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28 recipes
An everyday curry powder that's built on coriander seeds, so it's fragrant rather than fiery. Fennel, star anise and bay give it a sweet warmth, with just two red chillies for heat. Season curries with it when you want flavour without much heat.
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.
A light, clear vegetable stock with leek, celery, parsnip and fresh herbs, ready in under an hour. Use it as the base for soups, risottos and sauces. It keeps for 3 days in the fridge or 3 months in the freezer.
A heady North Indian garam masala heavy with cardamom, cumin and pepper, rounded out with mace, nutmeg and fennel. The spices are ground raw rather than roasted, so the blend stays bright and perfumed. Use it in rich Punjabi curries such as chole, rajma and paneer makhani.
Two reliable ways to cook plain rice. Method 1 lets the rice soak up all its water, for soft, fluffy rice to serve with curry and dal. Method 2 boils it in plenty of water and drains it, giving separate grains for fried rice, pilau and salads. Soaking first helps the grains cook evenly.
Fresh coconut milk is sweeter and richer than tinned, and it's easy to make with a blender. The first soak gives a thick milk for finishing curries and desserts. The second soak gives a thinner milk for simmering vegetables, rice and dals.
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
The South Indian spice powder that gives sambhar its body and flavour. Roasted lentils add a nutty thickness, with coriander, red chillies, curry leaves and sesame seeds. Use it in the sambhar served with idli and dosa.
Fresh tomato puree tastes brighter than tinned, and you need only tomatoes and boiling water. The tomatoes are scalded so their skins slip off, then blended smooth. Use it in curries, pasta sauces, soups and the home-made tomato ketchup.
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
The spice blend that turns a cup of tea into masala chai. It's built on cardamom, with ginger, cinnamon, cloves, pepper and nutmeg. Add a pinch (about ¼ tsp per cup) to tea while it boils.
Five ingredients and fifteen minutes. The secret is to cook the garlic slowly so it turns sweet and pale gold, then toss everything with a splash of starchy pasta water so the oil turns into a glossy sauce that clings to every strand.
