Finni (Indian Milk Jelly)

Ingredients

Serves 4
• 1/4 cup dried Agar Agar strands, cut into 1" pieces
• 3 cups Water
• 1 cup Whole or Semi-Skimmed Milk
• 4 tbsp Sugar
• 1/2 tsp pure Rose Water
• 4 Cardamom pods, seeded and finely crushed or
1/2 tsp Ground Cardamom
• Food Colour (optional)

Method

STEP 1: In a heavy based saucepan, add water and
agar agar.
STEP 2: Bring to the boil then lower heat to medium and
simmer for approx. 15 minutes or until
agar agar has dissolved.
STEP 3: Add milk, sugar and rose water. Bring to the boil
whilst stirring.
STEP 4: Pour into individual bowls.
STEP 5: Add food colouring if desired and sprinkle a pinch of
cardamom powder in each bowl.
Leave to set for approx. 3 hours.

Best served chilled.

Wholegrain Spelt Chapattis

Ingredients

Makes approx. 8 Chapattis:
• 2 cups Organic Wholegrain Spelt Flour
• 2 tsp Groundnut/Olive Oil
• 1/2 cup Boiling Water
• pinch of Himalayan/Sea Salt

Method

STEP 1: Empty flour in bowl
STEP 2: Add oil and salt, mix well.
STEP 3: Add boiling water and mix thoroughly with a spoon
until it is cool enough to handle.
STEP 4: Bring mixture together to form a dough.
STEP 5: Knead the dough for 1 minute.
Add a little oil to hands and smooth over
the dough.
STEP 6: Divide dough into 8 equal-sized balls.
STEP 7: Heat flat griddle pan on a medium heat.
Roll out dough balls on a floured board.
STEP 8: Cook on both sides, turning frequently until done.

Serve hot alongside curry dishes.

Guar Beans and Potato Curry

Ingredients

• 500g Guar beans, fresh or frozen
• 1 medium Onion, finely sliced
• 3 medium Potatoes, peeled and cut into large chunks
• 3 tbsp Groundnut/Sunflower Oil
• 1/2 tsp Cumin seeds
• 2 Green Birds-Eye Chillies, finely chopped
• 1/4 tsp Red Chilli Flakes
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1 inch piece Fresh Ginger, grated or finely chopped
• 2 cloves Garlic, crushed or grated
• 1/2 tsp Turmeric
• 1 tsp Himalayan/Sea Salt
• 200g tinned Chopped Tomatoes or 3 Fresh Tomatoes
• 1 cup Boiling Water
• 1 tbsp Fresh Coriander, finely chopped

Method

STEP 1: Heat oil in a medium heavy-based pot.
Add cumin seeds and onions. Fry until onions are soft and golden.
STEP 2: Add ginger, garlic, chillies, chilli flakes
turmeric and salt. Cook spices for 1 minute on a low heat.
STEP 3: Add chopped tomatoes and guar beans, stir well.
Cover and simmer for 15-20 minutes on a low-medium heat.
STEP 4: Add potatoes and boiling water, Mix thoroughly.
Cover and cook for a further 20 minutes or until
guar and potatoes are soft.
Garnish with fresh coriander.

Serve with hot chapattis or naan bread.

Beef and Kidney Bean Curry

Ingredients

Serves 4
• 4 tbsp Groundnut/Sunflower Oil
• 400g Beef, washed and cut into small cubes
• 300g chopped Tomatoes, tinned
• 400g Red Kidney Beans, tinned
• 1 tbsp Tomato Purée
• 1 medium Onion, finely sliced
• 1/2 tsp Cumin seeds
• 1/2 inch piece Fresh Ginger, grated
• 2 cloves Garlic, crushed or grated
• 1 level tsp Himalayan/Sea Salt
• 1 tsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Red Chilli Flakes
• 1 level tsp Tikka Curry Powder
• 1/4 tsp Dried Mint
• 1 cup Boiling Water

Method

STEP 1: Heat oil in a medium heavy-based pot. To this, add
onions and cumin seeds and fry until onions are golden.
STEP 2: Add beef and stir well. Cover and simmer on a
medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, fresh ginger
garlic, red chilli flakes, tikka curry powder, salt and
dried mint. Cook for 1 minute on a low heat.
STEP 4: Add tomato purée and chopped tomatoes. Mix well,
cover and simmer on low heat for 25 minutes.
STEP 5: Add boiling water and continue cooking
for approx. 15 minutes on medium heat or until
beef is soft and well cooked.
STEP 6: Add kidney beans and simmer for a further
15 minutes or until the water has evaporated.

