This instant chilli pickle will forever be “Gujarati wedding pickle” in my eyes. The mustard seed-flecked chillies and carrots always have a place at the dinner table.

How to serve Athela Marcha (Instant Chilli Pickle)

This fresh and crunchy pickle is delicious as part of a larger Indian meal. At home, we serve it with daily vegetable curries, rotli and plain yoghurt.

On Sunday mornings I love it with a stack of freshly-made Gujarati Thepla and Masala Chai. Style it out and make a Thepla and Athela Marcha rollup, wrap style. It’s a snackable cigar of crunch and happiness!

How to prepare chillies for Athela Marcha

What are some other names for Athela Marcha?

Depending on your location, language and family preferences, you might know this pickle by different names. Some might include:

• Raiwala marcha
• Rai vara marcha
• Athela rai gajar
• Mirchi ki achar

This is by no means an extensive list. If you know this pickle by a different name, let me know in the comments below. I’d love to learn about your version!

The best chilli pickle with mustard seeds

Mustard seeds are a key ingredient in this recipe for Athela Marcha. They provide deep, warming heat and aroma.

What type of mustard seeds should I use Athela Marcha (Instant Chilli Pickle)?

Athela Marcha call for split, skinned mustard seeds, also known as rai kuria. They are available in most Indian food shops or online.

Rai Kuria, also known as Rai dal is mustard seeds with the skin removed, then split. Rai kuria are the main ingredient in making many Indian pickles.

To add mango or not to add mango?

My recipe for Athela Marcha includes raw green mango. My family’s East Africa ties have lead us to create a version of this Gujarati pickle with sour raw mango.

The combination of spicy chilli, crunchy carrot and mouth-puckering mango is simply irresistible.

If you’re not a fan of raw mango, simply add more carrots or chillies instead.

How to store Indian chilli pickle

Almost every ingredient in this pickle serve to aid preservation. Salt, turmeric, citric acid and oil being the core natural preservatives.

Once mixed, pile your instant chilli pickle into a sterilised jar and store it in the fridge. It keeps well for up to 3 weeks.

What can I use instead of citric acid?

Unless you cook Indian food or make a lot of your own preserves, I understand that citric acid might not be a usual store cupboard ingredient for you.

If you don’t have citric acid, don’t buy a whole bag just for the small amount needed in this recipe. Simply replace the citric acid in this recipe with the juice of 2 large lemons.

Subscribe to my YouTube channel!

In my experience, citric acid keeps the carrots and chillies crunchier for much longer than chilli pickle made with lemon juice.

Athela Marcha (Instant Chilli Pickle) recipe

Print

Athela Marcha (Instant Chilli Pickle)

Athela Marcha (Instant Chilli Pickle) is a Gujarati-style Indian chilli pickle. Fresh green and red chillies, carrot strips and raw mango make for an amazing condiment.

Course Condiment

Cuisine Indian

Keyword carrots, chilli, condiment, mango, pickle, vegan

Prep Time 25 minutes minutes

Servings 12

Ingredients

• 3 medium-sized carrots peeled and cut into batons
• 2 small raw green mangos cut into batons
• 15-20 mixed green and red chillies
• 40 g skinless split mustard seeds (rai kuria)
• 1/2 tsp asafoetida
• 2 tsp ground turmeric
• 75 ml oil any flavourless
• 1/2 tsp citric acid
• 1 1/2 tsp salt

Instructions

• Heat the oil until it's smoking hot. Allow to cool completely.
• In a large bowl, mix together the carrots and raw mango batons.
• Cut the stalks off the chillies. Slit the chillies lengthways down the centre but don't cut all the way through. If your chillies are large or thick, cut them into smaller pieces and then split lengthways. You can wear gloves if you like.
• Mix together the mustard seeds, turmeric, asafoetida, salt and citric acid.
• Fill the split chillies with the dry mustard seed masala. I use gloves so my nails don't stain.
• Add any leftover mustard seed masala, along with the filled chillies to the cut carrots and mango.
• Pour the cooled oil into the pickle. Use your hands to toss everything well.
• Pile the Athela Marcha (Instant Chilli Pickle) into a clean, sterilised jar. Cover with a tight-fitting lid. Refrigerate and enjoy within 3 weeks.

Pin this recipe for later!

Love Sanjana

The post Athela Marcha (Instant Chilli Pickle) appeared first on Sanjana.Feasts.

My blend uses plenty of aromatics and not too much heat. This is so you can adjust the spice level of the dishes you cook. Easy!

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used most often in North Indian recipes.

Why? The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are very well suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist in lots of North Indian sub-cuisines: Awadhi, Rajasthani, Bihari, Punjabi and Himachali to name a handful.

Which other cuisines use Garam Masala?

The use of this aromatic and warming blend of spices extends beyond the borders of India.

