Bharuchi Style Daal Chawal aka Daal Gosht

Salams Lovely People…wow it’s already 2016…the last year has just flown past don’t u think? I pray everyone has a stress-free and happy 2016 insha’allah.  I’ve decided to post a traditional recipe this time. It’s something most Asians will be familiar with, and its one of those traditional dish combinations we have been having at least one a week or every 2-3 weeks since like forever. It sure is one of our household faves. The daal recipe was given to me by a friend and I have adapted it slightly. I’m one of those who doesn’t really cook by the teaspoon so was a bit difficult to actually measure everything so please adjust accordingly to what you think is right for you. As always any questions please message me on here or on Instagram or Facebook.


For the Daal:

1 mug Toor Daal (available in local Asian grocers)

Handful of Daghar phool (available in local Asian grocers)

Half pound mixed lamb meat (washed)

1 large onion (sliced)

1 tin chopped tomatoes (blended)

1/3 cup oil

4 cloves of garlic (chopped tiny)

2 tsp ginger garlic paste

1 and half tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

Half tsp turmeric

1 and half tsp salt (but to taste)

2 Star Anise, 1 cinnamon stick, 3 cardamom pods, 2 dried red chillies

Handful of chopped fenugreek (methi bhaji) leaves

Handful of chopped coriander

For the Rice:

2 mugs Basmati Rice (washed thrice and leave to soak in warm water for around 30- 45 minutes)

1 large onion (sliced)

1 Tbs cumin seeds

2 cinnamon sticks

3 cardamom pods

2 Bay leaves

1/3 cup sweetcorn (optional)

2 tsp salt (add more or less to taste)

1/3 cup oil


For the Daal:

Wash the daal in warm water 3 times, drain and place in a pressure cooker, add the washed lamb meat and also add the daghar phool, add water so it cover the daal and meat and about 2 to 3 inches above that…sprinkle a bit of salt and turmeric and half a teaspoon of ginger garlic blended. Close lid and put on high heat.

Once the pressure cooker had whistled around 3 to 4 times, turn off and let it cool completely I run it under the cold water tap to make it cool quicker (do not open till it has completely cooled as if the pressure is not let out and you open this can cause injury) Now if you do not own a pressure cooker you can boil in a pot until the daal and meat is cooked but will take longer.

While daal is pressure cooking you can prepare the masala for it. In a separate pot pour in the oil and heat up on high, add the sliced onions with the chopped garlic and cook until the onions and garlic  are starting to brown, keep stirring every so often so that the onions don’t burn.

Once onions are browned, add the blended tomatoes and all the rest of the dry spices, salt, ginger and garlic plus the star anise, cardamon pods, cinnamon stick and dried red chillies. Give it a good stir and Turn flame to medium, cover the pot and let this cook for around 10 minutes checking half way through. At this point also add the fenugreek leaves and also some chopped coriander.

After around 10 minutes check if oil has separated. If not let it cook for a few minutes longer until no moisture remains from the tomatoes and oil has properly separated. Turn off gas.

Once you have checked the daal and meat is cooked, with a slotted spoon remove the meat pieces from the pressure cooker and add to the pot containing the tomato masala. With a hand blender blend the boiled daal that is still in the pressure cooker so it does not look whole. Do not add all the daal to the tomato mix, firstly add half and mix into the masala and check if more is needed. The daal will look quite thick so to thin it slightly add some boiled kettle water to the daal, just enough so it is slightly thinner than your desired consistency.

Turn on cooker again to higher and when the daal starts coming to the boil turn down to medium to low flame and let this simmer for around 10-15 minutes until it is of your desired consistency. Also taste for salt and add if needed. Your daal is ready so now onto the Rice.

For the Rice:

Pour the oil into a medium sized pot and heat, add the sliced onions, cumin seeds, cinnamon sticks and cardamon pods and cook until the onions are slightly golden, stir every so often so that the onions don’t burn.

