Tag Archives: food

GBBO Week 4 – What a load of Batter!

Well this GBBO week really baffled me. It’s great to have new things featured on the programme, but I found all the challenges for Batter week rather boring!  If you want to catch up on the latest episode then click HERE.  Personally, I think you shouldn’t mess around too much with certain traditional recipes like Yorkshire Pudding and Churros, but this is totally my opinion and maybe I haven’t tried enough different types to know for sure.

Pancake? ShPancake! Here’s a different kind of batter recipe I’d like to share – Chilla! This is an Indian recipe which is so much easier than Dosa batter as there is no fermenting and waiting around for 24hours (or more!).  Most Chilla’s I’ve eaten use Chick pea batter (Besan) and sometimes this can feel a bit heavy afterwards. So I love this recipe as it uses a mixture of Daal’s which are also high in Protein but produces are lovely light batter.

You can eat these by themselves as it’s already lightly spiced, but I love eating it with a sweet and spicy combo like Jaggery and a spicy ‘Kara Kuzhambu’…yummm!! But it’s also delish with something like an onion, tomato or coconut chutney. I’d love to know what you end up eating yours with 🙂

Enjoy!

Suji x

chilla2-pm

The fenugreek seeds and Asafoetida both help with flatulence and are great for digesting high protein lentils, but these are optional and if you leave them out they won’t affect the overall taste.

If you can’t get the Whole Urad Dal you can use split urad dal which might be easier to obtain in certain locations.

What you need:

  • Masoor Daal (split red lentils) – 1 cup
  • Mung Dal (split yellow gram lentils – not the green!) – 1 cup
  • Whole Urad Dal (black gram lentils without skin)- 1 cup
  • Fenugreek seeds – 1 tsp (optional)
  • Coriander leaves – 1 cup – chopped finely
  • A small onion – chopped finely
  • Cumin seeds – 2 tsp
  • Curry leaves – a spring – finely chopped (these can be difficult to find in certain countries so you can leave these out if you can’t get them)
  • Green chillies – 2 – chopped finely (optional)
  • Asafoetida – a pinch (optional) 
  • Salt, to taste (I add about 1.5 tsp)

How to make it:

1. Soak all the Daal in 5 cups of water for at least 3 hours (it can be more but not any less)

2.  Grind the Daal in a food processor/mixie until it becomes a smooth batter without big lumps of Daal in it.  You can add some of the water if you need to make it into a smoother consistency but don’t add all of it straight away.

chillastep1-pm

 

 

 

 

 

3.  Add all the other ingredients and mix well. Check the seasoning at this point and add more salt or spice if needed.

chillastep3-pm

 

 

 

 

 

4.  Heat a cast iron skillet ,or a non-stick frying pan, with a teaspoon of a flavourless oil like vegetable oil.

5.  Pour on the batter evenly onto the pan with a ladle and spread the batter into a circular disc, resembling a pancake (Chilla) . Do note that these don’t have to be as thin as a European style pancake and not as thick as the North American style ones.

6. After a few minutes you will see some of the Chilla turning brown and at this point you can loosen the sides with a spatula and then turn it over to cook on the other side.

You can definitely make it a more tasty Chilla if you add Ghee/Butter at step 6 or 7 (or Margarine if you want to keep it vegan)

chillastep4-pm

 

 

 

 

 

 

7.  After about 3 minutes or until the other side is cooked through you can take the Chilla off the pan and serve!  Usually the Chilla is served as a soft pancake but if you like it crispier you can leave it on the pan for longer.

chillastep5-pm

 

 

 

 

 

Serve with a chutney or side dish of your choice! 🙂

chilla1-pm

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Filed under Baking, Dinner, Food, GBBO, indian, Lunch, recipe, Uncategorized, vegan, vegetarian

GBBO is back! It’s CAKE WEEK!

Many of you UK peeps who love baking or love watching baking programmes, must be excited that The Great British Bake Off is back!  Yipppeeee!! I am definitely one of those people who have set the whole series on record and has told the whole household that Wednesdays from 8.00 – 9.00pm are booked out for GBBO excitement! 🙂

All the contestants this year look very interesting but I am liking Rav Bansal already how likes Vegan Baking. Yeyyy!

