Bwyta Bwyd Bombai – a street food haven.

On Saturday I arranged a girly catch up with my lovely mate Crez and a visit to Bwyta Bwyd Bombai in Cardiff was on the agenda. Bwyta Bwyd Bombai have recently celebrated their 1st Birthday in the capital and have gathered a strong following of people, who are seeking the tastes and flavours of true India. The venue is a tiny little boutique outlet, which packs a pinch of spice that delights and excites the senses, wrapped up with a warm welcome.

We had onion bajjia to start, which were light and crisp and not the round balls of soggyness which have been passed of as the authentic version in many an Indian restaurant and chippy. The authentic version are crisp, well seasoned, flat with a little spice and those gorgeous crispy tentacles accompanied by the fragrant and refreshing coriander chutney. The bajjia I had were just like I’ve had on the streets of Bombay in the Fort area time and time again.

We then moved on to sev puri, which are little flat disks of fried dough topped with spiced potato, tamarind, fresh herbs and sev – a fine gram flour noodle. The sev puri were a little delight, the only thing it missed was the heat of the Bombay weather on your neck as you chomp down on these delicious morels by the road side…there is nothing better that chaat.

We then moved on to dosa and sambar- the dosa was crisp and prepared in the correct way by grinding with a special stone grinder, then fermenting the rice and lentil batter and cooking on the tawa very thinly. The sambar was a very typical sambar that you would have in the restaurant of Matunga but as a massive fan of South Indian food I missed the addition of drumstick, the fragrant scent of fresh curry leaves and a heavy tang of tamarind, but that’s a regional difference between North and South Indian style of cooking but it still satisfied my soul.

The whole experience was wonderful and managed to transport me back to my most favourite city in India. The final picture in the story shows the star of the show …Sakshi a truly beautiful soul, who has an abundance of passion for her home cuisine and translates this marvellously in the dishes she prepares for her customers.

By accident this review has turned into an ad, however this food is awesome and I endorse it fully! To let a little Bollywood flare and fare to seduce your taste buds swing by 16 Castle St Arcade, Cardiff or drop by www.3bscafe.com for further details.

A massive thank you to my girl pal Crez, who is perched on the end of the photo with me.

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Duck Leg  Biryani 

Not long after I made the Keralan Style Mutton Biryani, I adapted the recipe for this version and it worked particularly well. I hope you enjoy it as much as I did.



Duck Leg Biryani 
Ingredients :
Biryani masala blend
Cinnamon sticks 2
Cardamom green 8
Cardamom black: 2
Cloves: 6
Caraway seeds : 1 tsp
Fennel seeds : 1 tsp
Bay Leaves : 1
Star Anise : 1
Nutmeg 1/2
Fenugreek seeds 1/4 tsp
Mace : 4
Duck legs 4
Biryani masala : 1 tbsp
Salt to taste
250g green beans
Masala sauce
Onion 4 thinly sliced
Tomatoes : 3 chopped
Green chillies 4 chopped
Ginger paste 2 tbsp
Garlic paste: 2 tbsp
Biryani masala : 1 tsp
Red chilli powder 1 tsp
Coriander powder 2 tbsp
Turmeric powder 1/4 tsp
Coconut oil: 2 tbsp
Rice
long grain rice 2 cups
Cloves 4
Cardamom, green 4
Cinnamon stick 1
Bay leaves : 1
Salt to taste
Garnish
Cashew nuts
2 large onions, thinly sliced and fried till crisp
Coriander 1 small handful, chopped
Saffron 1 pinch

Method:
Start by heating a heavy based dry frying pan, add all biryani masala spice blend and gently roast until the spice aroma has developed. Remove the spices from the heat, place in a heavy-duty spice grinder and grind to a fine blend.

Prepare the duck legs by removing the skin and sprinkling 1 tablespoon of biryani masala blend and season with salt. heat some coconut oil in a heavy bottomed pan and brown the duck legs. remove froth pan and keep to one side.

Make the Masala sauce in the heavy based pan, which has a tight fitting lid you will need this later; add the cashew nuts and fry until golden, remove and keep to one side. Add the sliced onions and fry until soft and golden, add the ginger, garlic and chilies, fry until browned. Then add the chopped tomatoes and cook down, add a splash of water to stop the sauce from sticking. Add the remaining masala spices, season with salt and cook for a further 5 minutes.

Now add the browned duck legs and half of the chopped herbs to the masala sauce and combine, add another splash of water if the mixture look dry. Cover and cook over a low heat for 45 minutes adding a little water from time to time to reduce the risk of the masala sauce sticking.

Pre heat the oven to 180c

While the duck legs are cooking prepare the rice, first wash the rice and drain. Heat a teaspoon of coconut oil in a pan; add the rice spices to the oil and temper. Add the drained rice to the spices with 4 cups of water and salt. Cook for 8-10 minutes, you do not want the rice be fully cooked, drain and place to one side.

Place a pinch of saffron in a 1/4-cup of warm water and leave to infuse.

Once the duck legs are ready, place the green beans on top of the masala sauce and half the rice, layer with the chopped herbs, fried onions and cashew nuts, and then the remaining rice. Garnish the very top with fried onions.

Pour over the saffron water, replace the lid and cook for a further 25 minutes.