Boil some water in the kettle, slowly add 4 mugs of boiled water into the golden onions and let this come to a boil, drain the rice and add the rice to the boiling water carefully. Add the salt and stir well.

Keeping flame on high let the rice cook and turn the flame to medium as the water slowly burns off. Once the Water starts to absorb into the rice turn the flame to low, cover the pot and leave to cook for around 15-20 minutes. Check the rice by squeezing it with your fingers, if it still feels slightly hard then add a touch of boiled water again. (At this point I put the rice in the oven on gas mark 3/4, this allows it to cook thoroughly and also stay nice and hot)

Make a selection of Kachumar, pickles and Raitas, fry some poppadoms and Enjoy 😍

Firstly we start on the Daal:

 Add the sliced onions to the heated oil

 Add the chopped garlic, cinnamon sticks and cardamon pods to the onions and let this brown

 Cook until onions have gone slightly golden

 Pour in the blended tomatoes

 And add the dry spices and star anise
 Mix the all the spices well into the tomatoes and let this cook on low to medium heat
 Half way through the tomatoes cooking add the chopped fenugreek and coriander and also the dried red chillies
 Mix well and cover with a lid and cook further
 Check that the oil has separated and moisture from tomatoes has evaporated
 Add the boiled meat and daal and mix well
As the daal will be thick once it’s added to the tomato mixture add some boiled water to thin it slightly
 Once water is added allow the daal to cook on medium heat until it has thickened to a desired consistency and add come chopped coriander

Now for the rice:
 Heat the oil and add the sliced onions and whole jeera, cinnamon sticks, cardamon pods and fry the onions till they are slightly golden brown
 Add boiled water to the rice and bring to a boil again
 Carefully add the rice, salt and bay leaf to the boiling water and once again bring to the boil (I also added a handful of sweetcorn at this point)
 As the water reduces also turn down the heat slowly

 Once water is mostly burned off turn the flame to low and cover and cook further.
 It’s ready to serve Alhumdulillah
I made a selection of Kachumar and Raitas to enjoy with the Daal Chawal (from clockwise: (1) cucumber,chopped onion, salt, red chilli powder, vinegar, chopped coriander (2) cubed Cucumber, yoghurt, blended coriander and green chillies and garlic, salt (3) sliced red onions, yoghurt, sugar, chopped coriander

 It’s Time to dig in!!


Spicy Rice Flour dough balls aka Papri noh loth/atto/khichi 

Salams lovely people, pray u are all well..I guess for some of you the holidays have started. Lucky you!! I’m sadly working throughout. My girls during their holiday tend to give me a list of their fave foods so that they can indulge during their time off and they can enjoy it a bit more than usual..the one thing at the top of their list was something that I really enjoy eating too, and it brings back great childhood memories. This is a traditional Guji thing, the dough is actually used to make rice flour poppadoms which we call Papri, they are rolled out very thin, there’s a special technique and a special steel rolling pan is used to roll them, it’s a long procedure to actually make the papri itself.  Once rolled out they are laid out on some thin fabric and left to dry out in the sun all day..I have fond memories of myself and my cousins helping our mums and aunts lay them out in the garden and also trying to hide or eat the ones that got all crumpled and messed up (oh well, now they know) I, later was promoted to rolling them out once I had mastered it. Once completely dry, they can be stored in air tight containers and you can either fry, grill or microwave them. Well the dough itself, once boiled is yummy scrummy to eat on its own, drizzled with oil or butter it’s just something very enjoyable…and the fragrance while it’s boiling is just amazing. I do hope you try it out. Please let me know if you do make it and how you liked it.


6 Cups Rice Flour

2 Tbs Sesame Seeds

6 Cups of Cold Water

4 Tbs Green Chillies (Ground)

1 Tbs Cumin Seeds

2 Tbs Carom Seeds

3 Tbs Salt

3 Tbs Papad Kharo (available in Asian grocery stores)

Oil or butter to drizzle on top (optional)


Measure the Rice flour into a large mixing bowl or if u have a stand mixer then into the mixer bowl and add the Sesame seeds.

