green apple raita
The coolness of the yoghurt, with the sweetness of the apple, makes this hare seb ki raita the perfect accompaniment for hot food
gluten free
These recipes do not include ingredients that may contain gluten.
Indian cuisine has few dishes that require wheat or similar grains. As a result, most Indian cuisine is naturally gluten-free.
The Indian bread we love is the exception as they are almost always are made from some form of wheat flour, although there are exceptions.
Besides these few exceptions, wheat flour is not used as a thickener or a crisping agent in most of the recipes in this book. Rice flour or chickpea flour is far more commonly used.
Almost every recipe in this cookbook is gluten-free, provided you select your ingredients carefully and do not introduce gluten as part of a store-bought preparation.
green chutney
Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything.
green masala chicken
A light chicken dish from Pakistan. It has a fresh taste, with the lemon and ginger complementing the coriander and spices.
green paneer tikka
Paneer pudina tikka is a great starter or finger food for parties. The secret to this recipe is to use the best paneer you can get or make it yourself. The marinade is fresh, aromatic and has quite a chilli hit. Simple to make with great results.
green pea pulao
A simple and delicious pulao. Matar pulao is rice simmered in stock, with bursts of flavour from the fresh green peas. An ideal accompaniment to many of the meat or poultry recipes in this book.
Gujarati carrot salad
A crunchy Gujarati salad with carrots and black mustard seeds, gajar nu salat is a fresh and healthy dish to enjoy as an accompaniment to most main dishes.
Gujarati mixed dal
This delicious, nourishing dish of mixed dal is a family favourite and is simple to prepare. It is from the Gujarat region where it is called keoti dal. It is one of the more robustly spiced dal dishes in this cookbook.
hot lime pickle
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.
idli
These steamed savoury rice cakes, idli, are served at breakfast, as a snack, or in place of rice for a lighter meal.
idli batter
Idli batter is used make the south Indian idli and dosa. Start this recipe the day before you want use it, as it has a long fermentation time.
kachumber
Fresh and slightly acidic, kachumber is a chopped salad featuring tomato, cucumber and onion. It is a common accompaniment to many Indian meals.
Kashmiri potatoes
Baby potatoes in a spicy yoghurt sauce, Kashmiri dum aloo is a wonderful recipe from Kashmiri cuisine.