Step-by-Step Indian Cooking Lesson: Lemon Rice (A South Indian Speciality)

(photograph © Kiwidutch)

Lemon Rice 

2 Cups (260 grams) Basmati Rice (for best results use Tilda): for approx for 4 persons.
2-3 Tablespoons gee or oil.
½ teaspoon asafoeitida (hing)
1 Tablespoon split black gram (urad dal)
1 Tablespoon slip gram (chana dal)
½ teaspoon fenugreek seeds (methi seeds)
1 teaspoon mustard seeds
½ Cup peanuts (ie approx 6 Tablespoons)
15-20 curry leaves
5 Tablespoons lemon juice (or lime juice) from fresh lemons or limes.
½ teaspoon turmeric powder
2 Tablespoons (unsweetened) desiccated coconut (if available freshly grated coconut is preferred)
Salt (to taste)
2-3 chilies, cut in half (optional)

We learn from our teacher:  “Fenugreek  comes from an aromatic Mediterranean plant that produces long pods that contain  oblong brownish coloured seeds. The seeds have a slightly bitter taste and are roasted and ground and used as a flavouring in curries. The leaves from the plant (often sold as “methi”) can be used in salads, and both fresh and dried leaves are used in Indian cookery. The seeds and leaves have a strong aroma.”

I also wanted to know more about “slip gram / chana dal” and more specifically,  if these were  maybe just a different names for split peas.  On the “Yahoo Answers”website I found an excellent answer that tells me the diffeence between Chana Dal, Yellow Split Peas and Pigeon Peas:

(photograph © Kiwidutch)

Chana Dal
The native variety of Indian chickpea is called Desi Chana. The mature seed has a seed-coat that is rough brown.

Due to its color, it is also called Kala chana. India is the largest producer and consumer of Desi Chana. Decorticated split Desi chana is called Chana Dal. Chana Dal is yellow in color.

Yellow Split pea
This is the fully mature green-pea that has been dried. In Hindi, green-pea is called Mattar. The deorticated ‘dried split pea’ is called called ‘Peeli Mattar Dal’.

The yellow split pea looks like like Chana Dal. Yellow split pea is cheaper than the Chana Dal. It is illegal but some manufactures mix the two seeds to produce lower cost ground flour called Besan.

Pigeon pea
The pigeon peas are only second to Desi Chana in consumption in India. The seed-coat of the whole seed may be red, or brown. The whole seeds are deorticated and split and called Arhar Dal or Toor Dal. Some of the toor Dal is coated with castor oil for preservation

All the three decorticated split seeds look yellow. The chana dal is more rounder and smaller. The Arhar Dal is flatter. The Mattar dal is about same as chana dal but lighter pale.”

I understand that people around the world have different access (or not) to specialist ingredients and therefore since I have quite a few recipes in this series I will also shortly be running a competition where you  are  invited to make a comment on getting to know these genuine Indian recipes.

One lucky winner will then receive a small parcel of the more specialist items so that they can make and enjoy these recipes at home as well. Watch this space!

Method:

Wash the rice thoroughly in cold water and pour into a microwave container (or Pyrex container). Add four cups of cold water (important note: always use the same cup for measuring the rice as well as the water) . Place in a microwave for 20/21 minutes at 900 Watts.

For Step-by Step photos of how to easily do this in your microwave click on this link: http://kiwidutch.wordpress.com/2013/06/10/new-1118/

In the meantime, heat the gee (or vegetable oil) in a deep frying pan (Wok pan is ideal)

(photograph © Kiwidutch)

To the hot gee add the peanuts, fry for a few minutes, remove, drain and keep to one side.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

To the same gee, add the split black gram (ural dal) and slip gram (chana dal)…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Fenugreek seeds (methi seeds) and fry for approx. 3 minutes until the dals change colour to a light brown.

(photograph © Kiwidutch)

Then the mustard seeds, leave for about 30 seconds…

(photograph © Kiwidutch)

Take some curry leaves from your frozen stash…

(photograph © Kiwidutch)

Stir and add the curry leaves and the chilies (if using).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the asafoeitida …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now add the fried peanuts and stir as they cook for a further few minutes…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now you are ready to add the cooked rice…

(photograph © Kiwidutch)

Fold the spices through the rice…

(photograph © Kiwidutch)

Then add the turmeric powder…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then salt (sorry, not pictured) and lemon juice. (or you can use lime juice if you prefer).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Stir well and garnish with grated coconut or (unsweetened) desiccated coconut.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Serve hot.

