Tomato Kurma with Leek Kulsha - Indian Food Week

I have writer's block tonight, probably due to the Brewer's Gold, Timmermans Faro and Boon Oude Gueuze that I drank earlier at the Kingston Arms, Cambridge. I'd recommend all 3 to anyone who enjoys a good beer (or 2 or 3!)
So for a quick-ish post tonight, I made Tomato Kurma with Leek and Paneer Kulcha (stuffed Indian breads). It was the first time I made Kulcha and they are absolutely amazing!

Tomato Kurma I know that this dish is only supposed to contain tomatoes, but to make it a bit healthier I added peas and carrots to it.  I'm sure it would be delicious with fresh tomatoes only, but the UK isn't known for its bright red, juicy, tasty tomatoes in Spring so I added a tin of plum tomatoes to the sauce as well. 


Tomato Kurma with Leek Kulcha

Lentil Dumpling Curry and Cabbage and Fennel Stirfry - Indian Food Week

I know I should have posted a recipe last night but we got side-tracked and ended up ordering pizza with Damon's colleagues instead... For those in the UK, check out the nutritional information for Domino's pizzas, I almost had a heart attack when I did!

Today's Indian food recipes are quite different from the ones most people are used to. The stir-fry is different from usual Asian stir-fries - it doesn't use any sauce, only fried spices. The curry is from South Indian cuisine - the flavours are more subtle and the texture less creamy.

Today was uncharacteristically (long word!) sunny and warm in Cambridge - 10C warmer than on the same day last year! We decided to take our Indian stir fry along for a cycle to Grantchester Meadows and frolick along the river Cam. For those audiophiles out there, Grantchester Meadows is indeed a Pink Floyd song from Ummagumma.

Cycling at Grantchester Meadow

Cabbage and Fennel Stir-fry
Ingredients:
1 Tbsp Coconut Oil/Olive oil
1 tsp Fennel Seeds
1 tsp Sesame Seeds
1 Onion, sliced thinly
1 Fennel, sliced thinly
1 Star Anise seed
1 small Green Cabbage, cut thinly
1 tsp Chilli Powder or Cayenne Powder
1/2 tsp Salt (or more if you're a salt fan)
Juice of a Lemon
1 tsp Garam Masala

Stir-fry with Quorn burgers and home-made cranberry green ice-tea

How to:
Heat the oil in a large pan on medium heat and toast the seeds until they start to crackle.
Add the onion, fennel and star anise, cook for 5 minutes until the onion becomes translucent and golden.
Add the cabbage and cook until it is wilted, about 5 minutes.
Add the chilli powder and salt and mix well.
Cook for another few minutes, then add the lemon juice and garam masala. Mix well and serve with some (veggie) burgers or use as a side for other dishes.


Lentil Dumplings Curry (Paruppu Urundai Kuzhambu)
This recipe was inspired from this food blog. 
I know it seems rather intimidating but this recipe is actually pretty straight forward, uses a lot of the same ingredients in different ways. We had it ready in no time and it was delicious! 

Lentil Dumpling Curry - ready to be eaten!

Ingredients:
Curry Paste:
1 tbsp Coriander Seeds or Powder
2 Red Chillies - you can replace some of the chillies with tomato paste if you don't want it to be too spicy but want to keep the paste consistency
1 tsp Cumin Seeds or Powder
1/2 tsp Fennel Seeds
1 1/2 tsp Poppy Seeds
1/4 cup Grated Coconut

For the dumplings:
1 cup Toor Dal (or lentils if you cannot get hold of it), soaked in water for a couple of hours
1/2 Red Onion, roughly
1 Clove Garlic
1/2 tsp Fennel Seeds
1/2 tsp Cumin Seeds
1 Red Chilli
 2 Tbsp Tomato Paste
Handful fresh Coriander
Salt to taste

For the Curry Sauce:
1 Tbsp Olive oil
1/2 tsp Mustard
1 tsp Fennel Seeds
1 tsp Fenugreek Seeds
1 tsp Curry Leaves - I used dried curry leaves but you could use fresh ones or even Curry Powder
1 Red Onion, chopped
1 small piece Ginger, crushed into a paste
3 Garlic Cloves, crushed
1 tin chopped Tomatoes
Salt to taste
1 tsp Tamarind Extract (you can also soak a small ball of Tamarind paste in some hot water and use the juice squeezed from the paste) - this really gave the dish an interesting taste. If you cannot get hold of any, you could potentially add a teaspoon of brown sugar but it will not add any subtle flavour to the dish.

