Sorry, I haven't been active for a while

Hi All

I am sorry for not being active for a while. It is not just laziness but I got way laid as I was trying to develop this site into something different and in the process got lost. OK I am not perfect I admit. Well you may ask what have I been doing with my quest for exploring new dishes and old!
I continue to travel the length and breadth of India once a year. I have eaten and learnt some regional dishes which might interest some of you, these certainly interest me and some have become regulars on my menu. I have also started some teaching classes. These are interesting as well, as I call these Cook & Eat. These are just as the name suggests, people come and cook in my kitchen, in my presence and follow my prepared recipes and at end we eat together. We generally cook 3 dishes and it takes about two hours just enough to finish a couple of glasses of wine while cooking!
I thought it may be of interest that I publish some of these recipes on the net. I am doing this for some giving ideas to prepare a complete meal for yourself or a small group.
After that I intend doing some regional dishes and variations.

Welcome to some of the Cook & eat Classes.......

Fish with Spinach

Having lived in the UK one is privileged to taste cuisines from all around the world, it is not a surprise that one is tempted to create fusion food. All major TV chefs are doing it. Though the fish curries from all regions in India are very good and popular, one thing which I find different between the Indian and European Fish recipes is that the spices in India tend to drown the original taste of the individual fish. This sounds awful even though I do love my Fish curry! Living on an Island gives us the benefit of availability of such a variety of River and Sea fish.

In this recipe I have combined Spinach which is easily available in the supermarkets with one of the much loved fish, ‘Cod’. I added a few chosen Indian spices which gave that Indian taste. If you like green vegetables you will love this dish.

Ingredients:

• 400 gms Cod fillet (one can use any other white fish)
• Small bunch of Spinach roughly chopped taking out the thick stalks 
• 3-4 cloves of Garlic chopped lengthwise. 
  
• 1 tsf Mustard seeds
• 1 ½ tsf Salt
• ¼ tsf coarsely crushed Peppercorns
• ¼ tsf Chilli powder (optional, if you like it hot) 
• 3-4 tbsf Olive Oil

Method:

1. Cut the fish in small pieces. Rub some salt and crushed pepper and squeeze some lemon juice. Keep it aside for 30 minutes in the fridge.
2. Heat the olive oil in a large Frying pan.
3. When oil is hot add the Mustard seeds. They will sizzle and splutter for 30 seconds.
4. Add the chopped garlic and lightly brown. 
5. Now add the Spinach, keep on mixing so that both sides of the leaves are cooked lightly.
6. Add ½ tsf salt and chilli powder and mix. 
7. When the spinach leaves start to wilt add the fish with all juices. Cove the frying pan. Cook for 5-10 minutes till the fish is just cooked. 
8. Serve hot with Nan bread.

Shalgum Gajjar aur Gobi ka Khata Meetha Achar

When we were young achars were not seen in small jars bought from the corner shops but made by women, using age old recipes handed down by mothers and grandmothers. Unfortunately, my mother who was a wonderful cook could never make achars, so we relied on friends and relatives to give us achars. Somehow, because of my mum’s inability to make achar, both my sister and I never tried. We are lucky as most achars are easily available from Indian shops. Yet the taste of freshly prepared achar is something wonderful. On this trip I made amends and learnt some of the pickling methods.

As one would expect I am only able to learn the recipes of vegetable achars which are available in the winter. May be next time my long trip would be in the summer and then I would be able to learn to pickle fruits like mango, which is everyones favourite. For now I am sharing another favourite. This of course we in the UK would be preparing in the summer when we have plenty of carrots, turnips and cauliflower.

