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Recipes

Sweet Cranberry Pickle

Sweet Cranberry Pickle

This is a sweet and tart pickle using only three spices to bring out the flavours of the fresh cranberries.


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South Indian Coconut Chutney

South Indian Coconut Chutney

From the western part of India right down to the south, there are countless chutneys prepared with fresh coconuts which are in abundance.


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Mint Chutney - Pudinay ki Chutney

Mint Chutney - Pudinay ki Chutney

This is an Indian relish made with fresh mint leaves. It's the Indian version of mint sauce with a chilli kick.


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Guacamole - Avocado Dip

Guacamole - Avocado Dip

Guacamole is a gorgeously green dip that comes from Mexico. The word guacamole is derived from the Aztec words for avocado and sauce. This is a refreshing dip that can be eaten with crackers or nachos chips.


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Tomato Salsa

11

Although salsa is a Mexican sauce that is used as a relish, Indians are now open to new flavours and tastes and love this dish which can be served as a fresh chutney on the side.


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Salad Dressing with Beer

11

This is an unusual dressing which adds a bitter note to the flavour of the salad. If you feel that it's quite strong, add more honey.


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East Indian Tomato Chutney

11

East Indian Tomato Chutney Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.


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Coconut Chutney

11

Chutney or ‘chatni’ is a Sanskrit word meaning ‘for licking’ or savouring which is precisely its purpose at the dinner table together with the other dishes at a meal.


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Hot and Sweet Shallot Pickle with Mustard Seeds

11

This is a sticky chilli hot relish which can also be served with poppadoms or naan breads. Pleasingly crunchy, it can also be used in sandwiches and on top of jacket potatoes.


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Date and Tamarind Chutney - Imli aur Khajoor ki Chatni

11

Tangy and sweet, this chutney is an accompaniment to many Indian snacks such as pakoras (gram flour fritters) or bhajis.


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Coconut Cookies with Coconut Oil

Coconut Cookies with Coconut Oil

If you like coconuts, you'll love this recipe.


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Coconut Cream Mousse with Cardamom

Coconut Cream Mousse with Cardamom

Generally mousses tend to have eggs whisked into them which doesn’t make it a vegetarian or vegan dish.


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Tiramisu

Tiramisu

Mascarpone is an Italian cheese made from cream that’s been coagulated with citric acid or lemon juice. This creamy cheese is used to thicken Italian rice dishes known as risottos


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Chocolate Barfi - Indian Chocolate Fudge

Chocolate Barfi - Indian Chocolate Fudge

Chocolate couverture is chocolate that contains extra cocoa butter to give a high gloss or sheen

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Non Alcoholic Mulled Wine

Non Alcoholic Mulled Wine

A bit of a contradiction in terms but this beverage is juice based with no wine present.


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Indian Fudge with Pistachios - Pista burfi

Indian Fudge with Pistachios - Pista burfi

Barfi is an Indian sweet made from milk that has been cooked slowly and reduced to a fudge-like consistency.


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Vanilla Cake

Vanilla Cake

This is a simple recipe which doesn’t have too much of a technique in preparing it. It can be served with a dollop of whipped cream while having a hot cup of tea or coffee.

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Cardamom Kulfi

Cardamom Kulfi

Traditionally made with boiled buffalo's milk, ice cream was brought to Pakistan and India by the Moghuls from Persia in the 1500s. It late found its way to the West as the result of colonization and immigration.

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Vegetarian Lemon Mousse

11

This mousse contains no egg but the thickness comes from the type of yogurt one uses. If you can get hold of a thick or a Greek style lemon flavoured yogurt, the texture is even creamier.


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Mango Crumble

11

A delicious recipe for Mango Crumble


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Vanilla Lassi

11

Lassi is the ‘milkshake of India’. Made with cold yogurt and tempered with either sweet or salty ingredients, it is drunk mainly in northern India during the hot summer months.


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Indian Coconut Treats

11

Made with only two ingredients, this simple recipe is bursting with delicious sweetness. You can use shop-bought coconut powder.


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Apricot Nut Dessert -Malai Khumani

Apricot Nut Dessert -Malai Khumani

Malai Khumani is a popular recipe that was created in the princely southern state of Hyderabad in India. The sweet tooth of Hyderabadis is legendary.


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Mango Lassi

11

This variation on the basic lassi recipe is made using a fruit that is synonymous with India. I’ve used ready-made mango pulp for extra sweetness, but a fresh pulped large or medium mango can be substituted.


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Bread and Butter Pudding

11

The traditional British Bread and Butter Pudding is without a doubt a firm favourite, but I've added an Indian twist and come up with an impressive dessert for a dinner party.


