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

Steaming Elaichi Wala Chaa – Cardamom Tea

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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

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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

My indispensable Garam Masala spice blend

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Nothing better on a grizzly, cold and wet Sunday like today than to have spent it enveloped in the warmth and earthy perfume of fragrant whole spices roasting away in the kitchen…

Garam Masala is one of the most important, and authentic, Indian ground spice blends and is absolutely indispensable to Punjabi cookery. Growing up, it was, in fact, the only spice blend used in our home, and referred to as just masala. Made from coriander seeds, black peppercorns, cumin seeds, cassia bark, brown cardamom, bay leaves and cloves, it is used in so many of our dishes, even some desserts… Continue reading

Lipsmackingly legendary Plum & Coriander Ribs

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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

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