Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

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In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Drain well and set aside. Coffee: sometimes I want to cry when I smell a good bag of ground coffee. It reaches into my heart; coffee is my absolute drug. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Put the cauli florets into a saucepan. Measure/weigh how much water it takes to cover the cauliflower florets in the pan and then add 4 per cent of this weight (of the water) in salt to the water (so if you are using 500mlof water, you’ll need to add 20gof salt). A sparkle of white flakes on a seared steak in the sun. Silky smooth, buttery potato mashed with smoked sea salt. Salt falling gracefully from your fingertips onto grilled asparagus in chaotic perfection. Every pinch makes a difference to an ingredient and changes the way we eat.Heat 3 tbsp of the oil in a saucepan over a medium–low heat. When hot, add half of the panch phoron and let it sizzle briefly. Be careful not to let it burn or it will taste bitter. Remove from the heat and add the chopped green chillies, turmeric and salt. Beware of spluttering! Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife Curry sensation! Join us for an evening with chef, TV presenter, food writer and founder of Mowgli Street Food Restaurants, Nisha Katona MBE, as she talks about her latest cookbook Meat Free Mowgli. When hot add the fenugreek and fry until the nuggets turn a dark brown. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp.

I worked as a barrister on domestic violence for 20 years and the mantra of abusers was: “I shout because I care. I shout because I’m a perfectionist.” And that’s the mantra in many professional kitchens. There is nothing attractive about that. I rail against that “Yes, Chef!” military discipline. It’s pernicious and it needs to change. Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. F ruity, nutty, creamy, sunshiny delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. It is easily doubled to serve four.”

Chickpea Kati Rolls

Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved. Remove from the oil and drain on paper towels. The extra pani puri can be put in an airtight container and stored for up to five days.