Kitchen Archive

1. Chop an onion, 1/4 red pepper, 1 green chilli, some coriander 2. Crack 2 eggs in a bowl, add the veggies from step 1 3. Add some pitted olives of your choice, salt and beat the mixture 4. Heat mustard oil in a pan and add the mixture when hot. I like mutuard oil, you can use any other oil. 5.flip to other side after 3-4 mins or when a little light brown, let it cook for few more mins 6. Serve with hot masala tea, enjoy!

Aubergine/ baigan  Aloo Any form of mangodi -moong,urad, spicy amritsari Tomatoes Ginger  1. In a pressure cooker add some mustard oil and shallow fry the mangodies, and remove.  2. Add some more mustard oil and heat, add panchphoran seasoning, curry leaves, asefoeteda, green chillies 3. Add the aubergine and fry for some time, add potatoes and tomatoes and fry, add salt, turmeric and any sabzi masala or garam masala of your choice, add mangodi and water, put the pressure cooket lid.  Let it cook till pressure builds, simmer for 10 mins and switch off the gas.  4. Once pressure release add fresh dhaniya and enjoy with chapati, parantha, poori or kachori. The proportion of vegetables, mangodi or tomatoes can be varied as per choice..it always results in a great curry!

1. Cook maggi 2 pkts as per instructions  2. Chop and saute onion, garlic, ginger, green chillies optional 3. Add frozen green peas, carrots to it and add salt, saute till peas are soft 4. Add some garam masala for flavour 5. Serve with base layer of lettuce, then peas you cooked, topped with maggi

Cut broccoli in large chunks Cut chunky strips of carrots Add olive oil, salt Roast for 10 mins Boil eggs separately  Serve the veggies with boiled eggs on the side, salt and pepper to garnish. I added some peri peri too :)

Soup: 1 small pumpkin 2 onions 1 leek 4 carrots 4-5 cloves of garlic Seasoning Olive oil 2 tbspn Cumin seeds Fennel seeds Mustard seeds Chille flakes 1. Cut and roast the soup ingredients in the oven till a little soft, it took 10 mins 2. Let it cool and blend into a puree, use water as required 3. Heat oil in a pan, add seasoning cook for few minutes. 4. Add the blended contents, cook till it boils, add salt to taste 5. Serve and enjoy!

I was never a fan of courgettes as never knew exactly how to use them, tried them on pizza's in Italy and vegetable roasts but every time i bought some they would sit until i had no choice but to add them to sometime but it was not delicious! This time a colleague had a good crop at his allotment and I got 3 giant courgettes 1st one was experimented and made into a bread used a  LEON reciepe the other two got got experimented into a soup ! ingredients: courgettes/zuccini - 1 kg (grated) onions -2-3 (chopped) tomatoes - 6 (chopped) blackeyed beans - 1 cup(soaked) ginger - a teaspoon grated salt and pepper, cumin seeds olive oil in a pressure cooker cook the beans with tomatoes, ginger with salt and water in a separate pan fry the onions in the oil, after seasoning with cumin seeds grate the courgettes and add to the onions and fry for another 5- 10 mins, add salt as per taste add stock or boiling water and let it boil until soft blend the courgette and onion b...