KITCHEN TABLE
BEGIN THE YEAR ON A DESI NOTE!
Sarah Woods takes readers on a unique culinary journey on the diaspora roadmap with recipes, stories and voices from Bengal to Goa, from Pakistan to Sri Lanka, in Desi Kitchen (Penguin, $63.95).
CHIPPY SCALLOPS WITH A TWIST (HINT: THERE ARE NO MOLLUSCS HERE!)
Image credit: Desi Kitchen by Sarah Woods.
4 medium potatoes
Vegetable oil for deep-frying
3 heaped tbsp unset yoghurt
1 heaped tbsp cumin seeds
1 tsp garam masala
2 tsp sea salt flakes
2 tsp minced green finger chillies, or to taste
A pinch of kasuri methi
1 tbsp chopped fresh coriander
1 egg
75g chickpea/gram flour (besan)
Peel the potatoes, then cut them into slices, either across or lengthways, whichever size you prefer. Place them in a bowl of cold water
Heat some oil for deep-frying to about 170-175°C.
Put the yoghurt into a large mixing bowl and add the cumin seeds, garam masala, salt, chillies, methi and chopped coriander. Taste the mixture and adjust to taste. Now mix in the beaten egg and the chickpea flour to make a thick batter. If the batter gets too thick you can add a little cold water.
Drain the potatoes and pat dry on kitchen paper.
Coat the dried potato slices with the batter and deep-fry until cooked and golden.
Enjoy with salt, vinegar and tomato ketchup. Warning, these are addictive.
DAL BHAAT TARKARI
Image credit: Desi Kitchen by Sarah Woods.
1 cup yellow dal (moong)
Vegetable oil for cooking
7 g garlic, grated
7 g ginger, grated
1-2 green finger chillies, split in half lengthways
½ tsp ground turmeric
1 tsp garam masala
1 tsp sea salt or to taste
2 medium tomatoes, de-skinned and finely chopped
4 cups cold water
Tempering
1-2 tbsp vegetable oil
½ tsp mustard seeds
2 dried red chillies, broken into pieces
½ teaspoon onion seeds (kalonji)
Rinse the dal thoroughly, and drain. Heat a couple of tbsp of vegetable oil in a large, lidded saucepan on a medium to high heat, and sauté the garlic, ginger and green chillies.
Add the ground spices – turmeric and garam masala – and the salt, and toast, then tip in the finely chopped tomatoes. You may need a splash of water to help this on its way. Have a quick taste of this point, and if you are happy stir in the dal, followed by the cold water. Bring to the boil, then immediately reduce the heat to medium and simmer, covered, for 15-20 minutes, or until cooked
Add more water if need be – you want a loose consistency. You will also need more salt, probably about another 1½ tsp, but to your own taste. Remove from the heat and set aside
Next the tempering: Heat a couple of tablespoons of vegetable oil in a small frying pan on a medium to high heat. Once the oil is hot, pop in the mustard seeds, then, after about 30 seconds, the chilli pieces. When the mustard seeds start to crackle, add the onion seeds and remove from the heat. After a few seconds, carefully drop the sizzling spices on to the dal. Love that hiss!
Give the dal a good stir – it’s now ready to serve, with steamed rice, aloo ko achar, stir-fried Swiss chard, and a pickle of your choice.
STICKY AND SPICY MANGO CHICKEN WINGS
Image credit: Desi Kitchen by Sarah Woods.
1 kg chicken wings
Dry dredge
150 g plain flour or enough to coat the wings
1 tsp ground turmeric
1¾ tsp garam masala
5 whole cloves, ground to a powder in a pestle and mortar
5 ground whole peppercorns
1 tbsp Kashmiri chilli powder
2 tsp sea salt
6 green cardamom pods (bruise to release the seeds and grind the seeds to a powder)
1 tbsp kasuri methi
1 tsp garlic granules
1 tsp ground ginger
Glaze
1 x 320g jar of premium mango chutney
1 tbsp honey
1 tbsp cider vinegar (or white wine vinegar)
3 tbsp sriracha hot sauce, or to taste
A good glug of apple juice (enough so you have a nice sauce consistency)
Set your oven to 200°C. Mix the dry dredge ingredients together in a bowl and coat the wings
Shake off any excess and lay the wings out on two lined baking trays. Bake for 22 minutes, then turn the wings over with tongs and bake for another 22 minutes.
Meanwhile, mix together the ingredients for the glaze, adding the apple juice last so you can gauge the consistency – about 1-2 tablespoons should do it. Set aside.
Remove the wings from the oven, coat evenly with the mango glaze and bake for another 10-15 minutes. Serve with charred lime halves if you like.
Desi Kitchen by Sarah Woods is published by Penguin, $63.95.