Have you tried eating fish with banana? Now, it’s time to explore and have a taste of combination of the things that you have never tried before.

Fish is considered to be one of the most nutritious foods and if you would make a tandem with banana then you would surely have a very healthy meal. Are you excited to have the recipe?

From a lot of fish recipes, I chose the one with the combination of fish and banana because it is very unique and not everyone has tried eating this kind of food. Here are the things that you need which will just yield up to 4 servings:

Ingredients:

1/4 cup flour

2 teaspoons curry powder

1/4 teaspoon soy sauce

4 bananas, peeled and halved lengthwise

1 pound fish fillets

1 tablespoon oil

3 stalks celery, sliced

4 tablespoons butter

2 tablespoons lemon juice

When everything on the list is prepared then it is time to follow the directions in cooking the Fish with Banana Recipe.

Directions:

1. Mix together flour, curry powder, and soy sauce; coat bananas and fish with this mixture; set aside.

2. Heat oil in skillet. Stir-fry celery until crisp; set aside.

3. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice and remove to serving dish.

4. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish.

Voila! Now you have your own recipe that you can easily serve to your family. Enjoy and have a sumptuous meal!

Quinoa is very versatile in the kitchen. One of the simplest ways of using it is as a straight replacement for rice or cous cous. Now if you are interested in authentic Indian curries or Moroccan cuisine then you are not going to want to substitute anything for the correct ingredients.

But it is actually a very healthy alternative because it is full of vitamins and nutrients. It also has a nutty and crunchy texture that lends itself very well to these dishes.

Quinoa instead of rice.

This very simple substitution works very well for mild and medium spiced foods. If you like hot curries then quinoa is not quite as good as rice at reducing the strength of the food. In this case it is best to over cook the quinoa to help combat the spiciness of the curry.

For other dishes such as tabouleh and risotto it is ideal instead of rice. I would say preferable to rice because you do not get the starchiness. No post rinsing is needed. You can serve it straight from the pan. You can use it instead of rice in desserts but it does not perform as well here as with the savoury dishes.

Quinoa instead of cous cous

Cous cous is found very often in salads mixed with other vegetables. You can combine it with peppers and green leaf salads to make an endless combination of quickly prepared meals. Quinoa is an ideal replacement for cous cous but it does not keep as well once it has been prepared. You can keep it in a fridge for 2 days in an airtight container quite safely. After that it can lose its texture. It is better to prepare what you need on the day. Any left overs can be used as a packed lunch snack.

The best way of finding out about replacing rice and cous cous with quinoa is simply to try it. Be adventurous and you will find it very easy to use in your favourite recipes.

Ingredients:

1) 2 lbs or 1 Kg of beef cut into 1 inch cubes.

2) 2 large onions, sliced.

3) 5-7 dry red Indian chillies.

4) Enough cooking oil to gently fry this quantity of meat without dryness.

5) Around 4 large potatoes, peeled and diced into 1 inch or smaller cubes.

6) Salt and a level teaspoon of coarse ground pepper.

7) Sliced fresh ginger from an inch and a half piece of ginger.

(cooking in a pressure cooker will cook the meat faster (12 minutes), else in a cooking pot, it takes about 40 minutes for the beef to soften)

Method:

1) Heat the oil in a cooking pot, medium size.

2) Separate the strands of 1 onion and fry till light brown.

3) Add the beef and add sufficient salt (a small level teaspoon). Snip the red chillies into halves or third and add to the meat. Add the sliced ginger and sprinkle the pepper.

Other delicious food consumed by Angl-Indians on a regular basis are kofta curry, cowsway, country captain, beef brain curry, kati kebab and rolls. Also, Chinese style chow chow, kachoo curry etc.

Anglo-Indians are defined by the Indian Constitution as being a hybrid of Indian and European descent. The European descent must be in the male line of progenitors. All Anglo-Indians will have a European surname or last name, for example, Peters, Rosario, Botelho, D’Silva, Cooper etc. But not all people from India with a European last name are Ango-Indians as can be evidenced in the last names of Goans, Mangaloreans etc., who are different communities but similar in ways to Anglo-Indians.

