Happy New Year and Diwali!

The  Hindu festival of  Diwali has been celebrated by thousands around the globe this weekend. The festival name means a row of lights representing good over evil. This year it was celebrated on the 3rd of November and today 4th November is New year s day, celebrated with friends and family, fireworks and special foods such as Sanaghar puras and Chokoris.  

A more in depth meaning : Diwali lights dispel the darkness of our ignorance - a row of lights showing us the way through life.The wick representing ones ego and the oil which burns the wick called the vassana  representing ones negativity so as they burn away we rid our self of these traits and let our positive inner light shine through into the world. It is encouraged to let the lights die out naturally and for it not to be blown out mid way so not to disturb the action of purifying.

The New Year or Samvat of 2070 is  from the lunar calendar  based on ancient Hindu traditions, The Vikram samvat calender is 56.7 years ahead of the solar Gregorian calender used universally. As I prepared the delicacies, I also made some home made  lights of my of my own using  oranges cut into half, scooped out the flesh and left the stem   in the middle  in tack to be used as a wick. which were then filled with cooking oil  .They burned for hours and the kitchen smelt of wonderful citrus orange scent. Any spices you may like to add to the oil helps the spirit of the occasion. Try cinemon bark or  gloves or even  star anise.


Heres the recipe I used if fancy your hand at making chockoris
Makes a dozen ( 12)

150 rice flour
 50g Plain flour (can be substituted for mashed potatoes)
15 g butter
1 tsp green chiis
1/2 tsp of ginger paste
 salt to taste and sugar to taste
 10g  of white sesame seeds
couple of pinches of carom seeds
50 g yogurt with a little water


Bind the dough together with all the ingredients and pipe out into swirls using a piping bag, leave to rest for a few minutes and deep fry in rapeseed oil on a low to medium setting.Turn up the heat so the chokories have a golden brown finish.

Tip . Fry 4-5  with good a amount of space in between time to avoid then sticking together in the hot fat.

I wish you great health and great prosperity for the this New Year and hope you enjoy this recipe.

San Nu Barrack- Happy New Year!

Raksha Bandhan

Raksha Bandhan is a Hindu festival to pay homage to the sacred and unconditional bond between brothers and sisters and close friends. It's an ancient Vedic festival which is celebrated every year on the full moon day of the month of Shravan ( August) Rakshan Bandhan 2013 will be celebrated with zest and vigor on August 21. 

The gesture to pay respect to this homage is to tie a rakhi (red or golden thread around the wrists of each other) to show great appreciation and protection for each other in this world we are part of together. Also strengthens the relationship between a brother and sister. "Raksha Bandhan is a festival marked since ancient times and there are several mythological stories that revolve around this custom.  It is said that in ancient times, queens used to send Rakhi to their neighbors symbolizing brotherhood."This is one of my favourite Hindu festivals. Sweets and gifts are exchanged too. So.........Happy Rakshan Bandhan to you all and don't forget to watch out for the magic in the sky to tomorrow evening!

Here's a quick recipe for Barfi for you to make and share around your friends and family this Rakshan Bandhan

Easier enough for the kids to try it too.

Ingredients

125g Full cream Powered milk

250 Caster sugar or add less

125 Water

 5 Green Cardamoms pods - seeds crushed

12  pistachio nuts shelled and chopped( unsalted)

Butter for greasing

Equipment

Sallow dish or baking tin lined with grease proof paper

Pan

Wooden spoon

Knife and chopping board

Method

1. Place the sugar and water into the pan. Boil and then allow to simmer for 6-7 minutes, until the mixture turns into a  sticky syrup
2. Add the powered  milk, crushed cardamoms. pistachio nuts and mix well
3. Pour this mixture into the dish and leave to cool pistachio flakes on top
4. When the barfi has set cut into diamond shapes pieces

Tip:  Try adding a drop of rose water for a subtle fragrance, or desiccated coconut to the mixture before setting it. Or you could be very indulgent and cover the top with melted chocolate 

Facts:

• Rose water has a very distinctive flavour and is used heavily in Persian cuisine.
• The coconut has a number of culinary uses. The seed provides oil for frying, cooking. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts. Desiccated coconut or coconut milk made from it is frequently added to curries and other savoury dishes.
• Caco trees can live to be 200 years old, but they produce marketable cocoa beans for only 25 years! 

