About Nayna Kanabar

Nayna Kanabar is a working professional who has a passion for cooking, an interest in food styling, fruit and vegetable carving, innovative cookery and photography. Having a strong belief in healthy eating and home cooking, Nayna spends much of her spare time in the kitchen preparing and experimenting with wholesome healthy ingredients creating fusion and continental dishes giving them an Indian touch. She also enjoys cooking old family favourites but adapting the recipes and cooking techniques for healthier options to incorporate them into today’s lifestyle whilst taking care not to lose the authenticity of the dish. Click here for her food blog. Follow Nayna on Twitter @SIMPLYF00D

Peas and Potato Curry

A fast and easy dish to make. Simple flavours but a classic curry that makes a good accompaniment to any rice dish or chapatti.

Preparation Time-20 minutes
Cooking time 20 minutes
Serves 4


240 grams peas (fresh or frozen)
2 medium potatoes peeled and diced.
2 medium tomatoes de seeded and blended to a puree.
1 clove garlic
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon tomato puree
1 tablespoon fresh chopped coriander leaves.
2 tablespoons olive oil
100 ml water
1/2 teaspoon mustard seeds


1.Heat oil in a pan , when it is hot add the mustard seeds and wait for them to splutter.
2. Saute the garlic in the oil and  add the blended fresh tomatoes and tomato puree.
3. Add the salt, turmeric, chilli powder, coriander powder, cumin powder and cook till the tomatoes start to separate from the oil.
4. Add the potatoes and peas and the water.
5.Bring the curry to boil then turn down the heat .Cover and cook till potatoes are  fully cooked.(approx 10 minutes)If you want more gravy than add a little extra water.
6. Transfer to a serving dish and garnish with the fresh chopped corriander.

Serve with Rice or chapattis

Tourchi Batata – Tunisian Spicy Potato Salad

A delicious and spicy potato salad with a hint of cumin and lemon.

Preparation Time-20 minutes
Cooking time- 20 minutes
Serves- 2


4 medium sized potatoes
1 tablespoon Harissa paste
3/4 teaspoon salt
1/2 teaspoon ground cumin powder
2 tablespoons lemon juice
1 tablespoon olive oil


1. Boil the potatoes and when they have cooled  slightly peel them.
2. Dice the potatoes into 1 inch pieces and keep aside.
3. Heat the oil in a frying pan , when it warms up add the harissa, cumin and salt. Sauté for a minute or two for the spices to release flavour.Add the lemon juice and stir it in.
4. Add the diced potatoes and toss to coat the potatoes with the spice mixture.
5. Transfer to a serving dish.

Serve warm or cold.

Nut Brittle


Mixed Nuts (Almonds, Pistachios, Cashew nuts) – 1 Cup
Poppy Seeds / Khus Khus – 2 tbsp
Cardamoms – 4 -5
Sugar – 1 Cup
Ghee Clarified Butter ( ghee)- 1 tbsp


1. Slice all mixed nuts. Powder the Cardamom seeds.
2. In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.
3. When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar.
4. Pour this mixture onto the back of a thali/ greased plate or on a rolling board.
5. Using the back side (flat side) of a cup, flatten the mixture like a thick chapatti or disc. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.
6. Before mixture begins to set score lines where you want to break the varo as this will make it easier to get uniform size pieces when set as Varo will break on the scored lines .
7. Leave the rolled Varo to set for some time.

Break into pieces and store in air tight containers

Iced Orange and Apple Tea

Refreshing summer drink that is delicious and cooling.

Preparation time- 10 minutes
Chilling  time -2 hours

Serves 4


2 teabags
1 tablespoon sugar
300 ml boiling water
150 ml apple juice
150ml orange juice
1 cinnamon stick


1. Place tea bags in a pot and add boiling water. Add the cinnamon stick.
2. Allow the tea to steep for 2-3 minutes and remove teabags and cinnamon stick.
3. Stir in the sugar and allow the tea to cool.
4. Stir in the apple and orange juice and mix well.
5. Chill for 2 hours.
6. Pour into tall glasses; add ice cubes and orange slices.

Serve with orange slices as garnish.

Coconut and Orange cookies

Delicious coconut cookies with a subtle citrus twist.

