Doesn’t this look like the real deal? I’ve become slightly obsessed, since the Mr became a vegetarian, at recreating the perfect ragu without meat. Lentils are nice but often to floury and strong in flavour, I’ve tried mushrooms before which are close, but nothing has come as close as this simple vegetable ragu. (Don’t even talk to me about soya mince).
Soffrito – onions, celery, carrot – is used at the beginning of many Italian sauces and stews, most for notably meat ragu. My ragu uses this basic trio as the bulk of the ragu, the fine texture resembles mince and the vegetables add their own flavour, as well as taking on flavour. It’s very easy to make and you’ll probably have the ingredients in your fridge anyway!
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…)
Tiffin, for a chocoholic like me, is heaven. It’s perfect with a cup of coffee, and it is easy to make and customise. For this recipe I decided to play with the traditional elements of a tiffin (digestive biscuits, raisins) and add some homemade honeycomb and spicy ginger biscuits. The finished tiffin is indulgent and sweet with a nice kick of spice, and much like a Crunchie. (more…)
There is seemingly no end to the delicious things you can do with paneer, and here is another one to add to your list. Palak paneer, or paneer bhaji in Gujarati, is cubes of fried paneer simmered in a lush spinach sauce flavoured with fenugreek, onion and plenty of ginger. (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…)