Pepper and coriander-spiced masala chicken curry. It is so simple to make and smells so different to my usual chicken curries as it hasn’t got garam masala in the spice blend. It has a very slight kick. Ingredients3-4 red chillies (Kashmiri or any dried ones), broken apart3 tsp whole coriander seeds1 tsp black pepper1 tsp cumin seeds4 onions, thinly sliced3 … Read More
This is a very quick dal which is healthy and comforting. It can be eaten with pulao rice or just as it is as a soup. The lentils I’m using are the quickest cooking ones available and only take 12 minutes. Ingredients2 tbsp sunflower/rapeseed oil1 onion, roughly chopped1 tsp cumin seedshandful fresh curry leaves (if available)3 garlic cloves, chopped2 carrots, … Read More
Matar is peas. You can make paneer at home if you can’t find it using this recipe. The sweetness of the peas and the spiced masala make this a delicious meal. Ingredients2 onions, finely choppedSunflower oil1 tsp cumin seeds3-4 cardamom pods2 bay leaves2-3 garlic cloves, finely chopped1 thumb ginger, finely chopped1 tin chopped tomatoes1 tsp salt1 tsp chilli powder1 tsp … Read More
Delicious vegetarian curry ready in 30 minutes. This is inspired by a Gujarati curry and is an unusual dish. Ingredients2 onions, roughly chopped2 tbsp sunflower oil1 tsp cumin seeds1 tsp black mustard seeds3 garlic cloves, chopped1 tin chopped tomatoes or 4 fresh tomatoes, chopped1 tsp chilli powder1 tsp turmeric powder1 tsp ground coriander1 tsp ground cumin½ tsp sugar½ tsp salt2 … Read More
There are many varieties of chaat in India – this is papdi chaat which is my favourite. For the Tamarind & Date Chutney 50g dates50g jaggery, chopped into smaller piecesTamarind pulp or half the amount of paste Whole yellow peas 1 tsp salt1 heaped tsp roasted fennel, crushed in a pestle & mortar1 tsp ground cumin1 tsp salt1 tsp chilli … Read More
This is a light coconut sponge sandwiched with raspberry jam and a fluffy cream cheese buttercream, which isn’t sickly sweet – an absolute treat! This recipe is from the book ‘The Modern Preserver’s Kitchen‘ by Kylee Newton. Ingredients90g unsalted butter90ml sunflower/rapeseed oil350g caster sugar200g sour cream2 tsp vanilla extract350g plain flour1 tsp baking powder½ tsp bicarbonate of soda½ tsp salt40g desiccated … Read More
This is a simple and delicious way to cook potatoes adding tons of flavour. These are great as snacks, sides or part of a big meal. This recipe is from the book ‘Saffron in the Souks‘ by John Gregory Smith. Ingredients3 large red potatoes, cut into wedges3-4 tsp salt3-4 tbsp olive oil2 garlic cloves, smashedBunch fresh coriander, chopped3 red chillies, … Read More
It’s Diwali time which means enjoying some delicious food. One of my favourites is this delicious pea stuffed kachori. The filling is so balanced – the peas are sweet, but offset by the garam masala and chillies. Add more chilli powder if you prefer the heat. Ingredients2 tbsp sunflower oil1 tsp cumin seedsFresh curry leaves if you have them300g frozen … Read More
Easy, healthy roast cauliflower and chickpea vegan curry. The cauliflower goes so well with the chickpeas and the harissa paste gives a subtle kick of chilli while the yoghurt is cooling. Ingredients400g dried chickpeas, soaked overnight1 small cauliflower, cut into bitesize florets and the stem cut into small pieces2 tbsp sunflower oil½ tsp salt½ tsp turmeric powder1 tbsp rose harissa/harissa/garam … Read More
A simple creamy curry with almonds, onions and tomatoes which is the perfect base for the paneer and chickpeas. The chickpeas are soft and the sauce has a great hit to it that is offset by the almonds. Serve with piping hot chapati or rice. Ingredients2-3 tbsp sunflower oil1 large onion, chopped1 tsp cumin seeds1 tsp black mustard seeds10-12 whole … Read More