Cauliflower kootu curry

This curry was first introduced to us by my aunty, Prema mami — mami means aunty in Indian languages. So we started referring to it as Prema kootu or stew. In this colourful and unusual dish, vegetables are coated in a tomato and red pepper base thickened with chickpea flour. When I used to make…

Fruit and nut butter chocolate cups

A healthier tastier version of the Cadbury Fruit and Nut chocolate bar, which used to be very popular in India when I lived there many years ago. Inspired by peanut butter cups, these are dark chocolate shells stuffed with chewy raisins and almond butter and topped with toasted flaked almonds. When you bite into one…

Spring onion vegan omelette

UPDATED: I have revised the recipe based on some tips from this recipe for eggless omelette that result in a fluffier omelette: 1/ adding baking powder, 2/ whisking the batter for a few minutes before making the omelette. To simplify the recipe I have also mixed in the vegetables with the batter whilst I would…

Mint Chutney Jowar “Risotto”

I had some fresh mint chutney in the fridge and as it is best eaten within a couple days of making it, I devised this recipe inspired by classic rice dishes but made with jowar instead of rice. The chutney not only adds flavour but gives a saucy consistency, so that the result is like…

Pecan Pudina Chutney

There are two kinds of green chutney commonly found in Indian cuisine, one made just with coriander (like my Peanut Coriander Chutney) and the other made with coriander and mint (pudina). I went for a free yoga session in the park to celebrate International Yoga Day. At the end we were served vegan food by…

Quinoa, kale and peppers bowl

The sight of rich green colour in food is always pleasing to the eye as it instinctively feels healthy. I had kale in the fridge and decided to use it to bring that vibrant green colour to the food I was making. A trio of coloured peppers brighten the dish further and add more nutrients…