Aloo Tikki, Fermented Fries, & Fizzy Drink Recipes
A week of fabulous collaborations
Not that anyone asked, but my drink of choice this week has been ginger tea. Or is it ginger water? I’m not sure what the correct terminology for it is, but I’ve been loving it.
I chop up fresh ginger (leaving the skin on), and plonk it into a saucepan with about 2 mugfuls of water, bring it to the boil, and then place on the lid and leave it to simmer for around 20 minutes. The shade of the water turns to burnt yellow, and that’s when you know it’s ready. I pour it into my favourite mug with a teaspoon of raw honey and a squeeze of lemon. It’s the perfect drink instead of coffee or tea if you’re looking for something hot and caffeine free to sip on. It also happens to be very good for you too!
Alongside your ginger tea, you might want to make some food! So, here are the three recipes I’ve posted this week which are all collaborations! I love collaborations, they’re one of my favourite forms of content, so enjoy!
THE WEEKLY ROUND UP
ALOO TIKKI - with the wonderful Chetna Makan (Award Winning Food Writer & Author of 7 Cookbooks!!). I have been a fan of Chetna’s work for years, so it was quite a “pinch me” moment when she asked if I wanted to do a video with her! We filmed this Aloo Tikki recipe in her kitchen and it was delicious. It’s essentially a fried potato patty, topped with three gorgeous chutneys. The recipe is from her new book “Chetna’s Indian Feasts”, and you can buy the book here! Click here to see the video!
FERMENTED MISO KIMCHI FRIES, PART II - with the fabulous Calum Harris. You may remember last week we released Part I of this 2 part series. We made fermented miso kimchi fries and left them to ferment for a few days. We met up once again, fried them, topped them with some bits, and then tried them…now to see the results, click right here to see the video!
PORK DUMPLINGS WITH A SPICY MANGO DIPPING SAUCE - This was another episode of dumplings weekly and it was a fabulous collaboration with Rubicon! There are so many recipes out there using fizzy drinks and this one is SO good. I made a dipping sauce inspired by Indian Momo Chutney which is made from chillies, tomatoes, and garlic. To add a bit of a tropical sweet flavour, I used Rubicon’s Sparkling Mango juice and it worked SO well. Give it a go if you fancy! Check out the recipe here!
That’s it for this week folks! I hope you have a fabulous weekend and make lots of delicious recipes! See you next time!
Em xoxo