Makes 30


240 grams / 8oz butter
150 grams / 5 oz sugar
1 egg yolk
300 grams /10 oz plain flour
120 grams / 4oz desiccated coconut
1 teaspoon vanilla essence
Pinch of salt
2 tablespoons orange juice
1 teaspoon orange zest.


1. Preheat the oven to 190 º C / 375 º F.

2. Line a baking tray with baking parchment.

3. Cream the butter and sugar till light and creamy, add the egg yolk, orange juice and the orange zest , vanilla and mix well.

4. Sieve the flour; add the salt and add the desiccated coconut. Mix well.

5. Gently fold in the dry ingredients into the wet ones to form a dough. Cover and leave for 30 minutes.

6. After 30 minutes divide the dough into walnut size pieces and roll in to balls. Place them on parchment paper, well spaced out, to allow for the cookies to expand during baking.

7. Using a fork flatten out the cookies slightly.

8. Bake for 10 -15 minutes until golden brown. Transfer to a cooling rack.

Banana Pops

Healthy and delicious frozen bananas covered in  delectable creamy white chocolate and sprinkles.


1 banana
120 g / 4 oz white chocolate
chocolate sprinkles.


1. Peel the banana and cut in half.
2. Push a lolly pop stick into the cut end and freeze the bananas for 30 minutes.
3. Melt the chocolate and when it has melted dip the frozen bananas into the chocolate.
4. Shake the extra chocolate off  and sprinkle chocolate sprinkles all over the white chocolate.
5. Leave to set for 5 minutes before eating.

Pasta Bake

Penne pasta baked in a spicy tomato sauce with a delicious cheesy topping.

240 grams / 8 oz uncooked pasta penne
1 teaspoon salt
1 teaspoon olive oil
2 litres Water
Arrabbiata Sauce:
60 grams / 2 oz pre cooked sweet corn kernels
60 grams / 2 oz mixed peppers red /green / yellow diced
1 small onion finely diced
60 grams / 2 oz courgettes finely diced
250 ml passata (sieved tomatoes)
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dried Italian spice (oregano)
½ teaspoon black pepper powder
2 chillies finely chopped
1 clove garlic finely chopped
1 tablespoon olive oil
 3 oz cheddar cheese
1. In a pan heat the olive oil and add the onions and garlic. Sauté till translucent.
2. Add the passata and cook sauce for 2-3 minutes.
3. Add the peppers, sweet corn, courgettes to the tomato sauce and cook till vegetables are tender.
4. Add the salt and pepper, Italian spice, chillies and sugar and simmer sauce on low heat till sauce thickens. Remove from heat and keep aside.
5. Heat water in a large saucepan when it comes to boil, add 1 teaspoon salt and the penne pasta.
6. Reduce heat to simmer and cook pasta until al dente.
7. Drain the pasta and return it to saucepan, add 1 teaspoon olive oil and stir it into the pasta.Add the tomato sauce and mix well.
8. Transfer the pasta to an oven proof dish and top with the grated cheese. Place the dish under a preheated grill  for 3-4 minutes until cheese melts and starts to brown.
Serve pasta with salad.

Cereal Chocolate Crispies

Crunchy cereal, dry fruits & coconut all coated in a golden syrup and scrumptious chocolate.

Preparation time – 20 minutes

Yields 24


480 grams / 16 oz of Kellogg’s special fruit and nut cereal.
30 grams /1 oz butter
60 grams / 2oz desiccated coconut or coconut flakes
120 grams / 4oz mixed chopped nuts (Almonds, cashew, Pistachio, walnuts)
120 grams / 4oz golden syrup
240 grams / 8 oz milk chocolate
60 grams / 2oz cocoa powder


1. Break up the cereal coarsely, add to a large bowl. Add the coconut and nuts and mix.
2. In saucepan add the golden syrup, chocolate, butter, cocoa powder and allow to warm up till chocolate melts. Mix thoroughly. Do not over heat.
3. Pour the chocolate mixture over the cereal and nuts and combine so that everything is coated in chocolate mixture. Scoop spoonfuls of the mixture into cake cases and leave to set. Alternately press into a greased tray and leave to set, once set cut into squares.

