Slipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
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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.
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.
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.
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.
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.
The great Gujarati winter feast: papdi, fresh pigeon peas, baby potatoes, suran, sweet potato, small brinjals and ripe bananas, slit and stuffed with a green masala of fresh green garlic, coriander and coconut, slow-cooked with fried fenugreek muthia. It's cooked gently under a plate of water so the vegetables steam in their own juices. This makes a big pot for 20; serve hot with chapaties or puri.
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.
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.
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.
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.
A comforting Sindhi dish of spinach, fresh fenugreek, potato and onion pressure cooked with yellow moong dal, coarsely blended and finished with garlic, tamarind and a cumin tempering. It's soft, green and gently tangy. Serve hot with chapaties.
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.
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.
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.
A thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.
Osaman is the cooking water from boiled whole green grams, gently spiced with ginger, chilli, tamarind and jaggery and finished with a cinnamon, clove and curry-leaf tempering. It's thin, soothing and easy to digest, so it's good for anyone feeling unwell. The leftover boiled green grams can be used to make a curry.
Sweet, crunchy triangles of wholemeal dough kneaded with jaggery water and deep fried until brown. In Gujarati homes they're eaten with green gram curry or potato curry and mango pickle, a lovely sweet-savoury pairing. They keep well in an airtight tin.
Puda are thick, rustic savoury pancakes made from millet and rice flour with sprouted green gram, onion, chilli, garlic, ginger and ajwain, bound with yogurt. Cooked on a griddle until brown-speckled, they're filling and naturally gluten free. Serve hot with masala yogurt.
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Rotlas are hearty Gujarati flatbreads made with millet (bajra) flour. These are packed with fresh fenugreek and coriander, sesame seeds, ajwain and chilli, bound with yogurt and shallow fried. Serve with green chutney and fresh yogurt.
Makki ki roti is a rustic Punjabi flatbread made from maize flour bound with hot water. This version adds fresh fenugreek, onion and green chilli; leave them out for plain makki ki roti. It's naturally gluten free and traditionally served with sarson ka saag and a dab of ghee or butter.
Muli thepla are spicy Gujarati flatbreads made with grated white radish, which gives all the moisture the dough needs. Ginger, garlic, chilli and coriander make them punchy. Roll them out straight away and cook on a hot griddle. Serve with pickled green chillies and plain yogurt.
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or yogurt.
Pethi puri are little wholemeal puris with a thin layer of coarsely ground urad dal, chilli flakes and carom seeds pressed on top. Fried peethi side down, the dal cooks into a crunchy, savoury crust while the puri puffs up. Serve hot with chutneys.
Fresh sweetcorn is ground to a smooth paste with ginger and chilli and cooked into thin, lacy pancakes, covered so they steam and turn light brown. They're naturally gluten free and sweet-savoury. Serve hot with tomato ketchup or mint chutney.
A festive pulao of basmati rice with green peas, golden fried paneer cubes and cashews, cooked with whole spices, ginger and garlic. Each grain stays separate and fragrant. Garnish with more cashews and sliced chillies and serve with masala yogurt.
Chapatis are the everyday Indian flatbread: thin rounds of soft wholemeal dough, cooked on a hot tava and then puffed over a wire mesh on the flame. Spread with ghee and serve with any curry or dal. Tip from the book: you can half-cook a stack of rotis ahead and do the final roasting just before serving.
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
A colourful, mildly spiced rice cooked in puréed tomatoes and coconut milk with carrots, peas and french beans. Creamy coconut softens the tang of the tomatoes. Garnish with coriander, tomato slices and coconut, and serve with masala yogurt.
Thin mint-flecked chapatis folded into square envelopes around a filling of spiced soya mince, onion, coriander and grated cheese, then cooked on a hot pan until brown-speckled. They're high in protein and great for lunch boxes. Serve hot with green, red and tamarind chutneys and salad.
Here the rice is 'brown' because sugar is caramelised in the oil before the rice goes in, which gives it a deep golden colour and a gentle toasty sweetness. It's layered with crisp matchstick vegetables tossed in a sharp, spicy vinegar marinade and ketchup, then baked. A good party dish; serve it with yogurt or raita.
Uttapam are thick South Indian pancakes made from a fermented rice and urad dal batter mixed with onion, green chilli, coconut and coriander. They're topped with a sprinkle of chilli and cumin, covered and cooked until crisp underneath. Serve hot with sambhar and mint coconut chutney.
Bhakhri is the classic Gujarati crisp flatbread: a very stiff dough of wholemeal flour and oil, rolled thick and cooked slowly while being pressed, so it turns biscuity and crisp. The edges crack because the dough is stiff, which is how it should be. Spread with butter or ghee and serve with mixed lentil curry or dry potato curry and yogurt.
Two thin rounds of dough sandwiched around a filling of potato, carrot, peas and cauliflower cooked with cumin, ginger and chilli and mixed with cheddar and lemon, sealed with a flour paste and shallow fried. Filling and kid-friendly. Serve hot with spring onion and yogurt dip.
Soft, puffy bhaturas with a surprise inside: a yeast-raised dough is stuffed with grated paneer, fresh fenugreek, coriander, ginger, garlic and chilli, then deep fried until golden. Serve with chutneys and channa paneer masala.
Bhatura are big, soft, puffy fried breads made from a curd-leavened dough. This version has fresh coriander, fenugreek and tomato in the dough. Serve them straight from the pan with channa paneer masala or a curry of your choice. For masala bhatura, add chopped green chillies, coriander, onion and garam masala to the dough.
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