Indian Food Made Easy (Recipes) | Indian Cuisine | Curry

BBC: Indian Food Made Easy

By Anjum Anand

Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After gaining a European business degree she decided to develop her interest in Indian cookery and, in particular, to make her native food fresher, lighter and simpler to cook. Anjum has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make 'cooking an Indian' as common as rustling up a stir-fry. She was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003 and has sold more than 25,000 copies. Anjum has family homes in Delhi and Calcutta and loves the regional and cultural traditions of Indian food with the passion of a real insider. Anjum was a regular guest on UKTV Food's Great Food Live from 2004 to 2007. Anjum's six-part primetime BBC Two television series on Indian cookery, Indian Food Made Easy, aired in summer 2007. A book accompanied the series. Source: www.bbc.co.uk/food

Contents
Snacks - Tandoori lamb wrap [episode 1] - Succulent chicken tikka wrap [episode 1] - Paneer, mushroom and spinach wrap [episode 1] - Indian scrambled eggs [episode 2] - Fennel seed drop-biscuits [episode 2] Fish - Coconut and chilli pan-fried halibut [episode 1] - Quick pan-fried halibut [episode 1] - Green coconut fish curry [episode 5] - Mussels with dry coconut [episode 5] - Spiced crab cakes with tamarind mayonnaise [episode 5] Meat and poultry - Spiced lamb burgers with herbed yoghurt [episode 2] - Oven-fried chilli chicken [episode 2] - Lamb with green chillies [episode 4] - Honey-roasted spicy leg of lamb [episode 6] Vegetarian / Side dishes - Chopped salad with peanuts [episode 1] - Smashed-fried potatoes [episode 2] - Paneer and vegetable skewers [episode 2] - Southern Indian mixed vegetable dish (Avial) [episode 3] - Creamy lentil and rice dish (khicheri) [episode 3] - Peppery hot cabbage salad [episode 3] - Spiced fried okra [episode 3] - Slightly sweet Bengal gram lentil curry [episode 3] - Bengali-style aubergine cooked in yoghurt [episode 4] - Lemon rice [episode 5] - Paneer with spinach [episode 6] - Wild mushroom pilaff [episode 6] Dessert and sweet - Savoury semolina cake [episode 1] - Strawberry lassi [episode 1] - Mango smoothie [episode 2] - Sweet saffron yoghurt (shrikand) [episode 3] - Jaggery-caramelised walnuts [episode 4] - The ultimate masala tea [episode 6] - Charentais melon rasayana [episode 6] - Coconut sweets (extra) - Lemon lassi (extra) - Kulfi (extra) - Sandesh (extra) - Orange-scented rice creams (extra) - Steamed yoghurt (extra) Miscellaneous - Green chutney [episode 1] - Paneer [episode 2] - Potato and pea samosas [episode 1] - Naan bread [episode 4] - Peshwari naan [episode 6]

BBC - Indian Food Made Easy by Anjum Anand

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Episode 1

Coconut and chilli pan-fried halibut
Serves: Preparation: Cooking: 2 30 mins to 1 hour less than 10 mins

Ingredients:
For the marinade ½ large red chilli, deseeded and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, peeled and roughly chopped 1 tsp white wine vinegar 1 tsp ground coriander 5 fenugreek seeds salt, to taste ¼ tsp freshly ground black pepper 1 tsp vegetable oil 2 halibut steaks, or other firm white fish To cook the fish 1 heaped tbsp flour 1 heaped tbsp desiccated coconut 1½ tbsp vegetable oil ½ lemon, to serve

Method:
1. For the marinade, pound together all the ingredients for the marinade, apart from the fish, in a pestle and mortar. Be generous with the seasoning as it will be absorbed by the fish. Coat the fish in the marinade, place into a bowl and leave to marinate for at least half an hour. 2. To cook the fish, mix together the flour and the desiccated coconut in a bowl. Coat the fish in this mixture well. 3. Heat the oil in a large non-stick pan. Add the fish to the pan and cook on a low heat without moving for four minutes, then turn over and cook on the other side for another 3-4 minutes, or until cooked through. Squeeze over some lemon juice and serve hot with the chopped salad with peanuts.

BBC - Indian Food Made Easy by Anjum Anand

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place the fish onto serving plates and squeeze over some lemon juice. reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes. available in Asian stores and some supermarkets ¼ tsp salt. or to taste 2 halibut steaks ½ tsp grated ginger ½ tsp crushed garlic 2 tbsp vegetable oil 2 tsp flour lemon juice. To serve. then rub in the ginger and garlic and one teaspoon of the oil. BBC . Dust the fish with the flour on both sides. Heat the remaining oil in a large frying pan over a medium-high heat.Quick pan-fried halibut Serves: Preparation: Cooking: 2 less than 30 mins less than 10 mins Ingredients: ½ tsp ground turmeric ¼ tsp red chilli powder 1 tsp ground coriander pinch carom seeds (ajwain seeds). Sprinkle all the spices and seasoning over the fish. 2. or until cooked through and crisp. Place the fish into the pan. 3.Indian Food Made Easy by Anjum Anand 4 . to serve Method: 1.

Indian Food Made Easy by Anjum Anand 5 .Potato and pea samosas Makes: Preparation: Cooking: 20 less than 30 mins 30 mins to 1 hour Ingredients: 3 tbsp vegetable oil ½ tsp mustard seeds 60g/2½oz chopped onion 1 tsp finely chopped ginger 60g/2½oz frozen peas 1 tbsp ground coriander 1 tsp ground cumin ¼ tsp red chilli powder ½-¾ tsp garam masala 1-2 tsp dried mango powder. turning halfway through the cooking time. Place onto a baking sheet and cover while you make the rest of the samosas. Lay the pastry sheet flat on a clean surface and brush with melted butter. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds. Preheat the oven to 200C/400F/Gas 6. or until golden and crisp. Take the right corner and fold diagonally to the left. or until they begin to splutter. mango powder. Add the onion and ginger and cook for 2-3 minutes over a high heat. Fold in one third of the pastry lengthways towards the middle. Sprinkle over a few sesame seeds. 7. Taste and adjust the seasoning. then add the potatoes and coriander and cook for 2-3 minutes. 3. Unroll the pastry and cover with cling film and a damp tea towel. stir well and add the spices. Bake in the centre of the oven for 30-35 minutes. Fold again along the upper crease of the triangle. to taste salt. 2. to taste splash water 600g/1lb 5oz potatoes. Brush the outer surface with more butter. Peel off one piece and keep the rest covered so that it doesn't dry out. Cook for 1-2 minutes. place the samosas onto a large serving plate with a bowlful of chutney BBC . for brushing 2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds) Method: 1. 5. if using. 6. enclosing the filling and forming a triangle. Keep folding in this way until you reach the end of the strip. Add the peas. Place one rounded teaspoon of the filling mixture at one end of the strip. To serve. 4. leaving a 2cm/1in border. boiled until soft and crushed into large lumps 4 tbsp chopped fresh coriander leaves packet ready-made filo pastry 5 tbsp melted butter. salt and a splash of water. peeled. Brush again with the butter and fold in the other side to make a long triple-layered strip.

