Archive for the ‘Cuisine’ Category

Aloo Gobi Masala

Thursday, March 5th, 2015

Potatoes and Cauliflower

  • 3 -4 medium sized Potatoes 
  • 1 whole medium sized cauliflower
  • 2 medium sized onions
  • 3 – 4 medium sized tomatoes
  • 1 bulb of garlic (crushed )
  • 1 inch ginger (crushed )
  • green chillies
  • 2 teaspoon cumin seeds
  • 2 teaspoon garam masala
  • 1 tablespoon coriander powder
  • fresh coriander leaves (chopped finely)
  • salt to taste


a. Chop the Onions, tomatoes and chillies very fine.











b. dice the potatoes into small chunks and split the cauliflower into smaller pieces











c. Heat oil in a deep pan and fry the cumin seeds for few seconds on medium heat.











d. Add chopped onions,tomatoes and chillies and stir fry on medium heat for 5 minutes. add crushed ginger and garlic and some salt and mix well. Cover and cook for another 15 minutes on Low heat, till they become very soft and mushy.












e. Add garam masala and coriander powder and half of chopped coriander. Stir for a minute

f. add a bit of water (100 ml) and mix. Then add the potatoes and cauliflower. Mix well and cover and cook for 15 minutes till the potatoes become very soft. add salt if necessary.













g. Garnish with remaining coriander leaves and serve with paratha or roti.


Baingan Bharta

Sunday, March 1st, 2015

Baingan Bharta  is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhartha (minced vegetables) made from Aubergine (baingan / eggplant) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour.


  • 2 good sized Aubergines
  • 4 medium sized onions chopped
  • 5 medium sized tomatoes chopped
  • 1 bulb garlic (crush or grind to a coarse paste. Solid pieces may remain)
  • 1 inch piece of ginger (crushed )
  • 2 teaspoon Cumin seeds
  • 3 green chillies chopped (deseeded if required to reduce heat )
  • a small bunch of fresh Corriander leaves (Cilantro) chopped
  • salt to taste
  • 3 tablespoon oil (veg, olive, ghee)
  • 1 teaspoon corriander powder (optional)
  • 1/2 teaspoon garam masala (optional)


onions tomatoes ginger garlic chilly












1. Coat the Aubergines with olive oil and put them in conventional oven on top temperature for about 20 minutes. If you have gas stove then roast directly on fire till the Aubergines become extremely mushy. At this stage the skin easily peels off. See image below. Leave them cooking while we prepare the masala (Bharta)

peel baingan










2. Heat oil in a good sized pan on medium heat. Add cumin seeds an fry for few seconds till they start getting slightly dark (take care to not fry for long as they burn quickly)

cumin seeds










3. Add chopped onions and fry till the onions become very soft (about 10-15 minutes stirring). Add some salt to release moisture and speed up cooking.

Add crushed garlic and ginger (cook for another 5 minutes)

fry onion










4. Add chopped tomatoes, chillies, corriander powder, salt to taste, garam masala and stir fry for 5 minutes

add tomatoes










5. Once the tomatoes start getting soft, cover and cook on low heat for 10 minutes, stirring occasionally to ensure they dont stick to bottom.

stir fry










6. Chop the peeled aubergines (they should be very soft and gooey) and add to the pot. stir for few minutes and cover and cook on low heat for another 5 to 10 minutes.

chop baingan mix baingan




















7. Add chopped corriander leaves and stir slowly for another 2 minutes. Taste for salt and add more if required. Serve hot with Paratha or chappati (Roti)

add corriander


Naan Bread (in a conventional oven)

Tuesday, March 2nd, 2010

Naan (made in our conventional oven)

Naan bread is something we all love when we go to eat at a restaurant. However the thoughts of making it ourselves can be quite daunting and we often resort to shop bought versions. This recipe gives you the authentic taste of naan bread from a conventional oven. For convenience sake these can be made ahead of time, stored in a towel and simply grilled before serving (step 9). Although this recipe may pose some difficulty for the novice, the experienced pizza or bread maker should have no difficulty with this. Recipe can also be halved easily.

