Spicy Indian Pudding for Sunday Lunch

Savoury semolina pudding topped with chillies, tomatoes and coriander.

Bottle Gourd - The Indian Marrow

Not really heard of in the west, though Dudhi or Lauki as it's known in south Asia has increasingly become more and more popular in Indian cooking in recent years. Bottle gourd, which originated from Africa, though grown mostly in India now, has known to be one of the earliest vegetables cultivated by man. It has several number of medicinal values and I have a few customers who extract the juice to drink in order to treat liver and digestive disorders, blood pressure and even greying hair.

I call it the Indian marrow,  for it's inside texture and the high water content. The bottle gourd is found in various sizes and lengths, often the thick skin is peeled away and only the inside flesh is used in various dishes from semi dry curries, dalls and Indian sweets. Two examples of dishes that use bottle gourd below:

Handvo (Ondhaw) My dad's version of this favourite Gujrati spicy cake. Grated bottle gourd is
mixed with lentil flour, rice flour, garlic, ginger, chillies, spices and yogurt. The mixture is then poured into a roasting tray, oil is poured over with the sprinkle of sesame seeds and then placed into a low heated oven for an hour and a half.

Dudhi Chana (Split Bengal Gram & Bottle Gourd Dall)

Tea Time Indian Style

Some may think that Britannia Biscuits is a British company, though in fact is one of India's oldest biscuit producers, which started in Calcutta in 1892. With an array of products, the Good Day brand can now be purchased at selected Indian grocers in the UK. Varieties include Butter, Cashew and Pistachio & Almond.

Indian Sweet & Sour.......

Potatoes and Aubergines cooked in my very own sweet & sour sauce.

Asa-foe-tida, The Devils Dung

Asafoetida (Hing)

A very strong, pungent and bitter tasting spice, added in minute amounts to hot oil; it brings off a strong garlicky aroma. Extensively used for flavouring dishes such as lentils, stir fried vegetables and pickles. Also helps with wind and constipation.

Wandsworth Parking Charges - Daylight Robbery

The council here, trying to balance its books.

Parking charges have tripled in the last 7-10 years, though if you ask small businesses if their sales, profit margins or customer foot fold have increased, the answer will be NO! More the fact, prices of goods and services have not trebled in the last 7-10 years, so why should parking charges.

We all want to balance books and know that times are hard. Why don’t the directors at Wandsworth Council take a reduction of salaries like the rest of us, if they want to balance books.

I ask shoppers, businesses, business representatives to ACT now before you let our council kill the High Street.

Please, vote your concerns by directly writing to:

Director of Technical Services
Wandsworth Borough Council
The Town Hall
Wandsworth High Street
London
SW18 2PU

Spicy Masala Chips

The real taste of India, hot & sour thick cut chips.

Now In Stock

Mouthwatering Chutney's

Chutney – Indian Relish such as Mango Chutney. (Raw mangoes, cooked in water, sugar and spices). Popular compliment to poppadoms and Indian unleavened bread, often found as starters in south Asian restaurants. Quite gooey, thick and often very sweet, which should melt in your mouth if cooked right.

The other types of chutneys you may find in your local Indian restaurants are mostly compliments that go with either vegetarian or non vegetarian dishes, often for starters.

The Sagar range of frozen chutneys, are the perfect relish compliments.

Sagar's Home made style. Simply defrost & Serve.

Basmati - Whats The Meaning.....

Tilda Made Basmati Famous

pictures by Nirja

One of the most popular rice’s used in South Asian cooking in the west and widely available in all groceries and supermarkets. Basmati means ‘Aroma or Fragrant' and that’s what it gives off, a wonderful smell, with its long, flaky grains, that compliments nearly all savoury dishes. 

Steamed Garlic Fish

Ingredients

400gms Tilipia Fish (frozen) or 4 fresh fillets     

4 stalks of spring onion finely chopped      

4-5 garlic cloves, finely sliced

1 small red onion finely chopped

2-3 red or green red chillies finely sliced

2tbsp fresh coriander or parsley, finely chopped

1/2 a yellow lemon

100gms of butter or 4tbsp of olive oil 

Salt & pepper to taste

Foil

Preparation

Place the fish fillets in a plate and squeeze over the lemon, if using frozen allow to thaw before using.

Sprinkle over salt and pepper, leave to chill for 30 minutes.

In a small bowl, add the finely chopped spring onions, garlic, coriander, green chillies and mix well.

Depending on the size of your fish cut out 4 large pieces of foil in order to make parcels as shown as below.

Place one fillet piece on a sheet of foil and sprinkle quarter of the herb mixture over. Place 25gms of butter or sprinkle desired amount of olive oil over.

Taking the edges of the foil carefully wrap making a parcel, as shown above. Make sure all edges are tight. Place the parcels in a tray and into a pre-heated oven at 175°C degrees for 20 minutes.

Remove and serve hot.