Mowgli Lamb Keema (4-6)

A favourite version of Lamb Keema from the excellent ” Mowgli Street Food” by Nisha Katona. I sometimes double up the quantities and freeze some.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced curry, fragrant with coconut milk and spice, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve.

Bengali Five Spice Roasted Squash with Carrots (4)

An autumn favourite from ” India Express” by Rukmini Iyer.

Tamarind Treacle Sauce ( 1 1/2 cups)

You need this recipe to make the Treacle Tamarind Fries from ” Mowgli Street Food” by Nisha Katona.

Mowgli Treacle Tamarind Fries (4-6)

Yesterday was my birthday and as a surprise my husband took me out to the relatively recently opened Mowgli in Bristol. I was sorely tempted by these Treacle Tamarind Fries but managed to resist. However, here is the recipe from the excellent cookbook ” Mowgli Street Food” by Nisha Katona.

Pepper Masala (4)

This Pepper Masala is a lovely contrast to more spicy dishes served as part of an Indian meal. Its from ” Fresh Flavours of India ” by Das Sreedharan.

Stir Fried Prawns in Tomato Cream Sauce (4-5)

Here’s another favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery”.

The Most Delicious Meat Cubes (3-4)

An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.

Chicken with Apricots and Potato Straws (4)

A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.

Eggs with Spiced Tomato Gravy (4)

A quick supper especially if you have a glut of ripe tomatoes readily available. If you dont have fresh tomatoes use tinned whole plum tomatoes, drained of their liquid. If you like you can add peas to the gravy. You could also use mozzarella cheese instead of the eggs and finish under the grill. Serve with naan or bread to mop up the juices. The recipe is from ” Ammu” by Asma Khan,

Kricket Bhel Puri (4)

A quick and healthy signature version of this favourite street food snack from ” Kricket” by Will Bowlby.

Chicken Kabab Burgers (6)

This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.

Chicken Karai (4-6)

Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.

Chicken Kabab (6-8)

These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.

Lentil and Tomato Soup (6)

A Indian recipe from ” New Covent Garden Book of Soups”.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Tag Archives: India