Potato Croquets – Indian Style

I felt quite proud of myself for this little creation. So this is one of my “in the moment” recipes I made up as I went along on a Sunday after being asked to make dinner. Why I found this a struggle is because my Sundays have become ‘veggie Sunday’s’ for over 10 years in my house. We’re like vegans who can eat dairy products – only on Sunday’s! If it were more than once a week I think I would have died by now. Not like I’m a meat eating monster just that I love my sausages! This started as a religious thing, which everyone started getting tired of since we couldn’t understand how it was religious to not eat meat once a week. But now we’ve gone so used to it, we refuse to rebel against.

So Originally I made a plain butter sauce (which I keep meaning to share with you guys) with paneer but it looked a bit boring, so made a side accompaniment for the sauce. This is basically a citrusy mildly spicy mash in a crunchy/crispy batter. The idea came from my odd crave over mums crunchy pakoras and decided to try them my way!

fried croquets 2



2 Potatoes (cooked in the microwave like you would a jacket potato, 10 mins turnover, 10 mins again)
Juice of 1/4 lemon (fresh is best)
1/4 tsp of salt, or preferred taste
1/3 tsp Garam Masala
1 tbsp Dried Fenugreek

pinch of chilli powder

Pakora Batter

4 heaped tbsp of gram flour (chickpea flour)
1 heaped tbsp cornflour
1/4 tsp salt
1/4 tsp whole cumin seeds
pinch of chilli powder
enough water to make thick paste, 6 tbsp or more.


  1. Place the Potatoes in the microwave for 10 mins. Once the microwave pings turn the potatoes and redo the process and then a further 2 mins. Leave to cool on the side.
  2. Once cooled down scoop out the potato and mash with a fork.
  3. add the lemon juice, salt and masala and mix
  4. Form 12 balls the size of a ping pong ball. Or just use a teaspoon to scoop.
  5. Leave in the fridge and put the oil on the hob. That probably doesn’t make sense so-pour enough sunflower/vegetable oil to make 1/4 to 1/3 of a small saucepan. Now leave that on medium heat. Definitely not high!
  6. Crack on with the batter meaning chuck all the dry ingredients in a bowl and slowly add enough water to make a thick batter (pancake batter consistency).
  7. Dunk a ball at time in the batter and use a clean tsp and place in the hot oil.
  8. Fry 3 at a time for 2-3 mins on each side or until really golden. Once finished all 12 leave in the oven on 150c until ready to eat, or just eat straight away.
  9. Serve with a raita (cucumber, red onion and yoghurt), chutney or like I did with a curry sauce.

The filling

Excuse the dirt on the plate. At least you know I made them!

fried croquets-square

Don’t judge the perfectly placed potatoes. I’m experimenting with the camera!

the butter sauce

And this is my Famous Butter Sauce. I will give you guys the recipe – Don’t worry I’m just still trying to perfect it, well note down exactly what I put in!

PS garam masala- you can find at supermarkets (surprisingly) BUT I will share with you guys our house recipe. Damn I got a lot to share with you!



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Cheddar and Dill Scones

I know I’ve already posted a recipe of scones but these I feel are so much better! I was inspired by the local farmers market near my work place where they sell baked goods for £1! Yes this is where my Indian side screams out “ by the whole stall!” but I have tamed myself to buying 2 items a week. So one week I brought cheesy scones where I was recommended to heath them up in the oven for 15 minutes and they’ll be all gooey inside. Well I forgot to take them home and had one whilst I working hard in the office. So I never did get to eat them warm which then made me think a lot about what they would have tasted like.


  • 300g of plain flour
  • 150g room temperature butter
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp of natural yoghurt
  • Dash of milk
  • ½ tsp black pepper
  • 200g cheddar cheese grated
  • A handful of chopped dill
  1. Pre-heat the oven to 180c and c rumble the butter and flour between fingertips and baking powder, salt, pepper
  2. Add yoghurt and mix with spoon
  3. Add herbs and 3/4 of the cheese and if a little dry add the milk
  4. Pour mixture onto floured surface and flatten slightly (2 inches thick) cutting out 7-8 pieces
  5. Brush the scones with milk and top each scone with finely grated cheddar and dill and bake in the oven for 45-50 minutes.
  6. These I would say are best served on the side of a hearty stew or as a bagel with salmon and cream cheese.


