Wednesday 30 December 2009

Eggless almond-vanilla cookies.

Eggless almond-vanilla cookies- A melt in the mouth cookie, that is light and airy and golden brown in colour.Baked to perfection, its made from refined flour and ground almonds ,delicately flavoured with vanilla.


8 oz refined flour (maida)
4 oz softened butter
2 oz ground almonds
1 level teaspoon bicarbonate of soda
½ teaspoon baking soda
1 teaspoon vanilla essence
3 tablespoons milk slightly warmed
3 oz golden brown sugar
1 tablespoon flour (for rolling and dusting.)


1. Cream together the softened butter and sugar till light and fluffy.
2. Add the vanilla essence and warmed milk. Mix thoroughly.
3. To the flour add the bicarbonate of soda and baking powder and sieve together.
4. Add the ground almonds to the sieved flour and mix together.
5. Gently fold in the flour and almond mixture to the creamed butter and sugar mixture.
6. Mix together to make a soft dough.
7. Wrap the dough in cling film and put in the fridge for 30 mins.
8. Heat the oven to 180 degrees centigrade.
9. After 30 minutes remove dough from fridge and divide into 4 parts.
10. Roll out each part onto a floured surface and cut out desired shaped cookies.
11. Transfer the cookies to a greased baking tray and cook in the oven for 7-8 minutes till lightly brown.
12. Remove from oven and cool on a cooling rack.
13. Repeat for remainder of dough.

Store cookies in an air tight jar or container.

Sunday 27 December 2009

Muthia dhokla

Muthia Dhokla is a Gujarati breakfast  snack that is a type of steamed dumplings. They can be eaten steamed or cooled and stir fried. They are served for breakfast or a snack usually with masala chai and green coriander chutney

Yield: Serves 4
Muthia dhokla-A variation in gujarati dhokla . A combination of wheat, bajra and chick pea flour( besan)mixed with courgettes and fresh fenugreek( methi)steamed. Seasoned with ginger ,spices and chillies served sauted with a tadka . The perfect tea time snack
Prep time: 20 MCook time: 30 MTotal time: 50 M


  • 240 g  wheat flour
  • 60 g  Chickpea fllour (besan flour)
  • 60 g millet flour(bajra flour)
  • 30 g fresh chopped fenugreek (methi) leaves
  • 2 medium courgettes grated with skin **See notes
  • 1 teaspoon ginger puree
  • 4 green chillies finely minced
  • 1.5 teaspoons salt
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon eno salts or bicarbonate soda
  • 1 tablespoon sunflower oil
For tadka (tempering):
  • 1 tablespoon sesame seeds
  • 2 tablespoons sunflower oil
  • 1/2 teaspoon mustard seeds
  • 2 dry red chillies


  1. Add wheat flour, besan and bajra flour to grated courgettes.
  2. Add the ginger, chillies,salt,turmeric and chilli powder oil and eno salts and oil.
  3. Make a dough using 1-2 tablespoons water.
  4. Form small 2 inch sausage shapes (muthia shapes) and place in steamer .
  5. Steam for 30 minutes and allow to cool
  6. When cool slice the muthia into 1 cm rounds.
  7. Heat the oil for tadka in a wok, when hot add the mustard seeds, red chilli and the sesame seeds.
  8. Add the sliced muthia and stir fry till slightly crispy and takes colours.
  9. Transfer to serving dish and garnish with chopped coriander.


Instead of courgettes you can add grated carrots or finely shredded cabbage or bottle gourd also known as dudhi. You can add a mixture of all these vegetables
Created using The Recipes Generator

There are also many other types of dhokla that are served for breakfast or snacks in Gujarati cuisine such as these Semolina dhoklas and there spinach dhoklas,

Tuesday 22 December 2009

Onion Bhajiyas

Onion Bhajiyas/pakoras- A spicy savory snack made with onions, coated in seasoned chickpea flour and deep fried to golden brown .Delicious served with chutneys.


1 large onion
1 teaspoon salt
1 /2 teaspoon chilli powder
1/2 teaspoon eno salts
6 oz chick pea flour (besan)
1 tablespoon semolina
1 teaspoon ginger paste
3-4 green chillies finely chopped
1 teaspoon turmeric powder
2-3 tablespoons water
1 tablespoon fresh chopped coriander
Oil for frying.


1. In a bowl add the besan and semolina,Mix throughly.
2. Add the salt, chilli powder,chillies, turmeric, ginger paste and eno salts to the besan.Keep aside
3.Slice the onions in thin slices and separate them.
4.Mix the onion slices and chopped coriander and add to the besan mixture .Toss to coat the onions throughly.Add just enough water to make the flour mixture stick to the onions.
5.Divide the mixture into 8 patties and place on a tray.
6.Heat the oil in a pan to medium hot.
7. Drop the onion patties into the oil and fry on medium heat till golden brown.(Do not cook on too high heat other wise bhajiyas will be uncooked in side)
8.Remove from oil when golden brown and drain on kitchen paper.
9.Repeat process for remainder.

