Saag… the most delicious Indian dish made from greens!


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For the past forty odd years Jhaiji has made this for me and although it may sound repulsive to those that are unitiniated, it is simply the most delicious dish ever!! It’s only recently that I have been able to make it myself… until recently I have stolen frozen tubs of the stuff from my parents chest freezer! I was nervous making it, not because it is difficult but more due to the fact I love my mothers!

What you need…
Lots of greens!
This can include baby spinach (4 big packs), brussel sprout tops (2 whole ones), white cabbage (one whole), greens (a couple of bunches). You will need lots!!
Stuff for 2 lots of Tholka
Polenta (corn meal) …known as Mukki ka atta
A large pan
Hand held blender or masher
Salt for seasoning




What to do next…
Chop all the greens …it doesn’t matter small its all going to be boiled and blended!
Add the greens to the pan until its about 3/4 full and add some water …about a pint.
Boil and then simmer.
As the greens wilt and reduce keep adding the remaining greens until they are all in the pan …add more water as needed.
Turn the heat down to a low simmer and boil until completely wilted and cooked through …keep adding boiled water to keep it fluid and stir regularly. This should take about an hour so. Make sure you keep the lid on!
Add a healthy handful of mukki to the pan and mix into the greens. …the mukki will absorb the excess liquid.
Once mixed in use the handheld blender or masher to create a smoother consistency.
IMPORTANT…from this moment onwards you now have a pan of molten green lava which will spit at you, the hob and walls. Keep stirring when the lid is off. At all other times KEEP THE LID ON!!!!!
Keep this pan simmering gently until the tholka is added.


Prepare and cook the tholka in a separate pan.
Add this to the main pan and mix through thoroughly.
Chop the coriander and mix in.
If at this point you feel it is too thick, add some boiling water.
Add salt to taste …you may need more than you think so taste as you add!

Turn off the the heat and now you have tasty, deliicious green lava!

And finally…

Serve with fresh natural yoghurt, roti, pitta or naan bread.

Share and enjoy!



Tom Kerridge’s Star Anise Carrots!!


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All i can say is W.O.W. !!!!!
I saw this on TV last week and just had to try it for Christmas Day. I wasn’t sure whether to take the risk but oh boy was it worth. it… i strongly strongly strongly recommend you try it too (when i say strongly I mean STRONGLY)

What you need…

10 baby carrots or 4 grown up carrots… this will be enough for at least 4 to 6 people.
250g of butter salted or unsalted
400ml of water
150g of white sugar
4 star anise

What you need to do…
Peel carrots and trim as necessary. Baby carrots can obviously be used whole but the grown up ones can be cut into chunky batons… Tom uses a clean green scourer to scrub the baby carrots.
Put the water, butter, sugar and star in a pan and bring to a boil.
Simmer and drop the carrots in …
Continue to simmer until they are tender, about 45 minutes and the liquid is reduced to about a half!!

What to do next…

Eat and enjoy… And don’t forget to SHARE!



Bund Gobi Aloo Subjee (White cabbage and potato)

When I was very young my sister always cooked this dish for me… I always tried to help with limited success! As with most of my dishes it’s quite simple but the flavours are immense.

What you need…

Stuff for one lot of tholkait tastes better with coarsely chopped ginger!
1 whole white cabbage
4 medium potatoes
Teaspoon of huldi
2 teaspoons of garam masala
Salt to taste
Bunch of fresh coriander
Large pan… the cooked dish takes up a lot less space than when you start!

What you need to do…

Cook the tholka as usual and add and gently fry off the huldi.
Peel and chop the potatoes. The dish requires a long simmer so don’t chop the potatoes too small as they will vanish… chop in half and then quarter each half.
Add the potatoes and stir in for about 5 mins… make sure all the potatoes are covered.
Prepare the bund Gobi! Chop in half then dice into about 2cm chunks.. make sure you chop the stem at the bottom into half that size as it takes longer to cook.
Add this to the pan and stir thoroughly so that everything is mixed and coated.
Add the garam masala.
Add salt to taste… about 2 teaspoons, you can always add more at the end if needed!
Add about half a cup of water, put the lid on and simmer on a lowish setting.
Stir occasionally but gently as the potatoes will break up.
Chop the coriander and stir in.
When the water has been absorbed and the cabbage has softened… And if course the potatoes have cooked… it’s ready!

What to do next…

Serve with fresh plain yoghurt, roti or pitta or naan bread… And my favourite mango pickle!