In a large bowl. defrosted 2 tbsp chopped onion 1 small carrot.5cm/1in piece fresh ginger. yoghurt. 5. plus extra for greasing 1 tsp mustard seeds ½ tsp cumin seeds 1 tsp sesame seeds ½ tsp bicarbonate of soda Method: 1. turmeric and salt to make a fairly thick batter. or until the top is golden-brown. or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. vegetables. Remove from the oven and allow to cool and become crisp in the tin. for 20 seconds. to taste (season well) 3 tbsp oil. 3. peeled and crushed ¾-1 tsp red chilli powder ½ tsp ground turmeric salt. BBC . ginger. Transfer to the oven and bake for 35-40 minutes. It's ready when a skewer inserted into the cake comes out clean. Heat the oil in a small pan. chilli powder. mix together the semolina. Stir the seeds and oil into the batter.Savoury semolina cake Serves: Preparation: Cooking: 8 less than 30 mins 30 mins to 1 hour Ingredients: 165g/6oz semolina 125ml/4½fl oz plain yoghurt 125ml/4½fl oz water two handfuls frozen peas. cumin and sesame seeds and cook. either on its own or with green chutney. add a splash of water. Serve in wedges.Indian Food Made Easy by Anjum Anand 6 . Stir in the bicarbonate of soda and immediately pour the mixture into the tin. stirring frequently. Taste and adjust with more salt or spices if necessary. Add the mustard. roughly chopped 2. 4. water. Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin. 2. peeled and grated handful fresh or frozen (defrosted) green beans. If the batter is too thick.

finely sliced 2 tomatoes. coarsely grated 1½ tbsp lemon juice 1 free-range egg. 2. place all the marinade ingredients into a large bowl and mix well. peeled and chopped 1 garlic clove. Grill for 6-8 minutes. bringing the chicken back to room temperature before cooking. for brushing 2 tbsp melted butter. Fold over the top of the tortilla and pull in the sides. if possible.5cm/1in piece fresh ginger. BBC .Succulent chicken tikka wraps Serves: Preparation: Cooking: 5 over 2 hours less than 10 mins Ingredients: For the marinade 150ml/5fl oz Greek-style yoghurt 1 tbsp vegetable oil 2. ground together ¾-1 tsp salt. turning halfway through the cooking time. spacing them apart so they do not touch. to baste To serve ¾ tsp chaat masala (optional). chopped ¼-½ tsp red chilli powder. or to taste 30g/1oz cheddar cheese. available from Asian stores and some supermarkets 5 ready-made flour tortillas.Indian Food Made Easy by Anjum Anand 7 . preheat the grill to medium. finely sliced 150ml/5fl oz Green chutney You'll need ten wooden skewers. Top with the sliced vegetables and a spoonful of the chutney.5cm/1in cubes oil. To cook the chicken. For the chicken. soaked in water for half an hour Method: 1. cut into 2. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. if using. beaten 2 rounded tbsp gram flour For the chicken 400g/14oz chicken breasts. or until slightly charred at the edges and completely cooked through. Cut in half on the diagonal and serve. Then baste the chicken with the butter and grill for another minute. Leave to marinate in the fridge for a few hours. slide the chicken pieces off the skewers and sprinkle over the chaat masala. Thread the chicken pieces onto the skewers. or to taste 1 tsp garam masala generous pinch green and black cardamom seeds and fennel seeds. 3. wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion. finely sliced 1 Little Gem lettuce. Pierce the chicken pieces all over with a fork and add to the marinade. skin and bones removed. Using a fork.

finely sliced 1 Little Gem lettuce. or to taste For the lamb 400g/14oz lamb (leg meat is ideal). bones removed.Indian Food Made Easy by Anjum Anand 8 . Bring back to room temperature an hour before cooking. cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. 2. soaked in water for half an hour Method: 1.Tandoori lamb wrap Serves: Preparation: Cooking: 5 overnight less than 10 mins Ingredients: For the marinade 150ml/5fl oz Greek-style yoghurt ½ small onion. mixed with 3 tbsp yoghurt. Place all the marinade ingredients into a food processor and blend until smooth. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. until tender. Preheat the grill to medium. Top with a handful of the sliced vegetables and a spoonful of chutney. finely sliced 2 tomatoes. wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion. for basting To serve 5 ready-made flour tortillas. Mix well and leave to marinate in the fridge for as long as possible. cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter. or longer if you want the lamb well done. or to taste 2 tsp lemon juice 1 tsp salt. roughly chopped 1 garlic clove. Pour into a large bowl and stir in the lamb cubes. 3. turning halfway through cooking. Alternatively. finely sliced 100ml/3½fl oz Green chutney. Baste with the melted butter and cook for another minute or two for slightly pink meat. peeled and chopped 2. BBC . preferably overnight. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. to serve You'll need ten wooden skewers.5cm/1in piece fresh ginger. Roll up and serve. Cook for around 5-6 minutes. peeled and chopped 2 tsp each garam masala and ground cumin 1 tsp ground coriander ½ tsp ground fennel seeds ¼ tsp freshly ground black pepper 1 tbsp vegetable oil 2 tbsp fresh coriander leaves ½ tsp red chilli powder.

For the paneer. or to taste 2 tsp vegetable oil 2 tbsp water 200g/7oz Portobello mushrooms. soaked in water for half an hour Method: 1. Bake for 20 minutes. ground cumin. cooled and thickly sliced For the paneer 2 tbsp vegetable oil 100ml/3½fl oz water 300-350g/10-12oz paneer. washed 45g/1¾oz fresh coriander. place all the spinach paste ingredients into a blender and blend until smooth. wrapped in foil and placed in the oven for the last five minutes of cooking You'll need 5-6 wooden skewers. cleaned. turning halfway through the cooking time. Meanwhile.Indian Food Made Easy by Anjum Anand 9 . thinly sliced To serve 5 ready-made flour tortillas. roughly chopped (optional) For the tandoori mushrooms 75ml/2½fl oz Greek-style yoghurt 1 tsp each garam masala. Preheat the oven to 200C/400F/Gas 6. Roll up and cut on the diagonal. 4. For the spinach paste. 3. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes. thread the marinated mushrooms onto skewers. ground fennel seeds and green cardamom powder 2 tsp crushed garlic 1 rounded tsp grated ginger 2 tsp gram flour salt. place all the ingredients except the mushrooms into a blender and blend to a smooth paste. or to taste 1 tbsp vegetable oil salt and freshly ground black pepper 1-3 green chillies. mushroom and spinach wrap Serves: Preparation: Cooking: 5 less than 30 mins 30 mins to 1 hour Ingredients: For the spinach paste 225g/8oz baby spinach leaves. leaves and stalks 6 large garlic cloves.5cm/1in cubes ½ small onion. place onto an oiled baking sheet and transfer to the oven. Add the paneer and the onion and cook for another minute. cut into 2. To serve. boiled for 15 minutes. 6. Once cooked. or until the paste starts to thicken. Add the mushrooms to the paste and leave to marinate for 20 minutes. seeds removed. divide the filling into five portions and place each portion onto a warmed tortilla. add the mushrooms to the paneer mixture. heat the oil in a large non-stick pan. peeled 5cm/2in piece fresh ginger.Paneer. 2. BBC . or until the onion just starts to soften. peeled and roughly chopped 6 tbsp roasted and salted peanuts 2-3 tbsp lemon juice. For the tandoori mushrooms. to taste 2 tsp lemon juice ¼-½ tsp red chilli powder. 5.

