NEW YORK, April 4 An Aussie chefs cookbook chronicling her gastronomic journey through India was named the Cookbook of the Year at the International Association of Culinary Professionals Awards in New York this week.
Christine Manfield became the first Aussie chef to take home the coveted title for her book Tasting India, which features 250 recipes of authentic recipes from all the regions of the country.
The 26th annual IACP awards recognise the best in English-language cookbooks and food publications.
Heres a sample recipe from the book, courtesy of Manfield.
Punjabi Spiced Chickpeas
SERVES 6
Typical of north-west frontier cuisine, this is a wonderful dish to serve with grilled or barbecued meat. I sometimes serve it with roasted chicken that I have rubbed with similar spices to complement the chickpeas. I use dried chickpeas from Indian suppliers; they are smaller and slightly darker than some other varieties.
2 tablespoons vegetable oil12 curry leaves
2 teaspoons ground cumin
1 onion, finely diced
6 cloves garlic, minced
2 teaspoons minced ginger
2 small green chillies, sliced
2 ripe tomatoes, peeled and diced
100g thick plain yoghurt
300g cooked chickpeas, drained
1 teaspoon Chat Masala, a spice mix that typically consists of amchoor or dried mango powder, cumin, kala namak or black salt, coriander and dried ginger
2 teaspoons salt
1 teaspoon lemon juice
3 tablespoons pomegranate seeds
2 tablespoons chopped coriander leaves
Heat the oil in a heavy-based frying pan and fry the curry leaves and cumin for 30 seconds over a medium heat until fragrant. Add the onion, garlic, ginger and chilli and gently fry until starting to colour. Stir in the tomato and any juice and bring to simmering point. Add the yoghurt and chickpeas and cook for four to five minutes until heated through.
Remove! from th e heat and stir in the chat masala, salt, lemon juice and pomegranate seeds. Taste and adjust the seasoning if necessary. Sprinkle with the fresh coriander to serve. AFP/Relaxnews
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