Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

What does Dopiaza curry taste like?

Dopiaza is a deeply aromatic dish, with a mellow onion sweetness, tomato tang and a fresh sweep of ginger. Serve it dry style like this version, or add a splash of water to give the curry a sauce, the choice is yours. I like it dry, and almost stir-fried.

What is in Dopiaza?

Dopiaza is named for its’ use of double onions. Double onions typically refers to the double addition of onions at different stages of the cooking process. The first for flavour in the masala paste. The second addition as a vegetable for texture and crunch.

The technique and terminology has Persian roots but shoots influences many other South Indian cuisines. It is a Mughal style of cooking, rich with spices and aromas.

What is Pyaza or Piaza?

“Do” means two and “Pyaza” or “Piaza” means onions. My recipe embraces the “do” (two) of dopiaza twice. It features two different varieties of onion, which I add at two stages of the cooking process.

What type of onions are in Dopiaza?

Any you like! The typical Indian restaurant version will use white and/or red onions. My recipe for Tofu Dopiaza puts both mellow leeks and sweet red onions to work. This vegan curry will blow you away with its’ deeply savoury aromas and flavours.

Can I add something other than tofu to this curry?

Feel free to swap the tofu in this recipe with your choice of vegetables or protein. My preference is to add tofu but that doesn’t mean you have to.

You can also make use this recipe to make:

• Paneer Dopiaza (Paneer Do Pyaza)
• Mushroom Dopiaza (Mushroom Do Pyaza)
• Bhindi Dopiaza (Bhindi Do Pyaza)
• Aloo Dopiaza (Aloo Do Pyaza)
• Or any other variety of Dopiaza you want to cook! Popular non-vegetarian varieties of Dopiaza are made with chicken, lamb, mutton and prawns.

How to serve Tofu Dopiaza

My favourite way to serve this dish is simply with paratha but you can also enjoy it with naan, roti or rice.

What are the key spices in Dopiaza?

Recipes differ from cook to cook. Warm spices and a souring agent like yoghurt, dried mango or lemon give the dish its’ characteristic tang. This sour note is important as it balances the sweetness of the onions.

My recipe uses a combination of tomatoes and vegan yoghurt to achieve this effect.

Spices in my Dopiaza recipe: Bay leaves, dried red chillies, cassia bark, black stone flowers, cloves, turmeric, chilli powder, coriander seeds, dried fenugreek leaves and green cardamom.

Some recipes also include black cardamom and peppercorns, however I don’t find they are essential ingredients in this case.

What are Black Stone Flowers? (Dagad Phool)

While it’s called “flower”, Dagad Phool (in Hindi) is actually a type of fungus/dried lichen. The black petal-like shape of the fungi grows on stones. Indeed, this is why people also call it “Pathar ke phool” which means stone flower.

It has a characteristic unmistakable musky aroma. Think mellow woody perfume, but not at all like your grandad’s Old Spice. It adds background umami-ness to masalas. I find that once I start eating a dish with dagad phool in it, I can’t stop.

10 tips for restaurant-style Dopiaza

1. Be sure to use a large, metal kadai or wok. I like to use a carbon steel wok.
   
2. The kadai or wok should be smoking hot.
   
3. There’s no need to add lots oil, but some is required to help extract the oils from the spices. Use any cooking oil with a high smoke point. You can also use ghee if you’re not vegan.
   
4. Add whole spices first, then the ground spices later to ensure the ground spices don’t burn.
   
5. Cook the first addition of onions until their soft, mushy and slightly caramelised. This makes for the perfect sweet base.
   
6. Add the yoghurt and stir quickly so it doesn’t split in the sauce.
   
7. Reduce the tomatoes and yoghurt until thick and pasty.
   
8. Keep the vegetables crunchy. Try not to overcook them.
   
9. For a saucy version of the Dopiaza, add 250-350ml hot water to the paste before you add the onions and peppers.
   
10. Pan-fry the tofu first so it doesn’t break in the curry. I like the texture of pan-fried medium firm tofu.

My essential ingredients homemade Tofu Dopiaza

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Tofu Dopiaza Recipe | How to Make Tofu Dopiaza Curry

This is my favourite vegan curry recipe and one I cook often for the family. It’s the perfect balance of light and tasty, but also packs that restaurant-style punch. No dairy needed.

