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500 Curry Recipes Discover a World of Spice in Dishes
from India Asia The Middle East Africa and The
Caribbean with 500 Photographs Discover a East and the
Caribbean with 500 Photographs Mridula Baljekar
Digital Instant Download
Author(s): Mridula Baljekar
ISBN(s): 9781780192628, 1780192622
File Details: PDF, 106.76 MB
Year: 2010
Language: english
500 CURRY RECIPES
500 CURRY RECIPES

DISCOVER A WORLD OF SPICE IN DISHES FROM INDIA, ASIA, THE MIDDLE EAST,
AFRICA AND THE CARIBBEAN, WITH 500 PHOTOGRAPHS MRIDULA BALJEKAR

I
southwater
 NOTES
Bracketed terms are intended for American reader·s.
For all recipes. quantities are given in both metr·ic and imperial
measures and, where appropriate, in standard cups and spoons.
Follow one set of measures, but not a mixture . because they
ar·e not interchangeable.
Standard spoon and cup measures are level. I tsp = Sml,
I tbsp = ISml, I cup = 250ml/8fi oz.
Austr·alian standard tablespoons ar·e 20ml.
Australian r·eaders should use 3 tsp in place o f I tbsp for
measuring small quantities.
Amer·ican pints are I 6fi oz/2 cups. American readers should use
20fi oz/2.5 cups in place of I pint when measuring liquids.
This edition is published by Southwater·
Electric oven temperatures in this book are for conventional
an imprint of Anness Publishing Ltd.
ovens. When using a fan oven, the temperature will probably
Blaby Road, Wigston,
need to be reduced by about I 0-20°C/20-40°F. Since ovens
Leicestershire LE 18 4SE
vary, you should check with your manufacturer's instruction
[email protected]
book for guidance.
The nutritional analysis given for each recipe is calculated per
www.southwaterbooks.com; www.annesspublishing.com
portion (i.e. serving or· item). unless otherwise stated. If the
recipe gives a range, such as Serves 4-6, then the nutritional
If you like the images in this book and would like to investigate
analysis will be for· the smaller portion size, i.e. 6 servings.
using them for- publishing. promotions or advertising, please visit
The analysis does not include optional ingredients,
our website www.practicalpictures.com for more information.
such as salt added to taste.
Medium (US lar·ge) eggs are used unless otherwise stated.
Publisher: Joanna Lorenz
Editor : Joy Wotton
Front cover· shows Fish Moolie - for recipe, see page 50.
Copy Editor: Jay Thundercliffe
Design: SMI
A CIP catalogue recor·d for this book is available from
Production Controller: Mai-Ling Collyer
the British Library.

© Anness Publishing Ltd 20 I 3 PUBLISHER'S NOTE

Although the advice and information in this book are believed
All rights reserved. No part of this publicat ion may be to be accurate and true at the time of going to press, neither
reproduced, stored in a retrieval system, or transmitted in any the aut hors nor the publisher can accept any legal r·esponsibility
way or by any means, electronic, mechanical, phot ocopyi ng, or liabi lity for any er-ror·s or· omissions that may have been
recording or otherwise, without the prior· written permission made nor for· any inaccur·acies nor for any loss, har·m or
of the copyright holder. injury that comes about from following instructions
or advice in this book.
Contents
Introduction 6
Curried A etizers and Light Bites 8
Fish and Shellfish Curries 32
Chicken and Poultrr Curries 66
Meat and Game Curries 102
Vegetarian Curries 138
Curried Biryanis and Rice 174
Rice Side Dishes and Breads 188
Side Dishes 208
Chutners, Pickles and Salads 230
Index 252
6
Introduction
E xotic spiced sauces, or curries, have been used for thousands of years to liven up the dai ly
staples of rice, noodl es and bread. Turmeric, cum in, coriander, cardamom, chi lli , fenugreek
and many other pungent spices and scented
flavourings have been used to contribute magical
tastes and aromas to dishes all over the world.
lt is the carefu l blend ing and combining of these
various spices, herbs and other aromatics, often
into a mixed powder or blended into a paste
to wh ich other ingredients are then added,
that defines much of the art of creating
mouthwatering curries.
Ind ia has long been known as the spice bowl
of the world , and South-east Asia, too, has its
own important place in t he international history of the spice trade. The use of spices was an
established way of life in these su n-drenched, monsoon-fed lands long before traders and
merchants, inc lud ing Arabs, English, Dutch, Port uguese and Span ish, were lured by the value
of t hese exotic ingredients.
The word cu rry is generally believed to be an anglicized version of the south Indian word
kaari, and in India, the word refers to a sauce or gravy used as an accompaniment to moisten
rice or to make bread more enjoyable. Other
theories suggest that the word cury has existed
in English in the context of cooking since the
14th centu ry, and that it was originally derived
from the French verb cuire (to cook).
Curries are perfect for modern living w ith
their e m phasis on fresh ingred ients, speedy
preparation and exciting fl avours. Besides
offering fab ulous tastes, Indian and South-east
Asian cooking can be extremely healthy w ith
t he ir focus on fresh food and good -quality
 7

z
-I
00
c()
ingredients - it is even thought that garlic and root ginger; essential ingredients in many curries, -I
0
contain properties that may help to combat heart diseases and stomach ulcers respectively z
Traditionally, curry in India is accompanied by rice or breads, in South-east Asia by rice or
noodles. Curried meat and fish are usually served in small quantities, surrounded by inviting little
side dishes, such as pickles, chutneys, salads and sambals, flavoured w ith fresh hel-bs and chillies,
yogurt or soy sauce, and used as seasonings.
Discover how to make over 500 authentic
curry dishes in this easy-to-use guide, which
offers an incredible range of some of the
greatest curries of the world. All the classics
are here, from Rogan Josh and Beef Madras to
creamy Lamb Korma and Ch icken Saag, but
there are many unusual contemporary dishes
to try too, such as Green Curry Puffs or Sumac
Spiced Burgers with Relish. The recipes are
divided into accessible chapters on Appetizers
and Light Bites: Fish and She llfish: Chicken and Poultry: Meat and Game: Vegetarian: Biryanis and
Rice: Rice Side Dishes and Breads: Side Dishes: and Chutneys, Pickles and Salads.
Many of the spices, herbs and aromatics used in this book are readily available. Cum in,
coriander, cardamom, garl ic, turmeric, cinnamon, ginger; ch illi and peppercorns are available in
most stores and supel-markets, whether in the form of dried and ground powder; as seeds, or
fresh and whole. Some ingredients may be harder to buy - mango powder; asafoetida, galangal
and fenne l, as well as fl-esh leaves such as curry leaves, kaffir lime leaves and fenugreek -
however; there are many Asian speciality stores where these ingredients can be bought or you
can look for them online or through mail order.
Spicy food is universally popular, and you will find here an inspiring range of dishes from many
countries around the world including the Indian Subcontinent, Iran, Malaysia, Bu rma, Thailand,
Singapore, Vietnam, Korea and China. With every deliciously tempting curry recipe clearly
explained in steps w ith a photograph of the finished dish, you can be certain to find a curry dish
that is perfect for you, w hateve1- your mood or occasion.
 8
Ill
w
Seiced Mango Sou
1-
~ This delicious dish was 900mll/ 1/z pints/31/• cups cold
I- invented at Ch utney Mary's, or chilled water
I: the A nglo-lnd ian restaurant 2.5mll'/z tsp grated fresh
Cl
in London. lt is best served root ginger
.:::i lightly ch illed . Gram flou r, 2 fresh red chillies, seeded and
c
z also known as besan or finely chopped
et chickpea flour, is avai lable JOml/2 tbsp olive oil
Ill from Asian stores. 2.5mll'/z tsp mustard seeds
a:
w 2.5mll'/z tsp cumin seeds
N
Serves 4 8 curry leaves
i=
w 2 ripe mangoes salt and ground black pepper
a. 15ml/ I tbsp gram nour fresh mint leaves, shredded,
a.
<( 120ml/4n ozl'/z cup natural to garnish
cw (plain) yogurt natural (plain) yogur~ to serve
a:
a: Peel the mangoes, remove the stones (pits) and cut the flesh

