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

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These dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour. Take your chapati and spoon on the Mowgli chutney, then carefully slide the cooked omelette out of the pan and on top of the chapati. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice. To make the tamarind water, place the tamarind into a bowl and pour over 250ml/9fl oz/1 cup of boiling water.

Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. This adds a caramelised sweetness to the flesh that does much of the legwork in creating the massive flavours in this dish. It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). My parents were, as were many first generation immigrants, keen horticulturalists who grew spinach, beets, radishes, squashes .When cooked through, put the potatoes in a large bowl and toss with the red onion, red chilli, fresh coriander and green chilli pickle until everything if fully coated. and the service is of unparallelled loveliness" --Giles Coren, The Times Magazine You may also be interested in. When hot, add the red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent.

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. 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. Rub the tandoori masala into the diced chicken then, in a separate large non-stick frying pan set over a medium-high heat, fry for 6 minutes or until the chicken starts to change colour and brown at the edges.This has some spice and whilst as deep and flavourful as the other it’s not creamy or soothing, but zingy, deep and intriguing. From the Mowgli Chip Butty to the iconic Yoghurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of over 100 of Mowgli's signature street food dishes to recreate at home. Add the lentils, plus their soaking liquid, and 350ml/12fl oz/scant 11/2 cups of the boiling water to the pan.

This is the food that Nisha Katona cooks at home: punchy and delicious Mowgli-style recipes that take you from couch to curry in 30 minutes or less. When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona is out now © Nourish Books, 2018.As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. When Nisha started sharing her ideas for a new cookery book encapsulating this approach on her Mowgli Instagram channel during the spring 2020 lockdown, she was thrilled by the hugely positive response.

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