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Hello [name] , |
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I have been working out and testing recipes for my next cookbook which will be published by Hamlyn early next year. But if there’s a recipe in particular that you would like featured in the book, please get back to me at the website and it’ll be there!
Also, if you’re planning some spicy gifts for the autumnal months, you can’t go wrong with the chef’s choice of spices from www.seasonedpioneers.co.uk Check out the website for some of the more unusual Indian spices such as black cardamoms, mustard seeds and asafoetida (yes, this is a spice and 100 percent natural). Do tell them, I told you so.
Try my Apple and Cinnamon Cake using the apples in season. I’ve got loads in the garden and have been dishing them out to all my friends and neighbours. There’s an abundance of a variety of apples - cooking apples are good as well as Braeburn’s or Cox’s. This moist cake lasts for about a week in an airtight container.
2 eggs
225ml sunflower oil
200g caster sugar
300g plain flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp salt
4 tbsp ginger wine or sherry or dessert wine
600g apples, peeled, cored and chopped
Preheat the oven to 180C. Lightly grease a 20x30cm cake tin or a round tin cm in diameter
In a large bowl, beat the eggs and oil until the mixture is frothy or foamy. Tip in the sugar, flour, cinnamon, bicarbonate of soda, salt and wine and mix well. Stir in the apples and pour the mixture into the tin.
Bake in the centre of the oven for 40-50 minutes until the surface feels quite springy. Cool the cake in the tin before removing. Serve with whipped cream. But not too much though.
Happy Cooking!
Lots of love
Manju
Copyright © 2002-2010 Manju Malhi
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Hello,
This month has brought me back to the UK after exploring interesting culinary ideas in Northern India. Plus its been a blistering 48 degrees there and there’s a mass exodus from the area to avoid the searing temperatures. But life seems to go on and on.
Although India is a cricketing nation, football fever appeared to have struck many of the eateries and restaurants around the capital. Lots of screens erected in various corners to attract customers who wouldn’t otherwise give a second look at the menus let alone walk anywhere near the place.
I’ve also noticed that city dwellers are keen on cooking with European ingredients and I’m coming up with a selection of Indian dishes using Spanish olives!
Back in the UK, everyone is big on Indian spices and I’m planning to teach how to use them at the Basic Indian cooking skills course at the Novelli Academy in Hertfordshire. For further details, do check it out here
The summer months are a good time to experiment with vegetables which are in peak season including runner beans, broad beans and French beans. Check out how to spice them here
If you fancy a bit of fish, try using some fresh mackerel to create a south Indian style fish dish using mustard seeds which is one of my favourite spices at the moment. The recipe is here. Hope you get a chance to have a go and tell me how it went and tasted.
Happy Cooking!
X Manju
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Lifting the Lid with Andi Peters |
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 What can I say about Andi Peters that hasn't been said before? Well, he started his career as a Children's BBC continuity announcer while I started announcing for the grown ups on BBC1 and BBC2. And our paths have crossed one more time, with cooking playing an important part in both our lives.
Here, Andi lifts the lid on his culinary qualms with the exception of the recipe for his Chocolate Peppermint Mousse which is still top secret (but for how long?).
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Lifting the Lid with Paul Zerdin |
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 Arguably, the UK's top ventriloquist, Paul Zerdin and his posse of Sam, Baby and Albert may look cute and cuddly on the outside but when they open their mouths, you're certain to get a taste of their razor sharp tongues. Here Paul lifts the lid on his foodie habits.
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Lifting the Lid with Paul Hollywood |
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 He was trained as a sculptor, but lucky for us, decided to turn his hand at baking and is now one of the best known artisan bakers in the UK. But will the dashing Paul Hollywood rise to the occasion (yes, it had to go in somewhere) and reveal what makes him genuinely tick?
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Lifting the Lid with Silvena Rowe |
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 Silvena Rowe's distinctive style of cooking combines her Eastern European heritage with a modern British twist. But will the feisty and energetic Bulgarian born chef handle the heat of the quick fire round?
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Lifting the Lid with Paul Merrett |
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 Chef and TV personality Paul Merrett spent the first three years of his career as an apprentice chef at the Ritz in London’s Piccadilly. Now, he is the Chef and Joint Owner of The Victoria in SW14. He is simply the best and makes a mean bread and butter pudding. But will he spill the beans in our quick fire round?
