Meatballs in Spicy Curry Gravy

• 500 g (1 lb) minced lamb or beef 
• 1 onion, finely chopped 
• 1 tablespoon ginger paste 
• 4 green finger-length chillies, minced
• 2 tablespoons channa flour 
• 1 teaspoon salt 
• 3 tablespoons oil 
• 1 teaspoon mustard seeds 
• 1 onion, peeled and sliced 
• 2 sprigs curry leaves 
• 625 ml (2½ cups) thin coconut milk 
• 125 ml (½ cup) thick coconut milk 
• ½ teaspoon salt 
• 3 tablespoons lime juice 

Spice Paste 

• 3 tablespoons coriander seeds 
• 2 teaspoons sesame seeds 
• 5 dried red chillies, cut into lengths 
• 4 cloves garlic 
• 1 tablespoon ginger 
• 1½ teaspoons garam masala 
• 1 teaspoon black pepper powder 
• 1½ teaspoons cumin powder 

1 To make the meatballs, combine the minced lamb or beef with the onions, ginger, chillies, channa      flour and salt. Mix well and shape into round balls. Set aside. 

2 To prepare the Spice Paste, first dry-fry the coriander seeds, sesame seeds and dried chillies in a          wok or skillet over low heat for 3 to 4 minutes until lightly browned and fragrant. Allow to cool and    then grind them with the garlic and ginger in a blender until fine. Stir in the garam masala, black        pepper and cumin powders and mix well. Set aside. 

3 Heat the oil in a pan and fry the mustard seeds until they pop. Add the onion slices and curry              leaves, then stir-fry until the onion browns, about 3 minutes. Add the spice paste and stir-fry until        the oil separates, about 5 minutes. 

4 Add the thin coconut milk and gently put in the prepared meatballs. Simmer over gentle heat until      the meatballs are cooked, about 20 minutes. 

5 Add the thick coconut milk and bring to a boil and simmer for 1 minute. Season

   with salt to taste. Turn off the heat and stir in the lime juice. Serve hot with rice or bread. 

Serves 4 

Preparation time: 40 mins 

Cooking time: 30 mins

Mutton Soup

• 2 tablespoons oil 
• 2 short cinnamon sticks 
• 6 cardamom pods 
• 6 cloves 
• 1 teaspoon fennel seeds 
• 1 onion, thinly sliced 
• 2 sprigs curry leaves 
• 500 g (1 lb) mutton ribs or 300 g (10 oz) lamb meat 
• 2 teaspoons ginger paste 
• 2 teaspoons garlic paste 
• 2 green finger-length chillies, chopped 
• 1 teaspoon turmeric powder 
• 2 tablespoons meat curry powder 
• 1½ litres (6 cups) water 
• 1 potato, peeled and cubed 
• 1 carrot, cubed 
• 40 g (¾ cup) chopped coriander leaves 
• 40 g (1 cup) chopped mint leaves 
• 1 teaspoon salt, or to taste 

1 In a large pan, heat the oil and fry the cinnamon, cardamoms, cloves and fennel until aromatic,            about 3 minutes. Add the onion and curry leaves and stirfry for a further 5 minutes until the onion is    golden brown. 

2 Add the meat, ginger and garlic pastes, the green chillies, spice powders and water. Bring to a boil,      then simmer over low heat until the meat is tender, about 1½ hours. 

3 Add the vegetables, herbs and salt 30 minutes before the end of cooking. Adjust the salt to taste and    serve. 

Serves 4-6 

Preparation time: 20 mins 

Cooking time: 1½ hours

Country-style Lamb Curry

• 2 teaspoons + 3 tablespoons oil 
• 2 onions, chopped 
• 1 large ripe tomato, diced 
• 3 tablespoons coriander seeds 
• 2 dried red chillies, soaked in water, drained 
• 200 ml (¾ cup) water 
• 1 teaspoon mustard seeds 
• 1 teaspoon fennel seeds 
• 2 onions, peeled and sliced 
• 1 sprig curry leaves 
• 2 ripe tomatoes, quartered 
• 500 g (1 lb) boneless lamb or beef, cubed 
• 500 ml (2 cups) thick coconut milk 
• 250 ml (1 cup) water 
• 25 g (½ cup) coriander leaves, chopped 
• 1 teaspoon salt 

1 Heat 2 teaspoons of the oil in a skillet and fry the onions, diced tomato, coriander seeds and dried        chillies until aromatic, about 3 minutes. Cool thoroughly and grind to a paste in a blender with the      200 ml (¾ cup) water and set aside. 

2 Heat the remaining oil and fry the mustard and fennel seeds until aromatic. Add the onion slices          and curry leaves and stir-fry until the onion turns brown. Add the ground spice paste, the tomato          quarters and the cubed meat. Stir-fry until the meat changes colour. 

3 Add the coconut milk, the remaining 250 ml (1 cup) water and the coriander leaves and cook,              stirring frequently, until the meat is tender, about 30 minutes for lamb and 45 minutes for beef (add    more water if using beef and the curry becomes too dry). Season with the salt, and serve. 

Serves 4 

Preparation time: 15 mins 

Cooking time: 40 mins (lamb) or 50 mins (beef)

Mutton or Lamb Masala

• 4 tablespoons oil 
• 2 short cinnamon sticks 
• 6 cardamom pods 
• 6 cloves 
• 1 teaspoon fennel seeds 
• 1 onion, peeled and sliced 
• 2 ripe tomatoes, diced 
• 1 tablespoon meat curry powder 
• 2 teaspoons garam masala (see note) 
• 1 tablespoon coriander powder 
• 500 ml (2 cups) water 
• 500 g (1 lb) mutton or lamb, cubed 
• 1 teaspoon salt 

Spice Paste 

• 2 onions, sliced 
• 3 em (1 in) ginger 
• 2 cloves garlic 
• 1 teaspoon black peppercorns 
• 2 sprigs curry leaves, removed from stalk 
• 5 dried red chillies, cut into lengths 
• 20 g (½ cup) mint leaves 
• 25 g (½ cup) fresh coriander leaves 

1 Grind the Spice Paste ingredients in a blender until fine. Set aside. 

2 Heat the oil in a wok over medium heat and fry the cinnamon, cardamoms, cloves and fennel until      aromatic. Add the onion and tomatoes and stir-fry until the onion turns golden brown, about                3minutes. 

3 Stir in the ground Spice Paste, the meat curry powder, garam masala and coriander powder. Add the    water and mutton or lamb. Cook until the meat is tender and the liquid evaporates, about 30                minutes. Season with salt to taste.

Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight.

Serves 4

Preparation time: 40 mins 

Cooking time: 35 mins

Chilli Pork Fry

• 2 tablespoons oil 
• 1 teaspoon fennel seeds, slightly crushed 
• 1 teaspoon cumin seeds 
• 2 medium onions, diced 
• 4 dried red chillies, cut into pieces 
• 2 ripe tomatoes, thinly sliced 
• 2 cloves garlic, minced 
• 3 green finger-length chillies, sliced
• 2 teaspoons chilli powder 
• 500 g (1 lb) pork, cubed 
• 1 tablespoon vinegar 
• 1 teaspoon salt 

1 Heat the oil in a wok or skillet and stir-fry the fennel and cumin seeds until aromatic, then add the      onions and stir-fry until golden brown, about 10 minutes in total. 