Ingredients:

• 1 Large Shalgum (turnip) sliced in half moons

  

  Shalgum Gajar and Gobi ka achar

• 250 gms of Gajar (Carrot) cut in thin fingers
• 1 Small Gobi (cauliflower) cut in to its small florets
• 1 cup Mustard oil
• 2 tbsf powdered Mustard seeds
• 1 ½ tbsf Salt (according to taste)
• 1 tsf Turmeric powder
• ½ Katori Fennel seeds coarsely crushed
• 2 tbsf Chilli powder
• 10 Cloves Garlic
• 2 inch Ginger chopped in julians
• 2 tbsf White Vinegar
• 50 gms Jaggery

 Method:

1. Heat the mustard oil till it starts to smoke.
2. Add mustard seeds, ginger, garlic and rest of the spices except salt. Sauté for 2-3 minutes.
3. Add all the chopped vegetables and sauté till vegetables are tender.
4. Add salt and jaggery and mix well till jaggery has melted. Switch off the heat.
5. Add vinegar and mix well.
6. Once the mix is cool transfer the achar in a large glass container and keep in a sunny place for at least 10 days. For our Western friends where there is less sun shine can keep the achar in a sunny windowsill or a conservatory. 

When it is ready, enjoy it with every meal and don't forget to give some to your friends and family!

Sev

Sev is a common snack available almost everywhere in India. It can be eaten alone or be form a topping with many chats. In its simplest form it is flavoured with chilli and salt but you may add other ingredients like Methi (Fenugreek) or Garlic. I am sure there are several other varieties made by specialists. It is an addictive snack and often served at Indian restaurants while you are sipping a cool beer or any other tipple! 

In the UK one can buy from any Indian store. However, I was lucky to be present when sev were being made at my relatives home and I found they were relatively easy to prepare. They keep for several weeks in an air tight container. I am giving you the recipe for the simple salty sev but you may want to experiment and add Methi, palak or garlic.

Ingredients:

Sev Mix

• 1 cup Gram flour
• 1 ½ tsf Salt
• 1 tsf Ajwain
• 1 tsf Chilli powder
• 3 tbsf Oil for the mix
• Oil for deep frying

 Method:

Sev being Fried

1. Mix all ingredients except oil for frying with some water to make the mix soft. (see picture)
2. Heat the oil in a wok for frying.
3. Put the gram flour mix in the sev maker mold.
4. Once the oil is hot using the sev maker dispense the sev in the oil and fry till golden brown. Once done take them out on a kitchen paper to soak away the oil. Now you can keep the sev in a airtight container.

Ready to eat!

This is an excellent munchie, goes well with drinks in the evenings.

Khata Meetha Mirch ka Achar (Sweet and Sour Chilli Pickle)

Achar or pickle is something that everyone who has eaten at an Indian Restaurant would have tasted it. In the UK it is even brought with Papadums while you wait for your main meal. 

Pickling (achar is the name given to Indian version of pickle) is a way of preserving and keeping the vegetables, fruit and even meats, for when that particular ingredient is not available. I would think that every country would have their own recipes and favoutites. People use various ways to pickle, but in North India one uses Mustard oil as the chief ingredient. Besides preserving and eating a vegetable in off seasons, in India achar is eaten as an accompaniment with main meals. It is usually sour but can also be sweet and sour, which enhances the taste of already spiced up dishes that one eats in India. 

Being in Delhi where one meets with people from all parts of India, I have been lucky to learn from different experts new ways of making achar. In the following few posts I will bring to you several off beat achars. Achar is easily obtainable from any Indian grocery  store, but it is fun to prepare your self. Lots of people get scared of attempting but most recipes are quite simple, though most achars need several days of sunlight to pickle. In India one gets lot of sun but in countries like the UK I may suggest that you keep the achar to mature in the sunny windowsill or a conservatory. 

There are a few simple rules which prevents the achar being spoilt. One is ensure you do not add any water, therefore pat dry all the vegetables and use glass containers to mature and keep it after it is ready. Lastly, do share it with your friends and neighbours they would love it and to be honest that is what Indians do!

My first recipe is simple and different to most chilli pickle that I have had. My thanks to Mrs.Bhargava who is an expert snacks and pickle maker to show me how to make this achar.

Ingredients:

• 250 gms red large chillis cut into round pieces

  

  Red Chilli

• 5 tbsf Mustard oil
• 1 tsf Asafoetida (Hing) 
• 2 tsf Salt
• ½ tsf Turmeric (Haldi)
• 3 tbsf crushed Fennel seeds (Soonf)
• 3-4 tsf Jaggery (gurdh)
• 2 tsf Tamarind paste
• 2 tsf White Vinegar.