Serve with hot naan bread or plain basmati rice.

Easy Spinach and Potato Curry

Ingredients

• 2 bunches Fresh Spinach, washed and cut
• 2 medium Potatoes, peeled and cut into medium pieces
• 1 medium Onion, sliced
• 1 large Tomato, chopped
• 3 tbsp Groundnut/Sunflower Oil
• 1 tsp Turmeric
• 2 Green Birds-Eye Chillies, finely chopped
• 1 clove Garlic, crushed or grated
• 1 inch piece Fresh Ginger, grated or finely chopped
• 1 level tsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Dried Mint
• 1 tsp Himalayan/Sea Salt

Method

STEP 1: Heat oil in a large heavy-based frying pan.
Fry onions until soft.
STEP 2: Add spinach, potatoes and tomatoes along with
turmeric, chillies, garlic, fresh ginger, ground cumin
ground coriander, dried mint and salt.
Cover and cook on medium heat for approx 30 minutes
or until potatoes are soft and the water has evaporated.

Serve with hot naan bread or chapattis.

Onion Bhajias (Pakoras)

Ingredients

• 1 cup Gram Flour
• 2 medium Onions, sliced
• 1 small Potato, cut into small pieces
• 1 tsp Groundnut/Sunflower Oil
• 1 tsp Himalayan/Sea Salt
• 1/2 tsp Turmeric
• 1 level tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1/2 tsp Dried Mint
• 1 tsp Kalonji (Nigella Seeds)
• 1 tsp Fresh Ginger, grated
• 2 Green Birds-Eye Chillies, deseeded and finely chopped
• 1 level tsp Red Chilli Flakes
• 2 tbsp Fresh Coriander, finely chopped
• 1 tbsp Fresh Fenugreek Leaves, finely chopped
• 100ml Warm Water
• Groundnut/Sunflower Oil (for frying)

Method

STEP 1: In a medium bowl, add gram flour
STEP 2: To the flour add ground coriander, ground cumin, oil
salt, turmeric, kalonji seeds, dried mint, green chillies,
red chilli flakes and fresh ginger. Mix Well
STEP 3: Add warm water and mix into a thick batter.
STEP 4: Add onions, potato, coriander and fenugreek leaves.
Mix Well.
STEP 5: Heat oil. Once heated, place a tablespoon of mixture into
the oil and repeat until the mixture has finished.
Fry on a medium heat until golden and crispy
STEP 6: Take out Bhajias and drain on a paper towel

Serve hot with a yoghurt and mint dip or tomato sauce.

Lamb Curry

Ingredients

Serves 5
• 1kg mixed cuts/boneless pieces of Lamb, washed
• 1 1/2 large Onions, sliced
• 5 tbsp Groundnut/Sunflower Oil
• 3 Cinnamon Sticks
• 6 Cloves
• 3 Cardamom Pods
• 1 level tsp Cumin Seeds
• 1 1/2 tsp Ground Cumin
• 4 tsp Ground Coriander
• 3 Green Birds-Eye Chillies, finely chopped
• 1 level tsp Dried Mint
• 3 Bay Leaves
• 1 level tsp Turmeric
• 3 cloves Garlic, grated or crushed
• 1 tbsp Fresh Ginger, grated or finely chopped
• 1 tsp Red Chilli Powder
• 2 medium Potatoes, cut into medium chunks
• 300ml Boiling Water
• 2 tbsp Fresh Coriander, finely chopped
• 400g tinned Chopped Tomatoes
• 2 tsp Himalayan/Sea Salt

Method

STEP 1: Heat oil in a large heavy based pot.
Add onions, cumin seeds, cinnamon sticks, cardamom pods and cloves.
Stir well and fry on a low to medium heat until onions are
golden brown.
STEP 2: Add lamb and mix thoroughly.
Cover and cook on a medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, dried mint,
ginger, garlic, salt, turmeric, red chilli powder and bay leaves.
Cook spices for 1 minute.
STEP 4: Add chopped tomatoes and mix well.
Cook for 20 minutes on low heat stirring occasionally.
STEP 5: Add potatoes and boiling water.
Cover and simmer on a low heat for approx. 30 minutes or until
potatoes and lamb are well cooked.
Add fresh coriander and mix well.

Serve with plain basmati rice or hot naan bread and yoghurt kachumbar (click for recipe)