Barfi origin - India

Enjoy!

The chicken story

Now let's talk about a homemade chicken curry.  I have some great memories of our Sunday dinner and some damn horrible ones too in preparation for it.!

My father would go down our cobbled back street to our local shop. In Gujarati we call it the Dukhan.  At street level the shop sold groceries, sweets, and household products.  Downstairs, yes, downstairs in the cellar they sold chickens. Live and clucking. Yuk!  

I decided one Sunday to go with my father in the hope that he would buy me some sweets. Instead, he left me waiting at the top of a flight of stone stairs which led to a chicken farm in the cellar. I waited and waited while he picked the feathered friend that would soon become our Sunday Lunch. In my impatience, I decided to take a  wee peek. 

As I crept down the stones steps to my horror I could not only smell "them chickens" but I could hear them clucking and I saw them flapping their wings as they scrambled over each other trying to escape.   After taking only three steps down I could hear my father telling me to stay at the top...  The next thing I knew was that the chickens were trying to make their way up the staircase.   I ran back up the steps screaming.    I thought one of them might take off and poop on my head. 

Now you may think that was funny but let me tell you I vowed never to eat any type of bird again! Not to mention hearing its neck broken and then seeing it plucked and smell from the rest being burned off.   Yuk yuk yuk!

Once we were out of the shop I thought the ordeal as we walked back home reluctant to hold my father's hand for fear of being chickenised if there is such a word !but Oh No!

Mother was in our 4ft by 4ft kitchen preparing the masala for the dish of the day and also covering up the kitchen ready for Dad s butchery.   He used a homemade circular wooden chopping block and a cleaver that only came out on Sunday for the Chicken chop. Wham!  He laid into the chicken with such vigour and passion.   I ran for cover and peering through a crack in the doorway between the hinges.

My mother would try to get him to calm down and to not mess up her spotless kitchen.   She reacted with the speed of light reaching for her masala tin lids and running around the kitchen like a headless chicken with a cloth wiping up the splatters.

When I thought all was safe I would come back into the kitchen to see the next stage. I would see the chicken in pieces in a big  Indian stainless steel bowl.  Each week I would say “Dad next week can you not put the long bony neck in the pot". To which he replied: "That's where the flavour comes from."  He told me not to worry because there was only one person in the house that would be served the neck. And that was his good self...

He always insisted that a good chicken curry should never be started with a thick base of onion and tinned tomatoes.    In our home, all curries were made with fresh tomatoes added towards the end of the cooking.   We never used onions as the main sauce of flavour or sauce base.  Instead, we used a combination of wet and dry spicing..   It was always just about balance and to bring out the best flavour of the main Ingredient.   We followed recipes that my mother has learned from her mother in law and my father's grandmother.

Anyway so then it was onto mum who would marinate the chicken pieces and prepare her garamasla mix and other spices. Our chicken curry was served with the finest aged fragrant basmati rice and vinegar onions and fresh chapattis 

Basmati rice means "queen of fragrance" in Hindi …My mother and father would buy a sack of rice and let it mature in a steel drum in the attic for between 1 and 2 years.   This improved the fragrance and flavour of the grain and it cooks better.  The onions accompanying the chicken curry were simply large Spanish onions cut into rings and soaked in brown vinegar.