Transfer bhajiyas to serving dish and serve with ketchup, chilli sauce or chutneys of choice.

Sunday 20 December 2009

Princess cup cakes

Princess cup cakes-Devine little cupcakes iced and decorated in the theme of princess. Marbled dual coloured cakes made from pink and white batter.Iced with pastel colour icing and decorated with hearts and flowers and sweet crystals.

Will make approx 12 cup cakes.


8 oz self raising flour(maida)
8 oz sugar
8 oz softened butter (room temperature)
4 eggs
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Pink food colouring few drops.

Butter cream Icing:

100 g unsalted butter
200 g icing sugar
1 Tbsp Milk
1 teaspoon vanilla essence.
Few drops each of pink, yellow, blue food colouring.
Fondant ready to roll icing
Cake decorations of choice.


1.Preheat oven to 200 degrees Centigrade
2.Add the bicarbonate of soda to the flour and sieve the flour .Keep aside
3.Cream the butter and sugar till light and fluffy.
4.Add the vanilla essence and the eggs. Mix thoroughly
5.Fold in the flour taking care not to over mix.
6.Divide the batter into two parts.
7.In one part add a few drops of pink food colour and mix in to make the batter pink.
8. Spoon the mixture in the cup cakes alternating with one spoon white mixture and top with one spoon pink mixture. Smooth the tops.
9.Place the cup cakes in the oven to bake for approx 15-20 mins. Check if cooked by inserting a skewer in the top of the cake .If it comes out clean cakes are cooked.
10.Take out of oven and leave to cool.


1.Cream together the butter and icing sugar  with milk and vanilla.
2. Divide the icing into 4 parts.To each part add 2-3 drops of desired food colour.Mix the icing so colour is even.
5. Using a palette knife cover each cup cake with the desired colour of icing. You can also fill a piping bag with a star nozzle and fill it with butter cream and pipe rosettes on top of the cakes instead.
6.Sprinkle on top the desired cake decoration and flowers and shapes cut out of the ready rolled fondant,
Cup cakes are ready to enjoy.

NB: If for any reason your cakes raise too much in the centre during cooking.Carefully slice the tops off to make flat before icing.

You make like these recipes:
Fairy cakes

Monday 14 December 2009

Potato sabji

Potato (aloo) sabji-A simple dish made from potatoes cooked in aromatic spices, delicious as an accompaniment with any indian flat bread .Can be served as aside dish to accompany any dhal or kadhi and rice.


3 medium potatoes
1 teaspoon turmeric
1 tablespoon oil
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 1/2 teaspoon salt
1 tablespoon tomato puree
1/2 teaspoon mustard seeds
1 tablespoon fresh coriander finely chopped for garnishing.


1. Peel and cut the potato into 4 quaters lengthwise.
2. Slice the potato quaters into 5mm thick slices.
3.Heat the oil in a pan and add the mustard seeds.Let them pop.
4. Add the potatoes and all the spices.
5.Mix 1 tablespoon water in the tomato puree and add to the potatoes.
6.Toss the potatoes so that they are covered by the spices and tomatoes.
7. Cover and cook on a low heat till potatoes are tender(In the interim keep tossing the potatoes so that they dont stick to pan bottom)
8.Transfer potato sabji to serving dish and garnish with fresh coriander.

This potato sabji is dry and an ideal side dish accompaniment with dhals and kadhi.

Sunday 13 December 2009

Puri -fried puffed whole wheat flat breads

Puri- A puffed indian bread deep fried .It is made from wheat flour,can be made plain or with masala for that spicy taste. An ideal accompaniment to all sabjis. especially potato.


2 cups Indian whole wheat flour
1/2 tablespoon sunflower oil
Water to make dough
Sunflower oil for frying


1.Mix together in a bowl the flour and oil.
2. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.
3.Cover, let rest at least 1/2 hour, and knead again briefly.
4.Divide into small balls about 1/2 inch size balls, and roll out into 3" rounds on an oiled board.
5.Heat vegetable oil in a wok or saucepan.
6.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
7.Serve as soon as possible; these breads are not as good later.
Puri are traditionally served with any curry.

For spicy puris:

When making the dough, add to the dry ingredients:
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon salt
Follow method same as above.

Sunday 6 December 2009

Corn vadas- debras

Corn vadas- A gujarati snack made from corn meal, savory and tasty ideal for a teatime snack, lunch box or picnics.

2 cup fine corn flour
1 cup wheat flour
1 cup natural yoghurt
1 teaspoon fresh ginger paste
3 fresh green chillies deseeded and finely chopped
1 teaspoon sugar
½ cup fresh chopped green methi (fenugreek)
1 tablespoon fresh chopped coriander
1 level teaspoon eno salts
1 tablespoon sunflower oil for dough
1 teaspoon red chilli powder
1/2 teaspoon carom (ajwain) seeds
1 teaspoon sesame seeds
1 tsp turmeric
salt to taste

sunflower oil for frying


1.Mix all the ingredients except the oil for frying and make a dough. Leave overnight or for 2-3 hours.
2.Next divide the mixture into small balls, place balls 5 at a time between two sheets of oiled polythene and pat them out into flat vadas , About 2 inch in diameter and 3 mm thick
3.Heat the oil for frying and deep fry vadas in batches on medium heat until golden brown. They should puff up.
4. Drain on kitchen paper.

