Travels for Taste

Tales of travel and food with a touch of spice

Restaurant quality meat – Swaledale Online Butchers – a review

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Grass-fed, free-range, heritage breed meat from the Yorkshire Dales – home delivered

Looking for exceptional tasting, restaurant-quality British meat? Let me introduce you to Swaledale Online Butchers. Swaledale Butchers have built their business on the foundation of working only with native rare breed livestock, farmed sustainably and ethically. Their experience of working with some of the leading chefs in the country will ensure that the meat you purchase is not just restaurant quality but premium.

Exciting meat boxes specially for the BBQ season

Swaledale Online Butchers offers a large selection of meat and chicken. For the BBQ season, I would highly recommend their Spring BBQ box. This box will give you a good range of wholesome cuts from their heritage breeds. You can get creative and serve up a meat fiesta to please a crowd!

All you need to do is fire up the BBQ and get cooking!

What is inside the Swaledale Online Butchers BBQ Box?

  • 2 x 180g Denver Steaks
  • 4 x 135g Free Range Herb-fed Chicken Drumsticks
  • 4 x 120g Lamb Chops
  • 2 x 220g Pork Ribeye Steaks
  • 1 x 495g pack of 6 Yorkshire Breakfast Chipolatas
  • 1 x 480g pack of 6 Lamb Merguez Sausages

Priced at £44 this is a tempting deal for premium quality heritage breed meat.

Keep Calm and get your BBQ on!

Summer, sunshine, great weather, BBQ parties, and cocktails – that for me is the essence of these glorious few months. I have just the recipe for you to create a fabulous meal with less fuss and a few ingredients. I used the Swaledale Online Butchers Yorkshire breakfast Chipotlas from their Spring BBQ box for this recipe.

Grilled Masala Sausages served on a bed of puy lentils and enjoyed with a side of greens

So far, I have used the following cuts of meat from my meat box delivery from Swaledale Online Butchers to cook up the following dishes:

  • Free Range Herb-fed Chicken Drumsticks – Juicy Lemon Chicken traybake. Ross chicken, that hand-fed a rich diet of ten varieties of fresh herbs, it was a joy to work with these drumsticks
  • Diced Mutton – Traditional family recipe for a mutton curry – deep, intense flavours that work so well with the beautifully aged mutton. The ewes graze on a variety of wildflowers, herbs and grasses in the Yorkshire Dales. The older age of the animal – 2 years plus – gives it a complex flavour that reflects the diet of the ewes
  • Free-range herb-fed whole chicken – Traditional Sunday Roast dinner – the diet of these slow-grown free-range chickens gives a depth of flavour that is noticeable. The hens enjoy a locally milled, additive-free, cereal-based diet in addition to a mix of at least ten herbs that also come from a local farm. I noticed that meat is darker and takes up more of the flavour from a marinade in a much shorter marination period.
  • Merguez sausage Meat – I cooked up an easy One-pot Merguez sausage casserole using this very flavourful sausagemeat and the flavours were dancing on my palate, so so so good!

Rare, traditional breeds

Based in the stunning Yorkshire dales, Swaledale partners with the local farming community to bring the ultimate and most delicious ingredients directly to your kitchen.

How are they able to do this? By only working with farmers who rear traditional breeds.

Breeds like the Belted Galloway or Highland cow, which graze on the local landscape all year round and the result is beautifully marbled beef. Ross chicken, that are hand-fed a rich diet of ten varieties of fresh herbs – Imagine how this impacts the flavour of your herb-fed whole chicken roast! Delicious pork with a high-fat content that comes from the local Yorkshire bred Middle white pigs

Swaledale Butchers believe that everyone should be able to trace the exact provenance of their meat. As a consumer, to me, this means a lot because I know for a fact that important things like animal welfare, support of the local farming community, and a return of traditional heritage rare breed animals are assured.

Benefits of eating grass-fed, organic, traditional meat

  • Purely grass-fed, free-roaming traditional livestock is bound to produce superior quality meat. Taste that reflects the natural environment where the animals have grazed. So essentially what you cook and plate up has beautiful natural flavours that stand out on their own even when combined with vibrant spices
  • Ethical farming practices that benefit the local farming community means a sustainable system that benefits everyone in the chain
  • Pesticide-free grass and animals that are not pumped up on antibiotics. A perfect example is that Swaledale cattle take 4-6 years to mature whereas commercial animals take up to 14 months or less, I shall leave you to do the math for yoursef!
  • Grass-fed meat is higher in antioxidants, has a higher number of healthy fats, is packed with vitamins, and is, therefore, better for you.
  • Cows, pigs, sheep, and poultry heritage breeds that are suited to survive outdoors and feed on the grass produce the best tasting meat.

Online ordering FAQ’s for Swaledale Online Butchers

  • All the meat comes to you fresh and not frozen. It is suitable for home freezing and needs to be unpacked immediately. Everything reached me in pristine condition.
  • The packaging is recyclable and designed to provide thermal insulation.
Summary

Swaledale Online Butchers have a strong ethos towards traditional rare breeds and their selection is a great example of the perfect field-to-fork experience. Expert butchery, 100% grass-fed, traceable provenance, and ethical practices are the hallmarks of their business. They work with top chefs and highly respected restaurants in London and across the U.K

I have sampled a large variety of their meats and will not hesitate to recommend them. As always my reviews are honest and based on my personal experience. This means that you can go ahead and buy with confidence.

*With thanks to Swaledale Online Butchers. I pride myself on providing unbiased reviews based on my personal experience.

Vinegar Roast Chicken

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This Vinegar Roast Chicken recipe is a Keto-friendly, Low- Carb, delicious, protein-packed meal. Requires minimal prep too.

Who doesn’t love an easy chicken recipe that hardly takes any prep and results in a flavor-packed meal, right? Vinegar Roast Chicken is that recipe which everyone should add to their repertoire. Even a novice will be able to re-create this easy dish and feel a sense of pride and achievement.

Vinegar Roast Chicken by Manjiri of www.travelsfortaste.com

Easy Vinegar Roast Chicken in a Dark, rich and delicious sauce

I love creating recipes that require less prep and where I end up with a dish that really explodes with flavour

Season, place into the oven, sit back and relax

Yes!This recipe really is that easy. You will want to make this over and over again. Take it for pot-luck parties and everyone will be asking you for the recipe – don’t forget to share my blog link with them 🙂

Vinegar is the Star ingredient here, especially if you use fruit flavoured one like I have. I love my cranberry flavoured vinegar. I also have tried this recipe with a coffee flavoured vinegar, balsamic vinegar and truffle flavoured vinegar. I would urge you to invest in really good vinegar, you will thank me later for investing in this wonderfully versatile ingredient

The pomegranate molasses add deep and rich undertones into the stock as it cooks.