Makes 6

16oz/225g strong white flour
1 tbsp (level) dried yeast
100ml warm water (skin temp)
2 tsp sugar
1 tsp salt
1 tbsp vegetable oil
1 tsp whole cumin/coriander(each) seeds (optional)
1 egg
4 tbsp natural yoghurt (Room temperature)
1 tbsp ghee/butter
1 tbsp garlic paste (optional)

Large Bowl – Pestle and Mortar – Wooden Spoon – Frying Pan – 2 Tea Towels – Cling Film – Baking Tray – Brush/Paper Towel – Rolling Pin

1. Activate yeast according to packet instructions. Place in 100ml of skin-temperature water with sugar and salt, with a sprinkling of flour. Leave aside in a warm place for 15 minutes.
2. Toast the cumin and coriander seeds in a dry pan until you can smell their aroma. Grind roughly in a pestle and mortar. (Substitute with the ground spices if you wish)
3. Sift the flour into a large bowl and make a well in the centre. Add the spices, yeast mixture, yoghurt, vegetable oil and egg. Mix with wooden spoon.
4. The mixture should be just a little too sticky to knead. Naan is normally cooked in a Tandoor oven very quickly. This will be in a conventional oven for longer so needs to be wetter than a normal bread mixture. Add more skin-temperature water if needed. Knead, in the bowl, by dipping one hand in flour until the mixture begins to stick to your hands again. Repeat this process of dipping your hand in flour until bread has been well kneaded. You may get only 4-5 “kneads” from each flour dipping. Leave in bowl, covered in oiled cling film with a clean tea towel over this, for 40-60 minutes.
5. Pre-heat the oven to the highest temperature it can go to.
6. Cut dough in half, then cut 1/3 of this away and cover remaining dough with the oiled cling film. Dip hands in flour and knead a little. Dust surface well with flour and make an egg-shape with the dough. Roll into tear-drop shape, concentrating on the wider end.
7. Take oven-width baking tray and line with baking paper. Place the naan on the baking tray, stretching out to rolled naan to fit the tray and place in the hottest part of the oven and watch until puffed up. Naan should still be quite white and just starting to get very small brown spots. Take out quickly and close the door of the oven to maintain temperature. Turn over and pop back in the oven until it puffs and small brown spots appear on that side. Remove and place in a clean tea-towel and cover. Repeat for all six naans.
Tip: Use two baking trays so that as one is finished the other can go in. The baking paper will not have to be changed either.
8. Mix butter/ghee and garlic pasted in a pestle and mortar or bowl.
9. Turn on grill. Run tap and quickly wet each side of the naan under the water. Place under grill, allow to brown and turn. Remove and with a brush or a kitchen towel rub with butter/garlic mix. Serve.
Tip: For convenience it is possible to stop at step 7 and leave the naans in a clean towel until just before food is served. Then just follow step 8 & 9 before serving.

Turducken is old news !!

Thursday, December 17th, 2009

Turducken is just 3 birds.. forget that.. bring on 12 bird roast.12BirdRoast

Anne Petch at Heal Farm in Devon and her 12-bird Love Roast are the latest news; one bird for each of the Twelve Days of Christmas.

The roast weighs 55lbs/25kg, feeds 125 people and takes 10 hours to cook presuming you have an oven big enough. Anne claims it only takes her 45 minutes to assemble but I’ll assume that’s without all the boning of the birds.

And the cost – £665/$1000 which is actually only £5/$8 a head, a bargain.

On the outside is a Turkey with the breasts inside followed by:

* Goose filled with orange and walnut stuffing.
* Chicken with hazelnut and ginger.
* Pheasant with juniper stuffing.
* Aylesbury duck with sage and onion.
* Barbary duck with Persian fruit stuffing.
* Poussin and guinea fowl layered with parsley, lemon and thyme.
* Partridge and Pigeon Squab set in juniper stuffing.
* Mallard duck layered with cranberry and lemon and
* Whole boned Quail filled with cranberry and orange relish.

what would they call it i wonder.. TurGooChiPheAylBarPouParPiMalQua .. Beat that !!