I am not claiming this as an actual Indian plate of food, but Continue reading
This recipe came from a book that I’ve owned since 1981 or 82. It is called the Complete Indian Cookbook by Michael Pandya. I don’t think that it is in print any more, but there are second-hand copies available. Continue reading
I am always trying to make a better naan-type bread at home, but it really isn’t easy because you cannot generate the heat that comes from a proper tandoor.
It is important to use yeast as a raising agent. I’ve tried recipes that use baking powder, but they just aren’t right.
This recipe used dried yeast. Continue reading
This is something that works well as a side dish but could also be a simple evening meal with some rice or a flatbread with some Indian pickle or chutney. Continue reading
I think that most people who like Indian food like onion bhajis and pakoras. They are easy to make. The important thing is to use gram (chickpea) flour to make the batter.
The batter is simple. Continue reading
I’ve tried to get tandoori flavours right in the past and, to be honest, it is never really anywhere near as good done at home as the real thing.
This was pretty tasty, though. Continue reading
I wanted to try something that was in the same vein as the more upmarket Indian dishes that we see on television from chefs like Cyrus Todiwala and Atul Kochar, not that I am claiming the same levels of skill as they have. Continue reading
Surprisingly, there are plenty of recipes for quails in Indian cuisine, and a biriyani seems as popular as anything else.
I’ve written about quails in the past and I think that cooking them with rice is a good way to go, because it stops them drying out. Continue reading
I like curry spices with fish so I tend to cook things that allow me to blend the flavours quite often. However, I don’t like the curry to overpower the fish, so I tend to use the spices sparingly.
This dish is a pretty simple one, fish cooked in olive oil, some thread noodles, seared courgette ribbons and a mild coconutty, curry sauce.
The sauce was made by softening a chopped shallot, a mild red chilli and some tomato flesh in groundnut oil and then adding some threads of saffron, salt, pepper and a half-teaspoonful of a mild curry spice blend (cumin, coriander, turmeric, ground cloves, ground cinnamon) and stirring it around until everything was coated. Then I added a small carton of creamed coconut and a small amount of milk and brought it to a simmer. When everything was nicely cooked, I liquidised it and returned it to the pan.
Overall, this worked quite well, but I think that the next time I cook something like this I will use rice rather than noodles.