Vinegar Roasted Chicken

Manjiri Chitnis
Bursting with flavour, this oven-roast chicken dish is a must-have in everyone's arsenal of recipes. Prefect for when you want a quick but delicious meal – an anytime recipe
5 from 8 votes
Print Recipe
Prep Time 5 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Fusion
Servings 2 people

Equipment

  • Oven
  • Oven tray

Ingredients
  

  • 6 chicken legs without skin
  • 2 tbsp fruit flavoured vinegar
  • 2 tbsp pomegranate molasses
  • 450 ml Chicken stock – homemade or use 1.5 chicken stock cubes crumbled into hot water
  • 2 cloves of black garlic with skin
  • 1 small red onion finely chopped
  • 2 tsp chilli flakes
  • Pinch of smoked sea salt
  • 1 tsp olive oil spray
  • Freshly cracked black pepper

Instructions
 

  • Wash the chicken legs and remove the skin
  • Using a knife make deep cuts on the chicken
  • Roughly chop one medium sized red onion
  • Pre-heat oven to 250°C
  • In a baking tray, lined with foil, place the chicken legs
  • Drizzle with olive oil, sea salt, freshly cracked black pepper, vinegar and pomegranate molasses onto the chicken
  • Rub the vinegar, molasses, and seasoning onto the chicken to coat them thoroughly
  • I always use my homemade chicken stock but if you are using stock cubes then dissolve them into freshly boiled water from the kettle and make a mixture
  • Scatter the chopped onion and garlic around the chicken
  • If using black garlic, squeeze them partly out from their skins so they almost melt into the stock while cooking
  • Pour the chicken stock around the seasoned chicken legs
  • Sprinkle some chilli flakes on top
  • Cover with foil and cook for 45 minutes
  • Once the 45-minute mark is done, remove the tray, oven the foil and using tongs turn the legs
  • Cover and cook for another 15-20 minutes
  • Then remove the top foil and cook at 200-220 °C until the little skin around the bones turns a nice brown
  • Serve with a side salad
  • During summer I like to serve my Vinegar roast chicken with a rainbow salad and a refreshing fresh salad dressing, recipe to follow on my blog soon. Stay Tuned!
Keyword Vinegar roast chicken

Notes

  • The oven time can vary based on how big the chicken pieces are, what cut you plan to use, and the type of oven you have.
  • If using frozen chicken legs, I advise cooking at a low temperature of about 150 deg Celsius in a pre-heated oven for over an hour. The oven dish should be covered with a foil, tightly fitted around the edges.

Looking for more chicken recipes? Have a look at some of my easy to create delicious recipes below:

Who doesn’t love a good homemade chutney? You will love Heidi’s recipe for Blackberry Chutney – promise not to faint after seeing photos of me in her post 😉

Butter chicken

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Incredibly easy Butter Chicken recipe

The very mention of the name of this dish conjures up images of a creamy and buttery gravy with delicious tandoor cooked chunks of chicken just begging to be scooped up with warm buttery naan

Butter Chicken – Travelsfortaste blog

Delicious chicken in a creamy and flavourful yet mild gravy sauce

This version is sort of a cheat’s version, meaning you can be create this much quicker if you follow my handy tips and tricks given below. There are also several adjustments I have made here which allow for alternate ingredients, especially swapping fresh cream for thick Greek yoghurt. Believe me it tastes just as good but it so much lighter on your tummy and your conscience!

Hugely popular North Indian chicken dish

This recipe adapts well to those using an Instant Pot or slow cooker too and is a great way to celebrate a BBQ. It is a very user-friendly recipe so if you do not have an oven you can still crack the code with some smart hacks. Yes, yes, I call my own smart, what can I say, am very humble like that 😉

Usually, I am a very happy bunny creating traditional Maharashtrian curries and especially from my home cuisine – CKP. But because I have lived in Bombay ne Mumbai most of my life in India , I have a palate that appreciates and loves a whole host of varied regional cuisine. And Butter Chicken sits right up there among those much-loved dishes. I don’t make this often enough is the only complaint I hear from the OH!

Butter Chicken

Manjiri Chitnis
Incredibly easy Butter Chicken recipe for a delicious chicken in a creamy and flavourful yet mild gravy sauce
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Marination and resting time 8 hrs
Total Time 8 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • Mixer / Blender
  • Heavy Bottomed Pan
  • Griddle pan/oven and skewers

Ingredients
  

Round one of margination -Overnight margination of chicken/ or six hours before cooking

  • 450 grams Boneless chicken – personally, I prefer chicken thighs

  • 2 tsp Kashmiri red chilli powder (check notes below – I make mine fresh)
  • 2 tbsp Freshly ground ginger & garlic paste
  • 1 heaped tbsp Garam masala
  • 1.5 tbsp Freshly squeezed tbsp lime juice
  • Salt as per taste

Mix for round two of marination

  • 2 tbsp Cooking oil – ideally mustard oil

  • 4 heaped tbsp Hung curd (check notes below) – approx 1 cup
  • 1.5 tbsp Lime juice

Ingredients for the curry

  • 2 tbsp Unsalted butter

  • 1 tsp Oil
  • 350 grams Chopped tinned tomato– or 3 to 3.5 medium fresh ripe tomatoes
  • 1 medium-sized Red onion
  • 1 – 2 Green chillies
  • 1-2 Bay leaves
  • 1/2 thumb-sized Stick of Cinnamon (ideally cassia bark)
  • 1/2 thumb-sized Piece of Fresh ginger
  • 6 – 7 Cloves of Garlic with skin on
  • 2 Peppercorns
  • 4 Cloves
  • 1 Badi Elaichi /Black cardamom
  • 4 Elaichi/green cardamoms
  • 6 Cashew nuts
  • 6 Almonds without skin
  • 1 tsp Kasuri Methi
  • 1 tsp Sugar
  • Water as required
  • Salt to taste
  • 1.5 tsp Fresh cream or Thick Greek yoghurt
  • Handful Fresh Coriander leaves finely chopped to garnish

