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Brussels sprouts are a great favourite with me, especially since I discovered that they could be roasted in the oven. That is definitely my most preferred way to eat these little green cabbagey things. My mother and I are the only two people in my family who would willingly and happily eat sprouts. My husband turns green at the sight of a sprout. Despite that, he always insists on having this vegetable as a side dish at Christmas dinner, and he'll even put a couple of them on his plate - but they remain untouched all through the meal and then they go straight into the bin. I've asked him why he wants sprouts on the table if he hates them so much, and why he puts them on his plate if he never means to eat them. The only answer I've received is a stubborn "There should be Brussels sprouts at Christmas dinner. It's a tradition." Yeah, his Christmas tradition being never to eat sprouts.
Anyway, my mother-in-law, brother-in-law, my niece and I all make up for Pete's boycott of the sprouts, because we all love them.
Today, inspired by Masterchef Australia 2016 (which I have been watching diligently and religiously), I decided to pan-fry my sprouts. I usually add a lot of chilli powder to my dry curries, but for some reason I refrained, just limiting myself to a pinch of Jaffna curry powder.
Cooking the sprouts on a slightly higher heat, covered, for 15 or so minutes helped them "caramelise" where they were in contact with the hot pan. Masterchef contestants (and judges) are very big on caramelisation, which I've interpreted as "crisp in places and just very slightly burnt".
Well, whatever the actual definition, the sprouts were absolutely delicious! i'm not joking when I say that I kept eating them straight from the pan - the caramelised bits were lovely and crunchy, the inner bits were soft... seriously, just thinking about it is making me salivate. I still have a few sprouts left and I'm very certain I'll be making this again tomorrow. Thank you, Masterchef Australia, for the caramelisation fixation!
Recipe for: Pan-roasted Brussels sprouts
Ingredients:
15 medium sprouts
1 tbsp oil
1/4 tsp asafoetida powder (optional)
1/2 tsp coriander powder
1/2 tsp Jaffna curry powder (or any curry powder or garam masala you might have)
Salt to taste
Method:
1. Trim the sprouts and cut into quarters.
2. Heat the oil in a pan. Add the asafoetida powder and coriander powder and stir it for 30 seconds. Then add the quartered sprouts, sprinkle the curry powder or garam masala over, and stir to coat the sprouts in the oil and spices.
3. Keep the heat just below medium-high and cover the pan. Let the sprouts cook for 15 minutes undisturbed. Then take off the lid and check to see that they are cooked. They should be beautifully caramelised from the prolonged undisturbed contact with the hot pan. Sprinkle the salt over the cooked sprouts and stir it in.
4. Take the pan off the heat and serve the sprouts hot as a side with rice and sambar. (I ate most of them straight from the pan because they were just that delicious.)
I've posted a pakoda recipe before, but I thought I'd do a post on this version because, for one, it IS slightly different and for another, I really REALLY like my photo and think it deserves to be enshrined on my blog for posterity to view over and over.
HAHAHAHA!
My mother's version (which is the only one I've used all these years) for vegetable pakoda does not involve ginger-garlic paste. This time I decided to add it, and gosh, what a difference it made to the taste! The mint also added a refreshing note. I recommend it.
Oh, and while you're considering my recommendation, make sure you guys admire my beautiful photo of the pakodas. I recommend that too.
Recipe for: Mixed vegetable pakoda
Ingredients:
1 medium potato
10-12 green beans
1/5 small cauliflower
1 medium carrot
1 cup spinach
1/4 cup green peas
1 medium onion
1 tbsp ginger-garlic paste
2 tbsp finely chopped mint
1 tsp omam/ajwain/oregano seeds
1 tsp red chilli powder
1 tsp coriander powder
1.5 - 2 cups chickpea flour
2 tbsp rava/semolina
Salt to taste
Oil for deep frying
Method:
1. Peel the carrot. Chop all the vegetables into thin 1/2-inch long strips.
2. Heat the oil in a deep wok. While the oil is heating, in a large mixing bowl, mix together all the chopped vegetables, spice powders, grated ginger and garlic, the semolina and the chickpea flour. Mix well, then add salt to taste and mix again. Add 1/4 cup water and mix with your hands to a thick dough. It should not be runny at all, because the vegetables will exude water. And once the dough is mixed, use it straightaway.
