https://www.monalisaskitchen.com/

Once Upon My Pan, Harrogate (2026)

01/06/2026

Looking for Monalisa’s Kitchen masalas locally? 👀

You’ll find them at all four Appleton's Butchers stores:

📍 Ripon
📍 Knaresborough
📍 Wetherby
📍 Boroughbridge

There are still a few jars left on the shelves, so if you’ve been meaning to stock up or try a new flavour, pop into your nearest store before they’re gone.

Thank you for supporting local businesses and local producers ❤️

This is Ripon UK Your Harrogate Radio

21/05/2026

✨CAULIFLOWER WING PAKORAS ✨
Golden, crispy and full of bold flavour.
�Serves 4

Ingredients

* 400g cauliflower florets
* 25g plain flour
* 1 dessertspoon Court Bouillon
* 60g Pakora Blend (see recipe below)
* Approx. 100ml cold water
* Vegetable or sunflower oil, for deep frying

Method

1. Mix the flour and Court Bouillon together. Toss the cauliflower florets in this seasoned flour.

2. In a separate bowl, whisk the Pakora Blend with cold water to form a thick batter (start with 100ml and adjust as needed).

3. Fold the cauliflower into the batter until evenly coated.

4. Rest for 20 minutes.

5. Heat oil in a deep fat fryer or pan to 170°C (use a thermometer if needed).

6. Using an oiled dessertspoon, drop the coated florets into the oil and fry for 4 minutes. Don’t overcrowd the pan.

7. Drain on kitchen paper.

8. Serve hot!

🍛 Serving Suggestion
Top with a salsa of chopped tomato, onion and fresh coriander, and finish with lemon zest and sliced chilli.

💁🏻‍♀️Top Tip�Oil your spoon before dropping the batter in – helps it slide right in!

🧯Safety Note�Never leave hot oil unattended. Fry in small batches for best results.

✨ PAKORA BLEND – Makes approx. 500g ✨
Perfect for vegetables, chicken, seafood, or whatever’s hanging around in your fridge!☺️

Ingredients

* 400g gram flour
* 3 tbsp Kashmiri chilli powder
* 2 tbsp paprika
* 1 tbsp cornflour
* 1 tbsp ground coriander
* 1 tbsp ground cumin
* 1 tbsp garlic powder or granules
* 2 tbsp ground ginger
* 2 tbsp dried curry leaves (crushed)
* 2 tbsp dried fenugreek leaves
* 1½ tbsp salt

Method

1. Combine all ingredients in a large bowl.

2. Whisk well to mix. Store in an airtight container.

👉 For more recipe inspiration visit the RECIPES page on the website www.monalisaskitchen.com

30/04/2026

Diced lamb + yogurt + ground almonds + spices =

✨REALLY EASY LAMB ROGAN JOSH✨ 📸 Allen Markey

�Ingredients
�500g lean, boneless diced lamb�4 tbsp oil�3 dry bay leaves�3 green cardamom pods�600ml thick yogurt, lightly beaten�2 tsp ginger paste�2 tsp ground garam masala�1 tsp red Kashmiri chilli powder�1 tsp fennel seeds (ground)�4 tbsp finely ground almonds�Salt to taste (about 3/4 tsp)

Method

1. Heat the oil in a heavy bottomed pan. Add the bay leaves, cardamom, and lamb.
Fry on medium-high heat until brown.

2. Make a mixture of the yogurt, ginger purée, ground garam masala, red chilli powder, ground fennel seeds and salt.

3. Add this mixture to the lamb and continue to sauté on low heat.

4. Bring to a boil. Cover and cook the lamb in its own steam for 30mins until tender.

5. Stir in the ground almonds. Mix well and simmer for another 10 mins

👉 Visit the recipe page on the website for more recipes✨

23/01/2026

This one is for the lamb lovers… here’s my version of a lamb bhuna — best enjoyed with hot chapatis or steamed white rice, raita and sliced onions.

