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Spicy
Mangobano smoothie
A thick golden smoothie of ripe mango and banana blended with plain yogurt: like a mango lassi with extra fruit. Naturally sweet and filling, it makes a good breakfast on the go. Serve chilled.
by KrazyBadal 0 views
Featured recipe
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
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Mango & lime fool
A light, creamy fool of fresh mango puree, sharpened with lime, folded through whipped cream and yogurt so it's prettily rippled. Served in tall glasses, it's somewhere between a drink and a pudding. Chill for an hour or two and decorate with fresh mango slices just before serving.
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Sweet surrender
Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
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Beet treat
A deep red juice of beetroot (leaves and all), carrots and apples. Sweet, earthy and packed with goodness. Serve at room temperature or chilled.
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Green dream
A thick, velvety smoothie of ripe avocado blended with skimmed milk, low-fat yogurt and ice, with kelp powder and a pinch of nutmeg. Creamy and filling, almost a meal in a glass. Serve chilled.
by KrazyBadal 0 views
Oriental dipping sauce
A sweet and salty dipping sauce of soy sauce, hoisin, sesame oil, garlic, ginger and spring onions. Leaving it in the fridge for an hour or two lets the flavours blend. Serve it warm with spring rolls, dumplings and momos.
Chineseby KrazyBadal 0 views
Barbeque sauce
A quick, tangy barbecue sauce of tomato ketchup, onion, butter, vegetarian Worcestershire sauce, vinegar and lemon, sweetened with sugar and warmed with black pepper and chilli flakes. Keep it warm and serve it with barbecued paneer, vegetable skewers, burgers and corn.
Americanby KrazyBadal 0 views
Olive salsa dip
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.
by KrazyBadal 1 views
Mozzarella dip
A rich, creamy cheese dip of grated mozzarella processed with cream and eggless mayonnaise, then mixed with spring onions, garlic, white wine and hot chilli sauce. Serve it cold with slices of tomato, cucumber or bread.
Italianby KrazyBadal 0 views
Avocado feta salsa
A chunky, savoury salsa of tomatoes and creamy avocado with onion, garlic, fresh parsley and oregano, dressed with olive oil and wine vinegar and finished with crumbled feta. It's best after a couple of hours in the fridge. Serve it with pitta bread or tortilla chips.
Mexicanby KrazyBadal 0 views
Almond sour cream dip
A light, sweet-and-savoury dip of sour cream folded with whipped cream and coarsely ground almonds. It's rich and nutty with a soft, airy texture. Chill it well and serve with crackers, fruit or crisp vegetable sticks.
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Badshahi chutney
A 'royal' chutney of fresh and dried red chillies with toasted urad dal, cumin, coriander and sesame seeds, curry leaves and fresh coriander, ground smooth with tangy tamarind juice. It's hot, sour and nutty, with a little sweetness. Serve a spoonful with idli, dhosa, farsan and rice dishes.
Indianby KrazyBadal 0 views
Nutty red chilli chutney
A rich, cooked red chilli chutney: chillies soaked overnight with jaggery, sugar and lemon, blended with toasted cumin, coriander and urad dal, then simmered and finished with cashews, peanuts and powdered curry leaves. It's sweet, hot and crunchy. Serve it with puri, paratha or thepla.
by KrazyBadal 0 views
Tamarind and date chutney
The sweet, sour, glossy brown chutney that makes chaat: tamarind and dates boiled soft, blended and sieved, then sweetened with jaggery and spiced with cumin and red chilli. Drizzle it over samosas, bhel, pani puri, dahi vada and pakoras. It keeps for a month in the fridge or longer in the freezer.
by KrazyBadal 0 views
Dry jeera chutney
A dry, coarse chutney powder of ground cumin, chilli, salt and asafoetida, with a few drops of lemon and oil and some fresh coriander, air-dried for a few days. Sprinkle a pinch over khichdi, dahi, chaat, bhel or buttered toast. Kept airtight, it lasts for weeks.
by KrazyBadal 0 views
Maru bhajia chutney
A fresh, juicy chutney of grated tomato, cucumber and carrot with crushed chillies, ketchup and coriander. It's the bright, tangy salad-chutney served with Kenyan-style maru bhajia (crispy potato bhajias). It needs no cooking and takes minutes to make.
