Before I got interested in cooking, I used to order Malai Kofta Curry whenever we ate out as I used to think that this must be a very complicated dish to make. But believe me it’s not! Not only is it easy to make, it’s not too time consuming either. It’s a … Continue reading
I used Orgran Buckwheat Pancake mix to make some spicy pancakes. Buckwheat is not a grain but a fruit seed and part of the rhubarb family of plants. This link gives you more information about Buckwheat. Ingredients for 5 pancakes: ½ cup buckwheat pancake mix 1 small onion -grated … Continue reading
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
You can serve these Spicy New Potatoes as a starter or at barbecues with salad too. Ingredients for 4 servings: 25 small new potatoes ½ tsp salt ½ tsp turmeric 1 tbs chick pea flour (often called besan) 1 tbs ground mixture of coriander and cumin (often called dhana jeeru … Continue reading
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
A couple of weeks ago, I had dinner at a lovely vegetarian restaurant in London where I picked up a recipe card for this dish. It’s a really nice touch when a restaurant is happy to share their recipes with their customers. I had to make a few changes to the recipe as I … Continue reading
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
Mina Joshi brings you Taste of India – the new indian cookery series for City Connect. Try Mina’s recipe for this yummy vegetarian curry and fall in love with the Taste of India. I am always telling friends how quick and easy it is to make tasty curries at home. … Continue reading
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
A couple of weeks ago I had a Wensleydale cheese and carrot chutney sandwich which I really enjoyed. I looked at a few stores to see if this chutney was available to buy but alas no luck. My hubby suggested the following recipe and we rustled it up with just … Continue reading
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 Ingredients: Dry Ingredients: 1 & ½ cups of rolled oats 1 cup wholewheat flour ½ teaspoon salt ½ teaspoon baking powder … Continue reading
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
Like the Gulab Jamuns, Jalebis are one of the most popular sweets within the Indian community. The shape of the jalebis is mostly spiral and it’s made from a variation of flours depending on tradition. In some parts of India, it’s made from gram flour, in some parts from urad … Continue reading
A burst of summer freshness folded into smooth creamy yoghurt. Preparation Time – 10 minutes (plus 2 hours draining time) Serves 4 Ingredients: 240 ml natural low fat yoghurt 240 grams mixed berries- raspberries, strawberries and blackberries. 2 tablespoon icing sugar or to taste Method: 1. Place a muslin cloth in a colander … Continue reading
Preparation time – 15 minutes Cooking time – 20 minutes Makes about 40 small pizza bites Ingredients: 2 sheets of ready rolled puff pastry 2 tablespoon sun dried tomato paste 2 tablespoons tomato puree ½ teaspoon chilli flakes 1 teaspoon Italian seasoning ¼ teaspoon salt 200 grams grated mature cheddar … Continue reading
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
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
Delicious creamy and smooth ice cream with succulent pieces of cherry. A subtle hint of vanilla compliments the sweet cherries making this ice cream not only a visual treat but a gastronomical treat to the palate too. Preparation time – 20 minutes Cooking Time – 10 minutes Freezing Time – … Continue reading
I made this really quick and easy Spinach Curry (also called Saag in some restaurants) as we were hungry and didn’t have time to make an elaborate meal. I usually serve spinach curry with khichedi and chapatis but on this occasion we had it with rice and naan bread. Ingredients … Continue reading
Whenever I make any kind of bhajias or samosas I like to serve them with this tomato chutney/dip. It’s tangy and sweet to taste but can be made hot by adding chillies if you like hot chutneys. Ingredients: Time – 10-15 minutes 4 -5 ripe tomatoes 1 tablespoon lemon juice … Continue reading
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 Ingredients: 450 ml boiling water 1 vegetarian stock cube 240 grams / 8 oz mixed vegetables, carrots, beans, peas, … Continue reading
The inspiration of this recipe is from a dessert called Eton’s mess which a friend of mine had made and my son loved it. I was looking to make something similar but eggless. I managed to get some juicy Indian mangoes so I used them to make this layered dessert … Continue reading
I have always had Romano peppers chopped up either in a salad, pizza topping or rice. I got some large peppers and capsicums from the farmer’s market and I wanted to see how they would taste stuffed with vegetables or rice. I decided to experiment and stuff them at the same time … Continue reading
Love it or loathe it, it’s a fact that the IPL (Indian Premier league), cricket’s most glamorous Twenty-20 tournament, has returned in full swing in its fifth season! T-20 fever has not only been spreading all over India, but has spread to every corner of the earth. Certainly it has … Continue reading
This week, Jagruti Dhanecha presents her new recipe on City Connect. Nan Khatai (Nan-khat-aa-ee) eggless biscuits originate from South Asia. They are extremley popular in India and Pakistan. Light, slightly crispy and nutty flavoured cookies; they just melt in your mouth and they are perfect with your tea or coffee. Delicate enough … Continue reading
Paneer (a fresh cheese) is the most commonly used cheese used in traditional South Asian cuisines. It is of Indian origin dating back to 3000 BC and is described in the old Sanskrit texts (The Vedas). It is widespread in India, Nepal, Pakistan and Bangladesh; countries with a high portion … Continue reading