LIGHT BITES - Indian Made Easy - Amandip Uppal

Indian Made Easy - Amandip Uppal (2016)

Chapter 1. LIGHT BITES

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Fish, Green Beans and Spinach Kedgeree

THIS IS A DELICIOUS AND RICH TAKE ON THE TRADITIONAL KEDGEREE RECIPE. IF YOU DON’T EAT FISH, TRY THIS WITH A SPRINKLE OF SMOKED PAPRIKA FOR A SMOKY EDGE AND ENJOY AS A VEGETARIAN OPTION.

SERVES 2 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES

FRESH

500g undyed smoked haddock

¼ leek or onion, finely chopped

2 garlic cloves, very finely chopped

1 quantity cooked Simple Plain Rice

100g green beans, halved

20-25ml light (single) cream

200g spinach, stalks removed, leaves roughly chopped

grated zest of 1 lemon

3 boiled eggs, quartered

SPICES

2.5cm piece cassia or cinnamon stick

2 bay leaves

1 teaspoon fennel seeds

¼ teaspoon ground turmeric

¼ teaspoon red chilli flakes

PANTRY/LARDER

1 tablespoon butter or oil

50-70ml vegetable or fish stock

salt, to taste (optional)

1. Bring about 300ml water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, or until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

2. Heat the butter or oil in a large frying pan over a low-medium heat. Add the cassia or cinnamon stick, bay leaves, leek or onion, garlic and fennel seeds and fry until lightly browned. Reduce the heat slightly, add the turmeric, chilli flakes and green beans and fry for 20 seconds.

3. Next, turn up the heat slightly and pour in the stock. Bring to a gentle simmer and cook for 4-5 minutes, or until the beans are al dente and the stock has reduced. Stir in the cream and cook gently for 1-2 minutes, then gently stir in the spinach and salt, if using. Turn off the heat; mix in the flaked haddock and lemon zest and combine with the cooked rice. Serve garnished with the quartered boiled eggs.

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Flaked Rice and Mixed Nut Poha

THIS DISH IS LIGHT, YET FILLING AND IS A FIRM FAVOURITE FOR BRUNCH IN INDIA, TRADITIONALLY SERVED ALONGSIDE AN ARRAY OF CHUTNEYS AND PICKLES. IT CAN ALSO BE EATEN ON ITS OWN OR AS AN ACCOMPANIMENT TO GRILLED OR BARBECUED FISH OR MEAT.

SERVES 3-4 | PREPARATION TIME: 45 MINUTES | COOKING TIME: 15 MINUTES

FRESH

10-12 fresh curry leaves

½ onion, finely chopped

2 medium potatoes, boiled with skin on, cooled and cubed

1 green chilli, thinly sliced (optional)

3 tablespoons finely chopped coriander

4 lemon wedges

SPICES

1 generous pinch of asafoetida

½ teaspoon mustard seeds

½ teaspoon whole cumin seeds

1 dried chilli

¼ teaspoon ground turmeric

PANTRY/LARDER

140g poha rice (dry flaked rice)

3 tablespoons oil

1 teaspoon salt, or to taste

½ teaspoon sugar

2 tablespoons roasted peanuts, roughly chopped

1. Rinse the poha in a sieve gently but thoroughly under cold running water. Empty into a bowl, cover generously with fresh water and leave to soak for about 5 minutes. Drain and leave in the sieve set over a bowl.

2. Heat the oil in a large non-stick frying pan over a medium-high heat. After 2 minutes, add the asafoetida, then reduce the heat slightly and keep stirring for 2 minutes. Add the mustard seeds, cumin seeds and dried chilli and fry for a further 1 minute.

3. Immediately toss in the curry leaves, turmeric and salt. Add the onion and fry for 2-3 minutes until golden brown. Add the potatoes and sliced chilli, if using, and continue to fry for a further 2 minutes, or until slightly brown.

4. Add the sugar, reduce the heat to low and add the poha. Stir gently, while making sure everything is mixed together and keep tossing thoroughly for 3-4 minutes. Turn off the heat, stir in the coriander and peanuts and squeeze over the lemon wedges. Serve hot or at room temperature.

