0:00:02 > 0:00:04My name's Anjum Anand. I'm a food writer and a chef,
0:00:04 > 0:00:07and I'm passionate about Indian food.
0:00:08 > 0:00:11In this series, see how different regional flavours
0:00:11 > 0:00:15of the Indian sub-continent can be found in cities up and down the country.
0:00:18 > 0:00:21From great Bengali cuisine in London
0:00:21 > 0:00:24to the spicy flavours of the Punjab found in Glasgow,
0:00:24 > 0:00:27I'll be showing novice cooks how to prepare authentic dishes.
0:00:27 > 0:00:29Have you learnt anything?
0:00:29 > 0:00:33- Coriander powder, yes. I'm getting there.- I'm super-impressed!
0:00:35 > 0:00:39This week, I'm heading to Leicester to meet 24-year-old Michael Scott,
0:00:39 > 0:00:41know as Scottie to his mates.
0:00:41 > 0:00:44He's a hot shot financial recruiter and captain
0:00:44 > 0:00:46of the local rugby club, Stoneygate.
0:00:47 > 0:00:48He loves Indian food,
0:00:48 > 0:00:52only his curries come from a jar rather than a delicious blend of spices.
0:00:52 > 0:00:55Curry is, without a doubt, my favourite food.
0:00:55 > 0:00:58I love curry, I just don't have a clue how to cook it.
0:00:58 > 0:01:02So Scottie's taking on a culinary challenge.
0:01:02 > 0:01:04I'm nervous because I've never done anything like this.
0:01:04 > 0:01:08He's decided to try and cook a full
0:01:08 > 0:01:11Indian meal for 15 of his curry-loving team-mates.
0:01:11 > 0:01:14To help Scottie prepare, I'm taking him on a journey
0:01:14 > 0:01:17into the tastes and flavours that are literally on his doorstep.
0:01:17 > 0:01:19From the spices used in cooking...
0:01:19 > 0:01:22Scottie, welcome to MY world.
0:01:22 > 0:01:28To how to cook a Gujarati classic and British favourite, onion bhajis.
0:01:28 > 0:01:30And we'll get some chilli powder.
0:01:30 > 0:01:31He likes it hot.
0:01:31 > 0:01:35This is authentic, healthy Indian food that anyone can cook.
0:01:47 > 0:01:49Gujarati food is mainly vegetarian.
0:01:49 > 0:01:53It almost feels like it's evolved from the kitchens of busy mothers.
0:01:53 > 0:01:57It's really easy to cook, there's lots of one-pot dishes,
0:01:57 > 0:01:59plenty of vegetables and a touch of sweetness.
0:01:59 > 0:02:03Gujarat is based on the west coast of India.
0:02:03 > 0:02:05The Gujarati community in Leicester really started
0:02:05 > 0:02:09to flourish in the 1970s, and is now about 20,000 strong.
0:02:12 > 0:02:16Leicester has such a huge Gujarati community
0:02:16 > 0:02:19and as I'm going to see Scottie and I know I can't go empty-handed,
0:02:19 > 0:02:21I've decided to cook him some Dhokla.
0:02:21 > 0:02:25It's such a traditional delicious Gujarati dish. I love it.
0:02:25 > 0:02:28It's what I want to eat when I'm in a Gujarati home,
0:02:28 > 0:02:31so I thought I'd make him the same. Really simple, really quick.
0:02:33 > 0:02:36Dhokla is a savoury dish, normally eaten as a snack.
0:02:36 > 0:02:39I make a batter with garam flour and yoghurt,
0:02:39 > 0:02:42which I'm flavouring with fresh ginger, chilli and garlic.
0:02:42 > 0:02:45And I'm going to put some sugar in.
0:02:45 > 0:02:47So a teaspoon of that.
0:02:47 > 0:02:52Salt to taste, and a little bit of turmeric powder for colour.
0:02:52 > 0:02:55And give that all a mix.
0:02:57 > 0:03:00Now, to get it to rise I'm using ENO fruit salt.
0:03:00 > 0:03:04The fruit salts will give the Dhokla a light and spongy texture.
0:03:04 > 0:03:07And mix that in. And leave it for a couple of minutes
0:03:07 > 0:03:11just till bubbles start to form, then pour it into my pan to steam.
0:03:16 > 0:03:18And that should take about 20 minutes.
0:03:18 > 0:03:21Whilst the Dhokla steams, I'm going to make a tarka.
0:03:21 > 0:03:25Tarka is anything where you cook some spices in an oil,
0:03:25 > 0:03:28at the end of a dish basically, so that it just adds that really fresh
0:03:28 > 0:03:31fragrance into the dish, but it's not cooked all the way through.
0:03:31 > 0:03:34The tarka is made using mustard seeds, curry leaves,
0:03:34 > 0:03:37sesame seeds, a splash of water and sugar.
0:03:37 > 0:03:41It is going to be really delicious and I know he's going to love it.
0:03:41 > 0:03:43I'm going to take the cake to Leicester
0:03:43 > 0:03:46in a modern version of the Indian Tiffin box.