Indeed, Garam Masala is a popular in Pakistani, Sri Lankan, Nepalese, Bangladeshi, African, Caribbean and Afghan cuisines. Garam masala is a blend that also features heavily in British Indian Restaurant (BIR) cookery.

What is Garam Masala made from?

Almost every family will have their own preferences. There is no one-size fits all answer.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not. Other additions can include ajwain and asafoetida. It simply depends on individual preference.

Is Garam Masala the same as curry powder?

No. Curry powder is a generic name for any blend of spices. Usually curry powder is specific to the region in which it is developed. Curry powder is usually yellow in colour (due to the addition of turmeric), whereas garam masala is typically brown.

Many world cuisines extending from Asia to the Caribbean have their own unique curry powders.

Garam masala refers specifically to an Indian-style blend of spices.

Some of my favourite recipes that call for Garam Masala

Homemade vs. shop bought

There’s no denying the heady wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

Does roasting masalas shorten their shelf life?

In short, yes. Applying heat to spices teases out their natural oils and flavours.

How to store this masala

I advise you make any homemade masala in small batches and use within 6 months. Keep in an airtight container to prolong flavour and freshness.

Tips for making Homemade Garam Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
  
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
  
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
  
• Let the spices cool completely before you grind them.
  
• Store the Homemade Garam Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
  
• I recommend making masalas in small batches so you can use them at their best.

Shop my Homemade Garam Masala: Spices & equipment

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Homemade Garam Masala recipe

Print

Homemade Garam Masala

Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.

Course Condiment

Cuisine Indian

Keyword masala, spice blends

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Author Sanjana

Ingredients

• 40 g coriander seeds
• 30 g cumin seeds
• 20 green cardamom
• 4 bay leaves
• 5 black cardamom
• 12 cloves
• 2 blades mace
• 12 cm cinnamon stick or cassia, broken (10g)
• 2 star anise broken
• 10 g fennel seeds
• 5 g black peppercorns
• 1 small nutmeg

Instructions

• Heat a dry frying pan or saucepan over a low heat. Add all the whole spices and stir to combine. Cook over a medium-low heat for about a 4 minutes, stirring all the time to ensure the spices don't burn. Allow to cool.
• Pile the spices into a spice grinder or the bowl of a mixer/grinder (recommendations for these are included in the blog post above). Blend until the mixture becomes a fine powder. You might need to stop and stir everything once or twice to ensure all the spices are getting some blade time.
• Sieve the masala to ensure no large pieces or whole spices remain. If they do, just blend them again and sieve into the rest of the mixture.
• Pile the mixture into an airtight container or jar. This garam masala will keep well for a year but is best used within 6 months.

Video

If you like this, you’ll love my recipe for Garam Masala Potato Gratin

More recipes you might like

All-In-One Biryani Masala

Aromatic masala that's perfect for any biryani preparation. Set aside your packet of biryani masala and try this beautifully-fragrant biryani masala inspired by the flavours of north India. Just add two tablespoons of masala per 1.5kg of vegetables or protein. No need to add additional ginger, garlic, chilli or salt because this masala contains it all.

Check out this recipe

Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Check out this recipe

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Love Sanjana

The post Homemade Garam Masala appeared first on Sanjana.Feasts.

My recipe has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, kulcha, samosa and bhurji.

How to use Homemade Masala Paneer

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Homemade Masala Paneer

How to curdle milk for Homemade Masala Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

What other herbs and spices can I add to Masala Paneer?

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions:

• My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander.
• Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion.
• Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.
• Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli.
• Tex-Mex: Smoked paprika, ground cumin, dried onion powder, chopped coriander.

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Masala Paneer: Troubleshooting

Print

Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk at least 3% fat Note that ultra-filtered milk isn’t suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp grated ginger or ginger paste
• 1 tbsp freshly-chopped coriander

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don’t stir the milk too much as we don’t want to create too much froth. Don’t leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn’t curdling, add more of the lemon and water mixture until it does.
• You’ll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn’t sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. Sprinkle over the black pepper, chilli flakes, ginger and coriander. Mix well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn’t matter of it breaks and crumbles as you’ll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

If you like this, you’ll love my recipe for Paneer Kulcha

The post Homemade Masala Paneer appeared first on Sanjana.Feasts.

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Watch how to make Homemade Paneer

How to curdle milk for The Best Homemade Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Paneer: Troubleshooting

Print

The Best Homemade Paneer (Softest-Ever Cubes!)

Soft and squidgy homemade paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh paneer that tastes like it just came from the dairywala.

Course Appetizer, Lunch, Main Course

Cuisine Indian

Keyword cheese, dairy free, milk, paneer, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk (at least 3% fat) Note that ultra-filtered milk isn't suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt optional

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don't stir the milk too much as we don't want to create too much froth. Don't leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn't curdling, add more of the lemon and water mixture until it does.
• You'll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn't sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. This step is optional. Mix it well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn't matter of it breaks and crumbles as you'll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

If you like this, you’ll love my recipe for Paneer Kulcha

The post The Best Homemade Paneer appeared first on Sanjana.Feasts.