2 Add the chillies, sliced tomato, ginger and garlic and stir-fry over low heat until the oil separates.        Add the rest of the ingredients except the vinegar and cook until the pork is tender, about 20                minutes.  

3 Just before removing from the heat, add the vinegar, mix well and serve. 

Serves 4 

Preparation time: 15 mins 

Cooking time: 40 mins

Shredded Chicken Fry

• 3 green finger-length chillies, chopped 
• 4 cloves garlic 
• 2 cm (¾ in) fresh ginger
• 2 onions, diced 
• 1 tablespoon vinegar or lime juice 
• 2 chicken breasts, skinned and shredded 
• 2 tablespoons oil 
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 3 tablespoons cumin powder 
• 1 teaspoon salt 
• 1 tablespoon freshly ground black pepper

1 Grind the green chillies, garlic, ginger, onions and vinegar to a paste in a blender. In a large bowl,        stir the paste into the shredded chicken and leave to marinate in the refrigerator for an hour or so. 

2 Heat the oil in a pan and stir-fry the cumin and fennel seeds until aromatic. Add in the marinated        chicken pieces along with the marinade. Stir in the cumin powder, salt and pepper and mix well,          continuing to cook until the chicken is done and fairly dry. 

Serves 4 

Preparation time: 15 mins 

Cooking time: 20 mins

Andhra Chicken Curry

• 12 shallots, peeled 
• 5 cm (2 in) fresh ginger 
• 10 cloves garlic 
• 1 teaspoon cumin seeds 
• 1 teaspoon black peppercorns 
• 2 dried red chillies, cut into lengths 
• 150 g (½ cups) grated fresh coconut 
• 1 chicken, skinned and washed, cut into serving pieces 
• 5 tablespoons oil 
• 1 cinnamon stick 
• 5 cloves 
• 8 cardamom pods 
• 1 teaspoon cumin 
• 1 onion, finely sliced 
• 150 g (1 cup) diced fresh or canned tomatoes 
• 1 teaspoon turmeric powder 
• 250 ml (1 cup) water 
• ½ teaspoon salt 
• 50 g (1 cup) coriander leaves, chopped 

1 Grind the shallots, ginger, garlic, cumin, black peppercorns, dried chillies and grated coconut in a        blender until fine, adding a bit of the oil if necessary to keep the mixture turning. Add the spice mix    to the chicken pieces in a bowl and coat well. Set aside to marinate for 20 minutes. 

2 In a large pot, heat the oil and stir-fry the cinnamon, cloves, cardamons and cumin until aromatic.        Add the onion and stir-fry over low heat until golden brown, about 3 minutes. Stir in the tomatoes      and continue to cook until the oil separates, about 5 minutes. 

3 Add the chicken pieces with the marinade and the turmeric powder, stirring well to blend the              chicken with the cooked spices, about 2 minutes. 

4 Add the water and salt and cook until the chicken is tender, about 20 minutes. 

5 Garnish with the coriander leaves and serve. 

Serves 4-6 

Preparation: 35 mins 

Cooking time: 40 mins

Fiery Chicken Vindaloo

• 2 tablespoons ghee or butter 
• 1 medium onion 
• 50 g (1 cup) finely chopped fresh coriander leaves 
• 1 chicken, skinned and cut into serving pieces 
• 1 teaspoon salt 
• 2 large or 3 medium potatoes, boiled until cooked, then peeled and quartered 

Masala Paste 

• 1 tablespoon cumin seeds 
• 8 to 12 dried red chillies, soaked until soft and cut into lengths 
• 1 cm (½ in) fresh turmeric root, peeled 
• 5 cardamom pods 
• 10 cloves garlic
• 3 tablespoons white vinegar 

1 To make the Masala Paste, grind the ingredients in a blender until smooth. 

2 Heat the ghee in a large wok over medium heat and fry the onion until lightly browned. Add the          chopped coriander leaves and stir-fry until aromatic, about 3 minutes. 

3 Stir in the blended Masala Paste and stir-fry over low heat until the oil separates. 

4 Add the chicken pieces and salt, stirring well to coat the chicken pieces with the Masala Paste.            Cover, reduce the heat to low, and simmer until the chicken is done, for about 20 to 25 minutes,          stirring occasionally, 

5 Add the boiled potatoes, mix well and serve with Coriander Coconut Chutney (see page 5). 

Serves 4-6 

Preparation time: 15 mins 

Cooking time: 30 mins

Coriander Chicken

• 1 chicken, skinned and cut into serving pieces 
• 1 teaspoon chilli powder 
• 1 teaspoon salt 
• 250 ml (1 cup) plain yoghurt 
• 2 tablespoons oil 
• 3 large onions, finely chopped 
• 2 tablespoons fresh ginger paste 
• 2 tablespoons garlic paste 
• 5 green finger-length chillies (more if desired), finely chopped 
• 2 tablespoons coriander powder 
• 1 teaspoon cumin powder 
• 200 g (4 cups) finely chopped fresh coriander leaves 
• 100 g (2½ cups) fresh mint leaves, washed and chopped fine 

1 Mix the chicken pieces with the chilli powder, salt and half of the yoghurt. Marinate for 15 minutes.    (Reserve the remainder of the yogurt for later use.) 

2 In a large saucepan or wok, heat the oil over medium heat and stir-fry the onions until transparent        before adding the ginger and garlic paste. Stir-fry until fragrant, about 5 minutes. Add the green          chillies, coriander and cumin powders, stirring well into the onion mixture. 

3 Drain the chicken pieces and add to the pan. Increase the heat to high and stirfry for 5 minutes. Stir    constantly to prevent sticking and burning. 

4 Scrape the leftover marinade from the bowl into the cooking chicken pieces, and add the remaining    yoghurt. Add the chopped coriander and mint leaves and mix well. 

5 Bring to a boil, then cover with a lid, reduce the heat to low and cook until the chicken pieces are        done, about 20 to 25 minutes. Serve hot. 

Serves 4-6 

Preparation time: 20 mins 

Cooking time: 25 mins

Prawn Fritters

• 60 g (½ cup) rice flour 
• 75 g (½ cup) plain flour 
• 90 g (½ cup) semolina flour 
• 50 g (½ cup) channa flour 
• 1 teaspoon baking powder 
• 1½ teaspoons salt 
• 1 teaspoon fennel seeds, coarsely ground 
• ½ teaspoon turmeric powder 
• ½ teaspoon ground cumin 
• 1 teaspoon chilli powder 
• 2 eggs, beaten 
• 175 ml (½ cup) water 
• 1 large onion, finely chopped 
• 2 teaspoons grated ginger 
• 3 green finger-length chillies, finely chopped 
• 2 sprigs curry leaves, finely chopped 
• 1 spring onion, finely sliced 
• 500 g(l lb) small prawns, shelled and deveined 
• Oil for deep-frying 

1 Sift the flours, baking powder, salt, fennel, turmeric, cumin and chilli powders into a large mixing      bowl. Make a well in the centre, add the eggs and water and stir to make a smooth, thick batter. 

