Sabut Masoor Dal (Whole Red Lentils)

One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum 😊 Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.

Prep time: 5 mins

Cooking time: 45 mins

Serves 4

Ingredients

  • 1 cup whole red lentils
  • 3 cups water + plus a more during cooking
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1-2 green chilliest ( optional)
  • 2 tbsp oil
  • 1tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste, or 2 cloves finely minced
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder (optional)
  • 1 tsp salt or to taste
  • Handful fresh coriander leaves, chopped
  • Fresh ginger slivers and lemons wedges (optional garnish)

How to prepare

  1. Rinse the lentils and pressure cook until tender (about 20 minutes).
  2. Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
  3. Add the onions and green chilli; cook until the onions have softened.
  4. Add the garlic and cook off for 30 seconds.
  5. Stir in the tomato with the salt, cover and cook until softened completely.
  6. Add the dry spices and sauté for 1-2 minutes.
  7. Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
  8. Add the cooked lentils to the pan and mix well.
  9. Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
  10. Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
  11. Stir in the coriander leaves and remove from the heat.
  12. Top with the ginger slivers and lemon wedges, if using.
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Gobi Bhuna

A delicious yet simple semi-dry dish, best enjoyed with traditional roti or in a wrap for a satisfyingly healthy meal!

Prep time: 5 mins

Cooking time: 25 mins

Serves 2

Ingredients

  • 1 medium cauliflower, separated into florets
  • 1 medium tomato, chopped
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 5-6 curry leaves
  • 1 tsp garlic granules
  • 1 tsp level curry powder
  • Salt to taste
  • Handful fresh coriander leaves, chopped

How to prepare

  1. Rinse the cauliflower and leave aside to drain.
  2. Heat the oil gently and add the cumin and mustard seeds. Wait till they change colour; stir in the dried chilli and curry leaves.

3. Add the garlic and curry powder and cook gently for 1 min.

4. Add the tomatoes, cauliflower and salt; turn up the heat and stir fry for 2-3 minutes.

5. Cover and cook over a medium heat for 10 minutes.

6. Add a splash of water, lower the heat, cover and cook until then cauliflower is tender.

7. Stir in the coriander leaves and serve.

Spicy Aubergine Stew

Last night I was ‘Desperately Seeking Spice’ and discovered a plump aubergine hiding out in my refrigerator 😊 I had 45 minutes to present something palatable and suitably spicy before it was time to break my fast. So I decided to cut out the elaborate prep and just throw it all into one of my dinky little woks and hey presto!

Prep time: 3 mins

Cooking time: 25 mins

Serves 1-2

Ingredients

  • 1/2 large aubergine, cubed
  • 1/2 bell pepper, roughly chopped
  • 1/3 tin chopped tomatoes
  • 3 tbsp olive oil
  • 2 tsp roasted ground cumin
  • 1 tsp coarsely ground black pepper
  • 1 tsp chilli flakes
  • Salt to taste

How to prepare

  1. Place all the ingredients, except the oil, into the wok and mix well.
  2. Drizzle the oil and stir in.
  3. Cover and allow to cook until the aubergine is tender.

Word of caution: Those normally adverse to aubergine may just be tempted to delve in so keep the dish by your side and only offer to share at the risk of missing out 😜

Chinese Fusion Vegetable Curry

Once you have prepared your curry sauce, shop bought or homemade, making this dish is so very quick and simple; deliciously satisfying too. I of for one knocked this up in less than 30 minutes on a Sunday morning to take over to my in-laws for lunch where my father-in-law had prepared his awesome egg fried rice special 🙂

Prep Time: 5 mins
Cooking Time: 20 mins
Serves: 4

Chinese Veg Curry

Ingredients

  • 2 tbsp vegetable oil
  • 12-15 fresh broccoli florets
  • 1 cup frozen peas
  • 1 cup chestnut mushrooms, sliced
  • 1 read pepper, chopped into chunks
  • 1 medium onion, cut into chunks)
  • 1 tsp mild Madras curry powder
  • 1 batch homemade curry sauce or shop bought curry paste (made up to 1 pint sauce)
  • cup water or as needed
  • salt to taste

How to cook

  1. Heat the oil over a medium flame the cook the onions until softened.
  2. Meanwhile wash the broccoli florets and drain. Place in a microwaveable bowl with one tablespoon water. Cover with cling film and pierce twice. Cook on high power for three minutes.
  3. When the onions have softened, add the brocolli and stir fry for 2-3 minutes.
  4. Add the mushrooms, peas and peppers. Continue to stir fry for another 2-3 minutes.
  5. Stir in the curry powder and cook for another minute.
  6. Slowly add the pre-prepared curry sauce and stir well.
  7. Cover and cook until the vegetable are cooked through with the sauce but not mushy.
  8. Add a little water if the sauce appears to be too thick and simmer for 2-3 minutes.
  9. Adjust seasoning as needed.

Serve with simple Jasmine Rice or Egg Fried Rice.

Mackerel with Spinach (Macher Chorchori)

mackerel_with_spinach.jpg-pwrt3Based on the traditional Bengali dish known as ‘chorchori’ (medley) this is variation which I learnt to cook from my father, a master of culinary creativity. An easy to cook recipe bursting with flavour and goodness.

Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 2

  • 3 tbsp oil
  • 1 tin mackerel fillets in brine, drained
  • 1 small onion, sliced
  • ½ tbsp garlic paste, or 1 fresh clove garlic, minced
  • 1 tbsp ginger paste or 1” piece fresh ginger, grated
  • 1 bay leaf
  • 6-7 blocks of frozen spinach
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 1 tsp salt or to taste
  • 1 green chilli, chopped (optional)
  • handful of fried fenugreek leaves (optional)

Method:

1. Heat the oil and add the bay leaf.

2. Add the onions and cook on medium heat until transparent.

3. Add the garlic and ginger and stir for 1-2 mins.

4. Add the dry spices and sauté for 2 mins with 2 tbsp water.

5. Add the mackerel and stir well to cover with spices, using a wooden spoon to break up the fillets.

6. Add the spinach and green chilli (if using), stir a little and cover; leave to cook on low heat for 10-15 minutes.

7. Stir the spinach well to blend in with the fish mixture. Cover and cook again, if necessary, until the spinach is cooked through.

8. Remove the lid and turn up heat to evaporate any excess liquid.

9. Continue stirring and remove from heat when the dish is completely dry and begins to come away from the sides of the pan as you stir.

10. Stir in the dried fenugreek leaves, if using, and remove from heat.

As published in the Wimbledon Guardian, 12 December 2013

Aloo Bharta

Aloo (ka) Bharta (spicy mashed potato) is a timeless comfort food which can be enjoyed equally with rice or rotis. As a Bengali, my staple meal growing up consisted of boiled rice and my mum often prepared this bharta in traditional Bengali style, either using mustard oil as a base or ghee; the latter treating one’s sensory palette to the ultimate taste experience which I dare not replicate for obvious health reasons!

Aloo Bharta, a dish of Bihari origin, has many variations. My recipe is based on a Pakistani version which I have adapted from my mother-in-law and is very different to the Bengali method of preparation and personally, best enjoyed with handmade rotis 😀

Feel free to replace the tomato purée with fresh tomatoes. I only used the purée as I was out of tomatoes 😱

Ingredients

  • 750 g potatoes, boiled and mashed with a tsp salt
  • 3-4 tbsp oil
  • 1 tbsp cumin seeds
  • 11/2 tsp curry powder
  • 1/2 tsp coriander powder
  • 1/2 tsp salt
  • 1 tsp tomato purée
  • 4 spring onions, chopped
  • Green and red chillies, chopped
  • Coriander leaves

How to cook

1. Heat the oil gently and add the cumin seeds. Allow seeds to sizzle.

2. Add the onions and chillies. Cover and cook until softened.

3. Stir in the spices and cook for 1 minute over a medium flame.

4. Add the tomato purée and mix well. Cook until the oil separates from spices. Stir in the salt.

5. Turn down the heat and add the mashed potato. Mix well until the spices is evenly distributed throughout the potato.

6. Stir in the chopped coriander and transfer to a serving dish.

Shobji Bhaji (Vegetable Stir Fry)

Sometimes there really is nothing like good old Bengali cooking.

This is a very simple, yet beautifully presentable recipe, representative of the staple ‘dry’ vegetable dish served with every Bangladeshi meal. The panch phoron seeds lend a wonderfully aromatic flavour that is so typical of Bengali cooking.

The key here is to stir fry the vegetables over a high heat, using little or no water. This will ensure that the vegetables do not stick together and become and mushy.

Cooking Time: 20 mins

Serves: 3-4  

Ingredients

  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp panch phoron (bengali five spice mix)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1″ piece root ginger, minced
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3/4 tsp ground, roasted cumin
  • 1/2 tsp chilli powder
  • 250g mixed veg (fresh or frozen)
  • 2-3 small new potatoes, diced
  • salt to taste
  • fresh, chopped coriander to garnish each piece

How to cook

  1. Heat the oil in a large wok or karahi over a medium flame.
  2. Add the panch phoron and bay leaf. Wait for seeds to sizzle.
  3. Add the onion and cook until soft and golden.
  4. Add the garlic and ginger and cook for 2-3 mins.
  5. Add the dry spices and cook for another minute (adding a splash of water if the spices begin to stick to the pan).
  6. Add the vegetables with the salt. If using frozen vegetables use a wooden spoon to break any chunks.
  7. Stir fry for 10 mins on high heat ensuring they are evenly covered with the spices.
  8. Add a splash of water, stir, then turn down to heat and cover.
  9. Cook for another 5 mins or until the vegetables are just tender. DO NOT OVERCOOK!
  10. Remove from heat and garnish with chopped coriander before serving.

New Indian Cookery Class in Ewell!

Last year, I took on the role as a school Cook where I thoroughly enjoyed feeding over 200 young children and members of staff. It was a brief but most fascinating experience; one which I would not have foresaken if I had been provided with a fully functional team….but that’s another story…

From Lasagne’s to Butter Chicken Curry, the responses from the children ranged from, “These are the best school dinners ever!” to “I hate curry, yuk!” Each day was a welcome challenge I still miss today.

