Indian Food Made Easy (Recipes)

BBC: Indian Food Made Easy By Anjum Anand

Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After gaining a European business degree she decided to develop her interest in Indian cookery and, in particular, to make her native food fresher, lighter and simpler to cook. Anjum has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make 'cooking an Indian' as common as rustling up a stir-fry. She was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003 and has sold more than 25,000 copies. Anjum has family homes in Delhi and Calcutta and loves the regional and cultural traditions of Indian food with the passion of a real insider. Anjum was a regular guest on UKTV Food's Great Food Live from 2004 to 2007. Anjum's six-part primetime BBC Two television series on Indian cookery, Indian Food Made Easy, aired in summer 2007. A book accompanied the series. Source: www.bbc.co.uk/food

Contents Snacks - Tandoori lamb wrap [episode 1] - Succulent chicken tikka wrap [episode 1] - Paneer, mushroom and spinach wrap [episode 1] - Indian scrambled eggs [episode 2] - Fennel seed drop-biscuits [episode 2] Fish - Coconut and chilli pan-fried halibut [episode 1] - Quick pan-fried halibut [episode 1] - Green coconut fish curry [episode 5] - Mussels with dry coconut [episode 5] - Spiced crab cakes with tamarind mayonnaise [episode 5] Meat and poultry - Spiced lamb burgers with herbed yoghurt [episode 2] - Oven-fried chilli chicken [episode 2] - Lamb with green chillies [episode 4] - Honey-roasted spicy leg of lamb [episode 6] Vegetarian / Side dishes - Chopped salad with peanuts [episode 1] - Smashed-fried potatoes [episode 2] - Paneer and vegetable skewers [episode 2] - Southern Indian mixed vegetable dish (Avial) [episode 3] - Creamy lentil and rice dish (khicheri) [episode 3] - Peppery hot cabbage salad [episode 3] - Spiced fried okra [episode 3] - Slightly sweet Bengal gram lentil curry [episode 3] - Bengali-style aubergine cooked in yoghurt [episode 4] - Lemon rice [episode 5] - Paneer with spinach [episode 6] - Wild mushroom pilaff [episode 6] Dessert and sweet - Savoury semolina cake [episode 1] - Strawberry lassi [episode 1] - Mango smoothie [episode 2] - Sweet saffron yoghurt (shrikand) [episode 3] - Jaggery-caramelised walnuts [episode 4] - The ultimate masala tea [episode 6] - Charentais melon rasayana [episode 6] - Coconut sweets (extra) - Lemon lassi (extra) - Kulfi (extra) - Sandesh (extra) - Orange-scented rice creams (extra) - Steamed yoghurt (extra) Miscellaneous - Green chutney [episode 1] - Paneer [episode 2] - Potato and pea samosas [episode 1] - Naan bread [episode 4] - Peshwari naan [episode 6]

BBC - Indian Food Made Easy by Anjum Anand

2

Episode 1

Coconut and chilli pan-fried halibut Serves: Preparation: Cooking:

2 30 mins to 1 hour less than 10 mins

Ingredients: For the marinade ½ large red chilli, deseeded and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, peeled and roughly chopped 1 tsp white wine vinegar 1 tsp ground coriander 5 fenugreek seeds salt, to taste ¼ tsp freshly ground black pepper 1 tsp vegetable oil 2 halibut steaks, or other firm white fish To cook the fish 1 heaped tbsp flour 1 heaped tbsp desiccated coconut 1½ tbsp vegetable oil ½ lemon, to serve

Method: 1. For the marinade, pound together all the ingredients for the marinade, apart from the fish, in a pestle and mortar. Be generous with the seasoning as it will be absorbed by the fish. Coat the fish in the marinade, place into a bowl and leave to marinate for at least half an hour. 2. To cook the fish, mix together the flour and the desiccated coconut in a bowl. Coat the fish in this mixture well. 3. Heat the oil in a large non-stick pan. Add the fish to the pan and cook on a low heat without moving for four minutes, then turn over and cook on the other side for another 3-4 minutes, or until cooked through. Squeeze over some lemon juice and serve hot with the chopped salad with peanuts.

BBC - Indian Food Made Easy by Anjum Anand

3

Quick pan-fried halibut Serves: Preparation: Cooking:

2 less than 30 mins less than 10 mins

Ingredients: ½ tsp ground turmeric ¼ tsp red chilli powder 1 tsp ground coriander pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets ¼ tsp salt, or to taste 2 halibut steaks ½ tsp grated ginger ½ tsp crushed garlic 2 tbsp vegetable oil 2 tsp flour lemon juice, to serve

Method: 1. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. 2. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. 3. To serve, place the fish onto serving plates and squeeze over some lemon juice.