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Kachri bateta coconut chutney
A fresh, crumbly chutney of grated coconut and raw mango with a little chilli paste, sugar and a pinch of turmeric. It's sweet, sour and mildly hot, and is served with kachri bateta, the Gujarati potato snack, as well as with pattice and bhajias.
by KrazyBadal 0 views
Red mango chutney
A smooth, tangy chutney of unripe mango, red pepper and hot red chillies, sweetened with jaggery and flavoured with cumin. It's a no-cook chutney with a lovely bright colour. Serve it with dhokla, bhajias, samosas or as a sandwich spread.
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Chunky red chilli chutney
A hot, chunky relish of blended red bullet chillies cooked with raw mango, green peppers, vinegar and tomato ketchup, after a tempering of sesame, cumin and split coriander seeds. It's sweet, sour and very spicy. Serve a little with farsan, thepla or sandwiches; it keeps for weeks in the fridge.
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Fresh mint and coconut chutney
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
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Yogurt coconut chutney
A cool, creamy chutney of finely grated fresh coconut mixed with yogurt, a little chilli paste, lemon and fresh coriander. It's mildly sweet and gently spicy, and needs no cooking. Serve it with idli, dhosa, bhajias or any savoury snack.
by KrazyBadal 0 views
Dal kachori chutney
A thick, sweet-sour chutney of grated raw mango and jaggery, blended with crunchy fafadia gathia, cumin and red chilli. It's tangy and spicy, with a hint of sweetness, and is the traditional partner for dal kachori. It also goes well with samosas and other fried snacks.
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Chandu bhajiya chutney
A creamy, tangy chutney made by soaking crunchy fafadia gathia in yogurt and blending it smooth, then spicing it with red chilli. The gram-flour gathia thickens the yogurt and gives it a gentle, savoury flavour. It is the classic dip for chandu bhajiya, and good with any fried farsan.
by KrazyBadal 0 views
Herbed crouton salad
Golden home-made croutons tossed with coriander, celery and black pepper, served on a warm salad of sweet corn, onion and toasted almonds with a squeeze of lemon. Day-old bread makes the crispest croutons. Add them just before serving so they stay crunchy.
by KrazyBadal 0 views
Hawaiian salad
A tropical salad of julienned mango, cucumber and cabbage with thin slices of fresh coconut and toasted pumpkin seeds. The dressing is sweet and hot with chilli flakes and parsley. Choose firm, semi-ripe mangoes so the strips hold their shape, and add them at the last minute.
by KrazyBadal 0 views
Almond salad
A crunchy salad of golden fried almonds, roasted pumpkin seeds, cherry tomatoes, cucumber, celery and apple, with plenty of spring onion and coriander. The dressing is simply lemon juice, sugar and salt, so the fresh flavours shine. Serve it cold with crusty bread.
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Cauliflower and dates salad
Raw cauliflower florets marinated in a little oil and vinegar, then mixed with sweet dates, banana, crisp red apples and celery on crunchy salad leaves. It is served with a creamy orange and mustard yogurt dressing. The mix of sweet, crunchy and tangy makes it a refreshing side for a summer lunch.
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Mint and yogurt chutney
A smooth, cooling green chutney of fresh mint, coriander and green chillies blended into yogurt with a dash of vinegar. It's the classic partner for tikka, kebabs, samosas and pakoras, and also good drizzled over chaat.
by KrazyBadal 0 views
Banana raita
A creamy, sweet-and-tangy raita of chilled yogurt with banana, grated cucumber and pepper, spiced with mustard, cumin and a little chilli. It's cooling next to spicy food: serve it with biryani or dhosa ladoo. For a festive version, add finely chopped apple and pomegranate seeds.
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Greek salad dip
All the flavours of a Greek salad in a chunky dip: crumbled feta, chopped olives, tomato and spring onions, bound with garlicky olive oil and lemon. Serve it chilled with salted crackers, pitta bread or crisp vegetables.
Greekby KrazyBadal 0 views
Hot pav bhaji garlic chutney
A hot, garlicky chutney of tomatoes cooked down with garlic paste, red chilli and cumin, then mashed until coarse. It's served alongside pav bhaji for extra heat, and is also good with vada pav, dabeli and toasted sandwiches.
