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      Rukmini Iyer’s easy recipe for quick-fried paneer curry with tomatoes, ginger and cream | Quick and easy

      news.movim.eu / TheGuardian · Monday, 11 March - 13:00

    A cheat’s version of malai kofta , in which you blend readymade paneer with coriander and spices, roll it into balls, then deep-fry before immersing them in a creamy curry

    This is a week-night take on my mum’s incomparable malai kofta , for which you blend homemade paneer with coriander and spices until fluffy, roll the mixture into balls, then deep-fry and serve with a spiced cream sauce. In this version, you quickly fry shop-bought paneer and serve it with a similar sauce that includes peas for colour and some other veg. My top tip, which comes from food writer Roopa Gulati , is that you can improve shop-bought paneer no end by giving it a quick soak before use – it rehydrates and has a lovely, fluffy texture, rather than bouncing off the plate when you try to stab it with a fork.

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      Two spicy curries: Keralan and Bengali recipes by Maunika Gowardhan

      news.movim.eu / TheGuardian · Wednesday, 6 March - 08:00

    A Bengali kumro chenchki – stir-fried pumpkin with dried chillies, panch phoran, ginger and cumin – and a Keralan spicy chicken and cashew curry with turmeric, ginger and curry leaves

    Today’s recipes are classics from two different regions of India. You’d typically find the kozhi kari at weddings and celebrations in Kerala, and the recipe here is a riff on my friend Ravi’s grandmother’s, who made the best version I have ever had. The kumro chenchki , meanwhile, is essentially a simply spiced stir-fry, that’s usually served with dal, ghee and flatbread for the ultimate comfort food.

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      Koftas, keemas and rice paper rolls: Ravinder Bhogal’s recipes for cooking with mince

      news.movim.eu / TheGuardian · Wednesday, 28 February - 08:00

    A trio packed with flavour: chicken and cardamom meatballs in yoghurt sauce, a brioche bun stuffed with spicy, sour keema, and mini rice-paper wraps stuffed with a laab-like pork filling

    Mince has a reputation for being cheap, uninspiring and bland, but there’s so much more to it than just spag bol and burgers. If you buy the best quality you can afford, and season it imaginatively, mince is versatile, quick to cook and nourishing. From ragu to laab, every culture has a favourite mince dish; these dishes use ground chicken, lamb and pork, and are boldly seasoned with Asian spices and condiments to warm you up on chilly nights.

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      Rukmini Iyer’s quick and easy roll-up masala omelette with coriander and peanut chutney | Quick and easy

      news.movim.eu / TheGuardian · Monday, 19 February - 13:00

    A take on the Ugandan rolex – an omelette in a chapati – but with spicy mushrooms, peppers, onions and a fragrant coriander chutney for a snacky vegetarian dinner

    Ugandan rolex is a fantastic street food dish: a freshly cooked omelette rolled up in a chapati, and perfect for a vegetarian lunch on the go. For a snacky dinner, I like to take inspiration from Indian masala omelettes, and add mushrooms, peppers, onions and a bit of spice to make a hybrid dish that I serve with my favourite coriander chutney.

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      Cocktail of the week: Permit Room’s cola sazerac – recipe | The good mixer

      news.movim.eu / TheGuardian · Friday, 16 February - 16:00

    Dishoom’s cola-tinted take on the classic New Orleans sazerac cognac cocktail

    We use Thums Up , India’s favourite cola, for this, as befits our roots at Dishoom, but any cola could be used in its place. It’s a great premix, too: once the drink is made up, bottle it, seal and keep in the freezer for whenever the mood takes you. And make some for friends, too, while you’re about it.

    Jake Odlum and Laura Simonelli, head of bar operations and development, Permit Room , Brighton

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      Kokum, London SE22: ‘The cooking brims with ambition and pride’ – restaurant review

      news.movim.eu / TheGuardian · Friday, 16 February - 12:00 · 1 minute

    This neighbourhood Indian restaurant serves Gymkhana-style experimentation at about half the price

    Kokum is a fruit that’s used like tamarind in southern Indian cooking to add sour, fruity, salty depth to curries and to lend punch to coconutty veggie dishes. Kokum is also the name of a modern Indian restaurant on East Dulwich Road in south-east London that, like all contemporary subcontinental restaurants, has a tightrope to walk: they’re brimming with ambition and a need for authenticity, while at the same time having to cater to a neighbourhood clientele.

