cooking up a storm for the post-peak future
Aloo paratha are something I like to order when I want to go all-out with Indian food. They’re decadent and comfort-foody, and feel like a real treat. So, I had to learn how to make them myself to be able to treat my dinner guests to said level of comfort and decadence! Here’s what I’ve … Continue reading Aloo paratha
I came up with this chutney when I needed to use up some uneaten fruit that had seen better days (I know, I should *never* allow that to happen with persimmons!), and needed a sweet, fruity accompaniment to an Indian feast…… …and it turned out to be the best chutney ever! The full-flavoured sweetness of persimmons … Continue reading Persimmon chutney
I’m pretty sure cauliflower pakoras are a tried-and-tested staple of at least some Indian kitchens, but I’d never tried these before I made them myself, and it was really just one of those kitchen experiments that turned out to be worth sharing… 😉 Cauliflower, as it turns out, makes the best pakoras – the texture … Continue reading Cauliflower pakoras
I came up with this chutney when I experimented with a batch of cauliflower pakoras and needed something sweet with full-bodied flavour to set them off… …a quick survey of the fruit bowl revealed nectarines. Mangoes would have been ideal, but a lot of fruits make great chutney – peaches, pears and apples all work … Continue reading Nectarine chutney
I’m not sure if curry risotto is a socially acceptable concoction, but I just got a craving for it out of the blue one day, and came up with a dish that was more than just passable – it made me giggle with delight. While it sounds totally gross, it’s worthy of being labelled a … Continue reading Curry risotto
Making your own dairy-free yogurt isn’t nearly as hard as you might think, and only requires a handful of ingredients. The only specialty ingredient you’re not likely to have just kicking around your cupboards is agar agar, a non-animal derived setting agent that’s actually derived from seaweed. Agar agar sets a little differently from gelatine … Continue reading Coconut-lime-coriander yogurt
I’d never really been much of a fan of millet, but every now and then I get a craving for something different. This dish was created as an alternative to a rice or bread-based accompaniment to Indian vegetable dishes. A mix of vegetables, nuts, and spices, this dish is a bit like a biryani, but drier … Continue reading Spiced millet with cashews
