Spiced Aubergine in Garlic Raita
To make the garlic yogurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.
To make the spiced aubergines, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.
Ideally, use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat to heat the oil to 180°C/350°F. Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden brown. Using a slotted spoon, remove from the oil and drain on a plate.
Layer the deep-fried aubergine slices on top of the garlic yogurt in the serving dish.
To make the tempering, in a small frying pan (skillet), heat 2 tbsp of the oil used to fry the aubergines. Add the curry leaves and dried red chillis and cook, stirring, for 1 minute. Pour over the aubergine slices and yogurt. Serve immediately.
Spiced Rice and Lentils
Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water. Repeat for the lentils.
In a pan, heat the butter, ghee or oil over a medium–high heat. Add the cumin seeds followed immediately by the peppercorns, bay leaf, cardamom pod, cloves, cassia bark and ginger. Cook, stirring, for 2–3 minutes.
Add the soaked, drained lentils to the pan. Stir for 1 minute to coat the lentils in the spice mixture. Next, drain and add the rice and stir gently so as not to break up the grains. Add the salt and 750 ml/25 fl oz/31⁄4 cups warm water to cover the rice and lentils. Bring the pan to the boil and then cook, uncovered, over a medium–high heat for about 4 minutes, or until the water has been almost absorbed by the rice.
Add the fresh green chillis, then cover the pan with the lid, lower the heat and simmer for 20 minutes, or until the grains of rice are plump and the lentils are soft, but still whole and intact. After 20 minutes, check the rice and lentils – there should be no liquid at the edges of
the pan – and gently run a fork through to lift and separate the grains. Replace the lid, remove from the heat and leave for a further 5 minutes to allow any remaining moisture to be absorbed.
Before serving, taste to check the seasoning and adjust as necessary. Serve immediately, while the khichree is hot, with dollops of salted butter dotted over the top.
Spiced Aubergine in Garlic Raita
To make the garlic yogurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.
To make the spiced aubergines, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.
Ideally, use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat to heat the oil to 180°C/350°F. Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden brown. Using a slotted spoon, remove from the oil and drain on a plate.
Layer the deep-fried aubergine slices on top of the garlic yogurt in the serving dish.
To make the tempering, in a small frying pan (skillet), heat 2 tbsp of the oil used to fry the aubergines. Add the curry leaves and dried red chillis and cook, stirring, for 1 minute. Pour over the aubergine slices and yogurt. Serve immediately.
Spiced Rice and Lentils
Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water. Repeat for the lentils.
In a pan, heat the butter, ghee or oil over a medium–high heat. Add the cumin seeds followed immediately by the peppercorns, bay leaf, cardamom pod, cloves, cassia bark and ginger. Cook, stirring, for 2–3 minutes.
Add the soaked, drained lentils to the pan. Stir for 1 minute to coat the lentils in the spice mixture. Next, drain and add the rice and stir gently so as not to break up the grains. Add the salt and 750 ml/25 fl oz/31⁄4 cups warm water to cover the rice and lentils. Bring the pan to the boil and then cook, uncovered, over a medium–high heat for about 4 minutes, or until the water has been almost absorbed by the rice.
Add the fresh green chillis, then cover the pan with the lid, lower the heat and simmer for 20 minutes, or until the grains of rice are plump and the lentils are soft, but still whole and intact. After 20 minutes, check the rice and lentils – there should be no liquid at the edges of
the pan – and gently run a fork through to lift and separate the grains. Replace the lid, remove from the heat and leave for a further 5 minutes to allow any remaining moisture to be absorbed.
Before serving, taste to check the seasoning and adjust as necessary. Serve immediately, while the khichree is hot, with dollops of salted butter dotted over the top.
