This recipe comes from the 2nd version of our eBook - Rediscovering Our Recipe Roots: More Traditional Recipes from Refugees and Migrants. It was kindly shared by Madhumitha (Madhu) Arul Nandeeswaran who is a migrant from South India, specifically Tamil Nadu.
Today we’ve launched the 2nd version of our eBook - Rediscovering Our Recipe Roots. Featuring an additional 11 recipes from migrants and refugees, this 2nd edition comes just in time for holiday entertaining and hopefully a break from routine that offers you more time to cook.
Diwali, the Hindu and Indian festival of light, is almost here and food is a major part of that. This dish is the perfect savoury option to balance all the sweets and comes from the talented Madhu Arora of Ma Indian Cooking.
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Originating in Bangladesh, Paratha is a traditional bread of the Indian subcontinent that can be made plain or with sweet or savoury fillings. A combination of the words Parat and Atta meaning layers of flour bread, it is served with many meals.
Thandai is a cool and refreshing drink that is made during the Indian festival of colours called “Holi” celebrated during the month of March. Thandai is made with a mix of dry fruits, seeds and a few spices. The word “thandai” means that which is cooling and is derived from the Hindi word “thanda”. Madhu and her team at Ma India Cooking School are preparing for Holi this week and here's one of their favourite recipes.
This soft and buttery chick pea recipe is from acclaimed Indian chef, Madhu Arora, who runs Ma Indian Cooking. It is a wonderful part of any Thali vegetarian platter. Madhu says many of the recipes she teaches are based on those handed down over the generations and her grandmother’s recipes are particularly special to her. Madhu's classes integrate various regional cuisines, principles of Ayurveda and a holistic cultural experience. "Ahimsa" which means non-violence on every level, is one of the key cultural principles which has inspired her cooking and classes.
Pani Puri means "water bread" and is a popular street snack in India. The fried puffy outside cradles a tangy spicy mixture which can be balanced with chutney. There are many different fillings and chutneys which can be used but our recipe from Shruti Joshi would be hard to beat!
This fragrant recipe, from Neelima Paravastu, is special to the Hindu faith in India, and has been handed down over generations. It tastes delicious by itself, but can be eaten with pickles such as mango or lime or with fried potatoes.