All posts filed under: Recipe Requests

Mini Mushroom, Kalonji and Feta Pies Large

Mini Mushroom, Kalonji and Feta Pies

It’s safe to say that when it comes to pastry-making, I’m no professional. However, when I was challenged via Facebook, to come up with a hearty lunch idea, I was determined to deliver something good. And we all know pies are good. These mini pies (made in a muffin tin because as I’ve discovered, I’m rather ill-equipped) are stuffed with a mixture of sautéed Portobello and chestnut mushrooms, sharp feta cheese, kalonji seeds and lemon thyme. They’re perfectly portable so you won’t have any trouble taking a couple to work, and even though they’re small, they’ll fill your belly no matter what. Hot water crust pastry is usually made with lard because butter is seen to have too much of a rich flavour for the traditional pork pies it’s used to make. Obviously there’s no lard lurking in my fridge, but there is plenty of butter. I think the butter in my pastry can stand up to the vegetarian filling because of the robust mushrooms and sharp feta having enough flavour to balance it out. …

christmas-cupcakes

Eggless Christmas Cupcakes

Temperatures are dropping, frosty sheens are crystallising everything within reach, and the only way to hold on to your marbles is with Eggless Christmas Cupcakes. A reader took the time to email me a couple of months ago with a request for eggless Christmas cake. The ever popular fruit cake around Christmastime is imperative, so why should non-egg eaters miss out on the goodies? The festive flavours of mixed fruits, nuts and spices fill the house with the most comforting seasonal aroma whilst these pretty cupcakes bake. Simply irresistible. I wanted to create a small twist on conventional Christmas cake by making easy to serve cupcakes, but keeping the flavours traditional and reminiscent of the season was also a must. These little bites of Christmas have been iced with marzipan and white icing in the usual fashion. And although they have been loaded with dried fruits, nuts and spices, I’ve purposely kept them light and not too overpowering or dense. If you’re taking pictures at 4pm in the UK, you may as well be taking …

Homemade Paneer

Homemade Paneer

The idea of making cheese at home is one of those beautiful things which you never really appreciate until you actually do it. Paneer is a type of cottage cheese (non-matured) that is popular in India and practically every other place where Indians live, especially among vegetarians. We just can’t get enough. It has quickly become a staple ingredient in dishes on menus in underdog vegetarian restaurants all over the UK. The devotion we feel for this decadent cheese could be likened to the omnivore’s appetite for meat. Paneer is packed with protein and is fairly healthy as far as cheeses go, so don’t feel bad for once in a while binges. I won’t tell if you don’t. Paneer is also famous for making delicious a whole load of otherwise boring dishes. Palak Paneer, Paneer Makhani, Chilli Paneer, Mutter Paneer, Paneer Butter Masala, Shahi Paneer, Paneer Jalfrezi and Saag Paneer to name a few. I will stop there before I drool all over my keyboard and lose all functionality. You can use this recipe to …

Simple Gujarati Daal

This recipe was requested by Katrina via Ask Sanjana and it is my pleasure to share with you all, my old skool recipe for Gujarati daal. The beauty of Gujarati daal is that it is thinner and therefore lighter than your usual daal, yet also packed full of flavour. It is super important that the daal is hot, sweet and sour (almost in the same way that Thai food is… which perhaps explains my borderline-obsessive love of the Thai cuisine). As you make this daal, please bear the hot, sweet and sour rule in mind and add chilli, sugar and lemon accordingly and as required. I’ve done my best in recording my measurements of these ingredients here as Katrina mentioned that measurements were a little hazy when she used other recipes. I assure you that if you just remember the hot, sweet and sour rule you will serve perfect Gujarati ‘daarbhaat’ (daal and rice- rice recipe here) every time! Ingredients(serves 4) 1 ½ cups oily split pigeon peas (toor or tuver daal)6 cups water 2 green chillies, …

Almost Gujarati Puran Puri

It’s a bit like a chapatti. It’s a bit like a stuffed paratha. But it’s also in a league of its own… because it’s sweet! This intriguing recipe was requested by a mysterious ‘Anonymous’ person in the ‘Ask Sanjana’ post where you are all welcome to request particular dishes or certain ingredients to be used in recipes. So ‘Anonymous’, this puran puri recipe is for you! Puran puri is a very traditional sweet chapatti prepared in Gujarat as well as Maharashtra and South India. Although, each recipe varies according to the region in which it prepared for example; the type of daal chosen, whether sugar or jaggery is used and the choice of spices. I believe the difference in recipes is indeed subject to regional differences, yet it also varies according to personal differences. I prepared mine in the Midlands of England so it’s totally permissible that I made my puran puri recipe up using what I thought would taste good *wink wink*. Having ever eaten only Gujarati puran puri, I went by the model …

Traditional Gujarati Mohanthal (Chickpea Flour Butter Fudge)

I have been meaning to post this up for a while and thanks to a recipe request from my lovely reader Annu, I have finally gotten around to it. Mohanthal (pronounced: moHanTHaal) is a type of mistan (Indian sweet) which is said to have been loved by Lord Krishna. The name comes from one of Krishna’s alternative names ‘Mohan’ meaning charming and enchanting and ‘thal’ meaning dish (like thali). So the name I believe loosely translates as ‘Mohan’s dish’. Please do correct me if I am wrong! My belief in Lord Krishna is immense (hence the peacock feather images used in the KO Rasoi logo), and so I am aware that He does love bright colours like orange. This why I love Mohanthal to be bright orange and beautiful! So Annu, this one is for you… and for Lord Krishna of course! Ingredients (for the ‘dhrabo’- the bit that makes the Mohanthal melt in the mouth and adds crunchy lil nuggets!) 2 cups gram flour (a.k.a chickpea flour/besan)1 tbsp melted ghee2 tbsp milk You will …

Have a Recipe Request?

I am always delighted to hear about your cooking adventures, tips and ideas. I love to learn about new ingredients, where you have been and what you have eaten. The food and recipes I blog about is the food I love and cook at home for my family and friends. I am not a chef, I am just a girl who loves to cook, eat and learn about food. If I am inspired by something I have eaten at a restaurant, if I have seen a recipe on TV or read about something in a magazine I will use these ideas to try and create something of my own. If you feel as if I am overlooking a particular favourite of yours or if you are unsure of what to do with a particular ingredient please do not hesitate to contact me and let me know. I am sure the KO kitchen can conduct some creative experiments with your ingredients. If you require a recipe for a special occasion or just an everyday meal to suit your particular veggie …