I have always believed though that all things happen for a reason. Since the first day I started at the school, I had eyed up the Food Tech building at the site where I trained. And much to my satisfaction, this is the venue I have secured to hold this exclusive class where we will be preparing a two course Indian meal.

Date: Friday, 6th Feb 2015
Time: 7-8.30pm
Venue: Glyn School, The Kingsway, Ewell, KT17 1NB

There are only 8 places available so do head on to Eventbrite to book your place as early as possible!

Eventbrite - Indian Cookery Class in Ewell

Spiced Lentil & Carrot Soup

Following a healthy diet doesn’t have to mean missing out on a good old bit of spice. You can always add some punch to the simplest of recipes by dry roasting some basic spices to bring out the flavours without the use of oil.

Spiced Lentil & Carrot Soup

Here’s a very simple soup recipe which I threw together for my family one evening, based on the ‘Tadka Dal’ recipe I teach in class but minus the ‘tadka’. It makes a completely healthy meal in its own right, low in fat whilst high in fiber and protein.

Cooking Time: 30-40 mins

Serves: 2

Ingredients

  • 1 cup (240ml) split red lentils (masoor dal)
  • 1 medium tomato, cubed
  • 3 medium carrots, grated
  • 1 medium onion, finely chopped
  • 1″ piece fresh ginger, minced
  • 1 clove garlic, minced
  • 3/4 tsp turmeric
  • 1/2 tsp dry ground cumin
  • 1/2 tsp chilli powder
  • 3 cups water
  • sprig of fresh coriander leaves for garnishing

How to cook

  1. In a small frying pan or karahi, dry roast the cumin and chilli powder until the aromas are released (2-3 mins). Set aside.
  2. In a larger vessel combine all the other ingredients, except the coriander leaves along with the water. Bring to boil, cover and simmer for 30-40 mins, until the lentils and vegetables have softened.
  3. Remove the pan from the heat and run a hand blender through the mixture until smooth.
  4. Return the pan to the heat and add another 1/2 cup water if the soup appears too thick. Bring back to boil.
  5. Lower the heat and stir in the roasted spices.
  6. Simmer for 3-4 mins until the desired consistency is reached.
  7. Garnish with coriander leaves just before serving.

Chicken Jalfrezi

Chicken Jalfrezi (or Jhal Frezi – ‘jhal’ meaning spicy in Bengali) is typically a ‘bhuna’ dish which means the sauce is thicker and drier than a usual curry. I often mention the word ‘bhuna’ during my classes as it is an essential state which needs to be achieved during the initial stages of cooking, where the ingredients are cooked in their own juices, in order to intensify the flavour of the final dish.

The focus on this recipe is therefore to produce this ‘bhuna’ sauce which can also be stored and used as a base for other curries. Nice 🙂 So you can see why this makes a great recipe for my upcoming demo at New Malden Farmers Market.

Cooking Time: 30-40 mins

Serves: 4

Ingredients

For the chicken marinade (OR just use precooked chicken tikka to toss into the sauce when its ready)

  • 2 medium chicken breasts, cut into cubes
  • 1 tsp turmeric
  • 1 heaped tsp ground coriander
  • 1 tsp roasted, ground cumin

For the curry sauce

  • 4 tbsp oil
  • 1/2 large onion, very finely chopped + another 1/2 finely sliced
  • 2 cloves garlic, finely minced
  • 1/2 inch piece ginger, finely minced
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2-3 green chillies, sliced lengthwise & seeded
  • 1 tbsp tomato puree
  • 1 medium tomato, chopped
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp roasted, ground cumin
  • 1 tsp garam masala
  • 1-2 tsp salt or to taste
  • approx. 1/2 cup warm water

How to cook

  1. Mix the ingredients for the marinade and set aside while you prepare the sauce.
  2. Heat the oil over a medium flame and cook the onions until softened.
  3. Add the garlic and ginger and continue to cook until the mixture is lightly browned.
  4. Stir in the turmeric, ground coriander, ground cumin and salt, adding a splash of water if needed. Fry for 2-3 mins until the oil has separated from the spices – this is known as the ‘bhuna’ stage.
  5. Stir in the tomato puree and continue to cook for another 30 secs.
  6. Add half the water and bring to a boil. Cover and allow to simmer for about 5-7 mins until the ‘bhuna’ state is achieved again.
  7. Add the marinated chicken and cook on a high flame until the chicken pieces are sealed and evenly covered with the spiced sauce.
    (If using pre-cooked chicken skip this step.)
  8. Stir in the onions, peppers and green chillies, then add the remaining water. Bring to boil; cover and simmer until the chicken is cooked and the gravy has thickened.
    (If using pre-cooked chicken, stir in the vegetables, then add the water. Cover and cook until tender. Add the chicken and cook uncovered until the gravy has thickened.
  9. Sprinkle the garam masala and add the tomatoes. Cook uncovered for another 2-3 mins, just until the tomatoes have softened and then remove from the heat.

Serve with basmati rice or naan.