0:03:48 > 0:03:51The word "Tiffin" started being used by the British
0:03:51 > 0:03:54in India in the 18th century to mean a light lunch.
0:03:54 > 0:03:56In Indian cities, an intricate
0:03:56 > 0:04:00network of food couriers deliver lunch in Tiffin boxes,
0:04:00 > 0:04:04from the kitchens of wives and mothers direct to the city's workers.
0:04:10 > 0:04:13Leicester is home to the largest Gujarati community in Britain,
0:04:13 > 0:04:16and their arrival has changed the complexion of the city.
0:04:22 > 0:04:24For rugby-loving Scottie, there's a wealth of flavours
0:04:24 > 0:04:27for him to discover right under his nose.
0:04:27 > 0:04:30I can't wait to get him cooking his first dish,
0:04:30 > 0:04:33especially as it'll be in a nice warm kitchen.
0:04:33 > 0:04:35My first rugby match.
0:04:37 > 0:04:39It's a bit rough if you ask me!
0:04:40 > 0:04:43I don't understand it, they keep jumping on top of each other.
0:04:43 > 0:04:47I think I'm going to go inside, get a cup of tea and wait for him
0:04:47 > 0:04:50to finish. I'm out of here.
0:04:53 > 0:04:58Eventually, Stoneygate lose 16-9, so Scottie's first concern is that
0:04:58 > 0:05:02- we've captured his one moment of glory.- Did you get my try?
0:05:02 > 0:05:03We got your try.
0:05:03 > 0:05:04- Good.- I'm very excited for you.
0:05:04 > 0:05:07Once I knew which team you were on, I was really rooting.
0:05:07 > 0:05:09I think the showers are off limits.
0:05:09 > 0:05:11- I'm going to grab a shower. - Go for it.
0:05:11 > 0:05:14- And we'll cook for them later. See you later.- Take care.
0:05:14 > 0:05:18After the big match, Scottie's worked up an appetite.
0:05:19 > 0:05:21Back home, he's keen to tuck into the Dhokla.
0:05:21 > 0:05:25Well, I didn't want to come empty-handed so I brought a gift.
0:05:25 > 0:05:30- Dhokla is a steamed lentil cake and it's quite spongy and light. - Mmm.
0:05:30 > 0:05:31- Ever tried it?- No. Never.
0:05:31 > 0:05:34- Do you want to try?- Yeah, please.
0:05:34 > 0:05:36It's not what you get at your local curry house,
0:05:36 > 0:05:37it's not too spicy.
0:05:37 > 0:05:40It's got some ginger and green chilli so it's not crazy spicy.
0:05:40 > 0:05:44It's soft and spongy. I didn't think it would be, but it's really nice.
0:05:44 > 0:05:47- Now, do you ever cook Indian food?- Um...
0:05:47 > 0:05:52Honestly no, not really. It's generally a jar of Korma, I'm afraid!
0:05:52 > 0:05:55- Don't say that. Just stop there.- Sorry.
0:05:55 > 0:05:58I thought we could cook something to get you started.
0:05:58 > 0:06:00Something quite simple and quick, so I thought a chutney.
0:06:02 > 0:06:06The chutney is made of two ingredients classic to Gujarati food.
0:06:06 > 0:06:08The first is tamarind, which comes from
0:06:08 > 0:06:11the fruity pulp of the tamarind tree.
0:06:11 > 0:06:13The fruit is a brown pod-like legume,
0:06:13 > 0:06:17which contains a soft acidic pulp.
0:06:17 > 0:06:19The pulp has a tangy sharp taste.
0:06:19 > 0:06:22It is the sour ingredient in the sweet and sour flavours
0:06:22 > 0:06:25common to Gujarati cuisine.
0:06:27 > 0:06:30The sweet flavour comes from jaggery.
0:06:30 > 0:06:34This unrefined sugar is very healthy and full of minerals.
0:06:34 > 0:06:37It's made by boiling down the sweet juices of the sugar cane,
0:06:37 > 0:06:41as well as the natural sap from the date palm, until it's hard.
0:06:41 > 0:06:44It's then set into blocks.
0:06:44 > 0:06:49Always buy the darkest that you can find, as the flavour is much richer.
0:06:55 > 0:07:00So to make our chutney we have cumin seeds, tamarind paste.
0:07:00 > 0:07:01We roast the cumin first.
0:07:01 > 0:07:04- Roasting will make it really nice and nutty.- OK.
0:07:06 > 0:07:09I never thought you could put that into a pan on its own.
0:07:09 > 0:07:13If you fry cumin seeds, you'll get a different flavour.
0:07:13 > 0:07:17- We need to grind them. Do you have a pestle and mortar?- No.
0:07:17 > 0:07:19- You don't have a pestle and mortar.- Sorry.
0:07:19 > 0:07:21Do you have a rolling pin? No.
0:07:21 > 0:07:23- Why would you have a rolling pin? - I'm a man.
