Travels for Taste

Tales of travel and food with a touch of spice

Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

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My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉

Ingredients:

  • 1 large pack Chestnut Mushrooms sliced
  • 1 large red Lamuyo sweet pepper
  • 8 cloves Garlic- bash and chop fine
  • 1/2 red onionchopped very fine
  • 2 chillies- (more or less acc to your taste) – chop fine
  • 3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
  • 2 tbsp  Olive Oil
  • Sea Salt to taste
  • Parsley- a handful -chopped finely

Method:

  • Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
  • While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
  • While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
  • Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
  • Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
  • Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
  • Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
  • Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!1-IMG_6699 (Copy)

Gujarati Kadhi

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Having grown up in Mumbai and always having had very friendly  Gujarati neighbours , I have a long love affair with Gujarati cuisine and especially love the Gujarati Kadhi which was quite the star attraction in traditional Gujarati wedding feasts, always a sweet and welcome addition to a plate full of steaming hot khichdi, the large red chillies added into for more the effect than the punch.

If you don’t have access to buttermilk then simply use curd/ yoghurt.

Serves:4 Preparation Time:10 minutes Cooking Time:15 minutes

Ingredients:

  • 3 cups buttermilk or 1 and 1/2 cup thick-set curd /yoghurt
  • 2 tbsp besan or chickpea flour
  • 1tsp freshly grated ginger and green chilli paste
  • Hing/ Asafoetioda – at iny pinch
  • Puree ghee/clarified butter – 1 tbsp
  •  Few fresh green curry leaves
  • 1/2 tsp Jeera/ cumin seeds
  • 1/2 tsp rai/mustard seeds
  • 2 large dry red chillies broken and de-seeded
  • Suhar 1 and 1/2 tbsp or Jaggery 1 heaped tbsp
  • a handful of fresh green coriander/cilantro chopped fine
  • Salt as per taste
  • Water

Method:

  • If using butter milk 3 cups this step is not required. Otherwise combine the  yoghurt ,chickpea flour and 2 and 1/2 cup water till it becomes a smooth mixture. Use a fork or a whisk and if lumps are still visible just use your fingers to break the lumps.
  • Grate a small piece of fresh ginger and crush a green chilli into it.
  • On a medium flame heat the clarified butter in a large saucepan and add the asafoetida, mustard seeds , red chillies,cumin,ginger and green chilli and curry leaves.
  • When the mustard seeds begin to pop and cumin begins to change colour, reduce the flame to a minimum , tilt the saucepan with one hand and pour the yoghurt and chickpea mixture into this tempering/tadka mixture.
  • Add the sugar or jaggery now.
  • Cook with lid on a low flame for about 6-8  minutes , do not boil as the yoghurt will curdle.
  • Add salt and garnish with finely chopped coriander. Serve hot with khichdi or soft rotis.
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Gujarati kadhi differs from Punjabi kadhi in that it is sweeter and does not include fried pakoras, I have a fusion recipe for Punjabi Kadi which I tried long ago, if you want something a little different why not try my Punjabi Kadhi with a twist.

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LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

Sweetcorn and Paneer Bhaji/Sabzi

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In March I had rushed to be by my mothers side when her recovery post a double knee replacement surgery which was supposed to give her a new lease on life went badly wrong.

She was put on a very strict diet and asked to avoid more food stuff than she could eat, besides the heat in Pune was killing and the numerous medicines made her terribly hungry and moody. Not to mention the times when she was in so much pain I regularly went in the room next door and sobbed my guts out into a pillow…

On one of the better days when she really wanted to eat something tasty and refused all the options I gave her my maushi (that’s we call mum’s sister in Marathi language – my mother tongue) saved the day by making her this simple yet delicious vegetable which was packed with flavour in-spite of having on onion,no garlic and no tomatoes which mum was not allowed at all…If you have someone at home who is being given blood thinner medicines to avoid blood clots you may be asked to avoid foods that contain Vitamin K which is a natural blood coagulant.

Since this was only for one person we took a handful of each ingredient and used spices as we thought appropriate to suit her taste buds dead with all those medicines. Please feel free to amp up the spice if you wish.

Serves 2 as a side or 1 as a main

Preparation of veggies and Cooking Time:45 minutes

Ingredients:

  • Cauliflower florets 150 gm
  • sweet corn 50 gm
  • carrots chopped into tiny cubes 50 gm
  • green peas 50 gm
  • Paneer cubes/Cottage Cheese 50 gm
  • 2 bay leaves
  • salt as per taste
  • a pinch of red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin and coriander powder mix
  • a small pinch of ground clove powder
  • 1/2 tablespoon olive oil
  • Finely chopped fresh green coriander leaves -just enough to garnish.

