A simple, quick and delicious stir fry from Gujarat which i found in ” Thali” by Maunika Gowardhan. She uses tinned sweetcorn but if you have fresh or frozen sweetcorn kernels you could also used them and adjust the cooking time as needed.
A favourite Keralan recipe from ” Thali” by Maunika Gowardhan.
A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.
A rich and spicy Sri Lankan recipe from Annabel Crabb.
A recipe for when you discover you have last minute guests from Nigella Lawson’s ” Nigella Express”. If you are using fresh vegetables instead of frozen you should double the amount of water, but keep the stock concentrate the same.
I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
