Jerusalem, Moro and Ottolenghi and inspired dinner

I have recently become addicted to three cookbooks I acquired from Amazon and our local library. They are, in order of favouritism,

1. Jerusalem by Yotam Ottolenghi and Sami Tamimi

2. Moro by Samuel and Samantha Clark

3. Ottolenghi also by Yotam Ottolenghi and Sami Tamimi

Why the addiction – well these books respect vegetables like I have been taught to respect them as a life time vegetarian. Growing up in a South Indian household, my mother and grandma had endless ways of making vegetables exciting and I try and continue this tradition till today. However, I’m also a little more adventurous that mum and grandma and I cannot eat the same/similar things day in and day out. This is something I did quite gladly did when I was still dependent on my parents, but ever since I’ve moved out on my own, my kitchen has been a bit of a playground, as is this blog I host.

Jerusalem, Moro and Ottolenghi, while laden with meat-based recipes are also quite generous with their coverage of vegetable/vegetarian dishes from Eastern Mediterranean regions, Israel, Palestine with influences from Italy, Spain and Northern Africa. Overall, these vegetables are prepared quite differently (most of the time) to how I’d prepare them as a person of South Indian upbringing and I find that really really exciting. Sometimes, I find some similarities and start thinking about the origins of certain food and how recipes might have travelled from one region to another in ancient time.

To summarize it is food, vegetarian food, exciting vegetarian food and I love it! Food to me is most satisfying when I’ve made it and others are enjoying it 🙂 An opportunity presented itself when we decided to host a dinner and board games evening at our place. While I usually cook Indian food, I decided that I’d try recipes from my recently acquired books instead. There was a deathly silence as everyone sat eating until one of our friends spoke up and said , “You know the food is good when everyone is too busy eating and cannot stop to speak”. I’m going to call it a successful experiment based on this !

My menu and links to the recipes are presented below. I managed to take a lot of pictures for the first few dishes and then ran out of time and my guests arrived so I couldn’t keep clicking any more. Hope you try some of the recipes and like them !

Menu for board games night

Menu for board games night

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Tempering/Seasoning de-constructed – Part I

The word “tempering” brings to most minds the technique used for the toughening of steel or glass. For the food oriented mind, perhaps the tempering of chocolate or its slow heating and cooling comes to mind. To a mind that spent half its life in South India however, the word “tempering” means yummy food is on its way to one’s belly.

The Kannada word for “tempering” is “vogranne” and the Hindi word is “vagaar”. The similarity I can draw to other well known forms of tempering is that it requires heat. This technique of tempering comes to most South Indian cooks as second nature as does the stocking of tempering ingredients. Having grown up seeing my mum and grandma cook, and having cooked for many years myself, I don’t even have to think of what to add for tempering – it just comes naturally.

It was only recently that I realised that perhaps, it isn’t natural or intuitive to those who are did not grow up like I did. One of the main triggers was my partner going “You keep saying it’s simple but I’ve just counted 8 ingredients that you’ve rattled of. Do you really think it is that simple for me ?” And then, we were at a pub with a bunch of friends and I was having a conversation about Indian food and while describing the process of tempering, I realised how right my partner was. Especially as I realised that the person I was talking to had an expression on his face that read “Oh my God” – poor bugger!

Thus, I make this attempt to “de-construct” this mysterious tempering business. This first attempt is more applicable to South Indian food and I hope to follow it up in the future with a North Indian tempering blog at some point. I have provided the Kannada (my native language) and Hindi names for each ingredient in case your local shop imports them. In addition, there is a long list of pronunciations at the end of this blog and the part II blog to help you when you go shopping for the ingredients below. Finally, I’ve broken this blog into two parts mainly to make it less of a drag to read. Hope you find it informative !

 

Spices used in tempering

Spices commonly used in South India for tempering

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Vegetable Uppittu/Upma or Vegetable and Semolina porridge

I have written about Uppittu/Upma before and in that recipe, I used bread as the base ingredient. Uppittu/Upma is a dish traditionally made with coarse semolina and some simple spices. Uppittu/Upma is made all over South India in the states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. Depending on where your are, different types of semolina (coarse, fine) may be used. In addition, semolina can be substituted for broken rice and that version is called “akki tari”. In Karnataka, the state I’m from, uppittu is a very popular breakfast dish. During a particular time of the year, a bean called Avarekalu (Hyacinth bean, Indian bean, Lablab purpureus) becomes available and uppittu made out of these beans is a local delicacy. Sadly, I haven’t been able to find these beans in England so I’ve settled for vegetables in this recipe.

Uppittu can be had as breakfast, lunch, evening snack or even for dinner. As I mentioned in the previous Upma post, it is quite heavy and as a result, a good thing to make if you have a lot of guest-mouths to feed. If you are unable to have semolina as it wheat-based, then you can make the same thing with polenta. You’d have to cook the vegetables and polenta separately and bring them together at the end. Polenta sets quite nicely so you can cut it into little squares and serve.

Hope you try this traditional South Indian dish and like it!

Uppittu – ready to eat!

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