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Lifting the Lid with Jay Rayner |
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 Can the Observer's restaurant critic and novelist cut the mustard in our Lifting the Lid feature?
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Lifting the Lid with John Humphrys |
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 Known for his inimitable style of interviewing, he has had politicians' feathers ruffled and he is the presenter of Radio 4's flagship current affairs breakfast programme Today and also BBC2's quiz series Mastermind. So can the tables be turned and more importantly, can John handle heat of the Indian kitchen? We put him under pressure to respond to the questions below.
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Lifting the Lid with Stefan Gates |
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 In his own words, he has the best job in the world. He's a food adventurer who spends his life cooking, eating, talking and travelling to discover the world and its people. Juts like Stefan, there's a bit of a gastrounaut in all of us. Here, he reveals some of his culinary eccentricities and a recipe for his Bum Sandwich (sorry mum)
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  Tucked away in an impressive part of the City of London is a fashionable restaurant which at first glance looks like a trendy bar with a dress code to match. But on closer inspection one is greeted with the exotic aromas of Indian spices telling a different and more intriguing story.
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If you happen to travel to Delhi and are looking to shop where its fashionable to be seen, you must try out the three malls which are shoulder to shoulder in a place in South Delhi called Saket. Most labels or brands are in one if not all three of the shopping malls and of course after hours of shopping, its good to sit down and have a nice cuppa with a few scrummy snacks thrown in.
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 With more and more Britons travelling to India either for business or a vacation, restaurant goers in the UK are now beginning to understand and appreciate the finer nuances of Indian cuisine and realising that Indian fare is not just a Chicken Tikka Masala or a Lamb Madras (there is no dish called Lamb Madras in India).
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 Apparently many people from Britain who go to live abroad are also taking food stuffs with them that they can’t live without. According to ‘Food from Britain’ an agency assisting companies from the UK to broaden their markets, says that exports have increased by almost 10 per cent in a year. The Brits who plan to move elsewhere in Europe, are more often than not armed with tins of Heinz baked beans, Oxo Cubes and bottles of HP sauce. Even bread for making good toast is widely missed.
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Eating the Anti-ageing way |
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 Are we happy with growing old gracefully? Apparently not. You just have to step into department stores or shops and confront the wide array of anti-ageing eye creams , cleansers and moisturisers stacked on shelves. So it seems the evidence is clear; we prefer to remain youthful for longer. Spending hundreds of pounds on anti-ageing creams with empty promises of making you look ten years younger is not the only answer. Just by knowing what to eat, it’s never too late to adopt a healthy, anti-ageing diet.
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 What does sustainability mean?
When it comes to the latest buzz-words, “sustainable” has to be one of them. But how do we make our kitchens more so? Firstly, a look at what is meant by sustainability… a good definition is given by the online encyclopedia, Wikipedia, which says, “Sustainability is a characteristic of a process or state that can be maintained at a certain level indefinitely.”
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Manju Malhi has recently partnered with Bollywood Hens to provide cooking classes.
Bollywood Hens creates fun hen parties with a unique Bollywood twist. Whether you like dancing to your favourite Bollywood show tunes, preparing delicious Indian dishes with our Bollywood chef, Manju Malhi, or even treating yourself to a glamorous makeover with our special Bollywood make-up artist, you'll find something to make your hen party one to remember. Check out www.bollywoodhens.co.uk for more information on their exciting hen party options. |
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The five spice rule of Manju |
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 For most Indian savoury dishes, I tend to use these spices frequently which are widely available. Spices can generally be stored in an airtight container away from sunlight for 6 to 9 months.
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Puducherry: The French Riviera of the East (La Côte d'Azur de l'Est) |
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 When one thinks of India, what springs to mind is the noisy chaos of traffic in the hustle and bustle of the country’s major cities. But a safe haven from all of that does exist. Situated on the eastern Seaboard of India, is a quaint and enchanting place that’s steeped in history and tradition. Once described by former Indian Minister Jawarharlal Nehru as a 'window on French culture in India,' Pondicherry is a place that has kept one foot firmly in Colonial India and the other in a cosmopolitan 21st century town.
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 Add a little spice, cut back on salt and add something zesty like caraway to liven up your food. Many of us neglect the spices in our cupboard. Here are a few hot tips and tasty inspiration. |
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