"The greatest Indian cook in Britain"Jay Rayner "The Observer"
"Cook with love. Love your cooking" Gita Mistry

Saturday, 15 August 2015

India s independance day

photo:one Indian .com

Today is Indian s Independence day. Marking the end of the British Raj in 1947 in India . Raj means rule.

The Sanskrit name for India is Bharat Ganarajya. Sanskrit  is ancient language of India.

Indian  now has a population of 1.2 billion spread across many regions. From those  regions there is a vast array of mouth dishes.

To help you celebrate Independence day I share with you my recipe for mango pickle with a Gujarati influence..

To make this you will need:

1 medium size green mango (firm)
1 tbsp of oil
1/2tsp crushed fenugreek seeds
1tsp chili powder ( less or more to tatse)
A pinch of turmeric
2-3 tbsp sugar
Heaped tsp of coriander powder
A few cardamon pods (slightly crushed)
Salt to taste
50ml water     

Cut the mango into chunks (steam for 10 min's) - cool and mix with the sugar and leave to rest for one day in a jar. Then in a pan add oil and spices. Cook this through until the spices and oil have combined into a loose paste. Add the water 60 ml and stir- then add in the marinated magoes. Simmer for a few 10 mins on a low heat. Cool and store in a jar. The sweet pickle should be sticky and a little orangery brown in colour.  A rested chutney for a couple of days is even tastier so be a patient. This recipe is yum and it can be served simply on fresh Indian bread.

Try this recipe for quick rotlis ( make 4)

2 handful scoops of chapati flour ( 100g)
A knob of butter
Enough warm water to form a dough (100ml)

Form 4 dough balls from the mixture
Roll each into15cm diameter using slightly floured surface
Cook in a non stick flat pan for 40 secs on a medium heat, flip it over for a 1 min until brown flecks have foamed , flip it back over turning the heat up and press on one side of the rotli with a clean tea towel on one half of it allowing the hot air created inside of it to puff the rotli up, and then do the same on the other half - once it has fully puffed up remove it from the pan. The rotli should have brown flecks now on both sides now-  do not cook it for more than 40 secs firstly as it will not finally puff up fully when its turned over.

Slightly cool and spread the rotli with pickle roll it up and enjoy!

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