Banana Walnut Loaf

Banana Walnut Loaf

Banana Walnut Loaf
 
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Being a typical Indian I hate having to weigh ingredients I tend to go off cup measures so here’s my recipe! If however you have a nut allergy omit the walnuts and add chocolate chips instead.
Author:
Recipe type: Easy
Cuisine: Baking
Serves: 8 generous slices
Ingredients
  • 3 - 4 ripe bananas (mashed0
  • ⅓ cup melted butter
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1½ cup flour
  • handful of chopped walnuts
Instructions
  1. Mix all the wet ingredients
  2. Sieve the dry ingredients and gently mix in
  3. No need for an electric mixer - just use a wooden spoon.
  4. Tip into a lined loaf tin and bake in a preheated oven for about 50 minutes on 180*

 

Cauliflower Tikka Masala

Cauliflower Tikka Masala

 

Cauliflower Tikka Masala
 
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Taking the ever popular British Tikka Masala and adding Cauliflower florets to make a delicious veggie curry. Satisfyingly scrumptious if i do say so myself
Author:
Recipe type: Easy
Cuisine: Indian British
Serves: 4
Ingredients
  • ***Marinade***
  • 1 large Cauliflower (washed and cut into florets)
  • 2 tbsp Oil
  • 3 heaped tsp Tandoori Masala
  • 3-4 tbsp Yogurt
  • 1 tsp salt
  • ½ tsp Turmeric
  • ½ tsp Red Chilli Powder
  • ½ tsp Garlic, Ginger, Green Chilli paste
  • *** Sauce ***
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Onion Seeds
  • 2-3 Cardamom Pods
  • 1 Box Passata
  • 2 tbsp Jaggery
  • 1 tsp Salt
  • ½ tsp red chilli powder
  • 1-2 tbsp Kasoori Methi
  • 2 tbsp Chopped Coriander
Instructions
  1. Place washed and dried Cauliflower florets in a bowl.
  2. Add the MARINADE ingredients in the order listed.
  3. Mix and set aside.
  4. Add the oil and butter in a non stick pan over a medium heat.
  5. Add the onion seeds and cardamom pods. (careful as the pods will splutter)
  6. Add the passata and the rest of the sauce ingredients and allow to simmer on a low heat.
  7. Whilst the sauce is simmering take the marinated cauliflower florets and stir fry them with a bit of butter for approximately 5 minutes.
  8. Spoon the liquid the florets will give off as they cook and add it to the sauce.
  9. Add the semi cooked florets to the sauce.
  10. Finally add a drizzle of yogurt and the chopped coriander to the curry.
  11. Mix - taste and adjust.
Notes
This Recipe is so easily adapted to make it VEGAN by substituting Butter with Coconut Oil and Yogurt with Soya Yogurt.

Delicious either way

 

Nankhatai (Indian Shortbread)

Nankhatai (Indian Shortbread)

Nankhatai
 
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A moorishly delicious Indian shortbread.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 16
Ingredients
  • 1 cup White Flour
  • ½ cup Castor Sugar
  • 1 tbsp Semolina
  • ½ tsp Cardamon Powder
  • ½ cup Ghee
  • ½ tsp Baking Soda
  • Almond slivers
Instructions
  1. Melt Ghee and set aside to cool.
  2. Sift the flour and baking soda.
  3. Add the semolina and cardamon powder and mix.
  4. Now in a separate bowl cream the ghee and sugar.
  5. Add tablespoons of flour and bring the dough together.
  6. (Do this with a wooden spoon or spatula - no need for an electric mixture at this point)
  7. When all the flour mix is incorporated use your hands to gently knead the dough and round up any crumbs around the bowl.
  8. Cling wrap and place in the refrigerator for an hour to rest.
  9. Pre-heat oven at 170C
  10. Divide mixture into 16 balls and evenly place on a baking sheet.
  11. Press almond slivers into each pressing down gently.
  12. Bake for 20 minutes or until golden brown.
Notes
There is no need to grease the baking sheets. Do not over knead if you do you will have hard cookies not crumbly golden melt in you mouth Nan Khatai. Well that's my batch just pinged so I'm off for a well earn cuppa and a taste test! Enjoy

