A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.
Minced mutton is perfect for this spicy Indian curry dish but it will work with lamb or beef, too. Remove the cinnamon stick and cardamon pods before serving, or warm your guests! Serve with extra yogurt and freshly chopped coriander.
This is an easy naan recipe for your bread machine.
Try this to enjoy the drier variety of an Indian curry. Great with naan or paratha, or with rice and dal.
I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.
I have been making variations of this sauce for years. It is nice and spicy and very simple to make using these ingredients - you can use more authentic ones if you have time. This can be used for almost any meat or vegetable.
Standard cracker for serving with cheeses, chutneys, etc. Impressive but easy!
This Indian dal (sometimes spelt dhal) is made with red lentils and red onion. It's flavoured with fresh ginger, coriander, turmeric and cumin. It has the consistency of a thick soup which makes bread the perfect accompaniment.
A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.