Month: July 2010

image_pdfimage_print
greengage-chutney

Fruity Greengage Chutney

I love fruits with spice. Not just any spice, mind you. Some fruits are made for particular spices, some not so much. It’s a bit like a school playground for the tastebuds. Let’s ponder this a little more; oranges love cloves like apples love cinnamon… and star anise fancies a little apple and orange. It’s a love triangle. Lemon and cardamom have been lifelong chums and are always ready indulge in a spot of tag, but if anyone else tries to join in they get a little uneasy. Oh, and strawberries are fond of black pepper but black pepper doesn’t really enjoy playing with other summer berries.   Do you follow? Experimenting with fruits and spices is like entering yourself into a lottery where the combinations are extensive, as are the possibilities of amazing as well as not so amazing results. You’ve just got to be prepared to take a gamble. Are you feeling lucky? I won’t lie; I have a tooth as sweet as a diabetic’s craving for syrup, so I only have one …

vaal-peanut-sauce-fi

Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce

Graduation was fantastic! Thank you for all of the congratulations and good luck wishes you left for me. As always, your support is invaluable. Time to start a fresh, new chapter of my life, and the only way to fire up such chapters is with fresh, innovative food. This dish combines firm field beans with a creamy, clean tasting yogurt sauce. Perfect for those who like subtly spiced dishes or those who simply fancy a change from heavily perfumed concoctions.   You can buy field beans from all good Indian grocery or health food shops; they can be found fresh, dried and frozen so keep your beans eyes peeled. Their texture is best described as a cross between white soya beans and cannellini beans. Delicious in soups and stews, they are more popularly added to curries in Gujarati cuisine. The famous young field bean (whole) and aubergine curry (vaalore ringdra) is evidence of its popularity; it has dominated wedding menus for years. And I ain’t gonna question that! Vaal- Mature field beans with the pod removed …

cauliflower-cheese-fi

Piquant Cauliflower Cheese

A quick and simple recipe for a long, elaborate week. How are you all? I’ve been itching to get back to cooking and blogging after so much moving around from place to place, doing this, that and everything else in between. I hope you’ve all had a far more restful week. Okay, so I’ve done my spot of complaining. Perhaps I should fill you in on why there has been a certain lack of delicious recipes on KO Rasoi recently? Or maybe I should stop stalling and get on with the hearty, comforting recipe? I figured you’d want to know where I’ve been… So here’s today’s recipe. Piquant Cauliflower Cheese (Serves 4-6) Ingredients 2 medium sized heads cauliflower, broken into bite-sized florets and boiled in milk and water until al dente, then drained (the milk keeps the cauliflower deliciously snow white) 2 tbsp olive oil ½ cup plain flour 4 ½ cups semi-skimmed milk 3 cups mature cheddar cheese, grated 1 tbsp Dijon mustard 1 hot red chilli, chopped 2 tsp smoked paprika 1 tsp black …

popats-review-fi

Popat’s Madhuri Restaurant- Leicester

  Belgrave Road in Leicester has long been celebrated for its proud Indian heritage. From sari shops to sweet shops, there is a distinct air of unpretentiousness about the family-run businesses here.     Have you heard? In the Belgrave Road restaurant world there is a new kid on the block. The restaurant formerly known as Jalsa has now been converted into a wonderfully simple pure vegetarian eatery called ‘Madhuri’. Headlined with an India-evoking deep red sign, Madhuri offers deliciously simple home-cooked food at competitive prices. From traditional Gujarati, Punjabi and South Indian cuisines to the more contemporary Indo-Chinese dishes dominating our palates, plates and menus; this restaurant offers them all. And they do it beautifully. Madhuri have a simplified menu consisting of a few dishes from each region. This is a joy to me as I have visited so many restaurants in this area which present lengthy, overcomplicated menus and leave me baffled every time. Madhuri have perfected the balance of variety and simplicity to an exceptional degree. Having sung the praises of the variety and simplicity …