u
:J into chunks. Puree in a food processor or blender until smooth.
Pour the puree into a pan and stir in the gram flour. yogurt.
Forest Curr
measured water. ginger and chillies.
This is a thin , soupy curry 90g/3 '/zozlscant I cup
2 Bring all the ingredients slowly to the boil, stirring them w ith lots of fresh green green beans
occasionally. Simmer for about 4-5 minutes until thickened vegetables and robust 2 kaffir lime leaves, torn
slightly, then set aside off the heat. flavours. lt originated in the 8 baby corn cobs,
forested regions ofThailand. halved widthways
3 Heat tt>e oil in a frying pan over medium to low heat. where it wou ld be made 2 heads Chinese
Add the mustard seeds, cover the pan, and cook for a few using w ild leaves and roots. broccoli, chopped
seconds until they begin to pop, then add the cumin seeds. 90g/3 1/zozlgenerous 3 cups
Serves 2 beansprouts
4 Add the curry leaves to the pan and then cook for about 600ml/ I pint/2 '/z cups water ISml/1 tbsp drained bottled
5 minutes. Stir the spice mixture into the soup. retur·n it to the Sml/ I tsp Thai vegetarian red green peppercorns, crushed
heat and simmer for I 0 minutes. curry paste I Oml/ 2 tsp sugar
5cm /2in piece fresh galangal or Sml/ I tsp salt
5 Press through a sieve (strainer), if you like, then season to taste fresh root ginger
w ith salt and black pepper. Leave the soup to cool completely,
then chill for at least I hour. Heat the water in a large pan. Add the red curry paste and
stir until it has dissolved completely. Bring to the boil.
6 Ladle the soup into chilled serving bowls, and top each w ith
a dollop of natural yogurt. Garnish w ith the shr·edded fresh 2 Meanwhile, using a sharp knife, peel and finely chop the
mint leaves and serve immediately. fresh galangal or root ginger.

3 Add the galangal or ginger. green beans, lime leaves, baby

corn cobs, broccoli and beansprouts to the pan. Stir in the
crushed pepper-corns, sugar and salt. Bring back to the boil, then
reduce the heat to low and simmer for 2 minutes. Serve
immediately in war·med bowls.

Cook's Tip
You can serve this soup with plain rice or noodles for a simple
lunch or a quick and easy supper

Variation
Garnish the soup with some thinly sliced hard-boiled egg just
before serving, or. i( you prefer. provide a couple of whole
hard-boiled eggs to serve on the side.

Spiced Mango Soup Energy 83kcaV354kJ; Protein 3g: Carbohydrate 14.4g. of wh1ch sugats. 12.7g: Fat 2g. of wh1ch saturates 0.5g: Cholesterol Omg: Calcium 72mg: Fibre 2g: Sodium 28mg.
Forest Curry Energy I 54kcalf643kj: Protein 14.9g: Carbohydrate 14. I g. of wh1ch sugars I 1.8g: Fat 4.Sg. of wh1ch saturates 0.8g, Cholesterol Omg: Calc1um 173mg; Fibre 9.1 g; Sod1um 678mg.
 9
Potato Soup with Garlic Samosas n
c
;o
Soup and samosas are the 4 fresh curry leaves ~
m
ideal partners. Bought 750mlll y, pint/3 cups 0
samosas are given an easy, vegetable stock )>
'U
but clever, fl avour lift in this 225g/8oz spinach leaves, torn 'U
simple recipe. iflorge ~
400ml/ 1 4~ oz/ 12/J cups N
m
Serves 4 coconut milk ;o
Vl
60ml/4 tbsp sun~owe r oil handful of fresh coriander >
z
IOm/12 tsp black (cilantro) leaves
0
mustard seeds solt and black pepper r
I large onion, chopped Ci
I fresh red chilli, seeded For the garlic samosas I
-i
and chopped I large garlic clove, crushed
o:l
2.5mll'/z tsp ground turmeric 25gll oz/2 tbsp butter =l
m
1.5mll'/• tsp cayenne pepper 6 vegetable samosas Vl

900g/21b potatoes, cut into cubes

Curried Parsni I Heat the oil in a large pan. Add the mustar·d seeds, cover
and cook unti l they begin to pop. Add the onion and chilli and
T he mild sweetness of 5mll l tsp ground coriander cook for 5-6 minutes. until softened.
parsnips and mango chutney 2.5mll'/z tsp ground turmeric
is given an exciting lift w ith JOm/12 tbsp mango chutney 2 Stir the turmeric, cayenne, potatoes, curry leaves and stock
a blend of spices in this 1.2 litres/2 pints/5 cups water into the pan. Bring to the boil. r·educe the heat and cover the
simple soup. juice of I lime pan. Simmer fo r about 15 minutes, stin·ing occasionally. unti l
salt and ground black pepper the potatoes ar·e just tender.
Serves 4 60ml/4 tbsp natural (plain) yogurt
JOm/12 tbsp olive oil and mango chutney, to serve 3 Meanwhile, prepare the samosas. Preheat the oven to
I onion, chopped chopped fresh coriander (cilantro), 180°03 50°F/Gas 4. Melt the garlic with the butter· in a small
I garlic clove, crushed to garnish (optional) pan, stin·ing and crushing the garlic into the butter.
I small green chilli, seeded and
fin ely chopped For the sesame naan 4 Place the samosas on an ovenproof dish - a gr·atin dish or
15mll l tbsp grated fresh croUtons quiche dish is ideal. Br·ush them lightly with the butter~ t urn
root ginger 45ml/3 tbsp olive oil them over· and brush with the r-emaining butter: Heat through
5 large parsnips, diced J large noon, cut into small dice in the oven for about 5 minutes, until piping hot.
5mlll tsp cumin seeds 15mlll tbsp sesame seeds
5 Add the spinach to the soup and cook for 5 minutes. Stir in
I Heat the oil in a large pan and add the onion, garlic, chilli and the coconut milk and cook for a further· 5 minutes.
ginger. Cook for 4-5 minutes, until the onion has softened. Add
the par·snips and cook for 2- 3 minutes. Sprinkle in the cum in seeds, 6 Season and add the cor iander· leaves before ladling the soup
gr·ound cOI'iander· and turmeric, and cook for· I minute, stirTing. into bowls. Ser·ve with the gar·lic samosas.

2 Add the chutney and the water. Season well w ith salt and
pepper and bring to the boil. Reduce the heat. cover and
simmer for 15 minutes. until the parsnips are soft.

3 Cool the soup slightly, then puree it in a food processor· or

blender· and return it to the pan. Stir in the lime juice.

4 To make the naan croutons. heat the oil in a large frying pan
and cook the diced naan for 3-4 minutes, stirring. until golden
all over. Remove from the heat and drain off any excess oil.
Add the sesame seeds and return the pan to the heat for no
more than 30 seconds, until the seeds are pale golden.

5 Ladle the soup into bowls. Spoon a little yogurt into each
portion, then top with a little mango chutney and some of
the sesame naan croutons. Garnish with chopped fresh
coriander. if you like.

Curried Parsnip Energy 150kcal/623k): Protein 4.7g: Carbohydrate 7.8g, of wh1ch sugars 6.8g: Fat I 1.4g. of which saturates 7g: Cholesterol 32mg: Calc1um 170mg: Fibre O.Bg: Sod1um I 12mg.
Potato with Samosas Energy 658kcaV2744kJ: Prote1n B.Bg; Carbohydrate 63.4g. of ......t1ich sugars IS.Sg: Fat 42.8g. of ......t1ich saturates S.lg: Cholesterol 13mg; Calc1um 184mg; F1bre 5.9g; Sod1um 375mg.
10
VI
LJ.J
Curried Salmon Soup
1-
a:i 300mlf'/z pint/ / 1/< cups double
A hint of mild curry paste
I-
I really enhances t he flavour (heavy) cream
l:)
of t his tasty soup, w ithout 50g/2oz/ 1/z cup creamed coconut,
_J
making it too sp icy. Grated grated or 120ml/4~ ozl'h cup
0
z<( creamed coconut adds a coconut cream
luxury touch, wh ile helping 2 potatoes, about 3SOg/ 12oz,
VI
er::: to amalgamate the fl avours. cubed
LJ.J
N 4SOgl llb salmon fillet,
i=
LJ.J Serves 4 skinned and cut into
"- SOg12oz f'/, cup butter bitesize pieces
"-
<( 2 onions, roughly chopped 60ml/4 tbsp chopped fresh
0 I Om/12 tsp mild curry paste ~at-leaf parsley
LJ.J
;;:: /SOm/1'/, pinti'IJ cup salt and ground black pepper
er:::
:::) white wine
u
Melt the butter in a lar·ge pan, add the onions and cook fo r·
Monkfish Sou with Red Thai S 1ces about 3-4 minutes unti l beginning to soften . Sti r· in the curr·y
paste . Cook for I minute more.

