All language subtitles for Nadiyas.Simple.Spices.S01E02.1080p.HDTV.H264-DARKFLiX

For as long as I can remember,
spice has been a part of my life,

effortlessly elevating
ordinary ingredients

into something sensational.

My mum, my nanny and my great nanny
before her all made incredible meals

with just a few humble spices.

These are the smells of home.

And now I want to teach you
what they taught me,

to create a whole host
of mouthwatering meals

for every occasion,

using just eight simple spices.

This is what feel good looks like.

Simple can be spectacular.

From the Bangladeshi dishes
of my childhood...

If I've got my hand on my hip,
you know, it's an easy recipe.

I am chillin'.

..to British classics
with a spicy twist

and my own deliciously cheeky
mash ups that fuse both my worlds.

Oh, it's got a kick.

Plus, I'll be showcasing amazing
cooks from around the country...

It's a very special
and precious spice.

..celebrating the spices
they can't live without.

Yeah, it's going to be hot.

Spice just got simple.

So are you ready to cook up a storm?

This week, spiced up treats
to give the best of takeaways

a run for their money.

It is so good.

I make a curry
egg fried rice

perfect for a speedy
mid-week meal...

It's calling me,
it's calling me to eat.

..and a spicy jalfrezi,
a hack packed twist on one

of the nation's favourite takeaways.

This is like next level.

And for dessert, stock up on a stash
of my cardamom ice cream bars.

Oh, my goodness!

But first, the classic pizza
gets a radical rejig.

If we're going to talk takeaway,
we've got to have pizza, right?

This recipe is smoky, spicy
and makes for the perfect night in.

My aubergine deep pan pizza
infused with cumin and chilli

with its crisp coriander drizzled
crust will become a regular order

in your house.

I'm going to show you guys
how to make a really,

really cool pizza.

I am not saying for a second,
don't get a takeaway,

but once you've started doing this,
you may never, ever

order takeaway pizza ever again.

If I'm going to make a pizza,
it's going to be different.

It's going to be super special.

And there is not one tomato
in sight.

Onto the easiest dough ever.

To 500g of strong bread flour,

add one teaspoon of sugar,
one of salt and 7g

of fast action yeast.

Once you've made fresh pizza dough,

takeaway pizza just isn't
going to taste the same.

Mix, then in with 20ml
of olive oil

and 300ml
of lukewarm water.

And knead the dough.

And that's what we're looking for.

Really stretchy,
and that's perfect.

Let it rest until it's doubled
in size and move on

to the star of this pizza,

the spiced aubergine topping.

Think baba ghanoush,
but pizza topping.

It's so good.

And we're going to start off
by blackening the aubergines

on, like, a naked flame.

And you guys know how much I love
fire, and I'm going to take

the aubergine, and then I'm just
going to pierce it all over.

And what that does is
it allows steam to escape.

There's something so natural
about cooking with actual fire.

You know, every summer we'd go back
to Bangladesh and we had little

holes in the ground.

Put your pots on and
there was fire underneath.

That's why I really love
this recipe.

Those smells just remind me
of cooking in Bangladesh.

Once the dough has doubled in size,

knock out the air bubbles
for an even texture.

You can hear pockets of air
just go, pfff.

And pop it back
for a final rise.

Put it to bed. There you go.

And now back to
our aubergine topping.

Remove the skin and that gorgeous,
smoky flesh is ready

to be spiced up,
starting with a fiery bang.

Chilli powder is the one that gives
everything a little bit of a kick.

And that's what I love.

It's like the naughty child,
you know when it's there.

Now I'm going to add cumin.

Cumin is a beautiful,
beautiful spice.

It's really earthy
and there's a smokiness to it.

It's going to really elevate
that smoky flavour.

Then in with six cloves of garlic,

salty anchovies for seasoning

and three tablespoons of mayo.

Oh, my goodness!

That smells so good.

Woo! Got a kick.

OK, so now let's make this pizza.

Flour that surface.

Add a bit of semolina.

They're like little ball bearings
underneath your pizza

that you can eat and it helps it
just to move around,

stops it from sticking.

And it's just easy to
kind of get on and off.

For an easy life,
you can freeze half the dough

for another day, but for now,
simply roll out

and use your finger
to create the crust.

