Videhi Sivurusan provides Easter-themed and Indian-inspired recipes:
*Malay-style curried pickled toufish with salad
For the toufish
300g firm tofu (cut into 2x5cm pieces)
60ml canola oil
½ cup cake flour (seasoned with salt, pepper, 1 tsp each garlic and onion powder)
1 of 19cm x 21cm nori sheet (seaweed)
For the pickle sauce
60ml canola or olive oil
½ tsp black mustard seeds
3 medium onions sliced into rings
1 tsp (5ml) black peppercorns
5 cloves
1 small cinnamon stick
3 star anise
2 cloves garlic, sliced
1 tbs (15ml) ginger sliced into matchsticks
1 tsp turmeric powder
1 tbs (15ml) coriander powder
2 tsp (10ml) cumin powder
1 tsp (5ml) cayenne pepper or paprika powder
3-4 dry red chillies
500ml white vinegar
1 ½ tsp (7.5ml) salt
2 tbs (30ml) white or brown sugar
3-4 bay leaves
1 tbs (15ml) cornflour mixed with a little water
Method
Start with the pickle sauce. Heat the oil in a big, heavy-based pot.
Add the mustard seeds. Once it pops, add the onions and cook until translucent, but still has a crunch. Cook for 5 to 8 minutes, stirring occasionally.
Add the peppercorns, cloves, cinnamon stick, star anise and garlic and ginger. Stir and saute for 2 minutes.
Add the coriander powder, cumin powder, cayenne pepper and red chillies. Stir it again. Now carefully add the vinegar, salt, sugar and bay leaves. Stir gently. Cover the pot with a lid.
Bring it to a boil. Pour and stir in the cornflour mixture, cover the pot and let it simmer on low/medium heat for 10 minutes. Once done, turn off the heat.
Slice the nori sheets into 2cm - 3cm thick pieces; along the length of these cut up 4 strips into small square pieces.
Heat the balance of the oil in a heavy-based pan.
Dredge the tofu in the seasoned flour and fry for 5 minutes on each side on medium heat. Turn off the heat and then add the small pieces of nori. Let it soak for 5 to 8 minutes.
Wrap a strip of nori around each tofu piece and keep aside.
In a small bowl or tray, layer some pickling juice and onions.
Next, place the tofu pieces.
Spoon the balance of the pickle sauce and onions over the tofu.
Allow it to cool and then shrink wrap. Let this pickle for two days in the fridge.
When ready, heat in a microwave and serve warm as desired.
*Mixed Salad
Preparation: 10 to 15 minutes
1 packet mixed leaf speciality lettuce
2 ripe avocados peeled and pitted
½ cup (125ml) green mung dhal sprouts
1 small punnet exotic cocktail tomatoes sliced into halves
10 figs washed and quartered
For the dressing:
½ cup (125ml) raw cashew nuts
½ cup (125ml) cold water
1 large lemon
1 tbs (15ml) apple cider vinegar
¼ tsp salt (adjust accordingly)
1 tsp (5ml) cumin seeds
1 – 2 green or red chillies (adjust according to heat tolerance)
¼ cup (60ml) finely chopped, fresh mint leaves
Method
In a blender add the nuts along with the water. Blend until smooth.
Add the mint leaf and blend for a further a few seconds.
Pour into a serving bowl. Now squeeze the juice of a lemon into the mixture.
Add the apple cider vinegar and salt. Stir it. While this is resting, heat a non-stick pan and roast the cumin seeds until the seeds are fragrant. Grind the roasted seeds in a spice grinder, then add the cashew nut mixture.
Final assembly: Toss the lettuce, avocados, mung sprouts, cocktail tomatoes, and figs into a big flat serving dish. Drizzle with dressing just before serving.
Note: You may use any cocktail tomatoes available.
*Spiced Crumpets
Preparation: 10 to 15 minutes
Cooking Time: 25 to 30 minutes
Makes: 12
1 ½ cups (375ml) white plain flour
1 ½ tbsp (22.5ml) baking powder
1 ½ cups(375ml) soy or almond milk
3 tbs (45ml) brown sugar
3 tbs (45ml) vegetable oil
½ tsp cinnamon powder
½ tsp + ¼ tsp mixed spice
¼ nutmeg
30ml cup + 1 tbsp raisins
pinch of fine salt
oil for frying (optional)
maple syrup – to serve
Method
Whisk all the ingredients together in a bowl, except the maple syrup. Allow it to stand for 5 to 8 minutes.
Heat a non-stick pan on medium heat. Add a few drops of water in the pan. When it splatters it’s ready.
Add a drop of oil. Wipe it out with the paper towel then use a ¼ cup measurement to scoop out and pour the batter into the pan.
Once it starts bubbling, flip it and cook for a minute or two. Repeat until you use up all the batter. Cook the crumpets for a minute or two on each side.
Sweet serving suggestions: generously pour on the maple syrup.
Spicy Goolgoolas served with chocolate sauce
Preparation: 10 -15 minutes
Cooking Time: 5 to 8 minutes
Ingredients
2 cups (500ml) white plain flour
3 tbsp (15ml) baking powder
¼ cup (60 ml) brown sugar
¼ cup (60 ml) dessicated coconut
1 cup (250ml + 30ml soy or almond milk
1 ripe banana mashed
oil for frying for deep frying
For the chocolate sauce
1 x85g Aero Dark
1 tsp (5ml) refined coconut oil
Method
In large mixing bowl, add the flour, baking powder, brown sugar and dessicated coconut. Add the milk a little at a time until you have a thick batter (you may not need all the milk).
Mash a banana into the mixture.
Heat oil in a deep pan. The oil should not be too hot or too cold.
Oil test: drop a small amount of batter into the heated oil. It will take a few seconds to pop up. This is the perfect temperature.
Use your fingers to scoop small amounts of batter into the pan.
They will pop up into the oil after a few seconds.
Allow it to fry, turning the goolgoolas over every now and then.
When cooked and nice and brown, remove with a slotted spoon, then drain on a paper towel.
In a small microwave bowl, break up the chocolate into small pieces. Microwave on high at 30-second intervals and stir each time until fully melted.
Once melted, spoon in the coconut oil.
Sweet serving suggestions: Dunk one side of the goolgoolas into the sauce, or alternatively generously drizzle chocolate sauce over the goolgoolas.
*Follow Videhi on her blog and her YouTube channel.
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