I absolutely love Indian Food, and would go so far as to say it is my favourite. I love the strong flavours that more than compensate for the mundane foods I grew up on.
It doesn’t have to be hot and spicy to work for me, I just like flavour although am not averse to chilli. garlic, any of the spices or ginger come to that.
These days one of my favourite TV chefs is Anjum Anand, and the modern spin she places on classical regional Indian Cuisine. Her recipes are light and fresh where a fitting accompaniment is more likely to come from a cut-and-come-again salad tub sitting outside the kitchen door./ This reduces a need for poppadom’s and the like although I’m always open to a chapati or naan bread, aren’t you?
I contacted her by email some time ago and she was more than happy for me to replicate her recipes, but we agreed it was best to check with her publishers, but unfortunately I drew a blank as the email she had flicked back to me. In the meanwhile, I’d like to offer you a sample (this one’s for the meat-eaters out there).
Indian Food Made Easy
This is taken from her first book Indian Food Made Easy which was shown on her BBC2 television cookery series a few years ago.
To date this is the best Asian food series we’ve had, in the UK. What I like about Anjum’s recipes is her use of Asian spices without the usual sauces that so often overwhelm the ingredients sitting beneath.
I’ve used this marinade from the Tandoori Lamb Wraps recipe many times, by accompanying chicken or pulses (legumes) -it has a yoghurt base and offers a cool contrast to the tasty spices herein (and it’s light):
Marinade For A Tandoori Lamb Wrap
|150ml||Greek Thick Yoghurt|
|1/2||Small Onion peeled and roughly chopped|
|15g||Garlic ( approx 8-lge cloves) peeled|
|8g||Fresh Ginger peeled|
|1 1/2 tsp||Garam Masala|
|1 1/2||Ground Cumin|
|1 tsp||Ground Coriander|
|1/2 tspFennel Seeds ground|
|1/4||Freshly Ground Black Peppercorns|
|1 tbspVegetable Oil|
|2 tbsp||Fresh Coriander Leaves|
|1/2 tsp||Red Chilli Powder to taste||2 tsp||Lemon Juice|
|1 tsp||Salt to taste|
- Blend all the marinade ingredients until smooth
- Pour into a non-metallic bowl
- Mix in the ingredients and leave to marinade for as long as possible (if possible)
- Bring back to room temperature before cooking
As mentioned above this is a lovely spicy-yoghurt-base to accompany a range of basic ingredients such as lamb, chicken or pulses, the choice is yours, I haven’t tried it with fish yet, and that’s another option. If you want to check out the book this comes from it’s Anjum Anand’s first cookery book, Indian Food Made Easy, where it’s selling for almost half price.