Chopped salad with peanuts Serves: Preparation: Cooking: 2 less than 30 mins less than 10 mins Ingredients: For the salad 1 tomato. add the curry leaves and remove from the heat. BBC . Add the lemon juice and stir. Taste and adjust the seasoning if necessary. mix together all the salad ingredients in a bowl. to taste For the spices 1 tsp vegetable oil ¼ tsp mustard seeds few curry leaves 1 tbsp lemon juice. 3. heat the oil in a small pan and add the mustard seeds. Once they begin to splutter. 2. For the salad. finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks. chopped 2 tbsp salted peanuts. pour the spice mixture over the salad and stir to coat. or to taste Method: 1. For the spices. roughly chopped 1 heaped tbsp desiccated coconut ¼ tsp grated ginger salt.Indian Food Made Easy by Anjum Anand 10 . To serve. finely chopped 4 tbsp finely chopped cucumber 1 green chilli.

or to taste ice cubes. 2.Indian Food Made Easy by Anjum Anand 11 . BBC . Place all the ingredients into a food processor and blend until smooth. Strawberry lassi Serves: Preparation: Cooking: 1.2 less than 30 mins no cooking required Ingredients: 400g/14oz ripe strawberries. washed 20g/¾oz fresh mint leaves.Green chutney Makes: Preparation: Cooking: 200 ml (7 fl oz) less than 30 mins no cooking required Ingredients: 80g/2¾oz fresh coriander leaves and stalks. peeled and roughly chopped 2. or to taste salt. washed 1 garlic clove. yoghurt and sugar into a blender and blend until frothy and smooth. To serve. seeds removed. shells removed. chopped 15 raw pistachio nuts. or to taste. to taste 3 tbsp water Method: 1. Place the strawberries. chopped 1-2 green chillies. chopped 2 tbsp lemon juice. hulled 240ml/8½fl oz good-quality plain yoghurt 2 tbsp sugar. to serve Method: 1. peeled and roughly chopped ½ small onion.5cm/1in piece fresh ginger. pour into serving glasses filled with ice.

Indian Food Made Easy by Anjum Anand 12 . Take them out of the fridge 30 minutes before you start cooking. 4. for the herbed yoghurt. BBC . quartered 4cm/1½ in piece fresh ginger 4 large garlic cloves 20g/¾oz fresh coriander. Preheat the grill to high. Shape into six burgers and chill in the fridge for 20 minutes. finely chopped (optional) salt. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. 2. or until you are ready to cook them. or 1 tbsp good quality dried mint 1-2 green chillies. heat the buns in the oven for the last 3-4 minutes of the cooking time. To serve.Episode 2 Spiced lamb burgers with herbed yoghurt Serves: Preparation: Cooking: 6 30 mins to 1 hour less than 10 mins Ingredients: For the burgers 1 small onion. For the burgers. turning halfway. to taste ½ tsp freshly ground black pepper To serve 6 hamburger buns 1 onion. or to taste 1 large free-range egg 2 slices thick-cut white bread. mix together all the ingredients for the herbed yoghurt in a bowl and season. stalks and leaves 2-3 green chillies. garam masala. 5. using a hand blender. salt. 3. with salt and freshly ground black pepper. They can also be cooked in an oiled non-stick pan for 8-10 minutes. Meanwhile. sliced crosswise into large rings 2 ripe plum tomatoes. Place a burger onto one half of each bun on a bed of lettuce. for greasing For the herbed yoghurt 200g/7oz Greek-style yoghurt 30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves. While the burgers are cooking. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. coriander and green chillies by pulsing. add the cumin. to taste. Finish with the other half of each bun. egg and breadcrumbs and mix well. garlic. processed to crumbs in a food processor 2 tbsp oil. 6. chopped or ½-1 tsp red chilli powder 450g/1lb lamb mince ¾ tsp ground cumin 1½ tsp garam masala 1 tsp salt. Place into a bowl with the lamb mince. ginger. or chop them all by hand. sliced crosswise crunchy lettuce leaves Method: 1. split the buns in two. roughly chop the onion.

seeds and membranes removed 1 tsp salt. Bring back to room temperature before continuing. 4. Add the chicken and coat each piece well in the paste. For the marinade. Cover with cling film and leave for a couple of hours or overnight in the fridge. peeled and finely chopped 2-4 green chillies. processed to crumbs in a food processor 1-2 large free-range eggs. or to taste 1 tsp garam masala 1 tbsp lemon juice 2 tbsp oil For the chicken 800g/1lb 12oz chicken pieces. beaten 1 lemon. cut in half with the stalk. letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Place on a serving dish. Mix the salt.Oven-fried chilli chicken Serves: Preparation: Cooking: 6 overnight 30 mins to 1 hour Ingredients: For the marinade large knob fresh ginger. Preheat the oven to 225C/435F/Gas 7. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place the pan on a high shelf in the oven for 15 minutes to heat up. 6. BBC . peeled and roughly chopped 2-3 garlic cloves. 2. turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces). Take the chicken out of the marinade. Place them on the baking sheet and cook for 20 minutes. or until cooked through. 5. combine all the marinade ingredients in a bowl and mix well to make a paste. Then lower the oven to 200C/400F/Gas 6.Indian Food Made Easy by Anjum Anand 13 . skinned and pricked all over with a fork 3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin 4 slices white bread. cut the lemon into wedges and serve. to serve Method: 1. 3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. black pepper and cumin into the breadcrumbs.

2. using the palm of your hand. Then cut into cubes or crumble. until the potatoes are golden and crisp. or until it is flattened into a firm block. gently flatten the potatoes as much as possible without them losing their shape. Once the milk starts to boil and rise up. 3. Discard the whey or use for another purpose. 6. it should only take about a minute. They should be fairly pale in colour. Add the potatoes and fry over a medium heat. stir gently to help the milk curdle. stir in the yoghurt or lemon juice. 3. peeled. 2. available from Asian grocers ¼-½ tsp red chilli powder. Then. Strain the cheese into the sieve and run some cold water through it. Paneer Makes: Preparation: Cooking: 250 gr 1-2 hours less than 10 mins Ingredients: 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt. BBC . for frying 600g/1lb 5oz small to medium-sized red-skinned potatoes. (You can refill the same saucepan with water and place it on top as a weight). until they are just soft in the centre when tested with the point of a sharp knife. Bring the milk to the boil in a heavy-based saucepan. Remove from the heat. If it does not separate. It is delicious when served with a sprinkling of sea salt. add the rest of the yoghurt and keep stirring. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. 4. Defrost thoroughly before use. or to taste ½ tsp ground coriander Method: 1. Add the potatoes to the hot oil and fry over a low-medium heat for about 5-6 minutes. reheat the oil. Heat a couple of inches of vegetable oil in a wide saucepan or wok. turning occasionally. 4. Once cool enough to handle. put the paneer onto a clean work surface. This should take about 10-15 minutes. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. keeping it fairly tight.Indian Food Made Easy by Anjum Anand 14 . The curds will coagulate and separate from the watery whey. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. halved lengthwise salt. depending on how you want to use it. Remove the potatoes from the oil and drain on kitchen paper for five minutes. to taste ½ tsp dried mango powder (often sold as amchoor). Before serving. Place a heavy weight on top for 30-40 minutes. Keeping the milk on the heat. freshly ground pepper and a drizzle of olive oil. 5. or 2 tbsp lemon juice Method: 1.Smashed-fried potatoes Serves: Preparation: Cooking: 6 less than 30 mins 10 to 30 mins Ingredients: vegetable oil.

