My favourite punjabi Chickpea curry (Chhole/ chana masala ) recipe in Amritsari style. Infused with indian whole spices, and black tea for that smoky flavour and colour. Slowly simmered in a rich tempering of onions, tomatoes, lots of ginger and a little garlic for a flavourful indian treat to go with bhaturas, pooris or kulcha.A perfect Sunday Brunch.
A healthy, flavourful, wholesome soup, with goodness of loads of vegetables and protein packed beans.
Healthy roasted crunchy spelt and rye flakes, with all the goodness of nuts and dried fruits. Sweetened using maple syrup and molasses.
Sautéed potatoes and fenugreek leaves(aloo methi) , with minimal spices to get a perfect, flavouful indian winter veggie.
A super spicy, tangy mix of sour and tart cranberries and hot green chillies!
No onion, no garlic, no tomato, yet flavourful dry black chickpeas. Perfect side for any meal, and yum with your pooris and halwa .
Fennel slices coated in crispy crumbs and parmesan, with a creamy, roasted pepper dip.
Fresh peas and avocado make a creamy delicious pesto sauce, for this flavourful nutty pasta.
Baby aubergines and potatoes simmered slowly in rich tomato and garlic curry.