(photograph © Kiwidutch)

Teacher’s Notes: Serving tip: Can be served with most vegetable preparations.

http://uk.answers.yahoo.com/question/index?qid=20100306031707AAv6pZE

Kiwi’s notes, I was undecided if I liked this recipe or not. I love the flavour but the crunchiness of the Dal’s in the recipe means it might take a few goes to get used to the texture.

My fellow class-mates loved it, so as usual this is entirely personal preference. I have the added difficulty that Himself is not a fan of citrus flavours and would therefore love Lemon Rice if there were no lemon (or lime) in it and that Kiwi Daughter has a severe peanut allergy so I can see that I might be eating this one alone at home. (I loved the peanuts and the lemon!). I am fast liking the idea that plain white rice can be so easily transformed and take it from me, there might be quite a few photos but this is a really easy recipe to make!

Step-by-Step Indian Cooking Lesson: Green Beans (South Indian Style)

(photograph © Kiwidutch)

Green Beans (South Indian Style)

1 large onion (finely chopped)
1 teaspoon black mustard seeds
10-12 curry leaves (fresh ones that you then freeze and use as required)
½ cup grated fresh coconut (or dessicated unsweetened  coconut if fresh is not available)
1-2 Tablespoon lemon juice
2-3 Tablespoon vegetable oil
1 green or red  chili (optional)
Salt (to taste)

This is an amazing recipe  and one of my personal favourites from the course.

One thing I learnt from our teacher is that she believes that dried curry leaves loose most of their flavour in the drying process, so she believes people should buy fresh and then keep them in the freezer.

I have some fresh curry leaves  that I forgot to put into the freezer for about 1o days  because the kids covered up the bag on the dining room side board with some junk that I then didn’t shift because I have a chest infection and have been in bed rather than doing housework.  On the plus side I noted that they don’t dry out very fast at all,  so if you can’t get them locally then I think it should certainly it should be fine to get them on-line and stash them in your freezer as soon as they arrive.

I found it really interesting that no water at all is needed when cooking the beans, they kind of just steam themselves when the lid of the pot is on. I hate pouring vegetable vitamins down the sink with the cooking water so this is a recipe that probably keeps a lot more of the vitamins  in the beans. Yum! As usual, lots of step-by-step photographs to guide you through the process… enjoy!

Method:

Wash, string and dice the green beans into small pieces.

(photograph © Kiwidutch)

Heat the oil in a pan (or small wok) …

(photograph © Kiwidutch)

Then add the mustard seeds …When the seeds begin to “crackle”add the curry leaves…

(photograph © Kiwidutch)

Just a dozen or so curry leaves from your freezer stash…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the chopped onion,

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then the chili (optional) and stir for a few minutes using a medium flame.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the green beans…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then the salt… (no, not the entire contents of this bowl, just a teaspoon!)

(photograph © Kiwidutch)

Then cover and cook for 5-10 minutes using a medium flame until the beans are cooked but slightly crunchy.(Note: it’s not necessary to add any water!)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the grated coconut and lemon juice, mix well and serve.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Our Teacher’s Notes: Serving tips: French beans can be used unstead of green beans. Can be served with rice lentils and roti (Indian bread).

Step-by-Step Indian Cooking Lesson: Get The Party Started With These Easy Fried Potato Balls

(photograph © Kiwidutch)

Fried Potato Balls 

sunflower oil for deep frying

3 medium potatoes
1 onion (finely chopped)
1-2 green chili (chopped) (optional)
2 Tablespoons coriander (fresh, chopped) (also known as “cilantro” in North America)
1 Tablespoon ginger (finely chopped or grated)
1 Tablespoon lemon juice
Salt to taste

Batter:

6-7 Tablespoons gram flour (chick pea flour)
200 ml water (approximately half a cup)

Teacher’s Notes:

These can be made a day in advance, but don’t  keep them in the fridge, store them instead in foil at room temperature, then reheat the next day in the oven (not in the microwave or they will go soft and soggy) . Serving Tip: as a snack with drinks or with lentils and rice as a starter.

