An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
A Bengali dish from Asma Khan’s ” Ammu” whicj is served with rice and dal. You need to use standard white potatoes, not new potatoes or floury ones. If you cant find small prawns use larger ones and cut them into 1 cm pieces.
This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.
