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Cheese pakoda
Light, fluffy fritters of grated cheddar, onion, green chilli and coriander in a yogurt and flour batter, fried until golden. Resting the batter makes them puff up beautifully. Serve hot with red or green chutney.
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Featured recipe
Vagharela bhaat
Tempered leftover rice
Vagharela bhaat is how Gujarati cooks rescue yesterday's rice: a quick vaghar (tempering) of mustard and cumin seeds, curry leaves, onion and green chilli, then the rice tossed through with turmeric and a squeeze of lemon. It is a one-pan lunch or late dinner, eaten with plain yogurt, a pickle or a bowl of kadhi. The common mistake is using freshly cooked, warm rice, which breaks and goes sticky; cold, fridge-firm rice keeps every grain separate. Food safety: cool leftover rice quickly, keep it in the fridge and use it within a day, and reheat it until piping hot all the way through. Chef's tip: crumble the cold rice with your fingers before it goes in the pan, so you never have to mash clumps in the pan.
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Pasta in coconut sauce
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
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Baked vegetables in coconut sauce
Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.
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Cannelloni in tomato sauce
Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.
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SataFried ghee biscuits
Sata are rich, flaky rounds made from a ghee dough. Half the dough is cooked with extra ghee until golden and worked back in, which gives them their crumbly, layered texture. Fry them slowly over low heat. For salted sata, add ¾ teaspoon salt to the dough. For sweet sata, dip the fried sata in a thick sugar syrup and sprinkle with almond and pistachio flakes.
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Patta gathiaThin gram flour ribbons
Patta gathia are flat, ribbon-like strips of gram flour dough, rolled paper-thin under the palm on a wooden board and fried until crisp. Black pepper and ajwain give them their flavour. They are a classic Gujarati tea-time snack and are great with fried chillies and papaya sambharo.
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Jini sevFine gram flour sev
Jini sev is the fine, thread-thin sev used on bhel, sev puri, ragda pattice and chaat, and in farsan mixes like bhusu. It's gently seasoned with turmeric, white chilli powder and asafoetida. For medium sev, use a disc with slightly bigger holes.
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Corn potato pawaFlattened rice with corn and potato
A colourful Gujarati pawa (poha) of flattened rice with tender sweetcorn, diced potato, peanuts and cashews, tempered with cumin and curry leaves and finished with lemon and plenty of fresh coriander. It's a hearty breakfast or tea-time snack. Serve it hot with green and red chutneys and plain yogurt. Use thick pawa so it holds its shape after soaking.
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Spinach walnut pesto
A mild, bright green pesto made with baby spinach instead of basil and roasted walnuts instead of pine nuts. Keep a jar in the fridge and a bowl of just-cooked pasta becomes an instant meal; it is also good stirred into vegetable soup.
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Chilli beans with pasta
A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.
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Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
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Sun-dried tomato and olive tapenade
A rich, tangy paste of sun-dried tomatoes, black olives and toasted pecans, sharpened with red wine vinegar and herbs. Toss it through hot pasta for an instant supper, spread it on toast or crackers, or serve it as a dip.
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Masala puri
Little crisp puris flavoured with green chilli, fresh coriander, sesame, lemon and a touch of sugar. They're fried slowly over low heat so they stay crisp for weeks, ready to serve as a snack with tea.
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Idli sambhar
Soft, fluffy steamed idlis of rice and urad dal, served with a tangy, lightly sweet pigeon pea lentil sambhar full of vegetables: aubergine, drumsticks, bottle gourd and potato, tempered with mustard, fenugreek, curry leaves and kokum. Serve with coconut chutney. The batter is ground the day before and left overnight.
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Cashew, coriander and mint pesto
A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.
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Coriander pesto
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
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Samosa
Gujarati-style samosas: thin, crisp pastry pockets folded into triangles and filled with peas, potato and carrot, sweet, sour and spicy with lemon, sugar, chilli and cinnamon-clove powder. Make the samosa chapaties (pastry) from the recipe in the Basics section. Serve with lemon wedges and green, red and tamarind chutneys.
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Vegetarian lasagne
Layers of pasta, a mushroom and courgette tomato sauce and a spinach and ricotta filling, finished with white sauce and cheddar and baked until golden. A generous dish for a family meal; serve it hot with garlic bread.
