Diwali

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Diwali

Mango And Baby Tomato Salad

1) Whisk the dressing ingredients together in the bottom of a salad bowl. 2) Add the salad ingredients and toss well. Leave to sit for 5 minutes before serving.

Sweet Potato and Goat’s Cheese Samosas

Unlike most samosas, these aren’t fried. This both makes them healthier and somehow intensifies the flavour of the filling. Cinnamon is fabulous with sweet potato. I serve these with a peppery watercress dip – a kind of Indo-Italian pesto – with cori

Chocolate Cheesecake Candy Cane Bars

For the base: 1) Preheat oven to 180C/Gas 4. Line an 20cm square baking dish with foil. 2) Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press into the prepared dish covering the bottom

Pakora

1. Cut the potatoes and onions thinly into a large mixing bowl; add the baby spinach, chopped coriander and fenugreek. Sprinkle salt over, and leave in the fridge overnight. NB: I place a small side plate on top of the ingredients in the mixing bowl

Avocado & Edamame Salad

1) Combine the sun-dried tomatoes, oil, cumin, spring onions, salt, paprika and lime juice in the bottom of a salad bowl and mix well. 2) Add the avocados, bean sprouts and edamame beans and toss well. Allow to marinate before serving. Cook's Note:

Bitter Melon Stuffed with Spiced Tomatoes

1) Preheat the oven to 210C/Gas 7. Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set aside. 2) Put the oil in a large skillet over a medium-high heat, add the onion and ginger and co

Soothing Sweet Potato Soup

1) Put the sweet potatoes in a medium sized saucepan and cover with the water. Bring to a boil over medium-high heat and cook until tender, about 12 to 15 mins. Transfer the potatoes to a blender, adding just enough water to help blend smoothly. Blen

Hot spiced cider tea

1) Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. 2) Transfer the spices to a medium saucepan, add the ginger and citrus peels. Add the water. Bring t

Caramel apples

For the caramel apples: 1) Remove the stems from the apples, scrub the apples under warm water and dry them. Insert a chopstick through the top of the apple all the way to the bottom. Line a baking sheet with waxed paper and set aside. 2) Put the

Chana Balti

1. Drain the chick peas and wash in cold water. In a saucepan, heat the oil and fry onions until golden brown, to the onions add chopped tomatoes, salt, chilli and turmeric powder. Stir the contents on a medium heat until mixture is well blended.

Karahi Chicken

Add oil to a pan and sear the chicken. Add one complete jar of Nishaan Fried Onion Curry Base and mix well with chicken. Add the Nishaan Minced Ginger/Garlic and chopped tomatoes. Stir fry on high heat for 2 minutes. Add Tikka Masala Blend.

Chatpata Chana Balti

1. Heat 1 jar of Nishaan Fried Onion Curry Base along with the Minced Ginger/Garlic. 2. Add chopped tomatoes followed by a heaped tablespoon of Balti Masala Blend. Add chickpeas and stir well. 3. Serve on a bed of Royal Basmati Rice. 4. Add

Lamb Rogan Josh

1. Empty the contents of the Fried Onion Curry Base Jar into a saucepan and heat gently. 2. Add the spring lamb and mix well. 3. Cook on medium heat for 10 minutes with the lid on, stirring occasionally. 4. Add the Nishaan Minced Ginger/Garl

Saag Aloo

1. Heat the Nishaan Fried Onion Curry Base in a saucepan. 2. Add the Nishaan Minced Ginger/Garlic. 3. Add the East End Balti Masala Blend and stir well. 4. Add the chopped tomatoes and stir until tomatoes are purèed. 5. Add the spinach pu

Chicken Tikka or Balti Masala

1. Heat the East End 'Fried Onion Curry Base’ in a pan. 2. Add the Nishann Minced Ginger/Garlic. Stir well and add fresh or canned chopped tomatoes. Cook until the mixture turns into a thick sauce. 3. Add the East End Masala Mix of your choice

Big Mama's kitchen: Oven fried chicken

Big Mama's rub: 1) Place all ingredients into a resealable container and mix until thoroughly combined. For the chicken: 1) Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's rub, to taste. Place in a bo

Cinnamon's curry chicken salad

1) In medium saucepan, bring 750ml of water to a boil, reduce heat and add chicken. Add fresh garlic, salt and pepper to taste. Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow

Healthy roti

1) Combine everything but the water in a large bowl and mix with the hands until well combined. Add a little water at a time. Continue to knead with hands until the dough has a smooth consistency, like bread dough. 2) Take a piece of dough about th

