Malabar prawns in tomato and tamarind
This is a great prawn curry. Hot and tangy, malabari jinga masala is from the Malabar coast and highlights the sweet flavour of the prawns in a tamarind and tomato gravy.
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.
masala chai
Masala chai is spiced tea, made with black tea, a mixture of milk and water and slightly sweetened to make the flavours of the spices stand out.
masala dosa
Masala dosa - spiced potato in rice and lentil crepes - are one of life's great joys. Simple, easy and fast, they can be served as a starter, snack, lunch or as a light dinner.
masala lemonade
Nimbu pani is the famous, traditional and enormously refreshing lemonade from North India and Pakistan.
medu vada
These are savoury fried snacks, originating from the south of India. They can be described variously as fritters, cutlets, doughnuts, or dumplings. This recipe for medu vada is our family recipe for a simple lentil-based vada.
mulligatawny
Mulligatawny is a filling, lightly spiced soup. It is a feature of Anglo-Indian cuisine, with influences from both the British and the Indian cuisines.
mushroom and mint pulao
Kukurmutta pulao is a delicate and mildly spiced pulao from Jodhpur, with mint and mushrooms highlighted by the gentle spices.
mushroom dopiaza
This dish, khumb dopiaza, features mushrooms, quickly cooked in a masala with tomatoes and a lot of onion. It's simplicity belies its Mughal heritage.
mushroom pepper varuval
Kalan milagu varuval is a dry stir-fry of mushrooms, strongly spiced with black pepper. This simple dish highlights the mushrooms perfectly.
nargisi kofta curry
This is an Awadhi dish, featuring boiled eggs covered in spiced lamb and served in a spicy yoghurt and tomato gravy. A delicate and elegant way to serve eggs.
onion bhaji
Vengaya bhaji are one of the great starters or snacks. Make sure there is more onion than batter, or they will just be doughy fritters.
palak paneer
This palak paneer is the classic Punjabi dish of spinach studded with cubes of fried paneer cheese. It is hotter than the usually bland restaurant versions.