Spice up your life
Check out our fave mother and daughter cookery team, who offer Indian cookery courses, home meal kits and they've given us a very special recipe...
Right, enough with Christmas and dry turkey. Here at Muddy we are turning our tastebuds towards something waaaay more sizzling. Get ready to spice up your life with Salisbury-based mother and daughter ace team Pure Punjabi, who have been busy creating delicious Indian cuisines for their cookery courses and home meal kits, making it their mission to pass on the dying art of North-Indian culinary skills. So, whether you’re a top chef or a nightmare in the kitchen (that’ll be me, then) you definitely need these ladies, and their food, in your life.
Named by Olive Magazine as one of the Top 8 UK Indian Cookery Classes, Pure Punjabi’s home cookery courses are fully hands-on with only 6 people allowed in each workshop. They’ll have you knocking out a traditional Indian meal for four by the end of the day, and yes even those of us who manage to burn water can do it once you’ve been taken under the cookery wing of this fab duo. These culinary queens truly cater for all: vegan dishes, weight-loss meals, parent and child workshops, they really do have the whole family covered. Find out more here – they have just released dates for Jan and Feb but be warned, they book up quickly!
If your diary is so hectic you just can’t fit it in, they offer online cookery courses, with your first E-learning cookery course free. Well, you know us. Never say no to a freebie…
Indian Meal Kits, Spices & Marinades
If you know your way around the kitchen and want to bring the taste of India home why not check out their meal kit boxes? Now you can create authentic, naturally healthy North Indian food at home with Pure Punjabi’s Healthy Meal Boxes (think Hello Fresh with oomph!). They’ll provide the recipe and all of the spices and dried ingredients and all you have to do is add the fresh ingredients and throw it together. Easy peasy. There are all sorts of meal kits to choose from, and it’s particularly fab for anyone with students at uni – a great way to get them to cook healthy nutritious food, easily and quickly, and also very economically, if they are just buying fresh vegetables for a lot of the dishes. They start from just £12, a great Christmas gift idea.
Oh yes, they do this too! Bespoke menus are created from a range of traditional North Indian and fusion dishes for your special day, and together you can create the perfect Indian menu, from canapes and food bowls to sit-down dinners. They’ll even provide traditional decor and an Indian dance display for entertainment.
A fab Muddy recipe, just for you!
You won’t be surprised to hear that we at Muddy were lucky enough to get up close and personal with co-founder Safia, and we took the opportunity to persuade her to spill the beans and give us one of her favourite recipes and, wow, did she deliver with this pumpkin and chickpea cheesecake! Check out her unique twist on everybody’s fave pud. Go on, you know you want to…
100 g sunflower oil
200 g gram flour (also known as chickpea flour)
200 g caster sugar
1 small squash or pumpkin
450 g tofu
1 1/2 tbsp gelatin powder (or 1 ½ tablespoons agar agar if vegan)
1 cup icing sugar
1/4 tsp green cardamom, ground
A handful of flaked almonds, crushed
A handful of unsalted pistachios, crushed
Start by making the base. Over a medium to low heat, put the sunflower oil in a saucepan and allow to gently heat for 2–3 minutes. Once the oil is warm, add the gram flour into the pan, and stir so that all of the oil and flour are incorporated. Cook the flour and oil mixture slowly over the course of 10–12 minutes, without letting the mixture brown. During this cooking time, make sure that you keep the mixture moving constantly in the pan. You will notice that as it cooks, the texture will start out resembling crumble topping, and it will become glossy, resembling peanut butter, by the time it’s cooked.
After the 12 minutes, take the pan off the heat and add in the sugar, making sure it’s completely incorporated. Taste the mixture and if there’s no bitter taste, it is ready to be pressed into a round cake tin. If there is a slightly bitter after taste, put the pan back onto a low heat setting and cook for a further 5 minutes. Line the cake tin with a double layer of cling film, then, using the back of a metal spoon, press the base mixture into a cake tin.
Put it into the fridge to firm up whilst you prepare the pumpkin layer. Peel the pumpkin/squash and cut it into bitesize pieces. Steam the pieces of pumpkin/squash till it’s completely soft. Once the pumpkin is cooked, put it into a food processor with the tofu, and blend till you have a smooth mixture. Add in the gelatin powder (or agar agar), icing sugar and green cardamom, and blitz again in the food processor for a minute (or until well blended).
Pour the pumpkin mixture on top of the base layer, and put into the fridge to set overnight. Just before serving, sprinkle over the crushed flaked almonds and pistachios.
Tip: tofu is a great alternative to cream cheese for cheesecakes or any sweet recipes that require cream cheese. It will take on the flavour of whatever else you have in the recipe, it just takes a few hours for it to absorb all the flavours. So, make sure that when using tofu in place of cream cheese, that you make the dish the day before you need it so that the flavours can develop overnight.
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