Paneer pakoras

For the batter: 1) Mix the chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add the yoghurt and water band mix until a thick batter is formed. Add a little water if it seems too thick. 2) Heat the oil in a large non-stick

Gingersnap mango-lassi cheesecake minis

1) Preheat the oven to 180C/Gas 4. Line a standard size 12 cup muffin tin with foil cup liners; spray each with a little cooking spray. 2) In a medium bowl, mix the crushed biscuits and the melted butter until all the crumbs are moist. Evenly divid

Gingerbread cake with brandy sauce and whipped orange flower cream

1) Line a 24-cup cake tin with foil or paper liners in your choice of colors (red and green are pretty for the holidays). Spray with cooking spray, if necessary. Preheat the oven to 150C/Gas 2. 2) In a large bowl, whisk together the oil, sugar and

Heartbreak healers

1) Preheat the oven to 180C/Gas 4. In a mixing bowl combine the flour, cocoa, bicarbonate of soda, cinnamon and salt. Set aside. 2) In a larger mixing bowl, combine the sugars, butter, maple syrup and vanilla. Mix until smooth. Add in the espresso

Biryani burger with mango salsa and yoghurt sauce in griddled naan pockets

1) Begin preparing the naan pockets by dissolving the yeast in 120ml of the warm water in a mixing bowl. Place in a mixer with a dough hook and leave to stand for 5 minutes. 2) In separate bowl stir together the remaining water with yoghurt and sal

Dal soup

For the dal soup: 1) Heat the oil in a skillet over a medium-high heat until it begins to get hot. Add garlic and spices and cook for 20 seconds. Add the tomatoes, lentils and water, cover and bring to a boil. 2) Turn the heat to low and simmer u

Bobby's Californian Paratha

Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee and saffron water. Add water and knead for at least ten minutes. Form into a smooth ball, cover with food wrap and set aside for at least one hour. When t

Vegetable biryani

1) Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside. 2) Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden sultanas, almonds, turmeric, cumin seed, c

Vesan

1) Put the sugar, water and cardamom into a saucepan and bring to a boil. Boil until a thick syrup forms a thread when pinched between thumb and forefinger, about 15 mins. Leave to cool slightly. 2) Melt the butter in a large skillet over a medium-l

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.

Malai Koftas

Firstly begin by heating the ghee in a large fry pan. Add the onions and saute, whilst stirring regularly for around 15-20 minutes or until they become an even golden brown. Remove from heat and allow to cool. To make the filling for the Koftas pl

Tenderstem Biryani

Heat the oil in a frying pan and add the onion. Fry over a medium heat until it is nicely golden. Stir in the garlic, ginger and garam masala, and cook for about 1 minute. Add the Tenderstem and continue to fry everything together for a couple of min

BBQ Tandoori Chicken with Onion Bhajis

For the chicken, spatchcock the chicken and peel off the skin as best you can. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt. In a bowl, mix all the tandoori mix together and then massa

Anjum Anand's Paneer and Pepper Karahi

1. Heat the oil in a large non-stick saucepan or karahi. Add the cumin seeds and cook until they have darkened and released their aromas. Add the ginger and garlic pastes and gently sauté for a minute, or until the garlic smells cooked. Add the onion

Cauliflower with sweet potatoes

1) Place the oil in a large non-stick skillet and heat over a medium-high heat. Add the onion and ginger and cook for 4 minutes. 2) Stir in the spices and salt and pepper and toast for 15 seconds and then add the tomatoes, sweet potatoes and water.

Paneer Kofta in a Cashew and Almond Sauce

Mix together all of the ingredients for the kofta and bind together like dough. Set aside. Grind together the almonds, cashews, 250ml cup of water and the onion. Set aside. Heat the ghee in a large non-stick pan and add the ginger, garlic and c

Aloo Posto

Toss the potatoes in the oil and roast in a preheated oven at 190°C/375°F/gas 5 for around 20-25 minutes, or until golden, crispy and cooked through. In a pan or wok add the Patak’s Bengali Coconut Indian Stir Fry sachet and mix through the potatoes

Cucumber Radish Salad

1) Put the cucumber and radishes into a salad bowl and toss with the lime juice and fennel. 2) Add salt and pepper to taste and serve.

Turnip lettuce wraps

1) Pour the oil into a large skillet over a medium-high heat, add the ginger and onions and stir. Cook for 2 to 3 minutes until the onion is soft and then add the spices, salt and pepper and toast for 10 seconds. Add the grated turnip and spring onio

Coconut bean salad

1) Toss all the spices and vegetables together in a large bowl. 2) Dress with the lime juice, olive oil and vinegar. Serve chilled. Cook's Note: You can substitute chopped parsley for the fresh fenugreek.