Goan Style French Beans

Tender french beans stir fried in simple spices to prepare crunchy spicy side dish.


240 grams / 8 oz  french beans
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/2 teaspoon ajwain seeds
1 tablespoon vinegar  or lemon juice
1 clove garlic sliced thinly
1 tablespoon olive oil


1. Top and tail the beans, wash  and cut them into 2 in pieces (original recipe kept beans long)
2. In a pan add the oil , when hot add mustard seeds and wait for them to splutter, add the ajwain seeds and sauté for 30 seconds to release flavour, next add garlic and saute.(Take care not to burn ajwain or garlic)
3. Add the beans and sauté for 5 minutes.
4. Add the salt, turmeric, chilli powder and coriander powder and stir fry beans for 5 more minutes till beans are tender but still retaining the crunch.
5. Add the vinegar or lemon juice(I added lemon juice) and mix thoroughly.
6. Transfer to serving dish and serve as side dish with hot rotis.

Chinese Hot and Sour Soup

Hot and spicy, tangy soup with wonderful garlic and ginger infusion making this soup a wonderful accompaniment to any Chinese meal

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 2


450 ml boiling water
1 vegetarian stock cube
240 grams / 8 oz mixed vegetables, carrots, beans, peas, sweet corn finely diced
2 small button mushrooms finely diced
One handful bean sprouts
60g/2 oz finely shredded white cabbage
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
60 g / 2 oz uncooked noodles
1 tablespoon soya sauce
1 tablespoon garlic chilli sauce
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 red chilli finely sliced
2 spring onions thinly sliced on the slant
1 teaspoon cornflour


1. In a jug add the boiling water and add the stock cube to it. Stir until dissolved.

2. In a pan add the olive oil, when it is hot add the garlic and ginger and sauté until raw taste is gone.

3. Add all the vegetables except the bean sprouts and mushrooms and sauté for 3-4 minutes.

4. Add the vegetable stock and simmer the soup for 5 minutes until vegetables are almost tender.

5. Add the diced mushrooms, bean sprouts and the noodles, simmer the soup for a further 3 minutes until noodles are almost cooked.

6. Mix the cornflour with 2 tablespoons water to make a paste, add this to the soup and simmer for 2 more minutes.

7. Add the salt, soya sauce, chilli sauce and the white wine vinegar. Taste and adjust seasoning as necessary.

8. Transfer to serving bowls and garnish with sliced chillies and spring onions.

Serve hot.


Baklava ~ Delicious layers of crispy flaky phyllo pasty filled with protein packed nuts and sweetened with a sweet syrup.

60 g / 2 oz shelled pistachio nuts
60 g / 2 oz flaked almonds
60 g / 2 oz walnuts
2 tablespoons golden syrup
60 g  / 2 oz butter (melted)
4 sheets phyllo pastry

Sugar Syrup:
240 g / 8 oz sugar
125 ml water
1 tablespoon lemon juice

Special equipment:
1 cm diameter wooden dowel (stick)
Baking Tray


1. Coarsely chops the nuts and place them in a bowl, add the golden syrup and mix well.(Mixture should be fairly dry.)
2. Preheat oven to 180 degrees C / 350 degrees F
3. On a flat surface place 1 sheet of phyllo pastry and brush it with melted butter. Spread half the nut mixture onto it .

4. Place the wooden dowel at the longest end of the phyllo pastry and start rolling the pastry over the dowel encasing all the filling.Keep the dowel with the rolled pastry to one side covered with damp cloth.
5. Spread the second sheet of phyllo on the surface and brush with melted butter. Place the roll of pastry with the dowel in it at the long end and tightly roll the 2nd phyllo sheet over the already rolled 1st roll.
6. Place the roll of pastry in front of you on the flat surface. Holding the pastry with both hands scrunch it up on the dowel to form pleats.The pastry roll will be shorter now as its been scrunched together.

7. Hold the roll with one hand and gently remove the dowel rod.
8. Grease a baking tray and place the roll on it. With a sharp knife cut the roll into 2 inch pieces.
9. Repeat the procedure for the other two phyllo sheets using remaining filling.
10. Once both rolls are made, brush some more butter over them . Place the baking tray in the oven to bake for about 30 minutes or until pastry turns golden brown.
11. Place the sugar, lemon juice and water in a heavy bottomed pan  and bring to boil.