Well the first week’s theme is just simply cakes and this year I thought I would try and bake along and also contribute to the themes with my own versions.  So to start here is my recipe for eggless Lemon Drizzle cakes/muffins. I love this recipe, especially during these summer months as they are light and refreshing and easy to take on days out and picnics.  

Love Suji x

#CookEatInspire #sujiskitchen

lemon drizzle muffins PM

Sometimes it’s just easier making smaller portions to ensure everyone has a piece or if you are short on time (the latter is usually what happens with me!). So muffins are an easy way to make your favourite cake in a cute package and this lemon drizzle flavour is a really simple one!

These can be Vegan if you are using Soya Milk, but you need to keep these in an air tight container to keep them soft and moist.

Makes 10 – 12 standard size muffins

What you need:

  • Plain Flour – 280g  / 2.5 cups (you can use Self raising flour but leave out the baking powder)
  • Baking powder – 2 teaspoons
  • Bicarb of soda – 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Caster sugar – 110g /1 cup
  • Finely grated zest of 1 large lemon
  • Lemon juice – 2 tablespoons
  • Soya milk (or any other milk you prefer) – 150ml / 3/4 cup
  • Water – 90ml / 1/2 cup water
  • Vegetable oil – 90ml / 1/2 cup

For the drizzle:

  • Icing sugar – 60g / 1/2 cup
  • Lemon juice – 3 teaspoons
  • Grated lemon zest – 1/2 teaspoon

Optional: poppy seeds/chocolate chips

How to make it:

  1. Line your muffin tin with cases or oil & pre-heat oven to 180 C.
  2. Sift all the dry ingredients into a bowl and add the poppy seeds or chocolate chips if using
  3. In a separate bowl whisk together all the wet ingredients adding the lemon juice & zest at the end.
  4. Pour all of the wet ingredients in with the dry and combine well with wooden spoon. The batter should have a loose dropping consistency and you can add more milk if needed and don’t worry about any lumps in the batter.
  5. Fill the muffin cups 3/4’s full and bake for about 20 minutes or until the tops are slightly brown and spring back when pressed gently. Stir glaze ingredients together and drizzle over the hot muffins.

I’m drooling as I type out this recipe…..no joke!

lemon muffin

Next week’s theme is Biscuits, so happy baking until then!

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Filed under Baking, Desi, Food, GBBO, recipe, Snack, vegan, vegetarian

The month of new years

I know January 1st is when the new year starts in much of the Western world, but April marks the start of the new year for a number of eastern cultures. The Thai new year “Songkran” is from 13th – 15th April and any festivities that last more than a day is a winner for me 🙂 The Singhalese Buddhist as well as the Tamil & Keralan Hindu New Year is celebrated on 14th April and this is the date that my family celebrate our new year. Coincidentally, Sikhs celebrate ‘Vaisakh’ on the 14th too. Although this is not the Sikh new year, it is a celebration of the founding of the Khalsa, the collective body of baptised Sikhs created in 1699.  So basically it’s celebrations all round this month and a great way to #CookEatInspire 🙂

 

COOK

So for the Thai New year I have my version of  Thai Green Curry.  This is my standard recipe that I have used for years but I don’t see any harm in using a good ready made paste from the shops if you just want to make this in a hurry. However I find most shop bought Thai Curry pastes don’t have enough of a spice kick and I often end up adding some spice anyway! So if you fancy using the Thai New Year to make this delicious curry here’s how it goes:

thai green curry PM

What you need:

  • 4 tbsp coconut oil
  • 2-3 cloves of garlic
  • 2-3 tbsp Thai green curry paste (you can use shop bought paste which are generally good, but I find these are not hot enough and not the right quantity)
  • 100 grams mushrooms cut into the same size chunks as the Tofu (I use the chestnut variety)
  • 200g of a mixture of other veg e.g. aubergine, broccoli, courgette, babycorn, green beans, peas, carrots
  • 200g of firm tofu – cut into bitesize chunks
  • 2 cups of coconut milk
  • A dash of light soy sauce
  • a handful of basil leaves (Thai basil leaves if you can get them but other varieties are fine too)
  • A few fresh green chilies (optional)
  • 1 tsp sugar
  • Salt

