FOOD Archives - Page 29 of 31

24/07/201904/08/2019

WHY I LOVE INDIAN FOOD

Traditional South Indian Thali served on banana leaf

Many people perceive Indian food as bowls of spicy curries served up with rice and naan bread. I don’t even know where the term naan bread evolved from. Naan itself means bread so people everywhere are saying bread bread!!! Don’t get me started on the term “Curry” – it’s probably been bastardized as the British could not pronounce Kozhambu. Kozhambu is a tamil word for a dish made generally with lentils, tamarind and a few spices and pronounced Korrhhambu with the r and h sounds coming from rolling your tongue.

Most people’s experience of Indian food has been Butter Chicken that has been hybridised to suit the palate of the locale. Case in point – when we took our children to India when they were still in primary school, they did not like the Butter Chicken served up in the restaurant there as it neither resembled nor tasted anything they had back home!!! Eating proper Indian food is a revelation and it does wake up all your taste buds. Home cooked Indian food, the dishes are lighter, well balanced and nutritious. For me, it is healthy, cost effective and ultimate comfort food.

The story of Indian food is as complex and diverse as India’s history. The cuisine evolved over the years with all the socio political influences. The country itself is huge and divided into 29 states – each state has it’s own distinct language and food. More rice grows in the South and so rice is the staple starch. In the North, where more wheat is grown, rotis are the staple starch. Although there are stark differences between the regions and states, one thing that is common is the use of spices. It may surprise you that you will not get any “curry powder” in the supermarkets in India. The most you may find is dry spice blends like garam masala powder. Each household makes their own blend of spices fresh each day, based on what is on their menu or what is available in the markets. Yes lots of people still go to the markets every morning to get fresh, seasonal produce for the day. Spices are still the hallmark of Indian food and if you delve deeper into the origins of spice usage, it will become evident that the information is within Ayurveda which is the ancient Indian “Knowledge of Life”. Spice combinations and their usage is regarded as essential for well-being and to ward off indigestion, etc Ayurveda is a sophisticated science, incorporating all branches of medicine, yoga, meditation and nutrition – a real blue print to live a healthy and happy life. People are now taking turmeric or curcumin supplements whereas Indians have added a pinch of turmeric to their dhal or vegetables for as long as they have been eating. I guess what I am trying to say is that the principles of Ayurveda, or food combinations therein have been woven into traditional Indian meals. You always get served rice with dhal because this combination makes the proteins in the lentils more complete and available.

Good food needs to be simple, available, uncomplicated and fresh. I love Indian food because it is good, simple and uncomplicated food.

Cooking is an art and like any art form you have permission to be creative.

24/07/201904/08/2019

STAPLES IN MY PANTRY

In my opinion the key to good home cooked meals is to have a well-stocked pantry. Believe me, it is quicker to whip up a delicious meal at home if your pantry is well stocked with staples, than it is to get Uber Eats delivered. I have categorized them based on the cuisine.

Chinese

Dark and Light Soy Sauce – I tend to use dark for a richer colour and more umami flavour as it is thicker and deeper in colour. Light is used to give flavour as it is saltier.

Chinkiang Vinegar

Shaoxing cooking wine

Oyster sauce

Sesame oil

Potato starch

Corn starch

Laoganma Chilli oil

Other Asian

White miso paste

Gochujang paste

Mirin

Fish sauce

Cooking sake

Rice wine vinegar

Ketjap manis – sweet soy sauce used for Nasi Goreng

Sriracha hot chilli sauce

Italian

Green and black olives

Extra virgin olive oil

Dried oregano

Chilli Flakes

Garlic

Arborio rice

Polenta

Balsamic vinegar

Red wine vinegar

Chilli falkes

Tinned plum tomatoes – I tend to buy whole because they are plump and juicy as opposed to pre-cut ones – these tend to be a bit watery

Dried Italian made pasta in a few different shapes including linguine and spaghetti

Indian

Turmeric Powder

Chilli Powder – Hot and Kashmiri. Kashmiri chilli powder is mild and imparts a beautiful red colour to your food

Cloves

Cardamom

Cinnamon

Black Mustard Seeds

Cumin Seeds

Coriander Seeds

Garam Masala Powder – I tend to buy as a small quantity will not grind smooth enough in my spice grinder and if I make a big batch, the flavour is lost before I can use it all.

