Category: FOOD

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PUMPKIN GNOCCHI WITH BURNT BUTTER

Pumpkin Gnocchi

When we were newly married, my husband used to surprise me by cooking special one off meals. On one such occasion, he made the most perfect pumpkin gnocchi. Alas, we didn’t save the recipe. I have been wanting to replicate the same for many years and after lots of trial and error, this recipe works and thus ending my quest for the perfect pumpkin gnocchi recipe. This is slow cooking and perfect if you want to spend a Sunday afternoon lovingly preparing for the family for dinner.

INGREDIENTS

1kg pumpkin (I used a piece of crown pumpkin with the blue grey skin)

2 teaspoons olive oil

450 grams flour plus more for rolling out gnocchi

1 whole nutmeg, grated freshly

½ teaspoon white pepper

A couple of pinches of sugar

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CHAACHOS

Chaachos

Chaat meets Nachos – East meets West in this dish. This fusion really works – I used corn chips instead of papadi and created “Chaachos”. To add to the authenticity of chaat, I used ragda instead of refried beans, tamarind sauce and of course coriander chutney. Incidentally tamarind is used in Mexican cooking.

FOR THE RAGDA

INGREDIENTS

200 grams dried white peas (safed vatana)

2 teaspoons vegetable oil

½ teaspoon black mustard seeds

6-8 curry leaves

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KORMA FLAVOURED ROAST CAULIFLOWER

Korma Flavoured Roast Cauliflower with pappads

This makes an excellent accompaniment to slightly spiced roast meats or a fish meal or as part of a vegetarian / vegan spread. Choose compact small head with slightly tender outer leaves.

INGREDIENTS

1 cauliflower about (500 grams)

80 grams cashew pieces (soaked for half an hour in hot water)

5 centimetres ginger, chopped

3 garlic cloves, chopped

1 green chilli, chopped

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PAYASAM

Payasam

Payasam is made using milk, sugar and either sago, rice or vermicelli. It is made all over the sub- continent with some variation and I think is one of the most commonly made “sweet” at home.

I have created this recipe with coconut milk and jaggery instead of milk and sugar. I have also spiced it up with star anise, black pepper and lots of cardamom.

INGREDIENTS

½ cup sago

1 plus ½ cup of water

100 grams dark jaggery or dark muscavado sugar

60 grams cashew pieces, soaked in warm water for an hour

400ml tin of coconut milk

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BUDDHA BOWL

Buddha Bowl

A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Buddha bowl is a wonderful concept and makes for a perfect meal on a hot day. In my Buddha bowl, I had brown rice, steamed cauliflower, zucchini ribbons seasoned with soy sauce and ginger, edamame beans, steamed bok choy. I seasoned with toasted black sesame seeds, togarashi, and my tahini, gochujang sauce. Recipe for the sauce is below. You can try any combinations of grains and vegetables and for protein element you can have tofu or tempeh. The sauce is versatile and you can use on sandwiches as well as with vegetables.

TAHINI – GOCHUJANG SAUCE

INGREDIENTS

3 tablespoons tahini paste

2 tablespoons gochujang paste

3 garlic cloves, roughly chopped

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FISH PATHIA

Fish Pathia

The Parsees fled from Persia about 1300 years ago and settled on the Coast of Gujarat. Others who in recent centuries arrived from Persia formed a distinct community in Mumbai and Dahanu, just to the north, where they are known as Iranis. The Parsees / Iranis have their distinct cuisine with sweet, hot and sour flavours equally balanced. Traditionally pathia or patia is served with yellow rice.

Prawns can be prepared in the same way. Just replace the fish with 400 grams prawns.

INGREDIENTS

600 grams firm, white fish fillets

2 teaspoons tamarind puree

5 green chillies, chopped

3 plump garlic cloves

1 teaspoon cumin seeds

4 tablespoons vegetable oil

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STROZZAPRETTI

Strozzapretti

These are my favourite dumplings. The origins are a bit sketchy but the name means priest stranglers. The story goes that a gluttonous priest in Florence swallowed the dumpling whole, choked as a result and hence the name.

Don’t worry these dumplings are so soft and delectable, there won’t be any choking only wanting more!!!

INGREDIENTS

500 grams ricotta, drained

200 grams Parmesan cheese, finely grated

½ nutmeg, grated

600 grams of spinach, leaves only

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KADAI CHICKEN

This is home cooking at its best – not very creamy or buttery. The spices, tomato paste and yoghurt add the required richness. There is not too much sauce or “gravy” with the kadai chicken.

Kadai Chicken

INGREDIENTS

800 grams boneless chicken thighs

6-8 green cardamom pods

2.5cms cinnamon quills

1 teaspoon black peppercorns

1 star anise

2 teaspoons cumin seeds

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RAJMA – RED KIDNEY BEAN STEW

Rajma and rice is a very popular dish in India and each family would have their own version. Red kidney beans are little powerhouses of nutrition – they are low GI, high in fibre (the cholesterol lowering kind), complex carbohydrates and iron. When combined with whole grains such as rice, kidney beans provide high quality protein. So all the more reason to make rajma part of your repertoire.

Rajma served with pickled red onion

INGREDIENTS

300 grams red kidney beans

7-8 centimetres ginger, divided

4-5 garlic cloves, peeled and chopped

150 grams onions, peeled and chopped

200 grams tomatoes, chopped

1-2 bay leaves

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