The anniversaries are coming thick and fast here at Knidos Cookery Club and to celebrate our 150th post we’re bringing you a hassle-free recipe for pakora, a spicy fritter from the Indian subcontinent, that can be prepared in under 30 minutes.
Pakora are a great snack that you can eat at any time of the day and are easy to make – just coat vegetable or paneer cheese slices with a spiced chickpea flour batter and then deep-fry them. For a more user friendly and healthier take on this street food classic, you can bake them in the oven as we did with this batch.
We’ve used cauliflower to make pakora this time round, but you can use onion, carrot, potato, peppers, mushrooms or combinations of more or less any vegetable you have handy. Paneer cheese (or halloumi) also works well with this versatile batter. We like to serve the pakora straight from the oven with a yogurt-based cucumber raita to dip them into.
Ingredients (makes enough for 3-4 people)
100 g chickpea flour (also known as gram or besan)
100 ml water
250 g cauliflower broken into florets
One teaspoon each of: chia seeds, cumin seeds, turmeric, ginger, chilli powder, black pepper
Heat the oven to 200 c. Put the chickpea flour in a large bowl and add the seeds and spices. Slowly add the water and mix to form a batter that is neither too dry nor too runny. Stir in the cauliflower florets and coat thoroughly.
Place the individual florets on a baking tray and cook in the top half of the oven for 20 minutes or so – keep an eye on them and if they start to char a bit then they are ready.
Serve them straight away with a raita sauce made from yogurt, cucumber and mint.
Today we’re celebrating KCC’s 5th anniversary with a hearty plate of laghman, hand-pulled wheat noodles, one of Central Asia’s favourite dishes. These thick, chewy noodles are often served with a rich, spicy sauce but we decided to make a drier version with spring greens and chickpeas.
We can’t believe that it’s been five years since we started our culinary journey in Datça, Turkey. KCC’s first recipe was this asparagus risotto, inspired by the fresh produce on sale in the town’s weekly market.
Over the last five years, we’ve branched out from Turkey and sought out dishes from around the globe with gastronomic excursions to Greece, Georgia, Russia, Albania, Italy, India, Sri Lanka, Central Asia and Mexico among others.
Since the start of the pandemic KCC has been confined to Almaty, Kazakhstan, so we’ve been trying out new recipes based on locally sourced ingredients which brought us to laghman.
When it came to making this dish we cheated a bit – Gulzada, our local greengrocer, now offers home made noodles along with whatever fruit and vegetables are in season.
If your local grocer doesn’t stock noodles and you have the time to pull your own noodles, then check out this recipe to make the key ingredient for your laghman.
Ingredients (for 3-4 servings)
150 g noodles per person
200 g mixed greens – we used cauliflower and radish leaves but you can use anything you have handy
200 g leek
50 g garlic chives (jusai)
50 g celery
350 g cooked chickpeas
100 ml chickpea cooking water (aquafaba)
One teaspoon cumin seeds
One teaspoon red chilli flakes
50 ml olive oil
Heat the olive oil in a heavy-based pan and add the cumin seeds. Wash the leek thoroughly and then chop in half lengthways and then cut into 1 cm slices. Use as much of the leek as you can including the leafy green bits. When the cumin seeds begin to pop, reduce the heat to a low setting and add the leek to the pan and stir fry for five minutes.
Add the red chilli flakes, celery, garlic chives and chopped radish and cauliflower leaves to the leek and cook until the the leaves start to wilt. Stir in the chickpeas and the aquafaba and cook until most of the liquid is absorbed and you have a fairly thick sauce.
Bring a large pan of water to the boil. Put the noodles in the pan and leave for 2-3 minutes to warm them through. Arrange on a plate and pour the sauce on top and serve.
There has been heated debate in the UK recently over whether or not a Scotch egg (a boiled egg covered with sausage meat and breadcrumbs) could be considered to be a “substantial meal”, a status that would allow pubs in parts of the country affected by COVID-19 restrictions to serve alcohol alongside this hearty snack.
