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The recipes are linked to my Instagram page; click on the picture and you will see the ingredients and methods for the dish.  Where I am unable to elaborate, here I will give more in-depth cooking instructions on the dishes.

Layered Chicken Biryan

For full ingredients click on picture above


There are 4 separate cooking components to making this type of biryani:

. Frying the onions & potatoes

. Cooking the chicken with all the spices

. Cooking the rice

. Finally assembling it all in alternate layers


1. Marinate the chicken with yogurt & all powdered spice & set aside.


2. Heat the oil in a frying pan & fry the all the onions (without salt) until caramelised and remove from oil.


3. Sprinkle the potatoes with little salt & lightly fry them in the same pan and oil, remove once the potatoes have taken on colour & are crispy on the edges.


4.In a separate pot, heat 2 tbsp of oil, place all dried whole spices, allow it to release fragrance for a bit, then add the garlic/ ginger paste, half the fried onions, marinated chicken, potatoes & pour in a 1/2 cup of milk. Cook for 20-25 mins or until chicken is tender and gravy has thickened.


* For more gravy add another 1/2 cup milk & bring to boil until gravy thickens.

5. In the meanwhile wash & cook the rice in hot water, with a pinch of salt & a star anise, when water is fully evaporated & rice is nearly cooked (third of the way), turn off the heat.

6. Sprinkle the remaining fried onions with a tsp of sugar.


7. In a larger pot, spread some of the cooked rice, pinch of fried onions& a small drop of butter, then add a layer of chicken. Repeat this layering process until you end with final layer of rice on top. Pour half a cup of milk, rose water if using, final drop of butter, sprinkle remaining onions, pistachios, cover the pot, if required with a sheet of tin foil, then place the lid tightly.

8. Place in oven 200•c for 15-20 mins, or cook on low heat on the stove.



1.5 ltr full fat milk

3 tablespoons of caster sugar

1-2 tablespoons lemon juice

Handful pistachios - chopped

1 star anise

1 bayleaf-torn

There are two stages to making rasmalai.

First making the milk curd.  Milk curd is made by adding lemon juice or vinegar to hot milk.

2nd stage- is making the milk syrup 


Milk Curd

In a pan simmer 1/2 the milk over a low heat- when a few bubbles appear, remove from heat, and let it cool for 5-8 mins.

Add the lemon juice-   allow the milk to curdle slowly, you may want to give couple of stirs to disperse the acid. Let it sit for 20-30 mins, until  milk is completely curdled and water is separated.

Once cool, scoop up the milk curd in a strainer, carefully

rinse the curd with little water to remove the excess lemon juice, then wrap the curd in a muslin cloth or cotton tea towel and slowly squeeze out the remaining water through the muslin.


Place the curd in a bowl, using your hand mash the curd in to smooth paste.


Tear pieces of curd and roll into small balls and leave aside.

Milk Syrup

In a separate pan heat the remaining milk on low heat with sugar, bay-leaf, star anise and pistachios.

Once milk has thickened, add the curd balls esnuring enough spaces between each ball.

Let the pan sit on low heat, until the balls have doubled in size.

Remove from heat once done.

Tip: Ensure curd is not too dry when squeezing out water, some moisture in the curd will ensure softer, smoother rasmalai. 

Sweet Chilli Dip Chicken with Carrots and Butternut Squash


Bitter Gourds (Karela) & King Prawns Curry


Cooking time: 30-40 mins


Marinating ingredients: 


1 small chicken -cut in 8 pieces

2 tbsp of vegetable oil

¼ tsp of hot chilli powder

½ tsp of cumin powder

½ tsp of paprika powder

1 ½ tbsp of sweet chilli sauce

½ tsp of soy sauce

¼ tsp of salt

1 cube of frozen ginger and garlic paste 


Marinate the chicken using all the above ingredients and leave aside- for at least 5- 10 mins


Vegetable mix:


½ of 1 large sized butternut squash- cut in small pieces with skin on -2cm of square & 2/3mm thick

2 carrots –diced in circles (2/3mm thick)

3 medium size onions- chopped roughly

¼ tsp of paprika

¼ tsp of chilli powder 

Pinch of chilli flakes (optional)

¼ tsp of salt

¼ tsp of coarse black pepper

¼ tsp whole cumin seeds

¼ tsp of sweet chilli sauce

3 tbsp of vegetable oil




  • Heat 3 tablespoons of veg oil in a heavy non-stick pan. 

  • Add the marinated chicken in the pan, on medium heat fry each side for 7-10 mins. 

  • Turning each side when lightly brown.

  • Once done remove chicken pieces from pan and leave aside.

  • In the same pan add a dash of oil.

  • Add all the vegetables and the rest of the ingredients and fry for 10 mins on medium heat.

  • Transfer the chicken back in the pan (or in an oven proof dish) with the vegetables. 

  • Check seasonings.

  • Cover the pan/dish with foil  - Place in oven 200c fan for 20 mins- or until vegetables are tender.

Cooking time 30-40 mins




King prawns- 250g -with shell

6 bitter gourds (karela)-sliced finely

6 onions –medium size- sliced finely

3/4 garlic cloves- sliced finely

6 tablespoon of vegetable oil

1 ½ tsp of salt

¼ tsp of turmeric powder

1 ½ tsp of hot chilli powder

2 tsp of cumin powder

½ tsp of coriander powder

½ tsp of curry powder

1 ½ tsp of tomato puree

Pinch of whole peppercorns

Extra 1 tsp of salt for extracting gourd juice

2-3 cups of water



Remove head if not using, remove a bit of the shell from top of the prawns allowing access to the vein, remove the vein thread, leaving the shell in tucked as much as possible, wash and leave aside. 


Wash and cut the gourds in half- length ways, remove all seeds and soft flesh from the middle. Cut the gourds in fine slices, place in a microwave proof bowl.