Choose your favourite one or make all four for a chutney party. They all keep well in the fridge and last even longer in the freezer. Check out the recipes and videos below for all my chutney-making tips. Storage instructions are included, too.

I recommend making all four and stowing them away in the freezer. That way, you have all the chutneys you need when a samosa, chaat or bhajiya craving strikes.

4 Street-Style Indian Chutneys: The Recipes

Mild: Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest. I use two types of mango (both dried and fresh) for intense flavour and a zippy tang.

This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.

If you want to up the heat level, add some fresh red or green chilli. Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.

How to make Mango, Lime & Coconut Chutney

Print

Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Course Condiment, Side Dish

Cuisine Indian

Keyword chutney, coconut, dip, lime, mango

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender

Ingredients

• 200 ml full-fat coconut milk
• 50 g dried mango, roughly chopped I used unsweetened
• 1 large clove garlic, peeled
• 1/4 tsp ground turmeric (or 3cm fresh turmeric, peeled)
• 1/4 tsp ground black pepper
• 200 g semi-ripe mango, peeled and diced
• Zest of 1 lime about 1/2 tsp
• 1/2 tsp salt
• 50 ml water
• 2 tbsp finely-diced red onion

Instructions

• Heat the coconut milk in a small saucepan.
• Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest and salt. Bring to the boil and cover the pan with a lid. Simmer for around 10 minutes, or until the dried mango has softened. Allow to cool.
• Place the mixture into a blender and blend until smooth and creamy. You may need to add around 50ml water to adjust the consistency. Stir in the chopped onions.
• Pour the chutney into a bowl and cover. Chill for 2 hours before serving.

Video

Notes

• This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.
• If you want to up the heat level, add some fresh red or green chilli.
• Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.
• Store in an airtight container in the fridge for up to 3 days.
• Freeze this chutney in a freezer-safe container for up to 3 months. Defrost at room temperature and consume within 24 hours.

Medium: Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Follow me as I show you how to cook this amazing chutney, using tamarind pulp and dates. I recommend grinding you own fennel seeds for that characteristic flavour all good tamarind chutneys have.

The dates should be sweet enough to balance the sourness of the tamarind but if they’re not, you can always add a little sugar or jaggery. The most important thing to remember when making this chutney is to taste, taste taste as you go along.

How to make Tamarind & Date Chutney

Print

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Course Condiment

Cuisine Indian

Keyword chutney, date, dip, tamarind

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Sanjana

Ingredients

• 200 g tamarind pulp I used seeded but seedless is easier to work with
• 300 g dates I used whole but pitted are easier to work with
• 1 tsp fennel seeds
• 1 tsp mild chilli powder
• 1 1/2 tsp salt omit or reduce if your tamarind is already salted
• 1.5 L hot water
• 1 tbsp sugar omit if your tamarind isn't very sour

Instructions

• Grind the fennel seeds to a coarse powder.
• Place the tamarind, dates and salt in a large pan. Cover with 1L hot water and stir well. Bring to the boil and cover with a lid. Reduce the heat and simmer for 20-25 minutes, or until the mixture is smooth and pasty. Keep stirring often and add more water if it starts to feel to dry or sticks to the base of the pan. The amount of water you add depends on the juiciness of your dates. Remove from the heat.
• Add the fennel seed powder and chilli powder once the mixture comes off the heat. while Adjust the consistency of the paste so it is able to pass through a sieve.
• Strain the paste through a fine-mesh sieve (metal works best for this). Discard the pits, skins and seeds.
• Add the remaining water if you need to adjust the consistency of the chutney further. Once it's at the desired level, taste to see if you need to add any more salt and chilli. If it's too sour, add some sugar. Stir well.
• Pour into a bowl or container and refrigerate for at least 2 hours before serving.

Video

Notes

• Store this Tamarind & Date Chutney for up to a week.
• Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and consume within 24 hours.
• This chutney is great for drizzling over chaat and for dipping bhajiya.

Hot: Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. There’s a reason why this chutney is so popular!

My recipe is super aromatic, and medium hot in flavour. You can add as many chillies as you like.

If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Use ice-cold water to blend your chutney. This keeps everything super green and vibrant.