How to make it:

  1. Crush the garlic and slice the green chilies.
  2. Heat the oil in a deep pot. Add the crushed garlic and fry till it turns light golden.
  3. Now add the curry paste. Saute on a low flame till the raw smell disappears. Now add all your veg and fry for 2-3 minutes, increasing the flame. Add a pinch of salt and let the mushrooms cook a little until they have released moisture.
  4. Now reduce the flame add the coconut milk. Season the curry with salt, sugar and a dash of soy sauce. Let it simmer for a couple of minutes and add the tofu. Let the curry cook for a few minutes.
  5. Taste and adjust the flavours according to your taste. Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Make sure not to boil the curry as the coconut milk may curdle. Turn off the heat and throw in the fresh basil leaves.

Serve over hot rice, quinoa or noodles. I find this curry also goes well with Lotus Root Fry.

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For Tamil New year it is traditional to make a sweet dish as part of the celebrations and this usually comes in the form of either a type of ‘Paayasam’ or other sweets or ‘Mithai’. Those who know me well know I am not at all a sweet tooth and so I came up with something that wasn’t too sweet or with lots of Ghee oozing out of it and infact uses natural sweetening agents. Date & Pistachio Ladoo’s are really easy to make but you will need a food processor/blender (but not imperative) if you want to make it super quick. A sweet celebration without the guilt! 🙂

1 PM

 

This makes x16 bite size Burfi balls or x8 bigger Burfi. (Yes I know there’s 15 in the photo, but there has to be a treat for the Chef you know!)

What you need:

  • 140g pitted dates
  • 30g pistachio nuts (other nuts can also be used like hazelnuts, walnuts, pecan)
  • 2 teaspoons Chia seeds (these can be omitted if you don’t have any to hand)
  • 2 to 3 Cardamom pods
  • 2 teaspoons Maple syrup (or you can also use honey if you are not Vegan)

How to make it:

  1. Put the nuts and Chia (if using) in the blender and blitz until you get the texture you want. I usually aim for a texture that’s not too fine and more coarse. (I sometimes take out some of the ground nuts at this point and use it for an extra coating at the end.)
  2. Then add the dates and maple syrup and blitz again until all ingredients are well combined. If the dates are really hard, you can soak them in hot water for about 30mins if you wish.
  3. Roll into your desired size balls.

You can also dip these in chocolate or dessicated coconut for a more decadent version!

3. Place the balls in individual cases if you have them. You don’t have to put them into cases but they look special if you do:-)

4. Place on a tray or plate and keep in the fridge to firm up a bit for about 15mins. You can also keep these in the fridge overnight or for a few days before you want to eat them. Just make sure you take them out about 30mins before serving so they aren’t too cold to eat.

I have previously added 2 tablespoons of Horlicks too to give these ladoo’s malty taste and I reduce the amount of Maple syrup to balance the sweetness in the Horlicks. Do try any other flavour combo’s that you think will work with these 🙂

2 PM

 

 

EAT

I have been dying to tell you all about an amazing Supperclub that I went to recently!!!!!! (the silly number of exclamation marks show how excited I am!) It’s run by the lovely ladies at London Chai Party and they have been making delicious food together for a number of years now. Their latest Supperclub is called ‘The Big Bong Lunch‘ and is a humongous 7 course Bengali feast. Yes indeed. You did read that correctly. SEVEN COURSES! I could hardly walk after consuming this amazing feast, but it was worth it and I recommend you go to this Supperclub with a completely empty stomach and an ability to pace yourself during this gastronomic party. The dishes are from West Bengal and Suchi explained that they would typically be eaten during a big celebration like a wedding.

 

One of my favourite dishes was ‘Shukto’ which reminded me of the South Indian ‘Avial’ but of course was very distinct as the spices were very different to Avial but was very light and comprised of delicately cooked vegetables. I could have eaten a whole plateful of it! 🙂 But of course I couldn’t because that would mean I missed out on the rest of the courses – no way! I would love to tell you about all the other courses but you really must try if for yourself and any further descriptions on my part would definitely spoil it. But take my word for it that you will not be disappointed. Each course has been cleverly thought out by the talented Suchi, Gayathri and Nisha and Suchi’s passion and love for her Bengali roots definitely comes through in the food. I really can’t wait for the next Supperclub by this amazing trio and their wonderful team!

