Missi roti using Chana dal

Leftover chana dal makes delicious missi rotis the next day, for breakfast or for lunch. Serve them with a knob of butter on top, some creamy natural yogurt and a spicy mango pickle, with a cup of chai to wash it all down with. A traditional and easy breakfast. Missi rotis using leftover chana dal … Continue reading Missi roti using Chana dal

Courgette curry

A simple, easy to cook and delicious vegetable. Once you have the base done, it cooks pretty quickly - it really is worth cooking down the base as detailed below. 2 medium size courgettes, washed and sliced; 1 medium sized onion, finely chopped 1 tsp cumin seeds 2 green chillies, finely chopped 1 tbsp ginger … Continue reading Courgette curry

Green beans stir fry with sesame

I have green beans on my list of 'must-eat' twice a week, so I find innovative ways of incorporating it into dishes. I chop up a batch into small pieces and pop them in the freezer, ready to use at any time. Spicy stir fried green beans with sesame seeds 1 small bag of green … Continue reading Green beans stir fry with sesame

Aloo Gobi

Kidney friendly version, made without salt and lots of ginger, onions and garlic. I added the potatoes/aloo in there in wedges so they cook evenly and also, for them to be easily fished out for those who don't like the gobi. I don't add red chilli powder and only add fresh green chillies for heat, … Continue reading Aloo Gobi