In a large Saucepan bring to the boil the 6 Cups of water, once it comes to the boil, add the green chillies, cumin seeds, carom seeds, salt and the Papad Kharo and give it a stir, turn the gas to medium and let this simmer for 10 minutes.

After the water and spices have simmered for 10 minutes slowly pour this into the bowl with the Rice flour and sesame seeds. If using a stand mixer then using the dough hook attachment mix on medium speed until the dough has all come together. If doing by hand first mix with a wooden a spoon as it will be very hot, once it starts to come together use your hands to knead it. The dough will be quite soft and sticky. Take the dough out onto the work top or into a large try and knead for a while until it has all come together.

Take a bowl of lukewarm tap water and wet your hands and take small tennis ball sized pieces of dough and roll into a smooth ball and then flatten, poke a hole into the middle of the flattened dough ball making sure the hole goes right through. Lay them in a large tray and cover with a clean tea towel or cling film to stop then drying out.

Now to cook the dough balls, boil water in a kettle and pour into a large saucepan, fill it to around 3/4 full. Turn on cooker to high to make sure the water is boiling, slowly lower around 3 or 4 of the flattened dough balls into the water and turn the gas medium to high, let it boil for around 20 to 30 minutes making sure they are cooked throughout. You can test it by breaking the dough with a fork and checking it’s not raw inside. Remove the cooked dough balls With a slotted spoon and put in a colander to strain for a few minutes.

TIP: Enjoy these spicy dough balls at its best, drizzle some olive oil or sunflower oil on top or you can always have it with a few blobs of butter. Yummy!!!

Enjoy 😇
 Spices needed for the spicy dough balls

 Rice Flour & Papad Kharo (available from Indian grocery stores)
 Bring the 6 cups of water to the boil and firstly add the cumin seeds (whole jeera)
 Add the green Chillies
 Then the Carom seeds (Ajwain)
 Then goes in the Salt
 Lastly the Papad Kharo (looks like salt)
 Give it a stir and simmer for 10 minutes
 It will look like this after its simmered for 10 minutes

 Place the rice flour in your stand mixer bowl  with the sesame seeds (use dough hook attachment)
 Pour the spiced boiled water into the bowl with rice flour and mix

It will all start to come together

 Take out the dough onto the work top and knead with your hands until it all comes together properly
 Dough should look like this, nice and smooth, then make flattened dough balls (wet your hands as dough may be sticky)
 The flattened dough balls all ready
 Carefully place 3 or 4 dough balls in a large saucepan of boiling water and cook for approx 20-30 minutes

 Just check it’s cooked through and not raw in the centre
  Drizzle oil (olive or sunflower) or even some butter and enjoy mmmm


Easy Butter Chicken

Salams all my lovely fellow cooks…it’s been a while, I know I know…you will all have to be patient with me.  I have been cooking away but just finding time to actually blog has been difficult…I havent forgotten you all.  Today I’m posting a family fave, it may also be your fave 😬 Hubby dearest always mentions a butter chicken he had when he went India, he said he’s not had any like that any where. Mine may not be like Karims in Delhi but he does say it is one of the best he’s had so I guess I’m happy with that. Anyways here goes my dears….any questions pls feel free to ask.


1 chicken – cleaned and drained (cut into medium pieces-or if preferred u can use chicken fillet too)

2 small onions (chopped or sliced)

75g butter

2 tsp coriander & cumin powder

1 and half tsp chilli powder

2 tsp ginger and garlic paste

1 tsp garlic paste

1 and half tsp Salt (add more or less to taste)

3 tbs Natural yoghurt

2 tbs Tandoori Powder

3 tbs Tomato Puree/Paste

Half tin chopped tomatoes (blended)

1 small tub Double Cream (300ml)

Chopped fresh coriander


Marinate the chicken pieces in the coriander/cumin powder, red chilli powder, salt, ginger/garlic and garlic and the yoghurt and leave for about 20-30 minutes.

