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Spicy Indian Rice Recipe is a delicious spicy rice and perfect served with your favourite curry.

Preparation Time: 25 to 30 minutes
Servings: 4

• a mugful of long grain rice
• 2 onions , sliced
• 2 tbsp sunflower oil
• ½ tsp tumeric
• 1 cinnamon stick
• 6 cardamom pods
• 1 tsp cumin seeds
• large handful of sultanas and roasted cashew nuts

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Estimated cooking time: 35 minutes, Makes 4 Servings

• 1 tbsp sunflower oil
• 2 large onions , thickly sliced
• 4 skinless chicken breasts
• 4 tbsp balti curry paste
• 200g quinoa
• 400g can chopped tomatoes
• 1liter chicken stock
• 50g roasted salted cashews
• small bunch coriander , leaves chopped

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Indian Sambar is essentially a pea and vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially Tamil Nadu.

The toovar dal are cooked until they are crumbling. Tamarind pulp is soaked in water to extract the flavour and then discarded. A mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) and tamarind are added to the dal. Vegetables and spices such as turmeric and chilli powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar.

Typical vegetables include okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.

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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

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