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roojithefoodie

@roojithefoodie

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🧕🏽Recipe Content Creator
👥 @rtf_events
👩🏽‍🍳1-2-1 Cooking & Baking Masterclass
💻 How To Start a Home Based Food Business Online Course
📍W.Yorkshire
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The Kitchen Confidence Masterclass 👩🏽‍🍳 Step in to my kitchen where I’ll guide you, through patience and kindness to achieve your culinary & baking goals. Whether you want to perfect your baking skills or you just want to learn how to make a fluffehhhhhhhh pot of rice, I’m your girl! Let me know if you have any questions about the Masterclass in the comments below 👇🏽 and comment MASTERCLASS for the application link to be sent to you directly. Looking forward to reading your applications 🫶🏽 by @roojithefoodie
38
a month ago
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Did you know that I take cake orders? You can order a cake, tray bake or a dessert of your choice for your next celebration, event or even a Friday night in to enjoy to yourself, I’m not judging! Drop me an email at info@roojithefoodie.com or DM me if you have any questions and I can discuss ideas with you! Collection: Halifax, West Yorkshire Where possible try give me at least 2 weeks notice, however that’s not always needed, even if it’s 24 hours prior to the event I sometimes can help at the drop of a hijab 😉#yadontaskyadontget by @roojithefoodie
7
3 months ago
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If you’ve been cooking or baking in your kitchen thinking… “Maybe I could actually make money from this.” And you may have tried but like most people, you’re stuck because you are overwhelmed by the “how” Understandably so! There’s so much to consider when launching your food business from home; 🍰 Food hygiene rules 💷 Pricing properly 📱 Social media ✨ Branding 📋 Business plan 🚀 Confidence 👩‍🍳 Knowing where to even begin That’s exactly why we created this course. “How to Start a Home-Based Food Business” walks you through EVERYTHING step by step, from setting your business up legally to building a brand people trust and creating content that converts into sales. Inside, we cover practical strategy, honest insight, industry secrets, and the things that help turn a passion into a profitable business. Because your food business deserves structure, profit, demand and a real chance to grow. If you’ve been thinking about starting… This is your sign. Sign up to my mailing list at Roojithefoodie.com or click the link in my bio to benefit from our exclusive 48-hour discount when the course launches on Friday 15th May 2026 at 8pm Are you in? 👇🏽 by @roojithefoodie
16
5 months ago
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Wanderlust Welsh Weekender 🏔️ A weekend of mountains, fresh air, muddy boots, good food, big laughs and even better company. The Wanderlust Women Welsh Weekender was all about stepping away from everyday life and spending time in the beauty of the Welsh countryside walking, exploring, connecting and creating memories together. There’s something so special about bringing women together in nature. Strangers arrive, but somewhere along the way, conversations flow, friendships form and a little community is created. “The believers are but brothers, so make peace between your brothers…” — Qur’an 49:10 🤍 This is one of the things we love most about what we create bringing people together, creating space for connection and building a community beyond the trip itself. We’ve also loved working with @roojithefoodie on events like this, and we’re already thinking about what we could create together next. So… what would you love to see from The Wanderlust Women x Rooji the Foodie 👀 Tell us below. 🤍 taken in Snowdonia, North Wales by @roojithefoodie
4
7 days ago
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Chocolate Rice Crispy Treats Ingredients: • 300g halal marshmallows • 60g unsalted butter • 250g coco pops • 250g melted milk chocolate Method: • Line a 10” square tin with baking parchment • Melt the butter and marshmallows over a low heat • Add the coco pops to the melted marshmallows • butter the base of your palette knife and working quickly push the coco pops mixture in to the corner of the tin and press down firmly whilst levelling it out • pour over melted chocolate and spread thinly • refrigerate for an hour before portioning Servings: approx 24 (when cut 6x4) Give it a go and tag me in your recreations. Also available to order, email info@roojithefoodie.com to order yours! by @roojithefoodie
22
11 days ago
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Tomato Soup Recipe 1.5kg tomatoes on the vine 3 red onions 1 bulb garlic 1 large piece of ginger 1 sweet potato 1 tbsp pink salt 1 tsp black pepper 1 tbsp mixed herbs 2 tsp dried oregano 1 tsp sugar 1 tbsp balsamic vinegar 100ml olive oil 500ml vegetable stock or broth Method * Add your veg to a baking tray * Season with spices * Drizzle over vinegar and olive oil * Bake at 200FAN/ 220C/ GM6 for 45 mins * Squeeze the garlic cloves out of the bulb and discard the skin * Add the ingredients to a cooking pot and blend using an immersion blender * Add your broth or stock & simmer over a low heat until the soup thickens to your liking * Serve whilst it’s still hot with your choice of buttered sourdough or a grilled cheese! #tomatosouprecipe #veganrecipes #halalrecipes by @roojithefoodie
18
13 days ago
