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  • aloo-dom.jpg

    Aloo Dom

    Cooking Process

    Chop the onions, then fry lightly until browned. Grate the ginger and add to the pan with the onions. Add the potatoes, turmeric, ground cumin and chilli, then fry for a couple of minutes, stirring continuously. Next, chop the tomato and add to the pan with a little water. Salt to taste. Cover the pan and cook at a low temperature until the potatoes are cooked. Add the garam masala and stir, then garnish with fresh coriander leaves. Serve.

    Ingredient

    • 500g small new potatoes • 1 onion • 1 tomato • 3.5 cm ginger • 1 tsp turmeric • 1 tsp ground cumin • 1/2 tsp chilli powder • 1/2 tsp garam masala • coriander leaves

  • Aubergine-and-Bean-Curry.jpg

    Aubergine and Bean Curry

    Cooking Process

    Cut the aubergine into strips and the beans into squares. Fry the kalonji and red chilli powder then add the aubergine and beans. Add the green chilli, a little water and salt. Simmer until cooked and the curry is as dry as required.

    Ingredient

    • 1/2 aubergine • a few beans • 1 tsp kalonji (onion seed) • 1/2 tsp turmeric • 1/2 tsp chilli powder • 1 green chilli

  • Basic-Pasta.jpeg

    Basic Pasta

    Cooking Process

    1. Boil your pasta adding salt to the water for later on. 2. While pasta is cooking grate your cheese/drain your tuna. 3. When the pasta is cooked add about half a tube of tomato puree, stirring well, to give you a passata consistency. Of course you can just use passata if you want, and drain the pasta instead. 4. Then, add the tuna if using any, stirring it in well. Leave for a minute to heat up the tuna. Add salt/pepper to taste. 5. Serve into a bowl and sprinkle lots of cheese on top :) Enjoy! This can be enjoyed as a simple tomato pasta, or with cheese or tuna, or both :)

    Ingredient

    Dried Pasta... any work well Water Salt Tomato Puree Cheese/Tuna/Both/None :)

  • Begoon-Pora.jpg

    Begoon Pora

    Cooking Process

    First prepare the aubergine. Simply pop it in the microwave for a couple of minutes until the flesh is soft and can be pulped. Next, finely chop the onion, tomato and green chilli, and fry gently in a pan with the turmeric. Chop the softened aubergine into bite size pieces and add to the pan. Salt to taste. Cook gently with a little water and add lots of chopped fresh coriander just before serving.

    Ingredient

    • 1 aubergine • 1 onion • 1 tomato • 1/2 tsp turmeric • 1 fresh green chilli • coriander leaves

  • Black-Eyed-Bean-and-Mushroom-Curry.jpg

    Black Eyed Bean and Mushroom Curry

    Cooking Process

    Put beans in water, boil. Simmer for 10 minutes, then leave to sit for at least a couple of hours (or even overnight). Slice the mushrooms, then heat some oil in a pan. Sizzle the cumin seeds and cinnamon in the hot oil for a few seconds, then add the onions and garlic, and cook until the onions are brown. Fry the mushrooms until they are cooked, then add the tin of tomatoes, coriander, cumin, turmeric and chilli. Boil for 1 minute then turn the heat down and simmer for 10 minutes. Bring the beans to the boil again then cover and simmer for about 30 minutes until tender. Add the cooked spicy tomato mixture, fresh coriander leaves, salt and black pepper to the beans then simmer for at least 45 minutes stirring continuously.

    Ingredient

    • 225 g black eyed beans • 2 pts water • 225 g mushrooms • 1 tin chopped tomatoes • 1 tsp cumin seeds (jeera) • 1 stick cinnamon • 1 onion • 4 cloves garlic • 2 tsp ground coriander • 1 tsp ground cumin • 1/2 tsp turmeric • 1/4 tsp chilli powder • coriander leaves

  • Cabbage-Curry.jpg

    Cabbage Curry

    Cooking Process

    Finely shred the white cabbage and cut the potatoes into pieces. Heat a little oil in a pan then fry 2 to 3 dried red chillies on a low heat until dark brown. Add the cumin seeds and stir for a few seconds till brown. Next, add the turmeric, potatoes, chopped tomato and cabbage. Stir. Add a little water and salt then cook on a low heat until the potatoes are almost cooked. Finally add a few peas and cook until almost all the water has evaporated.

