Pan roasted sweet potato subzi

I used to love sweet potato as a child. Mum bought this very infrequently, so it always felt like a special treat to have it. She used to steam them whole in a pressure cooker and I liked to have them plain - their natural sweetness needing no other additions.

The sweet potatoes we get back in India are the ones with the pink skin and white flesh with a delicate flavour. The ones we get here have brown skin and orange flesh and taste different from the ones I have had growing up. I didn't relate to this and wasn't even willing to try them for a number or years. It is only recently that I have started having them again.

This is the first time I have tried this particular recipe with sweet potato. I usually make it with squash. Either way it makes a nice accompaniment for rice or rotis. One thing to note is  that you may need to add a little extra spice and salt to balance their natural sweetness.

2 medium sweet potatoes, peeled and cut into small cubes ( approx. 2 - 21/2 cups)
1 medium onion, chopped finely
3 garlic pods, chopped finely
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala powder
2 tsp lemon juice
Salt to taste
1 tbsp oil

• Heat the oil in a non-stick skillet over medium flame. Add the cumin followed by mustard seeds to the hot oil and let them splutter
• Add the chopped onion and sauté till they are softened
• Add the garlic and  continue to sauté for another minute to remove their raw flavour.
• Turn the flame to high. Add the sweet potatoes and stir fry them for 3-4 minutes. 
• Add turmeric, chilli, cumin and coriander powders along with salt and continue to toss them for another 2-3 minutes.
• Reduce the flame back to medium. Spread the sweet potatoes evenly in the skillet, cover and let them roast slowly till they are just cooked. Do not add any water. Stir them every few minutes so they cook evenly on all sides and don't burn or catch at the bottom. 
• Sprinkle the garam masala and lemon juice and mix well. Finish off with the chopped coriander leaves.

Prawns (or Shrimp) in coconut gravy

Prawns (or shrimp - I honestly don't know the difference) are the only seafood I have attempted making. I only take a crack at it occasionally as I hate the time it takes to clean them properly. Even if I buy them shelled and deveined, I still put in that effort as my husband reacts to it badly otherwise. Aside from this, the recipe actually needs very little time and effort to prepare.

250g king prawns or shrimp (shelled and deveined)
1/3 cup freshly grated coconut
1 tbsp whole coriander seeds
1 tsp cumin seeds
1 tbsp whole peppercorns
2-4 whole dried red chillies
1/2 tsp fenugreek seeds
1 medium onion, finely chopped
2-3 tsp tamarind pulp
1/2 tsp turmeric powder
Salt to taste
1tbsp oil (coconut oil if you have it)

Tempering
5-6 curry leaves
1 tsp mustard seeds

• Toast coriander seeds, cumin seeds, peppercorn, red chilli and fenugreek in a dry pan for a few minutes till they release their natural oils and become fragrant. Allow them to cool and then grind them along with the fresh coconut to a fine paste. You can remove the seeds from the chillies to control the heat.
• Meanwhile heat oil in a saucepan. Add the mustard seeds and curry leaves to the hot oil and let them splutter.
• Add the chopped onions and turmeric. Fry in the oil till the onions soften and turn translucent.
• Add the ground coconut paste and fry till the oil starts to separate. This may take about 3-5 minutes. Keep stirring to prevent the paste from catching at the bottom.
• Add the prawns and toss them in the paste for a couple of minutes. 
• Add salt to taste and enough water to form a gravy. Bring to a boil first and then cover and cook on a low heat for 4-5 minutes. The prawns will turn opaque when they are fully cooked.
• Add enough tamarind pulp at this stage to give the gravy some sourness and boil for a few more minutes before turning off the heat.
• Serve with hot rice.

Chicken kofta and chicken kofta curry

I come from a family of vegetarians. I have always been surrounded by people who weren't vegetarians but my real exposure to cooking non-vegetarian food was after marriage. Over the years, I have learnt a few recipes that I make well (at least that's the hope!) but I rarely go out of that comfort zone. Experiments are few and far apart and mostly after a lot of reading on the web. So when my husband brought home some chicken mince, I was at a loss what to do with it. He suggested I use it to make something akin to meatballs. That's how I ended up making this chicken kofta curry.