12. Boil the syrup for 8 -10 minutes and then remove from heat.
13. Remove Baklava from oven and gently spoon over the sugar syrup over the baked rolls .
14. Leave the syrup to soak into the pastry for 2-3 hours before eating.

You can check out a video of this method of Rolling the Baklava rolls .

Turkish Eggplant and Red Pepper Dip

A delicious spicy and tasty dip with a smoked flavour.

Preparation time 10 minutes
Cooking time 30 minutes
Serves 6


I large dutch aubergine
1 red capsicum pepper
1 teaspoon salt
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon chilli flakes
1 clove garlic finely minced
Fresh chopped coriander for garnish


1. Preheat the oven to gas 200 degrees C/ 400 degrees F
2. Pierce the aubergine and place it in a baking tray . On the same tray place the red pepper.
3. Bake the aubergine and pepper for 20-25 minutes until soft and charred.
4. Remove from oven and allow to cool slightly.
5. Remove the skin from the aubergine and also the pepper and mash them coarsely alternatively If you want a smooth dip then you can place both ingredients in food processor for a smooth paste.)
6. Transfer the aubergine and pepper to a bowl, add the garlic puree,lemon juice, olive oil, paprika, salt and chilli flakes and mix well.
7.Transfer to a serving bowl and garnish with chopped coriander
Serve with crackers or toasted pitta bread.

Malaysian Pineapple and Cucumber Salad

A refreshing sweet and sour tangy salad that is a perfect side dish to a main meal.

Preparation time – 10 minutes
Chilling Time -30 minutes
Serves 2


1 cucumber, cut in half lengthways, seeds removed and sliced
1 red onion thinly diced
2 slices fresh pineapple, cubed
1 red chilli pepper thinly sliced
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar to taste
1 tablespoon lemon juice
1/2 teaspoon chilli flakes
1 tablespoon fresh coriander finely chopped


1. Add the cucumber, pineapple and onion to a bowl.
2. Add the salt, sugar, vinegar,lemon juice, red chilli and the red chilli flakes and toss the salad. Sprinkle with chopped coriander.
3. Transfer to serving dish. Chill for 30 minutes before serving.

Spanish Romesco Sauce


1 Orange capsicum
1 teaspoon chilli flakes
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon salt
120 g almonds


1. In a dry pan roast the almonds  for 5 minutes stirring intermittently so that they dont’t burn.

2. Remove from pan and allow to cool.

3. Wash the orange capsicum and thread it on a skewer.

4. Roast the capsicum in the flame of your cooker, keep turning it so that the pepper chars evenly.

5. Once pepper is roasted put it in a zip loc bag for 10 minutes.


6. After 10 minutes wash off the charred skin from the pepper and cut it in half, remove the seeds and the membrane and chop finely.

7. In a grinder grind the toasted almonds and keep aside.

8. In a blender jug add the roasted capsicum, chilli flakes, vinegar, salt and lemon juice and blend to a fine puree.

9. In a pan add the olive oil and when it is hot add the garlic and sauté it.Add the garlic and oil to the blender together with the ground almonds and blend again for a few seconds to combine ingredients.

10. Adjust seasoning if required. Transfer to serving bowl and serve as a dip with tortilla chips.

NB- The Romesco sauce can be used added to any vegetable or pasta .


Strawberry Truffle Fudge

Lip smacking gooey  and  delicious melt in the mouth fudge.

Preparation time – 15 minutes
Chilling time 5 hours
Makes 24 pieces


Layer 1
300g milk chocolate coarsely chopped
400g can sweetened condensed milk
1 and 1/2 tsp vanilla extract
pinch of salt

Layer 2
60ml double cream
120g strawberry preserve
300g milk chocolate coarsely chopped

2oz strawberry flavoured chocolate melts
2 tablespoons double cream
1/2 teaspoon strawberry essence.
handful mini easter eggs/ sweets


Layer 1
1. In a microwave-safe bowl, combine chocolate and condensed milk.
2. Heat in microwave until chocolate melts, stirring occasionally. Take care not to burn it.
3. Stir in the vanilla and salt. Spread into a pan that is lined with cling film and cool to room temperature.

