After the culinary delights in recent weeks of The Old Vicarge (Sheffield) & the ‘original’ Loch Fyne (…well you can guess where) it was back to the day job and my Veggie Indian exploration. My first three attempts, were by my reckoning a decent attempt but there were mistakes. Firstly, I failed to properly prep in advance……well I am a man. And secondly, I failed to read the Prashad recipe properly……like I said….I am a man. I decided on this latest attempt, to throw my manliness to the wind and do the job properly – just as Kaushy had gone to the trouble to explain
Some chill out music on (Karima Francis – The Remedy….in case you’re interested) and I prepped my ingredients ala Saturday Morning Kitchen (or Blue Peter if you’re of a certain age) see below…..A fairly therapeutic exercise, although i’m not sure it should take the 1 1/2 hours it actually took!!
Onto the cooking. A handi, I am reliably informed is a round, deep, thick-bottomed cooking pot, so why the wonderful wife said use a wok, I have yet to work out. The great thing about this particular dish is that after the prep, it all goes into the single handi (or wok….in my case) and there’s no multi tasking involved…phew. I caramelised onions after I had browned cumin seeds in oil. After this, I stirred in blended tomatoes, potato, carrot, some water (well 300ml to be precise) and left to simmer for 7-8 mins (why are these recipes so vague). I then added the now familiar masala paste (which I just adore – green chillies, garlic, root ginger & salt), turmeric, ground coriander, ground cumin and fresh coriander. I stirred in red & green peppers, cauliflower and a bit more water (well 100ml exactly) and allowed some more simmering time……or as I have interpreted it….beer timeThe final element is to stir in the peas and after the cooking is complete stir in (Prashad) garam masala and leave to rest for 15 mins to allow the flavours to develop. Having tasted the curry both during cooking and after resting, I can report they really do…who’d have thought. The final result, by following the recipe and having everything properly prepped, was without doubt my biggest success to date and not by coincidence the tastiest curry I have made and eaten.
In recent weeks we have been enjoying these recipes with a nice bottle of the red stuff but the flavours are just too dominant to get the best from the wine, so this was washed down with my favourite Anchor Steam ale (San Francisco indy beer), which was altogether more complimentaryNext up…Ratalu (garlicky curried purple yam – whatever that is)….can’t wait…
My first two dishes from the Prashad Cookbook were relatively simple affairs even for the novice cook that I admit to being. Wanting to push the boat out a little after my modest success, I was eager to cook Chole – a cinnamon spice chickpea curry that I had on my very first visit to their fab little restaurant in Bradford (& shortly Drighlington). This, of course, is the dish that propelled them into the homes of millions after Gordon Ramsay picked this one out as his personal favourite
The cookbook advises that the spice preparations make all the difference to the flavours of the finished dish. Having now made the dish I can report it also gives me an altogether different appreciation of eating it too. Coriander seeds, cinnamon, red chillies, cloves, peppercorns, bay leaves & cumin seeds are all tossed in a pan & fried to create a garam masala for the upper flavour. Unfortunately, on my first attempt, I set the heat too high causing it to burn, having to re-prep & do it all again….not the best start on a tired Friday evening
Cumin seeds cooked with onion form a base note and these are fried separately (Note – 2 pans!) with tomatoes followed by ginger, salt, red chilli powder, turmeric and sugar. I thought this was a simple dish of essentially 3 tins of chickpeas & some other spicy stuff but it is a very sophisticated and complex dish, with layers of flavours
The chickpeas are boiled in a large pan (that’s 3!) & I think this is where my dish went slightly wrong. I added additional warm water (as instructed) to my boiled chickpeas that had been left in their cooking water when adding the garam masala and cumin/onion mix. Ultimately it left the dish overly wet despite the additional cooking time employed
The consistency of the dish failed to live up their restaurant standard but the taste sensation was most definitely on the money. A point worth mentioning here, is this is a super cheap meal to make. With tins of chickpeas 50p a pop or less, it is fantastic food for a low outlay. We also had half left over which we took ‘en-flask’ to our annual salmon jumping expedition the following day. I can’t begin to tell you how wonderful it was 2nd time round, sitting by Stainforth Falls on a cold Saturday afternoon, with the chilli heat ‘warming me cockles’
This is fast becoming our ‘go to’ place for a tasty dinner when I don’t feel like cooking.
Jeera is a Bangladeshi restaurant in Crich which is a small village perched on a hill in Derbyshire. Crich is probably best known for being the location for ITV’s ‘Peak Practice’ and it’s also the home of the ‘National Tramway Museum’.
Truth be known Crich is a village we would really like to live in, it has several proper pubs, a handful of shops and our favourite artisan bakery, The Loaf. The Loaf serves excellent Pizza cooked in the bread oven, but only on a Wednesday, so we will review that another (Wednes)day.
Having a 10 year old we tend to eat early, so we are often the only diners in the restaurant, but it gets busier later in the evening. Tonight we sat in the bright, early evening sun and ate crispy poppadums with some super pickles. We then had rich Lamb Bhuna, a Chicken Rezala that’s packed with tiny green chillies, plus a milder Chicken Tikka Masala to please the boy. We had rice, hot buttery naan and a couple of drinks each. Everything was excellent and we can’t fault the attentive service.
The bill came to £45 and we are now happily all home before dark so we can watch a movie before bed.
Claire, Ed and George from Thingswemake