Eat and share…!



New acquisitions…


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I went shopping yesterday and …oops! I could’ve spent lots more but I behaved!
What I did get are things I’d been looking for, for a long time.

James Martin Cutlery set…


If you’re going to cook scrummy food.. Don’t let your presentation spoil it! I’m so looking forward to the next “dinner party”!!

Jamie Oliver’s Pizza Stone…


I used to own before and I broke it into teeny pieces.. Not intentional lol making a fresh pizza (or even a frozen one) without the luxury of a wood fired oven (my next house WILL have one in the garden).. This may be the next best thing. Even cooking, crispy base and a base that can be used for serving… That stays very warm!

Le Creuset pot…


Not completely sure how I’m going to use this… I just had to get this!! I’m imagining a lovely subjee or daal being served in it placed in the centre of the table with everyone helping themselves.. :)

Although presentation may not improve the actual taste.. Remember we do eat with our eyes too :)


Tasty Tortilla Treat


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I quite often have tortilla wraps in the freezer, just in case I want a “I can’t be bothered, I have two things in my fridge, and need something tasty” kinda moments!

Although I’ll be using a tomato and a mushroom, you can just use anything you have, as long as you can cook it by grilling!

What you need…

A couple of Tortilla wraps (or just one if you fold it)
Any strong cheese that melts nicely… I usually use a good mature cheddar or smoked Applewood
A tomato
A couple of mushrooms
Fresh basil or coriander
Red chillie flakes ….or fresh ones or jalapeƱo’s

I use a Thava (check out The Lazy Man’s Kitchen) instead of grill’s just easier!

What you need to do…

1. Finely slice the tomato into discs and arrange them onto one tortilla.


2. Do the same with the mushrooms…


3. Add the basil leaves, cheese… grated or sliced.



4. Season with salt, pepper and chillie flakes.
5. Place it under the grill on a medium heat… Until the cheese melts… be careful not to burn the uncovered edges of the tortilla!


6. At this point if you are using a Thava take out and gently cook the underside of the tortilla. Place the other tortilla on top and flip the the whole thing… Cook until browned on the under side. If you’re using a grill pan, place the second tortilla on top, grill until golden, flip it and do the same to the other tortilla!



What to do next…

Sometimes I open them up, add some mayonnaise.. And put them back to together..

Cut them into to quarters and…

Eat, share and enjoy!



2012 in review


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The stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,100 times in 2012. If it were a Dreamliner, it would take about 4 trips to carry that many people.

Click here to see the complete report.

Rajma… Red Kidney bean subjee


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This is one of my favourites that Jhaiji (mother) makes! For years, my version was just not as good as the original…I’d hasten to add its still not, but its closer now! The BIG difference was that I cut a massive corner… I used tinned kidney beans for convenience.. You can do this if you can’t find dried beans (which can be found in any decent supermarket) but you will notice an immense difference with the original recipe! Either way, I think you’ll love this one :-)

What you need…
Stuff for Tholka
250g of dried red kidney beans….or two tins of red kidney beans in water.
Bunch of fresh coriander
Garam masala
Big pot or pressure cooker… thank you Bhanji

What you need to do…
Soak the dried beans in water, overnight… obviously if you are using tinned variety, don’t do this :D
Do not drain the liquid from the soaked beans but instead add a couple of cups of water and boil, then simmer with the lid on.
If you use a pressure cooker it will reduce the time dramatically… However, I find that you can never really over cook these… So simmer for at least a couple of hours if possible! (Add boiled water if it reduces too much)
Chop up one lot of Tholka and in a seperate pan, fry in butter on a medium heat… healthier than Ghee, not as healthy as a vegetable oil! Tastiest with butter!!
Add the Huldi (level teaspoon) when onion start turning translucent.. And fry for a couple of minutes on a low heat.
In your pot of simmering red kidney beans, add a slightly heaped teaspoon of garam masala and stir in… always whilst stirring, squidge a generous about of kidney beans against the side of the pot with your stirrer… It thickens the sauce

Visually, the pot should be a deep reddish brown colour with the colour of the sauce… It should be like a gravy in consistency.

Once the beans are really soft, ladle some into the Tholka mix and mix it, then pour the whole lot into your big pot.. Simmer for a few more minutes.

Add salt to taste.. remember my tip..

Add fresh chopped coriander and stir in.

What you need to do next…

This is lovely with fresh yoghurt and rice, but also with roti or any suitable bread..

Share and eat…!



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