68
Better Food PALAK ANJEER KEBAB Spinach and fig patties Serves 4 1kg spinach 100g figs 200g channa dal (yellow lentils) 200g clarified butter 10g chopped fresh green chilis 50g milk powder 10g chopped ginger 5g chopped coriander 5g garam masala 3g mace powder Pinch of salt
• • • • • • • • • • •
1. In a large pan, boil the channa dal with the garam masala until tender, then drain. 2. Blanch the spinach in boiling water, drain, leave to cool, then purée into a fine paste. Sauté in a frying pan until dry. 3. In a separate pan, sauté the channa dal until dry. Combine with the clarified butter, milk powder, mace, coriander, ginger, chilis and figs, and add the puréed spinach. Form into palmsized patties and fry on a hot plate. Serve with fresh coriander.
Palak Anjeer Kebab
Mini Rasmalai
MINI RASMALAI Indian curd cheese dumplings cooked in sugar syrup Serves 4 1 litre of chenna (curd cheese) 1 cup sugar 2 cups water 2 tsp maida (finely-milled flour) 2 tsp pistachio flakes
• • • • •
April 2012
milk • 500ml 2g saffron • 50g sugar • 1. Mix together the curd cheese and flour, and shape into small round balls (roughly 1cm in diameter). 2. Add the sugar to the water in a large
saucepan and simmer until the sugar has dissolved. Gently place the curd balls in the syrup and cook slowly for 15 minutes. 3. Combine the milk, saffron and sugar in a pan and simmer until the volume has reduced by half, then leave to cool. 4. Drain the curd balls and add them to the saffron mixture; chill thoroughly, and garnish with pistachio flakes.