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…
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
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
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
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
Excited to share that the Cooking Like Mummyji series has been nominated for 2 awards at The Taste Awards!
Also known affectionately as the Tasty Awards, and with a red carpet celebration in Hollywood in January, they are the highest global awards for the Lifestyle Entertainment Industry. This premier broadcast awards show honors the year’s best achievements in Food, Fashion, Home and Lifestyle programming. http://www.thetasteawards.com/
Cooking Like Mummyji by Grokker has been nominated for Best Ethnic Program and Best Home Chef in a Series. Whoop whoop!
The latter is a viewer’s choice award and can be voted for here! http://tastetv.com/awards/vote.html Voting ends 17th Dec 2014.
Thank you in advance! xx