Monday, 29 March 2021

Paneer and sweetcorn curry

I haven't made this dish in a while and so I was looking through my blog to refresh my memory as to how I made it, and I was horrified to find I hadn't blogged it ever yet!

As Big'Un is at Uni and sometimes turns to Mama's blog to find the recipes for the dishes she misses, I thought I'd better get it blogged.  Turns out Middl'Un LOVED the dish and talked about needing me to "post it to her" when *she* goes to Uni, so I thought even MORE reason to get it written down! (So that she can cook it so I don't have to explain why I won't be able to post it...)


  • one pack of paneer (around 225-250g)
  • 1 teaspoon of cumin seeds
  • one small onion, finely chopped
  • 3-4 cloves of garlic, sliced
  • half a tin of chopped tomatoes
  • 250g sweetcorn (I use frozen, but tinned would also be fine)
  • pinch of turmeric if wished 
  • salt to taste
  • ground black pepper to taste

Cut the paneer block into smallish cubes, about the size of playing dice.  Fry gently in a little vegetable oil or ghee.  Keep turning until they are crispy and brown on all (or most of) the sides.  

Add the cumin seeds and when they start to sizzle, add the onion and garlic and fry gently until soft.  Add the turmeric if using.  Continue to fry until the rawness of the turmeric is gone, and the garlic and onion are very soft and translucent.

Add the tinned tomatoes and a little water.  Cover and cook until the tomatoes are "melted" down.  Stir well and add the sweetcorn. Season with the salt and pepper and cover.  Allow to simmer for 10-15 mins.  Stir well when done and serve with hot buttery chapatti.

Thursday, 28 January 2021

Kimchi Fried Rice with fresh pickled veg

My lovely extended family had kept mentioning having cooked kimchi fried rice, and I was intrigued.  Having made a Sunday pot roast chicken, I had deliberately kept some meat back to use during the week.  Some went in sandwiches, as having 4 people at home for lunch every day means we want to have interesting and varied lunches, and some I had earmarked for a chicken fried rice.  

I had found this recipe online with some really lovely fresh crunchy pickled vegetables as a salad to go with the rice, and my lovely nephew sent me the video that he uses for the recipe, and so using what I had I cooked a mashup of the two that suited us perfectly.  However, I didn't want to lose the combined method so what better thing to do than blog it! 

You will need:

2 cups of cooked and cooled rice.

1 cup of kimchi, drained, liquid reserved, chopped

1 - 2 tablespoons of gochujang (Korean hot pepper paste)

2 cloves of garlic, sliced

3-4 spring onions, sliced, green and white parts kept separate

leftover cooked chicken

If you want to do the vegetables as well, you will need:

half a bunch of radishes, thinly sliced

150g baby cucumber, thinly sliced

1 carrot, cut into matchsticks

60ml (1/4 cup) cider or red vinegar

1 tsp caster sugar

1 tsp salt flakes

First make the pickle by dissolving the sugar and salt in the vinegar and adding all the thinly prepared veg and tossing well.  Leave to absorb the pickling dressing.

Next, heat the oil in a wok and fry the chicken.  After a minute or two, add the garlic and white parts of the spring onions.  

When it is starting to brown at the edges, add the chopped kimchi.  Continue to stir and now add the cooked, cooled rice.  Stir through the gochujang and also the reserved liquid from the kimchi.  Mix very well so all the rice is coated evenly in the sauces.  Once the rice is thoroughly heated through, serve, with the pickled vegetables on the side.  Sprinkle with black and white sesame seeds if liked.

Monday, 23 November 2020

Meatless Monday Courgette and Haricot pasta

This filling and veg packed pasta dish is really satisfying and moreish.  You don't HAVE to serve it on a Monday, obviously!

Ingredients :

1 medium to large onion
3 large courgettes
1 can of beans (haricot, borlotti, cannelini etc)
400g pasta twists or similar shapes of your prference
salt and pepper to taste.
1 tsp mixed herbs
1 tsp Marigold
red chilli flakes to taste
grated cheese if desired, or Engevita flakes
double cream if you want or have it, or Oatly cream.


Finely slice the onion and fry in a good glug of olive oil, on a medium heat.  

Cut the courgettes lengthwise and slice thinly - I'll admit I used a food processor for this and it was a boon.  Once the onions are soft and starting to mellow, tip in the courgettes and stir well to coat.  Turn the heat up and keep stirring for a few minutes.  