    Ingredient

    • 1/4 white cabbage • 2 potatoes • peas • 1 tomato • 1 tsp cumin seeds (jeera) • 2 - 3 dried red chillies • 1 tsp turmeric

  • Carbonara-al-funghi.jpeg

    Carbonara al funghi

    Cooking Process

    Serves: One Difficulty: Easy Cost: £2.06 per serving Prep. Time: 5 mins Cooking Time: 25 mins 1. Soak the porcini mushrooms in hot water for 20 minutes. Drain, chop and set aside. 2. Mix the beaten egg and two thirds of the Parmesan cheese in a large bowl to make the Carbonara sauce. Season with salt and pepper. 3. Cook the spaghetti according to the packet instructions. 4. Meanwhile, heat the oil in a frying pan and fry the bacon for 3 minutes. Add the fresh mushrooms, porcini mushrooms and garlic and cook for a further 3-­?4 minutes, stirring frequently. 5. Drain the spaghetti, reserving 1tbsp of the cooking water. Immediately add the pasta to the Carbonara sauce as well as the reserved cooking water, bacon and mushrooms. Toss it all together with two forks. (The egg will be cooked by the heat of the pasta, and the sauce will cling to the strands.) Serve immediately topped with the remaining Parmesan cheese.

    Ingredient

    4 x rashers streaky bacon, chopped 10g dried porcini mushrooms 4x closed cup mushrooms (25g each), thinly sliced 90g of value spaghetti 1 egg, beaten 30g of Parmesan cheese, grated 2 tsp olive oil 1/2 x small garlic clove, finely chopped

  • Cauliflower-Curry.jpg

    Cauliflower Curry

    Cooking Process

    Put a little oil in a pan on low heat. Fry the cumin seeds for a few seconds until brown. Add the potatoes, cumin, chilli powder, turmeric and coriander then cook for a minute or so, stirring continuously. Add the cauliflower and a little water. Salt to taste and simmer until cooked and the curry is almost dry.

    Ingredient

    • 1/2 cauliflower • 3 potatoes • 1 heaped tsp cumin seeds (jeera) • 1/2 tsp ground cumin • 1 tsp chilli powder • 1/2 tsp turmeric • 1 tsp ground coriander

  • Chilli-con-Carne.jpeg

    Chilli con Carne

    Cooking Process

    1) Fry the onion in a hot pan with oil until nearly brown then add chopped garlic 2) Add the mince and stir until brown -­? drain any excess fat if desired 3) Add all dried spices and seasoning then reduce heat and add chopped tomatoes 4) Stir well and add tomato puree and worcester sauce then leave to simmer for about an hour (less if you’re in a rush) 5) Add the chopped red pepper and continue to simmer for 5 mins, then add the tin of drained kidney beans and cook for a further 5 mins. If the chilli become to dry at any point just add a bit of water. Serve with rice, jacket potatoes or pasta!

    Ingredient

    Ground/minced beef 500g 1 Large onion chopped 2-­?3 Cloves of Garlic 1-­?2 Tins of chopped tomatoes 400g Squeeze of tomato puree 1 teaspoon of chilli powder (or to taste) 1 teaspoon of ground cumin dash of Worcester sauce Sprinkle of salt and pepper 1 Chopped red pepper 1 tin of drained kidney beans 400g

  • Courgette-Curry-with-Mung-Dahl.jpg

    Courgette Curry with Mung Dahl

    Cooking Process

    First pan roast the dahl for a few minutes or until the dahl is brown. Wait until the dahl cools, then wash it and leave to dry. Heat a little oil in a pan and gently fry the dried chillies and the bay leaves until light brown. Add fenugreek. Add the courgette (marrow or squash), mung dahl, salt, sugar and turmeric. Fry a little on a low heat stirring continuously. Finally, add a little water and cook with a lid on until the dahl and courgette are cooked. The sauce in this dish should be fairly thick.

    Ingredient

    • 1 courgette • 1 tbsp dry roasted mung dahl • 3 dried red chilli • 3 bay leaves • 1/2 tsp fenugreek (methi) • 1/2 tsp turmeric • 1.5 tsp sugar

  • Cucumber-Salad.jpeg

    Cucumber Salad

    Cooking Process

    Dissolve sugar in lemon juice. Add sour cream, salt and dill. Mix with the cucumbers.

    Ingredient

    1 cucumber, sliced 3 tbsp sugar 1/4 cup fresh lemon juice 8 oz. sour cream 1 tspn salt 1/2 tspn dill

  • Dahl.jpeg

    Dahl

    Cooking Process

    Wash the lentils well, then put in a pan with about 2.5 cups of water and the turmeric. Bring to the boil and simmer for about 15 minutes. When the dahl is almost done, melt a knob of butter in a separate pan and fry the kalonji. Pour on top of the dahl. Stir and salt to taste.

