Ingredients:

1 liter / 1¾ pints whole milk
2 tbsp ground almonds
1 tbsp rice flour
5-6 tbsp sugar, or to taste
½ tsp green cardamom seeds, ground, or to taste

To serve:
2 tbsp chopped pistachios
2 tbsp flaked almonds

Directions:

Heat the milk in a wide, heavy-bottomed saucepan over a low heat and bring to the boil.

Lower the heat and cook gently, stirring often.

Place the ground almonds and rice flour into a small cup and, once the milk is warm, stir a little bit into the cup to make a thin paste. Then stir the paste back into the pan with the sugar.

Continue to cook gently until the milk is reduced by half - this takes about an hour. If a skin forms on the surface, just stir it back in.

Add the ground cardamom, to taste. Cool completely, then pour into four kulfi moulds, polystyrene cups or freezer proof containers and place into the freezer.

Two hours after the kulfi have been put into the freezer, take them out and give them a good whisk to break up any ice crystals. Return to the freezer.

Take the moulds out of the freezer 20 minutes before serving. Dip them into hot water and turn out onto plates. Sprinkle generously with the nuts.

This Recipe is linked to: Made From Scratch Monday.

Ingredients:

1 liter / 1¾ pints whole milk
100-150 ml / 3½ fl oz-5 fl oz yoghurt, depending on how sour the yoghurt is, beaten
45 g / 1½ oz caster sugar
good pinch saffron, powdered in a pestle and mortar with 1 tsp of sugar
1 tsp green cardamom seeds, ground

Other flavoring ideas:
1 tbsp rosewater, or to taste
1 tsp vanilla essence, or to taste
40 g / 1½ oz pistachio nuts, shells removed, pounded to a rough purée in a pestle and mortar (add an extra 1 tbsp sugar to the cheese and add 1 tbsp milk)
good-quality chocolate powder, to taste
3 tbsp desiccated coconut, or to taste

To garnish:
edible silver leaf (available from some Asian food specialists)
chopped pistachios
flaked almonds
saffron strands
flaked coconut
rose petals

Directions:

Slowly bring the milk to the boil in a heavy-bottomed saucepan.

Once the milk starts to rise in the pan, stir in the yoghurt. The milk will curdle, leaving curd-like cheese floating in murky water. If it does not split, add some more yoghurt and leave for 20 seconds over the heat.

Line a sieve with muslin. Drain the mixture into the lined sieve and discard the water. Run fresh tap water over the cheese to remove any sourness from the yoghurt. Twist the muslin around the cheese to make a tight ball and place it under a weight (I fill the n with water and place it on top). Leave to drain for 20 minutes.

Place the cheese in a blender with the sugar and pulse three times to make a slightly grainy paste. Spoon the mixture into a cold non-stick frying pan and place over a low to medium heat, stirring continuously for about 3-5 minutes. The mixture should leave the base of the pan and have the texture of soft dough. It will dry more as it cools. If in doubt, take a small bit and roll into a small ball. It shouldn't crack and should hold its shape without being hard.

Add the saffron and the ground cardamom seeds (or any of the other flavourings) and roll into small walnut-sized balls. Garnish with silver leaf, chopped pistachios, flaked almonds, saffron strands, flaked coconut or rose petals, to your liking.

Chill until ready to eat.

Ingredients:

125 gm / 4½ oz grated fresh or desiccated coconut
250 ml / 9 fl oz whole milk
110 g / 4oz sugar
1 tsp green cardamom seeds, ground
1 tbsp unsalted butter
2 tbsp chopped pistachios, to serve

Directions:

Place the grated coconut, milk and sugar into a non-stick pan and cook over a low heat, stirring often, for 20 minutes. The mixture should come together in a lump and if you take a little bit in your fingers, it should be easy to roll and will set. If it is still too moist, cook for a couple more minutes and try again.

Add the ground cardamom and butter and cook, stirring, for another 3-4 minutes. The mixture will colour slightly and come together really easily.

