Our chef Kaushy Patel shows you how to cook healthy, vegetarian, Indian dishes.
Rhengan Reveya is a traditional Gujarati dish which involves skillful marinating techniques, particularly as the two vegetables being cooked are actually very different in texture. The chef has mastered the art of creating a truly scrumptious dish which brings out all the delicate flavours of a traditional satay marinade and manages the delicate cooking procedures involved with the very temperamental aubergine.
Traditionally within Gujarat the aubergine is regarded as the king of vegetables and when cooked correctly can provide amazing texture and phenomenal taste.
Ingredients
Small Firm Aubergines,
Small Whole Potatoes,
Peanuts,
Turmeric,
Gigeri (Rock, Brown Sugar),
Ginger,
Red Chili Powder,
Cumin Seeds,
Fresh Tomatoes,
Fresh Coriander,
Salt,
Sunflower Oil
Method
Wash and prepare the baby aubergines and potatoes.
Prepare the satay marinade, using the blender add the peanuts, fresh coriander, fresh tomatoes and the above mentioned spices. Slightly blend the mix, ensuring that the satay marinade maintains a thick texture.
Delicately slice the potato and aubergines and stuff the marinade between the cuts. This technique is best watched as it is difficult to explain.
Place the marinated potatoes in the pre heated cumin based oil and add water, allow the potato to slow cook and then at the correct time add the aubergines, possibly add more water. Leave to cook and garnish with fresh coriander when serving.
These delicate fluffy potato balls are both exquisitely attractive and phenomenally tasty. The Golden Potato ball is filled with a rich garlic infused shredded coconut pâté. The delicately created masterpiece is a true example of Prashad’s in depth culinary experience and passion for delicate cuisine.
Ingredients
Potatoes,
Grated Fresh Coconut,
Fresh Coriander,
Green Chilies,
Ginger,
Garlic,
Lemon Juice,
Salt,
Gram Flour,
Plain Flour,
Corn Flour,
Sugar,
Sunflower Oil,
Sultanas
Method
Wash, boil, peel and mash the potatoes.
Make a start on the garlic infused coconut pâté. Take the dry shredded coconut and add blended green chili, ginger, garlic, fresh coriander, oil, salt, gram flour, koya, lemon juice and sugar. Mix by hand, making sure the coconut is not overly crushed but the spices are well infused, carefully make small round balls and leave to marinate.
Mix plain flour, gram flour, salt and corn flour to the mashed potato and taking small portions roll and flatten in hand making round flat potato puris. Place the coconut pâté balls in the middle of the potato puri and carefully mould the potato around the coconut balls. Fry until golden brown.
Sehro is a firm favorite of any Gujarati house. The dessert is very delicate in texture and very sweet. The Indians are masters of extreme tastes and thus following a spice filled meal we prefer nothing less than a sweet explosion to balance our taste buds.
Ingredients
Course Semolina,
Ghee,
Sugar,
Milk,
Water,
Cardamom,
Sultanas.
Method
Add 3 tablespoons of Ghee in a pot and place on low heat add 10 tablespoons of course semolina and stir constantly. Once the semolina is roasted should take no longer than 5 minutes, we take the pan away from the heat and add a mixture of boiling water and milk. Keep stirring the mixture, whilst the Sehro is taking form it will start to release some ghee, this is the time to add the sultanas and 10 tablespoons of sugar. Leave the Sehro to set, approximately 5 minutes. Your Sehro is ready to serve, place in a small bowl, compress the Sehro and over turn the bowl onto your serving plate. (Bringing back memories of beach days building sandcastles) Remove the bowl and sprinkle fresh ground cardamom over the Sehro and serve,.
This dessert is a real example of fine simple Indian cuisine and an area of a meal I feel hasn’t been enjoyed by the Indian food loving world. My suggestion to you would be to eat 1 chapatti less, but always leave room for a real Indian dessert.
The world must have been a small place once, as this dish is also very popular amongst the Greek community, they call the dish Halva.
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