This has inspired Knidos Cookery Club to try out its own test to see if the Scotch egg’s vegetarian cousin, the falalfel egg, makes for a substantial meal or a light snack. We first came across this combination in Harissa, a Middle Eastern restaurant in Almaty, Kazakhstan. Unfortunately, the falafel covered egg arrived after many other courses had been served and it did prove to be too substantial for dessert.
To test the theory again, we knocked up a batch of millet falafel mix, boiled some eggs and then combined the two and baked them in the oven. The result was indeed quite a substantial feast, so feel free to accompany your falafel egg with a glass or two of your favourite tipple!
Ingredients (makes 4 falafel eggs)
150 g millet
300 ml water or vegetable stock
25 ml olive oil
one small onion
one garlic clove
one bunch of parsley
one teaspoon cumin
one teaspoon coriander
one teaspoon chilli powder
Rinse and then soak the millet in a pan for four hours. Drain the millet and put to one side.
Boil the eggs for five minutes and then allow to cool completely.
Fry the finely chopped onion, minced garlic and spices in the olive oil for 10 minutes over a medium heat. Reduce the heat to low and stir in the millet. cover with water or stock and bring to a boil. Simmer until the liquid is absorbed. Stir regularly as the millet will stick to the bottom of the pan if not watched carefully.
Finely chop the parsley, both leaves and stalks and mix into the cooked millet. When the millet has cooled, peel the eggs and then form the falafel mix evenly around the egg. Place on a baking tray and oven bake for 20 minutes at 200 c or until the falafel case turns a golden-brown colour.
Serve with salad and sauces of your choice. These falafel eggs will keep in the fridge for a few days.
It’s time for a bit more armchair culinary tourism and we’re off to Genoa in northern Italy, birthplace of the farinata, a chickpea flour pancake that is a popular snack along the coast of the Ligurian Sea, where it’s known as fainâ, and down into France’s Côte d’Azur, where it’s known as socca.
With Diwali, the Festival of Lights celebrated by Hindus, coming up on 14 November this year, we decided to mark the occasion by topping our chickpea pancake with a dry, spicy Indian inspired combination of spinach, potato and roasted cauliflower.
Prepare the farinata batter
Pancake puffing up
Toss it over to finish it off
Serve with the topping of your choice
These chickpea pancakes are usually baked in the oven but we didn’t have a suitable baking dish so we tracked down a recipe at Electric Blue Food for a pan–fried version. We replaced the water with aquafaba – the leftover liquid from cooking beans – to give the pancake a bit more oomph. This pancake proved really easy to cook compared with traditional ones made from flour, milk and eggs.
Farinata is often eaten plain with just a sprinkling of black pepper and rosemary, but it can also be served with other, more substantial, toppings. The taste of this chickpea pancake reminded us of a thicker version of southern India’s dosa, a much missed treat since the start of the pandemic. So we decided to top it with spicy vegetables to attempt an approximation of our favourite pancake.
Ingredients (serves 4)
For the farinata:
200 g chickpea flour
100 ml olive oil
300 ml aquafaba
For the Saag Aloo Gobi topping:
250 g spinach
250 g cauliflower
250 g potato
One teaspoon cumin seeds
One teaspoon coriander seeds
One teaspoon chilli powder
One teaspoon cinnamon
One teaspoon turmeric
50 ml olive oil
For the farinata:
Use a wooden spoon to mix the chickpea flour with the oil in a large bowl and then slowly add the aquafaba and switch to a hand whisk and blend until smooth (you can use a blender or a stick blender for this).
Leave to stand for 30 minutes. Heat a few drops of oil in a large frying pan (around 30 cm in diameter) and then pour in a quarter of the pancake batter. Swirl it around to distribute the batter evenly.
The pancake will start to puff up – when this happens, slide a spatula underneath and turn it over and cook on the other side until it slides off the pan easily. Put on a plate and keep in a pre-heated oven (100 c) until ready to serve.
For the Saag Aloo Gobi:
Break the cauliflower into florets, drizzle with olive oil and bake in the oven at 180 c for 30 minutes or until they start to char slightly.
