Naan Bread

My favorite Indian leavened bread which may be made yeast-free with this simple recipe from Singapore, center of some of the world's finest Indian food. It is a perfect accompaniment to Indian curries. Recipe makes 6.

Ingredients:

2 cups all-purpose (plain) flour - preferably strong bread flour
1/3 cup low-fat natural yogurt
2 tablespoons light olive oil
Sprinkle of salt
1 beaten egg
1 teaspoon baking powder

Method:

1. Sift flour into mixing bowl. Add baking powder, salt and stir in beaten egg, yogurt and 1 tablespoon oil. Mix well.
2. Turn onto clean, floured work surface and knead. If the mixture is too sloppy, add more flour. If it is too crumbly, add a little water. Knead for at least 5 minutes.
3. Cover with a damp tea towel and leave in a warm, draught-free place for between 2 and 3 hours.
4. Knead again for a couple of minutes adding more flour if it sticks. Divide into six pieces and roll each piece into a 10 inch (25 cm) long oval.
5. Heat a heavy frying pan smeared with oil. Cook the naan one at a time: Put a piece in pan, dab down on bread with clean, damp tea towel. After a few minutes the underside should be browning and the bread should have puffed up a little. Turn over and repeat process.
6. When cooked, put in warm oven. Serve warm.

Curried Pumpkin

Great for vegetarians, this easy and tasty Indian-style vegetable curry is delicious served with rice. Adjust the amount of chili to suit your palate. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pumpkin
1 onion, finely chopped
2 teaspoons (prepared) freshly crushed garlic
2-3 teaspoons freshly chopped chili
6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dry mustard
2 cups coconut milk

Method:

1. Peel and seed pumpkin. Cut into large pieces.
2. Place all the ingredients in a saucepan or deep fryer. Cook uncovered over low heat until pumpkin is tender.
3. Serve hot with rice.

Indian Beef Curry

Indian curries are dry curries, cooked with little liquid. Marinate beef steak overnight for best results. Onion, garlic, ginger and chili form the base of authentic Indian curries and are pounded together. Recipe serves 4.

Ingredients:

2 pound (1 kg) chuck or skirt steak
1 tablespoon soy sauce
1/2 teaspoon ground turmeric
1 tablespoon malt vinegar
2 medium onions, grated
4 teaspoons freshly crushed garlic
2 teaspoons fresh ginger (from jar)
1 teaspoon chili powder
4 tablespoons vegetable oil
3 bay leaves
1 cinnamon stick
Water
Fried onion rings for garnish

Method:

1. Cut meat into 1 inch (2.5 cm) cubes, place in a bowl with soy sauce, turmeric, vinegar, stir to mix. Cover and marinate at room temperature 4 hours, or overnight in refrigerator.
2. Grate onion on fine grater over a bowl to catch juices. Add garlic, ginger and chili.
3. Heat oil in a pan, add onion mixture and fry until brown, stirring constantly. Add beef and stir to brown all over. Add bay leaves, cinnamon stick and enough water to half cover beef. Cover and simmer over low heat for 45 minutes or until meat is tender. Add a little water during cooking if necessary.
4. Adjust seasoning and place in a dish. Garnish with fried onion rings, serve with boiled rice or coconut rice.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.