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Exotic Indian Fruit Salad

Exotic Indian Fruit Salad

Mango, the national fruit of India, is also known traditionally as the food of the gods. Its leaves are used as floral decorations during Hindu marriages and religious ceremonies.


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Crème Fraiche with Saffron – Kesari Srikhand

11

Get set for Valentine’s Day with this indulgent creamy recipe.
This sweet dessert comes from Maharashtra, the state whose capital is Mumbai.
Srikhand is so popular that it is also commercially available and served in tubs like ice cream.


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Indian Rice Pudding - Kheer

Indian Rice Pudding - Kheer

Rice plays an integral role in Indian culture and lifestyle, and at many Hindu festivals it is served to eat and used in colourful rituals. On New Year’s day, sweet rice pudding is served to mark a new beginning.


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Spicy Tea

Spicy Tea

If you’re recovering from illness or feeling a bit run down, this tea is delicious and comforting.


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Ginger Zinger

11

For centuries, ginger has been prized as much for its medicinal properties as for its culinary value. This is a thirst-quenching drink that packs a punch with the use of fresh root ginger and lime.


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Chilli Hot Chocolate

11

Indians love to spice things up and that includes anything sweet. I discovered this drink on the coast of Mumbai, where there were plenty of eateries serving spicy milkshakes and chilli-flavoured ice cream,


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Strawberry Fruit Salad

11

This is a delicious and spicy way of eating fruit. The black pepper actually works well with the sweetness of the honey and if you want a dollop of indulgence, spoon over some double cream.


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Desi Style Pancakes

11

This is a twist on a definitive pancake recipe by one of my favourite chefs Delia Smith. I’ve added scrummy vanilla and a hint of cardamom for that spicy kick.


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Caraway Seeds

Caraway Seed has a warm, pungent, slightly bitter flavour with aniseed overtones. Caraway is popular in central European and Jewish cooking and compliments cabbage, potatoes, onion, carrots, coleslaw, sauerkraut, pork, goulash, dumplings, cheese, pickles, cakes, biscuits and rye bread. Dutch caraway seeds are regarded as the best.
Spice up cabbage by adding a sprinkling of lightly roasted caraway seeds on top or stir into soups.

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Sichuan Pepper

Sichuan peppercorns do not belong to the same family as Western black and white peppercorns. It’s a major condiment in Chinese cooking with a spicy woody aroma and a numbing taste.
The berries should be gently roasted to release their aromatic oils before crushing with a mortar and pestle or an electric coffee grinder. If a fine powder is desired, sieve to remove the husks and stalks. Used in making Chinese Five spice powder and cooked with chicken or duck used to make noodle dishes and soups mildly hot and fragrant.

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Allspice

Allspice is the dried, unripe berry of a tree indigenous to the Caribbean and Central America. As its name implies it tastes of a mixture of cinnamon, nutmeg and cloves. Dried allspice berries resemble large brown peppercorns. Allspice complements beef, pork, chicken, fish, stewed fruit, cakes and biscuits. Tastes great sprinkled on gammon and pork steaks, just mix with orange juice, a little honey or brown sugar and a drop of vegetable oil and liberally brush on before grilling.
Sprinkle into beef or lamb casseroles for an extra warming flavour.
Stir into fruit salad or stewed fruit for extra flavour. It can be used in the preparation of apple pie spice.

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Juniper Berries

Juniper berries have a bitter sweet, pine flavour with a peppery aftertaste. The berries are famously used as a flavouring agent in gin and luncheon meats. Northern France, Germany and Scandanavia use juniper berries in everyday cooking. Sauerkraut is traditionally flavoured with Juniper. You can lightly crush the berries and add to enrich beef, pork stews and casseroles.

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Manju's Curry Powder (Kari Podi)

11

Curry powder which is sold commercially personifies an attempt by British manufacturers to provide in
ready-made form of a spice mixture corresponding to those used in South India which incorporates curry leaves.


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Manju’s Medium Curry Paste

Manju’s Medium Curry Paste

Curry pastes are a mixture of spices blended together to form a fairly smooth mixture. Generally the pastes are used in Thai and Indian cooking.


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Homemade Karahi Curry Sauce

 Homemade Karahi Curry Sauce

Time and time again, I am often asked whether there is a difference between a curry sauce and a curry paste and the short answer is yes.


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Punjabi Garam Masala

11

Many variations of garam masala are available depending on the region and personal taste. This recipe has a more pungent and smoky flavour.


