One of the things I remember most vividly about being a child is visiting Leicester and trawling up and down Belgrave Road looking at sarees before finally getting to the Indian sweet mart and stocking up on ladoos and pendas. I love Indian sweets, or mithai, and miss them a great deal now I don’t go there as often.
Delhish make handmade Indian mithai, which I was delighted to hear about – mithai in the post! (more…)
I try to always have paneer in the fridge, it’s comforting to know it’s always there and extremely handy to whip up a quick dinner on a weeknight. There are so many ways with paneer, more than you might think, it takes well to different kinds of sauces and cooking methods. It’s comforting and indulgent in a creamy makhani sauce, crispy and smoky grilled on a barbecue and utterly addictive as chilli paneer.
Chilli paneer is one of my favourites and pretty quick to make but I wanted to make it even quicker with the addition of sriracha. This way you can skip chopping chilli, crushing garlic and frying onions, and the whole thing can be on the table in 15 minutes. (more…)
Tuwar daal, sometimes known as toor daal or tuvar daal, is a split yellow lentil. In Gujarati cooking these lentils make one of the easiest, tastiest vegetarian mains, which also happens to be nourishing too. Vegetarian, and vegan, these lentils are warming, filling and gently spiced – substantial enough as a main course or to accompany other dishes. (more…)
Sev Khamni a widely available Gujarati street food snack, – or ‘naasto’ – which describes a small snack, usually in the afternoon with masala chai. The ‘khamni’ is the main part of this dish, a soft chickpea ‘porridge’ with ginger, garlic and chilli, it is then topped with ‘sev’ which are small fried chickpea noodles. It’s meant to be soft and comforting, to fill you up in the afternoon – the sev on top provides crunch and texture, the mix of soft and crunchy is very important in most Gujarati snacks. (more…)
Make your own cheese! Homemade paneer is surprisingly easy, and you only need two ingredients – whole milk and lemon juice. You just need to slowly boil milk, add the lemon and then strain when it separates into curds and whey. (more…)