Month: May 2010

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nankhatai-biscuits

Nankhatai: Spiced Biscuits for Tea

They’re perfect if you’re a chomper, a dunker, or a nibbler. These biscuits were requested by a reader via my Facebook page a long time ago. Wicked me, I’ve only had time to make them now. Nankhatai are a type of Indian tea biscuit. They are most likely to be flavoured with some of the usual suspects- green cardamom, saffron, ground mace… I could go on forever, baby. In my enduring quest to make you all fat and greedy, I’ve not skimped on the butter because there’s no such thing as a calorie-free biscuit. Nope. Not in any country. Although, I’m guessing that if there is, it probably tastes like rabbit bedding. I’ve kept the recipe pretty conventional, apart from the addition of desiccated coconut. So not very conventional, then… Remember to use saffron sparingly, the flavour is very intense and if too much is used, you may end up with a bitter-tasting potpourri-ish-thing-which-I-won’t-call-a-biscuit. Plus, it’s super expensive, so be kind to your pocket. Coarse semolina gives these biscuits a beautiful texture which I simply adore, …

tamarind-cassava

Hello and Hot and Sour Tamarind Cassava

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 …

The Rise of the Geek

Alas. I regret to inform you that for geeky reasons I will be away from my beloved KO Rasoi for a few weeks. That’s right… Exams are taking over my life. Revision is consuming me rather than me, consuming delicious blog treats. I will be back soon, hopefully reaping fruits of success in terms of holding a BA in English, and also the fruits of new recipes I will be sharing with you. Keep cooking and see you on the other side!

mung-bean-curry-slide

Gujarati Dry Mung Bean Curry

As promised, here is a recipe for a traditional, flavour-packed dry curry which pairs brilliantly with Gujarati Kadhi. If you know someone who is notorious for complaining about ‘boring old lentils’- or indeed you are that person, then I very much doubt you will feel the same way about this dish. Traditionally, the predominant flavours are garlic and a little cinnamon. Have I ever told you how amazing cinnamon is with lentils? I have now. The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites! Ingredients (Serves 4) 1 ½ cups mung beans 1 small pinch baking powder 1 tbsp sunflower oil 1 tsp mustard seeds 2 tsp cumin seeds ¼ tsp asafoetida (optional) 5-6 curry leaves 1 tbsp garlic, minced 2 medium hot chillies, minced 1 medium tomato, chopped ½ tsp turmeric 1 tbsp lemon juice or to taste 1 tsp cinnamon powder Salt to taste Sugar to taste ¼ …