WIN A SIGNED COPY OF COOKING LIKE MUMMYJI!

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Ho Ho Hadippa Ho!

Hope this finds you all well and getting into the spirit of the season!

My parents are huge fans of Christmas, and it always felt so magical growing up, so I wanted to extend a little treat to you all!

I so love seeing how you cook my recipes in your homes, so whomever sends me the most festive interpretation of any of my dishes will win a signed copy of Cooking Like Mummyji and a special homemade extra pressie!

You can send them to me on Instagram @cookinglikemummyji on Twitter @VickyBhogalCLM on Facebook @cookinglikemummyji or on email – info@vickybhogal.com – Please be sure to tag me in your photos and hashtag with #cookinglikemummyji

**CLOSING DATE – 25th December 2016 **

Can’t wait to see your pics!!

V xx

People Power in Publishing

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Aaaaand we have liftoff!

After nearly a decade of popular demand, public campaiging and my persevering to get it republished and back out there, since it fell out of print, the day has finally arrived! Cooking Like Mummyji is now available again to buy in all good UK bookstores and on Amazon! International sales coming soon, but it is already available for pre-order in the United States!

Now back in a fully revised, stunningly redesigned edition with newly commissioned photography, this exciting new edition of the critically acclaimed and much-loved award-winning global bestseller is dedicated to what has become known as the CLM Family: all the incredibly loyal supporters of Cooking Like Mummyji round the globe since it was first published in 2003 and have urged for it to be republished, you are the beating pulse of the book’s journey.

Thank you, deeply and sincerely, for taking the time out over the years to write to me, from all over the world, crossing geographic, age, gender and ethnic boundaries. It shows the amazing role that food plays in our lives. No matter who we are or where we are, it brings people together, gives us comfort, makes us feel at home.

Reading your words has meant everything to me, and kept me going all those years. You have so warmly adopted this book into your kitchens, lives and hearts, so I feel this is now YOUR book.

Thank you x

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Steaming Elaichi Wala Chaa – Cardamom Tea

Tea

When I was a teenager, this was the one thing that I noticed most girls would get asked to make but they either didn’t know how to or had forgotten. As soon as anyone steps into an Indian or British Asian household, there are immediately cries of ‘chaa banaa!’ meaning ‘make tea!’, such is the love for our infamous, sweet, milky, fragrant, spiced brew.

So the following scene was very familiar for girls in the 1990’s…

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Ten-Second Yoghurt and Mint Chutney

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Given it is Easter weekend, I thought I would show you something you can make with any leftover dregs of mint sauce, the kind that you get in jars and is traditionally served alongside a good old English roast lamb lunch!

You will recognise this as the familiar chutney you are used to seeing accompany your poppadoms (which we call papads) in Indian restaurants. You can make it with fresh mint leaves too but this speedy version is highly popular and ubiquitous in both restaurants and homes alike.

It literally takes seconds to make, as all you do is stir. It looks very authentic served in little bowls, but little will people know how quickly you knocked it together!  Continue reading

Piquant and juicy Shimla Mirch Parkhe – Charred Stuffed Peppers

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This March weather with its broad streaks of sunshine but nippy winds are making me instictively want lighter, brighter flavours but also a touch of comfort. These fit the bill perfectly and are a firm favouite. They are also a great example of how not every Indian dish is smothered in sauce…

Whole juicy peppers, sometimes in a gem-like array of colours, are gently blistered on the outside to give a smoky char and filled with a piquant, silky mash that is just bursting with the flavours of ground pomegranate, cumin, chilli, ginger and coriander. The tartness of the filling contrasts perfectly with the blushing sweetness of the peppers… Continue reading

Fresh and wholesome Gobi di Sabji – Spiced Steamed Cauliflower

Snipped Gobi

No one gets as excited about cauliflower season as Indians, but that’s because we know how to make utterly scrumptious gobi di sabji out of them.

Banish any memories you have of this vegetable as soggy, malodorous and bland from school dinners, and embrace this delicious dish, a real Punjabi home classic, where the delicate sweetness of the cauliflower is enhanced by a whisper of subtle, earthy spices… Continue reading

Mouth-watering Tamarind Chutney

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Given it is Mother’s Day this weekend in the UK, it seemed only fitting that this recipe post is one that takes it right back to where that bond first began between me, my mother, food and flavours.

When my mummyji was carrying me during pregnancy, she would crave tamarind so much she would eat it torn right off the block to satisfy her sudden sour tooth. And, lo and behold, it has always been my  favourite flavour in the whole world, as I just adore its tang.

And my connections to this recipe, known to us as imli chutney, as imli is our word for tamarind, go waaay back to my early childhood, as it was the first thing I was ever entrusted to make by myself in the kitchen as a little girl, and I was known as chief chutney maker amongst my relatives… Continue reading

Luxurious Saffron, Almond and Cracked Black Pepper Rice

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I’m definitely in the mood for a luxe fix for supper this evening and saffron, as we all know, is the most luxurious and expensive spice in the world, with the wispy fronds lending their unique flavour and golden hue to magically transform dishes…

With cracked black peppercorns adding muskiness and heat, and the creamy nuttiness of the almonds sidling up to the saffron, also known as zaffran, there’s a touch of both Moorish romance and Mughal opulence about this dish. I cook it all the time, particularly to accompany creamy dishes as it tastes decadent and looks impressive but is super simple and quick to prepare, so it is the perfect dinner party accompaniment… Continue reading

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