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Whenever I cook this creamy delightful dal, I make sure I cook enough to have leftovers for the next two days He came up with the brilliant idea of simmering the chicken in a luscious gravy of tomatoes, butter, cream and some spices to help them retain moisture, which gave birth to the much fabled Butter Chicken Curry. Living in a fast paced world, I use my trusty stove top pressure cooker to cook the dals and let it simmer in butter rich onion and tomato gravy for half an hour or more depending on how much time or patience I have. But whenever I cook this creamy delightful dal, I make sure I cook enough to have leftovers for the next two days

Learn how to make quick and simple Palak Paneer Curry ~ Indian cottage cheese in mildly spiced rich and creamy spinach gravy • Place the spinach in a large bowl and fill it with water. I have added the fresh paneer directly to the gravy, but if you prefer, you can pan fry the paneer cubes on both sides with little oil or ghee until they turn golden brown. Today when I stepped into the kitchen, I wanted to cook something under 20 minutes, with just a handful of ingredients and yet, the final dish to taste like I have slaved in front of hob for hours to bring that complex and exotic flavour. Crumbly Indian cottage cheese cooked in a velvety smooth spinach gravy brimming with nutrients and bursting with flavour is my recipe that redefines my love for the art of simple cooking…

When we returned from India, I finally got time some time to try the blender to its full potential by making smoothies after smoothies along with using it for making nut butters, curry pastes, spice blends, pasta sauces and even dosa and idli batters. Froothie Optimum Vac2 Vacuum Blender comes with a blender base, BPA free 2 liters jug with 6 stainless steel wet and dry multi-purpose blade assembly, two-part lid, heavy duty tamper tool for improved processing and mixing, spare vacuum seals and instruction manual. Vac2 blender comes in 3 colour choices (red, black and silver) and has 8 different speed settings and has some preset buttons that will set the time and speed for you like smoothie, veg and fruits, pulse, nuts, and soup. All you need to do is dump roughly chopped tomatoes, carrots and cauliflower florets in a pressure cooker and cook it with a water for one or two whistles and then blitz the veggies to make either a rustic, chunky soup with skin, seeds and all the goodness or velvety smooth soup that slides warming your body and soul.

Tofu and Mixed Vegetable Thai Green Curry is one such recipe that requires just few minutes and very little effort in stirring a pot full of aromatic and flavourful dish in jiffy. I’ve used Indian finger chillies in my Thai Green Curry Paste rather than Thai bird’s eye, to give this a green colour and vibrancy with mild heat as I have a not so picky eight year old boy who is not too keen on spicy homecooked food. The lime leaves (which I buy frozen from my local Chinese supermarket) add a gorgeous, lime-scented perfume, but if you can’t get hold of them, grate the zest of a lime or even better, Kaffir lime, into your curry instead. Add coconut milk, kaffir lime leaves or lime zest and tofu and turn down the heat.