This can be served alongside a curry, with rice if you like. The recipe is from ” Mowgli Street Food” by Nisha Katona,
Mowgli Slaw (4)
Reply
Category Archives: India
Mowgli Mother Butter Chicken (4)
Spicy Lamb Chops (4)
These lamb chops make a delicious main course and can be served with a mixed salad and perhaps some new potatoes. They will be more tender if they are marinaded overnight . For the lamb chops you can use either rib chops or loin chops but the latter will take 3-4 minutes longer to cook on each side. The recipe is from ” Indian in 7″ by Monisha Bharadwaj.
Banana Raita
Cabbage with Tomatoes and Cashews (6)
Mango and Paneer Curry (4)
Pakistani style Potato and Spinach Curry (4)
Malabar Hill Eggs with Tomato Chutney (2-4)
Mowgli Lamb Keema (4-6)
Egg, Turmeric and Coconut Curry (4)
An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.
Scrambled Paneer Curry (4)
A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.
Mowgli Chutney ( 1 1/4 cups)
Mowgli Rocky Road (6-8)
Gujerati- style cabbage with carrots (4-6)
This is from ” Madhur Jaffreys Indian Cookery” which was published in 1982 to accompany her series on BBC 2. This was the first recipe book I bought and i still have my now very stained and dog eared copy. This is an everyday vegetable dish from the state of Gujerat which goes with any Indian meal but is also a good accompaniment to pork chops. The ingredients are readily available in supermarkets now but back then many could only be sourced in specialist Indian groceries.