Print

Tofu Dopiaza

Kadai-fried tofu cooked dry style with two types of onions, crunchy green peppers and aromatic masalas. Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

Course Main Course

Cuisine Indian

Keyword curry, ginger, onions, peppers, tofu, vegan, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large kadai or wok

Ingredients

To pan-fry the tofu:

• 400 g medium or firm tofu
• 3 tbsp any cooking oil
• 1/4 tsp salt

For the rest of the curry:

• 50 ml any cooking oil or ghee if you're not vegan
• 300 g leeks, halved lengthways and finely sliced if leeks are unavailable, try spring onions/scallions
• 2 dried red chillies
• 2 dried bay leaves
• 5 cm piece cassia bark or cinnamon
• 3-4 pieces black stone flowers optional but recommended
• 4 cloves
• 2.5 cm piece ginger peeled and julienned
• 4 large cloves garlic peeled and crushed (about 1 tbsp)
• 390 g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp Kashmiri chilli powder optional
• 1 tsp salt
• 3 tbsp non-dairy yoghurt
• 10 small mild green peppers (the kind that look like chillies) or 1 large green capsicum cut into rings
• 2 red onions cut into quarters and then separated into petals
• 1 1/2 tsp kasoori methi

To garnish:

• 2 tbsp freshly-chopped coriander
• 2.5 cm piece ginger julienned
• Onion flowers optional (I grow them in the garden!)

Instructions

To prepare the tofu:

• If using medium tofu, drain and pat gently with absorbent kitchen towel. If using firm tofu, drain and press firmly with absorbent kitchen towel to remove excess moisture. Some extra-firm tofu may need to be pressed between paper towels for 30 minutes or so. Just use a couple of tins of beans for weight. I use medium tofu so skip this step.
• Slice the tofu into triangles, about 1cm thick but you can cut the tofu into any shape you like. Cubes and batons are also a good choice.
• Heat the oil in a large frying pan. Pan-fry the tofu on both sides, until golden all over. A sprinkle of salt over the tofu will help draw out any moisture from the tofu.
• Place the tofu on a plate lined with kitchen towel. Set aside.

For the rest of the curry:

• Heat oil in a smoking hot wok or kadai. I like to use a carbon steel wok for the smokiness it imparts on the curry. Add the bay leaves, dried chillies, cinnamon, black stone flowers and cloves. Sauté for 10-15 seconds and then add the sliced leeks.
• Cook the leeks over a medium-low heat 10 minutes, stirring all the time, until very soft. When they begin to caramelise, it's time to add the crushed garlic and ginger juliennes. Cook for a further minute.
• Next, tip in the tomatoes and add the ground spices: coriander seeds, turmeric, cardamom, optional chilli powder and salt. Stir well. When the mixtures comes to a volcanic bubble, add the yoghurt and stir vigorously until incorporated to prevent the yoghurt splitting in the sauce. Keep the heat high the entire time.
• Continue to cook the masala for 7-8 minutes, stirring all the time, until it becomes a thick paste.
• Add the onions and peppers. Toss or fold to combine with the masalas. Stir-fry for 2-3 minutes until only slightly softened. Add the tofu to the pan. Rub the kasoori methi between your palms to crush and add this to the pan too. Use a large spatula to fold everything together and coat the tofu with the masalas. Cook 1-2 minutes to heat everything through.
• Garnish with fresh coriander leaves and ginger juliennes and serve.

Video

Notes

• If you’d like a curry with more sauce, simply add 250ml hot water to the paste before you add the onions and peppers.
• Serve this Tofu Dopiaza with paratha, roti or naan. Rice is also a great accompaniment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
• This Tofu Dopiaza freezes particularly well. Pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is reheated and piping hot before serving.

