Jerusalem, Moro and Ottolenghi and inspired dinner
I have recently become addicted to three cookbooks I acquired from Amazon and our local library. They are, in order of favouritism, …
Aubergine and red pepper salad
This dish was my favourite of all the things I cooked for our board-games evening. It is by Sam and Sam Clarke …
Brie and chilli jam parcels
I made this little gem of a dish a while ago and thought it was about time that I posted it. A …
Asparagus and potato bake
It is amazing what one can find in a fridge if one looks hard enough. I have been on a mission to …
Carrot souffle with apple and rocket salad
It just so happened that I over-ordered carrots in our last Tesco delivery. While the temptation was great to whip up a …
Tomato gojju or spicy tomato chutney
“Gojju” in Karnataka (where I grew up), refers to a thick, tangy sauce made with tamarind pulp, some basic spices and vegetables …
Tempering in action
My last two posts Tempering/Seasoning de-constructed – Part I and Tempering/Seasoning de-constructed – Part II were about the concept of “tempering” with respect to South Indian food. In …
Tempering/Seasoning de-constructed – Part I
The word “tempering” brings to most minds the technique used for the toughening of steel or glass. For the food oriented mind, …
Tempering/Seasoning de-constructed – Part II
In this part of the blog, I will complete my description of tempering ingredients. I will talk about dried red chillies, dried …
Chilli Paneer/Paneer Manchurian or Spicy Saucy Indian Cottage Cheese
Any food with soy sauce, vinegar, chilli sauce, ginger and garlic is considered “Chinese” food in India. This combination of ingredients has …