pickle

wake up tea

Alu Paratha with Lemon Achar

Every morning that we were trekking in the Himalaya, we were woken up with hot tea brought to our tent; if that one action doesn’t set the scene for how much we loved being in India, I don’t know what could. Beyond stating over and over again how extraordinary the magnitude of the Himalayas is, and how I tried to find new spaces in my head and heart to cram it all in, I really can’t find a way to wrap words around the experience. It was as though every spiritual teaching I have ever happened upon, all the beautiful passages of poetry, every minute of yoga practice, and all the meditation I have ever sat in, all met in a point of singularity, and what really, really blew my mind was how they all just fell away, in an instant. And there I was breathing and walking. Breathing and walking became the most incredible things. Stuff I’d be doing, let’s face it,  for quite sometime now, these everyday things, all of a sudden became truly sacred. And that’s pretty much how it played out, from one moment to the next, so overwhelmed with the beauty of breathing and walking in surroundings that asked nothing more or less of me. Insane levels of peace right there. Wake up tea indeed. And that’s before we found ourselves sitting in the kitchen of an 1100 year old Buddhist monastery. Crazy beautiful.

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And of course there’s so much more, there always is. And it’s still coming, even now that we’re home. I love that. And Alu Paratha, I love Alu Paratha. If there was a quintessential meal for me while we were in India, it was Alu Paratha, with Achar (pickle) and chai. So good. It’s our new Sunday brunch now that we’re back, and if the Gayatri Mantra is loud enough in the background, it just about tastes like the real thing – only with Spelt Flour, Vegan Butter and Almond Milk. Here’s our rendition of the originals if you’d like to create your own Little (Vegan) India.

Lemon Achar (Pickle)

The lemon achar will need to be made a few weeks before hand to allow the skins of the lemon quarters to soften, this is when you’ll know it’s ready.

1/2 tablespoon mustard seeds

1/2 tablespoon black peppercorns

1/2 tablespoon fennel seeds

1 teaspoon cumin seeds

3-4 strands of saffron

1 small dried chilli

1 teaspoon Himalayan salt 

4 organic lemons

300 ml mustard seed oil

Lightly dry roast the spices in a pan until fragrant and popping, then add the salt and saffron and roughly crush in a mortar and pestle.

Cut the lemons in quarters and remove the pips. Put in a bowl and stir the spices through to coat the lemon quarters. Put the quarters into sterilised jars, stacking the fruit as you would for preserved lemons.

Gently heat the mustard oil in a pan until it is hot, but not smoking. Add the small chilli into the jar and pour the hot oil over the lemons. Make the jar airtight and leave for at least a week until the lemon skins have softened, again in the same way preserved lemons do.

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 Alu Paratha

For the paratha:

1 cup organic spelt flour

1/2 cup water

1/2 teaspoon Himalayan salt

2 tablespoons organic coconut oil

For the alu:

2 organic potatoes

1 tablespoon organic coconut oil

1 teaspoon Himalayan salt

1/2 teaspoon garam masala

1 teaspoon cumin seeds, toasted

1 tablespoon fresh lemon juice

Boil the potatoes, drain and cool. Mash together with the spices, salt and lemon juice.

Mix the spelt flour with the salt and rub in the coconut oil. Slowly add the water until you have a workable dough.

 Split the dough into 4 pieces and roll each piece out to about 1/2 cm thick. Place a tablespoon of the potato mix in the centre of each and fold the edges of the dough over the potato like you were wrapping a present.  Turn the dough over and gently roll out as thinly as possible to spread the potato mix throughout the bread, but trying not to break the dough and let the potato bust through. This can take a little practice!

Heat a flat grill plate and cook each paratha until golden, flipping halfway through the cooking time to cook both sides evenly.

Serve with lemon achar and chai.

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purple piccalilli

Purple Piccalilli with Saffron

This is the kind of purple that stands out as a pretty fancy hue on a Farmer’s Market trestle. Less so as a hair colour, which is where my thoughts immediately went when I picked up this cauliflower. Perhaps I’ve just sealed my fate for my elderly years. What can you do?

As a cauliflower colour, this is so, so lovely and really anything purple gets the vote in my ‘what veggies shall we plant’ book, so we do have some of these beauties growing themselves to an edible size in our garden but in this case the Farmer’s Market just got there first. Either way, there’s cauliflower ideas circling. In technicolour.

I sat this beautiful cauli next to some purple beans from our greenhouse and the incredible, incredible wildcrafted local saffron I picked up at the Full Moon Farm Gate recently, and it was Bollywood on a plate. It had to be something Indian inspired with that level of riotous colour going on. Purple Piccalilli with Saffron – a delicious dish and quite possibly a basis for an extra happy outfit.

This is so good with dahl, or a potato curry, or even just with chapati as a quick snack during the day. Freshly ground spices are the deal clincher and totally worth the mortar and pestle effort, so if I can be a tad bossy and insist on those, I know you’ll love piccalilli if this is the first time you’ve tried it. This recipe is adapted from Pam Corbin’s Preserves Handbook, such a great book for all things English in jars.

 

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Purple Piccalilli with Saffron

makes 4 x 350g jars

 

1kg organic purple cauliflower and purple beans, cut into 3cm pieces

3 tbsp Himalayan salt

1/4 cup potato starch

5 tsp organic ground turmeric

5 tsp freshly ground organic yellow mustard seeds

1 1/2 tbsp whole organic yellow mustard seeds

1 tsp freshly ground organic cumin seeds

1 tsp freshly ground organic coriander seeds

2 1/2 cups cider vinegar (with mother if possible)

3/4 cup organic panela sugar

2 tbsp raw honey

10-15 organic saffron threads

 

Once you have cut the cauliflower and beans into similar sized pieces, sprinkle them with salt, mix through in a bowl, cover with a tea towel and leave for 24 hours. Rinse and drain. This helps to start the ‘cooking’ process without losing the crunch you want in your finished pickle.

Use a mortar and pestle to grind the cumin seeds, coriander seeds and 5 tsp of mustard seeds.

In a measuring jug or glass bowl mix the potato starch, turmeric, ground seed mix from the mortar and pestle with the whole mustard seeds. Add a little vinegar to make a paste and mix thoroughly.

In a saucepan, mix the remaining vinegar with the honey, saffron and sugar and bring to a boil. Take a little of the hot liquid and pour over the paste mix, stir and then transfer the paste mix back to the saucepan and continue cooking over medium heat until the sauce starts to thicken.

When the sauce is ready, remove from heat and add the drained vegetables. Stir to coat the vegetables and then pack into sterilised jars and seal with vinegar proof lids. Leave to mature in the fridge for 4-6 weeks and serve with your favourite curry or in a sourdough sandwich with cashew cheese and rocket. Good stuff.

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