All posts tagged: butter

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Chilli Lime and Garlic Mogo

Chilli, Lime and Garlic Mogo

My favourite Sunday afternoon snacks consist of anything that goes with with a cup of masala chai. Whether it’s something deep fried and delicious like samosa or kachori, or a pile of fluffy steamed dhokra, I’m a sucker for savoury snacks. These East African-style Mogo Chips are a childhood favourite. It’s the kind of food we’d prepare if we have guests coming over because it’s so simple to throw together. I’ve also never met anyone who doesn’t love fluffy mogo. Mogo (a.k.a Cassava) is a staple carb in Africa, in many parts of South America where it is known as Yucca and of course, in my house. Countless Indian restaurants all over the UK serve it up in all kinds of ways, popular choices being Tandoori and Indo-Chinese style (with soy sauce). Personally, I think the simpler it is, the better. What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo …

Hot Saffron and Lemon Seeroh Pistachio Ice Cream

Hot Saffron and Lemon Seeroh with Pistachio Ice Cream

Seeroh is one of those desserts that brings out the greedy little kid in me. Sweet semolina tossed with spices and so buttery it melts as soon as it hits your tongue. Flippin’ gorgeous. And before you ask, it’s nothing like ‘school dinner’ semolina. Not even close. Years ago we’d make special trips to the mandir (temple) during Navratri and Diwali to pray for the year ahead, see family and have an amazing, spiritual evening. Of course, I was there for all of these reasons, plus for the reason that there would be prashad – sweets like Seeroh offered to the gods that evening. After putting my hands together in prayer, I’d open them up and wait patiently for my Seeroh. I believe glace cherries have three purposes in life; to garnish cocktails, top cherry bakewells and stud this delicious addictive treat. If you really don’t like them, replace with candied lemon or orange pieces. They’ll add an incredible texture to contrast the soft texture of this dessert. I love experimenting with different flavour combinations …

Garlic and Coriander Naan Large

Garlic and Coriander Naan

When it comes to guilty pleasures, along with paneer, naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so characteristic of good naan. Naan is one of India’s most famous breads, and probably the most well-known in British Asian restaurants. Very rarely do I leave an Indian restaurant without having filled my belly with garlic and coriander naan – lest they just so happen to have garlic, coriander and chilli naan on the menu (in which case, I’ll take two). Whenever I’m making naan, I love to add kalonji (nigella) seeds – they impart that special flavour you definitely know, but somehow can never put your finger on. They’re aromatic, slightly bitter, but have an incredibly delicious flavour which mellows out when baked into the bread. Yeast and plain yoghurt help to leaven the naan whilst keeping them moist …