4) Fry the meat with intermittent stirring till browned but not too dark.

5) Add enough water to cover the meat and let it cook in the pot for 30-40 minutes. If cooked in a pressure cooker, the time will be 12-15 minutes.

6) Heat a good amount of oil in a separate pan and fry the cubed potatoes till light to medium brown, about 10 minutes. Sprinkle a bit of salt on these potatoes.

7) After the meat has softened, dry up excess water till there is only a small amount of water and oil, then add the other sliced onion and the fried potatoes. Give it a slight stir for a minute and then turn off the stove.

8) Serve over cooked basmati rice or any other white/brown rice. Bon Appetite!

Having just graduated from university, cooking books have a firm place on my kitchen shelf. From disastrous attempts at making barely edible dishes, my time as a student has exposed me to many cooking books. Here are the top ten of the best cooking books that are invaluable to any wannabe Masterchefs out there.

Ready… Steady… Cook!

10. Delia’s Complete Cookery Course by Delia Smith

This mammoth cookery book whips in at number 10. Delia Smith is very much the David Beckham of the cooking world – an institution. Her Complete Cookery Course does exactly what it says on the tin. It provides wannabe chefs with a full, comprehensive guide to creating the best dishes. With fundamental must know recipes like apple pie and yorkshire puddings, Delia shows she is one of the masters. With mouth-watering pictures acting as a rough guide this book is a god send for beginner chefs. No doubt a staple on your mother’s shelf, this book is perfect as a starting point in the basics of pastry making, cake baking and roast making. A genuine triumph in the cookery book world.

9. The New Curry Bible by Pat Chapman

Chapman’s bible does not follow the conventional rules of cookery books, but is a diamond in the rough for curry fanatics out there and the reason it has made this best cooking books list. The New Curry Bible does not simply show you the recipes but teaches you the history of curry making. It is not a book to be bought for people who want a quick fix curry. If you are one of those people I suggest you save yourself time and money and just buy a ready meal. However, if you are interested in the exquisite nature of curries, then this book teaches you all you need to know. Like any specialist cook book, it is a little disheartening at first to encounter all of the strange herbs and spices that you know you don’t own, but the rewards from having knowledge of these is irreplaceable. Although it may take you a while to get to grips with the fine art of balancing the spices, you will most certainly become famous amongst friends and family for the talent you will take from this beautiful book.

8. Rick Stein’s Taste of the Sea: 150 Fabulous Recipes for Every Occasion

As a massive lover of seafood, this book has literally been my magna carta. Rick Stein takes you on a journey around the coast and teaches you to really appreciate fish in all its scaly glory. From skinning methods to filleting, this book teaches you how to prepare and cook fish to perfection. Stein writes in a clear and simple fashion and it is impossible to resist his infectious passion. With a variety of dishes that cater for absolutely every occasion, this book is a must have for beginners and experienced fish mongers alike. The instructions are not condescending or set in stone, and leave freedom for experimentation. A truly great book by a truly great chef and teacher.

7. Simple Chinese Cooking by Kylie Kwong

Following the theme of specialist cooking books, Simple Chinese Cooking is an absolute must have for anyone wanting to start a love affair with chinese cooking. Filled with beautiful photography, this book coaches you through each dish with clear and crisp step-by-step instructions. Usually when faced with a specific cook book, there seems a never-ending list of ingredients that appear to exist in outer space, but this book has essentials that can be bought and found easily in local grocery stores. Not only is this book a great guide, but it is also incredibly exciting as each week you can watch yourself develop and gain confidence with once seemingly difficult dishes. From steamed cod to sweet and sour pork, Kwong’s recipes will have you burning all your chinese takeaway menus from the get go.