 

Pin this Tofu Dopiaza recipe for later!

If you like this, you’ll love my recipe for Vegan Kadai Tofu

Love Sanjana

The post Tofu Dopiaza appeared first on Sanjana.Feasts.

As a lover of fresh buffalo mozzarella, I wondered how it was possible that I’d been missing out on burrata my whole life. All of a sudden I had Boyz II Men’s Pass You By on repeat ringing in my flippin’ ears. Damn. If you haven’t yet had the pleasure of sinking your teeth in to burrata, let me paint you a little picture… A lip-smacking mozzarella with a soft centre of hand-torn mozzarella and cream called stracciatella (“a little shred” in Italian). Cut it open and a river of the most unctuous cream filling you’ve ever seen oozes out like a molten lake of happiness. It’s an unbelievably satisfying moment.

I picked up a couple of burrata in erm… Harrods (disclaimer: I’m not one to casually saunter in to Harrods on a Saturday afternoon and spend an hour in the Food Hall). This was actually only the second time I’d been there and a first for the man in my life. So you can imagine the mini heart attack I had when the lady at the cheese counter told me my burrata came to £33.30. I shit you not.

Of course, this cheese was the only thing we bought and we made a pact not to return for another year unless we got lucky on the Lotto.

Spaghetti with Saffron-Roasted Cauliflower, Burrata and Chilli Breadcrumbs – iPhone pic from earlier this week – excuse the rubbish lighting but just to show you another way to do this

I’m not going to lie, it was SO worth it when it came to this spaghetti, so much so that I made it from scratch two days in a row. Once with Saffron-Roasted Cauliflower and the second time with these Nigella-Roasted Onions. Both were awesome so I leave it up to you to pick your roasted veggies.

Although the burrata is shining star of this spaghetti dish, the breadcrumbs will leave a lasting impact. With every bite of spaghetti and creamy cheese, you get the glorious crunch of herby, garlicky breadcrumbs with just a touch of roasted hazelnuts. Another brilliant creation from beautiful Italy, Pangrattato (basically grated breadcrumbs) are a simple way of adding ridiculous stand-out texture to pasta and risotto. Once you’ve tried it, you’ll want to sprinkle it on everything.

The contrast between the sweet roasted onions, aromatic nigella seeds, crunchy herb-laced breadcrumbs, soft creamy burrata and perfectly-cooked spaghetti will give your taste buds a very welcome and loving hug. You’ll love it right back, I promise.

Spaghetti with Nigella-Roasted Onions, Herbed Breadcrumbs and Burrata
(Serves 6)

Ingredients

400g dried spaghetti
5 large red onions
6 large spring onions, trimmed
1 tbsp nigella seeds
Juice of one lemon
1 tsp sea salt
3 tbsp olive oil
1 tsp chilli flakes
3 fresh burrata or good-quality buffalo mozzarella if you can’t find burrata

For the Herbed Breadcrumbs (Pangrattato):

80g stale sourdough loaf, cubed
10 whole roasted hazelnuts
1 clove garlic, peeled
4 tbsp fresh basil
Zest of one lemon (unwaxed)
Pinch of salt

Method

1. Pre heat the oven to 200C.

2. Trim both ends of the red onions, slice down the middle and peel each half. Separate the layers out and place in a large roasting tray. Repeat for all the red onions. Trim the spring onion roots and slice those down the middles, lengthways. Add to the roasting tray along with the olive oil, lemon juice, nigella seeds and salt. Roast in the oven for 30 minutes, shaking at the halfway point.

3. To make the herby breadcrumbs, whizz up all the ingredients in a food processor until fine. They should be a gorgeous green colour. Pour them in to a dry pan and cook on a medium heat, moving around constantly to ensure they don’t catch on the bottom of the pan and burn, about 4 minutes or until lightly golden and crispy. Set aside.