✨ LAMB BHUNA✨

INGREDIENTS (SERVES 3-4)
Whole Spices:
* 3 tbsp ghee (or oil)
* 2 dry bay leaves
* 2 dry red chillies
* 3 whole cloves
* 2 cinnamon sticks
* 1 small black cardamom
* 3 green cardamom

Base:
* 1 medium onion, finely sliced
* 1 tbsp ginger and garlic paste
* 500g lamb (preferably on the bone)

Ground Spices:
* ¼ tsp ground turmeric
* 1 tbsp ground fennel seeds
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tbsp red chilli powder
* 1 tbsp ground black pepper
* 1 tsp ground garam masala
* 1¼ tsp salt

Fresh Herbs:
* 3 tbsp fresh mint, chopped
* 3 tbsp fresh coriander, chopped

METHOD
1. Heat the oil in a pan. Add the bay leaves, red chillies, cloves, cinnamon, cardamom, and onion. Fry on medium heat until the onions turn golden brown.

2. Add the ginger and garlic paste. Sauté on low heat for a minute.

3. Add the lamb and turmeric. Sauté on high heat for 5 mins to seal the meat.

4. Reduce the heat and add the fennel, coriander, cumin, chilli powder, black pepper, garam masala, salt, mint, and fresh coriander. Continue to sauté on medium heat for 5 mins to cook the spices.

5. Add 250ml water. Bring to a boil.

6. Cover and cook on low heat for 35 mins until the meat is tender and the masala starts to stick to the bottom of the pan.

🫓 🍚Serve with hot chapatis or basmati rice, raita and sliced onions.

For more recipes visit the RECIPES page at www.monalisaskitchen.com

14/01/2026

✨ BEEF COCONUT FRY ✨

I’ve been lucky to taste some of the very best food from Kerala over the years — with three of my siblings marrying into families from Kerala — this dish feels especially close to home. Perfect with hot chapatis — even better the next day.
If you make it, please let me know ☺️

Ingredients

500gms diced beef
2 tsp hot chilli powder
2 tsp ground coriander
1/4 tsp ground turmeric
1 tbsp ginger and garlic paste
1 tsp salt
2 tbsp coconut oil
2 onions, finely sliced
3 green cardamom
2 cloves
3 cinnamon sticks ( each an inch long)
2 dry bay leaves
1 tbsp crushed black pepper
3 tbsp dry coconut flakes (or desiccated coconut)
2 stalks fresh curry leaves

Instructions

1. Mix together the beef, chilli powder, coriander, turmeric, ginger and garlic paste and salt.

2. Add 250ml water. Mix well and bring to a boil. Cook covered on low- medium heat for 40mins. Set aside.

3. Roast the coconut flakes (or desiccated coconut) on low heat until light brown. Set aside.

4. Heat the coconut oil in non-stick wok or a kadai.

5. Add the sliced onions, cardamom, cloves, cinnamon sticks, bay leaves and crushed black pepper. Cook on low- medium heat for about 5-7 mins until the onions turn light brown.

6. Add the beef along with any remaining liquid. Continue to sauté on low- medium heat until the liquid starts to dry out.

7. Add the coconut flakes (or dessicated coconut) and curry leaves.

8. Continue to fry on very low heat until the masala starts to turn brown and sticks to the bottom of the pan.

🥘Enjoy as a side dish or with hot chapatis.

26/11/2025

My fall off the bone lamb curry.

✨ LAMB SHANK AND BONE MARROW CURRY✨

Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
3 green cardamom
2 whole cloves
2 inch cinnamon sticks
2 tbsp cashew nuts
3 green finger chillies
1/2 a bunch fresh coriander
1/4 bunch fresh mint leaves
1 medium onion, finely sliced
1 tbsp ginger and garlic paste
1 tbsp Kashmiri chilli powder
1 tsp salt
1/2 tsp garam masala powder
2 tbsp kasuri methi (dry fenugreek leaves)
240ml water
8 lamb shanks - about 750gms - (Head to your local butcher for these and have him cut through each shank.)