Notice the specs of green from dill and the mountain of cheese, you just know its going to be delish out of the oven. Remember to keep the scone thick, so they don’t turn hard out of the oven.


I can’t cope with how dark the cheese got whilst in the oven. my mouth is still drooling just looking at it.


And another one.



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Pudding Bar, Soho

The Pudding Bar is a pop up dessert restaurant which well you’ve guessed it only serves desserts. Its a very tiny dainty little restaurant with rustic furniture. The only word I could describe this as is hipster. Why? A)The menu is served on clipboards and B) The tap water is served in glass cordial bottle. But trust me there is nothing wrong with that. So how I ended up here? Well I finally got to see one of my favorite artists play live at the royal Albert Hall, Gregory Porter. If you don’t know who he is then you clearly have shit taste in music. Joking…But anyway I kind of had to force my brother, Ajay into coming with me since no one and when I mean no one would come with me to see him. And I was not going to sit for 2 and half hours like a larry. Anyway we ended up eating late and getting to the show half an hour late thanks to my brothers time keeping who made me wait at the bar of the restaurant for over an hour, whilst having the bar tender giving me that sympathetic look that says, “honey, just give up already. He’s not coming.” So once the show finished (which by the way was amazing!), Ajay and I was going to Ronnie Scott’s after but decided it was getting late and to be honest I did not fancy running for the last train home or worst getting the night bus! So instead We decided to go for some dessert.


So this was my order…S’more Cheescake

The marshmallow topping honestly was to die for. it was honestly so light and airy. I mean I honestly dont like Meringue, just something about it just puts me off. But this, was just too addictive. It literally felt like I was eating clouds. Then the filling well it was average if I’m honest. just a normal chocolate cheesecake filling. Silky and smooth, everything I think it should be. Now this was the part was which really disappointed me, the base.  The idea behind it sounded nice. a gingernut biscuit base. The only problem was it tasted stale. You know when you were younger and your mum used to buy those cheapish frozen dessert and you leave it to defrost and then serve and you get that horrible stale frozen taste. That’s what I had. So I had to eat around the base.


Baked Alaska. I have never had this before. I always used to remember on suite life of Zack and Cody, yes I was one of those who used to watch it. But I remember them saying Baked Alaska as if it was one of the most extravagant desserts. ever! I always do this thing where no matter what I always want to try more than 1 dessert so I make who ever I’m with get something different So i can try it. I don’t know if you’ve ever watched Made of Honor. Where the girl, Michelle Monoghan always shares her desserts with Patrick Dempsey. I like to think that’s what I’m like, sharing my dessert with Patrick Dempsey.

But  the Baked Alaska was amazing. It was an apple tart topped with ice cream and with a thick fluffy coating of marshmallowy cream with a toasty nutty crisp finish. I literally had no fault with this. It even had maple syrup drizzle around the plate. Enough said.


I would Definitely recommend this place if you fancy somewhere for afters! just maybe don’t order the cheesecake.

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Japan at Your Doorstep

I get a random text from my dearest older brother Ajay asking me to meet him for dinner. Quite out of the ordinary but I was happy to meet. Since he’s now transferred to Westminster from Manchester University and me now working in Peckham, South London. We can actually meet up for dinners which I reckon won’t happen as often as I’d like but still, I’m still happy. And Ajay was taking me to a new Ramen Bar…Kanada-Ya.

photo 4 (7)

Kanada-Ya reminded me of Japan’s own version of McDonalds. Just seemed to casual, full of Japanese Natives. This Noodle bar is small but definitely not grotty; very trendy and hipster like. Thank god they haven’t all discovered this place yet, or maybe they’re too intimidated to go.

If you’re not entirely sure what a Ramen is…Well its Amazing. It’s like a Much Better and healthier version of Pot noodle. So its a soup that originated in Japan Consisting of Noodles, Meat/ Fish Broth topped with sliced pork, spring onions and seaweed and occasionally a soft Tea-boiled egg (not to keen on that part). Honestly its the most amazing thing EVER!

photo 5 (9)

There’s only 3 types of Ramens you can get here. 18 hr Pork Bone broth, Chashu pork belly, wood ear fungus, nori and spring onions; 18 hr Pork Bone broth, Chashu pork belly, wood ear fungus, nori and spring onions topped with beansprouts; 18 hr Pork Bone broth, Deluxe Chashu pork collar, wood ear fungus, nori and spring onions. Fairly cheap from £10-£12.50.

