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This is a cheat's version of the classic Saag Paneer, using cupboard spices and seasoning. If you don't have a spice tin you can still make this Saag Paneer! Just omit the mustard seeds and cumin - it will taste delicious. For a Vegan friendly alternative, just swap the paneer for tofu. I chucked this together one evening when I really fancied Saag Paneer, but was too lazy to consider chopping garlic and onions or grating ginger (shocking, I know!). The only thing I had to chop was the paneer and boom! Dinner was served! 
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I have called these Falafel Patties, as they are a slight variation on the traditional Middle Eastern Falafel. I was eager to use the fresh ajmo (carraway) growing in my garden, so I added this along with some cannelini beans for a creamier texture. This recipe makes at least 20 falafel...and we finished the whole lot in one lunchtime! Try it - you will love them.  I have not yet met anybody who doesn't enjoy Pav Bhaji. This famous Indian street food is a hot, tasty blend of vegetables served on buttered bread rolls. I love it even more because it's a delicious way to use up odds and ends, and it's so simple to cook!  Growing up, I used to call Sabudana ni Khichdi 'Jelly Shak' because my mum would always let the bottom part overcook so that it became sticky and jelly-like. This is still my favourite part! This spiced tapioca dish is healthy and easy to whip up. It is another Farar food, which means that it is often cooked during fasting days and simply seasoned with cumin, salt, pepper and ginger.  Farari Bateta is usually cooked along with other 'Farar' food on days of fasting. These simple alternatives omit many spices and seasonings, often just using cumin, ginger, salt and black pepper. I love Farar, and this Farari Bateta is so delicious, that I often make it regardless of whether it is a special day in the Hindu calendar or not. Each family has their own variations - in my case, my mum has always added ground peanuts, and sometimes a handful of plum tomatoes for a little extra flavour.  |
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