Living away from India in Germany, I find myself craving the flavours of home all the more. The food that I took for granted earlier, is now a special treat. Travel for me is not about exploring museums and monuments but exploring and understanding the local culinary culture of a place. However, I find myself constantly craving to add that little desi touch. How can I combine the best of East and West — add some robust spices of India, a staple Asian ingredient or recreate a signature European dish with an Eastern twist.
This festive season, the party spread at our Hamburg home reflects a blend of global cultures. I have also been teaching these dishes at my modern Indian cooking workshops around Italy and Germany and people absolutely relish them. Our quintessential masala chai added to an Italian pannacotta results in a decadent dessert.
The much-loved Italian pesto is not too different from our hari chutney. So, surely, we can concoct a coriander cashew pesto and then toss some potatoes or paneer into that. Tandoori Gobi is presented in a style worthy of being served at a French restaurant (ok I’m exaggerating now) and the humble kala masur dal when combined with basmati rice and caramelised onions, makes the most delish Lebanese Mujaddara.
I hope you enjoy these recipes and include them in your festive feasts. Come join me at my exclusive workshop on gourmet party appetisers in Calcutta on October 14. A fun soiree of cooking, eating and chatting at The Salt House. Book your seats in advance at 98305 52000.
See you soon, Kolkata!
Potatoes With Coriander Cashew Pesto
INGREDIENTS
- For coriander cashew pesto
- Coriander leaves: 1 cup
- Cashews: ¼ cup, soaked for 2 hours
- Extra virgin olive oil: 2tbsp
- Garlic: 1 clove, chopped
- Green chilli (optional): 1 small
- Salt: ½ tsp
- Freshly ground black pepper
- Water: 2 tbsp
Other ingredients
- Baby potatoes: 250g
- Spring onions: ¼ cup, finely chopped
- Salt: To taste
- Yogurt (optional): 2tbsp
METHOD
- Combine all the ingredients for the pesto in a blender. Blend till smooth. Cover the pesto with a layer of extra virgin olive oil in an airtight container and store in the fridge for 5-6 days.
- Boil the potatoes in salted water. Peel. Toss the potatoes with the spring onions, pesto, yogurt and season to taste with salt and pepper. Cover and leave in the fridge for 30-60 minutes and serve cold.
- If you prefer a hot dish, omit the yogurt and reheat the pesto-tossed potatoes in the microwave. Drizzle with some extra virgin olive oil.
Masala Chai Pannacotta (Makes 12 Small Cups)
INGREDIENTS
- Milk: 1 cup
- Cream: 2 cups
- Tea leaves: 3tbsp
- Cardamom: 4 pods (crushed)
- Cinnamon: 1 stick
- Ginger: 1tsp grated
- Sugar: ¼ cup
- Vanilla extract: 1tsp
- Agar agar (veg gelatin): 2tsp
- Water
METHOD
- Heat the milk with the tea leaves, cardamom, cinnamon and ginger. Bring to a boil, then lower the heat and simmer for 2-3 minutes.
- Add in the cream and sugar. Simmer on a medium heat, stirring to dissolve the sugar. Add in the vanilla.
- Combine the agar agar with the water and keep aside for a minute. Add this mixture to the cream. Bring the mix to a boil, then lower the heat and simmer for 2-3 minutes till you see the mix thickening.
- Strain into a bowl, then spoon into individual cups. Allow to cool outside for 5-7 minutes then put in the fridge for 2 hours. Add a biscuit on top before serving.
Quick Tandoori Gobi (Serves Six)
INGREDIENTS
Cauliflower: 1
Salt: To taste
Pepper: To taste
Besan: 4tbsp
Cashew nuts: ½ cup
Garlic: 3 cloves
Ginger: 1.5tbsp, grated
Vegetable oil: 3tbsp
Hung curd: 400g
Red chilli powder: ½tsp
Garam masala: 3tsp
Jeera powder: 3tsp
Mint leaves: chopped
Pomegranate: ¼ cup
For the mint yogurt
Thick dahi: 1 cup
Salt: ½tsp
Cumin powder: ¼tsp
Chilli powder: A pinch
Fresh mint leaves: Handful, finely chopped
METHOD
Cut the cauliflower into florets. Bring a pot of water to the boil, add 1tsp salt and the cauliflower. Boil for 5-7 minutes till half-cooked, and drain.
Dry roast the besan in a frying pan. Keep stirring till dark. Take off heat.
Blend the cashews, garlic, ginger, oil and half the yogurt.
Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.
Combine with cauliflower in a bowl and leave for 20-30 minutes to marinate.
Skewer the cauliflower onto sticks.
Preheat the oven to 200°C. Line an oven grill with foil and place the skewers. Cook for 20-25 minutes till charred outside. Turn once. Brush some melted butter in between.
Meanwhile, make the mint yogurt by combining all ingredients. Taste and adjust.
To plate, spread some mint yogurt on the plate. Place the tandoori cauliflower on top, garnish with fresh mint leaves, a good squeeze of lemon and pomegranate.
Mujadara — Lebanese Lentil Rice
Mujadara is a signature Lebanese dish of earthy black lentils, fluffy rice and caramelised onions. Best served with a raita and chopped salad.
(SERVES 4-6)
INGREDIENTS
Basmati rice: 1 cup, raw
Black masur dal: 1 cup, raw
Olive oil: 2tbsp
Onion: 1 medium, finely chopped
Salt: 1½tsp, or to taste
Freshly ground black pepper
Cumin powder: ½tsp
Cinnamon: 1 stick
Bay leaf: 1
Parsley: ¼ cup, chopped
For the caramelised onions
Vegetable or olive oil: 1tbsp
Onion: 1 large, finely chopped
METHOD
Wash and soak the lentils for 30 minutes. Soak the rice for 15 minutes and drain. Rinse and place the lentils in a small saucepan with 2 cups of water. Bring to a boil and cook for about 15 minutes till the lentils are par-boiled. Drain the lentils and save the nutritious water for later.
Heat the oil in a heavy-bottom saucepan and add the chopped onions. Saute the onions on medium heat till they are caramelised and golden brown. Add salt, pepper, cumin powder, the bay leaf and cinnamon stick and stir for a minute. Add in 2 cups of water (the lentil water plus some fresh water) and bring to a boil over high heat. Add in the rice and lentils and half the parsley. Cover and reduce the heat to low. Cook until all the liquid has been absorbed and both the rice and lentils are cooked through. It takes 20-25 minutes.
While the rice and lentils are cooking, heat 1tbsp oil in small non-stick pan. When the oil is very hot, add in the sliced onions and cook till golden brown, stirring often. Transfer to a paper-towel-lined plate to soak the excess oil. Keep aside.
Once the lentil rice is cooked, switch the flame off and leave covered for 5 minutes. Taste and adjust seasoning while fluffing the rice gently with a fork. Tip the lentil rice onto a serving plate, top with the fried onions, some toasted almonds and the remaining parsley. Serve with a kachumabar salad and raita.
Calcutta girl Natasha Celmi is a chef, food writer and food stylist. You can find her @natashacelmi on Instagram, on her YouTube channel Natasha Celmi and at www.natashacelmi.com