• Wash and dry the fish pieces, then place them into a small glass bowl.
• Sprinkle over the turmeric and chilli powder, then toss until fish is evenly covered in spices. Cover with cling-wrap and refrigerate overnight.

to cook

• Remove the fish from the refrigerator and allow to come to room temperature. Toss occasionally to distribute the spices.
• Heat the oil in a wide pan. Place the fish into the oil, then cook for three to five minutes, tossing frequently. The amount of time will depend on the fish and how you like your fish cooked. The fish will start to flake when done.
• Remove the fish from the pan using tongs or a slotted spoon and place onto absorbent paper. Sprinkle with the chaat masala and salt. Gently toss.

to serve

• Place fish onto a serving bowl or plate and garnish with the coriander leaves, Place the lemon quarters at the side of the plate and serve.

for the marinade

• Grind all the marinade ingredients to a very smooth paste using a small blender or a mortar and pestle. If necessary, add a little water, a tablespoon at a time.
• Put the marinade into a large bowl. Add the paneer and mix well to cover it all with the marinade. Cover with cling-wrap and refrigerate overnight.

to cook

• Remove marinated paneer from the refrigerator and allow to come to room temperature.
• Preheat oven to 180 °C
• Place the marinated paneer onto an oven tray. Cover the pieces with any remaining marinade. Drizzle over the oil and cook for 10 minutes until the cubes are a little browned on the outside.
• Whilst the paneer is cooking, toast the sesame seeds in small hot pan for about two minutes. Once they start to change colour, add the black sesame seeds and cook for a further 30 seconds until they release their aroma.

to serve

• Remove from oven, toss with the sesame seeds, then place on serving dish and serve with the lime wedges.

• Heat the oil in a kadai or wok over medium heat, until the impurities smoke off and the oil becomes colourless. Remove from the heat and allow the oil to cool before the next step to prevent the spices from burning.
• Add the turmeric and chilli powder and cook for one minute, using the residual heat in the oil.
• Return to a medium-low heat and add the onions and sprinkle with salt. Cook for ten minutes or until the onions have softened.
• Add the ginger and chillies, mix well, and cook for a further two minutes.
• Add the curry and fenugreek leaves. Mix well.
• Increase the heat to medium and add the fish. Fry for five minutes,gently tossing to cover the fish.
• Stir in the coconut milk and bring to a simmer. Cook for five minutes, or until fish is starting to flake and the coconut milk has reduced to a creamy consistency. Add water if needed to maintain this consistency.

to serve

• Gently stir in the jaggery and coriander.
• Remove from heat, sprinkle with garam masala and serve.

• Heat a small pan over medium heat. Once hot, put the coriander, cumin and fenugreek seeds into the heated pan. Toast the spices for a few minutes until they become aromatic. Remove from the heat and allow to cool. Once cooled, grind spices to a fine powder and set aside.
• Add the shallots to a food processor and blend to a smooth paste, adding as little water as possible, Remove from processor and set aside.
• Add the ginger, garlic and three red chillies to the food processor, and again adding as little water as possible, blend to a smooth paste. Remove from processor and set aside.
• Add the tomatoes to the food processor and blend to a smooth puree. Remove from processor and set aside..

to cook

• Heat the oil in a kadai or wok over medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the shallot paste and fry gently for about 10 minutes, or until softened and lightly golden-brown.
• Add the ginger, garlic and chilli paste. Stir well, and fry for a further 5 minutes, until the raw garlic smell has gone.
• Add the curry leaves, chilli powder, coriander, cumin and fenugreek powder, and turmeric. Stir well and fry for two minutes.
• Add the tomato puree and mix well. Simmer for about 15 minutes. You need the raw tomato smell to disappear and the sauce to become rich and reduced. The oil should start to separate from the mixture.
• Add the tamarind water, sliced red chillies and salt. Stir well to get the sauce recombined with the oil. Simmer for 5 minutes.
• Add the prawns, cook for a further 10 minutes or until they are pink, and just cooked through.

to serve

• Immediately remove pan from the heat to stop prawns over-cooking and transfer to a serving dish. Sprinkle with the garam masala and coriander leaves and serve.

• If cooking this in the oven, preheat it to 200 °C.
• Cut the cauliflower into generous florets. See the notes below for a description of a simple technique.
• Place the florets in a bowl, and sprinkle with the turmeric. Gently toss to ensure each floret is coated.
• Heat the ghee in a small frypan over medium heat. Add the panch phoran and fry until the seeds just start to crackle, which will only take a minute. Be very careful not to burn the spices.
• Slowly pour the ghee over the cauliflower and ensure that each piece is well coated. Sprinkle over the salt and gently toss the florets. Keep tossing until there is no ghee left in the bottom of the bowl and it has all been absorbed into the cauliflower.

to cook in the oven

• Transfer the cauliflower to a baking paper-lined oven tray. Place them cut side down where possible. If there are loose seeds left in the bowl sprinkle them over the florets.
• Place the cauliflower in oven and roast for 40 minutes or until tender. A few mildly burnt tips are acceptable.