3. Drop a small piece of dough in the oil - if it floats to the top rightaway, the oil is ready. Drop the mixture carefully into the oil by the tablespoonful. Don't crowd the oil or the pakodas will not be crisp and soak up the oil. Once they are an even golden brown, remove from the oil and drain onto kitchen paper.
4. Serve warm. Great with drinks.
I can't seem to get enough of karela or bittergourd nowadays - I really love these ugly knobbly vegetables that look like a bit like rats with a long tail. A couple of days back, I went to my favourite "Indian" shop in Wellington for vegetables, and was beyond thrilled to find small baby karela for sale. I picked out the freshest 10 and came home joyfully, having decided how I was going to cook them. Stuffed, basically. I didn't want the stuffing to be the usual onion masala or potato masala or peanut-based masala - mainly because I didn't want to spend time cooking the stuffing. Bad enough that I would have to wait for the karela itself to cook.
So I just put together a random mixture of flours and spices, toasted the mix in a dry pan until fragrant, then used some oil and water to bind the powdery mix and make it amenable to stuffing, basically.
I admit that this recipe uses more oil than usual, but it's worth it if you love karela and only make it once in a while. It was SO delicious. I had the stuffed karela with lemon masoor dal and rice and a little ghee, and felt like I had gone to heaven without having to die first. Yes, THAT good.
So good that I forgot to take a photo before diving into the karela. Oops...
Recipe for: Stuffed karela
Ingredients:
6-8 small (about 4-5 inches length) tender karela
For the masala paste
1/4 cup soya flour or jowar flour
1/2 cup chickpea flour (besan/kadalai maavu)
1/8 cup rice flour
4 tbsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp fennel powder
1 tsp garam masala/rasam powder/any other masala you prefer
2 tsp red chilli powder (or to taste)
1/4 tsp asafoetida powder
Salt to taste
4 tbsp oil
Method:
1. Lightly peel the karela so that the ridges no longer stick out. Make a slit in each karela from end to end, being careful not to cut right through to the other side.
2. Use the handle of a small spoon to gouge out the inner seeds and membrane.
3. At this point you can rub salt on the inside and outside of the karela and let it sit for a few hours so that some of the bitter juices are drawn out. If you do this, be sure to squeeze the juices out, then wash the karela well to remove the excess salt. Pat dry with kitchen paper and reserve.
4. Mix together all the ingredients for the masala paste, bar the oil. Heat a pan and dry toast the mixed masala powder, stirring constantly, until the flours start to smell fragrant and savoury. Be careful not to burn it.
5. Once the masala mix is toasted, transfer it to a container. This might be more than you require, but you can always store the excess for another day in an airtight container. I prefer to make extra, because I don't like it when I find out halfway through stuffing that there isn't enough masala paste to fill all the karela. so you can use all of the toasted mix, or just half, depending on how many karela you have and their size.
6. Now add 2 tbsp of the oil to the masala powder and stir it in. The paste needs to come together enough that if you pinch some together, it shouldn't fall apart. You can add a bit more oil to get the powder to that stage, or you can add a little water. Either way, don't make it into a gooey paste.
7. Once the masala mix is ready, use your fingers to stuff it into the karela. Once they are all stuffed, you can use kitchen string to tie the karela so the stuffing doesn't come out (it tends to expand a bit as it cooks), but it's not strictly necessary especially if the karela is small.
8. Heat the remaining 2 tbsp oil in a pan and add 1/4 tsp asafoetida to it. As soon as it sizzles, put the stuffed karela in the pan and stir them gently so they are coated in the oil. Sprinkle 2-3 tbsp water over the karela and close the pan. Cook the karela covered over medium-low heat for 15 minutes or until they soften and turn a paler green. After that take the lid off and turn up the heat a bit more, occasionally turning them over, until they turn brown and crisp on all sides.
