Serves 4 250g fine or medium semolina 2 tbsp groundnut or sunflower oil 1/4 tsp brown or black mustard seeds 4-6 curry leaves (optional) 1 onion, sliced 2 green chillies, finely chopped 60g petit pois or peas, defrosted if frozen 1/4 tsp salt 1 tsp lemon juice 1 tomato, washed and chopped 1 tbsp desiccated…
Archives: Menu Items
Houmous
1x 400g can of chickpeas 2-3 cloves garlic, crushed 2 tbsp tahini 1 garlic clove, crushed 4 tbsp olive oil juice of 1 lemon 2 tbsp orange juice 2-4 tbsp chickpea water 1/2 tsp ground cumin 1/4 tsp freshly ground black pepper ¼ tsp paprika ½ tsp chilli powder (optional) Garnish: black olives, paprika, 1…
Muhammara - Red Pepper Relish
Muhammara is a dip from Aleppo in Syria made from fresh or dried peppers, chilli peppers, breadcrumbs, olive oil and pomegranate molasses. the pomegranate molasses brings both tartness and sweetness to the relish. Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and…
No Bake Eggless Lime and Ginger Cheesecake
This is a cheesecake which requires no eggs and no baking. I’ve added extra fresh root ginger to make it more zingy but you can omit it if you’d like the flavour to be softer. Serves 4 200g pack stem ginger cookies or ginger nut biscuits, crushed 50g butter, melted 2 x 250g tubs of…
Kerala Chicken Stew
Keralan cuisine has adopted colonial British stew recipes, adding spices to make them their own. In southern India, stew is made with coconut milk and Malabar Coast spices. Serves 4 4 green chillies, roughly chopped, plus 2 more, slit lengthways, to garnish 1/4 tsp turmeric 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1 tsp…