All posts filed under: International Cuisine

image_pdfimage_print
Sanjana’s Fluffy Eggless Vanilla Cupcakes

Sanjana’s Fluffy Eggless Vanilla Cupcakes

“Ping!” My ears pricked up like those of a famished fox on bin day. That was the sound of the oven telling us our quick eggless sponge cake was ready. I was seven years old and obsessed with baking with my mum in the little kitchen above our corner shop. It was our home for the first ten years of my life and the place where I first fell in love with food and the idea of cooking. Cakes eluded me as I never indulged in them at friends’ birthday parties. Like many Gujarati Hindus, we are a family of lacto-vegetarians so don’t eat eggs. My mum never wanted us to miss out so she would test recipes for the perfect fluffy eggless sponge cakes for us at home. A hundred iterations of cakes made with everything from condensed milk and sour cream, to custard powder and buttermilk. I’d watch intently the whole time, soaking up the baking smells and tips. We baked them in the oven and cooked them in the microwave, in silicone liners and …

Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings)

Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings)

The pregnancy cravings are real, people. Indian savoury snacks are my weakness. They include, but aren’t limited to: Dhokra, samosas, khichi, muthiya, idli, chakri, upma and bhajia. Simple things I’ve never made too often at home, but in the last 5 months I’ve taken the time to satisfy my cravings with the proper home-cooked versions. And I’ve loved every minute of it. Most of you will know that it’s been my long-term dream to have a surprise birthday tandoor at home. Well I still don’t have one. However, my parents bought me a ginormous and Indian-style stacking steamer for my 28th birthday and it’s the best! It’s not beautiful and fancy, it’s a commercial appliance that doesn’t quite fit in my kitchen cupboard unless it’s disassembled. But it’s quickly become my favourite thing. It has multiple layers, baskets and a tight-fitting lid that fluffs up dhokra, muthiya and khichi perfectly. Khichi, khichu, khichiya and papdi no lot are all names for one iconic Gujarati savoury snack made with rice flour and a few very basic …

Eggless Pistachio-Rose Macaroons

Eggless Pistachio-Rose Macaroons

Hand me a rose-flavoured dessert over a bouquet of roses any day. I’m a sucker for rose-flavoured everything. It all started back when I was around seven years old when my dad would take our family to our favourite Indian restaurants. Even before looking at the menu I’d know what I wanted to drink – classic Falooda. A sweet rose milkshake with basil seeds, grass jelly and vermicelli noodles. Some may argue that it’s a dessert and not a drink you’d have with a full three-course meal but that never stopped me. My dad would laugh and always made sure I got one, even ensuring it came with cocktail umbrellas for added pizzazz. I still love an ice cold falooda to this day but I can no longer get away with ordering one with my dinner. These days I love to add rose to lots of dishes from sweet to savoury, but mostly sweet. I’ve got a tonne of rose recipes on the blog, some of my favourites being Strawberry Cheesecake Falooda, Eggless Rose Custard …

Malted Chocolate Whipped Ganache Cake

Eggless Malted Chocolate Whipped Ganache Cake

I have a soft spot for a hot drink before bed. Something sweet and milky usually does the trick. It has to be poured into a large mug and I need to be able to see gentle waves of steam dancing off the surface. I’m truly comforted if the steam is robust enough to reach my nostrils quickly, the familiar smell bringing instant comfort. When it’s warm enough to hold, I like to clutch the mug with both hands, tight enough to feel my arms tense up a bit, rather like embracing an old friend. That goes back to the days I’d refuse to go to bed until I’d had a mug of saffron, cardamom and almond milk. Yorkshire diva. It was a treat reserved for special occasions or following on from particularly terrifying nightmares. I’d watch my mum preparing it, her skilled hands flaking each almond, one at a time. She’d then use a brass pestle and mortar to bash a cardamom pod with the satisfying clang, not unlike the sound of a temple …

Curry Leaf Cream of Tomato Soup and Twisted Naan Knots

Curry Leaf Cream of Tomato Soup & Twisted Naan Knots

“Indian soup again?! Urgh!” I said as my mum prepared a weeknight meal of Indian-style tomato soup to be eaten with buttered rolls. As a hungry eight year old I wondered why we couldn’t just be like a “normal” family and eat cream of tomato straight from the can, with not a speck of masala in sight. I didn’t realise it at the time but deep down, what I was really asking for was the soup my “normal” non-immigrant white friends had for tea. I thought we weren’t normal and most worryingly of all, I thought normal was good. I grew up in a small village in West Yorkshire. We were one of three Asian families living there and until I reached my first decade I never felt too different to anyone else. My brother and I were the only Hindus of Indian and African descent at our school and sometimes our customs would get poked fun at by the other kids, but never in a way that made us feel embarrassed. The rakhis I …

Fluffy Vegan Aquafaba Pancakes with Vanilla and Cardamom Poached Pears

Fluffy Vegan Aquafaba Pancakes with Vanilla-Cardamom Poached Pears

I like my pancakes fluffy, stacked high and drenched in syrup. If they just so happen to come with a side of spiced pears, I wouldn’t turn my nose up. Aquafaba, or chickpea brine is the magical egg white alternative rocking the vegan food world. From Vegan Macarons, to Pavlova, Meringue Nests, Meringue Kisses and even vegan cheese, the discovery of aquafaba by Goose Wohlt opens up a whole lot of possibilities for eating the foods you love and sticking to a vegan diet. As many of you already know, I love playing around with this ingredient, conjuring up my own takes on dishes I adore, and all the while veganizing them for my family, friends and you fantastic people. My favourite Sunday morning ritual when I have friends or family over is to start on a big batch of pancakes while everyone’s still asleep. Not only does it make the entire house smell like the inside of a bakery that just had a massive vanilla cake eruption, it also ensures I get a huge smile …

