Smoked Aubergine Mash (Baingan Bharta)

 

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I always think it’s funny how there are foods we used to hate as kids but now love as adults. Not that I consider myself an adult. I see myself more as a tall kid. Am I aware that 5ft 2 is not technically tall? Sure I am, but lets not ponder on that.

I was a good eater as a child (my childhood photos reveal that) and I’d like to think I wasn’t particularly fussy. Granted I had some weird foodie combinations that I loved but who didn’t? Crisp and coleslaw sandwiches were a must whilst watching cartoons on a Saturday morning. Any crisp would do, though crisps made from maize or corn were preferable. Mango pickle mixed with yoghurt was a regular “snack”, oh and I could eat mountains of black olives and pickled onions at any given time. Perhaps I was an odd child…please don’t judge me. 

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But I digress. Generally, I ate very well and there were just a few things I detested which oddly, I now love! Any sort of seafood was a no go, however Chingri Malai Kari is now one of my absolute favourite dishes. I found bitter melon revolting growing up but now regularly crave it. I couldn’t stand the smell of anything cooked in ghee but now it’s a staple in my everyday cooking. It’s odd isn’t it?

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Baigan Bharta also featured on the loathe list but now I can’t fathom how I lived so many years without it! Spicy, smokey (almost BBQ esque) and slightly sweet, baigan bharta is an utterly satisfying dish that’s perfect with hot buttery chapatis. The mashed consistency of the aubergine is akin to baba ganoush so it also works great as a dip, in wraps and smothered on crackers too (I’m thinking canap├ęs at dinner partys people). I hope you like this recipe. It’s surprisingly easy to make and packed full of flavour. Keep me posted on how it turns out for you! 

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Smoked Aubergine Mash (Baigan Bhartha)
Serves 3
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Ingredients
  1. 1 aubergine
  2. 2 tbsp oil
  3. 1 small onion, finely diced
  4. 1 green chilli, finely diced
  5. 2 tomatoes, diced
  6. 1 level tsp tomato puree (double concentrate)
  7. 1 1/2 tsp salt or according to taste
  8. 1/2 tsp chilli powder or according to taste
  9. 2 tbsp peas, boiled (optional)
  10. Fresh coriander
Instructions
  1. Grease the aubergine with oil and roast it over an open flame till it is fully cooked. It should take about 5-7 minutes. When done, the skin should be charred all over and and the aubergine flesh will become soft.
  2. If you do not have a gas cooker, you can also cook the aubergine in the grill at the highest temperature until soft. Note, this will however not achieve the smokiness in flavour.
  3. Remove from heat and allow to cool. Then peel and discard the skin. Mash the flesh with a fork and keep aside.
  4. Heat oil in a non stick pan. Then add the onions and chilli and cook for 3-5 minutes until light golden brown in colour.
  5. Add the tomatoes, tomato puree, salt and chilli powder and cook for a further 2-3 minutes.
  6. Now add the mashed aubergine and peas and mix well. Reduce the heat and cook for 5-7 minutes. Add the fresh coriander. Check salt and chilli and adjust accordingly. Remove from heat.
Notes
  1. If you are roasting over a flame, use tongs to hold the aubergine and rotate every few minutes. It may also help to cover the cooker around the ring with foil so it is easy to clean once the aubergine is roasted.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Dal Makhani

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What pasta is to Italians is what dal is to Indians. It’s a staple across the country and when accompanied with rice it’s a dish considered to be the “bread and butter” of the cuisine. 

My cousins in India find my love of lentils a little odd. They often roll their eyes when their respective mothers tell them that “dal is for dinner”.  In fact if you asked my cousin Sahil what he thinks of lentils his response is a facial expression akin to that of the straight faced emoticon (yeah the one that has a horizontal line for it’s lips). He’d rather have a “McMaharaja” burger than masoor dal which is fair enough (Maccy D’s in India is pretty great) but I just don’t think he is giving it the chance it really deserves!

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For me, dal is quintessentially Indian. One of my fondest memories when spending summer holidays in India, was the sound of pressure cooker whistles going off at lunchtime throughout the neighbourhood. The aroma of pulses cooking away would fill the streets and I would immediately feel hungry. From moong and masoor to toor and channa, each household has their favourite dal and unique way of preparing it. I love how the amazing variety of lentils can result in endless flavours and dishes! 