0:07:23 > 0:07:27All right. We need to grind these. So...
0:07:27 > 0:07:28Tricks of the trade.
0:07:28 > 0:07:31Base of the saucepan? Don't be shy.
0:07:31 > 0:07:34Use brute force. You're a man of iron,
0:07:34 > 0:07:36do it with your own fist!
0:07:36 > 0:07:37We're getting there.
0:07:37 > 0:07:42- What are you doing? Just adding... - Two teaspoons of the paste.
0:07:45 > 0:07:48Chutneys are quite sweet, so we need lots of sugar.
0:07:48 > 0:07:50That's a lot of sugar, isn't it?
0:07:50 > 0:07:54Yeah. What I need now is some of your cumin powder.
0:07:54 > 0:08:00And now all we need is some salt and lots of black pepper.
0:08:02 > 0:08:04And I'm just going to put some water in.
0:08:07 > 0:08:08In a few minutes,
0:08:08 > 0:08:12you'll have a really yummy, slightly thick tamarind chutney.
0:08:12 > 0:08:16It's very versatile, but it's the kind of thing you develop a taste for.
0:08:16 > 0:08:20It's like, ketchup. Once you develop a taste for it you think, "I love that".
0:08:20 > 0:08:22Have to have it with everything.
0:08:22 > 0:08:26- It should be really slightly thick. - Quite thick. Yeah.
0:08:26 > 0:08:28Yeah, but still you can drop it off a spoon.
0:08:28 > 0:08:30- You wanna try some? - Yeah, I do.
0:08:30 > 0:08:33It's strong. It's really sweet and tart, so not too much.
0:08:33 > 0:08:35- Take a big bite.- A big bite!
0:08:41 > 0:08:43- Mmm. That's really good.- Yeah?
0:08:45 > 0:08:47Scottie is a man on a mission.
0:08:47 > 0:08:51He's got to cook a three-dish meal for 15 of his team-mates.
0:08:51 > 0:08:53Rugby players love their meat, so I'm going to show him
0:08:53 > 0:08:57how to cook a luscious lamb curry, but with a delicious Gujarati twist.
0:08:57 > 0:08:59Fenugreek dumplings.
0:08:59 > 0:09:01Chips are also a Gujarati favourite,
0:09:01 > 0:09:04only I'm going to cook them with spices and cashew nuts.
0:09:04 > 0:09:09I'm also going to show him how to make a super-healthy vegetarian dish
0:09:09 > 0:09:12classic to the Gujerat, called undhiyo.
0:09:12 > 0:09:14But first I want to start Scottie off
0:09:14 > 0:09:17with some traditional Gujarati flavours.
0:09:19 > 0:09:22Leicester is full of Gujarati eateries
0:09:22 > 0:09:24that sell fantastic snacks to the locals.
0:09:24 > 0:09:27I'm going to give Scottie a glimpse of the richness and variety that
0:09:27 > 0:09:29is just around the corner from him.
0:09:29 > 0:09:32- Oh, check this out. This is great stuff.- Oh, yeah.
0:09:34 > 0:09:37- They have such a great range of snacks.- Oh, wow!
0:09:37 > 0:09:38- Hi.- Hiya.
0:09:38 > 0:09:41It looks like I would like every single thing along here.
0:09:41 > 0:09:44- Little taste bites, delicious. Shall we try some?- Love to.
0:09:44 > 0:09:46Patra's one of my favourites.
0:09:46 > 0:09:48- What is it? - It's just a colocasia leaf -
0:09:48 > 0:09:50an unusual vegetable for here.
0:09:50 > 0:09:52They make a paste and put the paste on the leaf
0:09:52 > 0:09:54- and then they roll it up. - I'll try one.
0:09:54 > 0:09:58I get the feeling that we're going to take one of everything.
0:09:58 > 0:09:59There's nothing left.
0:10:01 > 0:10:03Wait till the flavours kick in.
0:10:03 > 0:10:07It's quite a strange texture, isn't it? But it's...
0:10:07 > 0:10:08- It's a soft texture. - Very tasty.
0:10:08 > 0:10:11I love it. Maybe it's an acquired taste.
0:10:11 > 0:10:15- What's next?- Can I just dip the chilli and take a bite from that?
0:10:15 > 0:10:16All yours.
0:10:17 > 0:10:19Is that one green chilli?
0:10:19 > 0:10:21That one. What is it stuffed with, potatoes?
0:10:21 > 0:10:25- There is so many masalas in there. - So many masalas coming your way.
0:10:26 > 0:10:29- That is really good.- Yeah?- Mmm.
0:10:32 > 0:10:36Those masalas had their origins in a mixture of spices and it's these
0:10:36 > 0:10:39that I want Scottie to learn about.
0:10:39 > 0:10:42You can buy the majority of Indian spices from supermarkets.
0:10:42 > 0:10:47But if you want the real experience, you need to find a good Indian spice shop.
0:10:50 > 0:10:52Wow! This place is amazing, isn't it?
0:10:52 > 0:10:57- It is. So Scottie, welcome to MY world.- Good.