While Chicken is marinating  melt the butter in a medium pot and add the chopped/sliced onions and cook until the onion have softened.

Add the marinated chicken and cook covered on medium to low heat for around 10 minutes, then add the tinned tomatoes, tomato puree and tandoori powder and stir until well combined and cook on low heat for another 10 minutes

Pour in the fresh cream and stir and let this cook again for around 5 to 7 minutes, if the masala looks too thick add some boiled kettle water just to loosen the masala slightly.

Sprinkle some chopped coriander.

Enjoy 😘

 Place the chicken in a bowl and add the spices for the marinade

 Mix in the spice and ensure the chicken is well coated in all the spices and yoghurt
 While chicken is marinating soften the onions in butter
 Now add the marinated chicken to the pot with softened onions
 Mix well, cover and cook on medium heat

After around 10 minutes add the tandoori
powder, tomato puree and blended tinned tomatoes
 Mix well and cook again for around 10 minutes
 After cooking for around 10 minutes it’s ready to add the fresh cream
 Pour in the fresh cream and stir and cooks again for around 5 minutes on low heat
 Enjoy with some hot rotlis/rotis/chappatis and some spicy Mango pickle/achaar


Carrot & Walnut Cake 

Salams all…you’re all probably wondering if I’ve given up on this blog…no I haven’t…I’ve just had the most crazy few months after Ramadhan, family weddings and just life generally has been crazy hectic..I’ve hardly had time to make anything different and exciting.  Last weekend I managed to get a few spare hours and as I had been craving Carrot cake decided to make that.  This recipe was given to me by my aunt and it’s one of the moistest carrot cake I’ve had…packed with lovely walnuts with a subtle hint of cinnamon…


600g Light Brown Sugar

600ml Sunflower Oil

6 Eggs

600g Plain Flour

2 tsp Baking Powder

2 tsp Bicarbonate of Soda

1 tsp Cinnamon

1 tsp Ginger Powder

Half tsp Vanilla Essence

200g Chopped Walnuts

600g Grated Carrots


300g Icing Sugar

150g Cream Cheese

50g Butter


Place the oil, sugar and eggs in a bowl and beat with an electric mixer until well combined, add the flour, and all the other dry ingredients except the grated carrots and walnuts and beat again until thoroughly mixed. Stir the carrots and walnuts into the mix.

Line and grease 2 large or 4 small cake tins and equally pour in the cake mix.  Bake at Gas Mark 3/Electric 170 for 30/35 minutes until baked, insert a knife or skewer in the middle of the cake to make sure it’s cooked.  Turn out the cakes onto a wire rack and cool completely.

For the icing, thoroughly beat the 3 ingredients until smooth and spreadable, spread evenly onto the cakes and sprinkle chopped walnuts on top.

TIP:  Grate the carrots in a food processor with the grater attachment…makes life easier

Enjoy 😎

 All the ingredients ready for baking

  Finely grate the carrots (food processor is quicker if you have a grater attachment)

  Coarsely chop the walnuts

   Mix together the brown sugar, eggs and oil 

  Add all the dry ingredients and vanilla essence 

 Thoroughly mix the wet and dry ingredients before adding the carrots and walnuts

  Add the grated carrots and walnuts 

  Mix everything thoroughly 
 Pour into lined caked tins 

  Bake for 30-35 minutes until a skewer comes out clean and it’s golden (at this point your kitchen will smell amazing) 

  Spread the cream cheese frosting on and sprinkle some more chopped walnuts 
 Cut into even slices and it’s All Ready!!
 And now to enjoy with a nice cup of Karak Chai mmmmm


Mogo & Chicken Soup

Salams my fellow cooks…hope everyone’s having a great summer….Summer??!! You say…seeing as the last couple of weeks in the UK have been typical British weather…wet, dreary and cold..and now I have caught the flue (cries…😢😢) when you’re full of cold there’s nothing like a good hot bowl full of soup…it just makes you feel a whole lot better. Mogo (also known as Cassava) is a root plant and is not a commonly used ingredient in Indian cooking but it can be used in many ways , it can be boiled, roasted or fried just like you would with potatoes. In this recipe it is boiled. 