melted.5cm/1in cubes oil. peeled and roughly chopped 2-3 garlic cloves. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes. mix together all the marinade ingredients in a bowl and add the paneer. or to taste 2 tbsp vegetable oil 1 tbsp gram flour (also called chickpea flour) 1 tsp cumin powder seeds of 6 green cardamom.5cm/1in cubes 1 large onion. peeled and finely chopped salt. Thread the vegetables and paneer alternately onto the skewers. in the fridge.Indian Food Made Easy by Anjum Anand 15 . for greasing 6 wooden skewers. ground For the skewers 300g/10½oz paneer. or to taste 1 tsp garam masala 2 tbsp lemon juice. For the marinade. BBC .5cm/1in cubes 1 green and 1 red capsicum pepper. cut into 2. or longer. 2. cut into 2. to taste ½ tsp chilli powder. They are also great served with a green chutney.Paneer and vegetable skewers Makes: Preparation: Cooking: 6 30 mins to 1 hour 10 to 30 mins Ingredients: For the marinade 125ml/4½fl oz Greek-style yoghurt small knob fresh ginger. 4. Bake in the oven for seven minutes. drizzle over the melted butter. onion and peppers. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Sprinkle with chaat masala and serve. turn and cook for another 5-7 minutes or until charred at the edges. soaked for an hour 2 tbsp butter. to sprinkle Method: 1. for drizzling chaat masala (a dried spice mixture available from Asian grocers). 3. cored and cut into 2.

Fennel seed drop-biscuits Makes: Preparation: Cooking: 20 less than 30 mins less than 10 mins Ingredients: 80g/2¾oz plain flour. Take them off the heat when they are cooked to your taste. Serve while still slightly warm. sugar. chopped ¼ green chilli. almonds and melted butter in a bowl. Fry over a moderate heat for about 1-2 minutes. spices. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. seeds removed and ground to a powder in a pestle and mortar 1½ tsp fennel seeds. 2. 3. sifted 70g/2½oz caster sugar 2 tbsp skimmed milk powder 140ml/5fl oz milk 1 brown cardamom pod. Heat the oil and butter in a small non-stick frying pan. until soft. until golden on both sides. or pinch of red chilli powder 2 eggs. 2. Mix together the flour. powdered and whole milk.Indian Food Made Easy by Anjum Anand 16 . melted 4 tbsp ghee or vegetable oil. Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. for frying Method: 1. seeded and sliced (optional). Leave to rest for ten minutes. turning once. BBC . ground to a powder in a pestle and mortar pinch of salt 1 tbsp ground almonds 2 tbsp butter. Serve with toast. Remove from the pan and drain on kitchen paper. Add the onion and fry for about four minutes. Indian scrambled eggs Serves: Preparation: Cooking: 1 less than 30 mins less than 10 mins Ingredients: 1 tsp vegetable oil a knob of butter 2 tbsp finely chopped onion ½ small tomato. beaten salt to taste 1 tbsp chopped fresh coriander Method: 1. salt.

so serve in small glasses. Add the milk and sugar and combine until it becomes a thick smooth mass.Indian Food Made Easy by Anjum Anand 17 . to serve Method: 1. A little goes a long way. in season from April (or use canned puréed mangoes) 250-300ml/9-10½ fl oz cold milk 1½-2 tbsp sugar. or to taste. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. BBC . Cut around the stone to take off as much flesh as possible. according to the size and sweetness of the mangoes ice cubes. 3. 4. 2. Add the ice cubes and serve straight from the fridge. Remove the skin by peeling or cutting the fruit carefully off it. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Chill until ready to drink. Stand one of the mangoes upright with the narrow end facing you.Mango smoothie Serves: Preparation: Cooking: 2 less than 30 mins no cooking required Ingredients: 2 Indian Alphonso mangoes. capturing all the running juices in a bowl.

If necessary. BBC . chopped into 1cm/½in pieces 100g/3½oz green beans. salt. onion and chillies and cook until the onions are soft and beginning to colour. Cook for a further five minutes. 4. To serve.Episode 3 Southern Indian mixed vegetable dish (Avial) Serves: Preparation: Cooking: 6 30 mins to 1 hour 10 to 30 mins Ingredients: 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion. peeled and roughly chopped 60g/2½oz desiccated coconut. if using. place the shallots. Blend to a fine paste before adding to the pan. Cover the pan and cook over a low heat. stirring thoroughly. along with the peas. Meanwhile. stirring often. When the onions are cooked. 3. soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method: 1. sliced in half lengthwise ¾ tsp ground turmeric salt. peeled and cut into chunks ½ cucumber. ginger and coconut (complete with its soaking liquid) into a blender. seeds removed. 2. 5. halved lengthwise. Heat the oil in a large non-stick pan. peeled and chopped 2 medium potatoes. add the cucumber and beans. add a splash of water to prevent the vegetables from burning. tailed and chopped into thirds 50g/2oz shallots. Tear the curry leaves into the pan and stir in the yoghurt. peeled and halved 10g/½oz fresh ginger. Add the cumin. take the pan off the heat and pour the coconut oil over the vegetables. topped. to taste 2 medium carrots. After about 15 minutes. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. stir in the turmeric.Indian Food Made Easy by Anjum Anand 18 . sliced 1-2 green chillies. Spoon the mixture on to six serving plates and serve with basmati rice. carrots and potatoes.

4. Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk. 3. optional) pomegranate seeds Method: 1. To serve. Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt. BBC . Place a bowl under the sieve and pour in the yoghurt.) milk. silver leaf (if using) and pomegranate seeds. then add the saffron milk and ground cardamom. 2. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. or to taste ¼ tsp freshly ground green cardamom seeds. divide the yoghurt among four bowls and garnish with the nuts. This will take a minimum of 5-6 hours. or to taste To serve 2 tbsp chopped unsalted pistachios 2 tbsp flaked or sliced almonds edible silver leaf (available from Asian grocers. for infusing ½ tsp saffron threads 6-8 tbsp icing sugar. Cover and chill in the fridge. Line a large sieve with a double layer of paper kitchen roll.Sweet saffron yoghurt (shrikand) Serves: Preparation: Cooking: 4 overnight no cooking required Ingredients: 1 litre/1¾ pints whole milk yoghurt OR 500ml/17½fl oz Greek-style yoghurt (It is necessary to have a larger quantity of whole milk yoghurt than of Greek-style yoghurt because whole milk yoghurt will lose more water when drained. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Heat a little milk in a small pan.Indian Food Made Easy by Anjum Anand 19 .

This should take approximately 20 minutes. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender.) 4. washed in several changes of water 35g/1¼oz mung beans. 2. cooking the rice and lentils for 40 minutes with a little additional water. turmeric and water.Creamy lentil and rice dish (khicheri) Serves: Preparation: Cooking: 1 30 mins to 1 hour 10 to 30 mins Ingredients: 35g/1¼oz white or brown basmati rice. garlic and salt and cook for a minute before adding the drained rice. lentils. split and husks removed (or husks left on if using brown rice) 1 rounded tsp ghee ½ tsp cumin seeds ½ small onion. stir in the garam masala and freshly ground black pepper and serve. Add the cumin and fry for 20 seconds. Once tender. until the seeds have coloured and their aroma has been released. chopped 1 green chilli. whole (optional) ½ tsp chopped fresh ginger ½ garlic clove salt. follow the same method. When the onion has cooked. 3. Stir in the onion and cook until softened. In a large non-stick saucepan melt the ghee. BBC . add the chilli.Indian Food Made Easy by Anjum Anand 20 . ginger. (If using brown rice. Soak the rice and lentils in a large pan of water for 30 minutes. to taste ¼ tsp ground turmeric 400ml/14fl oz water (or 500ml/17fl oz if using brown rice) ¼ tsp garam masala ½ tsp freshly ground black pepper Method: 1.

a spice mixture available readymade from Asian grocers) ¼ tsp salt ¼ tsp red chilli powder ¼ tsp dried mango powder (also sold as amchoor. Add the okra to the pan and fry until the okra is crisp and golden-brown. heat the oil until it is smoking (NB . chilli and dried mango powder and toss well. split and washed 1 tbsp chopped peanuts 10 curry leaves (available fresh or dried from Asian grocers) ½ large cabbage head. stir in the curry leaves. Stir-fry for ten minutes making sure that the cabbage retains some firmness. Sprinkle over the chaat masala. Once cooked. Return the pan to the hob.Peppery hot cabbage salad Serves: Preparation: Cooking: 2-3 less than 30 mins 10 to 30 mins Ingredients: 1 tbsp mustard oil or vegetable oil small pinch asafoetida (available in Asian stores and some supermarkets) ¾ tsp brown mustard seeds ¾ nigella seeds (available in Asian stores and some supermarkets) 2 small dried red chillies. available from Asian grocers) Method: 1. To serve.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Place the gram flour in a shallow bowl. Remove the pan from the heat and allow the oil to cool for ten seconds. salt. 2. Serve hot. finely shredded salt. to taste. cabbage and salt. In a large wok or non-stick saucepan. distribute the cabbage between 2-3 serving plates. 3. 3. stirring occasionally. whole 1 tsp black gram lentils (urad dal). topped and tailed vegetable oil. Spiced fried okra Serves: Preparation: Cooking: 4-6 less than 30 mins less than 10 mins Ingredients: 60g/2oz gram flour (chickpea flour) 400g/14oz okra. Pour the oil into a large saucepan to a depth of approximately 2. 2. wiped clean with damp kitchen roll.Indian Food Made Easy by Anjum Anand 21 . for frying 1 tsp chaat masala ('snack spice' . skinned. turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. to taste Method: 1. lentils and peanuts and fry for a further minute or until the lentils have started to colour. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Add the chillies. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. BBC .Do not leave hot oil unattended).

BBC . cloves. 2.) Add the coconut and stir until it turns golden-brown.Indian Food Made Easy by Anjum Anand 22 . cumin. salt and sugar. to taste. Simmer for about an hour. Heat the water. If necessary.Slightly sweet Bengal gram lentil curry Serves: Preparation: Cooking: 4-6 less than 30 mins 1 to 2 hours Ingredients: 1. unsalted butter or ghee 5 green cardamom pods. garam masala.2 litres/2 pints water 250g/9oz chana dhal (also called Bengal gram lentils). mustard seeds. Cook until the lentils are completely soft and beginning to break up. to taste 2-3 tsp sugar 2 tbsp mustard oil. lightly crushed 1 tsp cumin seeds 5 cloves 1cm/½in cinnamon stick ½ tsp brown mustard seeds 1-2 dried red chillies 2 dried bay leaves 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut. chillies and bay leaves for 30 seconds. thoroughly cleaned ½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt. Stir in the coriander. add a bit of extra water. Heat the oil or butter in a small pan. (Be careful as the seeds may pop a bit. cinnamon. lentils and turmeric in a pan and bring to the boil. or until soft. flesh chopped into small cubes Method: 1. 4. Fry the cardamom pods. 3. stir the spice mix into the lentils and divide among four serving plates. To serve.

chopped or pounded into smallish pieces 50g/2oz walnut halves. Stir in the ground cumin and the aubergine slices.Episode 4 Bengali-style aubergine cooked in yoghurt Serves: Preparation: Cooking: 3-4 less than 30 mins 10 to 30 mins Ingredients: 400g/14oz small Japanese-style aubergines. 2. Jaggery-caramelised walnuts Serves: Preparation: Cooking: 3-5 less than 30 mins less than 10 mins Ingredients: 100g/3½oz jaggery (available in Asian stores and some supermarkets). In a bowl. 3. Heat gently and stir to combine. 5. Heat the oil in a large. Serve as a snack or sprinkled over desserts and yoghurts. working quickly before the jaggery starts to harden . Spread the walnut halves onto a sheet of baking paper or an oiled plate. Place the jaggery into a small pan and heat gently. store in an airtight container until needed. Pour into a small saucepan and heat gently. Stir in the remaining yoghurt. to taste ½ tsp red chilli powder 2 tbsp vegetable oil 250ml/9fl oz plain yoghurt 1-1½ tsp sugar 1 rounded tsp cumin seeds. to garnish Method: 1. Dust the aubergine slices with the turmeric. 4. 3.if it does. Add the walnut halves and stir to coat. until melted and smooth. Set aside. Allow to cool completely. salt and the remaining red chilli powder. then break into pieces. 2. for about five minutes. toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar handful fresh coriander leaves. stirring frequently. shells removed Method: 1. non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). beat 200ml/7fl oz of the yoghurt with the sugar. thinly sliced into rounds good pinch ground turmeric salt. salt and half the red chilli powder. BBC . When cold. check the seasoning and serve garnished with the fresh coriander. 4.Indian Food Made Easy by Anjum Anand 23 . chopped. stirring often to stop it from splitting. return to the heat for a few seconds until melted again.

heat two tablespoons of the oil in a large pan. cover and simmer for 35-40 minutes. 3. Once the lamb is cooked. slit through the middle. 5. For the marinade. excluding the lamb. Taste and adjust the seasoning. and stir in the coriander. place all the ingredients. Check on the pot regularly. chopped 2 medium tomatoes. Taste to ensure the spices have been cooked . for about 12-14 minutes.Indian Food Made Easy by Anjum Anand 24 . chopped 800g/1lb 12oz lamb. Transfer the marinade to a bowl. Pour into the curry. or until the cumin begins to brown. 2. cut into small cubes with the bone left in For the curry 3 tbsp vegetable oil ¾ tsp nigella seeds (available from Asian grocers) 1 tsp cumin seeds 500ml/17fl oz water 5-8 fat. 4. short green chillies. chopped Method: 1. Serve with naan or rice. Add the marinated lamb and cook over a medium heat. add a little extra water if necessary. heat the remaining oil in a small pan and gently fry the chillies for two minutes. BBC . add the lamb and leave to marinate for several hours. or until the lamb is tender.Lamb with green chillies Serves: Preparation: Cooking: 4 overnight 30 mins to 1 hour Ingredients: For the marinade 1 tsp ground turmeric 1 tsp ground fennel seeds 1 tsp garam masala 1 tbsp white poppy seeds salt. seeds removed. add the nigella and cumin seeds and stir fry for about 30 seconds. to taste 3 large garlic cloves 1 tbsp peeled and roughly chopped fresh ginger 1 medium onion. 7. 6.it should have no harsh elements. but otherwise left intact 2-3 tsp fresh tamarind paste 2 handfuls fresh coriander. leaves and stalks. Add the water and bring to the boil. for the marinade into a food processor and blend until smooth. stirring frequently. Halfway through cooking the lamb. uncover and stir in the tamarind paste. stirring occasionally and adding more water if it gets too dry. Then lower the heat. For the curry. or overnight. if possible. stirring often.

