Ingredients Spice Blend Method 1. For the spice blend, dry-roast spices and dried chillies in a frypan over low heat for 2-3 minutes or until aromatic and slightly darkened. Using a mortar and pestle, grind the roasted spice mixture to a fine powder.2. Add coconut to the pan and dry-roast over medium heat, stirring constantly, for 5-6 minutes or until golden. Transfer roasted coconut to … Continue reading Mangalorean Chicken Curry

Ingredients For the garnish Method Continue reading Dahi Vada

Ingredients Method Continue reading Indian Fish Cakes

Ingredients Method Continue reading Pakoras

Ingredients For the crisp onions 2 tbsp vegetable or sunflower oil 2medium onions , halved and very thinly sliced For the kedgeree 350g undyed smoked haddock 175g lightly smoked salmon fillet 1 dried red chilli (Angela used Kashmiri) ½ full-fat milk 3 tbsp vegetable or sunflower oil 1medium onion , chopped about 14 fresh or freeze-dried curry leaves 4 cardamom pods , split 1 cinnamon stick , broken into pieces 280g basmati rice ½ tsp turmeric 50g butter 2 eggs handful of coriander leaves and some lime wedges, … Continue reading Ultimate Kedgeree

Ingredients For the pastry 275g flour 35g ghee, melted and cooled sunflower oil, for kneading and deep-frying For the filling 1 litre whole milk (we used Jersey milk) 125g caster sugar 200g frozen grated coconut, defrosted 50g blanched almonds, finely chopped 50g raisins ½ tsp ground cardamom ¼ tsp grated nutmeg Method STEP 1 First, make the filling. Pour the milk into a pan set over a medium heat and boil for about 25-30 mins until reduced to a … Continue reading Gujiya

Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger , grated 2 garlic cloves , grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes 200g cabbage , chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli flakes 2 tsp lime juice dhal , chutney and rice or roti to serve (optional) Method STEP 1 Heat the oil in a frying pan and add the nigella seeds. … Continue reading Sabzi

Ingredients 300g natural yogurt ¼ tsp ground cumin, plus a pinch 60g boondi (available in many Indian supermarkets or online) a few mint leaves, ½ finely chopped, ½ left whole Method STEP 1 Whisk the yogurt with 100ml water until smooth. Whisk in the cumin, ¼ tsp salt and a pinch of ground black pepper. STEP 2 Add the boondi and mix well to combine. Leave to stand for 10 mins or … Continue reading Boondi Raita