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.

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Let me introduce you to the first part of one of the most amazing brunches known to man (and woman) – Potato and Cashew Nut Curry with Little Deep Fried Breads, also known as Sukha Bateta Nu Shaak and Masala Poori.

My heart just did a little somersault.

My fondest memories of eating this dish lie with the time I lived with my parents. Waking up on sleepy Sunday mornings (or to be more accurate, Sunday midday in my case) to the smell of aromatic curry leaves, fresh ginger and freshly fried spicy dough permeated my nostrils, coaxing me out of bed and into the kitchen to witness exactly what everyone needs to experience at least once in life – Bateta Nu Shaak and Masala Poori for brunch.

The whole shebang was like a starved bear waking up from hibernation to the smell of honey-drenched baklava. Well, something like that anyway.

This dry curry epitomises Gujarati cooking with its fluffy potatoes, crunchy cashews and light spicing, complimented by a squeeze of zingy lemon juice. Garnish with a handful of chopped coriander and black pepper for the ultimate texture and flavour combination to be scooped up with some light and puffy poori.

Sautéing the potatoes in ghee gives the curry a wonderful buttery taste, but if you’re vegan, replace the ghee with oil. If you’re not, use the ghee – it’s really worth it.

As I’ve said before, Gujarati cooking is about keeping flavours simple (unlike the complex levels of spicing in other Indian cuisines), you can get away with using as little spice as possible, as long as you remember the cardinal rules: Keep it hot, sweet and sour, and don’t forget the curry leaves, ginger and fresh coriander.

(Serves 4-6)

Ingredients

1kg potatoes, peeled and diced into 1 inch cubes, then boiled in salted water until tender, drain
3 tbsp ghee
2 tsp whole cumin seeds
6 curry leaves
¼ tsp asafoetida (optional)
2 tsp green chilli, or to taste
3 tsp ginger, minced
10-15 whole cashew nuts
3 tbsp concentrated tomato purée
¼ tsp turmeric
3 tbsp chopped coriander
2 tbsp lemon juice
2 tsp sugar
1 tsp ground black pepper
Salt to taste

Method

1. Heat the ghee in a large non-stick pan, add the cumin seeds, ginger, chillies, curry leaves, asafoetida and cashew nuts. Sauté for a couple of minutes until aromatic and the cashews become golden. Add the tomato puree and turmeric and cook for a further 2 minutes. 

2. Add the boiled potatoes, reserving around 6-7 pieces. Mix gently and cook on a low heat. Meanwhile, mash the reserved potato cubes and mix into the rest of the potato curry. Cook on a very low heat for another 8-10 minutes, avoiding too much mixing. Add the salt, sugar, lemon, coriander and black pepper and remove from the heat.

Serve with freshly fried poori (which I will show you how to make next week if either of us can wait that long) and a bowl full of plain, natural yogurt and you’ll be in heaven.

Do you have a favourite Indian breakfast/brunch dish?

Here are a few of mine:

Want brand new recipes before anyone else? Follow me on Twitter and Facebook for fresh recipes straight from the kitchen, ask me cooking questions, see what I’m munching my way through during the week or just tweet to say hello.

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If you love Pau Bhaji with heaps of creamy butter as much as I do, I hope you’ll love my article for FN UK’s blog in honour of all things street food.

You discover what happened when I cooked up some Pau Bhaji in their test kitchen and my experience eating Pau Bhaji on the street in one of my most favourite Indian food cities, Leicester. 

I was sitting on a burning wall devouring £3.50 worth of hot, spicy Pau Bhaji. It was heavily spiced but not with chillies – the intense heat came from a medley of ground cinnamon, cloves, cumin seeds, coriander seeds and fennel seeds. The bread was hot, buttery and perfect for scooping up the delicious bhaji.

Now, I’ve tasted great Pau Bhajis in the past and I’ve also made good Pau Bhajis, but the truth is that I much prefer it when someone else makes the effort to sizzle some up for me.

Any takers?

Read the article here.

Get the recipe here.

FYI, my mouth is already watering thinking about the next post which I will tell you involves potatoes and a simple blend of spices. See you this weekend!

The post Butter Pau Bhaji appeared first on Sanjana.Feasts.