6. Jamie’s 30 Minute Meals by Jamie Oliver

There can be no such thing as a best cooking books list without Mr Oliver, of course. One of the things I love most about almost all of Jamie Oliver’s cook books are their beautiful and impeccable presentation. They are not endless pages of lines and lines of writing but are instead filled with bright, colourful and delectable pictures, as well as no- nonsense recipes. In his 30 Minute Meals Jaime shows you that once and for all cooking does not have to be a stressful and laborious affair. Jamie’s 30 Minute Meals is amazing for working people for whom time is money, and of course students who wish to spend minimum amount of time cooking and maximum amount of time… studying. Not only is it wonderfully organised with a designated section for starters, mains and desserts, but there are numerous vegetarian recipes scattered inside, making this book literally for every type of chef.

5. The Best Recipes in the World by Mark Bittman

After his debut cook book How to Cook Everything became an international sensation, Bittman is back to teach you it is easier than you thought to cook recipes from all around the world. With no unnecessary embellishments Bittman gently leads you on a culinary round the world trip that will leave your taste buds in a state of euphoria. The best aspect of Mark Bittman’s The Best Recipes In The World whilst you may never get round to cooking everything inside, the dishes you do make will leave you feeling inspired to take dishes you already cook and turn them on their head. Although it can be overwhelming to face so many recipes in one book, I urge you to add this to your collection. It is timeless and will only help to increase your knowledge of food.

4. Gordon Ramsay’s Secrets by Gordon Ramsay

In this incredible and not too badly priced book, Gordon Ramsay lets you in on a few secrets that have made him the world-renowned chef that we have all come to love. With a huge collection of recipes from poultry to fish and desserts to soups, this cookbook lets you in on inside info that will have friends and family thinking you are a bona-fide kitchen guru. The recipes are simple and effective and Ramsay has even added flourishes of his own, such as useful tips on presenting dishes. If you really have a passion for cooking or would love to learn more, this is the book that teaches you not just to cook but how to become a chef. These tips help to make cooking a truly enjoyable experience and will boost your confidence to be adventurous not only in cooking but also in eating as well.

3. The Complete Book of Sushi by Hideo Dekura

As a self-confessed sushi addict this book is incredible – the pages are almost edible. It combines the modern with the traditional and allows you to get to grips with this difficult Japanese style of cooking. Although not to everyone’s taste, this book teaches you the secrets behind making that difficult sticky rice and how to present your sushi in wonderful ways. The most interesting thing about Dekura’s book is they way it advances from simple to expert. This allows you to move gradually at your own pace and also sets little targets within the book. Whilst there are other books on the market such as Yo Sushi’s, it is Dekura’s book that really stands out of the crowd. With gorgeous photography it inspires with a mere flick of the page, and unlike its contemporaries has clear and simple instructions. A must have for any sushi fan and it also makes a great present.

2. Wahaca – Mexican Food At Home by Thomasina Miers

This book comes in at number two of this best cooking books top ten and is a must have for any frequent Wahaca customer. It was only recently published and plunges you straight into the vibrant and tasty world of Mexican street food. One thing that did surprise me was the breakfast section, and I have to admit I have been thoroughly converted to a mexican way of eating in the morning. Full of beautiful pictures and written in an accessible and friendly way, this book does exactly what the title states and brings Mexican food straight into your kitchen. Miers has clearly done the research required for such an exquisite book, and the information about mexican chillies is invaluable. An excellent book for cooking meals for friends and a great equivalent to BBQ parties.

1.Jaime does… by Jaime Oliver

In at number one is Jaime does. In this book Jaime travels through foodie hotspots such as Spain, France and Morocco in order to find innovative recipes. The book is beautifully presented (like all of Jaime’s books) and has wonderful pictures of his travels alongside the amazing pictures of his food. Each country has an introductory paragraph that explains the culture and food he came into contact with, and then in very simple language and an ever friendly tone, Jaime guides you through a range of dishes. From light bites such as patatas bravas to the more complex dishes like the steak tartare, Jaime’s tone never condescends you as the amateur chef. This book not only provides great enjoyment as a teaching tool but is also nice to flip through every now and again to behold the location shots of his food journey. Overall a very deserving winner of this Best Cooking Books list. Absolutely delicious!