2 Stir in the chopped onion, ginger, chillies, curry leaves, spring onion and prawns and set aside for        20 minutes to marinate. 

3 Heat the oil in a frying pan over medium-high heat until quite hot. Drop 1 tablespoon at a time of        the prawn batter into the hot oil and fry on both sides until golden brown, about 2 minutes. 

4 Remove and drain on absorbent paper. Serve hot with chutney or sweet chilli sauce.

Semolina is the ground core of the durum wheat grains and has a bland flavour and slightly coarse texture. Semolina, both coarse and fine, is used in many Indian sweets and some bread and is also used in making pasta. It is available in the baking sections of most supermarkets.

Channa flour is made by milling hulled Indian channa dal. It is very fine in texture and pale yellow in colour. It can be obtained from Indian grocers and

health-food stores. Finely ground chickpea flour may be used as a substitute.

Serves 6 

Preparation time: 40 mins 

Cooking time: 20 mins

Fish Sothi Curry

• 2 tablespoons oil 
• 1 teaspoon fenugreek 
• ½ teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• 1 onion, peeled and sliced 
• 2 red finger-length chillies, cut lengthwise 
• 1 sprig curry leaves 
• ½ teaspoon turmeric powder 
• 1 teaspoon cumin powder 
• ½ teaspoon ground white pepper 
• 1 teaspoon salt 
• 1 ripe tomato, quartered 
• 750 ml (3 cups) thin coconut milk 
• 500 g (1 lb) fish steaks, sliced thickly 
• 250 ml (1 cup) thick coconut milk 

1 Heat the oil in a wok over medium heat and stir-fry the fenugreek, mustard and cumin seeds until        aromatic, about 4 minutes. 

2 Add the onion, red chillies and curry leaves and stir-fry until lightly browned, about 2 minutes. 

3 Stir in the turmeric and cumin, pepper, salt, tomato and thin coconut milk. Bring to a boil and              simmer for about 5 minutes. 

4 Add the fish steaks and thick coconut milk and return to the boil. Simmer, stirring occasionally,          until the fish is cooked, about 7 to 8 minutes, then serve.

Serves 4 

Preparation time: 15 mins 

Cooking time: 20 mins

Salt Fish Mango Curry

• 300 g (10 oz) dried salted fish 
• 250 g (1½ cups) peeled and cubed unripe green mango, from 4 small mangoes 
• 1½ teaspoons chilli powder 
• 2 tablespoons coriander powder 
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder 
• 2 onions, peeled and sliced 
• 2 teaspoons minced ginger 
• 1 tablespoon minced garlic 
• 6 green finger-length chillies, halved lengthwise 
• 2 sprigs curry leaves 
• 500 ml (2 cups) water 250 g (2½ cups) grated fresh coconut, coarsely ground 
• 2 tablespoons oil 
• 1 teaspoon mustard seeds 
• 1 teaspoon fenugreek 
• 2 dried red chillies, cut into pieces 
• 1 onion, peeled and sliced

1 Soak the salted fish in water for 10 minutes to remove some of the salt. Drain, then cut into small        cubes. 

2 Place the fish, mango, chilli, coriander, turmeric and cumin powders, onions, ginger, garlic, green        chillies, curry leaves and water into a large saucepan. Cover and cook over medium heat until the        fish is soft and flakes easily with a fork, about 15 to 20 minutes. 

3 Stir in the grated coconut and cook until the gravy thickens, about 5 to 10 minutes. 

4 Meanwhile, in a separate pan, heat the oil and stir-fry the mustard seeds, fenugreek and dried              chillies until aromatic. Add the onion and stir-fry until it browns lightly. 

5 Transfer the mixture to the simmering fish curry, stir to mix well and remove from the heat. Serve      with Sweet Tomato Date Chutney (see page 4) and rice. 

Serves: 4 

Preparation time: 25 mins 

Cover time: 40 mins

Masala Grilled Fish

• 4 cloves garlic 
• 4 shallots, peeled 
• 1 cm (½ in) ginger 
• 1 tablespoon fresh coriander leaves, finely chopped 
• 1 teaspoon garam masala 
• 1½ teaspoon chilli powder 
• ¼ teaspoon turmeric powder 
• 1 teaspoon salt 
• 2 tablespoons freshly squeezed lemon juice 
• 500 g (1 lb) whole fish, cleaned, deep cuts made in flesh on both sides 
• 1 tablespoon ghee (or oil) 

1 Grind the garlic, shallots, ginger and coriander leaves to a paste in a mortar or blender. Mix the            paste together in a wide bowl together with all the other ingredients except the fish and ghee. 

2 Line an oven proof dish with banana leaf or tin foil. Spread some of the spice mixture on the                banana leaf or tin foil. Place the fish on it and spoon the remaining spice mixture over the fish,            rubbing it into the cuts and stuffing some of the mixture into the cavities. 

3 Grill the fish for about 7 to 8 minutes on each side, basting it occasionally with ghee or oil. 

Serves: 4 

Preparation time: 15 mins 

Cover time: 15 mins

Tanjore Fried Fish

• 2 onions 
• 500 g (1 lb) fish slices 
• 4 cloves garlic, pounded 
• 1 sprig curry leaves, finely shredded 
• 1 teaspoon fennel, coarsely pounded 
• 1 tablespoon semolina 
• 1½ tablespoons chilli powder 
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder 
• 1 teaspoon fennel powder 
• 1 teaspoons salt 
• 2 tablespoons tamarind juice or lime juice 
• 3 tablespoons water 
• Oil for frying 

1 Blend the onions in a food processor until fine. Place the onion together with the fish and all the          other ingredients, except the oil, in a bowl and mix Well. Set aside for 30 minutes to marinate. 

2 Cover the base of a skillet or wok with oil, transfer the fish slices to the pan and shallow fry over        medium heal on both sides until the fish is cooked and crisp on the outside, about 8 to 10 minutes, 

3 Drain on absorbent paper and serve. 

Serves 5 

Preparation time: 40 mins

Cooking time: 13 mins

Tamarind Crab Soup

• 500 g (1 lb) crabs, cleaned, quartered and slightly smashed 
• 2 ripe tomatoes, blended (to yield ½ cup) 
• 1 teaspoon tomato puree 
• 5 cloves garlic, pounded 
• 150 g (½ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained to obtain juice 
• 1 litre (4 cups) water 
• 1 teaspoon turmeric powder 
• 1½ teaspoons black peppercorns, crushed 
• 1 teaspoon cumin powder 
• 25 g (½ cup) chopped coriander leaves 
• 1½ teaspoons salt 

Spice Mix 

• 2 tablespoons oil 
• 1 teaspoon cumin seeds 
• ½ teaspoon fenugreek 
• ½ teaspoon mustard seeds 
• 2 sprigs curry leaves 
• 2 dried red chillies, cut into lengths

1 Place all the ingredients, except the Spice Mix, into a medium saucepan, bring to a boil over high        heat and simmer for 15 minutes. 

