Coriander Paneer and Jeera Rice

Thank you dearest Sam @ Tea and Sesame for making my coriander paneer alongside SJ’s @ Cooking With SJ jeera rice dish. I’m really honoured xxx

tea and sesame

Coriander Paneer and Jeera Rice Coriander Paneer and Jeera Rice

This isn’t the first time I’ve made Dimple’s recipe for Coriander Paneer Curry but this time I’m trying it out with a SJ’s Jeera Rice.

Coriander Paneer Coriander Paneer

The base sauce for this curry is so simple! All ingredients are blitzed in the blender and cooked through then the paneer then left to simmer and soak up the lovely spices. I added a little yoghurt as I was a little heavy handed with the chilli!

Cumin Rice Cumin Rice

I  made this rice using the ‘absorption method’ as this is the way I learnt to cook rice. It results in the rice being a little more sticky but that’s the way I like it. The mild fragrance from the spices gives the rice a gorgeous flavour, enough to make you want to eat the rice just on it’s own! It’s my first time cooking rice in this…

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Carrot & Aubergine Pasta Sauce


Even I got fooled this time!!! So you all know that I sneak all types of vegetables into my recipes. That way my boys gobble it up! Well, I ate a whole plate of yummy pasta that my husband had made and it was only until the next day, when I helped myself to some of the leftovers that I realised I had eaten carrots in the penne!

I couldn’t believe it! The carrot really absorbed all the pasta sauce flavour and I loved it. I would never have thought to add carrot as an actual accompanying vegetable to the aubergine. I know it works well in mirepoix in the sauce but it worked so well this way too! so I thought I would share my husband’s recipe with all of you my lovely friends!

Have a happy, happy Monday! Much love D x


This was our lunch yesterday! Baked Camembert with Garlic and Fresh Baguette! I want more!


1 medium aubergine diced finely
1 carrot diced finely
1 onion chopped
3 garlic cloves minced
⅓ tsp salt or to taste
1 tsp dried oregano
200-250g tomato passata
1 tbsp virgin olive oil


• Heat up the oil in a large saucepan, add in the onion and garlic, cook until onion is slightly golden brown

• Throw in the aubergine, oregano and salt. Mix well and cook on a low to medium heat to tenderize the aubergine. You may need to use a little water at this stage

• Once aubergine is soft, pour in the passata, stir and cover. Simmer on low for a further 15-20 minutes

• Serve the sauce with some fresh penne sprinkle with some grated Parmesan