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Tasty chatakoPatra and potato in sweet-sour yogurt
Chatako is a festive Gujarati mixed dish: slices of patra (steamed colocasia leaf rolls) tossed with potatoes and fresh green pigeon peas in a whole-spice tempering, then folded into a tangy yogurt masala with coconut, ginger, tomato and coriander, sweet-sour with jaggery and tamarind. Serve hot as a side dish with dinner or at tea-time parties. Ready-made patra from an Indian grocer works too.
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Chilli and broccoli with penne
A quick, light pasta of penne and broccoli in a tangy garlic, chilli and yogurt sauce, finished with toasted pine nuts or cashews. Ready in under half an hour.
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Tagliatelle with hazelnut pesto
Ribbons of tagliatelle tossed with a thick, creamy pesto of basil, toasted hazelnuts, green chilli, mozzarella and cream, which melts into the hot pasta. Finish with plenty of black pepper.
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Spaghetti with kofta
An Indian twist on spaghetti and meatballs: soft paneer kofta, fried until golden, served on buttered spaghetti with a sweet and tangy tomato gravy and a sprinkle of cheese. Children love it.
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Pasta with chickpeas
A simple, filling one-pan sauce of chickpeas, onion, celery and garlic simmered in tomato puree and tossed with pasta. Finished with chopped parsley, it is a good everyday supper.
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Pasta in tomato salsa with rocket pesto
Fettuccine tossed in a fresh tomato and chilli salsa with parmesan and a garlicky rocket and basil pesto, finished with toasted pine nuts. Serve hot with garlic bread. For a milder pesto, use baby spinach instead of rocket.
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Cannelloni with spinach sauce
Instant cannelloni tubes stuffed with feta, ricotta, walnuts, spring onion and lemon, baked in a gingery tomato and spinach sauce and finished with melted mozzarella.
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Baked cutlets in sauce
Crisp vegetable cutlets of potato, raw banana, peas, corn and capsicum, shallow fried in breadcrumbs, then baked in a tangy tomato sauce under cheese and green chilli. A good party dish: fry the cutlets ahead and bake just before serving.
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Vegetable pie
A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.
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Potato corn bake
A golden baked dish of sweetcorn, mashed potato, peas and carrot, spiced with green chilli, ginger and lemon, and tempered with sesame, cumin, curry leaves, cashews and raisins. A ketchup and breadcrumb topping goes crisp in the oven. Serve hot as a snack or with soup.
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Greek party moussaka
A vegetarian moussaka for a crowd: fried aubergine and potato slices layered with a herby tomato sauce and a garlicky cheese white sauce, topped with cheese and mixed herbs and baked until bubbling. Serve sizzling hot with bread.
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Instant dhokriQuick steamed gram flour cake
Instant dhokri are soft, spongy steamed squares of gram flour and dhokra flour, raised in minutes with fruit salt instead of an overnight ferment. They're finished with a crackling tempering of mustard seeds, sesame and curry leaves. Serve with green and red chutneys. To make dhokra flour, coarsely grind 1 cup long-grain rice with 1 cup bengal gram lentils (chana dal).
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Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
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Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
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Pav bhaji
Mumbai's favourite street food made at home: a rich, buttery bhaji of mashed cauliflower, peas, potato, aubergine, carrot and capsicum, cooked with onions, tomatoes and pav bhaji masala, served with butter-toasted buns. This version adds a spicy garlic and tomato sauce on top. Serve with chopped onions and tomatoes on the side.
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Enchiladas
A family-style vegetarian take on enchiladas: crisp fried maize tortillas dipped in a home-made tomato and red chilli sauce, stacked with a paneer, onion and capsicum filling, topped with cheese and baked until bubbling. Serve hot with chilli sauce. You can use 2 cups ready-made grated paneer instead of home-made.
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Broccoli pattice
Little broccoli patties bound with gram flour and breadcrumbs, seasoned with garlic, green chilli and cumin, rolled in sesame seeds and pan-fried until golden. They make a light starter or snack. Serve hot with mint and yogurt chutney.
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Baked paneer and spinach in tomato gravy
Golden fried paneer cubes layered with a creamy, nutmeg-scented spinach sauce and a garlicky tomato gravy, then baked under cheese. Serve hot with naan or bread.
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Spicy mushroom pakoda
Small mushroom caps are filled with a garlicky, spicy breadcrumb and onion paste, dipped in a three-flour batter and fried until golden. They are crisp outside and juicy inside. Serve them hot with chilli sauce.