Miso broth

Ajay and I both ordered the Pork with Beansprouts, but the weirdest thing was the waitress asked us how we like our noodles cooked. Has that ever happened to you? Apparently in Japan they like there noodles hard because it’s still cooking whilst in the broth. So I asked for mine to be hard and it was so worth it. Al Dante. Perfect. They didn’t turn to slush; weren’t too chewy just right. Now I’m usually the annoying customer who shoves a whole load of soya sauce in the bowl because it needs more flavour. But here I didn’t need to add anything in. The broth was a lot more Cloudier but had really strong clean flavours.

The thing that I was intrigued to try was the Wood ear fungus. it was like an crunchy mushroom. Really words couldn’t describe the bite it had. It was over powering and strong, just so there but not too in your face. If people don’t know what nori is its a sheet of Seaweed. You just add the sheet into the broth and let it slightly wilt and just shove it in your gob. It gives the broth a fishy taste and not in an unpleasant way.

Just saying I ate my bowl of ramen with 7 minutes. I’ve worked out, you’re meant to stretch the noodles first, well the bit you want to eat and then and then whack it in! And you slurp the noodles in. I know it sounds disgusting but you know you’re eating right when you make the noise.

But Ajay decided to be more experimental by picking Spicy Miso. It wasn’t nice. It was like Wasabi. Apparently you’re meant to pinch a little bit at a time with your chopstick to taste. DO NOT STIR THE SPOON INTO YOUR BOWL.

photo 3 (12)

This is I think is like Pickeled Carrot but I really wasn’t sure. The lady next to us was putting it on her spoon and adding it to her noodles using the chopsticks. I didnt try some unfortunately I was to busy shoveling the noddles down as fast as I could.

photo 1 (22)

Whenever I try to experiment I fail Miserably. So for drinks I thought I was ordering what the guy opposite was having (PS he looked like a Japanese version of John Lennon). Instead I got this. Now I know Arji buys these from Cyber Candy but I have never been temped to try a bottle of E numbers waiting to kill my insides. And I was right, It was Artificially disgusting!

photo 4 (6)

The cool thing about this was opening the bottle there’s a cap which you push down which releases a glass ball in the neck of the bottle. In Japan They have this thing we’re you see who can open the top and get the glass ball out the quickest without smashing the bottle. Well that’s what the Waitress explained to us. Me and Arji tried this…We both failed miserably.

photo 3 (11)

This Waitress, was the coolest waitress at a ramen bar, I personally thought. usually they’re really quiet and have that look that says “don’t disturb me b*tch”. But instead she helped explain everything, from the noodles to the drink! I think we became abit annoying towards the end, constantly asking her what certain things were.

photo 2 (16)

I would definitely recommend this restaurant to every Ramen Lover! And order extra noodles.

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New Start New Blog, Well New theme

Hello. God it has been long.

So why has it been so long since I’ve blogged, is that the word? Well it’s gonna sound embarrassing; But I forgot my password. So I did what anyone else would do and make another blog. This was really my chance to start fresh- appearance wise. Since well I noticed my blog looked S***. Thanks to Ben, who found my password and for helping me pick a theme and show me how to actually use wordpress!

From now on I hope to have better photography, recipes and more posts about other stuff other than CAKES. I cant promise you anything just in case, but this is just a warning, things on Larrdarse are going to be more like a blog and not a Cake Diary done by a six year old… I hope.

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When Life gives you Lemons, You Make Lemon Meringue Pie.

Day 4

Don’t this look a beaut? I have never made lemon meringue pie before.


But having set this challenge I needed to experiment. All I’m saying is, kids don’t try this at home. This may look good on the outside but on the inside it was yuck. I felt so proud at first, my first pie, looking lush. It tasted anything but! First of all the Pastry was super soggy, Mary B would have been ashamed.

