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Cauliflower rasam

Cauliflower rasam

A light and fragrant soup using seasonal vegetables and potatoes. Perfect for lunch or dinner starter during this hot summer

Season : Spring & Autumn   

Course: Soup

Complexity: Easy

Prep time: 10-15 min

Cooking time: 15-20 min    Category: Veg/ Meat
Serves: 4-6


12 to 14 cauliflower florets 

10 to 12 tenderstem broccoli 

3 small jersey royal potato cubed 

2 banana shallots chopped    

2 Garlic cloves chopped        

¼ tsp crushed fennel 

½  tsp crushed cumin 

1 green chilli (deseeded)   

2 bay leaf  

2 cloves 

Salt to taste


6 Curry leaves     

2 TBSP olive oil     

1 tsp asafoetida

1.2 litre of vegetable stock



1 tsp freshly crushed black pepper  

Red chilli chopped 

Spring onion chopped 

1 TBSP Tamarind sauce /lime juice 

Roasted sunflower seeds


  1. Heat the pan with oil and add cloves, bayleaf, fennel, cumin and fry on  medium heat for a minute.
  2. Add garlic, curry leaves, shallots, salt, green chilli  and asafoetida.  Saute for couple of minutes 
  3. Add potatoes, cook for 2 to 3 minutes until softened. 
  4. Pour the stock and bring it to boil.
  5. Add cauliflower and broccoli. Simmer for 10 to 15 minutes 
  6. Garnish with freshly cracked black pepper, chopped chilli, spring onion, tamarind paste and sunflower seeds.

Samosa Chaat


Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it’s amazing street food, it can also be made at home. It’s the perfect dish to experiment with because there are so many different sauces and spices to try it with!

Deconstructed samosa, mixed with spices and vegetables.

Season : all           

Course: Appetiser 

Complexity: Easy

Prep time: 20-25 min

Cooking time: 10-15 min    Category: Veg/ Meat Serves: 4-6


To prepare samosa:

200g Filo pastry sheets 

2 large potatoes 

1 can of chickpeas

1 medium sized onion chopped

2 cloves of garlic finely chopped

1 tsp turmeric 

2 tbsp vegetable oil

1 tbsp coriander seeds 

1 tsp black mustard seeds 

1 tsp Kashmiri chilli

1 beaten egg

Salt to taste  

Oli to fry 


To make chaat: 

2 tbsp fresh coriander 

¼ of a medium cucumber

1 tomato chopped 

2 to 3 spring onions 

1 small sized red onion

2 green chillies

1 tbsp chaat masala spice

1 tbsp lemon juice

1 tbsp garlic & chilli infused oil




To make samosa: 

  1. Cube potatoes and onion. Drain chickpeas and set aside. 
  2. Heat the pan with vegetable oil, add coriander seeds, black mustard seeds, fry on a medium flame till the aroma comes out. 
  3. Now add chopped onions, garlic, turmeric, Kashmiri chilli powder and 1 tsp salt. Fry on medium heat for a couple of minutes. 
  4. Add chickpeas and potatoes and cook for a few minutes. 
  5. Garnish with coriander. Transfer to a bowl. 
  6. For the samosa, cut your filo pastry into three strips. 
  7. Place 1 tablespoon of filling in one corner of pastry, leaving a slight border. Don’t overfill triangles or they will split. 
  8. Gently lift pastry corner with filling and fold tightly diagonally to create a triangle (take care not to tear pastry). Continue folding, retaining triangle shape and seal by brushing the beaten egg.
  9. Fry the samosas for 2 to 3 minutes until golden brown.

To make chatt

  1. Finely chop all the vegetables. 
  2. In a bowl mix lemon juice, oli and chat masala. Then mix it with chopped vegetables. Set aside 
  3. Chop fried samosas and add them to the mix. 
  4. Garnish with pomegranate. You could also optionally serve with some yoghurt and top with more chaat masala spice.

Chef’s recommendation : Decore cucumber and tomatoes to prevent chaat from getting soggy. 

