116 MEAT FREE MOWGLI Samosa Tart 1 Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger. 2 Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water, then cover with a lid and cook for 4–5 minutes, or until the vegetables have softened. 3 Stir in the peas, remove from the heat and leave until the mixture is completely cool. 4 Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. 5 Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm/1in around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk. 6 Bake for 20–25 minutes, or until the pastry is golden brown and crispy all over. 7 Serve on its own or with a side salad. SERVES 4 2 tbsp vegetable oil 2 tsp panch phoron 1 red onion, finely chopped 2.5cm/1 in piece of fresh ginger, peeled and finely chopped 150g/5oz cauliflower, chopped into small bite-size pieces 100g/3½oz potato, peeled and chopped into 1cm/½in cubes ½ tsp ground turmeric 1 tsp salt ½ tsp sugar 100g/3½oz/2⁄3 cup frozen garden peas 1 x ready-rolled puff pastry sheet small bunch of fresh coriander/cilantro, stems and leaves finely chopped 1 red chilli, finely sliced milk, for brushing This takes the cauliflower-based filling of shingara (the Bengali version of samosas) and uses it as the topping for an accessible tart using puff pastry. It makes great party food or a light lunch. You can also alter the filling to suit your taste or whatever fresh veg you have in the fridge – chopped bell peppers, broccoli, leeks or squash would also work well here, as would green chillies in place of the red for a different flavour dimension.116 MEAT FREE MOWGLI Samosa Tart 1 Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger. 2 Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water, then cover with a lid and cook for 4–5 minutes, or until the vegetables have softened. 3 Stir in the peas, remove from the heat and leave until the mixture is completely cool. 4 Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. 5 Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm/1in around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk. 6 Bake for 20–25 minutes, or until the pastry is golden brown and crispy all over. 7 Serve on its own or with a side salad. SERVES 4 2 tbsp vegetable oil 2 tsp panch phoron 1 red onion, finely chopped 2.5cm/1 in piece of fresh ginger, peeled and finely chopped 150g/5oz cauliflower, chopped into small bite-size pieces 100g/3½oz potato, peeled and chopped into 1cm/½in cubes ½ tsp ground turmeric 1 tsp salt ½ tsp sugar 100g/3½oz/2⁄3 cup frozen garden peas 1 x ready-rolled puff pastry sheet small bunch of fresh coriander/cilantro, stems and leaves finely chopped 1 red chilli, finely sliced milk, for brushing This takes the cauliflower-based filling of shingara (the Bengali version of samosas) and uses it as the topping for an accessible tart using puff pastry. It makes great party food or a light lunch. You can also alter the filling to suit your taste or whatever fresh veg you have in the fridge – chopped bell peppers, broccoli, leeks or squash would also work well here, as would green chillies in place of the red for a different flavour dimension.125 BRASSICAS & LEAFY GREENS Gunpowder Florets 1 In a large bowl, combine the cauliflower, broccoli, garlic, ginger, salt and spices. Set aside to marinate for 15 minutes. 2 After 15 minutes, add the beaten egg to the bowl and toss to combine, then add the gram flour and mix until the cauliflower and broccoli pieces are well coated. 3 Heat a 5cm/2in depth of oil in a deep-fat fryer or heavy-based saucepan to 180°C/350°F. You’ll know it’s hot enough when you can drizzle in 1 tsp of batter and it floats to the surface. 4 Fry the coated cauliflower and broccoli in the hot oil in batches for 3–4 minutes, or until crispy and golden brown. Remove with a slotted spoon to drain on paper towels. 5 Arrange in a serving dish and garnish with the spring onions, chillies and coriander, if using. Sprinkle over the chaat masala and serve. SERVES 4 AS A SHARING STARTER ½ small cauliflower (about 300g/10½oz), chopped into small florets 200g/7oz broccoli, chopped into small florets 2 garlic cloves, finely chopped or grated 2.5cm/1in piece of fresh ginger, peeled and finely chopped or grated 1 tsp salt ¼ tsp chilli powder ½ tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 4 eggs, beaten 200g/7oz/1¾ cups gram flour/besan vegetable oil, for deep-frying To garnish (optional) 2 spring onions/scallions, finely sliced 2 red chillies, finely sliced small bunch of fresh coriander/cilantro, leaves and stems finely chopped 1 tsp chaat masala This recipe comes out with all guns blazing, livening up cauliflower and broccoli florets with my signature spiced batter. Once you start popping these little bites, it’s very hard to stop, so make sure you’ve got enough to go around! Serve with your favourite chutneys, for dipping. 