Recipe(tried): How about chinese? or Indian? I have Gooood indian recipes to send you!!

Terry..oh I hope you like all of these....I do!!!

Bhatura

400g/14oz plain flour plus extra for dusting
100g/3 oz semolina
tsp baking powder
tsp bicarbonate soda
1 tsp salt
2 tbsp thick greek yoghurt
175ml/6 fl oz water
2 tsp sugar
2 tsp ghee or unsalted butter
veg oil for deep frying

Mix together the flour, semolina, baking powder, bicarbonate of soda and salt in a large shallow bowl.
Whisk the yoghurt, water and sugar in a separate bowl.
Make a well in the flour, pour in the yoghurt mix stirring well until fully absorbed.
Knead the dough until pliable but firm, cover with a damp cloth and let it stand for 15 minutes.

Melt the ghee or butter, mix it into the dough and knead for another 5 minutes.
Cover and let it rest for 45 minutes. Then break into about 18 3 cm wide balls.

Dust a work surface with flour, then heat the oil in a large wok or frying pan.
Roll dough out into 5" wide discs and then slip gently into the hot oil.
It should sink to the bottom and then rise up.
Flip it over immediately and then tap with the spoon, pushing it down into the oil as you do so. It should puff up within seconds.

Turn it over and fry for another 30 seconds until golden and crisp.

Drain well on kitchen paper.


Cauliflower with Onion and Tomato

1 medium sized onion, peeled and coarsely chopped 1 tin tomatos chopped
4 cloves garlic peeled and chopped 1 tbs fresh coriander
2 inch piece of ginger peeled and chopped 1 green chilli
or tsp cayenne
1 large head cauliflower or 2 small ones 2 tsp ground coriander
8 tbs vegetable oil tsp ground turmeric
1 tsp garam masala 2 tsp salt
1 tbs lemon juice

Put chopped onion, garlic and ginger in a blender with 4 tbs water and blend to a paste.
Break the cauliflower into small florets not longer than 1-1 inches. Wash in a colander and leave to drain.

Heat the oil in a large wok or frying pan over a medium flame, pour in the paste from the blender and add the turmeric. Stir fry for 5 minutes.
Add the chopped tomato, green coriander and green chilli or cayenne and fry for 5 minutes. If it starts to stick add 1 teaspoon of warm water at a time and stir. Put in the cauliflower, coriander, cumin, garam masala, salt and lemon juice. Stir for a minute.
Add 4 tbs warm water, stir cover and lower flame.

Cook for 35-45 minutes. Stir gently every 10 minutes or so.
Serve with hot chapattis or naan bread and plain rice.

Korma
(Meat or Chicken)

1 lb poultry or meat cubed cup cashew nuts or almonds
" cube fresh ginger grated 1 clove garlic crushed
2 green chillies (optional) tsp saffron in 2 tbs warm milk
1 tbs ghee/butter 2 tbs sunflower oil
1 medium onion finely chopped 3 fl oz yoghurt
3 fl oz double cream cup chopped fresh coriander
salt lemon juice
Spices
2 whole green cardamoms
3 whole cloves
1" piece cinnamon stick
1 tsp coriander seeds
1 tsp cumin seeds

Blend the nuts, ginger, garlic and chillies into a coarse paste with pint water.
Heat the ghee and the oil together, fry all the spices for 1 minute then add the onion and fry until golden. Add the nut paste and the yoghurt and cook for 10 minutes or so.

Add the meat mixing it in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if the sauce is looking too thick.
About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add the milk/saffron mix to the korma.
Pour in the double cream, then add the coriander and stir.
Add salt to taste.
Sultanas may be added along with the meat if you like them.
Some places also add pureed banana .again, optional.
Also, grind the spices up if you don't like getting bits in your curry!
Instead of the meat, use whatever root vegetables you like .or just make the sauce and pour it all over a huge bowl of rice!!