How to:
First, blend the curry paste ingredients and keep aside.
Blend the dal until it becomes a chunky paste - if it's not blended enough, the dumplings won't hold nicely. Put the dal into a large bowl and set aside. Blend the rest of the dumpling ingredients and mix them well in the dal.
Shape into squash ball-sized dumplings. Steam the dumplings for about 10 minutes. You could potentially skip the steaming step and cook them in the sauce instead, but the dumplings might not hold.

Dumplings - straight after steaming

While the dumplings are steaming, make the curry sauce.
Heat up a tablespoon of oil in a large pan and add the mustard, fennel seeds and fenugreek seeds. Cook until they start to splatter. Then add the onion, garlic and ginger until the onion becomes translucent.
Add the tomatoes and salt, cook for another 5 minutes.
Add the spice mix and a cup of water. Cook until slightly reduced but still saucy. 
If, like me, you prefer a smooth curry sauce, you can blend it slightly at this point - watch out though because the sauce will be hot!
Add the tamarind, mix well. Add the dumplings in the sauce and cook on low heat for another 5 minutes. Serve with brown basmati rice. Enjoy!

Paneer Makhni - Indian Food Week Day 1

As promised, I'm going to post a week's worth of Indian food recipes - from Korma to Bhaji, including Parathas and Kulcha.
These recipes are not meant to be easy or quick (well, maybe except this first one...) - it's more of an experiment with flavours.
If you'd like tips on quick Indian food and how to prepare the basic sauce in advance to save time, see my earlier post on curries. I will try to keep these recipes as simple as I can make them and hope that you guys try them out too and let me know how they turn out!

Paneer Makhni
Nom nom nom - that's all I have to say!
Ingredients:

Paneer Makhni ingredients

Curry! Did I hear Yummy?

As most of my friends know (this is for you Caron!), I am rather obsessed with Indian food and Indian cooking...

I've been experimenting for years to replicate the amazing, sweet, spicy and complex flavours of Indian food you can find in South Africa. When I was still living in South Africa, I only cooked Indian food occasionally. It was so much easier to drive down to the Indian restaurant and grab take-aways rather than wrestle with spices, garlic, ginger and chillies!

Basic Indian cooking ingredients

Before I moved to Cambridge, Damon had warned me that the Indian food in the UK does not compare to the curries in South Africa. He was right! I haven't been able to find such tasty Indian food much to my tastebuds' despair! The only way for me to get my greedy hands on Korma, Masala, Makhni and other curries is to cook them myself...

Busy cooking Korma in our (tiny) Cambridge kitchen...

Tonight I made Cauliflower Bhaji with Beetroot Paratha but I will also include other Indian recipes I've made in the past in this post (this is for all those who've been asking for my Korma recipe!). 

Cauliflower Bhaji

Cauliflower Bhaji with Beetroot Paratha served with Yoghurt and Mango Chutney

Ingredients:

Butter/olive oil/coconut oil/ghee

1 Onion, chopped 

1 Red or Green Pepper, chopped

1 tsp Special Spice (see below)

1 tsp Fenugreek leaves, soaked in some water before adding to the curry

1 Cauliflower, cut into small florets and steamed/boiled/cooked

4 Tbsp Basic Curry Sauce (find recipe at the bottom of this post)

Optional: 2 tbsp Tomato Paste if the curry is not sweet enough for your taste

How to:

Heat the oil on medium heat. Stirfry the onion and green pepper until both are soft.