0:10:57 > 0:10:59It is the world of colour and flavour.
0:10:59 > 0:11:01It looks amazing, doesn't it?
0:11:01 > 0:11:04Spice is what gives Indian food its character.
0:11:04 > 0:11:06I wouldn't even know places like this even existed.
0:11:06 > 0:11:09What is that? That looks like tree.
0:11:09 > 0:11:11That... It's cinnamon bark.
0:11:11 > 0:11:13And how would you cook...?
0:11:13 > 0:11:15- You can't eat that, can you? - Well, you can.
0:11:15 > 0:11:18- Really?- You can eat whole spices as they are.
0:11:20 > 0:11:22Mmm! No, but it's sweet cinnamon.
0:11:22 > 0:11:25It's just cos it's quite a coarse texture.
0:11:25 > 0:11:27It's a bit woody.
0:11:27 > 0:11:29You can taste it, can't you?
0:11:29 > 0:11:31You see this for instance.
0:11:31 > 0:11:34This is coriander powder.
0:11:34 > 0:11:38- Have a smell.- Oh, yes. It smells really nice, doesn't it?
0:11:38 > 0:11:40It's quite fresh and fragrant.
0:11:40 > 0:11:42- It's not really too Indian as such. - Yeah.
0:11:42 > 0:11:44And then red chilli powder.
0:11:44 > 0:11:47Is that where the kick comes from in the curry?
0:11:47 > 0:11:49- Don't even put it in your hand.- OK!
0:11:49 > 0:11:51It's the entire kick. In India we look for good
0:11:51 > 0:11:53quality by looking at the colour.
0:11:53 > 0:11:55So is it the deeper or the lighter?
0:11:55 > 0:11:58The deeper the better. So we say that if it's not so dark,
0:11:58 > 0:12:01they've actually pounded and ground
0:12:01 > 0:12:05the seeds and the membrane, which have the most heat, which is fine.
0:12:05 > 0:12:07But it's going to be hotter if it was just the skins
0:12:07 > 0:12:09and not the seeds and membrane.
0:12:09 > 0:12:11But the most discerning housewives in India,
0:12:11 > 0:12:15and my mother-in-law, will only buy that's really, really deep red.
0:12:15 > 0:12:19And that's it. That's our really our 101 basic spices.
0:12:19 > 0:12:22- It's not as daunting as I thought. - It's not so complicated.
0:12:22 > 0:12:24Yeah, I know. Let's get cooking.
0:12:24 > 0:12:27- Let's go. I like that. Enthusiasm.- Yeah.
0:12:29 > 0:12:33So with Scottie raring to go, I've brought him back to my
0:12:33 > 0:12:35kitchen to show him the first dish.
0:12:35 > 0:12:39It's one of my favourite recipes and is based on a Gujarati one-pot dish
0:12:39 > 0:12:40called undhiyo.
0:12:40 > 0:12:42It's a mixture of root vegetables
0:12:42 > 0:12:46and baby aubergines in a coriander and coconut masala.
0:12:46 > 0:12:49It is really one of my favourite vegetable dishes, I love it.
0:12:49 > 0:12:51I do love root vegetables.
0:12:51 > 0:12:53We're going to cut them into smallish chunks.
0:12:53 > 0:12:56I'll cut that while you start making the masala.
0:12:56 > 0:13:00- OK. What do I need for that? - So, you need three cloves of garlic.
0:13:00 > 0:13:03You need about
0:13:03 > 0:13:05that much ginger.
0:13:05 > 0:13:09- OK.- And you need to have a chilli...or two.
0:13:09 > 0:13:12- Do you like it hot? Medium hot? - Nice and hot.- OK.
0:13:12 > 0:13:16So two chillies. Now, the best way to deseed a chilli.
0:13:16 > 0:13:19- OK. Is you cut off the top.- Yeah.
0:13:19 > 0:13:22And you roll it in your hands, and they all sprinkle out.
0:13:22 > 0:13:25So I'm taking the seeds out
0:13:25 > 0:13:28so we can get a good flavour of the chilli without too much heat.
0:13:28 > 0:13:31That's my rationale. So I'll leave that to you to deseed.
0:13:31 > 0:13:33Excellent. Let's have a crack at that.
0:13:33 > 0:13:35Out they come.
0:13:35 > 0:13:37That's just a great little trick.
0:13:37 > 0:13:40If I went into an Indian restaurant or anything like that,
0:13:40 > 0:13:42I wouldn't order a vegetarian dish.
0:13:42 > 0:13:46- So what would make this dish...make me order it?- What would convert you?
0:13:46 > 0:13:50- Yeah, absolutely! - I mean, most meat eaters I know,
0:13:50 > 0:13:53say they could actually go with a vegetarian for an Indian meal
0:13:53 > 0:13:55because we have so many textures
0:13:55 > 0:14:00and flavours in a vegetarian dish now because two thirds of Indian
0:14:00 > 0:14:03is vegetarian, so for generations they've been
0:14:03 > 0:14:07perfecting this cuisine of cooking with vegetables. So, in the blender.
