14 October 2012

Granny's Tuna Curry

Ok - so this is not very gourmet. I've discussed Gran's cooking here. Saying that however, this is one of the favourite dishes in this house, particularly with the kids. Even Mary has been known to say she likes this one, although she might just be showing respect to elders, because this resembles no curry that Mary has ever cooked. It also breaks the rule for all those old wives out there who believe that consuming fish and milk can cause vitiligo (but this is totally unproven). This recipe was designed to include entirely canned and frozen ingredients. Bonus. Yep, super gourmet...

  • 350g tinned tuna in brine (two medium tins) - drained
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 cup tinned baby carrots (drained)
  • 2 tbsp oil (canola)
  • 1 tbsp butter (I use ghee)
  • 2 tsp mild curry powder (Gran recommends Clive of India brand)
  • 2 tbsp flour (yes, you can use gluten free)
  • 1 cup milk (I use CF diet milk, but rice milk also works)
  • salt to taste

Paneer Pakeeza

This recipe, shared by Ms. Ruchi Khanna was the runner up in a recent Grandma's Recipe comp at Mumtaz Mahal (details here). It is a creamy, rich, korma style sauce with some clever little stuffed paneer parcels. 

  • For the Stuffing
  • 400 grams Paneer
  • 1 tbsp chopped green chili
  • 1 tbsp coriander chatni
  • 1⁄2 tsp coconut powder
  • 2 tsp cheese cream
  • 1 tsp of ginger paste
  • 1⁄2 tsp of mustard seeds
  • 1⁄4 tbsp of red chili powder
  • Salt and pepper to taste

Manudevi's Delhi Breakfast

This is the winning dish from Mumtaz Mahal's recent "Grandma's Recipes" competition. Ms. Ritu Chaturvedi has been kind enough to share it with me and allow it to be added to the blog. This is a traditional breakfast made of three main components - the bread (or Puri/poori), and the curries to dip it in - one a sweet pumpkin, and the other a tangy potato and tomato curry.

Bedmi Poori

A bread made of wheat flour and stuffed with ground white lentil. These are heavier than the regular puris (good recipe for the traditionals here).

  • Dough
  • 3 cups flour
  • 1cup Semolina
  • 1tsp Chickpea flour
  • 2tsp Butter
  • Salt to taste

Shorisha Elish with touri & mango

This is a gorgeous curry made by Ms. Tapashe Podder, for the Grandma's Recipes competition recently at Mumtaz Mahal Restaurant. She has kindly allowed me to share the recipe on my blog. Notes below outline some of the tricky ingredients. This is a verbatim copy of Ms Tapashe's Grandmother's recipe, so any instructions that seem a little ambiguous have also been clarified below.


Hilsa fish= 6 pieces ①
Mustard seed paste= 1 tbsp
Touri paste= made of 2 big touris ②
Mango boiled= 2 tsp ③
Green chilli= 5-6 pieces
Sliced onions= 6-7 medim onion
Turmeric powder= 1 tsp
Red chilli powder= 1 tsp
Cumin powder= 1 tsp
Coriander powder= 1 tsp
Salt to taste 
Oil= 1 cup


03 October 2012

Sarah's Summer Pudding

Summer Pudding. It's one of those things I wish I could like, but I just loathe the delivery. Yucky sliced white bread soaked in sloppy juice. The concept is great - oodles of magenta sugary bombs wrapped in a secret parcel, but I just keep on coming back to the bread, which would probably taste much better with a slice of plastic cheese on it. The name "Summer Pudding" should conjure feelings of sweetness and light, and yet it's been hijacked by a lump of soggy purple bread. So - here's MY summer pudding. So much better.

  • stale cake - enough to cover the bottom of your bowl
  • mixed berries - twice the volume of your cake - make sure at least 1/3 is tinned in juice.
  • white chocolate (about 100 - 150g)
  • whipping cream (same volume as cake)

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