These popular root vegetables are deliciously versatile. Steam them and mash them with potatoes as an accompaniment to a stew or cut them into wedges and roast them. Serves 4 500g parsnips, trimmed and sliced lengthways 2 tbsp fresh white breadcrumbs Himalayan pink salt and pepper 4 tbsp extra virgin olive oil Preheat the oven to 200c/400f/gas 6. Place the sliced parsnips in a large saucepan filled with water and bring to boil. Once boiled, reduce to a simmer for three minutes. Drain and keep warm. Place the breadcrumbs and salt and pepper in a bowl, and add the drained parsnips. Shake well to coat in the mixture. Add the oil to a medium sized roasting tray and place in the hot oven for 2-3 minutes Remove tray from the oven carefully – it will be very hot and add the parsnips and carrots Place the tray back in the oven and cook for a further 20 minutes until the vegetables are golden and crisp. Serve hot.
A chapizza is a modern twist on a traditional pizza, made using chapati flour on a curry paste base sauce. You can choose your own favourite toppings or keep it simple with a little cheese, mushroom and basil.
Mustard seeds are used to season just about every savoury preparation, they evoke a hot and nutty flavour once they are heated in oil
Prep: - Cook: - Serves: 4 Ingredients: 200g potatoes, washed 400g green beans, topped and tailed 2 tbsp sunflower or olive oil ½ tsp cumin seeds 1/4 tsp turmeric 4-5 garlic cloves, chopped 2 tsp peeled and grated root ginger Method: Place the potatoes in a pan of water and partially boil them in their skins for about 15 minutes until slightly tender or partially boiled. Allow them to cool and then peel them and cut into 2cm cubes. Meanwhile, cut the beans into 2cm pieces. Heat the oil in a wok and add the cumin seeds and fry for a minute until they sizzle. Then add the turmeric and mix. Add the garlic and continue to sauté for a few seconds. Tip in the potatoes and sauté for 3-4 minutes until the potatoes are smothered in the spices. Tip in the beans and continue cooking for 5 minutes. Mix in the ginger and cook for a further minute until the beans are tender. Serve hot.
Prep: - Cook: - Serves: 2-3 Ingredients: 150g poha flakes or flattened rice flakes 2 tbsp olive oil 1/2 tsp brown mustard seeds 1 onion, chopped 1 green chilli, chopped 1/4 tsp turmeric 200g potatoes, peeled, boiled and cut into 2cm cubes Method: Rinse the flakes under a cold water tap, drain and set aside. Heat the oil and add the mustard seeds. When they begin to sizzle and pop add the onion and chilli and fry for 2-3 minutes. Tip in the turmeric and the salt and mix. Add the potatoes and the poha continue frying for a further 2 minutes. Serve hot.
The word chutney is known to have come from the Hindi word ‘chatna’ which means to relish or taste. Fundamentally Indian chutneys are made with vegetables, fruits, nuts and spices ground together into a condiment eaten with main dishes.
Carrot Halwa, popularly known as gajar ka halwa is served during special occasions like celebrations and parties
A healthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling basmati rice.
Basmati rice is a long grain rice and contains essential amino acids, folic acid and its very low in sodium. It is a rich source of carbohydrates.
Many Hindus eat sweet potatoes during religious festivals in the summer when the tubers are simply baked or boiled. At other times they are used in more flavoursome preparations such as this one.
Prep: - Cook: - Serves: 4 Ingredients: 600g sweet potatoes, peeled and cut into bite sized chunks 1/2 tsp salt 2 tbsp sunflower or olive oil 1 green chilli, chopped 1/2 tsp cumin seeds a few washed and chopped coriander leaves, for garnish Method: Bring 600ml water to the boil in a large saucepan over a high heat. Add the sweet potatoes and 1/4 tsp of the salt and return the water to the boil, then reduce the heat and leave the sweet potatoes to simmer for 10 minutes, or until tender when pierced with the tip of a knife. Drain the sweet potatoes well, carefully shaking off any excess water, then set aside. Heat the oil in a large frying pan or wok over a medium heat. Add the chilli and cumin seeds and fry for 30 seconds, stirring, or until the seeds splutter. Watch carefully so the spices do not burn. Tip in the sweet potatoes and the remaining 1/4 tsp salt and stir for 2 minutes until well combined and the sweet potatoes are hot. Sprinkle with the coriander leaves and serve hot.
Prep: - Cook: - Serves: 2 Ingredients: 100g gram flour or besan 1/2 tsp salt 1 green chilli, finely chopped 1/4 tsp cumin seeds, crushed 1/4 tsp coriander seeds, crushed 8-10 Leonardo Queen stuffed olives Oil for deep frying Method: In a large bowl, tip in the gram flour with the salt, chilli, cumin and coriander seeds. Add approximately 4-5 tbsp of water and mix to make a thick clinging batter. Drop in the olives and coat them with the batter. Place the batter coated olives in the oil and deep fry for 30 seconds to a minute until golden brown. Drain on kitchen paper and serve with tomato ketchup or a tomato chutney.
