Category: FOOD

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NAAN – INDIAN FLAT BREAD

I do get a bit irked when people refer to these Indian flat breads as “Naan bread”. Naan implies it is a flat bread and there is no need to say naan bread, just as there is no need to say chai tea or roti bread.

Normally naan is baked in a tandoor (clay pot oven) but my recipe has been adapted for regular oven. Pizza stone or pizza steel works well but I had neither so just used baking trays.

This is a recipe that requires time for proving so allow yourself enough time.

Naan

INGREDIENTS

350g all-purpose flour

1tbsp butter, melted

10g instant yeast

1tsp baking powder

75g natural unsweetened yoghurt

60 -75ml milk

Couple of tablespoons of warm water

Salt to taste

Nigella seeds, garlic flakes to sprinkle

Melted butter to brush on cooked naan

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THIYYA PULUSU

I reckon every household in Andhra makes a variation of this dish. The word “Pulusu” denotes a sauce made with tamarind. Thiyya pulusu is mixed vegetables in a sweet and sour sauce. In Andhra Pradesh, it is served alongside plain dhal and rice. You can use any seasonal vegetables of your choice but the classic combination always includes pumpkin, kumara (sweet potato) and drumstick. You can use choko, eggplant, okra, beans, cooking melon, etc.

Thiyya Pulusu

INGREDIENTS

600g of mixed vegetables

1-2 green chillies, slit

30g tamarind soaked in warm water for 30 minutes

½ tsp turmeric powder

Sprig of curry leaves

30g jaggery or brown sugar

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APPLE CRUMBLE – everyone’s favourite humble crumble

The humble crumble is the quickest and easiest dessert you can make. It is a classic and no matter what the food trends are, I guarantee it will be popular.

Apple crumble with vanilla icecream

INGREDIENTS

FOR THE FILLING

1kg Braeburn, Granny Smith or Ballarat apples, peeled, cored and cut into a 2cm dice

½ cup raw castor sugar

2tbsps lemon juice

1 tsp ground cinnamon

2tsps corn flour

CRUMBLE TOPPING

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CREAMY PUMPKIN SOUP (with no cream)

I hadn’t heard of pumpkin soup until I came to this country. In the late 80’s, sometimes pumpkins were given free and even now, thirty years later they are still wallet friendly and have loads of goodness in them.

I didn’t have a clue how to cut a pumpkin and had an accident on my first effort. I still have a scar on my left thumb to remind me how not to do it. If you are pumpkin challenged and you are preparing for soup, stick the piece in the microwave for a couple of minutes to soften the skin. This way peeling is safer!

There are several variations of pumpkin soup and this is a simple one using 4 ingredients and some spices.

Pumpkin soup

INGREDIENTS

1 – 1.2kg crown pumpkin, peeled, seeds removed and cut into 3-4cm chunks

200g onions, chopped

5-6 cloves garlic, peeled

75g red lentils, rinsed (one third cup)

Freshly grated nutmeg

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PRAWN SAMBAL

A little tangy, a little spicy and a little sweet is how I would describe a prawn sambal. The ready to use sambal pastes you get in the supermarket are a bland version of this Malaysian dish packed with punchy flavours. The recipe is straightforward and because the prawns don’t need a whole lot of time to cook, the dish comes together in 45 minutes.

Prawn Sambal

INGREDIENTS

For the sambal paste

30g tamarind pulp or 2 tablespoons tamarind puree

10 shallots

6-10 red chillies

5-6 (30g) garlic cloves

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BEETROOT CURED SALMON

It has been nearly ten years now, but I have a great food memory of eating beetroot cured salmon in a pub in St Albans, England. It was delicious and always thought it to be complicated. Here is a step by step guide to preparing cured salmon and you realise it is so easy. You have to plan in advance as it takes 2 days to cure – you can serve it as a cold main on a hot summer’s day or as an appetizer on rye bread with some pickles. I serve it with radish pickles and potato chokta.

Beetroot Cured Salmon with pickled radish

1kg boneless salmon fillet preferably the loin part

150g sea salt

½ cup sugar

½ cup brown sugar

2 teaspoons black peppercorns

2 teaspoons coriander seeds

2 teaspoons juniper berries

2 teaspoons fennel seeds

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BAINGAN BHARTA

I suppose this is India’s answer to baba ganoush. There are several versions but one common factor is charring the egg plants on open direct flame. This gives a unique smoky flavour. This is great with flat breads.

Baingan Bharta

INGREDIENTS

600g egg plants

100g onions, finely chopped

75g tomatoes, skinned and finely chopped

2tbsps tomato paste

1 generous handful of coriander leaves and stems, finely chopped

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FLAT BREADS

Flat Breads

I realized I love baking bread. Something about working with the dough, proving it and so much excitement when it doubles in size. For me, it is a childlike wonder reflecting on the discovery of yeast or other leavening agents. I have only just started on my bread baking adventure and I hope to keep doing so I can perfect the art.

I adapted this recipe from Duncan Glendinning and Patrick Ryan’s “Bread Revolution – Rise Up & Bake” cook book. I wanted to give a naan feel so I used nigella seeds, salt and garlic flakes but you can use any combinations you fancy. Special bread flour or 00 or high grade flour has a higher protein (gluten) content which is a staple in bread making. This is one recipe where it pays to weigh out all the ingredients precisely.

I made slightly small ones and I got 12 flat breads.

INGREDIENTS

500g Strong white bread flour (high grade flour)

10g fine sea salt

50g unsalted butter, softened

10g instant yeast

200ml milk

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