Last week I ordered a salted lassi at an Indian restaurant and got it in a pint glass. I didn’t even get a straw. It was an entirely bizarre experience which I can’t say I’d like to try again – lassi moustaches really don’t suit me.

Forget beer and wine, I think nothing compliments an Indian meal better than lassi. It’s a cooling, yogurt-based drink with palate cleansing properties that balance out a spicy Indian meal perfectly. You really couldn’t get a more traditional drink.

The roots of lassi are firmly embedded in Punjabi cuisine from Northern India and parts of Pakistan. Many Indian and Pakistani regions have adapted the refreshing beverage to suit their individual cooking styles and tastes. 

A quick guide to lassi

As well as being popular in the Punjab, salted lassi (or chaas) is also the drink of choice to accompany the classic working mans lunch for the many farmers in Porbander (Gujarat). Chaas usually accompanies a lunch of buckwheat chapattis (rotla), rice and lentil stew (khichdi) and aubergine curry (oroh).

Chaas differs to lassi slightly in its consistency, which is made slightly thinner with water. Like salted lassi, it can be blended with various herbs and spices to create a cocktail of mouth-watering flavours.

Basic Salted Lassi
(serves 4)

Ingredients

7 tbsp Greek yogurt
650ml iced water
1 tsp salt

Method

1. Blend all of the ingredients together and pour into salt and sugar-rimmed glasses.

Toasted Cumin Lassi

Blend together: 
1 x recipe for basic salted lassi
1 tsp toasted, ground cumin seeds
1/8 tsp black salt
1/8 tsp black pepper

Tempered Lassi with Curry Leaves

Temper 3 curry leaves, ½ tsp mustard seed and  ¼ tsp asafoetida in 1 tsp oil until the mustard seeds pop. Pour over 1 x recipe for basic salted lassi.

Chilli and Coriander Lassi

Whisk together:
1 x recipe basic salted lassi
2 tsp chopped coriander leaves
1 hot green chilli, chopped finely

The post The Ultimate Savoury Lassis appeared first on Sanjana.Feasts.

Firstly, I’m going to make an attempt at guessing what you’re thinking;

“What the heck are sev and where do I get them from?”

These are great questions, great questions to which I don’t have great answers. I know that’s not very helpful however, I’ll do my best to explain the deliciousness of this mysterious ingredient.

Because you need to know.

Sev are a Gujarati snack, closely related to ‘gathia’ in the way they’re made from chickpea flour and fried. They come in all different sizes and are classed as a ‘farsan’ or savoury snack.

They’re best described as crunchy, nutty and great for sprinkling on top of cassava dishes and spiced yogurts.

In this classic Gujarati recipe I’ve re-created à la KO I’ve used jinni (small) sev which is very traditional and also very cute. The tiny little strands soak up the sweet, tangy and spicy flavours of the rich tomato base.

I used cherry tomatoes because that’s what I had, but you can use any variety of fresh tomatoes you have. A sprinkle of ground cinnamon kisses this dish with the flavours of Gujarat, essential if you’re in the mood for an atypical Indian dinner.

You see Gujarati cuisine is beaming with fresh ingredients and sweet, spicy flavours. Sev tameta nu shaak is a one pan meal and so comforting you hardly need to chew (a sign of amazing comfort food, of course). All in all, it’s very quick, very simple and very satisfying – just how I like it.

You can buy sev in Indian farsan stores, most Indian grocery stores (it will be near the gathia, chakris and other savoury snacks). I’ve also seen them popping up in the supermarket more often, so keep an eye out. If you can’t find them in stores, order them online.

Quick Sev and Tomato Curry (sev tameta nu shaak)
(serves 2-4)

Ingredients

325g fresh tomatoes, roughly pureed
140g jinni sev (small sev)
120g onions, finely sliced
2 tbsp oil
¼ tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida
2 tsp concentrated tomato puree
½ tsp turmeric
1 tsp red chilli powder (or to taste)
1 tbsp sugar
½ tsp cinnamon powder
4-6 tbsp water
Salt to taste
Handful of chopped coriander to garnish

Method

1. Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, concentrated tomato puree and onions. Saute until the onions become translucent, and then add the pureed fresh tomatoes.