So here's my recipe for chicken curry.   Actually, it is mum's recipe for which she became famous in the Bradford Indian community in the 60s and 70s.   Folk would turn up at our door with whole chickens ready for her touch! I guess Dad had sold how good her curry was to them. And I have to I agree.... .....
https://www.youtube.com/watch?v=bRE96rrKLBo

Classic Gujerati chicken masala

(Serves 4)

Ingredients

1 kg chicken beasts
2 tbsp rapeseed oil
1 1/2 tbsp fresh ginger pulp
1 tbp garlic crushed
1 tsp turmeric
2 tsp chilli powder (more if you like it hot!)
2 tsp cumin powder
2 tsp coriander powder
Salt to taste
12 Spanish cherry tomatoes
1 large lime
11⁄2 tsp Garamasala
1⁄2 bunch of coriander leaves
300ml boiling water

To flavour the oil

4 cloves
2 sticks cinnamon bark
5 green cardamom pods

Preparation

Trim the fat off the chicken breast and chop into bite sizes pieces then marinate in the ginger, garlic, chilli powder, salt, turmeric for 1⁄2 an hour. Place in the fridge. Cut the cherry tomatoes in half. Chop the fresh coriander leaves. Squeeze the lime juice and set aside.

Method

1. Heat the oil in a heavy bottom pan, when hot add the cinnamon bark, cloves and cardamom; gently cook in the oil until the spices darken.
2. Mix in the marinated chicken and give it a good stir. Turn the heat to medium and allow the meat to absorb the spices whilst the marinade releases into the oil. Place the lid on the pan for 15 mins, stirring occasionally.
3. Turn the heat up and add the hot water, cumin and coriander powder. (The water should just cover the tops of the chicken pieces.) Add in the cherry tomatoes. Stir and simmer until the sauce has reduced by half (for approximately 10-15m mins).
4. Take off the heat, add the garamasala and a squeeze of lime and sprinkle over the fresh coriander leaves.

Tip: Avoid stirring the chicken too much as it will break up. A rested chicken curry is the best curry – giving the chicken time to absorb the flavors. For a drier curry do not add the extra water.

Enjoy!

Milan. Happy Birthday.

Earlier this year I lost a very dear friend.  Composer, electrical engineer, amazing guitarist, impresario, lyricist, manager, he was a remarkable person who lived life to the full.  He accomplished all that despite being afflicted with muscular dystrophy which greatly restricted his mobility. Although he used to say "just a little problem" 

He introduced me to jazz while I was still at school.   Not at a concert but at the rehearsal of his band he was managing.   He asked me to stand at the back of the auditorium and tell him how they came over.  I was flummoxed,  I knew nothing of jazz - it all sounded like discordant sounds to me - and even less of the technology of the equipment that conveyed those sounds. But over time I grew to appreciate the subtlety of the genre.

Another passion we shared was food.   He savoured the English roast with all its trimmings.   Particularly  Yorkshire pudding which is often served as a starter here In Yorkshire.   We looked long and hard for the perfect Sunday lunch. Mostly in vain.   Toby. Harvester, Berni - do you remember them? - Maybe we should have gone to Simpsons.

For logistical reasons I rarely cooked with him. But I think he would have appreciated this..  some of the best conversations we had were how a a good Yorkshire pudding should look feel and taste and how a good roast potato should crunch but best of all how meat should be craved to your dinner plate we ate well and enjoyed the classics tastes and talks of a good Sunday roast.

He remains in our memory as very special person, who was all about life and gave his time to many others  despite his own setbacks in life.

Here are a few tips for making these yummy creatures and a recipe. Perhaps in his memory you could cook them and continue remembering him and  also great sense of humour!

A quick and easy recipe:

4 large eggs- room temp, equal amount of flour to eggs and equal amount of milk to flour with a touch of water and a pinch of salt

1. Sieve the flour into a bowl and season with a little salt. Gradually add the milk and water mixture until a consistency of thick double cream is achieved. Leave to stand for at least an hour.Rest is best for Yorkshire pudding batter so longer the better.
2. Just before putting in the oven, whisk the eggs (with an electric whisk if possible) and add to the mixture, whisking the batter until smooth.
3. Make sure your fat is very hot in the tray before pouring it in- that way you will have light airy cooked pudding that have risen. Gas mark 7 22o oc for 30-40 mins.

Enjoy!

Feed Me Scotland

Do you remember when you were at school the first thing the teacher made you do on your first day back  was to write about what what you did on your summer holidays.   Well, as I have been away for a while I will tell you what I have been doing.