Roll the mixture into little balls by rolling between your palms. Place onto a plate and sprinkle over the pistachios. The sweets keep well in the fridge for a few days, stored in an airtight container.

Ingredients:

4 tbsp rice flour
2 tbsp ground almonds
1 litre / 1¾ pints whole milk
4 tbsp sugar
1 tsp green cardamom seeds, ground
1 heaped tsp chopped orange zest, or to taste

To serve:
10 pistachios, shells removed, blanched, peeled and sliced
10 almonds, shells removed, blanched, skinned and sliced, or flaked almonds

Directions:

Mix the rice flour and ground almonds with 150ml/5fl oz of the milk to make a smooth paste.

Heat the remaining milk in a pan over a medium heat, stirring constantly. As you bring it up to a simmer, stir in the rice flour mixture. Cook, stirring, over a medium heat for ten minutes.

Add the sugar, cardamom and orange zest and continue cooking for about 3-4 minutes until it reaches a semi-thick custard consistency.

Pour into your serving dish of choice. Garnish with the nuts. Cool, then chill in the fridge.

Ingredients:

240 ml /9 fl oz good-quality fresh plain yoghurt
200 ml / 7 fl oz water
3 tbsp sugar, or to taste
2-3 tsp lemon juice, or to taste
1 small lemon, zest only

To serve
ice cubes
2 sprigs fresh mint

Directions:

In a blender, blend together the yoghurt, water, sugar, lemon juice and zest until light and frothy.

Taste and adjust the sugar and lemon to your liking.

To serve, pour into a tall glass filled with ice cubes and mint.

Ingredients:

250 g / 8¾ oz plain flour, plus extra for dusting
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130 ml / 4½ fl oz milk
2 tbsp vegetable oil
30 g / 1 oz flaked almonds
1 tbsp butter, melted, for serving

For the filling :
70 g / 2½ oz pistachios, shells removed
35 g / 1¼ oz raisins
1½ tsp caster sugar

Directions:

Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients.

Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.

Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Then knock back and form into five equal-sized balls.

For the filling, pulse together the pistachios, raisins and sugar in a food processor until the mixture forms a coarse powder. Divide into five equal portions.

Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat.

Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.

Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot.

Ingredients:

750 g / 1½ lb baby spinach, washed
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250 g / 8¾ oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes, or make your own paneer
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

Directions:

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

Ingredients:

3 tbsp vegetable oil
1 tsp cumin seeds
2 bay leaves
1 large piece cinnamon stick
2 black cardamom pods, lightly crushed
6 black peppercorns
6 green cardamom pods, lightly crushed
4 cloves
1 small onion, roughly chopped
large handful raw cashew nuts, whole
200 g / 7 oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit)
2 garlic cloves, finely chopped
salt, to taste
300 g / 10½ oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms)
390 ml / 13¾ fl oz water
1 tsp lemon juice, or to taste

Directions:

Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splatter a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.

Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390 ml / 13¾ fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes.

After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork.

Ingredients:

For the lamb:
2.2 kg / 4 1b 13½ oz leg of lamb

For the marinade:
2 tbsp vegetable oil
5 tbsp lemon juice
15 g / ½ oz fresh ginger, peeled and roughly chopped
6 large cloves garlic, peeled and roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
¼ tsp red chilli powder
salt, to taste
1 tbsp garam masala
½ tsp freshly ground black pepper
2 tbsp water

For the honey rub:
100 g / 3½ oz almonds, blanched
100 ml / 3½ fl oz Greek yoghurt
1½ tbsp honey

Directions:

Blend together all the ingredients for the marinade in a blender or food processor.

Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours.

For the honey rub, blend together 70g / 2½ oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225°C / 425°F / Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180°C / 350°F / Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.

Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be.

Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice.