Will keep in airtight container for 3-4 days

Serve with fresh natural yoghurt

Wednesday 25 November 2009

Chole( chickpeas in gravy)

Chole-Kabuli chana (white chickpeas ) cooked in a thick punjabi style gravy with aromatic spices. Served with a fluffy fried indian bread called bhatura.

1 can tinned white chickpeas (or 8 oz pre boiled (kabuli chana) white chickpeas)
1 teabag
2 medium ripe tomatoes
½ teaspoon cumin seeds.
1 teaspoon tomato puree
1 tablespoon oil
1 teaspoon salt
1 teaspoon MDH chana masala powder
½ teaspoon chilli powder
½ teaspoon turmeric
¼ teaspoon coriander powder
¼ teaspoon cumin powder
2 green chillies
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon amchur powder (dried mango)
1 tablespoon chopped fresh coriander for garnish.

1. Skin the tomatoes, remove seeds and blend to a fine puree. Keep aside
2.Place the teabag in 1 pint water and add the chick peas.Simmer for 5 minutes.Drain and keep aside. (This is to give the cooked chole dish its authentic brown colour)
3. Add the oil in a pan and heat.
4. When oil is hot add the cumin seeds and then garlic paste followed by ginger paste.
5. Add the tomato paste and tomato puree. Cook till oil starts to separate from tomatoes.
6. Add salt, chilli powder, cumin powder, coriander powder, turmeric.
7. Add 100 ml water and bring the gravy to boil, add the chickpeas and simmer for 5-10 mins until spices blend in and gravy is thick.
8. Stir in the chana masala powder and amchur powder. Cook for a further two mins.
9. Slit the green chillies and add to the chana masala.
10. Transfer to serving dish and garnish with chopped coriander.

Serve with Bhatura.

Wednesday 18 November 2009


Bhatura - A soft and fluffy Indian fried bread, made from all purpose flour(maida).It is often eaten with a chickpea curry (sabji ) called chole.



450 grams self raising flour –maida (all purpose flour with added baking soda)
4 slices white bread.
½ cup yoghurt
½ cup warm milk
½ teaspoon salt
½ teaspoon sugar
1 tablespoon sunflower oil
Sunflower oil for frying.


1. Remove the crusts from the bread and soak it in the ½ cup milk. Keep aside for 5 minutes.
2. Sieve the self raising flour, add the sugar and salt and mix in.
3. Add the soaked bread, yoghurt and sunflower oil and make a soft dough.
4. Cover the dough with a tea towel and leave in a warm place for 1 hour.

5. Divide the dough into 12 pieces and make small balls.
6. Roll out each ball in to a 5 inch round and approx 3mm thick.
7. Deep fry in oil until golden brown on both sides. Remove and drain on kitchen paper.
Serve bhaturas with Chole (chickpeas)

Tuesday 27 October 2009

Chocolate crunch Barfi

Chocolate crunch Barfi -A lovely sweet made with chopped cashew nuts, almonds,pistachio nuts, cereal-corn flakes,rice crispies ,cocoa and golden syrup .Topped with delicious smooth milk chocolate. Simple and easy to make using basic ingredients.

125 g rich tea biscuits
250 g digestive biscuits
50 g butter
1/2 bowl rice crispies
1/2 bowl cornflakes
50 g desiccated coconut
250 g mixed chopped nuts (almonds/ pista /cashews)
250 g golden syrup
3 tablespoons cocoa
300 g milk chocolate


1. Crush the biscuits and cereal and add chopped nuts and desiccated coconut. Mix
2. Melt the butter, cocoa powder and golden syrup in a pan.
3. Add to biscuit, nut and cereal mixture, and mix thoroughly till everything is coated.
4. Place mixture in a greased thali, press it to pack it tightly in the thali, smoothing it out and leave to set.
5. Melt the chocolate and pour over the set mixture.
6. Leave to set, once set cut in slices and enjoy.

You may like:
Eggless double Chocolate chip cake.

Monday 12 October 2009


Boondi -A royal dessert made from besan(chick pea flour) sugar syrup and garnished with chopped nuts.Delicately flavoured with saffron and cardamon.

