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”.
An easy midweek supper from Claire Thomson’s ” Home Cookery Year”.
A recipe from Rachel Roddy- you can leave out the sausages if preferred, it’s still quite delicious.
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.
This version is from Fay Maschler’s ” Eating In”.
a recipe from Meera Sodha which she serves with toasted ciabatta .
This is from Rick Stein’s “Spain”
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.
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 spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
| 1 organic cauliflower | 2 tsp garam masala |
| 3 medium onions, chopped coursely | Good pinch chilli flakes |
| 3 cloves garlic, finely chopped | 1 tin chopped tomatoes |
| 1” ginger, peeled & finely chopped | 1 tin organic chickpeas, drained |
| 2 tsps ground coriander | 2 tbsps fresh coriander, chopped |
| 2 star aniseed | Butter |
| Small handful fresh curry leaves |
| Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice. |
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.
A great way to serve roasted peppers from Nigel Slater .