09
Jul

Mridula Baljekar Recipes Demonstrated at the JustVShow Olympia

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Sweet Potatoes in Coconut Milk

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Serves 4

  • 675g/1.5lb sweet potatoes
  • 3 tbsps coconut oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chilli, chopped
  • 2tsps ground coriander
  • ½ tsp ground turmeric
  • ½-1 tsp chilli powder
  • Salt to taste
  • 400ml/14oz canned coconut milk
  • 175g/5oz frozen garden peas
  • The juice of 1 lime
  1. Pell and cut the sweet potatoes into 2.5cm/1” cubes.
  2. Heat the coconut oil over a medium-high heat and throw in the mustard and cumin seeds.
  3. Add the onion and green chilli and cook until the onion is just beginning to brown, reducing the heat slightly.
  4. Add the ground coriander, turmeric and chilli powder.  Cook for about a minute and add the sweet potatoes and salt.  Stir until the spices coat them.
  5. Add the coconut milk and bring it to a gentle boil.  Cover the pan and cook until the sweet potatoes are almost tender.
  6. Add the peas and cook for 5 minutes.  Stir in the lime juice and remove from the heat.

Serve with rice or bread.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar.

Tofu Pilau

Serves 4

  • 275g/10oz basmati rice
  • 275g/10oz firm tofu
  • 4 tbsps rapeseed or light olive oil
  • Salt to taste
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric
  • 5 cm/2” piece of cinnamon stick
  • 6 green cardamom pods, bruised
  • 6 cloves
  • 2 star anise
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 green chilli, chopped (de-seeded if liked)
  1.  Wash the rice in several changes of water and soak it for 20 minutes.  Leave it in a colander to drain.
  2. Drain the tofu and pat dry with absorbent paper.  Divide the block into 4 pieces and cut each into four 5cm/2” slices.
  3. In a non-stick pan, heat half the oil over a medium heat and fry the tofu until lightly browned.  Add the salt and sprinkle the spices evenly over.  Cook for about a minute, remove from the heat and set aside.
  4. To cook the rice:  Heat the remaining oil over a low heat and add the whole spices.  Let them sizzle for 15-20 seconds and add the garlic, ginger and chilli.  Fry for a further 2-3 minutes and add the rice and salt to taste.   Stir gently until the grains are coated with the spiced oil.
  5. Pour in 500 ml/18 fl oz warm water and bring it to the boil. Let it boil steadily for about a minute, reduce the heat to low,   cover the pan tightly and cook for 7-8 minutes.
  6. Switch off the heat source, remove the lid and pile the cooked tofu on top reserving a few pieces to garnish.  Cover the pan again and let it stand, undisturbed, for 5-6 minutes.  Gently mix the rice with a metal spoon (wooden spoon will squash the delicate grains) and serve.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar

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