I didn't have any of the usual herbs or bread crumbs, but I did have some basil left over from last night's pasta dinner. The bread crumbs I improvised by toasting two slices of bread lightly and then whizzing them in a food processor. The amount of mince I had was way more than needed for the curry. So I baked them separately for another day. I think these would make good appetizers served with a dipping sauce.

For the koftas or chicken balls

700g chicken mince

1 medium onion, chopped finely

2 tsp ginger-garlic paste

3/4 tsp chilli powder

1 tsp cumin powder

2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp carom seeds (ajwain)

1/2 tsp cinnamon powder

1 1/2 tsp garam masala

1 tsp ground pepper

2-3 slices of stale bread or 1 cup fresh bread crumbs

12-15 basil leaves

5-6 curry leaves

Salt to taste

3 tbsp oil for shallow frying

• Place the bread (or bread crumbs) in the food processor along with the torn up basil and curry leaves and pulse a few times till everything is well combined but still coarse..
• Mix the rest of the ingredients and the prepared bread crumbs into the chicken mince. Add salt according to taste (probably need about 1-11/2 tsp of table salt)
• Form lime sized balls and place them in an oiled plate to prevent them from sticking.
• Heat the oil in a frying pan. When the oil is medium hot, shallow fry the prepared mince balls till they are golden brown on all sides. The intention is only to given them colour and not to cook them at this stage.  (Skip the next step if they are being used for a curry)
• Remove them into an oiled baking tray when they are nicely browned. Cover the tray with foil and bake them in a 190C oven for about 20 minutes. Serve hot.

For the curry

1 medium onion, chopped finely

1 tsp cumin seeds

1/4 tsp chilli powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tbsp tomato paste

1 tsp ginger-garlic paste

1 tbsp Crème fraiche or double cream

3/4 tsp garam masala powder

Salt to taste

1 tbsp oil

Few basil leaves for garnish

The koftas will need to be shallow fried as mentioned above. 

• Heat oil in a saucepan. Add the cumin seeds when the oil is hot and allow them to splutter.
• Add the chopped onion and sauté till they are softened and translucent.
• Add the tomato paste and ginger-garlic paste and cook for a few minutes. Sprinkle a little water to prevent this from burning or catching at the bottom.
• Next add the turmeric, cumin, coriander and chilli powder and sauté for a minute till the spices are well coated.
• Add a cup of water and allow it to come to boil. Add the koftas that have been fried to the sauce pan and add more water so they are just submerged.  Add salt needed for the gravy. Allow this to come back to boil. Cover and cook for 10-15 minutes on a low flame till they are cooked fully.
• Add the cream or  crème fraiche and garam masala and mix well. Continue to simmer till the gravy starts to thicken.
• Turn off the heat and finish off with some chopped basil.
• Serve warm with rice or rotis.

Lamb curry with bulgur pilaf

What a busy couple of weeks it has been! This last week especially has been a week of pizzas and take away because I couldn't whip up the energy to do the day to day cooking. It feels like today was the first free day I've had in a long time. The day started late following a restful lie-in. I meant to spend most of it in the kitchen but a short visit to the bank ended up turning into a day of shopping. It was late when I got back home, but I still wanted to make something nice for dinner. It was mostly driven by my guilt of having eaten out so much.

Anyway what I ended up making was a lamb curry (being a vegetarian, this was not for me) and a simple pilaf using bulgur. I mostly use the pressure cooker for anything that takes a long time to cook (lamb, mutton and turkey). The kind of pressure cooker I have is the one that maintains a steady pressure and not that one that whistles. Mine takes about 5-7 minutes to cook the meat fully. You can always do it over stove top except that it will take between 40 minutes to an hour of slow cooking. You know it is done when you cut into a piece of meat it cuts through without any resistance.

