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

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Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. A sharp knife or skewer should easily go all the way through the cauliflower with no resistance. Meanwhile, heat the oil in a large, wide pan that has a lid over a medium heat. When hot, add the cinnamon and stir for 30 seconds, or until fragrant, then add the red onion. Cook for 4–5 minutes, then stir in the garlic and ginger paste and cook for a further minute. Add the chopped aubergine and potato with the salt and stir together before adding the chopped tomatoes, tomato purée, spices and the sugar. Cover with the pan lid and cook for 8–10 minutes, or until the vegetables start to soften.

Take the dough and divide into 40 equal-size portions. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. To make the toastie, spoon the keema mix into the pre buttered bread, close the bread up to make a sandwich, and place in the toastie maker until done Put 3 tablespoons of the vegetable oil in a large heavy-based pan to set over a medium-high heat. When hot, add the panch poron and fry until the nuggets of fenugreek turn deep golden brown, then turn the heat down to medium and add the onions, ginger and garlic and fry for 8 minutes until the onions are soft and brown. Add the lentils, ground turmeric, garam masala, ground cumin and chopped tomatoes to the pan and stir to combine.

Chickpea Kati Rolls

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. Roll tightly, slice in half at an angle and serve immediately. I eat in Mowgli twice a day. I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. This is how this dish evolved, from my hungry childlike meddlings around the Mowgli hobs. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. And I bet they are the only Treacle Tamarind Fries on the planet. Carefully sprinkle the cheese mixture onto the light side of the toast and then grill for a further three minutes or until the cheese is bubbling and golden brown.

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Drain well and set aside. Add the onion, garlic, ginger, bay leaf and sliced chilli, and cook, stirring occasionally, for about eight minutes, until the onions are soft and golden. Put the oil in a large heavy pan and set over a medium-high heat. When hot add the diced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown. Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a further 5 minutes. Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside. Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants... Masala Omelette Wrap Add a couple of handfuls of chopped baby spinach and stir through the sauce to wilt for a few minutes.

Ingredients

Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife Indian dining tables will always have an onion and tomato salad. We usually pile a little heap of salt on the side of our plate and dip the tomato or onion into it and eat them as separate mouthfuls. Choose the best tomatoes you can for this salad.

In Eastern Europe it is tradition at New Year to have these whole-lentil dishes. I add a little more spice than my mother-in-law's original recipe calls for, but the extra oomph really works. The green discs of lentil represent little coins and a wish for wealth in the year ahead. This is a wonderful centrepiece to a meal, regardless of your guests needs, as it is both gluten-free and vegan, as well as filling and delicious. This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak. The Parsi community originally migrated from Persia to India, settling on the coast of Gujarat. Their cuisine still heavily reflects their ancient Persian origins. Hearty and comforting, a good dhansak should be spicy, tangy and a little sweet. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. It can easily be eaten on its own or with some chapatis and brown rice. A simple kachumber (onion and cucumber salad) makes a perfect side dish. When you’re ready to cook, preheat the oven to 200°C/gas mark 6 and line a baking sheet with baking parchment. Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. Put the vegetable oil in a large heavy-based saucepan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned golden brown.Add the sugar, salt and lemon juice to the pan and stir to combine then spoon the Dahl into serving dishes and garnish with the fresh chopped coriander before serving. Sprinkle over the chat masala, lemon juice and salt just before serving. Squeeze the lime over the salad and garnish with the green chilli to serve. Preheat the grill. Mix together the grated cheese, ground coriander, cumin, green chilli, red onion and coriander in a small bowl. In a large mixing bowl combine the semolina, flour, soda water and salt. Mix until it forms a stiff dough, then knead well for 5 minutes. Rest under a damp cloth for 15 minutes.

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