Recipe… Chilli Paneer


Serves 4 (as a main dish)
Cooking time: 35 mins 

What you need
• 4 tablespoons cooking oil
• 4 tablespoons cornflour
• 1 tablespoon red chilli powder
• Salt and pepper to taste
• 500g paneer cheese, chopped into small, evenly sized chunks or strips)
• 1 large onion, roughly chopped
• 1 each of red, yellow and green capsicum peppers, chopped into bite-sized chunks
• 20g garlic, roughly chopped
• 2 tablespoons Baj’s Blazin’ Original Hot Sauce*
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 4 green chillies, sliced down the middle and cut into chunks (deseed if you wish, but what a waste!)
• Small handful of coriander to garnish

How to cook
1. Mix the cornflour with 20ml of water, the red chilli powder and some salt and pepper. Coat each piece of paneer in the cornflour mix.
2. Heat a little oil in a frying pan to a medium heat and shallow fry some of the paneer for a couple of minutes until slightly golden. Set aside on kitchen towel. Repeat until all the paneer has been cooked.
3. Add the onions, peppers to the oil and cook for 3-4 minutes on a medium heat.
4. Add in the garlic, Baj’s Blazin’ Original Hot Sauce, soy sauce and brown sugar to the onions, peppers and garlic and cook for a further 2 minutes on a medium heat.
6. Add in the paneer and cook for a further 3 minutes, then add in the chillies, salt and pepper to taste and stir well.
7. Once everything is warmed through, sprinkle on the coriander leaves and serve.

* Recipe courtesy of  Baj’s Blazin’ Sauce from Greenwich.



Recipe… Egg Curry (street style)

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Egg curry street style
Serves 4

What you need
• 8 eggs
• 3 potatoes
• salt to taste• 3 tbsp oil
• 1 onion finely chopped
• 2 tsp roughly chopped garlic
• a 2-3cm piece of ginger peeled and roughly chopped
• 1 tin chopped tomatoes
• a small handful of coriander (tear the leaves off and chop the stems)

Spice mix 1
• 1 cinnamon stick
• 2 cloves
• 2 cardomom pods (cracked open slightly)
• 6 peppercorns
• 3 whole dried red chillies (or a tsp of crushed dried chillies)
• 1 bay leaf

Spice mix 2
• 1 tsp turmeric
• 1 tsp cummin
• 1/2 tsp chilli powder (add more if you like your curries hot)

How to cook
1. Hard boil the eggs and remove the shells.
2. Peel and slice potatoes and pat dry with a paper towel. Sprinkle potatoes with salt.
3. Heat the oil and fry the potatoes until they are cooked through and just start to brown. Set aside.
4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside.
5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 20-30 seconds (cover the pan with a lid as it may spit). Timing is important. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again.
6. Add onion, garlic, ginger and tomatoes and turn down to a medium heat. Cover and cook for about 12-15 minutes, stirring from time to time to avoid the sauce sticking.
7. Add the Spice Mix 2 with some salt, and stir in thoroughly. Cook for another 10 minutes. You may need to add in some water if the sauce is too thick.
8. Add the potatoes and eggs. Stir so the eggs are covered with the sauce but be careful not to break them up. Heat through for about five minutes.
9. Spinkle on the coriander.

Devilish Hot Tuna Curry

Tuna doesn’t always spring to mind when you think of fish curry but because it’s firm it works a treat. Monkfish is also nice and firm if you want a white fish.

Anyone 4 Curry & Other Things

As you well know by now we live right on the coast of the Arabian Sea in the beautiful State of Kerala – the land with an abandonment of Fish, Coconut, Herbs and Spices.


A Keralian household without fish – unthinkable! And of course there are as many different versions of “Red Fish Curry” as there are families in Kerala. This particular curry today is by all means not a typical traditional Kerala Fish Curry, but it is just one of many favourites in our house. This recipe started off one way or another quite differently but over time we perfected it until we got it just right for our own taste – ok, admittedly, one has to like love spices!!! Of course, you can always tone down the heat a notch (or even two or three), but if you do love “the heat” in your curry, then…

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This is a delicious dish but not that common in U.K. Restaurants for some reason, although Gaylord in Island Gardens in east London serves a good version.


Potato fry is a common recipie.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.


Potato cut into pieces :1 t0 2 cups

Peas:1/3rd cup

Coconut scrapings: 3 to 4 Tbs

Green chillies:2 or 3 accdg to taste

Mustard seeds :urad dhal for seasoning

cumin seeds :1/2 tsp

garlic:2 to 3 pods

Curry leaves a few

Salt as desired

oil :1 tbs


  1. Cook and Peel potatoes then cut into cubes.
  2. Boil peas  seperately.
  3. Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
  4. In a kadai put oil add mustard seeds urad dhal then curry leaves.
  5. Add potatoes and peas with required salt and little water.
  6. Then add the grinded masala to it.
  7. when it gets thickened remove from fire.

Side dish for rice.