Method

1. Place a heavy bottomed pan on medium heat. Add the cumin, coriander, cardamom, cloves, cinnamon sticks and cashew nuts.

2. Dry roast these ingredients until the cashew nuts start to change colour (about 4-5 mins)

3. Transfer to a blender and add the green chillies, coriander and mint. Add about 5 tbsps of water and blend to a very fine paste. Set aside.

4. Heat 2 tbsp oil in another pan. Add the onions. Fry on low heat until the onions turn translucent.

5. Add the ginger and garlic paste. Cook for about a min to get rid of it’s raw flavour.

6. Add the lamb shanks. Fry on medium to high heat for about 5 mins to seal.

7. Add the blended mixture, chilli power and salt. Mix well.

8. Add the water and bring to a boil. Reduce the heat and cover and cook on low heat for about 45 mins stirring once half way through the cooking time.

9. Add the garam masala and the kasuri methi. Mix gently. Cover and leave to simmer for 5 mins until done.

P.S. 🏃🏻‍♀️🏃🏻 Make sure you go for a good (long) run the next morning!

21/11/2025

My Daddy loved this one ❤️

✨ KHEEMA ALOO ✨ (Spiced mince and potatoes)

Ingredients (Serves 2–3)

• 300g lamb or beef mince (at least 20% fat)
• 1 large red onion, finely chopped
• 1 tbsp ginger & garlic paste
• 2 tbsp Kashmiri red chilli powder
• ½ tsp turmeric
• 1 tbsp ground coriander
• ½ tsp ground black pepper
• 3 tbsp tomato purée
• 1 large potato, peeled and cubed
• 2 tbsp dry fenugreek leaves (kasuri methi), crushed
• 1½ tsp salt (adjust to taste)
• Juice of 2 limes
• 2 tbsp oil

Method

1️⃣ Marinate the mince
- In a bowl, mix the mince with half the ginger & garlic paste, half the turmeric, half the chilli powder, half the salt, and juice of 1 lime. Leave to marinate for 30 minutes.

2️⃣ Cook
- Heat the oil in a pan. Add chopped onions and sauté for 5 minutes until soft and translucent.

- Add the remaining ginger & garlic paste and fry for a minute until the raw smell disappears.

- Add the remaining turmeric, stir for 30 seconds.

- Add remaining chilli powder, ground coriander and 3 tbsp water. Cook gently for a minute.

- Stir in tomato purée and cook for 2 minutes.

3️⃣ Add the mince
- Add the marinated mince and cook for 5 minutes, breaking it up and mixing well.

4️⃣ Simmer
- Pour in 200ml water, bring to a boil, cover and cook on medium heat for 5 minutes.

5️⃣ Add potatoes & finish
- Add the potatoes, crushed fenugreek leaves, ground black pepper and remaining salt. Cover and cook for 7–10 minutes until potatoes are tender.

- Remove the lid and mash the potatoes lightly using the back of a spatula.

- Cook on low-medium heat for another 5 minutes until the meat and potatoes are slightly caramelised.

6️⃣ Squeeze the juice of the remaining lime and mix well just before serving.

💛 Best enjoyed with warm rotis or plain white rice and dal.

13/11/2025

This recipe may look a bit lengthly, but the flavour you get at the end makes every step worthwhile.

✨ SAFFRON TREE’s ACHARI MURG ✨ aka Pickled Chicken

Ingredients
1kg diced chicken
6 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp nigella seeds
3 small cinnamon sticks
1 stalk curry leaves
2 tbsp ginger–garlic paste
2 tbsp Kashmiri red chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
½ tsp turmeric powder
200g onions, coarsely chopped
200g cherry tomatoes, coarsely chopped
2 tbsp tomato purée
1 tbsp garam masala powder
200ml water
1½ tsp salt
1 tsp vinegar
1 tsp ground black pepper
Fresh coriander, chopped, to garnish
Toasted sesame seeds (optional)

Method

Prepare the base:
- Heat 2 tbsp oil in a large pan.