4. Cook the spaghetti according to the packet instructions in plenty of salted boiling water.

5. Remove the onions from the oven, drain the pasta and add to the roasting tray. Toss until every strand of spaghetti is well coated with olive oil. Check the seasoning and add salt if necessary.

6. Pile the spaghetti on to a large serving platter and scatter over the breadcrumbs. Tear the burrata over the top, letting it ooze around the spaghetti and sprinkle with chilli flakes.

7. Serve immediately. As if you could wait anyway… 😉

Love Sanjana

The post Spaghetti with Nigella-Roasted Onions, Herbed Breadcrumbs and Burrata 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.

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Was it you who said egg-free quiches were as impossible to make as licking your own elbow? Well if it was, you couldn’t have been more wrong.

You can stop trying to lick your elbow now. It’s never going to happen and plus, you look ridiculous.

I wanted to create a quiche with strong flavours that cut through the creaminess of the dish while also making a small slice go a long way. This was imperative because if I didn’t, I’d have ended up squirming on the floor with a protruding belly and crumbs all over my face having eaten it all. And I promised myself that would never happen again.

Sweet potatoes added just that – a strong velvety sweetness, caramelised onions gave the quiche some colour, texture and flavour, and the sharp, salty feta cheese cut through the rich filling. Perfecto.

I’m quite pleased with myself for making my own pastry. I know shortcrust is the easiest pastry to make but lazy is the best way to describe me. There’s no excuse for it. All my pastry endeavours have ended up as crummy disasters. I’m hasty, hot-headed and fiery tempered as opposed to a cool-handed pastry whiz-kid.

This had to change.

I took my time, made sure everything was cold (ice water, frozen and grated butter and cold hands) and things weren’t looking too shabby if I say so myself.

Then I burned myself… twice.

Have I told you about my war wounded arm? My right arm is covered in several burn marks from hurriedly fetching things to and fro the oven and grill. Each one carries its own story and in a way, I’m quite proud of the ugly little guys.

Shall we get back to the quiche?

Eggs are to quiche as gelatine to jelly; they help it set so you can slice it. A set custard if you will. In place of eggs I used cornflour (a tip I picked up from revered chef Kurma Dasa and his fabulous book Great Vegetarian Dishes). However, I also added some self raising flour, mature cheddar cheese and baking powder. The flour and baking powder helped my quiche puff up, lighten up and set in place as it would if I added eggs. I also added plenty of cheese to make it very savoury and golden brown on top.

A small wedge of this quiche served warm or cold with a green salad (dressed in something sharp) will make you forget about how much cheese, cream and butter actually went into the dish. I’ve forgotten already.

I’d always make this quiche a day ahead as it needs at least 8 hours to cool and set before you slice it. When it comes out of the oven it should still be a bit wobbly in the middle, and then when it chills it will begin to set.

Eggless Quiche with Sweet Potatoes, Caramelised Onions and Feta
(cuts into 8-10 slices)

For the cumin pastry crust:

280g plain flour
140g butter, frozen and grated on a cheese grater
1 ½ tsp toasted cumin seeds
½ tsp salt
8-9 tbsp iced water

Method

1. Pre-heat the oven to 200°C.

2. In a large bowl combine the flour, cumin seeds, butter and salt. Rub the mixture with your fingertips until it resembles fine breadcrumbs.

3. Add the iced water and bring the mixtures together to form a firm dough. Cover in cling film (plastic wrap) and refrigerate for 10 minutes.

4. Meanwhile, grease a fluted tart case (with a removable bottom) with oil.

5. On a floured surface, roll out the pastry to 5mm in thickness and around 5-6cm larger than your tart case (I used a 10 inch wide, 2 inch deep case).

6. Lift the pastry up with your rolling pin and drape it over your tart case so there is an overhang of pastry on the sides. Gently push the pastry into the sides of the case, taking care not to stretch or tear it. Prick some small holes

7. Chill in the fridge for 20 minutes. Place a large piece of greaseproof paper in your pastry case and fill with baking beans. I used rice which worked just as well.

