About Mina Joshi

Mina Joshi writes a vegetarian food blog, www.givemesomespice.com, and as a busy working Cambridgeshire mum, she specialises in quick and healthy authentic vegetarian recipes Both her father and father-in-law were experienced chefs who owned restaurants in East Africa and they shared their recipes and tips with Mina. She started her blog to pass on some of the old-fashioned dishes that might otherwise be lost. Mina believes that nothing beats home cooking and it is her aim to make everyone realise that cooking can be fun. also teaches vegetarian Indian cookery to adults at Evening classes at a Local College as well as in one to one classes in the Student's home where students can then invite friends to taste the dishes they have prepared. Follow Mina on Twitter @GiveMeSomeSpice

Bombay Aloo

I usually make this dry potato curry called Bombay Aloo whenever I make  Gujarati pudlas (pancakes) Ingredients for Bombay Aloo 2-3 medium potatoes 2-3 green chilies 2 tbls sunflower oil 1 tsp cumin seeds ½ tsp salt ½ tsp turmeric ½ tsp chili powder 1 tbl lemon juice Handful of … Continue reading

Spicy Sauted Potatoes with Sweetcorn & Peanuts

There are thousands of varieties of potatoes in the World and most of us will have certain favourites for certain dishes.  Most of us who cook regularly, will have worked out which potatoes to use for curries, chips, etc. The ones I used for this recipe are the ones used … Continue reading

Punjabi Samosas – To Fry or Not to Fry?

Samosas are available in most places in the world as little triangle pastries filled with a variety of vegetarian and non vegetarian fillings.  They can be eaten as a snack with a cup of tea or served as a starter with any meal.   Gujarati samosas are usually smaller and … Continue reading

Falafels with an Indian Touch

  Falafels  are made from fried chickpeas and are a very popular filling for pita bread.  Traditionally, it’s a Mediterranean dish but the recipe is very similar to the Dall bhajias I make.    Falafels are healthy and really easy to make.   Served in a pitta or tortilla or on their own, they are just perfect … Continue reading

Cheesie vegetables and pasta with bechamel sauce in yorkshire pudding

Today’s recipe for the cheesy vegetable bake came about by chatting to my younger son who had eaten something similar at a friends place.  The dish turned out to be so delicious that I almost forgot to take pictures of it after we  served it. Ingredients: 3 cups mixed vegetables … Continue reading

Cucumber Raita

Raita is a yogurt condiment flavoured with  grated or finely chopped vegetables, fruit or herbs and mustard to enhance the flavour.  In Gujarati  mustard is called “rai”.  “So a raita without mustard isn’t a raita”  according to the Gujaratis.  I used the ready made  English mustard which is fairly mild. … Continue reading

Vegetarian pancakes/omelette

Savoury Pancakes or Gujarati Pudlas made with vegetables and chickpea flour are made from Chickpea flour, vegetables, spice and herbs and look like a pancake, uttapam or a spanish omelette. Savoury Pancakes or Gujarati Pudlas made with vegetables and chickpea flour dish is very popular in most Gujarati homes. It’s … Continue reading

Beans & Mash Bake (or Pizza with a Difference)

I was going to have  mashed potatoes with beans and  other various toppings for my meal but changed it to this dish to make it a bit more interesting and made this dish which I have named Beans & Mash Bake but it could be called Pizza with a Difference too!! Let … Continue reading

Crispy Potato Bhajia (Maru’s Bhajia)

These crispy bhajias are also called Maru’s bhajia.  Maru is the name of a restaurant in Nairobi and Wembley and they make these crispy potato bhajias which once you eat them  – you never stop talking about them.  These bhajias taste much nicer than the huge doughy bhajias you see … Continue reading

Kidney bean Quesadillas

These quesadillas are easy to make and perfect for when you want to eat something spicy but simple. Ingredients for 4 servings: 8 tortilla wraps 2 tbls sunflower oil 2 cans ( 2X240 grams) of red kidney beans 1 cup of pasatta 2 red pepper chopped in cubes 2-3 cloves … Continue reading