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Carrot and Chickpea Pancakes

THESE QUICK, WHEAT-FREE PANCAKES ARE PERFECT FOR ANY TIME OF THE DAY AND CAN BE ENJOYED HOT OR COLD. STUFF THEM WITH MUMBAI ALOO AND A DRIZZLE OF GARLIC AND RED CHILLI CHUTNEY TO MAKE A FILLING MEAL.

SERVES 2 | PREPARATION TIME: 30 MINUTES | COOKING TIME: ABOUT 4 MINUTES

FRESH

5cm piece ginger, peeled and finely chopped

2 spring onions, finely chopped

1 carrot, grated

1 green chilli, seeded (optional) and finely chopped, or large pinch of red chilli flakes

1 tablespoon finely chopped coriander

SPICES

¼ teaspoon ajwain seeds

¼ teaspoon ground cumin

PANTRY/LARDER

½ teaspoon salt, or to taste

125g fine chickpea flour (besan)

1-2 tablespoons ghee or oil

1. Place all the ingredients, except the ghee or oil into a large bowl and mix, gradually adding 80-100ml cold water, until the batter mix resembles the consistency of double cream.

2. Dip some paper towel into the ghee or oil and carefully wipe the inside of a non-stick crêpe or frying pan to coat the entire pan. Heat the pan over a medium heat, then gradually pour in one ladleful of the batter and swirl the pan to get a nice even layer.

3. Cook for about 35-40 seconds, then gently lift out with a palette knife to check if it is golden brown. Flip over and cook the other side for about 35- 40 seconds. Continue this process until all the batter is finished. Serve.

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Vegetable Parantha Rolls

THESE HAND-HELD WRAPS ARE GREAT PICNIC FOOD AND CAN BE A FUN WAY TO INTRODUCE SPICES TO KIDS - JUST OMIT THE CHILLIES IF YOU LIKE. ADD SALAD LEAVES OR A SPOONFUL OF RAW MANGO, APPLE CORIANDER AND MINT RELISH. PARANTHAS ARE EASY TO MAKE, BUT FLATBREADS ARE JUST AS GOOD IF YOU ARE SHORT OF TIME.

SERVES 6-8 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 5 MINUTES

FRESH

170g potatoes, peeled and cut into cubes

230g carrots, cubed

110g peas

2.5cm piece ginger, peeled and finely shredded

1 tablespoon finely chopped coriander

1 green chilli, finely chopped

SPICES

1 teaspoon cumin seeds

2 teaspoons fenugreek leaves

½ teaspoon ground turmeric

1 teaspoon garam masala

PANTRY/LARDER

2 tablespoons oil

salt, to taste

1 teaspoon ghee, to drizzle

4 plain flaky Paranthas

1. Boil the potatoes and carrots for 4-5 minutes until almost tender. Add the peas and simmer for a few minutes more, then drain.

2. Heat the oil in a frying pan over a low-medium heat. Add the cumin seeds and fry for 10 seconds. Next, add all the parboiled vegetables, ginger, green chilli, fenugreek leaves and salt and stir-fry for 30 seconds. Add the turmeric and garam masala and fry for a further 1 minute, then add the coriander. Turn the heat right down, place a lid on top and cook for a further 2-3 minutes, or until the vegetables are completely cooked through.

3. Take off the heat, drizzle with ghee and slightly mash the vegetables with a fork. Cool slightly and serve in the middle of a parantha. Serve either open or as a wrap.

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Lamb Cutlets in Spiced Breadcrumbs

RUSTIC AND LUXURIOUS ALL AT ONCE, THESE LAMB CUTLETS MAKE A HEAVENLY CANAPÉ OR SPECIAL START TO A MEAL. TAKE CARE NOT TO OVERCOOK THE LAMB - IT SHOULD BE TENDER AND PINK WITHIN THE CRISP SPICED CRUMB.

SERVES 4 | PREPARATION TIME: 30 MINUTES
MARINATING TIME: 1-8 HOURS | COOKING TIME: 15 MINUTES

FRESH

10 lamb cutlets, French trimmed

2 garlic cloves, very finely chopped

1cm piece ginger, peeled and finely grated

2 green chillies, finely chopped

100g breadcrumbs, made from stale bread

2 eggs

grated zest of 1 lemon

2 tablespoons finely chopped coriander

SPICES

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons garam masala

PANTRY/LARDER

2 tablespoons oil, plus extra for shallow-frying

30g plain flour

½ teaspoon salt, or to taste

1. Use your hands to flatten each cutlet, then place in a large bowl and massage in the garlic, ginger, chillies, ground cumin, ground coriander and the 2 tablespoons oil. Cover with plastic wrap and chill for at least 1 hour, or preferably overnight.

2. Remove the lamb cutlets from the refrigerator and allow to come up to room temperature. Mix the breadcrumbs with the lemon zest, fresh coriander, garam masala and salt.

3. Next, whisk the eggs in a bowl. Then, mix the flour with the salt and spread on a plate. Spread the spiced breadcrumbs out on another plate.

4. Take 1 lamb cutlet at a time, coat in the flour, shaking off excess, then dip in the egg, and finally, coat in the spiced breadcrumbs. Place on a tray and repeat with the remaining cutlets.

5. Heat enough oil in a large frying pan for shallow-frying over a medium heat. Cook the cutlets, in batches, for 3 minutes on each side for medium.

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Lamb and Apricot Pasties

THESE LITTLE PASTIES ARE PACKED WITH DELICATE SWEET AND SPICY FLAVOURS. FOR AN AUTHENTIC RESULT, THE PASTRY IS WELL WORTH ATTEMPTING, BUT TO CUT PREP TIME YOU CAN ALSO USE FILO PASTRY FOR FRYING OR SHORTCRUST PASTRY FOR BAKING.

MAKES ABOUT 20 | PREPARATION TIME: 45 MINUTES | COOKING TIME: 1 HOUR

FRESH

500g lamb mince

½ small onion, finely chopped

1 garlic clove, crushed

1cm piece ginger, peeled and grated or finely chopped

1 green chilli, finely chopped

2 tablespoons finely chopped coriander or mint

1 quantity Rich Indian Pastry

SPICES

Four Whole Spice Bouquet Garni

1½ teaspoons cumin seeds

1½ teaspoons coriander seeds

1½ teaspoons garam masala

PANTRY/LARDER

30g dried apricots, finely diced

½-1 teaspoon salt, or to taste

2 tablespoons plain flour

1.5 litres oil

1. In a heavy-based saucepan, place the mince, bouquet garni, cumin seeds and coriander seeds.

2. Pour cold water into the pan until it reaches 1cm above the mince. Bring to the boil and boil over a medium heat for about 40 minutes, stirring occasionally.

3. Add the onion, garlic, ginger, chilli, apricots, garam masala and salt. Reduce the heat to low and simmer, stirring occasionally, for a further 15 minutes, or until the moisture has completely dried out. Cool to room temperature, remove the bouquet garni, then stir in the coriander or mint.

4. Mix together the plain flour and 1 tablespoon water to make a sticky glue and set aside.

5. Divide the dough in half, roll out quite thinly and, using a 10cm cutter, cut out 9-10 circles. Repeat with the second half of the dough.

6. Place 1 tablespoon of filling in the middle of each circle, dip your finger into the sticky flour glue and run your finger around the edge of each pastry circle.

7. Fold the Indian Pastry dough over to form a semi-circle shape, then carefully pinch and seal all around the edge. Repeat until all the ingredients are used.

8. Heat the oil in a saucepan over a medium heat. Fry the pasties 4 at a time for 3-4 minutes, or until the pastry is golden brown. Drain on paper towel and serve hot or cold.

NOTE: Double-fry the pasties for a crispier pastry.

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Fish Fritters

IF YOU LOVE BOTH FISH AND CHIPS AND SPICY FOOD, THIS RECIPE MAKES FOR A PERFECT COMBINATION. THE BATTER IS A LIGHTER ADAPTATION OF A CLASSIC PAKORA COATING AND IS MADE WITH SPARKLING WATER AND EGGS. SERVE WITH MAYONNAISE, A SQUEEZE OF LIME AND A HANDFUL OF SHREDDED CORIANDER STIRRED THROUGH, OR SOME FRESH TOMATO, DATE AND TAMARIND RELISH.

SERVES 2-4 | PREPARATION TIME: 35 MINUTES

MARINATING TIME: 10-15 MINUTES | COOKING TIME: 25 MINUTES

FRESH

500g firm white fish eg haddock or cod, cut into medium goujons

juice of 1 lime

2 eggs

SPICES

¼ teaspoon chilli powder

¼ teaspoon ajwain seeds

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon tandoori masala

PANTRY/LARDER

¼ teaspoon salt, plus extra to taste

150ml ice-cold sparkling water

115g plain flour

55g cornflour

oil, for deep-frying

GARNISH

½ lime

1 spring onion, cut into julienne

2 teaspoons chaat masala or sea salt (optional)

1. Place the fish pieces in a shallow dish and add the salt, chilli powder and lime juice. Cover with plastic wrap and refrigerate for 10-15 minutes.

2. Whisk the eggs in a large, deep bowl, then pour in the sparkling water and mix quickly. Next, add the flours, ajwain seeds, ground cumin, ground coriander, tandoori masala and salt to taste. Stir gently with a fork, making sure not to overmix. The batter should have lumps.

3. Heat enough oil for deep-frying in a large saucepan or wok. Dip the fish pieces, 3 at a time into the batter then straight into the hot oil and deep-fry for 3-5 minutes, making sure you rotate them, or until the batter is golden brown. Remove with a slotted spoon and drain on paper towel. Repeat with the rest of the fish, then garnish with a squeeze of lime, spring onion and chaat masala, if liked.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.

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Coriander and Chilli Crab Balls

FRAGRANT SPICE AND DELICATE CRAB ARE SUCH AN IRRESISTIBLE COMBINATION; YOU MIGHT WANT TO MAKE A DOUBLE QUANTITY OF THESE.

MAKES 15 BITE-SIZED BALLS | PREPARATION TIME: 50 MINUTES
COOKING TIME: 15 MINUTES

FRESH

250g smooth mashed potato

300g white crabmeat

5-6 spring onions, finely chopped

I garlic clove, very finely chopped

5mm piece ginger, peeled and finely grated

2 red chillies, finely chopped

grated zest of 1 lime, then ½ juiced

1 tablespoon finely chopped coriander

1 egg, whisked

100g fresh breadcrumbs

SPICES

1 teaspoon ground cumin

PANTRY/LARDER

1 teaspoon salt, or to taste

3 tablespoons plain flour

oil, for deep-frying

OPTIONAL GARNISH

10cm piece daikon, finely grated and

squeezed dry with a cloth

2 tablespoons finely chopped coriander

SERVE

1 lime, cut into wedges

1. In a large bowl, place the mashed potato, crabmeat, spring onions, garlic, ginger, chillies, lime zest and juice, 1 tablespoon chopped coriander, ground cumin and salt.

2. Using your hands, gently mix together and shape the mixture into round balls. Place each ball onto a lightly oiled plate, and refrigerate for about 15-20 minutes.

3. Meanwhile, put the whisked egg into a bowl, then spread the flour and breadcrumbs on two separate plates. Heat enough oil in a deep saucepan or wok for deep-frying.

4. Take 1 crab cake at a time and lightly coat first in the flour, then dip into the egg and finally, coat in the breadcrumbs. Deep-fry in batches of 3-4 for about 2-3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Garnish with daikon and more coriander, if liked, and serve with lime wedges.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.

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Garlic, Ginger and Chilli Prawns

THIS CLEVER DISH IS SO SIMPLE TO PREPARE AND COOK FOR A RELAXED MEAL WITH FRIENDS. HAVE PLENTY OF CRUSTY BREAD ON HAND TO DIP INTO AND SOAK UP ALL THE SPICED BUTTER.

SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 5 MINUTES

FRESH

200g ghee

12 raw king prawns, peeled with tails on

8 fresh curry leaves

4 garlic cloves, crushed

5cm piece ginger, peeled and sliced into thin sticks

1 large red chilli, thinly sliced

SPICES

1 teaspoon black mustard seeds

PANTRY/LARDER

1½ teaspoons oil

salt, to taste

GARNISH

2 tablespoons finely chopped coriander

3 spring onions, thinly sliced

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Heat the ghee in a medium saucepan over a high heat and bring to a light boil.

3. Place four individual ramekin dishes on a baking tray.

4. Gently divide the hot ghee among the dishes and add 3 prawns to each dish.

5. Cook the prawns in the oven for 5 minutes, or until the prawns are cooked through.

6. Meanwhile, heat the oil in a small frying pan over a low-medium heat. Add the mustard seeds and curry leaves and fry for 20 seconds, then add the garlic, ginger and red chilli and fry for a further 20-30 seconds.

7. Divide the tempered spices among each prawn dish, season with salt to taste and gently stir through.

8. Finish off by garnishing with chopped coriander and sliced spring onions.

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Sesame and Ginger Chicken Skewers

A SIMPLE, YET INDULGENT STARTER OR CANAPÉ, IT IS BEST SERVED WITH CORIANDER AND PEANUT CHUTNEY. TO GET AHEAD, START THIS RECIPE THE NIGHT BEFORE BY MARINATING THE CHICKEN, OMITTING THE EGGS AND FLOUR UNTIL YOU ARE READY TO COOK. Drizzle with honey and eat immediately.

SERVES 2-3 | PREPARATION TIME: 40 MINUTES MARINATING TIME: 30 MINUTES-8 HOURS | COOKING TIME: 40 MINUTES

FRESH

2 skinless, boneless chicken breasts

1 green chilli, thinly sliced

1 garlic clove, crushed

45g piece ginger, peeled

2 tablespoons finely chopped coriander

2 tablespoons fresh lime or lemon juice

1 egg white

SPICES

¾ teaspoon garam masala

PANTRY/LARDER

40g white sesame seeds

2 tablespoons soy sauce

¼ teaspoon salt

oil, for deep-frying

3 teaspoons plain flour

OPTIONAL GARNISH

honey, to drizzle

1. Cut each chicken breast into 8-9 pieces or cubes and place in a deep bowl.

2. Gently pulse the chilli, garlic, ginger, coriander, lime juice, garam masala, sesame seeds, soy sauce and salt in a blender for 30-40 seconds.

3. Pour the mixture over the chicken pieces, and, using your hands, gently rub into the pieces until coated. Cover and chill for 30 minutes, or overnight.

4. Heat the oil for deep-frying in a deep sauce pan to 180°C /350°F .

5. Mix the egg white and flour into the chicken and m ix until everything is well coated. Deep-fry the chicken in 2 batches for 3-4 minutes on both sides until golden. Remove with a slotted spoon and drain on paper towel . Lightly drizzle with honey. Thread onto wooden skewers and serve immediately.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.

HOW TO MAKE

Paneer

PANEER IS AN INDIAN CHEESE WHERE THE MILK IS COAGULATED BY ADDING A FOOD ACID. IT’S NOT A FERMENTED OR CURED PRODUCT LIKE OTHER CHEESES. THE COAGULATED MILK SHREDS ARE COLLECTED IN MUSLIN (CHEESECLOTH) AND HUNG OR PRESSED WITH A HEAVY WEIGHT. AFTER COOLING, A BLOCK OF PANEER HAS FORMED, WHICH CAN BE USED FOR MAKING A VARIETY OF DISHES. ALTHOUGH WIDELY AVAILABLE IN SUPERMARKETS, THERE IS SOMETHING SPECIAL AND UNIQUE ABOUT MAKING YOUR OWN.

MAKES ABOUT 250G | PREPARATION TIME: 1-2 HOURS | COOKING TIME: 4-5 MINUTES

EQUIPMENT

Heavy-based saucepan

muslin, colander,

measuring jug,

thermometer

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80°c

1

In a heavy-based saucepan, heat 1 litre full-cream (whole) milk. Bring the milk to a temperature just below boiling point, then turn off the heat. It should be about 80°C/175°F.

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Stir

2

Immediately add 3-4 tablespoons of lemon juice, 1 teaspoon at a time, gently stirring the milk after each addition and making sure the mixture doesn’t stick to the base of the pan. Keep stirring until the milk separates and the solid curds part from the green and watery whey. Turn off the heat.

Note You can always substitute lemon juice with lime juice or white wine vinegar.

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Strain

3

Allow the curds and whey to cool for 30 minutes, or until still warm, but at a temperature you can handle. In the sink, line a deep colander with a large piece of muslin. Slowly strain the mixture through the muslin. Rinse the curds gently with fresh water.