Scallop ceviche

Scallop ceviche

The ceviche is a technique of curing fish to get the freshest flavour of the sea on the plate. The dish is very popular in the Americas, but during the British Raj era, pickling fish, meat and vegetables with herbs and spices were one of the innovative ways to control food waste. Over a couple of centuries, this necessity became a part of Anglo-Indian cuisine as such today the word chutney and piccalilli is part of our greater sustainable cooking and healthy diet.The ceviche is a technique of curing fish to get the freshest flavour of the sea on the plate. The dish is very popular in the Americas, but during the British Raj era, pickling fish, meat and vegetables with herbs and spices were one of the innovative ways to control food waste. Over a couple of centuries, this necessity became a part of Anglo-Indian cuisine as such today the word chutney and piccalilli is part of our greater sustainable cooking and healthy diet.

Course: Appetiser
Complexity: Intermediate
Preparation Time: 10 – 15 minutes
Cooking Time: 10 – 15 minutes
Serves: 6 to 8

Scallop ceviche


  1. 6 – 8 fresh scallops
  2. 1 whole jalapeño pepper
  3. 2 green chillies
  4. 2 cloves of garlic 
  5. 1 inch of ginger 
  6. 2 tbsp fish sauce 
  7. 1 tbsp golden syrup 
  8. 1 inch of lemongrass
  9. 1 tsp Kashmiri chilli powder
  10. 4 tbsp lime juice


  1. Bring water to a boil and turn off the heat. Drop the scallops for 20 seconds, remove and put them in ice water to stop cooking
  2. After one minute remove and put them on a kitchen towel to dry
  3. Pulse the remaining ingredients in a food processor to make the marinade 
  4. Slice each scallop into six to eight pieces and mix with the marination. Leave it to cure for 10 to 15 minutes.
Peas and asparagus bahji


  1. 1 small bunch of asparagus chopped  
  2. 1 cup of green peas 
  3. 2 knobs of butter 
  4. 1 tbsp olive oil 
  5. Sea salt to taste 
  6. ½ tsp turmeric 
  7. ½ tsp garam masala 
  8. 1 tsp roasted cumin 


  1. Preheat the oven in 180 degrees 
  2. On a roasting tray melt the butter with oil and mix all the ingredients then oven roast for 15 minutes 
  3. When cold, crush them using a pestle or pulse in the food processor to make a semi mashed texture.
Scallop samosa


  1. 8 – 10 Chinese wonton pastry 
  2. 2 tbsp shallot chopped
  3. 1 tbsp coriander chopped 
  4. 2 tbsp spring onion chopped 
  5. 2 tbsp marinated scallop 
  6. ⅓ cup of peas and asparagus bhaji 
  7. Salt to taste 
  8. Oil to fry


  1. Mix all the ingredients together and check the seasoning 
  2. Put a teaspoonful in the middle of the pastry and fold it to make it a triangle shape 
  3. Pan fry until golden brown.

Rhubarb Ripple Mocktail

Rhubarb Ripple Mocktail

Our barman Paul has chosen something a little bright for our featured non-alcoholic cocktail with rhubarb as the star of the show. This drink consists of some more very easy to make but very versatile syrups – one using rhubarb and another using mint – both of course can be added to other drinks too!

Make and serve this at home for yourself or ask Paul, our resident Memsahib bartender to create for you. If you try this at home or indeed at Memsahib’s then be sure to tag us in your pics – share with us and tag us on Instagram – @memsahibbar #memsahibathome

Rhubarb Ripple
Drink: Non-alcoholic drink

Complexity: Easy
Preparation Time: 10 minutes
Drink serves 1, however, the syrups can be stored and serve many!

1. Home-Made Rhubarb Syrup (1L)


    • 700g stalks of fresh rhubarb
    • 4 tbsp sugar
    • 2L water


Dice the rhubarb and add to a pan with the sugar. Add the boiling water and simmer on a low heat for 20 minutes. Blend the mixture until creamy and then strain. Once cool, store in the fridge for up to 1 month.

