#MeatfreeMonday : Roasted Eggplant Curry with Garlicky Cashews – Yummy Easy Quick Around the World – Matt Preston

 

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

p264 INDIA
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INDIAN_ Roasted eggplant curry with garlicky cashews

Roasted Eggplant Curry with GarlickyCashews

3 large (about 1.1 kg) eggplants, cut into 4cm pieces
sea salt
1 tablespoon garam masala
2 teaspoons ground turmeric
80 ml ( cup) sunflower or vegetable oil
1 teaspoon cumin seeds
2 teaspoons mustard seeds
2 sprigs curry leaves, leaves picked
1 brown onion, thinly sliced
2 garlic cloves, crushed
3 truss tomatoes, coarsely chopped
1 × 270 ml can coconut cream
coriander leaves, to serve
flatbreads (see TIP), to serve

GARLICKY CASHEWS
60 ml (¼ cup) sunflower oil
110 g (“ cup) raw cashews, coarselychopped
1 garlic clove, crushed
1 teaspoon garam masala

Roasting the eggplant brings out a little smokiness and helps it to keep its shape when cooking; it also gives this
vego dish a real ‘meatiness’ – without any meat. The mustard seeds, curry leaves and coconut should be all the clues
you need to identify this as South Indian in inspiration.

 

To make the garlic cashews, heat the oil in a small frying pan over medium–high heat. Add the cashews and cook, tossing, for 2–3 minutes or until golden. Stir in the garlic and garam masala and cook for 30 seconds, then remove from the heat and drain on aplate lined with paper towel.

Set aside.

Preheat the oven to 200°C/180°C fanforced. Line a large baking tray with bakingpaper. Place the eggplant in a bowl, add 1 teaspoon of salt, 2 teaspoons of the garam masala, half the turmeric and half the oil. Toss to coat. Scatter the eggplant over the prepared tray. Roast for 20 minutes or until slightly charred and tender, but still holdingits shape.
While the eggplant roasts away, heat the remaining oil in a saucepan over medium– high heat. Add the cumin and mustard seeds and cook, stirring, for 30 seconds or untilaromatic and the mustard seeds start to pop. Throw in the curry leaves and stir for1minute.

Add the onion and cook, stirring, for 3–4 minutes or until softened. Add the garlic and remaining garam masala and turmeric and cook for a further 1 minute or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until they collapse and start to break down. Your eggplant should be done now, so add it to the tomato mixture and stir to combine.

Season with salt. Add the coconut cream and bring to a simmer, then reduce the heat to medium and cook for 5 minutes or until the liquid has reduced slightly. Scatter the garlic cashews and coriander over the eggplant curry and serve withflatbreads.

TIP
If you want to make your own two-ingredient flatbreads here’s how. Preheat a barbecue grill plate or large chargrill pan over medium–high heat. Place 300 g (2cups) self-raising flour in a bowl. Add 260 g (1 cup) Greek-style yoghurt and stir untiljust combined. Turn out onto a well-floured surface and knead until smooth andwell combined. Divide the dough into six portions. Use a well-floured rolling pinto roll out each portion to an 18 cm round. Chargrill for 2 minutes each side oruntilcooked, slightly puŠed and nicely charred in places.

 

 

Pistachio & Chocolate Filo Parcels With Sweet Tahini Dip – Secrets From My Indian Family Kitchen – Anjali Pathak

Secrets From My Indian Family Kitchen

Secrets From my Indian Family Kitchen by Anjali Pathak is published by Hachette Australia.