Half a kg Frozen Mogo (boiled until soft – Retain water that Mogo has been boiled in)

1 chicken fillet (cubed small)

Half tin Sweetcorn

1 large onion (chopped fine)

8-10 tbsp Oil

1 tsp Whole Cumin seeds

Half tsp Red Chilli Powder

1 tsp Salt

1/4 tsp Turmeric

1 tsp Coriander Powder

Half tsp Cumin Powder

1 tsp Ginger Garic Paste

Half tin Chopped Tomato (blended)


In a large pot heat the oil and add the chopped onion and whole cumin, cook on medium heat until onions have softened and the cumin gives out an aroma.

Add the cubed chicken with ginger garlic, red chilli powder, salt, turmeric and coriander/cumin powder. Mix well and cook on low heat for 5-10 minutes and when the water starts burning off add the tinned tomatoes. Cook until water has completely burned off. You can now add sweetcorn to it and mix. Turn cooker off.

While chicken is cooking, cube half the Mogo into bite size cubes and the other half can be larger cubes. The larger cubes put in a blender with some of the retained water from the boiled Mogo and blend well. Add the bite size Mogo cubes and the blended Mogo to the chicken mix.

If the soup is still too thick add more of the retained water from Mogo or you can use freshly boiled water to make it the consistency you like.

Turn on cooker again on low heat and allow to simmer until the soup is a nice consistency (not too watery and not too thick) Taste and add salt if required. Top with some chopped coriander.

TIP: As the soup cools it will get thicker, so just boil some water and add to the soup if required, you can also add croutons on top.

Enjoy 😍

 Heat oil and cook until onions are soft and the cumin seeds gives out an aroma

 Add the chicken and spices and mix well and cook for a while

Add the blended tin tomato and cook on medium heat until water has completely burnt out

Let the water burn out completely

 Add the sweetcorn and mix well

 Cube half the Mogo into bitesize pieces

 Blend the other half of the Mogo with the retained water from the boiled Mogo
The blended Mogo can be now added to the cooked chicken
 Add the cubed Mogo to the cooked chicken
Mix everything together

 Cook on medium heat until desired. consistency
 Toast some Bread and it’s ready 😋😋


Pecan Nut Biscuits 

Salams all…pray that your Ramadhan is going well…can you believe that we’re actually in the last week of Ramadhan..Not sure if everyone feels the same but I think this years Ramadhan has gone super fast…it’s just like its come as a visitor and is leaving us 😢 I feel very sad…but now also begins our Eid preparations…I’m just posting this quick biscuit recipe…it’s the most simplest of biscuits but I find is one of the tastiest…lovely on Eid day with your Eid Milk that Mum has lovingly made ❤️


1-2 cups Plain Flour (but add as much or less as you need to make a soft dough)

3/4 Cup Caster Sugar

250g butter

Half Cup Oil

2 tsp Baking Powder

Half cup Corn Flour

Half Cup Chopped Pecan Nuts

Half Cup Dessicated coconut

Melted Chocolate


Beat the butter, oil and caster sugar until creamy ( around 5-7 minutes)

Add the Corn flour and baking powder and beat again until combined.

Fold in the chopped pecan nuts and Dessicated coconut and then add flour half cup at a time and mix together to form a soft dough.

Divide the dough into 3 equal parts and roll into logs (as shown in pictured below) and wrap in cling film

Put logs in freezer for around 5 minutes and take out and slice into half inch slices.