2 Meanwhile, prepare the Spice Mix in a separate pan by adding all the ingredients and stir-frying          gently until aromatic. 

3 Transfer the spices to the soup and cook for a further 2 minutes before removing from the heat. 

Serves 4-6  

Preparation time: 25 mins 

Cooking time: 20 mins

Swordfish Curry

• 4 tablespoons oil 
• 8 cloves 
• 8 cardamom pods 
• 2 short cinnamon sticks 
• 2 onions, peeled and sliced 
• 2 sprigs curry leaves 
• 2 cloves garlic 
• 2 cm (¾ in) ginger, pounded to a paste 
• ½ teaspoon turmeric powder 
• 1½ tablespoons chilli powder 
• 1½ tablespoons coriander powder 
• 1 teaspoon cumin powder 
• 4 tablespoons grated fresh coconut ground into a fine paste with 100 ml (1/3 cup) water 
• 500 ml (2 cups) thick coconut milk or water 
• 125 g (½ cup) diced tomatoes or canned tomatoes 
• ½ tablespoon salt 
• 25 g (½ cup) chopped coriander leaves 
• 500 g (1 lb) swordfish or shark cutlets, cut into chunks (substitute with any oily fish)

1 Heat the oil in a wok over medium heat and stir-fry the cloves, cardamoms and cinnamon sticks          until aromatic, about 3 to 4 minutes. Add the onions and curry leaves and stir-fry until golden              brown, about 2 minutes. 

2 Stir in the garlic-ginger paste, chilli powder, coriander, cumin and ground coconut. Stir-fry over low    beat until the oil separates, about 3 minutes. 

3 Stir in the coconut milk (or water), tomatoes, salt and chopped coriander and bring to a boil. Add        the fish pieces to the curry, return to the boil and simmer until the fish is done, about 8 to 10                minutes. 

Serves 4 

Preparation time: 15 mins 

Cooking time: 15 mins

Kerala Fish Curry

2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon fenugreek
100 g (1 cup) peeled and sliced shallots
3 cm (1 in) fresh ginger, sliced
2 green finger-length chillies, cut in half lengthwise
2 sprigs curry leaves
2 tablespoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1½ tablespoons chilli powder
100 g (1/3 cup) tamarind pulp mixed with 375 ml (1½ cups) water, stirred and strained 200 g (7 oz)         ladies' fingers (okra), cut into lengths
2 ripe tomatoes, quartered
500 g (1 lb) fish steaks, sliced 1½ cm (½ in) thick
250 ml (1 cup) thick coconut milk
1 teaspoon salt, or to taste 

1 In a large saucepan, heat the oil over medium heat and stir-fry the mustard seeds and fenugreek          until aromatic, about 4 minutes. Add the shallots, ginger, green chillies and curry leaves. Stir-fry        until the shallots turn light brown, about 3 to 4 minutes.
2 Add the coriander, turmeric, cumin and chilli powders and the tamarind juice. Cook for a further 5       minutes, stirring well.
3 Add the ladies' fingers and tomatoes, simmer for 3 minutes, then add the fish steaks. Simmer until      the fish is cooked, about 5 minutes.
4 Stir in the coconut milk, return to the boil and simmer for approximately 1 minute. Season with salt    to taste, then serve.

Serves 4-6
Preparation time: 20 mins
Cooking time: 20 mins

Curried Crabs

• 3 tablespoons oil 
• 1 teaspoon urad dal 
• 1 teaspoon fennel seeds 
• 1 teaspoon cumin seeds 
• 1 onion, peeled and sliced 
• 1 sprig curry leaves 
• 2 tablespoons seafood curry powder 
• 1 teaspoon turmeric powder 
• 2 teaspoons ground almonds 
• 1 teaspoon salt 
• 1 red finger-length chilli, cut lengthwise 
• 125 g (½ cup) sliced tomatoes or canned peeled tomatoes 
• 1 teaspoon tomato puree or ketchup 
• 375 ml (1½ cups) thin coconut milk, fresh milk or diluted evaporated milk 
• 125 ml (½ cup) water 
• 750 g (1½ lb) crabs, cleaned and halved or quartered, claws and legs cracked

1 In a large deep pan or wok, heat the oil and stir-fry the urad dal over medium heat until golden            brown, about 4 minutes. Add the fennel and cumin and fry until aromatic. 

2 Add the onion slices and curry leaves and stir-fry until the onion is golden brown, about 2 minutes. 3 Add the remaining ingredients except for the crab. Stir well to combine then add the crabs. Cook on    medium high heat for another 20 minutes or until the crabs are done, stirring constantly to keep the    spices from burning at the bottom of the pan. 

Serves 4 

Preparation time: 20 mins 

Cooking time: 30 mins

Prawn Curry

• 750 g (1½ lbs) large prawns, shelled, cleaned and deveined 
• 1 tablespoon chilli powder 
• 2 tablespoons fish curry powder 
• ½ teaspoon turmeric powder 
• 3 cm (1 in) fresh ginger, peeled and cut into strips 
• 2 cloves garlic, pounded 
• 3 tablespoons oil 
• ½ teaspoon mustard seeds 
• 1 teaspoon cumin seeds 
• 1 onion, thinly sliced 
• 2 sprigs curry leaves 
• 250 ml (1 cup) thick coconut milk 
• 2 small cucumbers, deseeded and cubed 
• 2 green finger-length chillies, cut into lengths 
• 1 tablespoon white vinegar or lime juice 
• Salt to taste 

1 In a bowl, combine the prawns, chilli, curry and turmeric powders, ginger and garlic. Set aside for 5    minutes to marinate. 

2 Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until          aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden          brown, about 4 minutes. Add the prawns and stir-fry a further 4 minutes. 

3 Add the coconut milk, cucumber, chillies and vinegar. Bring to a boil, and simmer gently, stirring        continuously for 3 minutes. Add salt to taste and serve hot with rice. 

 Serves 4

 Preparation time: 10 mins 

 Cooking time: 10 mins

Spinach with Dal and Dried Prawn Curry

200 g (1 cup) tur dal, washed and drained
1 teaspoon turmeric powder
5 cloves garlic, peeled
2 green finger-length chillies
1 teaspoon ghee or butter
1 litre (4 cups) water
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
2 dried red chillies, cut into pieces
3 tablespoons dried prawns, soaked for 5 minutes, drained and pounded
1 onion, peeled and sliced
500 g (1 lb) washed and finely chopped spinach
100 g (1/3 cup) tamarind pulp mixed with 250 ml (1 cup) water, stirred and strained to obtain juice
1 teaspoon salt

1. In a large saucepan, cook the tur dal, turmeric powder, garlic, chillies, ghee and water over high          heat until the dal is soft, about 30 minutes. 

2. Meanwhile, in a separate pan, heat the oil and stir-fry the mustard and fennel seeds until aromatic.      Add the dried chillies, dried prawns and onion to the spices and stir-fry until aromatic and the dried    chillies turn brown. Remove from the heat and set aside. 

3.When the dal is ready, add the spinach, tamarind juice and salt to the saucepan. Simmer until the        spinach is almost cooked, about 2 minutes. 

4.Add the fried spices to the dal and spinach and simmer for a further 2 minutes.