Layer 2
4. In a microwave-safe bowl, heat strawberry preserves until smooth.
5. Stir in cream and milk chocolate
6. Heat in the microwave until the chocolate melts and stir until smooth.
7. Cool to lukewarm, then pour over the fudge layer.

8. Melt the strawberry chocolate melts in the microwave with two tablespoons of cream and 1/2 teaspoon strawberry essence . Fill a piping bag with the melted chocolate and pipe lines or swirls on top of the fudge.
9. Refrigerate until both layers are completely set, about 5 hours. Cut into 1 inch pieces.

Store in refrigerator until ready to serve.

Snowflake Lemon Shortbread

Rich melt in the mouth lemon shortbread with a lovely citrus zing.


180 grams / 6 oz plain flour
60 grams / 2 oz sugar
120 grams /4 oz  butter
Zest of 1 lemon
1 tablespoon milk

4 tablespoons icing sugar
1 teaspoon lemon juice
1 teaspoon water approx


1. Preheat the oven to 180 degrees C / 350 degrees F
2. In a bowl cream together the sugar and butter.
3. Add the lemon zest, milk and flour and make a dough.
4. Wrap the dough in cling wrap and chill for 30 minutes.
5. After the dough has chilled, roll it out on a dusted surface and cut out snowflake shaped short bread.
6. Place shortbread on baking tray and bake for 10-12 mins until slightly golden.
7. Remove from oven and transfer to a wire rack to cool.
8. In a bowl sieve the icing sugar, add the lemon juice and little water to form a thick dropping consistency icing that holds shape when piped.(The amount of water to add is approx and make sure the icing is not too runny otherwise you won’t be able to pipe with it.)
9.Make  icing bag  from greaseproof paper.( See the video here.)
10.Fill the cones with prepared icing and ice the shortbread with the icing.

Allow the icing to set for few hours before wrapping the short bread in cellophane for gifts.


Tropical Tornado Mocktail

A tornado of tropical flavours bursting to cool and refresh your palate and quench your thirst.

Preparation time – 10 mins
Serves 4


1 pineapple
100ml coconut water
Ice cubes
1 small lime
Lime and pineapple slices for garnish


1. Peel the pineapple and cut into chunks (Reserve some for garnish)
2. Cut a thin slice from the lime and reserve it for garnish. Squeeze the juice from the lime.
3. In a juicer add the pineapple chunks and extract the juice.
4. In a jug add the pineapple juice, lime juice and mix.
5. In a tall glasses add ice cubes and pour the pineapple juice to approx 3/4 full
6. Top the pineapple juice with the coconut water.
7. Garnish with lime slice and pineapple slices.

Serve immediately.

Mauritian Lima Bean Stew

Hearty and delicious Mauritian spicy Lima bean stew.

Preparation time- 10 minutes
Cooking time-20 minutes
Serves 2


300 g precooked tinned broad beans/ Lima beans
2 medium potatoes peeled and  diced
1 small onion finely diced
1 carrot peeled and diced
1 clove garlic
2 large tomatoes diced and puréed
1 tablespoon sunflower oil
1/2 teaspoon chilli powder
1/4 teaspoon black pepper
1 teaspoon salt
120 ml water
1 tablespoon fresh coriander finely chopped


1.Heat the oil in a pan, when it is hot sauté the garlic and onions until translucent.
2.Add the puréed tomatoes, potatoes and carrots. Add the salt, chilli powder, black pepper and the 100 ml water and bring the stew to a boil, once it comes to a boil reduce the heat and simmer for 10 minutes until potatoes and carrots are almost cooked.
3.Add the precooked Lima /broad beans and cook for a further 5 minutes.
4.Turn off heat and transfer the stew to a serving bowl.
5.Garnish with fresh coriander.

