Onion Fritters a.k.a. Onion Pakora (Piaz Pakode)
Sieve flour, rub in fat, add spices, lemon juice, salt, chilies and slowly stir in water until the mixture becomes a smooth and thick batter. Whisk well until it becomes quite light in colour and stand for 1/2 hour. Peel onions, slice thinly. Mix ... [... more]
International Vegetarian Union |
Plum porridge
1. To make the porridge, heat the double cream, milk, vanilla pod, sugar and cardamom and let it infuse for 3-4 minutes. 3. For the plums, place the plums onto a hot griddle pan for 3-4 minutes. Serve on top of the porridge in a large bowl. 4 ... [... more]
BBC |
Cauliflower Bhaji, with Minimum Spices
Contrary to popular belief, Indians do not eat highly spiced food all the time. This is a simple yet delicious dish, specially served with freshly made Parathas. It is suitable for young children. Serves 4 Add the cumin seeds and asafoetida and ... [... more]
Mamta's Kitchen |
Aubergine Cutlets
This is a good recipe for when aubergines are in season and inexpensive. You can make tikki or cutlets from many seasonal vegetables. Tikki doesn't have to be the traditional aloo tikki alone. Serves 3-4 Bake the aubergine in a HOT oven, until ... [... more]
Mamta's Kitchen |
Chicken ratatouille
2. Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season. 4. For the ratatouille, heat the olive oil in a pan. Fry the aubergine with the onion for five minutes, or until soft. 5. Add the ... [... more]
BBC |
Fish Curry with Coconut, Nani Maya's
This is an easy to make dish and tastes delicious. Serves 4. Heat oil in a wok or kadhai and fry onion, ginger and garlic paste until golden brown. Add, turmeric, chilli powder, fish pieces and cream of coconut. Stir-fry for 30-60 seconds. Add ... [... more]
Mamta's Kitchen |
Spinach and potato salad with roasted tomatoes
2. Place the tomatoes on a tray with the thyme and garlic. Drizzle oil place into the pre-heated oven and bake for five minutes. 3. In a large bowl mix the spinach with the potatoes, red onion, avocado and chopped parsley mix together. 4. To ... [... more]
BBC |
Stuffed tomatoes
2. Mix the spinach, ricotta, nutmeg, salt and freshly ground black pepper 3. Spoon the mixture into the tomato shells and place on a baking sheet. 2 vine tomatoes, seeds scraped out to leave shell and lemon juice in a bowl. Mix well. 4. Bake in ... [... more]
BBC |
Tomatoes, Oven Roasted
These are very simple to make and are quite delicious. You can serve them as a side dish to an Indian or Non-Indian meal, or as a sandwich filling. Serves 4 Slice the tomatoes in halves. Place cut side up in a large oven-proof dish or ... [... more]
Mamta's Kitchen |
Chicken Wellington served with creamed leek
2. In a blender add the mushrooms, the tablespoon of (unmelted) butter and Dijon mustard and blitz for one minute. 3. Brush the filo pastry slices with the melted butter and lay one on top of another to form a rectangle. 4. Spread the mushroom ... [... more]
BBC |
ProCook Carbon Steel Non Stick Paella Pan 30cm
 These carbon steel paella pans have a durable non-stick coating on the inside of the bowl. This coating has been developed specifically for carbon steel to produce amazing performance. [... more]
£6.95
Pro Cook |
Hazelnut blackberries
1. In a small bowl, mix the melted butter and egg white together. 2. Lay the pastry flat and brush with this mixture. Sprinkle one sheet with the chopped nuts. Lay the other sheet of filo pastry on top. 4. Place on baking tray and bake at ... [... more]
BBC |
Carrot Chutney
Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to ... [... more]
International Vegetarian Union |
T304® Pro Stainless Steel Saucepan & Glass lid 16cm
The T304® saucepans are all excellent quality with riveted extra long handles for strength and safety. The 1lt 14cm milkpan is perfect for boiling eggs or milk the 1.8lt 16cm saucepan is ideal for vegetables and the 2.5lt 18cm saucepan is the right [... more]
£26.95
Pro Cook |
Tomato Curry
This is a Northern dish. As the Indian tomato is more like our plum tomato, use canned rather than fresh. It can be done with an equal portion of fresh, but it is a lot more fiddly! I apologise to the purists in advance. I do not use microgrammes ... [... more]
International Vegetarian Union |
