KITCHEN TABLE
WHAT’S NOT TO LOVE?
Devan Rajkumar presents big flavours from South Asia to the West Indies in Mad Love (Figure 1, $38.95)
DESI CAULIFLOWER NACHOS
Image credit: Mad Love by Devan Rajkumar.
Cauliflower
1 head cauliflower, cut into florets
2-3 tbsp grapeseed oil
1 tsp smoked paprika
1 tsp garlic powder
I tsp onion powder
1 tsp garam masala
1 tsp amchur powder
1 tsp black salt
1 tsp red chili powder
Chive sour cream
1 cup sour cream
¼ cup thinly sliced chives
½ tsp salt
½ tsp black pepper
2 tsp lemon juice
1 tsp lemon zest
Assembly
2 cups grated cheddar
1 avocado, pitted and finely chopped
1 Roma tomato, diced
I mango, cut into thin strips
2-3 Thai green chili peppers, to taste, thinly sliced
Chopped cilantro, for garnish
Green chutney, tamarind date chutney and smoked raita* to serve
Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Place cauliflower in a bowl and drizzle evenly with oil. Add remaining ingredients and mix well. Transfer cauliflower to the prepared baking sheet. Bake for 8-10 minutes, until golden brown but still crunchy.
Combine all ingredients for chive sour cream in a bowl and mix well.
Remove the cauliflower from the oven. Change the oven setting to broil. Sprinkle cheddar over cauliflower, then return the baking sheet to the oven and broil for 3-4 minutes, until melted. Keep an eye on the pan to prevent it from burning.
Transfer the cauliflower to a serving platter. Top with avocado, tomato, mango, chili peppers, cilantro and chive sour cream.
Serve immediately with green chutney, tamarind-date chutney and smoked raita* – and prepare to feast!
* SMOKED RAITA
Image credit: Mad Love by Devan Rajkumar.
½ cup seeded and grated cucumber
¾ tsp garam masala
1-2 Thai green chili peppers, to taste, finely chopped
2 tbsp finely chopped red onion
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint
½ tsp garlic powder
¼ tsp onion powder
1 tsp salt
¼ tsp black pepper
1 tsp lemon zest
1 cup plain yogurt
2 tsp fresh lemon juice
1 tsp liquid smoke
1 tsp honey
Gently squeeze out some of the moisture from the cucumber and discard. Combine all ingredients in a bowl and mix well.
This smoked raita can be stored in an airtight container in the fridge for a week.
MOM’S DHAL
Image credit: Mad Love by Devan Rajkumar.
1 cup yellow split peas, rinsed
3 cloves garlic, finely chopped
1-2 wiri wiri chill peppers, to taste (or half the amount of Scotch or habanero peppers)
1 small white onion, finely chopped
1 scallion, chopped
1 tsp curry powder
½ tsp ground turmeric
½ tsp ground cumin, toasted
1 cup baby spinach leaves
Chunkay (tempering or tadka)
3 tbsp grapeseed oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
Add 10 cups water to a large saucepan and bring to a gentle boil over medium heat. Stir in spilt peas and salt. Add garlic, chill peppers, onion, scallion, curry powder, turmeric and cumin. Mix well. Cover partially, then simmer for 35-40 minutes, until spilt peas are softened. Remove from heat.
Using an immersion blender, blend until smooth. Stir in spinach.
Heat oil in a small skillet over medium-low heat. Add cumin seeds – they should sputter once they hit the oil. Cook for 30 seconds before adding garlic, then fry until golden brown
Carefully pour the chunky into the dhal. Cover with a lid and set aside for 2-3 minutes to trap the aromas. Stir, then serve with roti.
TANDOORI STEAK WITH CHIMICHURRI
Image credit: Mad Love by Devan Rajkumar.
1 lb rib-eye or New York strip steak
1 tbsp grapeseed oil, divided, plus extra for greasing
1 tsp salt
2 tsp tandoori masala
1 tbsp butter
1 tsp ginger-garlic paste
Chimichurri or roasted red pepper chimichurri to serve
Set steak aside at room temperature for 1 hour. Preheat a cast-iron pan over medium-high heat.
Pat steak dry, then rub it with 1 tsp oil. Evenly sprinkle salt over both sides.
Add the remaining 2 tsp oil to the pan and tilt to coat the bottom.
Add steak and sear for 1 minute, then flip.
Sear for another minute, then flip. Repeat until the internal temperature of the steak reaches 110°F.
Reduce heat to low, then add tandoori masala, butter and ginger garlic paste to the pan. Using a spoon, baste steak with the melted butter.
Cook for another 1-2 minutes, until the internal temperature of the steak reaches 125°F for medium-rare or 154° F for well-done.
Transfer steak to a cutting board and set aside to rest for 3 minutes. Flip, then rest for another 3 minutes.
Slice steak into ¼-inch pieces on the diagonal.
Transfer to a serving plate and serve with preferred chimichurri.
Mad Love by Devan Rajkumar is published by Figure 1, $38.95.