Ingredients:

3 tbsp vegetable oil
1 small onion, finely chopped
2-4 green chillies, whole
thumb-sized piece fresh ginger, peeled and pounded into a paste in a pestle and mortar
4 garlic cloves, peeled and pounded into a paste in a pestle and mortar
salt, to taste
½tsp ground turmeric
1 tbsp garam masala
3 tomatoes, chopped into large cubes
1kg / 2¼lb mussels, scrubbed and de-bearded
60g / 2oz desiccated coconut
handful fresh coriander leaves and stalks, chopped

Directions:

Heat the vegetable oil in a medium non-stick pan and fry the onion until golden brown.

Add the chillies, ginger and garlic pastes, salt, turmeric, garam masala and tomatoes and cook until the tomatoes have softened and start to break down.

Meanwhile, cook the mussels in a large pot of boiling water for about three minutes, until they have opened. Remove them with a slotted spoon and set aside. Reserve the water.

Add the coconut, coriander and a splash of the cooking water to the spices and tomatoes and stir. The spice mixture should be thick enough to coat the mussels and enter the shells.

Remove some of the mussels from their shells and leave others in their shells, for a dramatic and appetising effect. Add the mussels to the spice mixture and stir thoroughly. Serve with basmati rice.

Ingredients:

For the crab cakes:
4 tbsp vegetable oil
1 small onion, finely chopped
thumb-sized piece fresh ginger, peeled and finely chopped
2 small garlic cloves, finely chopped
2 tsp ground coriander
¼-½ tsp red chilli powder
salt, to taste
1 tsp garam masala
2 tbsp lemon juice
25g / 1oz fresh coriander leaves and stalks, chopped
400g / 14oz prepared crab meat
1 large free-range egg
2½ tbsp mayonnaise
9-10 pieces of thick bread, made into crumbs in a food processor

For the tamarind mayonnaise:
80g / 3oz mayonnaise
50ml / 2fl oz milk
salt, to taste
¼ tsp freshly ground black pepper
1 tbsp tamarind paste, or to taste
handful fresh coriander leaves and stalks, chopped
lightly dressed salad leaves, to serve

Directions:

Preheat the oven to 170°C / 325°F / Gas 3.

Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.

Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.

Heat one tbsp of oil in a non-stick pan and cook the crab cakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed.

Place the cooked crab cakes on a baking tray and place them into the oven to stay warm while you cook the others.

For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.

To serve, take the warm crab cakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

Ingredients:

2½ tbsp vegetable oil
½ tsp mustard seeds
pinch fenugreek seeds
1 tsp split chana dal (also called Bengal gram lentils)
1 tsp split black gram (also called urad dal or black lentil)
2-3 dried red chillies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
4 tbsp roasted peanuts, out of their shells
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350 gm / 12 oz freshly cooked basmati rice

Directions:

Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.

Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.

Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.

To serve, place the rice onto serving plates.

Ingredients:

2 tbsp vegetable oil
half tsp brown mustard seeds
4 cloves
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
5 cm / 2 in piece fresh ginger, peeled and quartered
2 large garlic cloves
1 tsp ground coriander
300 ml / 10½ fl oz coconut milk
2-4 green chillies, left whole
salt, to taste
100 ml / 3½ fl oz water
10 curry leaves (available from some supermarkets and Asian grocers)
½-1 tsp freshly ground black pepper
¾ tsp garam masala
500 g / 1 lb 2oz salmon or firm white fish fillets, cut into large pieces

To serve:
2-3 tsp lemon juice
50 g / 2 oz fresh coriander leaves and stalks, chopped

Directions:

Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.

Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.

Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.

Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.

To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.

Ingredients:

For the marinade:
1 tsp ground turmeric
1 tsp ground fennel seeds
1 tsp garam masala
1 tbsp white poppy seeds
salt, to taste
3 large garlic cloves
1 tbsp peeled and roughly chopped fresh ginger
1 medium onion, chopped
2 medium tomatoes, chopped
800 g / 1 lb 12 oz lamb, cut into small cubes with the bone left in

For the curry:
3 tbsp vegetable oil
¾ tsp nigella seeds (available from Asian grocers)
1 tsp cumin seeds
500 ml / 17 fl oz water
5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact
2-3 tsp fresh tamarind paste
2 handfuls fresh coriander, leaves and stalks, chopped

Directions:

For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.

Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.

For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.

Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.

Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.

Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.

Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice.

Ingredients:

100 gm / 3½ oz jaggery (available in Asian stores and some supermarkets), chopped or pounded into smallish pieces
50g/2oz walnut halves, shells removed

Directions: 

Place the jaggery into a small pan and heat gently, stirring frequently, until melted and smooth.

Add the walnut halves and stir to coat.

Spread the walnut halves onto a sheet of baking paper or an oiled plate, working quickly before the jaggery starts to harden - if it does, return to the heat for a few seconds until melted again. Allow to cool completely, then break into pieces.

When cold, store in an airtight container until needed. Serve as a snack or sprinkled over desserts and yogurts.

Ingredients:

1 liter / 1¾ pints whole milk yogurt OR 500 ml / 17½ fl oz Greek-style yogurt (It is necessary to have a larger quantity of whole milk yoghurt than of Greek-style yogurt because whole milk yoghurt will lose more water when drained.)
milk, for infusing
½ tsp saffron threads
6-8 tbsp icing sugar, or to taste
¼ tsp freshly ground green cardamom seeds, or to taste

To serve:
2 tbsp chopped unsalted pistachios
2 tbsp flaked or sliced almonds
edible silver leaf (available from Asian grocers, optional)
pomegranate seeds

Directions:

Line a large sieve with a double layer of paper kitchen roll. Place a bowl under the sieve and pour in the yogurt. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. This will take a minimum of 5-6 hours.

Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk.

Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge.

To serve, divide the yoghurt among four bowls and garnish with the nuts, silver leaf (if using) and pomegranate seeds.

Ingredients:

2½ tbsp vegetable oil
1 tsp cumin seeds
½ medium onion, sliced
1-2 green chillies, sliced in half lengthwise
¾ tsp ground turmeric
salt, to taste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cut into chunks
½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
100gm / 3½ oz green beans, topped, tailed and chopped into thirds
50 gm / 2 oz shallots, peeled and halved
10 gm / ½ oz fresh ginger, peeled and roughly chopped
60 gm / 2½ oz desiccated coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves
5-6 tbsp plain yoghurt
1 tbsp coconut oil (optional)

Directions:

Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.

When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.

After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.

Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.

To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.

Ingredients:

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
250-300 ml / 9-10½ fl oz cold milk
1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve

Directions:

Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.

Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.

Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.

Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

Ingredients:

For the marinade:
125 ml / 4½ fl oz Greek-style yoghurt
small knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
salt, to taste
½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour (also called chickpea flour)
1 tsp cumin powder
seeds of 6 green cardamom, ground

For the skewers:
300 gm / 10 ½ oz paneer, cut into 2.5cm/1in cubes
1 large onion, cut into 2.5cm/1in cubes
1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
oil, for greasing
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Directions:

For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.

Preheat the oven to 200°C / 400°F / Gas 6 and oil a baking sheet.

Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.

Sprinkle with chaat masala and serve. They are also great served with a green chutney.

Ingredients:

vegetable oil, for frying
600 gm / 1 lb 5oz small to medium-sized red-skinned potatoes, peeled, halved lengthwise
salt, to taste
½ tsp dried mango powder (often sold as amchoor), available from Asian grocers
¼-½ tsp red chilli powder, or to taste
½ tsp ground coriander

Directions:

Heat a couple of inches of vegetable oil in a wide saucepan or wok.

Add the potatoes and fry over a medium heat, turning occasionally, until they are just soft in the centre when tested with the point of a sharp knife. This should take about 10-15 minutes. They should be fairly pale in colour.

Remove the potatoes from the oil and drain on kitchen paper for five minutes. Once cool enough to handle, using the palm of your hand, gently flatten the potatoes as much as possible without them losing their shape.

Before serving, reheat the oil. Add the potatoes to the hot oil and fry over a low-medium heat for about 5-6 minutes, until the potatoes are golden and crisp.