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Blue Nun Original Family Tradition, is a limited edition wine with a charming retro design, in the iconic, blue glass fluted bottle. Ideal for entertaining over the festive period with its easy going style, really delivering on taste for family get togethers. Traditional winemaking with care, a modern, fresh, crisp and fruity taste for your enjoyment and pleasure.

To enjoy at its best, lightly chill before drinking (Alc 10.0% Vol). Blue Nun Original Family Tradition is available exclusively in most ASDA supermarkets

HOW TO ENTER We have 6 cases of Blue Nun up for grabs; if you would like to enter the competition this is how you can win, try any of the three ways!

EMAIL: Send your details to [email protected] with “BLUE NUN” in the subject line

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CLOSING DATE: 31ST DECEMBER 2015 T/C Apply

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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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MAA’S KITCHEN perfect for Mother’s Day!

A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe!

When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish.

Fortunately, fans of Sundari’s Keralan speciality don’t have long to wait – April is the Keralan New Year and the celebrations are usually the first outing for her prized creation. “We have a traditional feast at home and all the food is served on banana leaves on the floor. The mango curry is the centrepiece – it’s a real delicacy.”

Sundari learnt this dish from her mother, and remembers eating it as a child in her grandparents’ house in Kerala. “We never had to go out to buy the fruits from a shop,” she says. “There were so many mango trees in the back yard.”

The curry has all the basic ingredients of Keralan cuisine – mustard, fenugreek and cumin seeds along with the ubiquitous
coconut. It’s best with rice and, if you have time, a dry dish, too. Sundari insists that when cooking the curry you should always include the stone and its surrounding pulp; she says this is  where the strongest flavour of the mango lies. So don’t be afraid to eat

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INGREDIENTS
3 large ripe mangoes (out of season tin mango’s will need to be used but can be a little sweet)
¼ fresh coconut, with the flesh broken
into chunks
½tsp whole cumin seeds
500g curd (if not available, use 500g
natural yogurt)
Salt to taste
¼tsp turmeric
1tbsp sugar (or add more to taste)
2tsp red chilli powder
2tsp cooking oil
½tsp fenugreek seeds
½tsp black mustard seeds
3 dry red chillies cut into half
10 -12 curry leaves, fresh if available

chaat-magazine-issue-20-2

Serves: 4
Preparation and cooking time: 1 hour
METHOD

  • Wash the mangoes, then massage them until you feel the flesh inside become soft. Peel. Squeeze the mangoes over a deep pan until most of the flesh and juice has come away. Add the stones to the pan. Using a knife, scrape any remaining flesh from the skin.
  • Put the coconut and the cumin seeds into a food processor. Grind for half a minute, then add enough water to make a paste. Grind again for half a minute. Set aside.
  • Put the curd or yogurt into a clean blender. Blend for 15 seconds. Add salt to taste. Set aside.
  • Add the turmeric, salt, sugar and chilli to the mango pulp and stir through. Cook for 10 minutes on a low heat, stirring continuously. Add the coconut paste. Increase the heat and bring the mixture to a boil, then reduce to a low heat. Add the blended curd or yogurt. Stir on a very low heat for three minutes, taking care not to let the mixture boil. Remove from the heat.
  •  In a separate shallow frying pan, heat the cooking oil on a high heat. Reduce to a medium heat and add the fenugreek seeds. When they start to crackle and turn golden brown, add the mustard seeds. When these start to crackle, add red chillies and stir until they become dark brown. Add curry leaves and stir until they turn dark green. Remove the mixture from the heat, setting aside a small portion. Add the large portion to the curry, mixing it through. Use the small

Words & Pictures: Gargi Shastri & Martin Philp

 

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HomeColours.com is an independent retailer devoted to coloured themed homewares and interior accessories. Their passion is colour and they hope to inspire their customers with imaginative, innovative, colourful designs. They source their products from around the globe seeking those that are contemporary, creative and colourful and only select the very best.
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