It's Not Greek...
It's Fenugreek

A few fresh leaves in roti, some dry fenugreek seeds in a curry will turn around the profile of your dish

METHI THEPLA

Ingredients: 1 cup whole wheat flour; 1 tbsp gram flour (besan); 1 cup finely chopped fenugreek (methi) leaves; 1/4 cup yogurt; 1/4 tsp turmeric powder; 1 tsp sesame seeds; 1/2 tsp chilli powder; 1/4 tsp asafoetida; 2 tsp oil; salt to taste; 2 to 3 tsp oil for cooking

Method: Sieve the flour and besan together. Add the remaining ingredients, mix well and add enough water to make a soft dough. Divide the dough into 8-10 portions and roll out each portion into a circle. Cook one thepla at a time on a hot tawa (griddle) with the help of a little oil. When brown patches appear on both sides, the thepla is ready.

For full article: CLICK HERE
(Archives: October - December 2007)

Spring Onion
Green and Fresh

This simple vegetable was a major staple in the pre-historic diet. It was grown in Chinese gardens 5000 years ago!

RISOTTO WITH PRAWN LEMON, SPRING ONION AND BASIL

Ingredients: Olive oil, 1/2 onion (finely chopped); 1 clove of garlic (peeled and finely chopped); 150 gm risotto ric; 75 ml white wine; 750 ml warm light vegetable stock; 1 bunch of spring onions (thinly sliced); 150 gm cooked peeled prawns; 3 tbsp low-fat crème fraîche; squeeze of lemon; 1/2 bunch of basil (chopped); salt and freshly ground black pepper

Method: Heat some oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed. Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful. Give the risotto lots of tender loving care, by stirring regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes. Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche. Now this is the important point: you need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat (it will probably need another five minutes). Add a squeeze of lemon and stir through the basil. Check the seasoning and then, for the final touch, grate some lemon zest over the top.

For full article: CLICK HERE
(Archives: April - June 2008)

Mint
The Herb That Heals

Flavouring with mint can go beyond Pudhina Chai and Raita. This fresh smelling herb with medicinal values can used in a range of dishes from stuffings to fruit salads

For full article: CLICK HERE
(Archives: July - September 2004)

MINT PEA AND YOGURT SOUP

A deliciously refreshing soup that is full of goodness. It is also extremely tasty when served chilled - in which case you may like to thin the consistency by adding a little extra stock, yogurt or milk, whatever you wish.

Ingredients: 2 tbsp ghee; 2 onions, chopped coarsely; 250 gm potato, chopped coarsely; 2 garlic cloves; 1 inch piece ginger, chopped; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp plain flour; 900 ml vegetable stock; 500 gm frozen peas; 2-3 tbsps chopped fresh mint; 150 ml thick yogurt; 1/2 tsp cornflour (cornstarch); 300 ml milk, a little extra yogurt to serve; mint sprigs to garnish

Method: Heat the ghee in a saucepan, add the onions and potato and cook gently for 3 minutes. Stir in the garlic, ginger, coriander, cumin and flour and cook for 1 minute, stirring. Add the stock, peas and mint and bring to the boil, stirring. Reduce the heat, cover and simmer gently for 15 minutes or until the vegetables are tender. Puree the soup, in batches, in a blender or food processor, or press through a sieve. Return the mixture to the pan and season with salt and pepper to taste. Blend the yogurt with the cornflour and stir into the soup. Add the milk and bring almost to the boil, stirring all the time. Cook very gently for 2 minutes. Serve hot, with a swirl of extra yogurt, and garnish with mint sprigs.

Basil
The Royal Herb

Basil is used in many cuisines. The sweet, herbal bouquet gives a wonderful touch to any number of dishes and is often used as a staple in salad dressings and soups

For full article: CLICK HERE
(Archives: October - December 2006)

BASIL AND PASTA SALAD

Ingredients: 180 gm spiral pasta; 1 green cabbage, finely shredded; 6 radishes, thinly sliced; 1 small green capsicum, seeded and thinly sliced; 250 gm cherry tomatoes, halved if large; 1 ripe avocado, peeled and sliced; 1/2 cucumber, thinly sliced; 1/2 bunch chives, 2 bunches fresh basil; 4 cloves garlic, peeled; 2 tsp Dijon-style mustard; juice of 1/2 lemon, 180 ml olive oil; freshly ground black pepper

Method: Cook pasta in boiling water until al dente. Drain well. Set aside to cool. To prepare the dressing, wash the basil and strip the leaves from the stalks. Reserve a few for garnishing. Put the leaves in a blender with garlic, mustard and half the lemon juice. Process until finely chopped. Slowly add oil to the container with the motor still running. Process until dressing thickens. Add seasonings and remaining lemon juice to taste. Toss all the salad ingredients together in a bowl with dressing. Snip over chives. Garnish with reserved basil leaves.

