A must try once in your lifetime, Langarwali Aloo Gobi . A delicious and brilliant Punjabi style potato and cauliflower dry curry usually served in a Gurudwara (Sikh holy temple). This vegan and extra special sabji can be served as main or side dish, and pairs well with Instant pot Daal Makhani , rice and round and soft gujarati rotlis . Langarwali Aloo Gobi There is no doubt that food from any holy place is so delicious and yummy....
This delicious nutty Pistachio Halwa is made with semolina, milk, sugar and crushed pistachios. It is an easy to make Indian dessert, perfect for a quick treat or as a delightful Diwali or Eid mithai. I love semolina halwa, known as Sooji no Siro in Gujarati households. It is so comforting yet light. This Pistachio Halwa is basically the same recipe but with the addition of vibrant pistachio nuts. Pistachio nuts add a sweet, nutty and slightly woody taste to recipes and are common in Indian cuisine....
Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas. Pumpkin Miso Soup We are well into November and mother nature is doing her job perfectly, leaves turning, days are getting shorter, darker and nights are getting cooler, temperatures are dropping into one digit numbers....
This Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, is a healthy, flavourful and satisfying dish that can be served at lunch or light dinner and ridiculously easy to prepare. Season of winter is in full swing, so is the season of soups, at least in my kitchen 🙂 Already We have gulped down so many soup bowls, and there are many soup recipes waiting to be executed in my kitchen....
Tandoori Paneer Tikka is the recipe that gets me excited for BBQ season! Chunks of paneer & crunchy vegetables are smothered in my homemade tandoori sauce marinade then grilled to smoky perfection. I serve it restaurant style with Indian mint yogurt sauce . Note – This recipe has been updated from the archives – first published in March 2012. I’ve added new images and helpful content, the recipe remains the same....
This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes. If you’re a lover of tofu curries and on the hunt for something a little bit different yet not complicated, you’re 100% in the right place!...
British Bread Sauce is the perfect accompaniment to your Christmas dinner. As the name suggests, it is a traditional sauce made with bread, milk and warm winter spices! The basic bread sauce recipe is to infuse the milk with flavour, add breadcrumbs and cook until the sauce thickens. It is then finished off with butter and cream. This delicious bread sauce is infused with all the wonderful flavours of Christmas – nutmeg, bay leaf and clove....
This Vegan White Bean Bruschetta recipe is a delicious Italian starter. Thick slices of toasted RYE sourdough bread are topped with white kidney beans, sundried cherry tomatoes , green pesto, and extra virgin olive oil. Creamy cannellini beans lend a nutty, earthy flavour whilst lashings of extra virgin olive oil add a fruity aroma. This bruschetta recipe is bursting with flavour! It is easy to prepare with a couple of ingredients and makes for the perfect starter or light lunch....
Almond Sukhdi is a delicious take on the original Gujarati Sukhdi . The traditional version is made with only 3 ingredients – atta, jaggery and ghee but this sukhdi has the addition of almond flour, providing a wonderful nutty flavour. Minimal effort, major payoff! I’ve been on a bit of an almond flour kick because I just love how it adds that rich nuttiness and soft, buttery texture to sweets and bakes....
Aloo Matar Pulao, or Tehri, is a vegetable rice dish from Uttar Pradesh. This one pot meal is quick to prepare with mild flavours. Ingredients notes Serving suggestion Storage This vibrant Indian rice dish is a delightful blend of flavours and textures, combining fragrant basmati rice, tender potatoes, peas and a medley of aromatic spices. Light yet satisfying, this aloo matar pulao is perfect as a standalone meal or a flavourful side....
This restaurant style Saag Aloo, or potato spinach curry, is made to an authentic recipe and is commonly found on British Indian Restaurant menus as a classic vegetable side dish. It was such a treat when my parents said we would be getting to eat an Indian takeaway! I always had the same order – cauliflower bhaji, sometimes aloo gobi, chana masala and saag aloo! Everyone makes saag aloo their own way but since I was little, I have always been partial to the restaurant-style, and in particular, saag aloo made by our local Indian takeaway....