8. Bake for 20-25 minutes, then remove the greaseproof paper and baking beans/rice. Return to the oven for a further 5 minutes to turn golden. Remove from the oven and allow to cool.

For the quiche filling:
240g red onions, sliced
140g sweet potato, cubed
200g feta cheese, cubed
4 tbsp self raising flour
1 ½ tbsp cornflour
400ml milk
300ml double cream
100g cream cheese
80g mature cheddar cheese
3 tbsp sugar
1 tsp dried oregano
1 tbsp butter
Olive oil

Method

1. To caramelise the onions, heat the butter in a pan with 1 tsp of olive oil. Add the slice onions and 3 tbsp of sugar. Cook on a medium heat for around 20 minutes, stirring all the time. Try not to break them up too much, though. Add the dried organo and set aside.

2. Wash the sweet potato cubes, place in a bowl with 2 tbsp of water and microwave on high power for 3 minutes. Refresh under cold water and drain. Set aside.

3. In a large pan, heat 4 tbsp olive oil and add the cornflour and self raising flour. Cook until slightly pink, grab a whisk and slowly add the milk, whisking all the time. Add 150ml double cream, the cheddar cheese, cream cheese and 50g of the feta. Keep whisking for 5 minutes until you’re left with a smooth sauce. I sieved mine at this point to make sure there were no lumps at all.

4. Add the remaining 150ml double cream and allow to cool. This will thicken on standing so when you return to it after cooling, you will need to adjust the consistency to its previous state by using some hot water and whisking.

5. Fold in the onions, potatoes and feta and pile the mixture into the cooled pastry case. Fill a baking tray with hot water and place it in the bottom of the oven (this will keep the environment moist so your quiche won’t dry out).

6. Place your quiche on a baking tray and put it on the rack above. Bake for 45 minutes at 180°C until almost golden.

7. Turn the oven off but leave the quiche inside. Open the oven door for a few minutes to let some heat escape so your quiche doesn’t burn.

8. After two hours your quiche should have cooled. Remove it from the oven, cover in cling film and refrigerate for 7-8 hours. Once you remove it, trim the excess pastry and then it should be ready to devour.

I know this sounds terribly long and complicated, and it sort of is (for me, anyway). I’m not gonna lie.

But take one bite of this lush, creamy eggless quiche and you’ll know why it took so much of your love and effort.

Also, feel free to experiment with flavours. You could add anything from green peas, cherry tomatoes and spinach to a variety of other cheeses. Just remember to send me a piece in the post.

The post Eggless Quiche with Sweet Potatoes, Caramelised Onions and Feta appeared first on Sanjana.Feasts.

I haven’t fallen off of the edge of the Earth, just in case you’ve been wondering where your favourite Gujarati food blogger has gone. I hope you’ve been wondering – have you been wondering?

I trust you all had a delicious Christmas and New Year. I’ve been spending my precious time recovering from the most brutal lurgies seen this side of London. I’m ashamed to admit I’ve hardly cooked, feeding only on unsatisfying take-aways and frozen pizzas. Interestingly, I’ve lost weight on this questionable diet full of fat, salt and cholesterol. FYI, I’m not endorsing this depressing diet in any way – just observing an unexpected fact.

I cannot begin to describe how much I’ve missed blogging and sharing my favourite recipes with you. Working full-time really takes its toll, especially now I must resign blogging to the weekends. Thankfully, I’m feeling much better now and can’t wait to get back to dreaming, cooking, photographing and writing about my favourite things to eat.

I have some big dreams for 2011 and the determination to accomplish them, so I hope you stick around and see them through with me. I promise you won’t regret it.