Serve hot with dal and rice.
Until my mother mentioned it, I didn’t know that kothavarakkai (cluster beans) could even be made into kootu (although, thinking about it, there’s no reason why not – it’s just that it never occurred to me).
This kootu, however, is quite different from the other kootu recipes I’ve posted so far. I probably wouldn’t have liked it as a kid (preferring it as usili above all, because kothavarakkai has a mild bitterness to it that the dal disguised). But, as a more discerning adult, I have to say I welcomed the chance to learn another way to prepare this vegetable. It was definitely to my taste, what with all the kadalai paruppu in it, but my mother was dissatisfied because she felt it would’ve been better with less of that particular dal.
We’ve agreed to disagree on the issue.
Recipe for: Kothavarakkai kootu
Ingredients:
2 cups kothavarakkai, chopped
1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal/kadalai paruppu, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water
2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste
Method:
1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.
2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.
3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).
4. Add two heaped tsp sambar powder and stir it in.
5. Add salt to taste and stir that in too.
6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan.
Let this simmer on medium-low heat for 5 minutes.
7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.
8. Add the fried coconut mix immediately to the kothavarakkai and stir it in.
Bring the kootu to a boil and let it remain on high heat for 2 minutes. Then take it off the heat and let it rest for 10 minutes. Serve warm with steamed white rice and appalam or vadam and any pickle.
RECIPE: KOTHAVARAKKAI KOOTU
Ingredients:
2 cups kothavarakkai, chopped
1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water
2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste
Method:
1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.
2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.
3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).
4. Add two heaped tsp sambar powder and stir it in.
5. Add salt to taste and stir that in too.
6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan. Let this simmer on medium-low heat for 5 minutes.
7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.
8. Add the fried coconut mix immediately to the kothavarakkai and stir it in. Bring the kootu to a boil and let it remain on high heat for 2 minutes. Switch off the heat and serve warm with steamed white rice and appalam or vadam and any pickle.
One of the things I do very well is daydream. The more important it is for me to pay attention, the easier I find it to slip into my own world – not to mention, the daydream is correspondingly detailed. One recurring bare-bones daydream is to have a cook at home. The actual details vary depending on my prevailing mood, but on different occasions I’ve day-dreamed about having a live-in cook (only briefly), someone who would make what I wanted the way I wanted it made, someone who would be a trained nutritionist and make healthy but superbly tasty dishes… the permutations are many and varied.
But the one daydream that keeps occurring with monotonous regularity is the one where I have a cook who does the necessary prepwork and all the other jobs that I find boring – peeling and cutting vegetables, searching out spices, beating eggs, chopping nuts, shallow-frying things on low heat, stirring milk, whatever. After which, he (or she – I’m an equal-opportunity day-dreamer) clears the workspace, throws away the rubbish and gets everything ready for me.
Then, when all is perfectly laid out in the kitchen, I sail in and set about cooking my chosen recipe. And, naturally, when I am done, my cook does the washing up and drying and putting away of all the utensils, leaving my kitchen in perfect order for the next time…
*sighhhhh*
A sous chef is what I need, come to think of it. Someone who will never aspire to chefdom or doing anything more interesting than the prepwork and the donkey work.
*sighhhhhhhhhhhhhhhhhhhhhhhhhhhhh*
Anyway, here’s the recipe for the patties. Believe me when I say that I felt the lack of a sous chef very, very, very deeply indeed… but still, the takes-you-forever-to-cook-and-just-seconds-for-someone-to-eat patties are worth the annoying bitwork. In other words, they taste good enough to eat.