How to make Mint & Coriander Chutney

Print

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Course Condiment, Side Dish

Cuisine Indian

Keyword chutney, coriander, dip, mint

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender

Ingredients

• 85 g fresh coriander including stalks
• 15 g fresh mint leaves
• 30 cashews, soaked in hot water for 30 minutes and then drained
• 3 thin green chillies adjust according to your taste
• 1 large clove garlic, peeled
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 65 ml ice cold water

Instructions

• Place all the ingredients in a blender. Blitz to create get everything coarsely chopped.
• Scrape down the sides of the blender jar to make sure everything blends evenly. Add a splash more water if you need to.
• Blend again to achieve a smooth, creamy chutney.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• Adjust the consistency of the chutney according to how you’re serving it. It might need to be thinned out for drizzling over chaat but a thicker chutney is perfect for sandwiches. and dipping.
• Store this chutney in an airtight container in the fridge for up to 3 days. The longer you keep it, the more it will discolour so try to enjoy soon after making.
• To make this a coconut and coriander chutney, add 50g fresh grated coconut along with the fresh herbs. Increase the amount of water if necessary.
• Make it milder: Stir in 50g plain yoghurt after the chutney has been blended. Don’t add it to the blender jar or the chutney will become very runny.

Atomic: Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity.

Mixing your chillies in this way will add multiple layers of flavour. I use both onions and raw peanuts as the base for my chutney. Both act as thickeners so your chutney has the perfect consistency for dipping and drizzling.

Jaggery (gor) and lemon juice balance out the heat in this chutney so it’s both flavoursome and hot. This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.

How to make Atomic Red Chilli Chutney

Print

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, jaggery

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender

Ingredients

• 150 g red onion, peeled and roughly chopped
• 2 large mild red chillies
• 4-6 hot red chillies add more or less according to your taste
• 25 g raw peanuts
• 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
• 60 g jaggery, grated
• 1 tbsp lemon juice
• 3/4 tsp salt
• 30 ml water

Instructions

• Place all the ingredients in a blender. Blend until smooth and thick.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
• Store in an airtight container in the fridge for up to 3 days.
• To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.

Pin it for later! 4 Street-Style Indian Chutneys

If you like this, you’ll love my recipe for Crispy Popcorn Bhindi Bites

The post 4 Street-Style Indian Chutneys appeared first on Sanjana.Feasts.

The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal — you won’t believe they aren’t from a restaurant!

How to make restaurant-style naan at home

What would you say if I told you that you can make them without a tandoor, and have them on the table in under 40 minutes? If you love the flavours of sourdough bread, you will go wild for these delicious Indian restaurant-style naans. They’re quick, easy and require no yeast or time for raising. Simply mix the ingredients, knead the dough, rest it for a short time and then roll and cook.

The shape of the naan doesn’t have to be perfect either. In fact, I think that the more rustic and imperfect the edges, the better they look.

What makes this Quick Buttermilk Naan recipe so special?

The revolutionary thing about this naan recipe is the cooking method. You don’t need to switch on the oven or grill. They are made on a tawa on the gas cooker. The only requirement is that the pan is not a non-stick one and the cooker has an open flame. This method won’t work on an electric cooker or induction hob. If you don’t have a traditional Indian tawa, a cast iron frying pan or skillet is ideal.

How to cook naan without a tandoor

Lets face it, a home tandoor is nothing more than a pipe dream for the average Indian home cook, myself included. Luckily, there’s a quick and inexpensive way to give naans a beautifully-blistered surface without a tandoor.

Simply heat up a tawa until smoking hot, wet the surface of the naan with water and place it water-side down on the tawa. It will begin to puff slightly. After 20 seconds, grab the pan handle (wearing a heatproof glove if the pan doesn’t have a wooden handle) and flip it upside down to cook the surface directly over the open flame.

Water is the magic ingredient!

The water you sprinkle on the base ensures the naan remains stuck to the pan so you can turn the pan upside down without it falling off. The surface will begin to char and puff, leaving the naan perfectly cooked in 25-30 seconds.

A note on flavouring naan

This is a basic recipe for plain butter naan. If you would like to flavour your naan, there are lots of delicious options open to you. A popular choice and personal favourite of mine is garlic naan, whereby the cooked naan is brushed with a mixture of melted butter and fried garlic. You can also add chopped coriander leaves to the butter emulsion if you like.

Another option is to make chilli naan, also known as “bullet naan” in many Indian restaurants. To make chilli naan, melt the butter in a pan and add chopped chillies. Allow to sizzle for a moment before using this butter to brush the entire surface of the naan.

Kulcha

Then there’s the world of kulcha or stuffed naan. To make Kulcha, are layer up naan dough like paratha and stuff them with a spicy filling. I will write a separate post on these because the possible variations are extensive and utterly deserve of their own deep dive.

Ingredients you’ll need to make Quick Buttermilk Naan

• Plain flour
• Baking powder
• Salt
• Sugar
• Any flavourless oil of your choice
• Buttermilk

Step-by-step: how to make Quick Buttermilk Naan

Print

Quick Buttermilk Naan

Make lip-licking naans that are thin, tender and chewy, with perfectly-puffy blisters, just like in Indian restaurants. The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal — you won’t believe they aren’t from a restaurant!

