A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
Courgette, seed and curry leaf cake (4-8)
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Category Archives: India
Goan Fish Curry (4)
A simple and aromatic fish curry from Diana Henry. Use whatever fish is in season and sustainably sourced- cod, haddock, pollard, coley, gurnard and monkfish are all suitable.
Black Eyed Beans with Spinach and Dill (6)
A recipe with Persian influences from the Sindh region of Pakistan to serve with rice and pickles of your choice. The souring ingredient is the dried persian lime which you can get in middle eastern grocers or many supermarkets. To use, crack open and discard the black insides and any seeds, then lightly crush the dried pulp. The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”.
Hyderabadi Lamb with Orange (4-6)
An unusual but delicious dish from ” Madhur Jaffrey’s Ultimate Curry Bible”.
Spicy Chickpeas (2)
A recipe from ” Zaika” by Romy Gill. Use in Samosa Chaat or serve with rice or rotis. You can also make hummus with any leftovers by adding lemon juice and tahini and blending in a food processor.
Samosa Chaat (10)
A very special recipe for Diwali ( or any other time) from ” Zaika” by Romy Gill. Romy has a restaurant in Thornbury near Bristol which has been on my go to list for a while. The story goes that when restaurant critic Grace Dent of the Guardian was asked what her desert island dish would be she said Romy Gill’s Samosa Chaat. I need say no more! If you cannot get Haldiram’s Aloo Bhujia ( try supermarkets or Indian grocery stores) then you can use roasted peanuts. You can also use any vegetable samosas if you dont want to make them yourself.
Chicken with Almonds and Raisins (6-8)
This is Diana Henry’s slightly tweaked version of Madhur Jaffrey’s Moghlai Chicken.
Paneer Makhani (2-4)
A recipe from Diane Seed’s ” Favourite Indian Food”
Coconut Prawn Curry (2-3)
A Bengal prawn curry from Vivek Singh, the head chef at London restaurant THE Cinnamon Club. Serve with some plain basmati rice.
Leek, Potato and Cashew Nut Curry (2-4)
A comforting and relatively mild white curry from Sri Lanka, which i got from Meera Sodha. It will serve two as a main or four alongside other dishes. Serve with steamed jasmine or basmati rice.
Madras Crab Curry (4-6)
A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
Smoked Salmon Kedgeree with Dill (4)
An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Prawns with Coconut Milk (6)
A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
Green Chilli Chicken (4)
A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
Moghlai Chicken with Almonds and Raisins (6)
A north Indian dish from Madhur Jaffrey’s “A Taste of India”.