Kiwidutch’s notes:  Don’t tell anyone, but these are really easy to make!  Himself really isn’t a fan of lemon juice and said he found the lemon a little overpowering, I knew that more people we would be serving wouldn’t like the lemon so much either. Therefore when I made these for a family party I took a step away from the authentic recipe and substituted black onion seeds for the lemon juice and it was also a big hit.

You also don’t need a deep fryer for this, a pan will do fine:  as with the Bhajis the only difference I can see between the two is that my fryer has a bigger capacity so I can fry more potato balls in one batch. As far as taste is concerned both methods are great.  I made them (one day in advance) and found that popping them into a pre-heated oven for about 15 minutes at (200 C / 400 F) meant that the balls were nice and hot all the way though.

As usual a ton of step-by-step photographs to guide you through the recipe.

Method:

Boil the potatoes until soft. Allow them to cool a little, peel and mash. (Kiwi’s note: I peeled mine before boiling)

(photograph © Kiwidutch)

Add the chilies (if using)

(photograph © Kiwidutch)

Add the finely chopped onion… yes it’s raw! (it won’t taste raw after you’ve fried them).

(photograph © Kiwidutch)

Add the fresh coriander (cilantro)…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the lemon juice…

(photograph © Kiwidutch)

Mix well with your hands…

(photograph © Kiwidutch)

Add the salt…

(photograph © Kiwidutch)

Then the ginger…  and mix again.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Form into small balls. Leave  to one side whilst you make the batter.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Prepare the batter by mixing the gram flour with the water and whisk well. (The batter should be fractionally thinner than that of an onion bhaji mixture).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add a little salt to the batter…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Heat the sunflower oil…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Coat the potato balls with the batter and deep fry in preheated sunflower oil but be careful not to overcrowd the pan…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cook until golden brown. Do scoop out any stray bits of batter from the oil after each batch. Put the potato balls you have already fried into a dish into the oven whilst you fry the rest (if you will be eating them right away)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

These are the ones I made at home later… (with onion and spinach Bhaji) …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Step-by-Step Indian Cooking Lesson: Saagwala Gosht (Lamb with Spinach)

(photograph © Kiwidutch)

Saagwala Gosht (Lamb with Spinach)

600 grams lamb (cut into small diced pieces)
500 grams spinach
1-2 green chili (optional)
1 ½ chopped onions
1 teaspoons cumin seeds
1 Tablespoon garlic paste
1 Tablespoons ginger paste
2 bayleaves
6 cardamons, 5 cloves, 2 inch (5cm) stick of cinnamon (ie whole garam masala)
1 teaspoon garam masala powder
2 teaspoons coriander powder (ground coriander)
2 teaspoons cumin powder (ground cumin)
½ can chopped tomatoes (400 grams)
2 Tablespoons plain yogurt (whisked)
4 Tabelspoons oil
2 cups water
salt (to taste)

This recipe tastes amazing…

I made this for a family party after the class but tweaked it  factionally by not adding the chilies or putting in the garam Masala powder at the end because I wanted it to appeal to people (and kids) who don’t usually eat spicy foods and because I also made a spicy Chicken Tikka Masala as my second main course dish for the ones attending who like spicy food.  The flavours balanced out really well and this is a recipe where many of the spices might well be “standard” ones in your local supermarket. As usual a ton of step-by-step photos so that you can see what each step of the recipe should look like.

Method:

Heat the oil in a thick-bottomed (heavy bottomed) pan on a medium flame (heat).  Add the whole cumin seeds (don’t burn them or they will taste bitter and ruin your entire dish)

(photograph © Kiwidutch)

When it begins to crackle add the chopped onions and chilies…  and saute until the mixture becomes light brown in colour.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now add the tomatoes and stir frequently until the mixture becomes like a paste. This will take around 2-3 minutes.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the whole garam masala…  (whole cloves,  whole cardamoms,  pieces of cinnamon stick)

(photograph © Kiwidutch)

Then add the garlic and ginger pastes…

(photograph © Kiwidutch)

Then add the whole garam masala , garlic and ginger pastes and stir well before adding each of the following ingredient separately, stir and mix before adding the next: First the turmeric powder…

(photograph © Kiwidutch)

The cumin powder…  (yes, I know we didn’t stir them separately like the recipe asked, but the teacher was busy explaining to the steps)…

(photograph © Kiwidutch)

Then the ground coriander and mix well…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the whisked yogurt and mix again…

(photograph © Kiwidutch)

Add the lamb pieces, stir constantly and allow to cook for 3-4 minutes…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the water…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cover and allow to cook on a medium flame (heat) until the meat is tender, stirring it occasionally.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

At this point add the spinach…

(photograph © Kiwidutch)

The best way to do it is to add the spinach in stages, letting it wilt down a bit before you add the next lot (s), that way it doesn’t all fall out of the pot as you try and mix it in. As soon as you have stirred the spinach in you can switch off the heat.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Finally, sprinkle with garam masala powder and serve hot.