This is by no means the only ten cook books I think you should own. There are many other brilliant cookbooks out there for beginners such as The Student Cookbook by Sophie Grigson. This is superb for amateur chefs who simply do not have the time to cook elaborate meals every day and are after recipes for both real cooking and convenience cooking. Then for more adventurous chefs who are willing to getinventive and scientific in the kitchen, there is Heston Bluementhal’s brilliant book The Fat Duck Cookbook, which combines vivid illustrations and wacky recipes for a truly great cooking experience. Overall, the ten books that compose this best cooking books list all offer friendly, easy to follow guidance which enables you to not only enjoy them as books, but also enjoy them as learning tools that will one day make you the king of the kitchen.

Bon appetit ladies and gents.

The Bunny Chow can be a fairly easy affair consisting of a hollowed piece of bread, either a quarter, half or full loaf, filled having a curry of your selection. The original dish was created with bean curry, but nowadays you are able to also get mutton, chicken, beef or fish.

The virgin, or the piece of bread which is removed to produce room for the curry, must be placed on top of this curry ahead of it’s always wrapped. Some treat it as an appetizer just before the “main” bunny.

A “funny” bunny is 1 created in the middle in the loaf rather than in the end piece, and is 1 that doesn’t have a bottom crust to support the curry. It is actually just as tasty as a “normal” bunny, but 1 should take care whilst eating it. Eating a bunny is usually a pretty messy affair even having a bottom, because it is actually tradition to eat it utilizing your fingers only.

Bunny Chow Etiquette

Its custom to refer into the Bunny Chow with no utilizing the word chow, and when ordering a bunny it will be only needed to mention the sort of curry and also the size – so a quarter bean, for instance.

It have to also be noted that it’s always considered rude to support yourself to somebody else’s virgin without having their prior consent. The Origin from the Bunny Chow

The name Bunny Chow is derived from Bania (or Bhanya), a description of Hindu communities, and Chow, a general slang for food. The precise origin belonging to the Bunny Chow is debated but it really is said to have been created in Durban, South Africa, within the 1940’s.

The Bania Caste

The term Bania originates through the Sanskit word Banijy which means trade and commerce. Nowadays it really is occasionally utilized to describe the Vaishya caste specifically, but usually it truly is an occupational title describing company individuals and traders irrespective of their caste.

The Grey Street Banias

Around the time of your Bunny Chow discovery, a number of shopkeepers and restaurant owners on Grey Street, Durban, have been often known as Banias. The theory is always that the caddies in the Royal Durban Golf Course had been unable to obtain off from work long enough to create it to your Grey Street restaurants for lunch so they asked friends to go and get their curries for them. The curries had been put into the hollowed bread since of lack of disposable dishes in the time.

G. C. Kapitan Vegetarian Restaurant

One more theory is the fact that the Bunny Chow originated in the G. C. Kapitan Vegetarian Restaurant on the corner of Victoria and Albert streets, Durban. Throughout those days Apartheid would not permit black Africans to enter the restaurant so the manager, Bhanya, started promoting take-aways for the excluded patrons outside from the restaurant. The original dish was roti and beans but given that the roti kept falling apart Bhanya came up with the idea of promoting his beans inside a piece of hollowed bread along with the dish soon became generally known as Bunny Chow.

The Indian Banyan Tree

An alternative story is always that the dish originated in the Indian traders who utilised to sell their merchandise under the Banyan tree, also referred to as Ficus bengalensis.

VEGETABLE KORMA

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4

INGREDIENTS

1 1/2 cups paneer (cottage cheese)

2 cups mixed boiled vegetables (carrots, French beans, potatoes, cauliflower)

1/4 cup green peas

3 medium sized tomatoes
3/4 cup chopped onions

1 tsp ginger – garlic paste

1/2 tsp turmeric (haldi) powder

2 tsp coriander (dhania) powder

1 1/2 tsp chilli powder

1 tsp garam masala

1 cup milk

3 tbsp fresh cream

2 tbsp oil

1 tbsp butter

Salt to taste

Oil for deep frying

Let's see how to make vegetable korma.

For this we need finely chopped boiled vegetables like carrots, green peas and French beans.

Then there is paneer or cottage cheese which needs to be fried.

