Kale and cauliflower samosas

Samosa Collage

One of the ways I am trying to feed my family more healthily is to increase our intake of seasonal vegetables while reducing the amount of red meat we eat. Normally I love my samosas filled with spicy minced lamb but this version with kale and cauliflower is every bit as tasty and much, much better for you.

I wasn’t 100% certain my children would be so taken by them though, so I was extremely pleased when they gave them their seal of approval, with Jessie, my oldest, happily tucking in to seconds and then thirds. Continue reading “Kale and cauliflower samosas”

A right pair of raitas

raita

Whenever we eat curry, we always have raita on the side. It’s quite simply a match made in heaven. I’ve never actually followed a raita recipe though, generally just making it up as I go along, chucking together some yoghurt, mint, cucumber and perhaps a pinch of spice or squeeze of lime, depending on my mood.

But the other day when I made Madhur Jaffrey’s wonderful chicken tikka kebabs from her Ultimate Curry Bible, I came across a couple of her raita recipes and thought I’d give them a go. And they are ever so good. Continue reading “A right pair of raitas”

Madhur Jaffrey’s chicken tikka kebabs with spiced vegetables

chicken tikka kebabs

There are times when you try out a new recipe and you know the very instant it touches your tongue you’ve got yourself a keeper; that this dish is set to become a firm family favourite, an easy regular for the weekly meal plans.

And so it was with these chicken tikka kebabs from Madhur Jaffrey’s Ultimate Curry Bible. I thought it was about time I cooked a dish to enter into my own Indian-themed Spice Trail challenge, and this felt like a good excuse to try another recipe from Jaffrey’s classic curry tome. Continue reading “Madhur Jaffrey’s chicken tikka kebabs with spiced vegetables”

Spicy Indian-style dips

We love dips in our house. Whether they’re shop-bought or homemade, we always have a supply of dippy things in pots in our fridge – hummus, babaganoush, taramasalata, tzatsiki – perfect with a few breadsticks or carrot chunks for an impromptu snack when the children are peckish.

And we’re rather keen on our Indian food too. I reckon our girls developed a taste for Asian spices when they were in the womb. I craved curries during both pregnancies and in the final weeks, in particular, I consumed a vast quantity of particularly hot curries in a vain attempt to bring  on labour.

So when Warburtons recently got in touch to see if I’d like to test out some recipes created by TV chef Monisha Bharadwaj for a range of Indian-style dips to complement their new baked naan chips, I thought why the heck not?

As well as directing me to Monisha’s selections of recipes on Facebook, Warburtons kindly sent me some packets of their baked naan chips in ‘classic tikka’ and ‘fiery hot’ flavours to try with them.

I decided to test out two of the dip recipes. The two that appealed most were the manuka tamater ki chutney, made with tomatoes, raisins and spices, and a mint and sunflower seed chutney.

I found the mint and sunflower seed chutney a little too flavoursome, verging on pungent. So I mixed in some Greek yoghurt which calmed it down perfectly and made for a very tasty, creamy and refreshing dip. As well as mint, it contains lots of coriander, which I think always work so well together. The recipe also calls for a couple of chillies, but since I was trying this out on the kids I only used one so it wasn’t too hot for them.

The manuka tamater ki chutney was very good, although a tad on the sweet side. It features raisins, so I probably wouldn’t bother with the sugar as well next time. This was the dip the children liked best, although my husband and I preferred the mint and sunflower seed one.

While we rather liked the dips, I have to admit the baked naan chips weren’t really our cup of chai. Our eldest, Miss Mash didn’t think they were spicy enough but Miss Bangers, the four-year-old refused to eat them because they were too spicy. My husband and I could take them or leave them really. I also took a couple of packs into work to share with colleagues, and the response was similar – although during the course of a day they did all get eaten, so they can’t have been that bad!

Have you tried any of the Warburton dip recipes? If so, what did you think? And what do you reckon to the baked naan chips? How do you think they compare to their pitta chips?

Disclosure: I was provided with four complimentary packets of Warburton baked naan chips for the purposes of this review.