BBC - Indian Food Made Easy by Anjum Anand

4

Potato and pea samosas Makes: Preparation: Cooking:

20 less than 30 mins 30 mins to 1 hour

Ingredients: 3 tbsp vegetable oil ½ tsp mustard seeds 60g/2½oz chopped onion 1 tsp finely chopped ginger 60g/2½oz frozen peas 1 tbsp ground coriander 1 tsp ground cumin ¼ tsp red chilli powder ½-¾ tsp garam masala 1-2 tsp dried mango powder, to taste salt, to taste splash water 600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps 4 tbsp chopped fresh coriander leaves packet ready-made filo pastry 5 tbsp melted butter, for brushing 2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds)

Method: 1. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. 2. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning. 3. Preheat the oven to 200C/400F/Gas 6. 4. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. 5. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. 6. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time. 7. To serve, place the samosas onto a large serving plate with a bowlful of chutney

BBC - Indian Food Made Easy by Anjum Anand

5

Savoury semolina cake Serves: Preparation: Cooking:

8 less than 30 mins 30 mins to 1 hour

Ingredients: 165g/6oz semolina 125ml/4½fl oz plain yoghurt 125ml/4½fl oz water two handfuls frozen peas, defrosted 2 tbsp chopped onion 1 small carrot, peeled and grated handful fresh or frozen (defrosted) green beans, roughly chopped 2.5cm/1in piece fresh ginger, peeled and crushed ¾-1 tsp red chilli powder ½ tsp ground turmeric salt, to taste (season well) 3 tbsp oil, plus extra for greasing 1 tsp mustard seeds ½ tsp cumin seeds 1 tsp sesame seeds ½ tsp bicarbonate of soda

Method: 1. Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin. 2. In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary. 3. Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water. 4. Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin. 5. Serve in wedges, either on its own or with green chutney.

BBC - Indian Food Made Easy by Anjum Anand

6

Succulent chicken tikka wraps Serves: Preparation: Cooking:

5 over 2 hours less than 10 mins

Ingredients: For the marinade 150ml/5fl oz Greek-style yoghurt 1 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and chopped 1 garlic clove, chopped ¼-½ tsp red chilli powder, or to taste 1 tsp garam masala generous pinch green and black cardamom seeds and fennel seeds, ground together ¾-1 tsp salt, or to taste 30g/1oz cheddar cheese, coarsely grated 1½ tbsp lemon juice 1 free-range egg, beaten 2 rounded tbsp gram flour For the chicken 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes oil, for brushing 2 tbsp melted butter, to baste To serve ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 150ml/5fl oz Green chutney You'll need ten wooden skewers, soaked in water for half an hour

Method: 1. For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking. 2. To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through. 3. Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.

BBC - Indian Food Made Easy by Anjum Anand

7

Tandoori lamb wrap Serves: Preparation: Cooking:

5 overnight less than 10 mins

Ingredients: For the marinade 150ml/5fl oz Greek-style yoghurt ½ small onion, roughly chopped 1 garlic clove, peeled and chopped 2.5cm/1in piece fresh ginger, peeled and chopped 2 tsp each garam masala and ground cumin 1 tsp ground coriander ½ tsp ground fennel seeds ¼ tsp freshly ground black pepper 1 tbsp vegetable oil 2 tbsp fresh coriander leaves ½ tsp red chilli powder, or to taste 2 tsp lemon juice 1 tsp salt, or to taste For the lamb 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter, for basting To serve 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 100ml/3½fl oz Green chutney, mixed with 3 tbsp yoghurt, to serve You'll need ten wooden skewers, soaked in water for half an hour

Method: 1. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking. 2. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done. 3. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.

BBC - Indian Food Made Easy by Anjum Anand

8

Paneer, mushroom and spinach wrap Serves: Preparation: Cooking:

5 less than 30 mins 30 mins to 1 hour

Ingredients: For the spinach paste 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks 6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped 6 tbsp roasted and salted peanuts 2-3 tbsp lemon juice, or to taste 1 tbsp vegetable oil salt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) For the tandoori mushrooms 75ml/2½fl oz Greek-style yoghurt 1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder 2 tsp crushed garlic 1 rounded tsp grated ginger 2 tsp gram flour salt, to taste 2 tsp lemon juice ¼-½ tsp red chilli powder, or to taste 2 tsp vegetable oil 2 tbsp water 200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced For the paneer 2 tbsp vegetable oil 100ml/3½fl oz water 300-350g/10-12oz paneer, cut into 2.5cm/1in cubes ½ small onion, thinly sliced To serve 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking You'll need 5-6 wooden skewers, soaked in water for half an hour

Method: 1. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. 2. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. 3. Preheat the oven to 200C/400F/Gas 6. 4. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. 5. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. 6. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. BBC - Indian Food Made Easy by Anjum Anand

9

Chopped salad with peanuts Serves: Preparation: Cooking:

2 less than 30 mins less than 10 mins

Ingredients: For the salad 1 tomato, finely chopped 4 tbsp finely chopped cucumber 1 green chilli, finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped 1 heaped tbsp desiccated coconut ¼ tsp grated ginger salt, to taste For the spices 1 tsp vegetable oil ¼ tsp mustard seeds few curry leaves 1 tbsp lemon juice, or to taste

Method: 1. For the salad, mix together all the salad ingredients in a bowl. 2. For the spices, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. 3. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary.