Serves 4 

Preparation time: 15 mins 

Cooking time: 40 mins

Potato and Baby Whitebait Masala

• 3 tablespoons oil 
• 1 teaspoon urad dal 
• 1 teaspoon fennel seeds 
• 1 onion, peeled and sliced 
• 2 sprigs curry leaves 
• 3 large or 4 medium potatoes, peeled and cubed 
• 50 g (½ cup) small whitebait (ikan bilis), rinsed and drained 
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder 
• 1½ tablespoons chilli powder 
• 300 ml (1¼ cups) water 
• 2 eggs, lightly beaten with ½ teaspoon salt 

1. Heat the oil in a wok over medium heat and stir-fry the urad dal and fennel until aromatic. 

2. Add the onion and curry leaves and stir-fry until the onions brown lightly, about 2 minutes. 

3. Add the remaining ingredients except the eggs. Cover and cook until the potatoes are done and the     gravy is dry, about 10 to 15 minutes. 

4. Move the potatoes to the side of the pan and pour in the egg. Let the egg set lightly then stir in the       rest of the ingredients. Stir-fry until the egg is set and well mixed with all the ingredients.

Serves 4 

Preparation time: 15 mins 

Cooking time: 15 mins

Vegetables in Spicy Coconut Milk

• 2 tablespoons oil 
• 1 teaspoon fenugreek seeds 
• ½ teaspoon cumin seeds 
• 2 slices ginger 
• 2 red finger-length chillies, halved lengthwise 
• 750 ml (3 cups) thin coconut milk 
• ½ teaspoon turmeric powder 
• ½ teaspoon cumin powder 
• 1½ teaspoons salt 
• 150 g (5 oz) small prawns (optional) 
• 125 ml (½ cup) thick coconut milk 
• 500 g (1 lb) mustard leaves or spinach, washed and sliced 

1 Heat the oil in a wok over medium heat and fry the fenugreek and cumin seeds until aromatic. Add    the ginger and red chillies, stir-fry briefly then add the thin coconut milk, turmeric and cumin              powders, and salt. 

2 Bring to a boil and simmer for about 3 minutes, then add the prawns (if using), and cook for a              further 2 minutes. 

3 Add the thick coconut milk and vegetables. Return to the boil, then remove from the heat and serve    with rice. 

Serves 4 

Preparation time: 10 mins 

Cooking time: 10 mins

Banana Stem Curry

• 125 g (5/8 cup) mung dal 
• 1 litre (4 cups) water 
• 1 teaspoon turmeric powder 
• 4 cloves garlic 
• 750 g (1½ lbs) chopped banana stem, bottle gourd or bitter gourd 
• 1 tablespoon vegetable curry powder 
• 75 g (¼ cup) tamarind pulp mixed with 200 ml cup) water, mashed and strained to obtain juice 
• 1 teaspoon salt 

Spice Mix 

• 2 tablespoons ghee or butter 
• ½ teaspoon mustard seeds 
• ½ teaspoon urad dal 
• ½ teaspoon fennel seeds 
• ½ teaspoon cumin seeds 
• 1 onion, sliced 
• 2 sprigs curry leaves 

1 Dry-roast the mung dal over low heat in a wok or skillet until fragrant. Wash well and drain. Place      the mung dal, water, turmeric and garlic in a medium saucepan, bring to a boil and simmer until the    dal is soft, about 15 minutes. 

2 Add the banana stem or gourd pieces, vegetable curry powder and tamarind juice. Return to the boil    and simmer for 5 minutes, or until the vegetable is cooked. 

3 Prepare the Spice Mix by heating the ghee in a separate pan. Pry the mustard seeds, urad dal, fennel    and cumin seeds until fragrant. Add the onion slices and curry leaves and stir-fry until golden              brown. 

4 Transfer the Spice Mix to the boiling vegetables and let the curry simmer for another 2 minutes.          Season to taste with salt.

Banana stem is the centre of the young banana palm. To prepare, peel off the outer layers of the banana stem to reach the tender moist inner part, cut in half lengthwise before chopping finely.

The bottle gourd is a common vegetable in Indian cooking. It is yellowish green, having the shape of a bottle. It has a white pulp, with white seeds embedded in a spongy flesh.

Serves 4 

Preparation time: 15 mins 

Cooking time: 30 mins

Vegetarian Dal Curry

300 g (1½ cups) tur dal, soaked for 3 hours
3 tablespoons channa dal, soaked for 3 hours
2 green finger-length chillies, cut into lengths
½ teaspoon turmeric powder
½ teaspoon asafoetida
½ teaspoon salt
100 g (1 cup) finely grated carrot
10 dried red chillies, soaked
¾ teaspoon fenugreek
75 g (¼ cup) tamarind pulp mixed with 1 litre (4 cups) water, mashed and strained to obtain juice
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds
2 sprigs curry leaves 

1 Drain both the tur and channa dals and grind them to a paste in a blender or food processor with the    green chillies, turmeric powder, asafoetida and salt (it may be easier to do this in several batches).      Stir in the grated carrot and mix well. 

2 Shape the ground mixture into small balls and place on a lightly oiled tray. Steam for 10 minutes.        Remove from the steamer and set aside. 

3 Grind the dried chillies and fenugreek with the tamarind juice in a blender and set aside. 

4 In a saucepan, heat the oil and stir-fry the cumin, mustard and the curry leaves until aromatic, 

5 Add in the tamarind juice mixture, bring to a boil, then reduce the heat and simmer for about 10          minutes, 

6 Add the steamed dal balls. Return to the boil and simmer for a further 5 minutes. 

Serves 4 

Preparation time: 30 mins plus 3 hours soaking 

Cooking time: 25 mins

Spicy Rasam Carrot Soup

• 100 g (½ cup) tur dal 
• 1½ litres (6 cups) water 
• ½ teaspoon turmeric powder 
• 200 g (2 cups) grated carrot 
• 150 g (¾ cup) chopped tomato or canned whole tomatoes 
• 1½ teaspoons salt 
• 2 tablespoons oil 
• 1 teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• 2 dried red chillies, cut into pieces 
• 2 sprigs curry leaves 
• ¼ teaspoon asafoetida powder 
• 125 ml ½ cup) fresh lime juice 
• 250 ml (1 cup) water 
• 25 g (½ cup) coriander leaves, chopped 

Rasam Powder 

• 3 dried red chillies, cut into pieces 
• ½ teaspoon cumin seeds 
• ½ tablespoon coriander seeds 
• ½ tablespoon tur dal 
• 2 teaspoons black peppercorns 
• ½ teaspoon channa dal 

1 Place the tur dal, water and turmeric in a pan, bring to a boil and simmer until the dal is very soft,        about 25 minutes. Drain, reserving both the liquid and the dal. Mash the dal, then return it to the          soup. 

2 Meanwhile, prepare the Rasam Powder by grinding all the ingredients to a fine powder in a blender     or spice grinder. 

3 Add the Rasam Powder, carrot, tomato and salt to the soup. Return to the boil, and simmer for            about 2 minutes, 

4 Meanwhile, in another small pan, heat the oil and stir-fry the mustard, cumin and dried chillies until    the chillies turn brown. Stir in the curry leaves and asafoetida powder, then transfer the fried spices    to the soup. 