Recipe for: Vegetable chickpea patties
Ingredients:
1/2 cup carrots, grated
1/2 cup potatoes, chopped
1/4 cup green beans, sliced into thin rounds
1/4 cup green pepper (capsicum), chopped
1/4 cup onions, chopped
2 cups cooked potatoes, mashed coarsely
1 tin (1-1/4 cups) cooked chickpeas, rinsed and drained
1 cup wholewheat breadcrumbs
1/4 cup coriander leaves, chopped
1 tsp Kitchen King masala (or garam masala)
1/4 tsp turmeric powder
1 tsp red chilli powder (or to taste)
1 tsp coriander seeds, powdered
1/2 tsp cumin seed powder
salt to taste
2 tbsp oil
Pam spray or more oil to shallow-fry
Method:
1. Place the chopped potatoes, carrots and green beans in a microwave-safe bowl and microwave covered for 5 minutes with 3-4 tbsp water, till half-cooked.
2. Add the mashed potatoes and the spices and mix well.
3. Then add the chickpeas and chopped onions.
Crush the chickpeas coarsely with a masher or the back of a sturdy spoon.
4. Add the breadcrumbs and mix in.
5. Heat the 2 tbsp oil and pour it on the mixture. Add salt to taste along with the coriander leaves, and mix thoroughly.
6. Now form small patties from the mixture and shallow-fry them in a non-stick pan (without crowding them) over medium-high heat.
7. Brush the top surface of the patties with some oil (or spray some Pam) and turn the patties over carefully when golden brown on the underside.
8. Serve warm with a salad for a light meal, or with ketchup for a snack.
RECIPE: VEGETABLE CHICKPEA PATTIES
Ingredients:
1/2 cup carrots, grated
1/2 cup potatoes, chopped
1/4 cup green beans, sliced into thin rounds
1/4 cup green pepper (capsicum), chopped
1/4 cup onions, chopped
2 cups cooked potatoes, mashed coarsely
1 tin (1-1/4 cups) cooked chickpeas, rinsed and drained
1 cup wholewheat breadcrumbs
1/4 cup coriander leaves, chopped
1 tsp Kitchen King masala (or garam masala)
1/4 tsp turmeric powder
1 tsp red chilli powder (or to taste)
1 tsp coriander seeds, powdered
1/2 tsp cumin seed powder
salt to taste
2 tbsp oil
Pam spray or more oil to shallow-fry
Method:
1. Place the chopped potatoes, carrots and green beans in a microwave-safe bowl and microwave covered for 5 minutes with 3-4 tbsp water, till half-cooked.
2. Add the mashed potatoes and the spices and mix well.
3. Then add the chickpeas and chopped onions. Crush the chickpeas coarsely with a masher or the back of a sturdy spoon.
4. Add the breadcrumbs and mix in.
5. Heat the 2 tbsp oil and pour it on the mixture. Add salt to taste along with the coriander leaves, and mix thoroughly.
6. Now form small patties from the mixture and shallow-fry them in a non-stick pan (without crowding them) over medium-high heat.
7. Brush the top surface of the patties with some oil (or spray some Pam) and turn the patties over carefully when golden brown on the underside.
8. Serve warm with a salad for a light meal, or with ketchup for a snack.
I don’t understand why the supermarkets start stocking their shelves with Christmas-oriented goods fully three months ahead of the actual occasion. It pisses me off extremely much, not that anyone cares. Any small enthusiasm for the festival that I might otherwise muster goes right down the drain when almost everything is advertised as “perfect as a Christmas present”. I don’t know about everybody else, but if anybody thought to give me an electric toothbrush (for example) as a Christmas present, they would very soon get it jammed up an orifice not situated in the face and not meant for toothbrushes - electric or otherwise.
About the only thing I’m pleased about with regard to Christmas-oriented goods is when the produce shelves are stocked with things that are otherwise not to be found for the remainder of the year – cranberries, chestnuts, redcurrants, etc. Last week I found redcurrants on the shelves on a two-for-one offer, so I bought two boxes on an experimental basis. I’d never tasted redcurrants nor anything made with redcurrants. I thought this would be a good time to see what they were like and what I could make.
