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Recipes

Noodles with Chicken, Broccoli and Garlic

Noodles with Chicken, Broccoli and Garlic

Although Chinese food is popular throughout India, it is nowhere more evident than in the city of Kolkata (formerly known as Calcutta).


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Chicken Korma

Chicken Korma

Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.


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Chicken and Egg Wrap

Chicken and Egg Wrap

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Kathi Rolls are pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.


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Quick Chicken Curry

Quick Chicken Curry

This is another fast idea I’ve come up with to make use of five basic spices.


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Butter Chicken

Butter Chicken

Butter chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of murgh makhani.


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Quick Chicken Tikka Masala

Quick Chicken Tikka Masala

It's the UK's favourite Indian curry and something which introduces you to 5 spices in the Manju repertoire.


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Healthy Aromatic Chicken Curry with Garam Masala

Healthy Aromatic Chicken Curry with Garam Masala

This recipe contains no creamy sauce whatsoever and skinless chicken which contains the least fat. You can use chicken on the bone too.


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Chatpata Coronation Chicken

Chatpata Coronation Chicken

This is a great way of turning a British classic into something special. Chatpata means quick in Hindi and its a simple approach to a recipe


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Griddled Chicken - Murgh Taka Tak

Griddled Chicken - Murgh Taka Tak

This dish gets its Indian name from the sound of the spoon or spatula hitting the pan and breaking up the food while it cooks - taka tak is the rhythm of chopping.


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Andhra Mutton Curry

Andhra Mutton Curry

Cuisine from the state of Andhra Pradesh is predominantly hot and packed with chillies. The state includes the city of Hyderabad famous for its biryani dishes.


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Andhra Mutton Curry

Andhra Mutton Curry

Cuisine from the state of Andhra Pradesh is predominantly hot and packed with chillies.


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Achaari Lamb Gosht - Lamb in Pickling Spices

Achaari Lamb Gosht - Lamb in Pickling Spices

This north Indian dish is prepared with many of the whole spices traditionally used to make pickles.


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Grilled Indian Seekh Kebabs

Grilled Indian Seekh Kebabs

There are countless recipes for the traditional seekh kebab and each cook adds his or her own ingredients to give it a special and possibly unique flavour.


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Roast Leg of Lamb

11

Marinated roast leg of lamb (raan) served with seasoned yoghurt (tadka raita)


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Kakori Kababs

Kakori Kababs

Kakori kababs are soft versions of seekh kababs, made with finely ground mince and often a combination of over 50 different spices.


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Roast Lamb with Warming Spices - Raan Masaledaar

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This dish of yogurt-marinated and roasted leg of lamb comes from the border of northern India and Pakistan. It is a common delicacy in North-West Frontier cuisine, where mutton us often used instead of lamb. Its also one way of spicing up the festivities and keeping warm with the spices in the recipe.


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Lamb Biryani - Hyderabadi Biryani

Lamb Biryani - Hyderabadi Biryani

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style.


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Rich Lamb Curry

11

Rich Lamb Curry or Mutton Nihari is a dish from Lucknow in northern India eaten mainly amongst Muslim communities at breakfast. It originally hails from Pakistan and though widely known to be prepared with beef shank, many variations use lamb or mutton. This is taken from my latest cookbook Classic Indian Recipes.


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Quick Minced Lamb Kebabs

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Recently, I visited a place called Khari Bauli in Old Delhi to purchase fresh spices at the bustling market. It's well worth a visit if you want to get a taste of the spice lives of the people in India's spice trade. I created a dish similar to the style of a famous eatery called Karims using just a few basic spices.


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Creamy Prawn Curry - Chingri Malai Jhol

Creamy Prawn Curry - Chingri Malai Jhol

With the Bay of Bengal to the east of the state of West Bengal, it is not surprising that fish is central to the region's cooking. Each morning people can be seen haggling at the open fish markets in search of the best catch of the day.


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Prawns with Garlic and Chilli - Prawn Patia

Prawns with Garlic and Chilli - Prawn Patia

Tomato puree is a concentrated thick paste with a very strong tomato flavour. Tomato sauce is a condiment enhanced with various other ingredients. The piquancy of the tomato puree compliments the prawns and the heat of the chilli powder.


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Kerala Mackerel Curry

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This is a traditional fish curry from Kerala in Southern India. It is cooked in an earthernware vessel known as a chatti which adds to the flavour. It is usually made with coconut oil, but I have used groundnut oil. I have also reduced the amount of chilli powder considerably.


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Fish Curry

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Maacher Jhol

A typical Bengali fish curry, maacher jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies are usually added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture that is perfect for thi


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Grilled fish with Tangy Black Olive Sauce

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This recipe combines the flavours of Indian spices with olives. Black Olives can handle the intensity of certain Indian spices and do work well together from time to time.
Cod, haddock or pollack are good white fish but an oily fish such as mackerel can also be used which would give a deeper and richer flavour.


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Quick King Prawn Curry

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Generally prawns have already been shelled and deveined. However, if you need to devein them, you can do this with a thin, sharp knife. Make a cut along the back of one of the prawns, without cutting all the way through.

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Prawns in Coconut

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I’ve used uncooked prawns from Thailand for this dish but you can used pre-cooked prawns.


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Green Peppers with Gram Flour - Besan ka Simla Mirch

Green Peppers with Gram Flour - Besan ka Simla Mirch

A delicious lunch snack eaten predominantly in the western parts of India,


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Vegetable Biryani - Sabz Biryani

Vegetable Biryani - Sabz Biryani

As the biryani is a Mughlai dish - a dish that has been created by the Mughal emperors who used to rule India centuries ago,


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Baked Paneer in a Tomato Gravy

Baked Paneer in a Tomato Gravy

Generally the Indian cheese known as paneer is predominantly cooked in a tandoor or on a hob,


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Okra in Yogurt - Dahi Bhindi

Okra in Yogurt - Dahi Bhindi

Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties,


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Masala Dosa Filling

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Dosa is a popular South Indian pancake that is made from a fermented batter of rice and skinned split black lentils.


