If there was one drink that I was obsessed with in India to beat the heat it was this masala chaas! (Spiced buttermilk). Refreshing, cooling and delicious. Even though it’s not that hot here in NL, it is sunny and around 20 degrees and that’s good enough for me! This drink will keep for a few days in the fridge after making. 

Ingredients 
500ml buttermilk 
500ml water 
1 tsp sugar 
1/2 tsp chaat masala 
1/2 tsp cumin powder
Handful chopped coriander & mint 
1 chopped green chilli 
Small piece of ginger chopped 

Method

• Combine the buttermilk and water in a jug and mix well. 
  
  
• Add the sugar, chaat masala, cumin powder, chopped fresh coriander and mint, chopped green chilli and chopped ginger. 
  
  
• Mix well and let the flavours infuse for a few hours in the fridge (ideally overnight!). 
  
  
• Strain and then serve!

🌍 ♻️ save the strained coriander, cumin, ginger and chilli mixture. Combine with mint leaves, fresh coconut, little water and blend and ta da! You will have some coconut coriander chutney ready! Keep this in the fridge for a few days or freeze. 

• First cook the beetroots as they take a while. Trim off the stalks and wash them with the skins on.
  
  
• Place in a saucepan of boiling water and bring to the boil. Turn the heat down to a medium and cook the beetroots until soft (mine took around 25 minutes). By cooking them in their skins they will have retained their lovely colour and you can just easily peel / scrape the skins off.
  
  
• Whilst the beets are cooking, making the dressing and assemble the rest of the salad.
  
  
• For the dressing - mix the olive oil, vinegar, mustard and honey in a small jug or bowl. Add salt and pepper to taste.
  
  
• To assemble the rest of the salad, take a bowl or dish and mix the pea shoots, rocket, crumbled feta, almonds and chopped mint leaves.
  
  
• Drain the beetroots and then place back in the saucepan. Add some cold water so you can handle them when removing the skins.
  
  
• Once you've removed the skins, set aside on a chopping board lined with clingfilm (to stop your board going pink!) and cut into bite size pieces.
  
  
• Add the cooked beetroots chunks to the salad and mix well.
  
  
• Sprinkle over the dressing (however much you like) and serve!

Kakdi koshimbir is a delicious salad made from cucumber, coconut and peanuts. These kind of dishes just show how diverse Indian cuisine is - it’s not just about your typical curries and naan. Koshimbir is the name in Marathi for a salad from finely chopped veggies, such as cucumber, carrot or beetroot. It is usually tempered with a tadka of ghee, cumin seeds, chillies and asafoetida. So good and ready within 15 minutes. I like to use ghee for the tadka as it gives so much more flavour - but you can use coconut or vegetable oil if you prefer. Serve this salad along with dal, rice and as a side dish to many other delicious Indian recipes. 

Ingredients 
Serves 2 
1 large cucumber peeled (you can leave the skin on if it is thin & not too bitter) 
50g roasted peanuts roughly chopped
50g desiccated coconut soaked in a ~2 tbsp of warm water. You can use fresh grated coconut
Juice of half a lemon
Handful freshly chopped coriander 
1/2 tbsp ghee
1 green chilli finely chopped 
1 tsp cumin seeds 
1 dried kashmiri red chilli broken into pieces
1/4 tsp asafoetida
Salt to taste

Method 

• Cut the peeled cucumber into bite size pieces and add into a bowl. Add the crushed peanuts, soaked coconut and mix well. 
  
  
• Squeeze over the juice of the lemon and add salt to taste. 
  
  
• Next, take a small pan and heat up the ghee for the tadka. Add the cumin seeds and saute until they become fragrant. 
  
  
• Add the dried Kashmiri chilli and chopped green chilli. Also add the asafoetida. Saute for 15 more seconds until the chillies have softened. 
  
  
• Pout the hot tadka straight over the cucumber salad. 
  
  
• Mix well and sprinkle over chopped coriander to serve. 

In India, a lassi refers to any yoghurt based drink and they are the great antidote to spicy food. There are many variations, some popular ones being mango lassi. I love mangoes, so I'm always up for those kind of lassis, but I actually really enjoy a plain sweet lassi to quench my thirst. The trick with a lassi recipe is to whisk the yoghurt until it becomes nice and frothy. This is traditionally done using a wooden tool, but a blender or metal whisk will also do just fine. I just used my ordinary stick blender to make these lassis. This recipe serves two large glasses. I also have this recipe on my instagram reels!

Ingredients 250ml natural yoghurt 50ml milk or water (or as required). 1 tsp ground cardamon 2-3 tbsp sugar (or to taste - add more if the yoghurt is more sour) Pinch saffron soaked in a little milk To garnish: finely chopped pistachios

Method

• Add the yoghurt and milk/water to the blender and blend until smooth and frothy. Adjust the consistency if needs be, it should be a nice pouring consistency - like a smoothie.
• Add the sugar, soaked saffron strands and cardamom powder and blend again for around 15 seconds until well combined.
• Pour into tall glasses and garnish with pistachios and another pinch saffron if you prefer!

