a community, southern india is vibrant and varied made up of Hindus, Muslims and Christians. Each of these form a part of the keralan way/ malayali way of cooking; which might I add having sampled the food a fair few times, is delicious and unique.

The key notes in most south indian recipes definitely include some of our favourites too – coconut milk, rice based dishes, curry leaves, bananas, peppercorns and mustard seeds.

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Well have you heard yet? It’s abuzz everywhere in the north east including on Twitter.

Starting out in September as a bit of friendly banter between one of the directors of Jesmond Dene House and their head chef Pierre Rigothier on who makes better chilli jam. This has become the topic of conversation all over the region with over 25 entrants for the challenge; the hotel is now hosting an actual event including some of the region’s top chefs as their entries!

So brace yourself it’s going to be exciting, fun, competitive and a day to showcase the best chilli jam on offer. The event is taking place on the 21^st of November 2010 at Jesmond Dene House at 11am.

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They say when you celebrate to mark an auspicious occasion; something sweet makes it even more special to share in the happiness and also the food. That’s exactly what I will be doing.

A very happy 1st birthday Cook in a Curry! My blog turns one and to say I’m excited, loving the experience whilst sampling delicious food would be an understatement. I love sharing not just my recipes but also experiences and feel fortunate to have a space where I can connect with the world at large. All revelling in the same passion of good food with a keen eye to try something different in their kitchen makes me feel like a vital part of the process.

For those who have been reading the blog posts’ for a while would know that I do have a sweet tooth. So to be honest I couldn’t contain my delight doing a birthday post that encompasses the word – Kesar Ras Malai. A popular milk based dessert with dumplings soaked in thickened milk flavoured with cardamom and saffron. Sounds indulgent? Well that’s exactly what I’m aiming for with this post!

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I have lost count of the number of times I have cooked, eaten and recommended this dish. My mother used to make Patra ni Machhi when I was young and having eaten it at parsi celebrations made it ever so special. The flavours are tangy, spicy, coconutty and work a treat when put together with fish. Traditionally this dish is wrapped in banana leaves and steamed but I have cooked it in a conventional oven wrapped in foil smeared with the paste; sealed to retain its juices.

I have used whole pomfret rather than fillets; a flat white fish that is most commonly cooked with in the west of India. You can swap this for good quality white fish fillets; cod or sea bass would be ideal.

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