My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
An old favourite from “Madhur Jaffrey’s Cookbook.”
An easy and delicious curry from Keith Floyd’s ” Floyd on Oz”.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
A favourite way to cook basmati rice from Madhur Jaffrey’s ” Indian Cookery”.
This recipe is from ” The Cooking of Southern India” by Rafi Fernandez.
Another Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”. They would use a local river fish could Rui, but you have to adapt to what is available. A firmer fish works best, other fish can be used but may break up a bit during cooking.
An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
A Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”.
Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
Beetroot is one of my favourite vegetables and I am always on the lookout for new recipes. This is from Rukmini Iyer’s ” The Green Roasting Tin”.