Nariyal Chutney

As promised, here is the recipe for Nariyal Chutney to accompany the Dal Bhajias.

1 cup freshly grated coconut (or frozen fresh if you don’t want to spend the time grating)

3/4 teaspoon salt

2 Haber Nero chillies (use one if you cant tolerate hot sauces)

juice of 1 freshly squeezed lime

1/2 cup water

handful of finely chopped cilantro

In a blender, add your freshly grated coconut, chillies, salt, lime and water.

Blend for 20 seconds (you dont want to turn this into coconut/lime juice)

pour the mixture into a bowl and sprinkle finely chopped cilantro.

The Nariyal Chutney is now ready.

 

Celebrating the Arrival of Spring with East African and Desi flavours

Last week, I decided to  get some friends together to kick start the Spring season with a Desi Tea Party and soon enough my list included all our regular Jikoni pals.  Laughter and chatter flowed alongside  the garma garam bhajias and other finger foods however; the tea element of the tea party was quickly left out in favour of some ice cold beer and so the event became a “Welcome Spring” party.

While planning the menu for this get together, it dawned on me that my attachment to the foods I grew up on is now a firm favourite with our friends in Charleston (who have not lived in East Africa).  Mogo and Makai dishes are often requested by the various guests when they receive an invite to the Jikoni. This time was no different as the farmaish (request) was for my ever popular mogo bhajia, makai in jugu sauce and the all time favourite dal bhajia accompanied by nariyal chutey.

I must tell you here that when I learnt to cook desi food, there were no measuring spoons or scales.  Spices and flavours were added by judgement and to taste rather than by a measurements that one had to follow with precision.  I have however, tried here to create some precise measurements which can be followed the first time and then adjust the heat/salt etc to your taste when you next repeat these dishes.

Here’s how you make the Dal Bhajia

Dal Bhajia

1 Cup Chora Dal (split black eyed peas) rinsed and soaked in 2 cups water overnight

1 Large onion – finely chopped

handful of chopped cilantro (washed n drained)

salt to taste  (approx 1 level teaspoon is right for me)

4 green chillies ground into a paste

1/2 an inch piece of fresh ginger – ground to paste

oil for deep frying

Here’s how you make the bhajias:

Once the dal has soaked overnight, rinse it again in a few changes of water then drain into a colander.

In a food processer, mince the dal (without adding any water). The mixture will be wet as the dal is already moist from the overnight soaking.

Tip the dal mixture into a large bowl and add the rest of the ingredients listed above.

Heat the oil in a karahi or fryer and test by dropping a small pinch of the dal mix into the hot oil (it is ready if the dal mix floats to the top almost immediately it is put into the karahi or fryer).

Now use a teaspoon to drop the batter into the hot oil and use a slotted spoon the turn the bhajias to ensure they are golden brown all over.  once the Bhajias are a deep golden color, use your slotted spoon to remove them from the hot oil and onto a plate onto which you have place some kitchen paper.

Serve these piping hot with a Nariyal (coconut) chutney – the recipe will follow in my next post.