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Twice Cooked Tomato Chutney
This takes a little longer to make than your average chutney, but well worth the effort. Double cooking the chutney (once before pureeing, and once after) makes the onion, garlic and tomatoes extra...
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South African Bunny Chow – my vegetarian version with Chickpeas
South African cuisine is a titillating mix of Indian, British, Malay, Portuguese and Indonesian food. Every group of settlers has left its own mark on the country’s cuisine. Bunny Chow, also called...
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Lentil Drop Curry or Moong Wadi/Mangodi Curry
Whoever invented moong vadis is a genius. These little ‘drops’ or nuggets of dried lentils cooked in a curry, are filling and tasty. Also called Mangodi in parts of India, moong wadis are extremely...
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Crispy Breaded Artichoke Hearts with Garlic Mashed Marrow Beans
When Marx Foods sent me a packet of Marrow beans to sample, I was eager to use them along with crispy fried artichokes. This recipe is inspired by Yotam Ottolenghi’s recipe for fried artichoke hearts...
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Tandoori Grilled Broccoli and Cauliflower Kebabs
A tandoor is an Indian clay oven. Marinated meat, cottage cheese (paneer) or vegetables are skewered and cooked in the oven. The result is smoky, charred skewers of tandoori yumminess. Make sure...
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Ginger Soy Glazed Edamame Recipe
This ginger soy glazed edamame is the best healthy snack you can make in 10 minutes! Its quick, its easy, and its vegan too. Tossing steamed edamame in the ginger soy glaze makes it more interesting,...
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Garlic Rasam Recipe
Every home cook must have a good rasam recipe under their belt. This light, tangy and spicy south Indian dish is usually served as a main dish with rice and potato curry. But my favorite way of...
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