Foodies: Indiaas

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Cauliflower Bengali Style

1 medium sized cauliflower cut into medium sized pieces
2 tsp Panch pooran (5 spice mixture)
2 tsp Cumin powder
1 tsp chilly powder – according to preference
2 tsp garam masala
2 tsp turmeric powder – mixed in some water to make a watery paste
1 tsp ginger
1 or 2 green chillies either chopped with seeds or deseeded and use skins
Fresh coriander
Juice of lemon – if preferred
Oil for frying
Salt to taste

Use a heavy based pan if possible when cooking vegetables. Heat oil in a pan (use according to preference though as you have to fry the cauliflower you might need more than you would usually use). When hot put in the panch pooran mix, when it sizzles add ginger and green chillies, stir a few seconds and then add the cauliflower florets cut into medium sized pieces. Fry this on a fairly high heat and keep stirring till the florets brown a bit. Then add the turmeric paste and mix again. Now add the garam masala, red chilly and cumin powders and a sprinkling of hot water and stir till it all mixes well. Turn down heat a bit and cook till cauliflower is nearly done and not too soft. Finally sprinkle fresh chopped coriander and juice of lemon if preferred. The cooking time depends on how big the cauliflower pieces are and how soft of crunchy you like them.

Pulao (spiced rice) – peas or carrots (or both) with spices

Use basmati rice (tilde) when cooking a pulao and you can use any spice and vegetable(s) of your choice. With pulao you use the method of cooking rice where you don’t drain the water and measure the ratio of 1:2 (1 cup of rice to 2 cups of water).

Pea’s pulao
1 cup basmati rice (1 cup serves about 2-3 persons)
1 cup peas (if using frozen defrost them before hand)

Whole spices:
2 or 3 pods of cardamom – white or black
2-3 cloves
1 stick of cinnamon

1 tsp garlic crushed
1 tsp ginger crushed of finely chopped
1 tsp garam masala or according to preference
1 tsp turmeric powder
Oil for frying
Salt to taste
Fresh coriander to sprinkle over

Use a heavy based pan if possible. Heat 1 tbsp oil and when hot add the whole spices and soon after the ginger and garlic, stir for a bit and then add the garam masala and turmeric powders. When mixed well add the rice that has been drained, salt to taste and then add the measured water. Turn the pan around gently to let the rice mix with the other ingredients (do not stir as this breaks the grains), then add the measured hot water (1:2) and bring to the boil. When it starts to boil, turn down heat, cover and let it cook for about 8-10 minutes. Sprinkle coriander, check that grains are cooked and then turn off heat. Don’t serve rice immediately as it’s still wet and stirring would make the rice patchy. It’s best that rice is cooked ahead of time and left to settle for 10 minutes or so, before you are ready to serve.

Tomato chutney

This chutney comes from Bengal (north east India) and served after all the main courses and just before dessert as palate cleansers accompanies by crisp papadums. You can of course serve this chutney with any Indian meal. In Bengal, small cubes of dried mango are added towards the end of the cooking period. These are hard to find in the West so apricots make a good substitute.

Oil for frying
½ tsp panchporan (5 spice mixture)
2 whole dried red chillies
1 tsp of garlic mashed
1 tsp of ginger chopped
4 or 5 large tomatoes
½ tsp chili powder
Salt
4 dried apricots cut into small cubes
2 whole fresh hot green chillies

Heat oil in a pan and when hot in the panch pooran. When it sizzles put in the red chillies and soon after the ginger and garlic. Stir for a few seconds and then add the tomatoes and salt. Simmer on a medium to low flame or until the chutney begins to thicken. This may take about 15-20 minutes. Now add the apricot cubes and the green chillies. Simmer and cook on a low heat for another 10 minutes or until the chutney is thick.

If you want a spicy chutney then add ½ tsp of more of chili powder towards the end of the cooking time as the red chillies are used whole and not broken up with seeds and so also the green chillies.

Panch pooran from Bengal
2 tsp whole black mustards seeds
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp nigella seeds
¾ fenugreek seeds
Panch pooran can also be used when making a rice pulao or a vegetable dish. You would start by frying these seeds and then adding the rice or vegetable.