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MAKE CHICKEN KEBABS WITH @roojithefoodie and @confessionsofadietholic @the_ruhcollective Thank you to @saffron_alley for sponsoring the meat for this workshop and to @thefoodie_kitchen for letting us use the space! These juicy chicken kebabs are full of flavour and so versatile. Use the mixture to make kebabs, burgers, koftas or even smash kebab tacos! Ingredients: • 500g chicken thigh mince • 100g spring onions • 5 garlic cloves • 4 to 6 green chillies • 60g fresh coriander • 40g fresh mint leaves • 75g gram flour • 2 tsp pink salt • 1 tsp red chilli flakes • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp paprika • ½ tsp garam masala • Ghee for cooking Method: 1. Add the coriander, mint, spring onions, green chillies and garlic to a food processor. Blend until finely chopped. 2. Transfer the mixture to a large mixing bowl and add the chicken mince. 3. Add all the spices, followed by the gram flour to help bind everything together. 4. Mix until fully combined, then lightly oil your hands and shape the mixture into kebabs. 5. Add a little ghee to a deep pan and warm over a low to medium heat. Add the kebabs and cook for 3 to 4 minutes on one side, then turn and cook on the other side. TIP: Add a little water to the pan, cover with a lid and reduce the heat. This allows the kebabs to steam through and cook without needing lots of fat. You can also oven bake or air fry them with a few sprays of olive oil. Once fully cooked, serve hot with your favourite sides and sauces. Save this recipe for your next weeks meal prep! by @roojithefoodie
21
14 days ago
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Palak (Spinach) Pakoras Recipe The ultimate desi snack! I very rarely deep fry at home but when it’s this cold outside, you need all the warmth inside! For the pakoray you will need: • 320g Besan (Gram Flour) • 350ml Tap Water • 3tsp Pink Himalayan Salt • 2tsp Red Chilli Powder • 1.5tsp Red Chilli Flakes • 1tsp Cumin Powder • 1tsp Baking Powder • 570g Potatoes (weighed with skin on) •180g Spinach Leaves • 2 x Medium White Onions Servings: This mixture roughly made around 60 pakoras. You can adjust the size of the pakoras based on your preference. You can also half/double this recipe. Method: * Wash & slice the spinach leaves into 1 cm thick strips * Thinly slice the onions & add to the spinach * Peel, wash and chop the potatoes into small chunks add them to the other veg * In another bowl, add the besan & spices * Mix the dry ingredients before pouring in 350ml water whilst whisking * Once your batter reaches a thick consistency, add the veg to the batter * Combine with your hands to ensure the batter coats all the veg * In a frying pan or wok, heat oil to deep fry * Clump together the pakora mixture in your hands and gently drop it in to the oil. Repeat this until your pan is full * Fry each pakora for approx 2-3 mins on each side on a medium flame * Remove the cooked pakora from the oil and drain any excess oil by placing on a plate lined with kitchen paper * Allow the pakoras to cook slightly & enjoy warm 😍 What’s your favourite type of pakora? 👇🏽 tell me below! #palakpakora #pakorarecipes #pakorachallenge #cookingmasterclass by @roojithefoodie
21
18 days ago
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Buttermilk Scones Recipe Yesterday I posted my method for making homemade butter which I turned in to ghee (clarified butter). I told you how I didn’t waste a single thing making ghee, using the milk solids I skimmed off the top for my lamb marinade & today I’m using the buttermilk to make scones. Tips: • I left my buttermilk in the fridge for a few days, it thickened up forming a skin and became slightly more sour in flavour which is perfect for scones and for marinating chicken as it helps to tenderise it • Don’t overmix your scone dough, over kneading it can result in a chewy scone texture so make sure it’s a shaggy dough • You can add things like choc chips, raisins, sultanas & cherries like I did but do it when you’re mixing the dough as opposed to when I did it as it will be harder to incorporate • Cut small circles around 3” wide about 1.5” thickness • Bake in the oven at 180FAN for 15-17 mins • Store in an air tight container for up to one week Ingredients • 500g self raising flour • 1 tsp baking powder • 1 tbsp sugar • 1/4 tsp salt • 75g fridge cold unsalted butter • 300ml buttermilk Extras • Clotted cream • Butter • Jam Are you gonna try this? Let me know in the comments 👇🏽 by @roojithefoodie
13
19 days ago
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Homemade Ghee Jars for my guests I made homemade ghee for all of our attendees at the Sister’s in Harmony retreat with @the.wanderlust.women at Harmony Farm @muzzyfarmer If you’d like me to share how I used the buttermilk leave a comment below and I’ll edit that video too! How would you use the ghee if you were gifted this? 👇🏽 by @roojithefoodie
118
20 days ago
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Let me know in the comments which recipe you’d like - the shortbread jammy dodger style biscuits or my Victoria sponge cake recipe… 👇🏽 #bakersofinstagram #roojithefoodie #easybakingrecipes #jammydodgerrecipe #vanillacakerecipe by @roojithefoodie
73
21 days ago
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Couscous Ingredients * 500g couscous * Salt & pepper to taste * 25g butter * 2 finely chopped shallots * 2 diced carrots * 2 diced bell peppers * 1.5tsp Ras el Hanout * Boiling water Give this a go and tag me in your recreations by @roojithefoodie
10
22 days ago
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