Indian

Potato and Mushroom Samosas (makes 3)

Oil1  tablespoon
Mustard seeds¼ teaspoon
Onion¼
Ginger1  teaspoon
Frozen peas1  spoon
Ground coriander1  teaspoon
Ground cumin1  teaspoon
Chilli powderPinch
Garam masala1/2 teaspoon
Maris piper potato1
Button mushrooms3
Filo pastry3 sheets
Sesame seedsa sprinkle
Melted butterFor brushing
Coriander3 sprigs

Finely chop the onions and ginger, slice the mushrooms.  Boil potato then roughly chop.  In a non-stick pan fry the mustard seeds for 10 seconds. Add the mushrooms, onion and ginger. Cook for 2-3 minutes at high. Add the peas and stir well. Add the spices, salt and a splash of water. Cook for 1-2 minutes. Add potatoes and coriander. Cook for 2-3 minutes. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry. Cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered. Brush the sheet with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush with butter and fold in the other side to make a long triple-layered strip.  Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding until you reach the end of the strip. Brush the outer surface with more butter. Sprinkle over a few sesame seeds.  Bake for 10-15 minutes, or until golden and crisp.

Mint and Cucumber Raita

Cucumber¼
Mint4 sprigs
Natural yoghurt½ cup

Chop the cucumber and mint. Mix all the ingredients in the yoghurt.

Garlic and Coriander Nan Bread

Water200ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
Wholemeal bread flour225g
White bread flour225g
Melted butterFor brushing
Salt1 teaspoon
LemonA squeeze
2 cloves garlicFinely chopped
Coriander10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the naans on it  and sprinkle with the garlic. Brush with butter and cook until puffed up and browned.

Lentil Daal (per person)

dried red lentils                                          50g
large onions 1/4
garlic1 clove
ginger5g
Cumin seeds½ teaspoon
Coriander seeds½ tablespoon
Mustard seeds½ teaspoon
Sat anise1
Fresh coriander2 sprigs
Vegetable oil 

Peel and finely chop the onion.  Finely chop the ginger and crush the garlic, then lightly fry in a small amount of oil.  Once the ginger and garlic has started to cook a bit, add the seeds (slightly crushed) and continue to heat slowly. Next, allow the mustard seeds to start to pop. Add the onion and soften slowly, add the lentils and cover with stock and add the star anise with lots of salt and pepper. Allow to cook for about 20 minutes. Now remove the star anise and mash the lentils using a potato masher until it has a soft creamy consistency. Finish with fresh cori

Indonesian Lambok Chicken with Coconut Milk (serves 4)

chicken breasts4
red pepper1
red chillies2
fresh ginger1 inch fresh piece
raw cashew nuts32
Onion1 medium
Garlic3 cloves
Cumin powder2 teaspoons
Cloves2
Cinnamon powder½ teaspoon
coconut milk14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Dice the chicken. Add the chicken to the pan. Bring to the boil. Then simmer for 15 minutes. Take out the largest piece of chicken and cut through. If completely cooked you are ready to serve.

Lemongrass-Scented Rice

Basmati rice225g / 8oz
Small onion1
Chicken stock450ml / 1pt
lemongrass1 stick
Butter45g / 1.5oz

Dice the onion and slice the lemongrass. Saute the onions in the butter. Stir in the rice and lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg Cr.

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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