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Easy Indian SuperMeals – Vlogger Review

Whilst I don’t normally post reviews on my blog, I had to post this one. This is the first video review of my book Easy Indian SuperMeals for Babies, Toddlers and the Family reviewed by the lovely Sarah and baby Isla over at The Knott Bump and Us blogspot.

Sarah started weaning her daughter Isla about a month ago so this book review is a fab detailed review including a cooking demonstration of my recipe – Veggie Korma (suitable for babies 7 months and older), allowing to you see just how easy my recipes are to prepare.

Don’t miss baby Isla’s reaction to the Veggie Korma curry at the end of the video.



Hardcover front cover
Easy Indian SuperMeals for Babies, Toddlers and the Family (hardback edition) is available to buy now from Amazon, Waterstones and my online shop (for a signed copy) in the UK.

Internationally my hardback edition is available to buy directly from my online shop.

The ebook edition is also available worldwide at all good online bookstores including: Amazon US, Amazon India, Amazon Canada, Amazon Australia amongst others.

Easy Seekh Kebabs in Onion Ketchup Sauce

Easy Seekh Kebab_labelled
I’ve been planning to cook these kebabs for some time now and to be honest, not sure why I didn’t cook them sooner as they are so quick and ridiculously tasty.

My mother-in-laws homemade kebabs taste amazing! So as you can imagine I hear a lot of ‘my mum cooks the best kebabs’ from the hubby. Whilst this is highly annoying, I have to agree – they really are good. I knew I could cook them just as well, or perhaps (dare I say it) even better! And I have to say, I wasn’t wrong!

These kebabs are great for family meals either as a starter, or as a main course in naan with fresh salad tossed over the top. They’re also perfect as a finger food for younger members of your family. Well-seasoned and protein-rich, these kebabs will go down well with everyone and saves you having to cook different meals – just make it all at the same time.


Total preparation and cooking time: 25-30mins
Makes 8 adult kebabs


1kg (2¼ lb) chicken or lamb mince
1½ tbsp ground cumin
1½ tbsp ground coriander
1 tbsp ground garam masala
1 tsp ground turmeric
1 tsp salt (optional)
3-4 fresh green chillies – blended to paste (optional)

1 onion – peeled, finely chopped
1 tsp minced garlic
2-3 tbsp tomato ketchup
2-3 tbsp dark soy sauce
Fresh coriander leaves – washed, chopped



Place the mince, cumin, coriander, garam masala and turmeric in a bowl and combine well using your hands. Remove a portion for your little one and set aside. Then add the salt and green chillies to the ‘adults’ kebab mince and combine well. Take a handful of mince and shape into a kebab and set aside. Repeat until all of the mince has been used.

Then pre-heat a griddle pan spreading a little oil in the pan to ensure the kebabs don’t stick and cook your little ones kebabs on medium-high heat for approx. 4 minutes on either side or until thoroughly cooked – then set aside. Repeat the process for the family kebabs and set aside.


Next heat a little olive oil in a frying pan and stir-fry the onions until soft. Then add garlic and continue to stir-fry for a few seconds, followed by the tomato ketchup and soy sauce. Cook for 2 minutes until combined well. Once cooked drizzle the sauce over the family kebabs and gently mix until they are all covered. Garnish with fresh coriander leaves and serve. Delicious!!

Note: Your little ones kebabs are better served without the sauce due to the high salt content of soy sauce.

Easy Seekh Kebab

Hardcover front cover
You can find more delicious recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon and Waterstones. Recommended by Prima Baby & Pregnancy and Mother & Baby.

Ebook available worldwide.

Mummy Pizza with Creepy Coriander Eyes

With Halloween fast approaching the kids will be looking for SPOOKY snacks. Spooky snacks don’t necessarily need to be unhealthy. They can be SCARILY healthy instead. Although Halloween isn’t something we celebrate in our house, it is an excuse for me to get creative and try out new foods and practice my food presentation skills.