Indian Food Made Easy by Anjum Anand 25 . to make a smooth. Brush with butter and serve hot. melted. ideally in a teardrop shape. In another bowl. plus extra for greasing For the topping nigella seeds. 4. Roll the dough balls out quite thinly. soft dough. 2. Place the naans onto the hot baking sheet and grill for just 1-2 minutes.Naan bread Makes: Preparation: Cooking: 5 1-2 hours less than 10 mins Ingredients: For the dough 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/3½-4½fl oz milk 2 tbsp vegetable oil. mix together the milk and oil. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. poppy seeds or sesame seeds. Then knock the dough back and form into five balls. salt and baking powder into a bowl. adding a little flour if the dough is too sticky. Place the dough into an oiled bowl. For the dough. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well'. or chopped garlic and fresh coriander 1 tbsp butter. sugar. BBC . until doubled in size. Make a well in the centre of the flour mixture and pour in the liquid mixture. Sprinkle over your chosen topping and press into the surface of the dough. sift the flour. 5. cover with a damp tea-towel and leave in a warm place for at least an hour. Knead well for 8-10 minutes. to serve Method: 1. or until lightly browned. 3. but really this is just aesthetic.

the currry leaves. place the remaining onion. left whole salt. Meanwhile. the water. cut into large pieces To serve 2-3 tsp lemon juice 50g/2oz fresh coriander leaves and stalks. 3. Add half of the chopped onion and fry for 4-5 minutes until soft. Add the remaining coconut milk. garlic.Episode 5 Green coconut fish curry Serves: Preparation: Cooking: 4-6 less than 30 mins 10 to 30 mins Ingredients: 2 tbsp vegetable oil half tsp brown mustard seeds 4 cloves 6 green cardamom pods. Cover with a lid and cook over a low heat for 12-15 minutes. Add this mixture to pan along with the whole green chillies and salt. black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes. cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful. Taste and adjust the seasoning if necessary. stir in the lemon juice and coriander. Heat the oil in a non-stick pan. finely chopped 5cm/2in piece fresh ginger. chopped Method: 1. BBC . lightly crushed 1 large piece cinnamon stick 1 small onion. 2.Indian Food Made Easy by Anjum Anand 26 . to taste. cloves. the seeds might pop). To serve. peeled and quartered 2 large garlic cloves 1 tsp ground coriander 300ml/10½fl oz coconut milk 2-4 green chillies. until the fish is opaque and cooked through. then pour into bowls and serve with rice. 5. 4. the ginger. ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée. to taste 100ml/3½fl oz water 10 curry leaves (available from some supermarkets and Asian grocers) ½-1 tsp freshly ground black pepper ¾ tsp garam masala 500g/1lb 2oz salmon or firm white fish fillets. giving the pot an occasional stir. add the mustard seeds.

or to taste 350g/12oz freshly cooked basmati rice Method: 1. left whole 1 rounded tsp chopped fresh ginger ¼ tsp ground turmeric 4 tbsp roasted peanuts.Lemon rice Serves: Preparation: Cooking: 2-3 less than 30 mins 10 to 30 mins Ingredients: 2½ tbsp vegetable oil ½ tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal (also called Bengal gram lentils) 1 tsp split black gram (also called urad dal or black lentil) 2-3 dried red chillies. BBC . the chana dal. ground turmeric. and cook for about 40 seconds. 2. torn in half salt. black gram and the chillies and stir fry until lightly browned. peanuts. Stir fry to heat through. to taste. to taste 3 tbsp lemon juice. curry leaves and salt. Stir in the lemon juice and cook for another minute before adding the rice. 3. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds. being careful not to break up the grains too much. Add the ginger.Indian Food Made Easy by Anjum Anand 27 . out of their shells 10 curry leaves. 4. place the rice onto serving plates. To serve.

red chilli powder. 7.Indian Food Made Easy by Anjum Anand 28 . finely chopped 2 tsp ground coriander ¼-½ tsp red chilli powder salt. made into crumbs in a food processor For the tamarind mayonnaise 80g/3oz mayonnaise 50ml/2fl oz milk salt. salt and garam masala and cook for another 20 seconds then take off the heat. chopped 400g/14oz prepared crab meat 1 large free-range egg 2½ tbsp mayonnaise 9-10 pieces of thick bread. egg and mayonnaise to the onion mixture in the bowl. crab. Place into a large bowl. Divide into eight equal portions and form each into a circular shape. Stir in the coriander. or until soft. peeled and finely chopped 2 small garlic cloves. BBC . place all the tamarind mayonnaise ingredients into a bowl and whisk together. finely chopped thumb-sized piece fresh ginger. To serve. Preheat the oven to 170C/325F/Gas 3. Place the cooked crab cakes on a baking tray and place them into the oven to stay warm while you cook the others. Heat one tbsp of oil in a non-stick pan and cook the crab cakes in batches over a low moderate heat for about two minutes on each side. Add the ginger and garlic and cook for another 40 seconds. Stir well and add the breadcrumbs. fresh coriander. chopped lightly dressed salad leaves. to taste ¼ tsp freshly ground black pepper 1 tbsp tamarind paste. to serve Method: 1. Season to taste. For the tamarind mayonnaise. Heat half the oil in a non-stick pan and fry the onion for about four minutes. 2. Place the fresh lightly dressed salad leaves on the side. or until golden brown adding more oil as needed. put them on a plate and serve with a spoonful of the tamarind mayonnaise. 6. 4. Add the lemon juice. take the warm crab cakes out of the oven. 5. 3. or to taste handful fresh coriander leaves and stalks.Spiced crab cakes with tamarind mayonnaise Serves: Preparation: Cooking: 4 less than 30 mins 10 to 30 mins Ingredients: For the crab cakes 4 tbsp vegetable oil 1 small onion. to taste 1 tsp garam masala 2 tbsp lemon juice 25g/1oz fresh coriander leaves and stalks.

Meanwhile. chopped into large cubes 1kg/2¼lb mussels. until they have opened. 3. Remove some of the mussels from their shells and leave others in their shells. whole thumb-sized piece fresh ginger. peeled and pounded into a paste in a pestle and mortar 4 garlic cloves. BBC .Indian Food Made Easy by Anjum Anand 29 . Add the chillies. finely chopped 2-4 green chillies. 5. garam masala and tomatoes and cook until the tomatoes have softened and start to break down. scrubbed and de-bearded 60g/2oz desiccated coconut handful fresh coriander leaves and stalks. coriander and a splash of the cooking water to the spices and tomatoes and stir. Add the mussels to the spice mixture and stir thoroughly. for a dramatic and appetising effect. to taste ½tsp ground turmeric 1 tbsp garam masala 3 tomatoes. Add the coconut. ginger and garlic pastes. Remove them with a slotted spoon and set aside. salt. The spice mixture should be thick enough to coat the mussels and enter the shells. peeled and pounded into a paste in a pestle and mortar salt. Reserve the water. Heat the vegetable oil in a medium non-stick pan and fry the onion until golden brown. turmeric. 4.Mussels with dry coconut Serves: Preparation: Cooking: 6 less than 30 mins 10 to 30 mins Ingredients: 3 tbsp vegetable oil 1 small onion. cook the mussels in a large pot of boiling water for about three minutes. 2. Serve with basmati rice. chopped Method: 1.