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Veggie braise
Crisp-tender snow peas, baby carrots and baby corn are boiled briefly, then mixed with quickly stir-fried courgettes, peppers and spring onions. Everything is tossed in a zingy dressing of chives, parsley, coriander, lemon and plenty of garlic. It is a warm salad that makes a light meal on its own.
by KrazyBadal 0 views
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
by KrazyBadal 1 views
Aubergine dip
Soft baked aubergine scooped from its skin and blended with tahini dip, lemon, garlic, green chilli, basil and mint. It's creamy and smoky, a little like baba ganoush. Serve it with hot pitta bread.
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Hummus
The owner's version of hummus: boiled chickpeas blended with roasted sesame seeds and roasted peanuts instead of tahini, plus garlic, chilli, lemon and olive oil, and topped with spring onions. It's smooth, nutty and a little spicy. Serve it chilled with pitta bread or vegetable sticks.
by KrazyBadal 0 views
Masala yogurt
A savoury yogurt raita full of finely chopped carrot, tomato, pepper, onion and green chilli, seasoned with chilli, cumin, black pepper and a dash of vinegar. It's cool, crunchy and lightly spiced. Serve it with rice dishes and biryani.
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Salsa sauce
A smooth, tangy tomato salsa of blanched tomatoes, sautéed onion, garlic, chilli and plenty of oregano, with a touch of cumin and coriander seed. Serve it with nacho triangles, tacos, quesadillas or as a dip for any snack.
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Creamy garlic dip
A thick, creamy garlic dip of sour cream and eggless mayonnaise with garlic paste, red pepper and dried parsley. Leaving it overnight lets the garlic flavour develop fully. Serve it with vegetable sticks, chips, crackers or potato wedges.
by KrazyBadal 0 views
Spring onion and yogurt dip
A cool, smooth dip of fresh yogurt blended with spring onions, cucumber, green chilli, garlic and roasted cumin. It's light and refreshing, and is just right with barbecued paneer, vegetable skewers and corn. Serve it well chilled.
by KrazyBadal 0 views
Idli and dhosa coconut chutney
The classic coconut chutney for idli and dhosa: fresh coconut ground with soaked urad and chana dal, yogurt and chilli, then finished with a sizzling tempering of curry leaves and asafoetida. The lentils give it body and a nutty taste. Serve it with idli, dhosa, uttapam and medu vada.
by KrazyBadal 0 views
Barbeque mint chutney
A thick, creamy mint chutney made with hung-yogurt cottage cheese, so it clings to grilled food without running. It's fresh with mint and coriander and gently spicy. Serve it with barbecued paneer and vegetable skewers, tikka, kebabs and corn on the cob.
by KrazyBadal 0 views
Coconut chutney without yogurt
A thick, fresh chutney of grated coconut and raw mango blended with coconut water, chilli and coriander. With no yogurt it's dairy free and keeps its fresh coconut taste. It's served in East Africa with lentil fritters (bhajia), Zanzibar mix and Mombasa mix.
by KrazyBadal 0 views
Green chilli chutney
The everyday Gujarati green chutney: fresh coriander, hot green chillies, raw mango and green pepper blended coarsely with fafadia gathia, which thickens it and stops it going watery. It's hot, tangy and a little sweet. Serve it with dhokla, khandvi, sandwiches and all kinds of farsan.
by KrazyBadal 0 views
Red chilli chutney
A smooth, glossy red chilli sauce of salted fresh red chillies blended with tomato sauce, vinegar, garlic and jaggery. Salting the chillies overnight softens them and takes off some of the rawness. It keeps for weeks in a glass jar in the fridge and goes with spring rolls, samosas and noodles.
by KrazyBadal 0 views
Garlic chutney
A very hot, deep-red paste of garlic, red chilli powder and roasted cumin with lemon juice and a little jaggery. Just a little adds a punch to bhel, sev puri, dabeli, vada pav and sandwiches. It keeps for a couple of weeks in a jar in the fridge.
by KrazyBadal 0 views
Parmesan and feta cheese salad
Crisp mixed lettuce with creamy avocado, juicy orange segments, cubes of feta and roasted nuts, dressed with olive oil, lemon and herbs and finished with grated parmesan. It's a quick, elegant salad for a dinner party or a light lunch. Toss the avocado in lemon juice first so it stays green.
