Chocolate brownie cookies

This chocolate brownie cookie (wow that’s a mouthful) is for those with a sweet tooth and a chocolate addiction. Can’t decide if you want a crunchy cookie or a fudgy brownie? Have both.  This recipe is adapted from the Smitten Kitchen blog. RECIPE NOTES: The original recipe calls for 115 grams of unsweetened chocolate. I…




Homemade chicken stock video

There are many reasons to make your own chicken stock at home, the most important being flavour. Another good reason is that you know exactly what goes in, leaving out any nasty additives. I like to make a medium bodied stock – something in between a pale, thin stock and a gelatinous, concentrated liquid. But…




Win an Indian spice tin with 10 spices

Pantry Half Full, in association with Spice Kitchen, is giving one lucky person the chance to win an Indian spice tin, filled with 10 exotic spices. Find out all about the giveaway and read the terms & conditions below. Experimenting with spices is a beautiful way to explore Indian cuisine. I know it can be daunting…




Frozen banana ice cream

I was never a cool kid. While the popular kids went outside to play, I used to stay in, glued to my computer screen, playing Where in the World Is Carmen Sandiego or inventing my own colour palette in MS Paint. Yes, I was that kid. During sleepovers, my sister, cousin (not cool either, by association)…




Paneer butter masala

Paneer butter masala, also known as paneer makhani is a popular Indian curry originating in Punjab. Makhani in Hindustani (the language of North India and Pakistan) translates to ‘with butter’ which is one of the main ingredients in this vegetarian dish. Another important ingredient is paneer – a semi-hard Indian cheese made with milk and lemon…




Homemade paneer

When you live away from India, finding good quality, shop bought paneer can be an onerous task. Luckily, making paneer at home is easier than the trip to the shop itself. And it only takes two ingredients – milk & lemon juice. THE MILK Milk determines the creaminess of the paneer, so it is important…




Nani’s mango milk

Mangoes were the only reason I used to look forward to summers in India. In Madras, where the temperature is stubbornly upwards of 30C all year around, it’s hard to miss the sun. Although now in London, it’s a completely different story. My husband’s grandmom (Nani) would stash baskets full of fragrant mangoes under the bed…




Blueberry buttermilk muffins

Have you ever wondered what the differences are between muffins and cupcakes? Apart from the obvious – one is an acceptable form of breakfast while the other is clearly in the dessert zone. There are plenty. Muffins have a craggy texture with a 2:1:1 flour, fat and sugar ratio. The batter is thick and the…




Kayalpatnam chicken curry

This chicken curry recipe is from a coastal south Indian town called Kayalpatnam.  Once a famous trading port, it is said to appear in Marco Polo’s travel diaries dating back to 1250 AD. The only special ingredient is the spice mix which can be made with a few Indian spices. Why not try another Kayalpatnam…




Methi paratha / Fenugreek flatbread

Fenugreek, familiarly known as methi in India is a versatile plant that is used in many forms. The seeds add a subtle bitterness to mild curries. The leaves can be used dried – to spice dhals or fresh, as we do in this recipe. Apart from being rich in calcium, it also has a nutty taste…