Samosa – Crunchy Restaurant Style

I spent my childhood in Southall and back then, it had three Indian cinemas – The Dominion, The Century and The Liberty. We lived in what was called ‘Old Southall’, close to the Dominion Cinema.  Next door to the cinema was an Indian restaurant called Sagoo & Thakkar which is now known as the Roxy….

Keema Mattar

Minced lamb and peas cooked in spices Keema Mattar is such a beautiful dish – the combination of the spicy lamb mince and the sweetness of the peas when they pop in your mouth is so good.  If you keep the dish with a slight sauce it’s even better as it keeps the mince juicy…

Pakora

Crispy gluten free vegetarian fritters A Pakora is the snack you are most likely to be offered when you turn up at a Punjabi family home unannounced.  So easy to throw together, I remember my Mum would have trays of them ready for us if I called her from the motorway to pop in on…

Spicy Lamb Rogan Josh

Lamb cooked in a beautiful ginger & tomato sauce This particular lamb dish has a Kashmiri origin. It can be made with lamb or goat and is actually a signature dish there, although it was originally brought to Kashmir by the Mughals, which also gives it a Persian influence. In my version of this dish, the…

Masala Gobi

Cauliflower & Potatoes cooked in a spiced gravy Masala Gobi is the alternative to Aloo Gobi as it is cooked in a thick gravy which goes well with rice as well as roti. It is an exceptionally tasty dish as the vegetables soak up all the flavours of the sauce. The ingredients are cooked slightly…

Hadiwala Keema

Lamb mince cooked with marrow-bone As shared in The Guardian newspaper – ‘How to make the perfect Keema’ How to make the perfect keema – recipe | Food | The Guardian Hadiwala Keema was the only way my dad would eat Keema. He totally appreciated the gravy that was created from the marrow bone of…

A little about me…

I am a UK born Punjabi, full name Baljinder Kaur, however friends and family know me as Bee. When my parents settled in Southall, West London, they brought along with them a treasure of cultural heritage, including Punjabi cuisine. My cooking is a loving culmination of my parents nurturing and teaching, my inquisitive nature coupled…

Ras Malai Flavoured Cheesecake

No-bake cheesecake, subtly flavoured with saffron, cardamom and pistachio I was recently gifted the most beautifully aromatic Persian Saffron by the Ruby Saffron company. Saffron, known as Kesar in Punjabi, is such a versatile spice, it can be used in sweet and savoury dishes. My favorite use of it is in Ras Malai, which is…

Jeera Rice

Rice cooked with cumin & onions Jeera Rice is cooked at least twice a week in my home as five out of seven of our evening meals are usually Indian food, so if it’s not a roti meal then it’s a rice meal.  Many people struggle with cooking rice – it can turn out too…

Prawn Puri

Prawns in a lovely, spicy tomato masala served on a deep fried Puri (roti) Prawn Puri is one of the most ordered starters at Indian restaurants and also one of my family favourites too.  Although served as a starter in restaurants, I sometimes serve it as a main meal as, seriously speaking, just one of…

PunjaBee Halloumi wraps

Stir fried vegetables and halloumi served with a spicy mayo in a wrap or pitta I was introduced to Halloumi when my daughter and son in law started their own restaurant business a few years back.  Being vegetarians, they had the most amazing vegetarian dishes on their menu and Halloumi wraps was one I tried…

Mango Kheer

Mango flavoured Indian rice pudding My mum loved Kheer and always made it when there was a special occasion as a ‘Sagan or Shagun’ – it was a good omen to make something sweet on an auspicious day.  It was made on every birthday and she would make it the traditional way, adding raisins and…