4 recipes that use lemon juice, with photos, step-by-step instructions and cook times. The quickest, Khichi sambhar, takes 8 minutes. It is most often cooked with coriander, cumin and garam masala.
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A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
Samosa chapaties (patti) are paper-thin wrappers for crisp samosas. Two rounds are rolled out together with oil and flour between them, lightly roasted, then peeled apart into two very thin sheets. Cut them into strips for samosas, or squares for spring rolls.