5 Add the lime juice, water and coriander leaves. Just as the soup returns to the boil, switch off the        heat and serve immediately. 

Serves 4 

Preparation time: 10 mins

Cooking time: 30 mins

Fragrant Eggplant Curry

4 teaspoons sambar powder (see note)
1 teaspoon salt
500 g (1 lb) long purple eggplants
5 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, sliced
2 sprigs curry leaves
2 tomatoes, chopped
75 g (¼ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained to obtain juice
½ teaspoon salt
175 g (1¾ Cups) grated fresh coconut ground to a smooth paste with 125 ml ½ cup) water 

1 Make 3-4 deep slits in the sides of each eggplant. Mix 2 teaspoons of the sambar powder with the        salt and coal the eggplants inside and out. In a large skillet or wok, heat 3 tablespoons of the oil and    toss the eggplants quickly to brown and soften them slightly. Set aside, 

2 Heat the remaining 2 tablespoons of oil in a large saucepan, add the mustard and cumin seeds and      stir-fry until aromatic. Add the sliced onion and curry leaves and stir-fry until golden brown, about      5 minutes. 

3 Add the tomatoes and the remaining sambar powder and stir-fry for 1 minute. Reduce the heal and      stir-fry until the oil separates, about 5 minutes. 

4 Add the tamarind juice and salt and bring to a boil, then simmer about 3 minutes. 

5 Add the fried eggplants and cook until the eggplants are soft. Add the ground coconut and simmer      for about a further 2 minutes, then serve hot with rice.

Sambar powder is also known as sambar podi—a tart powder mixture containing roasted ground dal, coriander, cumin, black pepper and fenugreek. It is readily available from Indian grocers and is popular in southern Indian vegetarian cooking.

Serves 5 

Preparation time: 20 mins 

Cooking time: 25 mins

Sambar (Vegetable Stew)

200 g (1 cup) tur dal, washed and drained
1 small onion, sliced
1 small can (180 g/6 oz) stewed tomatoes
2 sprigs curry leaves
½ teaspoon turmeric powder
1 litre (4 cups) water
1 teaspoon salt
750 g (8 cups) mixed diced vegetables (such as carrot, potatoes, eggplant, cauliflower and pumpkin) ½ teaspoon chilli powder
100 g (1 cup) grated fresh coconut, ground to a smooth paste in a blender with 100 ml (1/3 cup) water ½ teaspoon sugar
25 g (½ cup) coriander leaves, chopped
75 g (¼ cup) tamarind pulp mixed with 250 ml (1 cup) water, mashed and strained to obtain juice
1½ teaspoons sambar powder (see page 18)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
2 dried red chillies
¼ teaspoon asafoetida

1 Place the tur dal, onions, tomatoes, curry leaves, turmeric, water and salt into a pan and boil for          about 15 minutes, or until partially cooked. 

2 Add to the mixture any hard root vegetables which may need a longer cooking time. Stir in the            chilli powder, ground coconut, sugar, tamarind juice and sambar powder and cook for 20 minutes        until the vegetables are slightly softened and the dal broken up. 

3 Add the rest of the vegetables and simmer a further 10 minutes. 

4 Meanwhile, in a separate pan, heat the oil and stir-fry the mustard seeds, dried chillies and                 asafoetida until aromatic. Transfer to the simmering stew. Cook for a further 2 minutes, season to       taste and serve. 

Serves 6 

Preparation time: 20 mins 

Cooking time: 50 mins

Spicy Tomato Soup

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes 
• 1¼ litres (5 cups) water 
• ½ teaspoon turmeric powder 
• 1 teaspoon ground cumin 
• ½ teaspoon chilli powder 
• 3 cloves garlic, ground to a paste
•  2 cm (1 in) ginger, ground to a paste 
• 1½ teaspoons salt 
• 2 tablespoons oil 
• 2 small cinnamon sticks 
• 5 cardamom pods 
• 5 cloves 
• 1 teaspoon fennel 
• 1 onion, thinly sliced 
• 2 sprigs curry leaves 
• 40 g (¾ cup) chopped coriander leaves 
• 1 spring onion, chopped 

1 In a large pot, place the tomatoes, water, turmeric, cumin, chilli, garlic, ginger and salt. Bring to a        boil and simmer for 15 minutes. 

2 Meanwhile, heat the oil in a wok or skillet. Stir-fry the cinnamon, cardamoms, cloves and fennel        until aromatic. Add the sliced onion and curry leaves, and stirfry for another 2 minutes until the          onion is translucent. Transfer to the soup. 

3 Boil the soup for a further 5 minutes. Remove from the heat and garnish with the coriander leaves      and spring onion.

This soup is equally delicious served with rice or bread. To prepare Spicy Fish Head Soup, add approximately 500 g (1 lb) fish head, chopped into large pieces, to the soup together with the fried spices in Step 2. Boil for 10 minutes or until the fish is cooked.

Serves 4 

Preparation time: 25 mins 

Cooking time: 20 mins

Stir-fried Ladies Fingers

• 2 tablespoons oil 
• ½ teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• 1 onion, sliced 
• 2 sprigs curry leaves 
• 300 g (10 oz) ladies fingers (okra) 
• ½ teaspoon turmeric powder 
• 1½ teaspoon cumin powder 
• 1 teaspoon chilli powder 
• ¼ teaspoon water 
• 1 teaspoon salt 

1 Cut the ladies fingers into sections. 

2 Heal the oil in a wok and stir-fry the mustard seeds and cumin seeds until aromatic. Add the onion      and curry leaves and fry until the onion turns golden brown. 

3 Add the rest of the ingredients and stir-fry until the ladies fingers are cooked. Serve as a side dish to    Salt Fish Mango Curry (page 43). 

Serves 4 

Preparation time: 10 mins 

Cooking time: 10 mins

Garlic Curry

• 3 tablespoons oil 
• 2 tablespoons coriander seeds 
• 8 dried red chillies 
• 2 tablespoons channa dal 
• ½ teaspoon asafoetida 
• ½ teaspoon black peppercorns 
• 160 g (1 2/3 cups) fresh grated coconut 
• 1 teaspoon mustard seeds 
• ½ teaspoon fenugreek 
• 2 sprigs curry leaves 
• 250 g (9 oz) whole garlic cloves, peeled 
• ½ teaspoon turmeric powder 
• 75 g (¼ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained 
• 1 teaspoon salt 

1 Heal 1 tablespoon of the oil in a wok or skillet and stir-fry the coriander seeds, dried chillies,              channa dal, asafoetida and black peppercorns until aromatic. Add the coconut and fry for another 2    minutes or until the coconut is light brown. Remove from the heat, cool thoroughly and then grind      to a paste in a blender or food processor. 

2 In a medium saucepan, heat the remaining 2 tablespoons of oil and fry the mustard seeds, fenugreek    and curry leaves. When aromatic, add the whole garlic cloves and fry well for 5 minutes until              lightly browned. 

3 Add the rest of the ingredients, bring to a boil and simmer until the curry thickens, about 12                minutes. Serve with rice.