For batter:

1 cup Besan
1 tablespoon melted ghee for batter
1 tablespoon melted ghee for final garnish
½ cup water
Pinch orange food colouring

For chasne (sugar syrup)

1 cup Sugar ¾ cup water
1 pinch Kesar(saffron)
1 1/2 teaspoons cardamom powder
Oil for frying
15 almonds cut into slivers
10 almonds blanched and skin removed
2-3 drops red food colouring 2 cups
Oil for frying


For the chasne (sugar syrup)

1. In a pan add the 1 cup sugar and ½ cup water bring to boil.
2. Add the kesar, cardamon powder and pinch of food colouring.
3. Turn off heat when all the sugar is melted and chasne reaches ½ thread consistency (1/2 tar)

How to make boondi laddu:

1. Sieve the besan flour to remove lumps and add a pinch of food colouring.
2. Add 1 tablespoon of melted ghee and make a thick batter using the ½ cup water.
3. Keep aside

4. Heat the oil in a frying pan.
5. Hold the sieve about 2 inches from the oil. Take a ladle full of the batter and pour small amounts on to the sieve with small round holes.

6.Batter should drop to form small round pearl sized balls.(If you find batter is dropping too quickly forming long strings, batter is too runny add more flour to the batter, on the other hand if batter is not dropping than its too thick so add a little more water to batter.

7. Fry these pearl sized balls in small batches. As soon as they are crisp remove then from the oil and add to the chasne (sugar syrup)
8. Repeat the procedure till all the batter is used up.
9. To blanch the almonds add them to boiling water and leave for 5 mins
Remove from water and skin will slide off. Split the almonds in to halves and than quarters.
10. To the blanched almond quarters add 2-3 colours red food colouring ,toss to coat the almonds to colour them red. Place on kitchen paper to dry.

11. Mix the boondi into the sugar syrup, coating evenly and leave for ½-1 hour for the syrup to penetrate the boondis.

12. After 1 hour pour over the soaked boondi 1 tablespoon melted ghee,add the almond slivers and the coloured red almonds and mix.
13. Transfer to serving dish. Boondi is ready.

NB: For boondi ladoos, divide the mixture into 8 parts and make small golf ball sized ladoos from the boondi.
You may like: Gulab jamun.

Thursday 17 September 2009

Carrot cake

Carrot cake-A simple and easy cake made from carrots.Quick, simple and delicious with a cup of tea.

1 small bowl self raising flour
1 small bowl sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups grated carrot
2 eggs
1 teaspoon vanilla
1/2 small bowl cooking oil
1/2 small bowl water


1. Pre heat the oven to 350F
2.Grease a cake tin 9x13 inches and keep aside
3. In a bowl sieve the flour and baking powder
4. Add the cinnamon and salt and sugar
5. Add the carrots and mix throughly
6. In a separate bowl add the oil, water ,eggs and vanilla and mix.
7. Add the wet ingredients to the dry and fold gently.Do not over mix.
8. Pour mixture into greased baking tin and bake for 45 minutes.
9. Leave to cool .
10.Once cooled you can add orange icing or just dust with icing sugar.

Cut into slices and serve with tea.

Tuesday 1 September 2009

Masala Dosa

Masala Dosa-A traditionally South Indian dish.Crispy indian pancake filled with a delicious spicy potato filling served with chutneys and Sambhar.
Potato masala (There are many variations , this is just one of them.)


4 medium potatoes finely diced
2 oz sweet corn kernels
4-5 green chillies finely chopped
1 ½ teaspoons salt
1 teaspoon white urad dall
1 tablespoon lemon juice
½ teaspoon whole jeera
3-4 curry leave
½ teaspoon clove powder
½ teaspoon cinnamon powder
1 tablespoon cooking boil
1 tablespoon fresh chopped coriander


1. Heat the oil in a pan and add the jeera, urad dall and curry leaves
2. Add the diced potatoes and sweet corn kernels
3. Add the salt and green chillies
4. Add the lemon juice
5. Cover and cook on low heat till potatoes tender
6. Add the clove and cinnamon powder and mix thoroughly
7. Add the chopped coriander .Mix keep aside.

For Dosa.Ingredients:

3 cups idli rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to tasteVegetable/ canola/ sunflower cooking oil for cooking dosas


1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and soak overnight.
2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth paste .
3. When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter.
The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4. Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6-8 hours.
After this fermentation, stir the batter well. It is now ready to make dosas.

Making the dosas:

1. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat non stick pan,
2 sheets of paper towel, a ladle, a spatula and a basting brush.
2. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
3. Fill the ladle up to the 3/4 level with dosa batter.
4. Gently pour this batter onto the centre of the pan - just as you would for a pancake - till the ladle is empty.
5 .Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter.
6.As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges.
7. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa.
8. The surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping. The dosa is done.
9. Either serve the dosa with coconut chutney and sambhar or spread the potato masala on the dosa and fold in half.

NB before making the next dosa dip the second wad of kitchen paper in iced water and wipe clean the pan to cool it, repeat steps 2-8 again.

Tuesday 25 August 2009

Chilli Paneer

Chilli paneer-An Indian and chinese fusion of flavours are excitingly used in this paneer (Indian cheese) dish made from whole milk. Succulent pieces of paneer grilled to give it a crunch on biting, marinaded and stir fried in a wonderful spicy hot chilli sauce accompanied by onions and capsicums.