to cook on the stovetop

• Put the cauliflower, cut side down, in a wide pan on medium-low heat. Gently pour a cup of water around the cauliflower, trying not to wash the spices off the florets.
• Cover the pan and cook for 40 minutes, stirring occasionally. The cauliflower will absorb the water and soften.

to serve

• Transfer the cauliflower to a serving dish, and toss with the sliced chilli, coriander, and lemon juice.

preparation

• Peel the onions. Quarter one and a half onions. Halve each of the quarters then peel the layers apart giving you triangular pieces of onion. This is the onion you will add later, after browning them. Finely chop the remaining one and a half onions. Set both of these aside separately.
• Heat the gingelly oil over medium-low heat in a kadai or wok. When hot add the triangular pieces of onion. Stirring frequently, cook the onions until the edges start to turn brown which should take around ten minutes. You want the onions to be cooked but not softened.
• Remove the onions with a slotted spoon, place on kitchen paper to drain and set aside.

to cook

• Heat a small pan over medium heat and add the coriander and cumin seeds. Toast for two minutes, or until spices darken and become aromatic. Remove from heat and allow to cool a little. Transfer to a grinder and grind to a smooth powder. Set aside.
• Make a paste from the garlic and ginger, adding as little water as possible. Set aside.
• Using the same pan, add the bay leaf, finely chopped onions and sprinkle with salt. Stirring frequently, cook the onions until they become translucent and are starting to brown – this will take around 10 minutes.
• Add the ginger-garlic paste, mix well and fry until the raw aroma of ginger-garlic goes away, which should take two minutes.
• Add the chopped tomatoes, mix well and fry for one minute.
• Add the turmeric and Kashmiri chilli powders, ground coriander and cumin seeds. Mix well.
• Fry this mix until the tomatoes soften and the oil starts to separate, which will take around five minutes. Gently mash the mixture with the back of a spoon.
• Add the mushrooms and mix well. Fry, stirring continuously. The mushrooms may release moisture and you need to continue to fry until this moisture dries. You want the mushrooms just cooked, in a dry masala. This should take around 10 minutes. The mushrooms should not become soft.

to serve

• When the mushrooms are cooked, add the reserved onion triangles, garam masala, green chilli and coriander leaves. Mix well and once hot, serve.

• Rinse the rice thoroughly with several changes of water to remove any excess starch.
• Put the rice in a bowl, cover with luke-warm water, and soak for 30 minutes.
• Drain the rice and put it into the pan. Add the water and salt. Bring to a boil over medium-high heat, uncovered.
• When the water starts boiling, reduce the heat to very low. Cover and cook for 15 minutes, or until rice is tender. Do not open the pan during cooking or the steam will escape.
• Mix the turmeric and water in a cup, then add a handful of the rice from the pan. Mix well and add back into the pot. Gently fluff the rice with a fork and cover the pan with a tea towel. Replace the lid and allow to rest for a further ten minutes before serving.

to serve

• Gently fluff the rice with a fork to distribute the colour and serve directly from the pan

• Warm the water and dissolve the jaggery. Set aside.
• Mix the flour and salt into a bowl and rub in the ghee. Start adding the warm water and jaggery and knead in the bowl to form a soft, smooth dough. The longer you knead the dough the softer the chapatis will be. Divide the dough into eight equal balls. Cover, and set aside to rest for half an hour.
• Roll each ball into a thin disc. Heat a flat griddle over medium heat, cook the chapati for about one minute on each side until it has golden patches. Serve immediately.

• Wash the apple and dry it completely, making sure there is no moisture or dust. Core and cut or shred the apple into small pieces.
• In a small bowl, combine salt, turmeric powder, asafoetida and cut apple. Marinate for 30 minutes
• Heat a small pan on medium heat, and add the mustard oil. When hot, add the crumbled chillies, mustard,  nigella and cumin seeds.
• When the seeds splutter, remove them from the heat and allow them to cool.
• When cooled, add to the apple mixture, and mix well. Cover and leave for 15 minutes, stirring occasionally, then serve.

• Thoroughly wash the mangoes, then dry them with a clean towel. Peel and chop the mangoes into 1cm pieces.
• Heat the sesame oil in a pan over a medium heat. When hot, add the panch phoran and fry for one minute until sizzling.
• Add the ginger and fry for one minute, stirring continuously.
• Add the chopped mango, chilli powder, garam masala and asafoetida. Mix well, and simmer for two minutes.
• Add the jaggery and salt, mix well and simmer for two minutes, or until mixture thickens.
• Remove from heat, and transfer to a serving bowl. Cover, and allow to cool before serving.

• Line the colander with the muslin square and pour in the yoghurt, spreading evenly. Cover, place in a bowl and refrigerate overnight.
• Warm the milk and add the saffron. Allow the saffron to infuse the milk for at least ten minutes, stirring occasionally.
• Grind the cardamom seeds to a coarse powder.
• Turn the strained yoghurt into a mixing bowl and sift the grated jaggery into the yoghurt. Mix well until it has completely dissolved.
• Add the saffron, milk, ground cardamom, pistachio and almond. Mix well.
• Cover and refrigerate until ready to serve.

to serve

• Garnish with almond and mint. Serve.