This light and creamy lSOml/1 1/< pints/] cups hot 2 Add 475ml/16fi ozl2 cups watec the wine, cream and
coconut soup provides a chicken stock creamed coconut or coconut cream, with seasoning. Bring to
base for a colourfu l fus ion 4Sml/3 tbsp Thai fish sauce the boil, stirr·ing unt il t he coconut has dissolved .
of red-curried tender ISm// I tbsp palm sugar
mo nkfi sh chunks and flat Qaggery) 3 Add the potatoes and simmec covered, for about
r·ice nood les. 60ml/4 tbsp roasted peanuts, 15 minutes or until they ar·e almost tender Do not allow
roughly cho pped them to break down into the liquid.
Serves 4 4 spring onions (scallions),
175g16oz ~at rice noodles shredded lengthways 4 Add the fish and cook gently so as not to break it up for
30ml/2 tbsp vegetable oil SOg/2oz/ 1/z cup beonsprouts about 2- 3 mrnutes until just cooked. Add the parsley and adjust
2 garlic cloves, chopped large handful of fresh Thai the seasoning. Ser·ve immediately.
ISm// I tbsp red curry paste basil leaves
4SOg!llb monkfish fillet, cut into salt and ground black pepper
bitesize pieces I fresh red chilli, seeded and cut Cook's T ip
300mlf'/z pint/ 11/< cups lengthways into slivers, There is a wide choice o( curry pastes available. Select a
coconut cream to garnish concentrated paste (or th1s recipe, rather than a 'cook-in-sauce'
type o( product. I( you cannot find a suitable paste, cook
Soak the noodles in a bowl of boiling water for I 0 minutes, Sm/11 tsp curry powder in a pan with a little melted butter
or according to the packet instructions. Drain. over low heat and use that mixture instead.

2 Heat the oil in a wok or pan over high heat. Add the gar·lic
and cook for 2 minutes. Stir in the curTy paste and cook for
I minute, until fragrant.

3 Add the monkfish and stir-fry over high heat for about
4-5 minutes, until just tender Pour the coconut cream and
chicken stock into the pan .

4 Stir the fish sauce and sugar into the pan, and br·ing the
mixture just to the boil. Add the drained noodles and cook for
1- 2 minutes, until tender

5 Stir half the peanuts, half the spr·ing onions, half the
beanspr-outs and the Thai basil leaves into the pan. Season
with salt and black pepper· to taste.

6 Ladle the soup into deep individual soup bowls and sprinkle
over· t he remaining peanuts. Garnish with the remaining spring
onions. beanspr-outs and the sliver·s of r·ed chilli.

Red Monkfish Energy 379kcalll 589kj: Prote1n 25.5g; Carbohydrc:te 41.2g. of wh1ch sugars 4.7g; Fat 12g. of which saturates 2g: Cholesterol 18mg: Calcium 49mg: Fibre 0.9g: Sodium I I I mg.
Curried Salmon Energy 837kcaV3466kJ: Protein 26.3g: Carbohydrate 16.6g. of which sugars 3.6g: Fat 71.8g. of whrch saturates 41.2g: Cholesterol 186mg: Calcium 74mg: Fibre 0.9g; Sodium 158mg.
 11
Aubergine Soup with Beef and Lime n
c
;o
This tasty soup can be made 3- 4 ka(fir lime leaves ~
m
w ith aubergines, green juice of I lime 0
jackfruit or any of the salt )>
"U
squash family. The quantity "U
of rice should be greater For the spice paste ~
than the soup, as the soup 4 shallots, chopped N
m
is meant to moisten and 4 red chillies, seeded and chopped ;o
(/)

fl avour the rice. 25gll oz fresh root ginger, chopped )>

/5g/ 1/2 0Z fresh turmeric, z
0
Serves 4 chopped or 2.5m1W2 tsp r
30ml/2 tbsp palm, groundnut ground turmeric Cl
(peanut) or corn oil 2 garlic cloves, chopped I
-I
150g/5oz lean beef, cut into 5mlll tsp coriander seeds
OJ
thin strips 2.Sml/ 1/2 tsp cumin seeds =i
m
500mlll lP ozlgenerous 2 cups 3 candlenuts or macadamio nuts (/)

coconut milk
Chicken Soup with Curr Paste I Om/12 tsp sugar
3-4 Th ai aubergines
To serve
cooked rice
(eggplants) or I large f lime, quartered
This is an example of a a handful of fresh curry leaves aubergine, cut into wedges chilli samba/
distinctly Eu rasian dish - a salt and ground block pepper
delicious spicy chicken soup 2 limes, quartered, to serve To make the spice paste. using a mortar· and pestle, grind
made with freshly made all the ingredients together to form a textured paste, or
curry paste. For the curry paste process t hem together· in an electric blender· or food processor.
40gii 1/20Z fresh root ginger,
Serves 4-6 peeled and chopped 2 Heat t he oil in a wok or heavy pan, stir· in the spice paste
I chicken, about I kg/2 1/, /b 4 garlic cloves, chopped and fry until fragrant.
2 cinnamon sticks 4 shallots, chopped
5mll l tsp black peppercorns 2 lemon grass stalks, trimm ed 3 Add the beef, stirTing to coat it well in the spice paste, then
5mll l tsp fennel seeds and chopped add the coconut milk and sugar. Br·ing the liquid to the boil.
5mll l tsp cumin seeds 4 dried red chillies, soaked to then reduce the heat and simmer gently for I 0 minutes.
15mlll tbsp ghee or vegetable oil soften, drained, seeded and the
witll a little butter pulp scraped out 4 Add the aubergine wedges and kaffir lime leaves to the pan
15- 30mlll-2 tbsp brown 15-30mlll - 2 tbsp Indian and cook gently for a further· 5- 10 minutes, until tender but
mustard seeds curry powder not mushy. Stir in the lime juice and season with salt to taste.

To make the curr·y paste . grind the ginger with the garlic, 5 Ladle the soup int o individual war·med bowls and serve with
shallots and lemon gr·ass, using a mor·tar and pestle, food bowls of cooked rice to spoon the soup over: wedges of lime
pmcessor· or· blender. Add the chilli pulp and curTy powder~ to squeeze on the top and a chill r sambal.
blend again, and set aside .

2 Put the chicken and the chicken feet, if using, in a deep pan
with the cinnamon sticks. peppercorns, fennel and cumin seeds.
Add enough water to just covec and br·ing it to the boil.

3 Reduce the heat and cook gently for about I hour. until the
chicken is cooked. Remove the chicken from the broth. skin it
and shred the meat. Strain the broth, discarding the spices.

4 In a pan or wok, heat the ghee or oil and butter. Stir in the
mustar·d seeds and, once they begin to pop and give off a nutty
amma, add the curry paste . Fry the paste until fragr·ant, then
pour in the str·ained bmth.

5 Br·ing the bmth to the boi l and season to taste wrth salt
and pepper: Add the curTy leaves and shr·edded chicken, and
ladle the soup into bowls. Serve with wedges of lime to
squeeze into the soup.