Brinjal Bhaji is a vegetarian side dish served in Indian restaurants and takeaways. Aubergines are sauteed in an onion tomato gravy with Indian spices. This Indian Aubergine Curry can be ready in 20 minutes. It is vegan and gluten-free. What is Brinjal Bhaji Ingredients How to make Brinjal Bhaji takeaway style Serving Suggestion Storage Note Other Indian Mains What is Brinjal Bhaji Brinjal means aubergine and Bhaji means dry curry. It is also known as Indian Aubergine Curry, Eggplant Bhaji or Aubergine Bhaji....
This fragrant carrot and coconut milk pulao is a comforting one-pot rice dish that comes together in 30 minutes. Gently spiced, lightly creamy, and naturally colourful, it’s the kind of recipe you can serve to guests too. Especially when you want maximum flavour with minimal effort. Note – This recipe has been updated from the archives – first published January 2019. I’ve added new images and content. In the winter, pulao dishes are always on rotation....
Dal Dhokli is a homely Gujarati dish that is warm and comforting. This one pot meal is made by simmering wheat flour dough in a sweet and sour Gujarati dal . In our home, Dal dhokli is pretty much always made with leftover Gujarati dal. The dish becomes a filling lunch or dinner and all you need to do is prepare the dhokli dough. It’s then rolled into thin circles and cut into diamond shapes....
Learn how to make perfectly crispy, puffed-up puris for pani puri with my tried-and-tested recipe and easy tips. Basically, the right amount of crunch without being so hard they hurt the roof of your mouth! All that’s left is to load them up with the pani puri stuffing and water , and you’re all set for a crunchy, spicy explosion of flavour! Note – This recipe has been updated from the archives – first published in January 2012....
Dahi Varo Oro or Dahi Baingan Bharta, is a traditional winter dish from Kathiawad, Gujarat. It is made using smoky roasted eggplant, yogurt, lasan chutney and fresh herbs. Ringan nu dahiwaru bhartu is an authentic dish and is especially popular amongst the farming community during the winter season. It can be a part of a Gujarati thali menu and Kathiyawadi thali menu. Earthy smoked aubergine puree defines this dish and blends beautifully with the spices, herbs and yogurt....
Easy Masala Chips are an East-African Indian speciality . These Kenyan Masala Potato Chips or Masala Fries are made from frozen oven-chips for ease and use only pantry ingredients so that you can have a delicious meal ready in no time at all. EASY MASALA CHIPS So you’ve eaten portions upon portions of plain chips with salt and vinegar, gorged on chips with ketchup, ventured out into loaded fries and now I’m guessing you’re looking for another way to love the humble potato chip?...
Khaman is a Gujarati steamed savoury snack made with a gram flour batter. It’s finished with a sweet & punchy tempering of mustard seeds and plenty of green chillies. Fair warning, self control goes out of the window! Note – This recipe has been updated from the archives – first published in September 201o. I’ve added new images and helpful content, the recipe remains the same. You might be surprised to know that the best khaman I’ve ever eaten out wasn’t in India, but at the Atlantis in Dubai for breakfast!...
Why make Peanut Katli Peanut Katli is the sister of Kaju Katli. Kaju Katli translates directly as “cashew slice” but we have made it here with peanuts as an alternative to cashew which is just as delicious. The taste is almost marzipan like and the fudgy texture is also fairly similar. Decorate the traditional way with Chandi Varak (edible real silver) or gold foil for a premium sweet. You may see that katli recipes are also sometimes called barfi or burfi....
RED KIDNEY BEAN AND SWEETCORN CURRY | JINAJALA KASOLI NU SAAK In particular, Indians living in Uganda and Kenya used to make this dish a lot and now make it here in the UK too. In Swahili or Kiswahili red kidney beans are known as ‘JINJALA’ and sweetcorn as ‘Kasoli’ thus this curry also called ‘Jinajala ane Kasoli Nu Saak’ in many households. We can’t get enough of our Kasoli & Jugu Nu Saak (sweetcorn and peanut curry)...