FOR THE GRAVY

For the korma curry paste, we require onions, cumin seeds, turmeric powder, chilli powder, salt, fresh cream, butter, ginger garlic paste and tomatoes.

The tomatoes should be boiled, skinned and chopped into small pieces.

Now the vegetables we use for the vegetable korma too should be boiled after they are chopped.

And the cottage cheese must be cut into medium sized cubes and fried until it changes color slightly.

PREPARING THE GRAVY:

For preparing the gravy, take some butter on a pan. Since we are preparing Vegetable Korma, it's alright to take butter in an adequate amount.

Once the butter melts, we'll add some cumin seeds.

After the cumin seeds, take onion paste. And then ginger garlic paste. After nicely sauteing the ginger garlic paste, we'll take onions.

Now that the mixture has turned golden brown in color, we'll add in the onions.

Let it roast for some time.

There shouldn't be any water part left.

After we saute the onions nicely, we'll add in the tomatoes.

Tomatoes have been boiled, peeled and chopped into small pieces.

Upon adding tomatoes, stir well.

There's a reason behind making any recipe. If we us the tomato puree uncooked, it has its own taste and smell. Similarly, if we cook the puree before using it, it would have a distinct smell and taste!

Now that the oil has started separating, it's time to add spices. So let's add in coriander and cumin seeds powder, a pinch of turmeric and chilli powder to taste.

Now stir well. Turn the gas on a low flame.

Now we'll add in some milk.

Milk would change the dish in entirety. It's getting the white color of Korma.

Next we'll add in the boiled vegetables and fried cottage cheese to the gravy.

Now we add in salt to taste to the gravy. You need to take care that butter too has some salt.

Add some fresh cream to the curry, and use some for garnishing for later use.

Add in chopped green coriander leaves. Coriander leaves too, we can use like cream, some for the curry and some for garnishing.

Now the Korma is ready, we'll serve it with rice and poppadom.

Let's take the korma in a bowl, and we can garnish it with fresh cream and coriander leaves.

Turmeric (Curcuma domestica syn Curcuma longa) is a perennial plant of the ginger family that grows a height of at least 1 meter tall. It is a native of south-east Asia and is used for its underground rhizomes, a famous ingredient as curry powder for food coloring especially the famous chicken curry, Campbell’s chicken soup, mustard, and other curry sauces in first class restaurants. It is also used as a natural dye for some fabrics and other items.

It has also a medicinal properties as natural pain killer and said to aid in curing cancer.

It is the main ingredient for almost Indian curry powders and sometimes goes by the name of Indian saffron but is not related to saffron at all.

Growth Requirements

Soil. A well-drained soil with rich organic materials is an ideal soil for planting turmeric.

Light. The area should be exposed to full sunlight at least 5 – 7 hours a day. If the place is shady, find a slight shade with sunlight exposure during the day.

Water. Tumeric tolerates well with a regular water supply during its entire growing period. Don’t over water, since the roots will rot with too much water supply.

Plant nutrition. The soil should be rich with organic materials with additional fertilizer if the plant shows slower growth during the reproductive phase

Planting. Select a fresh and plump rhizomes with 2 – 3 buds per seed piece, and lay them in the germinating tray until the shoots emerges after 3 weeks. After exposing your seedlings to gradual sunlight, transplant each seedling in your prepared plots distanced at 12 – 16 apart between row. If planted in containers, set one seedling in every pot container.

Pest and disease control. Red spider mite and aphids are the only insect pests that attacks turmeric. To control them, just mist the leaves with an insecticidal soap to wash them away. Some common disease is the leaf spot, a fungus infection. Use Bordeaux fungicide to control this disease.

Harvesting. Harvest the rhizomes after 250 days after or 9 – 10 months after planting when the leaves turns yellow and the stems are drying up. Dig carefully at the plant base and harvest the rhizomes. If you’re harvesting them for home use, just simply remove a portion of the clump and remain the rest for future use.

Happy gardening!