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Okra with onions

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Of all the tropical veggies, Indians love onions the best. A friend of mine, who was used to eating spicy okra in a curry sauce, was amazed to discover its real taste when he tried this recipe.


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Potato Curry

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Here's a special quick curry dish I have prepared to celebrate National Curry Week. It takes about 15 minutes. You can parboil the potatoes in advance for an even speedier treat.


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Green Beans with Garlic and Mustard Seeds

Green Beans with Garlic and Mustard Seeds

Mustard seeds are to southern, south-western and eastern India what cumin seeds are to the north. Used to season just about every savoury preparation,


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Peas with Indian Cheese - Mattar Paneer

Peas with Indian Cheese - Mattar Paneer

Paneer is a rich source of protein for many Indians who are vegetarian and is the most common form of Indian cheese which unlike western cheeses, contains no rennet.


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Soya Mince Curry

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This is a meat substitute product that can be used in making spicy dishes. Dry soya protein absorbs almost 4 times its weight in liquid and has become increasingly popular due to its health benefits.


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Indian HotPot

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Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.


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Vegetable Dhansak

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A dhansak is a spiced dish of pureed lentils and vegetables. They are cooked in a tangy sauce. This is a Parsi recipe that comes from western India and is taken from my Easy Indian Cookbook.


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Buttery Spinach and Potatoes

Buttery Spinach and Potatoes

Taken from Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers, this popular vegetarian dish known as Saag Aloo, served in Indian restaurants


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Aubergines in Garlic and Chilli Sauce

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As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD.


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Regal Indian Cheese - Shahi Paneer

Regal Indian Cheese - Shahi Paneer

This recipe can be prepared a day in advance and eaten with shop bought naans. It's a delicious dish fit for a royal occasion and can be truly traditional with British ingredients including the paneer.


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Smoked Aubergine

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Smoked Aubergine is a North Indian vegetable dish served as an accompaniment to a main meal. The Indian name for this vegetable is brinjal.


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Mushroom and Iceberg Lettuce salad

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During the summer months, you don't always have to have a bowl of cereal or an English breakfast every morning to kickstart the day. This recipe felt like an all round breakfast with the croutons replacing my toast plus some lightly sauteed mushrooms surrounded by crunchy lettuce.


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Aloo Gobhi

Aloo Gobhi

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once a week, either as an accompaniment to a curry or as the main dish with chapatis. Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.


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Okra from Jaipur - Bhindi Jaipuri

Okra from Jaipur - Bhindi Jaipuri

Okra or ladies fingers are an acquired taste but they are an extremely versatile vegetable, used in predominantly dry savoury Indian dishes. This dish is a popular teatime snack and can also be eaten as an accompaniment to a meat curry.


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Yogurt and Gram Flour Salad

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Boondis are pearl drops of gram flour deep-fried in oil. They are readily available from any Asian store or can be obtained by mail order or online.


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Asparagus Soup

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A member of the lily family, asparagus are lovely and delicate when simmered on a low heat for 4-5 minutes, then drained when tender and smothered in butter or olive oil, with a dash of salt and pepper and perhaps chilli flakes. Be careful not to overcook.


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Vegetables In Coconut

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Avial is a thick, mixed vegetable dish in which the vegetables are chopped and parboiled, flavoured with yogurt, and then cooked in coconut milk (you can use any combination of vegetables). The avial also forms part of a vegetarian feast in Kerala known as the “sadya”.


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Keralan Brinjals

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When buying aubergines make sure they have a smooth surface
and are light - the heavier ones contain too many seeds. Apparently salting aubergines, which isn't really necessary anymore, makes them absorb less oil when cooked. This recipe is taken from my latest easy peasy cookbook Classic Indian Recipes


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Marathi Black-eyed Beans -Chawlichi Bhaji

Marathi Black-eyed Beans -Chawlichi Bhaji

Black-eyed beans are a staple in Maharashtra and Gujarat in western India, and are braised with spices in stews and other dishes.


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Butter Lentils - Dal Makhani

Butter Lentils - Dal Makhani

In rural Punjab, al fresco eating mainly occurs in self service, roadside food joints called dhabas, frequented by truck drivers and travellers. It's cooked on a slow fire, often simmering for hours until the lentils turn creamy.


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Chickpea Curry - Channa Masala

Chickpea Curry - Channa Masala

This spicy and tangy Punjabi recipe from Northern India where my father comes from uses brewed tea to darken the gravy. If you’re not keen on doing that, just use water.


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Theplas - Fenugreek Flatbreads

Theplas - Fenugreek Flatbreads

Theplas are Gujarati flatbreads, and are similar to chapatis. The dough is made with wheatflour, often mixed with gram flour or besan, and fresh fenugreek leaves.


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Dum Pukht Biryani

Dum Pukht Biryani

There are hundreds of varieties of biryani and the dum pukht biryani is the method of cooking the dish in a sealed vessel or spherical pot made from clay or steel known as a handi.

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Indian Fried Rice

11

This is a great way to spice up leftover rice by seasoning with a few spices. The whole spice cassia can be left at the side of the plate. It is only there for the flavouring.


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Naan Bread

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These days you can buy naan in the supermarket, but why not make it fresh for a dinner party? Like most Indian breads, it is best eaten warm from the oven.


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Chapatis

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These are quite tricky to make and many people simply can’t be bothered with all the hassle – including me! Similar to the Mexican tortilla, it’s a round pan-roasted flat bread made from wholewheat flour.


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