Manju Malhi

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Indian Apricot Whip

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Garlic Mushrooms

Garlic Mushrooms

Garlic MushroomsServe as a first course or as a side vegetable with pork chops or lamb cutlets. The nice addition is the parsley to give it that extra flavour.Serves 4 20 flat black mushrooms, stalks removed 4 tbsp olive oil 2 small lemons, zest removed and chopped,...

Muhammara – Red Pepper Relish

Muhammara – Red Pepper Relish

Muhammara - Red Pepper RelishMuhammara 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...

Plain Basmati Rice

Plain Basmati Rice

Plain Basmati RicePrep: 1 minCook: 10 minServes: 4200g Basmati riceThis is the absorption method of cooking rice where all the water would have been evaporated and there would be no need to drain any surplus liquid.The general rule of thumb when cooking white Basmati...

Tomato Chutney

Tomato Chutney

Tomato ChutneyPrep:  5 minutesCook: 20 minutesServes: 4 Makes approximately 300g of chutneyMakes approximately 300g of chutney Ingredients:500g tomatoes1 tbsp olive oil¼ tsp nigella seeds¼ tsp brown or black mustard seeds¼ tsp ground cumin¼ tsp chilli powder½ tsp...

Egg Curry

Egg Curry

Egg CurryPrep: 1o MinutesCook: 20 Minutes, plus 10 Minutes boiling timeServes: 42 tbsp olive oil2 onions, finely chopped3-4 garlic cloves, crushed1 green chilli, finely chopped1 tsp peeled and grated root ginger¼ tsp turmeric1 tsp ground cumin1 tsp ground coriander1...

Baked Salmon with Garlic

Baked Salmon with Garlic

Baked Salmon with GarlicIf there are any spare salmon fillets that need a bit of jazzing up, you can’t go wrong with butter and garlic plus a touch of sweetness and spice. This works well with the herb dill too which can be garnished after cooking the fish....

Egg and Anchovy Salad

Egg and Anchovy Salad

Egg and Anchovy SaladEgg and Anchovy Salad Anchovies are small salt water fish shiny and silver in colour native to the Mediterranean. They add a piquancy to any dish and only a few are required to lift the flavours of any dish. They are available predominantly...

Indian Roast Chicken

Indian Roast Chicken

Indian Roast ChickenKashmiri chilli powder is a ground chilli pepper which is mild to medium hot and and has a piquant yet warm distinct flavour. It also adds a naturally bright red colour to dishes. Dry whole Kashmiri chillies are medium in size, cone shaped with...

Tandoori Chicken – Tandoori Murgh

Tandoori Chicken – Tandoori Murgh

African Chickpea StewThe traditional way to make tandoori chicken is by marinating the meat with spices and yogurt and then cooking it in a tandoor – a clay oven heated by charcoal. It is one of the healthiest ways of eating chicken as it is not served with a rich...

Potato Skins

Potato Skins

Potato SkinsMost of the fibre is found in the skins of potatoes which assists in digestion. This is a once in a while treat but can be served with a crisp green salad. Serves 2 2 baking potatoes, scrubbed and washed 1 tbsp olive oil 50g Cheddar Cheese, grated 2 spring...

Indian Veg Puffs

Indian Veg Puffs

Indian Veg PuffsThis is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats.  Makes about 8-10 puffs 2 tbsp sunflower oil 1 onion,...

African Chickpea Stew

African Chickpea Stew

African Chickpea StewServes 6-8  Serves 6-83 tbsp olive oil2 onions, chopped3-4 garlic cloves, finely chopped1 tsp ground ginger¼ tsp allspice1 tsp curry powderA pinch of cayenne pepper or chilli powder1/4 tsp fine sea salt2 tsp tomato puree1 x 450g can chopped...

Baba Ganoush

Baba Ganoush

Baba GhanoushServes 6-8  2 large aubergines (about 650g) 1/4 tsp black pepper Juice of 1 lemon, plus a little extra 2 tbsp tahini 2 garlic cloves, crushed 3 tbsp chopped mint or flat-leaf parsley 2 tbsp extra virgin olive oil green olives, for garnish Sweet...

Bombay Potatoes

Bombay Potatoes

Bombay PotatoesBombay 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. Serves 4Bombay PotatoesServes 4 4 tbsp sunflower or rapeseed oil 1/4 tsp...

Green Beans with Potatoes

Green Beans with Potatoes

Green Beans with PotatoesServes 4200g potatoes, washed400g green beans, topped and tailed2 tbsp sunflower or olive oil½ tsp cumin seeds1/4 tsp turmeric4-5 garlic cloves, chopped2 tsp peeled and grated root gingerPlace the potatoes in a pan of water and partially boil...

