While we have never considered ourselves master chefs, we like to think we know a thing or two about food. That’s because to us, food is about love and connection.
Cooking is such a celebration, isn’t it? Whether it's creating sweet treats for cozy afternoons or preparing a feast for a family gathering, we’re sure you will agree that anything made with love tastes just delicious.
While we are more instinctive than itinerary-based when it comes to cooking, there are some creations we return to time and again. So practised, played with, and enjoyed that we know them almost off by heart. The kind of food that just works perfectly for those times when we want to pause and savour the moment.
To start, Malai Kofta. A north Indian speciality originated from the Mughlai cuisine around the mid-16th century. It’s just as good now as it was then!
To finish a rich sweet potato brownie. Nourishing, wholesome and deliciously moreish. The girls enjoy these especially!
With the newest addition to our ceramic collection, we’ve been more inspired to cook than ever. These beautiful platters really encapsulate that calm, serene and communal dining experience we all crave. Handmade, each one offers a unique organic shape. We loved them from the moment we set eyes on them because they speak to the intuitive way we like to cook and serve our food. Welcoming those little ones wandering hands, guests choosing a bit of this and a bit of that, and the quiet moment I like to spend in the garden with a brownie!
These recipes make their perfect partner. We hope you enjoy playing with them, sharing them and savouring the love that goes into them.
Malai Kofta Recipe:
1 Medium Potato, boiled & grated
150g Paneer (Cottage Cheese) grated
Salt to taste
Small knob of ginger, grated
A pinch of Baking Soda
For Kofta Filling
¼ Cup nuts, dry fruits chopped
Salt to taste
½ tbsp fresh coriander, chopped
2 tbsp Oil
2 Bay Leaf
3 Cardamom Pods
6 * 8 Black Peppercorns
½ tbsp Cumin Seeds
2 Medium Onions Sliced
1 tbsp Coriander powder
1 tbsp Red Chilli Powder
½ tbsp Turmeric powder
½ Tbsp dried Fenugreek leaves
1 inch Ginger finely chopped
3 cloves garlic finely chopped
2 Medium tomatoes, chopped
½ cup cashew nuts
For the Koftas
- In a mixing bowl, grate potatoes and paneer
- Add salt, black pepper, baking soda and ginger
- Add 2 tbsp of flour for binding
- For the Kofta filling- in a mixing bowl, add crushed nuts and dry fruits with a little kofta mixture for binding
- Shape the Kofta mixture into small ball shapes (like a golf ball) and prick a hole for the filling. Fill the balls with the dry fruit mixture
- Deep fry the Koftas and cook on low until golden brown in colour
- Drain the koftas on absorbent paper. Keep aside for further use
For the Sauce
- In a pan, heat the olive oil.
- Then add bay leaf, cardamom pods, black peppercorns and cumin seeds. Cook until cumin seeds start to splutter
- Now add onion and cook until just browned
- Add the coriander powder, red chilli powder, turmeric powder, garlic and ginger-mix well
- Add tomatoes, 100ml water and cook until soft. Add cashew nuts and mix well
- Once everything is cooked through, turn off the heat and let the mixture cool down
- Once warm, grind the mixture into a thick paste
- Now reheat the pan and add dried fenugreek leaves and gravy, simmer for a few minutes, adding kofta balls and gently covering them in the sauce
- Garnish with some fresh cream and coriander
- Serve hot with some Roti or Naan bread
Sweet Potato Brownie Recipe
1 cup cooked sweet potato, mashed
1/4 cup milk
1/2 cup brown sugar or coconut sugar (60 g)
1/4 cup olive oil
1/4 cup peanut butter (optional)
1 tsp vanilla essence
Pinch of salt
1/2 cup cocoa powder
1/2 cup flour (wholemeal or plain)
1 tsp baking powder
1/2 cup chopped nuts/ dark choc (optional)
- Preheat oven to 180°C. Line a small baking tray with baking paper
- Combine milk, sweet potato, peanut butter sugar, oil, vanilla, and salt in a large bowl and mix through
- Add the flour, cocoa and baking powder and stir to make the brownie batter
- Spread the batter into the pan and smooth the top
- Bake for 35-40 minutes and then sit to cool in the pan for about 10 minutes
- Transfer the brownie to a rack and cool before cutting
- If you wish, dust the top of the brownie with cocoa/icing sugar
- Store brownies in a container in the fridge - if you don't gobble them all up at once!
Share your own recipes with us by tagging us on Instagram - we'd love to see how you celebrate with the glorious food we have available, all thanks to Mother Earth 🌍 🙌