Something simple to start the New Year never goes amiss, and this recipe for Cheese and Potato Puff Pies are just the ticket. Soft cubes of rosemary-peppered potato are combined with sautéed onions, mature cheddar and crème fraîche, then the whole thing is enveloped in crisp, buttery puff pastry. Trust me, this is the kind of dinner you want to eat on a cold January evening with a crisp green salad.

Green chillies are my personal fiendish addition, but you don’t have to add them if you’re cooking for kids or don’t like chillies. However, I think a mild kick of chilli is exactly the type of cuddle simple potatoes, crème fraîche and pastry needs.

You can present your pies in any way you like – I’ve shown two of the simplest ways here. One version is a pot pie, with the filling piled into a ramekin or pie dish, topped with a slice of red Leicester cheese and a sheet of puff pastry.

Another way to serve these is by wrapping them into traditional crescent shapes, reminiscent of the time-honoured English pasties. Somehow, I think these are the way they should look – although the choice is entirely yours.

Cheese and Potato Puff Pies
(makes approx. 6-8 depending on size and shape)

Ingredients

2 medium potatoes (450g), peeled and cubed
2 large onions (450g), peeled and roughly chopped
250ml/200g crème fraîche
120g mature cheddar cheese, grated
8 slices Red Leicester Cheese slices
1 tbsp olive oil
1 hot green chilli, chopped finely
2 tsp dried rosemary
1 clove garlic, minced
1 tsp sugar
Salt to taste
500g puff pastry, thawed if frozen
Milk to glaze the tops of the pies

Method

1. Boil the potatoes in salted water until they’re just cooked but still hold their shape. Drain and set aside.

2. Heat the oil in a heavy-based saucepan and add half of the chopped onions, sugar and 1 tsp rosemary. Sauté for about 10-15 minutes until just golden at the edges. Add the rest of the onions and garlic and cook for a further 5 minutes. Allow to cool.

3. Combine the potatoes, onions, crème fraîche, grated cheddar, 1 tsp rosemary, chilli and salt. Mix thoroughly.

4. If you’re making pot pies, pile the filling into pie dishes or ramekins. Top with a trimmed slice of Red Leicester cheese. Brush the edges of the dish with some milk. Roll out the pastry about ½ cm thick and cut out a disc slightly larger than the top of the dish and place the pastry over the top, edges overlapping the sides. Brush with milk all over, make a slit in the top and place in a 200°C oven for around 20-25 minutes or until golden and puffy.

5. To make traditional pasty shapes, divide the pastry into 6 equal portions and roll out each to about 7inches, using flour if it sticks. Place a slice of Red Leicester cheese in the middle of a pastry circle, top with around 2-2 ½ tbsps of the filling. Brush the edges of the pastry with milk and fold one end over to meet the opposite end. Stick down firmly and crimp with a fork. Repeat for each pie.

6. Place each pie on a non-stick baking tray, make a slit in the top and bake 200°C oven for around 20-25 minutes or until golden and puffy.

Serve with a crisp green salad and not much else. If this doesn’t make up for my time away, I don’t know what would.

I’ll be back. Honest.
 

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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.

The post Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour appeared first on Sanjana.Feasts.

Oh how I’ve missed all of you and your amazing comments! I’ve been itching to get back to cooking and blogging and now exams and university are over I’m here to fatten you all up again! My brain is currently swollen with confusion, not knowing what to do next. After seventeen years of full-time education it’s time to close the gate on that part of my life and open a new one leading to a future full of new adventures, ideas and possibilities. First on my list of priorities is to get back to my favourite hobby- blogging and sharing recipes with you.

During the past few days I’ve been basking in the sunshine and enjoying the usually short-lived English summertime. In this type of hot weather I love to eat light dishes like salads, cold pasta, rice and other grain pilafs and lots of fruit juice. In order to spend as much time outside as possible, quick dishes are essential. Eating outside is something I cannot even remember doing (how can it have been that long? Utter madness!) Just watch out for bees, wasps and accidently swallowing flies (might be a delicacy in some places but definitely not in the East Midlands).

