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This is my version of the classic flat bread served all over Asia and eaten at every meal with curries, sauce, pickles, meat and vegetables or simply with butter and salt. Roti and parathas are normally made with warm water however I think adding milk instead makes it a little more softer. The lacha paratha is […]
“Keema” is a mince spiced and cooked on its own or mixed with peas, or potatoes. Traditionally it’s made with lamb mince however I thought what would it be like with turkey mince. It works really well, give it a go!! Heat oil when hot add cumin and coriander seeds and fry for 1 Min […]