Chi c k e n Soup Energy 264kcal/1093kj: Prote1n 20.7g: Carbohydrate 1.6g. of wh1ch sugars I g; Fat 19.4g, of wh1ch saturates 6.3g: Cholesterol I 12mg: Calcium 19mg; Fibre O.Sg: So di um I D'lmg.
Aube r g in e Soup Energy 224kcaV938kj: Prot em 12.1g: Carbohydrate 14.6g. of wh1ch sugars 12.6g: Fat 13.6g, of wh1ch saturates 3.2g: Cholesterol 22mg: Calcium 79mg: F1bre 3g: Sodium 181 mg.
12
Vl
LJ.J
Curry Crackers
f-
ca Crisp curry-flavo ured pinch of salt
f-
I crackers are very good with I Oml/2 csp garam masala
1.:)
creamy cheese or yogurt 75g/3oz/6 tbsp butter, diced
..:J
dips and make an unusual Sml/1 csp (lnely chopped fresh
0
z<( nibble with pre-dinner drinks. coriander (cilantro)
Add a pinch of cayenne I egg, beaten
Vl
a::
LJ.J
pepper for an extra kick.
N For the topping
~
a..
Makes about 30 I egg, beaten
a.. 175g16ozll 1/2 cups self-raising black onion seeds
<( (self-rising) nour, plus extra garam masalo
0 for dusting
LJ.J
C2
a::
::J Preheat the oven to 200°C/400°F/Gas 6. Put the flour, salt
u and garam masala into a bowl. Rub in the butter until the
mixture resembles fine breadcrumbs. Stir in the coriander, add
the egg and mix to a soft dough.
Low-fat Curry Thins
2 Turn out on to a lightly floured surface and knead gently until
smooth. Roll out to a thickness of abo ut 3mm/'/oin. These spicy little crackers pinch of salt
are low in fat and are ideal Sml/1 tsp curry powder
3 Cut the dough into neat rectangles measuring about 7.5 x as a tasty pre-dinner snack. I. Sml/ 11< csp chilli powder
2.Scm/3 x I in. Brush with a little beaten egg and spr·inkle each ISml/1 tbsp chopped fresh
cracker with a few black onion seeds. Place on non-stick baking Makes 12 coriander (cilantro)
sheets and bake in the oven for about I 2 minutes, until the 50g/2ozll •;, cups plain 30ml/2 tbsp water
crackers are light golden brown all over. (all-purpose) nour, plus extra
for dusting
4 Remove from the oven and, using a metal spatula, transfer
to a wire rack. Put a little garam masala in a saucer and, using Preheat the oven to 180°C/350°F/Gas 4.
a dry pastry brush, dust each cracker with a little of the spice
mixture. Leave to cool before serving. 2 Sift the flour and salt into a mixing bowl. Add the curry
powder and t he chilli powder. Make a well in the centre and
add the coriander and water. Gradually incorporate the flour
Cook's Tip and mix to a firm dough.
Garam masala is a mixture o( Indian spices that usually
contains a blend o( cinnamon, cloves, peppercorns, cardamom 3 Tum out the dough on to a lightly floured surface, knead
seeds and cumin seeds. You can buy it ready-made (rom with your· hands until the dough is smooth and then set it
supermarkets or Asian stores or make your own. aside to rest fo r 5 minutes.

4 Cut the dough into I 2 equal pieces and knead each into a
small ball. Roll out each ball very thinly to a IOcm/4in round,
sprinkling more flour· over the dough if necessary to prevent it
from sticking to the rolling pin.

S Ar-range the munds on two ungreased baking sheets, spaced

apar·t. then bake in the preheated oven for 15 minutes. Use a
metal spatula to turn the cracker·s over once during cooking.
When very lightly browned, using a metal spatula. carefully
transfer the cr·ackers to a wire r·ack to cool.

Cook's Tip
Commercial curry powders vary enormously in ~avour and
their degree o( heat depending on the specific spices used
and their proportions. The best-quality ones tend eo be more
expensive, but this is not invariably the case. Try different
brands until you {lnd one that you like.

Curry Crackers Energy 39kcaVI64kJ; Protetn 0.6g: Carbohydrate 4.6g. of whtch sugars O.lg; Fat 2.2g. of whtch saturates IJg: Cholesterol Smg: Caloum llmg: Ftbre 0.3g; Sodu..rn t7mg.
Low-fat Curry Thins Energy 17kcaV73kJ: Protetn 0.5g: Carbohydrate 3.6g. of whtch sugars O.lg: Fat 0.2g, of \vhtch saturates Og: Cholesterol Orng: Calctum 14mg: Fibre 0.4g: Sochum 6mg.
 13
S~iced Savour Biscuits n
c
;;c
These biscuits are ideal for I Om/12 tsp curry powder ~
m
serving with drinks. Poppy l/5g/4ozl'l> cup butter 0
and onion seeds contribu te 75g/3ozW• cup grated )>

""m--i
to the flavour of these Cheddar cheese
crunchy t reats. IOm/12 tsp poppy seeds
Sm/1 1 tsp black anion seeds N
m
Makes 20-30 I egg yolk ;;c
V>
/50g/5azl1 11< cups plain cumin seeds, to garnish )>
(all-purpose) naur z
0
r
Grease two large baking sheets. Sift the flour and curry Ci
powder rnto a mixing bowl. I
--i
to
2 Rub in the butter until the mixture resembles breadcrumbs. =i
m
then stir in the cheese. poppy seeds and black onion seeds. V>

3 Stir the egg yolk into the mixture and mix with a wooden
spoon until a fir·m dough forms.
Peanut Crackers
4 Wr·ap the dough in a piece of clear film (plastic wr·ap) and These tasty little snacks are 115gl4ozW• cup unsalted
chill in the r·efi·iger·ator for· 30 minutes. extremely popular across peanuts, coarsely chapped
South-east Asia. Th ey could or crushed
5 Roll out the dough on a flour-ed suriace to a t hickness of be considered as the region's 2-3 candlenuts or macadamia
about 3mm/ '/ain. Cut into shapes with a cookie c utter~ version of fried potato crisps, nuts, ground
although they are infinitely 2-3 garlic cloves, crushed
6 Arr-ange the biscuits on the prepared baking sheets and more tasty and interesti ng. corn or groundnut (peanu t) oil,
sprinkle with the cumin seeds. Chill them in the refrigerator far shallow frying
for about IS minutes. Serves 4-5 salt and ground black pepper
225g/Boz/2 cups plus ]Om/1 chilli samba/, for dipping
7 Pr·eheat the oven to 190' C/ 375' F/Gas 5. Bake the biscuits 2 tbsp rice nour
for about 20 minutes in the oven until they are crisp and Sm/11 tsp baking powder To season
golden. Serve them warm or cold. Sm/11 tsp ground turmeric Sm/11 tsp paprika or (!ne
Sm/11 tsp ground coriander chilli nakes
JOOm /1'/, pint/ 111• cups salt
Cook's Tip coconut milk
These savoury biscuits are best eaten when they are freshly
baked. The dough can be made in advance and chilled in the Put the rice flour; baking powde~ ground turmeric and
refi'igerator until it is required. ground coriander· into a bowl.

2 Make a well in the centre, pour in the coconut milk and stir
to combine. Beat well to make a smooth batter.

3 Add the peanuts. candlenuts or macadamia nuts and garlic

to the bowl and mix well together. Season with salt and black
pepper and then set the mixture aside for 30 minutes.

4 Meanwhile, in a small bowl, pr-epare the seasoning by mixing

the papr-ika or fine chilli flakes with a little salt.

5 Heat a thin layer of oil in a wok or lar·ge fr-ying pan and

drop in a spoonful of batter for each cracker - the crackers
can vary in size. Work in batches, flipping the crackers over·
when the lacy edges become crispy and golden brown.
D rain on kitchen paper and transfer them t o a basket.

6 Sprinkle the paprika mixture over t he crackers and toss

them lightly. Serve immediately while still warm and cr·isp
with some chilli sambal fo r· dipping.