    Ingredient

    • 1 cup red lentils • 1/4 tsp turmeric • 2.5 cups water • 1 tsp kalonji (onion seed) • 1 tsp butter

  • Dahl-Bara.jpg

    Dahl Bara

    Cooking Process

    Wash and soak lentils in cold water for about 3 hours. Drain the water then liquidise 2 thirds of the soaked lentils with the green chilli. Finely chop the onion and a handful of fresh coriander leaves. Then mix the liquidised lentils with the whole lentils the chopped onion and coriander, onion seeds and salt. Form into flat cakes and cook in hot oil over a moderate heat until brown and crispy.

    Ingredient

    • 1/3 cup lentils • 1/2 onion • 1 green chilli • 1.25 tsp kalonji (onion seeds) • coriander leaves

  • Kichoori.jpg

    Kichoori

    Cooking Process

    You can use whatever combination or permutation of vegetables you have available. A good mix might be: 1 potato, 1/2 courgette, 1 carrot, 1 tomato, a handful of beans and a couple of cauliflower florets. First chop the onions and vegetables, grate the ginger then wash and drain the rice and lentils. Cut the vegetables so that, when cooked, the vegetables are soft but still whole. To cook, put a little oil in a pan and heat. When the oil is hot add the dried red chillies, bay leaves and the chopped onion. Fry until the onion is soft. Lower the heat then add the grated ginger and fry for a minute or so. Add the rice and lentils to the pan and fry a little. Add 2.5 cups of water and the turmeric to the pan and stir well. Add the vegetables, salt to taste then simmer for 20 mins. To finish, add the sugar, garam masala and butter. Stir gently then serve.

    Ingredient

    • 1/3 cup rice • 1/3 cup lentils • 1 onion • 2.5 cm ginger • 1/2 tsp turmeric • 2 bay leaves • 1/2 tsp garam masala • 2 dry red chilli • 1/2 tsp sugar • 1 dsp butter • vegetables

  • Moong-Dahl-with-Vegetables.jpg

    Moong Dahl with Vegetables

    Cooking Process

    Select some vegetables: carrots, cauliflower, beans, potatoes etc. all work well. Chop into medium sized pieces. Dry roast the moong dahl for about two minutes (until it just starts to colour). Let it cool, then wash in cold water. Put in a pan with 2 cups of water and simmer for about 40 minutes. Heat some oil in a pan. Fry the dried chillies, bay leaves and panch phoran on a low heat stirring continuously. Add the vegetables, turmeric and a little salt, then fry for a couple of minutes. Add a little water to the pan, cover and cook for about 20 minutes. When the vegetables are cooked add the moong dahl, and cook everything together for about 10 minutes. The finished dahl should be fairly thick. Melt the butter in a pan then add to the hot dahl. Garnish with chopped fresh coriander leaves just before serving.

    Ingredient

    • 1/2 cup moong dahl • 2 dry red chillies • 2 bay leaves • 1 tsp panch phoran • 1/2 tsp turmeric • 1 tbsp butter • vegetables • coriander leaves

  • Mushroom-Masala.jpeg

    Mushroom Masala

    Cooking Process

    First cut the mushrooms into slices. Heat some oil and fry the onions until golden in colour. Add the crushed garlic and chopped tomatoes, mix well. Stir in the turmeric, garam masala, chilli powder and salt, then fry for 3-4 minutes. Next, stir in the mushrooms and simmer on a low heat until the mushrooms are tender, adding a little water if necessary. Garnish with coriander and serve hot.

    Ingredient

    • 200 g mushrooms • 1 onion • 1 tomato • 2 large cloves garlic • coriander leaves • 1/2 tsp garam masala • 1/2 tsp chilli powder • 1/2 tsp turmeric

  • Onion-Pakora.jpg

    Onion Pakora

    Cooking Process

    Mix some gram flour, kalonji and water to make a batter that has roughly the consistency of double cream. Slice the onions. Pre-heat some oil in a deep pan, or deep fat fryer. Coat the onions in the batter, then drop into the oil. Cook until golden, drain on kitchen towel, and eat hot!