Hardback RRP $39.99, Ebook $19.99

Pistachio & chocolate filo parcels with sweet tahini dip
I grew up having my grandmother’s samosas. They were never sweet, always savoury, and like any proud grandmother she would make her own pastry. You can think of this recipe as a sweet samosa stuffed with chocolate and layered with  pistachios. There is nothing wrong with using shop-bought pastry; this recipe calls for filo, and the paper-thin sheets turn  beautifully crispy in the oven. Making the parcels is a little tricky at first, but once you get the hang of it, it’s a breeze.
makes 12 parcels
Prep time 15 minutes
Cook time 12–15 minutes
24 sheets filo pastry, cut into rectangles 8 x 18cm (31/4 x 7in)
50g (13/4oz) unsalted butter, melted
50g (13/4oz) shelled pistachio nuts, fi nely chopped
1 tbsp icing sugar
60g (21/4oz) chocolate (I prefer dark), chopped into small pieces
Sweet tahini dip
2 tbsp tahini
2 tbsp milk
1 tbsp golden syrup
Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with nonstick baking paper.
Lay out a sheet of filo and brush it lightly with melted butter. Sprinkle over some pistachios and a good pinch of icing sugar.
Lay another sheet of fi lo on top. Have the long side of the rectangle facing you. Place a few pieces of chocolate a few centimetres (one inch) in from the left-hand side, in the middle. Fold the bottom left-hand corner of the pastry up to the top of the pastry sheet to form a triangle, then fold the triangle to the right by flipping  the left corner over to the right. There will be a big flap of pastry on the right. Brush it with more butter and sprinkle it with nuts and icing sugar. Fold the top left point of the triangle down to the bottom and fold the flap over, encasing the chocolate. Brush the parcel all over with melted butter and lay on the lined baking sheet. Make the rest of the parcels in the same way.Pop in the oven to cook through for 12–15 minutes, or until golden brown. You may need to flip the parcels over halfway through.In the meantime, mix the sweet tahini dip ingredients together in a small bowl. Once the parcels are ready, let cool for 5 minutes before piling high on a platter with the sweet tahini dip on the side.
My Secret
Tahini is sesame seed paste and can be found in most supermarkets. If it’s not available, or for a change, you can use peanut butter instead. Just add less golden syrup and enough milk to make it thick and creamy.
Pistachio and chocalate filo parcels with sweet tahini dip- secrets from my indian family kitchen - Anjali Pathak

Tadka Dhal – Secrets From My Indian Family Kitchen – Anjali Pathak

Secrets From My Indian Family Kitchen

Secrets From my Indian Family Kitchen by Anjali Pathak is published by Hachette Australia.

Hardback RRP $39.99, Ebook $19.99’

Tadka Dhal

This is probably the most famous lentil dish coming out of India – yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has always been a favourite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavouring the oil (tadka), so play around with your spice pantry and see what you come up with. If you haven’t got half of these spices, then don’t worry; just add a tablespoon of
your favourite spice paste and it will taste just as delicious.
MY SECRET
When I’m tired I crave dhal – it’s like a hug in a bowl. To bulk it out and make it more of a meal, I stir through some fresh greens such as spinach or watercress – a great way to use up old veg.
300g (101/2oz) dried toor dhal (yellow lentils/yellow split peas), washed in several changes of water
1 tsp ground turmeric
2 black cardamom pods (optional)
3 tbsp vegetable oil
2 cinnamon sticks
4 green cardamom pods
6 cloves
2 tsp black mustard seeds
1 tsp cumin seeds
2 spring onions, finely sliced
2–3 chillies, any colour, deseeded if you don’t lik
e it fiery, some chopped and the rest left whole
2 fat garlic cloves, finely chopped
1 tbsp peeled and finely chopped fresh root ginger
6 cherry tomatoes, cut in half
good pinch of salt, or to taste
1 tsp sugar, or to taste
juice of 1/2 lemon, or to taste
lots of chopped fresh coriander, to garnish
Gently boil the lentils in a large saucepan of cold water (around 1 litre /13/4 pints will do) and stir in the turmeric and black cardamom pods (if using) – this will add a subtle smoky flavour. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water. Once the lentils have softened, turn down the heat
and make the tadka.
Gently heat the oil in a frying pan and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms
have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the spring onions, chillies, garlic and ginger. After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice.
Finally, stir through plenty of chopped fresh coriander and serve with some rice or fresh bread for the ultimate comfort food.
Tadka dhal - Secrets From My Indian Family Kitchen - Anjali Pathak

Paneer and Broccoli Masala – Secrets From My Indian Family Kitchen – Anjali Pathak

Secrets From My Indian Family Kitchen

Secrets From my Indian Family Kitchen by Anjali Pathak is published by Hachette Australia.

Hardback RRP $39.99, Ebook $19.99’

Paneer & Broccoli Masala

Making a masala from scratch is a lot easier than you think. I’ve made a few changes to a classic recipe that uses flavours from the shores of southern India. Frying the paneer in a little oil before stirring it through the masala not only makes it crispy but also adds bags of flavour.
Serves 4
Prep time 10 minutes
Cook time 20 minutes
2 tbsp vegetable oil, plus extra if needed
1 pack paneer, around 225g (8oz), cut into large bite-sized pieces
20 fresh curry leaves  (optional)
2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp peeled and finely chopped
fresh root ginger
2 red chillies, 1 finely sliced, 1 slit
down the middle but left whole
2 tbsp tomato purée
1 tbsp garam masala
2 tsp ground coriander
400ml (14fl oz) coconut milk
100g (31/2 oz) broccoli florets
1 tbsp tamarind paste/concentrate, or to taste
salt
sugar, to taste
small handful of fresh coriander, to garnish
Gently heat the oil in a saucepan and fry the paneer until it’s golden brown on all sides. Remove from the pan and set aside for later. Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.
Add a little more oil to the pan if you need to and toss in the mustard and cumin seeds. Once they start sizzling, stir in the turmeric and onion. Allow to soften for a few minutes before stirring in the garlic, ginger and chillies. After a further minute, stir in the tomato purée, garam masala and ground coriander. Add a splash of water to the pan and pour in the coconut milk.
Bring to a simmer and toss in the broccoli and fried paneer. Stir through the tamarind and simmer for 5 minutes. Taste and adjust the seasoning withsalt and sugar. Garnish with the crispy curry leaves and the fresh coriander before serving with
some steamed basmati or my Foolproof Pilau Rice (see page 148) to mop up the sauce.
Paneer and Broccoli Masala - Anjali Pathak -Hachette