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Garam Masala - Hot Spice Mixture

Garam Masala - Hot Spice Mixture

Garam means hot and masala means blend or mixture. This is a northern spice mixture which is used predominantly in Moghul and tandoori cuisine.


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Manju's Garam Masala

11

Garam Masala means quite literally a mixture of hot spices. It's a mixture made from warm spices such as cinnamon, clove and nutmeg.


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Dhansak Masala

11

There are several spice blends that are commercially available including Dhansak Masala.


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Maharashtrian Masala

11

Masala means a blend of spices. This recipe is from my mother who comes from the western state of Maharashtra in India where Mumbai is its capital.


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Chicken Reshmi Kebabs

Chicken Reshmi Kebabs

Dried fenugreek leaves are easily available in Asian grocery stores and online spice shops.


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Unleavened Fenugreek Flatbreads - Theplas

Unleavened Fenugreek Flatbreads - Theplas

Theplas are Gujarati baked flatbreads, and are similar to chapatis. The dough is made with wheat flour, often mixed with gram flour or besan, and fresh fenugreek leaves.


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Malai Murgh Tikka - Creamy Chicken Tikka

Malai Murgh Tikka - Creamy Chicken Tikka

This is one way of eating a light chicken dish packed with the indulgence of cheese and cream.


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Bombay Potatoes

Bombay Potatoes

Bombay in western India is now called Mumbai but this Indian restaurant perennial served predominantly in the UK can be made quite easily at home in place of jackets or chips.


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Cardamom-flavoured Lamb Patties – Galouti Kebabs

Cardamom-flavoured Lamb Patties – Galouti Kebabs

Awadhi is considered India’s most subtle cuisine and is typical of Uttar Pradesh. There are hundreds of varieties of kebabs also spelt kabab, such as kakori kebabs, galawat kebabs, shami kebabs, and seekh kebabs. ‘Galouti’ means ‘melt in the mouth’.


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Aloo Parathas - Potato stuffed unleavened Breads

Aloo Parathas - Potato stuffed unleavened Breads

Breakfast in the north of India wouldn’t be complete without a couple of aloo parathas to start the day.


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Spiced Bengal Gram (Cholar Dal)

Spiced Bengal Gram (Cholar Dal)

Bengal gram is also known as chana dal or gram lentils. It is the most widely grown lentil in India. Matt yellow, with a rich nutty taste, gram lentils are used for making desserts, as well as being cooked with vegetables, or with meat to make dal gosht.


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Thin Lentil Soup

Thin Lentil Soup

South Indian food is largely non-greasy, roasted and steamed. Rice is the staple grain and forms the basis of every meal. It is often served with


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Potato and Coriander Fritters (Aloo Bhajis)

Potato and Coriander Fritters (Aloo Bhajis)

The subtle heat of the green chillies, the nuttiness of the gram flour and the cool, refreshing taste of coriander makes these fritters a delightful opening to a meal.


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Vegetarian Kebabs

Vegetarian Kebabs

Vegetarian Kebabs or Hara Bhara Kebabs. Kebabs are usually made with meat, fish or chicken. These have evolved from the Mogul-style kebabs and been adapted for the vegetarian market. 'Hara Bhara' means 'laden with greens or vegetables'


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Salmon with Chilli and Garlic

Salmon with Chilli and Garlic

This is a simple dish which only requires the chopping of the garlic and the coriander leaves. It might be a nice way to introducing oneself to a couple of culinary techniques which are marinating - the method of soaking food in a seasoned liquid mixture before cooking and chopping or crushing garlic.

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Maharashtrian Fish Curry - Kaalvan

Maharashtrian Fish Curry - Kaalvan

Maharashtrian Fish Curry - Kaalvan
This is a fish dish from my mum's mum who loved cooking for friends and family. Her generosity knew no bounds and she would help or even feed a stranger on a street. The spice blend can be replaced with 1/2 tsp of garam masala and a 1/4 tsp of chilli powder.


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Spiced White fish cooked in Coconut - Meen Molee

Spiced White fish cooked in Coconut - Meen Molee

Traditionally, made with seer fish in Kerala, in southern India, this is a versatile
recipe that can be made with any white fish. The combination of the coconut and tamarind gives this dish a distinctive sweet-and-sour flavour.


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Chilli Chicken Crumble

Chilli Chicken Crumble

Generally a crumble is a British oven-baked sweet pudding that’s made with stewed fruit such as apples or peaches and then with a crumble-like mixture consisting of flour, butter and sugar.


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Gobhi Pakoras

Gobhi Pakoras

North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that's mixed with water and a few select spices such as coriander and chilli.


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