Bombay Aloo

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“What is that?”,were my thoughts when I saw it on the menu in the UK. In 21 years that I spent growing up in Mumbai (formerly known as Bombay), I never came across a dish named so. But when I ate it, I knew instantly what it was!

Bombay Aloo will mean different things to different people and just like any curry, every family will have their own version.

Here is my dad’s version. Bombay Aloo served in England tastes closest to what my dad used to make.

Serves 2 – 3

Ingredients:

5 diced potatoes

1 1/2 tsp turmeric

2 1/2 tsp chilli powder

1 tsp mustard seeds

2 tbsp oil

Salt and Sugar to taste

Coriander to garnish

Method:

Boil the potatoes. I used the pressure cooker. Two whistles and then I let it rest.

In a pan, heat the oil. Add the mustard seeds. Once they pop, add the drained potatoes. Add all the spices and gently fry until everything is mixed. Don’t mix too much, you risk mushing up the potatoes. Cook until potatoes turn slightly golden and spices loose its raw smell. Garnish with chopped coriander. Serve hot!

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Homemade Chocolate Brownies

Copyrights @beachwalkmuse

Copyrights @beachwalkmuse

There is something very soothing and warming about baking as we all know it. After a long and windy walk with the kids and the dogs in the month of February, there is nothing as comforting as baking some deliciously rich and chocolatey brownies that are nice and gooey on the inside but firm and crispy on the outside. Also, brownies are one baking miracle that only marvels in it’s taste, presentation can be tossed!

Ingredients:

150g dark chocolate (dark chocolate)

120g butter (I used salted as I think it cuts the extreme sweetness of the chocolate overload)

2 eggs

85g plain flour

90g sugar

1 tsp baking powder

2-3 tbsp cocoa powder

handful of chocolate chips (optional, my daughter insisted)

Method:

Preheat the oven at gas mark 6.

Melt the dark chocolate and butter either in a microwave or place it in a bowl that fits on the rim of a saucepan with some boiling water. The steam from the the boiling water will melt the butter and the chocolate, make sure the water doesn’t touch the bowl of chocolate. Once the ingredients are all smooth, set it aside to cool gently.

Whisk the sugar and eggs together until smooth and set aside.

In a bowl mix all the dry ingredients together.

Now incorporate the dry ingredients, the egg mixture and the chocolate together.

Now place the mixture in a baking tray that is lined with a grease-proof paper or simply brush the tray with some melted butter.

Place the tray in the oven for about 30 minutes or until the outside is nice and firm. Inside will be goey and that is exactly what we want. Let it cool down before cutting them into squares.

Don’t worry about the cracks that form on top, unlike cakes, there is a certain charm in those cracks when on brownies.

I hope you enjoy this recipe and let me know if you give them a go.

Enjoy baking! 

 

 

Sushi’s Cod and Prawns Stew

Copyrights: Sushmita C Targett

Copyrights: Sushmita C Targett

I take credit for the recipe simply because I made it up as I went along. I put a few things that were sitting in the fridge together and surprised myself. So here you go..

Ingredients:

3 Cod fillet, cut into halves

8 to 10 large king prawns

500 gms of cherry tomatoes, cut in halves

1 onion, finely chopped

5 to 6 cloves of garlic, finely chopped

few basil leaves, chopped

handful of parsley, finely chopped

1 chilli, de-seeded and chopped

Salt to taste

Sugar to taste

2 tbsp vegetable oil

Method: 

In a saucepan or pan, heat the oil. Sweat the onions and garlic for couple of minutes. Add the tomatoes and cover the pan with a lid and simmer for 10 minutes or until the tomatoes melt. Add basil leaves and the seasoning. Throw in the cod, splash of water and cover it with lid for another 10 minutes on low heat. Open the lid, add the prawns and parsley and cook for further 4 minutes until the prawns cooked.

Serve hot with rice and my fennel salad.

Hope you enjoy it!

 

Kohlrabi And Broccoli Stir-Fry

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So last week, Nethergong Nurseries sent me this amazing summer vegetable called Kohlrabi. It is one of those vegetables that you won’t find in the supermarkets easily and so if you are a supermarket junkie (which I was until I found the veggie box), you wouldn’t know what to do with this amazing vegetable.

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Kohlrabi is great either cooked in curries or stir-fry or raw in salads or sandwiches. It has a texture of radish, fresh, juicy and crunchy. Both the stem and the bulb is edible and they have a sweet taste with some kick like that of a radish to it.

