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.

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’..

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

Serves 2-3

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.

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.

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.

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.

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.

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.

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.

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.

Across the Cochin region in Southern India, roadside vendors deep-fry thousands of banana slices in large black vessels filled with coconut oil. You’ll also find jackfruit, tapioca and yam chips. Often the bananas are cut into chunks, fried, dipped in jaggery or sugar syrup, then dried and sold as sweets. This recipe is for savoury chips – with a couple or variations. Make sure you don’t make these everyday and do eat them in moderation.

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.

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.

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.

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.

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.

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.