Recipes

White Chicken Korma

White Chicken Korma

If you head off into the dusty streets of old Delhi, you’ll come across countless formica table topped eateries serving Mughlai cuisine or dishes from an era when Muslim emperors ruled most of India.


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Chicken Tikka Masala

Chicken Tikka Masala

Murgh Tikka Masala or Chicken Tikka Masala has now replaced Tandoori chicken as the most popular Indian dish in the world.


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Chicken Satay Bites

Chicken Satay Bites

I once went for a two-hour cooking lesson in a remote village in Bali. It was great fun, and as I was the only student,


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Football Vindaloo

Football Vindaloo

Here’s an extremely simple recipe for even the most novice of cooks to make. It needs very little preparation and just a bit of stirring – that’s all!
It's Manju's Football Vindaloo, the perfect side-dish.


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Kerala Chicken Curry

Kerala Chicken Curry

Curry leaves are extensively used in southern India, less so in the North. They were introduced to Malaysia by the many South Indians (mostly Tamil) immigrants during the British colonial era.


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10 minute chicken curry

10 minute chicken curry

Dish that takeaway! The first time I made this in ten minutes I did it to win a bet! However, I had all the ingredients and utensils laid out in front of me, which saved a lot of time -


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Chettinad Chicken

Chettinad Chicken

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.


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Whole Tandoori Chicken

Whole Tandoori Chicken

Whenever I see tandoori chicken sold anywhere in the world, it is a vibrant red colour. The only way to make it red is by adding food colouring which I tend not to use as often I have found that I can actually taste the chemicals.


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Karahi Chicken

Karahi Chicken

Karahi Chicken is yummy! Make your own karahi curry sauce or use Manju's delicious homemade recipe.


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Chilli Chicken

Chilli Chicken

East Indians have added a few Chinese touches to this traditional dish to create Chilli Chicken.


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Chicken Biryani

Chicken Biryani

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style.


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Noodles with Chicken, Broccoli and Garlic

Noodles with Chicken, Broccoli and Garlic

Although Chinese food is popular throughout India, it is nowhere more evident than in the city of Kolkata (formerly known as Calcutta).


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Chicken Korma

Chicken Korma

Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.


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Chicken and Egg Wrap - Kathi Roll

Chicken and Egg Wrap - Kathi Roll

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Kathi Rolls are pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.


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Quick Chicken Curry

Quick Chicken Curry

This is another fast idea I’ve come up with to make use of five basic spices.


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Butter Chicken

Butter Chicken

Butter chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of murgh makhani.


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Quick Chicken Tikka Masala

Quick Chicken Tikka Masala

It's the UK's favourite Indian curry and something which introduces you to 5 spices in the Manju repertoire.


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Healthy Aromatic Chicken Curry with Garam Masala

Healthy Aromatic Chicken Curry with Garam Masala

This recipe contains no creamy sauce whatsoever and skinless chicken which contains the least fat. You can use chicken on the bone too.


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Chatpata Coronation Chicken

Chatpata Coronation Chicken

This is a great way of turning a British classic into something special. Chatpata means quick in Hindi and its a simple approach to a recipe


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Griddled Chicken - Murgh Taka Tak

Griddled Chicken - Murgh Taka Tak

This dish gets its Indian name from the sound of the spoon or spatula hitting the pan and breaking up the food while it cooks - taka tak is the rhythm of chopping.


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Railway Station Lamb Curry 

Railway Station Lamb Curry 

This is an infusion of North and South Indian flavours culminating in a rich flavoured meat dish.


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Keema Kofta - Lamb Meatballs in Spiced Tomato Curry

Keema Kofta - Lamb Meatballs in Spiced Tomato Curry

The word kofta is a Persian word which is used in India, Central Asia and the Middle East through to the Balkans and North Africa.


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Andhra Mutton Curry

Andhra Mutton Curry

Cuisine from the state of Andhra Pradesh is predominantly hot and packed with chillies. The state includes the city of Hyderabad famous for its biryani dishes.


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Andhra Mutton Curry

Andhra Mutton Curry

Cuisine from the state of Andhra Pradesh is predominantly hot and packed with chillies.


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Achaari Lamb Gosht - Lamb in Pickling Spices

Achaari Lamb Gosht - Lamb in Pickling Spices

This north Indian dish is prepared with many of the whole spices traditionally used to make pickles.


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Grilled Indian Seekh Kebabs

Grilled Indian Seekh Kebabs

There are countless recipes for the traditional seekh kebab and each cook adds his or her own ingredients to give it a special and possibly unique flavour.


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Roast Leg of Lamb

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Marinated roast leg of lamb (raan) served with seasoned yoghurt (tadka raita)


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Kakori Kababs

Kakori Kababs

Kakori kababs are soft versions of seekh kababs, made with finely ground mince and often a combination of over 50 different spices.


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Roast Lamb with Warming Spices - Raan Masaledaar

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This dish of yogurt-marinated and roasted leg of lamb comes from the border of northern India and Pakistan. It is a common delicacy in North-West Frontier cuisine, where mutton us often used instead of lamb. Its also one way of spicing up the festivities and keeping warm with the spices in the recipe.


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Lamb Biryani - Hyderabadi Biryani

Lamb Biryani - Hyderabadi Biryani

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style.


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Rich Lamb Curry

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Rich Lamb Curry or Mutton Nihari is a dish from Lucknow in northern India eaten mainly amongst Muslim communities at breakfast. It originally hails from Pakistan and though widely known to be prepared with beef shank, many variations use lamb or mutton. This is taken from my latest cookbook Classic Indian Recipes.


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Quick Minced Lamb Kebabs

Quick Minced Lamb Kebabs

Recently, I visited a place called Khari Bauli in Old Delhi to purchase fresh spices at the bustling market. It's well worth a visit if you want to get a taste of the spice lives of the people in India's spice trade. I created a dish similar to the style of a famous eatery called Karims using just a few basic spices.


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Smoked Wild Alaska Pollock and Prawn Pancakes

Smoked Wild Alaska Pollock and Prawn Pancakes


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Creamy Prawn Curry - Chingri Malai Jhol

Creamy Prawn Curry - Chingri Malai Jhol

With the Bay of Bengal to the east of the state of West Bengal, it is not surprising that fish is central to the region's cooking. Each morning people can be seen haggling at the open fish markets in search of the best catch of the day.


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Prawns with Garlic and Chilli - Prawn Patia

Prawns with Garlic and Chilli - Prawn Patia

Tomato puree is a concentrated thick paste with a very strong tomato flavour. Tomato sauce is a condiment enhanced with various other ingredients. The piquancy of the tomato puree compliments the prawns and the heat of the chilli powder.


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Kerala Mackerel Curry

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This is a traditional fish curry from Kerala in Southern India. It is cooked in an earthernware vessel known as a chatti which adds to the flavour. It is usually made with coconut oil, but I have used groundnut oil. I have also reduced the amount of chilli powder considerably.


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Fish Curry

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Maacher Jhol

A typical Bengali fish curry, maacher jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies are usually added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture that is perfect for thi


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Grilled fish with Tangy Black Olive Relish

Grilled fish with Tangy Black Olive Relish

This recipe combines the flavours of Indian spices with olives. Black Olives can handle the intensity of certain Indian spices and do work well together from time to time.


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Quick King Prawn Curry

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Generally prawns have already been shelled and deveined. However, if you need to devein them, you can do this with a thin, sharp knife. Make a cut along the back of one of the prawns, without cutting all the way through.

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Prawns in Coconut

Prawns in Coconut

I’ve used uncooked prawns from Thailand for this dish but you can used pre-cooked prawns.


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Roast Onions

Roast Onions

Leftover onions, make a great warming treat to accompany any full roast dinner.


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Rich Vegetable Curry

Rich Vegetable Curry


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Green Beans with Potato

Green Beans with Potato

This recipe is a northern Indian influenced dish prepared in the Punjab where hearty cooking is predominant.


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Green Peppers with Gram Flour - Besan ka Simla Mirch

Green Peppers with Gram Flour - Besan ka Simla Mirch

A delicious lunch snack eaten predominantly in the western parts of India, particularly Mumbai in Maharashtra. This is also known as zhunka.


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Spiced Okra Northern India style - Bhindi Masala

Spiced Okra Northern India style - Bhindi Masala

Amchur or amchoor is the Hindi term for mango powder. It’s made from slices of green unripe mangoes which are dried and resemble pieces of bark.


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Peppers with Gram Flour - Besan ka Simla Mirch

Peppers with Gram Flour - Besan ka Simla Mirch

A delicious lunch snack eaten predominantly in the western parts of India,


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Vegetable Biryani - Sabz Biryani

Vegetable Biryani - Sabz Biryani

As the biryani is a Mughlai dish - a dish that has been created by the Mughal emperors who used to rule India centuries ago,


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Spicy Sweet Potatoes Curry

Spicy Sweet Potatoes Curry


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Baked Paneer in a Tomato Gravy

Baked Paneer in a Tomato Gravy

Generally the Indian cheese known as paneer is predominantly cooked in a tandoor or on a hob,


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Okra in Yogurt - Dahi Bhindi

Okra in Yogurt - Dahi Bhindi

Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties,


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Masala Dosa Filling

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Dosa is a popular South Indian pancake that is made from a fermented batter of rice and skinned split black lentils.


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Okra with onions

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Of all the tropical veggies, Indians love onions the best. A friend of mine, who was used to eating spicy okra in a curry sauce, was amazed to discover its real taste when he tried this recipe.


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Potato Curry

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Here's a special quick curry dish I have prepared to celebrate National Curry Week. It takes about 15 minutes. You can parboil the potatoes in advance for an even speedier treat.


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Green Beans with Garlic and Mustard Seeds

Green Beans with Garlic and Mustard Seeds

Mustard seeds are to southern, south-western and eastern India what cumin seeds are to the north. Used to season just about every savoury preparation,


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Peas with Indian Cheese - Mattar Paneer

Peas with Indian Cheese - Mattar Paneer

Paneer is a rich source of protein for many Indians who are vegetarian and is the most common form of Indian cheese which unlike western cheeses, contains no rennet.


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Soya Mince Curry

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This is a meat substitute product that can be used in making spicy dishes. Dry soya protein absorbs almost 4 times its weight in liquid and has become increasingly popular due to its health benefits.


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Indian HotPot

Indian HotPot

Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.


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Vegetable Dhansak

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A dhansak is a spiced dish of pureed lentils and vegetables. They are cooked in a tangy sauce. This is a Parsi recipe that comes from western India and is taken from my Easy Indian Cookbook.


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Buttery Spinach and Potatoes

Buttery Spinach and Potatoes

Taken from Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers, this popular vegetarian dish known as Saag Aloo, served in Indian restaurants


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Aubergines in Garlic and Chilli Sauce

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As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD.


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