BBC - Indian Food Made Easy by Anjum Anand

10

Green chutney Makes: Preparation: Cooking:

200 ml (7 fl oz) less than 30 mins no cooking required

Ingredients: 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water

Method: 1. Place all the ingredients into a food processor and blend until smooth.

Strawberry lassi Serves: Preparation: Cooking:

1- 2 less than 30 mins no cooking required

Ingredients: 400g/14oz ripe strawberries, hulled 240ml/8½fl oz good-quality plain yoghurt 2 tbsp sugar, or to taste ice cubes, to serve

Method: 1. Place the strawberries, yoghurt and sugar into a blender and blend until frothy and smooth. 2. To serve, pour into serving glasses filled with ice.

BBC - Indian Food Made Easy by Anjum Anand

11

Episode 2

Spiced lamb burgers with herbed yoghurt Serves: Preparation: Cooking:

6 30 mins to 1 hour less than 10 mins

Ingredients: For the burgers 1 small onion, quartered 4cm/1½ in piece fresh ginger 4 large garlic cloves 20g/¾oz fresh coriander, stalks and leaves 2-3 green chillies, chopped or ½-1 tsp red chilli powder 450g/1lb lamb mince ¾ tsp ground cumin 1½ tsp garam masala 1 tsp salt, or to taste 1 large free-range egg 2 slices thick-cut white bread, processed to crumbs in a food processor 2 tbsp oil, for greasing For the herbed yoghurt 200g/7oz Greek-style yoghurt 30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint 1-2 green chillies, finely chopped (optional) salt, to taste ½ tsp freshly ground black pepper To serve 6 hamburger buns 1 onion, sliced crosswise into large rings 2 ripe plum tomatoes, sliced crosswise crunchy lettuce leaves

Method: 1. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. 2. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. 3. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. 4. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. 5. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. 6. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun.

BBC - Indian Food Made Easy by Anjum Anand

12

Oven-fried chilli chicken Serves: Preparation: Cooking:

6 overnight 30 mins to 1 hour

Ingredients: For the marinade large knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped 2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste 1 tsp garam masala 1 tbsp lemon juice 2 tbsp oil For the chicken 800g/1lb 12oz chicken pieces, skinned and pricked all over with a fork 3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin 4 slices white bread, processed to crumbs in a food processor 1-2 large free-range eggs, beaten 1 lemon, to serve

Method: 1. For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing. 2. Preheat the oven to 225C/435F/Gas 7. 3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up. 4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. 5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/400F/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through. 6. Place on a serving dish, cut the lemon into wedges and serve.

BBC - Indian Food Made Easy by Anjum Anand

13

Smashed-fried potatoes Serves: Preparation: Cooking:

6 less than 30 mins 10 to 30 mins

Ingredients: vegetable oil, for frying 600g/1lb 5oz small to medium-sized red-skinned potatoes, peeled, halved lengthwise salt, to taste ½ tsp dried mango powder (often sold as amchoor), available from Asian grocers ¼-½ tsp red chilli powder, or to taste ½ tsp ground coriander

Method: 1. Heat a couple of inches of vegetable oil in a wide saucepan or wok. 2. Add the potatoes and fry over a medium heat, turning occasionally, until they are just soft in the centre when tested with the point of a sharp knife. This should take about 10-15 minutes. They should be fairly pale in colour. 3. Remove the potatoes from the oil and drain on kitchen paper for five minutes. Once cool enough to handle, using the palm of your hand, gently flatten the potatoes as much as possible without them losing their shape. 4. Before serving, reheat the oil. Add the potatoes to the hot oil and fry over a low-medium heat for about 5-6 minutes, until the potatoes are golden and crisp.

Paneer Makes: Preparation: Cooking:

250 gr 1-2 hours less than 10 mins

Ingredients: 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice

Method: 1. Bring the milk to the boil in a heavy-based saucepan. 2. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. 3. Remove from the heat. 4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose. 5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it. 6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. BBC - Indian Food Made Easy by Anjum Anand

14

Paneer and vegetable skewers Makes: Preparation: Cooking:

6 30 mins to 1 hour 10 to 30 mins

Ingredients: For the marinade 125ml/4½fl oz Greek-style yoghurt small knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped salt, to taste ½ tsp chilli powder, or to taste 1 tsp garam masala 2 tbsp lemon juice, or to taste 2 tbsp vegetable oil 1 tbsp gram flour (also called chickpea flour) 1 tsp cumin powder seeds of 6 green cardamom, ground For the skewers 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes oil, for greasing 6 wooden skewers, soaked for an hour 2 tbsp butter, melted, for drizzling chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Method: 1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. 2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. 3. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. 4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.