125125 BRASSICAS & LEAFY GREENS Gunpowder Florets 1 In a large bowl, combine the cauliflower, broccoli, garlic, ginger, salt and spices. Set aside to marinate for 15 minutes. 2 After 15 minutes, add the beaten egg to the bowl and toss to combine, then add the gram flour and mix until the cauliflower and broccoli pieces are well coated. 3 Heat a 5cm/2in depth of oil in a deep-fat fryer or heavy-based saucepan to 180°C/350°F. You’ll know it’s hot enough when you can drizzle in 1 tsp of batter and it floats to the surface. 4 Fry the coated cauliflower and broccoli in the hot oil in batches for 3–4 minutes, or until crispy and golden brown. Remove with a slotted spoon to drain on paper towels. 5 Arrange in a serving dish and garnish with the spring onions, chillies and coriander, if using. Sprinkle over the chaat masala and serve. SERVES 4 AS A SHARING STARTER ½ small cauliflower (about 300g/10½oz), chopped into small florets 200g/7oz broccoli, chopped into small florets 2 garlic cloves, finely chopped or grated 2.5cm/1in piece of fresh ginger, peeled and finely chopped or grated 1 tsp salt ¼ tsp chilli powder ½ tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 4 eggs, beaten 200g/7oz/1¾ cups gram flour/besan vegetable oil, for deep-frying To garnish (optional) 2 spring onions/scallions, finely sliced 2 red chillies, finely sliced small bunch of fresh coriander/cilantro, leaves and stems finely chopped 1 tsp chaat masala This recipe comes out with all guns blazing, livening up cauliflower and broccoli florets with my signature spiced batter. Once you start popping these little bites, it’s very hard to stop, so make sure you’ve got enough to go around! Serve with your favourite chutneys, for dipping. 125146 MEAT FREE MOWGLI Jackfruit & Apricot Biryani SERVES 4 5 tbsp vegetable oil 2 large onions, finely diced 4 garlic cloves, crushed 5cm/2in piece of fresh ginger, peeled and crushed 600g/1lb 5oz canned jackfruit, drained and chopped 1 tsp ground turmeric ¼ tsp chilli powder 3 tbsp garam masala 1 cinnamon stick 2 cloves 3 green cardamom pods 2 tsp salt 1 tsp sugar 50g/13/4oz dried apricots, finely diced 375ml/13fl oz/2 cups water For the rice 600ml/20fl oz/2½ cups cold water 400g/14oz/1½ cups white basmati rice 2 tsp salt 1 tsp ground turmeric For the saffron milk 1 tsp saffron strands 100ml/3½fl oz/scant ½ cup warm milk For the onions 3 large onions, finely sliced 5 tbsp vegetable oil 1 tsp salt For the dough seal 120g/4oz/1 cup plain/all-purpose or chapati flour 3 tbsp water 2 tsp vegetable oil To garnish pomegranate seeds chopped fresh coriander/cilantro Method overleaf A wonderful aromatic biryani is a real showstopper dish – no Indian celebration is complete without one. I love lifting the lid and letting the perfumed steam escape, then delving into those colourful layers of goodness, with caramelized onions and pillowy soft golden saffron rice – is there a better centrepiece dish out there? Jackfruit is a fairly recent addition to the Western diet, its popularity increasing as the search for vegan and vegetarian meat substitutes has marched on, but it has been enjoyed in India since ancient times. This recipe makes the most of the jackfruit’s fibrous unripe flesh. A fruity number that can’t fail to impress.146 MEAT FREE MOWGLI Jackfruit & Apricot Biryani SERVES 4 5 tbsp vegetable oil 2 large onions, finely diced 4 garlic cloves, crushed 5cm/2in piece of fresh ginger, peeled and crushed 600g/1lb 5oz canned jackfruit, drained and chopped 1 tsp ground turmeric ¼ tsp chilli powder 3 tbsp garam masala 1 cinnamon stick 2 cloves 3 green cardamom pods 2 tsp salt 1 tsp sugar 50g/13/4oz dried apricots, finely diced 375ml/13fl oz/2 cups water For the rice 600ml/20fl oz/2½ cups cold water 400g/14oz/1½ cups white basmati rice 2 tsp salt 1 tsp ground turmeric For the saffron milk 1 tsp saffron strands 100ml/3½fl oz/scant ½ cup warm milk For the onions 3 large onions, finely sliced 5 tbsp vegetable oil 1 tsp salt For the dough seal 120g/4oz/1 cup plain/all-purpose or chapati flour 3 tbsp water 2 tsp vegetable