Today’s recipe is one of my absolute favourites. Dal Makhani is silky, creamy and spicy all at the same time. Typically served with buttery chapatis or naans it’s utterly comforting and you are never judged for taking seconds (or thirds!). Enjoy…

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Dal Makhni
Serves 4
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Ingredients
  1. 1 cup black urad lentils
  2. 1/4 cup kidney beans or rose cocoa beans
  3. 1/4 cup channa lentils
  4. 1 1/2 tsp salt
  5. 1 medium onion
  6. 3 large garlic cloves
  7. 3 peppercorns
  8. 3 cloves
  9. 1 black cardamom
  10. 1 bay leaf
  11. 2" piece cinnamon stick
  12. water
  13. 3 tbsp ghee or butter
  14. 1 tsp cumin
  15. 2" ginger, finely chopped
  16. 2 plum tomatoes & 2 tbsp tomato juice
  17. 2 birds eye green chillies
  18. 1 tsp coriander powder
  19. 1/4 tsp chilli powder
  20. 1 tsp garam masala
  21. 1/4 cup cream (optional)
  22. handful fresh coriander, roughly chopped
Instructions
  1. Place the urad lentils, kidney beans and channa lentils together in a bowl and soak in water overnight. Rinse and keep aside.
  2. To a pressure cookery, add the soaked lentils, onions, garlic, peppercorns, cloves, black cardamom, bay leaf, cinnamon and salt along with 4 cups of water. Carefully place the lid on the cookery and place on high heat. When the first whistle goes off, reduce to low heat and cook for an additional 15 minutes. Allow the steam to escape naturally before opening the lid.
  3. Mash the lentils using a masher until they are blended together.
  4. If you do not have a pressure cooker, place above ingredients in a sauce pan along with 5 cups of water and cook until lentils are tender. (This will take approx 45 minutes). If the water reduces before they are cooked, add more throughout. Once cooked and mashed, keep aside.
  5. Heat ghee in a non-stick pan. Once hot, add the cumin. When the cumin begins to splatter, add the ginger and for 2 minutes until slightly brown.
  6. Now add the tomatoes along with the chillies. At this point, add the coriander powder, chilli powder, garam masala and fresh coriander.
  7. Cook for 2 minutes. When you see the oil separating, add the lentils and cook on low heat for 10 minutes, stirring regularly. Add cream and cook for another minute.
  8. Check for salt and adjust accordingly. Turn off heat.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Bhindi Dopiyaza – Spiced Okra & Onions

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Lady fingers, okra, bhindi. Whatever you call them…they tend to split the opinion polls! Some love them. Some hate them-well they think hate them…I am of the opinion that they just haven’t had them cooked well yet!  I am (obviously) a fan and a huge one at that. Okra tends to get a bad rep for it’s slimy texture but with the right recipe, this dish will become a favourite and a firm part of your culinary repetoire.

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Containing high levels of vitamin A & B and folic acid, okra is super healthy and quick to make. Layered with heat, tang and slight sweetness, bhindi dopiyaza is perfect gobbled up with buttery chapatis.

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Bhindi Dopiyaza
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Ingredients
  1. 3 tbsp olive oil
  2. 1 tsp cumin seeds
  3. 1 tsp nigella seeds
  4. 500g okra
  5. 1 large onion, thinly sliced
  6. 2 birds eye chillis, finely chopped
  7. 1 1/2 tsp salt
  8. pinch of sugar
  9. 1 tsp garam masala
  10. 1/2 tsp paprika
  11. 1/2 tsp turmeric powder
  12. 1 tsp amchur (sun-dried mango powder)
  13. 4 cherry tomatoes, halved
  14. handful of chopped cilantro
Instructions
  1. Heat the oil in a non stick pan. Now add the cumin and nigella seeds.
  2. When they begin to sizzle, place the onions, chillis and okra in the pan and add salt. Mix well and cook on medium heat for approx 5 minutes, mixing every couple of minutes. You will see slime strands at this point.
  3. Reduce heat low and place lid on pan and cook for 5-7 minutes, mixing it every couple of minutes.
  4. Remove the lid and continue to cook for 2-3 minutes or until the slime strands begin to reduce and eventually disappear.
  5. Now add the spices and cook for a further 2 minutes. Add the tomatoes and coriander and mix. Check for salt and adjust accordingly. Mix well and remove from heat.
Notes
  1. It's important to cook out the okras until the slime strands disappear. Slightly overcooked okra is perfect for this type of dish!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/