Skip to content

Manjumalhi.co.uk, Indian food, recipes, tips

Narrow screen resolution Wide screen resolution Increase font size Decrease font size Default font size
FAQ

Below are a number of Frequently Asked Questions. You can choose one of the topics. If you have a question for Manju and you cannot find the answer listed here already then you can contact Manju here.

 



Allergy to Wheat and Milk Print E-mail

Image Question:
If anyone is diagnosed as having an allergy to wheat and milk and would like to know which alternative flours they could use to make chapatis, could you suggest something or whether there are any naan ranges available in the supermarkets which are wheat free?

Read more...
 
Balti ? Print E-mail

Image Question:
What does Balti mean?

Read more...
 
Diwali? Print E-mail

Image Question:
I would like to celebrate Diwali within my restaurant at work & would like any recipes that you could suggest I put on my menu. I am not sure whether there are only certain meats which can be eaten within this celebration. Any information and help would be gratefully received.

Read more...
 
Spices Starter Kit ? Print E-mail

Image Question:
Is there a basic "starter's kit" of spices you could recommend that would work with many/most of your recipes? I trust any and also, what is the best way to store them?

Read more...
 
Spices Have Changed Colour ? Print E-mail

Image Question:
I have a few spices at home which have turned a lighter colour. Are they still OK to use?

Read more...
 
Homemade Garam Masala Print E-mail

Image Question:
I would like to know how to make home made garam masala. Can you help?

Read more...
 
Do Chappatis Have Fat In Them? Print E-mail

Image Question:
Do chapatis have any fat in them? And can I have them with chocolate spread?

Read more...
 
Should I Dry Roast Pre-ground Spices ? Print E-mail

Image Question:
If you have whole spices (e.g. coriander seeds) I think that you�re supposed to heat them in a hot dry pan & then grind them up, as I think this livens up the flavour of the spices a bit. But what if you have pre-ground spices? Should you still heat them in a dry pan? Would it have any benefit, or is it more likely that the spices would just burn?

Read more...
 
Curry Recipe for a Diet ? Print E-mail

Image Question:
I used to be a bit of a curry monster, but found Indian food a bit fattening (caused by the ghee/oil?). I�m currently doing the old South Beach diet and I was wondering if you have any recipes that fit in with that, i.e. a low GI index curry.

Read more...
 
Cleaning Rices and Pulses? Print E-mail

Image Question:
Do I have to clean my rice and pulses before cooking them?

Read more...
 
Spicing up Chips/Fries Print E-mail

Image Question:
Can I spice up my chips?

Read more...
 
Use of Chutneys? Print E-mail

Image Question:
Can I do anything with chutneys apart from serving them as an accompaniment to poppadoms?

Read more...
 
Where to get Spices ? Print E-mail

Image Question:
I love your book India with Passion. Fantastic luxurious meals are stated in a way even one who troubles boiling water can make in make in a snap. I was reading your Lagan Nu Custard recipe in India With Passion; the ingredients seem so exotic. Are they difficult to find in the United States? I have no idea where I would find them.

Read more...
 
Recipes for Dinner Party? Print E-mail

Image Question:
I have a dinner party for 24 people coming up soon, and will draw heavily from your excellent book.  Which of your recipes would you recommend for making in bulk?

Read more...
 
Chicken Dhansak Recipe Print E-mail

Image Question:
Do you have a relatively simple recipe for Dhansak? I have tried endless recipes and still cannot achieve that bitter/hot sour taste that most restaurants deliver.

Read more...
 
Indian Cheese? Print E-mail

Image Question:
I've seen one of your cookery demonstrations and I really enjoyed the Indian cheese that you made.  Where could I buy the cheese that you had used?

Read more...
 
Naan Bread? Print E-mail

Image Question:
We cook a lot of Indian food and we love it. However, we have tried and tried to cook naan bread and it always is a disaster!
Do you have any advice?

Read more...
 
Allergic to Pepper and Chilli Print E-mail

Image Question:
I love making curries but I am allergic to peppers and chillies. Are there any
alternatives I could use to make them a bit hotter?

Read more...
 
Not used to Spicy Food Print E-mail

Image Question:
I am not used to spicy food. What should I order in an Indian restaurant?

Read more...
 
Indian Breath Freshener Print E-mail

Image Question:
I've heard that Indians use spices to freshen their breath. Is that true and which spices do they use?

Read more...
 

Food tips

Tip no: 6
ImageAlways reheat cooked rice until it is piping hot. If you’re in a restaurant make sure that the rice is piping hot all the way through.
Read more...
 
 

Recipe Pick

Cranachan

ImageTraditionally Cranachan (apparently pronounced Krana-can) is a Scottish dish that is generally made with local or seasonal ingredients. This indulgent dessert used to be eaten during the time of harvest and is now prepared for special occasions such as weddings and when celebrating Burns night held each year in late January. 

Read more...