I'm going for an indulgent deep pan.

Onto our topping.

This is the best bit,
so grab our smoky chilli,

beautifully creamy

pizza topping and get that all over.

I have just gone for
straight up mozzarella.

I just love mozzarella.

It's mild and it can really
take any flavour,

so it works really well with the
kind of really intense,

smoky flavours of the aubergine.

And it is nearly ready to eat.

Ah! Look at it.

Oh, my goodness!

Fresh pizza is the best.

And sometimes I order a takeaway
and I forget how gorgeous

making pizza from scratch really is.

And to make it really sing, mix oil,

zingy coriander, salt,
and drizzle away.

You're not going to get
this at a takeaway.

My deep pan smoky aubergine pizza
with bursts of fiery chilli

and warm cumin is a great twist
on a classic takeaway.

Look at that, deep pan pizza.

And the best thing about making
pizza at home is that you get

to decide how big your slices are.

I am going in, friends.

Mm. Oh, my goodness!

You get that smoky aubergine
and you get that hit of chilli

and that cumin is there,
like, dancing in your mouth.

It's absolutely delicious.

Next, just two spices
fire up a one pan wonder.

Egg fried rice
has to be one of the ultimate

takeaway foods and my super speedy,
ultra tasty version

means you can have it at home
at the drop of a hat.

My spin on egg fried rice laced with
curry powder, loaded with chilli

eggs and topped with a citrusy honey
oil transforms a simple side order

into a mouthwatering main.

Egg fried rice seems like
such a simple thing to make,

but there are so many
little pitfalls.

And I'm going to guide you through
these little pitfalls and make sure

that you don't trip up.

I'm going to show you
how easy it really can be

and you are going to make
the perfect egg fried rice

and it starts off with the eggs.

Four eggs.

Eggs can really take spice.

So I am going to add chilli powder.

And then just season.

As soon as you mix the chilli
powder in with the eggs,

you get those specks
of the chilli powder.

First pitfall, I think when
you make egg fried rice,

sometimes people fry the rice
and then add the egg.

The eggs have to be cooked
separately from the rice completely.

Otherwise, if you do the rice
and then the eggs go in,

it becomes really stodgy.

So when the oil is hot, I'm going
to whack those eggs in there.

EGGS SIZZLE

That's what we want.

Seconds for those eggs.

Look at that.

We don't want, like, scrambled eggs
that are a little bit gooey

or a bit oozy, nothing like that.

We want them really, really well
cooked, and go for big chunks.

Be bold.

Same pan, straight back on.

Melt 150g of butter
for a rich base.

And my next tip is about the onions.

Two little onions,

and you get no sweetness.

You want loads of onion.

I've got the same amount
of onions as I have rice.

That to me is like
the perfect ratio.

And you might look at this
and think, that's ridiculous,

that's way too much onion.

I grew up in a house where we ate
egg fried rice for breakfast.

OK? So just trust me on this.

Season this up.

Maybe it's just an excuse not to
deal with the kids or to do laundry,

but I do quite like just standing
here and tending to the onions.

Give them a little prod.

If they start to break down,
they're ready.

We turn the heat down because
I'm about to add spice.

To complement the kick of chilli
in the eggs,

I've got the perfect, warm,
pungent spice for the rice.

One of my favourite spices,
the spice that has always been

in my mum's spice cupboard
is curry powder.

Curry powder does taste
like curry sauce, you know,

like the chip shop
curry sauce.

You can make it just like
a takeaway,

but extra delicious with
a little bit of spice.

And my third tip,

don't cook rice for egg fried rice.

It's too soft, it's too warm,

and it will just turn to stodge.

You know, when you've got old rice
from the night before that

you've got chilling in the fridge.

That's the rice you want to use.

Just remember, it should be cooled
quickly, used within 24 hours,

and heated thoroughly.

You know, my grandad, who lived
in Bangladesh his whole life,

was a rice farmer.

He ate rice every single day
of his life till the day he died.

If anyone knew how to use
rice 101 ways, it was him.

They even had rice skincare
is all I'm telling you.

That's a whole other show.

Time to bring our chillied eggs
and curried rice together.

Break it up just so we don't
have massive, huge chunks.