Put onto a non stick tray covered with greaseproof paper.

Bake at 170 degrees or Gas Mark 3-4 for 10-12 minutes until slightly golden (just check they’re not browning too quickly)

Allow biscuits to cool and then drizzle with Melted Chocolate and Allow the chocolate to set.

Enjoy 😇
Dough is ready to roll into logs…dive into 3 equal parts

Roll into neat logs…don’t keep it too wide as they will spread whilst baking

 Wrap in Cling film and pop into the fridge for around 5 minutes
 Slice the dough equally
 Ready to be baked

 Put onto a baking tray covered in greaseproof paper and bake for around 10-12 minutes until golden
 Fresh out the oven (they smell amazing)

 Once biscuits have cooled drizzle melted chocolate on them (hope the hubby will make me a nice cup of tea 😉)


Pappa Roti Buns aka Coffee Buns 

Salams all…I think I’m posting more recipes in Ramadhan than I have done since I started the blog 🙈 Having some much needed time off work does help especially in Ramadhan..this is allowing me time to really gain the Baraqah of Ramadhan…anyways I’ve had a lot of requests for the Pappa roti recipe..Prior to making these I had never tasted these buns although I had heard a lot of good things about them and I thought if I can’t get to a Pappa Roti cafe then next best thing is to make them..anyone who hasn’t tried them yet it’s a light and fluffy bun with a lovely buttery filling and has a coffee icing which melts into the bun as it baked…then you can eat it on its own or with different toppings for eg Nutella, cream cheese icing or anything u like..I searched online for a recipe but most seemed very long winded..this recipe was given to me by a friend but there’s also a video online by Steves kitchen giving you step by step instructions here…hope you enjoy them and let me know how you get on.



500g strong white flour (used for breads)

1 Tsp Salt

1 egg (lightly beaten)

60g softened butter

75g brown sugar

2 tsp yeast

270ml warm milk

16 small cubes of butter (freeze in a tray until frozen)

Coffee Icing:

200g soft butter

3 eggs

160g icing sugar

200g self raising flour

2 Tbs coffee mixed with 2 Tbs water


In a stand mixer (or if kneading by hand in a large bowl) mix the flour, sugar and salt, then add the yeast and mix again, then add the milk and egg and mix on high for 8 minutes, add in the butter and mix for an additional 5 minutes until the dough has all come together and is smooth.

Layer a tray with greased roof paper. Divide the dough into 16 equal round balls and leave to rise in the tray for around 10 minutes. Once risen take each ball and flatten with the palm of your hand, turn it over and place a cube of the frozen butter piece in the middle and close the bun by pinching making sure it’s closed completely. Cover and leave to rise in a warm place until doubled in size so around an hour.

While the buns are rising you can make up the coffee icing.

Mix the icing sugar and butter until soft, then add the eggs gradually and mix, add the coffee mix and then slowly add the flour (use enough to make a soft icing) Fill up an icing bag with a round tip nozzle attached (if you don’t have a nozzle then just snip a bit of the end off) Leave in fridge until needed.

Once buns have risen pipe the coffee icing on top of the bins in a spiral shape and bake in oven at 180 degrees or Gas Mark 4 for 12-15 minutes until golden.

Top with any of your favourites (Mine is obviously Nutella) golden or maple syrup or cream cheese icing.

TIP: These buns can also be frozen without the icing to bake on another day, just defrost and bake as stated in the recipe.

Enjoy 😍
The buns once they have been filled with the pieces of butter and left to rise for 10 minutes

The buns after they have doubled in size

The coffee icing on top of the buns in a spiral shape ( sorry my hands are always wobbly when icing)

 Bake in oven for 12-15 minutes until lovely and golden

 Drizzle (or douse) with Nutella and chopped pecan or hazelnuts

 Also tastes great with golden or maple syrup

  Look at how fluffy and buttery the inside is…mmmm…perfect 😍