Prep: - Cook: - Serves: 2 Ingredients: 4 slices bread 2 tbsp butter 4 cucumber slices 2 medium potatoes, boiled, peeled and sliced 1 tomato, sliced 1/4 tsp freshly ground black pepper 1 red onion, finely sliced 2 tbsp olive oil 2 tbsp tomato ketchup 2 tbsp Bombay mix Method: Lay out the 4 slices of the bread on a work surface. Spread butter on each slice of bread followed by the green chutney. Then on 2 slices of bread, layer with the cucumber slices and then the potatoes and tomatoes. Sprinkle over the black pepper. Arrange the onion slices on top. Close the sandwiches with the remaining bread. Heat 1 tablespoon of the oil in a non stick frying pan on a medium heat. Place the sandwich into the pan and cook until the bread is evenly golden brown, about 2 minutes. Flip the sandwich over with a fish slice and cook until the bread is golden brown. Add the remaining 1 tablespoon of oil to the pan. Repeat with the remaining sandwich. Sprinkle the sandwiches with Bombay Mix and serve with tomato ketchup.
Makes about 12-15 1 tbsp sunflower or vegetable oil 600g fluffy white or red potatoes, peeled, boiled and coarsely chopped ½ tsp each brown mustard seeds and turmeric and ¾ tsp salt 1 tsp sugar 2 green chillies, finely chopped 30g coriander leaves, washed and chopped ¼ tsp each ground cumin and baking powder 150g gram flour or besan Vegetable or sunflower oil for deep frying Heat 1tbsp oil in a heavy-based pan large enough to hold the potatoes. When the oil is hot enough, gently tip in the mustard seeds, then the turmeric, ½ tsp salt, the sugar, and chillies, and mix. Add the potatoes, coarsely mashing as you mix. Add the coriander and mash to make a lumpy mixture. Remove from the heat and leave to cool. In a bowl, mix the sifted gram flour with the remaining salt, the cumin and baking powder, 1tsp oil and about 130ml cold water to make a batter the consistency of runny honey. Wet your hands and roll the mash into pieces the size of golf balls. Heat the oil in a fryer or wok to 190C/375F. Drop a little batter into the oil: if it sizzles, the oil is hot enough. Dip a few potato balls into the batter and turn to coat them evenly. With a spoon, drop the coated balls into the hot oil and fry for 4 minutes, or until the outside of the balls is a deep golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Wrap in foil and keep warm while cooking all the potato balls. Serve hot with a coconut or tomato chutney or ketchup.
Bombay in western India is now called Mumbai but this Indian restaurant perennial served predominantly in the UK can be made quite easily at home in place of jackets or chips. Serves 4 4 tbsp sunflower or rapeseed oil 1/4 tsp brown or black mustard seeds (rai) 1/4 tsp turmeric 1/4 tsp salt 400g fluffy potatoes such as King Edward or Maris Piper, peeled, boiled and cut into 4cm pieces 1/4 tsp chilli powder or chilli flakes Heat the pan on a medium setting and add the oil. To check that the oil is hot enough, add a few mustard seeds. If they pop, the oil is ready. Then add the remainder of the mustard seeds. Tip in the turmeric and salt. Mix well. Fry the pungent mixture for about 30 seconds and then add the potatoes. Fry for about 4-5 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Add the chilli powder or chilli flakes and mix well. Cover the pan and cook on a low heat for a few minutes more if necessary. Serve immediately with pitta breads and a crisp green salad.
2 large aubergines (about 650g)
1/4 tsp black pepper
Juice of 1 lemon, plus a little extra
2 tbsp tahini
2 garlic cloves, crushed
3 tbsp chopped mint or flat-leaf parsley
2 tbsp extra virgin olive oil
green olives, for garnish
Sweet paprika, for garnish
Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed (you may wish to surround the rings with foil, as it can be messy). Allow to cool.
Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season with the black pepper.
In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary.
Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides, along with the sweet paprika
Serve at room temperature.
Serves 4 250g fine or medium semolina 2 tbsp groundnut or sunflower oil 1/4 tsp brown or black mustard seeds 4-6 curry leaves (optional) 1 onion, sliced 2 green chillies, finely chopped 60g petit pois or peas, defrosted if frozen 1/4 tsp salt 1 tsp lemon juice 1 tomato, washed and chopped 1 tbsp desiccated coconut (optional) A few washed and chopped coriander leaves Heat a saucepan and put in the semolina. Stir well for about 5 minutes to roast it, But don’t let it burn. Its colour should darken only a little. Take it off the heat and set it aside. In another saucepan, heat the oil and add a few of the mustard seeds. If they start to crackle, the oil is hot enough so add the remaining seeds. Tip in the curry leaves if using and stir to combine. Add the onion and the chillies and sauté for about 4-5 minutes. Add the peas and continue to cook for a further 2 minutes. Mix in the salt. Then add 500ml of water to the mixture and then tip in the semolina and cook for a further 5 minutes. Mix in the lemon juice, tomato and the desiccated coconut, if using. and sprinkle over the coriander leaves. Serve with lime pickle.