(photograph © Kiwidutch)

The finished dish…

(photograph © Kiwidutch)

Our Teacher’s Note:    This can be served with rice or Indian bread.

Step-by-Step Indian Cooking Lesson: How to Cook Perfect Papadam/Pappadum’s Without a Single Drop of Oil…

(photograph © Kiwidutch)

I love papadams but because I can’t exercise easily due to my foot injury/ recovery process, am trying to eat extra healthily instead.

Therefore I  have shied away from papadams because they are fried in oil.

Wikipedia tells me:

“Papadam, (also known as “Papad” in Northern India, “Appadam” in Telugu and “Pappadum” in the rest of south India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat.

Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In North India, the lentil variety is more popular and is usually called ‘papad’.

Papad is often associated with the feminist empowerment of women in India. Many individual and organized businesses run by women produce papad, pickles, and other snacks. This provides them regular income from minimal financial investments.

Shri Mahila Griha Udyog Lijjat Papad is an organization owned and run solely by women that produces large quantities of papadums on the open market which started as a small business in the late 1950s, with an annual income in 2005 of about Rs.3.15 billion, or US$80 million.”

You can imagine my delight when I discovered at the Indian cooking class that papadams don’t need to be cooked in oil at all.All you need to do is to set an uncooked papadam on a paper towel in your microwave and cook on high power for 1 minute.

Edited to add: I made some for a family party today and after 1 minute some of them started to burn, whereas the ones I made earlier were perfect with one  minute… 35 seconds were all today’s lot took, so experiment with your own microwave to find the perfect time.  I found I could do three at one time for 35 seconds too. My kids watched with amazement as they watched them puff up, they think doing these in the microwave is “way cool!”" LOL.

Result: one perfect papadam, with not a drop of oil! No fuss, no mess and a tasty treat to serve with pickles or any of the Indian dishes I have been learning.  How Seriously easy is that?  For me at least it’s complete and utter Magic!

When Himself went to the Indian specialist shop the staff gave him a different brand of papadum to the one our teacher had. I tried it out and after 1 minute in the microwave it was perfect too!!!  (the first 30 seconds it kind of explodes and gets bigger, but I checked and it’s a little tough, raw looking, too much the same texture as the “before”version: the last 30 seconds finished off the cooking process).

http://en.wikipedia.org/wiki/Papadum

(photograph © Kiwidutch)

(photograph © Kiwidutch)

My package of papadums,  and how one of them looks before and after 1 minute in the microwave…

(photograph © Kiwidutch)

Step-by-Step Indian Cooking Lesson: Okra (Ladies Finger) with Coriander (Cilantro)…

(photograph © Kiwidutch)

Okra (Ladies Finger) with coriander

250 grams fresh Okra (Vinde or Ladies Finger)
onion (chopped)
½ teaspoon turmeric powder
1 teaspoon cumin seeds
½ teaspoon coriander powder (ground coriander/cilantro)
3 Tablespoons tin tomatoes (or chopped fresh tomatoes)
3 Tablespoons oil
1 or 2 chopped chilies (optional)
3 to 4 Tablespoons chopped fresh coriander (cilantro)
½ Tablespoon lemon juice
salt to taste

I’ve seen Okra before, but have never bought it because I didn’t have a clue how to cook it.

Actually I know every little about Okra, so consulted wikipedia and learned:

“Okra is known in many English-speaking countries as lady’s fingers, bhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

(photograph © Kiwidutch)

The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber.

Some people cook okra this way, others prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this.

Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help.

Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo.

The cooked leaves can also be used as a powerful soup thickener.

It is popular in Indian and Pakistani cuisine, where chopped pieces are stir-fried with spices, pickled, salted or added to gravy-based preparations such as bhindi ghosht and sambar. It is also simmered in coconut based curries or tossed with ground mustard seeds. In India, it is also used in curries.”