Instructions
 

  • Wash the chicken pieces and set aside in a bowl
  • Make small cuts in the chicken to allow the marinade to penetrate thoroughly
  • I prefer an overnight margination for the first stage as it makes the flavours shine through, you can do it about 6 hours before cooking as there are two stages to marination
  • Mix all the ingredients from the overnight margination list above and coat the chicken pieces thoroughly, place in the refrigerator overnight
  • The reason hung curd is used is to as to ensure that no extra water gets into the gravy and the gravy has a beautifully creamy consistency
  • Use a muslin cloth to hand the curd for about 2 hours
  • Place the dahi /curd/ Indian set yoghurt in a fine muslin cloth and twist the ends to close the muslin and made a big potli/ parcel
  • Once all the water from the yoghurt collects in the vessel below, it isokay to remove it from the muslin *Check notes
  • Beat the hung yoghurt with a fork and then pour onto the chicken, add the lime juice and mix well, then add the oil
  • Now put the chicken back into the refrigerator for at least four hours
  • About 4 hours before making the chicken remove from the refrigerator and let is sit outside for about 45 minutes (during winter, during summer – depending upon the room temperature let it sit out for at least 20 minutes)
  • Let the chicken rest outside at room temperature while you make the gravy
  • Soak the almonds in lukewarm water for 10 minutes, the skin will come off easily
  • In a heavy bottomed pan heat the oil and then add the butter , follow this up with the green chillies, crushed ginger , crushed garlic, bay leaves, peppercorns, cloves, black cardamom, green cardamom pods opened
  • Sauté well till all the whole spices are lightly fried , releasing all their gorgeous aromatic flavours
  • Now add in the whole cashews and whole almonds, stir and sauté
  • Then add the finely chopped onion and cook until they turn a light brown colour
  • Follow this up with the chopped tomato from a tin or concentrated tomato puree. Dilute the concentrated paste before adding. Read my notes below for tips.
  • Let this simmer for under 2 minutes, then transfer to a ceramic bowl and cool
  • String the chicken pieces through a skewer, spray some oil and cook them in a pre-heated oven at 200 degree Celsius until almost done. Turn the pieces so both sides get grilled equally
  • Alternatively, use a heavy bottom griddle pan and cook on either side till you see juices releasing
  • The best way to cook the chicken is over hot coal on a BBQ, which imparts a beautiful smoky flavour note to the chicken
  • Remove the chicken from the skewers and using a scissor cut them down to smaller chunks
  • Now blend the gravy using a blender – blend until you get a smooth consistency. Read my pro-tipbelow for this step – it can make or break your dish
  • In the same pan used to sauté the gravy, add the smooth gravy from the blender, if you want you can add an additional dollop of butter before adding the gravy
  • Now stir in the chicken pieces and mix well
  • Then add in the kasuri methi/dried fenugreek leaves, sugar and salt as per taste and cook on a very low heat setting until done. Cover and cook
  • When the chicken has cooked through transfer to a serving bowl
  • Garnish with fresh cream, some chopped coriander leaves, some kasuri methi/ dried fenugreek leaves and serve hot
  • Serve with a side of buttery garlic naans, or plain tandoor roti’s or steamed basmati rice or simply plain naan
  • Whatever you choose to pair it with remember to add a blob of butter on top for that added decadence
Keyword Butter Chicken

Smart Swaps:

  • Unsalted butter over regular salted
  • Few soaked dry fenugreek seeds can be used if you cannot find Kasuri methi. Dried fenugreek leaves
  • Thick Greek yoghurt over fresh cream
Butter Chicken – Recipe by www.travelsfortaste.com

Tips:

  • Chopped tomates in a tin and concentrated tomato puree in a tube are store cupboard essentials, also they have the right kind of acidity that you need. Fresh tomatoes tend to be sweet which may change the balance of flavours we are after here
  • Before blending the gravy sauce, you may want to remove the bay leaves and the badi elaichi. I do this both my husband and I believe that the sauce tastes better without blending this. Later just add these back with the chicken pieces.
  • Frozen onion and tomato gravy is very handy
  • Frozen ginger garlic paste is another time saver
  • Pressed for time? Skip the overnight marination and go for only one marination for 4 hours
  • Making a large batch of Butter Chicken? You will need more hung curd. I hang the muslin cloth from my kitchen sink tap so the excess water simply drips into a bowl waiting in the sink. Do not throw this water away! It is loaded with flavour and nutrients. It is great for mixing into chapati/Indian flatbread dough and a base for salad dressings (Yes!)
  • Batch cook – this curry freezes very well; I make 4 times the amount and stash my freezer when I have a packed schedule. It is amazing to come home late from work to this beautiful curry (I cheat and get store-bought naan when am unable to make any fresh!)
  • Skip the green chillies entirely if you cannot handle the pungent undertones

Notes:

  • Kashmiri dry red chillies are easily available in most Indian grocery stores/ Online as is the bright red ready to use powder. The powder is what gives this recipe it is trademark bright red colour. Do not fret if you can’t find the powder, just blitz a handful of the dried Kashmiri chillies in a spice grinder – dry blitz and make your own powder! If you want, you could also add water and all the other ingredients of round one of margination and make a paste. Saves time too!
  • Using an Instant pot? I will be sharing a version of this recipe in the coming days – will update a link here

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Butter Chicken – Recipe by www.travelsfortaste.com

Quick Red Lentil curry

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Easy basic Indian daal recipe

Dried Lentils – versatile, flavourful, and absolutely brilliant to cook with not to mention pocket-friendly, are an omnipresent part of my kitchen pantry. Every region of India has its own versions of lentil curries or daal’s as we refer to even the cooked version.

Made using storecupboard essentials

The skinless masoor daal or the split red lentil cooks very quickly and is a great choice for a quick dish that can be rustled up in next to no time. Perfect for busy evenings, steamed rice will cook alongside this curry and you will have a hearty and delicious meal all ready under 20 minutes.

Traditional Roots

My recipe is something I have been making for a while now and even Aai approves – which is high praise indeed. Ideally, Aai would have me cooked akkhe masoor or the whole masoor – brown with skin and whole. The recipe involves using some of our trademark ingredients like tamarind and freshly grated coconut and the result is a creamy, delicious and moreish daal that warms my soul.

Basic Indian Curry recipe for beginners

My recipe is a perfect for those getting familiar with Indian cuisine . This is one daal recipe you want in your repertoire. Adaptable and highly versatile, you can bulk up this recipe with veggies if you are cooking for fussy little ones. Everything about this recipe is user-friendly. This curry freezes well, make in batches and freeze for busy days.