2. Season with chilli powder, turmeric, cinnamon, salt and sugar. Allow to cook down to a fairly thick mixture, and then adjust the texture with around 4-6 tbsp water. Turn the heat off.

3. Just before you’re ready to serve, add the sev to the piping hot sauce and give it a quick and gentle mix through. Garnish with chopped coriander and serve immediately.

I love to serve this with hot, buttered chapattis and absolutely nothing else. However, it’s also great with naan, paratha and puri. Wash it all down with a tall glass of salted lassi and feel your belly release a deep sigh of gratification.

Visit my collection of Gujarati recipes for more classic dishes and recipe inspiration.

For more nuggets of information on regional Indian cuisine, read my article, Unveiling the Magic of Indian Food on foodnetwork uk.

The post Quick Sev and Tomato Curry (Sev Tameta nu Shaak) appeared first on Sanjana.Feasts.

I wish we all had three day weekends. One night to recuperate from the long week we just had, one night to party hard and another to recover from the partying – in that order.

Don’t get me wrong, I love work, but three day weekends would make me a very happy bunny indeed. Speaking of bunnies…

In this week’s recipe, grated carrots, swede and sweet potatoes are bound together with nutty chickpea flour and spices to create these light and crispy fritters. Dip them in a spicy coriander and lime chutney and the flavours come alive.

I wanted these fritters to remain a beautiful orange colour, keeping the filling grated and not mashed. In order to do this, I blanched the whole carrots, swede and sweet potatoes for around 6 minutes, refreshed in iced water and then grated them. This way, the vegetables became bright coloured and part-cooked, yet still held their shape.

These would make a great starter as part of an Indian or international menu and are perfect for lunch or impressing dinner party guests. They can be shallow fried, then placed in a low oven for up to 30 minutes until you’re ready to serve them. If you don’t eat onions, omit them – I added them mainly for colour.

If you can’t get hold of swede, you can also try these with courgettes and if you’re feeling indulgent, some grated paneer would taste divine.

Fresh coriander stalks, lime zest and ginger bring beautiful fresh flavours to this dish, which are reflected in the coriander and lime chutney – it’s a fantastic pairing.

Carrot-munching rabbits don’t know what they’ve been missing out on all this time. This is where it’s at.

Carrot and Swede Fritters with Coriander and Lime Chutney
(makes 10-12)

Ingredients for the Carrot and Swede Fritters

240g carrot, peeled (about 2 large carrots)
240g swede, peeled and halved (about 1 small swede)
120g sweet potato, peeled
2 tbsp finely chopped red onion
1 tbsp finely chopped coriander stalks
1 tsp lime zest
1 tsp minced ginger
1 tbsp lime juice
2 green chilli, finely chopped
5 tbsp plain flour
3 tbsp chickpea flour
2 tbsp fine cornmeal
1 tsp cornflour
½ tsp toasted cumin seeds
Pinch bicarbonate of soda
1 tsp salt
Oil to shallow fry

Method

1. Place the whole carrots, halved swede and sweet potato in a pan and cover with boiling water from the kettle. Bring to a boil and simmer for 6 minutes. Drain and shock the vegetables in a bowl of iced water.

2. Grate the vegetables and squeeze all the water out of them (this is very important as your mixture cannot be runny).

3. Combine the grated vegetables with all of the ingredients for the fritters and bring together with your hands.

4. Form small fritters with the mixture and place on a cling film lined baking tray. Dust with some fine cornmeal, cover and place in the freezer for 30 minutes.

5. Heat about 1cm of oil in a frying pan. Place in a few fritters at a time, trying not to move them around too much. When lightly golden on one side, flip and cook the other side. Use the back of a fork to very gently press and flatten them to create craggy edges which will crisp up. When golden on the other side, place the fritters on a baking tray and put them in a preheated oven at 180°C for 15-20 minutes to cook through.

6. Serve with a coriander and lime chutney and a wedge of lime.

Ingredients for the Coriander and Lime Chutney

80g fresh coriander including stalks
4 hot green chillies
Juice and zest of 1 lime
1 ½ tsp sugar
½ tsp salt
1 clove garlic

Method

1. Blend all of the ingredients in a food processor to create a fine puree. If you don’t have a food processor (I don’t have one), use a pestle and mortar and some elbow grease to pound it all to a pulp.

