Surindar Bawa from West Bridgford has more than 35 years experience cooking Indian specialities in England.

She's a cookery writer and teacher who's no stranger to these pages having given us her peas and potato curry recipe.

Now she's passing on more Indian delights.

Cauliflower and Potatoes

Ingredients

1lb cut Cauliflower
1/2lb Potatoes
1 medium sized chopped Onion
1 teaspoon chopped Ginger
1 teaspoon Turmeric Powder
1 teaspoon Black Pepper
1/2 teaspoon Red Chilli Powder
3oz Ghee or Fat
A few chopped Coriander leaves
Salt to taste

Method

1. Fry onion and ginger in ghee until golden brown.
2. Add cut cauliflower and cut potatoes and fry for 2 minutes.
3. Add all other ingredients except coriander leaves and stir well.
4. Cook all this in a covered pan on a very low heat until cauliflower and potatoes are tender.
5. Garnish this dish with chopped coriander leaves.
6. Serve hot with main meals.

Leave the takeaway and cook an original

Tomato chutney

Ingredients

1lb Tomatoes
1 tablespoon chopped Ginger
1oz Sultanas
2oz Sugar
1/2 teaspoon roasted Cumin powder
1 medium Onion
1/2 oz blanched Almonds
1 chopped Green Chilli
2 tablespoons Malt Vinegar
Salt to taste

Method

1. Add tomatoes to boiling water, remove after 3 minutes.
2. Take the skin from tomatoes.
3. Mash the tomatoes well and fry, then add finely chopped onions, ginger and chopped green chilli.
4. Cook in a saucepan stirring occasionally until all the ingredients are well mixed together.
5. Add the vinegar.
6. Cook for a further 7 - 10 minutes.
7. Serve with meals

This chutney may also be preserved in jars.

Ready to serve up

Poories

Ingredients

1/2 lb whole wheat flour
1/2 lb plain flour
1/2 lb oil or fat
1/2 teaspoon salt
water

Method

1. Add 2 tablespoons of fat or oil to the salt and flour and mix well.
2. Make a dough (not too soft)
3. Leave it for some time to ensure good results.
4. Break off a piece of the dough and roll out flat to 3" diameter and 1/2" thick.
5. Fry them in deep hot fat, gently pressing them down with a flat spoon.
6. When inflated (like a balloon) turn over and fry the other side until light brown in colour.
7. Serve them hot with curries or fried vegetables.

Poories can be re-heated under a grill.

Lemon drink

1 fresh Lemon (juice)
1 tablespoon Sugar
1 glass water
pinch salt

Method

1. Mix everything together until sugar is diluted.
2. Serve as a cold drink with ice.

Note : Lemon drink is served in summer to protect from the sun.

Enjoy your Indian Curry meal.