All posts tagged: garlic

image_pdfimage_print
Sizzling Chilli Idli (F)

Sizzling Chilli Idli

There’s nothing more OTT than being the table that orders the ‘sizzler’ in a restaurant; the loud crackling noise, the aromatic waft of spices and the annoyingly smug smiles on the diners’ faces. It immediately reminds me of how it feels to be on the receiving end as I sit there with my lacklustre Aloo Chaat, thinking, ‘Sizzlers are so overrated and tacky… but I’ll get one next time. It’s a love/hate thing. Whether it’s crowned with vegetables, paneer, cassava or meat, sizzlers are notorious for their sticky, spicy sauces made with plenty of chilli and garlic. It’s not something you’d order on a first date. I’m not ashamed to admit I own a sizzler (purely for showing-off purposes) and although you know my first love in life is paneer, I’m sizzling up something more unusual this time. Idli or South Indian rice cakes are made with ground rice and split urad daal which have been gently steamed. Because idli are so perfect fresh from the steamer, leftovers are often overlooked (at my house, anyway). …

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 …

garlic-chutney

Sizzlingly Hot Garlic Chutney

I always think carefully before I indulge in a dish chock-full of garlic. What am I doing tomorrow? Am I going anywhere? Who am I meeting with? I love it when the answers are, ‘nothing’, ‘no’ and ‘nobody’. Controversially, I think that gobbling garlic swamped dishes should only really be done in the privacy of one’s own home; curtains shut tightly, chain on the door and phone off the hook. We don’t want any disturbances. I admire this almost ritualistic way of paying homage to the humble garlic by eating it privately, behind closed doors. I suppose it’s just human nature to enjoy doing something that makes you ask yourself whether you should really be doing it at all. Did you know that garlic is slightly toxic and even if you are just preparing it, your breath and pores will take on that love it/hate it garlic smell. It is also a top blood purifier. Isn’t it great when the pros outweigh the cons? To get that garlic smell off your hands, wash them with washing …

urad-daal

Gujarati-Style Urad Daal

This recipe was requested by Max- A reader with an inspiring passion for Gujarati food. Prepare yourselves to be psychologically transported to Gujarat with this hearty daal dish. Urad daal (also known as black gram) are used all over India, in a huge variety of dishes. They make hearty lunch or dinner stews in Northern and Western India, whereas they grace the breakfast tables of South Indian homes in their skinned-split form. These lentils are so versatile; they can be used whole, split or ground to make curries, soups, steamed savoury cakes (idlis) and even those notoriously delicious lentil pancakes (dosa). The earthy, iron-richness of the whole lentils make a traditional and popular meal for peasant workers on Indian farms, and can be served with a variety of breads like naan, chapattis and rotla, and also plain basmati rice. Add plenty of butter or ghee at your will (and mine), although this will not be necessary to add creaminess to the dish. When cooked, urad daal bleed a thick, glutinous liquid which will make your …