Indian Chilli-Cheese Churros

Indian Chilli-Cheese Churros

I have a massive soft spot for hot desserts: Chocolate lava cake, sticky toffee pudding, gulab jamun and ice cream, seeroh and cold cream and of course, churros and chocolate. Or churros and dulce de leche. Or churros and scented candle wax. Okay maybe not the last one but basically, I’ll eat churros with anything. Like many others before me, I believe that there’s a separate stomach for dessert. You can eat all the empanadas, cassava fries and frijoles you like but in my book, the sensation of something sweet on your palate is always a welcome one. And this second stomach rule doesn’t just extend to South American food and hot desserts – it could be palak paneer, naan and kulfi, or thai massaman curry, papaya salad and coconut sticky rice with mango. They’re all delicious and all made better with something sweet for the finale. Churros are one of my favourites; the delicious coating, crispy outside, soft, semi-hollow inside and the gooey dip for controlled dunking. I love it all, and so much …

Vegetarian Tandoori Momos

Vegetarian Tandoori Momos

Every year, ask me what I want for my birthday and you’ll get the same response each time. It’s not an expensive pair of shoes and it’s not perfume, it definitely isn’t a designer handbag or clothes. I don’t really care about those things. What I really want is my own tandoor. The idea of having a raging-hot pit of fiery coals in my kitchen makes me go weak at the knees. Install a beautiful granite countertop and leave just enough space for a cavernous drop into a heat-proof cylinder. Pop in a clay oven and watch me go nuts with recipes galore. I’ll pretend I’m Sanjeev Kapoor or Cyrus Todiwala, reaching in with my gigantic asbestos hands. I’ll be making fresh, homemade naan with charred edges and chewy middles, kebabs of all shapes and sizes and the best baked potatoes of your life. I’d be ALL over it. One thing I’d definitely be making are proper Tandoori Momos, the hottest Indian street food trend of the minute. Classic Nepali dumplings, slathered in Tandoori marinade and …

Dhai Ke Kebab Lettuce Wraps

Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle

I’ll always be a fan of a really good veggie burger but when it’s hot outside and I’m feeling too lazy to cook, lettuce wraps with something a little bit different inside are the like a dream. I love using lettuce to wrap up spicy noodles, quinoa salad, tandoori tofu and these totally delicious Dhai Ke Kebabs. These kebabs are made with thick, creamy yogurt that’s been hung for 24 hours, paneer, fresh mint, coriander, ginger and chilli – hardly health food but when a lettuce-wrapped kebab with crunchy veggies and sweet onion sauce tastes this fresh, you won’t care. I promise. The Dhai Ke Kebabs themselves have a golden, crunchy exterior from a combination of breadcrumbs and semolina – the audible ‘crunch’ when you bite into it is SO satisfying. The inside is soft, surprisingly light and lemony with the freshness of mint, coriander and a touch of ginger. The delicate combo of flavours will dance on your palate as if you were partaking in a groom’s dhol procession at an Indian wedding, midsummer. …

Alphonso Mango Pavlova Cheesecake (Eggless Recipe)

‘Tis the season to eat mangoes! I had my annual fix of Indian Alphonso mango this weekend and they were flawless, as always. I was so desperate to get my mitts on them, I immediately went on a mango hunt after leaving work on Friday. Stepping into the Indian shop closest to my London train station, my eyes darted from shelf to shelf. There were rows upon rows of lentils, spices and green vegetables, but alas, there was not a mango in sight. My heart sank. As I meandered through the tiny, yet unfathomably packed shop, my nostrils filled with the smell of ajwain, dried turmeric, fenugreek… and then finally, the sweetest scent of fresh mango. There they were, a pile of mango boxes lying in wait like treasure in Aladdin’s cave, except better. I pounced on them faster than Shere Khan on Mowgli, the man child in Rudyard Kipling’s Jungle Book. As usual, the two mango varieties were Alphonso and Kesar. When given the choice, I get Alphonso. They have more fragrance and a …

Palak Paneer Snails

Palak Paneer Snails

Our favourite paneer dish has just undergone an epic makeover. Don’t freak out. The snails in the pastry refer to their shape rather than the contents. These filo coils are packed with the Indian restaurant favourite, Palak Paneer. Fresh, green spinach with creamy paneer, ginger, chillies and garlic is a combo I’d eat every day if I could get away with it. To demonstrate how easy this is, I’ve pulled together a short video where you can see how it’s rolled and coiled for that awesome shape. As much as I love this, it wouldn’t be half as amazing to eat if it wasn’t for the epic Carrot and Cucumber Mustard Salad. It’s loaded with hot and sour flavours which cuts right through the richness of the pie. I glazed these pies with a combination of melted butter and turmeric for as a cheeky replacement for egg wash. Nobody will ever know. This is perfect for serving up when you have friends over for dinner, taking along to picnics and stowing away in the freezer …

Chilli-Garlic Tofu Noodle Bowls with Crispy Fried Okra

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

One of my favourite weeknight dinners is stir-fried tofu with colourful veggies, noodles and heaps of chilli. This is a twist on Chilli Paneer – that Indian vegetarian restaurant favourite that has found its way onto wedding menus and dinner tables at home. As much as I love paneer, I find it a little too heavy to have with noodles or rice – this is where tofu noodle bowls come to the rescue. They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of …