Food

Fish curry – onion gravy

I call this the affordable or poor mans fish curry. The gravy does not use the traditional coconut but has an onion base. The heat of the chillies is balanced by the tamarind. While I used very small pomfrets for this dish you could use any small fish that is cheaply and freely available

Fish – any of your choice

For grinding
Onions – 3 very large about 450 grams
Kashmiri chillies- 18
Garlic – 8 cloves
Coriander seeds – 1 teaspoon
Cumin – 1/2 teaspoon
Ajwain – 1/2 teaspoon
Turmeric -1/2 teaspoon
Pepper corns – 3/4 teaspoon
Tamarind – lime sized ball

Ginger one inch piece – not to be ground
Oil as required
Salt to taste

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Food

Kashmiri Chicken roast

This chicken dish by Angeline D’Lima from Orlem, Malad West, is a super dish for a Sunday lunch. Its great when people share their recipes and I am happy to pass this on to you. When you do cook it give a big shout out to Angeline in the comments section. If you have a great recipe that you wish to share do that and I will cook it first and then credit it to you

Ingredients:

1kg chicken
10 Kashmiri chillies
6 cloves garlic
1 tsp pepper powder
1tsp Garam masala
4 tbsp ghee
1tsp sugar

(Whole spices)
5 cloves
5 cardamom
2 sticks cinnamon
1 star anise
1 tsp whole pepper

For the Marinade:

5 Kashmiri chillies (boil for 5 mins)
5 cloves garlic
Salt
2 tbsps ghee
Garam masala powder 1 tsp
1 tsp sugar

Blend all to a super fine paste with very little water 👌🏻. Marinate for 1 hour minimum. For best results leave it for a day in the refregerator.

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Food

Cabbage cooked with capsicum and Rajma (kidney beans)

Cooking cabbage is a challenge as it’s styles of cooking are rather predictable. Yet how you cut and cook it makes all the difference; that and what you combine with it. To see how to cut cabbage go to http://www.pottypadre.com/cabbage-and-pea-bhaji-simple-lock-down-comfort-food/

This recipe is a bit spicy because it assumes you are eating it with roti or dal and chawal. Kidney beans are a great plant based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar.

Cabbage – 400 grams after cleaning and removing the rib of each leaf
Capsicum – two large
Kidney beans or Rajma – 120 grams
Onions – one large sliced finely
Tomato – one large sliced finely
Curry leaves – two large sprigs
Green chillies – four, minced
Garlic cloves – eight, minced
Turmeric – 1/2 teaspoon
Mustard seeds – 1 teaspoon
Pepper corns – 1/2 teaspoon crushed coarsely
Salt to taste
Oil as required

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Art/ Heritage

The palace of the Popes (Palazzo dei Papi ) in Viterbo is a historic building that has become the symbol ofViterbo. Located in the heart of the medieval quarter of the city, it is the show piece of the elegant Piazza San Lorenzo.In addition to the Palazzo dei Papi, the square showcases the Cathedral of San Lorenzo and other historic buildings.

You can reach the Palazzo dei Papi via a lift that goes up from the Faul Valley or along the streets of the historic center and crossing the Ponte del Duomo. The Palazzo dei Papi dates back to 1257 when Pope Alexander IV decided to transfer the seat of the Papal Curia from Rome to Viterbo. He wanted to ensure that the Popes were protected.

The Palazzo dei Papi was an extension of the Episcopal Curia, commissioned by the Captain of the People, Raniero Gatti. During the interventions a large hall was also built for the audiences, which then took the name of “Sala del Conclave”. This name derives from one of the most important episodes in the history of the Papal States; namely the longest Conclave (election of a Pope)in history.

When Gregory X was made Pope it took the cardinals 33 months to select a Pope. The exasperated people of Viterbo decided to separate the cardinals inside the Palazzo dei Papi (clausi cum clave). But the Conclave continued and the inhabitants of Viterbo decided to drastically reduce their food, and finally even uncovered the roof of the Palazzo dei Papi itself.The majestic Sala del Conclave is illuminated by 12 double lancet windows.

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Food

Chick pea curry with cauliflower and peas

When cooked to make a curry, chick pea or Kabuli chana is absolutely mind blowing. Chickpeas are buttery and creamy and have a very strong nutty flavour. I wanted to make a curry that had a different colour and so I came up with this little dish which I liked very much and would like to share with you. The combination of cauliflower and chickpea is fantastic.

Ingredients to be pressure cooked
Chickpea – 200 grams, soaked overnight
Onions – two large, chopped
Tomatoes – two medium
Green chillies – four chopped
Garlic – ten cloves
Salt – one tablespoon

Ingredients for the curry
Cauliflower – 600 grams before cleaning, broken down into bite sized florets
Peas- one handful
Garam masala – one tea spoon

Oil or ghee

Ingredients for tempering
Tomato – half and nearly chopped into very small dices
Curry leaves – one sprig
Jeera/cumin- one teaspoon
Garlic – six cloves
Oil

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