• Tomato and Peanut Soup with Dill (Oil Free)

    June 30, 2016thepeppercook

    A spicy middle eastern recipe of soup flavoured with dill and harissa. Ingredients: 6 medium-sized tomatoes, diced (about 500g) 1 carrot, diced (about 60g) 1 cup water 1 teaspoon salt ½ teaspoon brown sugar ½ cup freshly roasted peanuts ½ teaspoon harissa (To learn how to make our home-made harissa click here) 3 tablespoons fresh…

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  • Quick Kerala Calamari (Squid)

    May 31, 2016thepeppercook

      An easy Kerala recipe that involves no cutting and chopping, just the addition of southern spices to curry leaves and coconut oil. Ingredients: 500g squid, cleaned and cut into rings 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon (or less!) red chilies, ground 8-10 curry leaves 1 whole green chili (optional) ½ teaspoon black…

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  • Cornflakes and Spice Encrusted Prawns

    March 7, 2016thepeppercook

      Delicious crunchy prawns coated in a spicy cornflakes mixture. Tempered with coconut oil flavoured with curry leaves and green chilies, they are crusty on the outside, and soft and juicy on the inside, fragrant with the roasted aromas of Kerala spices. Easy to make for a quick seafood starter or meal. Serve with a…

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  • Moong Sprout Salad with Sweet Tamarind Dressing

    February 8, 2016thepeppercook

      A tangy and healthy salad recipe based on Indian “chaat”, or street food, flavours. Ingredients: 1 cup moong bean sprouts (about 125 g) 1 tomato, finely chopped 1 small onion, finely chopped ½ a small cucumber, finely chopped 1 small potato, boiled, peeled and finely chopped 1 small raw mango, peeled and finely chopped…

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