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Stuffed buns
Soft, golden bread buns with a surprise inside: choose a cheesy three-pepper and spring onion filling, a spicy peas kachori filling, or buttery mushrooms, or make some of each. They're perfect with soup or for a party table.
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Semolina idli
Soft, fluffy semolina (rava) idlis made in half an hour, with no grinding or fermenting: the batter is raised with fruit salt. They're topped with a tempering of mustard, cumin, curry leaves, green chilli, fresh coconut and coriander. Serve with green and coconut chutneys.
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Ragda stuffed patticePea-stuffed potato patties
A favourite chaat: golden potato patties stuffed with spiced crushed peas, topped with hot ragda (a tangy dried-pea curry), tamarind, green and red chutneys, fine sev, chopped onion and coriander. Make the jini sev from the recipe in the Nasta section, or use ready-made fine sev.
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Papdi attaSteamed spiced rice-flour rounds
Papdi atta (papdi no lot) is a soft, steamed rice-flour dough cooked in water seasoned with cumin, ajwain, sesame, cinnamon and cloves, then shaped into little rounds and steamed until tender. It's a much-loved Gujarati snack, eaten hot with a drizzle of raw oil and khichi sambhar masala.
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Muthia dhokra in gravyDumplings in yogurt gravy
Soft dumplings (muthia) of boiled rice, dhokra flour and gram flour, flavoured with garlic, ginger and chilli, simmered in a lightly tempered broth and finished in a thin, tangy yogurt sauce. It's a comforting one-pot meal. Serve hot with bread. It can also be cooked in a pressure cooker.
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Dahi vadaLentil dumplings in yogurt
Dahi vada are soft, spongy dumplings of ground urad, moong and black-eyed bean lentils, fried, soaked and then covered in a cool spiced yogurt with cumin, chilli and tamarind chutney. They are a cooling, tangy party dish. Instead of soaking the fried vadas in hot water, you can soak them in thin buttermilk for an hour for an even softer, tangier vada.
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Broken rice snackSpiced broken rice
Kanki is broken rice simmered until soft and creamy in water seasoned with a generous whole-spice tempering of cumin, cloves, cinnamon, sesame and curry leaves, with green chilli and ginger. It's a warming Gujarati snack like khichu. Serve hot with a drizzle of oil and a sprinkle of red chilli powder.
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Amiri dalFour-lentil dal with vegetables
A rich, thick dal of pigeon pea, green gram, black and masoor lentils cooked until meltingly soft with potato, brinjal, spring onion, tomato and fenugreek, then simmered with a spiced coriander paste, tamarind and jaggery. It's sweet, sour and warming. Serve amiri dal with jeera fenugreek paratha.
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Layered baked temptationLayered potato and vegetable bake
A showpiece party bake: a spiced mashed-potato base, a layer of tempered vegetables, a layer of spinach, sweetcorn and rice, then coconut chutney, all sealed under more potato and baked with sesame seeds. Serve hot with masala yogurt, tamarind and red chilli chutneys and a fresh salad.
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Channa paneer masala
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
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Dal dhokriDal with spiced wheat dumplings
A one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
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Diwani handiMixed vegetables in yogurt cream gravy
A handi-style mixed vegetable curry: potatoes, carrots, beans, peas and long pieces of brinjal cooked in a tangy yogurt gravy with ginger, garlic and chilli, finished with cream, fresh coriander and a touch of mild curry masala. Serve hot with naan or chapaties.
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Sev tomato currySweet-sour tomato curry with sev
A quick Gujarati and Kathiawadi favourite: ripe tomatoes cooked down into a sweet, sour and gently spiced curry, with fine jini sev stirred in at the very last moment so it stays slightly crunchy. Serve sev tomato curry hot with chapaties.
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Peas & paneer kofta curry
Home-made paneer mashed with peas, carrot and potato, rolled into small koftas and fried, then dropped into a mildly spiced, creamy gravy of onion, tomato, cashew and mawa. Add the koftas only just before serving so they stay soft but whole. Serve hot with naan or paratha.
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Paneer peas korma
Paneer two ways, fried cubes and coarsely grated, with green peas in a silky gravy of onion, tomato, yogurt and cream, flavoured with whole spices, poppy seeds and cashews and then blended smooth. It's rich and mildly spiced. Serve hot with naan.
