Warming Beetroot Latte

A light yet comforting breakfast or an afternoon treat, that strengthens the heart, improves circulation, purifies the blood and benefits the liver!

Beetroot Latte Recipe


  • 1 cup oat milk/almond milk
  • 1 small beetroot, previously roasted, peeled and cut into small cubes ( I do this the day before)
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp ginger powder
  • 1/4 tsp vanilla extract
  • 1 tablespoon coconut sugar


Blend all the ingredients except the vanilla and coconut sugar.

Heat in a pot, bring to the boil, simmer for a minute.

Blend again, adding the vanilla extract add coconut sugar.

Serve hot.

Breakfast Oat Coconut Cookies

Fibre rich oats, protein packed seeds and nuts and all the immunity spices you need to set you up strong for the day!

Breakfast Oat Coconut Cookies


  • 2 1/2 cups oats
  • 1/2 assorted nuts and seeds ( sunflower, pumpkin , linseeds, walnuts, almonds..)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon turmeric
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon sea salt or Maldon salt
  • A pinch of ground black pepper
  • 6 tablespoons coconut oil
  • 1 cup coconut sugar (organic brown sugar works too)
  • 2 eggs (substitute 2 tablespoon chia or flax seeds in 6 tablespoons water, allow to soak for a while)
  • 1 teaspoon vanilla extract
  • 1/2 cup desiccated coconut


Preheat oven to 175°C.

Line two baking sheets with parchment paper.

In a medium bowl, mix together all the dry ingredients from the oats till the black pepper.

In another bowl and using a hand mixer/ blender, beat together the oil, sugar, eggs ( or substitute ) and vanilla until fluffy and smooth. Slowly beat in the oat mixture. Lightly stir in the coconut.

Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit. Bake for 10 minutes, or until golden brown. The cookies will seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit.

At this point you can transfer the cookies to a wire rack to cool completely.

Ghee & Cinnamon Pancakes


  • 1 cup buckwheat flour (you can use any flour you prefer)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup oat milk (or any milk you prefer)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons ghee


  1. Whisk together all the dry ingredients.
  2. In a measuring mug, measure 1 cup milk. Add the oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. A few lumps are okay. Set aside for a couple of minutes while you heat the pan and ask the family to set the table.
  4. Heat a griddle or pan at medium-high heat. Once the pan is hot add the ghee and let it melt completely.
  5. Add this ghee to the pancake batter  and whisk it nicely.
  6. Once the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  7. Carefully flip the pancake and cook until its golden brown.

If you’re making these slightly ahead of time then preheat your oven to 120C and keep the pancakes warm in there.

Serve with maple syrup / honey / chocolate sauce and anything you like!

Ghee & Cinnamon Pancakes

Kerala Style Shrimp with Homemade Curry Powder and Turmeric

  • 450g shrimp, peeled, cleaned and with tails
  • 2 teaspoons mustard seeds
  • 1 heaping teaspoon curcuma powder
  • 1/2 teaspoon black pepper
  • 1 heaping teaspoon Soul Spices (or store bought) curry powder
  • 1 bunch fresh curry leaves (dried are fine)
  • 1 piece grated ginger

Heat up a wok. When the oil is very hot, add the mustard seeds. Once they start to pop open and jump, add the curry leaves. Lower to medium heat and incorporate the spices and ginger. If it starts to stick to the bottom of the wok, add a dash of hot water.

Continue to stir one more minute and bring up the heat now. Add the prawns and sauté for 4-5 minutes until done.

Serve finished with a little lemon juice and if you want, some fresh cilantro leaves and hot basmati rice.

Kerala Style Shrimp

The Ultimate Vegan Brownies

Makes 25-30 brownies.


  • 1 cup + 2 tbsp milk of choice (I use either almond or oat milk for mine)
  • 1/2 cup + 3 tbsp olive oil
  • 1 tbsp pure vanilla extract
  • 1 cup spelt flour
  • 1 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup brown sugar, unrefined if desired
  • 2 tbsp cornstarch (or ground flax)
  • 2/3 cup mini chocolate chips, optional


Whisk together the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 160C. Grease a square oven pan , or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all the dry ingredients. Stir the wet ingredients into the dry. Pour into the prepared pan. Bake for 16 minutes, or 24 if using a deeper pan. The brownies will look a little underdone when they come out, but that’s okay! Allow to cool at room temperature completely before cutting. Store in the refrigerator for up to 4 days, or freeze.

