Sep 16, 2016
There’s something about Indian food that we cannot get enough of. And these NRI Instagrammers seem too passionate about it. Living miles away from home, some of them are celebrating Indian cooking with full gusto. Check out our top picks – food bloggers, cookbook authors et al who love to cook Indian all the way.
Maunika Gowardhan @cookinacurry
Maunika was born in Mumbai, and moved to the UK to start a catering business focusing on Indian regional food. A cookbook author, she has also appeared on Jamie’s Food Tube where she cooked butter chicken for the celebrated British chef. Her Instagram timeline features dishes from across the country – vibrant curries, kebabs and ingredients intact.
Mallika Basu @mallikabasu_
Born and raised in Kolkata, Basu moved to England as an undergraduate student. She took up cooking after she started missing the food from her childhood. Given her half-Bengali roots, she started cooking macher jhol and sometimes the rajmas and Yakhni pulaos given her half-Afghani and Delhi heritage. Check out her Instagram feed for not only simple Bengali recipes, but also food from all over India.
Shoreshe Maacher Jhaal, a light Bengali fish curry with Wholegrain mustard, chillies, Nigella seeds and ginger. I use Swordfish, which retains its texture just like the tummy portion or peti of the rohu fish. Durga Puja is coming folks! My #recipe for #eveningstandard is here and in the profile link: http://www.standard.co.uk/author/mallika-basu #fishcurry #bengalifood #eatmorefish #fishy #kolkatafoodie #sokolkata
A photo posted by Mallika Basu (@mallikabasu_) on
Bhavna Kalra @justagirlfrommumbai
Bhavna’s journey as a food blogger is very interesting. When the software professional moved to Australia, she couldn’t help but miss home-cooked food sorely. A blog was born and she started jotting down the recipes she ate while growing up. Her Instagram feed is everything Indian food, and her captions are a beautiful medley of emotions and nostalgia.
A sunny morning in Sydney called for a happy breakfast. Parathas (stuffed unleavened flatbreads) stuffed with dry peas filling made it to the breakfast table today. Because of the dry peas the Parathas become really crispy unlike your typical Aloo paratha which is usually soft. Served with Butter, Raita, Pickle and Chai it made Saturday perk up considerably. Hope your Saturday is looking perky too. Recipes for making your sunny mornings beautiful on the blog today.
Nagalakshmi Vishwanathan @ediblegarden
Nagalakshmi is Telugu by origin, was raised in Kerala and now lives in Singapore. Edible Garden is also a food blog, which focuses on simple, everyday recipes from the Indian kitchen. Her repertoire of south Indian recipes is incredible, and her timeline is proof.
A photo posted by Nagalakshmi Viswanathan (nags) (@ediblegarden) on
Sia Krishna @siakrishna
UK-based Sia’s food blog, Monsoon Spice is all about Indian vegetarian cooking. And her Instagram handle is filled with food photos to impress. Sia uses beautiful props and plating to take her everyday recipes to a whole new level.
Let’s talk about Batate Bonda/Aloo Bonda/Batata Vada today. One of the most popular street food of India, this spud preparation is made all over India with many variations. If you visit any street food vendors in any food streets of India, there is a high chances of witnessing at least one makeshift stalls or food carts where these spiced dumplings are fried in a large cast iron kadai/wok in dozens at one go. In simple terms aloo bonda is deep fried boiled n mashed potato balls flavoured with Indian spices & herbs coated with spicy gram flour paste. To make them, first prepare the gram flour mixture to coat them by sifting flour, red chilli powder, turmeric, salt & a generous pinch of hing/asafoetida & cooking soda. Then add some cumin seeds & ajwain/carom seeds (good for digestion) before adding little water at time & whisking briskly to make thick paste without lumps. Add some more water to make thick batter and some finely chopped coriander leaves if you like. Next prepare the potato filling by first heating the oil. Add mustard and cumin seeds; once they crackle, mix in a generous pinch of hing & curry leaves. A quick stir later add finely chopped green chillies n ginger depending on how adventurous you feel. Mix in turmeric, red chilli powder and then add mashed boiled potatoes. Stir for a minute or two and turn off the heat. Mix finely chopped coriander leaves. Once the mixture cools down to room temperature, proceed to deep fry the bondas. In a kadai/wok, heat oil for deep frying. Once the oil is hot, make lemon sized balls of potato mixture and dip them in a gram flour batter. Make sure that all the sides are coated well before deep frying them to golden brown perfection. Alternatively use appam pan if you are counting the calories! One bite and be prepared to fall in love with them. These crispy gram flour shell with the spicy melt in mouth mashed potato stuffing gives a whole new meaning to food coma when served with spicy mint and coriander chutney or your everyday humble tomato ketchup! I will worry about the numbers n calories tomorrow as for now my mind is only focused on sinking my teeth into these sinful delicacies that remind me of my home!