by Ginni's Kitchen and friends
Chickpeas curry is made in so many different ways - this one, is a quick easy version made within minutes using canned chickpeas. Take 2 cans of chickpeas, empty them into a mixing bowl including the liquid in the can. Sprinkle some salt (if using), black pepper, cumin powder, coriander powder, mango powder, pomegranate powder, … Continue reading Quick Pindi Chana
These turned out super-spicy, so I would advise to adjust the green chillies to your taste and also be recognisant of how hot the green chillies are. The fresh fragrant and tiny ones are the super-spicy ones as opposed to the ones that just look dangerously hot. Onion chilli parantha Filling for the parantha - … Continue reading Onion Chilli Paranthas
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
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
This is a recipe by Samia Dar, from Samia’s Recipe Store and I have permission to post her recipe here. I love Samia’s recipes, the few that I have tried, as they are simple ones that anyone can put together. I have reworded the recipe for consistency in my blog’s writing style. Photo Credits: Samia's Recipe Store … Continue reading Pea Pulao rice
This recipe does not follow normal 'traditional' cooking methods. I make it this way often, as its easy, convenient and its the way I like it. I don't add many spices/masalas, and the ones I do add are already roasted so I just sprinkle them on instead of cooking them or roasting them in oil. … Continue reading Easy garlicky Aubergine curry
A rich curry made using Paneer and peas. An all-time classic North Indian curry. Not the best photograph, but had to share the recipe! The paneer that we get at the shops in the UK and also in Canada, is very different from the fresh paneer they make in India. So the technique has to … Continue reading Mattar Paneer
I fell in love with fruity Salsas on our road trip across Texas a few years ago. 2 cups watermelon bits, cut into bitesize cubes 1/4 red pepper, chopped into small cubes 2 fresh jalapenos (optional) seeds removed and finely chopped 1/4 greed pepper, chopped into small cubes 1/4 cup sweetcorn couple of green onions, … Continue reading Watermelon Salsa
I make these a lot - it is a very simple yet moorish dish. There's not a lot of ingredients, it just needs a fair bit of patience. I usually cook this as I am making another dish, so it can cook undisturbed which helps achieve the crispy edges on the potatoes. Take 2-3 large … Continue reading Khattay Aloo
The bitter little green dragons (gourds) make for a quick and easy dish for lunch or dinner. Perfect with fresh chapattis or paranthas. Take 3-4 medium size bitter gourds, rinse them in salty water and slice them lengthwise. Using a spooon scoop out the soft flesh and seeds and discard these. Cut the vegetable into … Continue reading Karelay Aloo
