I was very honoured to have been invited to a Tilda® Basmati Supper Club earlier this year hosted by the very talented chef Mallika Basu. It was a wonderful evening at The Little Yellow Door venue in Notting Hill and it was great to meet some fabulous foodies to share the food made by the awesome Mallika Basu.
The wonderful decor at The Little Yellow Door
I was very inspired by Mallika’s menu which included a Chana Dal Khichri made with Brown Basmati. The brown rice gave it a lovely nutty flavour and I always enjoy the texture that Brown Basmati gives to a dish.
Delicious Khichri with Tilda Brown Basmati
I enjoyed the Khichri with a fragrant and creamy paneer dish, a fabulous aubergine curry which used peanut butter (amazing!!) and a tangy, bright beetroot Raita. It was a feast for the eyes aswell as the tummy! 🙂
The other vegetarian rice dishes which were all made using different varieties of Tilda® Basmati Rice were South Indian Uthappams and Saffron Cardomum Kheer. Mallika was very clever in her use of rice and lentils (Urad Dal) for a short soak instead of the long fermentation process that is usually adopted for traditional Uthappam recipes. The Kheer also made excellent use of Saffron and Cardomum to give this dish a traditional taste but in half the time if you use a pack of readymade Tilda® Steamed Basmati Rice. Genius! The desserts were a sweet end to the supper and hats off to Mallika for all her inspired dishes!
Sweet and decadent Phirni and Kheer…yummm!
It was so nice to meet other foodie friends Binny, Gayatri ,Chintal and Suchismita and you can read a great account of the evening and how Mallika inspired all the guests with her recipes at Binny’s Kitchen and Mummy & Me.
The wonderful food made by Mallika really inspired me to try out some of the yummy bags of rice we were given to experiment with by Tilda® Basmati and I wanted to try out a stir fry recipe using the new Tilda® Limited Edition
Firecracker Steamed Basmati Rice. I could’nt think of a better way than adding crunchy vegetables to a flavour packed pouch of this Firecracker rice and I hope you like it as much as I did!
What you need:
- 1 pack of Tilda® Limited Edition Firecracker Steamed Basmati Rice
- 1tsp vegetable oil
- 2 inch piece of ginger, finely sliced
- 1 clove garlic, finely chopped
- 50g mushrooms, sliced
- 50g Broccoli, cut into small florets
- 1 red or yellow pepper, sliced
- 1 spring onion, the white section sliced finely and the green section sliced lengthways for garnish
- Soy sauce, to season
- 1/2 tsp Chinese 5 spice powder
- OPTIONAL: dried red chilli flakes or ground Szechuan pepper
How you make it:
- Heat the oil in a pan or a wok and then add the ginger and garlic and stir fry for about 2 minutes or until soft.
- Add the mushrooms, broccoli and peppers and cook for 5 minutes, stirring regularly so all the veg are cooked through.
- Add any optional spice (Chinese 5 spice, red chillies or Szechuan pepper) and then the pack of Tilda® Limited Edition Firecracker Steamed Basmati Rice and cook for four minutes.
- Drizzle with soy sauce and garnish with sliced spring onion.
Best enjoyed if you gobble it up immediately!