Quick Split Red Lentil Curry

Manjiri Chinis
Delicious Red lentil curry, easy to prepare, vegan friendly recipe
Print Recipe
Course Main Course
Cuisine Indian

Ingredients
  

  • 1 cup Red lentil washed
  • 1.5 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida
  • 2-3 Kadipatta/Curry leaves
  •  ½ Hirvi Mirchi/ Green Chilli
  • ½ tsp Mohri/ Black Mustard seeds
  •  ½ tsp Jeere/ cumin
  • 2 cloves Lasun / Garlic with skin on
  • A small piece of fresh ginger washed and roughlysliced  – keep mortar pestel handy
  • ½ Laal Kanda/ Large Red Onion chopped fine
  •  2 tsp Garam Masala
  • ½ tsp Halad/ Turmeric Powder
  • 1 heaped tsp Laal Mirchi/ Red Chilli Powder
  • 1 heaped tsp Dhane/Coriander Powder
  • 1 small tomato chopped fine or ½ heaped tbsp canned chopped tomatoes
  • Salt as per taste
  • Water as per the quantity of lentils used
  • Fresh coriander leaves to garnish

Instructions
 

  • Wash the red lentils, drain and set aside
  • Finely chop the red onion
  • Heat oil in a pan
  • Leave the skin on the garlic cloves and smash the cloves using a pestle, remove the skin from the ginger and use a mortar pestle to crush it to release all the juices.
  • When the oil is hot add a pinch of asafoetida, mustard seeds and cumin, once the mustard seeds and cumin begin to pop and crackle, add the garlic, green chilli, curry leaves and the ginger. Remember to use a spoon to scoop all the juice from the crushed ginger into the pan, you don't want to waste all that goregous juicy flavour
  • Tip in the chopped onion, add the corinader powder, garam masala and saute until the onion turns a soft brown colour, keep stirring to ensure the onion does not burn
  • Add the chopped tomatoes and mix well, then reduce the flame and add the washed red lentil
  • Add enough water, cover and cook until done
  • Garnish with freshly chopped coriander leaves just before turning off the gas
  • Serve with steamed pressure cooked rice, always top with a nice blop of puree ghee, a nice cucumber raita will complete the meal

Learn how to make Indian food from scratch with my easy to follow recipes

As part of our #LockdownRecipes, I cooked this live on Instagram and have it saved on my IGTV – do go and have a look, please let me know in comments if you enjoyed watching my very first IGTV video!

My friend and fellow food-blogger Heidi cooked along with me on live from her home kitchen in St.Albans and I was so happy that some of my followers cooked along too. Check out my album Lockdown recipes in my Instagram highlights to see photos of their creations.

And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Dill and yellow moong daal recipe

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Shepu ani moogachi chi Bhaji

My very first memory of eating this dish goes back to when I was in primary school. Back home from a busy day at school , I barely used to manage to wash my hands before running into the kitchen demanding a snack. Aai had cooked up this then strange looking green leafy vegetable with an aroma that was new to me, but it was served with a freshly made Jowar Bhakri, which I absolutely love. I guess it was love at first bite.

Simple, homely, delicious

This bhaji (Marathi for sabzi) is a very traditional dish, part of the Maharashtrian cuisine. Shepu (Marathi for Dill) leaves are known for the string flavour and certain foods, this leafy vegetable can evoke strong emotions. I belong to the camp of people that love this dish.

Traditional cuisine from Maharashtra

Dill and Yellow Moong Dal bhaji – (Shepu ani moogachi Bhaji)

Traditional Maharashtrain recipe using fresh Dill leaves and Yellow Moong daal, tastes great with a Bhakri
5 from 4 votes
Print Recipe
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 I bunch Shepu / Dill leaves
  • 3/4 cup Split Yellow Moong daal without skin
  • 1 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida)
  • ½ tsp Mohri/Mustard seeds
  • ½ tsp Jeere/ Cumin
  • 3 – 4 Kadipatta/ Curry leaves
  • 3 cloves Lasun / Garlic with skin on
  • 1 Thumb sized piece Fresh Ale/ Ginger – smashed with a khalbatta – Mortar Pestle
  • ½ Kanda/Red onion finely chopped
  • 2 tsp Hirvi Mirchi/ Green Chilli and Kothimbi/ Coriander leaves paste
  • 1 tsp Laal Tikhat/ Red Chilli Powder
  • ½ tsp Halad/ Turmeric powder
  • 2 tsp Goda Masala
  • 1.5 heaped tsp freshly grated khobra /Coconut

Instructions
 

  • Wash the moong daal and soak it in hot water for a while – until you find the daal begins to soften , ensure it doesn’t totally get soft
  • Meanwhile wash and roughly chop the shepu/Dill leaves and tender stalks – and drain onto a tea towel
  • In a pan gently roast half the chopped onion and the grated coconut, do not allow the mix to to burn – remove from pan and set aside on a ceramic plate to cool
  • In the same pan heat the oil and prepare the phodni/tadka – when the oil heats add the mustard seeds and cumin, when they start to sputter add the garlic cloves and ginger , stir till the garlic begins caramelise
  • Meanwhile remove the daal from the water , drain the water through a colander and pat dry
  • Then add the remaining onion and the moong daal, allow the daal to almost fry but not quite
  • Add the goda masala and cook for about a minute , allowing the goda masala to coat the onion and daal thoroughly
  • Add the green masala, red chilli powder, turmeric, then add the shepu and stir for a while
  • Add the roasted onion and grated coconut mixture, and allow to cook on a low flame.
  • The shepu shouldn’t totally go soft and limp, that means it has overcooked. The daal should be cooked like pasta – al-dente – that means you have got the texture just right. Serve hot with a freshly made Jowar or Bajra Bhakri and some chopped onion.
Keyword Dill, Moong, Shepu

Memories of going to small villages in the interior of Maharashtra years ago, enjoying a hot bhakri made over a stove with a spicy bhaji like this in dim lighting and really enjoying everything that the place has to offer. These and other memories come rushing back to me when I make such recipes. After all, what is cooking traditional dishes, if not a journey to some part of our life, even if it may seem like a whole lifetime away?

Explore more recipes from Maharashtra, India:

Have you tried any of my recipes? Do let me know in comments, share your photos on social media with me with the hashtag:

I love reading your comments and seeing your photos! Stay Safe and Stay home during this lockdown.

Creamy Celeriac and smoked Red Pepper Soup

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A perfect winter warmer

Winter might be on its way, what with milder weather already here but chilly evenings definitely call for a hearty and delicious soup. This time though I had a few red peppers at home and I knew I wanted to smoke them and add them either into a soup or stew instead of my regular dips. So this humble, often ignored root vegetable found its way into my kitchen. Though I have cooked with celeriac in the past, this particular recipe has turned out so well I will be making it over and over again.

