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Recipe from Pimp My Rice by Nisha Katona.

This is a berry-sweetened porridge made from a coconut-based congee. Congee is the beef tea of the East, the porridge version of motherly love. For many in the East, this blended congee has been the stuff of rib-sticking recuperation. The berries are a bright, tart European twist.

Serves: 4
Preparation: 15 minutes, plus soaking
Cook: 20 minutes

Ingredients:
150g/5½oz/ heaped 1 cup raspberries, plus 6 whole raspberries, to garnishPimp_B_Caramel_Berry_Blend
150g/5½oz/1½ cups strawberries, plus 3 halved strawberries, to garnish
1½ tbsp demerara or muscovado/soft brown sugar
1 tsp lemon juice

THE CONGEE
90g/3¼oz/½ cup Thai fragrant rice or short-grain rice soaked for 2–4 hours, rinsed and drained
650ml/22fl oz/2¾ cups coconut milk
2 tbsp caster/granulated sugar
a pinch of salt

Method:
Chop the raspberries and strawberries roughly into large chunks, reserving all the juices. Reserve a few pieces to decorate, then leave them all to one side.

For the congee, heat the rice, coconut milk, caster/granulated sugar and salt in a heavy-based saucepan over a medium-high heat. Once the rice begins to boil, reduce the heat to a gentle simmer, stirring occasionally, for about 10 minutes until you have a porridge consistency.

Meanwhile, put the raspberries, strawberries, dememera sugar and lemon juice in a shallow frying pan over a medium heat and stir for about 8 minutes until the fruit softens but still has some bite, and the juice thickens slightly. Don’t let it go to a to‹ee-like consistency.

Now you can either stir the berry mix into the congee until the red juices just bleed a little into the congee, or blend them together using a stick/immersion blender.

Serve warm or cold in bowls, decorated with the reserved fruit.

Pimp My Rice_Cover_WEL

 

Nisha Katona
Pimp My Rice
£20.00, Available from Nourish Books

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by Nisha Katona

Food is a little like fashion. There are fads that are bang on trend, there are timeless classics, there is the readily forgiven ethnic scene and the crushingly difficult haute couture of the Michelin aspiration.
And like fashion, certain genres inspire jaded disdain at any one moment – the ra-ra skirt, the slanket and the onesie of the food world now, seem to be the concepts of ‘dirty food’, ‘pulled pork’ and sadly for me, ‘street food’.

It is very easy to roll ones eyes at the ubiquitous. But are we being too harsh in our judgment? Are these genres of food, in fact, timeless; simply adding to the colours of the ever brightening food scene?

It is this question that keeps me up night after night. I built Mowgli Street Food only 9 months ago.  I gave up my  life as a Barrister and the hallowed security that went with that. Everything I own, or saved or inherited is in her. I would not have done this to build a vanity project based on a fad with no legs. And yet-night after night I moot the need to remove the words ‘Street Food’ from our title.

Mowgli is a pet name I called my children. It is a soft round word filled with love for me. Street food, the thorny phrase, to me, is the way a billion Indians eat every day. In fact it is not just Indians that eat like this. Street Food is the daily dining experience of the majority of the worlds population.

The restaurant is an eating construct of the cold and wealthy west. In the East, food has a brisker, more intense articulation. In the heat of the East, workers and diners do not want to sit inside a stuffy building filled with cooking fumes. Air conditioning, refrigeration, complex kitchen equipment, expensive overheads all militate towards humble great, food pedlars selling their signature dishes from open stalls on the worlds chaotic and peopled pavements.

Street food is the way Indians eat on the way to and from school, the office, at railway stations, outside their homes, day in day out. Street Food is a concept as old as the foundations of the earth. It was a concept born as soon as currency and community breathed their first.

Street food is to the food world what shoes are to fashion. From Choo’s to Chappals, it may have been hijacked by the niche but it will always be a humble, undress necessity.

For me, and for Mowgli, thankfully, whichever way I look at it, Street Food has legs and in a good way. I hope for all of us, that the informal, honest, smash and grab, big flavoured concept of world Street Food scene is going nowhere.

About the Author: Nisha Katona is a food writer, Indian Cookery teacher and founder of Mowgli pataks_nisha_squar_2852765bStreet food. She has series of Youtube video tutorials that have a worldwide following. She has over  22000 twitter followers for her daily recipes and live Curry Clinics. She has recently worked on a filming project with Food Network. Professionally Nisha has worked as a Barrister for over 20 years in the area of Child Protection. In 2008 the Department of Culture, Media and Sport appointed her as trustee of National Museums Liverpool and in 2009, the Cabinet Office appointed her as an Ambassador for Diversity in Public Appointments, and in this capacity has been engaged as an expert advisor by The Guardian newspaper.

 

Pimp My Rice_Cover_WEL

Nisha Katona
Pimp my Rice
Available from Nourish Books from October 2015