All posts tagged: peanuts

Peanut Masala Stuffed Aubergines

Baby Aubergines Stuffed with Peanut Masala

Stuffing baby vegetables with spicy, nutty masala can be a beautiful thing. It’s nothing new, Gujaratis have been popping a tray of them onto their dinner party tables for years. Stuffed vegetables are, and always have been the ultimate show-off dish – the more extensive the variety of veggies you manage to wangle into the dish, the more fabulous you are. I remember when I was little it was just aubergines, potatoes and onions in our family kitchen. As I grew, we became more and more adventurous with what we put in; it all began with bananas (my granddad used to add these back in Mombasa), then we added peas to the sauce, stuffed baby courgettes, okra, paneer (you didn’t really think I’d miss that one out did you?) and no matter what it was, it still tasted amazing. Go ahead, be fabulous and experiment with your stuffed veggie curry. Today I’m downsizing. Not because I can’t be bothered, but because I know these fresh baby aubergines I got from the market (no lie, I …

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 …

kasodi

Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce

This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted. Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget. This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, …

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 …