Here’s what I discovered: Redcurrants are sour. Mouth-puckeringly sour. Even when they'reinvitingly red and ripe, they're sharp enough to shrivel your fillings. There’s no way they could turn to sweet from that tart extreme - not without artificial help, anyway. They’re the most gorgeous looking berries, though… tiny, shiny and very red, like grape-bunches of little red rubies.
So, anyhow, eating those little rubies raw was out of the question. I googled redcurrant jam recipes and found one that combined redcurrants and strawberries. Perfect, because I had some somewhat squishily overripe strawberries in the fridge. But the recipe called for equal amounts by weight of both berries, and my strawberries were “currantly” (note the pun, note the pun!) outnumbered by about 2-1 in weight-y terms.
That was when I felt the Spirit of Enterprising Culinariness, so long dormant, take possession of me once again. (When one is possessed of this spirit, there’s nothing to do but give in to its directions.) Under its spell, I divided the berries into three more-or-less equal portions of about 1-1/4 cups. With the first portion I made redcurrant thokku/chutney. The thokku was a good use of the redcurrants, but the cooked-down berries retained so much of the tartness that the thokku had to go back on the hob for some repair-work. The ingredient quantities have been modified to reflect the “repair” so that you don’t have to cook the thokku twice like I did. But be warned, this is one sour chutney, best eaten along with dal and rice to give the meal extra zing. I ate it spread on toast, too.
Recipe for: Redcurrant thokku (chutney)
Ingredients:
1-1/4 cups redcurrants, washed and drained
2 tbsp oil
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
2 tbsp sugar or jaggery
2 tsp red chilli powder
1/4 tsp roasted fenugreek seed powder
salt to taste
Method:
1. Heat the oil in a pan and add the cumin-coriander powder, curry leaves, mustard seeds and asafoetida powder.
Fry them for about a minute, till the mustard seeds pop.
2. Add the redcurrants to the pan and stir well. Let them cook for 2-3 minutes.
3. Now add the turmeric powder and red chilli powder and stir again.
4. Let the redcurrants come to a gentle boil on medium heat, then stir in the sugar or jaggery.
5. Let the berries cook down on a low simmer for 10-15 minutes until they lose their shape. You can mash them with a spoon.
6. Add salt to taste and finally the roasted fenugreek seed powder. Mix well. The thokku is done when the mixture becomes thick. Let it cool, then store in a tightly covered container. This stays good for 4-5 days.
This redcurrant thokku is best used as a condiment with dal and rice.
RECIPE: REDCURRANT THOKKU (CHUTNEY)
Ingredients:
1-1/4 cups redcurrants, washed and drained
2 tbsp oil
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
2 tbsp sugar or jaggery
2 tsp red chilli powder
1/4 tsp roasted fenugreek seed powder
salt to taste
Method:
1. Heat the oil in a pan and add the cumin-coriander powder, curry leaves, mustard seeds and asafoetida powder.
Fry them for about a minute, till the mustard seeds pop.
2. Add the redcurrants to the pan and stir well. Let them cook for 2-3 minutes.
3. Now add the turmeric powder and red chilli powder and stir again.
4. Let the redcurrants come to a gentle boil on medium heat, then stir in the sugar or jaggery. 5. Let the berries cook down on a low simmer for 10-15 minutes until they lose their shape. You can mash them with a spoon.
6. Add salt to taste and finally the roasted fenugreek seed powder. Mix well. The thokku is done when the mixture becomes thick. Let it cool, then store in a tightly covered container. This stays good for 4-5 days.
This redcurrant thokku is best used as a condiment with dal and rice.
One of my favourite aunts is my B mami. Nobody can help liking her, she’s just so kind, good-natured, fun and always good for a laugh. And to top that off, she’s also an absolutely amazing cook. She can make better bhelpuri and pani puri than anyone I know, and the other North Indian dishes she makes are just as awesome. Maybe it’s because she lived for so many years in the North (and north-east), and perhaps learnt them from North Indian friends, but I personally don’t think that’s the real reason. The real reason is that she’s just an awesome cook, full stop.