Creamy Celeriac soup with fiery spices and smoked red pepper

This soup is a fusion recipe where I use some common methods used in Indian recipes. I choose celeriac because I often walk past in when am shopping for vegetables at our local supermarket or the farmers market but never really bring it home.

Definitely one to save, why not bookmark or print and save this easy to recreate the recipe and you add something new to your weeknight meal plan?

Creamy and moreish Celeriac soup

Flavour Notes

The smoked red pepper and the mild red chilli really packs a punch while the herbs work hard in the background to add delicate undertones which hold their own even with the smoky pepper and healing garlic.

This soup is a brilliant winter warmer and is packed with flavour and healing properties thanks to the turmeric

Suitable for both vegans and vegetarians this soup is really versatile and a meal in itself.

Creamy Celeriac and Smoked Red Pepper Soup

Deliciouslythick and creamy celeriac soup with added flavours from smoked Red Pepper androasted garlic
5 from 8 votes
Print Recipe
Course Soup
Cuisine Fusion
Servings 4

Equipment

  • Oven
  • Any Blender, I use my Froothie Optimum Blender

Ingredients
  

  • 1 Medium sized Celeriac
  • 1 Medium Red Onion
  • 1 Long sweet Red Pepper
  • 5 cloves Garlic
  • 1/2 Mild Red Chilli
  • 1 Sprig of Rosemary
  • 1 Sprig of Thyme
  • 2 Sage leaves
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 1 small stick of Cinnamon
  • 1/2 tsp Turmeric powder
  • Mixed Seeds for Garnish
  • 2 tsp Olive Oil
  • Salt as per taste
  • Freshly CrackedBlack Pepper

Instructions
 

  • Wash theceleriac thoroughly, using a sharp knife carefully remove the hard-outer skinand chop into cubes
  • Pre-heatoven to 190 °C
  • Roughly chop the red onion and red chilli 
  • Line abaking tray with foil and place the celeriac chunks, Scatter the thyme androsemary and drizzle some olive oil, sea salt and black pepper. Roast in thepre-hea ted oven for around 40 minutes
  • In the last 20 minutes ofthe roasting process, add the chopped red onion, garlic and chilli. If you donot have an oven, simply roast the chopped red onion and garlic in a heavybottomed pan over a medium flame with some olive oil, add the herbs and the cubedceleriac, sauté,add minimal water and cook with a lid on, until the celeriacis soft.
  • While the celeriac cooksin the oven, wash and pat dry the red pepper. Using tongs place on an openflame, turning frequently to char the outside skin. This will impart a deepsmoky flavour to the sweet red pepper. (I love doing this over charcoal on aBBQ during summer!)
  • Let the red pepper cool, then use the back of a spoon to gently peel off the charred skin
  • Once theceleriac is cooked, set aside and allow to cool enough to add in the blender
  • Blend the roasted celeriac,red onion, garlic and the smoked red pepper. Remove the rosemary and thymebefore adding into the blender. Add just enough water to form a thick grainy mixture.I don’t like to blend too fine, this way the soup has a nice thick texture
  • Heat the remaining Oliveoil In a heavy bottomed pot, sautee the bay leaf and cinnamon stick. Thensputter some cumin and then pour the vegetable mixture from the blender. Addthe red chilli powder and turmeric powder and mix well. Simmer on a low flamefor a few minutes with lid on
  • Seasonwith salt, freshly cracked black pepper
  • Garnish withthe mixed seeds and one sage leaf per bowl. I like to sautee the sage leaf in adrop of olive oil before garnishing – it renders the sage leaf crisp and allits fabulous flavours release into the little oil
  • Serve hotwith crusty bread slathered with lashings of butter or vegan butter

Definitely one of the many recipes that I will be making as part of my batch cooking, this soup makes a tasty lunch box treat. You can get really creative with toppings and to add some more oomph why not try drizzled with some coconut cream on top(vegan option) or if you a dollop of thick set creamy yoghurt.

While you are here, browse through my other Soup Recipes

I love reading recipes created by my fellow bloggers, so here are some easy to create recipes, do check them out:

Chocolate Afternoon Tea at The Landmark Hotel

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Afternoon Tea – it is all about the experience and not just about perfectly made sandwiches or warm scones. It is all about the setting, the atmosphere – don’t you think?

I love sampling the afternoon tea at various places around London and I couldn’t turn down an invite from Fiona to accompany her to The Landmark.

Winter Garden at The Landmark, Marylebone

Through a grand stone arch up a flight of stairs, when one enters into the soaring Winter Garden, it is quite a breathtaking experience.

The massive central courtyard is a beautiful space flooded with natural light. The glass roof that covers the atrium sits at a massive height, creating a huge dome surrounded by the rooms on all sides. Tall palm trees add to the grandeur of the Winter Garden.

Rich Victorian Heritage of The Landmark Hotel, London

The Landmark Hotel at Marylebone is built around a huge central courtyard. When it was first opened in 1899 it was called the Great Central Hotel. Sir Edward Watkin has envisioned the creation of the Great Central Railway, Marylebone Station and a Grand Hotel for its elite passengers.

When his health failed him, the project was taken over by Edward Montagu, the Earl of Wharncliffe. At this time the site was bought by the famous furniture store chain of the times Maples. To match the grandeur of luxury hotels of the time, the hotel was designed around a vast courtyard that delivered guests directly into the courtyard by horse and carriage offering them privacy. The glass roof and airy interior made for a very dramatic entrance and ensured all rooms got adequate light and air.

The hotel changed hands once again in 1988 when the new roof to the atrium was raised and the winter garden was designed. Windsor Hotel was the name proposed at this time, but it reopened as the Regent in 1993 under new management. Two years later it was renamed The Landmark Hotel.

Award-winning Afternoon Tea

Our welcome glass of bubbly was the Champagne de Castelnau Brut Reserve. Then we picked our teas and picked a theme for our pastries. I choose to have the chocolate afternoon tea while my companion picked the classic afternoon tea.

Picking a tea to pair with my chocolate tea was quite easy as the Smooth Caramel sounded like it was made to pair with the chocolatey delights on my afternoon tea menu.

Our afternoon tea came laid out on elegant trays on shiny silver trays. The steaming hot teas came in beautiful silver teapots.

