The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Indian Food and Meal Ideas
Navratan Korma

A north Indian recioe of an hot and sweet subji.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup curd
• 1/4 cup malai(cream)
• 3 tbsp. butter
• 1 small sweet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10-15 cashewnuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. coriander chopped
• 1 tbsp. ghee
• salt to taste
• Dry Masala:
• 1 tsp. cuminseeds
• 2 tsp. khuskhus (poppyseeds)
• 1 tsp. cardamoms
• Wet Masala:
• 1 large onion
• 1/4 cup coconut shredded
• 3 green chillies

Method:

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.