Add the salt and pepper, mixed herbs and chilli flakes and keep stirring and mixing.  Lower the heat very slightly, and allow to soften and cook down.

Boil the water for the pasta, salt the water once it's boiling, and then cook the pasta for 10 minutes.

Once the courgettes are softer, sprinkle in the Marigold powder and add a little of the water from the can of beans.  Mix well.  Drain the rest of the can and add the beans to the courgettes.  Mix thoroughly, lower the heat and cover.

When the pasta is done, drain it and add it to the courgette mixture.  Stir well to mix, and add the cheese or Engevita flakes.  Finally add the cream if using.

Monday, 16 November 2020

Peanut noodles with smacked cucumbers


If we are busy on the weekend or if Papa is working and we don't have a chance to go shopping, I get to get creative with my storecupboard for Meatless Monday!

The kids are not big fans of daal and rice and I find I'm often hungry again soon after rice anyway, so I was thinking of something different to do.  I remembered that we'd had some peanutty noodle dishes from Hello Fresh which had included chicken and I'd felt the chicken was not really adding flavour, and I also remembered a dish from a book we used to use a lot: The Wolf in the Kitchen which was simple and filling, so I sort of smushed the 2 ideas together.  I had a bendy half head of broccoli and a lovely organic cucumber in the fridge, so I googled a nice smacked cucumber recipe as I've been wanting to try this for ages and lo and behold I even had some fresh veggies for the meal!  This was filling and tasty! The kids  also didn't ask where the meat was...

NB This is only vegan if you use non-egg noodles and make sure the chilli oil is vegan/vegetarian as some types have fish or prawns in!  As you know I am NOT vegan, but if you are, I don't want to inadvertantly cause a problem.



2 cloves of garlic
3 or 4 spring onions
2 tbsp peanut butter (crunchy works well)
25g  creamed coconut
some broccoli or other green veg. Mange tout, green beans, pak choi, cabbage etc
4 leaves of medium egg noodles or similar
100ml boiling water
soy sauce, ketjap manis, salt, sesame oil, sriricha - to taste


Slice and fry the garlic and spring onion on a low heat to soften and mellow the garlic.  

In another pan, cook the noodles.  Drain when done and keep ready.

After a few minutes of frying the garlic and spring onion, add the broccoli or whatever green veg you have if it is at all robust.  Once that has started to soften, add the peanut butter and creamed coconut and the 100ml water to dissolve and spread.  

If you are using green leafy veg, add it now.

When the veg is almost done, add the drained noodles to the pan and mix well.  Add the flavouring sauces and seasonings to your preferred taste.

Serve with the smacked cucumber.

Smacked Cucumber:


1 (organic) cucumber
2 cloves garlic, crushed
1 tsp salt
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sugar 
2 tsp chilli oil
1 tbsp sesame oil
optional 1 tbsp toasted sesame seeds


Using the flat of the knife blade, or a meat mallet, or a rolling pin, whack the cucumber all along its length. Take your time to enjoy this. Imagine it's (insert name of currently relevant idiotic politician)'s head or face. 

Once it is good and split, chop it into 2cm pieces and put the pieces in a bowl and add the salt. Leave aside for 30 mins.

When it has sat in the salt, reverse drain it with a sieve or colander and pat dry with kitchen paper.  DO NOT RINSE.  

Mix the dressing ingredients in a small bowl or jug and pour over the cucumber.  Top with the optional toasted sesame seeds.  Use any left over dressing with the noodles, or with some steamed edamame in pods for a tasty side dish.

Monday, 31 August 2020

spicy meat pulao

Papa had a whole load of super cheap reductions from the meat counter one evening shift at work, and so we put a load of steaks and similar in the freezer for future "pay it forward" use.

I defrosted a beautiful sirloin one day, and had intended to add it to a salad, but it turned out to be a sold and gloomy day and so I decided we needed something warmer and more comforting.

I trimmed the fat off and rendered as much as I could down in a very hot non-stick pan.  I cubed up the beef into quite small dice (1-1.5cm) and then seared them quickly in the hot fat.  

Next I added a teaspoon of ground cumin, one of onion salt and a heaped teaspoon of coarsely ground black pepper. Then I added a bay leaf and once that was nice and fragrant, I put in 2 cups of washed basmati rice.