Papaya and soybean salad

1) Place a small skillet over a medium-high heat and add the oil. Add the spices and toast for 1 minute. Stir in the soybeans and cook for about 3 minutes. Allow to cool. 2) Put the papaya chunks into a salad bowl along with the rice and cooled so

Spiced okra

1) Place the oil in a large skillet on a medium heat and then add the onion. Cook for 2 to 3 minutes, stirring regularly until golden. Add the tomato and cook for 2 to 3 minutes and then add the spices and salt to taste and continue to cook for 1 min

Basmati rice

1) Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, ab

Kidney bean stew with sweet potatoes and oranges

1) Place the oil in a dutch oven or large casserole with a tight fitting lid over a medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add the fenugreek seeds, cumin, garam masala, bay leaves, oregano, rosemary and turmeric and stir

Bengal tiger pizza

For the dough: 1) Mix the flour, salt, yeast and water for 3 to 4 minutes to make a stiff dough, being careful not to mix too long so that the dough becomes tough. Add the olive oil and roll it into the dough. Place the dough in a bowl, cover loose

Carrot halva

1) Put all the ingredients into a large saucepan and bring to a boil over a medium heat. 2) Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve warm.

Mango kulfi

1) Place the mango chunks, spices, mango juice, banana, lemon juice and frozen yoghurt into a food processor and process until smooth. 2) Transfer the mixture into the frozen insert of an ice cream maker and churn according to the manufacturer's in

Curry-rubbed swordfish steaks with fresh green chutney

For the chutney: 1) With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the spring onions, mint, coriander, yoghurt, jalapeno, lime juice and sa

Cucumber Raita

Once the cucumber has been grated, squeeze it to remove as much liquid as possible. Place into a bowl and add the remaining ingredients. Season with salt to taste, mix well and serve immediately.

Spiced Stuffed Aubergines

Firstly make the stuffing. Mix together all the ingredients for the stuffing except the flour in a mixing bowl. Now to make the sauce, heat the oil in a heavy bottomed saucepan until hot and add the mustard seeds. Just as they begin to pop and

Coriander and Walnut Chutney

Add the coriander, green chillies, garlic, walnuts and raisins to the food processor and pulse a few times. Make sure it does not turn into a paste. Add the sugar and lemon juice and pulse once more to combine. Add salt to taste. It's now rea

Sweet Vermicelli

Put the sugar into the water and bring to the boil. Remove from heat and keep aside. Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and the crushed cardamoms. Fry over a medium to high heat, stirring the vermicelli arou

Chapatti

Put the flour and salt in a bowl. Using the handle of a wooden spoon to avoid burnt fingers, make a well in the flour and gradually add the boiling water while stirring to incorporate the flour. Don't panic as the dough gets lumpy, you are on

Kadhi Pakora

Place the onions, chillies, ajawain, chilli powder, salt and spinach together in a mixing bowl and squeeze all the ingredients in your hands, this will help release the moisture from the onions. Set aside for ten minutes or so to allow the salt to

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

Indian-Spiced Warm Tenderstem and Carrot Salad

Shave 3 medium carrots lengthways into long strips using a vegetable peeler. Steam or boil the Tenderstem broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute. Whilst the vegetables are cooking, add 2 tabl

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

Indian Stuffed Peppers

1) Preheat the oven to 220C/Gas 8. 2) Place the mashed potatoes, spinach, ginger, rice, garam masala, pomegranate powder, salt and chilli flakes in a bowl and mix well. 3) Cut the tops of the peppers off, removing the stems, and then scrape out th

Almost Tandoori Chicken

1) Preheat oven 250C/Gas 10.2) Combine the yoghurt with the spices and zest of lime in a large bowl.3) Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yoghurt mixture and toss to coat evenly. Put a small wire r

Seared prawns

1) Poke a skewer into each prawn through the fleshy part and then push the skewer straight through the centre lengthwise down to the tail. 2) Place a cast iron skillet over a medium-high heat and add the oil. When it begins to get hot, add the garl

Sticky Saffron Flavoured Dumplings (Gulab Jamun)

1. First, make the syrup. Heat the sugar and water together in a medium sized saucepan and stir to help the sugar dissolve. Once boiling, simmer for 2 minutes and turn off. Add the saffron and rosewater, if using. Take off the heat and set aside.