    Ingredient

    • 1 onion • gram flour • kalonji

  • Paratha.jpg

    Paratha

    Cooking Process

    Mix the white flour, the brown flour and a pinch of salt in a large mixing bowl. Next, add some water and a small knob of butter. Mix to form a dough and knead for about 5 minutes until the dough is firm and not sticky. Leave the dough to rest for about 20 minutes. Divide the dough into equal pieces and roll out into circles. Butter one half then fold in half. Next, butter one half again and fold in half again to make a triangle shape. Roll. Cook the parathas in a dry pan at a medium heat. Cook each side for a couple of minutes until lightly browned then add a knob of butter and lightly fry both sides. They should puff up as you cook, normally just after you turn them. Keep warm in the oven until ready to serve.

    Ingredient

    • 2/3 cup white bread flour • 1/3 cup brown flour • water • butter

  • Raita.jpeg

    Raita

    Cooking Process

    Chop the cucumber into small chunks then mix with the yoghurt. Add sugar to taste.

    Ingredient

    • natural yoghurt • cucumber • sugar

  • Rice.jpg

    Rice

    Cooking Process

    Wash the rice until the majority of the starch has run out. Rinse and drain. Add 1.5 cups of water to the rice, bring to the boil, then simmer with the lid on for 12 to 15 minutes. Remove the saucepan from the heat, leave it to stand for 5 minutes, then serve.

    Ingredient

    • 1 cup basmati rice • 1.5 cups water

  • Salmon-in-the-oven.jpeg

    Salmon in the oven

    Cooking Process

    1. Put the salmon in an oven dish -­? add chopped veggies and cream on top-­? with salt and pepper 2. Grill on a high heat for about 25 min. If it is a thick fillet, it will take longer to cook through, always check if the middle if cooked. 3. You can serve it with rice or pasta

    Ingredient

    1 fillet of salmon, skinned (tails are cheapest) Any veggies you like: tomatoe, peppers, zucchinis, etc Liquid cream Black pepper Salt

  • Shada-Tarkari.jpg

    Shada Tarkari

    Cooking Process

    Heat some oil in a saucepan; chop and de-seed the green chillies then add to the pan with the kalonji and fry for 2 minutes. Add the cauliflower stalks, potatoes and carrots and cook for a few minutes before adding the turmeric powder and the rest of the vegetables. Fry lightly, then add salt and a little water and boil until the vegetables are cooked. This vegetable dish should be almost dry.

    Ingredient

    • 1 potato • 1 carrot • 1 courgette • peas • a few green beans • 1 tomato • a few cauliflower stalks • 6 cauliflower florets • 1 heaped tsp kalonji (onion seed) • 1/2 tsp turmeric • 2 green chillies

  • Simple-Spaghetti-Bolognaise.jpeg

    Simple Spaghetti Bolognaise

    Cooking Process

    Heat oil in a heavy-­?based pan and add onion, stirring over a moderate heat for 1-­?2 minutes. Add mince, stirring constantly until well browned. Stir in remaining ingredients. Cover and simmer gently for about 30 minutes, or until cooked through (if using chopped tomatoes this will take a bit longer. Serve with your favourite spaghetti, bread and salad.

    Ingredient

    500g beef mince 1 tbsp olive oil 1 onion, finely chopped 1 cup beef stock clove of garlic Carrots, mushroom and celery (optional) 1 tsp dried mixed or Italian-­?style herbs Squirt of tomato paste 1 x 425g passatta or chopped tomatoes

  • Spiced-Rice.jpeg

    Spiced Rice

    Cooking Process

    Wash the rice well and leave to dry. Melt a little butter in a saucepan with some oil. Chop the onion and fry it lightly until browned. Add the whole cumin, turmeric and chopped green chilli and fry for 2 minutes. Next, add the rice and fry for a few minutes stirring continuously until the rice is coated in oil. Add the water, bring to the boil, then simmer with the lid on for 12 to 15 minutes. Remove the saucepan from the heat, leave it to stand for 5 minutes, then serve.

    Ingredient

    • 1 cup basmati rice • 1 onion • 1 tsp ground cumin • 1/4 tsp ground turmeric • 1 green chilli • 1.5 cups water

  • Tahiri-Vegetable-Biryani.jpeg

    Tahiri (Vegetable Biryani)

    Cooking Process

    Wash and drain the rice, then leave to dry. Heat oil in a big pan. When the oil is hot, add the jeera and bay leaves and fry a little. Next add the ground cumin, ground coriander, garam masala and turmeric. Turn the heat down to make sure the spices don’t burn and fry for two minutes. Add the rice to the pan, raise the heat, and cook for 5 minutes stirring continuously. Add the sugar and salt to taste. Next chop the carrot lengthwise and add into the pan with the peas. Lower the heat again and add the grated ginger. Cut the cauliflower into large pieces and stir it into the rice mixture in the pan. Add the water and bring to the boil. The simmer gently for 15 to 20 minutes. Serve.