Method:

  • In a pan take 1/2 tbsp of olive oil and sautee the bay leaves, clove powder and cumin and coriander powder for about 30 seconds.
  • Add the sweet corn and cook for about 3 minutes with spritz of water on a very low flame with lid to allow the corn to cook well.
  • Add the chopped carrot cubes and add water and cover an allow to steam for 2 -3 minutes on a low flame.
  • Reason for cooking the sweetcorn first and then the carrots is that they will take longer to cook than the cauliflower and peas which will become mush in the vegetable if all these are added at once. To save time you could used boiled sweetcorn and carrot. Avoid canned and ready to eat variety.
  • When carrots are almost cooked add the cauliflower florets ,green peas and season with the turmeric and red chilli powder and salt.Mix Well.
  • Add very little water just enough to allow the veggies to cook well.

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  • When they are almost cooked after not more than 5- 8 minutes , add the soft paneer cubes and mix well and serve hot with a chapati fresh off the pan.
  • Garnish with a tiny bit of fresh coriander leaves finely chopped.Ensure they are washed thoroughly to ensure no muddy bits are hiding between the delicate leaves.

Needless to say aai loved the bhaji and after almost 15 days of bland food she was really upbeat. Soon after she really began to recover at a desirable pace and was coming up with many of her own ideas to make delicious food with less oil, minimal spices and without any tomato. Cheers to you aai , you are a very brave person to have come out of such a bad health situation only a few months ago, to a point where you are 100% independent and cheerful as ever.God bless all those that stood by us and the few special people who came to help me in the hour of need, no questions asked, you know I love you people tons right ?:)

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Disclaimer: Please note this is a true account of what my mum had to eat with her many food restrictions and is not meant to be treated as a medical advice for anyone following a diet where they have been asked to stay off Vit K .Please always consult your doctor before eating anything that is out of the ordinary for your condition.

An evening with Tesco’s Finest* and a recipe for a Sweet Pepper and Wild Mushroom Pie

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When I was on my way to the Food Evening Taste Experience at Tesco Kensington last week little did I expect a detailed and informative presentation about how the Tesco Finest* range is created by a very passionate set of people who are proud to know all about how and where the ingredients are sourced from.Everything including the stunning new packaging has been planned well down to the last-minute detail.

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There was a very tempting display of Tesco Finest* goodies and it was quite a test of self-control to not start munching on the goodies. We had various types of cheese, large variety of cold cuts, many different types of cakes ,chocolates and lot of exciting new variants of tea and coffee to dig into.

Tesco Finest blogger evening 24th Oct'13 Thu

Tesco Finest blogger evening 24th Oct'13 Thu1

This event was to celebrate Tesco finest*range being relaunched.

Says Chrish Bush ,M.D – Tesco,U.K – ”In total, we’ll have over 1500 different products in our new finest* range and there’s a story to be told about them all. What we want to do though the new packaging and the way we talk about finest* is to show the passion, care and expertise that goes on behind the scenes to create great food.”

I most enjoyed sampling the cured ham and the various types of cheese,perfect for your Christmas Cheese board.The finest* blue Wensleydale which is handcrafted in the Yorkshire Dales , has its own unique culture that creates the blue vein and it also won supreme champion at the 2012 British Cheese Awards.

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Tesco finest* blue Wensleydale supplier – Image Courtesy: Tesco

I was quite amazed to learn that the finest* Traditionally Smoked Haddock is smoked at a 100-year-old smokehouse in Lincolnshire. Joe Tummey started it up in the 1940s and has passed on all he knows to his son and grandson today. Years of using the same smokehouse makes the flavour even more intense. Boy I love-uh smoked haddock!!

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The images above are courtesy Tesco

As I had earlier on in the day shopped at the mini Tesco near my place, I had given into the temptation of buying this single dark red  sweet pepper from the Finest* range ,this in addition to the new pack of sweet peppers from my goody bag I decided to combine it with the mixed fresh wild mushroom pack also from my goody bag and made us a delicious pie for the weekend .