Lamb curry

300g diced lamb
2 medium onions, sliced thinly
4-5 green cardamom pods
3-4 black cardamon pods
1 stick cinnamon
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tbsp vegetable oil
1 tsp sugar (optional)
1 tsp tomato paste
Salt to taste
Handful of chopped coriander leaves

Marinade
1 tsp sugar
1/2 cup yoghurt
1 1/2 tbsp Kashmiri chilli powder (or Spanish paprika)
1 tsp cumin powder
2 tsp coriander powder
1 tsp lemon/lime juice

• Prepare the marinade by mixing all the ingredients well and keep aside.
• Heat the oil in a pressure cooker or a heavy bottomed sauce pan. When the oil is hot, add the cardamom and cinnamon and toss for a few seconds. Then add the cumin seeds and allow them to splutter.
• Add the sliced onions and saute till the onions are nicely browned. Add a teaspoon of sugar to expedite this.
• When the onions have caramelized, add the ginger-garlic paste and continue to cook for a minute.
• Add the diced lamb and stir over high heat for a couple of minutes.
• Add the marinade and continue to cook for 3-4 minutes till the oil starts to separate. 
• Add the tomato paste and salt and mix everything together.
• If you are using a pressure cooker, put the lid and the weight and cook for 5-7 minutes when the pressure starts to release (about 5 whistles).  You don't have to add water, the meat will release enough water to cook it. Turn off heat and wait till the pressure cooker is ready to be opened. Add water to bring it to the gravy consistency if required. If you do so, put it back on the heat and bring to a boil again. You can do this on the stove top without using a pressure cooker. Add a cup or two of water and allow everything to come to a boil. Reduce the heat and cover and cook till the meat is tender. This may take between 40 minutes to an hour. You'll also need to top up the water if needed.
• Finish off with  chopped coriander.

This will taste best the next day when the flavour goes into the meat. It goes well with rice and can also be used a side for naan or roti. A lot of Kashmiri chilli powder is used. This is a very mild chilli powder and is mainly used to impart the deep colour to the dish. If this isn't easily available, Spanish paprika can be substituted.


Bulgur pilaf

1 cup coarse bulgur wheat
1 large onion, sliced
1 tbsp ginger garlic paste
1/2 cup diced carrot
1/2 cup diced parsnip
1/2 cup frozen corn kernels
1/2 cup dried cranberries
4-5 cardamom pods
4-5 cloves
1 small stick cinnamon
1 dried bay leaf
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 tbsp lemon juice
1 tsp fennel seeds
1 tbsp vegetable oil
Salt to taste
2 cups boiling water
Handlful of chopped coriander for garnish

• Place the bulgur in a bowl and pour freshly boiled water over it. 1 cup of bulgur will need about 2 cups of water. Cover with cling film and keep it aside for 20 minutes.
• After this time, drain any remaining water and keep aside.
• Soak the cranberries in hot water for 10 minutes. Drain and keep aside.
• Heat the oil in a pan. Add the whole spices and fennel and toss in the hot oil for sometime.
• Add the sliced onions and saute till it turns translucent. 
• Add the ginger garlic paste and saute for a minute more so the raw flavour disappears.
• Now add the turmeric, chilli powder and diced vegetables and stir fry for a couple of minutes. Add salt to taste along with couple of table spoons of water and cover and cook till the vegetables are softened.
• When the vegetables are cooked, add the prepared bulgur, lemon juice and cranberries and mix everything together. Keep the heat low and toss it around for a 3-4 minutes to allow the flavours to combine. Adjust the salt if needed.
• Turn off the flame. Finish off with some chopped coriander. Cover and keep aside for 10 minutes before serving.

Capsicum (green bell pepper) rice

This is one of those recipes I reach for when I am pushed for time. It is quick and flavourful and doesn't need anything fancy as a side. You can have with just plain yogurt, papad or potato crisps and little bit of lime pickle. The only preparation you really need is to cook and cool the rice ahead of time. But even that is acceptable as you don't have to keep an eye on it all the time.  It is in fact a great way of using up left over rice. I prefer to keep the cooked rice in the fridge for an hour at least before making such dishes. The cold tends to draw out the moisture from the rice, so it doesn't stick together and you don't have to be delicate when mixing it.

The spice blend can be made ahead and stored in an air tight container for long time.

Spice blend
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black gram)
5-6 dried whole red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
3-4 cloves
1 inch cinnamon stick
12-15 curry leaves

Dry roast all of these individually and then powder them in a spice blender or a coffee grinder. 

