Author: Daniel Ford

Daniel Ford is a media entrepreneur, writer, editor and publisher who specialises in launches and re-launches. He is the Publishing Director of media company Chase My Snail. He was previously Editor-in-Chief of GQ (South Africa), Editor-in-Chief of Sunday Life magazine (Independent News & Media) and CEO of the African design magazine Ogojii. He has consulted on digital media, magazines and books in England, India, the USA and South Africa, including creating a glossy print edition of the SABC's TV show Top Billing and branding for the Laureus World Sports Awards. He has written a number of books on fitness, sport and travel, which have been published all over the world, from China to Africa and from Russia to Australia. He loves carefully crafted words, digital and print publications produced with passion. And curry.

Indian Chai Tea

On January 2, 2017 By Daniel FordIn RecipesLeave a comment

What is there to say? The greatest drink with spice…

Melanie daPonte

Here’s a re-posting of my favorite recipe for Chai tea…because today in Palm Beach County the weather is downright chilly, perfect for a steaming cup. I’ve got mine!!

I am often inspired to create in the kitchen by the movies I watch. Last night I viewed the film “The Lunchbox”. There is a scene where Ila pours chai from a small, steaming pot into her glass through a strainer. I found myself absolutely craving those warm Indian spices steeped in lightly sweetened hot milk.

I went online and found the perfect recipe from Vegan Richa’s blog and luckily happened to have all the ingredients on hand! It may seem awfully ambitious, but believe me the recipe is actually quick and easy once the ingredients are gathered.

Step 1:

Grind the spices for the Chai blend

Step 2:

Combine the spice blend with water, sugar, loose tea and fresh grated ginger and bring to a boil.

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Devilish Hot Tuna Curry

On December 22, 2016 By Daniel FordIn RecipesLeave a comment

Tuna doesn’t always spring to mind when you think of fish curry but because it’s firm it works a treat. Monkfish is also nice and firm if you want a white fish.

Anyone 4 Curry & Other Things

As you well know by now we live right on the coast of the Arabian Sea in the beautiful State of Kerala – the land with an abandonment of Fish, Coconut, Herbs and Spices.

A Keralian household without fish – unthinkable! And of course there are as many different versions of “Red Fish Curry” as there are families in Kerala. This particular curry today is by all means not a typical traditional Kerala Fish Curry, but it is just one of many favourites in our house. This recipe started off one way or another quite differently but over time we perfected it until we got it just right for our own taste – ok, admittedly, one has to like love spices!!! Of course, you can always tone down the heat a notch (or even two or three), but if you do love “the heat” in your curry, then…

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POTATO KOOTU

On December 19, 2016 By Daniel FordIn RecipesLeave a comment

This is a delicious dish but not that common in U.K. Restaurants for some reason, although Gaylord in Island Gardens in east London serves a good version.

anindianhomemaker

Potato fry is a common recipe.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.

INGREDIENTS:

Potato cut into pieces :1 to 2 cups

Peas:1/3rd cup

Coconut scrapings: 3 to 4 Tbs

Green chillies:2 or 3 accdg to taste

Mustard seeds urad dhal for seasoning

cumin seeds :1/2 tsp

garlic:2 to 3 pods

Curry leaves a few

Salt as desired

oil :1 tbs

Method

Cook and Peel potatoes then cut into cubes.
Boil peas seperately.
Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
In a kadai put oil add mustard seeds urad dhal then curry leaves.
Add potatoes and peas with required salt and little water.
Then add the grinded masala to it.
when it gets thickened remove from fire.

Side dish for rice.

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Egg & Veggie Fried Rice

On December 12, 2016 By Daniel FordIn RecipesLeave a comment

Indeed. Is there anyone who doesn’t like fried rice…

Dal Chawal with ghee/ Dal rice with ghee.

On December 5, 2016 By Daniel FordIn Recipes2 Comments

If anyone still underrates dal as delicious food then take a look at this…

keralas.live

dal-chawal-12 Just imagine – a large, banana leaf filled with up with many wildly flavourful and addictively vegetarian curries sitting alongside servings of dhal (lentils), spicy vegetables and a guaranteed-to-be-yummy dessert payasam. This is the way of serving a Kerala sadhya. Among Dal plays an important role with his companion ghee (clarified butter) dal-chawal-3 There are many more variations of Dal… it differs from state to state, city to city, home to home. dal-chawal-5

dal-chawal-9 A dal or parippu is a must for a Sadya. Daal is the first course to have with rice. It is served with ghee. The aroma of melted ghee over hot rice and dal is really a great way to start a meal. dal-chawal-4 This one is a true heirloom recipe. Simple, though very delicious!!

With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers…

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Brinjal fry

On December 5, 2016 By Daniel FordIn RecipesLeave a comment

Curry tip 31

On November 27, 2016 By Daniel FordIn Curry NewsLeave a comment

If you need to fry powdered spices always mix them with a little water first (aim for the consistency of ketchup) as this will stop them burning as easily.

Curry joke 30

On November 26, 2016 By Daniel FordIn Curry NewsLeave a comment

A man is in a shop looking to buy whole spices but he insists on negotiating.

“I need to cook these whole spice in ghee to create that wonderful taste,” he tells the shop owner. “What can you do for me with regards to the price?”

“I’m getting fed up with you,” he replies. “My prices are very good but you always insist on coming in here to get a Bhargar.”

Curry tip 30

On November 26, 2016 By Daniel FordIn Curry NewsLeave a comment

When using whole cardamom seeds in a curry always pop them open first so they release their flavours. Use the back of a spoon and press down gently. Remember, you only want open up the seed a bit, not crush it completely.