Indian

Thai prawn and pumpkin soup

A mango lassi is refreshing on a hot summer’s day, and this light version – made from skimmed milk and yoghurt – is guilt-free! Some freshly chopped mint gives this Indian classic a twist.

Remember to boil a few extra potatoes the night before with dinner to make this delicious Indian-inspired sandwich. Note

Suitable to freeze. Rice suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. The lamb can be marinated overnight for extra flavour. If you like a bit of sweetness in your curries, you can also add currants to the rice. Note

Not suitable to freeze or microwave. Note

Suitable to freeze. Suitable to microwave. If you are short of time, omit the mustard seeds, extra onion and butter, then stir the spinach through the butter chicken at the end of the cooking time. Note

Suitable to freeze without yoghurt and egg. Suitable to microwave. Note

Spicy Indian mango chutney

These make a delicious entree they are, or a main served with salad and chips. Note

If you like your curry spicier, add another tablespoon of garam masala and another chilli. Use 1/3 cup rogan josh curry paste, available from your supermarket, in place of the onion, capsicum, coriander and chilli paste. To make tomato raita, in a bowl, combine chopped tomato with finely chopped red onion and coriander. Add a […]

Any type of sausage can be used in the pilaf-even vegetarian varieties (but remember to use vegetable stock or water instead of chicken stock). Note

This chicken curry is rich, creamy and beautifully fragrant, but is better for standing for 30 minutes after the initial cooking so the flavours can develop.

This is a rich and succulent chicken curry. The chicken is moist and collapses when it is ready, falling off the bones into tender morsels.

In this Indian-restaurant classic I’ve kept the spinach a bit chunky by cooking it lightly, so that it retains colour and bounce. Sprinkling the paneer with salt and garam masala is a great trick and adds an irresistible flavour.

This is a simple method for preparing eggplant as it does not require frying before cooking.

You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe. Note

Make it ahead for a special occasion. Note

This curry is low in both total and saturated fat, high in fibre and has half your daily vegie needs. Note

A barbecued duck is easy to source if you live near a Chinatown, but it you have trouble finding one, you could use barbecued chicken in this recipe. Note

Panch phoran is an Indian five spice max available from Indian grocers. This salad is sensational served alongside curries. Note

Marinate the lamb the night before and you’ll be all ready to go. Saffron threads (a spice) and ghee (clarified butter) are available at the supermarket. Note

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top. Note

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

Use unsalted peanuts instead of cashews. You can use 350 gram cauliflower cut into florets instead of pumpkin. Note

You can use bacon instead of prosciutto. Chicken lovely legs are skinless drumsticks with part of the bone trimmed. You can use regular skinless drumsticks; cooking time will vary. Note

Moreish curry puffs that are packed full of flavour! Watch these beef mince pastries fly off the platter. They are the perfect finger food, served with mango chutney and fresh salad.

Pilau is a rice dish flavoured with spices and cooked in stock. You can add any meat, poultry or fish you like when serving as a main. Note

Use fish or prawns, when an special, instead af marinara mix. Note

To microwave rice, place 1 cup basmati rice and 2 cups warm water in a microwave-safe bowl. Microwave on High (100%) for 10-12 minutes or until tender. Note

DIY idea: You can use green beans instead of broccoli. Add unused coconut to breakfast cereal. Note

Potato and coconut cream are not suitable for freezing. Add chopped tomatoes if you like. Do not boil cream as curry may curdle. Note

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

If lamb leg is unavailable, you will need 750g diced lamb. You can also use diced chicken thigh fillets, but cooking time will vary. Water level must be 2cm above rice. Note

Brush leftover curry paste over baked pumpkin wedges. Note

Bursting with intense and vivid flavours, this quick and scrumptious yellow fish curry infused with Asian spices is ready in less than 15 minutesand is simply delicious!

Use bought green curry paste instead of red. Note

Paneer is a firm indian cheese available at most major supermarkets and indian food stores. If unavailable, use firm ricotta. Note

Brought to you by Recipes+, this easy butter chicken recipe is rich, indulgent and ready in just under an hour. This classic flavourful and comforting dish will be a family favourite.