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Squeeze

4

Pull together the muslin corners, wrap around and tie tightly into a knot. While doing so squeeze out moisture from the curds. The more you squeeze, the firmer the resulting paneer shall be.

Note This is tricky, so be gentle and patient.

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Press

5

In a sink, position the wrapped paneer between two chopping boards. This way you can force out more moisture, and shape it into a firmer block, suitable for slicing and frying. To get a more rectangular shape, place something heavy like a pile of books, measuring weights or a small saucepan of water straight on top of the upper chopping board. This will create extra pressure and give the cheese its familiar box shape. The longer you press the cheese, the firmer it gets - about 30-40 minutes is ideal.

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Cut

6

Unwrap the paneer to find a firm block. Chop or slice the paneer into any shape or size you want. A great way to keep paneer soft is to soak the whole paneer block in a bowl of water and keep it in the refrigerator. This way the paneer does not become hard. Alternatively, you can soak the paneer in warm water after you have removed it from the refrigerator. Use it immediately or refrigerate for up to 2 days. Paneer also freezes very well.

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Paneer and Pepper Filo Cigars

PANEER IS A MELLOW CHEESE THAT CARRIES SPICE VERY WELL. YOU CAN MAKE THESE VEGETARIAN BITES WELL AHEAD; WRAP THE FILLING WITH THE FILO, BRUSH WITH BUTTER AND THEN CHILL UNTIL READY TO BAKE. SWITCH THE CAPSICUMS (PEPPERS) FOR BLANCHED SPINACH OR CHARGRILLED EGGPLANT (AUBERGINE), IF LIKED.

MAKES 15 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 15 MINUTES

FRESH

200g paneer

3 teaspoons fenugreek leaves

1/3 packet filo pastry

SPICES

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon red chilli flakes

½ teaspoon dry mango powder (amchoor)

PANTRY/LARDER

25g jarred roasted red capsicum (pepper), patted dry with paper towel

salt, to taste

flour, for dusting

100g melted ghee or butter, for brushing

OPTIONAL GARNISH

1 teaspoon each of ajwain seeds, fennel seeds and onion seeds mixed together

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with baking paper.

2. Place all the ingredients, except the pastry, ghee and flour into a blender and gently pulse until well combined.

3. Lay 1 sheet of the pastry on a floured work surface and brush with melted ghee or butter, then lay another sheet on top and brush that sheet with more ghee or butter. Cut the pastry lengthways into 3 strips. Repeat until all the pastry is used.

4. Spoon the fil ling along 1 edge of each of the pastry strips, leaving room to fold the pastry in at each end. Roll up into cigar shapes and lay, sealed edge down, on the prepared baking tray. Repeat until all the ingredients are used.

5. Brush the cigars with ghee or butter, sprinkle with the mixed seed garnish, if liked, and bake in the oven for about 15 minutes, or until golden brown.

NOTE: If using shop-bought paneer, cut into cubes, drop into boiling water and simmer for 5-7 minutes. Drain and then use.

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Chana Chaat / Bhel Puri

THIS STREET-STYLE SNACK IS A REAL TALKING POINT AND IDEAL TO SERVE WITH DRINKS. IT’S ALL ABOUT THE CONTRASTS IN FLAVOUR AND TEXTURE, WITH SWEET, SOUR, CRUNCHY AND SOFT ALL IN ONE BITE.

SERVES 4 | PREPARATION TIME: 20 MINUTES

FRESH

1 large potato, boiled with skin on, cooled and cut into small cubes

3 tablespoons Coriander and Peanut Chutney

3 tablespoons fresh Tomato, date and Tamarind relish

50g pomegranate seeds, reserving 1 tablespoon to garnish

½ red onion, finely chopped

SPICES

½ teaspoon chaat masala

PANTRY/LARDER

350g cooked chickpeas

8 tablespoons sev (gram flour crispy noodles)

8 tablespoons puffed rice

2 tablespoons roasted cashews

1 teaspoon salt, or to taste

OPTIONAL GARNISH

finely chopped coriander, spring onion, mint and red chilli

1 tablespoon pomegranate seeds

1. In a large bowl, gently mix together all the ingredients.

2. Garnish if liked and eat immediately.

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Chicken Tikka Wraps

HOMEMADE CHICKEN TIKKA, MARINATED AND BASTED WITH GHEE, IS SUCCULENT AND SMOKY AND UTTERLY DELICIOUS WRAPPED AND EATEN HOT IN FRESH NAAN BREAD. THREAD BIG CHUNKS OF CAPSICUM (PEPPER) AND ONION ONTO THE SKEWERS TO MAKE THE FILLING MORE SUBSTANTIAL. FOR AN EVEN MORE INTENSE CHARRED FLAVOUR, COOK THE CHICKEN ON A BARBECUE.

