I bought * Made in India * by Meera Sodha a few months ago after reading Yotam Ottolenghi write up. Recipes from an Indian Family Kitchen.
A different recipe book to the usual cookery books. A mix between Indian and English I thought.
Loved the corn on the cob with chilli garlic butter, great for BBQ weather as it is at the moment.
Royal Bengal Fish Fingers, grandkids love them! And my favourite at the moment is Scallops with Tamarind very different and everyone that I have made them for has asked for the recipe, again great done on the BBQ
Favourite main dish up to now has been Coriander Chutney Chicken, very different.
The coriander chutney, lovely, always a jar in my fridge, Smashing over chicken, burgers, lamb.
Best pudding so far. Black Pepper Ice Cream.!

Just been watching Cyrus Tiduwaka Cooking Lamb Country Captain Pie, on Saturday Kitchen, Wow the Lamb Melted, excellent choice of spices
What an excellent idea for a Indian Shepherds Pie.
One to try next week I think  ;D

I made some lovely Naan's today, they turned out perfect

3/4 lb wheat flour
1/2 tsp salt
1 tsp sugar
2 tbs oil or ghee
1 tsp dried yeast
7 fl oz warm water

1. Put the flour into a large bowl with the salt, sugar & yeast.  Add the oil-or ghee and rub in with fingers, Now add enough warm water to mix to a dough.

2. Knead the dough for 5 to 10 Min's, (until its flexible)cover with a damp cloth, leave for 1 hour to rise in a warm place around 20c.should double in size,

3. Then divide the dough into 8 equal balls. Roll each one into a oval shape.

4. Preheat a heavy frying pan or tava till really hot  (do not add oil)put the naan on and
   cook until it puffs up and turn, should take 30 40 sec each side

5. Brush with Ghee or oil when cooked 

Because we have been unidated with Butternut Squash this summer I had to find a recipe, so after trail or errors !!! this has come up tops with Family and Friends so far 

2 large butternut Squash - about 1 1/2 kilo skin less weight, cut into Wedges
10 small shallots peeled and halved lengthwise
420g can Butter Beans, rinsed and drained
100g Spinach Leaves
4 tbs ghee
1/2 tsp Garam Masala
2 tbs Jeera powder
1 tsp ground chilli seeds
1" grated fresh ginger
4 crushed garlic cloves
6 tbs single cream
1 tsp sugar
1 tsp salt
handful of fresh coriander chopped fine

Method


Steam the Squash until just tender (I found that steaming kept it shape,but you can boil)
Heat the ghee in a large Karhai or Wok.

Fry the Shallots with the sugar until just turning very light brown (about 10 mins)
Add the spices, ginger and garlic,salt and fry for a few minutes

Then add the steamed squash and butter beans and cook for about 5/6 mins, stirring now and again.

Add the cream and mix this through, add the spinach until wilted
Taste and adjust the seasoning,add the chopped coriander now.

I put the butter beans in for a little bit more substance, but you can leave them out. Added the spinach for colour

Wasn't sure if I was correct in putting this on this thread
But it's a new sauce we have been trying with our Pakora's over the past few weeks and so far Family and Friends have loved it, so here goes

Date Sauce

120 grams of stoned Dates
Juice of 1 Lemon
1 Tsp Ground cumin
1/2 tsp chilli powder
1/2 tsp salt
250 Ml water

Mix all the ingredients together in a saucepan and simmer with lid on for 10/15 mins
Allow to cool and liquidise the sauce, you can put this though a sieve if you want, but I don't.

Serve with Pakora or Bhaji

If you like a HOT Chutney.
Try this one

1 Tbs cumin seeds ground
1 Tbs chilli seeds ground
2 tbs sugar
1 tsp salt
juice of a 2 lemons
Juice of 1 Lime

Combine the ingredients in a serving bowl, giving it a really good mix
Put in the fridge in with cling film over the top and leave over night.
If you put into a airtight jar it will last a few weeks in our house its all gone after a few days
So now I treble up the recipe!!

My recipe for Kashmiri Garam Masala
10g Green Cardamom seeds
10g Black Cardamon Seeds
10g Black pepper Corms
10g Cinnamon sticks
5g Cloves
10g Nutmeg
10g Cumin
10g Anardana seeds

Toast all the above ingredients
Grind together to a fine powder in a coffee Mill, (used for spices)
Store in a tight spice jar

This is so so Moorish  we seem to have it on every meal in our house!
1/2 onion chopped
1/2 red onion chopped
2 fresh tomato chopped up
5 small red chilli chopped
1 Tbs Lemon juice, or half a lemon squeezed
1/2 tsp salt
1  tsp sugar
A very big handful of Fresh Coriander chopped
1 tsp garam masala
1 tsp jeera (cumin) seeds crushed
I put this into my little kenwood chef mini chopper and blend it all up, then put into a dish in the fridge for 1 hours so the flavour all melt into one another
It is so so good.
I now make it in treble quantity because we cant keep up with it  ;D

Really easy to do

150g Gram Flour
1/2 tsp Salt
1/2 tsp Chilli Power or chilli seeds
1/4 tsp cumin seeds crushed
1/4 tsp Cardamom seeds crushed
3/4 tsp Baking Power
3 tbs Lemon Juice
2 chopped Chilli's
5 Sprigs finely chopped Fresh Coriander
and just enough very cold water to make a PASTE, not a batter

Just mix the above ingredients and made a paste
Mix well and allow to stand for 30 mins
Dip slices of veg into the paste and deep fry until Golden Brown

Any veg you want, Onions/Potato/aubergine/courgette
Just slice thinly dip in the paste and then put only a few into the HOT OIL 190c,
take them out and keep warm until needed, or like in our house they are eaten straight away, lovely dipped in Tomato & Coriander Chutney ;D

This is a recipe I got from a chef in one of Bradford's oldest Curry Houses, it was given to me in the late 60's and one that I use all the time, friends love it
You can adapt it to other meats and veg.



Gosht Salan   
   600g     Gosht cut into cubes
   200g    Onion very thinly sliced
   200g   Fresh Tomato, chopped
   100g   Ghee

        1   tsp  Salt
        1   tsp     Chilli Seeds
        1   tsp     Coriander      Make a paste with 2 large tbsp Yogurt
   1/2 tsp     Turmeric
   1   tsp     Paprika


   40g   Fresh ginger grated   
   5    Cloves Fresh Garlic crushed

   1/2 pintWater
        5   Fresh Chillies chopped
   10   Sprigs fresh coriander chopped fine
   2 tsp   Methi leaves
   1 tsp   Garam Masala

Method
   Add the Ghee to the pan and get it to smoking point other wise the onions will just boil when you add them
Fry onions in ghee until golden around 20-30 mins, keep on a low to moderate heat, you need to bring out the flavour and colour

   And Meat and fry on a brisk heat until sealed, then turn down

   Add spice paste along with crushed ginger and garlic, cook on a medium heat until the ghee separates, again around 20 mins

   This is the secret to a good curry, get the ghee to rise to the top with the sauce underneath?   
       
         Add tomato along with Methi and Gram Marsala, add enough water for the meat to cook in and give you a good sauce

   Bring to boil and then simmer for 20- 30 mins

   Add fresh chillies and coriander and continue to simmer until meat is cooked to your liking

   Serve with Chappati or Rice ;D