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Egg & Veggie Fried Rice

Indeed. Is there anyone who doesn’t like fried rice…

Happy Healthy Tash


Who doesn’t love egg fried rice? Is there anyone? Nope, didn’t think so 😉

This version of egg fried rice is healthier because i’ve used wholewheat basmati rice instead of plain white rice and I’ve thrown in so many veggies, it simply has to be good for you 🙂


  • Tilda wholewheat basmati rice – 1 microwaveable pack
  • Spinach – handful
  • Peas – handful
  • Green beans – handful
  • Sweetcorn – handful
  • Cajun spices – 2 tbsp
  • Soy sauce – 2 tbsp
  • Worcester sauce- 1 tbsp
  • Salt & pepper – to taste
  • Coconut oil – 1 tsp


  1. Follow the instructions on the microwaveable pack of rice (open one corner and pop in the microwave for 2 minutes usually)
  2. Heat the coconut oil in a pan or wok
  3. Pop the rice in the pan and add the other ingredients mixing well
  4. Serve

Enjoy 🙂

With love, Tash x

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Dal Chawal with ghee/ Dal rice with ghee.

If anyone still underrates dal as delicious food then take a look at this…

dal-chawal-12Just imagine – a large, banana leaf filled with up with many wildly flavourful and addictively vegetarian curries sitting alongside servings of dhal (lentils), spicy vegetables and a guaranteed-to-be-yummy dessert payasam. This is the way of serving a Kerala sadhya. Among Dal plays an important role with his companion ghee (clarified butter)dal-chawal-3There are many more variations of Dal… it differs from state to state, city to city, home to home.dal-chawal-5dal-chawal-9A dal or parippu is a must for a Sadya. Daal is the first course to have with rice. It is served with ghee. The aroma of melted ghee over hot rice and dal is really a great way to start a meal.dal-chawal-4This one is a true heirloom recipe. Simple, though very delicious!!

With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers out…

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Brinjal fry


I’m back after long break😇 blog hasn’t been seen such long break from started.( I think🤔). As my In laws are here,we had some unscheduled plans, outings ,I couldn’t blog regularly. But I appreciate all my valuable readers for giving continuous support😍😊.

Coming to today’s recipe, it’s a simple, easy yet yummy brinjal fry. My husband is not too fond of brinjal, but still he loved it😊. I am sure you too will like it.



Brinjal – 1 cup ( chopped into thin rounded)

Onion – 1/2 cup thinly sliced

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

Curry leaves – few

Mustard seeds – 1 tsp

Channa dal – 1/2 tsp

Oil – 1 to 2 tsp


  • Marinate brinjal with turmeric powder and red chilli powder. Keep aside for 15 minutes.
  • Heat oil in a pan. Crackle mustard seeds and…

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Leg of Lamb

Leg of lamb with spice. Mouth-watering…

Anyone 4 Curry & Other Things

– Part of our memories of England, Tuscany and now India –


The dish I served at one of my first dinner parties I gave way back in England to introduce JS to some of my friends was, at his request “English Leg of Lamb with all the trimmings” and he still keeps talking about it. He absolutely loved it and I could have made this for him quite easily once a week then.
When later we went to Florence, this beautiful city, I happen to mention to some of our Italian friends the “English Leg of Lamb……” story and guess what! Yes – right, one day at a beautiful Lunch in the Tuscan Countryside they served “Tuscan Leg of Lamb with a spread of beautifully oven roasted vegetables” from their garden – both JS and I thought we had gone to heaven.

But with all…

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Chicken Ghee Roast

Delicious food from a great chef blogger…

Swetha's Culinary Trials

Chicken ghee roast is a popular manglorean delicacy. Marinated pieces of chicken is cooked in a specially ground spice paste and ghee as the name implies. Approximately 3 tbsp of ghee is required to cook 250-350 gms of chicken. So, this is an absolute no-no for people who are health conscious. Serve this lip smacking delicacy with roti,neer dosa, ghee rice or steamed rice.

img_20161106_132936-01_wm.jpg Recipe source: sailusfood

Required Ingredients:

To marinate:

  • Chicken-350 gms
  • Turmeric powder-1 tsp
  • Red chilli powder-1/2 tsp
  • Lemon juice/vinegar-1 tsp
  • Salt- As required
  • Curd-3 tbsp

To roast and grind:

  • Dry red chilli- 5 to 6
  • Ghee- 1 tbsp
  • Coriander seeds/dhaniya-3/4 tbsp
  • Fenugreek seeds- A pinch
  • Cumin-1 tsp
  • Black pepper corns-4 to 5
  • Cloves-2
  • Tamarind paste-1 tsp
  • Garlic cloves-4

Other ingredients:

  • Curry leaves- 8 to 10
  • Ghee-2 tbsp
  • Water- As required
  • Jaggery/sugar-3/4 tbsp
  • Salt-As required


Marinate the chicken with the ingredients given under”to marinate” and refrigerate for…

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