Truffles The Gem from Italy

The white truffle might
smell like earth, tree roots and old cheese, but this gastronomical jewel
famous for its aroma and aphrodisiac qualities,
is a delight only to be experienced at its freshest

For full article: CLICK HERE
(Archives: January - March 2007)

THYME CRUSTED LAMB RACK WITH TIMBALE OF COLOURED PEPPERS, BUFFALO MOZZARELLA SERVED WITH CELERY SAUCE

Ingredients: 320 gm lamb rack; 5 gm salt; 2 gm black pepper; 5 gm thyme; 120 gm red capsicum; 5 gm yellow capsicum; 2 gm truffle paste; 1 gm whole black truffle; 100 ml olive oil; 20 ml balsamic vinegar; 200 gm celery; 150 gm yellow zucchini; 150 gm green zucchini; 100 gm carrot; 150 gm mozzarella cheese; 75 gm semolina

Method: Clean the lamb rack, cut them into chops. Crust them with chopped thyme and parsley. Roast the capsicum and cut them into discs. Layer the pepper disc with a roundel of semolina and mozzarella cheese. Prepare celery sauce by cooking and pureeing the celery. Prepare the tagliatelle of vegetables by cutting thinly sliced zucchini and carrot. Cook the lamb rack, place it on the plate with timbale, tagliatelle of vegetables and drizzle with the celery sauce and a streak of balsamic. Spoon in the puree of Porcini tothe plate. Place the truffle paste over it. Garnish with thyme and truffle shavings.

Gondhoraj
Leboo!

The mere mention of this unique lime from Bangladesh
is enough to get the true-blue Bong thinking of his fried Hilsa, flavoured with the Gondhoraj...

For full article: CLICK HERE (Archives: July - September 2006)

LIME PICKLE

Ingredients: 6 gondhoraj limes (rinsed); 60 gm salt; 1 tbsp yellow mustard seeds; 1 tsp fenugreek seeds; seeds from 2 star anise; 4 small green chillies (chopped finely); 125 gm light muscovado sugar; 1 tbsp ground ginger; 3-4 tbsps water

Method: Cut the limes into quarters, put them into a wide bowl and sprinkle over the salt. Leave for 24 hours. Next day, put the mustard seeds, fenugreek, star anise seeds and chillies into a dry saucepan and cover. Place over a high heat and roast the spices, shaking the pan constantly until the mustard seeds start to pop. Remove from the heat. Strain the liquid from the limes into a small pan. Add the sugar, ginger and water. Boil for 2 minutes or until the sugar has dissolved. Combine the limes and toasted spices thoroughly and put into 2 clean, dry preserving jars. Pour over the sugar mixture, making sure that it covers the limes. If it doesn’t, push the limes further down into the jar, or remove one or two quarters. Cover the jars loosely, and when quite cool, screw on the lids tightly. Label each jar, adding the date on which the pickle was made. Keep for 4 weeks before using.

The Essence Of
Rose Water

The most supreme among all essences, though
used mainly in flavouring food, it is also used during festive functions, ritual worship and at traditional
Indian weddings

NIMISH

(A dessert of cream foam)

Ingredients: 4 kg pure full cream buffalo milk; 1-1/4 cup sugar, 3/4 cup rose water; 1/4 tsp saffron; Round earthen saucers or long, tall glasses

Method: Soak the earthen vessels in water for a couple of hours. Wash and set aside. Soak saffron in rose water. Set aside. Late in the evening, bring the full cream milk to a boil. Let the milk come to a boil; continue boiling over medium heat for about 15 minutes. Keep stirring frequently so that cream is not allowed to form. Add sugar. Remove from stove. Cool. The milk will need to be stirred frequently, even while cooling, again to ensure that cream does not form on it. When the milk is cool, add the rose water and saffron. Cover the pan with a thin muslin cloth and keep it outdoor under the open sky overnight or a cool and clear moonlit wintry night when there is dew. Next morning, before sunrise, churn the milk with an electric churner. Collect the form that forms on top in the earthen saucers or glasses. Keep churning and collecting the foam in the earthen saucers till the milk is almost exhausted and the foam stops surfacing. Eat fresh. Nimish has a shelf life of one day, if refrigerated.

For full article: CLICK HERE
(Archives: April - June 2005)