by Ginni's Kitchen and friends
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
Chikpeas that look like mud - spicy deliciousness that goes perfectly with fried bread (street food special). Below (clockwise) is a plate with a Bhatura (fried naan bread) chikkar cholay (muddy chickpeas) tandoori onions, pickled green chilli and finally brown-sugar pickled carrots and cauliflower Chikkar Cholay - are a product of patience and love 3 … Continue reading Chikkar Cholay
This recipe doesn't use a lot of ingredients, its more so in the technique of putting it together. Ingredients: 1 large onion, thinly sliced (not super thin) 220gm bag of baby spinach or 1 bunch of spinach 4-5 green chillies, finely chopped 1 large potato, julienned into matchsticks handful of fresh coriander, chopped heaped tbsp … Continue reading Spinach and Onion Pakoras
Spinach and Ricotta Lasagna rolls in bechamel sauceFor the spinach filling –Heat a tsp of olive oil, add 4 cloves of garlic (thinly sliced) and let them brown very little, not burn. Add 250gms of spinach and let it cook down a little. Remove from heat, drain the excess water and roughly chop up the … Continue reading Spinach & Ricotta Lasagna Rolls