If I have got you interested and drooling for more..then click on these links for their next exciting food events: The South Indian Brunch on Sunday 24th April and The Big bong Lunch (the next date TBC) and not forgetting the yummy delights at the Chai Party (sign up for future dates). And if you are in the Sutton Area the London Chai party team will be at the Pop Up Market there on these dates:

 *  *  *

Thanks to a dear friend of mine, I learnt a few weeks ago was that there is a vegan & vegetarian PUB in central london! I know ! My eyebrows lifted quite high too when my lovely friend told me about it! So one rainy day in Soho, my friend took me to this quaint pub called The Coach and Horses which was easy to find at the end of Greek Street in Soho. The restaurant has a weird entrance inside the middle of the pub, but once you are upstairs you can’t hear the ruckus downstairs and you enter a serene ‘living room-like’ restaurant. It has quirky interior decor which makes it even more endearing and my friend and I eye-up the vegan cakes as we are taken to our seats (i am so going there for afternoon tea!).

Apologies for the poor quality photos below, but it was taken with my phone in dim lighting.

The menu is seasonal apparently, but all I needed was comfort from life that evening so I shared a delicous French onion soup with my friend and then delved into some wholesome ‘Tofush & Chips’.

Delicious French Onion Soup

Tofush and Chips

The Tofush and Chips which I haven’t eaten before was quite satisfying but I felt it did lack seasoning and I think next time I’ll try out the Celeriac, Chesnut & Parsnip Sausages that my wise friend ordered 🙂  Deeeelish!!!!

With our tummies full but still yearning for that sweet kick at the end of our meal, we ordered the Chocolate and Walnut Brownie with Vanilla Ice cream and Chocolate sauce. Wow, it definitely hit the spot and I would highly recommend it! I loved the mixture of soft and crunchy and it was impressive to hear that they make their own ice cream ..nom nom nom.

It’s commendable that they mixture of both vegan and veggie choices on this menu, but for fans of Tea & Coffee, I’m afraid they don’t serve hot drinks for dinner. I was SO disappointed to say the least. No hot drinks for dinner? What is that about?!?!? When I questioned this, our waitress said that they turn off their big water heater after tea time and it takes too long to turn on again. Haa ha haaa!! Haven’t they heard of kettles? I hope they really change this restriction as there is nothing like a hot cuppa after a satisfying meal. But I am definitely coming back to sample more of this menu and especially the vegan cakes (AND TEA!) that I couldn’t fit in during this first visit 🙂

I have explored plenty of other eateries in and around London so watch this space for more reviews and recommendations 🙂

 

INSPIRE

Something that has inspired me this last month is a beautiful food blog by the very talented Rekha Shivakumar. Resh Kitchen has a variety of delicious vegetarian recipes and contains very easy to follow instructions and needless to say, lots of droolworthy photos! I think the great thing about Rekha’s recipes are that they are kept simple – nothing crazy or over-the-top. It is simply, delicious ingredients cooked to perfection for her love of food! Having grown up in a Tamil Brahmin family, she has the richness of this culture in her dishes and her recipes are also taken from all around India as well as other parts of the world. You can tell she cooks from the heart and do sign up to her blog to ensure you don’t miss her yummy recipes and she’s also on Twitter , Pinterest and is so popular on Instagram too!  Do check out her latest reviews and recipes!

rekha

I am lucky to know Rekha and I often explore restaurants and pop-ups around London with her, the very talented Nessy (follow her for the release of STUNNING photos in her upcoming portfolio!) and other foodie friends. Recently we went to Borough Market in London Bridge and check out Rekha’s post on our visit to Pulia .

 

I am inspired especially by those who are wonderful food photographers and I can tell you more about these fab people in my next posts…I hope you will be amazed as I am by their talent!