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Stuffed capsicums & tomatoes
Small capsicums and firm, unripe tomatoes hollowed out and filled with a spiced mix of potato, peas, carrot, beans and paneer seasoned with roasted cumin, chaat masala and amchur, then topped with cheddar and cooked gently until tender. A lovely dish for a dinner party. Serve hot with naan or chapaties.
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Smoky spiced aubergine
Whole aubergines charred over a flame until the skin blackens and the flesh turns soft and smoky, then chopped and tossed with onion, tomato, ginger, garlic and green chillies. A few black specks left in the flesh add to the smoky flavour. Serve hot with yogurt and millet rotla.
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Dal makhaniButtery black lentil dal
The Punjabi favourite: whole black grams and a little chana dal cooked long and slow until creamy, then simmered with tomato, kasoori methi, nutmeg and butter and finished with milk and cream. It's rich, smoky-tasting and velvety. Serve hot dal makhani with naan or tandoori chapati.
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Cauliflower peas kheema
Cauliflower grated into small crumbs and cooked until tender, then mixed with peas and a smooth, spicy onion-tomato paste flavoured with cardamom, black pepper and cumin. The texture is just like a kheema (mince) but completely vegetarian. Serve hot with parathas.
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Dal palak curry
A quick pressure-cooker curry of chana dal and plenty of spinach with onion, tomato, ginger, garlic and green chilli. It's earthy, lightly spiced and full of goodness. Serve hot with chapaties or boiled rice. For a change, use green gram lentils with skin (soaked for 8 hours, then washed to remove the skins), or replace the lentils with four potatoes cut into 1 cm cubes and ½ tbsp lemon juice.
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Sarson ka saag
The classic Punjabi winter dish: mustard greens, spinach, fenugreek and a little cabbage pressure cooked until meltingly soft, then blended and thickened with maize flour. It's finished with onion, garlic and tomato fried in ghee and a sprinkle of Punjabi masala. Serve hot with chapati or makki ki roti.
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Italian calzone
Little half-moon calzones of a soft yeast dough made with plain and maize flour, filled with pizza sauce, mushrooms, red capsicum, onion and cheese, and baked until golden. Serve hot with chilli sauce.
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Capsicum mushroom curry
Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
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Vegetable curry in coconut cream
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
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Corn cobs in coconut gravy
Chunks of fresh corn on the cob cooked in coconut milk, then simmered in a thick, nutty gravy of roasted peanuts, tomato, ginger and fresh coconut. It's mildly sweet, lightly spiced and best eaten with your hands, gnawing the kernels off the cob. Serve hot as a main curry with rotlis or rice.
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Kolhapuri curry
A festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
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Mixed vegetables in white gravy
Diced potatoes, carrots, beans and peas cooked until tender in a pale, creamy gravy of yogurt, ground cashews and fresh coconut, finished with cream and chopped cashews. It's mild, rich and comforting. Serve hot with naan. You can also make it with boiled, peeled baby potatoes instead of the mixed vegetables, or with corn kernels, peas, fenugreek and a squeeze of lemon juice.
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Coconut curry
A smooth, gently spiced curry of thick and thin coconut milk with a ground paste of onion, coconut, coriander, ginger and green chilli and a tempering of cumin and curry leaves. It's mild and silky, and good with almost anything. Serve hot coconut curry with any baked vegetables or rice.
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Hot chilli burritos
Soft wheat and maize flatbreads rolled around a spicy kidney bean and potato filling, baked in a fiery tomato and red chilli sauce and topped with sour cream and cheese. Serve with extra hot sauce, sour cream, spring onions or salad.
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Kashmiri dum aloo
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
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Stuffed okra
Short lengths of okra slit and stuffed with a spicy masala of peanuts, coconut, onion, coriander and gram flour, then cooked covered until tender and finished with tomato. The lemon juice in the filling keeps the okra from turning sticky. Serve hot with chapaties.
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Stuffed brinjal curry
Small long brinjals slit and packed with a spiced filling of coconut, peanuts, gram flour, fenugreek and coriander, then cooked slowly in tomato with a topping of coarsely ground peas. For a stuffed potato and brinjal curry, fill small potatoes too and cook them the same way; for a stuffed banana curry, fill ripe bananas and cook them in a saucepan, without pressure or baking. Serve hot with chapaties or naan.
