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Kotwan saag – Sarson kaa saag (Mustard greens)

Sarson ka saag, also known as kotwaan saag is a pure vegetarian dish and is made in Punjabi homes with much love and effort and then shared amongst family and friends. Making it from scratch is a long process, hence, I never made it! Luckily a friend from Leeds UK,

Keema (Mince) Karahi

Keema or mince is just meat that has been finely chopped or put through a mincer and can be from cow/goat/sheep or even chicken. It is easy to cook and every bite you eat has meat in it! My uncle in Kenya had his own twist on mince/keema karahi and

Maash (Urad) Dhal (Dhal Maash)

Some will call this the ‘king’ of dhals some the ‘queen’ as it was a favourite of the Moghuls and is still the dhal of choice at formal dinners. It is a pulse that comes in a black coating on the outside, and has a white interior when split and

Makhani Chicken (Butter Chicken masala)

Each of my recipes has a story of where and how I came across it and this one is no different! Our friends invited us for lunch at Gilanis Restaurant during our recent trip to Nakuru, Kenya where I went to school and you guessed it, served us loads of

Keema and Alu bake – healthy cutlets/cutlass (Mince and Potato bake)

This is an amazing reproduction of one of our childhood favourites – Potato & Mince cutlets – in Kenya also known as bateta champs or cutlass), but with fewer calories and a satisfying taste. My cousin from Reading inherited her mum’s recipe and makes it (upon request) at all our

Kapsa (a rice and meat dish)

This is a rice dish made with lamb, beef or chicken,and is widely available in most Middle Eastern countries, it is an Arabian take on Pilao/Biryani and the change is so satisfying when served with the special chutney that goes with it. For years some of the Sheikh family has

Crispy Fried Masala Fish

This recipe has been passed down for generations in my paternal family and was taught to me by an aunt in Narowal, Pakistan.

Semolina/Sooji Halwa

(Semolina and flour dessert) This is mostly made for larger gatherings in the Winter months and also as a give away dessert at religious gatherings.

Busbusa (Semolina cake)

One of my sister-in-laws is brought up in Saudi Arabia, this is one of the Middle-Eastern desserts she makes for us using Semolina.

Dahin Bhallay (Lentil balls in yoghurt)

Dahin bhallay (dahin vada, dahin bhalla, dahin vaday) are known by many names and the dish is very popular as a snack in a lot of countries like India, Pakistan, Mauritius, Kenya and of course in Asian households around the world. There are a multitude of different recipes for making

Moussaka (Aubergine/Egg Plant/Brinjal)

A Greek/Arab/Turkish dish made all over the world to differing ingredients. This recipe is my mum’s and she frequently made it for us upon request during our growing years in Kenya, and when I eat this it still conjures up a warm loving family feeling. This recipe has a desi

Stuffed Aubergine (Bharay Bengun)

Mums are the fonts of all knowledge! I went shopping the other day and bought these lovely looking small aubergines on an impulse, I am home and thinking, I have never made these without meat or chicken where do I begin? Easy call mother! She sent me the recipe via