Butter beans curry


Add salt and two plum tomatoes and fry for further 5 mins,

Add Curry powder, curry leaf and mix

When paste begins to form add rest of can of plum tomatoes.

Add potatoes, stir and cover with water.

Cover and simmer.

When potatoes are half cooked add 3 cans of butter beans and chopped coriander.

Simmer for further ten mins until potatoes are soft.

Sprinkle with garam masala

Serve with rice.


Kidney Beans curry – Rajma


Rajma curry
Kidney beans curry

2 can kidney beans drained
1 large onion chopped
3-4 tomatoes chopped
1tbsp garlic&ginger paste
Whole garam masala=2 bay leafs
4 laung (cloves) 4 black peppercorns (kali mirch)
1 piece cinnamon stick
1tsp chilli powder
Coriander to garnish
Salt to taste
3tbsp oil

In a pan heat oil and add the whole garam masala, fry until it sizzles.
Add the onions and sauté until golden brown,now add in tomatoes. Add garlic and ginger paste and cook for few min. Add chilli powder and salt and stir,add a little water. You can blend the mixture to smooth paste. Add in the kidney beans and cool for 5min.
Finally add a 1-2 glasses of water cover and cook on low heat for
20-30min until tender. Garnish with coriander and serve with rice.
Recipe by
Yasmin xx

Chana Daal

Channa dalIngredients:
1cup of chana dal soaked for 2hrs
2-3 tomatoes chopped
1onion chopped
1tsp each garlic&ginger
1tsp chilli powder
1/2 haldi
1tsp curry powder
Salt to taste
Garlic for tarka
Coriander to taste

Make the masala shown in the previous recipes using the above ingredients and leave aside.
Boil chana dal in pressure cooker for 35mins or until cooked.
Add the masala into the dal and mix through. Add the coriander.
Do a tarka with garlic red whole chillies and pour in and serve with rice or roti.
Note: the chilli and salt must be a little extra in the masala as you have the Dahl going in.
Recipe by
Yasmin xx

Kadoo Daal – Pumpkin and daal curry

kadoo daal

in a little oil fry 1 onion till light brown add garlic ,ginger paste then add salt,chillipowder ,haldi,garam masala fry futher then add chopped tomatoes and cook futher until oil separates.

add in the presoaked chana daal and cover and cook until lentils are half cooked (a pressure cooker can be used to speed up the process.

when lentils are half cooked add in chopped kadoo  .cook futher until lentils and kadoo are soft.
spinkle with cumin seeds and corriander leaves.

recipe by amna ♥

blackeye beans with lamb – saafaid loobia with ghoost

blackeye beans with lamb.
saafaid loobia with ghoost

soak the blackeye beans in water for at least 3 hours.

heat a pan add oil then add 1 medium onion fry until lightly brown.
add crushed garlic and ginger paste to the onions fry for a while then add salt,chillipowder,haldi,garam masala futher fry until spices release there flavour.then add 2 meduim cut tomatoes .fry until masala is made and oil begins to seperate.

add meat to the masala and one cup of water pressure cook until meat is half tender at this stage add the soaked blackeye beans add some more water cover and pressure cook until beans and meat are tender.

add required extra water if you want gravy.i prefer to keep dry.add cumin seeds chopped corriander and green chillies.
serve with naan/roti

recipe by amna


Chicken Haleem with home made naan

haleem naan



Chicken Haleem

300g Chicken

2 cups red lentils

2 cups brown lentils

1 cup oats

one onion

2 tomatoes

1tbsp garlic paste

1 tbsp ginger paste

cinnamon stick

black cardamon

5 cloves

5 black peppercorns

crushed red chillis (to taste)

salt (to taste)

2 green chillis

2 tsp dhaniajeera powder

2 tsp whole cumin

1tsp garam masala

fresh coriander




rinse and soak lentils and oats

Heat oil in pan and brown onions

add cumin, cloves, cinnamon, cardamon, ginger and garlic, salt,

fry for a few min then add tomatoes and red and green chillis

when oil is separated from tomatoes add chicken

after a few more min add drained lentils and oats then mix well.

Cover with water to the top of the pan.

Leave on a medium – low heat for 40-50 mins or until chicken is tender and falling of the bone.

Remove chicken from the pan.

take chicken of the bone.

return bones to pot for flavour

Put chicken pieces in to a food processor, ladle in lentils until food processor is at maximum capacity. (all lentils wont fit in most food processors)

Blend until chicken is shredded.

return chicken mixture to pan.

Put on high heat until right consistency is achieved.

remove bones from pan.

Add garam masala and chopped coriander.


put mixture back



(I got this recipe of a lovely sister living in South Africa, from a forum so feel as if I should give credit! jazakallah khayr Zesty!)

For a FULL recipe (which makes 8 small or 5 big naans) you will need:
2cups self raising flour
2cups plain flour
50ml plain yogurt
1 tsp salt
1 tsp instant yeast
warm water to knead the dough.

Mix all the dry ingredients plus the yogurt together

slowly add in the warm water to make a soft and pliable dough. BE CAREFUL not to put too much water in because the reaction of the yeast and the yogurt makes the dough more sticky and wet than chappati!

Cover and seal well and leave for a few hours till dough rises in a warm place. (or check reccomended time on yeast packet, it should double in size)
Divide the balls into however many naans you want

Roll naans in to circular shape (should be slightly thicker than roti) pull one end of the naan to give it a “teardrop”shape.


This is where my method and Zesty’s differ! I tried to cook in oven and didnt really work so I made mine on tava!

Oven method

“Prick with a fork, add a little ghee and put into a preheated oven (on the highest temp).

Turn naan over after about a minute or 2 (or when you see it puffing up) and then turn again depending on how brown you want it. This naan gets done VERY quickly so you need to be watching it all the time!! It only needs a couple of minutes on either side. Wrap in a cloth to keep warm and soft.”


Tava (skillet) method

get the tava piping hot

cook like chappati, but it will be quicker

-place on tava until bubbles appear all over (will be a lot more bubbly than roti)

-using tongs  turn and leave for 20-30 secs until smaller bubbles appear under the surface

– remove skillet from flame use the tongs to put the naan directly on the flame, it should puff up like roti

– remove from heat, place on cloth and rub butter in to naan.

Daal with keima (Lentils with Mince)

Daal with keima (Lentils with Mince)

daal mash with keema A tasty combination of lentils and meat something different from simple lentils .definitely my family favorite . firstly fry one medium onion in oil until light brown add crushed garlic and ginger paste to the onions … Continue reading