Mughlai Vegetable Curry

This rich, slightly sweet, North Indian vegetable curry has its origins in Mughlai cooking, which is a blend of Indian and Persian styles where you find fruit added to curries, unlike in other styles around India.

Ingredients:

2 Tbsp vegetable oil

1 small cinnamon stick

½ tsp crushed black peppercorns

3 green elachi

2 onions, grated

2 Tbsp ginger-garlic paste

Read more: Mughlai Vegetable Curry

Emergency Chocolate Cake

A saviour when you run out of eggs or butter. It's also dairy free (with a different topping) for those who are lactose intolerant.

Cake

Ingredients:

1 ½ cup flour

1/3 cup cocoa

½ tsp salt

1 tsp bicarb

Read more: Emergency Chocolate Cake

Granola Bars

A healthy snack, perfect for lunch boxes

Ingredients:

1 cup chopped dried fruit (apricots, pears, apples, raisins)

3 Tbsp wholewheat flour

½ cup chopped nuts/seeds

1 ¼ cup rolled oats

1/3 cup wheat germ (or extra oats)

¼ tsp salt

½ tsp cinnamon/ginger powder

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Sour Cream Dip

Ingredients:

¼ cup mayonnaise

¼ cup sour cream

2 tsp crushed garlic

1/8 of an onion very finely chopped

Salt and pepper to taste

Method:

Combine all the ingredients together.

Garish with some chopped chives if desired and serve with chips or vegetables for dipping.

Summery Couscous Salad

Perfect for a light meal on hot days.

Ingredients:

1 cup couscous

1 carrot grated

1 red pepper diced

1 green chilli chopped

Handful of mushrooms finely sliced

Handful of spring onion chopped

¼ onion finely chopped

Small handful of mint leaves chopped

Read more: Summery Couscous Salad