Cheese recipes

Sweetcorn, spinach and feta lagan

30 minutes

Curry recipes

Paneer with spinach-yoghurt sauce

20 minutes

Diwali recipes

Gulab Jamun with coconut

Name: Sweetcorn, spinach and feta lagan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: double-cream plain yoghurt 210g ,cream-style corn 410 g can ,frozen sweetcorn kernels 250 g ,garlic cloves, minced 3,green chillies, finely chopped 3,milk ½ cup ,medium onion, finely diced 1,vegetable oil ½ cup,chickpea (besan) flour 92 g,cake flour 12 g,semolina 40 g ,maize meal 50 g,baking powder 1 t,salt 1 t ,baby spinach, finely chopped 200 g,coriander, finely chopped 30 g ,feta cheese 150g,sesame seeds (optional) 50 g ,Bread flour 40g

By Rev Batohi

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

400 g cake flour
1½ t baking powder
½ t bicarbonate of soda
2 T semolina
1 t spice mix or ground cardamom
1 x 397 g can condensed milk
1 T ghee, plus extra for frying
desiccated coconut, for rolling

For the syrup:

3 cups water
500 g sugar
a splash rose-water

Method

1.Sift all the dry ingredients together and mix well. Slowly add the condensed
milk and shape into fingers. Deep-fry in the ghee in a wok until golden brown.

2. To make the syrup, mix the sugar, water and rose-water and reduce over a low heat until syrupy. Using a fork dip, each fried finger into the syrup, then roll in coconut.

Find more Indian recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Annette Klinger

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