200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney
Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.
Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.
Assemble the puchkas when ready to eat. Break a hole in one convex side with a fingernail. Fill each puri with a few potato pieces and chickpeas. Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney. Sprinkle generously with sev and serve immediately.
Serves 4.
From I Love Curry by Anjum Anand
Wednesday, December 30, 2015
Quick Tamarind Chutney
2 teaspoons tamarind paste
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon roasted cumin powder
Place the tamarind, sugar, and 6 tablespoons water in a small saucepan. Bring to a boil and simmer for three minutes. Add the salt, pepper, and cumin powder. Cook until chutney is syrupy, another minute or two.
Makes 4 tablespoons chutney.
From I Love Curry by Anjum Anand
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon roasted cumin powder
Place the tamarind, sugar, and 6 tablespoons water in a small saucepan. Bring to a boil and simmer for three minutes. Add the salt, pepper, and cumin powder. Cook until chutney is syrupy, another minute or two.
Makes 4 tablespoons chutney.
From I Love Curry by Anjum Anand
White Spice Pound Cake
1/4 cup milk
4 large egg whites
2 teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoon unsweetened cocoa
16 tablespoons unsalted butter
Heat the oven to 350° F. Grease and flour a 6-cup loaf pan or Bundt pan. (If using a loaf pan, grease it, line the bottom with parchment, then grease and flour again.)
In a medium bowl, lightly combine the milk, egg whites, and vanilla.
In the bowl of a stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 45 to 55 minutes in loaf pan or 40 to 50 minutes in a Bundt pan, or until a cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes and invert onto a wire rack.
Serves 10.
From The Cake Bible by Rose Levy Beranbaum
4 large egg whites
2 teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoon unsweetened cocoa
16 tablespoons unsalted butter
Heat the oven to 350° F. Grease and flour a 6-cup loaf pan or Bundt pan. (If using a loaf pan, grease it, line the bottom with parchment, then grease and flour again.)
In a medium bowl, lightly combine the milk, egg whites, and vanilla.
In the bowl of a stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 45 to 55 minutes in loaf pan or 40 to 50 minutes in a Bundt pan, or until a cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes and invert onto a wire rack.
Serves 10.
From The Cake Bible by Rose Levy Beranbaum
Orange Custard Cream
125 ml (1/2 cup) milk
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks
Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.
Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine. Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time. Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.
Remove from heat and whisk in liqueur. Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled. Whisk to loosen, then fold in thickened cream.
From Australian Gourmet Traveller
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks
Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.
Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine. Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time. Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.
Remove from heat and whisk in liqueur. Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled. Whisk to loosen, then fold in thickened cream.
From Australian Gourmet Traveller
Tangy Herb Chutney
60 grams cilantro (about 1 bunch), leaves and stalks
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste
Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes. Taste and adjust the seasoning. Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.
Makes 200 ml/ a little more than 3/4 of a cup
From I Love Curry by Anjum Anand
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste
Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes. Taste and adjust the seasoning. Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.
Makes 200 ml/ a little more than 3/4 of a cup
From I Love Curry by Anjum Anand
Monday, December 28, 2015
Stir-Fried Nigella Cabbage
1 tablespoon mustard or vegetable oil
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste
Heat the oil in a large skillet or wok. Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop. Add the chili flakes, dal, and peanuts. Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.
Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.
Serves 2.
From Indian Food Made Easy by Anjum Anand, with minor changes
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste
Heat the oil in a large skillet or wok. Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop. Add the chili flakes, dal, and peanuts. Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.
Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.
Serves 2.
From Indian Food Made Easy by Anjum Anand, with minor changes
Friday, December 25, 2015
Vanilla Creme Anglaise
200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)
Heat the cream and milk in a heavy-based saucepan over moderate heat. Add the vanilla seeds and scraped pod and bring to the boil. Remove from the heat and leave to infuse for 5-10 minutes.
Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy. Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine. Pour back into the saucepan and cook gently over moderate heat for about 8 minutes. Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.
Remove from the heat and strain through a fine sieve. Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.
Makes 500 ml.
From French Lessons by Justin North
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)
Heat the cream and milk in a heavy-based saucepan over moderate heat. Add the vanilla seeds and scraped pod and bring to the boil. Remove from the heat and leave to infuse for 5-10 minutes.
Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy. Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine. Pour back into the saucepan and cook gently over moderate heat for about 8 minutes. Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.
Remove from the heat and strain through a fine sieve. Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.
Makes 500 ml.
From French Lessons by Justin North
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