Golden Aubergine with Green Pea Sauce

For the golden aubergine: In a large bowl combine the chickpea flour, spices, salt, pepper, yoghurt and water and mix well. It should have a pancake batter consistency. If it seems too thick, add a little extra water to thin it out. Begin to heat

Sweet Potato Cakes

Heat oil in frying pan until smoking, then add cumin seeds and fennel seeds. When they begin to crackle add the red chilli powder, garam masala, ginger/garlic paste and fresh red chilies. Stir for one to two minutes. Then add the spinach and stir u

Steamed Jasmine Rice

1. Place rice and water in a saucepan over medium-high heat. Bring to the boil, cover with a lid, reduce heat to low and cook for 5 minutes. Remove lid and stir with a fork. Replace lid and cook for a further 7 minutes. Turn heat off and let rice sta

Spinach and Paneer Curry

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Heat enough oil

Achaari Paneer Stir Fry

Heat the oil in a frying pan or wok. Fry the paneer for a few minutes or until light golden brown. Add the red onion, green, yellow and red peppers and toss for 2 minutes. Stir in the Patak’s Punjabi 5 Spice Indian Stir Fry sachet and fry for 2-3 mi

Spinach and Paneer Koftas

To make the koftas: Add all the kofta ingredients except the oil and spinach in a bowl and mix well with a wooden spoon. Shape into little balls the size of golf balls. To make the batter: Put the gram flour, ajowain, salt in a separate bowl and

Vegetable Curry

First, make your Masala Paste 1. Add the oil to a frying pan on medium heat. 2. Add the onions and sauté for 5 minutes. 3. Add the masala paste – 1 tbsp for mild, 2 tbsp for medium and 3 tbsp for a hot curry. 4. Continue frying for 2 minu

Pakoras

First, make your Masala Paste Take the coriander, spinach, fenugreek and onions and place in a large bowl. Sprinkle the salt over these ingredients. Place a small plate on top of these ingredients with a heavy object like a pestle and mortar

French beans with paneer

1) Put 1 tbsp of the oil in a large skillet, add the garlic and spices and cook for about 15 seconds. Add the tomatoes and season with salt and pepper, stirring well. Add the beans and cook until the beans are tender crisp, about 8 to 10 minutes.

Chocolate oat cakes

1) Preheat oven to 180C/Gas Mark 4. Line 2 mini muffin tins with mini muffin cases, or set out 20 mini muffin cases on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner. 2) Whis

Popcorn and peanut cupcakes

For the peanut brittle: 1) Combine the sugar, peanuts and golden syrup in a saucepan. Cook on a medium heat until the mixture is golden in colour. 2) Remove the saucepan from the heat and stir in the butter and bicarbonate of soda. Working quick

Chocolate cherry cola cupcakes

1) Preheat the oven to 170C/Gas 3. Line the cups of 2 standard-size cupcake tins with paper baking cases. 2) In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt. Add the

Chocolate port cupcakes

1) Preheat the oven to 170C/Gas 3. Line the cups of a 24-cup cupcake tin with paper baking cases. 2) Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, bicarbonate of soda, baking powder and salt and add in

Peach-berry shortcake cupcakes

To make the cupcakes: 1) Preheat the oven to 180C/Gas 4. Line the cups of a standard-size 12-cup muffin tin with paper baking cases. 2) In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixi

Peaches 'n' Cream Cupcakes

1) Preheat the oven to 180C/Gas 4. Line the cups of a 12-cup cupcake tin with paper baking cases. 2) In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a large bowl, beat the sugar and butter together using a

Pumpkin cupcakes with brown buttercream

1) Preheat the oven to 180C/Gas 4. Line the cups of 2 standard-size cupcake tins with paper baking cases. 2) In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, bicarbonate of soda, cinnamon, ground cloves and salt. Set the

Spiced city cake

1) Preheat the oven to 180C/Gas 4. Grease a 15cm round by 7.5cm deep cake tin. 2) In a large bowl, sift together the flour, bicarbonate of soda and cocoa powder. Add the fennel, cardamom, salt and sugar and mix well to combine. 3) In another bowl

Gulab Jamun

1) To make the syrup, put the sugar, water and spices in a medium-size saucepan and bring to the boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Allow to cool slightly. 2) T

Ginger tea cake

1) Position a rack in the lower third of the oven and preheat the oven to 180C/Gas 4. Line a large (12 by 24-cm) metal loaf tin with parchment paper and spray with nonstick cooking spray. 2) Sift the flour, bicarbonate of soda, ginger and salt int

Coconut-lime pudding cake

1) Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate the eggs while the lime concentrate thaws in the microwave. Position a rack in the centre of the oven and preheat the oven to 160C/Gas 3. Li

