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 Ingredients: 240 grams peas (fresh or frozen) 2 medium potatoes peeled and diced. 2 medium tomatoes de … Continue reading

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 Ingredients 1 cucumber, cut in half lengthways, seeds removed and sliced 1 red onion thinly diced 2 slices fresh pineapple, cubed 1 … Continue reading

Green Cabbage Curry

I usually use white cabbage for making sambharo, muthias and rasiya muthiyas but never make cabbage curry (kobi nu shak).  Whenever I think of Cabbage curry- I remember how my sister in law  who used to live in Mombasa (Kenya)  made the best  cabbage and potato curry.  No one can replicate that … Continue reading

Spicy Sweet Potato Juliennes

A lot of health magazines are classing  sweet potatoes as one of the  most nutritious vegetables.  I will leave that debate to the experts.  I grew up eating sweet potatoes in curries, chips and crisps and enjoy them as they taste slightly better than the potato.   There are two … Continue reading

Vegetarian Cottage Pie

This cottage pie is made using Quorn Mince. Quorn is the brand name for a range of meat-free ingredients and meals sold here in UK.  Quorn products are  versatile and quick to cook. The mycoprotein used to produce Quorn is extracted from a fungus, Fusarium venenatum, which is grown in large … Continue reading

Kenyan Green Beans and Potato Curry

Years ago when on a business trip to Kenya – I was taken by the British High Commission in Nairobi, to see a vegetable packing plant where the Kenyan ladies were packing these freshly picked green beans, baby corn and mange tout for UK stores like Sainsbury’s, Asda and Tesco. … Continue reading

Savoury Lentil Cake (Ondhwo/Handvo)

This savoury lentil cake called Ondhwa/Handvo by the Gujarati’s is a perfect dish to serve for weekend brunches, snacks and picnics.  I often serve it at BBQ’s too. Ingredients for 4 servings:  2 cups of ground chick pea dall (I soaked 2 cups of  chana dall and blended it in … 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

Vegetarian Tortilla Wraps with Quinoa and Nuts

I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value;  its protein content is fairly high –though not as high as most beans and legumes. There is lots of information and recipes using Quinoa on … Continue reading

Eggless Banana Muffins

Moist eggless banana muffins with a hint of spice and a surprisingly crunchy nutty crumble topping. Preparation time – 15 minutes Cooking time -25 minutes Makes 12 muffins Ingredients: For muffins 2 cups all purpose flour 3/4 cup sugar 1/2 cup oil 1/4 cup coarsely chopped Brazil nuts (can use … Continue reading

Sweet Potato Wedges

I never liked cooking the yellowy orange fleshed sweet potatoes as I always managed to get them soft and mushy.  The white flashed sweet potatoes are very similar to potatoes and I preferred those.   However, since my kids have started to cook them as sweet potatoes are healthier than … Continue reading

Touarits – Tunisian Stuffed Semolina Bread

Crispy Tunisian style stuffed semolina bread with a spicy vegetarian harissa filling. Preparation time 30 minutes Dough Resting time 1.5 hours Cooking time -25 minutes Makes 5 Ingredients: 240 g / 8 oz fine semolina 1 teaspoon fast acting yeast 1/2 teaspoon salt 1/2 teaspoon sugar 1 tablespoon oil 1/2 … Continue reading