Kurma

If you missed tonight's ABC1 TV episode of The Cook and The Chef, dedicated to vegetarian cooking (with a 3-minute section on me), you can see it repeated again next Saturday at 11.30am (provided you live in Australia).

Simon cooked one of my recipes - Saffron, Cardamom, Flaked Almond and Sultana Semolina Halava.

If you want to watch the episode in your own time, especially if you live overseas, you can download the complete episode via WMV, MP4, or Vodcast.

Warm thanks to producer Mark Stanforth and crew, to Simon and to Maggie. I'm very happy with how it all turned out. What did you think?

Discuss (7 responses) Comment [7] Trackback [0] Opening Night: The Cook and The Chef

Well, maybe not, but there's no prizes for guessing what I did last Sunday.

I taught the second of my new season's big classes at Gopal's Restaurant in downtown Melbourne. We had a great time. That's Sam and Liam adding fresh things to the dal.

That fine golden spray of magic faery dust is the famous asafetida. I just can't live without it.

I like this shot. It sort of sums up the flavour of my classes. We're all united in a single purpose - in this case, getting those panir steaks done so we can sit down to lunch!

Twenty-four happy punters line up for the grand finale.

Colourful sisters Louise and Olivia poised for lunch. Thanks to Crystal for supplying some of these photos. A few places are still available for the next Gopal's class on Sunday May 3. Don't miss the fun!

Discuss (1 response) Comment [1] Trackback [0] I Know What You Did Last Sunday

Time is passing us by. February has gone, Sydney's summer is over. While we merrily 'row, row, row our boats' gently down the stream of life, the dream-like time in this present body is ebbing.

On a more practical note: Before this life is over, I suggest you try the recipe below, at least once.

Stuart from Kent, United Kingdom wrote:

"Hi Kurma, I saw one of your cookery shows many years ago and would be grateful if you could refresh my memory on how to cook the potato and cauliflower curry. You added cream and fried the potatos as i recall. My mouth is watering at the thought of tasting this dish again. A recipe would be wonderful! Thank you kindly Kurma."

I replied: "Here it is!"

Creamy Cauliflower and Potato Supreme (Gobi Alu Bhaji)

For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this tantalisingly rich vegetable dish for special occasions. Serves 5 or 6 persons.

2 large baking potatoes peeled and cubed
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
¼ teaspoon coarsely ground black pepper
½ teaspoon ginger powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon salt
1 cup plain yogurt or sour cream
1 tablespoon chopped fresh coriander or parsley

Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 - 10 minutes). You might need to fry in 2 batches. Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.

Combine all the spices, salt, yogurt or sour cream and fresh herbs in a large bowl.

Gently fold in all the vegetables while they are still warm, and serve immediately. If not serving immediately, keep the vegetables in a low-heat oven and fold in all the remaining ingredients just before serving.

Discuss (3 responses) Comment [3] Trackback [0] Creamy and Dreamy