Victoria Sponge Cake

April 22, 2016

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

• Eggs – 4
• Caster sugar – 225g
• Self-raising flour – 225g
• Baking powder – 2 teaspoons
• Unsalted butter (at room temperature) – 225g
• Strawberry or raspberry jam
• Whipped double cream

Recipe #

1. Preheat the oven to 180°C (160°C Fan).
2. Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
3. In a large bowl, add eggs, sugar, flour, baking powder, and butter.
4. Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
5. Divide the mixture evenly between the prepared tins.
6. Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
7. Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
8. To assemble:
   • Place one sponge layer upside down on a serving plate.
   • Spread generously with jam and whipped cream if using.
   • Place the second sponge on top, right side up.
   • Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Nankhatai

April 22, 2016

Nankhatai #

Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.

Ingredients #

• 1½ cups Maida (all-purpose flour)
• ½ cup Caster sugar
• ½ cup Ghee (at room temperature)
• ¼ teaspoon Vanilla essence
• ½ teaspoon Powdered cardamom
• Slivers of pistachio and almonds (for topping)

Recipe #

1. Using your hands, rub the cardamom powder into the sugar until fragrant.
2. Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
3. Sift the maida (flour) and add it to the mixture.
4. Using your hands, knead everything together into a slightly crumbly dough.
5. Shape the dough into small balls.
6. Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
7. Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.

Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!

Wiener Schnitzel

June 26, 2016

Wiener Schnitzel #

Wiener Schnitzel is a very thin, breaded and pan-fried cutlet made from veal or chicken. It is one of the best-known specialties of Viennese cuisine and considered a national dish of Austria.

Ingredients #

• Chicken breast (escalopes) – 1 kg
• Eggs – 2
• Double cream – 2 tbsp
• Flour – to coat
• White breadcrumbs (dried) – 50 g
• Vegetable oil – for frying
• Clarified butter or ghee – 25 g
• Lemon – 1 (cut into wedges, to serve)
• Salt and pepper – to taste

Recipe #

1. Place chicken escalopes between two sheets of plastic wrap and flatten with a rolling pin until very thin, being careful not to tear the meat.
2. Season both sides with salt and pepper.
3. In a shallow bowl, beat the eggs with the cream.
4. Place flour on one plate and breadcrumbs on another.
5. Dip each escalope first in the flour, then the egg mixture, and finally in breadcrumbs. Do not press too hard into the breadcrumbs.
6. Place the coated cutlets on a plate and refrigerate for at least 1 hour or overnight.
7. Heat oil in a wide frying pan over medium-high heat until a breadcrumb sizzles and browns quickly.
8. Add clarified butter or ghee. When foaming, add the schnitzels.
9. Fry until golden on the bottom, swirling the pan to cascade the oil over the top.
10. Turn and cook the other side until golden brown.
11. Remove and blot with kitchen paper. Serve immediately with lemon wedges.

Crispy, golden, and indulgent—serve your Wiener Schnitzel with lemon, parsley potatoes or a light salad for a taste of Vienna at home!

Barbecue Chutneys

April 15, 2015

Barbecue chutneys are essential accompaniments that add vibrant flavors and a spicy kick to grilled dishes. These easy-to-make chutneys complement the smoky taste of barbecue perfectly, with fresh herbs and roasted ingredients delivering bold, fresh, and tangy notes.

Spring Green Chutney #

Ingredients #

• 10 spring green leaves (finely chopped)
• 1 tbsp mustard oil
• 1 tsp salt

Recipe #

Mix all the ingredients together until well combined.

Paneer Butter Masala

February 26, 2011

Paneer Butter Masala #

Loved this paneer recipe…

I have a more recent PBM version here.

