Curry Pastes

Curry pastes are a mixture of spices blended together to form a fairly smooth mixture. Generally the pastes are used in Thai and Indian cooking. The ingredients used in an Indian curry paste often include cumin, turmeric, chilli, cloves, coriander, garlic and onions. The mixtures are sometimes preserved in oil to last longer.

Dish that takeaway! The first time I made this in ten minutes I did it to win a bet! However, I had all the ingredients and utensils laid out in front of me, which saved a lot of time - and I chopped the chicken into very small pieces. You can use leftover cooked chicken or turkey, which is even quicker.

Paneer is made from whole cow’s or buffalo’s milk curdled with lemon juice. It is pressed until its texture is firm and similar to tofu. Paneer can be diced and sautéed and is used throughout India in a variety of dishes, especially in the north.

It’s an essential protein source in many vegetarian diets. Chilli Paneer is the vegetarian version of chilli chicken or barbecued spare ribs. 

A quick and to easy to prepare dish. Tasty and very nice for lunch or supper. This recipe can be made several hours before you plan to eat it, and is easy to heat up in the microwave.

North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that’s mixed with water and a few select spices such as coriander and chilli.

These days you can buy naan in the supermarket, but why not make it fresh for a dinner party? Like most Indian breads, it is best eaten warm from the oven.

These simple spiced potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once week, either an accompaniment to a curry or as the main dish with chapattis (unleavened wheat breads)

The traditional British Bread and Butter Pudding is without a doubt a firm favourite, but I've added an Indian twist and come up with an impressive dessert for a dinner party.

I've substituted papaya for the sultanas or raisins. But you could also try dried apricots or even mangoes.

Get set for Valentine’s Day with this indulgent creamy recipe.

At the crack of dawn in India’s railway stations men and women armed with eggs and frying pans are to be found preparing these omelettes outside carriage windows.

It’s a great spectacle to watch and makes travelling on India’s railway network all the more fun.

Manju’s Garam Masala

Of all the tropical veggies, Indians love onions the best. A friend of mine, who was used to eating spicy okra in a curry sauce, was amazed to discover its real taste when he tried this recipe.

Here the okra is shallow fried – a north Indian method – and becomes deliciously crisp.

Tapioca is an important product of the American plant cassava, but the main producers are now in Asia and Africa. Tapioca is usually used for making milk puddings in the West, but in South India it is found in various savoury preparations, such as these spicy patties of tapioca pearls and potato.

This is the definitive Indian biscuit. Countless recipes have all sorts of different ingredients but they all contain semolina and plain flour. Many decades ago, women would prepare their biscuit dough at home and take it to a communal oven or bakery for the baker to bake. The cooked biscuits would then be delivered back to them.

North Indian appetizers or snacks, Pakoras are batter fried vegetables or fish. The batter is usually made of gram flour or besan mixed with water and a few select spices such as coriander and chilli.

Indians love to spice things up and that includes anything sweet. I discovered this drink on the coast of Mumbai, where there were plenty of eateries serving spicy milkshakes and chilli-flavoured ice cream, which believe me are an acquired taste! The combination of cold and chilli-hot sensations makes sense because if you need to kill the heat of a spicy dish you drink milk or eat yogurt.

East Indian Tomato Chutney

Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style. The cooking of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetables.

Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.

Chutney or ‘chatni’ is a Sanskrit word meaning ‘for licking’ or savouring which is precisely its purpose at the dinner table together with the other dishes at a meal. This chutney is made with coconut, the basis for almost every recipe in coastal India. It can also be used as a sandwich spread. Skinned split black lentils are matt, small oval shaped lentils and are actually creamy white in colour.

A typical Bengali fish curry, maacher jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies are usually added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture that is perfect for this dish.

Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties, but adding yogurt, prevents the okra from sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly when broken. Cooked okra can be stored in the refrigerator for up to 4 days.

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.

Malai Khumani is a popular recipe that was created in the princely southern state of Hyderabad in India. The sweet tooth of Hyderabadis is legendary. No meal is ever complete without a sweet and this dessert is a favourite at weddings, when the fresh apricot stone’s kernel is removed and used as a garnish. It can be served with cream, custard or ice cream.

South Indian food is largely non-greasy, roasted and steamed. Rice is the staple grain and forms the basis of every meal. It is often served with sambar a soupy lentil dish, dry and curried vegetables, a curd or yogurt dish called pachadi and this lentil soup. Rasam is similar to sambar, which is a thicker version with vegetables. Rasam can be served on its own.

Avial is a thick, mixed vegetable dish in which the vegetables are chopped and parboiled, flavoured with yogurt, and then cooked in coconut milk (you can use any combination of vegetables). The avial also forms part of a vegetarian feast in Kerala known as the “sadya”. The method of serving a sadya is very precise. Only after all 11 or so dishes- pickles, stews, lentils, and other delicately spiced curries and rice- are placed on a banana leaf does the person begin eating.

Boondis are pearl drops of gram flour deep-fried in oil. They are readily available from any Asian store or can be obtained by mail order or online.

Seasoned Potato and Cauliflower

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once a week, either as an accompaniment to a curry or as the main dish with chapatis. Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.

Potato-stuffed unleavened breads

Breakfast in the north of India wouldn’t be complete without a couple of aloo parathas to start the day. Many northerners eat the plainer variety minus the potato stuffing, simply called parathas. They can be stuffed with any kind of vegetable filling, such as cauliflower, carrots, peas, and even radishes. The parathas tend to be served with a dollop of home-made white butter (makhan). It’s worth practising a few times to get this recipe right before you serve them up for a special occasion. They can be made a few hours in advance and then reheated on a griddle.

Baingan Bharta

Smoked Aubergine is a North Indian vegetable dish served as an accompaniment to a main meal. The Indian name for this vegetable is brinjal.

taken from the ‘Easy Indian Cookbook’ published by Duncan Baird Publishers

 Taken from ‘Easy Indian Cooking’ published by Duncan Baird Publishers

There are 303 events in 28 sports with over ten thousand athletes competing at the 2008 Summer Olympic Games in Beijing. So, to get you in the spirit, here are some spicy snacks and dishes from the Chinese capital with an added twist.

This spicy dish is a hybrid influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers.

Olympiad Fever

As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD. The ability of aubergines to soak up a lot of oil is lengendary, but this recipe uses very little oil and makes the most of fresh garlic, ginger and onions, very similar to Indian cooking.

This is an Indian version of an arrabiatta style sauce served with pasta penne.

Serves 2-3

This popular vegetarian dish, served in Indian restaurants around the world, can be made with spinach or mustard leaves. If the fresh spinach in this recipes is unavailable or out of season, replace it with frozen chopped spinach, defrosting it before you add it to the pan.

This spicy dish is a hybrid influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers.

Diwali is by far the most glamorous and important of Hindu festivals enjoyed by people of all religions in India. It is a five day festival around the time of October and November when the dates vary according to the lunar calendar. Diwali means a ‘row of lighted lamps and the celebration is often referred to as the ‘Festival of Lights’..

Taken from the Easy Indian Cookbook published by Duncan Baird Publishers

Curry powder which is sold commercially personifies an attempt by British manufacturers to provide in
ready-made form a spice mixture corresponding to those used in South India which incorporates curry leaves.
The recipe below is a classic blend from Southern India.