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Spicy Indian - Breakfast to Dinner :)

Updated on December 19, 2015


Tangy Mango, Passion fruit and Coconut Smoothie

The perfect start to the day- breakfast in a cup.

Serves 1
Preparation 2 mins
No cooking

Half medium-size mango
100 mL canned coconut milk
2 passionfruit
2 teaspoons fresh lime juice
150 mL orange juice
Handful of ice cubes

1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.


Griddled bananas with Toffee sauce

Make sure your griddle pan is spotlessly clean for this recipe, and , if possible, use tongs to turn the bananas.

Serves 4
Preparation 5 minutes
Cooking 15 minutes

25 g unsalted butter
4 ripe bananas

For the toffee sauce
50 g salted butter
50 g brown sugar
2 tablespoons golden syrup
2 tablespoons double cream
vanilla ice cream

1. Heat a griddle pan until searing hot. Melt the butter in a small pan or in the microwave. Peel the banana and brush with butter all over. Arrange on the griddle pan, reduce the heat a little and cook for 4-5 minutes on each side until cooked thoroughly and lightly charred.

2. Meanwhile, make the toffee sauce. Place the butter in a pan with the sugar and syrup. Bring to boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 3 minutes until thickened. Stir in the cream and allow to bubble down, then remove from the heat. Serve the bananas drizzled with toffee sauce and a scoop of vanilla ice cream.

Cast your vote for Spicy chickpea, cumin and coriander soup


Spicy chick pea, cumin and coriander soup

This is a rich, intensely spicy soup which makes a perfect nutritious lunch.

Serves 4
Preparation 5 minutes
Cooking 20 minutes

2 tablespoons extra-virgin olive oil plus extra to garnish
1 large onion
2 large garlic cloves
2 teaspoons ground cumin
800 g chickpeas
900 g vegetable or chicken stock
10 g of coriander
A few drops of Tabasco
Juice of half a lemon
Salt and pepper

Heat the oil in a large pan and add the onion and garlic. Sauté for about five minutes until well softened but not browned. Stir in the cumin and cook for a minute or so stirring. Add the chickpeas, then pour in the stock. Season generously and bring to the boil then reduce and then reduce heat and simmer for 10 minutes until favours are well combined.

2. Add the coriander to the chick pea mixture then blitz with a handheld blender or process until smooth. Add the Tabasco and lemon juice and season to taste. Serve garnished with swirls of olive oil.


Chicken Tikka Masala with Clap Hand Roti

No wonder this is Britain's best loved curry, it's a delicious combination of tender grill chicken in a mildly spiced and creamy tomato sauce.

Serves 4
Preparation 45 minutes
Cooking 15 minutes

For the Curry
700 grams skinned and boned chicken breast
Juice of one small lemon
7 tablespoons tikka masala curry paste
4 cm fresh root ginger
5 garlic cloves
4 tablespoons natural whole milk yoghurt
1 large onion
3 tablespoons sunflower oil
2 tablespoons tomato purée
1 tablespoon ground almonds
150 millilitres double cream
10 g of coriander
Salt and freshly ground pepper

For the Roti
225 g plain flour
1 teaspoon baking powder
1 teaspoon salt
40 g chilled butter
vegetable oil or ghee for cooking

1. Cut the chicken into 4 cm chunks. Place a half teaspoon of salt, 2 tablespoons of lemon juice, 3 tablespoons of curry paste, half the ginger, three crushed garlic clothes and a yoghurt in a bowl and mix together. Stir the chicken and leave to marinate for 20 minutes
2. For the sauce fry the onion in 2 tablespoons of the oil for five minutes. Add the rest of the ginger and garlic and cook for another 2 to 3 minutes until soft. Add the rest of the curry paste and fry for two minutes. Add the tomato purée,the remaining lemon juice, the ground almonds, 300 ml boiling water and some salt and pepper. Simmer for 10 minutes.
3. Preheat the grill to high. Thread the pieces of chicken onto metal skewers and place on the lightly oiled rack on the grill pan. Brush with the remaining oil and cook for 10 minutes turning them every now and then, until lightly browned and cooked through. Meanwhile add the cream to the sauce and simmer for a further 10 minutes.
4.Sift the flour baking powder and salt into the fall of few food processor, add the butter and process until the mixture looks like fine breadcrumbs and vegetable and stone 5 tablespoons water to make a stiff but soft dough cover and leave in a warm place for 30 minutes
5. Pour the sauce into a liquidiser and blend until smooth. Return it to the pan and push the pieces of the chicken off the skewers into the sauce. Add the coriander and season to taste. Simmer for 2 to 3 minutes.
6. When ready, knead the dough on a lightly floured surface until smooth then form to four balls, flatten slightly and roll in to 23 cm round about 5 mm thick. Brush with the oil fold them in half then into quarters go back out into balls and then roll out again.
7. Heat a frying pan or a griddle over medium heat. Brush each one in turn with a little more ghee and add a roti to the pan and cook for 3 to 4 minutes, turning frequently and brushing with more ghee each time you turn. Remove from the pan, place in your palm and clap your hands together 3 to 4 times taking care not to burn yourself. Wrap the roti in a tea towel and keep warm while you serve.


Mango Kulfi

Kulfi is an Indian style ice cream traditionally made with long simmered milk which takes on a lovely rich and creamy consistency. Although very simple, it takes quite a long time to make so I have cheated by making it with evaporated milk.

Serves 6
Preparation 5 minutes
Freezing 30 minutes
Cooking 5 minutes

1 tablespoon corn flour
600 ml evaporated milk
175 ml of caster sugar
1 ripe mango
a pinch of ground cardamom
150 ml single cream

To serve
1 ripe but firm mango
4 ripe and wrinkly passion fruit

1. Mix the corn flour with tablespoon of hot water and set to one side. Quickly bring the evaporated milk to the boil in a nonstick saucepan. Add the cornflour mixtures and simmer for two minutes until it is the consistency of pouring custard. Stir in the sugar until dissolved, then transfer to a bowl and leave to go cold.
2. Peel a mango and slice the flesh away from the stone. Place in a food processor and blend to a smooth purée
3. Stir the mango purée, Ground cardamom and cream into the custard, then press the mixture through a sieve into a clean bowl. Now you can either churn the mixture in a nice cream maker or pour it into a plastic container cover with a lid and freeze until firm but not rocksolid – about two hours. If using the latter method, transfer that into your food processor and blend until smooth, and freeze for another hour. Repeat this process twice more then split into 6 tall, freeze proof moulds. Clean small yoghurt pots are ideal! Freeze for at least eight hours or until firm.
4. To serve, peel the second mango and slice the flesh away from the stone. Halve the passionfruit and scoop out the flesh with a teaspoon. Cut the mango flesh into small pieces and mix with passionfruit pulp.
5. Remove the kulfi containers from the freezer, leave them at room temperature for five minutes, then turn them out onto serving plates. Spoon some of the mango and passion fruit salsa alongside and serve straightaway.


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    • Paramita Mallik profile image


      Yes that's another tip I will try ditto with your post first :)

    • Rukhsarrr profile image

      Rukhsar 2 years ago from Leicester, UK

      If you'd prefer, you can substitute the chicken with paneer or quorn,

      Paramita Malik

    • Paramita Mallik profile image


      Mindblowing declicious recipies just too good,will try the non-veg items during Christmas ..Thanks :)

    • Rukhsarrr profile image

      Rukhsar 2 years ago from Leicester, UK

      Hello aesta1, yes, this is a great day plan for any occasion and remember, you don't need to make every dish, you can only make the dinner and dessert if you like :)

    • aesta1 profile image

      Mary Norton 2 years ago from Ontario, Canada

      That mango ice cream in the end is the perfect desert for a spicy meal. I would definitely try this.