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