Flavours of India

Carla Mills shows us how to add some excitement to meal times by sampling the delights of Indian cuisine.

Starters

• Start with crisp poppadoms and warmed strips of naan bread, dipped into sweet mango chutney and cooling mint raita.
  


• For a sweet but spicy salsa, combine chopped fresh mango, red pepper, red onion, and fresh red chilli with lime juice and season to taste.
  


• For a traditional cooling Indian drink, serve lassi – blend natural yoghurt, milk, fresh mango and a little sugar.
  

Main Courses

• Create your own delicious prawn and mango curry in minutes by combining coconut milk, red peppers, diced mango and mild curry paste. Sprinkle with chopped coriander and serve with your favourite side dish.
  


• For a quick and easy mild curry the whole family with love, fry diced chicken and onion and stir in a korma or pasanda sauce along with an extra tablespoon of natural yoghurt. Sprinkle with toasted almonds and serve with fluffy naan bread.
  


• Spice up any tomato based curry sauce with some extra chillies and serve with strips of beef or your favourite vegetables
  


• For a healthy lunch or a light dinner, create a delicious salad using cooled rice, cooked prawns and shredded cooked chicken breast. Serve with a spicy dressing and freshly chopped mint, cucumber and spring onions. For a vegetarian option, replace the prawns and chicken with tinned chickpeas.
  

Side dishes

• Accompany your favourite curry dish with fragrant steamed basmati rice, sweet soft peshwari naan and citrus dressed baby salad leaves.
  


• For delicious added flavour to basmati rice, try cooking with lemon zest and turmeric, or coconut milk, lime zest and fresh coriander. Alternatively, add garlic and nutmeg, or serve pilau style with onions, cardamom, and bay leaves.
  


• Naan bread makes a delicious Indian style pizza base – top with a traditional tomato and herb paste or your favourite curry sauce, chunks of cooked chicken breast, red and yellow peppers and grated cheese before baking.
  


• Naans are also great served toasted and buttered with an Indian style breakfast of spicy scrambled eggs cooked with chopped tomatoes and chillies.
  


• Serve naan warm for lunch with a thick lentil, tomato or spiced butternut squash soup.
  


• Try cutting naan bread into cubes and bake in the oven to make delicious Indian croutons. Toss into a light salad of crisp romaine lettuce, sliced chicken tikka, chunks of fresh mango, a lime and coconut milk dressing and toasted cashew nuts.
  

Desserts

• Complete your feast with a rich creamy mango and lime fool. Simply puree fresh or tinned mango and blend with whipped double cream, Greek yoghurt and lime zest.
  


• Try an Indian style creamy rice pudding of rice cooked in sweetened coconut milk and cardamom, sprinkled with pistachio nuts.
  


• Layer fresh mango and bananas with vanilla ice cream, toasted coconut and warm butterscotch sauce for a dessert the children will love.
  


• For a lighter option, serve a colourful fruit salad of sliced fresh mango, kiwi fruit, halved strawberries and blueberries – also delicious for breakfast with thick yoghurt, toasted walnuts and honey.