I would recommend that you make your own masala mixture as shop bought versions are pallid as cheaper spices like coriander and cumin are used instead of cloves and cardamom.

Spices should be ground or bought in small quantities so they stay fresh and add more flavour.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:

10 green cardamoms
1 cinnamon stick, about 2 inches
1½ dessert spoons black peppercorns
1 dessert spoon cumin seeds
1½ dessert spoons coriander seeds
1tsp grated nutmeg
3 cloves

Method:

- Dry roast the ingredients except the nutmeg.
- Cool & grind them with the nutmeg.
- Store it in a jar with tight fitting lid.

Please leave a comment below to let me know how you get on.

Chicken Tikka is a very popular dish in India. It is a dry dish which can be eaten as a starter or as part of a main meal.
Chicken Tikka Masala was “invented” by enterprising cooks who added a gravy (the “masala”) to Chicken Tikka to suit the western palate by making it creamy and mild.

I have included the recipes for both Chicken Tikka and Chicken Tikka Masala – click read more.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Chicken Tikka

Ingredients:
Serves: 2

1lb chicken 1 ½” pieces
250g plain yoghurt
½ tsp cinnamon powder
3 dessert spoons fresh garlic, grated
2 dessert spoons fresh ginger, grated
3 heaped dessert spoon garam masala
1-2 fresh green chillies-cut into small pieces
1 tsp red chilli powder
3½ dessert spoons lime juice
handful of fresh, finely chopped coriander

For Chicken Tikka serving:
1 large onion, cut into thin rings
1 tsp chat masala

Preparation – Marinade:

Blend all the ingredients to a paste, except the yoghurt (and the chicken!) – reserving some of the fresh coriander for garnish. Transfer the paste into a large glass bowl and add the yoghurt. Mix thoroughly.
Add the chicken pieces making sure the marinade covers the chicken pieces completely. Cover and refrigerate overnight.

Method:
- Pre-heat the grill to 200ºC / 400ºF / G.M. 6.
- Thread the chicken pieces onto skewers (leaving some space between each piece of chicken so that the chicken can cook thoroughly).
- Place the skewers on the grill and roast until the chicken is browned on all sides & tender.
- At this stage, this dish can be eaten as Tikka.
If so, remove the chicken pieces from the skewers and arrange chicken pieces onto a plate. Squeeze some lemon juice on the onion rings, arrange them on the chicken and sprinkle some chat masala.

NB: I do not like using any colour in my food. Use ½ tsp of edible colour if you wish.

Chicken Tikka Masala

Ingredients – For the masala (gravy):
3 dessert spoons margarine / butter
1 large onion, chopped
6 to 8 pods cardamom
2½ dessert spoons fresh garlic, grated
2 dessert spoons garam masala
3 dessert spoons cashew nuts or almonds paste
1 green chilli (optional), whole or grated
1 tin (400g) tomatoes OR 6 large fresh tomatoes
100-150ml single cream
salt to taste

Preparation:

- Open the cardamoms slightly to get the most flavour.

Method:

- Heat the margarine/butter in a saucepan. Add the onion and sauté until transparent.
-Transfer to a blender – blend to a paste and return to the saucepan.

- Add the cardamom and garlic and cook for about 2mins. Now add the garam masala, cashew nut or almond paste and tomatoes (which should be blended) and cook for another 2mins.

- Then add the grilled chicken (which you had removed from the skewers) and cook for a further 5 mins. Add the single cream, mix well and cook for 2 more minutes.

- Garnish with coriander and serve.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Serves:

1 dessert spoon oil
1 tsp cumin seeds
1 tsp mustard seeds
2 small whole dried red chillies
6-7 curry leaves
1 small onion, finely chopped
225g / 8oz Basmati Rice
1-2 green chillies, grated
handful of fresh coriander
salt to taste
2 dessert spoons desiccated coconut or grated fresh coconut
1 tsp fresh ginger, grated
8-10 cashew nuts, dry-roasted
200ml coconut milk
180ml water

Method:

- Heat the oil in a large non-stick pan. Add the cumin seeds, mustard seeds and 2 red chillies.
- When the seeds “pop” add the curry leaves and onions and sauté until the onions are transparent.
- Add the rice, green chillies, HALF of the coriander, salt and desiccated coconut and sauté for about 1-2mins so all of the rice is coated well.
- Add the water, coconut milk and cashew nuts and bring to a boil.
- Then lower the heat, cover the pan and cook for 10mins.
- Take off the heat and allow it to stand for 10mins so the rice can finish cooking in the steam.
- Fluff up the rice with a fork, garnish with the remaining fresh coriander and serve.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Serves:

3 dessert spoons olive oil
1 dessert spoon sunflower oil
1 dessert spoon cumin seeds
2 medium onions, finely chopped
10 curry leaves
3 tsp ginger, grated
2 tsp garlic, grated
4oz baby potatoes, steamed in their jackets
4oz frozen cassava, steamed or boiled
4oz red onions, peeled and grated
2oz broccoli, chopped
4oz baby sweet corn, chopped into 1” pieces
6oz spring onions, finely sliced
1 red pepper, chopped into large pieces
1 yellow pepper, chopped into large pieces
2 dessert spoons roastedground cumin (how to make it)
handful of mint, chopped
2 handfuls of fresh coriander, chopped
2 dessert spoons toasted sesame seeds*
2 dessert spoons of lemon (or to taste)
2 green chillies, finely chopped or grated
1 dessert spoon chaat masala
1 dessert spoon pepper
salt to taste

* NOTE: You can add toasted desiccated coconut or roasted peanuts instead of sesame seeds.

Method:

- In a wok or non-stick pan heat the sunflower oil and olive oil and when hot add the cumin seeds.
- When they “pop” add the (white) onions, curry leaves, ginger and garlic, and sauté until the onions are slightly browned.
- Add the potatoes and cassava and sauté until the potatoes brown a little.
- Then add the red onions, broccoli, baby corn, and sauté for another 2-3 minutes.
- Add the rest of the vegetables, the roasted ground cumin, chillies, mint, coriander, pepper and salt. Mix thoroughly and cook until the red onions and peppers are al dente (careful not to over-cook).
- Add the sesame seeds and lemon juice and mix thoroughly.
- Sprinkle with the chaat masala and serve immediately.

Enjoy with:

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Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Serves: 5-7

13oz chickpea (gram) flour
¾ level tsp chilli powder
¾ level tsp ginger paste
handful fresh coriander, very finely chopped
2 level tsp lemon juice (or to taste)
¾ level tsp garam masala
salt to taste
100-150ml water (add more if needed)
10oz onions, finely sliced
oil for deep frying

Method:

- Mix the chickpea flour, chilli powder, ginger paste, fresh coriander, lemon juice, garam masala, salt and water to form a paste.
Note: We’re not making a batter so the paste should not be thick. But we don’t want a watery consistency either as the paste must cling to the onions. We are looking to make something slightly thicker than a pancake mixture.
- Add the sliced onions to the paste and mix.

- In a deep fryer or wok heat the oil (to a high temperature).
- Carefully drop small amounts of the onion mixture into the hot oil – either using spoonfuls of the batter or lifting bon-bon sized amounts with your fingertips.

- Fry in batches until golden-brown without crowding.
- Drain on kitchen paper.

Enjoy with:

Enjoy with chutneys of your choice. Ideally served hot or at room temparature.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Serves:

1 dessert spoon sunflower oil
pinch of hing (asafoetida) (?)
1 tsp mustard seeds
1 tsp cumin seeds
½ tin (200g) chopped tomatoes OR 3 medium tomatoes, chopped
1 lb potatoes*, boiled, peeled, and diced
1 tsp ginger, grated
½ tsp turmeric
1 tsp chilli powder (or to taste)
1 tsp ground coriander and cumin powder (dhanna jeera powder)
pinch of sugar
1 green chilli, chopped or grated (optional)
handful of fresh coriander, chopped
½ tsp tomato puree

Preparation:

* = Boil potatoes in their jackets. Peel and dice them. Allow to cool before using.

Method:

- Heat the oil in a saucepan or wok and add the hing, mustard seeds and cumin seeds.
- When they pop add the tomatoes and cook for 2-3mins until the tomatoes soften. Carefully press the tomato pieces against the side of the saucepan/wok to break them completely.
- Add the potatoes, ginger, all of the dry spices, sugar, green chilli (if using), HALF of the chopped coriander, 100ml of water and the tomato puree. Mix thoroughly and cook for about 10minutes on a medium heat.
- Serve garnished with the rest of the fresh coriander.

Enjoy with:

Puris (get the recipe here) and with deep-fried green chillies sprinkled with salt.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Makes 3 Parathas

4oz / 112g whole wheat flour (chapatti flour), sieved
(some extra flour for dusting)
½ dessert spoon sunflower oil
¼ tsp salt
90ml water, lukewarm
ghee or margarine

For the stuffing:

3 medium sized (red) potatoes, steamed, peeled and mashed
1 tsp amchoor (dried green mango powder)
1 tsp chilli powder (or to taste)
1 green chilli, finely chopped
salt to taste
1 tsp garam masala (optional)
handful of fresh coriander, finely chopped

Method:

- In a bowl mix the mashed potatoes, amchoor, chilli powder, green chilli, salt, garam masala (if using), and fresh coriander leaves.
- Mix thoroughly and divide into three portions.
- Leave aside.

- Sift the flour into a bowl and add the salt and oil and mix with your fingertips.
- Make a well in the centre and add about 90ml lukewarm water and mix to form a crumbly mixture.
- Knead for about 5-7  mins to form a smooth dough – add more water, if necessary, a little at a time.
- Cover and set aside for at least 30mins.
- Knead the dough again for about 5mins, then divide into three portions.