Vegan Brownies

Curry Puffs (Potato & Pea Empanadas)

Curry Puffs (Potato & Pea Empanadas)


  • 3 boiled potatoes, diced
  • 2 tablespoons sunflower oil
  • 1/2 onion, finely chopped
  • 1 bunch very finely chopped fresh cilantro
  • 50gr peas
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chilli powder
  • Salt
  • 1 teaspoon garam masala
  • 1 teaspoon dried mango powder (Amchur)
  • 1/2 teaspoon curcuma powder
  • Black pepper
  • 2 puff pastry leaves
  • 1 egg
  • Ajwain seeds


First let’s start preparing the stuffing for the puffs:

Heat the oil in a frying pan. Add the cumin seeds and toast 20-30 seconds over medium heat. Add the onion and cook until soft and transparent. Add chopped cilantro stems and stir. Add the spices in powder: red chilli, garam masala, dry mango, curcuma, salt and black pepper. Mix well. Add boiled potatoes, stir well to combine. Try to season. Remove from heat and add chopped cilantro leaves.

Leave to cool for a few minutes.

Preheat oven to 190C.

Roll out the puff pastry dough with a rolling pin. NOT too much, just to make it a little thinner.

Puncture with a fork.

Now make 4 vertical cuts to create 4 rectangles of equal size.

Then make a central horizontal cut to create 8 smaller rectangles.

Put the filling at the bottom of each rectangle.

Prepare the egg by beating it and adding a little water.

Put some of the egg around the rectangle and seal it.

Transfer to an oven tray, close the empanada well with a fork or with your fingers.

Paint the whole surface with the egg, prick a little.

Bake for 20/25 minutes or until crisp and golden brown.

Curry Puffs (Potato & Pea Empanadas)

Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing

Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing


For the paneer:

  • 400g paneer cut into small cubes
  • 2 teaspoons tandoori masala ( if you don’t have tandoori masala, you can use 1/2 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder and 1/2 teaspoon sweet paprika powder)
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste
  • the juice of 1 lemon
  • 1 tablespoon light olive oil

For the chickpeas:

  • 1 bottle chickpeas, 400g, drained
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons homemade curry powder
  • black pepper and salt

For the tahini dressing:

  • 3 garlic cloves
  • 1/4 cup tahini
  • 2 Tbsp olive oil
  • 2 medium lemons  (juiced)
  • 1-2 Tbsp maple syrup (or honey)
  • 1 pinch each salt + pepper
  • Hot water (to thin)

For the salad:

You can use any green or vegetables you like;

I used:

  • Gem lettuce
  • Baby tomatoes
  • Broccoli
  • Baby spinach



For the Paneer:

Combine the paneer and all the ingredients well. Mix thoroughly and allow to marinate for at least 30 minutes, ideally 12 hours for all the flavours to absorb.

When you’re ready, heat a large non-stick pan and add olive oil, just enough to cover the base of the pan thinly.

Once it’s hot enough, add the paneer. Don’t overcrowd the pan, you want the paneer to fry nicely and create a crisp coating, if you overcrowd the pan they will just steam. SO do this in 2 batches if you have to. Once the paneer has taken on a golden colour and has crisped on the outside, you can remove it from the pan and set aside.

For the chickpeas:

Preheat oven to 180C and set out a baking sheet.

Drain chickpeas well. Rinse well with water and thoroughly drain.

Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off.

Transfer the chickpeas to a mixing bowl and top with oil, curry powder and salt. Mix well to combine.

Bake for a total of 30-45 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking.

Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.

For the tahini dressing:

Add all dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.

For the salad:

Prepare your veg as you like. Before you add the other components of your salad, add a little lemon juice, olive oil, salt and pepper and toss the vegetables nicely.

Now you can add all the other components: the tandoori paneer, the dressing and finish with the chickpeas on top!

You could also create individual bowls and top with the dressing and chickpeas.

Enjoy as a main meal or as a side salad! I think this is pretty perfect for summer!

Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing

Cauliflower Hummus & Chickpea Flour Crackers Recipes

Cauliflower False “Hummus” with Sumac


  • 1 large head of cauliflower, broken into florets
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons (1/4 cup) tahini
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 sumac
  • 2 garlic cloves
  • 6 olives, deseeded
  • Juice from 1 lemon

Optional toppings: olive oil, cumin, sumac, sesame seeds, and parsley.

Cauliflower Hummus & Chickpea Flour Crackers Recipes

Cauliflower Hummus & Chickpea Flour Crackers


Break the cauliflower florets down into “rice” by putting them in a processor.

Heat a large non-stick pan and incorporate just 1 tablespoon of olive oil to cover the base of the pan. Toast the cauliflower rice lightly, for about 5 minutes on high heat. Remove and set aside to cool.

Blending the cauliflower hummus

Making the cauliflower hummus

Place the cauliflower, olive oil, tahini, sea salt, cumin, sumac, garlic, olives and lemon juice to your food processor or high-powered blender. Blend on high until very smooth. You want it to be as smooth as hummus, although it may be slightly grainy.

Serve with any or all of the optional toppings and the chickpea fenugreek crackers.

Chickpea Flour Crackers with Fenugreek. Gluten Free!


