Baked beef empanadas
In Salta, in Argentina's far northwest, empanadas are small, sealed with a tight twisted edge (the repulgue) and so juicy that locals eat them leaning forward with their feet apart. The filling is hand-cut beef with potato, spring onion, cumin and paprika, plus chopped hard-boiled egg; they are eaten at Sunday gatherings, at peñas with folk music and on any public holiday. The mistake that ruins them is filling them while the beef is still warm: the fat melts the pastry. Chill the filling until it is firm. Chef's tip: add a few spoonfuls of the cooking juices to the cold filling; they set to a jelly in the fridge and melt in the oven, which is where the famous juiciness comes from.
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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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Everyday Gujarati dal: smooth, thin pigeon pea lentils simmered with tomato, peanuts, drumsticks, kokum and dried dates, sweet with jaggery and sharp with lemon, under a fragrant tempering of cloves, curry leaves and mustard. Vary it by changing the seasoning and tempering: for example, temper it with curry leaves, mustard and onions fried in oil, and finish it with green chillies, sambhar masala and kokum pieces. Serve hot with plain boiled rice.
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.
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.
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.
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.
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.
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.
A thin, silky Gujarati kadhi of sour yogurt and gram flour, gently sweet with jaggery and fragrant with cinnamon, cloves, curry leaves and fenugreek seeds. Stir it all the time as it comes to the boil so it doesn't split. Serve with pigeon pea lentil khichdi or rice.
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.
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.
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.
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.
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.
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.
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.
A clever way to use leftover rice: cooked rice mixed with gram flour, buttermilk, onion, cabbage, carrot and green chilli into a thick batter and cooked into golden pancakes on a hot griddle. Serve hot with green chilli chutney, yogurt or a cup of tea.
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.
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.
A Gujarati khichdi made with sprouted vaal (field beans), skinned and cooked with rice, potatoes and onions in a generous tempering of whole spices and asafoetida, seasoned with Surti garam masala. It's hearty and full of flavour. Garnish with coconut and coriander and serve hot with 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.
A traditional vegetarian biryani with whole baby potatoes cooked in a fragrant paste of onion, coriander seeds, poppy seeds, aniseed and warm spices, layered with saffron rice and crisp browned onions, then slowly baked. Serve hot 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.
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 quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
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.
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
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 festive, baked khichdi: rice and pigeon pea lentils are cooked with cumin and tinted with saffron, then layered with a garlicky onion and yogurt gravy and crisp ghee-fried onions. It comes out of the oven fragrant and rich. Serve hot with plain yogurt.
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
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.
A light, everyday dal of husked and whole masoor lentils cooked with onion, tomato, ginger and garlic, blended smooth and seasoned with jaggery and lemon. A simple cumin and asafoetida tempering finishes it. Serve hot masoor dal with stuffed potato paratha.
Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
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