Serves 4 

Preparation time: 20 mins 

Cooking time: 30 mins

Chapati (Whole Wheat Flat Bread)

• 250 g (2 cups) fine wholemeal (atta) flour 
• ½ teaspoon salt 
• 1 teaspoon ghee or butter 
• 150 ml (2/3 cup) water 
• Extra flour for dusting 

Atta flour is a form of whole wheat flour. It is made from durum wheat that is ground very fine, with some of the bran included. Breads made from atta flour include chapati and roti. 

1 Sift the flour, salt and ghee into a mixing bowl. Make a well in the centre and add the water. 

2 Mix by hand to form a soft dough, then knead It for 10 minutes on a lightlyfloured work surface.        Set aside for 15 minutes. 

3 Divide the dough into 6 portions. Flatten each piece on the palm of your hand, pressing it with the      fingers. Place it on a rolling board dusted with flour and roll into a thin pancake, about 13 cm (5 in)    in diameter. 

4 Heat a skillet or a griddle. Place the rolled chapati on it. 

5 Cook on medium heat for 2 minutes. When one side dries and tiny bubbles begin to appear, flip it        over and cook until brown spots form on the underside. Remove and serve immediately. 

Makes 6 pieces 

Preparation time: 20 mins 

Cooking time: 15 mins

Potato Puri

• 2 medium potatoes (300 g/10 oz) 
• 200 g (1 1/3 cups) flour 
• 5 tablespoons plain yoghurt 
• 1 teaspoon salt 
• 6 tablespoons water 
• Oil for deep-frying 

1 Place the potatoes in a pan, cover with water, and bring to a boil, then simmer until cooked, about        10 to 15 minutes. When the potatoes are done, peel and mash until free of lumps. Set aside. 

2 Sift the flour into a bowl and add the yoghurt, salt and mashed potatoes. 

3 Mix by band to form a soft dough, adding sufficient water to soften. Knead for 10 minutes then set      aside for 10 minutes. 

4 Divide the mixture into 12 equal portions. Place a portion on a rolling board dusted with flour then      roll it out into a pancake about 10 cm (4 in) in diameter. 

5 Heat the oil in a wok until very hot and then deep-fry 1 or 2 puris at a time until golden brown. 

6 Remove from the oil and drain on paper towels. Serve with Vegetarian Dal Curry (page 23) or with    a chutney (see pages 4 and 5). 

Makes 12 pieces 

Preparation time: 25 mins 

Cooking time: 20 mins

Fragrant Mint Rice

• 150 g (3½ cups) mint leaves 
• 2 green finger-length chillies 
• 3 cloves garlic 
• 2 cm (¾ in) ginger 
• 750 ml (3 cups) water 
• 1 tablespoon ghee or oil 
• 1 teaspoon cumin seeds 
• 400 g (2 cups) uncooked basmati rice, washed, soaked for 20 minutes and drained 
• 1½ teaspoons salt 

1 Place the mint leaves, green chillies, garlic, ginger and 250 ml (1 cup) of the water in a blender and    blend until fine. Set aside. 

2 Heat the ghee or oil in a wok and fry the cumin seeds until aromatic. Add the drained rice and stir-      fry for 2 minutes. Remove from the heat and set aside. 

3 Combine the blended ingredients with the remaining water in a large pan and bring to a boil. Add        the stir-fried rice and salt, cover and cook for 10 minutes or until the rice is done. Set aside, still          covered, for 10 minutes then fluff the rice up with a fork or the back of a wooden spoon.                      Alternatively, place the blended ingredients with the remainder of the water in a rice cooker and          cook according to the manufacturer's instructions. 

Serves 4 

Preparation time: 30 mins 

Cooking time: 15 mins

Plain Basmati Rice

• 750 ml (3 cups) water 
• Pinch of salt 
• 1 teaspoon ghee or oil 
• 400 g (2 cups) uncooked basmati rice, washed, soaked for 20 minutes and drained

Place the water, salt and ghee or oil in a pot and bring to a boil over high heat. Add the drained rice, reduce the heat and cook, covered, for 10 minutes, or until done. Turn off the heat and let the rice stand, covered, for 10 minutes before gently stirring it with a fork to separate the grains. Alternatively, place all the ingredients in a rice cooker and cook according to the manufacturer's instructions. 

Serves 4 

Preparation time: 25 mins 

Cooking time: 20 mins

Coriander Coconut Chutney

• 100 g (2 cups) fresh coriander leaves, chopped 
• 500 g (5 cups) grated fresh coconut 
• 4 green finger-length chillies, sliced into lengths 
• 4 tablespoons lime juice 
• 3 slices ginger 
• 1 teaspoon salt 
• 125 ml (½ cup) water

Place all the ingredients in a food processor or blender and process until smooth. 

Serve with thosai, idli or any savoury snacks. 

Serves 6 

Preparation time: 20 mins 

Cooking time: nil

Spicy Mango Coconut Chutney

• 200 g (1¼ cups) peeled and diced unripe mango 
• 250 g (2½ cups) grated fresh coconut 
• 4 green finger-length chillies, cut into lengths 
• ½ teaspoon salt 
• 1½ tablespoons oil 
• ½ teaspoon urad dal 
• ½ teaspoon mustard seeds 
• 1 sprig curry leaves 
• 1¼ teaspoon asafoetida 

1 Coarsely grind the diced mango, coconut, green chillies and salt in a blender and set aside. 

2 In a small saucepan, heat the oil and fry the urad dal over low heat until golden brown. Add the          mustard seeds and curry leaves and fry until the seeds pop. Add the asafoetida, mix well and turn        off the heat. 

3 Add the fried spices to the ground ingredients and mix well. Serve as an accompaniment to rice or      breads. 

Serves 6  

Preparation time: 10 mins 

Cooking time: 10 mins

Sweet Tomato Date Chutney

• 2 tablespoons oil 
• ½ teaspoon urad dal 
• ½ teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• ½ teaspoon fennel seeds 
• 1 bay leaf 
• 75 g (¼ cup) tamarind pulp mixed with 50 ml (¼ cup) water, mashed and strained 
• 500 g (2¾ cups) diced fresh tomatoes, or canned whole tomatoes 
• 200 g (1 cup) sugar 
• 1 red finger-length chilli, finely sliced 
• 125 g (1 cup) pitted dates, quartered 
• ¾ teaspoon salt

1 Heat the oil in a wok or skillet over low heat and stir-fry the dal and spices and the bay leaf until          aromatic, 4 to 5 minutes. 

2 Add the remaining ingredients, bring to a boil, then lower the heat and simmer until the chutney          thickens, about 45 minutes. Allow to cool, then store in a sealed container in the refrigerator.

 

Serves 6 

Preparation time: 10 mins 

Cooking time: 45 mins

Carrot Cake Pudding

This is a quick and easy dessert to satisfy your sweet cravings. The sweet carrot, banana, and creamy coconut cream are a sweet combination.