To make the rice

2 green capsicum (bell pepper), diced into 1cm pieces

2 tsp fresh ginger, chopped finely

3 cups cooked rice

2 green chillies, chopped

1 medium onion, sliced

5-6 curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp tamarind extract (optional)

2-3 tsp lemon juice

handful of coriander leaves, chopped

11/2 tbsp oil

1/4 tsp turmeric powder

2 tbsp of the spice blend

2 tbsp fresh grated coconut (optional)

Salt to taste

• Heat the oil in a large pan. Add the cumin and mustard seeds when the oil is hot and allow them to splutter.
• Next add the onion, ginger, green chillies, turmeric and curry leaves and sauté till the onion has cooked and softened.
• Add the capsicum pieces and fry over high heat for 2-3 minutes. Add a little salt, turn the gas to medium and cover and cook till the capsicum has cooked. Don't add any water. This may take between 7-10 minutes. Stir a few times in between so it cooks evenly.
• Next, add the spice blend and sauté for 2-3 minutes. Sprinkle a little water to prevent the spices from burning. Also add the the tamarind extract at this stage if you are using it.
• Add the rice to the above and mix it all together till every grain of rice is coated well. Check and adjust the salt as required.
• Toss in the coriander leaves and grated coconut (if using). Finish off with the lemon juice. You may need more of this if no tamarind was added at the earlier stage.
• Cover and continue to cook for 4-5 minutes on a low flame to allow all the flavours to combine and the rice the is heated through.

Serves 4

Butternut squash and chickpea (chana) subzi masala

I wasn't familiar with this variety of squash till I moved to the UK. This is a winter vegetable and  is very similar to the yellow pumpkin, just sweeter. It is really lovely when simply cooked or roasted or made into soups, but it can also stand up to complex Indian cooking. The inherent sweetness mellows down the spices and heat.

This is a versatile side dish that goes well with rotis or rice. I tend to use a lot of chilli to balance the sweetness of the squash. I have also used black(kala) chana (chickpea) here just to add a contrasting colour and texture. You can always substitute it with the more common light coloured chickpea. Black chana has more of a bite compared to the more common Kabuli chana because of its thicker skin and has a slightly nuttier taste. We use it a lot in Kerala cuisine. Because of their hardy nature, both types need to be soaked in water for a long time before they can be cooked. That's fine when you are planning ahead, but I always keep a few tins of both varieties in the pantry to cater for those impromptu cooking sessions.

500g butternut squash, cut into 1cm pieces
2 tsp ginger-garlic paste
1 medium onion, chopped finely
1/2 cup cooked chickpea
5-6 curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp cooking oil
Salt to taste
handful of coriander leaves, chopped
1/2 tsp garam masala (optional)

• Heat oil in a wide pan. When it is hot, add the cumin seeds and mustard seeds and allow them to splutter.
• Add the curry leaves, onion and the ginger-garlic paste and saute till the onion has softened, but not browned.
• Add the turmeric, cumin, chilli and coriander powders and saute for 10-15 seconds being careful not burn them. Sprinkle a little water if they are catching at the bottom.
• Add the squash pieces and saute for a 2-3 minutes.
• Add the chickpea and salt and mix everything together. Add 4-5 tablespoons of water and cover and cook on a really low flame till the squash is cooked. You just need a little water to create enough steam to cook everything. 
• Finish the dish with some chopped coriander (and optionally garam masala) when the squash has cooked and all the water has been absorbed.

Cucumber raita

This makes a good cooling accompaniment to any spicy dish.

1 cup cucumber, de-seeded and chopped finely
1/4 tsp chilli powder (optional)
2 tsp lemon juice
1/4 tsp toasted cumin powder
250g low-fat Greek yogurt
Salt to taste

Mix all the above together and leave to sit for sometime in the fridge (30 minutes to an hour) before serving.

Aubergine (eggplant or brinjal) fry

It amuses me how this vegetable has different names in different countries. I have grown up calling this 'brinjal'. While living in the US, I got used to 'eggplant' and now living here in the UK, I call it an 'aubergine'. Whatever the moniker, I do love this vegetable. Most supermarkets here carry the big purple variety. These are lovely when grilled, baked or fried, but for Indian dry dishes I like to use the long, slender ones. They contain less water, so the end result is not mushy. The smaller round ones are perfect for stuffing.

