Month: May 2011

image_pdfimage_print

Delicious New Chef Page and Biography

I’ve decided that this weekend is going to be a BBQ fest. Some of you may have read about my exploration of alternative vegetarian BBQ recipes last Summer, during which we dined on Coriander and Lime Paneer Kebabs, Matoki or Green Banana Burgers, Tarragon-Laced Khoya Kofta and Vegetable Medley and Chilled Sunshine Berry Soup. As many of you Facebook and Twitter friends may already know, I’ve been doing some work with Food Network UK and hope to continue working with them to create new recipe content. Fear not, my beloved blog will still be running at the same time. I wanted to let you all know I know have a chef page, biography and recipe collection up on the site, on which you can find out more about the girl behind the blog (that’s if you’re not already sick of me talking about myself from the past few posts – I apologise!) Things will be back to normal soon. You can find my chef page by clicking the my image in the right-hand sidebar (do …

pistachio-cauliflower

Mughlai Banquet Menu

  Saffron and Lemon Shrikhand Doughnuts – a recipe for my new Food Network UK chef page – they’re perfect for finishing off a grandiose banquet. After a good few weeks of cooking deliciously rich and decadent dinners (it’s been hell having to eat them all by myself, I tell you), I’m finally ready to compile a menu of the best Mughlai-inspired dishes from KO Rasoi. The aim of the game was to put together something truly majestic – something which will leave your guests speechless (partly because their mouths will be preoccupied devouring the meal). Mughlai cuisine is one of my new favourites, with its use of only the most aromatic spices, flowers and nuts. Indeed, it’s no wonder it was reserved for only kings and queens of the Mughal Empire. Shahi Paneer Stuffed Okra   By now you must know how I love contrasting flavours and textures, and if you do too, you need to try this. Juicy okra stuffed with homemade paneer which has been spiked with golden sultanas and heady fennel. …

saffron-doughnuts-feat

Eggless Saffron and Lemon Shrikhand Doughnuts

Just a speedy note before I round up all of the dishes from our Mughlai season this weekend (for your eating pleasure). This is going to include all of the royal-inspired recipes plus more, so stick around for some really yummy dishes so you can create a banquet fit for kings and queens. Yesterday, a KO Rasoi recipe for Saffron and Lemon Shrikhand Doughnuts was featured in the Food Network UK Month of Doughnuts calendar in support of National Doughnut Week (7th-14th May). In addition to this, the recipe also went out in their fabulous food newsletter which you can sign up to here: Sign up to the Food Network UK newsletter in order to get my new Food Network UK recipes delivered to your inbox fresh from the kitchen. I thought I would join in the fun and go dough-nuts too – and so my recipe for Saffron and Lemon Shrikhand Doughnuts was born. Please visit the site to take a peek at how I created this recipe and as always, have a go …

peshwari-naan

Peshwari Naan

  The final recipe required to create the most divine Mughlai banquet is this recipe for Peshwari Naan; a soft and fruity coconut-flavoured bread to mop up a variety of sumptuous sauces.   Naan is one of India’s most famous breads, and probably the most well-known Indian bread in British restaurants. Whether it’s flavoured with chilli, garlic and coriander or sultanas and coconut, you can be sure that a good naan will be soft, slightly chewy, a little charred in places and finally, drenched in butter. Can I share one of my pet peeves with you? The term ‘naan bread’. Want to know why?   Naan means ‘bread’, so saying ‘naan bread’ is about as useful as saying, ‘bread bread’. My point being that by simply saying ‘naan’, the bread part is implied. You wouldn’t say ‘kuchen cake’ would you?   Sultanas and coconut are very traditional ingredients in Peshwari Naan, which can be stuffed with a sweet filling and cooked in a super hot tandoor (clay oven). Simply stick them to the side of …