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.
Recipe by: THALLURI
This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.
Recipe by: Umaima Shafiq
In Asia, there are different kinds of 'noodle soup'. This one is a great comfort food on a cold day, but also light and healthy. Quantities are arbitrary - adjust to own taste. Very important to add the shallots as they give the fragrance and flavour. Instead of egg noodles, sometimes I use macaroni. If you are adventurous, eat with chopped hot chilli pepper or add some dried chilli flakes to make the soup spicy.
Recipe by: Angie
I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.
Recipe by: Melissa
I love dumplings and have come up with this recipe using all of my favourite ingredients. The dumplings consist of pork, prawns, watercress, water chestnuts, and are absolutely delicious! Great for a party.
Recipe by: Vivian Lee
Rethink falafel - while the traditional wrap is great, this is a tasty vegetarian alternative to beefburgers. Serve in a burger bap or pitta.
Recipe by: Jojo Pinko
Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.
Recipe by: Jen
These are so tasty! You have to try them! Minced chicken seasoned with spring onion, coriander, chilli sauce and lemon juice for a uniquely Thai flavour.
Recipe by: Vivian
Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
Recipe by: Kimber
An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.
Recipe by: MARBALET