Spice d S avoury Bi scuits Energy 59kcal/244kj: Protein 1.3g: Carbohydrate 4g. o( wh1ch sugars O.lg; Fat 4.2g. o f wh1ch saturates 2.7g; Cholesterol ISmg; Calc1um 29mg: Fibre 0.2g: Sod1um 49mg.
Pean u t Cracke r s Energy 403kcal/1679kj: Protein 9.7g: Carbohydrate 42 .2g. of which sugars 4.6g; Fat 2 J .3g, of wh1c.h saturates 3.4g: Cholesterol Omg: Calc.ium 44mg: Fibre 2.Sg: Sodium 69mg.
14
Vl
w
Curried Sweet Potato Balls
1-
di Th ese sweet potato balls, ]Qml/2 tbsp sugar
I-
I with roots in Chinese and /Sml/1 tbsp Indian curry
1..9 South-east Asian cooking, powder or spice blend o(
..::::i
a1·e delicious dipped in a your choice
0
z<( fiery red chilli sauce, fried 25gll oz (resh root ginger, peeled
black chilli sauce or hot and grated
Vl
a:: peanut dipping sauce. 150g/5oz/ 11/4 cups glutinous
w
N They are ideal for serving rice ~our or plain
i=
w as a pre-appetizer. (all-purpose) nour
a.. salt
a..
<( S erves 4 sesame seeds or poppy seeds
0 450g/l lb sweet potatoes or vegetable oil, (or deep-(rying
w
02 toro roo~ boiled or baked, dipping sauce, to serve
a::
:::J and peeled
u
In a large bowl, mash the cooked sweet potatoes or tam
mot. Beat in the sugar. curry powde1· and ginger

Cris Fried Spic Aubergine 2 Add the ,-ice or plain fiou1· (s1ft 1t if you a1·e using plain fiour)
and salt to t he bowl . and mix well to work into a stiff dough,
The spicy gram fiour coating 2.5mll'/z tsp onion seeds adding mo1·e fiour if necessary.
on the se sli ces is deliciously Sml/ I tsp cum in seeds
crisp. reveali ng the succulent 2.5mll'/z tsp (ennel seeds 3 Pull off lumps of the dough and mould them int o small
aubergine beneath. Choose or aniseeds balls with you1· hands - you should be able to make roughly
a firm aubergin e with a 2.5-Sm/1 1/z- 1 tsp hot 24 balls. Roll the balls on a bed of sesame seeds or poppy
glossy skin. chilli powder seeds until t hey are completely coated.
2.5ml/ 1/z tsp salt, or to taste
Serves 4 I large aubergine (eggplant) 4 Heat enough oil fo1· deep-frying in a wok. Fry the sweet
50g/2oz/ 1/z cup gram nour vegetable oil, (or deep-(rying potato balls in batches, unt il golden. Drain on kitchen pape~e
ISm// I tbsp semolina or chutney, to serve Serve the balls with wooden skewers to make it easier to dip
ground rice them into a dipping sauce of your choice.

I Sift the gram fiour into a large mixing bowl and add the
semolina o1· ground ,-ice with the onion and cumin seeds, fennel Variation
or aniseeds. and the hot chilli powder and salt. Alsoknown as dasheen, toro root is a starchy tuber cultivated
in many parts o(Asia. I( you opt to use it instead o( the sweet
2 Halve the aubergine lengthways and cut each half into potato in this recipe, you may need to add more sugar as it
Smm/ Voin thick slices. Rinse them and shake off the excess has a much more nutry taste when cooked.
wate1~ but do not pat dry. With some of the water still clinging
to the slices. add them to the spiced gram fiour mixture .
Toss them amund until they are evenly coated with the fiou~e
Use a spoon if necessary to ensure that al l the fiour is used.

3 Heat the oil 1n a karahi. wok or deep-fryer to a temp eratu1·e

of 190' C/375'F, or until a cube of b1·ead dropped in the oil
browns in about 45 seconds. If it fioats immediately. the oil has
reached the right tempe1·ature.

4 F1·y the spice-coated aubergine slices in a single layer.

Avoid overcrowding the pan as this will lowe1· the temperatu1·e.
resulting in a soggy texture. Fry until crisp and well browned.
Drain on kitchen paper and se1·ve with a chutney.

Cook's Tip
Fennel and aniseeds aid d1gest1on, and many deep-(ried Indian
recipes use them (or this reason.

Crisp Fried Aubergine Energy 226kcaU939kj: Prote1n Sg: Carbohydrate 12.2g. of which sugars 2.7g: Fat 17.7g. of which saturates 1.9g: Cholesterol Omg; Calcium 39mg: Fibre 2.6g: Sodium 9mg.
Sweet Potato Balls Energy 354kcal/1495kj: Prote1n 4.9g; Carbohydrate 6 1g. of which sugars 14.8g; Fat II .Sg. of wh1ch saturates I.Sg; Cholesterol Omg; Calc1um 84mg; Fibre 3.9g; Sodium 47mg.
 IS
Green Curry Puffs ()
c:;<:>
Shrimp paste and green For the filling ~
m
curry sauce , used I small potato, about 115g/4oz, 0
jud iciously, give these puffs boiled and mashed )>
"1J
their distinctive spicy. 25gll az/3 tbsp cooked petits pais "1J
m
savoury fiavour, and the (baby peas) --;
add ition of ch illi steps up 25gll oz/3 tbsp cooked corn N
m
few sprigs fresh coriander :;<:>
th e heat. V>
(cilantra), chopped )>
Makes 24 I small fresh red chilli, seeded z
0
24 small wanton wrappers, about and finely chopped r
Bcm /3 1/•in square, thawed 1
/z lemon grass stalk, Ci
if frozen finely chopped I
--;
ISm// I tbsp carn~aur ISm// I tbsp soy sauce CP
(cornstarc!J), mixed to a poste Sm/11 tsp shrimp paste or =i
m
with 30ml/2 tbsp water fish sauce V>

vegetable oil, (or deep-frying Sm/11 tsp Thai green curry paste

I To make the filling combine the mashed potato, peas, corn,

Fish Cakes with Cucumber Relish
coriander. chilli and lemon grass in a bowl. Stir in the soy sauce,
shrimp paste or fish sauce and Thai green curry paste. These wonderful, small fish ISml/ 1 tbsp chopped fresh
cakes are a ve r·y fami liar coriander (ci/antro)
2 Lay out one wanton wrapper on a chopping board or clean and popular appetizer in 50g/2az/ 1/, cup green beans,
work surface and place a teaspoon of the filling in the centre of Thailand and increasingly thinly sliced
the wrapper. Brush a little of the cornflour paste along two throughout South-east Asia. vegetable ail, (or deep-frying
sides of the square wrapper.
Makes about 12 For the cucumber relish
3 Fold the other two sides over to meet them. then pr·ess 8 kaffir lime leaves 60ml/4 tbsp coconut or rice vinegar
together to make a tr·iangular pastry and seal in the filling. 300gl l Ioz cod fille t, cut 50g/2oz/ 1/• cup sugar
Make more pastries in the same way. into chunks 60ml/4 tbsp water
JOm/12 tbsp red curry poste I head pickled garlic
4 Heat the oil in a wok to 190°0375°F or until a cube of I egg Icm/ 1/z in piece fresh root
bread. added to the oil, browns in about 45 seconds. Add the JOm/12 tbsp Thai fish sauce ginger, chapped
pastries to the oil, a few at a time. and fry them for about Sm/11 tsp sugar f cucumber, cut into thin batons
5 minutes. until golden bmwn. 30ml/2 tbsp corn~our (cornstarch) 4 shallots, thinly sliced

5 Remove from the wok and dr·ain on kitchen paper. If you I To make the cucumber r·elish. mix the coconut or rice vinegar~
intend serving the puffs hot. place them in a single layer on a sugar and water in a pan. Heat gently. stirring constantly until
serving plate in a low oven while cooking successive batches. the sugar· has dissolved. Remove fmm the heat and leave to cool.
The puffs also taste good when served cold.
2 Place t he garlic and ginger in a mixing bowl. Add the
cucumber· and shallots. Mix in the vinegar and stir lightly to
combine. Cover and set aside.

3 Reserve two or three kaflir lime leaves for the garnish and
thinly slice the remaining leaves. Put the fish. curry paste
and egg in a food processor and blend to a smooth paste.
Transfer to a bowl and stir in the fish sauce, sugar. cornflour.
sliced kaflir lime leaves. coriander· and green beans. Shape the
mixture into thick cakes.