250 grams paneer (diced into small 1 cm cubes)
1 medium red onion (sliced thinly)
1 green capsicum (sliced in thin strips)
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon salt
3-4 green chillies cut in to slits (seeds removed)
2 tablespoons soya sauce
2 tablespoons chilli sauce
2 tablespoons tomato ketchup
1 tablespoon sundried tomato paste or tomato puree
2 tablespoons olive oil
2-3 spring onions ,finely chopped


1.Place the paneer in a bowl and drizzle 1 tablespoon oil.Toss and coat the paneer cubes in oil.
2.Place the paneer on a baking try and grill ,turning occasionally to brown all sides.(Dont over cook , paneer just needs to take golden colour, otherwise paneer will go chewy)
3.Remove paneer cubes from grill and keep aside.
4.Heat 1 table spoon of oil in a pan add the garlic /ginger paste.
5.Add the onions and capsicums and sliced chillies, cook till slightly soft.
6.Add the soya sauce, chilli sauce, tomato ketchup and the sundried tomato paste.
7.Stir and add the salt and cook till a thick sauce forms.
8.Turn off heat and add the grilled paneer. Toss and coat all paneer pieces thoroughly with sauce.
9.Transfer to serving dish, garnish with finely chopped spring onion.
Serve warm.

You may like:

Monday 17 August 2009

Tomato and Onion Salad


1 firm ripe tomato
1 red onion
1 tablespoon chopped fresh coriander
2 green chillies finely chopped
1/4 teaspoon salt
1/4 teaspoon chilli powder
1 tablespoon lemon juice


1.Slice the tomato
2.Slice the red onion
3.Place the tomato and onion in a dish.
4.Sprinkle with lemon juice, add the coriander and chillies
5.Add the red chilli powder and salt.
6.Toss and serve immediately.

Wednesday 12 August 2009

Naan Indian bread

Naan -A leavened flatbread made with strong white flour, baked in a tandoor, fluffy, soft and awoderful accompaniment to all Indian sabjis and dhals.


1.5 lb or 350 g strong white flour
5 tablespoons yoghurt
5 tablespoons warm water
½ teaspoon active dry yeast
½ teaspoon salt
pinch of sugar
ghee or butter


1. Mix together warm water, sugar and yeast and leave for the yeast to dissolve for few minutes.
2. Mix flour and salt in a bowl. Make a well in the centre.
3. Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4. Put dough into oiled bowl and leave it covered with a cloth for at least 3 hours. It will rise and double in size.
5. Punch out the air from risen dough and divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6. Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 .Serve hot with ghee or butter with any curry or dhal .

Serve with:
 Black  chickpeas and potato curry

Saturday 8 August 2009

Lemon rice with sweetcorn and coconut.


1 cup basmati rice
¼ cup tinned or frozen sweetcorn (precooked)
1 teaspoon salt
1 teaspoon jeera
1 tablespoon oil
1/3 teaspoon white pepper powder
1-2 red chillies chopped or 1 tablespoon red capsicum diced
2 cups water
1/2 teaspoon garlic paste
1 tablespoon lemon juice
1 tablespoon freshly grated coconut
5-6 curry leaves
1 small tomato and lemon slices for garnishing


1. Wash the rice and soak for 1 hour
2. In a shallow pan heat the oil when hot add the curry leaves , garlic paste and the the jeera.
3. Drain the rice and add it to the hot oil.
4. Gently stir so that all rice grains are covered in oil(this stops rice grains from sticking together)
5. Add the salt, pepper powder,red chillies, sweetcorn and grated coconut.
6. Add 2 cups water.
7. Bring the rice to boil.
8. Cover the pan and turn the heat to lowest setting.
9. Cook for 25 mins (DO NOT OPEN PAN LID IN THIS TIME)
10. After 25 minutes open the pan lid and pour over the lemon juice.
11.Fluff the rice with a fork and transfer to serving dish.
Garnish with tomato and lemon slices.

Tuesday 28 July 2009

Bhel puri

Bhel puri


For the puris:

6 oz semolina
½ teaspoon salt
Water to make dough
1 teaspoon sunflower oil
Sunflower oil for frying

For the Bhel:

4 oz kabuli (white) chana pre boiled
4 oz diced boiled potato
2 green chillies finely chopped
1 tablespoon fresh coriander finely chopped
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon lemon juice
2 oz thin sev
2 spring green onions finely chopped
2 tablespoons green coriander chutney
2 tablespoons tamarind chutney
2 tablespoons natural yoghurt beaten


To make the puris:

1. Take the semolina and add the salt
2. Add the teaspoon of oil and make firm dough using water.
3. Divide the dough into small balls
4. Roll out puris about 3 mm thick and approx 2cm in diameter
5. Prick the surface of the puris with a fork to stop them puffing up when frying.
6. Deep fry in batches on medium heat till crisp and slightly brown
7. Drain on kitchen paper and store in air tight container for future use.

