Hummus

March 5, 2014

Creamy, garlicky, and rich with tahini, hummus is a Middle Eastern classic that’s both comforting and versatile. Perfect with warm bread, olives, or crisp veggies.

Hummus #

I was introduced to hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, “One of the most popular and best-known of all Syrian dishes” and a “must on any mezzeh table.”

Carrot and Coconut Soup

February 4, 2017

Carrot and Coconut Soup #

A satisfying soup delicately spiced and perfect for warming up during the colder months.

Ingredients #

• Carrots (trimmed and sliced) – 500g
• Potato (peeled and sliced) – 1
• Onion (finely chopped) – 1
• Garlic clove (chopped) – 1
• Ginger (grated) – 1 teaspoon
• Red chilli (chopped) – 1
• Vegetable oil – 1 tbsp
• Garam masala powder – 1 teaspoon
• Lemon juice – 2 teaspoons
• Orange or lemon zest – 4 teaspoons
• Coconut milk – 200g

Optional for added flavour:

Kashmiri Czot

October 16, 2020

Also called Kasher Czot, Kashmiri Czot, or Kandur Czot, this humble bread is a quiet pillar of Kashmiri life.

A Kashmiri’s day is incomplete without czot — the warm, lightly chewy flatbread that graces every breakfast table, often with a simple spread of butter or jam. This medium-sized everyday bread is crafted by the kandur, the local baker, who prepares it fresh each morning in a tandoor (hot clay oven). With swift skill, he presses finger impressions into each round of dough before gently placing it against the inner walls of the glowing oven.

Kesar Peda (Indian Milk Dessert)

October 28, 2016

Kesar Peda (Indian Milk Dessert) #

Kesar Peda is a saffron-infused milk sweet from India. Originating in Mathura, Uttar Pradesh, pedas are traditionally made with khoya. This modern, quick version uses milk powder and condensed milk, and can be made in the microwave in under 10 minutes!

Ingredients #

• 120g milk powder
• 200g condensed milk
• 20g unsalted butter (at room temperature)
• ⅓ tsp cardamom powder
• 5–6 pistachios (thinly sliced for garnish)
• A pinch of saffron soaked in 2 tsp warm milk

Recipe #

1. Soak the saffron in warm milk and set aside.
2. In a microwave-safe bowl, add melted butter.
3. Add milk powder gradually, mixing with a spatula to form a smooth base.
4. Add condensed milk and mix well.
5. Microwave the mixture for 1 minute.
6. Add saffron milk and cardamom powder. Mix thoroughly.
7. Microwave again for 1 minute, then mix with a spatula.
8. Microwave for one final minute.
9. Let the mixture cool in the fridge for about 1 hour.
10. Roll into small balls and gently flatten to form peda shapes.
11. Garnish each peda with sliced pistachios, a pinch of cardamom powder, and saffron strands (optional).

Enjoy these fragrant, melt-in-your-mouth delights as a festive treat or after-meal dessert!

Expresso Cookies

October 14, 2016

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

• ¾ cup granulated sugar
• ¾ cup unsalted butter (room temperature)
• ½ tsp vanilla
• ¼ tsp salt
• 1 egg
• 1¾ cups plain flour
• 3 tbsp cocoa powder

Expresso filling:

• ¼ cup full cream
• 1 cup chocolate chips or broken pieces of dark chocolate
• 2 tsp instant espresso coffee or Nescafé

Recipe #

1. Preheat oven to 175°C / 325°F.
2. In a large bowl, beat together sugar, butter, vanilla, and egg.
3. Stir in flour, cocoa, and salt until combined into a dough.
4. Shape dough into small balls using a rounded teaspoon.
5. Place balls about 2 inches apart on an ungreased cookie sheet.
6. Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
7. Bake for 10 minutes or until edges are firm.
8. While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Sheermal

September 23, 2020

Sheermal is a fragrant, slightly sweet saffron milk bread — rich, golden, and soft — traditionally enjoyed with a cup of kehwa or served alongside kebabs. Infused with kewra and saffron, it’s a royal treat from Mughal kitchens to Kashmiri bakeries.

Ingredients #

• Plain flour – 500 g
• Salt – 10 g
• Butter – 65 g
• Caster sugar – 25 g
• Milk powder – 50 g
• Egg – 1
• Cream – 20 g
• Kewra water – 20 g
• Milk – 220 ml
• Saffron – a few strands soaked in 2 tbsp lukewarm water
• Yeast – 1 tsp

Method #

Use the Panasonic bread maker on Setting 22 to knead and rise the dough.
Shape and roll the dough to about 1 cm thickness.
Brush with milk or cream and bake until golden.
Enjoy warm with tea or as a festive side.

Pineapple and Cherry Cake

August 27, 2016

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

• 150 g Glace cherries
• 227 g Canned pineapple with fruit juice
• 150 g Softened butter
• 100 g Light muscovado sugar
• 2 large Eggs, lightly beaten
• 200 g Self-raising flour

Recipe #

1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
4. Toss both the cherries and pineapple pieces lightly in plain flour.
5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Peas Pulao

May 13, 2020

Peas Pulao is a fragrant, simple, and comforting rice dish that brings together aromatic whole spices and fresh green peas for a perfect everyday meal. Sharing my mum’s simple but favourite recipe.

Ingredients #

• Oil – as needed
• Red onion – 2, sliced
• Cumin seeds – ½ tsp
• Big cardamom – 1
• Cloves – 3
• Black peppercorns – 5
• Bay leaves – 2
• Green peas – ⅓ cup
• Ginger garlic paste – 1 tsp
• Rice – 1 cup
• Salt – to taste
• Water – 2 cups

Method #

1. Heat oil in a pan.
2. Add sliced onions and sauté until golden.
3. Add the whole spices — cumin seeds, big cardamom, cloves, black pepper, and bay leaves — and fry for a minute until fragrant.
4. Stir in green peas and ginger garlic paste; cook for 2-3 minutes.
5. Add salt to taste.
6. Add rice and fry for 3-4 minutes, ensuring each grain is coated in the oil and spices.
7. Pour in hot water and cook either in a rice cooker or pressure cooker until the rice is tender and fluffy.

Serve warm as a delightful side or a light main course.

Vegetable Pilau

February 10, 2017

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

• 225g / 8 oz / 1 cup basmati rice
• 30 ml / 2 tbsp oil
• ½ tsp cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 carrot, finely diced
• 50g / 2 oz / ⅓ cup frozen peas, thawed
• 50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
• 25g / 1 oz / ¼ cup cashew nuts, lightly fried
• ¼ tsp ground cumin
• Salt to taste

Method #

1. Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
3. Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
4. Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
5. Add the diced carrot and cook for 3–4 minutes.
6. Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
7. Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
8. Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
9. Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

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!