use.
Turmeric root is a member of the ginger family It is normally sold as a dried root or in powdered form. Purchase turmeric as you need it as the flavour fades over time. Be careful when using it, as it will stain clothing and plastic utensils a bright yellow.
Paneer (Indian Cottage Cheese)
1 litre (4 cups) fresh milk
1 tablespoon vinegar
Makes 150 g (5 oz) paneer
Preparation time: 40 mins
1 Bring the milk to a boil. Turn off the heat and stir in the vinegar. Leave for 15 minutes to allow the curd to form.
2 Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid.
3 Put the paneer into a bowl or tray (keeping it wrapped in muslin to retain its shape), cover with a plate that just fits the top and put a heavy weight on top of the plate to squeeze out the remaining liquid. Set aside for about 1 hour.
4 Cut into cubes and store in an airtight container in the refrigerator for 3 to 4 days.
Stir the vinegar into the milk. Leave for 15 minutes to allow the curd to form.
Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid.
Place the paneer in a bowl (wrap in muslin to help retain its shape), top with a plate and heavy weight.
After all the liquid has been squeezed out, transfer to a plate and use as desired.
Tomato Chutney
2 tablespoons oil
1 large onion, finely chopped
5 cloves garlic, minced
3 cm (1¼ in) ginger, minced
600 g (3 cups) ripe tomatoes, blanched, peeled and chopped
250 g (1 cup) caster sugar
1 teaspoon chilli powder
½ tablespoon garam masala
1 tablespoon vinegar
1 Heat the oil in a heavy bottomed pan and stir-fry the onion, garlic and ginger until aromatic.
2 Add the rest of the ingredients to the pan and simmer over low heat until thick, about 20 minutes.
Serves 6-8
Preparation time: 15 mins
Cooking time: 25 mins
Mint Chutney
80 g (2 cups) mint leaves
50 g (1 cup) coriander leaves
1 cm (½ in) ginger
5 green finger-length chillies
1 teaspoon salt
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
250 ml (1 cup) yoghurt
1 Place all the ingredients into a blender and blend until smooth.
2 Serve as a dip for fried snacks or as an accompaniment to rice and curry.
Serves 6
Preparation time: 20 mins
Cucumber and Pineapple Kachumbar
1 medium cucumber, deseeded and diced
300 g (10 oz) pineapple, diced (about 1½ cups)
1 medium tomato, deseeded and diced
2 tablespoons chopped mint leaves
125 ml (½ cup) freshly-squeezed lime juice
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon chilli powder
1 Place the diced cucumber, pineapple, tomato and mint leaves into a bowl.
2 Mix the rest of the ingredients together in a separate bowl until the sugar dissolves. Pour over the prepared vegetables and mix well. Serve with any Indian food.
Serves 4
Preparation time: 10 mins
Radish and Onion Pickle
1 medium daikon radish, thinly sliced
1 small carrot, thinly sliced
1 large onion, cut into thin rings
1 green finger-length chilli, deseeded and chopped
100 ml (1/3 cup) freshly-squeezed lime juice
1 teaspoon ginger juice (from grated fresh ginger)
2 teaspoons sugar
1 teaspoon salt
½ teaspoon mustard seeds, pounded coarsely
¼ teaspoon turmeric powder
1 Place the radish, carrot, onion and chillies into a bowl.
2 Mix the rest of the ingredients together in another bowl and pour over the prepared vegetables.
3 Mix well and leave aside for 20 minutes before serving.
Serves 4
Preparation time: 10 mins