For the Bhel:

1. In a bowl add the chana, potatoes, salt, chilli powder, chopped green chillies, half the fresh chopped coriander nad half the chopped green onions and lemon juice.
2. Toss the mixture till chana and potatoes are coated with spices
3. On serving dish place 10-12 puris, top the puris with the Bhel mixture
4. Spoon on top of this beaten yoghurt, followed by the green coriander chutney and tamarind chutneys.
5. Sprinkle on top of this the remaining chopped coriander and remaining chopped green onions
6. Sprinkle on top of this the thin sev.

Serve immediately.
NB-another variation is to also add finely diced tomato and finely diced green mango on the top of bhel before adding the yoghurt and chutneys.
Puris can also be shop bought if you dont want to make them at home.

Thursday 23 July 2009

Toasted Cheese and Tomato sandwich.

A light and simple cheesy snack, delicious and healthy.

4 slices white/brown medium sliced bread.
2 oz grated cheddar cheese
1 tomato thinly sliced
3 jalepeno chilies slices or 1-2 green chillies(optional)
1 teaspoon butter for spreading on bread slices


1.Butter the bread slices.Keep aside.
2.In a sandwich toaster (or can cook sandwich on griddle) place1 slice bread buttered side down .
3. Sprinkle some cheese then place on top of it the tomatoes slices and sliced jalepenos or chilies.
4.Cover with 2nd slice of bread buttered side up.Repeat for other two slices of bread.
5.Close the lid of sandwich maker and cook for approximately  4 minutes till sandwiches  are golden brown.
6. Remove from sandwich maker . Transfer to serving dish.

Serve hot with tomato ketchup.
You may like :
Toasted sandwich Rolls

Wednesday 15 July 2009

Instant Gajjar(carrot) Halwa

Gajjar(carrot) halwa-A delicious dessert made from carrots and milk,Delicately flavoured with cardamon and saffron.Quick and simple to make .Can be served hot or cold with cream or ice cream.

Gajjar (carrots)500 grams (or 1 large bowl full after grating)
½ cup milk
Sugar 200 grams or to taste
Dry fruits (cashew nuts) 1/2 cup (optional)
Milk powder 1 cup
1/2 cup ghee
1/2 teaspoon elchi powder
few strands saffron


1.Wash and grate the carrots.
2.Place in a microwave bowl ,add saffron to milk and add milk to carrots, cover it with a lid.
3.Cook it in the microwave for 8 minutes.
4.Remove from microwave , add ghee and sugar and mixcook 3 mins.
5.Add dry fruits, (reserving a few for garnish)saffron, elchi and milk powder stirring gently. Don't mix the milk powder fully. Leave a few balls (they will look as if you have added a lot of khoya).
6.Put the bowl back in the microwave oven for 4 minutes occasionally stirring gently.
7.Remove and transfer to serving dish.
8. Garnish with remaining chopped nuts.

Serve hot with cream or ice cream

Saturday 27 June 2009

Capsicum cooked in besan (chickpea flour)sabji


1 large green capsicum deeseeded and cut into slices.
6 oz besan(chickpeas flour)
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1/2 teaspoon red chilli powder
1-2 green chilies finely chopped
1/2 teaspoon garlic paste
1 small tomato deseeded and chopped into small cubes
2 tablespoons sunflower oil
1/2 teaspoon mustard seeds.
150ml water( approx 6 oz)


1.Heat the oil in a pan, when hot add mustard seeds.
2.When mustard seeds crackle add garlic saute it.
3.Add the tomatoes and green chilies and sliced capsicum.
4.Add the salt, chilli powder,jeera powder,cumin powder and turmeric.
5.Once the spices are mixed add the water and bring to boil.
6.Cook for 5 minutes and then reduce to simmer.
7.Sprinkle the besan( chick pea flour) on the capsicum mixture and stir ensuring no lumps form.
8. Cover and cook on a low heat for a further 10 mins till rawness of flour is gone.
9.Cook until all water is absorbed. The capsicums should be coated with flour and sabji should be dry.
10.Transfer to serving dish.

Eat with hot rotis or parathas.

Thursday 18 June 2009

Masala black chana(dry)


8oz preboiled black chana
1 small tomato skinned and diced finely
1 tablespoon tomato puree
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
1 tablespoon sunflower oil
3 tablespoons water
1/2 teaspoon mustard seeds
1 tablespoon fresh coriander for garnish


1.Heat the oil in a pan .
2.When hot add the mustard seeds and wait for them to crackle
3.Add the tomatoes and tomato puree
4.Add salt,chilli powder,turmeric,corriander powder and cumin powder.
5.Cook till tomatoes are soft and a thick sauce forms.
6.Add 3 tablespoons water
7.Add the preboiled chana and simmer till water is reduced.
8.Transfer to serving dish and garnish with fresh coriander

Serve with hot rotis or parathas.

Saturday 13 June 2009

Chilli Mogo (Cassava)

Chilli Mogo (Cassava) Chunky chips deep fried  and tossed in a spicy and aromatic indo chinese masala and oven baked.


