Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants

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The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry. This isrealIndian food; the bright, fresh, light, herb- and spice-lifted food that Indians turn to each and every day. Proper Homestyle Lamb Curry Tutorial | Proper Homestyle Lamb Curry Tutorial - Turmeric chilli garam masala and then I upped the Cumin and the coriander powder. As at Mowgli, the focus is on food that’s big in flavour but also light, healthy and made from accessible ingredients, often just using what’s already in your cupboard or fridge.

Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants. She is the founder of Mowgli Street Food and shares her passion for simple, honest cookery on the BBC, ITV, Channel 4 and BBC Radio 4. Nisha, a dedicated curry evangelist, has fond hopes for Mowgli's growth and she still hand trains each new Mowgli chef. The book arrived on time and well packaged, however when I started to read the book it wasn't quite right. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes.Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them.

In a large non-stick frying pan set over a medium-high heat, add the tamarind treacle sauce and reduce by about a half until sticky and gloopy.

This adds a caramelised sweetness to the flesh that does much of the legwork in creating the massive flavours in this dish. These dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour. Next, fill each pani puri a third of the way with the tamarind water, then add 1 teaspoon of the green chilli pickle and fill the rest of the way up with the cumin yogurt.

I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. We’re sharing this easy Mother Butter Chicken recipe with you from Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants. As at Mowgli, the focus is on food that's big in flavour but also light, healthy and made from accessible ingredients, often just using what's already in your cupboard or fridge. When hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp.Cover and simmer for a further 10–15 minutes, or until the lentils and vegetables are cooked and soft.

Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014. Add half of the chopped garlic, ginger and chilli into the marinade (save the rest for the cooking). As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead.Try tempting snacks like the Fenugreek Kissed Fries, spice up your dinner with a whole host of delicious dahls, and indulge in desserts, drinks and cocktails from a Cardamom Custard Tart to a Sweet Delhi Diazepam. It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée. Introducing someone to their first chat bomb became something of a cult culinary practice in Liverpool. Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes.