Four Indian fakeaways to try at home – including chickpea pancakes

Whether it’s a plate of hearty lamb curry or a scoop of fresh mint ice cream, Indian home cooking is sure to tantalise our taste buds.

But while the dishes may be bursting with flavour upon flavour, it turns out that the intricacies of cooking with spice and flavour is easier to create at home than you might think. In her book Chilli and Mint, food writer Torie True is on a mission to help people bring more spice into their life, whether that’s in the form of chutneys, bread or even sweets treats.

From pancakes to potatoes, here are four recipes that you can follow step-by-step at home…

Chickpea pancakes

Makes 5 (more if smaller)

Ingredients

  • 150g chickpea or gram flour
  • 1 tsp salt, or to taste
  • 200ml water
  • 1 tsp ajwain (carom) seeds
  • 1⁄4 tsp ground turmeric
  • 20g fresh coriander, finely chopped
  • 1 fresh green chilli, finely chopped (optional)
  • 1 large tomato
  • 1⁄2 small red or white onion
  • 1 tbsp vegetable or rapeseed oil

Method

Courgette, potato and pea sabzi

Serves 4

Ingredients

  • 2 medium-size potatoes
  • 2 large courgettes
  • 2 tbsp vegetable or rapeseed oil
  • 1 tsp black or brown mustard seeds
  • 1⁄4 tsp asafoetida powder (optional)
  • 1-2 dried red chillies, broken in half
  • 10-15 curry leaves
  • 1 small red onion, diced
  • 1 tsp salt, or to taste
  • 1 large clove of garlic, finely chopped
  • 1⁄2 tsp ground turmeric
  • 70g frozen peas
  • 30ml water
  • Fresh coriander leaves, to garnish

Method

Bengali lamb chop curry

Serves 4

Ingredients

For the North Indian meat masala powder (makes 50g)

  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 3 small dried red chillies
  • 10 green cardamom pods
  • 2 black cardamom pods
  • 2 star anise
  • 2 Indian bay leaves (tej patta)
  • 5cm cinnamon bark
  • 10 cloves
  • 1⁄2 a nutmeg
  • 1 small mace flower
  • 2 tsp whole black peppercorns

For the curry

  • 2 tbsp mustard seed, vegetable or rapeseed oil
  • 1 tsp panch phoron (Bengali five spice)
  • 2 Indian bay leaves
  • 1 5cm cinnamon stick, halved
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 4 cloves
  • 1 large red onion, thinly sliced
  • 1 tsp salt
  • 3 cloves of garlic, roughly chopped
  • 1 tsp finely grated fresh ginger or ginger paste
  • 3 tomatoes, roughly chopped
  • 1-2 fresh green chillies
  • 8 lamb chops
  • 1⁄2 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 heaped tsp North Indian meat masala powder (see below)
  • 750ml water
  • Fresh coriander, to serve

Method

Chilli and mint choc chip ice cream

Makes 1 tub

Ingredients

  • 600ml full-fat milk
  • 600ml double cream
  • 1 vanilla pod, split open lengthways
  • 80g fresh mint leaves, stalks trimmed
  • 1-2 fresh green chillies, split open lengthways
  • 8 medium egg yolks
  • 200g caster sugar
  • 1-2 tsp green food colouring (optional)
  • 70g dark chocolate drops or broken-up chocolate

Method

Recipes taken from Torie True’s Chilli & Mint: Indian Home Cooking From a British Kitchen (RRP £20, Meze Publishing) available from Amazon

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