An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
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”.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
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.
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.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
A spicy and fresh pea soup from Meera Sodha’s ” Fresh India”.
This is from ” The Cooking of Southern India” by Rafi Fernandez.
I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
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.
A delicious recipe from Anjum Anand’s ” Indian Food made Easy”.
An easy Indian way with fish from Nigel Slater’s ” The 30 Minute Cook”.
A Keralan home style chicken curry from ” The Spice Routes” by Chris and Carolyn Caldicott.
A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate, ideally overnight but for a minimum of 3-4 hours. It is usually served with rice but an Indian bread is also fine.
New potatoes with spices, chillies and Coriander. Recommended by a friend and a dish i will definitely return to.