Tasty, fairly quick, great instructions. Used pumpkin rather than squash, and it was delicious, silky, soft could be used in many many recipes to enhance. But actually you don’t necessarily need it here, the pilau is enough alone. Really push the coriander though, you can stack it high in this and the aromatics work beautifully. from East, pg. 143
Really great, reduce the amount of sweetener used (maple syrup used here, very nice but too sweet). From Chetna’s Healthy Indian Vegetarian, pg. 242
A really lovely dal, top level. Simple and full of flavour. I used precooked beetroot which made the colour weaker, but it seemed tasty enough. Would love to try it with raw beetroot. From Chetna’s Healthy Indian, pg. 172
What a challenge it is to roast a chicken such that the breast and legs are done. A small bird of 1.5kg makes it easiest, I think. Keep it simple. Fat, lemon, seasoning, herbs perhaps. 190c, 170c fan. Baste it. 70 minutes. Internal temperature 75c. Check everywhere, breasts, legs wings, underneath also.
Using left over breast of lamb, which can sometimes be difficult to find a worthy use of, and the end of a bottle of mint sauce in place of the dill. Really rather good. A dodge time consuming, but worth it, and using pre-fried crispy onions could afford things up if desired. Adapted from Asma’s Indian Kitchen, pg. 69
240g flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar (can easily be omitted). 85g unsalted butter at room temperature 135g whole milk 1 large egg Preheat to 220c. Start by putting flour, salt, baking powder, and sugar in a food processor, then add softened butter. Pulse until the softened butter is well incorporated into the flour. It should be sandy. Dump this mixture into a large mixing bowl. Whisk together milk and an egg, save 2 tbsp for the egg wash later, then add the rest to the dry ingredients. The mixture will be wet, but resist…
From Asma’s Indian Kitchen, pg. 48
From Eat to beat, pg. 193
From Every Grain of Rice, pg. 98
From 1,2,3 pg. 208