So, I’ve created some quick and simple to cook Mummy Pizzas with CREEPY coriander eyes. These are so much fun to make – especially with the kids. The pizzas don’t need to be neat either, in fact, the rougher the better to create the bandage look on the Mummy’s face. Give these a try this Halloween – the muffin makes a beautifully soft ‘pizza’ base and they really are DELICIOUS (and cute)!


Total prep time: 15 mins
Total cooking time: 10 mins

Makes 4 Pizzas

1 tbsp olive oil
2 tsp minced garlic
200g (7oz) tinned peeled plum tomatoes – blended until smooth
1 tsp ground cumin
1 tsp ground coriander
Splash of balsamic vinegar
Salt to taste (optional)


Pizza base:
2 x English muffins – cut in half to make 4 bases
Cheese strips – as many as required
8 black olives – sliced
Sweetcorn as required
Fresh coriander leaves


Heat the oil in a frying pan and stir-fry the garlic. When it sizzles, pour in the tomatoes – then add the cumin, coriander, balsamic vinegar and salt (if using). Leave to simmer on medium-low heat allowing the sauce to thicken. Once thickened, remove from the heat and allow to cool.

Place the four muffins on a baking tray, spread the sauce evenly over each one, place the cheese in strips (at different angles) across the whole muffin – leaving a space near the top for the eyes and a little space at the bottom for the ‘gold teeth’ aka – the sweetcorn.

Places two sliced black olives at the top of each pizza to create the eyes, and sweetcorn near the mouth area for the gold teeth.

Mummy Pizza on tray

Place the baking tray in the middle of a pre-heated oven (200C/ 400F/ Gas 6) for 10mins until the cheese has melted.

Once cooked remove from the oven and break the coriander leaves into small pieces. Place them inside the two black olive eyes. Do this for all the pizzas to create green zombie-like eyes.

Serve to kids warm alongside spooky satsumas.

Mummy Pizzas labelled

Carrot and Cumin Pancakes (V) – Part 2

Carrot and Cumin Pancakes
In part one I showed you how to make Sweet Zesty Carrot Pancakes by adding naturally sweet ingredients and spices to a very simple everyday pancake recipe, your little one will simply adore! In part 2 I’m cooking savoury Carrot and Cumin Pancakes. As mentioned it’s really important to allow your baby to experience lots of different tastes and flavours (sweet and savoury) during the weaning process so you should definitely give this one a go too!

These savoury pancakes have more of an Asian influence using aromatic spices cumin and coriander. In fact, you can even cook this pancake using gram flour (besan flour) instead of plain flour. Gram flour is made from chickpeas and is the main flour used for pakora batter. It is however a little heavy, and I personally think it may be a little too heavy for a 7-8 month old. So, I’d recommend cooking gram flour pancakes as a quick after school kids snack for older children.

This plain flour savoury pancake batter is light and perfect for tiny little mouths – whether they have tiny teeth or not.


Carrot and Cumin Pancakes 

Light, fluffy and savoury. Loaded with carbohydrates this pancake is great for providing energy for your little one. Cut into bite-size pieces, this pancake will also help your little practice using two very important motor skills – chewing and pincer grip.


Total preparation and cooking time: 15-20mins
Makes 10 pancakes
Suitable for freezing


100g (3½ oz) plain flour
150ml (5fl oz) whole milk
1 tsp olive oil
1 egg
1 small carrot – peeled, grated
¼ tsp ground cumin
¼ tsp ground coriander


Add the flour, milk, oil and crack the egg into a bowl and whisk together into a smooth batter. Then fold in the carrot, cumin and coriander. Combine well.

Heat a little oil in a 10” non-stick frying pan and add 2 tablespoons of batter. Spread the batter around the frying pan by lifting and tilting it. Then cook on one side until golden. Flip it over, repeat for the other side and set aside once cooked through. Continue until all of the batter has been used.

Cut into bite-sized pieces and serve to baby warm. Yum!

Tip: If you don’t have a 10” frying pan, simply add more batter to a larger frying pan and cook.

Hardcover front coverYou can find more finger food recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon and Waterstones.

Recommended by Prima Baby & Pregnancy and Mother and Baby.


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