I have been trying to grow them in the garden for the last couple of years. The first time I got exactly one fruit, but it was of good size. Last year was a total disaster as the unpredictable weather caused the plant to wilt and die. Hoping third time will be the charm...

Sometimes aubergines can have a bitter taste. You can toss the cut pieces in salt and leave them to drain in a colander for sometime. The salt will draw out the water and bitterness. Rinse them in water to remove the salt before you use them. I don't normally bother with this, unless I am frying them, as I don't think the ones we get here have any bitterness. 

This dish is very simple and quick to make. The garlic and roasted bengal gram bring out a mild sweetness that is balanced by the heat from the chillies. Desiccated coconut is preferred over freshly grated. It works well as a side dish for rice or chapattis.

1/2 kg aubergine (long slender ones preferable)

3 garlic pods, chopped finely

5-6 green chillies

5-8 curry leaves

1/2 tsp turmeric powder

4 tsp cooking oil

To powder

2 tbsp roasted bengal gram (pottu kadala)

1 tbsp desiccated coconut

• Cut the aubergines into half inch pieces. They do tend to blacken slightly when exposed to air for a long time. Keep them in water if you are cutting it ahead of time.  
• Grind the roasted bengal gram and the coconut to a fine powder and keep aside.
• Heat oil in a pan. Add the mustard seeds when the oil is hot and allow them to splutter. Follow this with the curry leaves. Then add the aubergine, turmeric and the minced garlic and stir fry over high heat for a few minutes. The raw garlic will cook out, but you can add the garlic to hot oil for a few seconds before adding the aubergine. You have to be careful though as the garlic will brown very quickly and that doesn't taste very nice.
• Add the salt and green chillies and cover and cook until the pieces are tender. The water contained in the vegetable should be enough to cook it. You can sprinkle some water if you starts to stick to the bottom. You are looking for the aubergine to be soft but not mushy.
• At this stage add the ground powder and mix well.  Turn of the heat and cover and allow to cook in its own steam for a minute. You may not need the entire ground powder, just add enough to coat everything well and soak up any remaining liquid.

Carrot and badam(almond) kheer

40 whole almonds
21/2 cups milk (semi-skimmed or 2% is fine)
1/2 cup carrot, finely grated
3 tsp ghee (clarified butter)
1/3 cup + 1 tbsp sugar
1/2 tsp cardamom powder

Garnish
5-6 raw unsalted cashew, cut in half
10-12 golden raisins

• To prepare the almonds, blanch them in hot water for a few minutes until their skin softens. Peel the skin and keep aside.  
• Heat 11/2 tsp of ghee in a small pan. When it hot, add the grated carrot and 1 tbsp sugar. Cook the carrot till it's raw flavour disappears and starts to come together. It takes between 5-7 minutes.
• Meanwhile, heat the milk in a nonstick sauce pan till it just starts to boil. Turn down the heat and allow to simmer.
• Take about  half a cup of milk out and use this to grind the almonds to a paste in a blender. The paste should be just a tiny bit coarse to touch.
• Add this back to the simmering milk along with the remaining sugar and simmer till the milk thickens and reduces a little. This will take about 20-25 minutes on a low flame. Keep stirring occasionally so it doesn't catch at the bottom.
• Finally add the cooked carrot and mix well. Continue to simmer for another 5 minutes. 
• Turn off the heat, add the cardamom powder and mix well.
• Heat the remaining ghee in another pan. When it is hot, add the cashew and stir till it begins to turn golden brown. Add the raisins and continue to stir till the raisins plump up. Mix this into the prepared kheer. 
• Cool and refrigerate for 2-3 hours. 

This tastes best when it is served cold. This makes about 2 generous servings or 3 regular ones.

Tip: Rinse the sauce pan in cold water before adding the milk. This mostly stops the milk from catching at the bottom.

Kerala style soy bean and potato curry

Mum makes this with Avarakkai (broad beans) when it is in season in Bangalore. I have used frozen soy beans instead. The gravy is actually the same as Kerala kadala(black chickpea) curry of the "puttu and kadala" combination.