I Kilo packet frozen mogo chips .
1 green capsicums  finely diced
10 green chillies cut into slits
1 medium onion finely diced
2 teaspoons garlic paste
3 tablespoons soya sauce
3 tablespoons chilli sauce
3 tablespoons tomato ketchup
3 tablespoons sundried tomato paste(or 3 tablespoons tomato puree instead)
2 teaspoons salt
1 teaspoon chilli powder
2 tablespoons olive oil
Sunflower oil for frying the mogo chips.


1. Boil the mogo chips in salted water till a la dente. Drain and keep aside.
2.In small batches fry the mogo chips and drain on kitchen paper keep aside.
3.In a pan heat the 2 tablespoon olive oil.
4.Add the garlic and onions and saute.
5.Add the peppers and green chillies and saute.
6. Add the salt, chilli powder, soya sauce, ketchup,sundried tomato paste and chilli sauce
7.Cook till sauce thickens.
8.Pour over the mogo chips and coat throughly.
9.Transfer the coated mogo chips to a flat oven proof dish.
10.Cover the dish with foil and leave aside for 1 hour for the sauce to marinade the mogo chips,
11.After 1 hour bake in hot oven for about 15 minutes till mogo chips crisp and colour slightly.
12.Serve hot with yoghurt and mint chutney.

Some info on this vegetable.
Cassava(mogo)or know also as yuca is a shrubby, tropical, perennial plant.The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. The dark outer skin is peeled to reveal an inner white flesh that can be boiled, baked or fried .This vegetable is commonly available in africa,asia, mexico and carribean.The cassava plant is often used in substitute for potatoes, it can be made in to cassava flour too.

You may like this recipe too:

Chilli Garlic Mogo(cassava)
Mogo Bhel

Wednesday 10 June 2009

Cauliflower and Peas Curry

Cauliflower belongs to the group of cruciferous vegetables, also known as family of cabbages. It is closely related to broccoli, brussel sprouts, kale and cabbage. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants.

You can use cauliflower in many recipes such as spiced cauliflower soup, creamy cauliflower soup, tandoori cauliflower bites and even spicy cauliflower couscous. It can be eaten cooked or raw in salads and served as a crudites with dips.

Cauliflower pairs well with carrots, peas and potatoes and there are many variations of currys you can make with it. This cauliflower and peas curry is a favorite combination of mine and I love serving it with simple paratha.

Yield: Serves 4
Cauliflower and Peas Curry

Cauliflower and Peas Curry

Cauliflower and Peas curry is a traditional Gujarati dish that is cooked regularly in most Gujarati Asians homes. Simple aromatic spices gives the cauliflower a delicious flavour.
Prep time: 10 MCook time: 15 MTotal time: 25 M


  • 8 oz cauliflower cut into small florets
  • 4 oz peas
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon jeera powder
  • 1.5 teaspoons chilli powder
  • 1 teaspoon garlic paste
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon sunflower oil
  • 1/2 tablespoon tomato puree
  • 1 small tomato finely diced
  • 1 tablespoon finely chopped fresh coriander leaves


  1. Heat the oil in a pan and add mustard seeds.
  2. Add the garlic paste.
  3. Add the tomatoes and tomato puree and all spices, mix thoroughly.
  4. Add the cauliflower and peas and mix thoroughly.
  5. Cover and cook on low heat for about 15 minutes stirring occasionally.
  6. When cauliflower is a la dente it is cooked. (It should have slight crispness still in it)
  7. Transfer to serving dish and garnish with fresh chopped coriander and red chillies thinly sliced.  
Created using The Recipes Generator

The Cauliflower and Peas curry pairs well with Spinach Paratha and Spinach and Potato Paratha

Monday 8 June 2009

Vegetable Pasta

Vegetable pasta-Italian vegetable pasta penne , cooked in a spicy hot tomato sauce with vegetables, seasoned richly with with aromatic oregano italian spice.

4oz uncooked pasta penne
1 teasppon salt
1 teaspoon olive oil


2 oz pre cooked sweetcorn kernals
2 oz mixed peppers diced
1 small onion finely diced
2 oz courgettes finely diced
2 medium tomatoes finely chopped
2 tablespoons tomato puree
Salt to taste
2 teaspoons dried italian spice (oregano)
1/2 teaspoon pepper
2 chillies finely chopped(optional)
1 clove garlic finely chopped
1 tablespoon olive oil


1.In a pan heat the oil and add the onions and garlic.
2.Saute till translucent, add the tomatoes and cook till tomatoes soften and break up
3.Add the peppers,sweetcorn,courgettes and cook till tender.
4.Add the tomato puree, salt and pepper and chillies.
5.Add 3 tablespoons water and simmer until sauce is thick .
6.Add the italian spice stir and remove from heat.(Keep aside)

7.In a pan of boiling water add the salt and cook the pasta penne until cooked.( a la dente)
8. Drain the pasta and return to pan, add 1 teaspoon oil and mix so that pasta doesn't stick together.
9.Add to the cooked pasta 2-3 table spoon of sauce and toss.(Remainder of sauce can be refridgerated or frozen for later use)
10.Transfer the Pasta to a serving dish and grate some parmesan cheese over it before serving.
11.Serve with garlic bread and side salad.

