This Alu Sabji is really simple, healthy and delicious. It still has a bite but isn’t super crunchy and raw which is how a Sabji should be to absorb all the spices. Eat as a topping on sourdough or chapati or have with Tarka dhal on the side. Ingredients 1 tsp cumin seeds1 tsp black mustard seeds4 large plum tomatoes, … Read More
Make this cumin and black pepper chicken sabji with onion pulao in just 30 minutes. Simplicity at its best! Ingredients2-3 tbsp sunflower oil3 red onions, thinly slicedHeaped tsp cumin seeds1 tsp salt½ tsp chilli powder1 tsp turmeric1 tsp garam masala½ tsp black pepper1 tsp ground cumin5 boneless and skinless chicken thighs, cut into bitesize piecesBunch fresh coriander Method– Start by … Read More
This creamy, burnt cheesecake recipe from Ed Smith’s Crave is melt in the mouth and cloud-like! Ingredients600g cream cheese120g golden caster sugar2 eggs300ml double creampinch salt2½ tbsp runny honey40g plain flour Method– Pre-heat oven to 220°C/ 200°C with a fan. – Grease 8” round cake tin – springform or loose-bottomed if possible. – Line with double baking paper cut slightly … Read More
Chutney is so important in Indian cooking as it brings the food alive and gives more flavour. This chutney can be made in minutes and then frozen in small portions to use when needed. Ingredients30g peanuts1 small onion, roughly chopped3 small, green chillies, ends removed2 garlic cloves, peeled20g mint leaves40g coriander leaves½ tsp salt1 tsp sugarjuice of 1 lime/lemon Method– … Read More
The rice flour makes this super easy pakora so crispy! Eat with coriander chutney or even on sliced white bread with mayo and ketchup! Ingredients2 fresh baby courgettes2 garlic cloves1 red onion, chopped1 green chilli, sliced½ tsp chilli powder½ tsp salt6 tbsp gram flour (70g)Sunflower oil4 tbsp/50g rice flour Method– Slice ends off the courgettes and coarsely grate into a … Read More
Fried Rice
This is Indian style fried rice, more like a mixed pulao.
Here are three salad recipes that are so simple to prepare and are the perfect accompaniment to a summer barbecue.
This is a great accompaniment to curry, but is just as tasty on its own! It can be made on a barbecue if preferred.
This is great for lunch or picnics and is ready to eat in just 30 minutes! Ingredients200g natural yoghurt1 tbsp tandoori masala½ tsp salt450g ready paneer3 onions, thinly sliced2 tbsp sunflower oil1 tsp black mustard seeds1 tbsp urad dhalFresh curry leaves2 dried red chillies60g fresh coconut¼ tsp salt, ½ tsp chilli powder, ½ tsp turmeric powder Method– Mix yoghurt, tandoori … Read More
So simple but tastes divine! Even though it’s ready in 30 minutes, it still really delivers on flavour. Ingredients1 aubergine cut into chunky fingers¼ tsp salt2 onions, thinly sliced2-3 tbsp sunflower oil1 tbsp dry roasted fennel seeds1 tsp ground ginger1 tsp chilli powder100-150ml water1 tsp sugar1 tsp tamarind paste Method– Cut the aubergine into chunky fingers and sprinkle the salt … Read More