Friday Freebie

 Friday 22nd of May Give Away!

Secrets From MY Indian Family Kitchen - Anjali Pathak - Hachette Australia

Secrets From My Indian Family Kitchen – Anjali Pathak – Hachette Australia

Welcome to my Friday Give Away post. As regular followers of my blog may have noticed I have been intoxicated with the wonderful recipes from the cook book Secrets From My Indian Family Kitchen by Anjali Pathak.  Here are just a few of the of dishes I made recently  from the book for a family lunch for ten. It was delicious!

I would like you to have the opportunity to try some of these recipes too. The lovely people at Hachette  Australia have given me two copies of this wonderful book to give away – all you need to is tell me in the comments section of my post ( F/book or Blog) what your favourite Indian recipe is. This giveaway is open to Australian residents and entries will close on Monday the 25th May and winners notified on Tuesday 26th of May.

Scented Steamed Fish – Secrets From My Indian Family Kitchen – Anjali Pathak

The description and image in the cookbook  Secrets From My Family Kitchen (p.124) tempted me to give this one a try – and I ( and my dinner guests) were  not disappointed This was so easy and so delicious! Salmon fillets and a coconut + yoghurt spiced sauce cooked in foil or oven bake for about 15mins and dinner is ready!  This is one I will be serving for future dinner parties – it is so simple and fuss free but will taste like you have spent hours in the kitchen. Superb! This book has reawakened my passion for cooking.  Needed –  a lesson or two on how to take great food photos:)

IMG_2756

Scented Steamed Fish – p124 Secrets From My Indian Family Kitchen – Anjali Pathak

 

 

Post Script: Secrets From My Indian Family Kitchen – Anjali Pathak

Mouth watering, easy recipes.

Secrets From My Indian Family Kitchen

Secrets From My Indian Family Kitchen

Anjali Pathak

Mitchell Beazley

Hachette Australia

ISBN: 97818475339333

Description:

Anjali Pathak’s first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father’s favourite phrase – ‘can we get that into a jar?’

Now Anjali draws upon her family secrets in a beautiful collection of authentic Indian dishes and modern creations that are perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist. Each of Anjali’s secrets will help you create Indian food at its best – loved by generation upon generation.

The recipes included vary from light snacks, such as the Bombay nuts, Spiced chicken wings and Stuffed paneer bites, to bigger bites like Chilli beef with black pepper, Vegetable biryani, or the classic Chicken tikka masala. Then, for dessert, who could resist the Baby apple tarte tatin with spiced caramel, Roast hazelnut & cardamom ice cream, or Decadent chocolate truffles?

My View:

What an exciting voice in Indian cooking! Last night I thought I would have a quick flick through my newly acquired cookbook – Secrets From My Indian Family Kitchen, this book was so exciting and the recipes so tempting and fresh I sat and read through every page and have already booked marked a couple of the recipes I intend to try out this week.

This is a well-designed book which contains 120 recipes and includes some photographic history of Anjali Pathak’s family and of the Patak brand of Indian spices, condiments and flavour bases – haven’t we all enjoyed a Patak jar of curry base at some point in our cooking life? What a wonderful family business. Anjali Pathak shares her knowledge, family recipes and some of her contemporary creations in this book. The recipes are easy to follow, I have most of the ingredients in my pantry (I love making Indian food and eating it) and Anjali shares her tips/secrets so that making the recipes will be fun, simple and easy for everyone.

After reading this book my mouth was watering in anticipation of the meals I will be making this week! There are light meals, vegetarian recipes, salads, Indian BBQ recipes, main meals, dahl, parathas, chutneys and desserts; something for everyone! First on my list is Black Dahl and Tadka Dah – dahl is the comfort food of Indian cooking. I may try making some chutney this week too and the Scented Steamed Fish might be next! I can’t wait to try some of these recipes!

 

NB This book was provided for review by the publisher.