Serve with Dholl Puri

Grated Carrot Salad


2 medium carrots
1 tablespoon raisins
2 tablespoons orange juice
1 tablespoon Roasted peanuts
1/2 green chilli (optional)


1 tablespoon Dijon mustard
1/2 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon mild olive oil

Salt and freshly ground pepper


1. Peel and wash the carrots and  coarsely grate them.
2. Soak the raisins in the orange juice for 15 minutes.
3.Coarsely chop the roasted peanuts
4. Add all the ingredients under the dressing list to a jar with a lid.Shake the jar to mix the dressing.
5. Add the grated carrots to a bowl, add the soaked raisins, peanuts  and the chopped chilli and mix.
6. Pour the dressing over the carrots and toss.

Serve Immediately.


Oatmeal Cookies

Healthy and delicious oatmeal cookies that are chewy and delicious with a glass of cold milk.

Preparation time – 30 minutes
Cooking time – 25 minutes
Chilling  time – 30 minutes


Dry Ingredients:

1 & ½ cups of rolled oats
1 cup wholewheat flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup chopped nuts
½ cup raisins or dried cranberries or dried blueberries
1 tablespoon almond halves for garnish

Wet Ingredients:

1 teaspoon vanilla essence
½ cup sunflower oil
½ cup honey
1 tablespoon flaxseed powder mixed with 2 tablespoons water (or 1 egg)
2 tablespoons golden syrup


1. In bowl add all the dry ingredients and mix together.
2. In another bowl add the honey, oil, golden syrup, vanilla essence and mix together.
3. Add 2 tablespoons water to the powdered flax and beat together. Add this to the wet ingredients and mix thoroughly.
4. Make a well in the centre of the dry ingredients and slowly add the wet mixture. Mix together to make dough. Add a little more flour if the mixture becomes too wet.
5. Bring the dough into a ball and cover and refrigerate for 30 minutes.
6. After 30 minutes divide the dough into walnut sized balls and place them on an oiled baking tray.
7. Using the flat bottom of a glass, press the walnut sized balls down to flatten them into cookie shapes about 5 mm thick. Press an almond half in the centre of each cookie.
8. Preheat oven to 350 º F / 180 º C. Bake cookies for 25 minutes till golden brown.

Transfer to a baking tray and allow to cool. Cookies should be golden brown with a soft chewy centre.

Serve with a cold glass of milk.

Other ideas: Replace raisins with chocolate chips or 1 tablespoon desiccated coconut.

Cake Bites

Delectable little cake bites, coated in delicious milk chocolate.

Preparation  time – 60 minutes
Chilling time – 30 minutes
Makes approx 40


1 small chocolate cake loaf
4 tablespoons Nutella chocolate spread
1 large bag of chocolate melts
Edible cake sprinkles of choice.


1. Cut the cake into small pieces and add to a food processor.
2. Whizz the cake to form crumbs.
3. Add 4 tablespoons Nutella spread and whizz until cake crumbs are mixed with Nutella spread.
4. Transfer mixture to a bowl and pinch out small walnut sized balls of mixture. Roll the balls until smooth and crack free.
5. Place the balls on a baking tray and once all the balls are made place the tray in the freezer for 30 minutes.
6. Add the chocolate melts to a glass heatproof bowl, place the bowl over a saucepan of simmering water to melt the chocolate.
7. Once chocolate has melted, mix well to remove any lumps.
8. Remove the cake balls from freezer, dip each ball into the melted chocolate and place in a decorative cake case. Immediately sprinkle with sprinkles of choice before chocolate sets.

NB – Depending on the texture of the cake you may need to adjust the quantity of Nutella spread to get the correct consistency that will allow you to form the mixture into cake balls.

Summer Fruits Yoghurt

A burst of summer freshness folded into smooth creamy yoghurt.

Preparation Time – 10 minutes  (plus 2 hours draining time)
Serves 4


240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
2 tablespoon icing sugar or to taste


1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours. (This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarse blend them.
3. Transfer the yoghurt to a bowl and add the icing sugar, fold in the blended berries.
4. Transfer to individual serving dishes and garnish with remaining berries.

Serve immediately.

Savoury Puffed Rice Snack

Savoury and crunchy puffed rice, a fast and speedy snack that can be made in minutes.