Because Kohlrabi is similar to cabbage and broccoli, I decided to toss them together in a healthy stir-fry and served it with some white rice and pan fried salmon fillets. Here is the recipe:

Ingredients:

1 whole broccoli, cut into florets

1 whole kohlrabi, sliced

2-3 carrots, sliced

1 large onion, sliced

4-5 cloves of garlic, chopped

2 inches of ginger, julienne

2-3 tsp soy sauce

1tsp honey

handful of chopped spring onions

salt to taste

sprinkle of chilli flakes

2tbsp oil

Method:

Heat oil in the pan. Saute garlic, ginger and onion until translucent. Add broccoli and kohlrabi along with carrots. Fry them for 5 minutes and then add soy sauce, salt, honey & chilli flakes. Cook on slow flame until the vegetables are tender. Do not overcook. Make sure the vegetables have a bite to it. Last but not the least sprinkle some spring onions.

Garnish with some sesame seeds. Voila! Serve hot.

Malaysian Laksa Soup

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I am always intrigued by Malaysian cuisine, as it has evolved from various cultures over the years. It combines the spices from India, China and Thailand. It is so versatile yet unique in it’s own way. A taste close to home yet not. Here is one of the easiest and house special Laksa soup. It is very warming and comforting bowl of goodness on a cold evening. You can use chicken, seafood, fried tofu or all of them in this soup but I am going with seafood and vegetables.

Ingredients:

For the Laksa Paste:

1 chopped onion

5 -6 cloves of garlic

a big chunk of ginger or galangal

2 big tbsp of turmeric

3 to 4 dried (or fresh) red chillies (add less if you like)

2 sticks of lemongrass

1tsp shrimp paste (optional but preferable)

For the Soup:

Handful of cauliflower florets

Handful of chopped spring greens

Handful of beansprouts

1 fillet of cod

1 tin coconut milk

2 tbsp oil

1 lime

1/2 tsp sugar

2 to 3 tsp of fish sauce (or salt to taste)

Few drops of soy sauce (optional)

Method:

Blitz the ingredients together with water to form a nice yellowish paste. Add more turmeric if it isn’t bright yellow.

In a pan, heat the oil. Add the paste and cook it thoroughly for 5 minutes or until the oil separates. Then add cauliflower and water. Cook until the cauliflower is al dente and then throw in the greens and bean sprouts along with the fish. Add all the seasonings (fish sauce, sugar, lime juice and soy sauce). Once the fish is cooked, remove the fish separately. Last step is to add the coconut milk and let it simmer for just a few minutes. Make sure the vegetables are not overcooked.

Serve hot on a bed of rice noodles or jasmine rice. Garnish with fresh coriander.

Tip: If using shrimp paste, please remember to taste as you cook. Shrimp paste is very salty so be careful with the rest of the seasoning.

 

 

Halloumi with Apples and Mixed Salad Leaves

This is a very simple yet tasty and light salad, perfect for days when you aren’t very hungry but wouldn’t mind eating something before going to bed. A wholesome healthy meal!

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Ingredients:

A bag of Mixed Salad Leaves

Handful of Cherry Tomatoes (cut into half)

1 Packet of Halloumi (we cut them into 4 parts for two of us)

1 Apple

Sprinkling of flour

Butter for frying

Dressing:

Olive oil

A sprinkling of Oregano

Balsamic Vinegar

Salt

Sugar

Mustard ( any you prefer)

Lime/lemon juice (optional)

Method:

For the salad, just chop the apples into long thin stripes or julienne as they call it. Toss in the a bowl with mixed salad leaves & tomatoes. Set aside.

Now, prepare the ingredients for the dressing. For convenience, remember the measurement of 2:1 for olive oil and balsamic vinegar respectively. Everything else, add a little bit at a time. Taste and add more until it is perfect. Set it aside.

Now for the halloumi, sprinkle and tap some flour on each side of halloumi and fry it in butter on a hot pan. Let it brown for a minute or two and turn over. Alternatively, you can grill the cheese if you have a grill. I would suggest putting a tinned foil at the bottom of the grill, just incase the cheese sticks at the bottom.

Toss the dressing in with the salad and plate it out with the crispy savoury halloumi on top. Enjoy with fresh glass of orange juice!!

P.S: Please try and use organic and fair trade products as much as possible. We can’t eradicate but can reduce negative environmental impacts on our plant in this lifetime.