Wednesday 3 June 2009

Mexican Tortilla Wraps

Mexican tortilla wraps-A mexican spicy filling made from kidney,beans,onions,capsicums and sweet corn, wrapped in a wheat tortilla garnished with spicy salsa and salad.Healthy and appetising.


4 oz precooked kidney beans
4 oz precooked sweet corn kernals
2 oz mixed colour diced peppers
1 small onion finely diced
1 teaspoon tomato puree
1/2 teaspoon chilli powder
1 teaspoon salt
1 tablespoon olive oil
3-4 tablespoons water
4 tortilla wraps
2-3 green chillies finely chopped(optional)
Side salad and salsa for serving


1.Heat the oil in a pan and fry the onions till translucent.Add the peppers and cook for another 5 minutes
2.Add the salt and chilli powder and green chopped chilies.
3.Add the tomato puree and water.Mix
4.Add the corn and kidney beans and cook for 5 more mins till water is absorbed.
5.Take off heat and keep aside.
6.On a griddle warm the tortilla wrap pace it on a plate and spoon the cooked mixture on it.
7.Roll the tortilla wrap in a tube and cut in half.
8.Serve with a fresh side salad and salsa.

Friday 22 May 2009

Keri no Ras (Mango Ras)

Keri no ras(mango puree)-A simple and refreshing gujarati dessert, light and tasty to eat.Made from ripe fresh mangoes, chilled and served with puri.
4 Ripe mangoes
1 tablespoon powdered sugar( optional if mangoes are not sweet enough)


1. Wash the mangoes and dry them.
2. Roll the mangoes between your hands to release the juices.
3. Skin and cut the mango into diced pieces, discard the stone.
4. Place diced mango pieces in a food processor.
5.Puree the mango.
6. Sieve the mango pulp to remove any fibres
7. Add powdered sugar only if the mangoes are not sweet enough.
8. Mix throughly and transfer to a serving dish.
Serve with plain puris.

Friday 1 May 2009

Tindora and corn sabji (dry)


8 oz tindora washed and quartered
1 bowl sweet corn kernels
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powdersalt to taste
1 tablespoon tomato puree or paste
½ teaspoon mustard seeds
1/ teaspoon ground coriander powder
½ teaspoon ground cumin powder
1 tablespoon fresh chopped coriander for garnish
1 tablespoon oil
2 tablespoons water


1. Pour oil in a pan and season with mustard seeds.
2. Next add the garlic and sauté till the raw smell is gone.
3. Add the tindora, corn, turmeric, red chilli powder, salt , jeera powder, coriander powder. Mix
4. Add the two tablespoon of water to the tomato puree and add the vegetables. Stir fry till the vegetables are tender but still crisp .
5. Transfer to a serving dish
6. Garnish with fresh coriander.

Serve with rice or roti.

Friday 24 April 2009

Masala rice


8 oz preboiled cold rice
1/2 teaspoon salt
1/2 teaspoon turmeric
2 green chillies finely chopped(optional)
1 tablespoon sunflower oil
1/4 teaspoon mustard seeds.
1 spring onion finely chopped for garnish.


1.Add the salt and turmeric to the cold pre boiled rice and mix. Keep aside
2.In a frying pan add the oil when hot add mustard seeds and chillies
3.Wait for the mustard seeds to pop add the rice and warm throughly for about five minutes gently tossing as not to break the grains.
4.When rice warmed through transfer to serving dish and garnish with spring onion.

Serve with yoghurt.

Sunday 15 March 2009

Fairy Cakes

Fairy cakes-Individual little cup cakes.light and fluffy,decorated with sweets.Ideal for birthday parties , picnics and lunch boxes.


8 oz self raising flour
8 oz butter or margerine(must be soft and room temperature)
8 oz sugar
1 teaspoon vanilla essence
4 eggs

For Icing:

2 oz butter softened
6 oz icing sugar
Food colouring of choice few drops
1 tablespoon water
Sweets for decoration

Method :

1. Preheat oven to 200 degrees
2. Place cake cases into a 12 hole tartlet tin
3. Cream together the sugar and butter
4. Add eggs mix gently
5. Add the vanilla , mix throughly
6.Sift the flour and fold into mixture.
7.Divide mixture into 24 cases and bake in oven for 15 mins until golden brown
8. Remove and allow to cool.

For Icing:

9. Cream together the icing sugar and softened butter
10. Add food colour and water.
11.When cakes are cooled , spread or pipe the icing over each cake and sprinkle with sweets or decoration of your choice.

Alternatively the mixture can be poured into a 9 inch greased and lined cake tin to make a large cake.Cook at 180 degrees for 35-40 mins.
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