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Masala puri
Little crisp puris flavoured with green chilli, fresh coriander, sesame, lemon and a touch of sugar. They're fried slowly over low heat so they stay crisp for weeks, ready to serve as a snack with tea.
by KrazyBadal 0 views
Featured recipe
Lontong sayur
Rice cakes in coconut vegetable broth
In Jakarta, lontong sayur is what the morning carts sell before offices open: firm slices of pressed rice sitting in a thin, golden coconut broth with chayote, long beans and squares of tofu and tempeh. Betawi families also cook a big pot of it for Lebaran morning. Street versions often add dried shrimp to the spice paste; this one keeps the flavour with candlenuts, galangal and salam leaf instead. Serve with sambal, fried shallots and crackers. Chef's tip: cook the lontong the day before and chill it overnight; cold rice cakes slice cleanly and soak up the broth without falling apart.
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Muthia dhokra in gravyDumplings in yogurt gravy
Soft dumplings (muthia) of boiled rice, dhokra flour and gram flour, flavoured with garlic, ginger and chilli, simmered in a lightly tempered broth and finished in a thin, tangy yogurt sauce. It's a comforting one-pot meal. Serve hot with bread. It can also be cooked in a pressure cooker.
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Papdi attaSteamed spiced rice-flour rounds
Papdi atta (papdi no lot) is a soft, steamed rice-flour dough cooked in water seasoned with cumin, ajwain, sesame, cinnamon and cloves, then shaped into little rounds and steamed until tender. It's a much-loved Gujarati snack, eaten hot with a drizzle of raw oil and khichi sambhar masala.
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Nawabi curryLentil and noodle curry in mint coconut gravy
An unusual, generous one-pot curry: boiled lentils, peas, beans, carrots and a few noodles simmered in a coconut milk gravy flavoured with a fresh mint, garlic and green chilli paste and a roasted masala of fenugreek seeds, cardamom, coriander and cinnamon. A curry-leaf tempering goes on top. Serve hot with chapaties or plain boiled rice.
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Mixed vegetable jalfrezi
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
by KrazyBadal 0 views
Stuffed capsicums & tomatoes
Small capsicums and firm, unripe tomatoes hollowed out and filled with a spiced mix of potato, peas, carrot, beans and paneer seasoned with roasted cumin, chaat masala and amchur, then topped with cheddar and cooked gently until tender. A lovely dish for a dinner party. Serve hot with naan or chapaties.
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Royal kofta curry
Oval potato koftas with a hidden filling of paneer, cashews and raisins sharpened with lemon and chilli, fried crisp and served in a smooth tomato and onion gravy finished with cream. Add the koftas to the hot gravy only at the last minute so they stay whole. Serve immediately with naan or parathas.
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Smoky spiced aubergine
Whole aubergines charred over a flame until the skin blackens and the flesh turns soft and smoky, then chopped and tossed with onion, tomato, ginger, garlic and green chillies. A few black specks left in the flesh add to the smoky flavour. Serve hot with yogurt and millet rotla.
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Dal dhokriDal with spiced wheat dumplings
A one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
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