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Image Courtesy: Tesco

I had some potatoes and a big pack of smoked bacon bits too and decided to make my own stock using some flour and a Knorr cube. This is a very hearty pie and you could mix in any spare veggies that you need to finish. It serves 4 ideally but it was so tasty that hubby and me almost licked the plate dry 😉

 Sweet Pepper & Wild Mushroom Pie – Recipe using Tesco Finest*ingredients

Serves: 4 with sides or two hungry and greedy adults 🙂

Ingredients:

  • 1 pack of mixed fresh WILD mushrooms from the Tesco Finest* range
  • 1 pack of fresh sweet mini peppers from the Tesco Finest* range
  • 200gm smoked bacon bits
  • 2 large potatoes peeled and cut into thin discs like shapes
  • Butter  4 large tbsp
  • 2 small red onion sliced lengthwise
  • 3 heaped tbsp plain flour
  • 1 Knorr Chicken Cube
  • 1 Puff pastry sheet
  • 8” pie dish

Method:

Line an 8 inch pie dish with butter and place the disc like slices of potatoes onto it to create a base. Now add the smoked bacon bits which have been sauteed in butter onto the potatoes.

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Use the delicious dark brown juicy fat after you saute’ the bacon and cook the sliced onion, peppers and chopped mushrooms in the same saucepan, just add a generous squeeze of the garlic paste and sprinkle some paprika powder if you want to amp up the heat quotient.

Now when the peppers start to turn soft load this delicious mixture which I could eat on its own onto the smoked bacon layer in the pie dish, spread it all over the pie dish to create an even layer .Now in the same saucepan add a bib blob of butter and 3 heaped teaspoons of plain flour ,stir in some water and ensure all the lumps are broken and a thick smooth paste is formed ,stir on a very low flame and crush one cube of knorr chicken into this paste. This cube should ensure that the entire pie gets the exact amount of salt it needs. After 2- 3 minutes pour this thick stock onto the peppers and watch it seep down through the layers …ummm soo soo good!

Now seal of this beauty with a sheet of puff pastry and do some creative art on the top with leaves or heart shapes or whatever you like 😉

Bake in a pre-heated oven for 25- 30 minutes until the puff pastry has risen and separate crispy layers are visible and the top has browned to a beautiful golden brown.

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The sweet pepper taste coupled with the chewy earthy mushroom and the rich dark mysterious flavours of the pan fried buttery smoked bacon are simply irresistible and I helped myself to a rather greedy second helping , all washed down nicely with a big bottle of Cava 🙂

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This recipe is very quick and easy to prepare and if you want to do more than one pie you can just double up the ingredients and cook both pies together depending on how big an oven you have. Recommended sides are green peas , baby carrots and a generous helping of  fresh and crunchy Iceberg lettuce salad leaves all smothered in a honey mustard dressing and topped off with freshly ground pepper and some sea salt . I can almost see a large table full of very happy and smiling guests over for a Saturday Pre-Christmas lunch. Just ensure you have plenty of blankets and amp up the heating at home as these happy guests are going to want a long nap after they tuck into your Sweet pepper & Wild mushroom pie!

Undoubtedly, the taste is enhanced by use of fresh ingredients !Many Thanks to the very cheerful and efficient team at Tesco Kensington and the efficient PR for a lovely evening, a generous goody bag and all the tipples 🙂

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Caramelised Red Onion Chutney with Feta and Chickpeas Salad

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On a trip to one of my favourite supermarkets I purchased my first jar of caramelised red onion chutney. Coming from India my palate is well -acclimatised to red onions and their sharp sweet taste. The tangy taste and deep rich colour and the versatility of this chutney got me hooked onto this dish and I was using it ever so often.

Since then I had been planning to make this chutney at home and after scouring for recipes online, I found this interesting recipe by Fraser Doherty – The Super Jam Cookbook. It’s a basic and simple recipe yet perfect in proportion and that’s exactly what a great recipe should be.

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It’s a perfect accompaniment for a good roast or in toasted sandwiches with a light soup during a cold wintry day. This chutney goes well with feta cheese and chickpea salad as it does with cheese and crackers .This is also my way of using all those empty glass jars that have been stacked behind various shelves in my tiny kitchen.

Averse to consuming chickpeas in popular Indian fare like ‘’Chole Bhature’’( a chickpea masala gravy with ‘’Bhature’’ which are huge, puffed fried fermented wheat bread). I find this a much healthier alternative to get my husband to eat chickpeas and get a nod of approval from my biggest critic 😉

After adding vinegars

Caramelised Red Onion Chutney

Ingredients:

  • 8 red onions
  • 1 red chilli
  • 2 bay leaves
  • 25ml olive oil
  • 200g brown sugar
  • 150ml balsamic vinegar
  • 150ml red wine vinegar

Method:

Chop the red onions in fine long slices. Slice the chilli in long thin slits. Heat the olive oil in the saucepan and add the bay leaf and chilli followed by the red onions. On a low flame stir continuously and cook for about 20 minutes.