When you’re making your chutney, please try not to get any ‘chatta’ (splashes) in your eyes. I don’t want an inbox full of angry emails threatening legal action.

The post Carrot and Swede Fritters with Coriander and Lime Chutney appeared first on Sanjana.Feasts.

I don’t know about you but cold weather always makes me lazy. I crave simple, hearty dishes which leave me feeling satisfied and ready to cosy up on a welcoming sofa with a good cookbook.

This Two Potato, Chilli and Cumin Gratin is just the trick for such occasions. A combination of sliced potatoes and sweet potatoes, baked in an aromatic infusion of cream and earthy spices is about as comforting as you can get – all you need is a spoon and an appetite to fill.

You can serve this as a vegetarian main course for Christmas, a side for your Christmas dinner, or a substantial starter. This is just the kind of dish I want to make ahead of time, wrap up in foil and effortlessly pop into the oven after a long days work. Serve this gratin with a leafy green salad and it’s the most perfect, inexpensive winter meal.

I adore the crisp, golden edges which catch in the heat of the oven and add an abundance of flavour to the whole dish. All together now – hmm!

You could also try adding slices of other root vegetables like swede and celeriac for a spicy root vegetable gratin. Chilli, cumin and a pinch of garam masala compliment creamy potatoes beautifully and add that touch of India to a classic dish I love so much.

Two Potato, Chilli and Cumin Gratin
(Serves 4-6)

Ingredients

3 medium potatoes/500g, peeled and sliced thinly
3 medium sweet potatoes/500g, peeled and sliced thinly
600ml double cream
60g cheddar cheese
1 tsp cumin seed powder
1 tsp lemon zest
1 tsp chilli powder
1 clove garlic
1 tsp salt or to taste
¼ tsp ground black pepper
¼ tsp garam masala

Method

1. Whisk together all of the ingredients except the potato slices.

2. Make a layer of potato and sweet potato slices in a deep baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

3. Cover with aluminium foil and bake at 180°C for 35-45 minutes.

4. Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

Grab a spoon and a book and park yourself onto the comfiest sofa within reach. Devour.

The post Two Potato, Chilli and Cumin Gratin appeared first on Sanjana.Feasts.

2 tsp ginger, minced
1 tbsp garlic, minced

2-4 hot green chillies, minced (or to taste)
½ tsp chai masala (yes, really)
½ tsp cumin seed powder
2 tsp sugar
Salt to taste

Method

1. In a bowl, whisk together the passata, coriander seed powder, cumin seed powder, garam masala, green chillies and sugar.

2. Heat the butter in a large pan and add the garlic, ginger, chillies and tomato puree. Cook this out on a medium heat for a few minutes. Add the tomato and spice mixture. Bring to a boil, stir and cover with a lid. Turn the heat down to low and boil with the lid on for around 10-15 minutes.

3. Uncover, add the cream, chai masala and season the sauce with salt. Give this a good mix. Rub the kasoori methi between your hands and add this to the sauce. If you’re using homemade paneer, add it straight in and if you’re using store-bought, grill the paneer cubes on one side until golden and add them in while hot. Heat through.

4. Serve with Indian bread and basmati rice. What a beauty.

You might want to wash your hands super well with soap and water after handling kasoori methi, because it certainly aint the most alluring fragrance you’ll ever adorn your body with. Having said this, when added to rich curries it can produce the most amazing taste ever. I kid you not.

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

Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible.

From thalis (3 course meal plates), to dhokras (steamed savoury cakes) and mistan (Indian sweets), the simplicity and variety of Gujarati cuisine is a huge attraction for vegetarians.

Around three-quarters of the population of Gujarat are vegetarian for an assortment of reasons. Among religious, economical and health reasons, many Gujarati’s believe that the abundance of nuts, beans and leafy greens available in their region neutralises the need to eat meat. Having said this, Gujarati food is simple, family cooking which can coax the most radical meat-eaters into enjoying a vegetarian meal.

This dish is just one of those typical Gujarati specialities which can be adapted according to what produce is in season and available at the time. Chickpea flour curries are great with okra, fresh fenugreek leaves and even whole chilli peppers! That is if you’re feeling brave enough. Why not check out my recipe for Turnip and Spring Onion Curry?