We thoroughly enjoyed our sandwich selection which consisted of deliciously fresh cucumber sandwiches (which I loved and couldn’t get enough of), coronation chicken on walnut bread, Lapsang Souchong tea-smoked Scottish salmon sandwiches which were a hit with my companion, and organic egg mayonnaise with mustard and cress. The sandwiches were so fresh and delicious that we asked for more.

My chocolate-themed pastries included a decadent blood orange and white chocolate mousse which was also my absolute favourite. The other chocolatey delights were a milk chocolate dacquoise sponge with hazelnut Chantilly cream, a beautiful banana, pecan nut, and milk chocolate cake and a perfectly formed large coconut and chocolate macaroon topped with a tiny dollop of delicate edible gold foil.

My companion picked the Earl Grey tea which was a bit too strong for her liking. She loved her pastry selection from the classic afternoon tea though. It included a rhubarb and lemon meringue tartlet which looked very tempting, a pretty looking simnel cake with dried fruits spices and marzipan, a delicious dark and white chocolate sphere which was my companion’s favourite pick from the lot and last but not the least a salted caramel macaroon. 

The scones we were served also offered a selection depending on our choice of afternoon tea. So while I enjoyed a selection of plain and chocolate scones, Fiona was served plain and fruit scones. I loved that we could pick two jams from a really good selection of jams. This was for me was a big plus point in favour of this whole afternoon tea experience. The other positives, of course, include the fabulously fresh sandwiches, the lovely selection of premium teas and the exquisite selection of chocolate pastries.

I picked a gooseberry and elderflower jam to go with my scones and clotted cream which I thought went really well with the warm scones, especially the chocolate scones. An unexpected but very pleasant combination of flavours. My companion picked apricot jam which she thought paired really well with the fruity scones, as expected. We had plenty of clotted cream to smother our scones with and am sure we would have managed to eat a few more scones if we hadn’t done round two of the sandwiches.

I would rate this experience amongst my Top 5 afternoon teas in London and I have tried quite a few. I love the location for this hotel too and that definitely adds to the score. With Marylebone station right around the corner, this grand venue has loads of offer. So you not only enjoy a delicious afternoon tea served in pretty silver wear by very attentive and polite staff but you always experience being inside a larger than life Winter Garden, sitting in a quiet seating area surrounded by tall Palm trees looking up at glass roof atrium and enjoy the soft music thanks to a harpist playing in the background.

To book this luxurious afternoon tea experience at The Landmark Hotel check out their menu and other details on their website here: The Landmark Hotel, Marylebone, London.

Curious to explore more options for Afternoon Tea in London? Why not browse through my blog and read about my experiences in various places:

Looking for more options for places to eat at while in Marylebone, why not read Fiona’s review about Twist Kitchen, an independent local restaurant in the area.

* With thanks to Fiona who blogs at London Unattached and The Landmark Hotel for the invite. All opinions expressed here are entirely my own. No monetary compensation was offered.

Greek Cookery Class with Jet2

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Celebrating Greek cuisine

Greek cuisine has always fascinated me and though I haven’t yet been to Greece (I know!) I do, very often dream of visiting this stunningly beautiful destination. The first thing that comes to my mind when I think of Greek cuisine is moussaka and tzatziki. This popular cuisine has some much to offer with dishes made using fresh fish, delicious meat, cheese and of course plenty of vegetables.

Jet2.com invited me to a Greek cookery class a few weeks ago to celebrate the launch of two new destinations in Greece for 2020. The azure waters of the coast at Lefkas and the quieter beach town of Parga can go onto your travel itinerary for 2020 with Jet2

#JetMe2theGreek event with Jet2

To celebrate the two new destinations for 2020, Jet2 came up with the wonderful idea of celebrating Greek cuisine with a cookery class.

Jenius social kitchen organised a very enjoyable group cooking class for us. A very talented chef and her team patiently taught a large group of us how to quickly rustle up a five-course Greek feast.

We cooked a very simple but beautiful summery greek salad, stuffed peppers and stuffed juicy tomatoes, delicate filo pastry parcels stuffed with two different fillings, skewers, and my absolute favourite tzatziki.

All of us were divided into groups and each group made generous portions of each dish. There was great attention given to all guests, ensuring that everyone’s dietary requirements were met.

I personally loved making the filo pastry parcels because they were so delicate to handle and it was great to pick up some pro tips on how to create the perfect triangular shape and not overdo the stuffing.

It was an incredibly warm and humid summer evening and the salad proved to be a crowd favourite. The recipe created by the chef at Jenius social Kitchen, we followed is very easy to re-create at home and can complement any main dish very nicely. Why not create this dish at home and enjoy it while you plan your Greek adventure for 2020?

Greek Salad
Ingredients:
• 3 large tomatoes
• 1 cucumber
• 1 red onion
• Handful of Kalamata olives
• 80g feta cheese
• Glug of Greek extra virgin olive oil
• 1 tsp dried oregano
• 8 fresh mint leaves
• Salt
• Pepper

Method:

  1. Cut the tomatoes into 2cm wedges.
  2. Quarter the cucumber and cut into chunks.
  3. Peel and thinly slice the red onion.
  4. Halve the Kalamata olives.
  5. Roll the mint leaves up and thinly slice into ribbons, place these into a small bowl with the
    oregano, salt and pepper, and mix.
  6. Place all of the ingredients into a large bowl, along with the seasoning and some extra virgin olive
    oil and mix.
  7. Chop or crumble the feta on top of the salad to serve.

After all that hard work, we enjoyed a proper Greek feast at the huge and neatly set table. The menu was perfect for a summer evening and the stuffed filo parcels and skewers dipped into the cooling dip went down a treat. The wine kept flowing thanks to the fab team at Jenius social kitchen.

Ready to fly to Greece for a relaxing holiday soon? Well why not consider Lefkas and Parga where you can fly straight into with Jet2.com.

Lefkas and Parga

Lefkas – home to spectacular scenery and stunning sandy beaches. The turquoise waters, wild olive groves, and breathtaking hills are the stuff dream holidays are made of.

Lefkas, Greece

Parga – Sitting on the slope, this picture-postcard perfect town has the best of both worlds. Cobalt sea and rugged hillside dotted with traditional terracotta-topped houses. This beach town is home to unspoilt white sand beaches and a promenade that will coax even the most camera-shy out of their shell to proudly pose for pictures.

Parga,Greece

*With thanks to Jet2 Holidays for an invite.