My visit to their place in Mathura (along with my youngest aunt and her daughter who was maybe three or four years old then) is still vivid in my memory. This was over 15 years ago, but good times leave their imprints on your brain, don’t they? But – and I don’t know just how much I should be embarrassed by this – one of THE most enduring of those memories was the train trip back. What’s embarrassing about a train trip memory, you ask? Well, the answer is that it’s not so much the train trip that was embarrassing, as my memory of WHY that trip was memorable. I might as well spit it out (not literally) – it was the bharwan bhindi (okra stuffed with a mixture of spice powders) that B mami had packed for our train journey, with instructions to eat that first in case it turned bad in the heat.
That was the best bhindi I’d ever had, bar none. I’ve made this before, but not to my mami’s recipe. A few weeks back I emailed her asking for her recipe for bharwa bhindi, which she kindly sent me. I then sat on it for a few weeks more, not because of my usual procrastination but because I just didn’t get a chance to lay my paws on fresh okra. That occasion happened a couple of weeks back and I made B mami’s bharwan bhindi rightaway. (That this recipe didn’t get posted rightaway was due to a combination of procrastination + lack of time + unfamiliarity with online photo editing software).
The okra was pretty good – not as good as mami’s (no surprise there) even with the benefit of her recipe – but a creditable effort, nonetheless.
Recipe for: Stuffed bhindi (okra)
Ingredients:
250 gms ladies finger/okra/bhindi
1/2 tsp haldi (turmeric) powder
1 tbsp dhania (coriander) powder
1 tbsp jeera (cumin) powder
1 tsp chilly powder (or to taste)
1 tsp aamchur (dried sour mango) powder - optional
1/4 tsp hing (asafoetida) powder
salt to taste
oil as required (about 2 tbsp)
1 medium onion, grated or very finely minced
Method:
1. Mix the various powders together to make the stuffing masala and check that it tastes okay to you. Reserve.
2. Cut the tops off the okra (I leave the tail on but it can also be removed if preferred.) Make vertical slits in each one, taking care not to go right through to the other side.
3. Carefully stuff each okra with the masala powder, using a small blunt butter knife
until all the okra is done. You can use any remaining masala on the okra as it cooks, it's up to you.
4. Now heat 1 tbsp oil in a non-stick saute pan and add the finely minced/grated onion.
5. When the onion is soft and beginning to turn colour, add the stuffed okra. Carefully turn over the okra so that the onions are distributed more or less evenly.
6. Fry the stuffed bhindi on medium-high, turning them over occasionally. Add more oil as required. Don't cover the pan or the okra will become gooey. Add salt to taste when the okra is cooked and slightly crisp, with brown spots.
Serve the stuffed bhindi hot with rotis or as a side dish with rice and dal.
I love hyacinth beans (or avarakkai, in Tamil). The fresh green ones, I mean. I could probably eat a ton of them if only I could lay my hands on them. Unfortunately they're only available at South Indian (or Sri Lankan) greengrocers down South, and even then not all of the time - I think. I don't really know what the season is for these tasty beans, or I could at least try and make the trip to coincide with their availability!
I've had a small pack of vall beans (the dried ones) for YEARS, I think. I bought them I don't know when on a whim, without knowing what they were, and then proceeded to ignore them completely. I didn't ignore them on purpose - I'd merely forgotten about their existence. Then I rediscovered them at the bottom of the box in which I store my unopened supplies, and brought them back to the surface to try out.
But it was when I found out that val beans are the dried seeds (? right word?) of avarakkai that I was galvanised into cooking with them. (When I say galvanised, I mean my version of it. Other people when galvanised might immediately do whatever they've been galvanised to do, but I tend to take my time. Continental drift has nothing on it.) I decided to make dal with the beans and the last of a bag of fresh spinach.
Since I didn't how long the dal would take to cook on the hob, I pressure-cooked it. When I opened the container, I got quite excited as there was a distinct aroma of avarakkai... which in retrospect need not have come as quite such a surprise because they were after all avarakkai beans! The finished dish had an underlying flavour of the hyacinth beans, which I liked very much. I couldn't help wondering, though, if whole vall dal would have a stronger flavour... so I guess I'll have to be on the lookout for those babies!
