Saturday, 24 August 2013

Spicy BBQ Wings

Spicy Sticky BBQ Chicken


1.5kg Chicken Wings
4tbsp Rice Wine Vinegar
3tbsp Soya Sauce
2tbsp Honey
1tbsp Tomato Puree 
1/2 tsp Ground Star Aniseed
1/2 tsp Fennel Seed Powder
1/2 tsp Cinnamon Powder
1/2 tsp Ground Cloves
1/2 tsp Ground Black Pepper
1/2 tsp Ground Coriander
1tsp Kashmiri Chilli Powder
4 Garlic Cloves
1 1/2 inch Ginger Piece, chopped
2 Large Red Chillies
1tsp Salt
1tsp Fresh Thyme, finely chopped

Serves 4-6


First blend the garlic, ginger, chillies and rice wine vinegar in a small food processor a few times until the herbs have broken down.

Add rest of the ingredients and blend to form a paste.

Place the chicken wings into a bowl and pour in the paste. Rub the paste thoroughly into the chicken with or without gloves on.

Cover the bowl tightly with cling film and allow to marinate for 24 hours in the fridge.


Barbeque the wings on a moderate heat evenly and slightly charred throughout until cooked.

Serve hot with some lime wedges.

Friday, 26 July 2013

Mint Paneer Tikka

The perfect vegetarian starter, Indian cottage cheese marinated in mint, herbs, spices, yogurt, char grilled either on a griddle or barbeque. 


500gm Paneer Cubes
20 Mint leaves
25gm Fresh Coriander, finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-4 fresh green chillies
1tsp ground cumin
1tsp ground coriander
1tsp mango powder (amchur)
1 ½tsp salt
4tbsp natural plain yogurt

Cooking Instructions

Place all the ingredients into a herb mixer excluding the yogurt and blend a few times, until the herbs are broken down. 

Now add the yogurt and blend a few more times, add the marinade to the paneer and allow to marinate for up to1 hour in the fridge.

Skewer and either griddle or barbeque on a low heat evenly, until cooked.

Serve on a bed of salad and a slice of lime.

Wednesday, 10 July 2013

What to do with left over Rice?

Yesterdays Rice stir fried in olive oil, black cumin seeds, garlic, fresh green chillies, fresh coriander, ground turmeric, chilli powder and salt to taste

Thursday, 6 June 2013

Prawn Chilly Fry

Finally the weather feels much warmer and I see smiles all around which means summer food! Lets start off with a Prawn Chilly Fry.


500gm tiger prawns
7 tbsp olive oil
6 garlic cloves, crushed 
1 1/2 piece ginger crushed
1 medium red onion finely sliced
2 spring onions finely chopped
1 large green chilli finely chopped
Handful pinch of fresh coriander, finely chopped
2tsp Kashmiri chilli powder
2tsp coriander powder
1tsp turmeric powder
1tsp garam masala
1/2tsp ground star aniseed
1tsp salt
Juice of half a fresh lime


Heat the oil in an non stick pot 

Add the crushed garlic and ginger and sauté for a minute

Throw in the red onions and springs and sauté for a further 5 minutes

Sprinkle in all the dry spices and stir in for a minute

Add the prawns, tomatoes, chillies, coriander and stir fry for 3 minutes

Add the lime juice, salt and stir fry for a further 3 minutes

Serve as is with a fork

Friday, 27 January 2012

Chatpata Choley - Sweet & Sour Chickpeas

This delicious, nutritious, high protein pulse is popular amongst vegetarians the world over and it's one of my favourite too. This particular dish is my take on a classic,  Chatpata Choley, in other words spicy, sweet and sour chickpea's.

1kg chickpeas cooked
2 small onions finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies finely chopped
1tsp cumin seeds
4tbsp sunflower oil/olive oil
1tsp garam masala
1tsp chilli powder
1tsp ground coriander
½ tsp ground cinnamon
½ tsp ground star aniseed
1tsp salt
1tsp sugar
1tbsp concentrated tamarind paste dissolved with 300ml water
Serves 4

In a large deep frying pan heat up the oil on a medium heat, once hot throw in the cumin seeds and allow too crackle for 15 seconds. Add the onions, garlic, ginger, chillies and sauté for 10 minutes until onions softened. Add the chick peas and stir fry for 3-4 minutes. Pour in the tamarind juice,    sprinkle in the spices, lower heat and simmer for 16-18 minutes, stirring occasionally until the tamarind juice has evaporated.

Serve Hot.

Monday, 23 January 2012

Our Shopping Bags

We are urging our customers to recycle carrier bags or bring they’re own to avoid them ending up in oceans or landfills. Alternatively you can buy one of our heavy duty shopping bags for 50p, all proceedings will be donated to Great Ormond Street Hospital Charity.

Friday, 13 January 2012

Bav's Detoxifying Spicy Steamed Salmon

So whose started a new diet in the new year after all the festive indulging, cutting down on calories, eating healthy and no doubt have joined a gym? It’s still going too be cold out there for a while and we will need a variety of foods too boost the immune system, give us energy and help as with the detoxifying.