Yields: Makes 1 Serving 

Ingredients: 

• 2 cups Baby carrots 
• 1 large Banana 
• ¼ cup Coconut cream 
• 1 tbsp. Almond butter 
• 2 tsps. Cinnamon 
• 1 tbsp. Almond butter 
• 1 tsp. Nutmeg 
• 1 tsp. Allspice 
• ¼ tsp. Salt 

Method of Preparation: 

1. In a pot with boiling water. Cook the carrots until they are soft. (Around 30-50 minutes) and drain. 2. In a blender. Blend the carrots and add the remaining ingredients to the puree. 

3. Serve in a bowl and enjoy!

Carrot Cake Ice Cream with Cream Cheese Swirl

This is the Dessert for a hot summer day. The ice cream with cream cheese has this tangy taste and a sweet creamy taste.

Yields: Makes 10 Servings

Ingredients: 

• 2 cups Grated carrot 
• ¾ cup Water 
• ½ cup Orange juice 
• 2 tsps. Vanilla extract 
• pinch of Salt 
• ½ - cup of Sugar, depending on the sweetness of the carrots 
• 2 tsps. Cinnamon 
• 1 tsp. Five spice 
• 1 cup of Heavy cream 
• 1 cup of Half and half 
• 3 egg Yolks 
• 2 tsps. Cornstarch 
• ½ cup Walnut pieces 
• 1 pack 8oz. Cream cheese 
• 1 tsp. Vanilla extract 
• 1 ½ cups Powdered sugar 

Method of Preparation:

1. In a medium pan, stir together the water, grated carrot, orange juice, vanilla, salt, cinnamon sugar,       and five spice. Bring the mixture to a low boil and cook, while stirring frequently for about 15             minutes, or until the liquid is reduced to syrup. You want a syrupy liquid so the ice cream has a           good texture. 

2. While the carrot mixture is cooking, in a bowl. Whisk together the heavy cream, egg yolks, half         and half,  and cornstarch until the egg yolks are fully incorporated. When the carrot mixture has         reduced, mix the cream mixture with the carrot mixture and cook at a simmer until it starts to               thicken. One trick to use is to use a wooden spoon, coat the back of the spoon and run your finger       at the back of the spoon. When the mixture isn’t runny. The mixture is thick enough. Let it cool for     about 20 minutes before putting it in the fridge. Chill the mixture for at least 1 hour. 

3. With an ice cream maker. Put the chilled ice cream mixture and let it churn until they look like ice       cream. 

4. In a bowl. Mix the cream cheese, remaining powdered sugar and vanilla to form the frosting. 

5. When the ice cream has formed. Pull it out and immediately drop in the walnuts in the ice cream         and mix them in. 

6. Put the ice cream in a freezer-safe container. As you drop each scoop of ice cream in the

    container. Drop a spoonful of the cream cheese frosting as you go. 

7. Use a spoon and gently swirl the cream cheese frosting and ice cream together. 

8. Freeze the ice cream to completely freeze it and serve!

Carrot Cheesecake

This is a different take on your classic cheesecake with the sweetness of the carrots and the tanginess of the cream cheese. Gives this burst of flavor the moment you put it in your mouth.

Yields: Makes 8 Servings 

Ingredients: 

• ½ cup Graham cracker crumbs 
• 3 tbsps. Unsalted butter, melted 
• 1 ½ tbsps. Sugar 
• 2 tbsps. Finely grated carrots 
• 1 8oz. Cream cheese, softened 
• ½ cup Sugar 
• 1 Egg 
• ¼ tsp. Grated ginger 
• ½ tsp. Vanilla extract 
• ½ cup Shredded carrots 

Method of Preparation: 

1. Preheat the oven to 350°F. 

2. In a bowl, Combine the crushed graham crackers, melted butter, sugar and shredded carrots then         mix them together with a fork. Spoon the mixture into a spring form pan and spread it to the               corners of the pan to create the crust. 

3. In a large bowl, throw in the cream cheese, egg, sugar, vanilla extract, and ginger. Whisk until they     are well combined and creamy. Fold in the shredded carrots. Pour the mixture in the pan with the         crushed graham and evenly distribute it to each side of the pan. 

4. Bake in the oven for 30 minutes and allow it to cool for around 15 minutes before putting it in the       refrigerator. Chill for at least 8 hours and remove the walls of the pan and serve!

Banana Carrot Cake with Coconut Cream and Cream Cheese Frosting

The Ripe banana gives this wonderful sweet taste with the carrots. The Coconut cream also gives a very deep creaminess to the cake and the cream cheese frosting gives this slight tanginess to the cake as a whole.

Yields: Makes 8 to 12 Servings

Ingredients: 

• 2 1/3 cups All-purpose flour 
• 1 cup Sweetened flaked coconut 
• 1 cup Macadamia nuts 
• ¾ cup Chopped crystallized ginger 
• 1 tbsp. Ground cinnamon 
• ½ tsp. Ground nutmeg 
• 2 ½ tsps. Baking powder 
• 1 tsp. Salt 
• ½ tsp. Baking soda 
• 2 cups Sugar 
• 1 cup Coconut oil or vegetable oil 
• 4 large Eggs 
• 2 tsps. Vanilla extract 
• 2 cups Grated carrots 
• 3 ripe Bananas, mashed *leave it a bit chunky

To make the Frosting: 

• 4 8oz. Cream cheese packages, softened 
• 2 sticks Unsalted butter, softened 
• 3 cups Powdered sugar 
• 1 ½ cup of Canned sweetened cream of coconut 
• 1 ½ tsps. Vanilla extract 
• ¾ tsp. Coconut extract 

Method of Preparation: 

1. Preheat the oven to 350°F.  

2. Butter three 9” diameter cake pans with 1 ½ inch high sides. Line the bottom of the pans with             parchment paper. 

3. In a food processor, Combine the flour, coconut, nuts, and ginger and process them until the nuts         are finely chopped then transfer them to a bowl. 

4. In the bowl. Add the remaining cups of flour, cinnamon, salt, baking powder, and baking soda. Mix     to combine. 

5. Using another bowl, add in the sugar, oil and eggs. But you have to add the eggs 1 at a time.               Beating the mixture well before adding the next. Add the vanilla and mix. Beat in

    the flour mixture and stir in the coconut & macadamia mixture. Then the carrots and mashed               bananas. 

6. Divide the batter among the pans. Bake them for at least 30 minutes or until the toothpick test             comes out clean. Cool the cakes for at least 15 minutes. Use a knife and run it around the pan to         loosen the cakes. Turn the cakes onto racks (or plates if you don’t have racks) and allow them to         cool completely. 

    To make the frosting: 

7. While waiting for the cake to cool. In a bowl beat the cream cheese and butter until they are                 smooth. Beat in the powdered sugar, then the coconut cream and both extracts. Chill for 30 minutes     or until they are firm enough to spread. 

8. In a plate. Using the 1st cake layer, place it face up on the platter. Spread a thin layer of the frosting     on top of the 1st layer. Then top the 2nd layer do the same thing with the 1st layer. With the 3rd           and last layer put it on top and press it down slightly to “stick” them together. Spread a thin layer         of the frosting over the cake. Then chill the cake and frosting for 1 hour. 

9. With the remaining frosting coat the entire cake and chill again. Serve!