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BBC: Indian Food Made Easy

By Anjum Anand

Anjum Anand grew up in London but has also lived and studied in Geneva !aris and Madrid" A#ter gaining a European business degree she de$ided to develop her interest in Indian $oo%ery and in parti$ular to ma%e her native #ood #resher lighter and simpler to $oo%" Anjum has wor%ed a$ross the world in innovative restaurants su$h as Ca#& 'pi$e in (ew )or% the Mondrian *otel in Los Angeles and the !ar% +oyal *otel,s Indian restaurant in (ew -elhi but her real love is deli$ious and stylish #ood that is simple enough to $oo% at home" 'he $hallenges #ier$ely the assertion that Indian #ood is heavy and di##i$ult to $oo% and is determined to ma%e ,$oo%ing an Indian, as $ommon as rustling up a stir. #ry" 'he was one o# the #irst writers to $reate and write Indian re$ipes $atering #or the health.$ons$ious $oo% and her #irst boo% Indian Every -ay: Light *ealthy Indian Food was published in /001 and has sold more than /2 000 $opies" Anjum has #amily homes in -elhi and Cal$utta and loves the regional and $ultural traditions o# Indian #ood with the passion o# a real insider" Anjum was a regular guest on 3456 Food,s Great Food Live #rom /007 to /008" Anjum,s si9.part primetime BBC 5wo television series on Indian $oo%ery Indian Food Made Easy aired in summer /008" A boo% a$$ompanied the series" 'our$e: *)!E+LI(4 :http:;;www"bb$"$o"u%;#ood: www.bbc.co.uk/food

Contents
'na$%s . 5andoori lamb wrap <episode => . 'u$$ulent $hi$%en ti%%a wrap <episode => . !aneer mushroom and spina$h wrap <episode => . Indian s$rambled eggs <episode /> . Fennel seed drop.bis$uits <episode /> Fish . Co$onut and $hilli pan.#ried halibut <episode => . ?ui$% pan.#ried halibut <episode => . Green $o$onut #ish $urry <episode 2> . Mussels with dry $o$onut <episode 2> . 'pi$ed $rab $a%es with tamarind mayonnaise <episode 2> Meat and poultry . 'pi$ed lamb burgers with herbed yoghurt <episode /> . @ven.#ried $hilli $hi$%en <episode /> . Lamb with green $hillies <episode 7> . *oney.roasted spi$y leg o# lamb <episode A> 6egetarian ; 'ide dishes . Chopped salad with peanuts <episode => . 'mashed.#ried potatoes <episode /> . !aneer and vegetable s%ewers <episode /> . 'outhern Indian mi9ed vegetable dish BAvialC <episode 1> . Creamy lentil and ri$e dish B%hi$heriC <episode 1> . !eppery hot $abbage salad <episode 1> . 'pi$ed #ried o%ra <episode 1> . 'lightly sweet Bengal gram lentil $urry <episode 1> . Bengali.style aubergine $oo%ed in yoghurt <episode 7> . Lemon ri$e <episode 2> . !aneer with spina$h <episode A> . Dild mushroom pila## <episode A> -essert and sweet . 'avoury semolina $a%e <episode => . 'trawberry lassi <episode => . Mango smoothie <episode /> . 'weet sa##ron yoghurt Bshri%andC <episode 1> . Eaggery.$aramelised walnuts <episode 7> . 5he ultimate masala tea <episode A> . Charentais melon rasayana <episode A> . Co$onut sweets Be9traC . Lemon lassi Be9traC . 4ul#i Be9traC . 'andesh Be9traC . @range.s$ented ri$e $reams Be9traC . 'teamed yoghurt Be9traC Mis$ellaneous . Green $hutney <episode => . !aneer <episode /> . !otato and pea samosas <episode => . (aan bread <episode 7> . !eshwari naan <episode A>

Episode 1

Coconut and chilli pan-fried halibut


'erves: !reparation: Coo%ing: / 10 mins to = hour less than =0 mins

Ingredients:
For the marinade F large red $hilli deseeded and roughly $hopped /"2$m;=in pie$e #resh ginger peeled and roughly $hopped / garli$ $loves peeled and roughly $hopped = tsp white wine vinegar = tsp ground $oriander 2 #enugree% seeds salt to taste G tsp #reshly ground bla$% pepper = tsp vegetable oil / halibut stea%s or other #irm white #ish To cook the fish = heaped tbsp #lour = heaped tbsp desi$$ated $o$onut =F tbsp vegetable oil F lemon to serve

Method: INCLUDEPICTURE "http://www.bbc.co.uk/f/t.gif" \* MERGE !RM"TINET

=" For the marinade pound together all the ingredients #or the marinade apart #rom the #ish in a pestle and mortar" Be generous with the seasoning as it will be absorbed by the #ish" Coat the #ish in the marinade pla$e into a bowl and leave to marinate #or at least hal# an hour" /" 5o $oo% the #ish mi9 together the #lour and the desi$$ated $o$onut in a bowl" Coat the #ish in this mi9ture well" 1" *eat the oil in a large non.sti$% pan" Add the #ish to the pan and $oo% on a low heat without moving #or #our minutes then turn over and $oo% on the other side #or another 1.7 minutes or until $oo%ed through" 'HueeIe over some lemon jui$e and serve hot with the chopped salad with peanuts"

Quick pan-fried halibut


'erves: !reparation: Coo%ing: / less than 10 mins less than =0 mins

Ingredients:
F tsp ground turmeri$ G tsp red $hilli powder = tsp ground $oriander pin$h $arom seeds Bajwain seedsC available in Asian stores and some supermar%ets G tsp salt or to taste / halibut stea%s F tsp grated ginger F tsp $rushed garli$ / tbsp vegetable oil / tsp #lour lemon jui$e to serve

Method:
=" 'prin%le all the spi$es and seasoning over the #ish then rub in the ginger and garli$ and one teaspoon o# the oil" /" *eat the remaining oil in a large #rying pan over a medium.high heat" -ust the #ish with the #lour on both sides" !la$e the #ish into the pan redu$e the heat slightly and #ry #or #our minutes" 5urn over and #ry #or another 1.7 minutes or until $oo%ed through and $risp" 1" 5o serve pla$e the #ish onto serving plates and sHueeIe over some lemon jui$e"

Potato and pea samosas


Ma%es: !reparation: Coo%ing: /0 less than 10 mins 10 mins to = hour

Ingredients:
1 tbsp vegetable oil F tsp mustard seeds A0g;/FoI $hopped onion = tsp #inely $hopped ginger A0g;/FoI #roIen peas = tbsp ground $oriander = tsp ground $umin G tsp red $hilli powder F.J tsp garam masala =./ tsp dried mango powder to taste salt to taste splash water A00g;=lb 2oI potatoes peeled boiled until so#t and $rushed into large lumps 7 tbsp $hopped #resh $oriander leaves pa$%et ready.made #ilo pastry 2 tbsp melted butter #or brushing / tbsp sesame seeds BoptionalC Byou $an also use poppy or nigella seedsC

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil in a small non.sti$% pan and #ry the mustard seeds #or about ten se$onds or until they begin to splutter" /" Add the onion and ginger and $oo% #or /.1 minutes over a high heat" Add the peas stir well and add the spi$es mango powder salt and a splash o# water" Coo% #or =./ minutes then add the potatoes and $oriander and $oo% #or /.1 minutes" 5aste and adjust the seasoning" 1" !reheat the oven to /00C;700F;Gas A" 7" 3nroll the pastry and $over with $ling #ilm and a damp tea towel" !eel o## one pie$e and %eep the rest $overed so that it doesn,t dry out" Lay the pastry sheet #lat on a $lean sur#a$e and brush with melted butter" Fold in one third o# the pastry lengthways towards the middle" Brush again with the butter and #old in the other side to ma%e a long triple.layered strip" 2" !la$e one rounded teaspoon o# the #illing mi9ture at one end o# the strip leaving a /$m;=in border" 5a%e the right $orner and #old diagonally to the le#t en$losing the #illing and

#orming a triangle" Fold again along the upper $rease o# the triangle" 4eep #olding in this way until you rea$h the end o# the strip" Brush the outer sur#a$e with more butter" !la$e onto a ba%ing sheet and $over while you ma%e the rest o# the samosas" 'prin%le over a #ew sesame seeds i# using" A" Ba%e in the $entre o# the oven #or 10.12 minutes or until golden and $risp turning hal#way through the $oo%ing time" 8" 5o serve pla$e the samosas onto a large serving plate with a bowl#ul o# $hutney

Sa our! semolina cake


'erves: !reparation: Coo%ing: M less than 10 mins 10 mins to = hour

Ingredients:
=A2g;AoI semolina =/2ml;7F#l oI plain yoghurt =/2ml;7F#l oI water two hand#uls #roIen peas de#rosted / tbsp $hopped onion = small $arrot peeled and grated hand#ul #resh or #roIen Bde#rostedC green beans roughly $hopped /"2$m;=in pie$e #resh ginger peeled and $rushed J.= tsp red $hilli powder F tsp ground turmeri$ salt to taste Bseason wellC 1 tbsp oil plus e9tra #or greasing = tsp mustard seeds F tsp $umin seeds = tsp sesame seeds F tsp bi$arbonate o# soda

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !reheat the oven to /00C;700F;Gas A and oil a loa# tin" /" In a large bowl mi9 together the semolina yoghurt water vegetables ginger $hilli powder turmeri$ and salt to ma%e a #airly thi$% batter" 5aste and adjust with more salt or spi$es i# ne$essary" 1" *eat the oil in a small pan" Add the mustard $umin and sesame seeds and $oo% stirring #reHuently #or /0 se$onds or until the mustard seeds have popped and the $umin and sesame seeds are aromati$" 'tir the seeds and oil into the batter" I# the batter is too thi$% add a splash o# water" 7" 'tir in the bi$arbonate o# soda and immediately pour the mi9ture into the tin" 5rans#er to the oven and ba%e #or 12.70 minutes or until the top is golden.brown" It,s ready when a s%ewer inserted into the $a%e $omes out $lean" +emove #rom the oven and allow to $ool and be$ome $risp in the tin" 2" 'erve in wedges either on its own or with green $hutney"

Succulent chicken tikka wraps


'erves: !reparation: Coo%ing: 2 over / hours less than =0 mins

Ingredients:
For the marinade =20ml;2#l oI Gree%.style yoghurt = tbsp vegetable oil /"2$m;=in pie$e #resh ginger peeled and $hopped = garli$ $love $hopped G.F tsp red $hilli powder or to taste = tsp garam masala generous pin$h green and bla$% $ardamom seeds and #ennel seeds ground together J.= tsp salt or to taste 10g;=oI $heddar $heese $oarsely grated =F tbsp lemon jui$e = #ree.range egg beaten / rounded tbsp gram #lour For the chicken 700g;=7oI $hi$%en breasts s%in and bones removed $ut into /"2$m;=in $ubes oil #or brushing / tbsp melted butter to baste To serve J tsp $haat masala BoptionalC available #rom Asian stores and some supermar%ets 2 ready.made #lour tortillas wrapped in #oil and pla$ed in the oven #or the last #ive minutes o# $oo%ing F onion #inely sli$ed / tomatoes #inely sli$ed = Little Gem lettu$e #inely sli$ed =20ml;2#l oI Green chutney )ou,ll need ten wooden s%ewers soa%ed in water #or hal# an hour

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the $hi$%en pla$e all the marinade ingredients into a large bowl and mi9 well" !ier$e the $hi$%en pie$es all over with a #or% and add to the marinade" Leave to marinate in the #ridge #or a #ew hours i# possible bringing the $hi$%en ba$% to room

temperature be#ore $oo%ing" /" 5o $oo% the $hi$%en preheat the grill to medium" Brush the grill ra$% liberally with oil and pla$e some aluminium #oil on the oven #loor to $at$h any drips" 5hread the $hi$%en pie$es onto the s%ewers spa$ing them apart so they do not tou$h" Grill #or A.M minutes turning hal#way through the $oo%ing time" 5hen baste the $hi$%en with the butter and grill #or another minute or until slightly $harred at the edges and $ompletely $oo%ed through" 1" 3sing a #or% slide the $hi$%en pie$es o## the s%ewers and sprin%le over the $haat masala i# using" -ivide the $hi$%en into #ive eHual portions and pla$e ea$h portion in the middle o# a warmed tortilla" 5op with the sli$ed vegetables and a spoon#ul o# the $hutney" Fold over the top o# the tortilla and pull in the sides" Cut in hal# on the diagonal and serve"

"andoori lamb wrap


'erves: !reparation: Coo%ing: 2 overnight less than =0 mins

Ingredients:
For the marinade =20ml;2#l oI Gree%.style yoghurt F small onion roughly $hopped = garli$ $love peeled and $hopped /"2$m;=in pie$e #resh ginger peeled and $hopped / tsp ea$h garam masala and ground $umin = tsp ground $oriander F tsp ground #ennel seeds G tsp #reshly ground bla$% pepper = tbsp vegetable oil / tbsp #resh $oriander leaves F tsp red $hilli powder or to taste / tsp lemon jui$e = tsp salt or to taste For the lamb 700g;=7oI lamb Bleg meat is idealC bones removed $ut into /$m;=in $ubes and pier$ed with a #or% / tbsp melted butter #or basting To serve 2 ready.made #lour tortillas wrapped in #oil and pla$ed in the oven #or the last #ive minutes o# $oo%ing F onion #inely sli$ed / tomatoes #inely sli$ed = Little Gem lettu$e #inely sli$ed =00ml;1F#l oI Green chutney mi9ed with 1 tbsp yoghurt to serve )ou,ll need ten wooden s%ewers soa%ed in water #or hal# an hour

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e all the marinade ingredients into a #ood pro$essor and blend until smooth" !our into a large bowl and stir in the lamb $ubes" Mi9 well and leave to marinate in the #ridge #or as long as possible pre#erably overnight" Bring ba$% to room temperature an hour be#ore $oo%ing" /" !reheat the grill to medium" 5hread the lamb $ubes onto the s%ewers leaving a spa$e

between ea$h pie$e and pla$e under the grill" Coo% #or around 2.A minutes turning hal#way through $oo%ing until tender" Alternatively $oo% in an oven preheated to /00C;700F;Gas A #or eight minutes" Baste with the melted butter and $oo% #or another minute or two #or slightly pin% meat or longer i# you want the lamb well done" 1" -ivide the lamb pie$es into #ive eHual portions and pla$e ea$h portion in the $entre o# a warmed tortilla" 5op with a hand#ul o# the sli$ed vegetables and a spoon#ul o# $hutney" +oll up and serve"

Paneer# mushroom and spinach wrap


'erves: !reparation: Coo%ing: 2 less than 10 mins 10 mins to = hour

Ingredients:
For the spinach paste //2g;MoI baby spina$h leaves washed 72g;=JoI #resh $oriander leaves and stal%s A large garli$ $loves peeled 2$m;/in pie$e #resh ginger peeled and roughly $hopped A tbsp roasted and salted peanuts /.1 tbsp lemon jui$e or to taste = tbsp vegetable oil salt and #reshly ground bla$% pepper =.1 green $hillies seeds removed roughly $hopped BoptionalC For the tandoori mushrooms 82ml;/F#l oI Gree%.style yoghurt = tsp ea$h garam masala ground $umin ground #ennel seeds and green $ardamom powder / tsp $rushed garli$ = rounded tsp grated ginger / tsp gram #lour salt to taste / tsp lemon jui$e G.F tsp red $hilli powder or to taste / tsp vegetable oil / tbsp water /00g;8oI !ortobello mushrooms $leaned boiled #or =2 minutes $ooled and thi$%ly sli$ed For the paneer / tbsp vegetable oil =00ml;1F#l oI water 100.120g;=0.=/oI paneer $ut into /"2$m;=in $ubes F small onion thinly sli$ed To serve 2 ready.made #lour tortillas wrapped in #oil and pla$ed in the oven #or the last #ive minutes o# $oo%ing )ou,ll need 2.A wooden s%ewers soa%ed in water #or hal# an hour

Method:
I(CL3-E!IC53+E

:http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the spina$h paste pla$e all the spina$h paste ingredients into a blender and blend until smooth" /" For the tandoori mushrooms pla$e all the ingredients e9$ept the mushrooms into a blender and blend to a smooth paste" Add the mushrooms to the paste and leave to marinate #or /0 minutes" 1" !reheat the oven to /00C;700F;Gas A" 7" For the paneer heat the oil in a large non. sti$% pan" Add the spina$h paste and the water and $oo% over a medium heat #or M.=0 minutes or until the paste starts to thi$%en" Add the paneer and the onion and $oo% #or another minute or until the onion just starts to so#ten" 2" Meanwhile thread the marinated mushrooms onto s%ewers pla$e onto an oiled ba%ing sheet and trans#er to the oven" Ba%e #or /0 minutes turning hal#way through the $oo%ing time" @n$e $oo%ed add the mushrooms to the paneer mi9ture" A" 5o serve divide the #illing into #ive portions and pla$e ea$h portion onto a warmed tortilla" +oll up and $ut on the diagonal"

Chopped salad with peanuts


'erves: !reparation: Coo%ing: / less than 10 mins less than =0 mins

Ingredients:
For the salad = tomato #inely $hopped 7 tbsp #inely $hopped $u$umber = green $hilli #inely $hopped / tbsp #inely $hopped onion hand#ul $oriander leaves and stal%s $hopped / tbsp salted peanuts roughly $hopped = heaped tbsp desi$$ated $o$onut G tsp grated ginger salt to taste For the spices = tsp vegetable oil G tsp mustard seeds #ew $urry leaves = tbsp lemon jui$e or to taste

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL

ME+GEF@+MA5I(E5 =" For the salad mi9 together all the salad ingredients in a bowl" /" For the spi$es heat the oil in a small pan and add the mustard seeds" @n$e they begin to splutter add the $urry leaves and remove #rom the heat" Add the lemon jui$e and stir" 1" 5o serve pour the spi$e mi9ture over the salad and stir to $oat" 5aste and adjust the seasoning i# ne$essary"

$reen chutne!
Ma%es: !reparation: Coo%ing: /00 ml B8 #l oIC less than 10 mins no $oo%ing reHuired

Ingredients:
M0g;/JoI #resh $oriander leaves and stal%s washed /0g;JoI #resh mint leaves washed = garli$ $love peeled and roughly $hopped /"2$m;=in pie$e #resh ginger peeled and roughly $hopped F small onion $hopped =./ green $hillies or to taste seeds removed $hopped =2 raw pista$hio nuts shells removed $hopped / tbsp lemon jui$e or to taste salt to taste 1 tbsp water

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e all the ingredients into a #ood pro$essor and blend until smooth"

Strawberr! lassi
'erves: !reparation: Coo%ing: =. / less than 10 mins no $oo%ing reHuired

Ingredients:
700g;=7oI ripe strawberries hulled /70ml;MF#l oI good.Huality plain yoghurt / tbsp sugar or to taste i$e $ubes to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e the strawberries yoghurt and sugar into a blender and blend until #rothy and smooth" /" 5o serve pour into serving glasses #illed with i$e"

Episode 2

Spiced lamb burgers with herbed !oghurt


'erves: !reparation: Coo%ing: A 10 mins to = hour less than =0 mins

Ingredients:
For the burgers = small onion Huartered 7$m;=F in pie$e #resh ginger 7 large garli$ $loves /0g;JoI #resh $oriander stal%s and leaves /.1 green $hillies $hopped or F.= tsp red $hilli powder 720g;=lb lamb min$e J tsp ground $umin =F tsp garam masala = tsp salt or to taste = large #ree.range egg / sli$es thi$%.$ut white bread pro$essed to $rumbs in a #ood pro$essor / tbsp oil #or greasing For the herbed yoghurt /00g;8oI Gree%.style yoghurt 10g;=oI #resh $oriander leaves =2g;FoI #resh mint leaves or = tbsp good Huality dried mint =./ green $hillies #inely $hopped BoptionalC salt to taste F tsp #reshly ground bla$% pepper To serve A hamburger buns = onion sli$ed $rosswise into large rings / ripe plum tomatoes sli$ed $rosswise $run$hy lettu$e leaves

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the burgers using a hand blender roughly $hop the onion ginger garli$ $oriander and green $hillies by pulsing or $hop them all by hand" !la$e into a bowl with the lamb min$e add the $umin garam masala salt egg and bread$rumbs and mi9 well" /" 'hape into si9 burgers and $hill in the #ridge #or /0 minutes or until you are ready to $oo% them" 5a%e them out o# the #ridge 10 minutes be#ore you start $oo%ing"

1" Meanwhile #or the herbed yoghurt mi9 together all the ingredients #or the herbed yoghurt in a bowl and season to taste with salt and #reshly ground bla$% pepper" 7" !reheat the grill to high" !la$e the burgers on a well.oiled ba%ing sheet and $oo% #or about 7.2 minutes on ea$h side" 5hey $an also be $oo%ed in an oiled non.sti$% pan #or M.=0 minutes turning hal#way" 2" Dhile the burgers are $oo%ing heat the buns in the oven #or the last 1.7 minutes o# the $oo%ing time" A" 5o serve split the buns in two" !la$e a burger onto one hal# o# ea$h bun on a bed o# lettu$e" 5op with the tomatoes and onion rings and a spoon#ul o# the herbed yoghurt" Finish with the other hal# o# ea$h bun"

% en-fried chilli chicken


'erves: !reparation: Coo%ing: A overnight 10 mins to = hour

Ingredients:
For the marinade large %nob #resh ginger peeled and roughly $hopped /.1 garli$ $loves peeled and #inely $hopped /.7 green $hillies $ut in hal# with the stal% seeds and membranes removed = tsp salt or to taste = tsp garam masala = tbsp lemon jui$e / tbsp oil For the chicken M00g;=lb =/oI $hi$%en pie$es s%inned and pri$%ed all over with a #or% 1 tbsp vegetable oil G tsp salt G tsp #reshly ground bla$% pepper F tsp ground $umin 7 sli$es white bread pro$essed to $rumbs in a #ood pro$essor =./ large #ree.range eggs beaten = lemon to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the marinade $ombine all the marinade ingredients in a bowl and mi9 well to ma%e a paste" Add the $hi$%en and $oat ea$h pie$e well in the paste" Cover with $ling #ilm and leave #or a $ouple o# hours or overnight in the #ridge" Bring ba$% to room temperature be#ore $ontinuing" /" !reheat the oven to //2C;712F;Gas 8" 1" !our the oil into a roasting pan large enough to hold all the $hi$%en pie$es in one layer" !la$e the pan on a high shel# in the oven #or =2 minutes to heat up" 7" Mi9 the salt bla$% pepper and $umin into the bread$rumbs" 5a%e the $hi$%en out o# the marinade letting the e9$ess drip o## and roll ea$h pie$e in the $rumbs ensuring an even $oating on all sides" 2" -ip the $hi$%en pie$es into the beaten egg and add a se$ond $oating o# $rumbs" !la$e

them on the ba%ing sheet and $oo% #or /0 minutes" 5hen lower the oven to /00C;700F;Gas A turn the $hi$%en and $oo% #or another =2./2 minutes Bdepending on the siIe o# the $hi$%en pie$esC or until $oo%ed through" A" !la$e on a serving dish $ut the lemon into wedges and serve"

Smashed-fried potatoes
'erves: !reparation: Coo%ing: A less than 10 mins =0 to 10 mins

Ingredients:
vegetable oil #or #rying A00g;=lb 2oI small to medium.siIed red. s%inned potatoes peeled halved lengthwise salt to taste F tsp dried mango powder Bo#ten sold as am$hoorC available #rom Asian gro$ers G.F tsp red $hilli powder or to taste F tsp ground $oriander

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat a $ouple o# in$hes o# vegetable oil in a wide sau$epan or wo%" /" Add the potatoes and #ry over a medium heat turning o$$asionally until they are just so#t in the $entre when tested with the point o# a sharp %ni#e" 5his should ta%e about =0.=2 minutes" 5hey should be #airly pale in $olour" 1" +emove the potatoes #rom the oil and drain on %it$hen paper #or #ive minutes" @n$e $ool enough to handle using the palm o# your hand gently #latten the potatoes as mu$h as possible without them losing their shape" 7" Be#ore serving reheat the oil" Add the potatoes to the hot oil and #ry over a low. medium heat #or about 2.A minutes until the potatoes are golden and $risp"

Paneer
Ma%es: !reparation: Coo%ing: /20 gr =./ hours less than =0 mins

Ingredients:
/ litres;1F pints whole mil% /00./20ml;8.MJ#l oI #resh ,live, yoghurt or / tbsp lemon jui$e

Method:
I(CL3-E!IC53+E

:http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Bring the mil% to the boil in a heavy.based sau$epan" /" @n$e the mil% starts to boil and rise up stir in the yoghurt or lemon jui$e" 4eeping the mil% on the heat stir gently to help the mil% $urdleN it should only ta%e about a minute" I# it does not separate add the rest o# the yoghurt and %eep stirring" 5he $urds will $oagulate and separate #rom the watery whey" 1" +emove #rom the heat" 7" Line a large sieve with muslin or $heese$loth and pla$e over a large bowl or sau$epan" 'train the $heese into the sieve and run some $old water through it" -is$ard the whey or use #or another purpose" 2" Drap the $heese in the $loth and hang #rom the %it$hen tap over the sin% to allow the e9$ess water to drain #or /0 minutes" 5hen %eeping it #airly tight put the paneer onto a $lean wor% sur#a$e" !la$e a heavy weight on top #or 10.70 minutes or until it is #lattened into a #irm blo$%" B)ou $an re#ill the same sau$epan with water and pla$e it on top as a weightC" 5hen $ut into $ubes or $rumble depending on how you want to use it" A" 'tore any unused pie$es in the re#rigerator in water and $over" )ou $an also #reeIe the paneer in an airtight $ontainer" -e#rost thoroughly be#ore use" It is deli$ious when served with a sprin%ling o# sea salt #reshly ground pepper and a driIIle o# olive oil"

Paneer and egetable skewers


Ma%es: !reparation: Coo%ing: A 10 mins to = hour =0 to 10 mins

Ingredients:
For the marinade =/2ml;7F#l oI Gree%.style yoghurt small %nob #resh ginger peeled and roughly $hopped /.1 garli$ $loves peeled and #inely $hopped salt to taste F tsp $hilli powder or to taste = tsp garam masala / tbsp lemon jui$e or to taste / tbsp vegetable oil = tbsp gram #lour Balso $alled $hi$%pea #lourC = tsp $umin powder

seeds o# A green $ardamom ground For the skewers 100g;=0FoI paneer $ut into /"2$m;=in $ubes = large onion $ut into /"2$m;=in $ubes = green and = red $apsi$um pepper $ored and $ut into /"2$m;=in $ubes oil #or greasing A wooden s%ewers soa%ed #or an hour / tbsp butter melted #or driIIling $haat masala Ba dried spi$e mi9ture available #rom Asian gro$ersC to sprin%le

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the marinade mi9 together all the marinade ingredients in a bowl and add the paneer onion and peppers" Cover with $ling #ilm and allow the paneer and vegetables to marinate #or 10.70 minutes or longer in the #ridge" /" !reheat the oven to /00C;700F;Gas A and oil a ba%ing sheet" 1" 5hread the vegetables and paneer alternately onto the s%ewers" Ba%e in the oven #or seven minutes driIIle over the melted butter turn and $oo% #or another 2.8 minutes or until $harred at the edges" 7" 'prin%le with $haat masala and serve" 5hey are also great served with a green $hutney"

&ennel seed drop-biscuits


Ma%es: !reparation: Coo%ing: /0 less than 10 mins less than =0 mins

Ingredients:
M0g;/JoI plain #lour si#ted 80g;/FoI $aster sugar / tbsp s%immed mil% powder =70ml;2#l oI mil% = brown $ardamom pod seeds removed and ground to a powder in a pestle and mortar =F tsp #ennel seeds ground to a powder in a pestle and mortar pin$h o# salt = tbsp ground almonds / tbsp butter melted 7 tbsp ghee or vegetable oil #or #rying

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Mi9 together the #lour sugar powdered and whole mil% spi$es salt almonds and melted butter in a bowl" Leave to rest #or ten minutes" /" *eat the oil or ghee in a non.sti$% #rying pan and drop small tablespoons o# the batter into the pan" Fry over a moderate heat #or about =. / minutes turning on$e until golden on both sides" 1" +emove #rom the pan and drain on %it$hen paper" 'erve while still slightly warm"

Indian scrambled eggs


'erves: !reparation: Coo%ing: = less than 10 mins less than =0 mins

Ingredients:
= tsp vegetable oil a %nob o# butter / tbsp #inely $hopped onion F small tomato $hopped G green $hilli seeded and sli$ed BoptionalC or pin$h o# red $hilli powder / eggs beaten salt to taste

= tbsp $hopped #resh $oriander

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil and butter in a small non.sti$% #rying pan" Add the onion and #ry #or about #our minutes until so#t" /" Beat together the rest o# the ingredients in a bowl and pour into the pan and s$ramble as normal" 5a%e them o## the heat when they are $oo%ed to your taste" 'erve with toast"

Mango smoothie
'erves: !reparation: Coo%ing: / less than 10 mins no $oo%ing reHuired

Ingredients:
/ Indian Alphonso mangoes in season #rom April Bor use $anned pur&ed mangoesC /20.100ml;O.=0F #l oI $old mil% =F./ tbsp sugar or to taste a$$ording to the siIe and sweetness o# the mangoes i$e $ubes to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" 'tand one o# the mangoes upright with the narrow end #a$ing you" 'li$e o## the ,$hee%s, on either side o# the stone and sli$e these in hal# lengthwise" /" Cut around the stone to ta%e o## as mu$h #lesh as possible $apturing all the running jui$es in a bowl" 1" +emove the s%in by peeling or $utting the #ruit $are#ully o## it" +epeat with the other mango" -is$ard the s%in and pur&e the #lesh and jui$e in a #ood pro$essor or blender" 7" Add the mil% and sugar and $ombine until it be$omes a thi$% smooth mass" Chill until ready to drin%" Add the i$e $ubes and serve straight #rom the #ridge" A little goes a long way so serve in small glasses"

Episode 3

Southern Indian mi'ed egetable dish () ial*


'erves: !reparation: Coo%ing: A 10 mins to = hour =0 to 10 mins

Ingredients:
/F tbsp vegetable oil = tsp $umin seeds F medium onion sli$ed =./ green $hillies sli$ed in hal# lengthwise J tsp ground turmeri$ salt to taste / medium $arrots peeled and $hopped / medium potatoes peeled and $ut into $hun%s F $u$umber halved lengthwise seeds removed $hopped into =$m;Fin pie$es =00g;1FoI green beans topped tailed and $hopped into thirds 20g;/oI shallots peeled and halved =0g;FoI #resh ginger peeled and roughly $hopped A0g;/FoI desi$$ated $o$onut soa%ed in water to just $over / small hand#uls #roIen peas =/ #resh or dried $urry leaves 2.A tbsp plain yoghurt = tbsp $o$onut oil BoptionalC

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil in a large non.sti$% pan" Add the $umin onion and $hillies and $oo% until the onions are so#t and beginning to $olour" /" Dhen the onions are $oo%ed stir in the turmeri$ salt $arrots and potatoes" Cover the pan and $oo% over a low heat stirring o#ten" I# ne$essary add a splash o# water to prevent the vegetables #rom burning" 1" A#ter about =2 minutes add the $u$umber and beans" Cover the pan again and $oo% #or a #urther 2.=0 minutes until all the vegetables are tender" 7" Meanwhile pla$e the shallots ginger and $o$onut B$omplete with its soa%ing liHuidC into a blender" Blend to a #ine paste be#ore adding to the pan along with the peas" Coo% #or a #urther #ive minutes stirring thoroughly" 5ear the $urry leaves into the pan and stir in the yoghurt"

2" 5o serve ta%e the pan o## the heat and pour the $o$onut oil over the vegetables i# using" 'poon the mi9ture on to si9 serving plates and serve with basmati ri$e"

Sweet saffron !oghurt (shrikand*


'erves: !reparation: Coo%ing: 7 overnight no $oo%ing reHuired

Ingredients:
= litre;=J pints whole mil% yoghurt @+ 200ml;=8F#l oI Gree%.style yoghurt BIt is ne$essary to have a larger Huantity o# whole mil% yoghurt than o# Gree%.style yoghurt be$ause whole mil% yoghurt will lose more water when drained"C mil% #or in#using F tsp sa##ron threads A.M tbsp i$ing sugar or to taste G tsp #reshly ground green $ardamom seeds or to taste To serve / tbsp $hopped unsalted pista$hios / tbsp #la%ed or sli$ed almonds edible silver lea# Bavailable #rom Asian gro$ers optionalC pomegranate seeds

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Line a large sieve with a double layer o# paper %it$hen roll" !la$e a bowl under the sieve and pour in the yoghurt" +e#rigerate #or as long as possible to allow the liHuid to drain o## the yoghurt" 5his will ta%e a minimum o# 2. A hours" /" *eat a little mil% in a small pan" !la$e two teaspoons o# the mil% into a small bowl and $rumble the sa##ron strands into it Bthe rest o# the mil% $an be used in another dishC" Allow the sa##ron to in#use the mil% #or about ten minutes using the ba$% o# a spoon to $rush the sa##ron #urther into the mil%" 1" +emove the yoghurt #rom the #ridge Bthe liHuid in the bowl below $an be dis$ardedC" 'i#t the sugar into the thi$%ened yoghurt then add the sa##ron mil% and ground $ardamom" Cover and $hill in the #ridge" 7" 5o serve divide the yoghurt among #our bowls and garnish with the nuts silver lea# Bi# usingC and pomegranate seeds"

Cream! lentil and rice dish (khicheri*


'erves: !reparation: Coo%ing: = 10 mins to = hour =0 to 10 mins

Ingredients:
12g;=GoI white or brown basmati ri$e washed in several $hanges o# water 12g;=GoI mung beans split and hus%s removed Bor hus%s le#t on i# using brown ri$eC = rounded tsp ghee F tsp $umin seeds F small onion $hopped = green $hilli whole BoptionalC F tsp $hopped #resh ginger F garli$ $love salt to taste G tsp ground turmeri$ 700ml;=7#l oI water Bor 200ml;=8#l oI i# using brown ri$eC G tsp garam masala F tsp #reshly ground bla$% pepper

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" 'oa% the ri$e and lentils in a large pan o# water #or 10 minutes" /" In a large non.sti$% sau$epan melt the ghee" Add the $umin and #ry #or /0 se$onds until the seeds have $oloured and their aroma has been released" 'tir in the onion and $oo% until so#tened" 1" Dhen the onion has $oo%ed add the $hilli ginger garli$ and salt and $oo% #or a minute be#ore adding the drained ri$e lentils turmeri$ and water" Bring to the boil brie#ly be#ore lowering the heat and simmering gently until the ri$e and lentils are tender" 5his should ta%e appro9imately /0 minutes" BI# using brown ri$e #ollow the same method $oo%ing the ri$e and lentils #or 70 minutes with a little additional water"C 7" @n$e tender stir in the garam masala and #reshly ground bla$% pepper and serve"

Pepper! hot cabbage salad


'erves: !reparation: Coo%ing: /.1 less than 10 mins =0 to 10 mins

Ingredients:
= tbsp mustard oil or vegetable oil small pin$h asa#oetida Bavailable in Asian stores and some supermar%etsC J tsp brown mustard seeds J nigella seeds Bavailable in Asian stores and some supermar%etsC / small dried red $hillies whole = tsp bla$% gram lentils Burad dalC s%inned split and washed = tbsp $hopped peanuts =0 $urry leaves Bavailable #resh or dried #rom Asian gro$ersC F large $abbage head #inely shredded salt to taste

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" In a large wo% or non.sti$% sau$epan heat the oil until it is smo%ing B(B . -o not leave hot oil unattendedC" +emove the pan #rom the heat and allow the oil to $ool #or ten se$onds" +eturn the pan to the hob turn the heat down and #ry the asa#oetida and mustard and nigella seeds #or 10 se$onds" Add the $hillies lentils and peanuts and #ry #or a #urther minute or until the lentils have started to $olour" /" @n$e $oo%ed stir in the $urry leaves $abbage and salt to taste" 'tir.#ry #or ten minutes ma%ing sure that the $abbage retains some #irmness" 1" 5o serve distribute the $abbage between /. 1 serving plates"

Spiced fried okra


'erves: !reparation: Coo%ing: 7.A less than 10 mins less than =0 mins

Ingredients:
A0g;/oI gram #lour B$hi$%pea #lourC 700g;=7oI o%ra wiped $lean with damp

%it$hen roll topped and tailed vegetable oil #or #rying = tsp $haat masala B,sna$% spi$e, . a spi$e mi9ture available readymade #rom Asian gro$ersC G tsp salt G tsp red $hilli powder G tsp dried mango powder Balso sold as am$hoor available #rom Asian gro$ersC

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e the gram #lour in a shallow bowl" 'li$e the o%ra pie$es lengthwise into Huarters and toss them in the gram #lour" /" !our the oil into a large sau$epan to a depth o# appro9imately /"2$m;=in and heat until a bread$rumb will siIIle gently when pla$ed into the oil" Add the o%ra to the pan and #ry until the o%ra is $risp and golden.brown stirring o$$asionally" 1" +emove the o%ra with a slotted spoon and pla$e it into a large bowl lined with %it$hen roll" 'prin%le over the $haat masala salt $hilli and dried mango powder and toss well" 'erve hot"

Slightl! sweet +engal gram lentil curr!


'erves: !reparation: Coo%ing: 7.A less than 10 mins = to / hours

Ingredients:
="/ litres;/ pints water /20g;OoI $hana dhal Balso $alled Bengal gram lentilsC thoroughly $leaned F tsp ground turmeri$ = heaped tsp ground $oriander = tsp garam masala salt to taste /.1 tsp sugar / tbsp mustard oil unsalted butter or ghee 2 green $ardamom pods lightly $rushed = tsp $umin seeds 2 $loves =$m;Fin $innamon sti$% F tsp brown mustard seeds =./ dried red $hillies / dried bay leaves 1 heaped tbsp #la%ed or desi$$ated $o$onut or G small #resh $o$onut #lesh $hopped into small $ubes

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the water lentils and turmeri$ in a pan and bring to the boil" 'immer #or about an hour or until so#t" I# ne$essary add a bit o# e9tra water" /" 'tir in the $oriander garam masala salt and sugar to taste" Coo% until the lentils are $ompletely so#t and beginning to brea% up" 1" *eat the oil or butter in a small pan" Fry the $ardamom pods $umin $loves $innamon mustard seeds $hillies and bay leaves #or 10 se$onds" BBe $are#ul as the seeds may pop a bit"C Add the $o$onut and stir until it turns golden.brown" 7" 5o serve stir the spi$e mi9 into the lentils and divide among #our serving plates"

Episode 4

+engali-st!le aubergine cooked in !oghurt


'erves: !reparation: Coo%ing: 1.7 less than 10 mins =0 to 10 mins

Ingredients:
700g;=7oI small Eapanese.style aubergines thinly sli$ed into rounds good pin$h ground turmeri$ salt to taste F tsp red $hilli powder / tbsp vegetable oil /20ml;O#l oI plain yoghurt =.=F tsp sugar = rounded tsp $umin seeds toasted in a #rying pan and ground in a $lean $o##ee grinder or pestle and mortar hand#ul #resh $oriander leaves $hopped to garnish

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" -ust the aubergine sli$es with the turmeri$ salt and hal# the red $hilli powder" /" *eat the oil in a large non.sti$% #rying pan and #ry the aubergine pie$es until so#t Byou may have to do this in two bat$hesC" 'et aside" 1" In a bowl beat /00ml;8#l oI o# the yoghurt with the sugar salt and the remaining red $hilli powder" !our into a small sau$epan and heat gently stirring o#ten to stop it #rom splitting #or about #ive minutes" 7" 'tir in the ground $umin and the aubergine sli$es" *eat gently and stir to $ombine" 2" 'tir in the remaining yoghurt $he$% the seasoning and serve garnished with the #resh $oriander"

,agger!-caramelised walnuts
'erves: !reparation: Coo%ing: 1.2 less than 10 mins less than =0 mins

Ingredients:

=00g;1FoI jaggery Bavailable in Asian stores and some supermar%etsC $hopped or pounded into smallish pie$es 20g;/oI walnut halves shells removed

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e the jaggery into a small pan and heat gently stirring #reHuently until melted and smooth" /" Add the walnut halves and stir to $oat" 1" 'pread the walnut halves onto a sheet o# ba%ing paper or an oiled plate wor%ing Hui$%ly be#ore the jaggery starts to harden . i# it does return to the heat #or a #ew se$onds until melted again" Allow to $ool $ompletely then brea% into pie$es" 7" Dhen $old store in an airtight $ontainer until needed" 'erve as a sna$% or sprin%led over desserts and yoghurts"

-amb with green chillies


'erves: !reparation: Coo%ing: 7 overnight 10 mins to = hour

Ingredients:
For the marinade = tsp ground turmeri$ = tsp ground #ennel seeds = tsp garam masala = tbsp white poppy seeds salt to taste 1 large garli$ $loves = tbsp peeled and roughly $hopped #resh ginger = medium onion $hopped / medium tomatoes $hopped M00g;=lb =/oI lamb $ut into small $ubes with the bone le#t in For the curry 1 tbsp vegetable oil J tsp nigella seeds Bavailable #rom Asian gro$ersC = tsp $umin seeds 200ml;=8#l oI water 2.M #at short green $hillies slit through the middle seeds removed but otherwise le#t inta$t /.1 tsp #resh tamarind paste / hand#uls #resh $oriander leaves and stal%s $hopped

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the marinade pla$e all the ingredients e9$luding the lamb #or the marinade into a #ood pro$essor and blend until smooth" /" 5rans#er the marinade to a bowl add the lamb and leave to marinate #or several hours or overnight i# possible" 1" For the $urry heat two tablespoons o# the oil in a large pan add the nigella and $umin seeds and stir #ry #or about 10 se$onds or until the $umin begins to brown" 7" Add the marinated lamb and $oo% over a medium heat stirring #reHuently #or about =/. =7 minutes" 5aste to ensure the spi$es have been $oo%ed . it should have no harsh elements" 2" Add the water and bring to the boil" 5hen lower the heat $over and simmer #or 12.70

minutes or until the lamb is tender" Che$% on the pot regularly stirring o$$asionally and adding more water i# it gets too dry" A" *al#way through $oo%ing the lamb heat the remaining oil in a small pan and gently #ry the $hillies #or two minutes stirring o#ten" !our into the $urry" 8" @n$e the lamb is $oo%ed un$over and stir in the tamarind paste" 5aste and adjust the seasoning add a little e9tra water i# ne$essary and stir in the $oriander" 'erve with naan or ri$e"

.aan bread
Ma%es: !reparation: Coo%ing: 2 =./ hours less than =0 mins

Ingredients:
For the dough /20g;OoI plain #lour / tsp sugar F tsp salt F tsp ba%ing powder ==0.=10ml;1F.7F#l oI mil% / tbsp vegetable oil plus e9tra #or greasing For the topping nigella seeds poppy seeds or sesame seeds or $hopped garli$ and #resh $oriander = tbsp butter melted to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" For the dough si#t the #lour sugar salt and ba%ing powder into a bowl" In another bowl mi9 together the mil% and oil" /" Ma%e a well in the $entre o# the #lour mi9ture and pour in the liHuid mi9ture" 'lowly mi9 together the dough by wor%ing #rom the $entre and in$orporating the #lour #rom the edges o# the ,well, to ma%e a smooth so#t dough" 4nead well #or M.=0 minutes adding a little #lour i# the dough is too sti$%y" 1" !la$e the dough into an oiled bowl $over with a damp tea.towel and leave in a warm pla$e #or at least an hour until doubled in siIe" 5hen %no$% the dough ba$% and #orm into #ive balls" 7" !reheat the grill to medium and pla$e a heavy ba%ing sheet on the upper shel# o# the grill to heat" 2" +oll the dough balls out Huite thinly ideally in a teardrop shape but really this is just aestheti$" 'prin%le over your $hosen topping and press into the sur#a$e o# the dough" !la$e the naans onto the hot ba%ing sheet and grill #or just =./ minutes or until lightly browned" Brush with butter and serve hot"

Episode 5

$reen coconut fish curr!


'erves: !reparation: Coo%ing: 7.A less than 10 mins =0 to 10 mins

Ingredients:
/ tbsp vegetable oil hal# tsp brown mustard seeds 7 $loves A green $ardamom pods lightly $rushed = large pie$e $innamon sti$% = small onion #inely $hopped 2$m;/in pie$e #resh ginger peeled and Huartered / large garli$ $loves = tsp ground $oriander 100ml;=0F#l oI $o$onut mil% /.7 green $hillies le#t whole salt to taste =00ml;1F#l oI water =0 $urry leaves Bavailable #rom some supermar%ets and Asian gro$ersC F.= tsp #reshly ground bla$% pepper J tsp garam masala 200g;=lb /oI salmon or #irm white #ish #illets $ut into large pie$es "o ser e /.1 tsp lemon jui$e 20g;/oI #resh $oriander leaves and stal%s $hopped

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil in a non.sti$% pan add the mustard seeds $loves $ardamom pods and $innamon sti$% and stir #ry #or /0 se$onds Bbe $are#ul the seeds might popC" Add hal# o# the $hopped onion and #ry #or 7.2 minutes until so#t" /" Meanwhile pla$e the remaining onion the ginger garli$ ground $oriander and =00ml;1F#l oI o# the $o$onut mil% into a blender or #ood pro$essor and blend to a smooth pur&e" 1" Add this mi9ture to pan along with the whole green $hillies and salt to taste" Cover with a lid and $oo% over a low heat #or =/.=2 minutes giving the pot an o$$asional stir" 7" Add the remaining $o$onut mil% the water the $urrry leaves bla$% pepper and garam

masala and the #ish and leave to $oo% undisturbed #or about 1.2 minutes until the #ish is opaHue and $oo%ed through" 2" 5o serve stir in the lemon jui$e and $oriander" 5aste and adjust the seasoning i# ne$essary then pour into bowls and serve with ri$e"

-emon rice
'erves: !reparation: Coo%ing: /.1 less than 10 mins =0 to 10 mins

Ingredients:
/F tbsp vegetable oil F tsp mustard seeds pin$h #enugree% seeds = tsp split $hana dal Balso $alled Bengal gram lentilsC = tsp split bla$% gram Balso $alled urad dal or bla$% lentilC /.1 dried red $hillies le#t whole = rounded tsp $hopped #resh ginger G tsp ground turmeri$ 7 tbsp roasted peanuts out o# their shells =0 $urry leaves torn in hal# salt to taste 1 tbsp lemon jui$e or to taste 120g;=/oI #reshly $oo%ed basmati ri$e

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil in a large non.sti$% #rying pan and add the mustard and #enugree% seeds the $hana dal bla$% gram and the $hillies and stir #ry until lightly browned" /" Add the ginger ground turmeri$ peanuts $urry leaves and salt to taste and $oo% #or about 70 se$onds" 1" 'tir in the lemon jui$e and $oo% #or another minute be#ore adding the ri$e" 'tir #ry to heat through being $are#ul not to brea% up the grains too mu$h" 7" 5o serve pla$e the ri$e onto serving plates"

Spiced crab cakes with tamarind ma!onnaise


'erves: !reparation: Coo%ing: 7 less than 10 mins =0 to 10 mins

Ingredients:
For the crab cakes 7 tbsp vegetable oil = small onion #inely $hopped thumb.siIed pie$e #resh ginger peeled and #inely $hopped / small garli$ $loves #inely $hopped / tsp ground $oriander G.F tsp red $hilli powder salt to taste = tsp garam masala / tbsp lemon jui$e /2g;=oI #resh $oriander leaves and stal%s $hopped 700g;=7oI prepared $rab meat = large #ree.range egg /F tbsp mayonnaise O.=0 pie$es o# thi$% bread made into $rumbs in a #ood pro$essor For the tamarind mayonnaise M0g;1oI mayonnaise 20ml;/#l oI mil% salt to taste G tsp #reshly ground bla$% pepper = tbsp tamarind paste or to taste hand#ul #resh $oriander leaves and stal%s $hopped lightly dressed salad leaves to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !reheat the oven to =80C;1/2F;Gas 1" /" *eat hal# the oil in a non.sti$% pan and #ry the onion #or about #our minutes or until so#t" Add the ginger and garli$ and $oo% #or another 70 se$onds" 'tir in the $oriander red $hilli powder salt and garam masala and $oo% #or another /0 se$onds then ta%e o## the heat" !la$e into a large bowl" 1" Add the lemon jui$e #resh $oriander $rab

egg and mayonnaise to the onion mi9ture in the bowl" 'tir well and add the bread$rumbs" -ivide into eight eHual portions and #orm ea$h into a $ir$ular shape" 7" *eat one tbsp o# oil in a non.sti$% pan and $oo% the $rab $a%es in bat$hes over a low moderate heat #or about two minutes on ea$h side or until golden brown adding more oil as needed" 2" !la$e the $oo%ed $rab $a%es on a ba%ing tray and pla$e them into the oven to stay warm while you $oo% the others" A" For the tamarind mayonnaise pla$e all the tamarind mayonnaise ingredients into a bowl and whis% together" 'eason to taste" 8" 5o serve ta%e the warm $rab $a%es out o# the oven put them on a plate and serve with a spoon#ul o# the tamarind mayonnaise" !la$e the #resh lightly dressed salad leaves on the side"

Mussels with dr! coconut


'erves: !reparation: Coo%ing: A less than 10 mins =0 to 10 mins

Ingredients:
1 tbsp vegetable oil = small onion #inely $hopped /.7 green $hillies whole thumb.siIed pie$e #resh ginger peeled and pounded into a paste in a pestle and mortar 7 garli$ $loves peeled and pounded into a paste in a pestle and mortar salt to taste Ftsp ground turmeri$ = tbsp garam masala 1 tomatoes $hopped into large $ubes =%g;/Glb mussels s$rubbed and de.bearded A0g;/oI desi$$ated $o$onut hand#ul #resh $oriander leaves and stal%s $hopped

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the vegetable oil in a medium non.sti$% pan and #ry the onion until golden brown" /" Add the $hillies ginger and garli$ pastes salt turmeri$ garam masala and tomatoes and $oo% until the tomatoes have so#tened and start to brea% down" 1" Meanwhile $oo% the mussels in a large pot o# boiling water #or about three minutes until they have opened" +emove them with a slotted spoon and set aside" +eserve the water" 7" Add the $o$onut $oriander and a splash o# the $oo%ing water to the spi$es and tomatoes and stir" 5he spi$e mi9ture should be thi$% enough to $oat the mussels and enter the shells" 2" +emove some o# the mussels #rom their shells and leave others in their shells #or a dramati$ and appetising e##e$t" Add the mussels to the spi$e mi9ture and stir thoroughly" 'erve with basmati ri$e"

Episode 6

/one!-roasted spic! leg of lamb


'erves: !reparation: Coo%ing: 2.A overnight = to / hours

Ingredients:
For the lamb /"/%g;7=b =1FoI leg o# lamb For the marinade / tbsp vegetable oil 2 tbsp lemon jui$e =2g;FoI #resh ginger peeled and roughly $hopped A large $loves garli$ peeled and roughly $hopped = tbsp ground $umin = tbsp ground $oriander Gtsp red $hilli powder salt to taste = tbsp garam masala Ftsp #reshly ground bla$% pepper / tbsp water For the honey rub =00g;1FoI almonds blan$hed =00ml;1F#l oI Gree% yoghurt =F tbsp honey

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Blend together all the ingredients #or the marinade in a blender or #ood pro$essor" /" 5rim the e9$ess #at and membranes #rom the leg o# lamb" Ma%e deep regular $uts all over the #lesh with a short sharp %ni#e" +ub in the marinade ma%ing sure you get it into the deep $uts" !la$e the lamb in a plasti$ #ood bag with the marinade and leave in the #ridge ideally #or /7 hours or #or a minimum o# A.M hours" 1" For the honey rub blend together 80g;/FoI o# the almonds the yoghurt and hal# the honey in a blender or #ood pro$essor" 5a%e the lamb out o# the #ridge and remove the plasti$ bag" +ub the honey blend into the lamb and ideally leave the lamb #or another two hours Bor at least 10 minutesC $overed in the #ridge" +emove the lamb #rom the #ridge and bring to room temperature be#ore $oo%ing" 7" !reheat the oven to //2C;7/2F;Gas 8 and

pla$e the lamb on a ra$% with a roasting tray underneath" Coo% #or =2 minutes then lower the heat to =M0C;120F;Gas 7 and $oo% #or another = hour 70 minutes or until the meat jui$es run #airly pin% when pier$ed basting every /0.10 minutes" 2" '$atter over the remaining almonds and driIIle over the remaining honey and roast #or another ten minutes" Che$% i# the meat is $oo%ed using a meat thermometer" 5he temperature should be =10.=20C" 5he higher the temperature the more well $oo%ed the meat will be" A" +emove the lamb #rom the oven" Cover it with #oil and allow to rest #or =2 minutes" !our out the jui$es spoon o## any e9$ess #at and serve it on the side" 'erve the lamb with roasted potatoes and a vegetable o# your $hoi$e"

0ild mushroom pilaff


'erves: !reparation: Coo%ing: 7.A 10 mins to = hour 10 mins to = hour

Ingredients:
1 tbsp vegetable oil = tsp $umin seeds / bay leaves = large pie$e $innamon sti$% / bla$% $ardamom pods lightly $rushed A bla$% pepper$orns A green $ardamom pods lightly $rushed 7 $loves = small onion roughly $hopped large hand#ul raw $ashew nuts whole /00g;8oI #resh wild mushrooms Bgirolles morels $eps oyster mushrooms et$ wiped $lean with damp %it$hen towel and $leaned o# any gritC / garli$ $loves #inely $hopped salt to taste 100g;=0FoI basmati ri$e washed well and soa%ed Bsoa% the ri$e while you $hop the mushroomsC 1O0ml;=1J#l oI water = tsp lemon jui$e or to taste

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the oil in a large wide sau$epan" Add the whole spi$es $oo% #or /0 se$onds then add the onion and $ashew nuts" Be $are#ul as they may splater a bit" Fry #or about 7.2 minutes until the onions are so#t and browning at the edges" /" Add the mushrooms garli$ and salt and saut& over a high heat #or 7.2 minutes" -rain the ri$e that,s been soa%ing and add to the pan along with the 1O0ml;=1J#l oI water bring to the boil then $over and lower the heat to very low and $oo% #or ten minutes" 1" A#ter ten minutes $he$% a grain o# ri$e to see i# it is tender" I# not leave #or another minute" 5a%e o## the heat remove the lid and allow any e9$ess moisture to evaporate" Gently stir in the lemon jui$e taste and adjust seasoning i# ne$essary and stir gently with a #or%"

Paneer with spinach


'erves: !reparation: Coo%ing: 7.2 less than 10 mins =0 to 10 mins

Ingredients:
820g;=Flb baby spina$h washed 1 tbsp vegetable oil = tsp $umin seeds = large onion $hopped thumb.siIed pie$e o# #resh ginger peeled and sli$ed into long julienne =F tbsp $hopped garli$ =./ green $hillies whole / tsp ground $oriander salt to taste /20g;MJoI ready.made paneer Bavailable #rom some supermar%ets and Asian gro$ersC $ut into $ubes or ma%e your own paneer F.= tsp garam masala A tbsp whole mil% or 7 tbsp double $ream =./ tsp lemon jui$e or to taste

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Blan$h the spina$h in hot water #or three minutes or until wilted" -rain into a $olander and run $old water over it until $ool" In a #ood pro$essor or blender blend to a smooth paste and set aside" /" *eat the oil in a large non.sti$% pan" Add the $umin and #ry #or about 10 se$onds until #ragrant then add the onion and #ry over a low heat #or about si9 minutes until so#t" Add the ginger garli$ and $hillies and $oo% #or a #urther minute" 1" Add the ground $oriander and salt to taste" Coo% #or another 10 se$onds then add the spina$h and a splash o# water i# ne$essary" 5he mi9ture should be loose but not watery" Bring to a boil and then simmer #or three minutes" 7" Add the paneer $ubes garam masala and mil% or $ream" 'tir and $oo% #or a #ew minutes or until the spina$h is ni$e and $reamy" 'tir in the lemon jui$e to taste" 'erve with pila## ri$e or naan bread"

Peshwari naan
Ma%es: !reparation: Coo%ing: 2 =./ hours less than =0 mins

Ingredients:
/20g;MJoI plain #lour plus e9tra #or dusting / tsp sugar F tsp salt F tsp ba%ing powder ==0.=10ml;7F#l oI mil% / tbsp vegetable oil 10g;=oI #la%ed almonds = tbsp butter melted #or serving For the filling 80g;/FoI pista$hios shells removed 12g;=GoI raisins =F tsp $aster sugar

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" 'i#t together the #lour sugar salt and ba%ing powder in a bowl" Mi9 the mil% and oil together in a separate bowl" Ma%e a well in the $entre o# the dry ingredients and pour in the liHuid ingredients" /" 'lowly mi9 together the dough by wor%ing #rom the $entre and in$orporating the #lour #rom the edges o# the well until you have a smooth so#t dough" 4nead #or M.=0 minutes adding a little #lour i# the dough is too sti$%y" 1" !la$e in an oiled bowl $over with a damp tea.towel and leave in a warm pla$e #or at least an hour until the dough has doubled in siIe" 5hen %no$% ba$% and #orm into #ive eHual. siIed balls" 7" For the #illing pulse together the pista$hios raisins and sugar in a #ood pro$essor until the mi9ture #orms a $oarse powder" -ivide into #ive eHual portions" 2" !reheat the grill to its highest setting and pla$e a heavy ba%ing sheet on the top shel# to heat" A" +oll out ea$h o# the #ive portions o# dough balls into thi$% $ir$les" Fill hal# o# ea$h $ir$le with one portion o# the #illing leaving about a one.in$h margin around the edge" Det the dough around the edges with a little water and #old ea$h $ir$le in hal# to en$lose the #illing" !in$h the dough around the edges to $lose"

8" Gently roll out ea$h naan into a teardrop or oval shape" 'prin%le over the #la%ed almonds" !la$e the naan on the hot ba%ing sheet and grill #or about =./ minutes until there are ni$e brown spots on the sur#a$e" Brush with the melted butter and serve hot"

Charentais melon rasa!ana


'erves: !reparation: Coo%ing: A less than 10 mins no $oo%ing reHuired

Ingredients:
//2g;MoI Charentais melon #lesh s%in removed $hopped //2ml;M#l oI #resh or $anned $o$onut mil% / tbsp sugar or to taste = pomegranate #leshy seeds only To serve / hand#uls $rushed i$e = hand#ul #la%ed almonds lightly toasted in the oven until just golden

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e the melon pie$es into a deep bowl" 3sing your #ingers $rush them so that they are no longer regular in shape and start to lea% out their wonder#ul jui$e but do not let them be$ome mushy" /" Add the $o$onut mil% and sugar and mi9 well" 5he $olour should be a beauti#ul pale pea$h" 1" 'tir in the pomegranate seeds and $hill in the #ridge until ready to serve" 7" 5o serve pla$e a tablespoon o# $rushed i$e in the bottom o# ea$h o# si9 serving bowls and top with the rasayana" 'prin%le over the #la%ed almonds"

"he ultimate masala tea


Ma%es: !reparation: Coo%ing: = $up less than 10 mins =0 to 10 mins

Ingredients:
120ml;=/#l oI water =00ml;1F#l oI mil% 7 bla$% pepper$orns =0 green $ardamom pods lightly $rushed good pin$h green #ennel seeds small pie$e $innamon sti$% = tsp #resh ginger peeled and roughly sli$ed = tea bag sugar to taste salt to taste BoptionalC

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the water and mil% in a pan with the spi$es and ginger until it $omes to the boil" 5urn the heat down and $oo% over a low to medium heat #or =2 minutes" Be $are#ul as the mil% $an easily rise and boil over" /" @n$e the volume is redu$ed to a large $up#ul add the teabag and let it brew #or one minute or longer i# you li%e strong tea" 1" 5o serve strain into a $up and add sugar or salt i# using to taste"

Extra

Steamed !oghurt
'erves: !reparation: Coo%ing: 7 overnight =0 to 10 mins

Ingredients:
200ml;=8#l oI set natural yoghurt O2ml;1F#l oI $ondensed mil% = tbsp raisins BoptionalC To serve raspberries /0 pista$hios shells removed roughly $hopped or / tbsp #la%ed almonds toasted

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !reheat the oven to =M0C;120F;Gas 7" /" In a bowl whis% together the yoghurt $ondensed mil% and raisins Bi# usingC until smooth" -ivide the mi9ture among #our small rame%ins" 1" Cover ea$h rame%in tightly with #oil to prevent water #rom getting in" !la$e in a ba%ing dish and pour water into the ba%ing dish until it $omes a Huarter o# the way up the sides o# the rame%ins" Care#ully pla$e in the oven and $oo% #or 10 minutes" +emove and allow to $ool in their pots then pla$e into the #ridge to $hill overnight" 7" 5o serve turn out onto #our serving plates" 'erve with the raspberries and sprin%le the nuts over the top"

-emon lassi
'erves: !reparation: Coo%ing: / less than 10 mins no $oo%ing reHuired

Ingredients:
/70ml;O#l oI good.Huality #resh plain yoghurt /00ml;8#l oI water 1 tbsp sugar or to taste /.1 tsp lemon jui$e or to taste = small lemon Iest only To serve

i$e $ubes / sprigs #resh mint

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" In a blender blend together the yoghurt water sugar lemon jui$e and Iest until light and #rothy" /" 5aste and adjust the sugar and lemon to your li%ing" 1" 5o serve pour into a tall glass #illed with i$e $ubes and mint"

%range-scented rice creams


'erves: !reparation: Coo%ing: 7 less than 10 mins =0 to 10 mins

Ingredients:
7 / = 7 = = tbsp ri$e #lour tbsp ground almonds litre;=J pints whole mil% tbsp sugar tsp green $ardamom seeds ground heaped tsp $hopped orange Iest or to taste

To serve =0 pista$hios shells removed blan$hed peeled and sli$ed =0 almonds shells removed blan$hed s%inned and sli$ed or #la%ed almonds

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" Mi9 the ri$e #lour and ground almonds with =20ml;2#l oI o# the mil% to ma%e a smooth paste" /" *eat the remaining mil% in a pan over a medium heat stirring $onstantly" As you bring it up to a simmer stir in the ri$e #lour mi9ture" Coo% stirring over a medium heat #or ten minutes" 1" Add the sugar $ardamom and orange Iest and $ontinue $oo%ing #or about 1.7 minutes until it rea$hes a semi.thi$% $ustard $onsisten$y" 7" !our into your serving dish o# $hoi$e" Garnish with the nuts" Cool then $hill in the #ridge"

Coconut sweets
Ma%es: !reparation: Coo%ing: =M./0 less than 10 mins =0 to 10 mins

Ingredients:
=/2g;7FoI grated #resh or desi$$ated $o$onut /20ml;O#l oI whole mil% ==0g;7oI sugar

= tsp green $ardamom seeds ground = tbsp unsalted butter / tbsp $hopped pista$hios to serve

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" !la$e the grated $o$onut mil% and sugar into a non.sti$% pan and $oo% over a low heat stirring o#ten #or /0 minutes" 5he mi9ture should $ome together in a lump and i# you ta%e a little bit in your #ingers it should be easy to roll and will set" I# it is still too moist $oo% #or a $ouple more minutes and try again" /" Add the ground $ardamom and butter and $oo% stirring #or another 1.7 minutes" 5he mi9ture will $olour slightly and $ome together really easily" 1" +oll the mi9ture into little balls by rolling between your palms" !la$e onto a plate and sprin%le over the pista$hios" 5he sweets %eep well in the #ridge #or a #ew days stored in an airtight $ontainer"

Sandesh
Ma%es: !reparation: Coo%ing: =/ =./ hours 10 mins to = hour

Ingredients:
= litre;=J pints whole mil% =00.=20ml;1F#l oI.2#l oI yoghurt depending on how sour the yoghurt is beaten 72g;=FoI $aster sugar good pin$h sa##ron powdered in a pestle and mortar with = tsp o# sugar = tsp green $ardamom seeds ground Other flavouring ideas = tbsp rosewater or to taste = tsp vanilla essen$e or to taste 70g;=FoI pista$hio nuts shells removed pounded to a rough pur&e in a pestle and mortar Badd an e9tra = tbsp sugar to the $heese and add = tbsp mil%C good.Huality $ho$olate powder to taste 1 tbsp desi$$ated $o$onut or to taste To garnish edible silver lea# Bavailable #rom some Asian #ood spe$ialistsC $hopped pista$hios #la%ed almonds sa##ron strands #la%ed $o$onut rose petals

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" 'lowly bring the mil% to the boil in a heavy. bottomed sau$epan" /" @n$e the mil% starts to rise in the pan stir in the yoghurt" 5he mil% will $urdle leaving $urd. li%e $heese #loating in mur%y water" I# it does not split add some more yoghurt and leave #or /0 se$onds over the heat" 1" Line a sieve with muslin" -rain the mi9ture into the lined sieve and dis$ard the water" +un #resh tap water over the $heese to remove any sourness #rom the yoghurt" 5wist the muslin around the $heese to ma%e a tight ball and pla$e it under a weight BI #ill the n with water and pla$e it on topC" Leave to drain #or /0 minutes" 7" !la$e the $heese in a blender with the sugar

and pulse three times to ma%e a slightly grainy paste" 'poon the mi9ture into a $old non.sti$% #rying pan and pla$e over a low to medium heat stirring $ontinuously #or about 1.2 minutes" 5he mi9ture should leave the base o# the pan and have the te9ture o# so#t dough" It will dry more as it $ools" I# in doubt ta%e a small bit and roll into a small ball" It shouldn,t $ra$% and should hold its shape without being hard" 2" Add the sa##ron and the ground $ardamom seeds Bor any o# the other #lavouringsC and roll into small walnut.siIed balls" Garnish with silver lea# $hopped pista$hios #la%ed almonds sa##ron strands #la%ed $o$onut or rose petals to your li%ing" A" Chill until ready to eat"

1ulfi
'erves: !reparation: Coo%ing: 7 over / hours = to / hours

Ingredients:
= litre;=J pints whole mil% / tbsp ground almonds = tbsp ri$e #lour 2.A tbsp sugar or to taste Ftsp green $ardamom seeds ground or to taste To serve / tbsp $hopped pista$hios / tbsp #la%ed almonds

Method:
I(CL3-E!IC53+E :http:;;www"bb$"$o"u%;#;t"gi#: KL ME+GEF@+MA5I(E5 =" *eat the mil% in a wide heavy.bottomed sau$epan over a low heat and bring to the boil" /" Lower the heat and $oo% gently stirring o#ten" 1" !la$e the ground almonds and ri$e #lour into a small $up and on$e the mil% is warm stir a little bit into the $up to ma%e a thin paste" 5hen stir the paste ba$% into the pan with the sugar" 7" Continue to $oo% gently until the mil% is redu$ed by hal# . this ta%es about an hour" I# a s%in #orms on the sur#a$e just stir it ba$% in" 2" Add the ground $ardamom to taste" Cool $ompletely then pour into #our %ul#i moulds polystyrene $ups or #reeIerproo# $ontainers and pla$e into the #reeIer" A" 5wo hours a#ter the %ul#i have been put into the #reeIer ta%e them out and give them a good whis% to brea% up any i$e $rystals" +eturn to the #reeIer" 8" 5a%e the moulds out o# the #reeIer /0 minutes be#ore serving" -ip them into hot water and turn out onto plates" 'prin%le generously with the nuts"

BBC . Indian Food Made Easy by Anjum Anand

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