I sprinkled in some Marigold powder and stirred it around and finally added in 3 cups of boiling water.

I put the lid on and once it was boiling again, I turned the heat down to allow it to simmer and then set a timer for 13 mins.

Once the timer went off, I simply switched off the heat, and set another timer for another 5 mins.

Once THAT timer went off, I added a little grinding of salt and served it with butter.

It was delicious and an amazing way to make one steak go a LOT further.

Friday, 21 August 2020

Easy on the go breakfast cups

The quest for acceptable holiday breakfasts continues.  I've tried a few online recipes, and found many that are suitable, but the kids either get bored or find some issue with the results quite quickly.  I don't want to compromise, and I want a handful of solutions that I can put on rotation.  After a lot of trial and error, I came up with this iteration which is a mix of a couple of different recipes.

1 and a half cups of oats

2-3 tbsp of ground flax seed or similar (I used Aldi's ground linseed with raspberry and blueberry powder)

3 small brown bananas

3 tbsp smooth peanut butter (I used Whole Earth)

2tbsp coconut oil

half a cup of dark chocolate chips

Preheat the oven to 180°C and lightly oil 10-12 silicon muffin cases.

Mash the bananas as smoothly as you can in a small bowl.  Add the peanut butter and mix until well blended.  Now add the coconut oil.  If you've used a peanut butter that is even more natural and separated, you may not need as much or any coconut oil.

In a bigger bowl, mix the oats and the flax seed.  You could add some chia as well if you like.

Stir through the choc chips.

Add the banana peanut butter mix and combine well.  Divide between muffin cups and bake for 15 mins.

Remove when done, they should be browned and slightly crisp around the edges.  Allow to cool for a few mins and then turn carefully onto a cooling rack.  Store in an airtight container.

Serve with berries if liked.

Tuesday, 21 July 2020

Toor daal

You can find these glossy oil-coated split pigeon peas in most supermarkets here in London.  Many recipes exist as the lentil is used both in the north and the south of India.  I've seen different spellings on recipes that reflect the language or dialect spoken - tuar, toovar, tur, and its also known as arhar dal, but the most common spelling and word is toor, so I'll stick to that here.

I have used 2 different recipes frequently.  One was told to me by my mother, and the other is one I used to use from the side of the lentil packet! I copied it down because I realised I might one day have to get a different brand, or the manufacturers might change the packaging!  I have another recipe stashed away that's a Parsi recipe which I'll add to this blog at some point in the future.

This daal is usually a medium thickness and served with rice.

My Mum's version:

1 cup of toor daal
handful of redskin peanuts (unsalted)
1 whole tomato
1/4 teaspoon of turmeric
salt to taste.

Add the above to a small pressure cooker.  Add 2 cups of water and give pressure for 7 minutes.  Allow the pressure to release naturally to avoid it spitting and frothing at you, and then open the lid.  Now you need to add some jaggery/gur to the dal, to taste.  I have used muscavado sugar in place of this, but it doesn't have the complexity of flavours and is much sweeter than jaggery.

While the lentils are cooking, make a tarka (tempering) of 1tsp mustard seeds, 2-3 sliced garlic cloves, a pinch of asafoetida, a few curry leaves, 1 whole green chilli and one whole dried red chilli.

Add the tarka to the lentils and garnish with chopped coriander leaves (if you hate me.)

Serve with simple steamed basmati rice and a smile.

Packet side recipe

228g oily toor
114g chopped yam or sweet potato
75g redskin peanuts
2 tbsp ghee
1/4 tsp cumin seeds
1/2 tsp asafoetida
3 chopped plum tomatoes
1 tsp ginger paste
1/2 tsp chilli powder
1/2 tsp turmeric
salt to taste
1 tbsp jaggery
juice of half a lemon or 1 tbsp tamarind paste

Wash and drain the lentils.  Place in a pan and add 750 ml water, the peanuts and the yam.

Bring to the boil and simmer for 15 mins.  

Heat ghee and fry cumin until brown.  Add asafoetida, tomatoes, ginger and chilli powder and fry gently.

Add this to the dal mixture.  Stir well and simmer until the grains and yam are soft and fully cooked.  

Add water if needed, but be sure to cook it in.  Finally add the lemon or tamarind  and jaggery and stir well.  

Serve with rice.