Podi, also known as gunpowder or chutney powder, is an Indian spice mix made with dry spices, chillies, legumes (dal) and salt. There are endless variations which might also include sesame seeds, fenugreek seeds or tamarind, to name just a few. The coarsely ground powder can be sprinkled over rice, added to a dhal or…… Continue reading curry leaf powder
Tag: recipe
beef kofta curry + fried eggplant
Here’s a classic Pakistani-style kofta curry. Easy to make and utterly delicious! First make the kofta (meatballs). In a food processor pulse 1 small roughly chopped onion, 1 roughly chopped green chilli and a packed ¼ of cup of coriander (cilantro) leaves and stems until the onions are just chopped but not liquified. Add 450g (1 lb) of minced…… Continue reading beef kofta curry + fried eggplant
torta de Santiago
This Spanish cake is named after the cruz de Santiago (St.James cross) with which it is decorated. The cake originated in Galicia in the Middle Ages and is made from almonds, sugar, eggs and a little flavouring. Sometimes made with a shortcrust or puff pastry base, I decided to keep it simple. Preheat your oven…… Continue reading torta de Santiago
roasted cauliflower with chorizo + sweet potato fries
Two tasty side dishes to liven up any meal. This cauliflower dish is from a recipe by Angela Boggiano for Sainsbury’s Magazine – instead of steaks I made wedges. Preheat your oven to 180°C (350°F). Cut half a cauliflower into wedges, including the leaves (which are just as delicious as the cauliflower), and arrange them…… Continue reading roasted cauliflower with chorizo + sweet potato fries
lavosh crackers
Lavosh (lavash) is a flatbread, usually unleavened, which is common to the South Caucasus and Western Asia. In Armenia, dried lavash is stacked high in layers and rehydrated as a soft bread. Crackers by the same name have become popular for cheese boards and often contain the traditional poppy or sesame seeds. I made mine…… Continue reading lavosh crackers
lemongrass and coconut mussels
Mussels are such a quick meal and so delicious – why not cook them midweek? This delcious recipe, from Melissa Clark for New York Times Cooking, has a definite Thai influence. First wash and de-beard 1kg (2 lbs) of mussels. Finely chop 1 shallot, 3 cloves of garlic, 1 small hot chilli and the white…… Continue reading lemongrass and coconut mussels
lime ice cream
Here’s another Makrut (Kaffir) lime ice cream made with both the zest and leaves. To intensify the flavour, I first steeped the rinds in sugar to draw the oils out of the zest. Use a vegetable peeler to peel 1 cup of zest from your limes. Place them in a jar with ¾ of a…… Continue reading lime ice cream
tempeh kecap
Tempeh (tempe) is a fermented soybean cake from Indonesia, particularly popular in Java where it is a staple protein. Unlike tofu, tempeh is made from whole soybeans which are fermented using a fungus as starter. The whole soybeans retain more protein, fibre and texture and the earthy taste develops over time. Tempeh is widely available…… Continue reading tempeh kecap
olah olah
Olah olah is an Indonesian vegetable curry of crisp stir fried vegetables in a creamy coconut sauce. The recipe comes from the fabulous cookbook FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. An excellent side dish or a meal on its own – serve it with rice and prawn crackers. First make the spice mix.…… Continue reading olah olah
mapo tofu 2.0
I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version. You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t…… Continue reading mapo tofu 2.0
michelle picker cooks 