 Method:

1. Heat the oil in a heavy wok.

   

   Pickle being cooked

2. When the oil is hot add Asafoetida (Hing).
3. Add the chopped chillis fry for a minute on high heat.
4. Add salt and turmeric powder and mix well.
5. Add fennel seeds and mix well again. Lower the heat.
6. Now add the jaggery and let it melt and mix for a minute.
7. Add Tamarind paste and mix well. Stop the heat.
8. Now add 2 tsf of white vinegar. 

The achar is ready but traditionally keep it for 2-3 days in a warm sunny position. In colder countries one can put it in the conservatory.

Marathi Style Toor Dal

No one in an Indian home would serve dal without adding a tarka. The preparation of tarka varies in the different regions of India. Each region boasting their version to be better. What I have found is that they are all good. Whenever I have varied it in one region by preparing a different region’s tarka it has raised question, ‘How did you make this dal?’ It just shows that by using different tarkas one can totally change the taste of dal and almost all of them are good.

My friend and mentor in Aurangabad, Ranjana shows me her style of tarka which transformed the dal into the most exquisite dish. This unfortunately would be the last dish that she could teach me on my whistle stop tour of Maharashtra.

Ingredients:

For Dal:

• 2 Cups Toor Dal

  

  Tarka Dal Marathi Style

• 1 ¼ tsf Salt
• 1 tsf Turmeric powder (Haldi)
  For Tarka:

• Ghee
• 1 Tomato chopped
• 2 Green chillies cut into small pieces
• Curry leaves
• Chopped fresh coriander
• Cumin seeds
• Garlic chopped.

Method:

1. Boil the dal as usual with turmeric powder and salt for approximately 20 minutes or when the dal is done. Some people use a pressure cooker when one would need to cook till the first whistle. Leave it aside. 
2. Before serving the dal prepare the tarka by heating ghee or oil in a pan on high heat.
3. Add cumin seeds and let them sizzle.
4. When cumin seeds start to sizzle add the garlic and lightly brown.
5. Add the curry leaves and fry for 30 secs.
6. Add chopped green chillies and fry for 30 secs.
7. Add chopped tomatoes and fry for a few minutes.
8. Add chopped fresh coriander and fry for 1-2 minutes.
9. Add the tarka to dal before serving.

It goes with any meal. This was my last Maharashtra regional dish blog till I revisit or have the opportunity to be invited by a Maharashtrian friend!

Bandh Gobi, Potatoes and Peas Marathi Style

I was lucky to be in Maharashtra in the winter time, when the fields around were lush with mustard and vegetable fields in between the cotton plantations. The vendors displayed the freshest vegetables straight from the fields, so we picked all kinds of vegetables. 

After the success with the breakfast, Ranjana started to chop the cabbage and told us that she would give us bandh gobi, potatoes and peas Marathi style for lunch. Normally she was instructed to cook in the North Indian style for my North Indian host. That day she was demonstrating for my benefit so she could cook in her own Marathi style, which gave her great pleasure.

Content:

• ½ Cabbage (Bandh Gobi) chopped small 
• 2 Tomatoes chopped
• 1 cup of Green Peas
• 3 small Potatoes cut length wise into thin slices.
• ½ tsf Mustard seeds
• 1 tsf Salt
• 3-4 Green chillis cut length wise
• ½ tsf Haldi 



Bandh Gobi Potatoes and Peas

• 2-3 tbsf Oil

Method:

1. In a thick wok heat the oil. Add Mustard seeds.
2. As soon as the mustard seeds start to sizzle add green chillis and fry for 1 minute.
3. Add cut potatoes and fry for approximately 5 minutes.
4. Add peas and fry for 1-2 minutes.
5. Add chopped Bandh gobi and tomatoes and mix.
6. Add salt and turmeric powder and again mix well.
7. Cover and cook for 10-15 minutes or till the poatoes and peas are cooked.