The onions will change colour now and turn dark and the mixture will have reduced in volume. Now stir in the sugar first followed by the vinegars, I used dark muscovado sugar as I love the rich dark smoky flavour. Simmer this mixture for 30 minutes and the chutney now turns sticky and thick.

While this is simmering, sterilise all those glass bottles and store the chutney in them. It takes a month for the flavour to mature fully.

Chutney close up in tiny bonne mamon jar

Feta Cheese and Chickpea Salad

Serves 4 as a side with a main meal

Ingredients:

  • 120g chickpeas (That’s half a can of tinned chickpeas ready to eat)
  • 120g packet of crunchy salad leaves
  • 100g feta cheese
  • A pinch of Maldon sea salt
  • Half a red onion sliced thin and lengthwise
  • Few cherry tomatoes
  • Few small boiled potatoes
  • Some slices of colourful peppers

Method:

Create a bed of leaves and throw in the chickpeas and other ingredients. A generous dollop of the caramelised red onion chutney in this salad will offset the feta cheese beautifully. It’s great for a meatless Monday lunch or a perfect accompaniment for a big family Sunday lunch.

salad with yellow tea towel

The best part of making this chutney is that I get to give some to my friends, sharing is fun isn’t it?

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Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

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In Marathi, my mother tongue we call this dish ”Uppit” and in the south of India its called Upma.

It’s a fluffy cooked breakfast made of roasted semolina and spices and can be customized by adding green peas and small carrot bits. I love eating this steaming hot garnished with a generous sprinkling of freshly chopped coriander and some finely grated fresh coconut – umm perfection, can almost feel a strong waft of the aroma swirl around my nose as I sit here and type the recipe 😉

After Kande Pohe this has to be my number one favourite Indian breakfast option. Agreed there’s a lot of ingredients but there’s a lot of flavour too!

In the Matunga area, there are many good Udipi restaurants who do upma on their breakfast menu and it’s so good gobbling fresh hot upma and dowing a cuppa or tow of hot filter coffee before getting to work on a busy weekday morning in Mumbai city. It’s very filling and budget-friendly too:) All you need is some time before rushing for the daily commute to ensure you can squeeze yourself into the restaurant and sit on one of the long wooden benches with complete strangers and hope to God you don’t have coriander stuck in between your front teeth if they smile at you  😉

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

Manjiri Chitnis
Aclassic Indian savoury breakfast or tea time dish. There are many versionsnamely the one made in South India and the one made in Maharashtra
5 from 2 votes
Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Breakfast
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 cup rava approx 100 grams
  • 1/2 tsp urid dal
  • 2 tbsp sunflower oil
  • A pinch of asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 heaped tsp turmeric powder
  • 1 tsp red chilli powder actually 1/2 a tsp for the ones who do not like their Indian food too spicy
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies chopped fine
  • 5-6 fresh curry leaves
  • 2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
  • 1/2 red onion finely chopped
  • 1/4 th of a juicy red tomato
  • Salt as per taste
  • Juice of a quarter lime
  • A pinch of sugar
  • Fresh coriander to garnish
  • Fine grated fresh coconut

Instructions
 

  • I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely.
  • Then store the roasted semolina in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharashtrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja
  • In a saucepan add the oil and as it starts to heat, add the asafoetida, mustard cumin seeds and urid dal. The urid dal brown very quickly so stir this around a bit
  • When the mustard seeds begin to pop add the curry leaves, green chillies and garlic and chopped red onion.
  • When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir
  • Now add the turmeric, red chilli powder, cumin powder, coriander powder and salt and mix well
  • Then add double the amount of water as compared to the quantity of rava/semolina, cover the saucepan with a lid and let the water come to a boil
  • If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water
  • Now slowly stir in the semolina ensuring that it does not form lumps
  • Add the juice of a quarter of a lime, sprinkle a pinch of sugar
  • Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well
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  • Serve hot garnished with chopped coriander and freshly grated coconut.
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I am just beginning to experiment with photos taken using my new 50mm f1.8 Canon lens – A’s gift to me for my birthday this year, I quite like the steady pattern of gifts coming in, starting with my first DSLR for my birthday last year. Just need to figure ways to wiggle out other gifts *evil laugh follows* 😉