   *  *  *

Another read that has inspired me is the new FREE food mag! It’s called ‘Foodism‘ (I totally love the name!) and has lots of fab articles about restaurants, the latest food fad, great chef’s and not forgetting the amazing pop-up’s that are taking London by storm.  You can sign up to find out when exactly the magazine is published but at the moment it’s going to be every other month. And you don’t have to be in London to read it (brilliant!), you just register your details on line and you can read it digitally. Very environmentally friendly!

I got my copy! Have you??

I picked my copy up on the way back from London last week and I loved reading about Tomasina Mier’s new venture, a yummy Apple Tatin recipe, some intriguing restaurants and there’s lots of competitions too. And this is just a fraction of what’s in it! I still can’t quite believe it’s free and I’m looking forward to what’s in store in the next issue 🙂

 *  *  *

Finally, to finish my post I wanted to bring you to the attention to this hilarious #tambrahm website called We Are Tambrahm. 🙂 For those of you new to the term #tambrahm, it’s short for ‘Tamil Brahmin’ – a tamil person who has been born into the caste of ‘Barhmin’s’ originating from Tamil Nadu. Now many disagree with using this term at all in this current time, but you cannot deny the amazing FOOD that is attached to this label.  This type of food is what I grew up with and that has inspired my blog and love of food and it’s part of my identity.

wearetambrahm

The ‘We Are Tambrahm’ Instagram page

So this forum We Are Tambrahm is a great site for typical #tambrahm quotes, sayings, traditions and of course…food!  You have to read it to get what I am saying and there are some great writers out there who contribute to this community blog. They are also on Twitter , Facebook and Instagram…yeyyy!  Look forward to reading more and I am sure lots of TamBrahms out there are already preparing their Paayasams and Vadai’s for the “Puthaandu” (New Year) celebrations this week!

 So..here’s wishing a VERY HAPPY NEW YEAR to all those who are celebrating and watch this space for more #CookEatInspire posts 🙂

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Filed under Food, food festivals, TamBrahm, tamil, Uncategorized, vegan, vegetarian

Finally something worth posting about!

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Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

My Kitchen Adventures is BACK! (I hope you’ve missed me 🙂 )

It’s been quite a few months since I last posted on here and it is really nice to be writing again 🙂 So what’s new you ask? Well, I’m going to try out a new format for my posts which will reflect my food blog motto that I use all the time on Instagram and often on Twitter and Facebook too:

#CookEatInspire

My posts are now going to be monthly with some juicy new recipes and food talk and I thought it would be nice to incorporate my little motto #CookEatInspire in the following way:

Cook

This section will include either recipes of my own or from others and will be based on whatever has inspired me at the time.  I get inspired very easily when it comes to food, so if you have any suggestions or requests then please do comment at the bottom of this post. Thank you! Thank you!  ♥

Eat

This will feature places that I have eaten at during the past month or so. They will mostly be restaurants, pop-ups or supperclubs, but maybe about a meal I have had at a friends or family members house. I am very thankful to be surrounded some very talented cooks and I can’t wait to tell you about some great dishes that will blow your tastebuds away! There are soooooo many nice meals that I have eaten that are made by others, so it seems criminal not to be sharing them with you 🙂 Is there a great restaurant or pop-up you would recommend? Then please do let me know! 🙂  Are you on Instagram? Then come and join me on my page where you can see what I have been up to lately and hopefully you’ll like the foodie pics too 🙂

Inspire

In this last section of my posts, I hope to inspire you with foodies that have inspired me! This section maybe about articles related to food and nutrition, food bloggers, organisations or just anyone who has given me inspiration and pause for thought. OMG there is so much going on out there!!!

