My cookbook is now available for pre-order on Amazon 🥳 Some incredible reviews. Please grab a copy, this really does help first-time authors like me.
🔗 Sanjana Feasts: Modern Vegetarian and Vegan Indian Recipes to Feed Your Soul
Garam Masala Potato Gratin. The creamy sauce gets a boost of flavour from warming garam masala. I use both regular potatoes & sweet potatoes. It’s not 🌶️ spicy but has a gentle, aromatic heat which is oftentimes just what’s needed.
Triangle Spinach Paratha. My superpower is that I can make any shape rise.
These relatively low oil wholewheat spinach parathas are laced with cumin seeds and black pepper.
Ripe banana and fenugreek curry. Sweet fire. Cooked the way my Gujarati East African family have for centuries — with ghee, cinnamon and mustard seeds.
Crispy Rava Dosa (semolina dosa). Liquid batter splashed onto a hot pan — watch it turn to instant lace!
This is a simple South Indian meal you’ll fall in love with. Increds with coconut chutney.
Bombay Sandwich. Stuffed with masala potatoes, melting cheese, beetroot, onions and, wait for it…
An extra slice of toast soaked in green chutney. Sev on top for dazzling crunch.
7 Days, 7 Indian Breads. Which day is your favourite?
In the video ⬇️
⭐️Monday: Roti
⭐️Tuesday: Butter Naan
⭐️Wednesday: Bhature
⭐️Thursday: Laccha Paratha
⭐️Friday: Garlic & Coriander Naan
⭐️Saturday: Rice Roti (gluten free)
⭐️Sunday: Green Triangle Spinach Paratha
Not Daal Makhani, but Gujarati-style Urad. Another, lesser-known preparation of black lentils. Loads of garlic but otherwise very simple, with only a handful of spices added. 30 mins to make in the pressure cooker and so creamy, even with no cream.
Khandvi. Addictive savoury rolls made with gram flour and yoghurt. The trick is to spread the batter thinly and evenly. This popular snack from Gujarat is finished with a tempering of mustard seeds, chillies, curry leaves and asafoetida. Coriander and coconut on top.
Masala Dosa, from scratch. The batter is a happy kind of sour, filled with bubbles from fermentation which makes it easy to spread. Heavy on the masala potato filling, of course.
In my family we call these Packed Potatoes. They’re a style of bhajiya (pakora) popular in East African Indian communities. Each consists of a spud that’s been split and sandwiched back together with a 🔥chilli and lemon chutney. They’re also known as Atomic Bombs.
Desi Beans on Toast. A meal that tells the story of a diaspora. A version of it is made in pretty much every British-South Asian home. I cook mine with ghee, cumin seeds and a liberal heap of garam masala.
Tandoori Stuffed Mushroom Tikka. Another style of mushroom kebab. These are chestnut mushrooms filled with a mixture of melty cheese & sweetcorn. Press the filled mushrooms together and skewer before brushing with Tandoori marinade and grilling. Garlic butter at the end.
There’s less than 3 weeks to go until I hand in the manuscript for my first cookbook. It’s a celebration of Indian vegetarian food, the way I know it. I developed, styled & photographed every recipe. It’s bursting with love & spice. Thank you to everybody who has pre ordered it.
I’ve watched mum cook since I could see over the top of the cooker. I would study the way her hands worked. 30yrs on, I’m still in awe of the way she pats millet dough by hand, to make Gujarati Rotla. Food prepared with love will always be reflective of the intention behind it.
Aloo Chole Bhature thali. I love adding soft cubes of potato to my chole to fill it out. Growing up eating Kenyan Indian-style Channa Bateta (cooked in coconut milk) has made chickpeas feel incomplete without potatoes by their side.
How to fold a samosa 🇮🇳 If the samosa isn’t as big as my fist, I don’t want it 👊🏽 These are Punjabi Samosas, complete with bum dimples (which help them to stand up). Potato and pea filling. This technique with homemade pastry works like a charm every time.
Just a plate of Paneer Tikka. Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts smoky paprika and regular chilli powder in place of KCP.
I filmed a new recipe! Masala Dosa you can make at home, from scratch. I love this South Indian dish. Toasty rice and daal batter + fluffy potato masala inside. Coconut chutney and sambar on the side.