Method:

Wash and cut each okra into 3 or 4 equal pieces.

(photograph © Kiwidutch)

In a karai (small wok) or pan, heat the oil over a medium flame for a few minutes.

(photograph © Kiwidutch)

Then add  the cumin seeds. (take great care not to over-heat the cumin seeds, or they will give a bitter taste and ruin your dish)

(photograph © Kiwidutch)

Once the cumin seeds have stopped spluttering immediately add the chopped onions, fry the mixture for 5 minutes.

(photograph © Kiwidutch)

The chilies are optional, add them now if you are using them… and fry them for a couple of minutes with the onions.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add  the okra and mix well…

(photograph © Kiwidutch)

Now add the coriander (cilantro) powder…

(photograph © Kiwidutch)

Then add the turmeric and  the salt to taste (oops, I forgot to take a photo of the salt being added)

(photograph © Kiwidutch)

Stir together for several minutes more…

(photograph © Kiwidutch)

Now add the chopped tomatoes (NOTE: remember that you aren’t throwing the entire contents of the tin in… only three heaped Tablespoons!)

(photograph © Kiwidutch)

… Look how much was left in the tin afterwards!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cover the pan and continue to cook until the okra are cooked ( how long depends on the size/thickness of the okra). Our teacher said it  was important that it should not be overcooked, it should  still have a little bite to it)

(photograph © Kiwidutch)

The Okra is cooked… now it just needs finishing off with garnish etc…

(photograph © Kiwidutch)

Sprinkle with the lemon juice and fresh coriander leaves. (you can use a whole lemon if you like)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Fresh coriander (also known as “cilantro” in North America)…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Our Teacher’s serving suggestion: Serve hot with rice and lentil.

Note:  at the end of this series of cooking lessons I will be running a competition for my blog readers who leave  comments on the recipes.  One lucky winner will win a box of specialist Indian spices so that they can make the recipes at home. More details about the competition at the end of the series, but watch this space!

The okra cooked this way was ever so slightly gooey but not overly. In fact it was hardly noticeable. A friend who came with me to the class said she had tried to cook okra many times on her own using internet recipes but it always ended up as a slippery mess. This according to her was the best she had ever had it. It was my first taste of okra, so I have nothing to compare it to.  I do know at least if it is cooked this way I will like it.

Step-by-Step Indian Cooking Lesson: Onion Bhaji

(photograph © Kiwidutch)

Onion Bhaji

3 medium sized onions
1 Cup Gram flour (chick pea flour)
1 teaspoon black onion seeds
½ Cup chopped coriander
1 chopped chili (optional)
water
salt
vegetable oil

One thing I have heard about in Indian cuisine and wanted to try but never have gotten around to is the Onion Bhaji.

I was more than delighted to find that it was on our Indian cooking class menu, and I wasn’t disappointed by the results.

These are easy, and delicious.

Our teacher tells us that when she’s cooking these for a crowd, she makes them one day before the party so the house doesn’t smell of cooking oil and deep frying when the guests arrive. More notes on that at the end of the photographs. Wikipedia tells me: “Bhaji is a spicy Indian snack that consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack. 

It is a popular street food in Maharashtra, India and you can find it on many stalls around the streets, especially in dhabas on highways. It is generally served with Bread (Pav) and called Bhajjipav.

Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and alike, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee or tea.

The basic recipes consist of chopped onions incorporated into a dough made from rice and gram flour, spices, and sometimes herbs, then fried until golden. Variations like chilli bhajji are more popular in South India. Red chili powder, Turmeric powder and rice powder are used for coating chili bhajjis.

Onion Bhajjis are often eaten as starters to main Indian cuisine courses, along with Poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney and are traditionally made to a mild taste.”

Method:

Cut the onions in half and slice into long strips.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

In a bowl mix the gram flour with water and beat into a smooth batter. (Gram flour is made from chick peas)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Kiwi’s note: I’ve given you quite a few photos of the gram flour batter mix because getting the consistency of this right is probably the hardest step of the recipe. There wasn’t really a specific amount of water to be added, our teacher added more until she got it to the correct consistency.  I thought more photos here would help you get it right too. (I think after a while, experience will help know if  the batter is too thick or too thin).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add chilies (optional)….

