COOK Virtual Lunch Sept 21 recipes

Here are the recipes we spoke about on our Lunch Club this Friday 24th September 2021. Let us know if you give them a try, @theCOOKKitchen #theCOOKkitchen! 

Samosa Pav / Bhajiya Pav

This is a life-changing recipe, courtesy of Bijal who works in one of our shops (and appeared in a couple of Bollywood films in her youth!).

She says:

“Samosa and Bhajiya are very famous street foods which you will find in every nook and corner of a street in Mumbai, India. This meal is called Samosa Pav / Bhajiya Pav where the Samosa or Bhaji is sandwiched between a bread roll flavoured with two chutneys: spicy green chutney and tangy red chutney. For the red chutney, you can use readymade mango chutney, tamarind ketchup (if you can find it) or just good old tomato ketchup. While the Samosas or Bhajis are in the oven, you can quickly whip up your spicy green chutney.”

Ingredients:

• Half a bunch of coriander

• 12-15 mint leaves

• 2 green chillies

• 1 inch ginger

• 1 clove garlic

• 1/2 a lime

• Salt to taste

Method:

• Rinse the coriander well in water and roughly chop including the stem.

• Put the chopped coriander, mint leaves, chopped green chillies, garlic and ginger in a blender. Squeeze the lime juice and add two spoons of water. Add salt to taste. Blend to a smooth paste. (The chutney will keep for a few days in the fridge.)

• To assemble the Pav, cut the dinner roll horizontally. Apply the two chutneys on both the inner sides of the roll, sandwich your hot samosa or onion bhaji and enjoy :)

Yogurt & mint dressing

Serves 4

Ingredients:

• 250ml natural yoghurt

• large handful mint leaves, chopped

• pinch of salt

Method:

• Mix all the ingredients and chill. To make this into a traditional Raita, grate ½ cucumber, squeeze out all the water and add to the yogurt mix.

Mango dressing infused with Indian flavours

Serves 4

Ingredients:

• 1 large ripe Mango

• 1 clove of garlic

• 1 small thumb of ginger

• 2 tbsp white wine vinegar

• 3 tbsp honey

• 1 tsp mixed chilli flake/nigella seeds/cumin seeds/crushed coriander seeds

• pinch of salt

Method

• Peel & remove the stone from the mango.

• Peel the ginger & garlic clove, grate, and reserve.

• Blend the mango, ginger & garlic in a blender until smooth. Add the vinegar, honey & mixed spices, and blend again.

Please do tag us @theCOOKKitchen #theCOOKkitchen if you give them a try!