oil To garnish pomegranate seeds chopped fresh coriander/cilantro Method overleaf A wonderful aromatic biryani is a real showstopper dish – no Indian celebration is complete without one. I love lifting the lid and letting the perfumed steam escape, then delving into those colourful layers of goodness, with caramelized onions and pillowy soft golden saffron rice – is there a better centrepiece dish out there? Jackfruit is a fairly recent addition to the Western diet, its popularity increasing as the search for vegan and vegetarian meat substitutes has marched on, but it has been enjoyed in India since ancient times. This recipe makes the most of the jackfruit’s fibrous unripe flesh. A fruity number that can’t fail to impress.210 MEAT FREE MOWGLI 210 Oyster Mushroom Bhuna 1 Heat the oil in a large, heavy-based pan over a medium heat. When hot, add the onion, ginger and garlic, and fry for 8 minutes, or until the onion has softened and turned golden brown. 2 Add the mushrooms, increase the heat to high and cook until golden brown, then add the turmeric, chilli powder, garam masala and ground cumin and stir to coat the mushrooms with the spices. 3 Add the chickpeas and chopped tomatoes, followed by the measured water, salt and pierced chilli and bring to the boil, then reduce the heat to low and simmer gently, partially covered, for about 15 minutes, adding a splash more water if the pan is looking a little dry. 4 Finish by stirring through the fresh coriander and serve with puris and chutney. SERVES 4–6 5 tbsp vegetable oil 1 large white onion, cut in half and thinly sliced 7.5cm/3in piece of fresh root ginger, peeled and grated 4 garlic cloves, minced 800g/1lb 12oz oyster mushrooms, cleaned and any large ones torn into smaller chunks ½ tsp ground turmeric ½ tsp chilli powder 2 tbsp garam masala 1 tbsp ground cumin 200g/7oz canned chickpeas/garbanzo beans, drained and rinsed 2 heaped tbsp canned chopped tomatoes 150ml/5fl oz/²⁄³ cup water 2 tsp salt 1 green chilli, pierced small bunch of fresh coriander/cilantro, leaves and stalks chopped Bengali Puris (page 209) and Nisha’s Green Chutney (page 83), to serve This is my classic bhuna recipe, which works pefectly with mushrooms swapped in for what would normally be the meat component. I like to use an oyster mushroom here, as it brings that slightly meaty texture that a good bhuna needs. And I add a bit of extra bulk with half a can of chickpeas/garbanzo beans. It’s a rich dish that can take a bit of Nisha's Green Chutney (page 83) on the side and Bengali Puris (page 209) for absorbing that flavourful sauce. 210 MEAT FREE MOWGLI 210 Oyster Mushroom Bhuna 1 Heat the oil in a large, heavy-based pan over a medium heat. When hot, add the onion, ginger and garlic, and fry for 8 minutes, or until the onion has softened and turned golden brown. 2 Add the mushrooms, increase the heat to high and cook until golden brown, then add the turmeric, chilli powder, garam masala and ground cumin and stir to coat the mushrooms with the spices. 3 Add the chickpeas and chopped tomatoes, followed by the measured water, salt and pierced chilli and bring to the boil, then reduce the heat to low and simmer gently, partially covered, for about 15 minutes, adding a splash more water if the pan is looking a little dry. 4 Finish by stirring through the fresh coriander and serve with puris and chutney. SERVES 4–6 5 tbsp vegetable oil 1 large white onion, cut in half and thinly sliced 7.5cm/3in piece of fresh root ginger, peeled and grated 4 garlic cloves, minced 800g/1lb 12oz oyster mushrooms, cleaned and any large ones torn into smaller chunks ½ tsp ground turmeric ½ tsp chilli powder 2 tbsp garam masala 1 tbsp ground cumin 200g/7oz canned chickpeas/garbanzo beans, drained and rinsed 2 heaped tbsp canned chopped tomatoes 150ml/5fl oz/²⁄³ cup water 2 tsp salt 1 green chilli, pierced small bunch of fresh coriander/cilantro, leaves and stalks chopped Bengali Puris (page 209) and Nisha’s Green Chutney (page 83), to serve This is my classic bhuna recipe, which works pefectly with mushrooms swapped in for what would normally be the meat component. I like to use an oyster mushroom here, as it brings that slightly meaty texture that a good bhuna needs. And I add a bit of extra bulk with half a can of chickpeas/garbanzo beans. It’s a rich dish that can take a bit of Nisha's Green Chutney (page 83) on the side and Bengali Puris (page 209) for absorbing that flavourful sauce. Next >