2. Home-Made Rhubarb Syrup (1L)


    • 350g Sugar
    • 4 tbsp sugar
    • 2L water


In a heat resistant jug, add sugar to boiling water and stir until it has dissolved. Add the mint and mix. Cool the syrup down and store in the fridge for up to 2 months.

3. The Rhubarb Ripple Cocktail


    • 50ml non-alcoholic juniper spirit
    • 50ml rhubarb syrup
    • 25ml mint syrup
    • 60ml rose raspberry lemonade
    • 2 raspberries


Chill your coupe glass. In a cocktail shaker, add your raspberries and smash gently and then add all the other ingredients in the shaker with ice and shake for 10-15 sec. Fine strain into the glass and serve and perhaps garnish with fresh rhubarb, mint or raspberry.

Hyderabadi Haleem

Hyderabadi Haleem

Let us introduce Hyderabadi Haleem, a much loved dish across Indian sub continent and among travelling Memsahibs. 

The root of the dish can be traced back as far as 10th Century Persia where this energy filled semi soup, semi stew consistency porridge would be offered to labourers to keep them energised for a long day of work. As it travelled through the Indian subcontinent and all the way to Bengal it had been adapted by various tribes; sometimes eaten for breakfast, sometimes for lunch and a staple for breaking fast in the evening during Ramadan. 

We love this mouth salivating, tummy crunching, flatbread dipping mouthful of heaven on a cold wintery evening which not only fills the belly but brings that extra little warmth in our heart too.

Preparation:  20 minutes

Cook: 190 minutes

Serves 8

Hyderabadi Haleem
Grain Mix


  1. Wheat (roasted) 50g
  2. Barley (roasted) 50g 
  3. Split yellow pea 50g
  4. Split Moong Beans 50g 
  5. Skinless black gram 50g
  6. Red lentil 50g
To Cook


  1. Beef or lamb 500 – 700g 
  2. Bones 200-300g 
  3. Cooking onion 2 medium (sliced) 
  4. Ghee 100g 
  5. Rapeseed Oil 100ml 
  6. Bay leaf 2-3 
  7. Clove 6-8
  8. Cinnamon stick 2-3 inch
  9. Cardamom 7-8 (split before adding)
  10. Garlic & ginger paste 1TBSP
  11. Garam masala 10g
  12. Memsahib Haleem mix 50g

(Red Chilli, Salt, Coriander, Turmeric, Roasted Cumin powder, Black pepper, Mace, Cardamom,, Paprika, Curry leaf, Nigella, Dehydrated onion, Dried papaya powder, Cane Sugar) 

  1. Heat oil & ghee in a large saucepan then add cinnamon, cardamom, bay leaf and clove. Stir till the spices release aroma. 
  2. Add onion and sauté till golden brown. Add garlic and ginger paste; fry till the raw flavour goes away. 
  3. Now put all the meat and bone into the pan and fry on high heat for a couple of minutes. Turn down the heat to medium and fry till the oil comes up on top. You can add a little bit of water into this process so the spices are blended well with the meat.  
  4. Drain the water from the grain mix then add to the pan.  Mix really well. 
  5. Now add 7-8 cups of warm water into the pan. Cook it in medium heat. At this stage stir frequently so mix and don’t stick to the bottom of the pan. 
  6. Turn down the heat & cook for 2-3 hours till the gravy becomes thick. 
  7. If the grain sizes are still too large it is advisable to separate the meat and use a hand blender to blend them (Careful not to blend too much or it will turn into a thick paste)
  8. Garnish with chopped ginger, coriander, fried onion, chaat masala, lime juice and green chillies. 
  9. Serve with Naan or Paratha bread.
    1. Use a heavy bottom pan to cook meat
    2. Use a slow cooker for cooking grains
    3. Blend the grain a bit more for smoother consistency 
    4. Add a handful of rice if you would like the stew a bit starchy