Friday 10 February 2017

Vegetable Pilau

A popular vegetable rice dish that makes a tasty light supper.


225 g/8 oz/1 cup basmati rice
30 ml/2 tbsp oil
2.5 ml/1/2 tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50 g/2 oz//3 cup frozen peas, thawed
50 g/2 oz/ 1/3 cup frozen sweetcorn, thawed
25 g/l oz//4 cup cashew nuts, lightly fried
1.5 ml/1/4 tsp ground cumin


  1. Wash the basmati rice in several changes of cold water. Put into a bowl and cover with water. Leave to soak for about 30 minutes.
  2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes. Add the bay leaves, cardamoms and cloves and fry for a further 2 minutes.
  3. Add the onion and fry for 3minutes, until softened and lightly browned.
  4. Stir in the carrot and cook for 3-4 minutes.
  5. Drain the rice and add to the pan together with the peas, sweetcorn and cashew nuts. Fry for 4- 5 minutes.
  6. Add 475 ml/16 fl oz/2 cups 6water, ground cumin and salt. Bring to the boil, cover and simmer for 15 minutes over a low heat until all the water is absorbed. Leave to stand, covered, for 10 minutes, before serving.
  7. Serves 4-6

Friday 3 February 2017

Carrot and Coconut soup

A satisfying soup which is delicately spiced and is a perfect autumn warmer.


Carrots (trimmed and sliced) - 500 gram
Potato (peeled and sliced) - 1
Onion (finely chopped) - 1
Garlic clove (chopped) - 1
Ginger (grated) - 1 teaspoon
Red chilli (chopped) - 1

Vegetable oil - 1 tbsp
Garam Masala powder - 1 teaspoon
Lemon Juice - 2 teaspoon
Orange/Lemon zest - 4 teaspoon

Coconut milk - 200 gram


  1. Heat the oil in a large pan with a lid. 
  2. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. 
  3. Stir in the garam masala powder, followed by the carrots, potato and zest, then cover and cook over a low heat for 10 mins more.
  4. Give the coconut milk can a shake, then pour most of it into the pan.
  5. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. 
  6. Add lemon juice.
  7. Use a food processor to whizz until smooth. 
  8. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Note: Add a teaspoon of Kasoori methi and/or 2 tablespoon of coriander for added flavour

Apple and cinnamon cake

4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cup all-purpose flour
1 tbsp baking powder
a pinch of salt
4 eggs
6 oz (180g) butter, softened
1 1/3 cup brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon 


  1. Preheat the oven at 350ºF (180ºC). 
  2. Grease a spring-form pan. 
  3. Peel and slice the apples. Toss them with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
  4. In a medium bowl, sift the flour, baking powder, and salt.
  5. In another bowl, cream the softened butter and the sugar until light and fluffy.
  6. Add the eggs, one at a time, beating after each addition.
  7. Fold the sifted flour alternately with milk.
  8. Pour half the batter in then spread the apples. 
  9. Pour the remaining batter. 
  10. Combine the flaked almonds with the cinnamon and sprinkle over the cake.
  11. Bake for one hour or until a toothpick inserted comes out clean.