4 Heat the oil in a deep-frying pan or wok to 190°0375°F or

until a cube of bnead. added to the oil, bmwns in about 45 seconds.
Fry the fish cakes, a few at a time, for 4-5 minutes, until cooked
and evenly brown. Lift out and drain on kitchen paper.

5 Keep each batch hot in a low oven . while frying successive

batches. Garnish with the reserved kaflir lime leaves and serve
with the cucumber relish.

Green Curry Puffs Energy 69kca11291kj; Protein 1.4g; Carbohydrate 9.9g. of whiCh sugars 0.4g: Fat 3g. of whiCh saturates 0.4g; Cholesterol lmg; Calc1um 22mg; Fibre O.Sg; Sod•um 5Bmg.
Fish Cakes :=nergy 86kcal/361 kj: Protem 6.2g: Carbohydrate B.lg. of whKh sugars 5.4g; Fat 3.4g. of which saturates O.Sg; Cholesterol 27mg; Calcium 16mg; Fibre 0.2g; Sod1um 2040mg.
16
V)
S~iced Sweet Potato Turnovers
LJ.J
l-
ea The lightly spiced sweet For the pastry
I-
I potatoes make a great filling. I Smll I tbsp olive oil
l.? I small egg
..:J
Serves 4 I SOm/1 1/; pint/2/J cup natural
0
z<( I sweet potato, about 225g/Boz (plain) yogurt
JOm/12 tbsp vegetable oil I I 5g/4oz/8 tbsp butter, melted
V)
er: 2 shallots, finely chopped 275gi/Ooz /2 1/, cups plain
LJ.J
N I Om/12 tsp coriander (all-purpose) ffour
~ seeds, crushed I .Sm/1 11< tsp bicarbonate of soda
"- Sm/1 I tsp ground cumin {baking soda)
"-
<( Sm/1 I tsp garam masala I Om/12 tsp paprika
0 I I 5g/4ozll cup frozen peas Sm/11 tsp salt
LJ.J
0:: I Sm/1 I tbsp chopped fresh mint I egg, beaten, ta glaze
er:
:::J salt and ground black pepper
u mint sprigs, to garnish

I Cook the sweet potato in boiling water for 15-20 minut es.
until tender Drain well and leave to cool. When cool enough to
Vegetable Samosas
handle, peel the potato and cut into I cm/ '/2in cubes.
Th roughout the East, these I small onion, finely chopped
2 Heat the oil in a frying pan, add the shallots and cook until spicy snacks are sold by I cm!'l2in piece fresh root ginger,
softened. Add the sweet potato and fry until it br-owns at the street vendors, and eaten at peeled and chopped
edges. Add the spices and fry for a few seconds. Remove from any time of day. I garlic clove, crushed
the heat and add the peas, mint and seasoning. Leave to cool. 2.5mll'l2 tsp chilli powder
Makes about 20 I large potato, about 225g/Boz,
3 Pr-eheat the oven to 200°C/400°F/Gas 6. Grease a baking I packet 25cm/ I Oin square cooked until just tender and
sheet. To make the pastry, whisk together the oil and egg. stir in spring roll wrappers, thawed finely diced
the yogurt. then add the melted butter Sift the fiour. if frozen 50g/2ozl'l' cup cau/iffower
bicanbonate of soda. paprika and salt into a bowl. then stir into JOm/12 tbsp plain (all-purpose) fforets, lightly cooked, chopped
the yogurt mixture to form a soft dough. Turn out the dough, Pour, mixed to a paste with into small pieces
and knead gently. Roll it out. then starnp it out into rounds. a little water 50g/2ozl'l2 cup frozen
vegetable oil, (or deep-frying peas, thawed
4 Spoon I Oml/2 tsp of the filling on to one side of each round, coriander (cilantro) leaves, 5- I Om/1 I - 2 tsp garom masala
then fold over and seal the edges. Re-roll the trimmings and to garnish I Sml/1 tbsp chopped fresh
stamp out more rounds until the filling has all been used. coriander (cilantro) leaves
For the filling and stems
5 Arrange the turnovers on the baking sheet and brush the tops 25gll oz/2 tbsp ghee or squeeze of lemon juice
with beaten egg. Bake in the oven for about 20 minutes until unsalted butter salt
crrsp and golden brown. Ser-ve hot. garnished with the mint.
To make the frlling, heat the ghee or butter in a large frying
pan and fry the onion. ginger and gar-lic for 5 minutes until the
onion has softened but not browned.

2 Add the chilli powder and cook for I minute, then stir in the
potato, caulifiower and peas. Sprinkle with garam masala and set
aside to cool. Stir in the coriander; lemon juice and salt.

3 Cut the spring roll wrappers into three equal strips (or t wo
for lar·ger samosas ). Brush the edges with a little of the fiour
paste . Place a small spoonful of filling about 2cm/'/,in in from
the edge of one strip. Fold one corner over the filling to make a
triangle and continue this folding until the entire strip has been
used and a triangular pastry has been formed. Seal any open
edges with more fiour and water paste.

4 Heat the oil for deep-fr-ying to 190'C/375'F and fry the

samosas. a few at a time, until golden and crisp. Drain well on
kitchen paper and serve hot, garnished with cor-iander leaves.

Potato Turnove r s Energy 660kca!l2760kj: Prote1n 13.9g: Carbohydrate 75.8g. of which sugars 9.3g: Fat 35.9g. of wh1ch saturates I 7g: Cholesterol IOSmg; Caloum 216mg: Fibre 5.2g: Sodium 740mg.
V ege table Samosas Energy 56kcai/23Skj: Protein 1.3g: Carbohydrate I Og, of which sugars 0.8g: Fat 1.4g. of which saturates 0.2g: Cholesterol Omg: Calcium 16mg: Fibre 0.7g; Sodium 8mg.
 17
Curried Lamb Samosas n
c
;;o
Fila pastry is perfect for Makes 12 ;;o
iii
making samosas. Once 25g/l oz/2 tbsp butter 0
you've mastered folding 225g/Boz/l cup minced )>
them, you'll be amazed at (ground) lamb -c
-c
m
how quick they are to make. 30ml/2 tbsp mild curry paste -I
These lamb samosas have a 12 sheets of ~lo pastry, N
m
simple filling that is tasty and wrapped in o damp dish towel ;;o
quick to make - perfect for salt and ground block pepper "'}>
party fare. z
0
r
I Heat a little of the butter in a large heavy pan and add the G)
lamb. Fry for 5- 6 minutes, stirring occasionally until the meat is I
-I
evenly browned all over. Stir in the curry paste and cook for
OJ
1- 2 minutes. Season and set aside. Preheat the oven to =i
m
200°C/400°F/Gas 6.
"'
Thai Curry-spiced Potato Samosas 2 Melt the r·emaining butter in a pan. Cut the pastry sheets in
half lengthways. Brush one strip of pastry with butter. then lay
another- strip on top and brush with mor·e butter.
Most samosas are 2 shallots, ~nely chopped
deep-fried, but these are I garlic clove, ~nely chopped 3 Place a spoonful of lamb in the comer of the str·ip and fold
baked, making them a 60ml/4 tbsp coconut milk over to for·m a triangle at one end. Keep folding over in the
healthier option. They are Sml/1 tsp Thai red or green same way to form a triangular· shape.
also perfect for parties as curry paste
they are easier to cook. 75g/3ozW, wp peas 4 Brush with butter and place on a baking sheet. Repeat using
juice of 1/2 lime the remaining pastry and filling. Bake in the oven for about
Makes 25 25 samosa wrappers or I 0- 15 minutes until golden. Serve immediately.
I large potato, about I0 x Scm/4 x 2in strips
250g/9oz, diced of ~lo pastry
ISml/ 1 tbsp groundnut salt and ground block pepper Variation
(peanut) oil vegetable oil, fo r brushing For Cashew Nut Samosas, mix together 225g!Boz cooked
and mashed potato, I Sml/1 tbsp chopped cashew nuts,
Preheat the oven to 220°C/425°F/Gas 7. Bring a small pan of Sml/1 tsp coconut milk powder, ~ chopped green chilli, Sml/
water to the boil, add the diced potato, cover and cook for I tsp mustard seeds, Sml/ I tsp cumin seeds, I Sml/1 tbsp
I 0- 15 minutes, until tender~ Drain and set aside. chopped fresh coriander (cilantro) and Smll I tsp soft light
brown sugar Use this mixture to ft/1 the samosas in place of
2 Meanwhile, heat the groundnut oil in a large frying pan and the lamb (tiling. If you like, the mustard and cum in seeds
cook the shallots and garlic over medium heat, stirring can be dry-roasted ftrst.
occasionally, for 4--5 minutes, until softened and golden.

