Author Archives for thekinderbakery

Brian’s Gravy


  • Servings: "
  • Difficulty: "easy"
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Brian's Gravy

  • Beef Brisket Juices
  • 2 tlps corn flour
  • 1 oxo cube
  • Dash of soy sauce
  • Dash of Worcestershire sauce
  • 1/2 tps of red current sauce
  • White paper
  • Veg water

Mix a paste with the meat juices,corn flour, oxo cube,soy & worcestershire sauces

Cook out, adding veg water & red current sauce until you have the correct viscosity.

Add white pepper and salt if need

Pour on your roast and enjoy the experience
Happy cooking

Chicken Tikka



  • Servings: "
  • Difficulty: "easy"
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1kg fresh chicken
2 tbsp mustard powder
1 tbsp ginger powder or use fresh minced
1 tsp cumin Powder
1 tsp Salt
¼ tsp chilli powder
1 tbsp garlic powder – or use fresh minced
2 tbsp mango chutney
1 tbsp mint sauce
2 tbsp coriander powder
2 tbsp garam masala
2 tbsp mustard oil or vegatable oil
1/4 tsp orange food colouring (optional)
300g natural yoghurt


Cube chicken into large pieces, mix all the ingredents together and coat the chicken.

Place the coated chicken into the fridge to marinate preferably over night.

Cook on a weber Bbq for best results.

With cumin pilau rice and loads of ale, most of all "enjoy"

A nice addition after cooking is to squeeze fresh lemon over the bbq chicken and sprinkle with fresh coriander

Lovely !

Spicy Turmeric & Cumin Potatoes


6 Medium sized Maris Piper potatoes
2 tbsp rapeseed oil
1 tsp turmeric powder
1/4 tsp hot chilli powder
1 tsp cumin seeds
1 full fresh lemon
1 bunch of fresh coriander – chopped


  1. Peel potatoes, cut into bite size pieces
  2. Add the turmeric to boiling water, par boil the potatoes for approximately 7mins until tender but not falling apart.
  3. Drain the potatoes and allow to steam dry for a few minutes
  4. Add rapeseed oil to a large frying pan, fry the cumin seeds until they start to colour making sure they do not burn
  5. Keeps tossing the potatoes in the oil until they start to colour and as you toss the potatoes sprinkle in the chilli power
  6. Sprinkle with the chopped coriander, add the lemon juice just before serving

Enjoy !
Full Chuffa

Dal Fry


Dal Fry

Dal Fry

  • Servings: 5
  • Difficulty: easy
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This dal fry dish is a traditional home style recipe from Manoj Pasad who lives in mumbai, the dish has layers of flavor.


5 handfuls of toor dal (pigeon peas) soaked for 3 hrs in water
You can also mix 3 to 4 different dal like tur dal, masoor dal, chana dal, moong dal
3 tbsp rapeseed oil
1 onion
3 cloves garlic
fresh ginger – same amount as garlic
2 fresh green chillies, more or less depending on taste
1 tsp mustard Seeds
1 tsp cumin Seeds
¼ tsp Salt
2 small cinnamon stick chunks
¼ tsp chilli powder
¼ asafoetida
½ tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
½ fresh lemon juice
6 cloves
2 whole fresh tomatoes
Fresh Coriander to your liking


  • add the rapeseed oil in to your cooking wok or pan, heat to a medium temperature.
  • add the mustard seeds & cumin seeds, turmeric powder, asafoetida, add the cloves & cinnamon pieces along with green chilli, ginger and garlic. cook slowly until they turn light brown, 2 minutes maximum,
  • add the onion and cook until onion turns pinkish in colour
  • add the finely chopped tomatoes and cook for 3 to 4 minutes
  • Before you start this procedure boil your tur dal for 7/8 minutes and keep it ready
  • add the boiled tur dal, add the chilli powder ,coriander powder & the garam masala powder, cook until fragrant. Add lime (lemon) juice to taste, cook until you get the right consistency adding water if needed.
  • add the fresh coriander


With cumin pilau rice and loads of ale, most of all “enjoy”








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