Having lived in Japan for many years, I was able to experience a large variety of the dishes available in the land of the rising sun. At first, I was very adventurous and wanted to eat the dishes most different to my own culture’s familiar tastes. After some years living abroad though, I started to feel like many of my expatriate friends and craved the tastes of home in my own house. With comfort food, one can often relax and create a little atmosphere of Western comfort, even while living in a tiny Japanese apartment.

Here are a couple of Japanese dishes which are easy to stomach for the foreigner who has been in Japan too long, or for the uninitiated who wants to sample Japanese food without diving straight into sushi:

Katsu Curry

I first had katsu curry while on student exchange in the Saitama region, close to Tokyo. As a 15 year old active boy, I required a lot of calories to make it through the day. The school cafeteria served up katsu curry as an option everyday and it soon became my favorite Japanese comfort food.

The meat of the dish is tonkatsu (the ton means pork, katsu is the style of batter), which is thin to medium thickness pork fillets, breaded and deep fried. There are a range of dishes made with tonkatsu, and even a tonkatsu sauce, which is not used in katsu curry, but is often found on tonkatsu along with shredded cabbage as a garnish.

The aforementioned fried pork is laid upon a bed of rice and then covered in a mild Japanese curry (more closely related in flavor to an English beef stew then any Western concept of curry). The typical garnish is a bright red pickled ginger, julienned. This may be placed on the curry when served or offered as a condiment at your table.

Karaage

For those trying to avoid too much cholesterol in their diets, be warned, these recipes may not suit you. Again, as a 15 year old boy and even now, I still think karaage is one of the easiest Japanese foods to eat as a Westerner.

One could easily assume karaage is just fried chicken, as done in many other countries. While similar, there are some subtle differences. One point to note is that while karaage is most often made with Chicken, it is not always the case. You may be served gobo karaage which is the same batter, but used to fry burdock root. A difference from common fried chicken you may find in the United States of America, is that the meat is first marinated in sauces such as soy combined with garlic or ginger. After marinating either for an hour or overnight, the main ingredient is then lightly covered in a flour or starch and fried in oil. Many cooks will double or triple-fry the karaage, with a resting period of 15 minutes between fries.

The resulting food is always delicious and while Japanese enjoy covering karaage in mayonnaise before eating, to me, that feels wrong, so plain karaage or with a little Frank’s Hot Sauce is the perfect pseudo-Western food to be found all over Japan.

The simplest humane way to keep cats off a garden is to lay chicken wire, supported by bricks, over a cherished plot. Or scatter old holly leaves, pea sticks or bramble stems. Where this is impossible, plant rue around the bed. Cats hate it. (Alas, so does every other plant. A beneficial companion, rue is not.)

It’s said that cats also loathe garlic, chamomile and tagetes. And I’m reliably told that spiny restharrow (Ononis spinosa) deters cats. That tip is totally useless, of course, for those of us who wouldn’t know it from a bath brush.

However, citronella is also a proven organic cat repellent, in my experience. Spray the edges of seed beds with 100 drops citronella per 1 litre water. Re-apply daily till your cats are re-educated. Orange, grapefruit or lemon peel is easier to obtain and I’ve found it effective, too.

Cordons of chilli oil, curry powder, garam masala and the like also repel cats. The next idea is a little controversial. Nor is it organic. So, if you are a cat lover, I must tread carefully (unlike my neighbour’s cats who once used my seedbed as a jogging track).

I surrounded my plot with small plastic milk bottles, sunk in the ground with their tops removed and each containing a few teaspoonfuls of ammonia. It did the cats no harm because none came within ten feet of those fierce-smelling bottles.

A powerful cat repellent

Another idea, if you are not fastidious, is to put dog faeces into sealed margarine tubs, well perforated at the sides. Set them around your vegetable bed and cats won’t come near. Nor will dogs. They have a keen sense of territory and won’t invade another dog’s ‘land’.

Don’t put dog, cat or human faeces – or the faeces of any other carnivores – on the soil itself, even around non-edible flowers. The residue persists in the soil and can be toxic. Children have become blind after wiping faeces-contaminated soil in their eyes.

Clay pellets impregnated with lion or tiger urine are now widely on sale. Said to be almost odourless to humans, they drive away cats, dogs, foxes, wolves, possums, yetis, and bears. But they too are best shielded from enquiring fingers in perforated pots.