3 Add the drained potato, coconut milk, r·ed or green curry

paste, peas and lime juice to the frying pan. Mash coarsely with
a wooden spoon. Season to taste with salt and pepper and
cook over a low heat for 2- 3 minutes, then remove the pan
from the heat and set aside until the mixture has cooled a little.

4 Lay a samosa wrapper· or fila strip fiat on the work surface.

Brush with a little oil, then place a genemus teaspoonful of the
mixture in the middle of one end.Turn one corner diagonally
over· the filling to meet the long edge.

5 Continue folding over the filling, keeping the triangular shape

as you work down the strip. Brush with a little mor-e oil if
necessary and place on a baking sheet. Prepare all the other-
samosas in the same way.

6 Bake for IS minutes, or until the pastry is golden and cr isp.

Leave to cool slightly before serving.

Tha i Potato Samosas Energy 42kcalll78kj: Prote1n 1.2g: Carbohydrate 8.Sg, of which sugars 0.6g: Fat 0.6g. of which saturates O.l g: Cholesterol Omg: Calcium 14mg: Fibre O.Sg: Sod1um 4mg
Curri ed Lamb Samosas Energy I 0 I kcal/423kj: Protein Sg: Carbohydrate I 0 .4g, o f which sugars 0.2g: Fat 4.6g. of which saturates 2.3g: Cholesterol 19mg: Calcium 37mg: Fibre I g: Sodium 37mg
18
V1
LLJ
Chickpea Cakes with Tahini
l-
ea Th ese sp icy little cakes are JOm/12 tbsp chopped fresh
I-
I equally good hot or cold. coriander (cilantro)
l? For a more substantial I small egg, beaten
..:J JOm/12 tbsp plain
snack, tuck them into pitta
0
z
<(
bread w ith salad. (all-purpose) naur
seasoned nour, for shaping
V1
oc
LLJ
Serves 4 vegetable oil, for shallow-frying
N 2 x 425gll Soz cans chickpeas salt and ground black pepper
i=
LLJ 2 garlic cloves, crush ed lemon wedges and fresh
c...
c... I bunch spring anions (scallions), coriander, to garnish
<( white parts only, chopped
0 I Om/12 tsp ground cum in For t he tahini and lemon dip
LLJ
0:: I Om/12 tsp ground coriander JOm/12 tbsp tahini
oc
::J I fresh green chilli, seeded and juice of I lemon
u finely chopped 2 garlic cloves, crushed

Spiced Beef and Potato Puffs Drain the chickpeas thomughly. Transfer them into a blender
or food processor and process until smooth. Add the garlic,
spring onions, curnin and ground coriander. Process again.
These crisp, golden pillows I red chilli, seeded and chapped
of pastry filled with spiced JOm/12 tbsp hot curry powder 2 Scrape the mixture into a bowl and stir in the chilli, fresh
beef and potatoes are 75g/Joz minced (ground) beef coriander. egg and fiourc Mix well and season with salt and
delicious served straight I I 5g/4oz mashed potato pepperc If the mixture is very soft add a little more fiour Chill
from the wok. The light 60ml/4 tbsp chopped fresh for about 30 minutes to firm the mixture.
pastry puffs up in the hot o il coriander (ci/antra)
and contr·asts enticingly with 2 sheets ready-rolled, fresh 3 Make the dip. Mix the tahini. lemon juice and garlic in a bowl.
the fragrant spiced beef. puff pastry adding a little water if the sauce is too thick. Set aside.
I egg, lightly beaten
Serves 4 vegetable oil, far deep-frying 4 Using fioured hands. shape the chickpea mixture into
I Sm/1 I tbsp sunnower ail salt and ground black pepper I 2 cakes. Heat the oil in a frying pan and fry the cakes in
1
/ 2 small onion, finely chopped fresh coriander (cilamro) leaves, batches for about I mrnute on each side, until crisp and golden.
3 garlic cloves, crushed to garnish Dr·ain well on kitchen paper· and ser·ve immediately with the
Sm/1 I tsp fresh raot ginger, grated tomato ketchup, to serve dip and lemon and cor·iander garnish.

I Heat the oil in a wok, then add the onion. garlic, ginger and
chilli. Stir-fry over medium heat for 2- 3 minutes. Add the cun·y Variation
powder and beef and stir-fry over high heat for 4-5 minutes. or Another quick and easy d1pping sauce is made by mixing
until the beef is bmwned and just cooked thmugh, then yogurt with a little chopped chilli and fresh mint
remove from the heat.

2 Transfer the beef mixture to a large bowl and add the

mashed potato and chopped fresh coriander Stir· well. then
season with salt and pepper and set aside .

3 Lay the pastry sheets on a clean. dry surface and cut out
eight rounds, using a 7.5cm/3in pastry (cookie) cutter Place a
large spoonful of the beef mixture in the centre of each pastry
round. Brush the edges of the pastry with the beaten egg and
fold each round in half to enclose the fill ing. Press and cr·imp
the edges with the tines of a fork to seal.

4 Fill a wok or lar·ge heavy pan one-third full of vegetable oil

and heat to 190°C/375°F or until a cube of bread, added to
the oil, bmwns in about 45 seconds.

5 Deep-fry the puffs. in batches. for· 2-3 minutes until golden

brown. Drain on kitchen paper and garnish with fresh coriander
leaves. Serve with tomato ketchup for dipping.

Spiced Beef Puffs Energy 408kcal/1 69Skj: Prote1n 9g; Carbohydrate 24.2g. of wh1ch sugars 1.8g; Fat 31.8g. of wh1ch saturates 4.2g: Cholesterol 67mg; Calc1um 46mg: Fibre O.Sg; Sodium 202mg.
Chickpea Cakes Energy 342kca!/ ! 433kj; Prote1n ! 5.9g: Carbohydrate 28.1g. of which sugars 1.8g: Fat 19.Sg. of wh1ch saturates 2.6g: Cholesterol 48mg; Calcium 171 mg: Fibre 7.9g: Sod1um 358mg.
 19
S IC Corn Patties n
c
;o
When it comes to snack Sm/11 tsp ground coriander ~
m
food, these spicy frie d Sm/1 I tsp ground cumin 0
patties are a must. Serve ISm// I tbsp coconut ail )>
with chilli sambal o n the 3 eggs -o
-o
side to give that extra fiery 45- 60m//3- 4 tbsp grated fresh ~
kick to th ese tas ty snacks. coconut or desiccated (dry N
m
unsweetened shredded) coconut ;o
Vl
Serves 4 2- 3 spring onions (scallions), )>
2 fresh corn on the cob white parts only, (tnely sliced z
0
3 shallots, chapped corn or groundnut (peanut) oil, r
2 garlic cloves, chopped far shallow frying Ci
25gl l oz ga/anga/ or fresh root I small bunch fresh coriander I
-I
ginger, chopped (cilanua) leaves, chopped
OJ
1-2 chillies, seeded and chopped salt and ground black pepper =i
m
2-3 candlenuts or macadamio I lime, quartered, for serving Vl

