Check out these Baked Onion Bhajis, Meera’s Gujarati Dal with Peanuts + Star Anise or even learn how to make your own Leek, Pea and Mint Samosas.

At the institutional level, UNICEF focuses on developing improved water quality monitoring systems and strengthening operation and maintenance of water supply infrastructures. What I thought: I made Meera’s aubergine and pea curry to accompany a night in watching the football. Speaking to India Today TV earlier, Mahua Moitra admitted that she shared her log-in credentials with businessman Darshan Hiranandani, a longtime close friend. Then it was just a matter of adding the peas (I used frozen straight from the freezer, I didn’t defrost them first) and frying up some chapattis.My testers find the potatoes a bit bland, and complain that the long cooking time has left the peas looking a bit like they have come out of a tin (fusspots), so I’ve chosen cauliflower for textural interest, squash for sweetness and green beans for crunch and colour. Put a lidded casserole dish over a medium-low heat and cook the vegetables and their marinade (if your yoghurt is very thick, add a splash of water to make a sauce) for 5-7 minutes until starting to soften. Put the oil into a large lidded frying pan over a medium heat and, when hot, add the curry leaves and mustard seeds.

Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes, until the potatoes are tender and no longer resist the point of a knife. In this seminal collection of recipes, Madhur Jaffrey proves that Indian food need not be complicated or involve hours in the kitchen. Several recipes use tamarind and fresh curry leaves which I will have to wait until I go to the city to get these, but most are easily achievable without fancy or hard to find ingredients. What I thought:Hara Bara kebabs are so easy to make with common ingredients and taste super delicious.

The cooking vessel should be tightly sealed to prevent the escape of the steam that’s essential for fluffing up the rice in the proper fashion. One of those cookbooks that I take out of the library, and then purchase because there are just too many fantastic recipes. Serve the biryani with the crispy onions, flaked almonds, sultanas and coriander or mint scattered on top. Check out our collection of the best Indian and Indian-inspired cookbooks here, including old favourites like Madhur Jaffrey’s Curry Easy and modern classics like Meera Sodha’s Fresh India.

It’s still Gujarati cooking, but seasons change and people change, so food changes – even produce in the UK has changed wildly since my parents moved here. For Fresh India, it was her friends who provided the inspiration: a growing number were becoming vegetarian or vegan but struggling to see past creating a meal around meat. East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts. Sodha and Fearnley-Whittingstall both use caramelised onions, which add a lovely sweetness to their dishes, but no one can resist the crispy fried onions served with the Mother India recipe, both for their intense flavour and the textural contrast they offer to the soft vegetables and fluffy rice. Centred around a truly ingenious infographic, this cookbook is for anyone wanting to learn how to use and improvise with Indian spices.Jet Airways founder Naresh Goyal siphoned off public funds obtained as business loans in commission to sales agents, personal and family expenses, loans to subsidiary companies with no business or income, etc. Curry shares the best curry from around the world, with plenty of Indian recipes as well as dishes from Thailand, Vietnam, and Indonesia. Sodha is a former vegetarian, and more than half the 60-million population who live in Gujarat eat a meat-free diet. I don't mind too much if it's easy to picture what it's like but when it's a dish you have never heard of, it's really important to have an idea of what the finished product should look like. Whatever the truth, the dish is now popular nationwide, and the two most famous iterations come from Lucknow, in the north-west, often said to be more delicate, and Hyderabad, further south, which trades in spicier fare.