Slice the potatoes into four or eight pieces depending on how big they are. Put in boiling, salted water and cook for five minutes. Drain and put in cold water.
Heat the oil in a heavy based pan and then add the cumin seeds. When they start to sizzle, add the chopped onion. Add the rest of the spices and stir well. After five minutes or so, add the potato and stir fry for five minutes.
Now put the chopped spinach on top of the potatoes and add a few of teaspoons water. Cook until the spinach begins to wilt. Stir in the baked cauliflower and serve immediately on top of a farinata.
It’s that time of year again when millions of pumpkins will be turned into jack o’ lanterns for Halloween — in the UK alone the environmental charity Hubbub estimates that some 24 million pumpkins will be carved this year but more than half, around 12.8 million, will go uneaten.
A scary 58% of the people surveyed by Hubbub were unaware that you can eat pumpkins. This October, we’ve been highlighting squash recipes on Knidos Cookery Club in the hope that more pumpkin ends up on our plates rather than on the rubbish tip.
Mix the flour and oil together and then slowly add the cold water and knead until you have a smooth, elastic dough. Wrap in clingfilm and leave in the fridge while preparing the filling.
Heat the oil in a frying pan and add the cumin seeds. When they start to sizzle add the finely chopped onion. Peel the pumpkin, remove the seeds (save these to put on the samsa) and cut into 1 cm cubes.
Fry the onion for five minutes and then add the pumpkin cubes. Stir fry for five more minutes and then add the stock and simmer for 20 minutes until the pumpkin is cooked. Allow to cool and then mash to a smooth paste with a fork or a potato masher.
Roll the dough to a 2 mm thickness and then fold it over to produce a cylinder of dough. Break this dough into six pieces. Flatten the dough ball into a disc with the palm of your hand until you have a 1 mm thick circle.
Put a triangle of filling in the middle of the circle and then fold over the edges to make a triangle shape. Brush with olive oil and arrange the pumpkin, sesame and poppy seeds on top of the samsa. Bake in the oven at 200 c for 25 -30 minute until the samsa turns a darker brown colour.
With the temperatures tumbling in the second half of September, thoughts turned to the opening of the pumpkin season, which traditionally starts on 1 October in the world of Knidos Cookery Club.
There’s a definite chill in the air and we’ve even got the heating coming on two weeks ahead of schedule here in Almaty, Kazakhstan. So, it’s certainly time for some autumn comfort food.
We’ve combined the first butternut squash of the season with the summer’s last stand of courgettes and tomatoes and some minty halloumi cheese to come up with a roast that conjures up the pale green, orange and red hues of the falling leaves synonymous with this time of year.
Ingredients (serves 3-4 people)
300 g Butternut squash
300 g Courgettes (Zuchinni)
Three plum (Roma) tomatoes
200 g halloumi
One teaspoon cumin seeds
50 ml olive oil
Cut the butternut squash into 2 cm cubes – you can peel the butternut or leave the skin on if you wish. Cut the courgette into 1 cm slices and cut in half to make semi-circles.
Put them in an ovenproof dish, sprinkle the cumin seeds and pour the olive oil over the vegetables and mix well. Cover the dish with tin foil and cook in the oven at 150 c for one hour. Give the veggies a stir after 30 minutes
Remove the foil and stir well. Add the tomatoes, sliced into six wedges and the halloumi, cut into 2 cm cubes. Place these on top of the squash and courgettes and bake at 150 c for another 30 minutes or until the cheese starts to look charred.
Serve with a flat bread such as pita or chapati. You can bake some jacket potatoes in the oven with the roast veggies to make the meal more substantial or serve with pasta, rice, bulgur wheat or pearl barley.
This time round on KCC we’re returning to mücver, Turkey’s versatile courgette fritter, with our take on that brunch staple Hash Browns. This mücver variation adds potato and garlic scapes to the mix to give us a fritter we’ve dubbed Hash Greens.
These fritters are super-easy to prepare and cook and are great as part of a breakfast or brunch. They can also be served in a roll to make it closer to a veggie burger.