    Ingredient

    • 1 cup rice • 1 3/4 cups water • 3 carrots • 1/2 cauliflower • 3/4 cups peas • french beans • 1 heaped tsp ground cumin • 1/4 tsp cumin seeds (jeera) • 2 bay leaves • 3/4 tsp ground coriander • 1/2 tsp garam masala • 1/4 tsp turmeric • 2 cm ginger • 1/4 tsp sugar • butter

  • Tarka-Dahl.jpeg

    Tarka Dahl

    Cooking Process

    Put the washed lentils in a pan with the water and the turmeric. Simmer for about 15 minutes until cooked, then salt to taste. While the dahl is cooking, fry the cumin seeds in a little butter, then add the chopped onion and soften. Add the crushed garlic and chopped tomato and fry for a minute. Finally add the fried cumin, onion tomatoes and garlic to the dahl and serve.

    Ingredient

    • 1 cup red lentils • 1 onion • 1 clove garlic • 1 tsp cumin seeds (jeera) • 1/2 tsp turmeric • 1 tomato • 2 cups water

  • Thai-Green-Curry.jpeg

    Thai Green Curry

    Cooking Process

    1) To make the curry, cook the paste in a large non-­?stick wok or large frying pan over a low heat, for 5 minutes. Cut the chicken into strips and add to the pan with the chopped onion. Cook for 5-­?8 minutes or until no longer pink. Add the aubergine chopped. 2) Stir in the coconut milk and simmer for about 10 minutes or until the chicken is cooked through. Scatter over the chilli and serve with rice

    Ingredient

    2 Chicken breasts 1 can coconut milk, or low fat coconut milk 1 Onion 1 Aubergine 1 Chopped green chilli Thai Green Curry Paste

  • Tomato-Chutney-from-Fulia.jpeg

    Tomato Chutney (from Fulia)

    Cooking Process

    Heat the oil in a pan. Add the mustard seeds and fry. Chop the tomatoes then add to the pan along with the turmeric and a little salt. Cover, and put on a low heat until the tomatoes are cooked. Next add the sugar and a little water. Stir on a low heat until the sugar has desolved. Finally, peal and grate the aam ada, add it to the tomato mixture and stir thoroughly. Store in the fridge and served chilled. The chutney should keep for about two weeks.

    Ingredient

    • 500 g tomato • 250 g granulated sugar • 1/2 tsp mustard seed • 30 g aam ada • 1/2 tsp turmeric • 1 tbsp oil

  • Vegetable-Pilau-Rice.jpg

    Vegetable Pilau Rice

    Cooking Process

    Wash and drain the rice then set aside to dry. Finely chop the onion and dice the carrot, pepper and beans. Heat a little oil in a saucepan, fry the onions lightly, then add the carrots. Next add the rice and cook for a few minutes, stirring continuously to coat the rice in oil. Add 2 cups of water, salt, and bring to the boil. Add the rest of the vegetables then simmer with the lid on for 12 to 15 minutes. Remove the saucepan from the heat, leave to stand for 5 minutes then serve.

    Ingredient

    • 1 cup basmati rice • 1 carrot • 1 onion • 1/4 red pepper • peas • runner beans

  • Vegetarian-Rice.jpeg

    Vegetarian Rice

    Cooking Process

    Serves 2: Prep time 10 mins: cook time 25 mins 1)Add onion, garlic and tumeric to pan with a splash of veg stock 2)Stirring, cook gently for a 3 mins then add the chopped courgette, grated carrot and chopped pepper 3)Stir well for a further 3 mins then add the dried rice 4)Stir rice in well with the vegetables 5)Once rice os distributed well throughout the mixture add the stock-­? leave to boil 6)Once boiled immediately turn heat down to simmer and cover. Cook for 10 mins 7)Add in chopped tomatoes and frozen peas and stir 8)Cover and simmer for a further 10 mins 9)Once cooked stir in dried parsely with seasoning 10)Spoon rice into 2 dishes

    Ingredient

    1/2 chopped onion 1 chopped garlic clove 1 chopped courgette 1 grated carrot 1 chopped red or yellow pepper 75g frozen peas 1/2 tin of chopped tomatoes 350ml Vegetable stock 150g Dried brown rice 1 tbsp of dried parsley 1 tsp tumeric Seasoning

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