Multi Cuisine

Coconut Milk

Tahini

Worcestershire sauce

Pomegranate Molasses

Apple cider vinegar

Harissa Paste

Smoked and Hot Paprika

Liquid Honey

Capers

Tinned Tuna

Ginger

Morinaga Long Life Firm and Soft Tofu

Vegetable Oil like Canola or Sunflower oil

24/07/201910/12/2020

OKONOMIYAKI

Years ago, when my children were in high school, they had an opportunity to visit Japan on a school trip. Both enjoyed the trip immensely and I believe it extended their palate. Amongst the experiences they related back, one was a love for Japanese food and this simple savoury street food snack called Okonomiyaki. I had no idea what it was at that time and we did try some not so tasty versions. However this one is inspired by Japanese food blogger Just One Cookbook and here is my version.

120 grams plain flour

¼ teaspoon salt

¼ teaspoon sugar

¼ teaspoon baking powder

180 ml water or dashi (stock)

4 large eggs lightly beaten

half large cabbage finely chopped

¼ cup pickled ginger

8 large tiger prawns cut

Vegetable oil for frying

For toppings:

Bonito flakes

Seaweed powder

Spring onions finely chopped

Togarashi (Japanese spice powder)

METHOD

Mix the flour, salt, sugar and baking powder in a large bowl. Whisk in the water or dashi. Cover and set aside in refrigerator for an hour. Then mix in the eggs, pickled ginger and cabbage making sure everything is mixed in well.

Heat a flat non-stick pan or fry pan. Spread a teaspoon of oil. Add a few pieces of prawns and pour in about a cup full of your okonomiyaki mixture. Spread it out to make it half centimetre thick and 12-14 centimetres wide. Make sure your flame is medium high. Allow to cook for about 5 minutes until the bottom starts to lightly brown. Using two spatulas or a fish spatula turn the okonomiyaki. Cook for a couple more minutes.

While on the stove, spread a thick layer of the okonomiyaki sauce. Transfer to a serving plate. Squeeze out the mayonnaise in a crisscross pattern. Sprinkle the bonito flakes, sea weed powder, spring onions and the togarashi. Serve immediately.

Makes about 8 okonomiyaki.

Chef’s notes: I chopped the cabbage using a cleaver and let it rest to let moisture evaporate. It took me about half an hour. If you add right away without resting and squeezing out the liquid, it will dilute batter.

Okonomiyaki sauce

2 tablespoons sugar

2 tablespoons oyster sauce

4 tablespoons store bought tomato ketchup

3 tablespoons Worcestershire sauce

Mix all together until sugar is completely dissolved. Set aside.

Mayonnaise

Normally kewpie mayonnaise is used but if you don’t have it you can make a similar tasting one by using the below:

½ cup Best or other store bought mayonnaise

1 tablespoon sugar

1 tablespoon apple cider vinegar

Mix all ingredients and fill a squeezie bottle and keep ready.

24/07/201905/08/2019

NEW YORK SOUR

Friday night drinks have become a ritual in our household. Weeknights are busy with work, school and gym but Friday night is special as we are all relaxed and we get together around the island in the kitchen. This one was my son’s creation. Looks decadent and tastes amazing.

60ml rye whiskey

½ teaspoon triple sec or Cointreau

15ml simple syrup

30ml lemon juice

Egg white

Red wine (Shiraz/Malbec/Bordeaux

Soda water (optional)

METHOD

Put whiskey, triple sec, simple syrup, lemon juice and egg white in a shaker. Shake without ice to mix ingredients. Then shake with ice to chill and dilute. Pour into a desired glass. “Float” wine into glass by pouring over spoon. Top with soda and serve immediately. Makes one drink.

23/07/201905/08/2019

CHIA SEED PUDDINGS

Chia seeds are rich in Omega 3 Fatty acids and antioxidants. A serving provides enough protein and because of their high fibre content keeps you full for longer. They also are a good source of iron and calcium. This is a quick and easy way to incorporate chia seeds into your eating. I normally serve for breakfast.