Mutton Biriyani Kerala Style. 

I stumbled upon this recipe a few weeks ago after reading a blog on the famous Lucknow Mutton Biryani, which set off a craving for the dish. Predictably, I’ve made a few tweaks to the spice blends as I wanted quite a heavy lean towards cinnamon and clove flavours to the dish to match the robust flavour of the mutton.

Ingredients:

Biryani masala blend 

Cinnamon sticks 2

Cardamom green 8

Cardamom black: 2

Cloves: 6

Caraway seeds : 1 tsp

Fennel seeds : 1 tsp

Bay Leaves : 1

Star Anise : 1

Nutmeg 1/2

Fenugreek seeds 1/4 tsp

Mace : 4

Marinade

Turmeric 1/2 tsp

Chilli powder 1 tsp

Natural yogurt 250ml

Biryani masala : 1 tbsp

Salt to taste

Mutton 1kg

New potatoes 8

Masala 

Onion 4 thinly sliced

Tomatoes : 3 chopped

Green chillies 4 chopped

Ginger paste 2 tbsp

Garlic paste: 2 tbsp

Biryani masala : 1 tsp

Red chilli powder 1 tsp

Coriander powder 2 tbsp

Turmeric powder 1/4 tsp

Coconut oil: 2 tbsp

Cashew paste 

Fennel 1 tsp

Poppy seeds: 1 tsp

Grated Coconut 50gms

Cashew nuts one small handful

Rice

long grain rice 2 cups

Cloves 4

Cardamom, green 4

Cinnamon stick 1

Bay leaves : 1

Salt to taste

Garnish

Cashew nuts

2 large onions, thinly sliced and fried till crisp

Mint leaves 1 small handful, chopped

Coriander 1 small handful, chopped

Saffron 1 pinch

Method:

For the biryani masala blend:

Start by heating a heavy based dry frying pan, add all biryani masala spice blend and gently roast until the spice aroma has developed. Remove the spices from the heat, place in a heavy-duty spice grinder and grind to a fine blend.

Place the mutton in a bowl, add the marinade ingredients and combine, cover and put to one side for 2 hours.

Prepare the cashew paste by soaking the poppy seeds, fennel, and cashew nut in some hot water for 20 minutes. Add to the grated coconut and grind to a smooth paste, cover and place it to one side.

Make the Masala sauce by heating the coconut oil in a heavy based pan, which has a tight fitting lid you will need this later; add the cashew nuts and fry until golden, remove and keep to one side. Add the sliced onions and fry until soft and golden, add the ginger, garlic and chilies, fry until browned. Then add the chopped tomatoes and cook down, add a splash of water to stop the sauce from sticking. Add the remaining masala spices, season with salt and cook for a further 5 minutes.

Now add the marinated mutton, new potatoes, cashew paste and some of the chopped herbs to the masala sauce and combine, add another splash of water if the mixture look dry. Cover and cook over a low heat for an hour adding a little water from time to time to reduce the risk of the masala sauce sticking.

Pre heat the oven to 180c

While the mutton is cooking prepare the rice, first wash the rice and drain. Heat a teaspoon of coconut oil in a pan; add the rice spices to the oil and temper. Add the drained rice to the spices with 4 cups of water and salt. Cook for 8-10 minutes, you do not want the rice be fully cooked, drain and place to one side.

Place a pinch of saffron in a 1/4-cup of warm water and leave to infuse.

Once the mutton is ready, place half the rice over the masala mixture and layer with the chopped herbs, fried onions and cashew nuts, and then the remaining rice. Garnish the very top with fried onions.

Pour over the saffron water, replace the lid and cook for a further 25 minutes.

 

 

 

Buttery Pecan and Vanilla Shortbread

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I’ve  be deliberating what to do with some pecans I had in the cupboard and the last of my light brown sugar I bought in Mauritius, until I spotted the hubby eyeing up the shortbread at a local food festival we went to yesterday. The hubby is super supportive of all my wild career ideas and adventures, so I just feel he deserves a treat or two, and with that in mind I’ve baked and my Buttery Pecan and Vanilla Shortbread is ready to be devoured.

If you would like to treat someone you love with these delicious treats here’s the recipe

Ingredients

  • 225g unsalted butter, softened
  • 110g light brown sugar, plus extra for dusting
  • 175g plain flour
  • 50g toasted pecans, ground
  • 110g cornflour
  • 1 vanilla pod, seeds
    Pinch of salt

Method

In a bowl cream together the sugar, vanilla and butter until fluffy and pale.

Sieve the cornflour and plain four together, add the ground pecans and salt, combine with the butter mixture until a soft dough is formed.

Roll out the dough between two sheets of cling film to a desired thickness. I attempted to roll to 3 cm but the dough was soft, I got a bit giddy and ended up with wonky levels. (A tip here would be to chill the dough in the fridge for 10 minutes to firm up the dough.)

Once rolled out cut in your desired shapes and place on a lined baking sheet.

Place in the. fridge to chill for 30 mins.

Preheat the oven to 170c/160c fan

Place the shortbread trays in the oven and bake for 20 mins or until lightly golden, remove from the oven and leave to cool.

Sprinkle with a little sugar and enjoy the buttery, crumbly texture.

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