Prawn Patia (2)

This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.

Papaya Chaat (6)

I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.

Masala Omelette (2)

This is another recipe from my current favourite cookbook – Claire Thomson’s ” New Kitchen Basics” which i have adapted for 2 greedy adults. Its best cooked as a separate omelette for each person but you can make one bigger one and cook for a bit longer.