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My name is Bini Ludlow (UK) and I run Sweet Cumin Indian cookery school here in Somerset England. During Covid lock down I used the time to create delicious  meals for my myself and my husband. It was a great opportunity to grow my own vegetables and use up ingredients that were in my store cupboard, fridge and freezer. Lets not waste food, lets use everything we have and cook delicious dishes.

Covid 19 –  Here are three Lockdown recipes I cooked, starter ideas, main and pudding using delicious ingredients from the kitchen and garden.

I have been asked to conduct a 45 minute talk and demonstration for Healing our Earth – www.healingourearth.com from 12-7 pm the focus is vegetarian and vegan kitchen on Sunday  30th August 2020. My slot will run from 4.45pm – 5.30pm. I hope  you will tune in and enjoy the demo. It will be my very first live demo which will be fun.


Here are the recipes I will cook on the day and hope you will give them a go and inspire you to love the garden, its fruitful produce and of course the delicious dishes that you will create using ingredients which you have in the kitchen.











Roasted cinnamon rhubarb with vanilla and lemon fool serves 2 small portion

180g rhubarb

60g raw cane sugar

3 drops of vanilla extract

1/4 juice of lemon

1/8th tsp cinnamon powder – extra for dusting


For the fool Fool

25g double cream

50g thick live natural yogurt

a pinch of ground cardamon



Pre heat the oven to 180C, wash the rhubarb and cut into 2.5- 5cm pieces. Spread onto a baking tray and sprinkle with sugar, vanilla, cinnamon powder and lemon juice.

cover with foil, pit into the oven for 10 minutes. Check the rhubarb is ready by gently pressing a piece. It should be just soft. – this alone will taste lovely vanilla ice cream.

To make the rhubarb fool, whisk 25ml double cream to soft peaks, carefully fold in the yogurt. Add half the roasted rhubarb and pinch of cardamon. Spoon into the glasses and dust with cinnamon and serve. I like to refrigerate them.



Bini’s Channa Chaat

Serves 3-4  – heat rating mild / medium


200g cooked canned chickpeas drained

400-500g potatoes (Roosters or any waxy potato)

3- 4 tbsp. rapeseed oil

30g fresh ginger

3 cloves fresh Garlic

1 or 2 fresh finger chillies (to your preference)

10 ml lemon juice (or to taste)


Dry Spices


¼ – ½ tsp Turmeric

1 tsp Coriander and cumin powder (heaped)

A Pinch chilli powder

2 tsp whole cumin seeds


For garnishing

Lemon juice (optional)

2-3 medium Fresh tomatoes chopped

1 small Red onion finely chopped

¼ tsp Salt (or to taste)

1 tbsp chaat masala

Chopped fresh chillies (optional)



  1. Boil the potatoes in their skins, until they are cooked, allow to cool and cut them into 1cm cubes
  2. Drain the chickpeas and set aside.
  3. Peel and chop the ginger and garlic. Remove the stalk on the chilies and chopped finely. Blitz in a food processor until a paste is formed. Set aside.
  4. Oil frying pan and add cumin seeds and allow to sizzle in the oil. They will brown and release an aromatic aroma.
  5. Next add the ginger, garlic and chilli paste allow to brown, then the potatoes, chickpeas and stir
  6. Add the dry spices, turmeric, coriander and cumin, lemon juice and salt. Stir well to ensure that the chickpea and potatoes have been coated evenly.


Serve into a large bowl, garnish with fresh coriander, chopped tomatoes, red onion, tamarind chutney and yogurt chutney topped with roasted cumin seeds. Sprinkle chaat masala on top and if you are brave, chopped fresh chillies.

Serve warm or cold – a great sharing dish for a family














Gluten free Binis Spiced Socca Pizza with vegetables and cheddar cheese.

Serves 2 as a starter

For the base

200g chickpea (gram flour)

200ml water

1 tbsp extra virgin olive oil

2cm piece ginger peeled, chopped and made into a paste

1/2 fresh red chillie – chopped

3 cloves garlic peeled and made into a paste

2 spring onions – washed and finely sliced

1 tbspn freshly chopped coriander

1/2tsp of the following spices caraway seeds, fennel seeds, ground cumin seeds, turmeric powder, coriander and cumin powder, ground black pepper

1/4 tsp chilli powder (to taste)

3/4tsp salt (or to taste)

extra olive oil for drizzling


Toppings – you can prepare your favorites but here are some suggestions

100g Cheddar cheese grated

2-3 mushrooms peeled and  sliced

2 tomatoes sliced

2 tbspn frozen peas – defrosted

1 carrot peeled and thinly sliced or julienne

freshly chopped or dried herbs oregano, thyme, fresh mint, basil

1/4  finely sliced red onions

1/4 tsp onion seeds



Preheat the grill on the highest setting .

  1. To make the chickpea pizza base – mix the chickpea flour, extra virgin olive oil, salt, pepper, spices, together then add the water and whisk until smooth. Then add the ginger, garlic, chilli paste as well as the fresh coriander. Mix well. Set aside. This will create a lovely batter that pours well.
  2. Heat a large frying pan on a medium setting, with a little light olive oil, pour in half the batter (or whatever size you prefer) , swivel the pan to spread it, just like a thin pancake. Continue to cook over a medium  until golden brown and flip over using a spatula until golden brown, it will be thin and crispy.
  3. Transfer onto a oiled pizza tray and add the pizza toppings, vegetables  first, then cheese. Season with salt and pepper.
  4. Place under the grill for five minutes until hot and bubbling. Add fresh coriander  or herbs of your choice and serve.


Have fun, laugh and love yourself and your family.



You can follow me on Instagram, Twitter, Facebook by following @sweetcumin




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