1 ½ cups coconut milk or soy milk

½ cup chia seeds

1 -2 tablespoons maple syrup or honey or jaggery (if using jaggery, grate and add a couple of tablespoons of hot water to melt)

1 teaspoon vanilla extract

Toasted almond flakes and berries or seasonal fruit to serve

I used tamarillo (tree tomato). Incidentally tamarillos regulate blood sugar levels and are rich in antioxidants. No resemblance to the tomato, but belongs to the same family. I blanched the tamarillo for about 45 seconds in hot water and peeled the skin.

METHOD

Mix the coconut milk or soy milk with chia seeds, maple syrup and vanilla extract in a large bowl. Once mixed thoroughly, pour into three or four bowls or old fashioned glasses. Place glasses in refrigerator to set overnight. This keeps in the refrigerator for three or four days. Put your fruit on top and sprinkle the toasted almonds and serve cold.

23/07/201905/08/2019

ZUCCHINI VEPUDU

Vepudus are fried (but not deep fried) or stir fried dishes from the states of Andhra Pradesh and Telangana. Crisp, fried foods are a basic part of the meal and add a textural element when served alongside a plain tadka dhal. In Andhra or Telangana, vepudu is made using vegetables such as okra or small tender brinjals and I have used the same technique for zucchini.

4 plump zucchini

3 tablespoons chick pea flour (besan)

1 tablespoon ground cashew nut

1 teaspoon cumin seeds

1 clove garlic finely chopped

1 teaspoon chilli powder (mild or moderate hot)

Salt to taste

4 tablespoons vegetable oil

METHOD

Wash, top and tail the zucchini. Depending on how big your zucchini is, cut in half or thirds. Put the zucchini piece upright on your cutting board and make a slit of about 3 centimetres down towards the centre. Do the same on the other side but in the opposite direction to the top end slit. So if you do one left to right, then make the other one north to south so if the slits were to meet they would make quarters of the piece of zucchini. However you do not want them in quarters and do not want the slits to meet.

In a bowl mix the chick pea flour, ground cashew nut, cumin seeds, garlic, chilli powder and salt. Add a couple of teaspoons of oil and mix with your fingers. It should look like bread crumbs. Use your fingers to stuff the zucchini pieces with the chick pea flour mix in the slits being careful not to break the piece in half. If there is any leftover mix, reserve this to sprinkle on top of the fried zucchini in the end.

Heat a heavy based fry pan and add the remaining oil. When hot enough add all the zucchini pieces and set your pan on high heat. Cover with a lid for 3 to 4 minutes. Using two spoons or tongs gently turn them over and reduce heat to medium. Cover and cook for a further 3 -4 minutes. Remove lid, reduce heat to low sprinkle a tablespoon of water and let cook until everything is evenly roasted. About 12-15 minutes. Serve hot as a side dish to your Indian meal.

16/07/201918/04/2020

PESARETTU – MUNG BEAN PANCAKES

This is a highly nutritious, tasty and popular breakfast item made in Andhra households. It is nice on its own or you can serve with ginger chutney (allam pachadi). This along with allam pachadi is comfort food and as such tend to eyeball the ingredients rather than measure them out precisely. For purposes of sharing this recipe, I have given measurements. I use a tawa which is a special fry pan that is flat with a lip of one centimetre tall. You can however use a regular fry pan.

250 grams whole mung beans

1 -3 fresh hot green chillies, chopped

5 cms piece of fresh ginger peeled and chopped

Handful of fresh coriander stems and leaves

2 tablespoons rice flour

8 teaspoons vegetable oil like canola

1 teaspoon cumin seeds

2 medium onions finely chopped

Put the beans into a bowl and wash them in several changes of water. Drain, then cover generously in fresh water and soak for 8 hours or overnight. Drain and put into a blender. Add chillies, ginger, coriander stems and leaves, salt and about 200 ml water. Blend for several minutes until you have a pancake like batter. Empty into another bowl and mix in the rice flour.

Mix the chopped onions with the cumin seeds and set aside.

Set a largish non-stick fry pan over a medium heat. When hot, stir the batter from the bottom and pour a ladleful into the centre of pan. Lightly use the back of the ladle and a wrist action to spread the batter outwards in an even spiral form to reach the wall of the fry pan about 20 centimetres in diameter. Sprinkle the onion and cumin mix and pat them down gently with the back of a spoon. Add a few drops of oil in the centre and about the edges of the pancake. Cook on a low medium heat until the pancake turns crisp and golden. Flip the pancake and allow to cook the other side for about 30 seconds. Serve right away (I tend to use two fry pans). Make all the pancakes in the same way, stirring the batter each time you make.

