I love sweet peppers in a salad, sandwich or a curry. The lovely colours and the flavours also look appealing. They are an easy vegetable to prepare and cook. My recipe for masala stuffed peppers is here. This Read More …
I wrote my recipe for traditional kachoris a couple of years ago. The recipe for making these kachoris is very similar but I have used slightly different ingredients. I used sprouted green mung beans, dehusked mung Read More …
Baked beans in tomato sauce were a real luxury for us when we were growing up in Kenya. Sometimes as a treat, my dad would get a couple of cans and re cook them to Read More …
We were traveling back from a lovely day at the beach a couple of months ago my hubby suggested that we stopped at an Indian take away and pick up a couple of curries. That way, Read More …
Mung beans when split become Mung Dall. You can get mung dall with the green husk or the polished one with the husk removed. All of the versions are full of proteins. However, all three Read More …
Last Saturday Mr J cooked dinner accompanied by a delicious banana raita. So I wanted to make something equally nice but slightly different as an accompaniment for our Sunday dinner. I made the raita Read More …
The cold snap has now started here and I really fancied something hot and spicy. I wanted to make rasiya muthia but didn’t have any fresh methi (fenugreek). My hubby suggested making them using Read More …
This soup recipe is so simple and easy that you can make it with your eyes closed…Well not really or else you could burn yourself – but you know what I mean? I usually Read More …
I recently had some friends round for a games night. Catering for these can be a challenge as you don’t want to interrupt the flow of the game to start serving up a three-course meal! Read More …
Mung beans are full of protein. They can be cooked in several ways. For this recipe, I soaked them overnight and then left them covered in a warm place so that they start sprouting. Ingredients Read More …
