KITCHEN TABLE
A FEAST IN YOUR SPICEBOX
Vina Thakkar Patel collects recipes for her family on her travels and presents her best ones for Indian flavours and flair in The Spice Collector’s Cookbook (Nourish, $41).
SESAME SEED BOMBS
Image credit: The Spice Collector’s Cookbook by Vina Thakkar Patel.
280g or approximately 2 medium potatoes
1 carrot, peeled and finely grated
1 green chili, finely chopped
¾ tsp garlic paste
½ tsp garam masala
3 tbsp peanuts, slightly crushed
Large handful of cilantro, finely chopped
2 tbsp cornstarch/cornflour
½ tsp salt
500ml/2 cups oil, for deep frying
½ cup sesame seeds, slightly crushed in a pestle and mortar, or you can crush them on a flat surface using a rolling pin
Tamarind chutney to serve
Place the potatoes in a microwave-safe bowl and cook for 8-10 minutes, or until very soft. Remove from the microwave, peel and discard the skins, and mash the flesh in a bowl until smooth.
Add all the remaining ingredients, except the frying oil and sesame seeds, to the bowl with the mashed potatoes and mix everything together until evenly combined.
Heat the frying oil in a deep saucepan over a medium heat. Scoop a 1-½ tablespoon portion of the potato mixture and shape into a ball. Repeat with the rest of the potato mixture until you have approximately 12 balls. Quickly dip each in a bowl of water, then roll in crushed sesame seeds to fully coat.
Working in batches so you don’t overcrowd the pan, deep-fry the balls for 2-3 minutes, or until golden brown all over. Remove the balls from the pan with a slotted spoon and drain on a plate lined with paper towels. Serve hot with tamarind chutney.
CORN KHICHU
Image credit: The Spice Collector’s Cookbook by Vina Thakkar Patel.
½ tsp cumin seeds
½ tsp salt
130g/1 cup corn flour
110g/½ cup plain yoghurt, whisked
2 tsp groundnut oil
For the seasoning:
2 tbsp groundnut oil
½ tsp mustard seeds
8-10 curry leaves
½ tsp asafoetida
2 whole dried red chilies, cut in half
1 tbsp garlic paste
½ tsp ground turmeric
2 tsp Kashmiri red chili powder
1 tsp coriander-cumin powder
To serve:
40g/ ½ cup corn chevda (readily available at Indian supermarkets)
2 tbsp chopped cilantro
Bring 750ml/3 cups water to the boil in a deep saucepan over a high heat. Add the cumin seeds and salt, then boil for 6 minutes. Turn the heat down to low, add the corn flour to the pan and stir continuously until the batter thickens. Stir in the yoghurt and mix well to ensure the batter is free of lumps. Add the oil to the mixture, cover the pan and cook over a low heat for 3-4 minutes. Transfer the corn khichu to a serving bowl.
For the seasoning, heat the oil in a medium-sized pan over a medium heat and add the mustard seeds. When the seeds start to crackle, add the curry leaves, asafoetida, dried chilies and garlic paste. Mix everything and cook for a minute until the garlic turns light brown. Turn the heat off and then add the turmeric, chili powder and the coriander-cumin powder. Stir well, then pour over the khichu and mix.
Garnish with corn chevda and cilantro and serve hot.
BASIL AND GARLIC CHICKEN
Image credit: The Spice Collector’s Cookbook by Vina Thakkar Patel.
4 tbsp peanut oil
3 tbsp finely chopped garlic
570g/ 1¼ lb ground/minced chicken thighs or pork
2 tbsp grated green chill
3 tbsp soy sauce
2 tbsp brown sugar
10-12 basil leaves, roughly chopped, plus extra to garnish
4-5 jalapeño chili slices, to garnish (optional)
Rice, to serve
Heat the oil in a frying pan over a medium heat. Add the garlic and cook until caramelized, then add the meat and stir-fry for 3-4 minutes, stirring continuously.
Add the green chili and stir to combine. Push the mixture to the side of the pan and add the soy sauce and brown sugar. Cook until bubbling, then mix into the meat mixture. Reduce the heat to low and stir in the basil leaves, cooking until the basil begins to wilt.
Garnish with basil leaves and jalapeño slices, if using.
Serve warm with rice.
CHOCOLATE COCONUT BARS
Image credit: The Spice Collector’s Cookbook by Vina Thakkar Patel.
450g/1lb digestive biscuits (graham crackers)
266g/ 1¼ cup butter, melted, plus 2 tbsp for greasing
350g/1¾ cups semisweet/milk chocolate chips
155g/1½ cups sweetened coconut flakes
255g sweetened condensed milk
Preheat your oven to 160°C/325°F/Gas 3.
Blitz the biscuits in a food processor until they become fine crumbs, Set aside.
Grease a 30cm x 25cm/12in x 10in baking pan with 1 tbsp of the melted butter.
Combine the rest of the butter with the biscuit crumbs and mix well, then transfer to the baking pan. Spread the mixture out evenly, then press down with a potato masher to form a solid layer. Bake for 12 minutes, then remove and let it cool for an hour.
Sprinkle the chocolate chips evenly over the biscuit base, followed by the coconut flakes. Drizzle the condensed milk over the top to create an even layer. Bake for 25-30 minutes until the top turns light golden brown.
Remove from the oven and allow to cool completely. Cut into 5cm/2in squares and store in an airtight container.
The Spice Collector’s Cookbook by Vina Thakkar Patel is published by Nourish, $41.