ALLAM PACHADI (Ginger chutney)

30 grams tamarind (the variety that comes in a packet in an Indian store) (small lime sized ball)

1/2 teaspoon fenugreek seeds

2 tablespoons channa dhal (split chick peas)

1 teaspoon black mustard seeds

½ teaspoon powdered asafoetida

8-12 dried red hot chillies

3 tablespoons vegetable oil like canola

40 grams jaggery (if you can’t find jaggery, you can use palm sugar or muscavado sugar)

Salt to taste

100 grams ginger (peeled and evenly chopped)

Wash the tamarind and then soak in 60 ml of hot water from the kettle for an hour. Using your hand (wear gloves), squeeze the tamarind and extract thick pulp. Discard the fibrous bits that don’t get pulped. Put the pulp into a microwave safe container and microwave on high for a minute and set aside.

Heat a kadai (Indian style wok) or a saucepan and add the oil to make the popu (seasoning). Add the fenugreek seeds along with channa dhal and fry them until they are slightly brown (if the oil is too hot they tend to burn and get bitter). Add the chillies (you can cut them in half if they are too long), stir and then add the mustard seeds. When mustard seeds start to splutter, remove from heat and add asafoetida to the hot mixture. Allow to cool.

Once the popu is cool enough, blend to a fine paste in a food processor or mortar and pestle. Add the tamarind pulp, salt, jaggery and ginger. Pulse until everything is ground. Transfer to a jar and serve with pesarettu or adai dosa. Store in refrigerator for 3-4 weeks.

16/07/201905/08/2019

PASTA WITH FENNEL AND TUNA

In our household we refer to this as Jacques Pepin pasta as it is his recipe that I have modified to cater to my family’s taste buds.

1 large or 2 small fennel bulbs evenly diced

1 large onion evenly diced

180 grams tinned tuna in spring water

½ teaspoon chilli flakes

2 tablespoons currants

A few sprigs of Italian parsley coarsely chopped

4 tablespoons olive oil

Grated rind from one small lemon

100 grams hazelnuts toasted and coarsely chopped

Salt and pepper

500 grams of dried pasta cooked according to directions on the box (I used casarecce)

Put water on to boil for cooking pasta while you prepare the sauce.

Heat the olive oil in a large fry pan. When sufficiently heated fry the diced onion and fennel. After frying for 2 -3 minutes, add the chilli flakes, currants, parsley and tuna along with the water. Fry for a couple more minutes. Add half a cup of water and allow to cook for five minutes.

Add a ladle of pasta water to the sauce. Just before serving stir in the lemon rind and hazel nuts. Mix the sauce into the pasta and serve hot immediately. Serves 4.

10/07/201905/08/2019

TOASTED MUESLI

This is a firm family favourite. Since it is so nutrient dense, about 4 to 5 heaped tablespoons with yoghurt is satisfying. Easy to prepare and yields well making it cost efficient.

Ingredients

6 cups rolled oats

1 cup desiccated coconut

1 cup natural almonds roughly chopped in half

1 cup cashew nut pieces

½ cup flax seed powder

¼ cup chia seeds

1 cup sunflower seeds

½ cup sesame seeds

½ cup pumpkin kernels

½ cup honey

½ cup vegetable oil

2 tablespoons ground cinnamon powder

1 cup chopped dates

½ cup sliced figs

1 cup sultanas

Pre-heat oven to 160 degrees Celsius. In a large bowl, combine the oats, desiccated coconut, all the nuts and seeds. Mix well. In a small saucepan set over a low heat, add honey, oil and cinnamon powder and stir until all melted together – make sure you don’t boil. Pour over the grains and nut mix. Mix well, making sure everything is evenly coated.

Put in two large baking dishes and place them both in the oven. You will need to check every five minutes and turn the muesli over so the mixture is evenly toasted and golden brown.

Remove from oven, and add the dried fruit while still hot. Mix well and leave to cool before storing in air tight containers. Serve with yoghurt and seasonal fruit.