If your bird boxes are assaulted by cats, grow roses and brambles up the trees or posts that supports the boxes. Or beg from your local fast-food outlet a large empty drum that once held cooking oil and slice it into a metal collar. Two collars will girdle even a large tree. Wire it around the support four foot above ground, shiny surface outermost, and such a girdle will protect bird boxes from cats, squirrels and small boys. Put lower down, it will stop rabbits gnawing trees.

Practical uses for pets in an organic garden

Small pets do sometimes have practical uses. For example, hair brushed from cat or dog blankets (or from horses or any hirsute animal) can be laid in bean trenches to add slow-release nitrogen.

Indeed, human hair swept from barber’s shops makes a marvellous additive to the compost bin, if you’re not fastidious. Hung in net bags around orchards, it will also repel deer and wild boar as efficiently as rotten eggs. (The hydrogen sulphide emitted by poultry egg debris was, in laboratory trials, even more effective in deterring four-legged pests than proprietary repellents.)

Culinary ways to drive cats away

Grow red hot chili peppers in your greenhouse – not to eat, because only Lucifer could relish them – but to grind up and soak in vegetable oil over winter. Swab this noxious paste on cardboard strips in spring and lay them around your seedlings, or any other plant you want to protect. Not only will cats scat, but the fiery odour will also repel many insect pests.

You can also blend such an organic (but humane) nerve gas 1:5 with water mixed with washing up liquid, strain and spray on plants infected with aphids, caterpillars, and all things that creep, twitch or fly. It kills or deters almost all of them.

A more elegant cat repellent…

is made from a discarded plastic cola or washing up liquid bottle. Remove the cap. Push in several old nylon socks, some glass or rockwool insulation, or even the plastic foam interior of an unemployed teddy bear. This makes a wick. Make sure the wick fits tightly and protrudes from the top.

Fill the bottle one third full with your fiercest humane nerve gas (see above) and ensure the wick is soaked all the way to the top. Sink the bottle beside your choicest plants. The wick will then diffuse your cat repellent into the air.

Several of these bottles in a seedbed, regularly replenished, should deter even Tom & Jerry.

Do note, that the pest repellents above will not harm beneficial insects, birds, or any of your pets. Unless they eat them, which they won’t. Just keep little children away.

Dahi ki Kadhi, or Dahi ki Curry, is a typical Pakistani and Indian dish that is very simple to make. The main ingredient is yogurt, and it is typically eaten as a soup, or served on top of rice. There are many styles of this curry: Gujrati style, Hyderabadi, and even in North Pakistan, the curry is made with yogurt plus extra ingredients like tomato and some spinach. Here is a family recipe for the curry made very simply. If you have made this before, you will notice the difference in the recipe. The main difference is that there is no ginger laung (cloves).

For the recipe, first take about 500 grams of yogurt. To the yogurt, you need to add three or four tablespoons of besan. Besan is ground chickpea flour and will be available at an Indian or Pakistani grocery store. Then you want to add one half teaspoon haldi to this mixture. Haldi is the name for turmeric, a yellow spice. Do not add to much turmeric otherwise the flavor may become a bit bitter.

Salt can be added to taste, perhaps a bit more than 1/2 teaspoon. Finally, you want to add three or four teaspoons of sugar. Once all of this has been put together, add around two or three cups of water and mix. You can use a blender or whisker here. The key is to get rid of all the lumps of yogurt and besan. Put this mixture aside.

The next step is to create the bagar. The bagar is a mixture of heated oil and spices. In the container which you want to cook, add a few tablespoons of oil, and then add cumin, mustard seeds, and curry leaves. In Urdu, the words will be zeera, methi rai, and kadhi patta. Heat up the pan, and once it is simmering add some chopped garlic and chopped green chillies, and after a minute or so, add the yogurt mixture. Keep stirring this mixture for around five minutes until it comes to a boil. It should thick. You can add a bit of besan at the end to thicken the mixture up.

This is an extremely simple recipe for dahi ki kadhi and one that has been around a long time.