C.K.P Valache Birdhe (वालाचे बिरडे) – Field bean curry

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Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry, is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

वालाचे बिरडे

ThisValache Birdhe or field beans curry recipe is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Valache Birdhe or field beans curry

Manjiri Chitnis
Hieloom recipe from the CKP community from the western coast of Maharashtra, India
5 from 1 vote
Print Recipe
Prep Time 2 d
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Pan to cook the curry
  • Blender to make a paste from the garted coconut
  • Kitchen cloth to tie up beans for sporuting

Ingredients
  

  • 1.5 Cup Vaal/ Field Beans – soaked, sprouted and skin removed – takes a few days
  • 3 -4 Cloves Lasun/Garlic with skin
  • 1 pinch Hing/Asafoetida
  • 1 Kanda/Red onion – one small finely chopped for the pan
  • 2 -3 tsp Dried Kokum 2 pieces or Tamarind (Chinch/ Imli) -tamarind paste OR dried tamarind soaked in water -remove the pips and use the gooey thick bits
  • 1/2 tsp Jaggery
  • 1 tiny pinch Mohri/Mustard Seeds
  • 1 Pinch Cumin/Jeera
  • 1.5 tbsp Oil
  • 1 tsp Laal Mirchi / Red Chilli Powder
  • 1/2 tsp Halad / Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Jeere/Cumin powder
  • 1/2 fistful Fresh Coriander finely chopped to garnish
  • 3 – 4 tbsp Grated coconut paste * see notes
  • Salt as per taste

Instructions
 

  • Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
  • Remove sprouted vaal into a bowl and pour like warm water on them, stir with your palms to loosen the skin and many will float to the top, decant the water and remove all the rest of the skins and discard
  • Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
  • When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma, add the chopped onion.
  • When the onion turns a delicate pink add turmeric powder, red chilli powder and then add the vaal/field beans.
  • Now add the turmeric, red chilli, coriander and cumin powders and quickly stir in enough water to cover the beans
  • On a low flame cook with lid
  • When the vaal is almost done, add the jiggery, coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
  • Valache Birdhe or field beans curry is best enjoyed with steaming hot rice
Keyword Vaal
Vaalache Birdhe with text resized
Valache Birdhe or field beans curry

Food pairing

This Valache Birdhe or field beans curry is a delicacy pairs best with a portion of pressure-cooked rice of the Ambemohar variety, Basmati will do too. Always remember, a generous dollop of home-made sajuk tup or pure ghee is a must.

Stages of Vaal sprouting in photos

Sprouting of Vaal or field beans
Sprouted Vaal / Field Beans
Close-up – Sprouted Vaal or Field Beans

Notes:

  • Grated coconut paste: made by running fresh grated coconut or frozen grated coconut through a mixer/blender. Add 1 green chilli and 1 clove of garlic. My Aai (mum in Marathi) also prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
  • Making Chinche cha kool ( usually, a block of tamarind is available packaged in any well-stocked Indian grocery store here in London, if not major spice brands now do tamarind paste in a bottle, find these online or any leading supermarket) – remove some in a bowl – add lukewarm water and gently ease the flesh of the tamarind loose from the seed. Use this thick mix to add to the curry. If you have fussy eater then maybe you want to strain this before adding into the curry. I would avoid straining as the gara – the thick flesh of the tamarind – is flavour packed so embrace it – fibres and all. 🙂
Valache Birdhe or field beans curry

I do know this process for cooking Valache Birdhe or field beans curry, sounds rather labor-intensive and complex but believe you me, its easy-peasy, and the main bit of hard work is only getting rid of the field bean skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes, happy memories are always welcome. And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram, and Facebook and I will re-post it.

Bon Appe’tit !

P.S: coming soon a Valachi Khichadi ( Field Beans Pulav) recipe that’s another firm family fav!

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy to follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

A typical C.K.P meal

Caribbean Sweet Mini Pepper Salad

by 3 Comments

When I first purchased sweet mini peppers I made a pie with them, well honestly it looked anything but perfect and just about made it to ”ok” on the taste parameters, but I shall leave that discussion for a later date. This recipe is adapted from the one given on the cute resealable bag in which the vibrantly colourfull and tempting  sweet peppers were packaged in by the supermarket.