Serve the lamb with roasted potatoes and a vegetable of your choice. Place the lamb in a plastic food bag with the marinade and leave in the fridge. 2. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. For the honey rub. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes). ideally for 24 hours. 3. Take the lamb out of the fridge and remove the plastic bag. or for a minimum of 6-8 hours. The higher the temperature the more well cooked the meat will be. Trim the excess fat and membranes from the leg of lamb. BBC .2kg/41b 13½oz leg of lamb For the marinade 2 tbsp vegetable oil 5 tbsp lemon juice 15g/½oz fresh ginger. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes. 6. Cover it with foil and allow to rest for 15 minutes. blanched 100ml/3½fl oz Greek yoghurt 1½ tbsp honey Method: 1. basting every 20-30 minutes. covered. in the fridge. 5. sharp knife. peeled and roughly chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powder salt. blend together 70g/2½oz of the almonds. Make deep regular cuts all over the flesh with a short.Indian Food Made Easy by Anjum Anand 30 . The temperature should be 130-150C. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. spoon off any excess fat. Blend together all the ingredients for the marinade in a blender or food processor. or until the meat juices run fairly pink when pierced. to taste 1 tbsp garam masala ½tsp freshly ground black pepper 2 tbsp water For the honey rub 100g/3½oz almonds. and serve it on the side. Rub in the marinade. the yoghurt and half the honey in a blender or food processor. Remove the lamb from the oven. Pour out the juices. Remove the lamb from the fridge and bring to room temperature before cooking. 4. peeled and roughly chopped 6 large cloves garlic. Check if the meat is cooked using a meat thermometer. making sure you get it into the deep cuts.Episode 6 Honey-roasted spicy leg of lamb Serves: Preparation: Cooking: 5-6 overnight 1 to 2 hours Ingredients: For the lamb 2.

washed well and soaked (soak the rice while you chop the mushrooms) 390ml/13¾fl oz water 1 tsp lemon juice. roughly chopped large handful raw cashew nuts. check a grain of rice to see if it is tender. ceps. Fry for about 4-5 minutes. taste and adjust seasoning if necessary and stir gently with a fork. wiped clean with damp kitchen towel. Be careful as they may splater a bit. remove the lid and allow any excess moisture to evaporate. bring to the boil then cover and lower the heat to very low and cook for ten minutes. until the onions are soft and browning at the edges. BBC . garlic and salt and sauté over a high heat for 4-5 minutes. lightly crushed 6 black peppercorns 6 green cardamom pods. whole 200g/7oz fresh wild mushrooms (girolles. cook for 20 seconds then add the onion and cashew nuts. or to taste Method: 1. Heat the oil in a large wide saucepan. Add the whole spices. Add the mushrooms. 2. finely chopped salt. oyster mushrooms. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water.Indian Food Made Easy by Anjum Anand 31 . 3. Gently stir in the lemon juice. If not. morels. leave for another minute. etc. After ten minutes. to taste 300g/10½oz basmati rice. Take off the heat.Wild mushroom pilaff Serves: Preparation: Cooking: 4-6 30 mins to 1 hour 30 mins to 1 hour Ingredients: 3 tbsp vegetable oil 1 tsp cumin seeds 2 bay leaves 1 large piece cinnamon stick 2 black cardamom pods. lightly crushed 4 cloves 1 small onion. and cleaned of any grit) 2 garlic cloves.

to taste 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers). Heat the oil in a large non-stick pan. chopped thumb-sized piece of fresh ginger. Add the ginger. Add the cumin and fry for about 30 seconds. until fragrant.Paneer with spinach Serves: Preparation: Cooking: 4-5 less than 30 mins 10 to 30 mins Ingredients: 750g/1½lb baby spinach. 3. garlic and chillies and cook for a further minute. or make your own paneer ½-1 tsp garam masala 6 tbsp whole milk. The mixture should be loose but not watery. Add the ground coriander and salt to taste. Serve with pilaff rice or naan bread. blend to a smooth paste and set aside. then add the onion and fry over a low heat for about six minutes. 2. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. until soft.Indian Food Made Easy by Anjum Anand 32 . 4. peeled and sliced into long julienne 1½ tbsp chopped garlic 1-2 green chillies. Stir and cook for a few minutes or until the spinach is nice and creamy. cut into cubes. garam masala and milk or cream. Stir in the lemon juice to taste. In a food processor or blender. or 4 tbsp double cream 1-2 tsp lemon juice. Bring to a boil and then simmer for three minutes. or to taste Method: 1. washed 3 tbsp vegetable oil 1 tsp cumin seeds 1 large onion. whole 2 tsp ground coriander salt. Add the paneer cubes. BBC . Cook for another 30 seconds then add the spinach and a splash of water if necessary.

Brush with the melted butter and serve hot. Then knock back and form into five equal-sized balls. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth. for serving For the filling 70g/2½oz pistachios. melted.Peshwari naan Makes: Preparation: Cooking: 5 1-2 hours less than 10 mins Ingredients: 250g/8¾oz plain flour. plus extra for dusting 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/4½fl oz milk 2 tbsp vegetable oil 30g/1oz flaked almonds 1 tbsp butter. 3. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. until the dough has doubled in size.Indian Food Made Easy by Anjum Anand 33 . raisins and sugar in a food processor until the mixture forms a coarse powder. Mix the milk and oil together in a separate bowl. salt and baking powder in a bowl. Knead for 8-10 minutes. pulse together the pistachios. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. 4. shells removed 35g/1¼oz raisins 1½ tsp caster sugar Method: 1. 5. Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat. Gently roll out each naan into a teardrop or oval shape. 2. Pinch the dough around the edges to close. For the filling. Sift together the flour. sugar. 7. Roll out each of the five portions of dough balls into thick circles. adding a little flour if the dough is too sticky. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Divide into five equal portions. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. BBC . 6. cover with a damp tea-towel and leave in a warm place for at least an hour. soft dough. Place in an oiled bowl.

fleshy seeds only To serve 2 handfuls crushed ice 1 handful flaked almonds. The colour should be a beautiful pale peach. Sprinkle over the flaked almonds. BBC . skin removed. but do not let them become mushy. 2. 3. place a tablespoon of crushed ice in the bottom of each of six serving bowls and top with the rasayana. or to taste 1 pomegranate. chopped 225ml/8fl oz fresh or canned coconut milk 2 tbsp sugar. Place the melon pieces into a deep bowl.Charentais melon rasayana Serves: Preparation: Cooking: 6 less than 30 mins no cooking required Ingredients: 225g/8oz Charentais melon flesh. To serve. Stir in the pomegranate seeds and chill in the fridge until ready to serve. crush them so that they are no longer regular in shape and start to leak out their wonderful juice. lightly toasted in the oven until just golden Method: 1.Indian Food Made Easy by Anjum Anand 34 . Add the coconut milk and sugar and mix well. 4. Using your fingers.

Be careful as the milk can easily rise and boil over. add the teabag and let it brew for one minute. 2. peeled and roughly sliced 1 tea bag sugar. To serve. strain into a cup and add sugar or salt if using. Once the volume is reduced to a large cupful. to taste. 3. lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger. BBC . to taste (optional) Method: 1.Indian Food Made Easy by Anjum Anand 35 . to taste salt. Turn the heat down and cook over a low to medium heat for 15 minutes. Heat the water and milk in a pan with the spices and ginger until it comes to the boil.The ultimate masala tea Makes: Preparation: Cooking: 1 cup less than 30 mins 10 to 30 mins Ingredients: 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods. or longer if you like strong tea.