We came across garlic scapes, the edible stem that grows from the bulb, on a recent visit to the local greengrocer while looking for green beans. This flavoursome peduncle gives a milder garlicky kick to soups, pestos and stir fries. It’s not an overpowering flavour as it adds a subtler, roasted garlic undernote to these dishes.
Ingredients (Makes 6-8 fritters)
One medium courgette (zucchini) (approx 200 g)
One medium potato (approx 200 g)
One small onion (approx 100 g)
50 g garlic scapes
100 g chickpea flour
25 g mixed fresh herbs
One teaspoon cumin seeds
One teaspoon chilli flakes
One teaspoon turmeric
One teaspoon black pepper
50 ml olive oil
Grate the potato and courgette and mix together in a large bowl. Finely chop the garlic scapes and add to the bowl. Stir in the chickpea flour and add the herbs (use and fresh herbs you have e.g. parsley, coriander, mint) and spices and mix well so you have a smooth that’s neither too dry and crumbly nor too wet and sloppy.
Heat the oil in a frying pan. Form the mix into golf-ball sized patties and then put in the pan and flatten with a fish slice or spatula. Fry until golden-brown on both sides. Serve as part of a breakfast or brunch or in a bun as a burger with toppings of your choice.
We’re turning our attention back to Georgia to take a look at how walnuts form the backbone of the nation’s cuisine. This versatile nut can be made into a sauce, bazhe, and slathered on slices of fried aubergine or poured over a cucumber and tomato salad. It’s also used liberally in the vegetable dip, pkhali, in the thicker satsivi paste and in the red bean dish, lobio.
We made some bazhe to roll up in slices of fried aubergine, a favourite from the days of visiting Georgian restaurants. These aubergine rolls, nigvziani badrijani in Georgian, are usually served at the start of the meal, especially at lengthy wine and chacha (a grape-based spirit akin to Italy’s grappa or Greece’s tsipouro) fuelled banquets, but we think they’re great to eat at anytime and they’re particularly handy for picnics or barbecues.
To remove the bitter taste of the aubergine, sprinkle with salt and leave for 30 minutes. Rinse in cold water and pat dry with kitchen roll. Make sure the oil is very hot when frying the slices – this will help them not to soak up too much fat while cooking.,
Ingredients (for 16-20 aubergine rolls)
3 or 4 large aubergines
100 ml cooking oil
100 g walnuts
2 garlic cloves
1 tablespoon vinegar (red or white wine or apple)
1 tablespoon pomegranate sauce
1 teaspoon blue fenugreek (use cumin seeds if you can’t find this)
1 teaspoon marigold flower (use turmeric if you can’t find this)
1 teaspoon coriander seeds
1 teaspoon paprika
50 ml cold water
Salt to sprinkle over the aubergine slices
Fresh basil and coriander leaves to garnish
Make the walnut sauce first. Crush the nuts using the back of a wooden spoon on a wooden chopping board. This method gives the sauce a more crunchy texture. Mince the garlic and mix with the nuts in a bowl. Add the spices, vinegar and pomegranate sauce and combine all the ingredients into a smooth paste. Add water until the sauce has a more runny consistency but is still quite thick.
While the sauce is chilling in the fridge, fry the aubergine. Heat 50 ml of oil in a heavy based pan. Top and tail the aubergine and slice off a thin layer of skin on both sides. Cut the aubergine into 0.5 cm slices lengthways and then fry on both sides until golden brown. Drain on kitchen paper.
When the slices have cooled down, spread the walnut sauce onto the slice and then roll it up. Garnish with fresh herbs such as coriander and basil, and pomegranate seeds (if you have any – we’re not expecting any until autumn) and serve cold with other Georgian starters such as pkhali and crusty bread.
With reports coming in from allotment owners in the UK of a bumper post-lockdown vegetable crop, we’re revisiting an old favourite — a quiche made with courgettes, peppery radish leaves and a healthy dash of horseradish.