Hello All! I haven’t posted in a long while,but I can finally fill you in on some, let’s say, pious activities from my end. 🙂 My family and I have recently finished celebrating the 9 day religious festival of Navarathri. For those of you not familiar with this Hindu festival, it celebrates the Mother and the 3 Goddesses: Durga, Lakshmi and Saraswathi. The 9 days are split into equal days to celebrate each of the 3 Goddesses and the 10th Day is known as Vijayadasami or Dussera. Within the Tamil population from India and Sri Lanka, and especially in the’ TamBrahm’ communities, it is custom to have decorative steps in the house. These are adorned with small idols, flowers, lights, ornaments, dolls and sometimes toys which celebrate the different aspects of beings on earth and the Gods, but showing essentially that the Almighty resides in all. Well that’s what I believe is the interpretation, but I am sure there are other aspects and more knowledgeable people about this tradition will be able to give more detail on its significance. In the Tamil language the decorated steps are called a “Golu” and here is our one:
During this festival, like most, there are particular food that are linked to it. There is always a different food offering, which is called “Neivedhyam” in tamil, for each day of Navarathri. This offering is blessed during the pooja each day and then distributed to those who have attended the ceremony. There is a neivedhyam theme of “Sundal” which is a dry, savoury dish that is essentially some kind of pulse or bean with tempered spices and grated coconut. The spices can vary but it’s a very healthy dish if it has the least amount of oil used and enables the natural flavours of the pulses and beans to come through. There are also sweets and “payasam” that can be offered during the religious ceremonies or just made as part of the celebration. Here’s my “Sundal” recipe which can be modified with your favourite pulse or bean and many people enjoy eating this on other days, as well as Navarathri, for a healthy and satisfying snack.
Although Navarathri is over for this year, it’s exciting to know that Diwali, or “Deepavali” as we call it in Tamil, is just a few days away now. This is of course a huge occasion among most Hindus and it’s a dream of mine to experience this vibrant festival in India. So again there are very special treats involved in Diwali, but as a child I used to hate the sickly Indian sweets that we were given. I am not a sweet tooth so I have a recipe for a delicious sweet to make for Diwali which is less in sugar than most Indian Mithai/sweets but also healthy! It involves no cane sugar and can be made in a minutes if you have some kind of food processor/mixie. I kid you not! Here is the recipe for my Diwali Dates Burfi.
So for those who celebrate this upcoming festival, here’s wishing you a VERY HAPPY DIWALI! Suji x
“Tiffin-ikku yenna panrathu?” is what my grandmother usually says the second lunch is over at our house in India!. It is translated from tamil as “What shall we make for Tiffin?”. Tiffin is a well known term in the foodie world as a light snack/meal from the Indian subcontinent. My family tell me it’s a term derived from the English slang tiffing, which meant “taking a sip”, but this term is no longer used in the English common language. However like verandah, pyjamas, rickshaw, curry and junk, tiffin is an India-derived noun that now has a permanent place in the current English language; and I feel we should be thankful that this Indo-Anglo word gives rise to such delicious dishes!
In South India, Tiffin is often referred to as a snack in between meals or a light dinner. A South Indian Tiffin includes items like, Dosa, Idli, Kozhukattai etc. In North India this term usually means a packed lunch for working men, women and school children and these lunchboxes are known as tiffin carrier or a tiffin box. In Mumbai and other big cities you can’t miss the Tiffinwalla’s carrying many tiffin boxes to various offices and it’s quite amazing to see the technique of carrying so many of these containers all by just one person!
In our household, dinner is nearly always light and so tiffin could many different things! One type of South Indian tiffin which is very healthy and fairly quick to prepare is the “Kara Pidi Kozhukattai”. Usually this is made from rice flour or rava (semolina) which is mixed with some tempered spices and then formed into handmade balls. The imprints of the cooks fingers when these balls are made are a special mark of this healthy tiffin 🙂 The balls are then steamed until cooked through and served with either a chutney or a spicy & tangy gravy like “kuzhambu” or “Gotsu/Gojju”.
My version of this South Indian tiffin uses Oats instead of rice flour, as well Wheatgerm/bran which are the most nutritious parts of the wheat grain and are not used as much as they could be, in my humble opinion. This tiffin could be made with other additional ingredients like peas, cabbage & carrots is great served hot with a spicy Gotsu/Gojju. ‘Gotsu’ is the term you will hear a lot in Tamil Nadu and ‘Gojju’ is used in Karnataka, but they both mean the same type of dish. They are made slightly differently in different households, and my recipe was passed down to me from my grandmother and mother.
Here are my versions of Oats Pidi Kozhukattai and Gotsu and I hope you enjoy them!
What’s your favourite tiffin? Please let me know in the comment box below, thank you! 🙂