A Year of Cooking Like Mummyji: Real British Asian Cooking for all Seasons

by Vicky Bhogal

Spring recipes include South Indian Vegetables and Lentils in a Sweet and Hot Sauce; Saffron and Pistachio Rasmalai; Sweet Dosa with Raspberry and Blueberry Mascarpone; Chilli Cheese Parathe; and Raspberry Sharbart. Summer recipes include Green Masala Roast Chicken Breasts; Corn Cobettes; Hot Fruit Chaat; Gujarati Savoury Sponge; Kachumbar; and Rooh Afza. Autumn recipes include Black Pepper and Fresh Coriander Lamb; Gobi di Sabji; Zeera Chaul; Mini Pickling Spice-Stuffed Aubergine Bake; Sweet Bhoondi; and Coconut and Pistachio Barfi. Winter recipes include Mulicoloured Pepper Lamb; Karahi Chicken; Mini Cranberry Tikkia; Spicy Sprouts with Cumin and Mango; Coconut Rose Barfi with Sugared Rose Petals; and Mini Black Forest Samose.

176 pages, Paperback

First published October 1, 2006

Reviews

[Beka · Rating 3 out of 5]

A nice cookbook with an unfortunate format. The pages are lots of different colors and backgrounds so sometimes it's difficult to make out the recipe. Other than that, it's fine.

[Joanne · Rating 4 out of 5]

Great recipes & another good read from a young asian woman whom understands what people enjoy cooking & eating.