In 2014, barrister Nisha Katona wanted to build a restaurant
serving the kind of food Indians eat at home and on the street. The
first Mowgli restaurant opened in Liverpool in late 2014, blowing
away the critics forming legions of fans. Nisha gave up her
20-year career to build
Mowgli
Liverpool and now there are six Mowgli locations in the
UK. Nisha, a dedicated curry evangelist, is responsible for
Mowgli's growth and she still hand trains each new Mowgli
chef.
The simple dishes on the Mowgli menu differ greatly from the
curry stereotype. These dishes reflect real Indian food which is
extremely healthy, often vegan, and always packed with fresh
flavour. One hundred of those signature dishes are shared in her
latest book, Mowgli Street
Food: Stories and Recipes from the Mowgli Street Food
Restaurants. I am a street food devotee and Indian food is one
of my favorite cuisines so this book is a winner in my collection.
The recipes here range from Gunpowder chicken, Mowgli rocky road
(yes there are desserts!), Mowgli onion bhajis to cocktails and
drinks. Measurements are given in weight and volume and the recipes
are approachable and made with ingredients that aren't difficult to
procure.
Nadia has written two previous cookbooks, The Spice
Tree and Pimp My
Rice that should be on your radar. Special thanks to
Nourish Books for sharing the following two recipes with our
members today. Be sure to add them to your bookshelf and scroll to
the end of this post to enter our giveaway to win a copy of Mowgli Street
Food.
Chinese Lettuce Salad
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+Bookshelf button).
PREP: 5 MINUTES • COOK: 5 MINUTES • SERVES 4
These big, crunchy, moist leaves are not a common Indian
ingredient. They are, however, my favourite salad leaf. They are
giant, generous, sweet torpedoes that work as well in salads as
they do in soups or stir-fries. This salad formula is entirely
transferable to your favourite leaves.
- 1 tbsp vegetable oil
- ½ tsp mustard seeds
- 2 small Chinese lettuces, halved and finely shredded
- 1 red pepper, deseeded and thinly sliced
- 1 small red chilli, deseeded and thinly sliced
- ½ small bunch of fresh coriander/cilantro, leaves and stalks
roughly chopped
- ¼ tsp chat masala
- 1 tbsp lemon juice
- pinch of salt
1 Put the vegetable oil in a small frying pan set over a
medium-high heat. When hot, add the mustard seeds and fry until
they begin to fizz and pop. Remove from the heat and set aside
until cool.
2 In a large bowl, add all of the remaining ingredients, mix
well, check for seasoning and serve immediately.
Fish
Pakoras
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recipe to your Bookshelf (click the blue +Bookshelf
button).
PREP: 15 MINUTES + 1 HOUR MARINATING • COOK: 15 MINUTES • SERVES
4
Pakora is just another word for bhaji - another excuse for that
gram flour batter. This is as close as Indians get to fish fingers.
Play with the batter to make this a bespoke favourite. Lime zest
and your choice of herbs finely chopped are a good twist.
- 450g/1lb skinned white fish fillets, such as cod or haddock,
chopped into 2.5cm/1 inch chunks
- vegetable oil, for deep frying
- fresh coriander/cilantro
FOR THE MARINADE
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 2.5cm/1 inch piece of fresh root ginger, peeled and grated
- ¼ tsp ground turmeric
- ½ tsp salt
- ½ tsp ground cumin
FOR THE BATTER
- 200g/7oz/12⁄3 cups gram/chickpea flour
- ½ tsp bicarbonate of soda/baking soda
- ½ tsp salt
- ¼ tsp chilli powder
- ¼ tsp ground turmeric
- ½ tsp garam masala
1 Mix the fish with the marinade ingredients, cover and set
aside in the refrigerator for at least an hour.
2 Mix together the ingredients for the batter. Slowly pour
275-300ml/10-10½fl oz/ 1-1¼ cups water into the dry ingredients and
mix well - you want it to form a smooth paste.
3 Heat a deep-fat fryer to 180°C/350°F or set a saucepan over a
medium-high heat with about 4cm/1½ inches of oil. You know the oil
is hot enough when you drop a small amount of batter into it and it
floats to the surface.
4 Coat the fish pieces in the batter and carefully fry in small
batches for 3-5 minutes until they are golden brown and cooked
through. Remove from the oil using a slotted spoon and drain
thoroughly on paper towels.
5 Finish with fresh coriander and serve immediately.
Receipt excerpts used with permission from Mowgli Street
Food: Stories and recipes from the Mowgli Street Food
restaurants, by Nisha Katona. © Nourish Books, 2018. Hardback,
£25. Commissioned photography © Yuki Sugiura
The publisher is offering three copies
of this book to EYB Members in the US, CA and
UK. One of the entry options is to answer the
following question in the comments section of this blog post.
Which recipe in the index
would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won't be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
October 20th, 2018.