Chana masala, chickpea curry, is probably the best place to start if you’ve never cooked Gujarati, or even Indian food before. It’s simple to make yet so authentic, and doesn’t require lots of obscure ingredients.
For me it’s a staple, something I ate at least once a week growing up and something we eat nearly as often now. Sometimes potatoes are added but more often than not it is simply chana and rotli (chapati) sometimes with some mango pickle or yogurt.
When Autumn comes around all I want to do is bake apples into cake, it’s a sure fire way to feel Autumnal as well as providing sustenance on cold nights. Lumberjack Cake is packed full of sweet apple, syrupy dates, spiced with cinnamon and topped with fragrant shredded coconut.
I had this cake in a cafe recently, actually I tell a big fat lie. Mr ordered this cake in a cafe recently (I had a bacon sandwich…) and I stole a bite, ok two bites, because it looked and sounded so good. It was so good with a strong cup of coffee. I love to recreate things I’ve eaten in the great outdoors and this cake went straight to the top of the ‘to bake’ list. (more…)
Dal, soupy fragrant lentils, and Bhartt, basmati rice, is probably what most Indian people will tell you is their absolute comfort food. The dal varies from region to region in India, thick or soupy, using different lentils or using sugar like Gujarati dal. Gujarati dal for rice is soupy and hot, sweet and sour all at the same time, a flavour combination you’ll find in a lot of Gujarati food. (more…)
Did you watch Sweets Made Simple? The couple behind the fabulous sweetie shop Hope and Greenwood had a whole series dedicated to making sweets, perfect TV. I loved watching it and the recipes seemed quite achievable, with the only extra gadget you’ll really need is a sugar thermometer. (more…)
Sweetcorn fritters are so cheery! Bright yellow kernels flecked with chilli and spring onion fried until crisp and then served with a rainbow salad can make your kitchen feel summery whatever the temperature.