Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. On 13 July 2021, Katona was one of the professional chefs on ITV's Cooking with the Stars. In the six-part series, she trained her celebrity partner, Harry Judd, in preparing dishes which were then judged. In the final episode, Judd was named the winner. [14] Leading restaurant cooks up a massive donation to The Clatterbridge Cancer Charity". The Clatterbridge Cancer Charity. 21 August 2017 . Retrieved 20 March 2018. Celine Byford (11 August 2021). "Celebrity MasterChef: Who is Nisha Katona?". Reality Titbit . Retrieved 29 October 2021.

Mother butter chicken recipe - Saga Mother butter chicken recipe - Saga

Jones, Emma-Louise (20 February 2020). "UK's best pubs & restaurants revealed at the Casual Dining Awards 2020". Casual Dining Show (Press release) . Retrieved 4 May 2021.

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The face of Indian cuisine and dining across the UK is undergoing a real shift thanks to a select number of individuals like Nisha Katona, favouring traditional flavours and dishes eaten in homes and restaurants across India or in this case the meals shared in the Katona household in Lancashire. Many of you will already know the Mowgli name from their stylish restaurant at the Corn Exchange, but now, founder and creator Nisha is opening up the Mowgli kitchen to everyone in her latest book Mowgli Street Food .

Mowgli Street Food Restaurants’ recipes by Nisha Katona

Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. Lynch, Andrew (29 April 2018). "Maserati Top 100: People's choice". The Sunday Times . Retrieved 28 September 2018. Ross, Julian (7 September 2018). "Wireless Social's Woman Entrepreneur of the Year". Wireless Social. Archived from the original on 29 September 2018 . Retrieved 7 March 2023.

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On 16 March 2021, she was a guest judge in the semi-final of Interior Design Masters, in which the designers made over a pair of restaurants in Hebden Bridge. [13] This is a typical Bengali dessert. Baked yogurt is gently sweetened with a light tang and has a firm texture rather like cheesecake. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Other rose syrups will not give such a depth of colour, but will still taste wonderful. You can either make this in a large dish or in individual dishes. Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy. Winners 2018". Retailers' Retailer Awards. William Reed Business Media Ltd. Archived from the original on 22 March 2018 . Retrieved 7 March 2023. Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight.

Gunpowder Chicken from Mowgli Street Food by Nisha Katona - ckbk Gunpowder Chicken from Mowgli Street Food by Nisha Katona - ckbk

Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. Ingredients: whitebait; limes; turmeric; chilli powder; ground cumin; fresh ginger; garlic; gram flour; rice flour This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Nisha Katona and Sir Robert Crawford CBE reappointed as Trustees of National Museums Liverpool". HM Government. 4 July 2013 . Retrieved 26 February 2018. This unique collection of recipes and stories from Nisha Katona's Mowgli Street Food restaurants brings you the best of their beloved menu, and much more.

Aubergine Dhansak

This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak. The Parsi community originally migrated from Persia to India, settling on the coast of Gujarat. Their cuisine still heavily reflects their ancient Persian origins. Hearty and comforting, a good dhansak should be spicy, tangy and a little sweet. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. It can easily be eaten on its own or with some chapatis and brown rice. A simple kachumber (onion and cucumber salad) makes a perfect side dish. Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the mustard seeds and fry until they fizz and pop, then add the diced onions, ginger and garlic and fry for 6 minutes until the onions have softened and turned golden brown. If you buy only one cookbook this year, make it Nisha Katona's Mowgli Street Food, trust me, from cover to cover this book is loaded with dishes you'll want to cook and eat over and over. -- Viva Manchester