Dal, soupy fragrant lentils, and Bhartt, basmati rice, is probably what most Indian people will tell you is their absolute comfort food. The dal varies from region to region in India, thick or soupy, using different lentils or using sugar like Gujarati dal. Gujarati dal for rice is soupy and hot, sweet and sour all at the same time, a flavour combination you’ll find in a lot of Gujarati food. (more…)
Archive of ‘Indian Recipe’ category
As it always is when returning from a holiday, I crave vegetables when we come back. We’ve just returned from 5 lovely days in Cornwall where we became very well acquainted with the local delicacies of proper fish and chips and clotted cream.
One of the things the Indians are great at it is double carbs. Bateta powa (or poha) is a Gujarati snack made from cubed potatoes fried up with ginger, curry leaves, mustard seeds and chillies before being joined by powa – flattened rice – spicy, comforting double carbs at their very best. This is a great dish to make if you’ve made a few homemade (hopefully Gujarati) curries and want to try something a little different. (more…)
First of all you have to picture that it’s roughly 23 degrees, the sun is shining and you’ve just spent the afternoon walking around in the hot sun enjoying the weather. Can you remember that far back? Good. So you’ll be needing a refreshing drink to cool down. Mango lassi is totally perfect for this – after all it comes from India which is on around 35 – 40 degrees for the majority of the year, and even in Winter most places are still 20 degrees on a cool day.
This couldn’t be simpler to make, the easiest way to make it is with mango puree, mangos aren’t that great in most supermarkets, and the pureed mango in a tin is a good substitute. Tesco and Asda even sell it now. If you find some good Alphonso mangoes in an Indian supermarket, use one peeled mango instead of the tinned.
It’s important that everything is chilled, so you have a nice cool drink – it’s even better if you make it and then chill the drink for a while – but you can just devour it straight away, it’s hard to resist.
Makes 2 glasses
200g tin of chilled mango puree (sweetened)
200ml of plain yoghurt
pinch of salt
Put everything in a blender, add a splash of milk or water so the drink isn’t too thick.
Blend for a minute or so, til all combined, add more milk or water if it is a bit too thick, it should be slightly thicker than custard. Serve with a few fennel seeds on top if you are fancy.
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