Oh so delicious mango kulfi! We finally have some sunny weather here in the Netherlands. The past few weeks it has been grey (luckily not raining), but we haven't had much sunshine. However, the past few days have been glorious with warm weather and sunny days. The perfect excuse to have a mango kulfi. 

I actually made this mango kulfi a while back when we were still getting delicious Alphonso mangoes from the Indian supermarkets here. I saved a few kulfi because one of my friends from my bachelors is visiting this past week. It has been so nice to see her and we enjoyed these mango kulfi together!

What is mango kulfi? 
Kulfi is basically the Indian version of ice-cream. However, Western style ice-cream is whipped - usually resulting in a light texture. Kulfi is not whipped, which means that the final product is denser and creamier - almost like a custard. 

Traditionally, kulfis are made by simmering milk on a low heat until you are left with the creamy milk solids. Sugar is added and then the mixture is frozen. From this you get kulfi in its most basic form and it is called "malai kulfi" (malai meaning milk in Hindi). The slow cooking of the milk results in a distinct almost caramelised like flavour which is so different from the western style ice cream. 

These days many people also add other flavourings to their kulfi, such as saffron, cardamom, strawberry, paan (Indian betel leaf) and mango. Mango is my personal favourite! I made this kulfi by reducing whole milk on the hob. At the same time, I also added some condensed milk and milk powder for a lovely creaminess. This saves a bit of energy and cooking and means you can have these mango kulfi ready in a short amount of time, whilst still getting the delicious authentic kulfi style flavour. 

This butternut squash and mozzarella salad is a delicious summer lunch. I love having salads for lunch as I find them satisfying and they keep me going for the whole afternoon - especially if they have some hearty ingredients - like squash, pumpkin or aubergine. This salad was all for me as Yogesh is not the biggest fan of pumpkin or squash related veg. But I happily ate all of it! 

Ivy gourd fry is an easy vegetable side dish which you can make within 20 minutes. Ivy gourd or tindora is a small green vegetable, which looks a little bit like cucumber. It has a nice crunchy texture and is very versatile. You can eat them raw as a snack or cook them. When the ivy gourd looks good in the Indian supermarket - we do make it a point to get some. Yogesh loves the vegetable and one of his favourite dishes has to be tendle talasani (ivy gourd cooked with chillies and garlic). However, this simple ivy gourd fry just uses a selection of spices to give a delicious flavour! Scoop with with chapatis or have with rice & dal! 

Ingredients 
Serves 2-3
Medium bunch asparagus tough end removed and each cut into 3 pieces 
1/4 cup / 25g desiccated coconut soaked in a little warm water 
1 tsp white spilt urad dal 
1 tsp black or yellow mustard seeds 
1/2 tsp salt 
Water, as required 
2 dried kashmiri chillies broken into a few pieces 
Coconut oil as required 

Method 

• In a kadai or frying pan, add a glug of coconut oil. You can use vegetable oil if you prefer, but I like the taste of coconut oil. 
  
  
• Add the mustard seeds, urad dal and kashmiri chillies. Saute for a few minutes until the mustard seeds start crackling and the urad dal turns golden. 
  
  
• Add the chopped asparagus, and saute for a few minutes until the asparagus develops some colour. Add around 1/4 cup / 50 ml water and cover with a lid. Cook on a medium heat until the asparagus is cooked through and the water evaporated. 
  
  
• Once the asparagus is cooked, season with salt and add the desiccated coconut. Mix well and then serve with dal, rice or chapatis! 

I had to try this trending baked feta pasta recipe! This could not be an easier recipe to make. You simply bake cherry tomatoes in the oven with a block of feta, and then mix with cooked pasta. I added herbs like thyme, basil and also some garlic powder for flavour. You can also add some other veggies like peppers & onions. Even veggies like aubergine & courgette would work well. 

This baked feta pasta is...

• Friendly on your wallet 
  
  
• Ready in 30-40 minutes 
  
  
• Delicious and the perfect comfort food!
  
  

• Preheat your oven to 200 degrees Celsius. 
  
  
• In a an ovenproof dish, add the tomatoes, thyme, garlic powder, salt & pepper to taste and the  olive oil. Mix well and then place the block of feta in the centre. Drizzle over a little more oil and then bake in the centre of the oven for 30 minutes until the tomatoes are soft. 
  
  
• Whilst the feta and tomatoes are baking, cook the pasta in boiling water until aldente. My pasta took around 8-10 minutes. Drain and then set aside. 
  
  
• When the tomatoes and feta are cooked, remove the dish from the oven. Mash the tomatoes and feta together. 
  
  
• Next, add the pasta to the tomatoes & feta mixture. Mix well and then sprinkle over plenty of fresh basil! 
  
  
• Serve the baked feta pasta warm and with some crusty bread! I also had some fresh salad alongside as well.

I'm back with another wild garlic recipe. I can't seem to get enough of the stuff! I love spring because fresh and delicious food starts appearing all over the supermarkets. You can also forage for so many ingredients and produce like asparagus, rhubarb, wild garlic and new potatoes just make this time of year so special. 

