asafoetida

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Rhubarb and Star Anise Chutney

1) Place the rhubarb in a wide, heavy-based pan and mix in the sugar. Cook on a low heat for 10 minutes. 2) Add two star anise to the rhubarb mixture along with the salt. Simmer the rhubarb on a medium heat for 25 minutes or until thickened. 3) To te

Smoked Aubergine and Pea Curry

1) Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You could also do this on a barbecue. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set th

Sesame Chilli Vermicelli

1) Using a vegetable peeler, prepare one carrot into thin strips for garnishing and set aside. Chop the other carrot into 4mm pieces. 2) Blanch the vegetables in a pan of salted water until tender. Drain and set aside. 3) Cook the vermicelli noodle

Red Pepper Soup with Toasted Cumin

1) Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes, and then add the spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable stoc

Five Jewelled Dal

Wash the lentils in warm water until the water runs clear. Soak in warm water for approximately an hour then drain. Using a heavy bottomed saucepan, add the drained lentils along with 800ml of water. Bring to the boil and remove any scum that forms.

Lamb in Pickling Spices

Boil the meat with salt and turmeric in only as much water that it should dry up when tender. If some liquid remains, drain and keep aside for later. In a separate pan heat the mustard oil, when it begins to smoke add the clarified butter/ghee.

Borlotti Bean and Chickpea Casserole

Soak the beans and chickpeas separately overnight, in 6 cups of cold water. Rinse and discard water. Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. Do no

Black Gram Daal

Boil the black gram in plenty of water until just past the al dente stage (they need to be quite soft to become as sticky as they should be for this daal). If you have a pressure cooker this will be much quicker. In a large pan, heat the ghee (or

East meets West salmon with mango masala salsa

1) For the mango masala salsa, mix all the ingredients together in a bowl, cover with cling film and refrigerate for 20 to 25 minutes. 2) For the salmon, place the curry leaves, mustard seeds and asafoetida into a mortar and pestle and grind well.

Spicy Mango Buttermilk Soup

Combine the yogurt, chickpea flour, water, chillies and ginger. Blend in a food processor or with an immersion blender. Set aside. In a large pan, heat the ghee, cumin seeds, curry leaves, cloves and asafoetida. When aromatic, add the yogurt mixtu

Sesame Green Beans

Top and tail the beans, string and cut into 2.5cm lengths if necessary, depending on the size and age of the beans. Blanch in boiling salted water for two minutes. Drain the beans and immediately plunge them into cold water to prevent further cookin

Sarson Ka Saag (Mashed Mustard Leaves with Spices)

Clean and wash the sarson, spinach and bathua then chop the leaves finely. Chop the ginger, garlic cloves, and chillies. Pressure cook the spinach, sarson, bathua with garlic, ginger and chillies. When cool, grind to a smooth paste. Heat the

Tomato and Ginger Chutney

Heat two tablespoons of the oil in a pan, when hot add the asafoetida and red chilli powder, allow the mixture to sizzle and add the ginger, cook for two minutes. Add the tomatoes and tomato puree, cook until the tomatoes begin to break down. Now a

Baby Turnip and Spring Onion Curry

Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well. Heat 60ml oil in a large non-stick pan and add t

Mini masala dosa

Potato filling: 1) Boil the potatoes in plenty of hot, salted water until tender. Drain and set aside. 2) Heat the oil in a large pan and add the mustard seeds. Wait for them to pop, then add the asafoetida, curry leaves, onions, chillies, turm

Khaman (Steamed Savoury Cakes)

Take a large bowl and sift the chickpea flour and semolina. Add the rest of the ingredients for the Khaman except the bicarbonate of soda. Mix everything together ensuring the salt, sugar and citric acid has dissolved. Taste the batter - make s

Mung Bean Curry

In Indian culture, mung beans are said to bring good luck, health and prosperity. Raw, they’re thrown into fires at wedding ceremonies and offered to the gods during auspicious occasions. Why did they become a symbol of good luck? Mung beans make up

Chicken South Indian Style

1) Place the oil in a large skillet over a medium-high heat and then add garlic, ginger and onion. Cook for 3 to 4 minutes, until the onions are soft and golden. 2) Add the spices to the pan, turn the heat down to medium and cook for 1 minute. Stir