Preparation 5 minutes
Cooking time 3 minutes
Serves 2 people


120 grams / 4 oz puffed rice (mumra)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt (or to taste)
1/2 tablespoon sunflower oil


1. In a microwaveable bowl add the puffed rice.
2. Sprinkle the puffed rice with salt, oil and turmeric powder and mix well.
3. Place the bowl in the microwave and microwave on high for 3 minutes, stirring at 1 minute intervals.
4. Leave the puffed rice to cool slightly for 1 minute and check that it is crispy, if it appears a little soft microwave again for further 30 seconds to 1 minute.
5. Remove from microwave and sprinkle with chilli powder.
6. Serve as it is or as a topping on salad.

Yoghurt and Coconut Chutney/Dip

Yoghurt and coconut chutney_2

Creamy and delicious spicy yoghurt and coconut chutney.

Preparation time- 10 minutes


170 grams (1 small  tub) Chobani Natural low fat Yoghurt ( or any Greek yoghurt)
30 grams  / 1 oz  dessicated coconut
1 green chilli finely chopped
1/2 teaspoon salt

For tempering:

6 curry leaves
1/4 teaspoon mustard seeds
1/2 tablespoon sunflower oil
1/2 teaspoon urad dhal
1 red dried chilli


1. Put the yoghurt in a bowl, add to it the finely chopped chilli, dessicated coconut and the salt and mix well.
2. Transfer the yoghurt mix to a serving bowl.
3. Heat oil in a pan , when it is hot add the mustard seeds, dried chilli, urad dhal and curry leaves.
4. Wait for the tempering to splutter and immediately pour the tempering onto the yoghurt mixture.

Serve as a dip with some poppadoms, tortilla chips or potato crisps

Baked Potato Skins

potato skins 3b

Delicious oven baked cheesy potato skins with a spicy sweet corn filling.

Preparation Time- 10 minutes
Microwave-10 minutes
Baking time- 25 minutes
Serves- 4


4 medium white baking potatoes
125 grams / 4 oz grated cheddar cheese
2 tablespoons cooked sweet corn
2 spring onions finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon chilli flakes
Oil for brushing


1. Wash the potatoes and prick them with a fork.
2. Microwave them on high for 8-10 minutes or  until cooked.
3. Preheat the oven to 350 degrees F/  175 degrees C
4. Remove the potatoes from the microwave and cut them in half length ways.
5. Using a spoon scoop out the potato flesh carefully leaving some potato on the skin.
6.Brush the potato skins with a little oil ( helps to crisp the skins up nicely) and place them on a baking tray in the preheated oven for 8-10 minutes till they crisp up.
7. In a bowl add the scooped potato mixture, add to it half the cheese, sweet corn and 3/4 of the spring onion. Add to it the salt and pepper and mix together.
8. Remove the potato shells from the oven and immediately fill with the potato mixture.
9. Sprinkle the tops with the remaining cheese and spring onion.
10. Finally sprinkle with some chilli flakes and place the skins back into the oven for another 10 minutes until cheese melts and turns slightly brown.
11. Remove from oven and serve hot with a side salad.

Broad Bean Curry

Healthy and nutritious broad beans cooked with a blend of spices in a garlicky curry sauce.

Preparation time – 15 minutes
Cooking Time - 20 Minutes
Serves 2


8oz fresh or frozen broad beans
1 teaspoon turmeric
½ teaspoon garlic paste
1 teaspoon chilli powder
1 teaspoon salt
2 tomatoes deseeded and pureed
1 teaspoon tomato puree
½ teaspoon cumin powder
½ teaspoon coriander powder
1 tablespoon sunflower oil
½ teaspoon mustard seeds
½ tablespoon fresh chopped coriander
1/2 cup water


1. Steam the broad beans in a steamer or alternatively place in a microwaveable bowl with a little water and cook for 3-4 minutes until tender.
2. Heat the oil in a pan, when hot add the mustard seeds and cook until they start popping. Add the garlic and sauté for a few seconds. (Do not burn the garlic)
3. Add the pureed tomatoes and tomato paste.
4. Add the salt, turmeric, chilli powder, cumin and coriander powders and sauté the tomato spice mixture for about 5 minutes until oil starts to separate from the sauce.
5. Remove the beans from the microwave and add to the sauce.
6. Add half cup water and simmer for about 5 minutes until sauce thickens.
7. Transfer to serving dish and garnish with chopped coriander.

Serve with hot chapattis.