SERVES 4 | PREPARATION TIME: 20 MINUTES MARINATING TIME: 2-8 HOURS | COOKING TIME: 20 MINUTES

FRESH

400g skinless, boneless chicken thighs

1 quantity Tikka Masala Marinade

1 egg white

1 lime, cut into wedges

1 large tomato, thinly sliced

½ red onion, thinly sliced

Cucumber, Carrot and Mint Chutney

SPICES

1 tablespoon chaat masala (optional)

PANTRY/LARDER

1 tablespoon oil

2 tablespoons ghee, for basting Naan Bread

1. Chop the chicken thighs into bite-sized pieces. Place in a bowl, coat and mix well with the Tikka Masala Marinade. Cover with plastic wrap and leave to marinate in the refrigerator for 1-2 hours, or overnight.

2. Add the egg and oil to the chicken just before cooking.

3. Preheat the grill to a medium setting. Either soak wooden skewers for 30 minutes before using or use metal ones. Thread pieces of chicken, one at a time onto each skewer. Line them up on a wire rack set over a baking tray and cook under the grill for 20 minutes, turning occasionally and basting with the ghee. Cook until the juices run clear.

4. Unthread each skewer onto a tray, sprinkle with the chaat masala, if liked, and a squeeze of lime.

5. Line up pieces of chicken in the middle of each bread, place slices of tomato and onion on top and drizzle with Cucumber, Carrot and Mint Chutney. Fold in the sides, then slice the wrap in half.

ALTERNATIVE: Instead of chicken, use paneer, parboiled chunky mixed vegetables or both. Shred the chicken, let it cool and stuff into pittas for lunchboxes.

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Potato and Pea Samosas

MAKING SAMOSAS FROM SCRATCH IS AN EFFORT, BUT WORTHWHILE. WHY NOT GET OTHERS TO JOIN IN, ROLLING, FILLING AND SEALING THE SAMOSAS ON YOUR OWN LITTLE PRODUCTION LINE? IF YOU WOULD RATHER NOT FRY THE SAMOSAS, WRAP IN SHORTCRUST PASTRY AND BAKE INSTEAD.

MAKES 16-20 | PREPARATION TIME: 40 MINUTES | COOKING TIME: 30 MINUTES

FRESH

55g onion, finely chopped

55g cooked peas

2 small green chillies, thinly sliced

5mm piece ginger, peeled

550g cooked potatoes, peeled and roughly mashed

3 tablespoons finely chopped coriander

1 quantity Rich Indian Pastry

SPICES

1 tablespoon cumin seeds

1 tablespoon coriander seeds, lightly crushed

½ teaspoon garam masala

1½ teaspoons fenugreek leaves

PANTRY/LARDER

2 tablespoons oil, plus extra for deep-frying

1½ teaspoons salt, or to taste

1 tablespoon plain flour, plus extra for dusting

1. Heat the 2 tablespoons oil in a large frying pan over a low-medium heat. Add the cumin seeds and coriander seeds and stir-fry for 20 seconds.

2. Add the onion, turn up the heat slightly and fry for 3-4 minutes until the onion is golden brown. Add the cooked peas, garam masala, chillies, ginger, fenugreek and salt and fry for 1 minute. Reduce the heat, mix in the mashed potato and chopped coriander and stir until well combined.

3. Mix together the flour and 2 tablespoons water to make a paste. Set aside.

4. Heat the oil for deep-frying in a deep saucepan to 180°C/350°F (see Note).

5. To assemble the samosas, divide the pastry dough into 4 small balls. Roll each ball into a circle about 12cm wide. Cut each circle in half. Each half moon will yield 1 samosa.