Preheat the oven to 180C/350F/Gas 4. To serve.Extra Steamed yoghurt Serves: Preparation: Cooking: 4 overnight 10 to 30 mins Ingredients: 500ml/17fl oz set natural yoghurt 95ml/3½fl oz condensed milk 1 tbsp raisins (optional) To serve raspberries 20 pistachios. or to taste 2-3 tsp lemon juice. condensed milk and raisins (if using) until smooth. In a blender. pour into a tall glass filled with ice cubes and mint. Taste and adjust the sugar and lemon to your liking. In a bowl. Lemon lassi Serves: Preparation: Cooking: 2 less than 30 mins no cooking required Ingredients: 240ml/9fl oz good-quality fresh plain yoghurt 200ml/7fl oz water 3 tbsp sugar. Carefully place in the oven and cook for 30 minutes. toasted Method: 1. roughly chopped. BBC . Serve with the raspberries and sprinkle the nuts over the top. zest only To serve ice cubes 2 sprigs fresh mint Method: 1. whisk together the yoghurt. turn out onto four serving plates. Place in a baking dish and pour water into the baking dish until it comes a quarter of the way up the sides of the ramekins. Remove and allow to cool in their pots. shells removed. sugar.Indian Food Made Easy by Anjum Anand 36 . 4. then place into the fridge to chill overnight. lemon juice and zest until light and frothy. or 2 tbsp flaked almonds. 2. blend together the yoghurt. 2. Divide the mixture among four small ramekins. To serve. or to taste 1 small lemon. water. 3. Cover each ramekin tightly with foil to prevent water from getting in. 3.

Roll the mixture into little balls by rolling between your palms. peeled and sliced 10 almonds. Place onto a plate and sprinkle over the pistachios. milk and sugar into a non-stick pan and cook over a low heat. Add the sugar. ground 1 tbsp unsalted butter 2 tbsp chopped pistachios. stored in an airtight container. over a medium heat for ten minutes. Garnish with the nuts. ground 1 heaped tsp chopped orange zest. or flaked almonds Method: 1. 3. skinned and sliced. shells removed.Indian Food Made Easy by Anjum Anand 37 . If it is still too moist. Add the ground cardamom and butter and cook. or to taste To serve 10 pistachios. BBC . As you bring it up to a simmer. then chill in the fridge. 2. to serve Method: 1. The mixture will colour slightly and come together really easily. The sweets keep well in the fridge for a few days. Cool. cardamom and orange zest and continue cooking for about 3-4 minutes until it reaches a semi-thick custard consistency. 3. Mix the rice flour and ground almonds with 150ml/5fl oz of the milk to make a smooth paste. stirring often. Cook. Pour into your serving dish of choice.Orange-scented rice creams Serves: Preparation: Cooking: 4 less than 30 mins 10 to 30 mins Ingredients: 4 tbsp rice flour 2 tbsp ground almonds 1 litre/1¾ pints whole milk 4 tbsp sugar 1 tsp green cardamom seeds. Coconut sweets Makes: Preparation: Cooking: 18-20 less than 30 mins 10 to 30 mins Ingredients: 125g/4½oz grated fresh or desiccated coconut 250ml/9fl oz whole milk 110g/4oz sugar 1 tsp green cardamom seeds. 4. The mixture should come together in a lump and if you take a little bit in your fingers. stirring. stir in the rice flour mixture. cook for a couple more minutes and try again. stirring. Heat the remaining milk in a pan over a medium heat. blanched. shells removed. for another 3-4 minutes. blanched. 2. it should be easy to roll and will set. for 20 minutes. Place the grated coconut. stirring constantly.

The mixture should leave the base of the pan and have the texture of soft dough. depending on how sour the yoghurt is. BBC . Garnish with silver leaf. Spoon the mixture into a cold non-stick frying pan and place over a low to medium heat. Drain the mixture into the lined sieve and discard the water. It shouldn't crack and should hold its shape without being hard. Add the saffron and the ground cardamom seeds (or any of the other flavourings) and roll into small walnut-sized balls. beaten 45g/1½oz caster sugar good pinch saffron. It will dry more as it cools. 5. or to taste 1 tsp vanilla essence. shells removed. chopped pistachios. Slowly bring the milk to the boil in a heavy-bottomed saucepan. powdered in a pestle and mortar with 1 tsp of sugar 1 tsp green cardamom seeds. Run fresh tap water over the cheese to remove any sourness from the yoghurt. pounded to a rough purée in a pestle and mortar (add an extra 1 tbsp sugar to the cheese and add 1 tbsp milk) good-quality chocolate powder. 2. 3. leaving curd-like cheese floating in murky water. If in doubt. Once the milk starts to rise in the pan. to your liking. or to taste 40g/1½oz pistachio nuts. 6. add some more yoghurt and leave for 20 seconds over the heat. The milk will curdle. take a small bit and roll into a small ball. Line a sieve with muslin. Chill until ready to eat. If it does not split. saffron strands. Place the cheese in a blender with the sugar and pulse three times to make a slightly grainy paste. stirring continuously for about 3-5 minutes. Twist the muslin around the cheese to make a tight ball and place it under a weight (I fill the n with water and place it on top). flaked almonds. or to taste To garnish edible silver leaf (available from some Asian food specialists) chopped pistachios flaked almonds saffron strands flaked coconut rose petals Method: 1. ground Other flavouring ideas 1 tbsp rosewater. flaked coconut or rose petals.Sandesh Makes: Preparation: Cooking: 12 1-2 hours 30 mins to 1 hour Ingredients: 1 litre/1¾ pints whole milk 100-150ml/3½fl oz-5fl oz yoghurt.Indian Food Made Easy by Anjum Anand 38 . stir in the yoghurt. 4. to taste 3 tbsp desiccated coconut. Leave to drain for 20 minutes.

to taste. Then stir the paste back into the pan with the sugar.Kulfi Serves: Preparation: Cooking: 4 over 2 hours 1 to 2 hours Ingredients: 1 litre/1¾ pints whole milk 2 tbsp ground almonds 1 tbsp rice flour 5-6 tbsp sugar. Return to the freezer. Heat the milk in a wide. 2. or to taste ½tsp green cardamom seeds. 6. Place the ground almonds and rice flour into a small cup and. take them out and give them a good whisk to break up any ice crystals. Dip them into hot water and turn out onto plates. once the milk is warm. or to taste To serve 2 tbsp chopped pistachios 2 tbsp flaked almonds Method: 1.this takes about an hour. 3. If a skin forms on the surface.Indian Food Made Easy by Anjum Anand 39 . 7. 5. Two hours after the kulfi have been put into the freezer. ground. stirring often. Take the moulds out of the freezer 20 minutes before serving. then pour into four kulfi moulds. Sprinkle generously with the nuts. Lower the heat and cook gently. polystyrene cups or freezerproof containers and place into the freezer. 4. heavy-bottomed saucepan over a low heat and bring to the boil. stir a little bit into the cup to make a thin paste. Add the ground cardamom. Continue to cook gently until the milk is reduced by half . Cool completely. BBC . just stir it back in.

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