We are delighted to announce that Chef Anand George will be appearing at the Cowbridge Food Festival on Sunday 24th May. Chef’s Demo begins at 3.30pm, with Anand sharing the craft, flavour and Kerala-rooted creativity behind Purple Poppadom.
Follow @purple_poppadom on Instagram for Anand’s exclusive Cowbridge recipes.
This marks a wonderful return to one of Wales’ most loved food festivals for Anand, who has previously graced the Cowbridge stage and wowed audiences with his skill, warmth and insight into the craft behind Purple Poppadom’s cooking.
On the day, Anand will be demonstrating his art to assembled food lovers, sharing the techniques, stories and flavours that have helped make Purple Poppadom so well known.
Rooted in the culinary traditions of Kerala and shaped by years of refinement and creativity, Anand’s cooking brings together colour, aroma, precision and a deep respect for ingredients.
We are very much looking forward to a special day in Cowbridge, celebrating great food, local passion and the joy of cooking.
Anand’s Recipes for the day:
COCONUT DAL
INGREDIENTS:
Masoor Dal – 400gms
Pandan leaf – 5gms
Salt – 10gms
Water – 800 ml
Boil with Water for 5-7 minutes, and keep aside
Onions Sliced – 100gms
Garlic – 20gms
Green chili – 8gms
Curry leaves – 2gms
Turmeric powder – 3gms
Water – 300 ml
METHOD
In a separate pan boil the above, for 7-10 minutes, then grind it to a fine paste
Coconut milk powder-60gms (blend it with 60 ml of water)
For tempering:
Coconut oil – 50 ml
Chop garlic – 20gms
Mustard seeds – 2gms
Fennel seeds – 2gms
Cumin seeds – 2gms
Curry leaves – 2gms
Asafoetida – 2gms
Crush red chilli – 2gms
Wash Masoor dal couple of times, and boil as mentioned above.
Add the cooked onion mixture to the cooked dal along with coconut milk and cook it for o for a
couple of minutes, once the dal is cooked and consistency is achieved, keep aside.
In a separate pan make the tempering with a above ingredients and add it to the cooked dal
mixture.
Check the seasoning and serve hot.
KEEMA (Beef and Vegetables)
INGREDIENTS:
Oil- 50ml
Beef mince lean- 300gms
Fennel seeds- 2gms
Onions chopped- 300gms
Tomato chopped- 50gms
Salt-6gms
Turmeric powder- 2gms
Kashmiri chilly powder- 4gms
Coriander powder- 4gms
Ginger garlic paste-12gms
Carrots- 60gms
French beans-60gms
Potatoes-60gms
Garam masala powder-2gms
Crushed black pepper- 1gm
Water-400ml
Coriander leaves chopped-5gms
METHOD.
Finely dice carrots, French beans and potatoes. Heat oil in a thick
bottom pan, add the chopped onion and cook for 10-12 minutes to turn
light golden brown, now add the beef mince, fennel seeds and braise for
further 3- 4 minutes, place the ginger garlic paste and cook till the raw
smells disappears and starts catching the bottom of the pan
Now lower the heat add the turmeric powder, coriander powder, Kashmiri chilly
powder, salt and stir for minute without burning the powdered spices,
now add the chopped tomato and stir further, add 300ml of water
initially, bring it to boil and cover it with a lid and simmer for 10-15
minutes.
Once the water evaporates add the finely diced carrots, French
beans and potatoes and 100ml of water and cook for another 10
minutes, once the beef mince is cooked and all water had been
absorbed, sprinkle with garam masala powder along with crushed black
pepper corns and fresh coriander leaves.
