All posts tagged: onions

image_pdfimage_print
Spaghetti with Nigella-Roasted Onions Herbed Breadcrumbs and Burrata

Spaghetti with Nigella-Roasted Onions, Herbed Breadcrumbs and Burrata

I fell in love with the creamy, stringy deliciousness of Burrata ever since I had my first bite of Yotam Ottolenghi’s Burrata with Clementines and Coriander Seeds at Nopi in Soho, London. With just a hint of orange blossom water, this dish was sweet, fresh and beyond perfection. You could say it hit the spot but if I’m honest, it hit spots I didn’t even know existed. As a lover of fresh buffalo mozzarella, I wondered how it was possible that I’d been missing out on burrata my whole life. All of a sudden I had Boyz II Men’s Pass You By on repeat ringing in my flippin’ ears. Damn. If you haven’t yet had the pleasure of sinking your teeth in to burrata, let me paint you a little picture… A lip-smacking mozzarella with a soft centre of hand-torn mozzarella and cream called stracciatella (“a little shred” in Italian). Cut it open and a river of the most unctuous cream filling you’ve ever seen oozes out like a molten lake of happiness. It’s an …

sev-tameta

Quick Sev and Tomato Curry (Sev Tameta nu Shaak)

  Firstly, I’m going to make an attempt at guessing what you’re thinking; “What the heck are sev and where do I get them from?” These are great questions, great questions to which I don’t have great answers. I know that’s not very helpful however, I’ll do my best to explain the deliciousness of this mysterious ingredient. Because you need to know. Sev are a Gujarati snack, closely related to ‘gathia’ in the way they’re made from chickpea flour and fried. They come in all different sizes and are classed as a ‘farsan’ or savoury snack. They’re best described as crunchy, nutty and great for sprinkling on top of cassava dishes and spiced yogurts. In this classic Gujarati recipe I’ve re-created à la KO I’ve used jinni (small) sev which is very traditional and also very cute. The tiny little strands soak up the sweet, tangy and spicy flavours of the rich tomato base.   I used cherry tomatoes because that’s what I had, but you can use any variety of fresh tomatoes you have. …

eggless-quiche

Eggless Quiche with Sweet Potatoes, Caramelised Onions and Feta

Was it you who said egg-free quiches were as impossible to make as licking your own elbow? Well if it was, you couldn’t have been more wrong. You can stop trying to lick your elbow now. It’s never going to happen and plus, you look ridiculous. I wanted to create a quiche with strong flavours that cut through the creaminess of the dish while also making a small slice go a long way. This was imperative because if I didn’t, I’d have ended up squirming on the floor with a protruding belly and crumbs all over my face having eaten it all. And I promised myself that would never happen again. Sweet potatoes added just that – a strong velvety sweetness, caramelised onions gave the quiche some colour, texture and flavour, and the sharp, salty feta cheese cut through the rich filling. Perfecto. I’m quite pleased with myself for making my own pastry. I know shortcrust is the easiest pastry to make but lazy is the best way to describe me. There’s no excuse for …

puff-pies

Cheese and Potato Puff Pies

I haven’t fallen off of the edge of the Earth, just in case you’ve been wondering where your favourite Gujarati food blogger has gone. I hope you’ve been wondering – have you been wondering? I trust you all had a delicious Christmas and New Year. I’ve been spending my precious time recovering from the most brutal lurgies seen this side of London. I’m ashamed to admit I’ve hardly cooked, feeding only on unsatisfying take-aways and frozen pizzas. Interestingly, I’ve lost weight on this questionable diet full of fat, salt and cholesterol. FYI, I’m not endorsing this depressing diet in any way – just observing an unexpected fact. I cannot begin to describe how much I’ve missed blogging and sharing my favourite recipes with you. Working full-time really takes its toll, especially now I must resign blogging to the weekends. Thankfully, I’m feeling much better now and can’t wait to get back to dreaming, cooking, photographing and writing about my favourite things to eat. I have some big dreams for 2011 and the determination to accomplish …

potato-spring-onion

Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour

      Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. From thalis (3 course meal plates), to dhokras (steamed savoury cakes) and mistan (Indian sweets), the simplicity and variety of Gujarati cuisine is a huge attraction for vegetarians. Around three-quarters of the population of Gujarat are vegetarian for an assortment of reasons. Among religious, economical and health reasons, many Gujarati’s believe that the abundance of nuts, beans and leafy greens available in their region neutralises the need to eat meat. Having said this, Gujarati food is simple, family cooking which can coax the most radical meat-eaters into enjoying a vegetarian meal. This dish is just one of those typical Gujarati specialities which can be adapted according to what produce is in season and available at the time. Chickpea flour curries are great with okra, fresh fenugreek leaves and even whole chilli peppers! That is if you’re feeling brave enough. Why not check out my recipe for Turnip and …

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 …

bateta-poha

Gimme, Gimme Bateta Poha

Let me introduce you to the most wonderful breakfast/brunch/lunch in the whole entire world. Well, almost. Not counting ice cream. Ice cream IS a breakfast item, right? Poha (pronounced: puhwa) are cooked, flattened and dehydrated grains of basmati rice. You can find them in most Indian grocery stores packed in regular plastic bags. The bateta part is cubed, deep fried potatoes, but you probably worked that one out already; bateta-potato-bateta-potato-bateta-potato. They do sound similar. The ingredients in this dish vary from region to region and family to family. I’m making a classic Gujarati version, which of course must be like all Gujarati dishes are: hot, sweet and sour. This dish is very forgiving, so if you want to omit certain ingredients like onions or not add too much chilli then that’s totally up to you. At home we add plenty of peanuts and cashews to bulk the dish up for a more filling meal. If you’re ever stuck for making something for a large amount of people then this is the perfect recipe. You can make …

Spring Chicks and Turnip Babies

Before you think I’ve fallen off my lifelong (21 year old) vegetarian wagon, please allow me to explain that this recipe contains neither spring chicks, nor babies. It does in fact contain spring onions, chickpea flour and baby turnips, so it’s all good. This quick and simple recipe is a great everyday Gujarati favourite in our house and can be made with pretty much any veggies you can think of. I like to use radishes, mooli, bell peppers, cabbage, cauliflower, fenugreek and if I’m feeling tough enough, whole chillies. I love that the veggies still retain their natural, sweet flavours among the bursts of spice provided by the chickpea flour masala. I hope you enjoy this recipe as much as I do! Stay tuned for the asafoetida showcase. Baby Turnip and Spring Onion Curry made the Foodbuzz Top 9 on 28th December 2009 (Serves 4) Ingredients Around 15 baby turnips, washed, trimmed and sliced into 1cm pieces 4 spring onions (scallions), washed, trimmed and sliced 1 large tomato, chopped finely 1 cup water ½ tsp dehydrated kasoori methi …