More and more of us are eating fish, as a healthy option, less calories, hardly any fat and great for loosing weight. Though fish does tend to be bland at times unless spices are used, this got me thinking of how certain spices and herbs have extremely good health benefits. So I decided to create the perfect immune boosting, detoxifying fish dish; that not only tastes great but has great health benefits.

Spicy Steamed Salmon, Mash Potato & Coriander Chutney


250gm salmon- high in omega 3, for a healthy heart.

½ tsp cayenne pepper - increases metabolism, other Cayenne Pepper benefits.

½ tsp turmeric powder - natural liver detoxifier, other Turmeric Powder benefits.

½ tsp coriander powder - general digestive aid.

2 garlic cloves, crushed - helps lower cholesterol and blood pressure.

1 piece of ginger, crushed - traditional medicine for the treatment of cough, cold and congestion.

1 red chilli finely sliced - stimulate blood circulation and are reputed to help prevent heart disease and cancer.

1tbsp lime juice - helps with weight loss.

1tbsp olive oil - controls LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

Sprinkle salt & pepper to taste.

Serves 1


In a small bowl, sprinkle in the cayenne pepper, turmeric and coriander powder. Add the crushed garlic, ginger, lemon juice, olive oil and mix to form a paste.

Place the salmon on a plate and apply the paste evenly, by hand or using a spoon.

Place the salmon on a large sheet of foil, sprinkle salt, pepper, red chillies and fold the foil into a parcel, making sure its hollow inside and that no steam can escape. Leave to marinate for 30 minutes or place in the fridge for a day, if using the next day.

Place the salmon parcel in a pre-heated oven at 200°C degrees for around 18-20 minutes.

Serve Hot!

Remember drink pleanty of water.

Saturday, 7 January 2012

Butter Jeera Chicken

If your south Asian and grew up in the UK, you are well aware of the Jeera Chicken, very popular among Indian & Pakistani homes throughout the west. It's one of my favourite starter chicken dishes of all time, chicken on the bone cooked in plenty of cumin, herbs, spices and often eaten dry.

Its cooked in various different ways, below is my buttery version of a classic, not for the faint hearted.......


1kg boneless chicken chunks
1tbsp crushed garlic
1tbsp crushed ginger
1tsp fresh green chillies finely chopped
1tsp roasted cumin seeds
1tsp roasted cumin seeds, coarsely ground
1tsp coarsely grounded pepper
1tsp garam masala
1tsp ground coriander
½ tsp ground turmeric
½ tsp chilli powder
1tsp salt
1 tbsp fresh lemon juice
25gms  butter
Serves 4-6


In a large wok, when which has a lid, heat up the butter on a medium heat until it has dissolved and fairly hot.

Sprinkle in the cumin seeds and allow too crackle for 15 seconds and then add the garlic, ginger, green chillies and sauté for a further minute.

Add the chicken and stir fry until all chunks have turned white in colour. Sprinkle in the garam masala, turmeric, chilli, coriander powders, stir in well, reduce heat, cover with a lid and simmer for 45 minutes on a low heat, stirring occasionally.

Sprinkle in the coarsely roasted cumin, black pepper, lemon juice, extra chillies and more butter if required, stir and serve hot.

Saturday, 17 December 2011

Paneer Spinach & Tomato

I have been asked by customers and on my travels for a perfect recipe for Saag Paneer, which for those who don’t know is an Indian style cottage cheese in a spicy spinach pureed sauce. And even though I like cooking a traditional style paneer saag, it got me thinking of how I would like to cook it in my very own style.
So over the weekend this is what I done………..  


750gms paneer cubes, fried until slightly brown throughout
400gm baby spinach leaves, washed
1 medium tomato, seeds removed, chopped
1 tsp salt
1 tsp cayenne powder
1tsp ground coriander
1tsp ground white pepper
1tsp pomegranate powder
1 tbsp fresh garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1tsp green chillies chopped
1 tbsp fresh lemon  juice
6 tbsp olive oil
Serves 2-4

Cooking Instruction

In a  fairly large wok heat up the olive oil on a medium to high heat, once hot add the garlic, ginger, chillies and sauté for one minute. 

Throw in the fried paneer cubes and stir fry for a further minute. 

Add the spinach, tomatoes, all dried spices and stir fry for five minutes, sprinkle in the lemon juice, one final stir and serve hot.

Saturday, 8 October 2011

Spicy Grilled Prawns

Just love prawns, though for me need to be spiced up and yes butter to finish them off.
Here's my spicy grilled prawn recipe, quick, easy and very delicious.


250gms king prawns, shelled & de-veined
½ tsp salt
½ tsp chilli powder
½ tsp turmeric powder
½ tsp ground cumin
1tsp ground coriander
1 tbsp fresh garlic paste
1tsp green chillies chopped
1tbsp fresh lime juice
1tbsp coriander leaves and sprigs, finely chopped
25gms butter to baste
Serves 2-4


In a medium size bowl, sprinkle in all the spices, add the garlic paste, chillies, lemon juice, fresh coriander and mix in well. Add in the prawns and mix well, use your hands, though wash well after. Marinate for 30 minutes.


Place the prawns on a lightly oiled tray, skewer if possible,  baste  with butter, put under a medium  pre-heated grill and cook for 12 minutes.

Serve Hot.