(photograph © Kiwidutch)

Add the fresh coriander (cilantro) …

(photograph © Kiwidutch)

Add the onion seeds…

(photograph © Kiwidutch)

Mix well…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add salt…

(photograph © Kiwidutch)

Then add the sliced onions into the mixture and stir well.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

In a deep frying pan heat the (sunflower) oil (don’t use olive oil because it has a strong taste of it’s own that doesn’t go with Indian food)

(photograph © Kiwidutch)

Gently pour a large tablespoon of the batter coated onions into the oil.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

In a pan of oil this size we made four Bhajis at the time, Don’t overcrowd the pan.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Deep fry until crisp and golden, on both sides.

(photograph © Kiwidutch)

Once each batch has been cooked and removed from the oil, scoop out any excess scraps and floating bits that are left over with your sieve before adding a new set of bhajis.

(photograph © Kiwidutch)

We made ours in batches (this mix made approximately fifteen) and transferred the cooked ones to a dish in the oven to keep warm. The first set of four bhajis took the longest, after that the oil  really got up to temperature properly and the rest took half as long to cook.

(photograph © Kiwidutch)

Drain the excess oil and serve immediately for best results.

Serving tip: Excellent as Hors D’oeuvres with drinks and chutney (eg coriander), or with raita or with rice and lentils or with hot chili dip.

Teacher’s Note: Bhaijs can also be made of fresh spinach, very thinly sliced pumpkin, courgettes or aubergine.
All Bhaji can be make one day ahead and reheated in an oven, but do not store them in the fridge overnight or they will go soft and soggy and reheating them in the oven will not save them.

Wrap them in tin foil for the overnight storage and they will be fine reheated in the oven.

http://en.wikipedia.org/wiki/Bhajji

Kiwi’s Note.  I made these for a family party (and therefore left out the chili on this occasion) and tried out Onion Bhaji and Spinach Bhaji’s. The constancy of  my Gram flour batter was far from perfect on this first attempt but the recipe seems to be very forgiving. My Bhaji’s are a bit more spiky in shape but wow they taste good!

I have a deep fryer and the only difference between the deep fried ones and the pan fried is that I can get more Bhaji into the fryer at once. (Our teacher used roughly 2 litres of oil in her pan and I needed 4 in my fryer so that’s logical, my fryer has a bigger capacity than the pan). Otherwise they both taste great! … and they are really easy  to make!

My Bhaji’s ready for the party: (the round ones are potato balls… recipe will be posted soonest)

(photograph © Kiwidutch)

Onion…

(photograph © Kiwidutch)

Spinach… (fresh spinach put into the gram flour batter)

(photograph © Kiwidutch)

Step-by-Step Indian Cooking Lesson: Raita ( An Easy Yoghurt Accompaniment to Spicy Indian Dishes)

(photograph © Kiwidutch)

This easy yogurt and cucumber dish makes a refreshing accompaniment to many of the spicier Indian dishes.

We were advised by our Indian cooking teacher that grating the cucumber  by hand with a grater gives a far better result than using a food processor.

Raita (Yoghurt Accompaniment)

1 Cup yogurt, (whisked until smooth)
¼ – ½ cucumber (grated)
½ onion (grated or minced)
4-5 teaspoons sugar
1 teaspoon salt (or to taste)

1 teaspoon chili powder (optional) if possible use Kashmiri mirch powder (a chili powder that gives better taste and colour)

1 teaspoon roasted jerra  (Cumin) powder
handful of fresh coriander (roughly chopped)

Even though it’s a simple recipe I have still made step-by-step photographs of the process.

Method:

Whisk the yogurt until it’s completely smooth.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Coarsely grate half of a cucumber into the yoghurt. Our teacher washed the cucumber and grated it with the skin still on.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the minced onion…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add a little water … not too much, this is the consistency you are looking for…

(photograph © Kiwidutch)

If using add the chili / Kashmiri mirch powder …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

… and the roasted cumin powder (our teacher roasts this herself)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Sprinkle  coriander leaves over the mix. The chili, cumin powders and coriander are not  folded into the mixture because the dish presents better with the coriander etc on the top like this.

(photograph © Kiwidutch)

The final mixtures should be thick but still runny. Keep in the fridge until served.

(photograph © Kiwidutch)

Note: Raita goes well with Chicken Tikka Masala, most snacks e.g. samosa, kebabs, (as a dip etc), saffron rice, peas pulao, biriyani and so on. Due to it’s cooling effect it is often served with hot spicy dishes. Can be kept in the fridge for a couple of days without loss of taste.