But you ever get an egg fried rice
and wonder where the egg is?

Is there even any egg in here?

Is there? I'm very suspicious of
takeaways.

OK, that's done.

That is it.

Remember, egg fried rice
does not have to be a side dish.

This is the bride and we are
going to dress her up

with a lively salsa
of fresh green chillies,

a handful of coriander,

lemon juice, a dash of olive oil,

and one teaspoon of honey.

Just drizzle and
it's ready to serve.

And my very last tip -
the best way to eat it

is nice and hot and straight away.

My crispy, buttery curry egg fried
rice dressed with chilli salsa

is an instant fix
for your takeaway cravings.

Mm! I am in my happy place.

I am never more happy than
when I am with a bowl of rice,

and this egg fried rice
is a thing of joy.

That is so flavourful.

Egg fried rice can be made
so special by just adding that bit

of chilli powder in the egg
and then that aromatic curry powder

in the rice.

We've taken a simple
takeaway side dish and turned it

into the main event.

I love sharing the virtues
of my essential spices -

and I'm not alone.

In London, Victor Okunowo is a fine
dining chef who's on a mission

to introduce the world to the
delicious spices and flavours

of his native Nigeria.

And takeaway plays a massive part
in the country's food culture.

In Nigeria, takeaway
is more like street food.

You walk five minutes and you will
find someone who's cooking

something, grilling something,
frying something.

It's just like a massive
street food party.

It's...it's crazy.

And for Victor, the party
wouldn't be complete

without Nigeria's iconic spice mix -
suya.

Today, I'm going to be making
a suya marinated steak.

I'm going to be serving it with some
charred tomatoes,

some textured onions and some
home-made corn bread.

The primary ingredient for suya
spice is called kuli kuli,

which is this, it's peanuts
that have been grounded, pressed

and the oils extracted from them
and then deep-fried.

When you ground the kuli kuli up,

all the flavours and aromas
start to release.

Alligator pepper is -
it's just amazing.

When you open it up,
you get these lovely seeds.

They look like they're entrapped
in a spider web.

These little seeds carry a punch.

This is going to start taking it to
that dimension where it starts

smelling like traditional
suya pepper.

Suya is a thinly sliced beef
coated in suya pepper.

It's grilled over coal and
served in a newspaper

with some thinly sliced onions and
tomatoes and you just eat it

with a toothpick or with your hand.

Kind of like the way you would get
a kebab over here.

Every time I go back home,
I have it every night - compulsory.

Growing up, I grew up
as an only child.

I was always in the kitchen
with my mum.

I was always in the kitchen with
my aunts, just absorbing

everything they were doing.

So we have some fresh ingredients
that we need to grind as well.

Four cloves of garlic, a nug
of ginger with the skin on.

Keeping the skin on the ginger
gives it a more earthy flavour.

I'm going to add about four
or five Birdseye chillies.

Yes, it's going to be hot.

The three key components of
Nigerian cooking is smoke, spice

and umami and suya kind of delivers
all three of them.

For my steak,
I'm going to season it

and then I'm going to season it
with a touch of suya pepper.

Suya spice is known
to some people as orange gold

because of the colour
underneath the sun.

And this is ready for the grill.

Victor bastes his steak with a
marinade of chicken stock,

butter and more suya spice
to build up those mouthwatering

layers of flavour.

This dish, to me, is a rendition
of Nigeria on a plate.

It reminds me of home.

It reminds me of just
joy and laughter.

The smells here makes me feel like
I'm a five-year-old kid

walking down the street, holding my
mum's hand, begging her to buy me

just a little bit so that I can
have my fix for the day!

I think African cuisine
as a whole is unexplored

and it's a shame because...

..it's...it's great.

I do believe everybody should try
suya at least once.

It truly is the ultimate street food
and a great takeaway.

Using spice blends
is an excellent way

of creating
complex flavour fast.

And I love doing just that
with my own unique family mix.

I'm going to let you in
on a little secret.

I have a special ninth spice.

And guess what?

You've already got
the ingredients for it.

It's using the eight spices
that we've already got

in our spice cupboard.

Now you can have your own special
blend called art masala,

which just means eight spices.

Most Bangladeshi families have their
own unique garam masala

or spice mix - this is mine,

but how you make yours is up to you.

