Quorn Chicken Pieces
A quick yet delicious recipe with prepared with minimal fuss and very little prep time! With my kitchen currently undergoing a complete makeover, I wanted serve a freshly cooked home meal using available ingredients in my fridge/freezer. This one is also perfect my my uni-going daughter to whip up with ease so this one’s for […]
Carrot and Celery Pasta
Serves: 2 small or 1 large portion Prep time: 10 mins Cooking time: 30 mins Ingredients 100g pasta 1/2 large carrot 1 and half celery 1 and half spring onions 1-2 cloves garlic, finely sliced 2 tbsp olive oil salt, pepper fresh mint leaves Method Cook the pasta until al dente. Meanwhile, finely chop the […]
Bengali Potol Bhaja/Bhaji
Potol is the Bengali name for pointed gourd, a vegetable high on fibre and also a blood cleanser. Typically potol is shallow fried and enjoyed as a side dish along with curry and dal. As delicious as Begun Bhaji but a very different texture, it’s another one of my favourite home recipes which I grew […]
Bund Gobi Bhaji (Stir Fried Curried Cabbage)
The Bengali name for this much underated dish is “Badhakopi Bhaji” which simply translates to “bound cabbage fry”. Using basic spices and panch phoron (Bengali five spice, also referred to as picking spices) to add depth and flavour, it’s verstile enough to fill up a wrap for a satisfying lunch or serve as side with […]
Spicy Indian Chilli
It was jacket potato night tonight – not by my choice, let me say – so it called for some Chilli to add to the usual ensemble. We had something for everyone, from a left over Chicken Curry from the previous night, the obligatory tuna mayo and grated cheese and, to add some colour and […]
Aloo Bhindi Masala (Potato and Okra Curry)
I wanted to create a vegan curry with a creamy sauce without the use of heavy ingredients. I prepared the curry base first and used a non-dairy milk to achieve the desired affect of a rich and smooth sauce, then simply threw in the veg. Here’s the recipe which can be adapted for making dishes […]
Vegetable Bhuna
This is a versatile recipe which can be prepared with your preferred combination of vegetables. I used celery, aubgerine, tomato and new potatoes, simply because they needed to be used up, but you can add petit pois, fine green beans or brocolli for a touch of green. Fresh vegetables work best, but if using frozens, […]
Stuffed Green Chillis
Let me just say, these chillis are NOT spicy! I fact, I have added chilli into the filling, which of course is optional. So don’t be afraid to try this out. I have used Turkish green chillis which have very little heat and you can equally use the shorter chilli peppers and deseed them take […]
Bengali Dal
Bengali Dal is a staple accompaniment to plain rice along with fried fish or curry served in every traditional household. It is known for it’s souplike, thin consisitency which stems from a a very simple fact that less is more. In rural homes where hard-working villagers are often living on the breadline, their income often […]
Mixed Dal Tadka
Tasty yet so simple to prepare, you can use two or more different types of lentils to create this satisfying dish, perfect with either naan, roti or rice. There’s nothing stopping you from just enjoy song a bowlful by itself… I used equal measures of red lentils and Bengal gram lentil. You could opt to […]