Ingredients #

• Paneer – 1 block, approx. 2 cups of cubes
• Tomato paste – 1 tbsp (or 1 tomato, puréed)
• Tomato sauce/ketchup – almost 1 tbsp
• Cream – 1 cup
• Onion (chopped finely) – 1 medium-sized
• Ginger-garlic paste – 1 tbsp
• Coriander powder (dhania powder) – 1 tbsp
• Garam masala – 1 tsp
• Red chilli powder – 1 tsp
• Salt – to taste
• Dried fenugreek leaves (kasuri methi) – 1 generous pinch
• Coriander leaves – 1 bunch
• Milk – ½ cup
• Oil – 3 tbsp

Recipe #

1. Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Remove and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger-garlic paste and fry for a minute.
4. Next, add the coriander powder, garam masala, red chilli powder and some salt. Fry for 30 seconds.
5. Add the tomato paste/purée, tomato sauce, and kasuri methi. Mix well and pour in the milk.
6. Lower the heat and cook covered for 5 minutes.
7. Remove the lid, add the fried paneer and cream. Mix well and simmer for 3–4 minutes.
8. Garnish with freshly chopped coriander leaves.

Home | Vegetarian

Rajasthani Dal Bati

July 6, 2025

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

February 21, 2010

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

• Split green lentils (moong daal) – 3 fistfuls
• Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

• Turmeric powder (haldi) – ½ teaspoon
• Chilli powder – ½ teaspoon
• Coriander powder (dhania) – ¼ teaspoon
• Green chillies – 2 (chopped)
• Cumin seeds (zeera) – ¼ teaspoon
• Mustard seeds (rai) – ¼ teaspoon
• Curry leaves – 3
• Asafoetida (heeng) – 2 pinches
• Garam masala – ¼ teaspoon
• Ground cumin (zeera powder) – ½ teaspoon
• Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
• Salt – ½ teaspoon (or to taste)

Other #

• Cooking oil – 1 tablespoon
• Water – approximately 1 glass

Method #

1. Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
2. In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
3. Heat a pressure cooker on high flame, add oil.
4. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

   ⚠️ The mustard and cumin seeds should not turn black.

Chocolate Chip Cookies

May 1, 2024

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

• Plain flour – 280 g / 2¼ cups
• Baking soda – 1 tsp
• Cornflour – 1½ tsp
• Salt – ½ tsp
• Unsalted butter (melted & cooled) – 170 g / ¾ cup
• Light or dark brown sugar – 150 g / ¾ cup
• Granulated sugar – 100 g / ½ cup
• Large egg – 1
• Egg yolk – 1
• Vanilla extract – 2 tsp
• Chocolate chips – 220 g / 1¼ cups

Recipe #

1. Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
3. Whisk in the egg and egg yolk, then add the vanilla extract.
4. Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
5. Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
6. Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
7. Let the dough soften at room temperature for 10 minutes before baking.
8. Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
9. Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
10. Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
11. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Pumpkin Casserole

November 26, 2017

“Remember that it is a one-off dish, I am not sure if I will make it again but it was definitely unique.”

Pumpkin Casserole #

When you grow pumpkins on your allotment and end up with too many, you inevitably start searching for creative ideas. After giving a few to friends and leaving some in the hen run for the chickens to feed on, I was still left with a good number.

Bhindi Ghosht

April 22, 2016

Bhindi Ghosht is a classic South Asian dish that combines tender lamb or mutton with fresh okra (bhindi) cooked in a flavorful spiced tomato gravy. This hearty and aromatic curry is perfect for a comforting meal.

Ingredients #

• ½ kg lamb or mutton
• ½ kg okra (bhindi)
• 2 medium onions (sliced)
• 1 tomato (chopped)
• 2 cardamom pods
• 1 inch ginger (finely chopped)
• 3 cloves garlic (finely chopped)
• 1 can tomato puree
• 1½ tsp coriander powder
• 1 tsp Shaan Karahi Masala
• ½ tsp chilli powder
• Salt (to taste)
• 4 tbsp oil
• ½ cup water
• 3 jalapenos (sliced vertically on one side)
• 1 tbsp dried fenugreek (methi) leaves

Recipe #

Add oil to a wok (karahi), and when it is hot, add the onions.
Fry till the edges start to turn golden brown.