KITCHEN TABLE

DO YOURSELF A FLAVOUR!

Introduce rich flavours to your cooking with recipes from Maya Kaimal’s Indian Flavour Every Day (Potter, $37.99).

CHILI CHEESE TOAST

Image credit: Indian Flavour Every Day by Maya Kaimal.

4 slices of sandwich bread

Red chili flakes for garnish

Cheese topping

2 to 3 tsps finely chopped serrano or jalapeno

3 scallions (white and green parts), finely chopped

2 generous cups grated white cheddar

Freshly ground black pepper

Garlic butter:

2 tbsp salted butter at room temperature

1 large garlic clove, finely minced

Preheat the broiler and set the top rack 4 to 5 inches below the heat.

In a medium bowl, combine the green chili, scallions, cheese and a few grinds of black pepper and mix well. Set aside.

In a small bowl, combine the butter with the garlic and blend well.

Spread half of the butter equally over one side of each of the slices of bread. Place buttered side up on a baking sheet, and broil until golden brown, about 2 mins. Remove from the oven and set the baking sheet on a heat-proof surface. Carefully flip the bread and butter the other side with the remaining garlic butter. Divide the cheese and scallion mixture equally among the buttered slices, gently pressing it into the bread, then broil until the cheese is bubbly, about 2 mins.

Remove from the oven, cut each slice diagonally, sprinkle liberally with red chili flakes and serve immediately.

BUTTERNUT COCONUT CURRY

Image credit: Indian Flavour Every Day by Maya Kaimal.

3 medium butternut squash (1½ to 2 lbs), peeled, seeded and cut into ¾ inch cubes

1 tsp ground cumin

½ tsp ground turmeric

¼ tsp cayenne

1 tsp fine sea salt

1 large garlic clove, minced

1 serrano or jalapeno, split lengthwise, top intact

1½ cups water

½ cup dried unsweetened shredded coconut

½ cup canned coconut milk

Tarka:

2 tbsp neutral oil

1 tsp mustard seeds

½ tsp cumin seeds

12 to 15 fresh curry leaves

1 large shallot, thinly sliced crosswise (½ cup)

Place the squash, cumin turmeric, cayenne, salt, garlic and green chili in a wide deep pan. Add the water and bring it to a boil over medium-high heat. Reduce the heat to low so the liquid is just simmering and cover. Cook stirring occasionally, until the squash is nearly done, about 15 mins.

Place the dried coconut in a small skillet and set it over medium heat. Don’t leave the pan, as the coconut can burn easily. Regularly stir the coconut around until it toasts to a nice deep pecan brown colour with little to no white showing, about 5 mins., then transfer to a plate to cool.

When the squash is nearly cooked through, stir in the coconut milk and the toasted coconut and partially mash a few pieces of squash to thicken the sauce. Bring the mixture to a boil, then remove from heat. Transfer to a warm serving bowl.

Heat the oil over medium-high heat until it is shimmering. Add the mustard seeds and allow them to pop, occasionally swirling the pan. Add the cumin seeds and sizzle for a few seconds. Add the curry leaves and swirl the pan. After a few seconds, add the shallot, reduce the heat to medium low, and stir frequently until the shallot is well-browned, 2 to 3 mins. Pour over the squash and serve immediately.

CHICKEN TIKKA SKEWERS

Image credit: Indian Flavour Every Day by Maya Kaimal.

1½ lb chicken tenders or boneless, skinless breasts or thighs, trimmed and cut lengthwise into 1½x 3 inch strips

Marinade:

¼ cup neutral oil

1 medium garlic clove, minced

1 tsp finely grated ginger

1 tbsp finely grated lime zest

¼ cup plain Greek yoghurt

Masala:

4 tsp ground coriander

2 tsp ground cumin

¼ tsp ground turmeric

¼ tsp cayenne

½ tsp garam masala

1½ tsp fine sea salt

Garnishes:

A few sprigs of cilantro

Lime wedges

If you’re using bamboo skewers rather than metal, place 8 of them in a 9 x 13-inch baking pan, cover with water and soak for at least 30 mins.

Mix all the marinade ingredients together in a large bowl. Add the chicken, toss together until coated, and set aside to marinate for 1 hour at room temperature, or overnight in the refrigerator. Remove at least 30 mins prior to cooking.

Preheat the broiler to high. Set the rack three inches from the heat source.

Thread the chicken pieces on to the soaked skewers in a wavy pattern, piercing each piece multiple times to secure it on the stick. Allow space between pieces so they cook thoroughly. Place the skewers on a broiling pan and broil until they are golden and opaque on one side, about 4 mins. Turn and broil the other side until golden, 4 to 5 mins. The chicken should be thoroughly cooked but not dry; to test, cut into one of the chicken pieces. If the chicken is still slightly pink, continue cooking another min. or two. Remove from the oven when done and set aside. If using a grill, when the grill is hot, cook the skewers for about 4 mins. per side.

Serve the chicken either on or off the skewers, arranged on a platter and scattered with cilantro sprigs and lime wedges.

Indian Flavour Every Day by Maya Kaimal is published by Potter, $37.99.