0:14:07 > 0:14:09You'll need a splash of water to get it going.
0:14:09 > 0:14:11- OK.- And we're looking for a fine paste.
0:14:11 > 0:14:16At this stage, we can add our coriander in
0:14:16 > 0:14:19- because we're going to chop that up a bit.- OK.
0:14:28 > 0:14:29Right. How's that?
0:14:29 > 0:14:31Let's have a look.
0:14:31 > 0:14:33- Yeah. I think that's perfect.- Good.
0:14:33 > 0:14:39To the puree I'm adding salt, coconut, ground peanuts
0:14:39 > 0:14:43and sugar, and a tablespoon of coriander powder and one of cumin.
0:14:43 > 0:14:47This is a really unusual spice which I don't even think we saw.
0:14:47 > 0:14:50- Didn't see that.- It's called carom seeds. You can eat raw.
0:14:50 > 0:14:52- Amazing for your digestion.- Mmm.
0:14:52 > 0:14:54So if you ever have a tummy ache...
0:14:54 > 0:14:58If I have a tummy ache, I'll take this with some salt and hot water
0:14:58 > 0:14:59and it just settles everything.
0:14:59 > 0:15:01- It's almost menthol.- Yeah.
0:15:04 > 0:15:08And you can already see this is looking quite fresh and appetizing.
0:15:08 > 0:15:09It smells great.
0:15:09 > 0:15:13It does, doesn't it? So you're going to put some lemon juice.
0:15:15 > 0:15:17Great. That is our masala.
0:15:17 > 0:15:18So if you start stuffing these
0:15:18 > 0:15:22- and I'm going to heat up the oil to start cooking it all.- Good.
0:15:30 > 0:15:33This is another spice I really want you to smell,
0:15:33 > 0:15:36which you might not have seen in the shop.
0:15:36 > 0:15:38Oh! What is that?
0:15:38 > 0:15:41- Has it gone up your nose? - It's gone right up there!
0:15:41 > 0:15:42That's asafoetida.
0:15:42 > 0:15:46I know you don't know what that means. It's a very strong spice
0:15:46 > 0:15:48and we use only a tiny bit.
0:15:48 > 0:15:51Asafoetida is also known as hing.
0:15:51 > 0:15:54It has a strong odour which softens when heated in oil.
0:15:54 > 0:15:58It then develops a taste much like sauteed onions or garlic.
0:15:58 > 0:16:01I'm going to add my mustard seeds.
0:16:01 > 0:16:04- They tell you when they're ready... - To speak to you.
0:16:04 > 0:16:06They start dancing in the pan.
0:16:06 > 0:16:08Let's put all the vegetables in.
0:16:08 > 0:16:11- Everything. - Everything. And the paste.
0:16:11 > 0:16:13Everything goes in now, apart from the peas
0:16:13 > 0:16:16which we'll put in later. OK, go for it.
0:16:20 > 0:16:23- It's looking very colourful, isn't it?- To me, that's beautiful.
0:16:23 > 0:16:26Bring it to the boil and then turn it down
0:16:26 > 0:16:28and you let the vegetables simmer.
0:16:28 > 0:16:31- Boiling?- It's a pretty simple dish to prepare and...
0:16:31 > 0:16:33- It's done, isn't it?- Done.- Excellent.
0:16:33 > 0:16:36The vegetables will be cooked in about 20 minutes.
0:16:36 > 0:16:40Just before serving, I'm adding some peas, fresh chopped coriander
0:16:40 > 0:16:42and a sprinkling of coconut.
0:16:42 > 0:16:43- We're done.- Good enough to eat.
0:16:43 > 0:16:46- Do not tell me that is not appealing.- It looks good.
0:16:46 > 0:16:49Do not tell me you wouldn't want to eat a bit of it!
0:16:49 > 0:16:53- With your meat on the side. - It does look nice.- OK. There we are.
0:16:54 > 0:16:56The proof's in the tasting.
0:16:56 > 0:16:58That's good.
0:16:58 > 0:16:59Good sweet potato.
0:16:59 > 0:17:02I love it. But I do love this dish.
0:17:02 > 0:17:04- Converted.- Converted?- Yeah.
0:17:04 > 0:17:06I'm so proud, my job is done.
0:17:06 > 0:17:10Scottie seems to be enjoying this type of food,
0:17:10 > 0:17:13but there's only one way to really experience Gujarati cuisine,
0:17:13 > 0:17:16and that's in a real Gujarati home.
0:17:20 > 0:17:24Like many Gujaratis, Daxa came to Leicester in the 1970s.
0:17:24 > 0:17:26Her mother taught her to cook and she's worked
0:17:26 > 0:17:28in the catering business for over 20 years.
0:17:28 > 0:17:30Daxa cooks from scratch at home every night,
0:17:30 > 0:17:35often in the traditional Gujarati manner of a Thali.