Kiwi’s personal  notes: this was delicious. I would prefer to make it at home with less or no chili simply because other dishes would already be spicy, but even with the Kashmiri mirch powder in it and I’m not too used to heat, this was really ok.

Step-by-Step Indian Cooking Lesson: Brinjal (Aubergine / Eggplant) in Yogurt.

Another Step-by-Step recipe from my Indian cooking Classes.  I’ve added some notes about one of the spices: asafoetida, because it’s an unusual one that I personally had never used before and  thought that if I wanted to know more about it maybe you would too.

(photograph © Kiwidutch)

Brinjal (Aubergine / Eggplant) in Yoghurt

1 long aubergine (Brinjal / Aubergine / Eggplant)
oil to pre-fry the aubergine

250 g (approx) plain yoghurt
2 Tablespoons oil
1 teaspoon ghee (clarified butter)
1 teaspoon asafoetida powder
1 teaspoon ginger paste
5 cloves
3 sticks (medium) cinnamon
5 whole cardamoms

1 small fresh chili (optional)

2 teaspoons sugar
1 teaspoon raisins
2 tablespoons chopped tin tomatoes (or 1 fresh chopped tomato)
½ teaspoon Kashmiri mirch powder (a chili powder that gives better taste and colour)
½ teaspoon mace powder
1 Tablespoon roasted cumin powder
salt to taste
a little water

First a little information about the spice Asafoetida from my Indian cooking teacher and Wikipedia. Asafoetida : the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India.

(photograph © Kiwidutch)

Asafoetida is an extremely pungent spice extracted from a plant of the giant fennel family Asafoetida is frequently used in Indian and Middle Eastern cooking. Asafoetida’s strong garlicky dung-like smell can be quite off-putting (the Germans call it “Teufelsdreck” – devils dung!) but if you can overcome the stink, which disappears in the cooking process the smallest amount transforms vegetable dishes, meat stews and fish.

It’s odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion, leeks and garlic. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.

Method:

Cut the aubergine lengthwise into small pieces. Heat the oil in a deep frying pan or wok and fry the aubergine until they are light brown. Remove from oil and transfer to an absorbent kitchen towel to take away excess oil.

(photograph © Kiwidutch)

Heat 2 Tablespoons of oil  in a pan or a wok. Our teacher uses a  “karahi” which is an Indian version of a wok.

(photograph © Kiwidutch)

Add 1 Tablespoon of Gee… (Clarified butter, don’t use regular butter because the recipe won’t taste ok) You can make your own Gee by heating regular butter on a very gentle heat for about 1 hour. The heat should be low enough that the liquid doesn’t go brown. This long heat treatment clarifies your butter and turns it into Gee. It keeps for months in a container in your fridge.

(photograph © Kiwidutch)

Add the cardamom, cloves and  fry gently.

(photograph © Kiwidutch)

Add the chopped chili (optional)…

(photograph © Kiwidutch)

Then add the asafoetida powder and ginger paste… fry for a minute or two.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The add the chopped tomatoes, salt and Kashmiri mirch powder and continue frying briefly. (NOTE:  remember to use only  2 tablespoons of  the chopped tin tomatoes, don’t pour in the whole tin!)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Kashmiri mirch powder being added…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now add a little water and the raisins to the mixture and cook on medium heat for 2-3 minutes before adding the fried aubergine.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the sugar…

(photograph © Kiwidutch)

Reduce the heat, cover and cook for another 3-4 minutes.

(photograph © Kiwidutch)

Add a little water… between 1/4 and 1/3 of a cup, maybe more if you have more aubergine.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Whisk the yoghurt before adding to the aubergine, (Note: always add the yoghurt on a low heat or it will curdle!) reduce the heat even further and cook for 2-3 minutes more.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Finally sprinkle the roasted cumin powder and mace powder.  Mace is unusual in that it come from the only tropical fruit that  is the source of two different spices, the nutmeg tree. Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long , while mace is the dried “lacy” reddish covering of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years.

(photograph © Kiwidutch)

Mace in it’s dried original form… our Indian cooking class teacher puts this through a grinder that’s reserved for grinding spices and makes her own powder to ensure best freshness. (she also cooks Indian food almost every day so these spices get used often).

(photograph © Kiwidutch)

The finished dish….

