All posts tagged: starters

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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 …

Pull-Apart Samosa Bread

Pull-Apart Samosa Bread

Today’s the day I finally get to say hello to you all! I’ve spent this sunny Saturday filming my third YouTube video and it’s the first time I’m actually in it, albeit for just a few moments before you get to the best bit – the recipe. Can you believe I’ve been sharing my favourite recipes with you for seven whole years?! Neither can I. This pull-apart/tear ‘n’ share/whatever you want to call it bread has a little secret. It’s not harbouring cheese and garlic like you’d expect. It’s packed with spicy samosa filling instead. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you. Rustle up two trays, put them into the middle of the table and watch them disappear in the blink of an eye. You can serve them hot, as they are or with individual pots of garlic butter for each guest. Either way, I promise everyone will be smiling with a belly full of samosa …

Daal Vada

Bullet Banana Daal Vada

Happy 2014! It’s a new year and time to start getting excited about the adventures ahead. This year I get to marry my best friend and biggest supporter in all my work and passions. I have never felt so excited and nervous in my whole life. I thought it would only be right to begin the year with a recipe that’s close to my heart; one which combines my love for Gujarati and East-African food in a beautiful way. Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. For me, rice is an important addition to any Daal Vada recipe because it ensures the fritters are crispy on …

Stuffed Naan Pockets with Spicy Pizza Dip

Stuffed Naan Pockets with Spicy Pizza Dip

Two of my favourite things in the world are naan and pizza. I love them in all shapes and forms from classic peshwari naan to hybrid naan pizzas – especially when they involve cheese, green veggies and lashings of garlic. I’ll be honest, getting home from a long day at work and sitting down to a naan pizza made with shop-bought garlic and coriander naan and leftover paneer butter masala is one of the most incredible dinners ever! Don’t believe me? Try it yourself. Here’s a simple recipe that celebrates my love of naan and pizza in an easy-to-eat fashion. My recipe for naan pockets uses crumbled paneer and crushed peas as a stuffing for the deliciously-light and buttery naan envelopes. They’re folded into the classic teardrop shape, brushed with a mixture of butter and turmeric, sprinkled with kalonji seeds, and then baked in a hot oven until golden. If you’re not a fan of paneer, these are also great with a filling of grated broccoli and spinach, steamed sweet potato, and cauliflower and green …

Mombasa-style Kachori

Mombasa-style Daal Kachori

Spiced Daal and Green Mango in Flaky Pastry Deep fried starters; once you eat one, you’ll always go back for a second. Fact. Kachori are like the forgotten little sister of samosa – the underdog starter that accidently slipped through the fingers of Western restaurateurs. I cannot emphasise enough how good lentils are with sweet, hot and sour flavours. The addition of sour green mango cuts through the richness of the daal and spices and balances the deep heat of the chillies, ginger and cinnamon perfectly. These kachori are inspired by those sold at the famous Bhagwanjis sweet mart in Mombasa, Kenya. My entire family raves about Kenya-style kachori and these, along with Bateta Vada, are guaranteed to put a smile on my dad’s face. And I can vouch that he has great taste. Kachori come in all flavours, shapes and sizes. You can stuff the classic flaky pastry with crushed green peas, urad daal or even potatoes. They can be made into UFO-like patties and topped with yoghurt, chopped onions and tomatoes to make …

Crispy Potato Bhajia (2)

Crispy Potato Bhajia

Served in paper cones with fried green chillies for that ‘bhajia on the beach’ feel I’ve always been a sucker for ordering too many starters in restaurants, especially when it involves Crispy Potato Bhajia (paper-thin potato slices coated in a bespoke spice blend), Hara Bara Kebabs (pea and cauliflower cakes) and Daal Kachori (spiced daal in semolina pastry). I’m told my eyes are bigger than my belly and I’ve never been one to argue with legitimate allegations. Although I love eating out as much as I love home cooking, there’s always one question lingering on my lips as I attempt to make a choice of which restaurant to spend my Friday evening in  – do they serve decent starters? In all honesty, I think I can judge an Indian restaurant menu by the starters they have to offer. If the vegetarian appetisers are limited to samosas and onion bhajis (to this day, I still don’t understand onion bhajis – what are they and where did they come from?) I know I’m not going to be …