Recipe for: Dal with vall beans
Ingredients:
1 cup vall dal
2 tomatoes, chopped
2 small onions, chopped finely
2-3 green chillies, minced (to taste)
1 clove garlic, minced
1/2 tsp ginger, grated
2 cups spinach
1 tsp garam masala (I used Kitchen King)
1 tsp cumin-coriander powder
salt to taste
2 tsp oil
Method:
1. Pressure cook the vall dal for three whistles till done. Reserve.
2. Heat the oil in a pan and add the onions, ginger, green chillies and garlic. Saute for 3-4 minutes, then add the tomatoes. Fry till the tomatoes are soft and mushy.
3. Add the spinach now, cover with a lid and let it wilt on med-low heat.
4. Add the garam masala, cumin-coriander powder and mix it in.
5. Finally, pour in the cooked vall dal and stir to distribute the masala evenly. Add salt to taste.
6. Serve hot with rotis or rice.
Take-out. Take-away. Call it what you will, all it means is that you're going to be eating something cooked in some pokey little kitchen by Bangladeshi cooks (most likely if it's a takeaway in the Midlands) who labour under the misapprehension that a bucketload of oil is a good substitute for taste and flavour. I might be doing a disservice to the rare takeaway place which doesn’t follow this rule of thumb, but on the whole, my statement holds true, sadly enough.
I don’t see why takeaways shouldn’t be able to do good, healthy, wholesome food, considering they have at hand all the resources they need. Various friends have asked me – probably only in jest – why I don’t start my own takeaway, but the thought just doesn’t appeal. I do like cooking, but if I had to do it all day every day, whether from home or a business premises, I would come to hate it very quickly. (I admit that about the only activity - if you can call it that - I could or would do all day, every day, all the time would be reading... but nobody’s paying me to read books just for personal enjoyment, more’s the pity.)
Anyway, since I had a couple of packets of okra from India (via Tesco, of course - "eat local" doesn't even come into the question!) to use up and Pete likes okra, I decided to make a restaurant-style side dish – with plenty of green chillies (fried separately) for myself, and with no chillies for him. Both versions were just so simple but tasty. To harp away on the same topic, I honestly don’t understand how the takeaway chefs could oilify (new word there) a basic dish like this and ruin it. Shame that most takeaway eaters will never realise what they're missing in the way of authentic fare. If they only knew...
Recipe for: Take-away style bhindi (okra) bhaji
Ingredients:
500 gm okra (about 4 cups, sliced 1" long)2 small onions2 small tomatoes1 large garlic clove, sliced into thin matchsticks3-4 green chillies, sliced diagonally into strips2 tsp cumin seeds1 tsp coriander powder1/2 tsp turmeric powder1 tsp Kitchen King masala (or use garam masala)Salt to taste2 tsp oil
Method:
1. Slice the tomatoes into 1/2-cm thick wedges and slice up the onions thinly.
2. Heat the oil in a pan and add the cumin seeds and turmeric powder; fry for 20 seconds. They should become a darker shade of brown.
3. Add the sliced onions and garlic, and green chilli strips (if using), and stir-fry till they begin to turn translucent, about 5 minutes.
4. Now add the okra and stir it in. Let it cook on medium-high heat, stirring once in a while.
5. Once the okra is cooked and the onions are nicely browned, add the tomato wedges.
6. Stir-fry on high for 2-3 minutes or till the tomatoes JUST begin to soften. They should not get mushy. Add the Kitchen King/garam masala and salt to taste, and mix it in. Cook the okra for another couple of minutes. Serve warm with chapaties and any dal.