Sprinkle the extra teaspoon of salt to the gourds, using hands, squeeze and discard the excess juice.


Tip: Salt will help to draw out the excess bitter juice. You may want to microwave the contents for a minute then squeeze the juice for easier extraction.




  • Heat the oil in a big enough pan- add peppercorns, onions, and salt, cook until the onions are soft. 3 mins.


  • Add all the spices and tomato puree- cook for a couple of minutes, until spices have infused- 2 mins.


  • Add the bitter gourds to the pan, stir through, cover the pan, and cook over a medium heat initially for 7-10 mins, checking occasionally, avoid letting the mixture catch, this will make it even bitter.


  • Lower the heat once the colour begins to change, gourds will slowly soften and release juice, add a drop of water to help cook faster.10-15 mins.


  • Once the gourds are soft and almost breaking apart, add the king prawns stir through until prawns take on colour- 5mins.


  • Slowly add 2 cups of water in stages, allowing sauce to form slowly, boil through on medium to high heat, until curry is loose but not runny. 5-7 mins.


  • Check seasoning add salt if required and remove from heat. Serve with hot rice.

Tarka Daal

Fish / Prawn Balls Korma

Cooking time 40-60 mins



3 cups of chana daal (split peas daal)- soaked overnight

1 cup of red lentils- soaked overnight

2 onions medium-sliced finely

1 ¼ tsp of salt

6 tablespoon vegetable oil 

1 tsp of butter- optional

¼ tsp turmeric Powder

¼ tsp cumin powder

½ tsp of curry powder

4 cloves of garlic- sliced finely

Ginger -2 cm cube- sliced finely

Dried cumin seeds-pinch




Mix and soak both daals in water over night or for at least 3 hrs prior to cooking.




Wash the daal thoroughly until water runs clear.


  • Place the daal in a big pot, with water reaching at least 10cm higher than daal, add the salt, turmeric, 1 of the chopped onion, and ginger in the pot.


  • Cover the pan. Let the content cook over medium heat - until water is reduced and daal is soft, check if more water required, add a cup of water at a time. 20-30mins


  • Once daal is soft, gently use a potato masher or back of a wooden spoon, to mash some of the daal but not all.


  • Add enough water to resemble thick soup, stir through, lower the heat, and bring to simmer. Tarka daal is usually a thick consistency.


  • In a separate frying pan, heat the oil with (butter if using).Sprinkle in whole dried cumin seeds, add the chopped garlic, and the remaining sliced onion- cook until lightly golden.


  • Add the curry powder, cumin powder and another pinch of turmeric powder, cook for a further minute or so, letting spices infuse and is golden in colour.


  • Be careful not to burn the garlic, as it will taste bitter.


  • Remove the daal pot from heat or lower the heat.Carefully pour the mixture over the daal, stir through take the pot over the heat, and give it one last simmer. Check seasoning add salt if required. Remove from heat.

One of the most requested

daal dishes

Fish / Prawn Balls Korma


Cooking time: 20-30 mins
Ingredients- Fish balls
150g- minced white fish (chitol) or cod/ haddock
150g shrimps-minced
1 onion- small-diced finely
3-green chillies-diced finely
½ tsp coriander powder
¼ tsp of chilli powder
¼ tsp of salt
¼ tsp of coarse black pepper
Coriander leaves-handful- chopped finely
4 tablespoons of vegetable oil
Ingredients- Korma sauce
4 tablespoons of vegetable oil
2 onions- medium- sliced finely
1-cube of garlic and ginger paste
¼ tsp of salt
¼ tsp of whole black peppercorns
½ tsp of cumin powder
¼ tsp of coriander powder
¼ tsp of coarse black pepper
4-6 green chillies- some left whole & rest cut in half
3-Kaffir lime leaves- chopped finely
1 cinnamon stick- broken in half
2 bay leaves-torn in half
4-6 cardamon seeds
1 ½ cups of milk
½ tsp of brown sugar
Tabasco- 1 drop (optional)
Preparation:  Making fish balls
I’ve used minced chitol fish –available from Bengali grocers, alternatively you can use cod or haddock fillets, using a food processor, grind it into smooth paste.
For shrimps, I’ve used small translucent shrimp-available from Asian grocers and large supermarkets.
Wash the shrimps-remove heads if not using, grind the shrimps in a food processor into smooth paste.  Combine all the fish ball ingredients in a bowl.
Rub the palms of your hands with a little bit of cooking oil before making each ball.  Take a small amount of paste in your hand and roll the paste into a size of a golf ball.
Tips: Oil will help to avoid paste sticking to your hands and will give the fish balls a smoother finish.
• Fish Balls:  Using a non-stick pan, heat the oil mentioned in the fish ball ingredients – place the balls in the pan leaving enough space between each ball.

• Turn them about until both sides have taken on light golden colour- they do not need to be cooked through at this stage. 5-8 mins

• Remove from oil and drain them well on a kitchen towel, leave aside.

• Korma sauce – Using a separate pan- heat oil, add peppercorns, cinnamon stick, and cardamoms, once fragrance is released, add the onions, ginger/ garlic paste and salt.

• Cook the onions mixture on low/medium heat until translucent and slightly golden in colour -5 mins

• Add the rest of the spices except the cut green chillies.

• Once the spices have infused and mixture begins to turn colour, gradually add a cup of water over a period of 5-10 mins, allowing sauce to slowly thicken.

• Add the fish balls, cut chillies, kaffir leaves, bay leaves, milk, sugar, and bring to simmer- 5- 8 mins

• Check seasonings; add salt, milk if required. Sauce should resemble thick creamy soup. For extra heat; add 1-2 drops of tabasco in the mix.

Fish / Prawn Balls Korma