Recipes

chocolate-hazelnut-cake

Chocolate Hazelnut Cake

This is really fudgy, chocolate praline cake. This can be made into one 10” cake but I’m making it into two 8” cakes to make it more celebratory. IngredientsCake batter 200g dark chocolate, broken into pieces200g unsalted butter200g caster sugar6 eggs, separated100g roasted hazelnuts, blitzed to a fine powder100g self-raising flour Chocolate Ganache Icing 300g dark chocolate (70% cocoa), broken … Read More

Dahi-masala-chicken-curry

Dahi Masala Chicken Curry

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. Ingredients 3-4 red chillies (Kashmiri or any dried ones), broken apart3 tsp whole coriander seeds1 tsp black pepper1 tsp cumin seeds4 onions, thinly … Read More

Carrot-courgette-masala-dal-

Carrot Courgette Masala Dal

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. Ingredients 2 tbsp sunflower/rapeseed oil1 onion, roughly chopped1 tsp cumin seedsHandful fresh curry leaves (if available)3 garlic cloves, chopped2 … Read More

Masala-matar-paneer

Masala Matar Paneer

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. Ingredients 2 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 … Read More

Sweetcorn-and-peanut-curry

Sweetcorn & Peanut Curry

Delicious vegetarian curry ready in 30 minutes. This is inspired by a Gujarati curry and is an unusual dish. Ingredients 2 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 … Read More

Chetna's Masala-Papdi

Papdi Chaat

There are many varieties of chaat in India – this is papdi chaat which is my favourite. 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 powder Crispy … Read More

Chetna's Coconut-raspberry-cake

Coconut & Raspberry Cake

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. Three 8” round cake tins, greased with oil and lined with baking paperPreheat oven to 200°c (180°c fan) Ingredients 90g unsalted butter90ml sunflower/rapeseed … Read More

Coriander-Garlic-Chilli-POTATO-WEDGES-Delicious-potato-recipe-Food-with-Chetna

Coriander Garlic Chilli Potato Wedges

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. Ingredients 3 large red potatoes, cut into wedges3-4 tsp salt3-4 tbsp olive oil2 garlic cloves, smashedBunch fresh coriander, chopped3 red … Read More

Chetna's Crispy-matar-kachori

Crispy Matar Kachori

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. Ingredients 2 tbsp sunflower oil1 tsp cumin seedsFresh curry leaves if you have them300g … Read More

Chetna's Roast-cauliflower-chickpea-curry

Roast Cauliflower Chickpea Curry

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. Preheat oven to 200°C Ingredients 400g dried chickpeas, soaked overnight Roasted Cauliflower 1 small cauliflower, cut into bitesize florets and the stem cut into small pieces2 tbsp sunflower oil½ … Read More