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Royal kofta curry
Oval potato koftas with a hidden filling of paneer, cashews and raisins sharpened with lemon and chilli, fried crisp and served in a smooth tomato and onion gravy finished with cream. Add the koftas to the hot gravy only at the last minute so they stay whole. Serve immediately with naan or parathas.
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Mexican pepper bake
A creamy, cheesy bake of sweetcorn, baby potatoes and spaghetti in a sauce of blended capsicum and cashews mixed with white sauce, topped with cheese and capsicum rings. Serve hot with tomato ketchup and chilli sauce.
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Vegetable quiche
An eggless quiche: a crisp wheat and potato pastry case filled with a herby tomato, vegetable, pasta and paneer mixture, topped with cheese and tomato slices. Serve hot with salad and baked potatoes.
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Tex-Mex chilli bake
Jacket potatoes split and piled with a spicy kidney bean and capsicum chilli, topped with sour cream and served with a crunchy mixed salad. A filling supper for two.
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Baked vegetables in pancakes
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
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Mixed vegetable jalfrezi
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
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Corn and vegetable bake
A golden bake of blended and whole sweetcorn with potato, carrot, beans, cauliflower and spinach, tempered with curry leaves, sesame and green chilli and finished with fried cashews and raisins. A favourite for parties; serve hot.
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Brinjal and fenugreek bake
Crisp-fried brinjal and potato slices layered with a rich gravy of tomatoes, fresh fenugreek (methi) and ground peanuts, tempered with mustard, cumin and asafoetida, and baked. Serve hot with naan or paratha.
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Corn stuffed potato bake
Par-boiled potato halves filled with a buttery mix of sweetcorn, fresh coconut, onion, chilli and cream, topped with sesame seeds and coriander and baked. Serve hot with chilli sauce as a starter or side.
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Stuffed baked potatoes
Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.
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Baked egg masala
Whole eggs baked in layers of rich onion, tomato and capsicum masala, flavoured with cumin, black pepper and mild curry masala. Serve hot with bread or naan. Contains egg.
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Shahi paneer stuffed potatoes
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
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Paneer makhani
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
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Punjabi rajmah
A Punjabi home favourite: red kidney beans pressure cooked until creamy, then simmered in a deep red masala of ground onion, garlic and ginger, tomatoes and yogurt, and partly mashed so the gravy turns thick and velvety. Serve hot with chapaties or boiled rice.
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Vegetable minty curry
Steamed carrots, beans, peas and potatoes in a vivid green gravy ground from fresh coriander, spinach, mint, coconut, green chillies and whole spices. It's fresh, fragrant and spicy, and big enough for a crowd. Serve hot with naan or chopadia.
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Peas & soya mince curry
Soya granules soaked until soft and cooked like a kheema with lots of browned onion, ginger, garlic, tomato, fresh fenugreek and coriander, spiced with cinnamon and clove. It's hearty and high in protein, with a texture just like mince. Serve hot with naan or bread.
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Kofta kadhiSpinach koftas in yogurt curry
Light, crisp koftas of gram flour and chopped spinach dropped into a pale green kadhi of yogurt and spinach puree, spiced with a fresh-ground masala of cinnamon, cardamom, cloves and coriander seed. Add the koftas just before serving so they stay soft but hold together. Serve hot with any paratha or puri.
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Valore muthia curryFlat beans with fenugreek dumplings
A Gujarati favourite: tender valore (Indian flat beans) cooked in a sweet, sour and spicy tomato masala with ajwain, then mixed with crisp fried methi muthia, little dumplings of wheat and gram flour full of fresh fenugreek. The muthia soak up the gravy beautifully. Serve hot with chapaties.
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Nawabi curryLentil and noodle curry in mint coconut gravy
An unusual, generous one-pot curry: boiled lentils, peas, beans, carrots and a few noodles simmered in a coconut milk gravy flavoured with a fresh mint, garlic and green chilli paste and a roasted masala of fenugreek seeds, cardamom, coriander and cinnamon. A curry-leaf tempering goes on top. Serve hot with chapaties or plain boiled rice.
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SambharLentil and vegetable stew
The South Indian classic: smooth pigeon pea dal cooked with ridge gourd and drumsticks, soured with tamarind and spiced with sambhar masala, curry leaves and mustard seeds. It's tangy, thin enough to pour and full of flavour. Serve hot sambhar with idlis, masala dhosa or uttapam.
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Stuffed tindora curryStuffed ivy gourd curry
Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.
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