Ten-Second Yoghurt and Mint Chutney

Main pic cropped

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

Picture1

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

Imli main pic

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

Picture1

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

Lipsmackingly legendary Plum & Coriander Ribs

plum and coriander ribs cropped 2

In celebration of Chinese New Year this week, I simply had to offer one of my most favourite Indian-Chinese creations. I have friends who are enormous fans of these sticky, sweet and hot little babies of deliciousness, and one person I once made them for introduced me as ‘the infamous ribs lady’ to her colleagues at an event…six years after I made them for her! They are so ridiculously easy peasy to make and coated in a gorgeous tangle of ginger, garlic, plum sauce, chilli, coriander and maple flavours… Continue reading

Moreish and tangy Aloo Tikki Bites

Aloo Tikki Main Shot

With it being Valentine’s, it is only fitting that I offer a recipe that inspires true devotion…These little love bites have been so popular with my friends over the years that they have even gone on to inspire their own themed nights, with mounds of these yummy treats – tangy potato patties flavoured with garam masala, coriander, chilli, cumin and ground pomegranate seeds then covered in a crispy gram flour coating – being the centre of attention…Once bitten, you’ll be smitten, as they will steal your heart… Continue reading

Heavenly Coconut Fish Dream

3

Am writing this while basking in some stunning London sunshine streaming through my windows on this February Friday, so am definitely wanting equally sunny flavours for my supper! This immediately brings to mind one of my most popular, and easiest, recipes, with a dreamy coconut lilt giving some serious tropical holiday vibes… Continue reading

Super fast, super healthy, super versatile – Green Masala Coriander Marinade

10

Happy February! Whether you’re hitting your stride with New Year’s Resolutions to eat better, just getting those new healthy habits off the ground or looking for a comforting dish full of vibrant flavour that hints at warmer weather, this marinade fits the bill.

Used here for the simplest but utterly delicious tandoori-style baked chicken, eating healthily doesn’t have to mean cold salads, bland flavours and hours of prep using lots of different utensils… Continue reading

Bright and beautiful sparklers for New Year’s Eve – Rainbow Cocktails!

Cocktails NYE 2014

If you are hosting a New Year’s Eve party, these glasses of colourful fizz always impress. With the snowy sugar or salt-frosted glasses lined up on a table or counter, a third or half-filled with the fresh fruit purée in rainbow hue order, they are beautifully decorative, ready to be topped with Champagne, Prosecco, Cava or a non-alcoholic spritzer as you wish.

It’s also a great way to use up any tinned fruit you might have lying around, not to mention getting in some of your five-a-day. Or alternatively, for a silkier, more refined finish, they can also be made by making your own infused syrups… Continue reading