Growing up surrounded by delicious homemade cooking by my mum who would experiment with new dishes whenever she had a spare moment, She cooks from the heart and it shows with the smiles on everyone's faces when they try her food.
I gained a passion for cooking and enjoy being in the kitchen, cooking for family and friends. My Children and I often try new dishes and i believe cooking with children educates them about foods from around the world whilst having fun.
Amar's Kitchen is about having fun with cooking whilst showing you how easy it can be to make some wow dishes to impress your family and friends and bring cooking into your life as moments which are fun and not a chore.
Whether you are a dad who would like to wow your family with a Saturday night treat, someone who has been afraid of trying something new in the kitchen or parents who would like your children to get more involved in the kitchen and getting excited about dinner time, Amar's Kitchen welcomes you to join in and enjoy..
Amar’s Homemade takeaway
Butter Chicken (or Cauliflower) and Homemade Naan Recipe
Give this weekends indian takeaway a miss and try this out, your loved ones will be super impressed and you will be happy knowing you have made them a meal from scratch which feeds 4 easily and costs less that £7.00
PS... swap out the Chicken for Cauliflower for a Veggie alternative!! It works just as well and swap to non dairy alternatives for Vegan 🌱 too!!
Asian Fried Cauliflower with Peri Wedges
This week i tried my take on a guilty pleasure of mine but as an veggie option! If KFC can do a vegan menu whats stopping us all trying an alternative?
At less than £4.00 for a dinner for 2 this recipe will impress the whole family and make you think twice to ordering a Friday night takeaway
workshop formats
At Amar's Kitchen we run several workshops formats including..
- Cooking with kids. This short workshop keeps even the youngest of children interested in cookery, come along to our cookery fun day and put the enjoyment back into everyday dinners
- Weekday Wows. With the everyday struggles of work, kids and chores even meals can seem like a job too boring, with this workshop I will work with you to make even the simplest of ingredients into wow meals to impress or simply enjoy on what can seem the mundane of days.
- Party Prepping. Hosting any party of dinner for guests can be stressful enough, this workshop concentrates on making those show stoppers without the need to prep for days and uses the simplest of recipes that will have your guests asking for more.
- Everyday Meals made easy. This course covers the basic skills needed to master your way around your kitchen, introduce you to the basics you will need in your cupboards (and probably already have) to make everyday meals everyday without making it feel like a chore.
Why not come and join me on one of our many workshops
the spice board
Spices can be daunting to use but below i have given a brief summary of some of the most common spices everyone should have in their cupboards and their common uses.
Cumin Seeds (Jeera) these simple cupboard essentials can transform a simple dish into one with a warm earth, smoky flavour. once cooked it carries a beautiful nutty but sweet taste
Black Mustard Seeds (Rai) added early to oil or ghee to temper in flavours and add a foundation to any curry
Chilli Powder flavours can vary from mind blowing to aromatic and everything in between, look out for a powder which does not look too orange or smooth and don't be afraid to experiment trying new powders as the flavours do really vary
Tumeric Powder (Haldi) increasing in popularity as its antiseptic qualities are becoming more widely known, but this vibrant powder is one of the three building blocks to indian cooking
Coriander Powder (Dhana) ground from Coriander Seeds (try and find the freshest possible as this will really make a difference) along with Chilli and Tumeric this complete the essential trio
Cloves (Lavang) these dried flower buds give a warm, strong and luxurious flavour, whether used to spice warmed oil or ghee or added to apple crumble this versatile ingredient will transform any dish. Add to rice whilst you boil and the flavour will be subtle but warming (count how many you add to your dish and take them out before serving)
Garam Masala a stable in most indian households, this can typically be made up of roasting and searing around 20 various spices and grinding into a powder, making homemade is good but there are some really great ready made ones out in the shops, look around and if possible try before you buy, recommendations are a great way to find the right Garam Masala, the key to using garam masala is to add to the flavour of the dish and not to overpower using too much, and always add near the end unless using as a marinade for meats
Dried Chilli adding these either whole or if you are feeling a little braver cracked into dishes, these will add heat and depth that will add to the flavour without overpowering the dish
Curry Leaves first browned in hot oil this leaf will add a depth to your dishes (remember to remove before serving)
Cinnamon whether used whole as above or in powder form, Cinnamon adds a luxurious element to either curries or chocolate swirls.... this truly is a spice which should be everyones kitchen
Sesame Seeds truly versatile, sesame seeds can either be added to pastries to add an additional edge and crunch without taking over the flavour, homemade sticky sesame snaps, or made sprinkled over a warm salad, once slightly toasted the bitter sweet taste completes your dish
Green Cardamon (Elaichi) known as the 'queen of spices' whether the small black seeds are added whole to sweet or savoury dishes or to boiled milk on a cold winters evening cardamon adds a warming perfume to your dish
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