Ginger pear cake

1) Position a rack in the centre of the oven and preheat the oven to 165C/Gas 3. Lightly spray a 23 by 33 by 5cm baking tin with vegetable cooking spray and line the base with parchment or waxed paper. 2) Melt 30g of the butter in a frying pan ove

Lavender cakes

For the cupcakes: 1) Preheat the oven to 150C/Gas mark 2. Prepare two 12-cup cupcake tins by lining each cup with a paper case. 2) Combine the flour, pudding mix, baking powder, bicarbonate of soda, and salt in a medium bowl. Crack the eggs into a

Rainbow cloud confetti cake

1) Place the cake on greaseproof paper. Using the coloured buttercream, spread stripes of the icing lengthwise on the cake. Using the greaseproof paper to lift and push forward, roll the cake lengthwise as tightly as possible. Once the cake is rolled

Pumpkin biscuits with cream cheese icing

1) Preheat the oven to 180C/Gas 4. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. 2) Sift together the flour, baking

Rich Rice Pudding

Pre-heat the oven to 180°C/ gas mark 4. Wash and drain the rice and put into a heavy bottomed saucepan. Add 300ml of double cream and cook over a medium heat for a few minutes, then add the milk along with 120g of sugar and the ground cardam

Spiced Semolina Cake

Soak the saffron strands in 2 tablespoons of hot milk. Lightly grease a cake tin then add a sprinkling of pistachio nuts and set aside. In a saucepan, bring the milk and sugar to the boil and stir until the sugar has melted. Add the saffron mi

Neelys maple glazed doughnuts

1) Preheat the oil in a large Dutch oven to 190C. Whisk the dry ingredients together in a large bowl. 2) Whisk the eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingre

Lentil biscuits

1) Preheat the oven to 190C/Gas mark 5. Grease a baking sheet or use greaseproof paper. 2) Cook the lentils for 35 minutes in boiling water. Strain and crush with a fork. 3) Cream the lentils, butter and sugar together and then add the egg and bl

Saag Paneer

1) Steam the broccoli, rapini and spinach in a stovetop steamer until bright green. Puree the mixture and then set aside. 2) Place a large skillet over a medium-high heat and add 1 tbsp oil. Add the onion, garlic and ginger and cook for 4 minutes. A

Gunpowder Chicken with Raita

1. Toss the chicken in the garlic purée, garam masala, salt and lemon. 2. Then add ½ the beaten egg into the chicken. 3. Drag the chicken pieces through the flour and then deep fry in a deep fat fryer or deep pan of oil for just 3-5 minutes or un

Easy Peasy Dhal with Rice

1. In one pan add the lentils, water, tinned tomatoes and turmeric and boil until soft, approximately 20 minutes. 2. In a separate pan, heat the ghee, drop in the cumin seeds and fry until brown, add the green chilli. 3. Now add the fried spices i

Curried Leek Chapatis

1. In a dry pan on the hob, on a high heat, dry roast the mung lentils in frying pan for 1 minute, toss a few times. 2. Fry the nigella seeds until they fizz as that’s when you know they are done. 3. Add the leeks, fresh chili, turmeric, chilli p

Mozzarella Gobi Koftas with Sweet Potato Raita

To make the koftas: 1) In a medium-size bowl add the cauliflower, cheese, flour, yoghurt, garam masala and salt. Mix well and then roll the cauliflower mixture into balls about the size of golf balls. 2) Place a large non-stick skillet over a med

Spinach and Paneer Turnovers with Mango Basil Chutney

For the turnovers: Preheat the oven to 175°C. Put the cumin seeds into a small skillet over medium heat and toast them until they are aromatic, about 30 seconds. Put into a bowl along with the flour and salt and stir to combine. Add 3 tablespoons

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

Cardamom Chicken Gullfrazie

Heat the vegetable oil in a large pan and toss in the cardamom pods. After a few seconds they will begin to sizzle and give off a lovely nutty whiff. As soon as this happens stir in the shredded ginger and chopped garlic, followed by the diced onions

Chicken Masala Curry

First, make your Masala Paste 1. Marinate the chicken in the yoghurt, lemon, red chilli powder and turmeric. Leave in a bowl in the fridge to marinate overnight. 2. Add the oil to a frying pan on medium heat. 3. Add the onions and sauté for

Tenderstem and Bengali Split Pea Curry

Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside. Puree the onion, garlic and ginger in

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

Beef with Snow Peas

1. In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. 2. Heat the oil in a hea

Pakoras

1. Mix all the dry ingredients together and slowly add the water to blend into a thick batter. Add the onions and coriander and mix together and leave for about 10 minutes. 2. Take a heaped spoon of the mix and carefully drop in hot oil in a deep