So my first new format post is coming out very soon so watch this space! Thank you so much to all of you who continue to support my (sometimes crazy!) food adventures and I am excited about this new chapter………

Suji x

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The 9 day Festival and more

Hello All! I haven’t posted in a long while,but  I can finally fill you in on some, let’s say, pious activities from my end.  🙂 My family and I have recently finished celebrating the 9 day religious festival of Navarathri. For those of you not familiar with this Hindu festival, it celebrates the Mother and the 3 Goddesses: Durga, Lakshmi and Saraswathi. The 9 days are split into equal days to celebrate each of the 3 Goddesses and the 10th Day is known as Vijayadasami or Dussera.  Within the Tamil population from India and Sri Lanka, and especially in the’ TamBrahm’ communities, it is custom to have decorative steps in the house. These are adorned with small idols, flowers, lights, ornaments, dolls and sometimes toys which celebrate the different aspects of beings on earth and the Gods, but showing essentially that the Almighty resides in all.  Well that’s what I believe is the interpretation, but I am sure there are other aspects and more knowledgeable people about this tradition will be able to give more detail on its significance.  In the Tamil language the decorated steps are called a “Golu” and here is our one:

Golu

During this festival, like most, there are particular food that are linked to it.  There is always a different food offering, which is called “Neivedhyam” in tamil, for each day of Navarathri. This offering is blessed during the pooja each day and then distributed to those who have attended the ceremony. There is a neivedhyam theme of “Sundal” which is a dry, savoury dish that is essentially some kind of pulse or bean with tempered spices and grated coconut.  The spices can vary but it’s a very healthy dish if it has the least amount of oil used and enables the natural flavours of the pulses and beans to come through.  There are also sweets and “payasam” that can be offered during the religious ceremonies or just made as part of the celebration.  Here’s my “Sundal” recipe which can be modified with your favourite pulse or bean and many people enjoy eating this on other days, as well as Navarathri, for a healthy and satisfying snack.

Beans sundal 2

Although Navarathri is over for this year, it’s exciting to know that Diwali, or “Deepavali” as we call it in Tamil, is just a few days away now.  This is of course a huge occasion among most Hindus and it’s a dream of mine to experience this vibrant festival in India. So again there are very special treats involved in Diwali, but as a child I used to hate the sickly Indian sweets that we were given.  I am not a sweet tooth so I have a recipe for a delicious sweet to make for Diwali which is less in sugar than most Indian Mithai/sweets but also healthy! It involves no cane sugar and can be made in a minutes if you have some kind of food processor/mixie.  I kid you not! Here is the recipe for my Diwali Dates Burfi.

DIwali Burfi1 PM

 

So for those who celebrate this upcoming festival, here’s wishing you a VERY HAPPY DIWALI!   Suji x

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Filed under Food, food festivals, indian, recipe, south indian, Uncategorized, vegan, vegetarian

The food chemistry behind the Alchemy festival

So I sit here after a couple of days after this years experience of the Alchemy festival, not just with content after eating the delicious food, but with great inspiration and in awe that this might be the best food festival at the Southbank so far! I mean, how are they going to beat this next year?! Kerb’s return to the Southbank has definitely started with a bang! It’s a wonderful spicy adventure with street food and drink from India, Sri Lanka, Nepal, Pakistan, Bangladesh and Afghanistan and is running until the 25th May 2015.  If you haven’t been before, you are truly missing a delight for your taste buds! For me, as a frequent visitor of this festival, the fusion of music and food comes hand in hand. Delicious food for my tummy and melodious music to soothe my soul. However it has been a new experience for me behind one of the stalls this time and I have a new appreciation for the hard work that is involved in making each food stall a success. Hats off to you all! It’s a tough, tough job but you would never know it from all the big smiles that exude from the traders on these stalls and the friendly chat and absolute pleasure they display when making the food that they are all passionate about. All the street food traders are obviously passionate about food but I have had a privileged first hand experience in learning how much hard work is involved in bringing fresh, high quality ingredients to the customers at this festival. Papi’s Pickles celebrates the rich heritage of both South Indian and Srilankan food and their dishes and pickles use not only seasonal produce but also local, organic and Fairtrade ingredients for street food markets, events as well as pop ups. And that’s not the end of their passion! They are also a social enterprise seeking to work with unemployed Srilankan and South Indian women, and they really have achieved so much considering they have only been running for about a year.  Abi, the founder of Papi’s Pickles is a truly inspirational lady and entrepreneur along with the rest of the team who have developed the enterprise to get this far in such a short period of time. It has been an absolute pleasure working with the ladies at Papi’s Pickles  and you really do have to visit their stall to here their inspiring stories and taste the yummy dishes they have bought to this years festival. Definitely one organisation to keep an eye on 😉  They have a unique menu including pick-your-own-filling Uthappam’s, Kichdi with Srilankan Wambatu Moju and not forgetting their “to die for” Kulfi!

