Crispy Baked Potatoes – The Scottish Way

-potatoes of equal size, preferably organic
-sea salt
-olive oil
-butter, salt and pepper to tasteMethod:
-Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose organic potatoes. Choose equal sized potatoes large enough to bake – you will need potatoes that are large enough to scoop out the centres and refill.-Clean the potatoes and wipe […]

Minted Fruit Salad

1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice from concentrate
1/3 cup water
1/4 tsp. peppermint extract
8 cups cut up assorted fresh fruit
Fresh mint leaves for garnish (optional)INSTRUCTIONS:
In medium bowl, combine all ingredients except fruit; stir
 until sugar dissolves. Place fruit in large shallow dish;
pour lemon juice over. Cover, chill 3 hours or overnight,
stirring occasionally. Refrigerate […]

Sabudani Thali-Peet (Tapioca thali-peet)

    2 cups of soaked tapioca(sabudani)
     1 cup of Peanut powder
     1/4 cup of cooked mashed potatoes
     2 to 3 Green chillies
     1 tsp of Cumin seeds
     1 tbsp of chopped cilantro
     a pinch of hing
 (omit hing on Ekadasi as it is usually cut with wheat flour.)    salt to tastePreparation: Mix the above ingredients in […]

Apple Cheddar Salad

2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery   INGREDIENTS:
2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery 6 oz. mild Cheddar cheese, cut into small cubes
1/4 cup vegan or vegetarian mayonnaise
dash of salt and pepper lettuceINSTRUCTIONS: Place […]


500 gms small sized potatoes
1/2 tbl spoon mustard seeds
2 twigs kurry leaves
50 gms tamarind
4-5 green chillies
salt according to taste
1 tbl spoon ginger paste
1 tbl spoon sugar
3-4 tbl spoon olive or peanut oil Boil potatoes and peel them.Method:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
 – Heat oil in pan and fry […]

Shukto: (bitter subji)

Cut all the veggies in big chunks
2 potatoes
1 radish
1 raw green banana
1 bitter gourd
1 egg plant (medium)grind to paste:
4tsp poppy seed
4tsp cumin seed
4tsp mustard seed
1 tsp chestnut flour (or kutu ata)
2 tsp mustard seed
sugar little oilMethod:
Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,
cook till tender, after its soft add the […]

Varai Khichdi

Ingredients: 2 cups varai
1 cup roasted, coarsely pounded peanuts
salt and jaggery to taste 4 green chilies
1 tsp. cumin seeds 2 cloves 2 pieces cinnamonpowdered finely 
chopped fresh coriander leaves
1/2 cup fresh coconut
2 tbs. gheeWhat you do:
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of […]

Sweet Potatoes Kao

1 kg sweet potatoes 250 gm sugar ghee for frying
cardamom powderWhat you do:
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices […]

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Koftas are succulent, Indian style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, cauliflower, spinach and radish are the most popular. My favourite kofta are made from a mixture of cauliflower and cabbage and served on a bed […]

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie Those of you (like myself) of “Anglo-Saxon” background, will perhaps be familiar with the cruel, non-vegetarian origins of this dish. It contains the cooked minced flesh of slaughtered baby sheep {called ‘lamb’, by the way} which is smothered in mashed potatoes and baked in the oven. Here’s my tender-hearted version. PREPARATION AND […]