Are you looking for a perfect summer bake? These amazingly moist cardamom cupcakes filled with sweet mango custard and topped with creamy mango buttercream are the perfect answer. Simple, easy cupcakes to be enjoyed by the whole family! Ingredients For the Cupcakes 200g caster sugar 200g self-raising flour 200g unsalted softened butter 1/2 tsp cardamom powder 4 large eggs 1 fresh mango, cubed For the Custard 12tbsp custard 4tbsp mango purée For the Icing 150g unsalted butter 300g icing sugar 2 tbsp mango purée Method – Preheat the oven to 180°C / 160°C with a fan. Grease and line a 12-hole cup ..read more

These super quick and easy gluten free coconut ladoo are delicious and perfect as bite size treats. Try them with or without chocolate, great to serve at a party or to gift to friends and family. Ingredients 100g desiccated coconut 400g condensed milk 50g dark chocolate, melted Method – Place the desiccated coconut in a hot pan and toast for 2 minutes while you stir the whole time. – Transfer 2 tbsp of the toasted coconut to a bowl and set aside for the decoration. – Add the condensed milk. Mix well and cook for 2-3 minutes on low heat. Stir continuously. – Turn off the heat and let the mix ..read more

This delicious and simple recipe of tadka dal is super healthy and quick to make. Try it with oil or butter if you don’t have ghee. Eat it with rice or chapati or on its own. You will love this recipe so do give it a go! Serves 4 people. Ingredients 300g toor dal 1 tsp salt ½ tsp turmeric powder 1 tbsp ghee/oil of choice 1 tsp cumin seeds 1” fresh ginger, finely chopped 1 garlic clove, finely chopped 1 green chilli, finely chopped 1 brown onion, finely chopped 1 tomato, finely chopped ½ tsp chilli powder handful fresh coriander, finely chopped  Method – Place the dal, salt, and turmeric p ..read more

Ghee, also known as clarified butter is used a lot in Indian cooking for both sweet and savoury food. It is really simple and easy to make at home and adds a lovely flavour to the food. Ingredients 250g unsalted butter, cubed Method– Place the butter in a pan and cook on low-medium heat for 5-7 minutes. Keep a close eye on it so that it doesn’t burn. – Pour the butter through a sieve into a large bowl. – Transfer to an airtight container and store for up to 3 months. The post Homemade Ghee first appeared on Chetna Makan ..read more

These colourful cupcakes are easy to make and taste light and delicious. Striking for a birthday party or any celebration. The buttercream is light and fluffy and adds a great finish to these beautiful rainbow cupcakes. Ingredients 6 different colours of food colouring rainbow sprinkles For the Sponge 250g caster sugar 250g unsalted butter, softened 250g self-raising flour 1 tsp vanilla extract 5 large eggs 2 tbsp milk For the Icing 300g unsalted butter, softened 600g icing sugar 2 tbsp milk 1 tsp vanilla extract Method – Preheat the oven to 180°C / 160°C with a fan. Line a cupcake tin. – P ..read more

This is one of my mums delicious recipes. I have always enjoyed these parathas made by her and now my kids love them too. These parathas are a great way to use any leftover lentils or tadka dal that you might have in the fridge. And they taste great on there own with some butter, pickle or chutney. Makes 8 paratha. Ingredients 300g chapati flour ¼ tsp salt 4 tbsp cooked lentils oil/ghee Method – In a large bowl, add the flour, salt, and lentils. Mix well. – Add a splash of water a little at a time and stop when you have got a nice soft dough. – Once the dough has come together, knead it ..read more

Amazing recipe alert for Peanut Butter and Chocolate lovers! These light cupcakes are crunchy and full of flavour. The chocolate ganache goes beautifully with the peanut butter. These cupcakes are sure to be a hit with adults and kids alike. Enjoy! Ingredients For the Sponge 100g unsalted butter, softened 50g crunchy peanut butter 150g caster sugar 2 large eggs 150g self-raising flour For the Chocolate Ganache 300ml double cream 200g dark chocolate, roughly chopped 1 tbsp unsalted butter For the Peanut Butter Icing 150g unsalted butter, softened 50g crunchy peanut butter 350g icing sugar 2-3 ..read more

Here is a delicious and simple recipe for veg masala which I first tried in Mumbai. This is a stunning dish which goes very well topped with crispy bhindi. Serves 4 people. Ingredients oil of choice 2 brown onions, finely chopped 1 tsp black mustard seeds 1 tsp ginger, grated 3 tomatoes, roughly chopped ½ tsp salt ½ tsp chilli powder ½ tsp garam masala 2 tbsp tomato ketchup Method – Add 1 tbsp oil to a hot pan. Add the black mustard seeds and let them sizzle for 30 seconds. – Add the onion and cook for 8-10 minutes on medium-low heat until golden brown. – Add the ginger, mix well, and cook f ..read more

This recipe for crispy okra also known as kurkuri bhindi is very popular in India. It is super crispy and delicious. Perfect for a snack on its own or great to enjoy with veg masala, and rice. Ingredients 300g okra, washed and dried 2 tbsp gram flour ½ tsp salt ½ tsp chilli powder ½ tsp amchoor/ dried mango powder juice of ½ lemon oil of choice Method – Remove the tops and tail of the okra. Chop in half lengthways and remove most of the seeds. Then, chop into fine strips and place them in a large bowl. – Add the salt, spices, and lemon juice. – Heat 2 cups of oil in a deep frying pan. – Add ..read more

This is a slightly healthier version of a delicious Banana cake and helping me in the kitchen are John and Leon from The Lean Machines.  Ingredients 120g dark brown sugar 150ml oil of choice 3 very ripe bananas juice of ½ lemon 2 eggs zest of 2 oranges 1 tsp cinnamon powder 1 tsp cardamom seeds, crushed to a powder 100g wholemeal flour 100g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda Method – Preheat the oven to 180°C / 160°C with a fan. Grease and line a loaf tin. – Place the sugar and oil in a large bowl. Whisk until light and fluffy. – Add 2 eggs and whisk to combine ..read more