  • 1 cup/ 120 grams chickpea flour (also called besan flour)
  • 3 tbs olive oil
  • 3-4 tbs water
  • 1/2 teaspoon baking powder baking powder
  • 1 teaspoon Maldon sea salt
  • 2 tablespoons fenugreek (kasuri methi)
  • 1 tablespoon ajwain (caraway seeds)
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper


Preheat the oven to 180 celsius and line a large baking tray with baking paper.

Place flour, salt, baking powder and the oil in a food processor and process until the mixture resembles wet sand. Add all the spices and seasonings and process again. Remove from the processor and place in a bowl.

Add the water gradually until the mixture forms a ball. Place on a piece of baking paper and gently knead until smooth.

Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm. Use a cookie 5cm diameter cookie cutter to cut out the cookies and place on a baking tray lined with baking paper. Bake for 12 to 15 minutes, or until golden around the edges. Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately. Perfect with the cauliflower hummus or mango chutney!

Cauliflower Hummus & Chickpea Flour Crackers Recipes

Cauliflower Hummus & Chickpea Flour Crackers

Chai Spiced Carrot Cake with Dates and Coconut

This cake is the perfect Christmas centrepiece in my opinion. It’s decadent, its dense and moist and you may be shocked at the amount of carrots in here but it IS a carrot cake after all and NO ONE likes a dry crumbly carrot cake, do they?

You can play with the toppings and even with the add-ins – I added dates and coconut for that festive touch but you can add pecans, walnuts, chocolate chips, whatever you fancy.

Enjoy and happy holidays!

Chai Spiced Carrot Cake with Dates and Coconut

For The Carrot Cake

  • 2 cups (260 grams) whole wheat flour or spelt flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons ground chai spice
  • 1 1/4 cups (295 ml) olive oil
  • 1/2 cup (200 grams) coconut sugar
  • 1 cup (200 grams) brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped dates
  • 1/2 cup (65 grams) toasted coconut flakes

Heat the oven to 180C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. You can also grease one larger pan instead of two, which is what I did in this case. You will have to increase the cooking time by about 25 minutes.

In a medium bowl, whisk flour, baking soda, salt, and the chai spice until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Using a wooden or rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. I prefer doing it in parts as it’s easier to blend this way and less messy too. Stir in the carrots, dates and coconut flakes.

If using two cake tins, divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 35 to 45 minutes. As mentioned before, if baking one larger cake, add another 25 minutes to baking time and check with a toothpick. Remember, every oven is different and baking times may vary slightly.

Cool cakes in pans for 30 minutes then turn out onto cooling racks, peel off parchment paper and cool completely before frosting.

For The Frosting

  • 225 grams cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon chai spice
  • 1/2 cup (50 grams) toasted coconut flakes
  • 1 handful chopped pistachios + 1 handful dried rose petals

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Add the vanilla extract and chai spice and beat until incorporated. Chill covered until ready to frost cake.

Frost in whatever way you like and top wth toasted coconut flakes, pistachios and rose petals.

Chai Spiced Carrot Cake with Dates and Coconut

Two amazing recipe collections to enjoy during the holidays!
Buy now!
Festival Ebook and Soul Spices.

Festival – My very first ebook!

Launching on December 1st, the perfect time for some colourful and creative home cooking!

Festival ebook cover

Hi! My name is Anjalina. Thank you for being here! I want to tell you a little about my first ebook, Festival.

Before you begin this colourful, flavourful journey I’d like to tell you a little about me.

I’m an Indian private chef, born and raised in London and Bangalore, now living in the marvellous, creative city of Barcelona. I’ve spent the last 18 years of my life here, creating a home with my husband, raising my two beautiful daughters, building a kitchen space and two years ago, I launched my first cookbook, Soul Spices. The last two years have been an incredible journey for me. I’ve connected with some fantastic, talented people in the food industry, been able to spread the spice word throughout the city and start teaching my very own Indian Masterclasses too! I do feel extremely fortunate to be able to carry the flag of authentic Indian cooking here in the “Ciudad Condal”, Barcelona.

“Festival”, my first ever ebook, is a collection of brand new recipes which I’ve been trying and testing over the last year or so.

Having people over means you being able to spend time with them at the table. You can allow yourself to unwind and actually eat the fruits of your labor.

There are recipes in the ebook, Festival, which will be perfect for sharing. Lots of “make aheads” and not too much focus on the frills. It’s all about the comfort and colour; it’s about YOU.

Festival a simple guide to your new-look dining experience at home.

I wanted to put this book together for you, not only to share these beautiful recipes and images with you but also to bring you into my home, to my table and get a glimpse into my lifestyle. I enjoy interacting and communicating with my readers and students. For me, that is hands down, the BEST part of my “job”. So please feel free to contact me, share your experiences as you cook these recipes and ask me anything.

Enjoy the process, cook from your heart, and share, share, share.

Festival ebook