Dry roasting the chickpea flour on a skillet brings out a wonderfully aromatic nutty flavour and clings to the vegetables brilliantly. You could also try this with leeks, capsicums, broccoli or cauliflower.

Serve with hot, buttered chapattis and sizzlingly hot garlic chutney. Conveniently, this recipe will be the subject of KO Rasoi’s next post. I do spoil you, don’t I?

Potatoes and Spring Onions Sautéed in Chickpea Flour

Ingredients
5 cups spring onions (scallions), chopped in -inch pieces including the green part
1 ½ cups new potatoes, quartered
2 tsp ginger, minced
1 tsp garlic, minced
2 hot green chillies, minced
1 ½ cups passata (sieved tomatoes). You could also use fresh or canned chopped tomatoes
1 tbsp lime juice
¼ cup sunflower oil (wholly necessary) + 1 tbsp sunflower oil
¼ tsp asafoetida
½ tsp turmeric
1 cup chickpea flour
2 tsp cumin seed powder
2 tsp coriander seed powder
¼ tsp baking powder
Salt to taste

Method
1. Heat a large non stick skillet. Combine the chickpea flour, cumin seed powder, coriander seed powder and turmeric. It would be a good idea to add a pinch or two of salt to this.

2. Heat ¼ cup sunflower oil while you do step 3. Don’t take your eye off of it.

3. Dry roast the mixture, moving all of the time until it becomes a pinkish, nutty colour. Remove from the heat, add the baking powder and ¼ cup hot sunflower oil. It will spit and sizzle so be careful. Stir this until the mixture resembles breadcrumbs and set aside.

4. Boil the new potatoes in plenty of salted boiling water until tender (I added an extra pinch of turmeric to these to give them a pretty colour). Drain and set aside.

5. In a large wok, heat 1 tbsp oil and add the garlic, ginger, chillies, asafoetida and spring onions. Stir fry on a medium heat for a minute, then add the tomatoes. Cook this for 2-3 minutes on a high heat.

6. Add the tender new potatoes and sprinkle over the chickpea flour mixture. Combine thoroughly and stir carefully on a high heat for a further 2 minutes, taking care not to break the potatoes.

7. Finish with a spritz of lime juice and season with a little bit of salt and pepper if you wish.

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This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted.

Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget.

This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, so in this recipe we are never shy with the cumin. The subtle, heady aroma of coriander seed is another spice which pairs well with the gentle warmth brought by the cumin seeds, and the sweet freshness of the corn. Other than that, very little of other spices are used to make Kasodi (the Ugandan word for sweetcorn). However, don’t underestimate the deliciousness of this dish, no- that would be a serious mistake.

You don’t have to just stick to sweetcorn either- you can add anything you like. A few suggestions would be potatoes, cauliflower, broccoli, green beans, butternut squash, tofu, or anything else you happen to have in the fridge. You can serve Kasodi with naan, chapattis, paratha, rice, or my favourite way- with a spoon and a glass of salted lassi. This is not to say that you won’t need to use your hands. The pieces of corn on the cob ensure your mitts will certainly get messy. Although, when food tastes this good… Who cares?

Ingerdients
(serves 6)

1 cup redskin peanuts, roasted, skins removed and coarsely ground
600g corn on the cob, cooked and cut into 1 inch pieces
5 medium hot green chillies, minced (or to taste)
1 ½ tbsp ginger
1 ½ cups sweetcorn off the cob (I used tinned)
1 ¼ cups passata
1 ½ cups coconut milk
2 tbsp sunflower oil
2 tsp cumin seeds
½ tsp asafoetida (optional)
2 tsp coriander seed powder
¼ tsp turmeric
2 tsp salt (or to taste)
¼ cup fresh coriander, chopped

Method

1. Heat the oil in a pan and add the cumin seeds, asafoetida, chillies, ginger, passata and ground peanuts. Cook on a medium heat for 5 minutes, stirring constantly.

2. Add the coconut milk, turmeric and coriander seed powder and allow to simmer for around 10 minutes. Keep stirring to ensure it doesn’t stick to the bottom of the pan.

3. Add the corn on the cob, tinned sweetcorn and salt. Simmer for another 10 minutes (keep stirring) and then finally stir in the fresh coriander. Garnish with extra chilli and toasted cumin if you wish.

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