0:17:35 > 0:17:39Today, Daxa's Thali consists of rice, chickpeas, aubergine and potatoes,
0:17:39 > 0:17:43dal, various pickles, raita, and a ghulab jaman,
0:17:43 > 0:17:47which is a sweet dumpling.
0:17:47 > 0:17:49It's a starter, a main meal
0:17:49 > 0:17:52and a dessert all served together on the same plate at the same time.
0:17:52 > 0:17:56So is this the typical way that you'd sit down and eat?
0:17:56 > 0:17:58It is, yes.
0:17:58 > 0:18:01I've made a sweet dish as well, but it's only occasionally we
0:18:01 > 0:18:05- make it because of healthy eating. We don't make it every day.- No!
0:18:05 > 0:18:06But your food is very light.
0:18:06 > 0:18:08We don't add so much oil.
0:18:08 > 0:18:11The masalas I use. They are plain masalas
0:18:11 > 0:18:15like chilli powder, turmeric powder, salt and sugar, that's all.
0:18:15 > 0:18:17- It's quite simple. - All simple masalas.
0:18:17 > 0:18:23One of Scottie's favourite snacks is the ever popular onion Bhaji.
0:18:23 > 0:18:26The origin of this snack was from Gujarat and Daxa's
0:18:26 > 0:18:30going to show us her own recipe.
0:18:30 > 0:18:34The Bhaji is made from two parts garam flour to one part plain flour,
0:18:34 > 0:18:37Greek yoghurt, spinach and salt
0:18:37 > 0:18:39as well as Daxa's secret spice combination.
0:18:39 > 0:18:41I'm going to add chilli powder.
0:18:41 > 0:18:45- Daxa, he likes it hot. - I'm going to make it medium then.
0:18:45 > 0:18:46OK. That's fine!
0:18:46 > 0:18:49We'll put some chutney on the side, that's hot chilli.
0:18:49 > 0:18:50And some turmeric powder.
0:18:50 > 0:18:53All the ingredients are then mixed together in a batter.
0:18:53 > 0:18:57I never do anything like this. I go into Tesco to the deli counter
0:18:57 > 0:18:59- and order an onion Bhaji! - Ah! This is easy.
0:18:59 > 0:19:02Tell him off like he's your own son!
0:19:02 > 0:19:04After tasting these,
0:19:04 > 0:19:08I doubt Scott will be buying them in a supermarket again.
0:19:08 > 0:19:11- That's very good.- Good. - It's the yin and the yang,
0:19:11 > 0:19:14the macho rugby player has grace and elegance. It's fantastic.
0:19:14 > 0:19:18- I'm in touch with my feminine side, I think.- I'm proud of you.
0:19:18 > 0:19:23- From onion Bhajis.- Tasting time. What I'm looking forward to.
0:19:23 > 0:19:25Onion Bhajis with chutneys.
0:19:25 > 0:19:27So flavourful and soft as you said.
0:19:27 > 0:19:29- OK.- It doesn't feel greasy at all.
0:19:29 > 0:19:31- No? How about you, Michael?- Mmm.
0:19:31 > 0:19:35- Yes?- I love this kind of food. They certainly beat the ones off the deli.
0:19:35 > 0:19:37- Yes.- Mmm. No comparison.
0:19:39 > 0:19:41Bhajis are a great savoury appetizer.
0:19:41 > 0:19:45But Scottie needs to cook something much more hearty for 15 sporty men.
0:19:45 > 0:19:48So I'm going to show him how to make the main course.
0:19:48 > 0:19:51It's a warming lamb curry with fenugreek dumplings.
0:19:51 > 0:19:56Full of protein and carbohydrates, this spicy dish is perfect
0:19:56 > 0:19:58for the Stoneygate rugby team.
0:20:02 > 0:20:04It's the one I'm looking forward to.
0:20:04 > 0:20:06I've seen you looking at the lamb.
0:20:06 > 0:20:08First, I'm going to chop the lamb into cubes,
0:20:08 > 0:20:10before browning them off in hot oil.
0:20:12 > 0:20:16- I remember my mum used to cook me dumplings in the stew.- Did she?
0:20:16 > 0:20:18It was one of my favourite foods.
0:20:18 > 0:20:20- I've not had it for years. - It's comfort food.
0:20:20 > 0:20:22I'm sure the guys at rugby will like this.
0:20:22 > 0:20:24I thought that when I thought what to cook.
0:20:24 > 0:20:2715 big men. What are they going to eat?
0:20:27 > 0:20:29Yeah, I know. Now I'm going to remove the meat
0:20:29 > 0:20:33and put it to one side whilst I make my masala, in the same pot.
0:20:33 > 0:20:36I'm starting with a teaspoon of mustard seeds
0:20:36 > 0:20:37and a whole chopped onion.
0:20:37 > 0:20:42Whilst the onions are browning, I'm going to get Scottie to make a
0:20:42 > 0:20:47paste with three cloves of garlic and a square inch of ginger.
0:20:49 > 0:20:52- Whack it in?- Yeah.
