Skip to main content

Curried Lamb and Lentils

This colorful carry is packed with protein and is low in fat too.


Serves 4

8 lean, boneless lamb leg steaks, about

500g/1 ¼ lb total weight

1 onion, chopped

2 carrots  diced

1 celery stalk, chopped

15ml/1tbsp hot curry paste

30ml/2 tbsp tomato puree

475ml/16fl oz/2 cup stock

175g/6oz/1 cup green lentils

Salt and ground black pepper

Fresh coriander leaves, to garnish

Boiled rice, to serve

1 Preheat large browning dish according to the manufacturer’s instructions. Add the lamb steaks, pressing them down well on the Dish and microwave On high for 7-8 minutes, turning over halway through cooking . Altternatiy,cook lamb steak on a microwave proof plate, but they will not brown in th same way.

2 place the onion, carrots and celery in a microwave on High for 4 minutes , strring once. Stir in the curry paste , tomato puree , stock and lentil. Cover and  microwave on High for 10-15 minutes or until the lentils are almost cooked.

3 Add the lamb steak, cover and microwave on high for 5-10 minutes, until tender . season the lamb totaste , sprinkle with coriander and serve with rice.

Maple and banana cupcakes

Banana cake invariably appeals to everyone, from tiny tots to adults. These mini ones can be served plain, simply dusted with icing sugar ,or swirled with the delicious maple butter frosting.


Makes: 12

Prep: 20 minutes, plus cooling

Cook: 18- 20 minutes

1 small banana

2 tbsp maple syrup

2 tbsp milk

60 g/ 4 ¼ oz lightly salted butter, softened

70 g/2 ½ Oz caster sugar


100g/3 ½

Oz self – raising flour


150g/5 ½  oz lightly salted butter softened

1 tsp vanilla extract

6 tbsp icing sugar

7 tbsp maple syrup

8pecan or walnut halves , roughly chopped to decorate

1.preheat the oven to 180°C/350°F/Gas mark4. Line a 12- section mini muffin tin with 3- cm/1 ¼ inch – mini paper cases.

2.In a  small mixing bowl . mash the banana to a puree  with a fork stir in the maple syrup and milk .

3 .put the butter and caster sugar in a separate mixing bowl and best together with an electrice handheld whisk until light and fluffy, Gradually beat in the egg, a little at a time ,adding a teaspoon of the flour if the minxture starts to separate.

4.Sift half the flour into into the bowl containing the butter mixture , then add half banana , Gently flod the ingredients tighter until only just mixed sift the remaining banana mixture and fold in.

5.Spoon the mixture into the paper cases. Bake in the preheated oven for 18-20 minutes or until risen and firm to the touch .Leave in thr tin for 5 minutes hen transfer to a wire rack to cool.

6 For the frosting put the butter , vanilla ,icing sugar and maple syrup in a bowl and with an electric handheld whisk until smooth and creamy . put the frosting in a small paper piping bag fitted with a 1cm/ ½ inch star nozzle and use to decorate the cupcakes. Scatter with the nuts.

Cranberry muffins

These muffin can be prepared and baked in less then half an hour perfect for a relaxed weekend break fast. For flavor versions try adding  the grated rind of an orange or a sprinkling of ground ginger or cinnamon.

Make: 18

Prep: 10 minutes, puls cooling

Cook : 12-15 minutes

10g/ 3 ½ oz self-raising flour

½ tsp baking powder

55g/2 oz dried cranberries, roughly chopped

100ml/3 ½ fl oz natural yogurt

1 egg

2 tbsp vegetable oil

Icing sugar, for dusting

  1. Preheat the oven to 190◦C/375◦F/Gas make 5. Line 2×12-section mini muffin tins with 18×3-cm/1 ¼ -inch pepper cases.
  2. 4 sift the flour and baking powder in to a mixing bowl. Stir in the caster sugar and cranberries. In a separate mixing bowl, beat together the yogurt , egg and vegetable oil with a fork until evenly combined.

3.Tip the yogurt mixture into the flour . Using a dessertspoon, gently fold the ingredients together until only just Mixed.(Don’ts over-blend the ingredients or the muffins won’t be as light.)

  1. 4. Spoon the mixture into the paper cases; it should be level with the top of the tin. Bake in the preheated oven for 12-15 minutes, or until risen and just from to the touch .Leave the muffins in the tin for 2 minutes then transfer them their cases to a wire rack to cool. Serve warm or cold dusted with icing sugar.

Blueberry and vanilla muffins

In these fresh blueberry muffins, the plump, juicy fruits during baking to colour and flavour the light airy sponge. This recipe uses homemade paper cases made by pressing squares of baking paper in to the muffin tray.


prep: 10 minutes, plus cooling

Cook: 15 minutes

125g/ 4 ½ oz self –rising flour

½ tsp baking powder

70 g/ 2 ½ oz caster sugar

85 g/ 3 oz blueberries

2 tsp vanilla extract


125ml/4 fl oz buttermilk

2 tsp vegetable oil

Vanilla sugar for dusting

  1. 1. Preheat the oven to190◦ C/375◦F/ gas mark 5. Cut out 18x 9-cm/3 ½ -inch squares from baking paper. Push the squares into2x12-section mini muffin thins, creasing the squares to fit so that from paper case. Don’t worry if they lift out of the sections slightly; the weight of the muffin mixture will hold them in place.
  2. 2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar and blueberries. In a separate mixing bowl , beat together the vanilla, egg, buttermilk and oil with a fork until evenly combined.
  3. Tip the buttermilk mixture into the flour .Using a dessertspoon, gently fold the ingredients together unit only just mixed (Don’t over blend the ingredients or the muffins won’t as light)
  4. Spoon the mixture into the paper cases; it should be level with the top of the tin. Sprinkle with a little vanilla sugar and bake in the preheated oven for 15 minutes, or until, risen and just firm to the touch . Leave the muffins in the tin for 2 minutes, then transfer them in their cases to a wire rack to cool . Serve warm or cold, dusted with extra vanilla sugar.


Mughlai delights for all

It’s among Kolkata’s favourite Mug hlai destinations, and now, it’s on an expansion spree. Aminia, whi ch already has three outlets at Golpark, Chinarpark and Jessore Road, is opening a two-storied open terrace restaurant at Shyambazar. Located at the Fariapukur crossing, near Shyambazar tram depot, it’s an outlet people are eagerly awaiting. “We have been getting queries on when we are opening our doors to customers. It’s going to happen really soon. And we can assure you that it will be worth the wait, with a wider menu and more innovations,“ said co-owner Md Azhar.

But that’s not all. A fifth outlet is coming up near Behala Pathak Para.“The Behala outlet is also a large format sit-and-dine restaurant. We want our patrons to enjoy every meal they have with us in a cosy setting,“ said coowner Asher Ather.

The first among the traditional Mughlai restaurants to go into large format fine dining, Aminia’s biryani forms the backbone of its long line of Mughlai delicacies, with the Aminia special and mutton roganjosh being two of its other popular offerings.