The heat in this curry comes from the pepper corns rather than the red chillies, so don't skimp on that. The tomatoes add the sourness to the curry. If you don't have them handy, they can be substituted with a little bit of tamarind pulp/paste.

2 cups frozen soy beans
3 small potato, cut into cubes
2 tomato, quartered and chopped into large chunks
1/2 tsp turmeric powder
Salt to taste

To grind
2-3 whole dried red chilli
2 tbsp whole coriander seeds
1/2 tsp cumin seeds
6-7 whole pepper corns
3-4 garlic pods, roughly chopped
1 inch ginger, sliced
5-6 curry leaves
1/2 large onion, roughly chopped
1/3 cup freshly grated coconut
11/2 tsp oil

Tempering
1 tsp black mustard seeds
2-3 whole red chili, cut into pieces
5-6 curry leaves
3 tbsp onion, chopped finely
11/2 tsp oil

To prepare the ground masala

• Heat oil in a pan. Add the red chilli when the oil is hot and sauté for a 10 seconds. 
• Next, add the chopped garlic and ginger and sauté till the garlic is cook and just starts to turn colour. 
• Add the coriander seeds, cumin and curry leaves and sauté till the coriander is well roasted (starts to turn light brown).
• Add the pepper corns and toss for a few seconds and then follow it with the chopped onions. Sauté for a couple of minutes, just to remove the raw taste of onions.
• Add the grated coconut and continue to stir. You want to allow the coconut to cook in  the oil, but not brown. Turn off the heat when the coconut just starts to brown.
• Allow it to cool slightly. Grind the mixture with a little water to form a fine paste.

To prepare the curry

•   Add the soy beans and potato into a pot. Add salt, turmeric and 11/2 cups of water and bring to a boil. Cover and simmer over a low heat till the potatoes are half cooked. 
• Add the ground paste and continue to simmer till the potatoes are done. 
• Finally add the chopped tomatoes and bring back to a boil. The gravy should be slightly thick and of pourable consistency. Add extra water if needed.
•  Allow it to boil for a  2-3 minutes and then turn off the heat.
• Heat the oil for the tempering in another pan. When the oil is hot, add the mustard seeds and allow them to splutter. Next, add the broken red chilli and curry leaves and stir for a few seconds. Finally add the chopped onion and sauté till the onions and nicely browned. 
• Add the tempering to the curry. Serve with rice, puttu or even rotis.

Marrow and cannellini beans curry

This is a take on the traditional kerala erissery. I usually make this when I have to use up pieces of marror or bottle gourd (Dudhi) and I bulk it up with some form of beans. I have used cannellini or white beans here, but I do sometimes put in pinto or adzuki beans.

2 cups  marrow, chopped into chunks (remove the skin if you like)
1 cup cooked cannellini beans (tinned is fine)
6-8 curry leaves
1/4 tsp turmeric powder
Salt to taste

Grind into fine paste
1 tsp ground rice flour
2 tbsp desiccated coconut
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp dry mango powder

Tempering
1 tsp mustard seeds
1-2 dry red chilli
3-4 curry leaves
11/2 tsp vegetable oil

• Grind all the items mentioned above into a fine paste and keep aside.
• Place the chopped marrow in a medium sauce pan. Add the turmeric and just enough water to come up about half an inch from the bottom of the pan (about 2 cups). Turn on the heat and allow the water to come to a boil. Lower the heat, cover and cook till the marrow is about half cooked . 
• At this stage, add the ground paste, curry leaves and salt. Simmer this on a low heat till the marrow is almost done.  Add little water if the curry is too thick.  Add the beans and continue to simmer for a few more minutes. Remove from heat when the marrow is fully cooked.
• Heat oil in a separate pan. Break the red chilies into small pieces and add to the hot oil. Next add the mustard seeds and allow them to splutter. Finally add the curry leaves. Add this tempering to the curry and mix well. 
• Serve with hot rice. 

