Indian Recipes

Mangos are highly valued in India, they are eaten in savoury dishes and pickles when raw and in puddings and as dessert fruit when ripe, even the sweet pulp left on the stone isn’t wasted.
When I had this rasam, my husband’s aunt used the flesh around the stones to make it. You don’t need a lot of pulp, however you will need very ripe Indian mangos to get the pulp off the stones!

Pooris are deep fried in hot oil; they are crispy-soft puffed-up balloons of delicious fried Indian bread. They are easy to make, as long as you cook them in very hot oil! Pooris are best eaten piping hot, so try and cook them just before you sit down to dinner.

A staple of most good indian kitchens, use lamb on the bone for more flavour. Lamb cooked on the bone always tastes so much better, a warming dish for cold winter days. 

A hearty soup for a cold winter meal, serve with crusty whole meal rolls. Adding chickpeas thickens the soup without adding starch and the fibre fills you up too.

Tandoori nans, a popular bread found in all Indian restaurants, is a specialty from the Punjab. This simple recipe makes instant nans, and you don't need a tandoor to cook them in.

Bhindi or Okra is lovely when fried in oil and this sweet and sour curry combined with different vegetables is a very popular dish in a Gujarati meal.