Serves:6 as a side dish  Prep Time:15 Minutes, allow for at least half an hour of marination to allow flavours to really develop and pack a punch

Ingredients for the salad dressing:Juice of 1 lime

  • Juice of 1 lime
  • 1 garlic clove – remove skin and crush
  • 2 X 15 ml cooking oil, I used sunflower
  • 3 X 15 ml red wine vinegar
  • 1 X 5 ml hot pepper sauce
  • 1/4 X 5 ml Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 a teaspoon castor sugar
  • Salt to sprinkle
  • Freshly cracked black pepper to taste

Ingredients for the salad

  • 6-8 sweet mini peppers, de-seeded and  chopped into tiny cubes
  • 1 can of 400 gm (14 oz) ready to eat  red kidney beans drained and rinsed
  • 1/2 a cucumber, peeled and chopped into tiny cubes
  • 250 gm cherry tomatoes
  • 1 large red onion sliced lenght wise
  • 195 gm (7oz) sweet corn drained

I also added the remaining portion of the organic mangoes,roughly chopped into bite sized pieces, this is an optional add I just needed to use up the mango and it added a sweet-tangy taste which I love.You could also chop fine a small bunch of fresh coriander or skip it totally.

Method:

  • In a large salad bowl mix all the dressing ingredients and add all the salad ingredients into the bowl
  • Mix well and leave to marinate for at least half an hour.
  • Since it’s super hot right now I kept it in the fridge for a bit before serving.

This salad is a super side dish with Jerk Chicken and for those summer evening when you feel you cannot eat heavy meals, just combine it with a portion of roasted meat replacement done lightly spiced.I love my new salad bowl gifted by my aunt on her visit to ours.Love you maushi.

Caribbean Sweet Mini Pepper Salad

Simple Pasta with Homemade PESTO

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This is again one of those recipes that has languished in my draft folder collecting virtual cobwebs for pete’s sake!

I even had a lot of positive response on Facebook when I uploaded a battered looking pic to my Facebook foodie album  ”Food and how much I love it” 🙂

So here’s to finally sharing it on my blog,yay,cheers !Bring on the bubbly…err ok

Here’s what you will need:

  1. Fusili enough for 2 people
  2. Fresh basil one small bunch
  3. Olive Oil 2 teaspoons
  4. 2-3 Garlic Cloves
  5. Pine Nuts
  6. Salt to taste
  7. 2 medium-sized potatoes skinned and sliced
  8. French Beans about a handful

Method:

  1. For the pesto – Mix the Fresh basil , olive oil,pine nuts ,fresh garlic cloves 2-3, salt and green chillies to taste,give them a spin in the mixie ,all done!
  2. Boil the fusilli in water and salt to taste with the beans , when it’s almost done add the potatoes.
  3. Mix the pesto once the pasta and veggie mix is boiled and excess water has been drained.
  4. Grate some mozzarella and serve!
  5. Top tip from readers of this recipe was to replace the mozzarella with parmesan for lesser calories 🙂

Kadhi – Punjabi Kadhi meets the sweet Gujrati kadhi

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Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)

Kadhi is basically a spicy gravy made with curd and Bengal gram flour and there are two versions, this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cuisine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !

This is another recipe that I should have uploaded eons ago! It was much liked when I uploaded the pic on my Facebook album ”Food and How much I love it” Humm, how much more ”foodie” can one get, I wonder… 😉

Ok, now for the Ingredient list :

Ingredients for the Kadhi

  1. 2 heaped tbsp besan (Bengal gram flour)
  2. 1 1/2 cups curds (dahi)
  3. 1 tsp ginger-green chilli paste
  4. 2 curry leaves (kadi patta)2 tbsp chopped coriander (dhania)
  5. salt to tasteIngredients for the pakoras/fritters
    1/4 cup Chopped onion
    1/4 cup Chopped potato
    1 tsp Ajwain.
    1 tsp Red chili powder.
    salt to taste
    Oil
    about 2 spoons Besan (Bengal gram flour) & Water
    Preparation:
    -Mix all Chopped onion & potato in the besan and water mix , ensuring there are no lumps . Add ajwain , salt and chilli powder .
    – Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
    -Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
    – Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
    – Boil whilst stirring for a while.
    – Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
    – Add the tempering to the kadhi and boil for a few minutes.
    – Add the cooked pakoras
    – Sprinkle coriander on top and serve hot with boiled rice .

Inspired? Would you like to try my Gujarati Kadhi recipe? Check it out here:

  • Gujrati Kadhi

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