July 2019

December 2018

November 2018

Sweet-and-Sour Tomato Chutney

Ingredients 2 tablespoons olive oil 1 teaspoon mustard seeds 1 large onion, chopped 8 garlic cloves, thinly sliced 1 1-inch piece ginger, peeled, finely chopped 2 dried chiles de árbol 1 tablespoon curry powder 1 cup sugar ¾ cup apple cider vinegar ¾ cup malt vinegar 1 2-inch-long cinnamon stick 1 bay leaf 2 teaspoons salt, plus more 1 14.5-ounce can crushed tomatoes 2 tablespoons fresh lemon juice ½ teaspoon cayenne pepper Recipe Preparation Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.

Pilau Rice

Ingredients Butter - a large knob Pilau Rice Spice Mix - 4 teaspoons Onion - 1, finely chopped Basmati rice - 4 servings Stock - 2 x volume of rice Salt - 2 teaspoons Method Melt the butter in a heavy pan, add the Pilau Rice Spice Mix with the chopped onion and fry until golden. Add the Basmati rice and gently stir to coat in the butter & spice mixture. Add boiling stock and salt, stir once only then cover and cook on a low heat until the rice is tender and stock is absorbed. Remove from the heat, cover with a tea towel for 10 minutes, then serve.

Aloo Gobi

National vegetarian week last week has had so many of you visiting the website for cooking inspiration, vegetarian curry recipes and also sharing photos on Instagram, Twitter and Facebook of everything you’ve been cooking from the cookbook and all the recipes you’ve tried here. I continuously get requests for recipe you want to find out more about. Aloo Gobi has been by far the most requested. There are plenty of versions using the humble cauliflower in Indian cooking including with gravy, pickled with spices alongside regional variations of this dish. I’ve shared a really delicious cauliflower curry with green peas in my book which is a family favorite. This recipe for spiced cauliflower with potato is my go to for when I need something thats easy and delicious. So its great for a midweek meal and also brilliant as an accompaniment when you have plenty of variety at your dinner table. Punjabi Aloo Gobi cooked with turmeric, chillies, coriander and ginger all lending a delicious flavour to the vegetables. This is a dry dish and perfect to scoop up with chapattis or naan along with raita. I prefer using chunks of boiled potatoes as it speed up cooking and also the potatoes soak up all the flavour from the spices and any remaining moisture thats leftover in the pan. One of my favorite ingredients in Indian cooking is dried fenugreek leaves and is perfect to finish the dish. I use it in vegetarian as well as chicken dishes. You can leave [...]

Chicken Ishtu

There is nothing like a warming bowl of stew for a cold evening. My recipe for a Kerala style Chicken stew is perfect to bring warmth and spice. Coconut milk, whole spices and fresh herbs including coriander, chillies and curry leaves make this stew or ‘ishtu’ (as its known in southern India) so very delicious. This is one I’ve grown up eating and though it’s not often you’ll be able to slurp down a bowl in your local Indian it most definitely worth making it at home. This is a really simple version and one thats perfect with just a few spices. Its a one pot dish and a soupy broth like consistency which I savour with some dosa. You can swap the chicken for vegetables or turkey even. If you prefer a thicker creamier curry make sure to lessen the quantity of water and coconut milk slightly and simmer without the lid at the end. Finish the dish with fresh herbs and serve with rice, soft dosas or some flaky paratha. Ingredients 1.2 kg skinless chicken on the bone cut to medium pieces 150gm white onion 5 cloves of garlic 2 tbsp vegetable oil 1 green chilli slit lengthwise 2" cinnamon stick 3 cloves 4-5 green cardamom pods 12-14 curry leaves 1 tsp coarsely ground black pepper powder 150mls water Salt to taste 400 mls coconut milk ½ “piece of ginger slivers 1 green chilli thinly sliced Coriander for garnish Method Using a blender, make a fine smooth paste of the white onion and the garlic cloves with 30mls water to help. Heat oil in a deep [...]