Course Side Dish

Cuisine Indian

Keyword bread, naan, north indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Sanjana

Equipment

• Cast iron, steel or aluminium frying pan (not a non-stick pan), about 25cm in diameter
• Stand mixer with dough hook attachment (optional, you can also make these by hand)

Ingredients

• 400 g plain flour plus more for rolling out
• 300 ml buttermilk
• 2 tsp salt
• 1 tsp sugar
• 2 tsp baking powder not baking soda
• 100 ml flavourless oil
• 1 tsp kalonji (nigella seeds) optional
• Water for sprinkling on the surface of the naan
• Butter for spreading on the cooked naan melted

Instructions

For the naan dough:

• In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, sugar and optional kalonji seeds. Give it a quick stir and then add the oil and buttermilk. Mix to form a wet, shaggy dough.
• Now, either by hand or using the dough hook attachment of your stand mixer, knead the dough until soft and smooth. This will take 6-7 minutes by hand or 3 minutes in the stand mixer running at medium speed. Cover the dough with a damp cloth or tea towel and allow to rest for 10 minutes.

To roll the naan:

• Divide the dough into 10 equal portions and roll into balls.
• Heat the frying pan or tawa over a medium heat. It should be scorching hot. It's a good idea to open a window at this point.
• On a very lightly floured surface, roll one of the dough portions into a round-ish shape. It doesn't have to be perfectly round. You could also roll it into an oblong or teardrop shape. The choice is yours. The most important thing is that the surface is of an even thickness so it all cooks evenly. Aim for a thickness of about 1/2 cm.
• Use your fingers to sprinkle and lightly spread water on the entire surface of the naan. Be gentle, you don't want to tear the naan or rub it in.

To cook the naan:

• Carefully, using two hands, pick the naan up and place it water-side down on the hot pan. It will sizzle and bubbles will quickly begin to appear on the naan. Allow to cook for 15-20 seconds.
• Using a heatproof glove, grab the pan handle and carefully tip it upside down to cook the uncooked side directly over the open flame. It will take 20-25 seconds to puff up and blister.
• Remove the naan from the head and use a metal spatula to carefully unstick and lift the naan from the pan. It should come away fairly easily and be nice and charred on the bottom. Wrap it in a dry tea towel to keep warm while you roll and cook the rest of the naans. Keep them together, wrapped in the tea towel until you're ready to serve.
• Brush the naans with melted butter before serving.

Pin it for later!

If you like these, you will love this recipe for Soft Spinach Roti (Chapati).

Love Sanjana

The post Quick Buttermilk Naan appeared first on Sanjana.Feasts.

Paired with rotli, stuffed vegetable curry and rice, it’s always been our staple Sunday lunch.

What is Gujarati Daal?

Gujarati daal is made with oily tuver daal (arhar), also known split pigeon peas. They are dried and coated in a slick of oil to preserve them for months, even years.

This makes tuver the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your daal!

Always wash daal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of tuver daal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

Unlike many other regional Indian daal recipes, you pass the mixture through a sieve. Next, add the golden liquid to tempered spices, nuts and tomatoes.

Important!

Simmer it low and slow. Be heavy-handed with the seasoning: lemon juice, jaggery and salt are your friends because they are what gives Gujarati daal life. Serve as part of a larger meal or simply in a bowl with boiled rice.

My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

How to make One-Pot Daal Dhokli

Enter Daal Dhokli. A hand-rolled, wheat flour and chickpea flour pasta that’s dropped into a simmering pot of daal.

It’s more of a stew than a soup and considered a comfort food by many. I find adding a little chickpea flour to the Dhokli dough gives the cooked noodles a welcome firmness so they hold their shape in the daal.

If you like your pasta al dente, give it a go. This is a dish that’s unique to western India and a true food hero.

My mother always cut out pretty diamond-shapes. Although, every family, from Maharashtra through to Gujarat and Rajasthan, have their own unique way of making it.

Flavour star: Ajwain

Daal Dhokli is a true one-pot wonder. It’s packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

The yellow colour of the Dhokli predominantly comes from turmeric but the flavour is unequivocally down to the addition ajwain seeds. Having said this, if I have fresh ajwain leaves to hand, I add them to the dough for unbeatable peppery freshness.

Daal Dhokli is often made with leftover daal. Simply add water, more lemon, salt and jaggery, bring to a rolling boil and drop in the pieces of Dhokli. Because who said leftovers can’t be special?

More Ideas for One-Pot Daal Dhokli

• Add 250g fresh or frozen peas towards the end for a version called Matar Dhokli.
• Serve with steamed rice for a double-carb comfort feast or add in a few handfuls of spinach leaves if you like plenty of greens.
• Finally, my favourite way to enjoy it is with a swirl of thick Greek yoghurt and fresh coriander chutney.