- Add the onions and fry on a low heat until they begin to soften, about 10 minutes.

- Stir in 1 tbsp ginger–garlic paste and the turmeric powder; cook for 2–3 minutes.

- Add the chopped tomatoes, tomato purée, coriander powder, cumin powder, 1 tbsp of the chilli powder, and the garam masala.

- Mix well, cover, and cook on a low heat for 30 minutes until the oil rises to the surface.

- Blend to a smooth paste and set aside.

Cook the chicken:
- In another large pan, heat the remaining 4 tbsp oil. Add the cumin seeds and mustard seeds; let them splutter.

- Lower the heat and add the fenugreek seeds, nigella seeds, cinnamon sticks, and curry leaves. Fry for about a minute.

- Add the remaining 1 tbsp ginger–garlic paste and fry gently for 2–3 minutes until the raw smell disappears.

- Add the remaining 1 tbsp chilli powder and cook for 2 minutes, adding a splash of water if needed to prevent sticking.

- Add the blended onion–tomato base and cook on a low heat for 10 minutes until the oil rises again.

- Add the chicken pieces and sauté on a high heat for about 5 minutes until well coated

- Pour in 100ml water, add the vinegar and salt, and bring to a boil. Cover and cook on a low heat for 15 minutes or until the chicken is tender.

- Add the ground black pepper and chopped coriander. Simmer uncovered for 5 minutes until the oil rises to the surface. Sprinkle with toasted sesame seeds (optional)

🍚Serve with hot rice or Naan

30/10/2025

✨ KUNDAPURI PRAWNS ✨

Ingredients:

* 50g coriander seeds
* 4 dry Kashmiri red chillies
* 1 tbsp cumin seeds
* 1 tsp whole peppercorns
* 1/4 tsp fenugreek seeds
* 6 garlic cloves
* 10 dry curry leaves
* 1/4 tsp turmeric powder
* 1 green cardamom
* 1 whole clove
* 1/4 tsp mustard seeds
* 1 tsp salt
* 500g fresh prawns, shelled and deveined

Method:

1. Grind all the spices together, adding a few tablespoons of water to make a thick paste.

2. Marinate the prawns with the spice paste.

3. Heat a pan with 5-6 tbsps. of oil and fry the marinated prawns until cooked through.

15/10/2025

A simple vegetable curry that makes a cheap and healthy meal, using whatever’s in your fridge and a few basic store cupboard ingredients. 🧑🏻‍🍳 Chef Shamshad’s recipe!

✨ MIXED VEGETABLE CURRY ✨

Ingredients:

50g green beans, chopped
50g carrots, chopped
50g potatoes, peeled and diced
50g cauliflower florets (gobi),
½ white onion, sliced
3 tbsp oil
½ tsp cumin seeds (jeera)
½ tsp black mustard seeds
½ tsp salt (or to taste)
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chilli powder
1 tbsp fresh coriander leaves, chopped

Method:

1. Heat oil in a pan on medium heat.
2. Add the cumin seeds and mustard seeds, and let them splutter.
3. Add the sliced onion and sauté until translucent.
4. Add all the vegetables.
5. Season with salt and turmeric powder. Mix well.
6. Cover and cook for 10 minutes, stirring once.
7. Add the coriander powder, cumin powder, and red chilli powder. Continue to stir for 2-3 mins on low heat.
8. Add the coriander leaves, mix and serve. Monalisa's Kitchen

Serve hot with chapatis, rice, or as a side dish to your favourite curry.

Once Upon My Pan

01/06/2026

21/05/2026

30/04/2026

23/01/2026

14/01/2026

26/11/2025

21/11/2025

13/11/2025

30/10/2025

15/10/2025

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