Author Archives: zeelolfood

Kachumber is a simple, fresh salad containing chopped onions, fresh tomatoes, cucumbers, pomegranate seeds, mint leaves, coriander, salt pepper, and lemon. Just a few ingredients make a tasty, healthy salad. However, not everything has to be complicated. Ingredients Method Cut all the ingredients into small pieces. Add all the spices and squeeze lemon on top.Continue reading “Kachumber”

I met Dalah in 2018 when I went to volunteer at the Elephant Nature Park. I went to volunteer as part of my passion for doing something for the plight of Elephant abuse. I am also guilty of playing a role in the entertainment industries which abuse animals. When I went to Sri Lanka withContinue reading “Dalah”

Once you have mastered the basic chapati making, there are endless versions you can experiment with. Stuffed parathas are a great way to have a meal in one. It can be eaten on its own, with pickles or yoghurt. It can be eaten for breakfast, lunch, or dinner. Stuffed parathas can also be made withContinue reading “Aloo Paratha (Potato Stuffed Paratha)”

Ingredients 1 Medium Chicken , skinned and cut into small pieces (buy organic free range if possible) 1 large onion 5 cloves of garlic 2 Green chillies small piece of ginger 1 tea spoon cumin seeds (Jeera) 1 teas spoon organic turmeric powder 1/2 tea spoon red chilli powder (I grinned it at home) canContinue reading “Chicken Curry served with Greens and pototo Sabzi(dry curry) Plain basmati rice.”

Mangoes are one of my all-time favourite fruit. However, it was a different experience to eat one in London. In India, mangoes are only available seasonally, and I used to get so excited when the season was near. I would keep asking mum and my siblings, “when will we have mangoes” and I was toldContinue reading “Mango Lassi”

I love the complex yet delicate flavour of garam Masala. Garam means hot in Hindi, and Masala means mixture of spices. This traditional Indian spice mix is often used to add fresh, spicy flavours to a dish during or at the end of cooking. I have always blended my own Garam masala. This reassures meContinue reading “Garam Masala”

Aubergine is also known as an Eggplant, which is a plant grown worldwide for its edible fruit. Most commonly, purple, the spongy, absorbent fruit, is used in several cuisines. Typically used as a vegetable in cooking, the Botanical Name is Solanum melongena. I get most of my vegetables from 2 stalls in Brixton Market. MyContinue reading “Aubergine Curry”

Mint chutney is one of my favourites. It reminds me of my mum growing mint in her garden. When she harvested the mint, I used to pick and eat it from the plant. Now my grandson does the same with me! My mum used to make the chutney in a large granite mortar and pestleContinue reading “Mint Chutney”

Growing up in Africa and India as a child, there was always this community feel when preparing, cooking and eating food. My mum and her friends from the neighbouring house all used to sit together and prepare vegetables whilst laughing and talking. This made the cooking a pleasant experience rather than a chore! All theContinue reading “Okra Recipe”

I was born in Kenya to a Sikh Family. Both my parents were from India. I lived in Africa until the age of eight and then in India until I was eleven, and then moved to London. I married a Pakistani man at a young age. I gave birth to six children (I lost two),Continue reading “Hello, I am Zeenat”