This recipe for Hot and Sour Tamarind Cassava is an East African inspired dish which I urge you to make at least once. It is so simple, so light and sooo delicious. I created it on a whim (which is how I like to create most things), and was so pleased with the results that I knew I had to share the recipe with my readers. The recipe was inspired by a dish called Khatta Bateta (a hot and sour potato dish made with green mangoes) which is a favourite in my family of East African descendants. I am crazy about cassava (a.k.a ‘mogo’) and love to experiment with various flavour combinations like this. This recipe took me about 35 minutes to make and it was perfect for a hot day. I hear you ask, ‘hot food on a hot day can’t be good can it?’ Of course it can, silly. Hot food somewhat cools the body down and also releases those feel-good endorphins. Although if you don’t like too much heat, feel free to add less chilli. Just remember that this is hot and sour cassava. Traditionally, dishes like these are topped with things like fresh coriander, crushed potato chips/crisps or Bombay mix, chopped spring onions, chopped chillies and roasted peanuts or cashews. These toppers add so many interesting flavours and textures to the dish- play around and discover your own favourites.

Hot and Sour Tamarind Cassava
(Serves 4 hungry people)

Ingredients

800g cassava, peeled, cubed and boiled until al dente (or just boil some frozen cassava and cut it into pieces- Guess which one I did…)
1 ½ tsp ginger, minced
5 hot green chillies, minced (or according to taste)
1 clove garlic, minced (optional)
6-8 curry leaves
1 tbsp sunflower oil
2 tsp cumin seeds
¼ tsp asafoetida (optional)
1 ½ tbsp concentrated tomato puree
5 cups hot water
2 tsp tamarind pulp
Salt to taste
Sugar to taste (to balance the hot and sour)
¼ cup coriander leaves, chopped
¼ cup spring onions, chopped (optional)
Plus crushed Bombay mix, crushed potato chips/crisps, peanuts, extra chilli etc according to your liking.

Method

1. In a jug or bowl, whisk together the hot water, tamarind pulp and tomato paste. Set aside.

2. Heat the oil in a large pan and add the cumin seeds, curry leaves, asafoetida, ginger, garlic and chillies. Sauté until aromatic.

3. Add the tamarind/tomato water to the pan and allow to simmer for 3 minutes.

4. Add the cassava pieces and boil for a further 10 minutes. Season with salt and sugar and remember to keep tasting it. Remove from the heat and allow to stand for 10-15 minutes. By this time the starch from the cassava should have slightly thickened the sauce. If not, remove 4-5 pieces of cassava, mash them and re-add them to the pan and stir thoroughly.

5. Add the chopped coriander and serve with all of your favourite toppers.

The dish is perfect for lunch or a light dinner on a hot summer day!

Two words…

Make. This.

The post Hello and Hot and Sour Tamarind Cassava appeared first on Sanjana.Feasts.

Let me introduce you to the most wonderful breakfast/brunch/lunch in the whole entire world. Well, almost. Not counting ice cream. Ice cream IS a breakfast item, right?

Poha (pronounced: puhwa) are cooked, flattened and dehydrated grains of basmati rice. You can find them in most Indian grocery stores packed in regular plastic bags. The bateta part is cubed, deep fried potatoes, but you probably worked that one out already; bateta-potato-bateta-potato-bateta-potato. They do sound similar.

The ingredients in this dish vary from region to region and family to family. I’m making a classic Gujarati version, which of course must be like all Gujarati dishes are: hot, sweet and sour. This dish is very forgiving, so if you want to omit certain ingredients like onions or not add too much chilli then that’s totally up to you. At home we add plenty of peanuts and cashews to bulk the dish up for a more filling meal. If you’re ever stuck for making something for a large amount of people then this is the perfect recipe. You can make a huge amount in one go and feed an army of hungry people.

Bateta poha is great with plain yogurt and a cup of chai, but if you’re feeling a bit fruity then try out a variation with some pomegranate seeds and/or soaked sultanas.