0:20:54 > 0:20:56So you know garlic burns really easily,
0:20:56 > 0:20:58which is why we always cook the onions first.
0:20:58 > 0:21:01- And you can start smelling the flavour of cooked garlic.- Yeah.
0:21:01 > 0:21:03So we add all our spices in.
0:21:03 > 0:21:06- Have you learnt anything? - Coriander powder.
0:21:06 > 0:21:09Oh my God, I'm super-impressed!
0:21:09 > 0:21:12OK. So, a tablespoon of coriander powder.
0:21:14 > 0:21:16Cumin powder, about the same.
0:21:18 > 0:21:20Chilli to taste, always.
0:21:20 > 0:21:22Turmeric powder.
0:21:24 > 0:21:26Lots of salt and...
0:21:26 > 0:21:29I'm going to give the whole thing a stir,
0:21:29 > 0:21:33but literally just for ten seconds
0:21:33 > 0:21:37and always over a low heat. Spices that are powdered burn really easily.
0:21:41 > 0:21:43- So our tomatoes have gone in.- Yep.
0:21:43 > 0:21:45And now we need just patience.
0:21:45 > 0:21:48We need to let it cook down and the tomatoes have got to go from
0:21:48 > 0:21:52raw to slightly sweet. And they'll have a lovely depth of flavour.
0:21:56 > 0:21:58- It's dumpling time.- OK.
0:21:58 > 0:22:00I'm mixing together two parts wholemeal
0:22:00 > 0:22:03flour to one part garam flour.
0:22:03 > 0:22:05I'm also adding a pinch of baking powder,
0:22:05 > 0:22:07as well as sugar and salt to taste.
0:22:07 > 0:22:11Then some lemon juice and around a teaspoon of grated ginger.
0:22:12 > 0:22:15I'm also adding dried fenugreek leaves for a savoury flavour,
0:22:15 > 0:22:20and turmeric for colour. Then all the ingredients mix into a firm dough.
0:22:20 > 0:22:22I love the word dumplings.
0:22:22 > 0:22:23It reminds me of my daughter.
0:22:23 > 0:22:25A cute little sweet puffy ball.
0:22:28 > 0:22:31We're going to shape the dough into small balls,
0:22:31 > 0:22:33while the masala cooks down.
0:22:33 > 0:22:36- At this stage, we can add our coconut milk in.- Yep.
0:22:37 > 0:22:39And some water.
0:22:39 > 0:22:45And some lemon juice. So if you could just squeeze it straight in.
0:22:49 > 0:22:52- That's the colour of your stew.- It's looking more like a curry now.
0:22:52 > 0:22:54It'll get a bit darker when the meat
0:22:54 > 0:22:57and dumpling goes in and everything else.
0:22:57 > 0:23:00Just add them all in.
0:23:00 > 0:23:02After ten minutes, it just needs a teaspoon
0:23:02 > 0:23:06of garam masala before we add the meat.
0:23:06 > 0:23:09You want all those lamb meaty juices in.
0:23:09 > 0:23:11Do you think you can do it?
0:23:11 > 0:23:13- I'll have a go. - That's what I like to hear.
0:23:13 > 0:23:17Six minutes later, and the curry is ready.
0:23:17 > 0:23:19Let's have a look.
0:23:19 > 0:23:20It looks good to me.
0:23:20 > 0:23:22- Shall we have a try?- Let's do it.
0:23:22 > 0:23:24It's going to be hot.
0:23:29 > 0:23:30- Well?- Mmm.
0:23:30 > 0:23:32- The guys are going to like it? - That's good.
0:23:32 > 0:23:35As much as like the undhiyo.
0:23:35 > 0:23:38- That's your thing.- Yeah! - That's your thing.
0:23:38 > 0:23:42And you can taste the fenugreek flavour, which is what I love.
0:23:42 > 0:23:45Which is very Gujarati.
0:23:45 > 0:23:46I think it's lunch time.
0:23:46 > 0:23:50I'm also going to cook a quick and tasty accompaniment to go with
0:23:50 > 0:23:51the main dishes.
0:23:51 > 0:23:54It's a Gujarati twist on the great British chip.
0:23:58 > 0:24:01First, I'm going to fry the potatoes over a low heat for ten minutes.
0:24:05 > 0:24:10Then in another pan, I'm frying a teaspoon of cumin seed, cashew nuts
0:24:10 > 0:24:12and a tablespoon of sesame seeds.
0:24:16 > 0:24:19I am flavouring them with chilli, mango powder
0:24:19 > 0:24:22and turmeric, as well as sugar and salt.
0:24:22 > 0:24:25Finally, I'm refrying the chips in very hot oil so they get
0:24:25 > 0:24:27nice and brown and crispy.
0:24:32 > 0:24:34- So...?- That's a pretty perfect chip.
0:24:34 > 0:24:35- Is that good?- It's good.
0:24:35 > 0:24:41My job is done. I have shown Scottie all I can and now, it's over to him.
