Author: sujatanz

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CAULI STALKS KOORA

My Amma (Mum) would never waste the stalks whether it is cauliflower or radish greens. If we had cauliflower for dinner, the next day I was sure that the stalks would be served up this way. When I was younger and didn’t know better, I didn’t appreciate it at all. But now I am full of appreciation for my Amma’s resourcefulness.

Cauli Stalks Koora

300 grams cauliflower stalks (peeled and cut into 2-3 centimetres)

75 grams of split chick pea (channa dhal)

50 grams of grated fresh or frozen coconut

2 tablespoons of peanut oil

25 grams of peanuts

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BROCCOLI WITH SESAME SEED POWDER – Broccoli with Nuvvula podi

Sesame seed powder or nuvvula podi (in Telugu) is like dukkah for Andhras. We use it to sprinkle on hot rice or add it to vegetable dishes to give extra oomph – flavour as well as nutrients.

Broccoli with sesame seed powder

1 large head of broccoli cut into florets and the stem peeled and cut into 3-4 centimetre pieces

1 tablespoon vegetable oil

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STIR FRIED GREEN BEANS WITH COCONUT – Kobbari Vesina Binnies Koora

Stir fried beans with coconut

This is one of my favourite ways of cooking beans. This method is popular in Andhra Pradesh and also in Tamil Nadu. It is simple, easy, no fuss cooking.

500 grams green beans very thinly cut (about 2 millimetres wide)

1 medium sized onion finely chopped

1 -2 green chillies finely chopped

2 tablespoons of vegetable oil

75 grams of grated fresh or frozen coconut

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KADAI PANEER

Kadai Paneer

Gone are the days when I used to make my own paneer. What I miss the most about not making my own paneer is using the whey to make drinks and use it as stock. Paneer is readily available and I like to buy the one in blocks so I can cut to my liking. This dish is rich and creamy, and I make no apologies for it!!

300 grams paneer cut into strips of 7 centimetres long by 1 centimetre wide

300 grams onions finely chopped

3-4 centimetres of ginger

3-4 cloves garlic

1 teaspoon kasuri methi (dried fenugreek available in Indian stores)

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SILVERBEET STALKS WITH MUSTARD – Silverbeet kadalu awa pettina koora

Silverbeet stalks with mustard

Eating root to shoot isn’t a new idea. Long before it became a thing, my mother and grandmother were doing it. Growing up, it was always drummed into me that we need to respect not only food but also the farmers who produce and as a mark of respect, if it is edible, it is not be wasted. So very often we would have the leaves served up one day and the next day it was the stalks. This is a very traditional Andhra dish (the Telugu name is in small) and you can use the same technique to cook amaranth stalks, cabbage, radish or even plantains.

400 grams silverbeet stalks (washed, peeled and cut into a 3 centimetre dice)

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VEGAN MENEMEN

Vegan Menemen

Menemen is a Turkish dish often made with eggs, tomatoes, green peppers, cured meats and spices. If you think you don’t like tofu, think again if prepared this way. It is very easy, rustic and quick. It is great to eat anytime of the day and serve it with Turkish Pide or steamed rice.

600 grams of tofu, drained

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PRAWN & SALMON LAKSA

Prawn and Salmon Laksa

Laksa is a spicy noodle soup, generally with wheat noodles, that is very popular all through South East Asia. I have done my version with buckwheat noodles and yes there are quite a few steps but the end result is flavour packed and well worth making it from scratch. You wouldn’t want to use the readymade sachet mixes anymore.

Ingredients

400 grams salmon fillet, bones removed, skin removed but saved

12-16 large tiger prawns peeled with tails on

1.2 litres of fish stock (recipe below)

0.8 litres of coconut milk

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