Spanish Romesco Sauce

Ingredients: 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 Method: 1. In a dry pan roast the almonds  for 5 minutes stirring intermittently so that they dont’t burn. 2. … Continue reading

Spanish Paprika and Saffron Rice

Sweet paprika and saffron infused rice. Ingredients: 120 g Basmati rice 240 ml hot water Pinch of saffron 1 teaspoon salt 1 teaspoon paprika 1 tablespoon olive oil Method: 1. Wash the rice and soak it for  30 minutes in cold water. 2. In a bowl add two tablespoons of … Continue reading

Baby corn and Broccoli Rice

  Preparation time-5 minutes Cooking time 10 minutes Serves 2 Delicious Chinese style rice that is easy to make and perfect accompaniment to any curry. Ingredients: 240 g cold boiled rice 6 broccoli florets cut into smaller florets 8 baby corn cut into small one cm rounds 1/4 teaspoon salt … Continue reading

Nan Khatai – Indian Spiced Shortbread

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

The Most Annoying Thing To Ask Vegetarians

The most annoying thing you can ask a vegetarian is “you eat fish don’t you?” Firstly, let me point out that vegetarians do not eat fish, the clue is in the name. Secondly, if we ate fish we would be Pescatarians, easy to say. Sadly for us actual vegetarians this … 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

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

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

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 Ingredients: 450 ml boiling water 1 vegetarian stock cube 240 grams / 8 oz mixed vegetables, carrots, beans, peas, … Continue reading

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

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

Goan Style French Beans

Tender french beans stir fried in simple spices to prepare crunchy spicy side dish. Ingredients: 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 … Continue reading

Spicy Parathas with Tomato, Onion, Garlic, Ginger & Coriander

My last three recipes have been on Indian sweets so this week, I thought I would share with you my recipe for parathas. Most Indian food is accompanied by rice or Indian breads like chappatis, puris, naan, parathas etc.  This version of fluffy and spicy parathas is perfect with lunch … 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

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

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