Halloween Forgotten Graveyard Cake

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Halloween is just around the corner and it is a great excuse to get creative with your bakes. ( As if you need any more excuses that the excitement surrounding this year’s GBBO! I can’t wait for the final next week …eeekkkkkk) Because its also half-term, baking with kids around should involve easy recipes and loads of scope for little hands to get involved.

I decided to bake a delicious cake which, am sure little people will love to ‘help’ you bake, especially the chocolatey ‘graves’ that top that cake. This spookalicious Forgotten Graveyard cake depicts an old, derelict graveyard which most times lies forgotten outside a sleepy village. But on Halloween night, a strange grey slime starting sliding across the ground which has suddenly turned a blood red colour ….. all the old coffins are now surrounded by maggots that seem to be growing in numbers. The only witness to these horrors seems to be an old tree trunk and a rickety fence that is falling apart in many places… wait hang on.. what is that? A green alien hand or a zombie crawling out of the slime… who knows what will happen next….. 😉

Brrrr… 🙂 Am sure you and your little helpers can add more spooky effects to the cake! Just let their imagination run wild like I did. But first, let’s get to grips with the basics!

For my graveyard cake slab, I have followed a simple but brilliant Red Velvet cake recipe from here. Their triple-tested recipe is literally fool-proof so that folks like me can bake without worrying about any goof-ups. The only thing I have modified is the cream cheese frosting quantities to suit this particular bake. If you cannot find buttermilk use low fat pouring yoghurt, just add about 50 ml of water to bring up the total volume of buttermilk to 284ml

Halloween Forgotten Graveyard Cake – frosting

Manjiri
Spookaliciouscream cheese frosting in a ghostly shade of grey
5 from 18 votes
Print Recipe
Course Dessert
Servings 4

Equipment

  • Oven
  • Baking Tray
  • Hand held blender
  • Spatula

Ingredients
  

  • 300 gm Icing Sugar
  • 250 gm Unsalted melted butter
  • 250 gm Cream Cheese

Instructions
 

  • Melt the softened unslated butter in the microwave for 30 sec
  • Sieve the icing sugar into a mixing bowl
  • Pourthe butter over it and mix well
  • Add the cream cheese
  • Using a toothpaste add 2 drops of black food colouring and with another toothpick, add 1 drop of ivory food colouring – they mix to give a spooky and slimy grey colour to the frosting
  • Blend into a smooth paste with a hand blender for almost 4 minutes or until the mixture is smooth and the sugar granules are totally mixed into the butter and cream cheese
  • To decorate the cake I only used a small amount and after my nephews had a go at decorating I slathered on the remaining slime all over the cake slab – made for a very happy 2 year old 😉
  • Of you would rather not use up the whole buttercream, simply change the colour to anything you fancy and freeze – keeps for 3 weeks in an airtight box in the freezer
  • To use thaw overnight in the refrigerator and blend for minutes to get the same texture again
  • Once thawed use it all up, do not refreeze
Keyword Halloween Cake

For the chocolate coffins:

Chocolatey coffin shaped cake toppers

Manjiri
Unleashyour creativity by mixing up the fillings and flavours for each cchocolate coffin!
5 from 18 votes
Print Recipe
Course Dessert

Ingredients
  

  • 1 Milk chocolate bar
  • Mixed nuts roughly chopped

Instructions
 

  • Break up the chocolate bar into a glass bowl and place it over a vessel containing boiled water
  • Use a spatula to mix in a handful of roughly chopped mixed nuts into the chocolate
  • If you want to use any strong flavours then use a bar of chilli or salted caramel flavoured chocolate or any flavour that takes your fancy
  • Spoon mixture into coffin shaped moulds and allow to set in the refrigerator for atleast 20 minutes
  • Once set, they should come off the mould pretty easily
  • Place them on the graveyard cake however you like
  • This mixture makes 6 coffin shaped chocolate cake toppers
Keyword Halloween Cake

To make the alien hand I used a tiny amount of green coloured sugar frosting and ‘painted’ nails using black food colour and a toothpick. For the tree stump I have used a Cadburys flake and for the chocolate fence surrounding the graveyard perimeter, I used mint chocolate sticks. A small amount of cream cheese frosting applied using a toothpick serves as edible glue to attach the sticks to the sides of Forgotten Graveyard cake. The ‘maggots’ on the graveyard cake are simply shaved chocolate curls.

What I really want to mention here is though that I used my new OXO non-stick pro cake tin and am very happy with the result. The tray is sturdy and my cake came off very easily, thanks to the two-layer coating which is PFOA-free, and ceramic-reinforced. This also makes this gorgeous cake tin scratch, stain, corrosion and abrasion resistant.   I didn’t need to use baking parchment – which I find very fiddly. The reason the cake came off so easily was the beautiful micro-textured pattern which allows for even baking.

And after my cake completely cooled I moved it to my superb new OXO non-stick Pro commercial grade baking plate. This wide baking sheet gave me enough surface area, around the bake to decorate and display my creation, making it really easy to photograph it too. Spreading the grey ‘slime’ cream cheese frosting was a doddle thanks to the handy OXO bent icing wand.

Image courtesy OXO

Now if you are wondering how you can get your hands on these gorgeous OXO non-stick baking accessories, I have some exciting news for all of you. One of you can win a set of baking gear from OXO worth £50 as a special festive treat! How? All you need to do win this cool bakeware bundle worth £50 from OXO is to enter the giveaway below:

a Rafflecopter giveaway

Good Luck!

CONGRATULATIONS to the winner Sidrah A and Thanks to everyone who participated!

Please have a read through the Terms and Conditions below:

  • One lucky winner will be picked automatically by Rafflecopter.
  • Deadline for entering this contest is 26th Nov’ 2017 midnight GMT.
  • Entry is open only to residents of the U.K, except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • Increase your chances of winning by visiting daily and tweeting out the pre-recorded tweet, provided you have completed all other steps the first time when they enter.
  • The giveaway prize as mentioned is a bakeware bundle worth £50 from OXO consisting of a Non-Stick Pro 12 Cup Muffin Tin, 11″ Balloon Whisk, 7 Piece Measuring Cup Set and a Bent Icing Knife.
  • Neither OXO, nor I am liable for any damage of giveaway prize in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The giveaway prize will be sent directly by OXO.
  • The prize is as stated: it is non- transferable and no cash or any other alternatives are available.
  • I retain the right to DISQUALIFY any entrant who does not complete all the steps mentioned above.
  • The winner will be notified on 27th Nov’ 2017  on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and OXO to contact you via email id and share your details with OXO who will arrange for the goody bag to be sent out to you, to have your name announced here on my blog post and on Twitter.
  • If the winner fails to respond by 30th Nov’ 2017  then another winner will be chosen at Random.