Achaari Mushroom Kebabs. They’re loaded with grilled mushrooms marinated in achaar masala, a pickled chilli salad and mint mayo for desi kebab shop vibes. Pillowy naan is not optional.
Sticky Toffee Gulab Jamun. Soft, spongy and despite what you know about traditional GJs — not too sweet. Recipe will be in my new book 🌟
Pre-orders are still open, should you wish to give them a whirl:
Samosa Crust Pizza Part 2: The Chilli Paneer Samozza! Had a blast creating this with East West London ! Punjabi samosa filling with potatoes hidden inside the crust + tikka masala sauce, paneer, red onion, green chilli & coriander.
Cassava Fries / Yuca Fries 🍟 OMG so good. Crispy, crunchy and delicious with a spicy sauce! In my home, we call them Mogo Chips and we serve them with Bomb Sauce — which is just an over the top name for chilli and lemon butter 🧈
Recipe:
There will be 10+ incredible Indian bread recipes (with step-by-step tutorials) in my new cookbook!
Please do consider supporting by ordering a copy (I’m biased — but it’s really great):
This is such a unique cooking process! Patra are an Indian snack. Colocasia leaves rolled 5x strong with hot and sour tamarind paste between each layer. Once cooked, they’re sliced, fried and ready for your unravelling pleasure.
Recipe:
Taking my signature Sticky Toffee Gulab Jamuns on an adventure to the
@unbounders
tomorrow! A favourite from my debut book. I’m so proud to have crowdfunded my cookbook with them 😍
Melt-Away Malai Kofta. The potato and paneer kofta melt away as soon as you put them in your mouth.
‘Malai’ refers to the liberal use of cream in the dish. Many recipes also include a filling of chopped nuts and raisins but I prefer to leave them as they are.
Western wellness bloggers: “Check out these high-energy, fibre-rich Bliss Balls with garbanzo bean flour and organic ghee.”
South Asians: “I made Besan Laddoo.”
Spicy Bean Tawa Burger. Double bean masala and cheese inside a squishy sesame bun. Toast these achingly-good burgers in melted butter and paprika atop an iron tawa for Indian street food vibes. Use any beans you like!
Cheese and Onion Dosa 🧀🧅 Basic Dosa batter is easy to prepare and lives in the fridge for ages and ages. Here’s a simple idea using a blend of Cheddar and mozzarella + sweet red onions. You can also use gouda — it’s a great melter for all those coveted cheese pulls!
#dosa
An Indian-inspired take on Churros. Chilli cheese flavour with lime & coriander sour cream dip.
Turmeric, ghee, ajwain and methi in the dough. Mature Cheddar on the outside 🔥
Pau Bhaji. The magma of Mumbai street food. A combination of tawa-mashed vegetables spiced with a blend of fiery masalas and served with toasted bread buns. Pau or pav as it’s known locally, comes from pão, derived from the Portuguese bread bun.
Punjabi-Style Mooli Paratha. Grated white radish, ginger, chillies and spices stuffed inside wholewheat dough. Cook them in ghee until crispy. Perf with a side of achaar and plain yoghurt.
Mount Jalebi. Sticky Gujarati-style Jalebi made with a fermented wheat flour batter, cardamom and saffron. My confectioner grandfather’s method which needs to be started three days ahead. He would make these in their hundreds! A labour of love and it shows 💖
Patra. Stuffed, rolled, steamed and fried colocasia leaves. This is the Gujarati way but there are many more regional Indian spins. It’s a uniquely delicious snack dish with flavours of chilli-tamarind & textures galore.
Gajar ka Halwa, my way. Carrots cooked with milk, ghee, sugar, cardamom and saffron until sticky and glassy. Sizzling drizzle of tempered orange zest at the end. Pistachios on top + a scoop of cold mascarpone.
Mushroom & Black Chickpea Rogan Josh. A veg take on the traditional mutton or lamb dish. It celebrates the beauty of Kashmiri chillies. Braised in ghee, spices & yoghurt to produce a warming curry with the quintessential scarlet layer of fat (roghan) that floats on the surface.