Secondly the lemon filling…thinking about it is making me barf.  I thought, oh, this pie looks pretty cool, let’s get some nice pictures out of them. So I have all these perty pictures with a disastrous tasting pie. i have reasons as to why this turned out.
1. Don’t ever try to ‘blind bake’ the pastry with rice. Don’t ask, I couldn’t find any bean and I’m too tight to buy ceramic ones, times are hard at the moment.
2. DON’T THINK THAT BY USING LEMON JUICE CONCERNTRATE IS THE SAME! It didn’t taste anything like it. The recipe asked for 8 lemon and I estimated it to be 160ml. so me being me, used the concentrated stuff which tasted rank. Also as I cut into the pie, water was coming out of it as it was resting.

It wont be too quick before I make another Lemon Meringue Pie. This will haunt me for life!

meringue whole

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Let’s Get Sconed!

Day 3

I have been meaning to make scones for a while. And well really didn’t know where to begin. So I remember making scones in year 8, they were decent I can tell you that. I remember the day Mrs Abbots told the class to bring in the ingredients for scones and said we can do fruit, cheese or plain. And the whole class moaned that we wanted chocolate chips in them so every single one of us brought in a bag of chocolate chips and chunks besides this one girl, can’t really remember her name. But besides that, she was the only one who went for the cheese option. We all looked at her as if he was from another planet. “eww cheese in the scones? That’s rank” we all said. Now I guess I’m eating my own words, huh? I remember the last time I made the scones and well they turned out like hockey pucks. God they were rank! But using the same recipe and sticking to the ingredients and weighing them out you can never go wrong with this. So I wanted to see if I had still had the curse of the hockey pucks so I made 4 of each.

1 cheddar and caramelised onion | 1 plain sweet.

I did forget to say that i was only experimenting, so i only made 4 of each and cuttheminhalftomakethemlookmore. I know I’m a little embarrassed to say that my eyes are greedy. Aww hell I make myself sound like a pig anyway. Notice how the 4th Cheese and onion scone is missing, blame mum. She was dying to try and nicked it, before i could look she chomping it down!

cook book

So I guess you can say I’m still gonna stick to what I know, so I still used this recipe book. Mrs Abbotts would be proud! Don’t laugh but I still keep it with my other Recipe books. I am a bit of a holder.

This is the Basic/Simplist recipe for a scone that im sure even your grandmother used to use.


  • 225g self raising flour
  • pinch of salt
  • 55g butter, I would say roomish temperature cubed or in small chunks
  • 25g caster sugar
  • 150ml Milk


  1. place all dry ingredients and butter in a mixing bowl. with a wooden spoon start to tear at the butter coating it in the flour mixture as you do.
  2. once the butter is more easier to cope with (not to big to rub together). With you thumb, index and middle fingers rub the butter between them. its messy but fun! you may get a finger cramp so apologies but, no pain no gain!
  3. once the mixture in the bowl resembles sand as my tutor taught me then with that wooden spoon start to pour the milk in slowly.
  4. when the dough is done place onto work top and pat down to bring together, 2 inches tall, get a cutter or for more rustic feel a cup and cut you desired shapes. it wont look like there’s enough dough but you need pat it together again when you have ran out of space to cut. this should make about 8.
  5. place onto a baking tray and brush with a little egg or milk and bake in a 180c pre-heated over for 20 minutes.
  6. serve the traditional way with clotted cream and raspberry/strawberry jam. Or like dad, just how they are!

Cheese and Onion

  • 225g self raising flour
  • pinch of salt
  • 55g butter, I would say roomish temperature
  • 25g grated cheddar
  • 1 Red onion
  • 150ml Milk
  • 1 Tbsp of brown sugar


  1. to caramelise the onions, small dice them and place in a sauce on low heat with a tsp oil and brown sugar. get a piece of grease proof paper and wet it under the tap. place over the onions and leave to sautee. cook until brown and soft, slightly wet. Then leave to cool for 30 mins.
  2. complete the stages like previously but add the onion and cheese before the milk!
  3. when the dough is done place onto work top and pat down to bring together, 2 inches tall, get a cutter or for more rustic feel a cup and cut you desired shapes. it wont look like there’s enough dough but you need pat it together again when you have ran out of space to cut. this should make about 8.
  4. place onto a baking tray and brush with a little egg or milk and bake in a 180c pre-heated over for 20 minutes.
  5. when 10 minutes are complete, grate some cheese over the top, too early and it may burn<clever thinking ey?
  6. I kinda like the idea of making it almost like a sandwich with some butter and rocket in the middle. Delish.

now for some pictures!

