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Spinach

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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine
Cooking mince
October 7, 2018
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine
Pulping
October 7, 2018
Published by Anjula Devi
Categories
  • Indian Cooking Advice
Tags
  • anjula devi
  • author
  • chef
  • indian chef
  • indian cookery school
  • indian cooking
  • Indian cooking advice
  • spice for life
  • spinach
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine

A great way to prepare spinach is to buy it fresh, remove it from the bag, and place it in a zip sealed freezer bag. When it is required for a recipe, simply remove from the freezer, crush it in the bag and it is ready to use.

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Anjula Devi
Anjula Devi

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FEMALE CHEF, AUTHOR AND MASTER OF INDIAN CUISINE

Female Chef Anjula Devi is best known for her extensive knowledge of spices, creating delicious authentic Indian cuisine. A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​

ANJULA ON INSTA


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Today was just about me me me... No staff breakfast, no family, no rush to get the early morning train! So I made my favourite breakfast with masala tea and it was absolutely amazing and weird at the same time can’t remember he last time I cooked just for me! #me #memyselfandi #putyourselffirst #indianfood #alooparatha #aloo #potatoes #masalatea #foodies #foodiesofinstagram #meatfree #meatlessmonday #vegan #vegetarian #instagram #instavideo @nadrasquires making these for @cheftagg in a few weeks! 😁😁😁 #lunch

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To be served at today’s @ManUtd game. Cooked by Alison & Tony Rankin trained by me to create delicious traditional Indian food. Chana daal - tempered with fresh curry leaves, garlic, brown mustard seeds, fresh chillies and cumin. Tempering of spices is a traditional method to extract the full flavour from spices and is also known as “Tadka”. ‬#indian #foodies #spices #trsfoods #vegetarian #lentils #chefs #foodiesofinstagram #instavideo #daal #indianfood #teaching #newtechnique

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Count down to #Christmas has begun! We are busy in our kitchen creating delicious food that just happens to be #vegan and #vegetarian We have no name for this dish right, tell what you think it should be called. We only know it tastes like Christmas! It’s served with a coconut, orange liquor and chilli sauce. #foodies #foodiesofinstagram #foodforthought #foodielife #beneateatlessmeat #meatlessmeals #chefs #anjuladevi @theellenshow #usa

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A simple tip on how to peel garlic easily! #cookingtips #cooking #garlic #easypeasy #freshgarlic #foodies #foodiesofinstagram #instagood #instagram #instavideo #anjuladevi #chefslife #chef

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Hello everyone. On the 22nd November we will be holding a very special supper club in aid of a charity called Asha (Asha means hope in Punjabi & Hindi) that works in the slums of India. @amandaclegg1 and @vhbyrne are currently in India visiting the slums and they sent me his short clip. The food we cook on the day of the supper club will be from the book written by Amanda and Victoria. The recipes are all from the families they work with in the slums. The @hopeandspice will be available to at the event. To book tickets please go to the Eventbrite site and search under Hope & Spice. We hope to see you there. 💕 #charities #slums #india #supperclub #foodies #families #instagram #foodies #foodiesofinstagram #instavideo @ashasociety

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OK so yes it’s true large pumpkins generally used for lantern carving are a little tasteless however as chefs it gives us an opportunity to be creative and reduce food wastage. Journalist Rebecca Smithers reported in the @guardian last week,almost 8m pumpkins will be binned after the annual Halloween lantern carving year. This equates to 18 thousand tonnes of edible pumpkin flesh being thrown away. Here I scooped out all the flesh and used it to thicken the sauce whilst cooking the vegetables. I also injected the inside of the pumpkin with tamarind and sugar cane juice. I then baked the whole thing in the oven. I also added some broccoli and cauliflower stalks that otherwise would have been binned too. Thus reducing some phenomenal food waste. #foodwaste #pumpkins #stopfoodwaste #indianfood #foodies #foodiesofinstagram #vegan #vegetarian #creative #creativefood #chefsofinstagram #chefs #instavideo


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LATEST FROM ANJULA

  • Asha means ‘Hope’ in Hindi…
  • My Memories of Southall Broadway and missing my mum
  • Rise and Fall of an Industry? Anjula Devi writes on the dynamics of the curry industry
© Anjula Devi 2018