Add the Special Spice and Fenugreek leaves. Mix thoroughly.

Add the cauliflower and the Basic Curry Sauce (and tomato paste). You can also add a cup of water if the curry is too dry for you (I like my curry saucy so I added water). 

Heat through and serve with Paratha or Basmati rice.

Beetroot Paratha (Stuffed Indian Flat Bread)

Ingredients: 

2 cups Whole Wheat Flour (or all-purpose flour)

1 cup Water to knead the dough (you may not need all of this)

2 tbsp Butter/ghee at room temperature

Salt to taste

Stuffing:

2 cups Beetroot, chopped

1 Onion, chopped

2 Red Chillies

2.5 cm piece of Ginger

2 Garlic cloves

1 tsp Garam masala

Salt to taste

Coconut oil/ghee/vegetable oil

How to:

Add the butter into the flour and mix well until it has the consistency of sand. 

Add the salt and mix. 

Add a spoonful of water at a time and knead the dough until it is soft. Keep aside. 

Grind all the stuffing ingredients, except for the oil.

Heat the oil in a pan and fry the beetroot on low-medium heat until it is almost dry. Remove the heat

Divide the dough into small balls, roll them out into thick wraps and put a little beetroot filling in the centre. Bring the edges together in the centre and pinch them together. Roll out the dough purse into parathas (thick-ish wraps).

Heat some oil in a large flat pan and fry each parathas until light brown.

Paneer Korma (vegetarian)
I am not claiming this is a traditional Indian recipe but it is the one recipe amongst dozens that comes closest to the Paneer Korma I used to eat on a weekly basis in South Africa. I may modify it as I perfect it, so keep an eye out!
Note: I did add peas to this dish because I had them in the freezer. Feel free to add any vegetable that you have lying around to make this dish a little bit more "healthy". 

Paneer Korma

Ingredients:
250gr Paneer, grilled in a pan with a little oil (or meat - just let it cook long enough for it to be tender) 4 Tomatoes, skin removed

1 tbsp Tomato paste
2 tbsp Butter/ghee/coconut butter
5cm piece of Ginger and 3 Garlic cloves - blend it with a bit of water into a paste
2 Green Chillies (or 1 tsp Red Chilli Powder)

3 Cardamom pods (or 1/2 tsp powder), seeds removed from the pods and crushed
1/2 tsp Cinnamon
1/2 tsp Turmeric

1 Onion, grated

1/4 cup Korma paste
1/2 tsp Salt, adjust to taste

1 Anise Seed Star

1 cup Mava - you can leave this out if you'd like, just double the cream and add 1/2 tsp brown sugar
1/2 cup Cream

1/2 tsp Garam masala

Handful of Coriander leaves
Oil/Ghee

Korma paste: 

1/4 cup roasted cashew nuts/raw almonds, blended to a paste with a splash of water
Mava:
Evaporated Milk 1 Tin ( Nestle Coronation or any such )
Milk Powder 2 cups

- Mix in a bowl into a thick dough. Use as needed for this dish and keep the rest in the freezer until needed again.

How to:

Cook the tomatoes and tomato paste on low-medium heat until the tomatoes have "melted", then blend into a sauce. Keep aside.
Heat up the butter on medium heat in a large pan. Cook the garlic and ginger paste until light brown. 

Add the cardamom, turmeric, cinnamon and chillies and cook until fragrant (about a minute) but watch out not to burn the spices.

Add the onions and cook on medium heat until translucent and soft. Pour in the korma paste, mix well and cook for another minute. 

Add the tomato sauce, anise star, (peas) and salt. Cook for 3 minutes or until the tomato sauce is reduced a little bit. 

Add in the mava, mix well to make sure it dissolves throughout the dish. 

Add the garam masala, stir and reduce to low heat. Pour in the cream, stir well, making sure it does not come to the boil. 

Carefully add the paneer in to make sure not to break up. Heat through and serve with Basmati rice!