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
Fenugreek cooks so well with chicken and adds some great flavour. You can really taste the fenugreek (methi) but it’s not over-powering and the sauce is not too creamy but is rich and delicious. Ingredients3 onions, thinly sliced3 tbsp rapeseed oil1 tsp fennel seeds1 tsp cumin seedsBunch fresh fenugreek3-4 garlic cloves5 medium tomatoes2-3 thumb-sized pieces of ginger6 pieces skinless chicken … Read More
This is a delicious layered Oreo cake with an extra chocolate layer for added indulgence! Ingredients Cake Batter350g softened, unsalted butter350g caster sugar350g self-raising flour1½ tsp baking powder1 heaped tsp vanilla extract2 tbsp milk6 eggs½ packet Oreo biscuits Swiss Buttercream Icing4 egg whites300g caster sugar450g softened butter4-5 Oreo biscuits, crushed Chocolate Ganache Filling200g dark chocolate, broken into pieces200ml double cream … Read More
This vegetarian/vegan aubergine curry is special as it has really aromatic, deep flavours of achar – pickle in Hindi – these are usually soaked in seed and mustard oil and I used this flavour as a base for this curry. Ingredients2 tsp fennel seeds2 tsp coriander seeds1 tsp mustard seeds1 tsp cumin seeds1 tsp nigella seeds/onion seeds½ tsp fenugreek seeds2 … Read More
This spinach & onion pulao is a light and quick dinner from my 30 Minute Indian recipe book that doesn’t need a side with it – just some pickles and yoghurt, or perhaps some dhal or potato sabji. Ingredients2 medium onions, thinly sliced2-3 tbsp sunflower oil1 tbsp fennel seeds4-5 cloves4-5 black peppercorns3 cloves garlic, grated1 tsp salt1 tsp chilli powder200g … Read More