Spring is my favourite season. After winter, I love seeing all the bulbs pop up and flowers like daffodils and tulips making their appearance along the canals here in Leiden. Its also the time to start cooking lighter dishes and to stop cooking meaty stews and hearty winter soups.

If you love spring as much as I do, then I'm sure you'll love this wild garlic risotto!

 Wild garlic is in season! I've always loved foraging for ingredients. Using nature to find your food is something that was instilled in me from a young age! I love picking ingredients like blackberries, nettles, elderflower when they come into season. I will definitely be making some more elderflower cordial this year when the elderflower trees start blooming.

Wild garlic grows in wooded areas underneath trees from March - June, usually in damp conditions. You can eat every single part of the delicious garlic plant. The stems can be used in a similar way to chives, the flowers can be used to decorate salads and leaves made into pesto or used in risottos.

Garlic pesto is a delicious way to get the most out of this fragrant plant. This recipe is really easy as you just have to add everything to your food processor. You can also use a pestle and mortar if you prefer.

What can you make with wild garlic?
There are just some of the options I like to make with wild garlic 

• Drizzle op top of salads as a dressing 
  
  
• Use in a pasta pesto recipe for a quick meal 
  
  
• You can use it like spinach for risottos 
  
  
• Make wild garlic hummus

Ingredients 
200g wild garlic, washed to remove any any dirt or bugs
50g grated parmesan 
150ml olive oil 
1 small garlic clove
100g toasted pine nuts
Juice of 1/2 lemon 
Zest from one lemon 
Salt & pepper to taste

Method 
Cook time - 10 minutes

1. Add the wild garlic, parmesan, lemon zest, pine nuts, lemon juice to your food processor. 
   
   
2. Blend until a coarse consistency. 
   
   
3. Next, add the olive oil and blend again until smooth. Also add salt and pepper to taste. 
   
   
4. The wild garlic pesto is ready to be served with any dishes of your choice!

This simple tart is a delicious light supper to have during the spring or summer time. Soft ricotta & feta cheese topped with tomatoes is baked in the oven and surrounded by a deliciously crisp filo pastry shell. This dish will be guaranteed to impress your family & friends, but it is an absolute breeze to make! This recipe serves 4. 

Spring time calls for some spring vegetables! This is just the way I like to have asparagus, roasted in the oven with olive oil, salt and pepper. It is such a fresh tasting vegetable that looks too pretty to be mushed into soups or pasta! When you roast asparagus in the oven they retain all of their delicious flavour and they are perfectly tender. Serve this roasted asparagus alongside some fish fillets or toss into a light salad of your choice. 

Aam panna is a delicious refreshing summer drink common in Northern and Western parts of India. It is made from a raw green mangoes, sugar and mint leaves. It is usually flavoured with cumin, and a little salt as well. You can also add some cardamom powder if you like. 

I'm sharing the recipe here for aam panna concentrate. The mango is cooked beforehand and then blended together with the remaining ingredients, its that's simple! The aam panna drink is then made by topping up 1 tbsp aam panna concentrate with water. The concentrate stays good in the fridge for a month or so! The sugar in the concentrate acts as a preservative which is why it will last for a long time refrigerated.

This aam panna is

• A great way to keep you cool in warm weather
  
  
• A refreshing drink throughout the day 
  
  
• Good for digestion 
  
  
• Source of vitamin C and iron

Ingredients 
1 large raw green mango 
Water, as required
1/4 - 1/3 cup sugar (or to taste)
Handful mint leaves
1/2 tsp cumin powder
Pinch salt
Pinch cardamom powder

Method 

• Place the mango in a large pressure cooker and add around 1 1/2 - 2 cups water. Seal and pressure cook on a medium heat for 7 whistles. Let the pressure release naturally and check if the mango is soft all the way through with a knife. If not, then pressure cooker for a few whistles more. 
  
  
• Once the mango is soft, dunk in cold water (as it'll be very hot). Peel the skin of the mango and remove the flesh. You can discard the skin and the stone.
   
• Add the mango pulp to a blender, along with 1tbsp water and all the remaining ingredients. Blend until smooth. You can sieve the concentrate if you like so it's completely smooth, but I don't find it necessary. 
  
  
• The aam panna concentrate is ready! To make the aam panna drink, add 1 tbsp aam panna concentrate in a tall large glass. Top up with water and mix well. You can add more or less concentrate according to your tastes. Add ice cubes if you like and serve!
  
  
• Store the aam panna concentrate in a sealed glass jar in the fridge for a month. 

Method

• Take a large saucepan with boiling water, cook the potatoes until soft. Drain, set aside and let cool slightly (you don't want the potatoes to be hot for this salad - cold-lukewarm is ideal!)
  
  
• In a large salad bowl, add the cod, tomatoes, hard boiled eggs, olives and cooked potatoes. Mix gently and then drizzle over a little olive oil and balsamic vinegar to taste. Also mix in some salt and pepper! 
  
  
• Sprinkle over a little parsley and serve with crusty bread!