Although edible olives are not indigenous to the Indian sub-continent, they are increasingly becoming popular in restaurants and shops in major cities of India. Serves 2-3 300g cauliflower florets, cut into 4cm pieces 5 tbsp olive oil 1 onion, finely chopped 2 green chillies, finely chopped 2-4 garlic cloves, finely chopped 1 tsp turmeric ½ tsp ground cumin ½ tsp ground coriander ¼ tsp salt ¼ tsp garam masala 2 tomatoes, blended 1 tsp peeled and finely grated root ginger 10-12 black pitted olives Wash the cauliflower well in salted cold water. Heat the oil in a frying pan and lightly saute the cauliflower florets for 5-6 minutes until they are slightly browned. Remove from the pan and then add the onion, chillies and garlic, and fry for 7 minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further 3 minutes until light brown. Add the turmeric, cumin, coriander, salt, and garam masala, stir and fry gently for 5 minutes. Tip in the tomatoes and cook for another 5 minutes. Add 5 tbsp cold water, cover and simmer for 5 minutes. Stir in the ginger and the olives. Serve hot.
Strawberries are a great source of vitamins C and K and include folic acid, fibre and potassium. Pick strawberries that are firm and plump and bring to room temperature before serving. Serves 2 150ml double cream 1 tsp vanilla extract 100g strawberries, hulled and washed 2 washed sprigs of mint (optional) Place the cream in a bowl and add the vanilla extract. Whisk the cream until soft peaks form and set aside. Slice or cut the strawberries into pieces. Fold in the strawberries into the cream and divide into 2 bowls. Garnish with the mint, if using.
Pakoras, sometimes called bhajis or bhajias, are batter-fried snacks usually eaten as a starter. The batter is made of spiced chickpea or gram flour that is gluten free. This flour is used to coat vegetables or fish to create a variety of fritters. This recipe is taken from the Easy Indian Cookbook. Makes about 24 200g/2 cups gram flour or besan 3 onions, sliced A handful of washed and chopped coriander leaves (optional) 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 green chilli, chopped or 1/4 tsp chilli powder 1/2 tsp salt oil for deep-frying, (I use sunflower oil) Sift the flour into a large bowl. Add the onions, coriander leaves, if using, cumin seeds, coriander seeds, chilli powder and salt. Stir together, then make a well in the centre. Add 4 tablespoons water to the well, then mix with a fork until the mixture forms a thick stiff batter. If it appears runny, add extra flour. Heat enough oil for deep-frying in a heavy-based saucepan over a high heat or in a deep-fat fryer to 190C/375F, or until a small drop of the batter sizzles fiercely in the oil. Drop 1 tablespoon of the batter into the oil and fry for about 1 minute, or until it turns golden brown. Remove the fritter from the oil with a slotted spoon and drain on kitchen paper. Taste the fritter and adjust the seasoning of the batter, adding more chilli powder, if necessary. Fry the remaining fritters, working in batches to avoid overcrowding the pan, if necessary. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. These fritters can be fried in advance and reheated in an oven at 180C/350F/Gas 4 for 10 minutes before serving. Serve hot.
This is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats. Makes about 8-10 puffs 2 tbsp sunflower oil 1 onion, chopped 2 green chillies, chopped 1/4 tsp turmeric or 4 turmeric spice drops 1/2 tsp ground cumin 1/4 tsp salt 300g frozen mixed vegetables, defrosted, such as green beans, peas and carrots 100g potatoes, boiled and chopped 1/4 tsp garam masala or 4 garam masala spice drops A pinch of freshly ground black pepper Peeled and grated root ginger A few washed and chopped coriander leaves 1 x 320g puff pastry sheet 4 tbsp milk, for glazing To make the filling, heat a saucepan on a medium heat and tip in the onion. Sauté for 4-5 minutes and then add chillies and cook for a minute. Tip in the turmeric, cumin and salt and sauté for another minute until the mixture is well combined. Add the mixed vegetables and cook for a couple of minutes. Add the potatoes and continue to cook the mixture for 3-4 minutes. Then tip in the garam masala or the turmeric and garam masala spice drops and the black pepper and mix well. Stir in the root ginger and the coriander leaves and set aside. Preheat the oven to 180C/350F/gas 4. Take the pastry out of the fridge and remove from the box, approximately 10 minutes before you are ready to use it as it will be easier to work with. Unroll the puff pastry sheet and cut in half lengthways. Divide the filling in half and place down the centre of each length of pastry in a sausage shape. Tightly roll the pastry around the vegetable filling and brush the ends with the milk to seal the edges. Cut each sausage roll with a sharp knife into four even lengths and make three cuts across the top surface of each roll. Repeat with the remaining ingredients to make another four sausage rolls. Place on a baking tray and brush with some more milk. Bake in the oven for 18 to 20 minutes until golden brown.