I’m sort of getting there with photography no. any tips, please comment. i take this shit seriously.

Cheese and onion SconesLove the Cheese ontop! you can see what I mean with the rocket right?

Plain Scones

I’m quite proud of this one! Look at how wonky they are!

Red OnionNow this is my Favourite. i was literally just testing my shots and this baby was born!

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Cake Gone Wrong

I won’t go into too much detail about this cake. It’s exactly like the cupcake but this time I used GRANULATED sugar. No matter how many times I do this I will never learn. Okay so if you’re wondering why I re-made this simple. Because Arji was craving cakes I thought I’d quickly whip this up again, but sadly ran out of caster sugar.

I now know how to answer to “why do you only use caster sugar in cakes?” well the answer is because if it’s granulated it doesn’t combine well in the batter. That’s what I noticed and when it bakes it kinda holds the weight down so it doesn’t rise as much AND it makes the cake stodgy which ain’t nice in a cake.

bad cake

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First Day First Bake

How unexpected of me to do cupcakes. I’m just literally gonna give you the heads up of what I baked and the recipe. So enjoy.

So I’ve been in love with Hummingbird Bakery ever since my friend Nicola introduced me. And then for my 16th birthday Ajay got me the cookbook and then this Christmas my good Romanian friend Aimee brought me the bigger version. So I have 2, a cupcake book and the recipe book. I’m truly spoilt.


Recipe, I know this off by heart:

120g Plain Flour
40g Butter at room temperature
140g Caster Sugar
1 ½ tsp baking powder
120ml milk
½ tsp Vanilla extract
1 egg

Cream cheese frosting
50g butter at room temperature
300g icing sugar
125g Cream Cheese, Cold


Cake Batter

1)      Combine all the dry ingredients with half the milk contents

2)      Mix together until it becomes sand like texture

3)      In another bowl add the egg and vanilla into the rest of the milk and mix, then slowly add to the sand mixture.

4)      Mix for a couple of minutes until lighter and fluffier. You can add a drop of milk more to thinning the batter if you prefer. It’s entirely up to you. Experiment and see what your oven prefers. That’s how I look at it!

5)      Bake in a oven of 170c pre-heated oven


1)      Beat the butter and cream cheese together until well combined then bit by bit mix the sugar in.

2)      Once all added whip it slight to feel a little lighter then top the cooled cupcakes. Dust with a little shredded coconut and done.

So far I’m enjoying it. Let’s see what the rest of the month holds. Love how I chose the month with the least days in the year to complete my challenge. 1 day down, 27. Just to let you know I’ll be reporting 2 days later. So this happened on Saturday.

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A Cake a Day will not keep the Doctor away.

For those of you who don’t know me, my dream ambition is to open up a tea shop. I know, how typical for a home baker to want to own a tea shop. Trust me this is different compared to my family, “I want to be a teacher, doctor, Architect bla bla bla”. Yes we are clichés, the whole Indian with a big money job, yeah. I kinda get odd looks from mum when I say how I want my tea shop to be. But to be honest I can genuinely see myself owning a business like that. So I have a business aim, save money and get experience. The obvious. And as you know I am not the greatest baker that ever lived. I like to say in the Larr house, I am but not everyone agrees. Excuse me in my little bubble, I tend to rattle on when I explain this. Anyway, I have set myself a challenge to bake every for a month. This came to me when an ASOS magazine came through the door and an entrepreneur talks about how she was a graphic designer in America and moved to London to open the first comic coffee shop. This made me realise that I may dream about this tea shop, but when shit hits the fan I won’t have anywhere to run. If I enjoy it, then I am determined to get my tea shop up and running ASAP, well once the bank allows me to that is. This way it helps me understand that if I enjoy this experience then it will be like this for the rest of my life. If not then I’m screwed.

If you’re wondering how I will get time to do this, its fine, I’m currently in search of a money making job. Not drugs, accounting. Aww yeah! The typical Asian job (I have been spending too much time with Ben and Rich). I didn’t get the sack; my contract came to an end and I decided it wasn’t any point me extending it as I would just get too comfortable whereas I need a job that can pay the bills. Hah I have no bills, just really need to save!

So join me fellow readers as we complete this journey together. So will my ambition succeed or will I need to deal that weed.

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