Print

One-Pot Daal Dhokli

Not only is this daal from Western India a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

Course Main Course

Cuisine Indian

Keyword chickpea, daal, gujarati, indian sweets, lentils, pasta, soup, stew, vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the daal:

• 200 g oily tuver daal also known as split pigeon peas
• 2 1/2 L hot water
• 1 1/2 tbsp grated ginger
• 2-3 green chillies finely chopped
• 1 x 400g tin chopped tomatoes
• 1 tsp ground turmeric
• Juice of two large lemons
• 1 tsp ground cinnamon
• 2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the daal:

• 1 tbsp oil
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 2 star anise
• ¼ tsp mustard seeds
• 1 tsp cumin seeds
• 8 peanuts whole
• 8 cashew nuts

For the chickpea pasta (dhokli)

• 90 g chickpea flour besan
• 125 g plain flour
• 1/4 tsp baking powder
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1/4 tsp ajwain
• 2 tbsp sunflower oil
• 75 ml boiling water

Instructions

• Boil the daal in a large pot of water (around 1.5L) until very soft and tender, about 40 minutes. You can also use a pressure cooker or an Instant Pot for this if you have them. Note that it will take less time if you use the latter. Allow to cool slightly and then pass through a sieve into a large bowl to ensure a smooth, golden liquid. You can also use an immersion blender for this. Don't skip this step as a smooth consistency is what makes for a good Gujarati daal.
• Give the pan a rinse and quick dry. Heat the oil in the pan and add the mustard seeds. Wait for them to crackle and then add the cumin seeds, star anise, cinnamon, cloves, curry leaves, nuts and asafoetida in quick succession. Stir briefly.
• Quickly add the ginger, chillies, tomatoes, turmeric and ground cinnamon. Cook for 5 minutes and then pour in the liquid daal and 1L water. It might sizzle and splutter a little so work carefully. Season with lemon juice, salt and sugar. Simmer for 15 minutes whilst you get on with making the dough for the dhokli.

For the chickpea pasta (dhokli):

• In a bowl mix all of the ingredients for the dhokli and knead into a firm, smooth dough, about 8 minutes by hand. Cover the dough with a clean, damp tea towel and rest for 10 minutes.
• Divide the dough into four portions and roll out (using extra plain flour) into something resembling a thick chapatti, around 2mm thick. Cut the dough lengthways from the left, and then across from the right, into diamond shapes. TIP: I use a pizza cutter for quick and clean shapes. Set aside and repeat for the rest of the dough. You'll have a few scraps of dough at the edges of each round. You can add them in as they are.
• Bring the daal to a rapid rolling boil and one by one drop in all the diamond shaped dhoklis. Remember to keep the daal at a constant rolling boil so the dhokli don't stick to the bottom of the pan. Stir them gently to avoid sticking. You may need to add extra boiling water as it is likely to thicken while the dhokli is cooking. This is normal. When you have done taste it to make sure it's spicy, sweet and sour.
• Ladle into bowls and top with fresh coriander.

Notes

Pack leftovers away into an airtight container and store in the fridge for up to 48 hours. The Daal Dhokli will thicken once cool so when reheating, you’ll need to add some extra water to bring it back to a stew-like consistency. Reheat in a saucepan, stirring often to avoid sticking.

Freeze leftovers in an airtight container for up to 3 months.

Love Sanjana

The post One-Pot Daal Dhokli appeared first on Sanjana.Feasts.

It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices.

Where does this raw garlic chutney come from?

This is simple Kathiyawadi village fare from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of India, in the region of Saurashtra and it’s where my family come from.

Made up of several districts including Porbandar, Junagadh and Jamnagar, many people who live there have farming in their blood and an appetite for simply cooked but flavour-rich fare.

How to serve Gujarati Lasan ni Chutney

Serve Gujarati Lasan ni Chutney as an accompaniment to any curry (aubergines work particularly well and are traditional fare). Indian breads like millet chapattis (Bajra na Rotla), wheat chapattis both thin and thick (Rotli and Bhakhri) and fenugreek chapattis (Thepla) are fantastic pairings.

It livens up a bowl of warm, comforting lentil and rice stew (Khichdi). For a less traditional but equally delicious use for Gujarati Lasan ni Chutney, stir it into warm vegetables, pasta sauces, stews and soups.

Another thing I like to do is to fold some into mashed sweet potatoes with a little butter. Indeed, it is truly brilliant when you need instant garlic and chillies when making lazy curries – just dollop a spoonful in to your tempered spices and sauté away.

You can even beat it with plain yoghurt for a speedy drizzle or dip for chaat, pulao and fries!

How to make and store this raw garlic chutney

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney) is something that’s often made fresh every day, our busy schedules often don’t permit us to pound fresh garlic chutney each day so I have a workaround.

I make a big batch of Gujarati Lasan ni Chutney, pile it into a clean, sterilised jar.