Naan Bread

Red paste mushroom (or prawns) – Madhur Jaffrey

I have borrowed techniques from both India and Indonesia to make this dish. In Indonesia its redness comes from hot red peppers. I use a combination of the sweet red pepper, paprika and a hint of cayenne instead.

500 gms mushrooms chopped
1 big whole fresh sweet red pepper or 2 small
1 onion peeled and coarsely chopped
10 whole macadamia nuts, or 10 raw cashew nuts
Vegetable oil
2 tsp mustard seeds
4 cloves garlic, peeled and finely chopped
1 tsp cayenne pepper
1 tsp paprika or according to taste

Put the red pepper, onion and nuts into the container of a food processor. Blend thoroughly, stopping to push down ingredients with a rubber spatula whenever necessary. Take out the paste and keep in a bowl.

Heat oil in a wok or non-stick frying pan over a medium high flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir once and put in the mushrooms. Sprinkle about 1/4 tsp salt over the mushrooms. Stir and fry till mushrooms turn soft. Remove them leaving the oil behind. Keep them aside and reserve any liquid with it. Add oil to the wok and put in the red pepper paste. Stir and fry for 4-5 minutes or until the sauce looks quite dry. Add the cayenne and paprika. Stir once and put in the mushrooms. Lower heat and stir gently for 1 minute. You should have a very thick sauce. Check if there is enough salt and add more if required and cayenne pepper if you would like it more spicy.

Chick pea surprise (recipe)

Navratna kurma

A mixture of vegetable (about a cup full)
Carrots, green beans, red peppers
Cashew nuts – small cup
1 chopped onion
1 tomato
Finely chopped garlic – 3 pods
1 green chili
1 tsp cumin seeds
4 cloves
2 inch piece cinnamon
3 cardamoms
1 tsp garam masala powder
1 tsp turmeric powder
1 tsp coriander powder
¼ cup pineapple pieces
2 tsp raisins
½ cup milk
¼ cup yoghurt
Coriander leaves to garnish

Soak a small cupful of cashew nuts in warm water for 15 minutes and then grind to a paste. Heat oil in a pan. Add cumin seeds, cloves, cinnamon and cardamom. Sauté for 10 seconds. Add onion, garlic and green chilly. Fry till onions turn golden brown. Add tomato and other veggies (except peppers), turmeric powder, coriander powder, garam masala and some salt. Sauté for a couple of minutes. Add ½ cup of water. Close the pan with a lid and simmer for 5-7 minutes or until the veggies are cooked. Add peppers and sauté for 2 minutes. Add m ilk, yoghurt, the cashew nut paste, pineapple, raisins and salt and cook for 5 minutes. Garnish with coriander leaves.

Dal Tadka (lentil curry)

Chickpeas cooked in a mint sauce

250 gm chickpeas soaked or a tin of chickpeas

1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
3 fresh green chillies, finely chopped
A handful of fresh mint leaves coarsely chopped
Vegetable oil
2 medium onions, peeled and finely chopped
225 gms chopped tomatoes
Salt to taste
1 ½ tsp ground coriander
1 ½ tsp ground cumin
½ tsp garam masala
Lemon juice to taste

Boil chickpeas (if using dry ones) for about an hour or so till cooked. Grind garlic, ginger, mint leaves and green chillies with water and push down the mixture with a spatula when necessary. If very thick add more water.

Heat oil in a pan and add the onions when hot. Stir and fry until onions are a rich reddish brown. Add the tomatoes. Stir and cook until the tomatoes reduce and darken. Put in the minty sauce paste and stir on medium high heat for 5 minutes or so. Add the chickpeas to this mixture along with salt, coriander, cumin and garam masala powders and lemon juice. Stir well to mix. Cover,

Potato filling for dosai (rice pancake) or for chappati (Priya)

1 kg potatoes quartered
4 tbsp oil
2 tsp mustard seeds
2-3 medium onions sliced
3 small chillies or 1 large green chilly diced
2 tsp turmeric
Salt to taste
5-6 curry leaves
Garam masala powder to sprinkle over at the end
Coriander according to preference.

Boil and cut potatoes into small pieces.

Heat oil in a pan and when hot put in the mustard seeds. When they pop add curry leaves and soon after green chillies and onions. Fry till onions brown slightly. Then add turmeric, potatoes, salt and fresh coriander and mix well. Finally add garam masala 2 tsp or according to preference and stir well before turning off heat.