I go big on my favourite, turmeric.

Curry powder makes
an excellent base

along with chilli and cumin.

Of course, you can just go off
and buy a garam masala,

but wouldn't it be lovely to have
your blend and you'll chop it

and change it and make it
the way you want to make it.

The key is to experiment.

Just remember to grind
your whole spices,

cinnamon, fennel, bay leaves
and cardamom.

Oh, look at that!

Isn't it beautiful?

You know how they say the gravy
brings the kids home?

Well, in our house, it's the spices.

It's the art masala
that brings them home.

This is your speedy one stop shop
to complex spicing,

ideal for stews or curries.

And it's just what I need
for my next recipe -

a spicy short cut
to a takeaway classic.

My succulent chicken jalfrezi
with creamy potatoes

and fresh spinach in a rich
tomato sauce infused with

my unique art masala mix that turns
this stir fried curry

into a speedy weekend winner.

If you want a takeaway, go get it.

I'm not saying don't get a takeaway,
get yourself a takeaway,

but if you fancy making something
from scratch, you can make that

chicken jalfrezi at home using
what you've got in the house,

but better and tastier.

And you can make it your way.

Pour oil into the wok.

When it's hot, add four thinly
sliced cloves of garlic

and three dried chillies.

And that's going to give us
a lovely, kind of smoky,

charred, spicy flavour.

So, we've got diced chicken.

Pop that straight in there.

CHICKEN SIZZLES
I love that sizzle!

And we're ready for the first of my
favourite store cupboard staples.

I love tinned potatoes.

Print it on a T-shirt
and let me wear it.

Somebody else has boiled them.

Somebody else has paid
that gas bill, not me.

So, let's season it first.

Now it's time for our art masala.

This is going to be the best
jalfrezi you will ever, ever make.

I promise you, once we add this
spice, we are adding the magic.

Four tablespoons of my fast
track spice mix will totally

transform this curry.

OK, watch it come to life.

Turn that heat down because spices,
when they haven't got any moisture

or enough oil, they burn.

So, now we're going
to add the moisture.

Do you know how we're
going to do it?

We're going to add a tin
of cream of tomato soup.

Going to pour that in.

It's tomatoey,
it's creamy.

It's already packed with flavour
and it's a lovely,

smooth consistency, which you're not
going to get with chopped tomatoes.

Well, let me let you in on a secret.

My husband has a PDF file of every
single takeaway we've had

since the day we got married,
and it's like,

"Oh, no, actually we can't eat there
because we ate there in 2006

"and the food was rubbish."

Onto my final cheeky flavour hack,

four tablespoons of brown sauce.

Brown sauce has got tamarind,
so you get that tart, sharp flavour.

It's got dates,
so you get that sweetness

and it's also got cinnamon.

Not everyone has tamarind paste
at home,

but I bet you have brown sauce.

And now it's time for
the rest of our vegetables.

For crunch, big chunks of onions
and peppers,

then baby spinach.

I want to be able to see the garlic.

I want to see the onions,
I want to see the peppers.

Nothing's to turn to mush.

Can I just say, I'm a mum
of three teenagers.

They are eating me
out of house and home.

This is a really, really good way
of making something that feels

like a takeaway.

And it's quick,
it's simple, it's cheap.

And this really is
a curry in a hurry,

as just like that,
we're done.

Now for the fastest roti
you've ever seen.

I got me some fire and a tortilla.

I'm just going to...

..throw it on.
Mind your fingers.

Look at that, toasted.

Look how quick and easy that was.

I'm just going to sprinkle it some
spring onion and a bit of coriander.

My spicy jalfrezi with soft
potatoes, fresh crunchy onions

and peppers and tender chicken

coated in my creamy
tomato art masala sauce

is the easiest and tastiest
curry fakeaway.

I don't like to blow my own trumpet,
but I kind of do.

I am going to go straight in!

It's sweet, it's spicy,
it's fragrant.

This is takeaway, but this is
like takeaway next level.

And all you had to do was add that
beautiful art masala.

If, like me, you can't have
a takeaway without a pudding,

the next recipe is just for you.

Ice cream delivered to
your door is a thing,

but it's never going to beat having
a stash of my delicious

ice cream bars in the freezer.

