How to make Spicy Sardines / Sardines l’escabéche


  • 250 gm Sardines
  • Seasoned Flour
  • 2 tbsp Vinegar (cider or wine vinegar)
  • 1 tbsp Paprika
  • 2 tbsp Cumin Powder
  • Salt to taste
  • 2 Green Chili peppers, finely chopped
  • 4 cloves Garlic, finely chopped
  • Fresh Coriander, finely chopped
  • 4 tbsp Olive Oil
  • Oil for frying
  • Bell peppers (optional)

The Sardines

  1. De-head, scale and clean sardines; wash under cold, running water; dry well with kitchen paper.
  2. Place sardines in a plastic bag with seasoned flour. Shake well, so sardines are coated with flour mixture. Take sardines out, shake off excess flour.
  3. Fry in hot oil until golden brown, drain well and place on plate lined with kitchen towels to absorb any excess oil.

The Sauce

  1. Bring a little olive oil to low heat
  2. Add garlic and stir (do not let it brown as garlic becomes bitter)
  3. Add chillies, cook until they’re soft
  4. Add paprika, cumin powder and salt; cook for 1 minute.
  5. Add vinegar, cook again for 1 minute. The sauce is ready!
  6. Pour sauce and finely chopped coriander over the sardines ensuring both sides are coated. The sauce improves in flavour once cold.
  7. Garnish with julienned bell peppers if you like.

Note: This dish will keep for several days in a fridge due to the vinegar. Feel free to experiment with the spices per your own personal tastes.

Bon Appétit, Myra


How to make Fluffy Palak Koftas

I have no specific recipe. When I cook, a lot is instinct. For the gravy, I have given average quantities, so you will have to judge for the right flavour you are looking for. I just go by feeling :). The most important part of this dish, is to have the koftas light and fluffy, which is why I did not deep fry them. Also it deteriorates the colour of the spinach which i wanted to keep.

I hope when you try this dish you will enjoy it as much as we did.

Bon Appétit

For the Koftas:

  • Equal quantity spinach and Ricotta cheese (I used frozen spinach)
  • 2 tbsp gram flour (dry roasted gives a nice nutty flavour, you could skip this)
  • 3 tbsp rice flour and 3 tbsp semolina, mixed together (coating for koftas)
  • chopped coriander
  • grated ginger
  • pinch of cumin seed powder
  • turmeric
  • salt
  • pepper

For the Gravy:

  • 2 onions, chopped
  • 4 tomatoes, chopped,
  • fresh chilies whole
  • 2 dried chilies
  • 1 tbsp garlic ginger paste
  • 1 tsp turmeric
  • 1tspn cumin seeds
  • 2 cardamom pods
  • 1.5 tsp garam masala
  • 1/2 tsp red chilli powder for heat or paprika for colour
  • 1.5 cups vegetable stock or water + juices from spinach
  • Salt to taste

Making the Koftas:

  1. Fry spinach in a little ghee or oil
  2. Squeeze out excess liquid (reserve liquid for gravy)
  3. Roughly chop and let it cool.
  4. Add the rest of the Kofta ingredients to the chopped spinach
  5. Taste for seasoning, mix well, form the koftas, the size of a golf ball

Note: You could also put the ingredients it into a mixer. Use pulse mode so it doesn’t puree; it has to have texture. (I did it by hand)

Making the Gravy:

  1. In a pan, heat a little oil.or ghee
  2. Add cumin seeds, mustard seeds, cardamom and dried chillies
  3. Add onions and a generous pinch of sugar
  4. When the onion has browned, add ginger paste and cook for 2 minutes.
  5. Add chopped tomatoes and whole chillies; cook through.
  6. Add turmeric, garam masala and red chilli powder
  7. Add a cup of vegetable stock (or water) + spinach water (from previous step),season
  8. Cover and simmer about 15 minutes.
  9. While gravy is cooking, roll koftas in the mixture of rice flour and semolina
  10. Heat some oil/ghee in a pan to medium heat and gently fry koftas
  11. Turn Koftas once until light golden in colour
  12. Add to gravy and cook for around 10 minutes
  13. Before serving, sprinkle with chopped coriander

How to make Stir Fried Spinach, Indian Style.


  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of turmeric (optional)
  • Handful curry leaves
  • 4 shallots sliced (or 2 small onions)
  • 2 dried chillies,
  • 2 fresh green chillies, sliced
  • Shredded ginger,garlic (or garlic ginger paste)
  • 600 gms Spinach, shredded (if frozen spinach, defrost, squeeze out excess water, chop roughly)
  • 1 tbsp lime juice (optional)
  • 1.5 tbsp coconut dry roasted in a pan


  1. Heat the coconut oil in a wok-type pan
  2. Toss in the mustard seeds, cumin seeds, curry leaves and red chilies.
  3. Stir and fry for about 15 seconds.
  4. Add the sliced shallots, ginger and garlic, turmeric and fresh chilies
  5. Soften over a gentle heat for about 5-7 minutes
  6. Season
  7. Add chopped spinach leaves into the pan
  8. Fry for about 5 minutes (6m for frozen spinach) until spinach leaves have wilted.
  9. Add roasted coconut + lime juice (optional)

I serve this with dal and rice.


How to make an Omelette Loaf


Sliced Loaf
Sliced Loaf


  • 7  eggs + 2 (hard boiled)
  • 1 onion chopped
  • 1 tsp Turmeric
  • Freshly chopped coriander
  • 1 fresh green chilli chopped (optional)
  • 2 tbsp olive oil (or oil or butter of your choice)
  • salt, pepper
  • Pinch of freshly grated nutmeg
  • 1 non stick loaf tin 22cm x 12 cm greased
  • 1 cup assorted chopped vegetables of choice (peas, green beans, carrots etc)


Preparation: Pre heat oven 220°

  1. Hard boil 2 eggs (about 8 mins), cool under cold water, peel and leave them in water until needed .
  2. Bring a pan of salted water to the boil add chopped vegetables, drop to medium heat, cook until firm, drain in a colander, refresh in a bowl of chilled water with ice cubes. When cold, drain well once again to take off all excess water, set aside.
  3. In a pan put the olive oil (or oil of your choice), add the onion, turmeric and chillies, cook gently until soft, (no browning).
  4. In a large bowl crack the rest of the eggs, beat them with a fork.
  5. Add the cold cooked vegetables, salt, pepper and nutmeg.
  6. Grease a non-stick loaf tin with some neutral oil or butter with a brush.
  7. Cut in half the hard boiled eggs
  8. Fill the mould to half full,  and arrange the 4 halves length wise in the mould, yolk upwards.
  9. Gently pour in the remaining mixture
  10. Bake in a pre-heated oven at 220° and after 10 minutes, reduce the temperature to 180 °.
  11. The omelette is cooked when you insert the blade of a knife and it comes out clean
  12. Put on a cooling rack, leave to go cold before un-molding.

Notes: Make sure vegetables and boiled eggs are completely dry and cold. This can be done the previous day too. If you have any cold chicken left over, it can be minced and add to onion mixture.

Bon Appétit!


Omelette Loaf
Omelette Loaf