BBC - Indian Food Made Easy by Anjum Anand

15

Fennel seed drop-biscuits Makes: Preparation: Cooking:

20 less than 30 mins less than 10 mins

Ingredients: 80g/2¾oz plain flour, sifted 70g/2½oz caster sugar 2 tbsp skimmed milk powder 140ml/5fl oz milk 1 brown cardamom pod, seeds removed and ground to a powder in a pestle and mortar 1½ tsp fennel seeds, ground to a powder in a pestle and mortar pinch of salt 1 tbsp ground almonds 2 tbsp butter, melted 4 tbsp ghee or vegetable oil, for frying

Method: 1. Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes. 2. Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides. 3. Remove from the pan and drain on kitchen paper. Serve while still slightly warm.

Indian scrambled eggs Serves: Preparation: Cooking:

1 less than 30 mins less than 10 mins

Ingredients: 1 tsp vegetable oil a knob of butter 2 tbsp finely chopped onion ½ small tomato, chopped ¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder 2 eggs, beaten salt to taste 1 tbsp chopped fresh coriander

Method: 1. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. 2. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast.

BBC - Indian Food Made Easy by Anjum Anand

16

Mango smoothie Serves: Preparation: Cooking:

2 less than 30 mins no cooking required

Ingredients: 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes) 250-300ml/9-10½ fl oz cold milk 1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes ice cubes, to serve

Method: 1. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. 2. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. 3. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. 4. Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

BBC - Indian Food Made Easy by Anjum Anand

17

Episode 3

Southern Indian mixed vegetable dish (Avial) Serves: Preparation: Cooking:

6 30 mins to 1 hour 10 to 30 mins

Ingredients: 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional)

Method: 1. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. 2. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. 3. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. 4. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. 5. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.

BBC - Indian Food Made Easy by Anjum Anand

18

Sweet saffron yoghurt (shrikand) Serves: Preparation: Cooking:

4 overnight no cooking required

Ingredients: 1 litre/1¾ pints whole milk yoghurt OR 500ml/17½fl oz Greek-style yoghurt (It is necessary to have a larger quantity of whole milk yoghurt than of Greek-style yoghurt because whole milk yoghurt will lose more water when drained.) milk, for infusing ½ tsp saffron threads 6-8 tbsp icing sugar, or to taste ¼ tsp freshly ground green cardamom seeds, or to taste To serve 2 tbsp chopped unsalted pistachios 2 tbsp flaked or sliced almonds edible silver leaf (available from Asian grocers, optional) pomegranate seeds

Method: 1. Line a large sieve with a double layer of paper kitchen roll. Place a bowl under the sieve and pour in the yoghurt. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. This will take a minimum of 5-6 hours. 2. Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk. 3. Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge. 4. To serve, divide the yoghurt among four bowls and garnish with the nuts, silver leaf (if using) and pomegranate seeds.

BBC - Indian Food Made Easy by Anjum Anand

19

Creamy lentil and rice dish (khicheri) Serves: Preparation: Cooking:

1 30 mins to 1 hour 10 to 30 mins

Ingredients: 35g/1¼oz white or brown basmati rice, washed in several changes of water 35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice) 1 rounded tsp ghee ½ tsp cumin seeds ½ small onion, chopped 1 green chilli, whole (optional) ½ tsp chopped fresh ginger ½ garlic clove salt, to taste ¼ tsp ground turmeric 400ml/14fl oz water (or 500ml/17fl oz if using brown rice) ¼ tsp garam masala ½ tsp freshly ground black pepper

Method: 1. Soak the rice and lentils in a large pan of water for 30 minutes. 2. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened. 3. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.) 4. Once tender, stir in the garam masala and freshly ground black pepper and serve.

BBC - Indian Food Made Easy by Anjum Anand

20

Peppery hot cabbage salad Serves: Preparation: Cooking:

2-3 less than 30 mins 10 to 30 mins

Ingredients: 1 tbsp mustard oil or vegetable oil small pinch asafoetida (available in Asian stores and some supermarkets) ¾ tsp brown mustard seeds ¾ nigella seeds (available in Asian stores and some supermarkets) 2 small dried red chillies, whole 1 tsp black gram lentils (urad dal), skinned, split and washed 1 tbsp chopped peanuts 10 curry leaves (available fresh or dried from Asian grocers) ½ large cabbage head, finely shredded salt, to taste

Method: 1. In a large wok or non-stick saucepan, heat the oil until it is smoking (NB - Do not leave hot oil unattended). Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the hob, turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. Add the chillies, lentils and peanuts and fry for a further minute or until the lentils have started to colour. 2. Once cooked, stir in the curry leaves, cabbage and salt, to taste. Stir-fry for ten minutes making sure that the cabbage retains some firmness. 3. To serve, distribute the cabbage between 2-3 serving plates.

