I mentioned that while I was at the Palmolive Ayurituel Shower Gel Launch Party, Anjum Anand, renowned Ayurvedic chef, creating some wonderful Ayurvedic dishes.

Here are the recipes if you wish to try at home. You can find those at ANJUM’S EAT RIGHT FOR YOUR BODY TYPE: The Super-healthy Diet Inspire by Ayurveda. Published by Quadrille RRP £14.99

Ayurvedic Chef: Anjum Anand

Ayurvedic Chef: Anjum Anand

Steamed Nepalese Dumplings – Momos

For 15-16 dumplings

Dough

50g plain flour

2 tbs. plus 1 tsp. water

Filling:

½ medium onion, finely chopped

90g cabbage, finely grated and squeezed of excess water

½ small carrot, finely grated and squeezed of excess water

Small handful of frozen peas, defrosted

3 tbs. finely chopped red pepper

3 fine green beans, finely sliced

9g ginger, peeled weight, finely chopped

2 cloves garlic, peeled and finely grated

1½ tsp. soft butter

½ tsp. salt or to taste

A good grinding of fresh black pepper

Mix the flour and the water and make a dough. Give it a good knead so that it is smooth and spft. Halve the dough and roll teach half into a long rope and pinch of equal portions of the dough. You should get about 7-8 pieces off each rope. Roll each portion into a smooth ball, cover with a damp tea towel as you prepare the filling.

Mix together all the ingredients for the filling. Taste and adjust seasoning.

Place double boiler on the heat with 2-3” of water in the base. Oil the base where you will place the momos. You can also use bamboo baskets to steam or any other apparatus that you would normally steam in.

Ayurvedic Food: Making Momos

Ayurvedic Food: Making Momos

Taking one ball at a time, use a little flour to roll out into a thin 21/2-3” round. Place a generous teaspoonful of the filling in the centre and enclose the filling. I take the mom in my right hand and use my thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating as I stick them together. Make sure the filling stays away from the edges. Place directly on the oiled rack, seam-side up.

Once they are all done, place in the steamer, close the lid and steam for 12-14 minutes or until the dough is no longer sticky.

***

Chilli, Ginger and Tomato Chutney

1 tbsp. vegetable oil

3 cloves garlic, peeled and roughly chopped

20-24g ginger, 18g roughly chopped and the rest very finely chopped or to taste

2-3 Indian green chillies or to taste

2 large tomatoes, roughly chopped

Salt to taste

1 tbs. chopped fresh coriander

Heat the oil in a small saucepan. Add the roughly chopped garlic and ginger and the green chilli; saute until the garlic is beginning to colour. Add the tomatoes and salt, cover the pan and cook down until the moisture has evaporated and the tomatoes are darkening and have cooked. Adding some boiled water and blend together (it doesn’t have to be too fine). Add in the remaining ginger and the coriander. Taste and adjust the seasoning and chilli by adding finely diced green chilli. It should be loose but not watery and should be quite hot and gingery and slightly salty as the dumplings are quite simple.

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Quick Steamed Pea Cakes

These light, fluffy steamed cakes are a fantastic starter or tea time snack. I would serve them with spicy herb chutney (see p. ) but they taste lovely as they are. There are special deep sided steel plates/tins which are normally used for these type of steamed cakes but I use a small 5½-6” baking tin. I have double steamer in which I place the two tins, one on each level. If you don’t have a steamer, you can boil water in a wide pan and place a pudding bowl (filled with water) inside and place the tin/plate on top. If you do this, you need to make sure the baking tin is not the type where the base is removable as it will rise up into the batter. If you don’t have a double steamer, make up the batter and halve before adding the baking powder and bicarbonate of soda. Then add half the quantity of the raising agents to half the batter, cook and then once you have cleaned the tin, repeat with the remaining batter. You can also only make one tin by halving the quantities.

Serves 4-6, can be halved (see above)

140g gram flour

170g frozen peas, defrosted

18g peeled ginger, roughly quartered

2  Indian finger green chillies, stalk removed

4 tbs. lemon juice (around 11/2 lemons)

8 tbs. water

2 tbs. vegetable oil

Salt to taste

2/3 tsp. baking powder

2/3 tsp. bicarbonate of soda

 

tarka

4 tsp. vegetable oil

1 tsp. mustard seeds

16 curry leaves

2 tsp. sesame seeds

Grease an 8”steel dhokla plate or baking tin (see above). Pour about 3” of water in the base of a double steamer or wide and deep saucepan. Cover the pot and bring to a boil.

Meanwhile, blend the peas, water, lemon juice, oil, ginger and chillies to a smooth paste. Stir in the gram flour and salt to taste. Stir in the baking powder and bicarbonate of soda, leave for about 40 seconds and then give it a stir, you should be able to see it becoming frothy. Carefully place in the steamer, cover with a lid and steam on a moderate to high heat for 16-17 minutes or until a toothpick comes out clean.

Remove from the steamer, leave to cool for 10 minutes. Run a knife around the edge and turn out onto a plate.

Heat the oil in a small pan and add the mustard seeds, when they are popping well, add the sesame seeds and once they start to colour add curry leaves, stir for 5 seconds and spoon evenly over the cakes. Cut the cakes into diamond, squares or wedges shapes. Serve hot or room temperature.

***

South Indian Haddock and Corn Chowder

Serves 1 generously, can be doubled

30 minutes active time

1-2 tsp. vegetable oil

¼ tsp. mustard seeds

5 fresh curry leaves (leave out if you don’t have them)

1 green chilli, pierced with the tip of a knife (optional)

3-4g ginger, finely chopped

1 small clove of garlic, finely chopped

½ small onion, chopped

60g corn kernels, fresh or frozen and defrosted

140g potatoes, peeled and cut into ¾” cubes

60g smoked haddock fillet, skinned

120g normal haddock fillet, skinned

150ml coconut milk

150ml water

¼ tsp. garam masala

Salt and lots of freshly ground black pepper

Large handful of baby or whole leaf spinach (shredded if whole leaf)
Heat the oil in a small non-stick saucepan. Add the mustard seeds, once they splutter add the curry leaves, onion and chilli; cook until the onions are soft. Stir in the garlic and ginger and cook for a minute over a gentle heat or until the garlic is cooked. Add the water and bring to a boil. Add the potatoes and fresh corn (if using) bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in frozen corn and adjust the consistency of the soup, if  necessary, by adding a little extra water.

Adjust the seasoning, garam masala, coconut milk, tinned corn (if using), fish and spinach, cover and bring to a boil. Then simmer on a low flame for 3-4 minutes or until the fish is cooked and flakes easily. Season to taste and enjoy. .