| | side dishes |
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Aubergine (Eggplant) Bhajee
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Vegetable bhajees are cooked with very little sauce (but not to be
confused with the ubiquitous Onion Bhaji which is deep fried). The sauce
and spices coat the pieces of vegetable and so a bhajee would complement
well a main dish which has plenty of sauce. Remember to get your nose in
the pot when the seeds are frying. The smell is intoxicating!
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Bhindi (Okra) Bhajee
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I love the taste of okra and the tomatoes really bring out its flavour.
Because this is another dish with only a coating sauce you don't get that
gloopy texture from the okra that you find in wetter sauces.
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Aloo (potato) Bhajee
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This is a dry, fried curry made with potatoes, onions and green chiles. As usual, you can have the chile heat
as high as you like by adding the seeds or more chiles or more chile powder.
I like this curry very hot and I just add lots of chopped chile flesh which
also gives the curry a lovely colour.
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Carrot Salad with mustard seeds
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A fresh tasting salad which goes well with some of the richer main dishes.
The mustard seeds take on a nutty taste when heated and combine with the
lemon juice give a lovely balance of tastes. This is my version of
a Madhur Jaffrey recipe.
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Vegetable Curry
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My recipe uses cauliflower but you can use any vegetable or mixture of
vegetables you like. The recipe uses the portion of Basic Curry Sauce that
you would have left over if you were making one of the Main Dishes. Handy
eh?
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| |
some more side dishes from the Book |
Bombay Aloo
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The top-selling restaurant vegetable dish. Chunks of spicy potato lightly coated with a hot sauce.
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Mint Sauce
for poppadoms
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And for chicken tikka, samosas and onion bhajis as well. This is the ubiquitous Indian restaurant sauce of yoghurt and mint. Often coloured yellow.
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Nan bread
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Got a tandoor in your kitchen? No? Don't worry! My recipe for nan bread uses a heavy frying pan instead of a tandoori oven.
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Onion Bhajis
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An Indian restaurant meal would not be the same without onion bhajis. My recipe fries the bhajis in just a little oil, not a deep fryer, so you don't get that "chip shop" smell in your house for days.
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Onion Relish
for poppadoms
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The other universal accompaniment for poppadoms.
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Pilau Rice
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The famous Indian restaurant dish of spiced, fried rice. Follow my recipe and you'll get glistening separate grains of rice every time. No soggy rice glued together in lumps here!
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Samosas
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The trouble with making samosas at home is that there's so much work involved that you end up not bothering to make then at all. Not so with my recipe for easy samosas.
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Tarka Dhal
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The perfect accompaniment to kebabs and the drier curries such as the bhuna.
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CURRIES | |
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