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660 curries – most underrated cookbook!

This recipe for stuffed okra from 660 Curries combines a handful of simple ingredients to create something unforgettable! @raghavaniyer is an absolute genius and I can't recommend 660 Curries highly enough.

This recipe for stuffed okra from 660 Curries combines a handful of simple ingredients to create something unforgettable! Raghavan Iyer is an absolute genius and I can’t recommend 660 Curries highly enough.

Testing Kerala fish curry for The Domestic Man (Russ Crandall)

As I get older I notice that I actually enjoy eating things I used to hate as a kid. I hated fish curry with a passion. But everytime my parents made fish curry, they also fried a portion of the fish which I loved. The coconut oil that the fish was fried in was used to saute rice with some shallots, ginger, garlic, curry leaves and finely chopped chilies and the resulting dish made an absolutely amazing accompaniment for the fried fish. Unfortunately everybody else at home thought so too which meant that it had to be shared. Bummer!!! What’s the point of this anecdote, you ask.

Well, I’ve been a fan of Russ Crandall a.k.a. The Domestic Man ever since I discovered his blog many years ago. He recently announced that he was publishing a new book and was looking for recipe testers. I offered to test a few and imagine my delight when I saw a recipe from Kerala (Thenga Aracha Meen Curry) in the list of recipes! It had to be my first choice.

And that’s what we had for dinner tonight, the way I used to back home – with white rice and fried fish and tomorrow the leftover oil will be used to make ‘fishy fried rice’. #russcrandall #thedomesticman #mackerel #glutenfree #glutenvrij #kerala #keralafood

As I get older I notice that I actually enjoy eating things I used to hate as a kid. I hated fish curry with a passion. But everytime my parents made fish curry, they also fried a portion of the fish which I loved. The coconut oil that the fish was fried in was used to saute rice with some shallots, ginger, garlic, curry leaves and finely chopped chilies and the resulting dish made an absolutely amazing accompaniment for the fried fish. Unfortunately everybody else at home thought so too which meant that it had to be shared. Bummer!!! What's the point of this anecdote, you ask.Well, I've been a fan of Russ Crandall a.k.a. The Domestic Man ever since I discovered his blog many years ago. He recently announced that he was publishing a new book and was looking for recipe testers. I offered to test a few and imagine my delight when I saw a recipe from Kerala (Thenga Aracha Meen Curry) in the list of recipes! It had to be my first choice. And that's what we had for dinner tonight, the way I used to back home - with white rice and fried fish and tomorrow the leftover oil will be used to make 'fishy fried rice'. #russcrandall #thedomesticman #mackerel #glutenfree #glutenvrij #kerala #keralafood

[RECIPE] Chapatis make a comeback — gluten-free this time!

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread). Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas - gluten-free of course. #glutenfree #glutenvrij #oggieapproves

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).

Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves

RECIPE:

  1. Add a cup of rice flour to two cups of boiling water mix and take it off the heat.
  2. Keep it covered for a while so the flour is cooked.
  3. The dough will be a bit wet. Keep adding more flour until you got the consistency right.
  4. I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.

Questions? Leave a comment!

Devil’s chicken!

Pollo alla diavola is one of the first dishes I learnt to make at a cookery workshop I attended when we moved to the Netherlands. Up until then my repertoire of Italian cuisine was limited to pizza and pasta (especially the kind you pick up the phone and order / comes in a box and is ready in a few minutes). I cooked this yesterday and I can proudly say I’ve come a long way.

Pollo alla diavola

Pollo alla diavola

Vegetarian cauliflower and paneer pakodas (fritters)

If Oggie is awake while I’m cooking I like to put him in his rocker and place him just outside the kitchen where he can watch me cook. This also gives us the opportunity to have deep conversations about the latest kitchen appliances, the ingredients I’m cooking with and smell some spices. Today when I decided to make these cauliflower and paneer pakodas I wasn’t sure about the kind of binder I wanted to use. So I held up two fingers and asked him to choose between chickpea flour and cornstarch. He very cutely grabbed both fingers with his hands and that ultimately ended up being a great choice.

Vegetarian cauliflower and paneer fritters

Vegetarian cauliflower and paneer fritters

RECIPE: Okonomiyaki

This is my recipe  for Okonomiyaki, but you can add anything to it.
1. Cook bacon / panchetta until the fat is rendered. Set aside the bacon and in the bacon fat cook finely sliced onions and cabbage. The onions should be light brown and the cabbage should still have a crunch. Take it off the heat.
2. Add finely chopped pickled ginger (optional) to the onion and cabbage mix above. Add bacon and salt and pepper to taste.
3. In a bowl whisk eggs and add the above cabbage mix to it.
4. Cook it in a pan until it’s done on both sides.

To serve:
1. Sprinkle some toasted nori flakes and finely chopped spring onions on the omelette
2. Spoon some mayonnaise onto the omelette. Also mix of Worcestershire sauce, ketchup and soya sauce and spoon this onto the omelette
3. Finally add bonito flakes / katsuobushi

Eat!

Okonomiyaki