Vegan Fennel Salad

Copyrights: Sushmita C Targett

Copyrights: Sushmita C Targett

Like celery, fennel is one of those vegetables that can be a bit of a struggle for some people like me. I struggle with celery, whereas my husband struggles with fennel. We have learnt to juice them in order to get the nutritions out of them but I have to say this fennel salad recipe got everyone raving.


A small bulb of fennel, thinly sliced

1 pear, thinly sliced

Handful of cherry tomatoes, cut into halves

Half of cucumber, thinly sliced

2 satsumas roughly chopped

Handful of chopped parsley

For the dressing:


Sugar/runny honey

Lemon juice


Combine all the ingredients together and set aside. Mix the ingredients for the dressing in a little bowl (I use jam jars, makes it fun for the kids to shake it) and pour it all over the salad. Now get in there with your hands and give those ingredients a good rub.

I would taste the dressing as you go along, I don’t use fixed measurements because it totally depends on your palette. I like mine sweeter, some others might like it tangier. So help yourself!

I hope you enjoy it! Please let me know if you like the recipe.



Rajma (Red Kidney Beans)

Rajma or Red Kidney Beans curry is one of the most loved North Indian recipes. My memories of it takes me back to my school days when my babysitter was a North Indian woman. She used to cook and feed me rajma and rice on a regular basis. It is a very simply and healthy recipe. I hope you enjoy it as much as we do.



2 tinned red kidney beans (or soak up the dry ones overnight and then boil them until cooked)

1 onion, finely chopped

1 – 2 inch of ginger, chopped

3 tomatoes

1 cinnamon stick

2 tsp cumin seeds

1 tsp turmeric powder

3 tsp coriander powder

1/2 tsp chilli powder

2tsp garam masala

2 tsp oil

salt and sugar to taste

coriander to garnish


Grind the tomatoes and ginger into a puree.

Heat the oil in a pan and then add the cumin seeds and cinnamon. Once the cumin seeds turn light brownish in colour, add the onions and cook until translucent. Then add the tomato puree along with the spices, sugar and salt. Let it cook until the oil separates from the tomato mix. Then add the beans, a bit of water and simmer it for 30 mins. Add more water if the curry starts to dry out. You want to almost overcook the beans, that helps the curry to form a smooth and creamy consistency. In the end, add chopped coriander and serve hot with parathas or steamed rice.


Cauliflower Korma

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We are trying to eat less meat and incorporating more vegetarian and seafood based diet. Cauliflower is our house special and it also marks the flavour of autumn and winter. It is warming, tasty yet light and satisfying.


For Korma Paste

2 medium chopped onions

9 to 10 cloves of garlic

1 green chillies

1 tsp cumin seeds

2 tsp coriander seeds

2 tomatoes

1 anise seed

2 tbsp freshly grated/dessicated coconut

half a tin of coconut milk

For cooking:

1 whole cauliflower

2 tsp turmeric

2 tsp chilli powder

salt and sugar to taste

1 lemon

coriander to garnish

2 tbsp oil


Heat oil in a pan. Then add the paste we made by grinding all the above mentioned ingredients. Once the paste is cooked enough and the oil starts to separate, add the spices and the cauliflower and mix well. Add water and simmer until cooked.

Once cooked add the lemon juice and garnish with coriander.

Serve hot with rice or nan bread, poppadums and pickles

Masala Fish Pakoras


You know the feeling when you crave for a certain tasting food but cannot think of A recipe? That is when such genius is created!

This recipe is an experiment that turned out to be an epic dish!

I wanted to eat simple dal and rice, but with a side of something fishy, spicy and crispy! And this is what I invented!


2 fillet of haddock or any white fish (diced into bite size pieces)

2 inches of grated ginger

5 to 8 cloves of grated garlic

2tsp turmeric

3tsp chilli powder

2tsp garam masala

1 lemon juice

2 tbsp gram / chick pea powder (also known as besan – use plain flour alternatively)

1tbsp Corn powder

2tsp dried fenugreek leaves (optional)

Salt to taste



Mix all the ingredients together and leave it to marinate for about 2 to 3 hours (only if you can plan ahead – I didn’t marinate).

Heat oil in a pan, and start frying the pieces of fish. Turn and toss until it’s cooked from inside and looks lush and crispy from outside. The trick is to put the fish in the oil when it’s hottest and then turning down the heat slightly, tossing and turning to make sure it doesn’t burn.

Serve as a side dish or complimentary snacks with some cold beverages!

Let me know how you like your fish!



Chicken and Spinach Curry


This is a very easy, quick and a simple recipe. It takes less than 45 minutes to cook and the spice – level is/should be mild. Spinach doesn’t taste as good when cooked with a lot of spices and herbs, in my opinions.


For the marinade

2.5cm/1in piece fresh ginger, finely chopped

5 garlic cloves, finely chopped

 ¼ tsp salt

 1 lime, juice only

 1 tsp ground coriander

 ½ tsp chilli powder

 1 tsp ground turmeric

 ½ tsp ground cumin

 2 chicken breasts, cut into bite-sized pieces

 2 tbsp plain/greek yoghurt

 For the curry

 1 tbsp sunflower oil

 1 red onion, peeled and finely sliced

 2 tomatoes, seeds removed, flesh finely chopped

 1 tbsp tomato ketchup

 splash water

 75ml double cream

 Handful of baby spinach leaves (I used frozen)

 Salt to taste


Marinade the chicken with all the ingredients for about 15 minutes, preferably 1 hour, in the fridge.

For the curry, heat the oil in a saucepan. Fry the sliced onions until translucent. Then add the chicken and cook fro 5 minutes. Then add the tomatoes and the ketchup. Pour in the double cream with a splash of water and cook away for 10 minutes. Add spinach and salt to taste. Cook until chicken is firm and thoroughly cooked.

Serve hot with white basmatic rice.