 

Coconut Quorn Curry

Coconut Quorn Curry

Coconut Quorn Curry
 
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A mild quick and easy curry that even the mum approved of. Quorn can be easily substituted with earthier chicken or prawns.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 2 green chillies
  • Thumb sized piece of ginger
  • 2 garlic cloves
  • 1 red chilli + pinch red chilli powder
  • 1 small onion (finely chopped)
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 bag Quorn pieces
  • 1 can coconut milk
  • Handful spinach
  • 1 tbsp chopped coriander
Instructions
  1. Blitz the ginger garlic and chillies.
  2. Finely chop the onion.
  3. Heat a tablespoon of oil in your pan.
  4. Add the mustard seeds and fenugreek seeds
  5. Let them sizzle and splutter.
  6. Now add the onion and cook for two minutes.
  7. Add the turmeric, salt and then the Quorn pieces.
  8. Stir to combine then add the can of coconut milk.
  9. Allow it to simmer on a low heat for five minutes.
  10. Add the spinach and allow it to gently wilt in.
  11. Put the lid on and let it bubble for a further five minutes until the Quorn is cooked through.
  12. Garnish with chopped coriander and sliced red chilli, sprinkle of red chilli powder.
  13. Serve with rice and paratha.
  14. Enjoy

 

Idli Sambar

Idli Sambar

Idli Sambar
 
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This is typically served for breakfast in India but with the lifestyle over here I think it's better served as a main for lunch or dinner - great at a dinner party as you can have it all prepped and ready before your guests arrive leaving you time to mingle.
Author:
Cuisine: Indian
Serves: 6
Ingredients
  • *Idli
  • 2 cups Rice
  • 1 cup Urad Dal (white)
  • 1 - 2 tsp Salt
  • A pinch of Baking Soda
  • Oil for greasing
  • *Sambar
  • 2 Cup Tuvar Dal
  • 1 large Tomato
  • ½ tsp Turmeric Powder
  • 3 Red Chilles
  • 1 tsp Red chilli powder
  • 1 pinch Asafoetida (Hing)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Tamarind paste
  • 4 tbsp Mixed Vegetables (either fresh or frozen)
  • 1 heaped tsp Garlic / Ginger / Green Chilli paste
  • Few Curry Leaves
  • Salt to taste
  • Cooking Oil
  • *Coconut Coriander Chutney
  • 1 fresh coconut (grated)
  • 3 fresh green chilies or as per taste
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp lemon juice
  • 1 tbsp split peas (roasted)
  • ¾ cup plain yogurt (if you're vegan replace yogurt with 3 tomatoes and a tspof sugar)
  • ½ tsp Salt (adjust To Taste)
Instructions
  1. For the Idli
  2. Wash and soak the urad dal and rice separately overnight.
  3. Drain rice and dal.
  4. Grind the rice coarsely in a blender.
  5. Blend the dal into a smooth and forthy paste.
  6. Now mix the ground rice and dal making a batter.
  7. Add salt and set aside in a warm place for 8-9 hours for fermenting.
  8. Add the baking soda and stir briskly.
  9. Grease the idli holder and fill each of them with ¾ full of batter.
  10. Steam cook idlis on medium heat for about 12 minutes or until done.
  11. Use a butter knife to remove the idlis.
  12. For the Sambar
  13. Pressure cook the tuvar dal, tomato and salt for three whistles or boil until soft.
  14. When cooked through sieve and set aside.
  15. Heat some oil in a pan, add mustard and Cumin seeds and when they splutter add red chillies, green chillies, curry leaves, asafoetida, turmeric and mixed veg.
  16. Stir fry till softened.
  17. Now tip,in the tuvar dal and allow it to simmer.
  18. Add the tamarind and allow to simmer..
  19. Taste and adjust (you may want to add lemon juice and a tsp of brown sugar)
  20. For the Chutney
  21. Blend all the ingredients coarsely in a food processor.
  22. Taste and adjust as required.