Spiced fried okra Serves: Preparation: Cooking:

4-6 less than 30 mins less than 10 mins

Ingredients: 60g/2oz gram flour (chickpea flour) 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed vegetable oil, for frying 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers) ¼ tsp salt ¼ tsp red chilli powder ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers)

Method: 1. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. 2. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. 3. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.

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21

Slightly sweet Bengal gram lentil curry Serves: Preparation: Cooking:

4-6 less than 30 mins 1 to 2 hours

Ingredients: 1.2 litres/2 pints water 250g/9oz chana dhal (also called Bengal gram lentils), thoroughly cleaned ½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste 2-3 tsp sugar 2 tbsp mustard oil, unsalted butter or ghee 5 green cardamom pods, lightly crushed 1 tsp cumin seeds 5 cloves 1cm/½in cinnamon stick ½ tsp brown mustard seeds 1-2 dried red chillies 2 dried bay leaves 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes

Method: 1. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. 2. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. 3. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. 4. To serve, stir the spice mix into the lentils and divide among four serving plates.

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22

Episode 4

Bengali-style aubergine cooked in yoghurt Serves: Preparation: Cooking:

3-4 less than 30 mins 10 to 30 mins

Ingredients: 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmeric salt, to taste ½ tsp red chilli powder 2 tbsp vegetable oil 250ml/9fl oz plain yoghurt 1-1½ tsp sugar 1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar handful fresh coriander leaves, chopped, to garnish

Method: 1. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. 2. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. 3. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. 4. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. 5. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.

Jaggery-caramelised walnuts Serves: Preparation: Cooking:

3-5 less than 30 mins less than 10 mins

Ingredients: 100g/3½oz jaggery (available in Asian stores and some supermarkets), chopped or pounded into smallish pieces 50g/2oz walnut halves, shells removed

Method: 1. Place the jaggery into a small pan and heat gently, stirring frequently, until melted and smooth. 2. Add the walnut halves and stir to coat. 3. Spread the walnut halves onto a sheet of baking paper or an oiled plate, working quickly before the jaggery starts to harden - if it does, return to the heat for a few seconds until melted again. Allow to cool completely, then break into pieces. 4. When cold, store in an airtight container until needed. Serve as a snack or sprinkled over desserts and yoghurts.

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23

Lamb with green chillies Serves: Preparation: Cooking:

4 overnight 30 mins to 1 hour

Ingredients: For the marinade 1 tsp ground turmeric 1 tsp ground fennel seeds 1 tsp garam masala 1 tbsp white poppy seeds salt, to taste 3 large garlic cloves 1 tbsp peeled and roughly chopped fresh ginger 1 medium onion, chopped 2 medium tomatoes, chopped 800g/1lb 12oz lamb, cut into small cubes with the bone left in For the curry 3 tbsp vegetable oil ¾ tsp nigella seeds (available from Asian grocers) 1 tsp cumin seeds 500ml/17fl oz water 5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact 2-3 tsp fresh tamarind paste 2 handfuls fresh coriander, leaves and stalks, chopped

Method: 1. For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. 2. Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible. 3. For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. 4. Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. 5. Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. 6. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. 7. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice.

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24

Naan bread Makes: Preparation: Cooking:

5 1-2 hours less than 10 mins

Ingredients: For the dough 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/3½-4½fl oz milk 2 tbsp vegetable oil, plus extra for greasing For the topping nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter, melted, to serve

Method: 1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. 2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. 3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls. 4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. 5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

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25

Episode 5

Green coconut fish curry Serves: Preparation: Cooking:

4-6 less than 30 mins 10 to 30 mins

Ingredients: 2 tbsp vegetable oil half tsp brown mustard seeds 4 cloves 6 green cardamom pods, lightly crushed 1 large piece cinnamon stick 1 small onion, finely chopped 5cm/2in piece fresh ginger, peeled and quartered 2 large garlic cloves 1 tsp ground coriander 300ml/10½fl oz coconut milk 2-4 green chillies, left whole salt, to taste 100ml/3½fl oz water 10 curry leaves (available from some supermarkets and Asian grocers) ½-1 tsp freshly ground black pepper ¾ tsp garam masala 500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces To serve 2-3 tsp lemon juice 50g/2oz fresh coriander leaves and stalks, chopped

Method: 1. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft. 2. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée. 3. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir. 4. Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through. 5. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.