Abi from Papi's Pickles

Papi's Pickles

Papi’s Pickles

Delicious Uthappam by Papi's Pickles!

Delicious Uthappam by Papi’s Pickles!

Kothu Kothu brings the very famous “Kothu Roti” which is made with theatrical flare in front of your eyes! It was a pleasure speaking to Dharani who tells of her inspiration to start her own business and her determination to make a mark on the street food scene with her tasty dishes. And what a delicious mark she has made! I was very impressed with the vegetarian kothu roti I ate, which also comes with the traditional lime wedge and of course, extra chilli 🙂

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Kothu Kothu

Beaming smiles and lovely chat were served alongside the most delicious food from the team at Jaffrey’s Indian streetfood. The pakora’s are one of the crispiest I have ever eaten and I was particularly intrigued by the pureed aubergine sauce and chilli sauce which were refreshing and flavour-packed condiments served with the pakoras. Yum yum yum!  Perfect with a cup of hot chai which you can also get in a couple of the stalls there.

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Jaffrey’s Indian streetfood

Jaffreys indian streetfood

Or perhaps you may prefer one of the asian-inspired cocktails served at the Bar there. Some great flavour combinations which you can see in my photo below. Another little gem I discovered was the Ice Kitchen corner stall – the pistachio and rose ice lolly was out of this world! They have really fresh and clever flavour combinations that I haven’t come across with your usual ice lollies and I can’t wait to get a copy of their recipe book. 20150517_171147

This festival is like the “Mecca” for London foodies and for me it was a great pleasure this year to have met some fellow foodies Nessy Sam, Trishna Shah and Mallika Basu who I had previously connected with on social media. Along with the new stalls at the Alchemy festival this year there are also some familiar faces including Dosa Deli, The Peckish Peacock and Horn Ok Please.  You really are spoilt for choice and I am definitely not missing the chance to go again to try the rest of the food and drink before the end of the festival (and attempt to grow a second stomach too!). I am already thinking about what other dishes I am going to try out on my next visit and unashamedly drooling while doing so. I know…but you will understand the greediness I experience if you have already been to the festival 🙂 I really am no alchemist, but I’m sure some of this is pure food ‘magic’!

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Competition time!

So here it is – an exciting competition about humble PORRIDGE OATS! Click here for details.

Get going everyone – deadline is this Thursday (6th March)!

A recipe idea & a chance to win a FREE Hamper of Goodies from ME! & Mornflake will be coming up on this page tomorrow! I can’t believe how easy it’s going to win the Hamper…TUNE IN TOMORROW!

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Freebie, Competition AND recipe!

An amazing competition, FREEBIE & recipe to giveaway to all you MKA followers! WATCH THIS SPACE! #MornflakeCereal #simonrim

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Brighten up your biscuits!

spiralbiscuitsMAIN

How about some fun-looking and colourful biscuits that are not as hard to make as they look?! These spiral biscuits can be frozen to bake at a later date (always great when you feel like a treat but are too tired to make anything from scratch!) and are popular with small kids as well as the ‘big kids’ in your household. Thanks to Sprinklebakes for this fab recipe! Click here for the recipe.

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Filed under Food, Snack

Quinoa & Veg Cutlets

It makes me so annoyed sometimes when people think that something so healthy can’t taste good too. So, the quinoa and veg cutlet recipe was born. There is so much flavour in these that whoever eats them won’t believe that they’re nutritious and packed full of protein rich Quinoa! I know I have very limited time to cook sometimes, so being able to freeze these makes Life a lot easier too. There are also lots of possible variations for this recipe and you can just put in whatever left over veg you have in stock. But it’s important to ensure the end mixture will be the right consistency to hold together during the shallow fry.

Even though cutlets are often thought of as a starter or snack, these are just as good for a light main course alongside some tangy Tamarind chutney and salad.

quinoa & veg cutlets

Click here for the recipe.

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Filed under Dinner, Food, Snack