Ingredients

2 tbsp sunflower oil
¾ cup onions, chopped finely
2 tsp cumin seeds
4 medium hot green chillies (more or less according to your taste)
1 tbsp ginger, minced
¼ tsp asafoetida (optional)
1/3 cup mixed nuts of your choice (I used redskin peanuts and cashews)
1 tsp turmeric
8-10 curry leaves
2 cups potatoes, peeled and cubed
3 cups poha (flattened rice)
2 tsp sugar (or to taste)
2-3 tbsp lemon juice
Salt to taste
1 tsp ground black pepper
½ tsp fennel powder (optional- I like fennel powder)
5 cups half-boiled water
¼ cup chopped coriander

Enough sunflower oil to deep fry

Method

1. Place the poha in a small-holed colander and pour on the half-boiled water. Set aside.

2. Wash and dry the cubed potatoes, then deep fry in sunflower oil until golden. Drain on kitchen paper and set aside.

3. Heat 2 tbsp oil in a large pan and add the chopped onions, ginger, nuts and chilli. Cook until aromatic and the nuts are golden. Do not let it turn too brown.

4. Add the cumin seeds, turmeric, asafoetida and curry leaves. Sauté for 30 seconds. Add the fennel powder and the potatoes and mix carefully and thoroughly.

5. Separate the now cooled poha grains gently with a fork and add to the pan. Season with salt, sugar, lemon and pepper. Gently toss in the pan and remove from the heat. Garnish with chopped coriander.

6. Serve to hungry friends and family only if you’ve managed to refrain from scoffing the whole lot after cooking.

Don’t wait for me. Just dig in.

The post Gimme, Gimme Bateta Poha appeared first on Sanjana.Feasts.

Before you think I’ve fallen off my lifelong (21 year old) vegetarian wagon, please allow me to explain that this recipe contains neither spring chicks, nor babies. It does in fact contain spring onions, chickpea flour and baby turnips, so it’s all good. This quick and simple recipe is a great everyday Gujarati favourite in our house and can be made with pretty much any veggies you can think of. I like to use radishes, mooli, bell peppers, cabbage, cauliflower, fenugreek and if I’m feeling tough enough, whole chillies. I love that the veggies still retain their natural, sweet flavours among the bursts of spice provided by the chickpea flour masala. I hope you enjoy this recipe as much as I do! Stay tuned for the asafoetida showcase.

Baby Turnip and Spring Onion Curry made the Foodbuzz Top 9 on 28th December 2009
(Serves 4)

Ingredients

Around 15 baby turnips, washed, trimmed and sliced into 1cm pieces
4 spring onions (scallions), washed, trimmed and sliced
1 large tomato, chopped finely
1 cup water
½ tsp dehydrated kasoori methi (dried fenugreek leaves) – optional
Juice of half a lemon

For the chickpea flour masala (where all of the flavour is packed!)

1 cup chickpea flour (besan)
2 tsp chilli powder
1 ½ tsp turmeric
1 tsp cumin seed powder
1 tsp coriander seed powder
¼ tsp baking powder
2 tbsp sunflower oil
Salt to taste

For the tempering (vaghar)

¼ cup sunflower oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida

Method

1. Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well.

2. Heat ¼ cup of oil in a large non-stick pan and add the mustard seeds. Once they have popped add the cumin seeds, asafoetida and tomatoes.

3. Once the tomatoes have become soft add the turnips, and water. Cook for five minutes then add the chopped spring onions and the chickpea flour masala mixture. Mix thoroughly and cook for a further two minutes.

4. At this point I seem to be getting a little impatient and decide to transfer the mixture to a microwavable dish and cover. Microwave for around five to six minutes (or until cooked thoroughly). Beep, beep. Remove from the microwave.

5. Add the lemon juice and stir thoroughly. Grind the kasoori methi between your palms and sprinkle over the top of the curry.

6. Serve with hot chapattis and lots of love!

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