Made predominately from lentils, this Indian staple dish is comforting, nutritious and appetising. In my version, rather than using a tarka (whole spices tempered in hot oil then poured over the dhal at the end to complete the dish), the oil and spices are added at...
The increasingly popular Indo-Chinese cuisine is showcased here with the amazing chilli chicken. Crispy seasoned deep-fried chicken is mixed in with a thick hot, tangy, sweet, and sour sauce laced with green and red peppers. You don’t need any base gravy, and it’s...
Bombay aloo is a very popular potato-based vegetarian dish, traditionally featuring mustard seeds and curry leaves, and is served in a very thick sauce. This recipe will make enough for one as a main course, or two to three people as a side dish, and is one of many in...
Saag Aloo: This famous spinach and potato dish is extremely popular all over India and beyond. The Misty Ricardo version veers slightly away from the traditional method in that it uses some base gravy and mix powder, but other than that it is comparable to the desi...
These tasty lamb chops will make you savour every mouthful with their sweet and spicy flavour. Layers of flavoursome spice combine with tangy tamarind and the sweetness of mango chutney or honey for a delicious taste and texture sensation. Serves two or three people...
Mushrooms come into their own in this simple but delicious side dish. Browning them on high heat at the beginning of cooking caramelises them and intensifies the flavour. Try adding a little Worcestershire sauce, which complements the mushroom bhaji nicely. This...
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