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26

Lemon rice Serves: Preparation: Cooking:

2-3 less than 30 mins 10 to 30 mins

Ingredients: 2½ tbsp vegetable oil ½ tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal (also called Bengal gram lentils) 1 tsp split black gram (also called urad dal or black lentil) 2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger ¼ tsp ground turmeric 4 tbsp roasted peanuts, out of their shells 10 curry leaves, torn in half salt, to taste 3 tbsp lemon juice, or to taste 350g/12oz freshly cooked basmati rice

Method: 1. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. 2. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. 3. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. 4. To serve, place the rice onto serving plates.

BBC - Indian Food Made Easy by Anjum Anand

27

Spiced crab cakes with tamarind mayonnaise Serves: Preparation: Cooking:

4 less than 30 mins 10 to 30 mins

Ingredients: For the crab cakes 4 tbsp vegetable oil 1 small onion, finely chopped thumb-sized piece fresh ginger, peeled and finely chopped 2 small garlic cloves, finely chopped 2 tsp ground coriander ¼-½ tsp red chilli powder salt, to taste 1 tsp garam masala 2 tbsp lemon juice 25g/1oz fresh coriander leaves and stalks, chopped 400g/14oz prepared crab meat 1 large free-range egg 2½ tbsp mayonnaise 9-10 pieces of thick bread, made into crumbs in a food processor For the tamarind mayonnaise 80g/3oz mayonnaise 50ml/2fl oz milk salt, to taste ¼ tsp freshly ground black pepper 1 tbsp tamarind paste, or to taste handful fresh coriander leaves and stalks, chopped lightly dressed salad leaves, to serve

Method: 1. Preheat the oven to 170C/325F/Gas 3. 2. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl. 3. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape. 4. Heat one tbsp of oil in a non-stick pan and cook the crab cakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. 5. Place the cooked crab cakes on a baking tray and place them into the oven to stay warm while you cook the others. 6. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste. 7. To serve, take the warm crab cakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

BBC - Indian Food Made Easy by Anjum Anand

28

Mussels with dry coconut Serves: Preparation: Cooking:

6 less than 30 mins 10 to 30 mins

Ingredients: 3 tbsp vegetable oil 1 small onion, finely chopped 2-4 green chillies, whole thumb-sized piece fresh ginger, peeled and pounded into a paste in a pestle and mortar 4 garlic cloves, peeled and pounded into a paste in a pestle and mortar salt, to taste ½tsp ground turmeric 1 tbsp garam masala 3 tomatoes, chopped into large cubes 1kg/2¼lb mussels, scrubbed and de-bearded 60g/2oz desiccated coconut handful fresh coriander leaves and stalks, chopped

Method: 1. Heat the vegetable oil in a medium non-stick pan and fry the onion until golden brown. 2. Add the chillies, ginger and garlic pastes, salt, turmeric, garam masala and tomatoes and cook until the tomatoes have softened and start to break down. 3. Meanwhile, cook the mussels in a large pot of boiling water for about three minutes, until they have opened. Remove them with a slotted spoon and set aside. Reserve the water. 4. Add the coconut, coriander and a splash of the cooking water to the spices and tomatoes and stir. The spice mixture should be thick enough to coat the mussels and enter the shells. 5. Remove some of the mussels from their shells and leave others in their shells, for a dramatic and appetising effect. Add the mussels to the spice mixture and stir thoroughly. Serve with basmati rice.

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29

Episode 6

Honey-roasted spicy leg of lamb Serves: Preparation: Cooking:

5-6 overnight 1 to 2 hours

Ingredients: For the lamb 2.2kg/41b 13½oz leg of lamb For the marinade 2 tbsp vegetable oil 5 tbsp lemon juice 15g/½oz fresh ginger, peeled and roughly chopped 6 large cloves garlic, peeled and roughly chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powder salt, to taste 1 tbsp garam masala ½tsp freshly ground black pepper 2 tbsp water For the honey rub 100g/3½oz almonds, blanched 100ml/3½fl oz Greek yoghurt 1½ tbsp honey

Method: 1. Blend together all the ingredients for the marinade in a blender or food processor. 2. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. 3. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. 4. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. 5. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. 6. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice.

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30

Wild mushroom pilaff Serves: Preparation: Cooking:

4-6 30 mins to 1 hour 30 mins to 1 hour

Ingredients: 3 tbsp vegetable oil 1 tsp cumin seeds 2 bay leaves 1 large piece cinnamon stick 2 black cardamom pods, lightly crushed 6 black peppercorns 6 green cardamom pods, lightly crushed 4 cloves 1 small onion, roughly chopped large handful raw cashew nuts, whole 200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit) 2 garlic cloves, finely chopped salt, to taste 300g/10½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms) 390ml/13¾fl oz water 1 tsp lemon juice, or to taste

Method: 1. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges. 2. Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. 3. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork.