    Kokum the restaurant offers uthappam rice pancakes, fish koliwada and beef short rib stewed nihari-style, and aims to explore different culinary corners of this vast country while also being aware of the need to list at least one chicken dish in a tomatoey sauce on the mains so as not to scare the horses. New openings such as this want their decor to be chic, semi-industrial and never cosy or chintzy, and to offer complex cocktails spiced with chai and cayenne, but know they run the risk that locals may come to visit once, deem the place “a bit trendy” and never return. The other dilemma is that this kind of authenticity doesn’t come cheap: that nihari short rib contains saffron and kewra , and the boozy Kalcutta cosmo s feature roasted fenugreek syrup. “Eleven pounds fifty for a raan uthappam!?” some will shriek, overlooking that this stew of kid lamb is simmered for 12 hours and served with homemade coconut chutney.

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      How to turn banana skins into a brilliant chutney or curry – recipe | Waste not

      news.movim.eu / TheGuardian · Saturday, 3 February - 06:00

    Banana peel has long been used in cooking wherever the fruit is grown, and it’s packed with goodness, so instead of throwing it in the compost, surprise yourself with this spicy, savoury chutney

    When I first came across the recipe for today’s Bengali green banana peel chutney, or kanchkolar khosa bata , I knew I had to try it. For some people, it can be a bit hard to believe that you can cook with banana peel – it feels like magic, as if you’re creating food out of nothing – but it’s a pretty common ingredient wherever bananas are grown around the world; they’re rich in fibre and phenolic compounds with potent antioxidant and antimicrobial properties , too.

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      Bring on the tree of samosas: I’m ditching tradition in favour of the food I love this Christmas | Sanjana Modha

      news.movim.eu / TheGuardian · Sunday, 17 December - 12:00 · 1 minute

    Nigella’s swerving the Christmas cake, and my social media feeds are bursting with alternatives. If you don’t like it, ditch it

    Since Nigella Lawson called out Christmas cake as a festive food that should be forgotten (an opinion with which I wholeheartedly agree), I’ve been thinking about re-evaluating our Christmas food choices. It’s time to accept that letting go of the festive traditions that no longer suit our appetites or our lifestyles is perfectly OK. Scaling back on the foods we don’t love means we can make room for the ones we do. If that means cooking a small air fryer roast this year, then great – at least you won’t be lumbered with unwanted leftovers for a week after Christmas.

    My Instagram and TikTok feeds are offering me a smörgåsbord of Christmas meal ideas – some ridiculously indulgent and made entirely of flavoured butter; others more practical, such as big platters of all the sides with no main dish, an all-day breakfast, “picky bits” or buffet-style eating you can graze on all day. I now dream of potato grazing boards: wedges, chips, curly fries, waffle cuts, potato skins and crisps galore, tag-teamed with a dip-stravaganza.

    Sanjana Modha is a digital content creator, specialising in Indian cuisine and recipes from her British Indian heritage and east African family background. Her first book, Sanjana Feasts, will be published in September 2024

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      How to cook sorpotel, or Goan hot-sour pork – recipe | Felicity Cloake's Masterclass

      news.movim.eu / TheGuardian · Wednesday, 6 December - 12:00

    This rich, Portuguese-Goan pork stew has a festive-looking, spicy-sour red sauce and is often served up at celebration meals, making it a spectacular alternative Christmas centrepiece

    While traditional British Christmas food is rich enough to send you to sleep, in Goa they prefer to celebrate in more lively style with a feast at which the centrepiece is often sorpotel – pork in a festive, red sauce that’s hot with chillies and sour with the region’s beloved coconut vinegar. It’s best made several days ahead – “This is a dish that requires time,” notes Mumbai-based caterer Pauline Dias – and is traditionally served with steamed rice cakes, but it’s also delicious with rice.

    Prep 30 min
    Cook 2¼ hr
    Chill Overnight+
    Serves 4

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