Anjum Anand

Anjum Anand and Levi Roots headlining at the Jo'burg Good Food & Wine Show

Avatar of Murray

by Murray in Anjum Anand, Articles, Featured, Levi Roots

Monday, September 17, 2012 at 09:00

The Johannesburg Good Food & Wine Show takes places at the Coca Cola Dome in Johannesburg from September 21 to 24 and, like previous years, is expected to be a sell-out. Among the international chefs visiting the show is George Calombaris who become famous with South African television viewers as one of the judges of the hugely popular TV show MasterChef Australia and will once again keep viewers glued to the screen when the highly anticipated Junior Masterchef starts ...

read on...

A Wow factor Bengali Prawn Curry Recipe in a Mild Coconut Gravy

Avatar of Murray

by Murray in Anjum Anand, Articles, Recipes

Friday, August 17, 2012 at 10:00

A Bengali Prawn Curry Recipe to brighten up your day by Anjum Anand. We have experiencedquite a few of  Anjum Anand's  recipe's including her Chicken Korma and Himalayan Lamb & Yoghurt Curry. Now it's the turn of her Bengali Prawn Curry Recipe in a mild Coconut Gravy recipe to cross our palate. Anjum Anand's cooking is a delight and she explains it all so well, her recipes are very easy to follow and the results never fail to meet expectations. Check ...

read on...

A smashing Chicken Korma Recipe by Anjum Anand.

Avatar of Baz

by Baz in Anjum Anand, Recipes

Friday, July 27, 2012 at 21:20

A traditional Chicken Korma Recipe for you to enjoy by Anjum Anand. If you've got time marinade the chicken for a good few hours in the fridge, if not no worries, it'll still taste great. If you don't have any black cardamom pods or creamed coconut, again no worries just carry on without them. You can also use chicken breasts without the bone, just make sure they are skinless. As Anjum says in the video, the skin will prevent the marinade from making it all the way into the meat ...

read on...

Himalayan Lamb Curry Recipe with Yoghurt | Anjum Anand

Avatar of Dexter

by Dexter in Anjum Anand, Articles, Recipes

Thursday, June 14, 2012 at 09:00

A more perfect winter meal you will not find, a Himalayan Lamb Curry Recipe with Yoghurt   by Anjum Anand. This is a very simple dish in the sense that it primarily uses spices and not onions, tomato or other vegetable ingredients for flavour. This is what distinguishes it from it's southern neighbour, the Indian curry. Which goes on to prove that you don't need to have canned tomatoes, tomato paste or onions around to make a damn fine curry It's best severed with plain ...

read on...

Spinach and Lentil Curry Recipe | Anjum Anand

Avatar of Murray

by Murray in Anjum Anand, Articles, Recipes

Thursday, June 14, 2012 at 08:00

A nourishing, nutritious meal in a bowl, that's exactly what this Spinach and Lentil Curry recipe by Anjum Anand represents. I love the simplicity of this meal. Lentils in my opinion have a bad rap, many people turn up their noses at them for no good reason. They are one of the cheapest sources of protein around, ranking third in the legume family for the protein to weight ratio with 30% of their calories from protein. Add to that the aromatic herbs and spices and this ...

read on...

Another winner from Anjum Anand with an authentic Prawn Biryani recipe

Avatar of Murray

by Murray in Anjum Anand, Articles, Recipes

Tuesday, May 8, 2012 at 01:30

Another winner from Anjum Anand with an authentic Prawn Biryani recipe Now biryani is normally baked but you can't really bake prawns so this is a sort of de-constructed version of one. As an aside, biryani was introduced to India about 500 years ago when the Mughal's invaded from Central Asia  and conquered present day India. They remained in power until the mid 1800's when they were supplanted by the British Raj. Now you can share this useless but quite interesting fact with everyone ...

read on...

North Indian Fish Curry Recipe | Anjum Anand

Avatar of Murray

by Murray in Anjum Anand, Articles, Recipes

Friday, March 30, 2012 at 08:00

If you've been enjoying Anand's recipes so far here is another one for you to play with. What I enjoy most about cooking Indian food is that you get to play with a variety of spices that one does not normally find in western cooking. In this recipe we get to use Fenugreek seeds. Fenugreek is used as both a herb (the leaves) and a spice (the seeds). Believed to originate in what is modern day Iraq the name is Latin for Greek Hay. India is the worlds largest producer in the world ...

read on...