With pops of pistachios
and raspberries,

my delicious kulfi ice cream spiced
with cardamom and wedged between

crumbly vanilla biscuits,
is the perfect treat

for a special night in.

Ever gone to an Indian restaurant
and asked for the dessert menu?

It was always ice cream
in coconut shells,

ice creams in lemons and oranges.

You guys remember that?

Like, that was, like,
a lifetime ago.

But I love kulfi,
and you can get them

in so many different variations.

And kulfi is a traditional
Indian ice cream

and they're often spiced
in different ways.

My ultimate favourite is the Malai.

It's the milk ice cream with
cardamom and kulfi can be quite

a lengthy process to make,
but I wanted to show you guys

that you can get the delicious
flavour of kulfi ice cream,

but with no churn and easy.

Let's kick off these beauties
with a classic biscuit base.

We're going to just take a big
old jar of custard creams

and crush them up.

I love custard creams!

They are definitely one
of my favourite biscuits.

Custard creams is a quick fire way
of getting that beautiful biscuit

layer with lots of flavour.

And smash up those biscuits.

Look at that, it doesn't take long.

Put the 400g of
biscuit crumbs into a bowl

and pour in 100g
of melted butter.

Then a pinch of salt
to balance the sweetness

and give it a really good mix.

You can see now, it's in clumps
and it'll start to hold its shape

a little bit and that's
what we want.

Take a lined square tin
with a loose base

and pop in half of the mixture.

Shake that, so we've got, like,
an even layer

and gently press it down
and that's it.

That's done. I'm going to pop that
in the freezer

while I make the ice cream filling.

My kulfi starts simply with
600ml of double cream

and for sweetness, 200ml
of our no churn superhero,

condensed milk.

There's a little bit of science
when it comes to making

no churn ice cream.

Condensed milk has sugar in it.

The sugar stops it from freezing
solid, so it still keeps some

of that softness, like ice cream.

And for a fragrant flavour,

my favourite spice for dessert,
cardamom.

These beautiful, unassuming pods
are a wonder.

They can make simple
things beautiful,

simple things delicious.

So I am going to crush these up
and take out those seeds

and really crush them down
to a fine powder.

And that is going to give us that
very distinct kulfi flavour

and all with just one spice.

To complement the cardamom,
add two teaspoons of vanilla extract

and whisk till the cream
comes to soft peaks.

OK, look, that's what we want.

You want peaks that just drop
like Elvis's hair.

Get the tin out of the freezer and
we're ready to build

the easiest sandwich bars ever.

Add half the cream and already,
look at all the flavours we've got.

We've got the vanilla from the
custard creams and we've got

the cardamom and vanilla
in the cream.

Now we're going to add another layer
of colour and flavour

with 400g of raspberries.

I think raspberries taste delicious,
but they also have a fragrance

to them and I think that really
matches the cardamom really well.

Now for our beautiful
green pistachios.

Pistachios, cardamom, cream.

That's like a kulfi
ice cream combination.

You can make wonderful things
and celebrate them.

Be proud of them. Look at that!
Isn't that beautiful?

You are not going to get ice cream
bars like this delivered

to your door. No, you're not -
only you can make them.

Then simply smother in more
gorgeous cardamom cream.

And our final biscuit layer.

Don't push too hard.

After a few hours in the freezer,
my beautiful ice cream bars

will be set to perfection.

Look at that.

Something that quick and easy
shouldn't be that beautiful.

But it is - and you can eat that
and you'll have all of that

left in your freezer.

Just look at it!

My cardamom vanilla ice cream bars
with hidden pistachios

and raspberries are the quickest
and coolest sweet fix.

Only way to eat an ice cream bar...

..is by picking it up and going in.

Oh, my goodness!

Mm!

This has everything
that I love about kulfi.

It's sweet, it's creamy,

and it's laced with that delicious,
fragrant, cardamom flavour.

You've got to get some of these
in your freezer.

Next time, my favourite
family recipes...

This is unlike any korma
you've ever tasted before.

..a subtly spiced tray bake...

This is my boys' absolute favourite.

..and the snack my family
can't live without.

Nothing says I love you in
a Bangladeshi home like samosas.