In a topical touch, we’ve added a dash of horseradish (хрен in Russian), the latest plant to be touted as a defence against coronavirus in Central Asia, following hard on the heels of garlic.
Demand for horseradish, a root vegetable which is traditionally mixed with honey to fight colds and coughs, has soared in in Kazakhstan and Uzbekistan in recent weeks, along with the price. We bought a jar of horseradish sauce, flavoured with beetroot, as the fresh roots are in short supply.
Crackers have also been hard to find in Almaty in recent weeks, so we used up the leftover pastry from making the quiche to prepare our own. Simply roll the pastry out to a thickness of 1 mm and then use a glass or mug to cut out a round shape. Bake in a hot oven (200 c) on a baking tray for 8-10 minutes until they start to brown.
Ingredients (3-4 portions)
For the pastry:
250 g flour (we used a 50/50 mix of rye and wheat flour)
60 ml olive oil
120 ml cold water
One teaspoon cumin seeds
One teaspoon sesame seeds
Healthy sprinkling of black pepper
For the filling:
One medium courgette
Bunch of radish leaves
One teaspoon horseradish sauce (or freshly grated if you can find it)
One small onion
100 g halloumi
50 ml olive oil
Put the flour in a large bowl with the cumin and sesame seeds and a sprinkling of black pepper. Mix the flour and oil together with a fork and then slowly add the water and keep mixing until it starts to come together. Knead with your hands for 5-10 minutes until you have a stretchy ball of pastry. Leave in the fridge covered in clingfilm for an hour or so.
Heat the oven to 200 c. Roll the pastry on a lightly floured surface until it is about 2 mm thick. Grease a baking dish and then put the pastry in the dish to form a pie crust. Prick all over with a fork and bake in the oven for 10-15 minutes. You can use any leftover pastry to make crackers – put them on the top shelf of the oven at the same time as you’re baking the pie base.
Heat 25 ml of oil in a heavy based pan and chop the courgette into 5 mm slices. Cook the courgettes on both sides until browning. Put the courgettes to one side and add the rest of the oil to the pan. While the pie base is baking, cook the sliced onion and chopped radish leaves in the hot oil.
Add the horseradish sauce and the egg to the mixture when the radish leaves are wilting. Stir well and then pour this into the pie crust. Place the fried courgette slices on top and put strips of halloumi around the courgettes. Bake for another 20-30 minutes at 180 c until the pastry is starting to go brown and the cheese has started to melt.
With no end in sight to the COVID-19 pandemic – infections continue to rise steadily here in Kazakhstan, averaging around 1500 new cases a day over the last week – it’s time for some more culinary escapism. We’re transporting our taste buds to Sri Lanka for our take on string hoppers, a super tasty noodle, dhal and chutney combo.
It’s usually served for breakfast on the island, but in our opinion it also works really well as a main meal. Our version features some locally sourced kespe, or noodles, as we couldn’t find red rice noodles in our local supermarket (!) and a dhal made with mung beans – check out KCC’s dhal recipe here (simply replace the red lentils and pumpkin with 200 g mung beans – soak the beans for 3 – 4 hours before cooking).
Green hot chilli peppers
Coconut and carrot sambol
Breakfast Sri Lankan style – string hoppers with coconut sambol and dhal in the background
The sambol, a quick and easy chutney, is an essential part of the string hopper experience. It saves on waste, as you can use the dried coconut left over from making the coconut milk for the dhal – click here for our coconut milk recipe.
Kespe – noodles from Kazakhstan
Carrot and Coconut Sambol
Ingredients (serves 3-4)
50 g desiccated (dried) coconut
150 g carrot
One small onion
One small tomato
One fresh green chilli
Grate the tomato and mix with the finely chopped onion in a large bowl. Add the dried coconut and the juice of the lemon and then add the grated carrot and combine all the ingredients together. Gradually add the finely chopped green chilli, tasting every now and then until you reach your chilli heat tolerance levels.
Serve alongside the mung bean dhal mentioned above and with noodles or spaghetti — use about 75 g of dried pasta per person, cooked according to the instructions on the pack.