Mark Taylor, food writer for the Bristol Evening Post, has written a lovely article about "Mango Soup" in today's copy of the paper, in the "Crackerjack" section. If you haven't managed to get a copy, check it out online: http://crackerjack.co.uk/bristol/restaurant-news/untitled-8
If you live in the Bristol area, please buy The Evening Post this Thursday, as there is going to be a feature on "Mango Soup" in the Crackerjack pullout section. I did the interview last Friday, and a photographer came yesterday to take lots of snaps of me and some food from the book. He also got to taste quite a bit, and I think he enjoyed himself!
So, tell all your friends and family to get a copy on Thursday and have a look for me.
Just a little update to remind people about the different ways of buying Mango Soup. I highly recommend that you buy Mango Soup in one of two ways:
1. If you live in the UK, drop me an email using the button at the very top of the menu bar on the right. You can pay me by paypal, or by sending me a cheque. By paypal, including p&p, the price is £29, which is 50p cheaper than buying through AuthorHouse, and also you will receive the book much quicker. If you'd like to post me a cheque, it will only cost £28. The reason for the price difference is that paypal takes a £1 off the money I receive. I can also sign books bought directly from me with the personal message of your choice!
2. If you live outside of the UK, you can buy the book from the AuthorHouse website. Currently that costs £29.50, including p&p. Please note that when you buy a book from AuthorHouse, it is printed and then shipped to you. This means that it takes 2-3 weeks to get to you. That is part of the reason why it is better, if you live in the UK, to order it directly from me.
Although my book is available on Amazon and various other sites, the prices are much higher. I aplogise for this - the publishing company set the price and I cannot change it. Then on top of this, retailers other than AuthorHouse raise the price even more. Please feel free to leave your comments about the book on the Amazon website though, as this will help others decide whether they want to buy the book or not.
So, that's a quick run down about where to buy the book from. Happy Diwali everyone, and please tell all your friends about Mango Soup!
I have tried to cut down on the large amounts of oil or ghee that are often found in aubergine dishes by grilling the aubergine.
Here are the aubergine cubes halfway through the grilling process.
Spice seeds are popped in oil and onion is added and fried.
The grilled aubergine cubes are added along with some ground spices and everything is cooked until tender.
A final addition of amchoor gives the aubergine a wonderful sour flavour, without adding liquid to what should end up as a dry dish.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169
This vegetable dish can be the main event at a meal, thanks to its nutty and delicious sesame sauce. The sauce makes the dish very nutritious, especially for vegans!
It contains a lot of sesame seeds! After toasting, this are ground to a thin sauce with water.
Spices and onions are fried up.
Then carrots are then added. I cut the carrots into fingers, as this both attractive and practical in terms of thoroughly coating them in the sauce.
When the carrots are partly cooked, the sesame sauce is added and the mixture is cooked until the carrots are tender and the sauce has thickened. You can thin it down with a little water if necessary, as the sauce is not supposed to be too thick. A splash of lemon juice in the finished dish adds a necessary kick to alleviate some of the richness.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169
Idlis are steamed cakes of rice and dal. The rice and dal are soaked, ground to a paste and left to ferment. Then they are put into idli moulds and steamed. This isn't a quick fix dish, but it is delicious and worth your time!
I make my idlis a little unconventially. First of all, I use brown rice. I do this because I like the flavour, and also I try to eat wholegrains whenever possible. Secondly, I use a slightly unconvential ratio of rice to dal. All the idli experts I have come across say the best ratio is 1:3 dal to rice. I use 1:2, because I like the nutritional profile this gives, and the flavour. You can find out more about my method in the book. Please note, you can use white rice if you prefer.
Here is the rice and dal soaking.
They are ground separately, as two different textures are required.
Then the batter is left to ferment. I cover the bowl with a damp cloth so that the top layer of batter does not dry out.
Here is the fermented batter, full of bubbles and expanded dramatically in size. It took me about 36 hours to do this - that's cold old England for you! In a warmer country it might only have taken 12.
I have a tree of idli moulds that makes 12 idlis. You have to spoon the batter into the moulds carefully, so as not to knock the air out of it. Don't fill them too much, as they will expand as they cook.
I put my idli tree into my pressure cooker to steam, as it is the only pan big enough.
After 20 minutes, the idlis are done.
And here are 12 idlis, all ready to eat.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169
In these pictures, I am actually showing the variation on Channa Dal with Spinach from the book. Mango Soup contains many variations and ideas for further dishes along the same lines, as I think this is useful way of beginning to adapt ingredients and make your own recipes.
I cooked the channa dal, and when it was tender I added spinach.
A tarka of whole spices and onion is fried up.
It is added to the dal and spinach, along with a few other seasonings to give the a slight sweet and sour tang. Finally, some fresh herbs finish the dish. Simple, easy and delicious.
Just a quick reminder to readers that although I have listed the Amazon links in the "Buy the Book" section on the left hand bar, I reccomend that you actually buy Mango Soup from the AuthorHouse website, as it is cheaper. If you live in the UK, you can save even more money by buying the book directly from me. To do so, please email me by clicking the link at the very top of the left hand menu.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169
