If you have access to an Asia market or Indian grocer then they will sell poppadoms (they look like packets of very fine wafers) that are much superior to the already puffed ones you get in ordinary supermarkets. You can fry them in oil or just cook them in a microwave for 60 seconds.
Cucumber & Mint Raita – to serve 4
This is really light and refreshing and would also work well with a barbecue or on baked potatoes. Measure the mint so it doesn’t overpower the dish.
- 200g cucumber
- 400g thick plain yogurt
- 8g mint leaves, shredded
- 3/4 tsp roasted cumin powder (You can make this by roasting cumin seeds in a small dry pan for about 40 seconds, stirring constantly, until they darken, then grind to a fine powder)
Grate the cucumber on coarse side of a grater. Squeeze out the excess water and put it in a large bowl.
Add the rest of the ingredients and season to taste with salt and black pepper. Stir well and serve cold.
(Original recipe from Anjum Anand’s I ♥ Curry, Quadrille, 2010.)
Bengali-style Tomato Chutney – makes about 350ml
This is great with poppadoms or served alongside a curry. It keeps for several months in the fridge and would also be nice with burgers, chicken, lamb or even in your sandwiches!
- 2tbsp oil
- 1/2 tsp whole cumin seeds
- 1/2 tsp whole brown or yellow mustard seeds
- 1/4 tsp whole fennel seeds
- 475ml tomato passata
- 1 1/2 tsp peeled and very finely grated ginger
- 175ml cider vinegar
- 200g caster sugar
- 3/4 tsp red pepper flakes
- 1 1/4 tsp salt
- 2 tbsp sultanas
Pour the oil into a heavy-based, medium stainless-steel pan and put over a medium-high heat. When hot add the cumin and mustard seeds. As soon as they start to pop add the fennel seeds. A few seconds later, put in the tomato passata, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer, then lower the heat and simmer, uncovered, for about 50 minutes, stir now and again. Add the sultanas and cook for another 10 minute by which time it should be thick and look glazed.
Spoon into a steralised jar, leave to cool, screw on the lid and keep in the fridge.
(Original recipe from Madhur Jaffrey’s Curry Easy, Ebury Press, 2010.)