Each time we use it, I top it off with a layer of oil to ensure it stays fresh in the fridge. The oil and salt in the chutney itself help to preserve the fresh ingredients so it lasts months.

You only need a small amount of chutney to add big flavour to a meal so it’s worth making it in batches.

Can I use a blender to make this chutney?

This is good old-fashioned farmer food so leave the blender in the cupboard and make it by hand.

I like to use a garlic crusher and then mix all the ingredients together but you could also pound it all in a pestle and mortar for a coarse and deliciously-garlicky accompaniment to any traditional Gujarati thali.

Is this chutney vegan?

Yes!

Is it gluten free?

Yes it is!

Gujarati Lasan ni Chutney recipe

Print

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, garlic, gujarati

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 1 large jar

Author Sanjana

Ingredients

• 3 large bulbs of fresh garlic peeled and crushed (I used a garlic crusher)
• 400 g red chilli powder I use Kashmiri chilli powder for milder heat and great colour
• 120 g fresh coriander chopped
• 270 ml oil any flavourless or olive oil if you like the taste
• 1 tbsp salt you’ll only be eating a tiny bit at a time so don’t be put off
• 2 tsp water or as needed to make a very thick paste

Instructions

• Use a wooden spoon to mix all of the ingredients together in a large bowl. I don’t recommend using a blender as that will dramatically change the texture. A coarse finish is what’s traditional and it’s perfect. You could also crush it using a pestle and mortar.
• Pile the mixture into a large sterilised jar, packing it down as tightly as you can.
• Top with a coating of oil to preserve it and remember to to this every time you use it. Store in the refrigerator and consume within 2 months.

Notes

This will keep well tightly covered in the fridge for 3 months. Ensure the entire surface of the chutney is topped up and covered with oil at all times.

Pin it for later!

If you like this, you’ll love my recipe for 4 Street-Style Indian Chutneys

Love Sanjana

The post Gujarati Lasan ni Chutney (No-Cook Garlic Chutney) appeared first on Sanjana.Feasts.

Yep, I’ve always been this easy to please. My first memories of cooking with cauliflower began at the supermarket where mum trained me in how to pick the freshest veggies for our homemade vegetarian feasts – all reliant on the senses. Think Karate Kid but with more legumes and fewer spinning leg kicks. “Look for the slimmest aubergines – they contain the fewest seeds”, “Always feel for the firmest okra – they’re the freshest”, “Shake the coconut and listen to hear if there’s water inside – the flesh will be more tender”. 20 years on and I remember these and hundreds more tips every time I pick fresh fruit and veg. I’m talking Russell Crowe in A Beautiful Mind but with zero algebra and loads of brassicas.

My lesson on picking the perfect cauliflower? The florets should be firm, pure white and the leaves enveloped around the cauliflower head. Bonus points for a lack of baby caterpillars.
When I was growing up in Yorkshire, I had incredible fresh ingredients from the local farm shop on my doorstep (not literally. – we lived above a newsagents, not in a field). I didn’t know many other 13 year olds who preferred doing the food shop with mum over heading into town with friends, but that’s okay. Back then I truly believed I was a bit odd. So, as a 27 year old, I wish to give my teenage self some advice…

• Don’t worry about being different to your friends, you’re you and that’s what makes you special.
•  Your obsession with cooking isn’t weird. It’ll help you later in life.
• Don’t be a jerk to your parents, they’re your number 1 fans and love you unconditionally.
• Stop obsessing over what you think makes people ‘pretty’. You’re fine the way you are. One day you’ll find a husband who loves the whole you.
• Your brother isn’t as evil as he seems.
• Friends come and go. Just hold on to the ones you really like 😉
• Mess with your hair as much as you want. Dye it purple and forget what other people say. Your genes are badass.
• Find beauty in everything. It’s there, you just need to look hard enough.
• Keep dancing in your bedroom every night.
• You are not the only person in the world who feels ‘this way’.
• Dedicate your time exploring the things you love. A career will follow if you show people how passionate you are.
• Talent is overrated – work hard and be patient.
• Gently let go of people who bring negativity into your life.
• Be respectful of other people’s time.
• Don’t focus too hard on big aspirations and goals. Pay attention to the smaller ones and bigger things will come.

Before I burst into a crappy rendition of Baz Luhrmann’s Sunscreen Song, I’d better get back to the recipe.

The cauliflower is first broken into small florets, scattered with a combination of turmeric, whole black peppercorns and cracked cardamom pods. After a liberal squeeze of lemon juice and a good rub, it’s roasted in a hot oven until it’s golden and tender. Once it comes out of the oven it’s succulent and smokey, with a wicked texture that’ll flabbergast all your meat-eating friends.

And the sauce? Let me tell you about the sauce. It’s rich, creamy and all kinds of comforting. A base of ground almonds blended with fresh ginger, bay leaves, cinnamon and chilli keep it fresh but with a gentle heat that tricks out the cauliflower and dances the Giddha on your taste buds.