Prawn Curry
serves 4

300ml/ pint water
1 tsp cayenne pepper
1 tsp bright red paprika
tsp turmeric
4 garlic cloves crushed to a pulp
1" piece fresh ginger peeled and grated
2 tsp coriander seeds
1 tsp cumin seeds
400g/14 oz coconut milk, well stirred
tsp salt
3 pieces kokum or 1 tsp tamarind paste OR 1 tbs lemon juice
450g/1 lb peeled and de-veined medium uncooked prawns
fresh coriander sprigs to garnish

Combine the water with the cayenne, paprika, turmeric garlic and ginger in a bowl. Mix well.
Grind the coriander and cumin seeds in a coffee grinder and add to the mix.
Put the spice mix in a pan and simmer on a medium-low heat for 10 minutes, the sauce should reduce and thicken.
Add the coconut milk, salt, kokum/tamarind and bring to a simmer.
Add the prawns and simmer until they turn opaque and are just cooked through.
Garnish with fresh coriander/cilantro and serve with rice.

Vegetable Samosas

corn oil
1lb (450g) strong white plain flour (bread flour)
2 lb (900g) potatoes
4 tsp salt
1lb (450g) frozen peas
1 tsp black pepper
2 tsp chilli powder (use paprika if you don't like heat)
2 tsp ground coriander
1 tsp ground cumin
3 dessertspoons dry fenugreek leaves

Add approximately 4 dessertspoons of corn oil to the flour and enough water to make a dough that leaves the sides of the bowl clean. Leave to stand for about an hour.

Peel the potatoes then boil and mash them and add the spices salt and the peas.

Make a flour and water paste to glue the edges of the samosas together and put a little corn oil in a bowl for later use.

Roll the rested dough into balls no smaller than 1 inches in diameter and roll out into discs about 4 inches in diameter. Brush each disc with corn oil on one side. Sprinkle with flour and join two together and then roll out the doubled discs to a disc about 8 inches in diameter.

Place a dry frying pan on a medium heat and cook the disc for about a minute. Turn and repeat. It should bubble slightly.

While still hot cut the discs in half.
Place each half on a work surface and fold over one third. Paste the top with the flour and water paste and then fold the other third over. You should now have a cone shape with an open end.

Fill the cone with the potato mix but not too much or it will burst.

Fold the top over and seal with the paste. Don't be afraid to use the paste liberally.

Deep fry the samosas in vegetable oil at a medium heat for about 10-15 minutes or until pale gold in colour. Let them rest for 10 minutes. If you let them get cold you can freeze them at this stage.

To finish off, deep fry for a second time until golden brown.

You can put any combination of spices in here, whatever you feel like putting in them to be honest.

Potatoes in a thick Sauce

5 medium size potatoes
1 piece of fresh ginger 1" square peeled & grated
1 tbs ground coriander
1 tsp ground cumin
2 medium tomatoes peeled and chopped
6 tbs vegetable oil
1 tsp whole fennel seed
10 fenugreek seeds whole
tsp mustard seeds
1-3 whole dried red chillies
1 tsp salt
1 tsp lemon juice
1 tsp garam masala

Boil the potatoes in their skins at least 2 hours ahead. Leave to cool.
Put the ginger in a blender/food processor along with the coriander, cumin, tomatoes and three tablespoons of warm water. Blend to a paste.

Peel the cooled potatoes. Break in half by hand and then in half again, and then again. Each potato should yield about 6-8 pieces.

Heat the oil in a large heavy bottomed frying pan or wok over a medium heat. Put in the fennel, fenugreek and mustard seeds. When the mustard seeds begin to pop put in the red chillies. As they darken add the paste from the blender. Fry for about 5 minutes, stirring frequently. Add the pieces of potato and fry for another 3-5 minutes stirring constantly. Add pint hot water, salt and lemon juice. Bring to the boil. Cover and lower the heat, simmer gently for about 15 minutes. The sauce should now be fairly thick.

Sprinkle with the garam masala and eat with warm Indian bread.