I've always thought that puris referred to only one thing - small, airy, puffed up fry-breads made with plain or wholewheat flour. When I came across a recipe for "besan ki puri" on The Veggie Hut, I fully expected it to be a deep-fried recipe, differing from a regular "atte ki puri" (wheatflour puris) by the addition of besan or chickpea/gram flour. I was quite surprised to find that these besan ki puri were merely shallow-fried, and they looked like regular chapaties or parathas. So perhaps besan ki puri is a regional or colloquial name for this type of stuffed paratha/chapati, although I'm not sure where this recipe originated or which State it's from.
The recipe was interesting, though - I'd never come across a seasoned chickpea flour filling for chapaties, nor even heard of such. The filling was simple enough to make, and certainly I found it a lot easier to handle while rolling out the chapaties. (Wetter fillings have been known to squirt out annoyingly no matter how gently I wielded the belan (rolling pin).)
Until now I've only had the western-type pastry rolling pin, very large and very heavy and the same width from end to end, compared to the Indian ones which are far lighter and tapered towards the ends. I've recently acquired one of the latter kind, so yaaay! I'll have to see if they make a difference while rolling out chapaties. It could well be that my faulty technique, and not the rolling pin, is the factor that brings the filling leaping so joyfully and messily out of the chapati dough...
Anyway, what I discovered while rolling out these chickpea-flour-filled chapaties is that I got a few air pockets at the start... but some light pressure while rolling them out ensured that the air leaked away gently instead of literally tearing its way out of the dough. That's my kitchen tip for the day.
PS. The term "kitchen tip" does NOT imply that my kitchen is a rubbish area. Just so you're aware.
Recipe for: Chapaties with gram flour filling
Ingredients:
3 cups wheat flour
Salt to taste
water as required
For the filling:
1 cup chickpea/gram flour
5-6 green chillies, chopped finely
1 tbsp coriander powder
1/2 tsp cumin powder
2 tbsp dried fenugreek leaves (kasoori methi)
1 tsp red chilli powder
3-4 tbsp water 1 tbsp oil
Salt to taste
Pam or other non-stick spray (or oil for cooking)
Method:
1. Put the flour into a deep mixing bowl, add a little salt and knead to a smooth pliable dough using as much water as required. Cover the dough and let it rest for 15-20 minutes. 2. Heat the oil in a frying pan and add the green chillies, coriander powder, cumin powder and kasoori methi.
3. Stir-fry them for 30 seconds on high heat.
4. Add the besan (gramflour/chickpea flour), stir till the ingredients are well mixed. 
5. Continue stir-frying on medium heat, till the flour turns a darker shade and emits a roasted aroma. Be careful not to burn the flour. 
6. Add the turmeric powder, red chilli powder and salt to taste, and mix well. 
7. Now add water, tbsp by tbsp, stirring between each addition, 
until the roasted flour begins to come together in clumps. 
Only add enough water to lightly moisten all the flour, but it's better to stop while the flour is still a bit dry than to add too much and make it sticky wet. If that happens, the best thing to do is start over. Let the filling cool completely once it has become moist.
8. To make the chapaties, pinch off a ping-pong ball sized piece of dough. Flatten it in a saucer of dry flour, shake off the excess flour, then roll the dough out into a 4" circle. Place 2 tbsp of the filling in the centre. 
Bring the edges of the chapati together to enclose the filling completely. 
Turn it over so that it lies seam-side down, then start rolling it out again. If any air pockets are visible (the puffed up area), continue rolling but do it more gently, so as to get rid of the air. 
Continue rolling out the chapati till it is evenly thin all over. 
9. Heat a tava or frying pan on medium heat, then place a chapati on the tava for 10-15 seconds, or till small brown spots appear. 
Turn it over and spray the partially cooked side with Pam, then flip it over again to spray that side as well. 10. Cook on medium heat for about 2 minutes for each side, pressing down with a spatula to let the chapati cook evenly all over. Keep the cooked chapaties covered and warm in a clean cloth-lined plate while you make the rest of the chapaties the same way. They can be cooked till very crisp (which will take longer), almost like a cracker, if you like. 
11. Serve hot with a curry, or with pickles and yogurt.