08/07/201919/04/2021

DHAL FRY

This is a very simple and satisfying dish (sometimes called tarka dhal or tadka dhal) you see on the menu in Indian restaurants and households. There are any number of variations – normally this is made with Toor Dhal (obtained from specialist Indian stores and you would cook this in a pressure cooker as stove top method takes too long) but I have done a simple one with all the flavours using red lentils.

Ingredients

1 cup red lentils washed

1 thumb size fresh ginger piece chopped fine

1 large onion finely chopped

1 fresh red chilli finely chopped

¼ teaspoon turmeric powder

2 tablespoons ghee

1 teaspoon cumin seeds

Salt to taste

½ fresh lemon

1 tablespoon coriander leaves finely chopped

Method

Place the lentils in a large saucepan and add two and a half cups water. Add the onion, ginger, chilli and turmeric powder. Stir to combine contents of the pot and bring it to a boil. Once the water is bubbling, reduce heat and let the lentils simmer for 15 minutes stirring a couple of times so the lentils do not stick to the bottom. Once cooked stir in the salt, lemon juice and coriander leaves and set aside. Heat the ghee in a small fry pan. When hot add the cumin seeds, fry until they splutter or the seeds have opened up and the flavour is evident. While hot pour on top and serve immediately with pulao. Serves 4.

PULAO

Ingredients

2 cups Basmati rice rinsed in a sieve and drained

1 large carrot cut into a small 1 centimetre dice

1 large onion sliced very thinly

1 cup frozen peas

½ thumb size piece of fresh ginger finely chopped

4 plump garlic cloves finely chopped

1 x 5 cm cinnamon stick cut in half

5 cloves

5 cardamom

4 tablespoons ghee

Salt to taste

Method

Take a wide saucepan with a lid preferably one with a non-stick surface. Heat ghee and add the whole spices. Fry for a minute until all the spices have opened up and the smell is evident. Then fry the onions for three minutes. Add the ginger, garlic and continue to fry for a further minute. Add the rice, carrots and fry for a couple of minutes. Add salt and three and three quarters cups of cold water from the tap. Increase heat and let the contents of the pan come up to the boil. Reduce heat to the lowest setting and cook for 12 minutes. Stir in the frozen peas and continue cooking for a further 4- 5 minutes. The key to cooking beautiful rice on stove top is to get the best quality Basmati rice you can afford and also do not stir more than once in the middle of cooking. Allow the rice to rest for ten minutes before serving hot with the Dhal or raita.

Radish / Onion Salad

5 small pink table radishes sliced thinly

2 medium red onions sliced thinly

Salt to taste

Pinch of sugar

½ teaspoon Ajwain seeds (Indian store)

Juice of one lemon

Method

Using your hands, mix the radishes, onions, salt, sugar and ajwain seeds. Squeeze in the lemon juice and allow to pickle for at least half an hour. Serve as part of an Indian meal.

ANDHRA STYLE LEMON PICKLE

10 large, juicy lemons (Meyer)

Juice from 4 lemons

10 tablespoons salt

9 tablespoons chilli powder (I use a combination of very hot and mild Kashmiri chilli powder)

1 heaped dessertspoon full of fenugreek seeds (roasted until brown and ground to a fine powder)

10 cloves plump garlic (optional)

2 teaspoons black mustard seeds

4 tablespoons vegetable oil like canola

Method

Cut the 10 lemons into eighths or if smallish into quarters. Take a large jar and place lemons in jar. Add all the salt and shake the jar so the salt is mixed in. Set the jar aside for 24 hours. Squeeze out all the pieces (retain the juice that has collected) and you can dry the pieces in the sun or I prefer to dehydrate them in the oven at 50 degrees Celsius for about 16 hours or so. Heat the oil and add the mustard seeds – fry until the seeds are sputtering. Then add the garlic and fry for about 30 seconds. In another large mixing bowl, using a wooden spoon mix the chilli powder and roasted fenugreek powder and add the oil mixture. Add the dried lemon pieces and also the reserved juice (the one from soaking). Mix well and put all the pickle back into the jar. Allow to rest in a cupboard for a couple of days. Then give it a good mix and squeeze in juice from the four lemons. Will keep for a few months in the back of your cupboard. Serve as accompaniment to an Indian meal.