All posts filed under: Indian Cooking Basics

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Gujarati Lasan ni Chutney (Garlic Chutney)

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, lemon, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of India, in the region of Saurashtra and it’s where my family come from. Made up of several districts including Porbandar, Junagadh and Jamnagar, many people who live there have farming in their blood and an appetite for simply cooked but flavour-rich fare. Serve Gujarati Lasan ni Chutney as an accompaniment to any curry (aubergines work particularly well and are traditional fare), Indian breads like millet chapattis (Bajra na Rotla), wheat chapattis both thin and thick (Rotli and Bhakhri) and fenugreek chapattis (Thepla) are the ultimate pairing. It also livens up a bowl of warm, comforting lentil and rice stew (Khichdi). For a less traditional but equally delicious use for Gujarati Lasan ni Chutney, stir it into warm vegetables, pasta sauces, …

Vegan 'Butter' Cauliflower and Perfect Jeera Pilau

Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau

Bring me a head of cauliflower over a bunch of flowers any day. Yep, I’ve always been this easy to please. My first memories of cooking with cauliflower began at the supermarket where mum trained me in how to pick the freshest veggies for our homemade vegetarian feasts – all reliant on the senses. Think Karate Kid but with more legumes and fewer spinning leg kicks. “Look for the slimmest aubergines – they contain the fewest seeds”, “Always feel for the firmest okra – they’re the freshest”, “Shake the coconut and listen to hear if there’s water inside – the flesh will be more tender”. 20 years on and I remember these and hundreds more tips every time I pick fresh fruit and veg. I’m talking Russell Crowe in A Beautiful Mind but with zero algebra and loads of brassicas. My lesson on picking the perfect cauliflower? The florets should be firm, pure white and the leaves enveloped around the cauliflower head. Bonus points for a lack of baby caterpillars. When I was growing up …