BBC - Indian Food Made Easy by Anjum Anand

31

Paneer with spinach Serves: Preparation: Cooking:

4-5 less than 30 mins 10 to 30 mins

Ingredients: 750g/1½lb baby spinach, washed 3 tbsp vegetable oil 1 tsp cumin seeds 1 large onion, chopped thumb-sized piece of fresh ginger, peeled and sliced into long julienne 1½ tbsp chopped garlic 1-2 green chillies, whole 2 tsp ground coriander salt, to taste 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes, or make your own paneer ½-1 tsp garam masala 6 tbsp whole milk, or 4 tbsp double cream 1-2 tsp lemon juice, or to taste

Method: 1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. 2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. 3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. 4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

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32

Peshwari naan Makes: Preparation: Cooking:

5 1-2 hours less than 10 mins

Ingredients: 250g/8¾oz plain flour, plus extra for dusting 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/4½fl oz milk 2 tbsp vegetable oil 30g/1oz flaked almonds 1 tbsp butter, melted, for serving For the filling 70g/2½oz pistachios, shells removed 35g/1¼oz raisins 1½ tsp caster sugar

Method: 1. Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. 2. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky. 3. Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Then knock back and form into five equal-sized balls. 4. For the filling, pulse together the pistachios, raisins and sugar in a food processor until the mixture forms a coarse powder. Divide into five equal portions. 5. Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat. 6. Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close. 7. Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot.

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33

Charentais melon rasayana Serves: Preparation: Cooking:

6 less than 30 mins no cooking required

Ingredients: 225g/8oz Charentais melon flesh, skin removed, chopped 225ml/8fl oz fresh or canned coconut milk 2 tbsp sugar, or to taste 1 pomegranate, fleshy seeds only To serve 2 handfuls crushed ice 1 handful flaked almonds, lightly toasted in the oven until just golden

Method: 1. Place the melon pieces into a deep bowl. Using your fingers, crush them so that they are no longer regular in shape and start to leak out their wonderful juice, but do not let them become mushy. 2. Add the coconut milk and sugar and mix well. The colour should be a beautiful pale peach. 3. Stir in the pomegranate seeds and chill in the fridge until ready to serve. 4. To serve, place a tablespoon of crushed ice in the bottom of each of six serving bowls and top with the rasayana. Sprinkle over the flaked almonds.

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34

The ultimate masala tea Makes: Preparation: Cooking:

1 cup less than 30 mins 10 to 30 mins

Ingredients: 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 tea bag sugar, to taste salt, to taste (optional)

Method: 1. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. 2. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. 3. To serve, strain into a cup and add sugar or salt if using, to taste.

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35

Extra

Steamed yoghurt Serves: Preparation: Cooking:

4 overnight 10 to 30 mins

Ingredients: 500ml/17fl oz set natural yoghurt 95ml/3½fl oz condensed milk 1 tbsp raisins (optional) To serve raspberries 20 pistachios, shells removed, roughly chopped, or 2 tbsp flaked almonds, toasted

Method: 1. Preheat the oven to 180C/350F/Gas 4. 2. In a bowl, whisk together the yoghurt, condensed milk and raisins (if using) until smooth. Divide the mixture among four small ramekins. 3. Cover each ramekin tightly with foil to prevent water from getting in. Place in a baking dish and pour water into the baking dish until it comes a quarter of the way up the sides of the ramekins. Carefully place in the oven and cook for 30 minutes. Remove and allow to cool in their pots, then place into the fridge to chill overnight. 4. To serve, turn out onto four serving plates. Serve with the raspberries and sprinkle the nuts over the top.

Lemon lassi Serves: Preparation: Cooking:

2 less than 30 mins no cooking required

Ingredients: 240ml/9fl oz good-quality fresh plain yoghurt 200ml/7fl oz water 3 tbsp sugar, or to taste 2-3 tsp lemon juice, or to taste 1 small lemon, zest only To serve ice cubes 2 sprigs fresh mint

Method: 1. In a blender, blend together the yoghurt, water, sugar, lemon juice and zest until light and frothy. 2. Taste and adjust the sugar and lemon to your liking. 3. To serve, pour into a tall glass filled with ice cubes and mint.

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36

Orange-scented rice creams Serves: Preparation: Cooking:

4 less than 30 mins 10 to 30 mins

Ingredients: 4 tbsp rice flour 2 tbsp ground almonds 1 litre/1¾ pints whole milk 4 tbsp sugar 1 tsp green cardamom seeds, ground 1 heaped tsp chopped orange zest, or to taste To serve 10 pistachios, shells removed, blanched, peeled and sliced 10 almonds, shells removed, blanched, skinned and sliced, or flaked almonds

Method: 1. Mix the rice flour and ground almonds with 150ml/5fl oz of the milk to make a smooth paste. 2. Heat the remaining milk in a pan over a medium heat, stirring constantly. As you bring it up to a simmer, stir in the rice flour mixture. Cook, stirring, over a medium heat for ten minutes. 3. Add the sugar, cardamom and orange zest and continue cooking for about 3-4 minutes until it reaches a semi-thick custard consistency. 4. Pour into your serving dish of choice. Garnish with the nuts. Cool, then chill in the fridge.