- Roll out the portions of dough into discs of about 2-3inches in diameter.
- Place a portion of the stuffing in the centre.
- Gather the edges of the disc over the centre and push the edges together tightly, making sure they are sealed properly.
- Flatten into a disc between your palms.

- Heat a non-stick frying pan over a medium-high heat – the pan should be hot when placing the paratha on it.

- Dust the disc with flour. Place it with the seam side down and roll out gently.
- Place the parathas on the heated pan.
- Brush the top side with butter/margarine.
-Flip over and brush the cooked side with butter/margarine.
- Cook each side twice for about a minute or two until brown spots appear on the paratha (adjusting the heat as necessary to prevent burning).

Transfer to a dish and cook the remaining parathas in the same way.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Makes 10 puris

4oz / 112g whole wheat flour (chapatti flour), sieved
¼ tsp salt
¼ tsp turmeric
½ tsp chilli powder (or to taste)
handful of fenugreek leaves (optional)
1 tsp sunflower oil

Sunflower oil for deep frying (the amount will vary according to the wok or frying pan you use).

Frying:

You should use the vessel/appliance for deep-frying the puris that you are most comfortable with.
If using a deep-fryer always read the appliance’s own guidelines first.

Method:

- In a bowl sift the flour and add salt, turmeric, chilli powder, fenugreek leaves (if using) and 1 tsp oil.
- Mix to form a crumbly mixture with your fingertips.
- Now add warm water, a little at a time, to form a soft dough.
- Knead for about 5mins, cover and set aside for 20mins.

- Knead the dough again for about 8-10mins. Then divide into 10 equal portions.
- Shape into balls and then flatten them between the palms of your hands.
- Roll out into circles of roughly 2½ inches in diameter. (If the dough sticks use a little oil on the dough to grease it.)

- Heat the sunflower oil in a wok or frying pan over high heat.
- When the oil is hot fry the puris without crowding them. When pushed down gently with a slotted spoon they will puff up immediately.
- Turnover and cook on the other side (making sure the temperature is constant on medium heat).

- Remove with the slotted spoon and drain on kitchen paper.

Enjoy with:

Enjoy hot puris with a simple potato curry. And for the daring: try them with deep-fried chillies sprinkled with salt!

Please leave a comment below to let me know how you get on.

Ingredients:

2 dessert spoons oil
½ tsp cumin seeds
1 medium onion, sliced
100g peas, petit pois (frozen is best)
½ tsp salt (or to taste)
¼ tsp turmeric
¼ tsp chilli powder (optional)
2 dessert spoons water
225g cooked, plain rice
1 tsp lemon juice
handful of fresh coriander leaves, chopped finely

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.


Method:

- Heat the oil in a saucepan and add the cumin seeds.
- When they pop add the sliced onion and sauté until transparent.
- Add the peas, salt, turmeric, chilli powder (if using), and 2 dessert spoons of water and sauté for about 5mins.
- Add the rice and lemon juice and mix thoroughly. Note: if the contents of the pan has become very dry, add 1 to 2 dessert spoons of water.
- Cover and cook for further 5mins.

Garnish with fresh coriander.

Please leave a comment below to let me know how you get on.

Note: The dessert spoon (the spoon used for eating) is approximately 10ml. All spoon measurements are level.

Ingredients:
Makes 4 chapattis

4oz / 112g chapatti flour or whole wheat flour (chapatti flour), sieved
(some extra flour for dusting)
1½ tsp sunflower oil
¼ tsp salt
90ml warm water, approx
some ghee or margarine

Making the dough:

- In a bowl mix the flour and oil with your fingertips to form a crumbly mixture.
- Add warm water, a little at a time, to ensure an even mix and knead into a soft dough (adding more water if necessary).
Note: Water quantity varies according to the kind of flour used.

Cover and leave aside for 30mins.

Method:

- Knead the dough again for 8-10mins.

- Divide into 4 equal portions.

- Take each portion between your hands and roll to form a round ball and then flatten between the palms of your hands.

- Using the reserved flour to dust roll out evenly into thin round sheets (about 4-5 inches in diameter).

- Heat a non stick frying pan or “tava” and dry roast the chapattis over a medium heat for about 30secs.

- Turn it over and cook until tiny bubbles appear.

- Then flip over one more time and press gently with a kitchen towel.
NB: Alternatively after turning over, remove from the frying pan with a pair of tongs (or your fingers if you have “asbestos fingers” like me) and place directly over the flame until it puffs up.

- The heat creates steam within the dough so it rises and fluffs up creating a soft chapatti. This is referred to as “phulka”.

- Brush the chapatti with a little ghee or margarine.

To keep the chappati warm wrap in a napkin or foil. To reheat wrap and heat in medium oven or in the microwave.

Please leave a comment below to let me know how you get on.