Indian food at home - live chat with Meera Sodha (Mon 7 July 1-2pm)

CariGransnet

And I'm nipping in with a question before anyone else does!

Meera - I made your potato tikki which were beyond delicious (everyone fighting over the last one). But (and have only made once so far so I am learning!) mine came out a little bit greasy. Ran out of rapeseed oil so used vegetable which may have made a difference and not sure how hot the pan was. How best to make sure the next batch are crispy rather than oily? And could you cook them in the oven instead or would that spoil them?

Hello Cari, I am glad you enjoyed them! I think the key to crispy tikki is a dusting of flour, a smoking hot (non-stick) pan and very little oil. I'd say pan-frying over baking will result in crispier tikki because you can apply a direct and more intense heat when pan-frying.

nannanet

I would love some ideas for indian dishes where I can use salmon. I would like to cook something a bit different for a dinner party at the end of July. One of the guests doesn't eat any meat. One will eat fish as long as it is salmon. And one doesn't like anything too creamy. Can you help? Thanks in advance

Hello nannanet. I love cooking with salmon: it's it is more flavourful than white fish, so can stand up very well to Indian spices. For dinner parties I like to cook a whole side of salmon marinaded in a tikka marinade with some ajwain seeds thrown in for good measure (also known as bishop's weed or carom seeds) which are always delicious with fish.

Or else I'll cook one of my favourite curries: salmon and spinach curry. It's a fresh and light curry but packed full of flavour. The recipes for the tikka marinade is in my book and the salmon and spinach is here

jollyg

Please tell where we can get curry leaves in UK fresh of course

Hello Jolly G,

Lots of smaller Indian grocers stock them as do larger branches of Tesco's and Sainsbury's. If you prefer to shop online then you can buy them from Ocado, Spices of India or Natoora for them.

kittylester

Our local huge Sainsbury's has curry leaves but the smaller one doesn't.

I love making and eating curries! Years ago an Indian friend ran cookery courses from which I learnt loads but I imagine that things will have changed a lot in the intervening 35 years. I also have an exceedingly greasy and bespattered Madhur Jaffrey book from around the same time. How do you cook differently from the older generation?

If I can ask another question, can you tell me if it is possible to make naan etc from a flour which is gluten free?

Both good questions Kittylester.

I have a lot of Madhur Jaffrey recipe books at home and think she's wonderful. My cooking varies from hers in that I grew up in Lincolnshire (not India) surrounded by fresh British produce so use it in my cooking a lot. For example I have a recipe for beetroot and feta samosas in my book and one for a butternut squash curry.

In general I tink my cooking is probably fresher, lighter and (possibly)quicker and uses a wide variety of British produce and meat.

As for the naan - yes you can use gluten free flour but you'll need a good binding agent like Dove Farm's xanthan gum to help bind your dough.

I don't have a recipe in my book but you've inspired me to create one for my blog.

CariGransnet

Ooh yes - gluten free ideas very welcome!!

Indian cookery is fantastic for people who are gluten intolerant (with the exception of breads and battered starters).

In terms of ideas - there are so many! But you could start with my daily dal, chicken curry or spiced spring vegetable recipes which are on the Daily Telegraph website here (There are lots more recipes in my book if you like those.)

kiligran

Indian food is my absolute favourite and I've had many Indian friends over the past 35 years that have given me recipes and helped me cook some fabulous dishes. But one thing I cannot master is a perfect naan bread so please help. Regarding the curry leaves, I always got them fresh when I lived in the Middle East, since living in Cyprus I have manage to grow a curry leaf tree ( bought on the net ) I think it might be possible to grow one in a green house or conservatory in the UK. Worth a try.

I still think the best naan breads are made in tandoors but if you're not able to install one in your garden.....it's okay because I have a foolproof stove top recipe for you. It's my aunt's recipe and she's a fabulous baker (and a real perfectionist).

The key to her recipe is the milk and yoghurt used which gives the naan some real flavour and softness along with a good amount of proofing time to make it light and fluffy. You can find her recipe in my book.

Stansgran

I have plenty of Indian Cook books and love playing around with spices but my DH has been bringing home Pataks jars of sauce and even then adds mango chutney to it. I'm feeling he's trying to tell me something. What do you think of Pataks sauces or would you not touch them with a barge pole? And a second question if I may. I used to make a very good Brinjal chutney but lost the recipe. Is there a recipe for brinjal chutney in your book?

Hello Stansgran

I'm afraid i've not tried Pathak's curry sauces but i've also not heard a bad word said against them. While there's absolutely nothing wrong with having a jar in your cupboard, I think a general rule of thumb is that anything you cook at home is going to be tastier, fresher and better for you than something that comes out of a bottle.

I don't have a recipe for brinjal pickle in my book but a few people have asked me for one so I'm just perfecting my recipe and will post it up on my blog in the next few weeks. Keep an eye out for it here

Galen

I adore Indian food. My problem is it's fiddly and time consuming just for one person.
Do you have any ideas please for simple dishes for one?

I'm growing a curry leaf tree in my lounge at the moment. It's about 2' tall at the moment.

It doesn't have to be fiddly and time-consuming! If I cook for myself I'll make a quick coconut fish curry or prawns stir-fried in mustard seed and garlic. (Both quick and easy dishes) or else I'll roast up some chicken tikka which is great when hot for dinner and perfect stuffed into a sandwich for lunch the next day. Of course you can freeze most curries, dals, chutnies and even samosas too if you did want to make a bigger batch. (The recipes i've named are in my book).

ElenaT

Hi Meera, I absolutely love Indian food and, as a vegetarian, particularly paneer dishes (saag paneer is my favourite).
I find the paneer changes from restaurant to restaurant though - in one (my favourite) it melts well and is stringy, whereas in others it is hard lumps without much flavour.
Could you tell me what true paneer texture is supposed to be like? I love the former, melty version but I have a feeling it may not be real paneer Is there a recipe for it in your book?

Hello ElenaT,

I'm afraid your suspicions might be true. Paneer is a non-melting cheese but it softens beautifully when you heat it, a bit like halloumi.

It's also largely flavourless, so a perfect blank canvas to flavour however you wish. There is a recipe for how to make paneer in my book and let me reassure you that it's the easiest cheese in the world to make (using only two ingredients - milk and lemon juice).

I love paneer and have a few recipes in my book. There's a chilli paneer recipe, baby spinach and paneer curry and slow-cooked red peppers and paneer.

Galen

I adore Indian food. My problem is it's fiddly and time consuming just for one person.
Do you have any ideas please for simple dishes for one?

I'm growing a curry leaf tree in my lounge at the moment. It's about 2' tall at the moment.

Just to add I'm so impressed you grow your own curry leaf tree!

Tegan

I've always liked Pataks sauces, too. Someone I know has a friend that runs a Chinese restaurant and he says the food they serve there is nothing like the food they eat at home which is far healthier and less salty. I assume it's the same with Indian food?

Hello Tegen,

This is true! Our Indian home cooking is nothing like the food you get in Indian restaurants. It's healthier, fresher and isn't spiced within an inch of it's life (well..sometimes) It's also colourful - not seven shades of murky brown and red...