by KrazyBadal 0 views
Match stick salad
Carrots, turnips, three colours of pepper, cucumber, onion and tomato cut into fine matchsticks and spiced with chilli, lemon and coriander. A sizzling dressing of hot oil with cumin, mustard and sesame seeds is poured over at the table. It is crunchy and bright, and should be eaten as soon as it's dressed.
by KrazyBadal 0 views
Tomato and avocado salad
Sliced tomatoes, creamy avocado and spring onions in a honey, mustard and red wine vinegar dressing, with tortilla chips stirred in at the end for crunch. It is a quick, Mexican-style side for parties and barbecues. Add the chips just before serving and eat it straight away, before they soften.
by KrazyBadal 0 views
Bean sprout salad
A fresh, crunchy salad of home-sprouted mung beans with juicy pineapple, coconut, cucumber and cherry tomatoes, dressed with orange juice, balsamic vinegar and olive oil. It is light, sweet and tangy, full of protein, and makes a healthy lunch on its own. Chill everything well, and add the lettuce at the last minute so it stays crisp.
by KrazyBadal 0 views
Fennel and wheat salad
Soft bulgar wheat topped with fennel wedges roasted with orange peel and juice until sweet and charred, then tossed with cherry tomatoes, olives, parsley and mint. It is fresh and filling, good as a light main course or alongside grilled vegetables and paneer. Serve it warm or at room temperature.
by KrazyBadal 0 views
Cabbage and coconut salad
A crunchy Indian-style salad of finely shredded cabbage, fresh coconut, fried red peanuts and cashews, with plenty of chilli. The lemon dressing is tempered: mustard seeds are popped in hot oil first, which gives it a lovely nutty flavour. Serve it as a side with dal and rice, or with any Gujarati meal.
by KrazyBadal 0 views
Cucumber capsicum dip
A crunchy, raita-like dip of sour cream packed with cucumber, coloured peppers, carrot and onion, with fresh coriander, green chilli and cumin. Chill it for a few hours so the flavours blend. Serve it with rice, naan or pitta.
by KrazyBadal 0 views
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
by KrazyBadal 1 views
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
by KrazyBadal 2 views
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
by KrazyBadal 1 views
Coated paneer cones
Crisp samosa-pastry cones stuffed with paneer, spring onion, coconut, aniseed and green chilli, dipped in batter and rolled in sesame breadcrumbs before frying. They look impressive on a party platter. Serve with red, green and tamarind chutneys.
by KrazyBadal 0 views
Basil and sundried tomato dip
A layered party dip: creamy cream cheese and feta sandwiching a bright green basil, spinach and parmesan pesto and a layer of sundried tomato paste. It's set in a lined bowl, then turned out so the layers show. Serve it with pieces of bread or crackers.
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Spaghetti bhajiya
Short pieces of spaghetti in a peppery batter, fried in small balls until golden and crunchy. Kids love them. Serve hot with the quick tomato-chilli sauce.
by KrazyBadal 0 views
Carrot & tomato soup
A smooth, everyday soup of carrots and tomatoes, blended with potato for body and finished with a cumin tempering and mixed herbs. For a plain tomato soup, use more tomatoes and fewer carrots; for cream of tomato soup, stir in 4 tbsp fresh cream. Serve hot with garlic bread.
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Kadu sweet & sour soup
A light, sweet-and-sour soup made from ash gourd (kadu) stock, thickened with cornflour and seasoned with tomato and chilli sauces, vinegar and black pepper. Lightly fried carrot, cauliflower and spring onion go on top for crunch. Serve it with hot buns. Bottle gourd works just as well as ash gourd.
by KrazyBadal 0 views
Vegetable & vermicelli noodle soup
A clear, gingery broth with mushrooms, Chinese cabbage and fine rice noodles, seasoned with soy sauce and a little cider vinegar. It's light and quick, and good when you want something warming but not heavy. Serve it in warmed bowls.
by KrazyBadal 0 views
Carrot & ginger soup
A silky, deep orange soup of carrots and onion with plenty of fresh ginger, sweetened with a little honey and finished with butter. It's light, warming and good for a cold day. Serve it topped with fine shreds of fresh ginger and some bread sticks.
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Broccoli yogurt soup
A quick, bright green broccoli soup blended with garlic and basil, with yogurt for a gentle tang. Cook it just until hot: boiling it hard would split the yogurt. Serve hot with toast.
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