0:24:41 > 0:24:45Stoneygate Rugby Club has been in existence for over 100 years,
0:24:45 > 0:24:48and the current crop of players have curry nights once a month.
0:24:48 > 0:24:52Normally, it's a takeaway, but this month and for the first time ever,
0:24:52 > 0:24:56captain Scottie has decided to cook a slap-up meal for his pals.
0:24:56 > 0:24:58A tall order for someone, who not that long ago,
0:24:58 > 0:25:01had only cooked Indian food from a jar.
0:25:01 > 0:25:03So, beam us up, Scottie!
0:25:03 > 0:25:06Tonight is a massive event for me, definitely.
0:25:06 > 0:25:11I've got 16 good friends and some rugby playing big old boys
0:25:11 > 0:25:14that have a curry at least twice a week
0:25:14 > 0:25:17and they sample all the local restaurants.
0:25:17 > 0:25:18They're expecting good things from me
0:25:18 > 0:25:23so, hopefully I can certainly fulfil their dream, so to speak.
0:25:23 > 0:25:26But I'm nervous cos I've never done anything like this before.
0:25:28 > 0:25:31Scottie's going to cook three dishes -
0:25:31 > 0:25:35a traditional lamb curry with fenugreek dumplings,
0:25:35 > 0:25:42spicy Gujarati fries, and a lovely vegetarian dish, undhiyo.
0:25:42 > 0:25:45I just hope he puts as much effort
0:25:45 > 0:25:47into his cooking as he does his drinking.
0:25:50 > 0:25:53- How's it going?- Meat browned.
0:25:53 > 0:25:57- Mustard seeds, onions browned. - What about the ginger and the garlic paste?
0:25:57 > 0:25:59- You've forgotten them. - All right.
0:25:59 > 0:26:03I'm glad things are under control!
0:26:07 > 0:26:11- I feel like I'm rushing.- You're rushing?- I feel like I'm rushing.
0:26:11 > 0:26:14You haven't got long. You've got an hour and you've just started.
0:26:17 > 0:26:20With the hungry rugby players of Stoneygate arriving
0:26:20 > 0:26:25and Scottie's struggling with his dumplings, finally, I take pity on him.
0:26:25 > 0:26:28- Is that too big?- That's going to expand to that, so if you want
0:26:28 > 0:26:30a dumpling that big in your curry...
0:26:30 > 0:26:32I'm with you, Anjum, don't worry.
0:26:32 > 0:26:36No, you can do what you want. You can say "No, Anjum, you're too much of a girl".
0:26:36 > 0:26:37Anjum, this is man food!
0:26:37 > 0:26:42Exactly! That's all you can say. The lamb curry is almost done,
0:26:42 > 0:26:44but it's a rush to finish the other dishes.
0:26:44 > 0:26:47- There's a little stress...- Oh, BEEP!
0:26:47 > 0:26:50But Scottie's managing to cook a real Indian meal for the first time.
0:26:50 > 0:26:53However the true test is what his mates will think.
0:26:53 > 0:26:55This one's a hot one.
0:26:57 > 0:26:59This is a vegetarian curry.
0:26:59 > 0:27:00It's got loads of stuff in.
0:27:00 > 0:27:03It's got sweet potatoes, normal potatoes, aubergines.
0:27:03 > 0:27:05That's the perfect chip mate.
0:27:05 > 0:27:09- It's got cashew nuts, sesame seeds. - It looks very good.
0:27:16 > 0:27:18It's not a regular thing, gents.
0:27:18 > 0:27:20- It is good lamb, isn't it?- Yes.
0:27:20 > 0:27:24Do you want to know the trick? Brown it off, leave it for about...
0:27:24 > 0:27:28Yeah, about a week. No, about ten or 15 minutes.
0:27:28 > 0:27:31- Check it out.- I've taught Anjum everything she knows.
0:27:31 > 0:27:32Enough said. Exactly.
0:27:35 > 0:27:39- So what do we all think? - This is excellent. It's very nice.
0:27:39 > 0:27:41- That's good.- I love the dumplings. They're very sweet.
0:27:41 > 0:27:46I suppose the main thing I've learned is the difference between
0:27:46 > 0:27:47the regions of cuisine.
0:27:47 > 0:27:52The Leicester cuisine being more Gujarati-based, and just learned
0:27:52 > 0:27:55not to be scared by going out and having a bit of a go with cooking.
0:27:55 > 0:27:59It's brilliant. Tasting this, it doesn't really come to mind anything
0:27:59 > 0:28:04that I've had in a restaurant, and that's what I find intriguing about
0:28:04 > 0:28:06what Scottie has prepared tonight.
0:28:06 > 0:28:09- Enjoying it, William?- Very much.
0:28:09 > 0:28:12I thought it was far too daunting to go and buy some spices
0:28:12 > 0:28:14and throw it all in a pan and do it yourself,
0:28:14 > 0:28:17but it's not as scary as people think it is.
0:28:20 > 0:28:26For all the recipes on the series, go to...
0:28:28 > 0:28:31Subtitles by Red Bee Media Ltd