*With thanks to OXO. *Sponsored posts help me keep my blog going and I can continue sharing fun recipe ideas with all of you.

NEED MORE RECIPE INSPIRATION TO GET BAKING?

Why not check out my other recipes here:

Paneer Firecracker Parcels

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A delicious paneer starter for special occasions

 The countdown to the most opulent and bright Hindu festival of the year has begun. DIWALI – the festival of lights is knocking on our doors. Delicious spicy shredded paneer bhurji encased in a delicate filo pastry parcel and baked to just the right temperature. These bite-sized mini parcels of deliciousness pack a punch of flavour and are certain to become a crowd-pleaser in no time. These mini ‘firecrackers’ explode when bitten into engulfing one’s palate in a riot of beautiful flavours and textures.

Easy Vegetarian Party food recipe, a sure-fire crowd-pleaser

A great recipe to rustle up quickly and impress guests, perfect for both at a planned party or for surprising those guests that drop in unexpectedly. And with ASDA by my side, I can bring home all these beautiful ingredients and unleash my creative side in the kitchen. It also gives me an opportunity to save some precious time and spend it with those that matter most – my family – and celebrate this amazing and lively festival with pomp and pageantry – at home.

Paneer Firecracker Parcels

PANEER FIRECRACKER PARCELS

manjirichitnis
Delicious, Vegetraian and festive this is a great recipe torustle up quickly and impress guests, perfect for both at a planned party orfor surprising those guests that drop in unexpectedly.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer
Cuisine Fusion Indian
Servings 6 people

Equipment

  • Pan, Oven

Ingredients
  

  • 250 grams Paneer
  • 2 sheets Filo pastry
  • 1 handful cashews and almonds for purée
  • 2 Red onions medium sized
  • 1.5 small juicy sweet tomatoes
  • 2 Sweet Peppers (small, sweet crunchyones)
  • 2 tbsp Tomato purée
  • 4 tbsp Oil
  • 1 small pinch Asafoetida
  • 1/2 tsp Cumin (jeera)
  • 2 Green chillies
  • 1 tsp Red chilli powder
  • 1.5 tbsp Ginger garlic paste
  • 2 tsp Garam masala
  • 2 tsp Coriander powder
  • 1/2 tsp Black pepper powder
  • 1/4 tsp Kasoori methi
  • 2 tbsp finely chopped fresh coriander leaves
  • 1/2 tsp salt or as per taste
  • 2 tbsp Ghee (clarified butter)
  • 1 handful Almonds + cashew nuts +Raisins ( for garnishing)

Instructions
 

  • Grate the paneer to get longcheese like curls, set aside
  • Soak a handful of cashews andalmonds in warm water, it becomes easier to peel off the skin, peel and leavethem to soften in lukewarm water. Once they soften, make a thick smooth pasteof the cashews and almonds. Set aside
  • Remove the seeds and thenroughly chop the tomatoes
  • In a heavy bottomed pan heat 1tbsp oil, then reduce the flame and add a pinch of asafoetida and 1/2 tspginger garlic paste, roughly chopped tomatoes, 2 tbsp tomato puree, 1/2 a green chillies chopped roughly, 1/4 tsp black pepper powder
  • Cook on a medium flame forabout 2 mins, stirring to ensure the paste doesn’t burn or overcook
  • Remove this mixture fromthe pan and allow to cool, once it has cooled down blend the mixture tomake a thick paste. Add 1 tbsp water to blend to a smooth consistency
  • Meanwhile, start on the peppers by removing all the seeds andfinely chopping the sweet peppers into tiny bite-sized cubes,similarly chop the red onions very fine. Set aside
  • In the same pan add 3tbsp oil, when the oil is hot sputter some cumin seeds and add 1/2tsp  ginger garlic paste, reduce the flame
  • Then add the chopped onions andreduce the flame to low, allow the onions to brown slightly while stirringoccasionally
  • Now add the dry powdermasalas (garam masala, 1/4 tsp black pepper powder, red chilli powder,coriander powder) and saute well until the onions are reduced and releasea strong aroma. To ensure the onions and masalas don’t burn, stir occasionallywhile they reduce
  • To this, addthis cashew-almond paste and the thick tomato mixture and mix wellThen add in the chopped sweet peppersand cook them until they begin to soften.
  • Now add in the gratedpaneer, turmeric powder, kasoori methi and finely choppedcoriander leaves. Cook on a low flame until the mixturethickens it looses all its excess moisture. Do not cook with a lid on, do notadd water and ensure that you stir occasionally
  • Allow this mixture to cool completelyand then rshapeinto tiny bround balls. On a baking sheet lay open the filopastry pack and use two sheets to make a strong outer covering
  • Cut the sheet using a pizzacutter into large rectangles. If you find this fiddly place the sheet on amuffin tray and cut using a scissor
  • Drizzle some melted butter or use anoil spray to line the inside of the sheets
  • Add one small paneer mixture ballinto each filo rectangle and gently fold to make a neat parcel, spray someoil over this and cook in a pre-heated oven at about 150 deg cel (fan oven). Keep an eye so that the outer filopastry does not burn
  • While this is in the oven heat gheein a small pan and add the raisins, they are ready when they begin to swell insize, then dunk in some skinless whole cashew nuts and skinless whole almondsfry them in the ghee too, once done, remove and set aside
  • When the parcels turn a toasty lightbrown colour on the outside, they are done, remove and serve on a prettyplatter on a bed of chopped coriander, sprinkle ghee roasted nuts on top tomimic tiny jewels
Spicy paneer bhurji encased in delicate filo pastry parcels

This dish is meant to tease the palate before a festive meal. The vibrant spices ensure an explosion of flavour and the rich cashew-almond paste adds a regal twist which also balances the flavours ensuring those who are not partial to heaty spices can savour this dish too. Congratulations – you have in your repertoire a cracking crowd-pleaser recipe. Now all you need to do is to go stock up that list of ingredients 😉 – time crunch? No problem – shop online!

Spicy paneer bhurji encased in delicate filo pastry parcels

ASDA has some really cool offers for Diwali, why not check out the special Diwali offers here before you head out to ASDA?  I have stocked up on oil, ghee, spices and a few store cupboard essentials – after all, it helps to have time-saving tricks up our sleeve!

*With thanks to ASDA. As always, all opinions expressed are always my own.

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