GRANDMA-CERTIFIED!

Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for today’s busy lives in Meat Free Mowgli (Nourish, $32.95)

BEETROOT CHOPS

1 white potato, finely diced

75 gms cooked beetroot

1-inch piece fresh ginger, peeled

3 garlic cloves, peeled

2 green chillies

50 gms roasted salted peanuts

1 tsp black pepper

1 tsp ground cumin

1 tsp amchur

½ tsp ground coriander

¼ cup porridge oats

2 tbsp cornflour/cornstarch

Small handful of coriander, leaves and stalks finely chopped

2 tsp salt or to taste

40 gms panko breadcrumbs

Vegetable oil for deep frying

Cook the potato in a pan of boiling water for 6-8 mins., or until tender. Drain well, then return to the pan and mash.

Grate the beetroots directly into a large bowl.

Blitz the ginger, garlic and chillies in a food processor until finely chopped. Add to the bowl. Then use the processor to roughly chop the peanuts and tip these into the bowl too.

Add the mashed potatoes, ground spices, amchur, oats, cornflour, chopped coriander and salt and use your hands to mix and bring the mixture together into a ball. Divide into 8 pieces and shape each into a small log shape.

Cover a large plate with the breadcrumbs and roll each chop in it until fully coated. Place in the refrigerator for 15-20 mins. to firm up.

Heat a 3-4 cm depth of oil in a deep pan until 1 tsp of panko breadcrumbs added to the oil sizzles and rises quickly to the surface. Carefully add the chops and fry for 4-5 mins, turning regularly, or until golden brown and crisp.

Remove with a slotted spoon and drain on paper towels. Enjoy with lemon wedges for squeezing and your choice of chutney or ketchup.

SQUASH AND BLACK CHICKPEA CURRY

2 tbsp vegetable oil

1 dried red chilli

1 tbsp panch phoron

1 tsp asafoetida

2-inch piece of fresh ginger, peeled and finely chopped

1 small butternut squash, peeled and chopped into large bite-sized chunks

2 tsp ground cumin

2 tsp ground coriander

½ tsp chilli powder

¼ tsp ground turmeric

400 ml boiling water

1 tsp sugar

2 tsp salt

400 gms canned black chickpeas (kala chana), drained and rinsed

1 tsp garam masala

Heat the oil in a wide saucepan that has a lid over medium heat. Add the dried red chilli and panch phoron and let sizzle until golden brown. Take care not to burn them.

Stir in the asafoetida and chopped ginger, add the butternut squash. Stir to combine.

Add all the ground spices except the garam masala and pour in the boiling water.

Add the sugar and salt, cover with the lid and simmer for 15 mins, or until the squash is almost cooked through.

Add the black chickpeas along with the garam masala, cover again and cook for a further 10 mins., or until the squash and chickpeas are both cooked through.

AROMATIC CAULIFLOWER RICE

½ small head of cauliflower, chopped into small florets, stalks roughly chopped

2 tbsp vegetable oil

1 small cinnamon stick

2 Indian bay leaves

1 dried red chilli

2 cloves

3 tbsp cashewnuts, roughly chopped

1-inch piece of fresh ginger, peeled and finely chopped or grated

1-2 green chillies, finely sliced

½ tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tbsp tomato purée

1 cup basmati rice

2 handfuls frozen peas

400 ml water

Juice of ½ lemon

3 tbsp ready-made crispy onions

Handful of fresh coriander, roughly chopped

Salt to taste

Add the cauliflower florets and stalks to a large pan of salted boiling water and cook for 5-6 mins., or until tender but still holding their shape. Drain and set aside.

Heat the oil in a medium saucepan over medium heat.

Add the cinnamon, bay leaves, dried red chilli and cloves and let sizzle for 30 seconds.

Add the cashewnuts and stir.

Add the ginger, chillies, ground spices and tomato purée with a splash of water to bring it all together, then add the drained cauliflower with a generous pinch of salt and stir to coat in the spice paste.

Stir in the rice and peas, add the measured water. Bring to the boil, then reduce to a simmer and cook for 10 mins., or until all the water has been absorbed.

Squeeze in the lemon juice to finish and enjoy garnished with the crispy onions and coriander, either on its own or with some plain yoghurt or raita.