Green Beans with Garlic and Mustard Seeds

Green Beans with Garlic and Mustard Seeds

Green Beans with Garlic and Mustard SeedsServes: 4Serves 3-4 125g thick rice flakes (poha) 2 tbsp sunflower🌻 or olive oil 1/2 tsp brown mustard seeds 1 onion, chopped 1 green chilli, chopped 1/4 tsp turmeric 1/2 tsp ground cumin 100g potatoes 🥔, peeled, boiled and cut...

Mackerel Pâté

Mackerel Pâté

Mackerel PâtéThis is a quick way to eat oily fish. The pâté can be used as a sandwich filler or spread on some toast, You can make this pâté with smoked mackerel or even sardines. Serves 4Serves 3-4 125g thick rice flakes (poha) 2 tbsp sunflower🌻 or olive oil 1/2 tsp...

Olive Pakoras

Olive Pakoras

Olive PakorasPrep: 10 MinutesCook: 15 MinutesServes: Makes 8-10100g gram flour or besan1/2 tsp salt1 green chilli, finely chopped1/4 tsp cumin seeds, crushed1/4 tsp coriander seeds, crushed8-10 olivesOil for deep fryingIn a large bowl, tip in the gram flour with the...

Chapizza

Chapizza

ChapizzaA Chapizza is a modern twist on a traditional pizza, made using chapati flour on a curry paste base sauce. You can choose your own favourite toppings or keep it simple with a little cheese, mushroom and basil. Makes 6 portions6 chapatis1 yellow (bell) pepper,...

Sweet Potatoes

Sweet Potatoes

Sweet PotatoesPrep: 10 MinutesCook: 15 Minutes Serves 4600g sweet potatoes, peeled and cut into bite sized chunks1/2 tsp salt2 tbsp sunflower or olive oil1 green chilli, chopped1/2 tsp cumin seedsa few washed and chopped coriander leaves, for garnishBring 600ml water...

Carrot Halwa

Carrot Halwa

Carrot HalwaPrep: –Cook: –Serves: 4225g carrots, washed, peeled and grated300ml semi-skimmed milk25g granulated or caster sugar1 tsp unsalted butter or 1 tsp rapeseed oil (optional)5-6 saffron strandsthe seeds of 4-5 cardamom pods, coarsely ground1 tbsp ground almonds...

Guacamole

Guacamole

GuacamoleA refreshing chunky dunking dip that can accompany nachos or become a side dish with some rice and Mexican style beans. Serves 42 ripe avocados 4 tomatoes, finely chopped Juice of 1 lime a few washed and finely chopped coriander leaves 1 red onion, finely...

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Fresh Green Coriander Chutney

Fresh Green Coriander Chutney

Fresh Green Coriander ChutneyCoriander Chutney is an eternal favourite: it goes well with many snacks, such as pakoras or onion bhajis. It is often used as a relish when making vegetable sandwiches in India.Serves 4 75g-100g coriander leaves, washed and coarsely...

Lemon Rice

Lemon Rice

Lemon RiceBasmati is an authentic Indian long grained rice that has a unique nutty flavour. It is very popular in India and all over the world, and is used in a wide variety of rice dishes: Plain steamed rice, pulaos, pilafs, biryanis or just different types of fried...

Chapatis

Chapatis

Chapatis - Unleavened FlatbreadsChapatis, made fresh everyday, are a type of unleavened bread from northern India. The wholewheat dough is made from a flour that is predominantly ground in stone mills known as chakkis. The grinding of the wheat with stone, breaks and...

Leftover Jam Cake

Leftover Jam Cake

Leftover Jam CakeYou may have loads of jars of jam and don’t know what to do with any surplus. This is a cake which can be made only when you feel like having a spongy treat.Serves 6 150g butter or margarine 2 eggs 100g caster sugar or granulated if you’ve run out of...

Oaty Apple Crumble

Oaty Apple Crumble

Oaty Apple CrumbleThis is a great way of using up leftover apples in your fruit bowl. I’ve added oats for that extra crunchiness and a little roughage. I’ve also used less sugar for the topping as is traditionally used.Serves 6 For the crumble: 150g plain flour 70g...

Lemon Bars

Lemon Bars

Lemon BarsThese are like a double layered shortbread which are sweet and tangy. The base is baked first and then the lemony layer is placed on top and baked further for a once in a while treat.Makes approximately 16 pieces For the Base: 225g butter, softened 65g icing...

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