Coconut Chutney

Coconut Chutney 2 teaspoons channa dal (Bengal Gram) or yellow split peas 1 cup grated unsweetened coconut (use fresh or frozen fresh) 1 teaspoon chopped ginger 1 tablespoon chopped onion 1 fresh green chilli (Serrano or Thai stemmed) 12 – 15 fresh curry leaves 1 teaspoon fresh lemon juice (optional) 2 tablespoons oil ½ tsp […]

Adai-Savory Lentil Crepe

Adai Adais are pancakes made with lentils, rice and spices that can be served with any type of chutney, usually for breakfast or for tea. Adai batter does not require fermentation. ¼ cup urad dal (White Gram Lentil split) ¼ cup Chana Dal (Bengal Gram Dal –split) ¼ cup toor dal (Pigeon Pea ) ¼ […]

Kedgeree – A Wedding Breakfast fit for a Queen

Buttery Kedgeree 1 cup long-grain white rice 2 cups of fish cooking liquid 1 lb of smoked fish (haddock or salmon) 4 oz of butter 1 onion , chopped ¾ teaspoon hot curry powder 3 hard-boiled eggs, peeled and chopped 3 heaped tablespoons chopped fresh parsley 1 tablespoon lemon juice Salt and freshly milled black […]

Recipe: Chutneys

PLUM AND APPLE CHUTNEY 3lb plums – preferably Victoria (small dark purple plums) 1lb cooking apples (Granny smith) 3 medium sized onions 3 cloves garlic 2 heaped teaspoons ground ginger (or 1 heaping tablespoon of freshly grated ginger) 1lb seedless golden raisins 1lb dark soft brown sugar 1lb demerara sugar 2 pints malt vinegar 2 […]

Recipe: Whole Green Lentils with Spinach and Ginger

Recipe: Whole Green Lentils with Spinach and Ginger

WHOLE GREEN LENTILS WITH SPINACH AND GINGER 7 oz whole green lentils, picked over, washed and drained. 1 ¼ pints water ¼ tsp tumeric 4  tablespoons of oil 1 – 2 fresh hot green chillies (for less heat, remove seeds) finely sliced 1 – 2 tsp very finely grated fresh ginger 8 well packed tablespoons […]