(photograph © Kiwidutch)

Serve with plain or saffron rice.

My Personal notes: The other members of the cooking class raved about the flavours of this dish and were keen to make it at home. My personal taste was that it had a slightly sour taste that I couldn’t quite get myself to grow to like and since Himself detests any sour or even citrus taste in anything (i.e. He would love Lemon Rice if there were no Lemon in it) and I can’t see my fussy children eating this, I think this wouldn’t be one of the recipes I’d be making again at home.  Do however be aware that this went down very well with my classmates and so every quite literally this comes down to personal taste.

https://en.wikipedia.org/wiki/Asafoetida

https://en.wikipedia.org/wiki/Nutmeg
   (and Mace)

Step-by-Step Indian Cooking Lesson: Masala Chholey (Spicy Chick Peas)

(photograph © Kiwidutch)

Masala Chholey (Spicy Chick Peas)

1 Cup dried chick peas (also known as chholay or chana)
1 medium onion
3-4 Tablespoons vegetable oil
½ teaspoon whole jerra (whole cumin seeds)
1 ½ teaspoon dhania powder (corriander powder)
1 ½ teaspoons jerra powder (cumin powder)
1 teaspoon salt
½ teaspoon turmeric powder
½ teaspoon fresh grated ginger (or powder or paste)
6-7 Tablespoons chopped tin tomatoes
½ Cup tamarind water
Fresh coriander (cilantro)
Fresh chilies (optional)

Another recipe from my recent Indian cooking classes.

This one uses tamarind in the ingredients, the pulp of the fruit being contained in hard bean-like pods that hang from the tamarind tree. You buy it in a block form and to use it,  break a little piece off the block and soak it in water, the water is then what is added to the recipe. If you really like the strong taste you can also add the mushy pulp from the bottom of the cup as well. Although tamarind is a well known ingredient in  Asia and Central America it’s sour taste can take a little getting used to for western palates as we are usually only  familiar with tamarind from it’s use as the main ingredient of Worcestershire sauce.

I’ve written out the recipe as given to us by our teacher, with a few additional notes and a lot of step-by-step photographs. Let’s getting cooking!

Method: Leave the dried chick peas to soak overnight in plenty of water. Next day, add salt and boil until tender. (Chick peas cooked from dried will have a firmer texture to them than chick peas available commercially in cans). The firmer texture of the chick peas you cook yourself is normal, they don’t go really soft.

(photograph © Kiwidutch)

Heat the vegetable oil (don’t use olive oil because it has a very distinctive flavour that does not go well with Indian recipes) in a deep pan, add the whole jerra  (cumin seeds) and gently fry for 1 minute. Note: Be very careful not to burn the cumin seeds or your entire dish will taste bitter.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Peel and finely chop the onion. Add the chopped onions and saute until brown.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

These are the little chilies she used: I’m not certain of their name but they are about 4-6 cm (1- 2 inches) long and for us, one was spicy enough for the entire dish.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the remaining spices, coriander powder, jerra (cumin powder)

(photograph © Kiwidutch)

Add the turmeric powder…

(photograph © Kiwidutch)

Add the peeled and grated ginger and saute for approx 3 minutes.

(photograph © Kiwidutch)

Now add the the chopped tomatoes and stir continuously until the oil and masala (spices) separate.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

When the the oil and masala (spices) separate it will look like the photograph below…

(photograph © Kiwidutch)

Add the chick peas…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now stir and add the tamarind water… this is cup with some tamarind soaked in the water…

(photograph © Kiwidutch)

A block of tamarind looks like this…

(photograph © Kiwidutch)

This is the package wrapper from the tamarind…

(photograph © Kiwidutch)

Pouring the tamarind water into the chick pea mix…

(photograph © Kiwidutch)

This is the more solid (now squishy) leftover tamarind in the bottom of the cup. We didn’t add this, only the watery part.

(photograph © Kiwidutch)

Cook  some minutes more until the chick peas are well mixed with the gravy.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Wash and coarsely chop the coriander. (stalks and all for maximum flavour). Add the coriander garnish to the chick peas.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Gently fold the coriander into the chick pea mixture….

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The finished dish: the tamarind gives a distinctive taste, slightly sour which I didn’t totally like at first, but I have to say it grows on you and I would make this again.

(photograph © Kiwidutch)

Teachers’ Note: cubes of skinned, boiled potatoes can be added if desired.