Spices and Herbs

Ingredients

2 large Bananas, peeled and thinly sliced | 2 large santras, peeled into segments with pipe removed | 1/2 tsp saffron strands | 2 tsp sugar | 1/2 tsp freshly ground black pepper | 1/2 tsp red chili powder | 1 tsp salt | 140 ml cartons curd (plain yogurt)

Ingredients

For Cover: | 1 cup all-purpose flour (maida) | water to knead dough | 2 tbsp oil | a little salt | 1/4 tsp ajwain (optional) | For Stuffing: | 3-4 potatoes (boiled, peeled & mashed) | 1/2 cup green peas (boiled) | 1-2 green chilies (finely chopped) | ½ tsp ginger (crushed) | 1 tbsp coriander, finely chopped | few chopped Cashews (optional) | few Raisins (optional) | 1/2tsp garam masala | salt to taste | red chili powder to taste | 1/2 tsp dry mango powder (amchur) (optional)

Ingredients

908g/2 lb potatoes, peeled & chopped | 4 tbsp very low fat natural fromage frais | 1 garlic clove, crushed | 28g/1 oz reduced fat strong cheddar cheese, grated | salt & ground black pepper | 113g/4 oz frozen petit pois

Ingredients

Dip: | 142g/5 oz very low fat natural yogurt | 1/4 cucumber, diced | freshly chopped mint | 1/4 - 1/2 tsp ground cumin | Curry: | Fry Light, for spraying | 3 garlic cloves, chopped | 1 tsp fresh ginger, grated | 1 fresh green chilli, seeds removed & chopped | 1/2 tsp ground turmeric | 1 1/2 tsp ground coriander | 1/4 tsp cayenne pepper good squeeze lemon juice | 340g/12 oz pumpkin, skin removed & diced | 170g/6 oz sweet potato, peeled & diced | 397g/14 oz can chopped tomatoes | 113ml/4 fl oz water | bunch freshly chopped coriander

Ingredients

Fry Light, for spraying | 681g / 1 1/2 lb potatoes, thinly sliced | 2 leeks, sliced | 3 large tomatoes, sliced | few sprigs of fresh rosemary, crushed | 1 garlic clove, crushed | 284ml / 1/2 pt stock made with Vecon | salt & ground black pepper

Ingredients

Fry Light, for spraying | 681g / 1 1/2 lb waxy potatoes (eg, Maris Peer or Charlotte), cut into large chunks | 2 onions, quartered | 3 garlic cloves, crushed | 1 tsp garam masala | 1/2 tsp ground turmeric | 1/2 tsp ground cumin | 1/2 tsp ground coriander | 1" ginger root, grated | 1 red chilli, seeds removed & chopped | 227g/8 oz cauliflower, cut into florets | 4 tomatoes, peeled & quartered | 85g/3 oz frozen peas | 2 tbsp freshly chopped coriander | 284ml / 1/2 pt stock made with Vecon | shredded fresh coriander, to garnish

Ingredients

Dressing: | 2 tbsp soured cream | 1 mango, cut into 1/2" cubes | 2 tbsp very low fat natural yogurt | 1 tsp fresh mint, chopped | 1 tsp lime juice | fresh coriander & lime wedges, to garnish | Curry: | 2 onions, sliced | 2 garlic cloves, crushed | 2 level tsp medium curry powder | 454g/l lb potatoes, cut into 1/2" cubes | 1 tbsp mango chutney | salt & ground black pepper

Ingredients

908g/2 lb mixed peppers | 2 onions, finely sliced | 4 garlic cloves, crushed | 2 x 397g/14 oz cans chopped tomatoes | 1 tsp Schwartz Mediterranean Mixed Herbs | 1/4 tsp paprika | salt & ground black pepper

Ingredients

1 large onion, finely sliced in half rings | 1/4 tsp cayenne pepper | 1/2 tsp allspice | 1 tsp ground cumin | 2 garlic cloves, crushed | 454g/l lb fine green beans, cut into 3cm lengths | 198g/7 oz can chopped tomatoes | salt & ground black pepper

Ingredients

1 tbsp Worcestershire sauce | 2 tbsp water | zest & juice of 1 large orange | zest & juice of 1/2 lemon | 1 level tsp cornflour | 340g/12 oz courgettes | 4 spring onions, chopped | 2" piece of ginger, finely chopped | 2 tbsp cider or white wine vinegar | 1 tbsp soy sauce | 3 tsp artificial sweetener