This is a traditional recipe for a Garam Masala spice mix. It's used in many Indian dishes. You can make it in advance and store if for a few months in an air-tight container.
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.
A cooling yoghurt side dish that is perfect when served alongside spicy curries. This version includes plump raisins, cashews, almonds and pistachios.
This is a Japanese recipe for an all-round dipping sauce. This is one serving - make as much as you need.
This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.
Easy to make! Serve with tortilla crisps, pitta triangles, veggies, or use on sandwiches.
Tahini-free houmous that only takes minutes to make, and is a favourite in our house. This houmous couldn't be easier!
This is a simple recipe if you want to have a go at making homemade spring roll wrappers. Be sure to keep the dough chilled, as the egg will remain raw until the spring rolls have been cooked.
This is a very tasty Indian chutney, prepared in moments in the blender. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with poppadoms.
This Indian sweet and sour chutney is excellent served with any Indian dish or with simple rice and beans. Tamarind extract, which lends the sour flavour, can be bought at Asian shops and in some supermarkets.