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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine
Spice flavour
October 7, 2018
Shakarparas Traditional Indian Sweets
November 7, 2018
Published by Anjula Devi
Categories
  • Indian Cooking Advice
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  • chef
  • indian chef
  • indian cookery school
  • indian cooking
  • Indian cooking advice
  • Never add garam masala
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  • Stages and timing
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine

During my childhood, my father and I spent endless hours honing the long list of spices used to make good Indian food. Almost all of the recipes in this book, have key spices and warming spices added at different stages.

The garlic, ginger and chillies go in at different times to many other Indian recipes that you will see. The key spices are often split into two sections in my recipes, as they need to be added at different times.

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Anjula Devi
Anjula Devi

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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine
October 7, 2018

Spice flavour


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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


Recipe for homemade paneer, infused with romano pe
Recipe for homemade paneer, infused with romano peppers, fresh fennel and green chilli. @riverford thanks so much for the delicious organic romano peppers and fennel bulbs.

 
 
 
 
Paneer with fennel, romano peppers and chilli
 
Ingredients
2 litres of whole milk, at room temperature
Juice of 1 medium sized lemon 
50ml water 
20g fresh fennel, chopped small and fine 
25g romano pepper, chopped small and fine
Green chilli to taste, finely chopped
1 tsp fine sea salt 
 
Method
Bring the milk to the boil in a large saucepan. Stir often to stop the milk from catching or burning at the bottom of the pan. Once the milk comes to the boil, reduce immediately to a rolling simmer (see video).
Mix the lemon juice and water and pour slowly into the milk, stirring very gently. You will notice almost instantly that the milk separates from the whey.
Remove from the heat and allow to stand for 10 minutes.
Line a sieve with some muslin cloth and use a slotted spoon to remove all the curds into the sieve.
Allow to drain, take all four corners of the muslin cloth, then twist and squeeze out the remaining liquid.
Place the paneer, in the muslin cloth, in a bowl of ice-cold water and gently squeeze. This helps to keep the paneer light and soft (see video).
Add the fennel, romano peppers, green chilli and salt. Gently mix thoroughly.
Place the paneer, still in the muslin cloth, on a plate and place a heavy vessel on top of it. Remove the heavy vessel after two hours.
Your paneer should be solid and easy to cut into cubes. It’s ready to use. You can store in the fridge for up 3 days.

#recipeshare #recipes #vegetarian #homemade #lovefood #eatwell #feedfeed #foodies #homecooked #homemade

Hi everyone, thanks for the overwhelming request f
Hi everyone, thanks for the overwhelming request for the recipe for these crushed potatoes. The recipe can be found in my bio. Happy cooking.
#recipes #easy #easymeals #lovefood #eatwell #foodiesofinstagram #foodies #feedfeed #feed #vegan #vegetarian

Gaining an understanding of spices and having the
Gaining an understanding of spices and having the right tools like a masala dabba (steel spice container) will put you in good stead to successfully create Indian food. @riverford many thanks for the organic potatoes & courgettes they super delicious. 

#indianfood #foodies #feedfeed #spices #lovefood #vegan #veganuary #veganfood #spice #spices #knowledge #learn #newskills #skills

Thank you so much for all your DM’s and e-mails
Thank you so much for all your DM’s and e-mails for a slowed down version of my pakora recipe I posted on #reels yesterday. I was truly overwhelmed by the amazing comments, heartfelt hugs to you all. 
Here it is enjoy 💕

@alisonrankin97 do you remember when I taught you how to make these @manchesterunited So pleased @cheftagg gave us lots of opportunities to learn from each other. 🙏

#pakoras #streetfood #lovetoeat #feedfeed #vegan #veganuary #veganfood #veganfoodshare #foodies #vegetarian #lovefood #indianfood #hereforthefood #anjuladevi

This popped up in my memories this morning, so I w
This popped up in my memories this morning, so I wanted to share. A great event @google which @cheftagg and I were privileged to be a part of. The event was on behalf of @chefsmanifesto which is as compelling as ever, with biodiversity and sustainability being core themes. 

#core #sustainability #biodiversity #foodforlife #foodforthought #eatwell #eathealthy #plantbased #eatlessmeat #sharing #chefsofinstagram #chefs #football #manchesterunited

Swiss Chard & Edamame Beans. Finished with fresh l
Swiss Chard & Edamame Beans. Finished with fresh lemon juice & dill. I’m in love with this combination; not only does it taste delicious but you absolutely feel like it’s nourishing your body and soul. Thank you @riverford for the Swiss chard, the carrots & sweet potatoes.

#lovefood #vegan #veganuary #foodlovers #veganfoodshare #plantbased #healthylifestyle


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© Anjula Devi 2020