I have just been cleaning out one of the drawers in my desk and found this old CD of photos from Kerala. I thought it would interesting to put up a couple of photos of farmers harvesting the pepper from the vines.
Pepper Harvest In Kerala In India
Pepper Being Harvested In Kerala
Of course, you need a pudding/sweet to round off the indulgence of a delicious, groaning table of delicately spiced Indian food. Kulfi (Indian ice cream) has been made for ages and was served to the Moghul Emperors at their hedonistic courts in Delhi and Fatehpur Sikri.
It is harder than the soft texture of British ice creams, but then they do pump them full of air to bulk them out (and so increase profits but add value as “soft scoop”). And I love their flavours, eucalyptus cardamom, nutty pistachio and almond and tropical mango.
2.25l (4 pints) full cream milk
150g (5½ oz) Fairtrade caster sugar
4 drops Fairtrade organic vanilla essence (Steenbergs is best, but I am very biased)
2 pinches ground organic green cardamom
10g (½ oz) flaked almonds
10g (½ oz) chopped unsalted pistachios
50ml (2 fl oz) single cream
1. Bring the milk to the boil and then reduce the heat and simmer over a low heat, stirring all the time and until it has reduced down to one-third of its volume. It is important to keep stirring to stop it sticking or burning; whenever a film forms on the top, just stir it in.
2. Add the Fairtrade caster sugar, Fairtrade vanilla essence, ground cardamom powder and almonds, and stir until everything is well combined. Simmer like this for 2 minutes.
3. Transfer to a bowl, add the pistachios and stir in, then let it cool down completely, which will take about 30 minutes. Stir in the cream and pour into kulfi moulds or yoghurt pots.
4. Put in the freezer until solid, preferably overnight. Get it out of its mould by running under a hot water tap for a few seconds. When serving, sprinkle liberally with a few more flaked almonds and chopped pistachios.
Masala gravy
110g ghee (sunflower oil, if cannot get this)
150g garlic cloves, finely chopped
110g ginger, finely chopped
1kg strong onions, chopped
600ml water
250g masala paste, using Steenbergs organic Madras Curry Powder
1. Add 50ml water to 200g of Steenbergs curry powder and stir to thick paste. Add a little more water if you want to.
2. Heat ghee in a wok and stir fry the garlic and ginger for 2 minutes. Lower the heat and add onions. Don’t add all onions at once as they will reduce down in size as they cook. Continue stir-frying until the onions become caramelized.
3. Add the water, then using a hand blender or in a blender mash up the mixture to a smooth puree.
4. Add the curry paste to the gravy and stir in. Boil for about 10 minutes on a gentle simmer.
5. Take off the heat and put into 3 pots of equal size and freeze.
Red marinade
150g natural yoghurt
2tbsp vegetable oil
2tbsp lime juice
2 garlic cloves, finely chopped
2 fresh red chillies (or fewer if you’re feeling nervous)
2tbsp fresh coriander leaves
1tsp organic cumin seeds, roasted
1tsp organic garam masala, roasted
2tbsp organic tandoori powder
½tsp organic chaat masala
1. Add a little water to the Steenbergs garam masala and tandoori powder and mix to paste.
2. Put the paste and all ingredients into a blender and puree
Marinaded chicken
20 4cm cubes of skinned chicken breast
200g red marinade (½ the mixture above)
1. Put the chicken breasts into a non-metallic bowl and pour over the red marinade. Mix well and leave in fridge for 24 hours.
2. Preheat grill to medium (or ideally use a barbecue). Skewer the chicken cubes and put on grill pan. Grill for 5 minutes on each side. Check that the meat has cooked through. If it hasn’t grill for a little longer.
Chicken tikka masala
20 cooked chicken tikka pieces
2tbsp ghee
3 garlic cloves, finely chopped
225g onions, very finely chopped
2 ladles curry masala gravy
1½tbsp organic tandoori masala paste
1tbsp white vinegar
1tbsp tomato ketchup
175ml canned tomato soup
½ green bell pepper
4 green chillies, chopped
100ml single cream
1tbsp garam masala
1tbsp fresh coriander, chopped
½ tsp chaat masala
1. Heat oil in wok and stir fry garlic and onions until golden brown.
2. Add pastes and gravy and cook for 2 minutes. Add all other ingredients and cook for 5 minutes. Add chicken pieces and cook for a further 5 minutes.
Meen pappas
400g white fish
2 tomatoes, quartered
1 onion, sliced
20 curry leaves
2 green chillis
2.5cm ginger sliced
½ tsp turmeric
¼ tsp chilli powder
400ml coconut milk
1tbsp lemon juice
1tbsp vinegar
½ tsp salt
1. Cut fish into cubes
2. Heat oil in frying pan. Add tomatoes, onion, curry leaves, green chillis and ginger. Cook for 5 minutes. Add turmeric and chilli powder. Add coconut milk and simmer for 5 minutes.
3. Add fish and cook for 10 minutes, stirring occasionally.
4. Add lemon juice and vinegar.
French beans with cumin and tomatoes
2tbsp oil
3 – 4 garlic cloves, finely chopped
1 onion, finely chopped
1tsp cumin seeds, lightly roasted and crushed
¼ tsp chilli powder
250g slender French beans, trimmed
2 tomatoes, chopped
1tbsp fresh coriander leaves
1tsp chaat masala
1. Heat oil in a wok. Add garlic, onion and cumin and cook for 2 minutes. Add chilli powder. Cook until onions start going opaque. Add beans and stir fry. Cook for 2 – 3 minutes. Add some salt and the tomatoes. Checked if cooked. Sprinkle over with Steenbergs chaat masala.
2. Beans should be crunchy but you can add some water and make softer.