Coconut sweets Makes: Preparation: Cooking:

18-20 less than 30 mins 10 to 30 mins

Ingredients: 125g/4½oz grated fresh or desiccated coconut 250ml/9fl oz whole milk 110g/4oz sugar 1 tsp green cardamom seeds, ground 1 tbsp unsalted butter 2 tbsp chopped pistachios, to serve

Method: 1. Place the grated coconut, milk and sugar into a non-stick pan and cook over a low heat, stirring often, for 20 minutes. The mixture should come together in a lump and if you take a little bit in your fingers, it should be easy to roll and will set. If it is still too moist, cook for a couple more minutes and try again. 2. Add the ground cardamom and butter and cook, stirring, for another 3-4 minutes. The mixture will colour slightly and come together really easily. 3. Roll the mixture into little balls by rolling between your palms. Place onto a plate and sprinkle over the pistachios. The sweets keep well in the fridge for a few days, stored in an airtight container.

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37

Sandesh Makes: Preparation: Cooking:

12 1-2 hours 30 mins to 1 hour

Ingredients: 1 litre/1¾ pints whole milk 100-150ml/3½fl oz-5fl oz yoghurt, depending on how sour the yoghurt is, beaten 45g/1½oz caster sugar good pinch saffron, powdered in a pestle and mortar with 1 tsp of sugar 1 tsp green cardamom seeds, ground Other flavouring ideas 1 tbsp rosewater, or to taste 1 tsp vanilla essence, or to taste 40g/1½oz pistachio nuts, shells removed, pounded to a rough purée in a pestle and mortar (add an extra 1 tbsp sugar to the cheese and add 1 tbsp milk) good-quality chocolate powder, to taste 3 tbsp desiccated coconut, or to taste To garnish edible silver leaf (available from some Asian food specialists) chopped pistachios flaked almonds saffron strands flaked coconut rose petals

Method: 1. Slowly bring the milk to the boil in a heavy-bottomed saucepan. 2. Once the milk starts to rise in the pan, stir in the yoghurt. The milk will curdle, leaving curd-like cheese floating in murky water. If it does not split, add some more yoghurt and leave for 20 seconds over the heat. 3. Line a sieve with muslin. Drain the mixture into the lined sieve and discard the water. Run fresh tap water over the cheese to remove any sourness from the yoghurt. Twist the muslin around the cheese to make a tight ball and place it under a weight (I fill the n with water and place it on top). Leave to drain for 20 minutes. 4. Place the cheese in a blender with the sugar and pulse three times to make a slightly grainy paste. Spoon the mixture into a cold non-stick frying pan and place over a low to medium heat, stirring continuously for about 3-5 minutes. The mixture should leave the base of the pan and have the texture of soft dough. It will dry more as it cools. If in doubt, take a small bit and roll into a small ball. It shouldn't crack and should hold its shape without being hard. 5. Add the saffron and the ground cardamom seeds (or any of the other flavourings) and roll into small walnut-sized balls. Garnish with silver leaf, chopped pistachios, flaked almonds, saffron strands, flaked coconut or rose petals, to your liking. 6. Chill until ready to eat.

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38

Kulfi Serves: Preparation: Cooking:

4 over 2 hours 1 to 2 hours

Ingredients: 1 litre/1¾ pints whole milk 2 tbsp ground almonds 1 tbsp rice flour 5-6 tbsp sugar, or to taste ½tsp green cardamom seeds, ground, or to taste To serve 2 tbsp chopped pistachios 2 tbsp flaked almonds

Method: 1. Heat the milk in a wide, heavy-bottomed saucepan over a low heat and bring to the boil. 2. Lower the heat and cook gently, stirring often. 3. Place the ground almonds and rice flour into a small cup and, once the milk is warm, stir a little bit into the cup to make a thin paste. Then stir the paste back into the pan with the sugar. 4. Continue to cook gently until the milk is reduced by half - this takes about an hour. If a skin forms on the surface, just stir it back in. 5. Add the ground cardamom, to taste. Cool completely, then pour into four kulfi moulds, polystyrene cups or freezerproof containers and place into the freezer. 6. Two hours after the kulfi have been put into the freezer, take them out and give them a good whisk to break up any ice crystals. Return to the freezer. 7. Take the moulds out of the freezer 20 minutes before serving. Dip them into hot water and turn out onto plates. Sprinkle generously with the nuts.

BBC - Indian Food Made Easy by Anjum Anand

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