6. Add a spoonful of filling to the centre of each half-moon shape. Dip your finger in the sticky flour paste and run along the edges. Fold the side in to form a cone, making sure to seal the edges tightly. Leave on a floured tray. Work quickly to prevent the samosas drying out. Dust off any excess flour and deep-fry until golden. Remove and drain on paper towel.

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Alternative Samosa Fillings

ONCE YOU HAVE MASTERED THE BASIC RECIPE, TRY ONE OF THESE DIFFERENT FILLING IDEAS:

NOTE:

To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.

To prepare ahead, fry the samosas for 7-8 minutes until crisp but not yet golden, then put on a baking tray and reheat in the oven preheated to 200°C/400°F/Gas 6 until crisp and hot through.

For very crispy, flaky samosas, fry them twice - once at 180°C/350°F and the second time around at 190°C/375°F. If you plan to freeze the samosas, fry them just once. Cool completely and freeze in plastic freezer bags.

MINCED LAMB, WITH PEAS AND MINT

Follow the recipe for Lamb and Apricot Pasties, omitting the apricots and replacing with cooked peas, and adding ½ teaspoon dried mint and ½ teaspoon chaat masala to the filling.

SHREDDED CARROT, CABBAGE AND FINELY CRUSHED ROASTED PEANUTS

1. In a bowl, mix together 120g shredded white cabbage, 2 grated carrots, 5mm piece ginger, peeled and grated, 1½ teaspoons ground cumin, 2 tablespoons roasted crushed peanuts, 1 tablespoon finely chopped coriander and salt to taste.

2. Heat 1 tablespoon oil in a frying pan over a low-medium heat, add 1 teaspoon black mustard seeds, 5-6 curry leaves and 1 thinly sliced whole red chilli and fry for 30-40 seconds, then add to the vegetables and mix together well.

SPINACH AND PANEER

1. Heat 1 tablespoon oil in a frying pan over a low-medium heat. Add 2 teaspoons cumin seeds and fry for 20 seconds. Reduce the heat to low and add 5mm piece ginger, peeled and grated, 120g paneer, cut into tiny cubes, 1½ teaspoons dried fenugreek leaves, 1 teaspoon garam masala and salt to taste, and fry for 1 minute.

2. Remove the pan from the heat and stir in 500g wilted and squeezed dry spinach. Cool completely.

SHREDDED DUCK, SPRING ONION, GINGER AND CORIANDER

In a large bowl, mix together 600g cooked shredded duck, 3 thinly sliced spring onions, 1cm piece ginger, peeled and grated, 2 teaspoons ground cumin, 1 tablespoon finely chopped coriander, 4-5 finely chopped mint leaves, 1 very finely chopped large red chilli and salt to taste.

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Lemon and Spice-roasted Mixed Nuts

THINK OF THESE NOT JUST AS A SNACK TO ENJOY WITH DRINKS, BUT AS AN INGREDIENT TOO. TRY CRUSHED FOR TOPPING SALADS, DIPS AND SCATTERING OVER RICE DISHES. HAZELNUTS, PISTACHIOS AND PECANS WOULD ALL WORK WELL, PLUS YOU CAN REPLACE THE SUGAR WITH A HANDFUL OF RAISINS, IF YOU LIKE.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: ABOUT 30 MINUTES

FRESH

grated zest and juice of 1 lemon

SPICES

1 teaspoon coarsely ground black pepper

1 teaspoon ground cumin

1 teaspoon chilli powder

½ teaspoon chaat masala

PANTRY/LARDER

2 tablespoons melted coconut oil or ghee or peanut oil

1 teaspoon soft brown sugar

1 teaspoon sea salt, or to taste

175g cashews

175g walnuts

175g almonds

175g peanuts

1. Preheat the oven to 150°C/300°F/Gas 2.

2. In a large bowl, whisk together the oil or ghee, lemon zest and juice, all the spices, sugar and salt. Next, add all the nuts and toss well, making sure all the nuts are well coated.

3. Lay out the spiced nuts evenly on a baking tray and bake in the oven for 20 minutes, making sure to toss and move the nuts around halfway. Turn down the heat to 125°C/250°F/Gas 1 and continue to bake for a further 10 minutes, or until golden brown.

4. Remove from the oven and allow to cool completely. Store in an airtight container for up to 7 days.

NOTE: Keep a close eye on them during the last 5 minutes so that the nuts don’t burn.