Honey Coffee Cake

Ingredients:

• 4 fl.oz cold strong black coffee
• 2 eggs
• 2 oz sugar
• 2 tbsp oil
• 1/2 lb honey
• 1/2 lb wholemeal flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp lemon juice
• 1 tbsp marmalade

1. Beat the oil, sugar and eggs together in a mixer.
2. Mix the coffee and honey together.
3. Sift the dry ingredients and add to the oil/sugar mixture alternately with the coffee/honey mixture.
4. Add the marmalade and lemon juice.
5. Bake for approx 45 mins at Gas Mark 4

Paneer Achari

Paneer is a completely vegetarian Indian cheese, which has a firm texture and doesn't melt in cooking. If you can't find it (and can't be bothered to make it yourself) you can substitute firm tofu.

Ingredients:

• 1 cup paneer, cubed
• 1 teaspoon fennel seeds
• 1/4 teaspoon mustard seeds
• 5-6 fenugreek seeds
• 1 teaspoon onion seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asafetida powder
• 1 cup onions, sliced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon black salt
• 3/4 cup yogurt
• 1 teaspoon plain flour
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon oil
• salt

Modus Operandum:

1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and sauté till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir together well.
5. Add the yogurt, sprinkle in the plain flour and mix well.
6. Add the cilantro and salt and bring to a boil.
7. Serve hot with rice or rotis.

Tarka Dal

Ingredients

• 1/2 cup red split lentils or chana dhal (yellow split peas)
• 3 cup water
• 1 teaspoon level salt
• 1 small onion chopped
• 3 cloves garlic finely chopped
• 4 tablespoon melted ghee
• 1 pinch turmeric
• tiny pinch asafoetida
• pinch cumin seeds
• 1/2 teaspoon garam masala
• 1 teaspoon chopped fresh ginger or ginger paste
• 1 tomato
• 1/2 tbsp chopped coriander

1. Wash the lentils then place into a saucepan with the water and salt and bring to the boil. Turn the heat down and simmer uncovered for 20 minutes skimming off the froth that collects at the top.
2. Now partly cover the pan. Cook for a total of an hour stirring now and again. Just as the lentils start to get soft, add the ginger. At the end of the hour you should have a pale yellow soup like mixture.
3. While the dal is cooking fry the onion and garlic in the ghee until they are brown and crispy. Be careful not to burn the garlic as this will add a bad flavour to the dish! Then add the asafoetida, turmeric and garam masala. Stir-fry very briefly. Stir the onion mixture into the cooked lentils.
4. Serve hot sprinkled with chopped tomato and green coriander.

Serves 2