Last  year  I was fortunate  enough to visit Scotland again - not just once but twice and attended  the Pitlochry theatre festival. There I watched a The 39 Steps and The Little Shop of Horrors which is all about food.   Watch the video:

I sampled weird and wondrous food in Scotland - not just haggis which I mentioned in "Burns Night Bradford Style" 26 Jan 2012 - but white puddings, clootie dumplings, stovies, tatty scones, bridies and a wee dram or twa at Edradour. . and to finish with I sampled the finest chocolates at The high land Chocolatier  I am told that curried bridie, beans and "chups".were student staples at St. Andrews, especially when carrot soup and mutton pie were on the menu in hall, students dodging lodging fare. 

There are lots of lovely things to see near Pitlochry: the Queen's View over Loch Rannoch and Loch Tummel, Blair Castle with its Hercules gardens and private army, Salmon ladder  and the magnificent waterfalls known  as the Falls of Bruar.   Right next door to the falls is a shopping centre in the middle of nowhere called House of Bruar

I spent hours in the food hall exploring every counter - the bakery, dairy, deli, pantry, patisserie and even the butcher's which says a lot as I am not a conviction carnivore.   If you are worried about horse flesh that's where you should go for peace of mind.   I bought apple juice, lemon curd, scotish crackers, scrumptious Scottish cheese and a lovely book about potatoes . Who would of thought it that from its humble beginning in Peru it was transported to into every continent on Earth and beyond including a potato plant transported onto space aboard the space shuttle.

For a tiny town Pitlochry has more than its fair share of top notch restaurants.   I tried the Fern Cottage, Port Na Craig, Strathgarry, the theatre restaurant and the restaurant of the House of Bruar. My favourite?  The theatre restaurant commanded the most spectacular views over Ben Vrackie. Fern Cottage was possibly most friendly.   Strathgarry had a great atmosphere.  But the salmon at House of Bruar was delectable and excellent value.

I dined at some interesting restaurants on the way to Pitlochry - Henderson's in Edinburgh and Mother India in Glasgow and the legendary Ubiquitous Chip which merits a post in its own right.Which I will mention again later.

So here's my food tip:  For lovely roast potatoes part boil your spuds fro 10 mins drain & pat dry ,shake in the pan to roughen the edges, place then into hot fat and rotate and bake in a hot oven for 30 to 40 mins. Or you could try" my lovely potato and cahew nuts with cool cumber raita recipe                            

Potato with cashew nuts and lime leaves, served with cucumber raita

(Serves 4)

Ingredients

500g/1lb Potatoes part boiled
60g/2oz cashew nuts
1 tsp cumin seeds
1/2 tsp paprika
1⁄2 tsp chilli powder
1 tsp onion seeds &  a handful of lime leaves
2 tsp dried coriander
1⁄2 tsp turmeric
1 1/2 tsp of ginger pulp
1 medium dry whole chilli
salt to taste
Ground nut oil
1tbsp chives
Juice of a Large Lemon
Zest of a lime

For the raita

1⁄2 cucumber grated
250g plain yoghurt
1 clove garlic
1 small rocket chilli
1⁄2 tsp turmeric
Salt to taste
1⁄4 tsp mustard seeds crushed

Preparation

Peel and chop the potatoes into chunks and part boil in salty water for 15 mins. Set aside. (For the raita) Prepare the grated cucumber and remove the water by squeezing it in your hands (For the raita) Crush the garlic, finely chop the green chilli and grind the mustard seeds in a pestle and mortar.

Method

1. Heat 2 tablespoons of oil in a Lowu or shallow level pan, and lightly fry the cashew nuts, cumin seeds and add the limes leaves and stir.Now add in thre ginger and whole green chilli.
2. Add the potatoes and sprinkle in the onion seeds, paprika, chilli powder, dried coriander, salt and turmeric. Give it all a good stir and cook on a medium heat for 2-3 mins, add in the lime zest and lemon juice. (This brings out all the flavours.) Finally, after a good stir sprinkle over the chives.)
3. (For the raita) Add to grated cucumber: the yoghurt, garlic, chilli, and turmeric and give it stir. Add salt to taste and mix in the crushed mustard seeds.

Enjoy!

use of bruar