How to cook
1. Wash and soak the rice for 30 minutes.
2. Add the oil to a pan and heat. Add the cumin seeds and wait until they turn brown.
3. Drain the rice and place into the oil and stir slowly for 1-2 minutes.
4. Dissolve the stock cube with the hot water and add to the pan.
5. Add more water so the level is twice the level of rice. Stir gently.
6. Turn the heat down to medium/low and cover. Cook until the water has all evaporated and the rice is cooked.
7. Serve as an accompaniment to any Indian main dish.
Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp.
Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved.
Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours.
Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse.
Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently.
– Slice the radishes and red onion quite thinly and add to the beans
– Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans.
– Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine
Wash and carefully dry the okra. Trim the tops, cut in half lengthways, then cut each piece into 3 chunks (each about 2cm long). Spread out on a baking tray and leave uncovered to oxidise and dry for about 24 hours.
Crush the chillies and garlic together using a pestle and mortar (or a blender), to make a fine masala paste.
Peel the potatoes and cut into chunks roughly 1 x 4cm.
Heat the oil in a large frying pan for about 1 minute over a medium heat, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, stir in the asafoetida and potatoes, ensuring that the potatoes are well coated in oil. Increase the heat to high and fry for 1 minute, then stir in the okra and return the heat to medium.
Gently stir in the salt and turmeric, then cover the pan and leave to cook for three minutes. Add the masala paste, ground coriander, ground cumin and chilli powder and stir gently to mix, being careful not to break the delicate okra. Cover and leave to cook for 5 minutes, or until the potatoes are cooked through. Stir once more, then remove the pan from the heat and leave to rest, covered, for about 5 minutes to allow the flavours to infuse.
Reheat over a low heat until piping hot, then sprinkle with the chopped coriander and serve.
1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals.
2) Thread onto 4 metal skewers and brush with oil.
3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
4) Serve with a dipping sauce.