A hailstorm of fresh, summer peas add a welcome sweetness and crunch. Bonus points if you strip the pods and throw those in too. I used to love sitting at the table on a Sunday afternoon chatting with mum, drinking chai and shelling fresh peas. She taught me how you should always remove the inner membrane of the pod if you want to use it in a dish. Once, when I was at university I forgot to do it and my Matar Bhaat left a lot to be desired. The cooked pods were like actual shards of glass. I won’t forget to do it again.

A video posted by SANJANA | K.O RASOI (@sanjanamodha) on Jul 17, 2016 at 4:03am PDT

To make the perfect jeera (cumin) pilau, I usually start with a good-quality Basmati rice, cumin seeds and ghee. As this is a vegan meal, sub it for coconut oil. Actually, even if you’re not vegan, I recommend you try this coconut version – it’s seriously good and will make your house smell sublime too.

The trick to perfect rice is patience. Wash it in cold water for a minute to remove excess starch (I use a fine-holed sieve). Next soak it in cold water to soften the grains – 20 minutes will do. Boil the kettle. Heat the oil or ghee in a large, non-stick pan that has a tight-fitting lid. Add the aromatics. Wait a sec and then add the rice. Make sure it’s well coated. Add double the volume of boiling water and some salt. Bring it to a boil and put the lid on. Turn the heat down very low and after 8 minutes, switch it off. Leave it with the lid on for 15-20 minutes. When you take the lid off you’ll have amazing jeera rice.

Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish.

Serve with rice and hot chapattis.

Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau

Ingredients

For the cauliflower:
800g cauliflower, broken into small florets
1 tsp turmeric
1 tsp salt
Juice and zest of a lemon
3 whole cardamom pods, lightly crushed
5 whole black peppercorns
1 tbsp coconut oil, melted

For the vegan makhani sauce:
50g coconut oil
1 tsp ground cinnamon
3 tbsp ground almonds
6 small green chillies
2 tbsp freshly-grated ginger
2 cloves garlic, crushed
2 dried bay leaves
1 tbsp ground coriander
1 tsp turmeric
400g good-quality passata (sieved tomatoes)
2-3 tsp salt
2 tsp sugar
100g coconut cream
Fresh coriander, chopped

You’ll also need: 300g fresh peas, shelled with the pod membranes removed (take a look at my instructions and Instagram video above if you don’t know what I’m talking about).

Method

1. Pre-heat the oven to 180°C.

2. Place the cauliflower in a large roasting tray. In a bowl, combine the coconut oil, turmeric, black peppercorns, crushed cardamom pods, salt, lemon juice and zest. Drizzle the mixture over the cauliflower and use your clean hands to give it a good rub.

3. Roast the cauliflower for 25 minutes.

4. In the meantime, make the sauce. Heat the coconut oil in a large, heavy based non-stick pan. Add the cinnamon, green chillies, garlic, ginger, ground almonds and bay leaves. Sauté for a minute.

5. Next, add the passata, turmeric, ground coriander, salt and sugar. Bring to the boil. Put the lid on and allow to simmer on a low heat for 15 minutes.

6. Take the cauliflower out of the oven.

7. Remove the lid from the sauce pan and stir. Remove the peppercorns and cardamom pods from the cauliflower and add it to the simmered sauce.

8. Place the sauce in a blender along with the coconut cream and blitz for a minute or two until it’s silky smooth.

9. Return the sauce to the pan and add in the peas and cauliflower. Stir and place the lid back on. Simmer on a low heat for 10 minutes. Check the seasoning, adding more salt if needed. Ladle into a big serving bowl. Garnish with chopped coriander and a drizzle of coconut milk.

Serve with jeera pilau and chapattis.

Perfect Jeera Pilau

Ingredients

185g good-quality Basmati rice (I use Golden Sela)
470g boiling water
1 tsp salt
2 tbsp coconut oil
1 tbsp cumin seeds
8-10 fresh curry leaves
2-3 whole cloves

Method

1. Wash the rice with cold water in a fine-holed sieve for a minute.

2. Soak the rice in cold water for 20-30 minutes.

3. Heat the oil in a large, non-stick pan with a tight-fitting lid. Add the cumin seeds, cloves and curry leaves. Sauté for a moment. They will snap and crackle.

4. Drain the rice and add it to the pan. Stir gently to coat all the grains.

5. Add the boiling water and bring the pan to the boil. Put the lid on and turn the heat right down. Simmer for 8 minutes.

6. After 8 minutes, switch the heat off and leave the rice to stand, undisturbed for 20 minutes.

7. Remove the lid and marvel at your perfect rice. All that’s left to do is fluff up the grains with a fork, serve and demolish.

Love Sanjana

Click the image above to Pin this recipe for later.

The post Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau appeared first on Sanjana.Feasts.