Wash and dry coriander well before preparing. Keep coriander roots for making curry paste. Note

No flameproof casserole dish? Prepare in a forge frying pan to the end of step 2, then transfer mixture to an ovenproof dish. Note

Zucchini is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas. Note

You’ll need to process 1 slice day-old bread for crumbs. Note

Deliciously mild creamy butter chicken is the perfect mid-week meal. Rich and indulgent, this classic and comforting dish with naan bread is bound to be a new family favourite.

To prevent apples discolouring, drizzle with lemon juice or chop just before adding to salad. Note

Sprinkle naan with caraway seeds or cumin, if liked. Note

Butter chicken is a wonderfully delicious mild and creamy dish that is without a doubt a huge family favourite. Serve with poppadoms to help bring the taste of India into your home!

Delicious mildly spiced curry filling wrapped in a buttery crispy puff pastry, cooked until golden brown. Served these moreish and flavourful curry puffs with mango chutney.

You can also cook biryani in a casserole dish in the oven, preheated to 180°C (160°C fan-forced), for 40-45 minutes. Use vegetable oil instead of ghee if you like. Note

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk. Note

Classic Indian finger food that no one can resist! Crisp and golden mixed vegetable bites cooked with a selection of spices in a chickpea flour batter which are deep fried.

Brush noon with vegetable or olive oil instead of sauce. Note

Try using balti or rogan josh curry paste instead of karma. You can also use pumpkin instead of kumara if you like. Note

Use lamb instead of chicken. Make ahead: Marinate chicken in curry paste a day ahead. Cover, then refrigerate. Note

Indian rissoles and rice, served with veges and a rich curry sauce, brought to you by recipes+

Cook 1 1/3 cups long-grain white rice instead of using packaged microwave rice. Cooking time will vary. Note

Our frozen vegetable mix contained beans, carrot, broccoli and cauliflower. You’ll need 1 small barbecued chicken, skin and bones removed. For best results, serve straight after cooking. Note

Buy mixed char-grilled vegetables at the deli counter. Use a selection of capsicum, kumara, eggplant and mushroom if preferred. Make ahead: Prepare salad, without leaf mix, a day ahead. Cover, then refrigerate. Add leaf mix just before serving. Note

You could use kumara (orange sweet potato) instead of pumpkin, if you like. Note

This simple lamb and chickpea curry is incredibly delicious and is far tastier and healthier than takeaways. Serve with poppadoms to bring the taste of India into your home.

Use a vegetable peeler to cut cucumber into long thin ribbons. Note

Make ahead: Cook lentil mixture up to 4 hours ahead. Cover, then refrigerate. Vegetarian: Omit lamb and serve lentil mixture with steamed broccoli and toasted walnuts. Note

Replace tenderloins with sliced chicken thigh fillets. Replace the chicken with diced beef or lamb. Price will vary. Use your favourite Indian curry paste. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. Note

Make ahead: Marinate chicken a day ahead. Cover, then refrigerate until needed To prevent bamboo skewers scorching, soak them in cold water for 20 minutes before preparing. Note

Serve with warmed naan bread, chapattis or rotis. This method works just as well with any mild Indian curry paste. If time permits, marinate the chicken overnight. Note

Marinate chicken in tandoori mixture up to a day ahead. Chop chicken; toss in tandoori mixture, then thread onto skewers. Note

Makes 12 Bamboo skewers: To prevent scorching, soak in cold water for 20 minutes before threading. Note

To help beans stay bright green after cooking, don’t thaw them first. Serve with char-grilled chicken breast, or pork that’s been sprinkled with ground cumin Add extra heat by replacing the long red chilli with a fresh small red chilli. You can use 1 teaspoon ground cumin in place of mustard seeds. Note

You’ll need to process 1 slice of day-old bread to make the crumbs. If brown basmati is unavailable, serve with white basmati or doongara rice (also known as Clever Rice). Lunch boxes: Make rissoles into bite-sized patties, then add to lunch boxes for a low-GI ‘brain booster’ meal. Note

Make ahead. Cook dhal the day before, keep, covered, in the fridge. To remove any impurities in peas, rinse under cold running water until water runs clear. Note

Use puff pastry instead of butter puff. To deep-fry, add oil to 8cm deep. Note