Tuesday, October 21, 2014

Daal Saag


  • 225g/8oz  any kind of lentils
    750ml/1pt 7fl oz water
    2-3 tbsp sunflower
    1 tsp black mustard seeds
    ¼ tsp ground turmeric
    ¼ tsp ground cumin
    ¼ tsp fennel seeds
    2 tbsp grated fresh ginger
    2 green chillies, de-seeded and chopped
    100g/3½ oz spinach
    2 sprong onions , trimmed and chopped


Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies  and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.

Friday, October 17, 2014

Karanji (A Very Popular Indian Dessert) Diwali Special



  • 1 cup flour/maida
  • ¼ cup sooji
  • Two table spoon oil
  • Pinch of salt


  • 1 table spoon Poppy Seeds
  • 1 table spoon Sooji
  • 1 cup dry grated coconut
  • 1 cup powdered sugar
  • ¼ table spoon cardamom powder
  • Assorted nuts


  • 2 table spoon rice flour
  • 2 table spoon ghee
  • Oil for frying


  • Heat up 2 tsp oil. Mix flour, sooji, salt in to a bowl and pour hot oil over it. Mix well till the time mixture becomes crumbly
  • Pour warm milk slowly to make medium consistency dough, not too hard and too soft
  • Cover and keep the dough for 30 min.
  • Dry roast sooji and poppy seeds separately till the time they get light brown color
  • Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder, dry fruits and mix well
  • To make Karanji, take the dough and again knead to make it smooth. Divide dough in to 3 equal parts. Roll them in to three thin roti
  • Mix rice flour and ghee to make it smooth and creamy
  • Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture
  • Now place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture
  • Stretch it out little bit, now divide it in to equal parts
  • Take ball and roll like poori, add stuffing, apply milk around its edges and seal the Karanji well
  • Use fork and make some design around Karanji
  • Now deep fry till the time it gets nice golden colour.

Monday, October 13, 2014

Pwarn With Tomato And Tamaraind


800g green prawns, peeled leaving tails intact, deveined

185ml (3/4 cup) passata (tomato pasta sauce)

125ml (1/2 cup) chicken stock

1 tablespoon tamarind puree

1 tablespoon caster sugar

2 teaspoons fish sauce

1 tablespoon canola oil

2 garlic cloves, finely chopped

1 long fresh red chilli, finely chopped

Fresh coriander sprigs, to serve


Combine the passata, stock, tamarind, sugar and fish sauce in a jug.

Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the garlic and chilli for 1 minute or until aromatic. Add the prawns. Stir-fry for 1-2 minutes or until the prawns just change colour.

Add passata mixture. Simmer for 3-5 minutes or until mixture thickens. Divide rice among serving plates. Top with the prawn mixture and coriander.