5 COCONUT BASMATI RICE WITH FRIED ONION

SERVES 4-6 AS SIDE DISH

Rinse 500ml (2c) basmati rice well and drain. Put the rice, 1 can (400ml) of coconut milk, 500ml (2c) water and 2,5ml (½t) salt in a pot or saucepan. Mix well and bring to the boil. Let the rice cook for 15-20 minutes or until cooked. Drain any excess fluid. Slice 1 onion. Heat a little oil in a pan and fry the onion until crispy. Sprinkle over the rice.

6 PAN-FRIED NAAN

MAKES ABOUT 8-10 NAAN

Mix 60ml (¼c) lukewarm water, 5ml (1t) sugar and 15ml (1T) instant yeast in a large jug. Leave the mixture to stand for 15 minutes or until it starts frothing. In a mixing bowl, mix 750ml (3c) cake flour and 10ml (2t) salt, then make a well in the middle. Add 125ml (½c) plain yoghurt, 125ml (½c) milk and 60ml (¼c) melted butter or oil to the yeast mixture. Mix well. Pour the yoghurt mixture into the well in the dry ingredients and mix until a soft dough forms. Roll into a ball, cover the dough and leave to rise in a warm place until doubled in size. Break the dough into 8-10 equally sized balls and roughly roll out. Heat a little oil in a pan and fry the dough in batches until light brown on both sides.

7 CORIANDER RICE

SERVES 4-6 AS SIDE DISH

Rinse 500ml (2c) basmati rice well and drain. Put the rice, 6x250ml (6c) water and 2,5ml (½t) salt in a pot and bring to the boil. Cook the rice for 15-20 minutes or until done. Drain any excess fluid. Chop 250ml (1c) fresh coriander and mix through the rice.

8 DHALTJIES

MAKES ABOUT 8-10 DHALTJIES

Mix 125ml (½c) selfraising flour, 60ml (¼c) chickpea flour, 2,5ml (½t) turmeric, 15ml (1T) toasted masala and 2,5ml (½t) salt. Add a generous handful chopped spinach, 1 chopped jalapeño and 2 chopped onions. Add water to the mixture bit by bit until you have a thick batter. Heat enough oil for deep-frying in a pot. Drop spoonfuls of the dhal batter in the oil and deep-fry until golden brown and cooked. Drain on kitchen towel and repeat with the rest of the batter.