Chicken curry with fennel and coconut milk

500g boneless chicken thighs cut into pieces
1 onion chopped finely
1 tomato chopped
1 stick of cinnamon
3-4 cardamom pods
1 star anise
1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 cup of  thick coconut milk
2 tsp oil
handful of coriander leaves chopped
Salt to taste

Masala powder
2 tsp coriander seeds
2 tsp fennel seeds
1 tsp black pepper
6-8 cardamom pods
2 star anise
1 stick of cinnamon
2 whole dried chilli
1 tsp powdered pomegranate seed (optional)
1 tbsp poppy seeds

Marinade
1 tsp ginger paste
1 tsp garlic paste
2 tbsp lemon/lime juice
1 tbsp masala powder (see above)

• Dry roast the masala ingredients and grind to a fine powder in a spice blender.
• Marinate the chicken pieces with the masala powder, ginger-garlic paste and lemon juice for at least 30 mins.
• Meanwhile, heat some oil in a pan. Add the whole spices ( star anise, cardamom and cinnamon) to the hot oil and fry for a few seconds. Add the fennel seeds and allow to splutter slightly.
• Add the chopped onions and fry till they are golden brown.
• Add the chopped tomatoes, turmeric and chilli powder and continue to cook till the tomatoes are done and the oil starts to separate from it. 
• Add 11/2 tbsp of the masala powder and sauté for a minute. 
• Add the marinated chicken pieces and stir till the pieces are coated nicely with the masala.
• Add salt and little water (1/2 to 3/4 cup). Cover and cook till the chicken is done. Do not add too much water as the chicken will also release water as it cooks. 
• Finally add the coconut milk and simmer for 3-4 minutes. If the gravy is too thick, dilute with some more water.
• Finish with chopped coriander leaves.

Seven cup cake or burfi

Just like a pound cake contains a pound of each ingredient, this sweet also contains 7 ingredients each of the same measure. Hence the name! It doesn't necessarily have to be a baking cup measure. Just ensure what ever you use,  you use it to measure all the ingredients.

It took me a about 45 mins from start to finish on a medium flame.

1 cup chickpea flour (besan)
1 cup grated coconut ( dessicated coconut is fine too)
1 cup clarified butter or ghee
3 cups sugar
1 cup milk

• Mix all of the above and pour into a pan.
• Keep stirring this mixture over medium heat till the mixture thickens to a slightly runny  peanut-butter-like consistency and starts to leave the sides of the pan. This can stick to the bottom and burn quite easily toward the end of the cooking time, so make sure you keep stirring.
• Spread this evenly into a greased baking tray and while it is still warm score the surface with criss cross lines so you eventually end up with diamond shapes. When it is fully cooled, cut along these lines. It is easier to cut when it cools down if you have done this. 

Saag paneer

A discussion my colleague and I were were having on our drive back home from work about the leafy vegetables that the dish can be made from inspired me to try this out . She and I car share to work everyday and our talk generally revolves around food! This is my version of the dish and is certainly not the authentic way of making it. It is quite mild with very few ingredients that makes the taste of the greens to stand out. It is commonly made using mustard leaves although spinach is usually substituted as mustard leaves can be quite hard to find. I used a combination of spinach and kale this time.

200g spinach
200g kale
Paneer (one block, usually about 200-220g) cut into cubes
3/4 tsp English mustard
1/2 tsp nutmeg powder
1/4 tsp turmeric powder
3-4 cloves of crushed  or finely chopped garlic
3-4 green chillies
1/2 medium onion chopped
1-2 tsp oil

• Cook the spinach and kale. I like to put them in a pan with 3-4 tbsp of water, cover and allow them to steam. You could do the same in a microwave. When cooked, grind them very coarsely. Don't make it a fine paste as I find the texture adds to the taste.
•  Heat the oil in a pan and sauté the onions. When they have softened slightly, add the garlic and green chillies and continue sautéing till the onions are translucent. 
• Next, add the cooked greens, turmeric and the paneer and cook on a low flame with little water for about 5 minutes or till the water has been absorbed and the paneer is soft. I find microwaving the paneer for a minute or putting it in hot water for 5 minutes makes it really soft.
• Add the mustard and nutmeg powder. Mix well and cook for a final couple of minutes to allow the flavours to combine.