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from BBC Food

Cucumber and mint raita

A cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

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from Jamie Oliver

Sweet potato, chickpea & spinach curry

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Homemade Poppadoms (completely) From Scratch: Making your own poppadoms is simple if you have urid flour. I made homemade poppadoms from scratch from whole urid dal, making my own flour first, and then made similar lentil crackers in the same way.

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from Jamie Oliver

Pizza dough

Pizza dough | Uncategorised | Jamie Oliver Recipes Great pizza dough. Half quantity makes 3 - Large - pizzas. Used 00 flour but didn't have enough so about 150g was plain flour and it was fine.

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from Skint Dad

Chicken Tikka Masala, Sag Aloo, Rice and Poppadoms

Saturday Night Fakeaway – Chicken Tikka Masala, Sag Aloo, Rice and Poppadoms - The Skint Dad Blog

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poppadoms. we used 1 cup strong plain flour and 6.5 tbspns water and it worked ok. Add 2 good pinches if garlic salt. 1 good pinch black pepper and 1 pinch of table salt. We will use the proper flour next time and also try to dry them out in the oven before deep fat frying. 'watch this space. It certainly works by drying them out first. xxxxxx

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from goodtoknow

Chicken Jalfrezi

This homemade version of a favourite Indian restaurant classic, chicken jalfrezi, is easy to make and very easy to eat! Using a ready-made curry paste saves time and is ideal if you haven�t got a cupboard full of spices to hand. Family and friends will love to share this as a weekend treat and you�ll save pounds compared to eating out. If you have a balti pan to cook the Jalfrezi in then why not serve it at the table for extra effect. Add poppadoms, warm naan bread and pickles and chutneys…

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Parsi Tomato Chutney: "Although this is called tomato chutney, it's actually a recipe template that can be used with all kinds of seasonal fruit. I've done both apples and plums this way, but you could also try peaches, apricots, pears, quinces, cherries... Just make sure to tweak the seasoning after cooking so you have a good balance of sweet, sour, salty and hot."

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