chilled-berry-soup-fi

Chilled Sunshine Berry Soup

Are you ready to be transported to a world of fresh, sweet flavours? First, come with me on a strawberry picking adventure… Watch out for the nettles   … And bugs!   And don’t pick the green ones. No, we’re not talking fingers up noses. Although, I wouldn’t advise that either   Shall we chill?     Chilled soups: They linger like loiterers, typed upon dog-eared menus in questionable restaurants. Surely this cannot be true? When I first saw a similar recipe in Kurma Dasa’s Great Vegetarian Dishes, I thought to myself, ‘how is a chilled soup any different to umm… Fruit juice?!’ I hear echoes of you asking me the same question. So, this distinction is imperative to our exploration of chilled fruit soups- which, by the way, are refreshing and delicious. It’s not that I’m biased or anything. Our fruit soup is sweet, but not fruit juice sweet, smoothie sweet or even preserve sweet. That would be sacrilege. It is slightly sweet, made silky smooth with cornflour, and finished on a slightly savoury …

kofta-salad-fi

Tarragon Laced Khoya Kofta and Vegetable Medley

The third recipe in the KO Rasoi Summer BBQ Season 2010 is a blinder. Full of fresh flavours and totally unique. I love kofta. Some of you may already know this, having seen my recipes for Melt in the Mouth Paneer Kofta and Springtime Kofta. Some of you are yet to bear witness to my kofta obsession. This recipe combines khoya (milk solids), spinach and tarragon to create little bites of heaven to top this summery vegetable medley. Harmonious indeed. While technically this is not an entirely barbecued dish, some elements have been slightly charred on the barbecue to bring out their delicate sweetness. I barbecued some parboiled asparagus and courgette strips and added them to sweet Summer peas, then coated them in a dressing of extra virgin olive oil, lemon juice, zest and aromatic garlic. Everything was topped off with deep fried crispy tarragon leaves. Perfect. Tarragon has a heady anise-like flavour which pairs wonderfully with the rich, creamy khoya and fresh vegetables. Although, it is also important to remember not to add too …

matoki-burgers-fi

The KO Rasoi BBQ Season: Matoki (Green Banana) Burgers

Back for more already, huh? During this series, I want to show you that vegetarian barbecues don’t just have to be about veggie sausages and tired-looking veggie burgers. If they were then the barbecue world would be a really, really sad place. Well, for me anyway. Whenever I’m asked to attend barbecues I pray and pray that I won’t be sitting in a corner eating some store-bought meat-free burger. Yawn. To my dismay, unless I bring my own food this is usually the case at such affairs. Is some decent barbecue nosh really too much to ask our carnivorous chums for? Allow me to demonstrate: These burgers are made from green bananas, chickpeas and a load of fresh flavours, and boring they ain’t. No, no, no; the green bananas don’t impart any particularly banana-ish flavour. They have a deliciously rich texture akin to probably the richest, creamiest, firmest sweet potato your taste buds have ever encountered. The taste however, is only slightly sweet and absorbent of any flavours you fancy adding. Why Sanjana, they sound perfect …

paneer-kebabs-lime-fi

Coriander and Lime Paneer Kebabs and Summer Quinoa Salad

  My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long summer days. Kicking off our series are recipes for Coriander and Lime Paneer Kebabs with a cooling Summer Quinoa Salad. Drool. Spicy, refreshing and full of punchy flavours, this tag-team delivers flavour combinations from barbecue heaven. Overreacting I am not.   A drizzle of yogurt is always good. Always. This takes hardly and time to prepare and the recipe can easily be doubled or tripled according to how many guests you have over… Or indeed halved if you’re planning to devour your barbecued deliciousness all by yourself. So please, please get your barbecues out, slap on some sunscreen and cook with me during the KO Rasoi BBQ Season 2010! Coriander and Lime Paneer Kebabs (serves 4-5) Ingredients For the Marinade Blend together: 160g/2 cups fresh coriander Zest and juice of two zingy limes 5 …