nuts, ground chilli samba/, for dipping

S lit Pea or Lentil Fritters Put the com on the cob into a large pan of water. br·ing
to the boil and boil for· about 8 minutes. Drain the cobs and
1 1
These delicious spicy fritters 1.5- 2.5ml/ !4- /z tsp scrape all the corn off the cob and put aside. Discar·d the cobs.
are an Indian speciality. ground turmeric
large pincll a( cayenne pepper or 2 Using a mor-tar· and pestle, gr·ind the shallots, gar·l ic. galangal or
1
Serves 4-6 /z- 1 fresh green chilli, chapped ginger. and chillies to a paste. Add the candlenuts or macadamia
250g/ 9azlgeneraus I cup yellow 2.5ml/ 1/z tsp sol! nuts, ground coriander and cumin and beat w ell together.
split peas or red lentils, 2.5ml/ 1/z tsp ground black pepper
soaked overnight 120ml/4ff ozl'lz cup gram ffour 3 Heat the coconut oil in a heavy pan, stir· in the spice paste
3- 5 garlic cloves, chopped Sm/11 ts p baking powder and stir-fry until the paste becomes fragrant and begrns to
30ml/2 tbs p roughly chapped 30ml/2 tbsp causcous colour. Transfer the paste on to a plate and leave to cool.
fresh root ginger 2 large or 3 small onions, chopped
120ml/4ff oz/ 1/z cup chopped vegetable ail, far frying 4 Beat the eggs in a bowl. Add the coconut and spring onions
fresh coriander (cilantro) leaves lemon wedges and fresh chilli, and beat in the corn and the spice paste. Season to taste.
2.5-Sm /1 1/z- 1 tsp ground cumin to serve
5 Heat a thin layer of corn oil in a heavy frying pan. Working in
I Drain the split peas or· lentils, reserving a little of the soaking batches, dmp spoonfuls of the corn mixture into the oil and fry
water: Put the chopped gar·lic and ginger· in a food pr-ocessor or the patties for 2- 3 minutes, until golden brown on both sides.
blender· and process until finely minced (gr-ound) . Add the
drained peas or lentils, 15- 30mlll-2 tbsp of the reserved 6 Dr·ain the patties on kitchen paper and arrange them on a
soaking water and the coriande" and process to form a paste. ser·ving dish on top of the coriander leaves. Serve hot or cool
with wedges of lime and a chilli sambal for dipping.
2 Add the cumin, turmeric, cayenne or chilli, the salt and
peppe" the gram flour~ baking powder and couscous to the
mixture and combine. The mixture should form a thick batter.
If it seems too thick. add a spoonful of the soaking water:
Add a little more flour or· couscous if it is too water·y.
Mix in the onions.

3 Heat the oil in a wide, deep fr·ying pan, to a depth of about

Scm/2in, until it is hot enough to brown a cube of bread in
30 seconds. Using two spoons, form the mixture into
two-bitesize balls and slip each one gently into the hot oil.
Cook until golden brown on the underside, then turn and cook
the second side until golden brown.

4 Remove the fritters from the hot oil w ith a slotted spoon
and drain well on kitchen paper. Transfer the fritters to a baking
sheet and keep them warm in a preheated oven until all the
mixture is cooked. Serve the fritters hot or at room
temperature with lemon wedges and chopped fresh chilli.

Split Pea Fritters Energy 360kcaVI511kj: Protein 14.1g: Carbohydrate 51.3g, of whJCh sugars 8.3g: Fat 12.3g. ofwh1ch saturates 1.4g: Cholesterol Omg; Caloum 119mg: Fibre 5.3g: Sod1um 26g.
Corn Patties Energy 36BkcaV I 531 kj: Protein IO.Sg: Carbohydrate IS. I g. of which sugars 8.2g: Fat 28.7g. of wh1ch saturates 9.7g: Cholesterol 143mg: Caloum 68mg: Fibre 4.1g: Sod1um 196mg.
Exploring the Variety of Random
Documents with Different Content
 Geology - Formula Sheet
Third 2023 - University

Prepared by: Researcher Jones

Date: August 12, 2025

Conclusion 1: Literature review and discussion

Learning Objective 1: Literature review and discussion
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Learning Objective 2: Problem-solving strategies and techniques
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Learning Objective 3: Comparative analysis and synthesis
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Learning Objective 4: Study tips and learning strategies
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Learning Objective 5: Study tips and learning strategies
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Key Concept: Problem-solving strategies and techniques
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 6: Best practices and recommendations
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Statistical analysis and interpretation
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Practice Problem 8: Study tips and learning strategies
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 9: Diagram/Chart/Graph]
Remember: Comparative analysis and synthesis
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Introduction 2: Learning outcomes and objectives
Example 10: Current trends and future directions
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Key Concept: Statistical analysis and interpretation
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 12: Diagram/Chart/Graph]
Example 12: Critical analysis and evaluation
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Key Concept: Research findings and conclusions
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Interdisciplinary approaches
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 15: Diagram/Chart/Graph]
Definition: Interdisciplinary approaches
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Problem-solving strategies and techniques
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Note: Problem-solving strategies and techniques
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Theoretical framework and methodology
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 19: Diagram/Chart/Graph]
Remember: Fundamental concepts and principles
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
References 3: Assessment criteria and rubrics
Practice Problem 20: Experimental procedures and results
• Key terms and definitions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Key Concept: Practical applications and examples
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Example 22: Problem-solving strategies and techniques
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Practice Problem 23: Comparative analysis and synthesis
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Assessment criteria and rubrics
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Key Concept: Statistical analysis and interpretation
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Key Concept: Key terms and definitions
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Practice Problem 27: Problem-solving strategies and techniques
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Best practices and recommendations
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Practice Problem 29: Current trends and future directions
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Test 4: Practical applications and examples
Example 30: Key terms and definitions
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Case studies and real-world applications
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 32: Diagram/Chart/Graph]
Practice Problem 32: Experimental procedures and results
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Key Concept: Assessment criteria and rubrics
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 34: Diagram/Chart/Graph]
Example 34: Research findings and conclusions
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Key Concept: Study tips and learning strategies
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Example 36: Practical applications and examples
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 37: Diagram/Chart/Graph]
Note: Best practices and recommendations
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Assessment criteria and rubrics
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Assessment criteria and rubrics
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 40: Diagram/Chart/Graph]
Test 5: Best practices and recommendations
Example 40: Experimental procedures and results
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Case studies and real-world applications
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Key Concept: Statistical analysis and interpretation
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 43: Interdisciplinary approaches
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 44: Diagram/Chart/Graph]
Example 44: Historical development and evolution
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Comparative analysis and synthesis
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Example 46: Best practices and recommendations
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Remember: Ethical considerations and implications
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Ethical considerations and implications
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 49: Ethical considerations and implications
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice 6: Assessment criteria and rubrics
Note: Assessment criteria and rubrics
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 51: Diagram/Chart/Graph]
Example 51: Fundamental concepts and principles
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Fundamental concepts and principles
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Key Concept: Critical analysis and evaluation
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Critical analysis and evaluation
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 55: Diagram/Chart/Graph]
Example 55: Learning outcomes and objectives
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 56: Interdisciplinary approaches
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Case studies and real-world applications
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 58: Experimental procedures and results
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Current trends and future directions
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Exercise 7: Critical analysis and evaluation
Key Concept: Best practices and recommendations
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Practice Problem 61: Learning outcomes and objectives
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 62: Diagram/Chart/Graph]
Important: Experimental procedures and results
• Key terms and definitions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Practical applications and examples
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 64: Theoretical framework and methodology
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 65: Interdisciplinary approaches
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 66: Best practices and recommendations
• Problem-solving strategies and techniques
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Note: Statistical analysis and interpretation
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Theoretical framework and methodology
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 69: Diagram/Chart/Graph]
Practice Problem 69: Historical development and evolution
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 70: Diagram/Chart/Graph]
Results 8: Comparative analysis and synthesis
Key Concept: Statistical analysis and interpretation
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Study tips and learning strategies
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 72: Diagram/Chart/Graph]
Key Concept: Assessment criteria and rubrics
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Practice Problem 73: Experimental procedures and results
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Note: Comparative analysis and synthesis
• Key terms and definitions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 75: Diagram/Chart/Graph]
Definition: Key terms and definitions
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Key terms and definitions
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Key Concept: Learning outcomes and objectives
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 78: Diagram/Chart/Graph]
Definition: Learning outcomes and objectives
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Learning outcomes and objectives
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
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