(7 e-books). Over 320 soft furnishing projects spread over the range of e-books.

“Inspired by eggplants eaten in a friend’s house years ago, she said it was her mother in-law’s dish who was from Hyderabad. That was years ago so I cannot vouch for authenticity but it is the way I make it in mine; it is so simple but really delicious. She served it as part of a meal but I also love it as it is with a little crispy naan. You can also add chickpeas to the hot spiced oil before adding to the yoghurt for extra protein. The pomegranates add a lovely texture, colour and burst of…

“India is two-thirds coastal so it’s no surprise everyone loves their fish. When I think of coastal food I think of fish curries and coconut and this one from Kerala is one of my favourites.” Anjum Anand, Anjum's Australian Spice Stories

“This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations to this chutney, some will add a little sugar, some raw garlic and others will add yoghurt. This is how we like it in my family and it is a perfect base from which to experiment with a different ratio of herbs or spice. While pistachio nuts might seem really…

“I do love peas, I love their mushy texture, sweetness and subtle flavour, I always have some in the freezer and they cook in minutes. But and it is a big but, sometimes they can be a bit blah and I need more. This is what peas taste like when they leave they venture out of their safe vanilla zone.” Anjum Anand, Anjum's Australian Spice Stories

“I do love peas, I love their mushy texture, sweetness and subtle flavour, I always have some in the freezer and they cook in minutes. But and it is a big but, sometimes they can be a bit blah and I need more. This is what peas taste like when they leave they venture out of their safe vanilla zone.” Anjum Anand, Anjum's Australian Spice Stories

“These crispy, fried shards of okra are so much more in the flesh than on paper. All I can tell you is that there have never, ever been any leftovers from this dish the multitude times I have cooked them. They need to be cooked just before serving as they do not reheat well.” Anjum Anand, Anjum's Australian Spice Stories

“This is a truly delicious way to eat chicken whether it is sunny or not. There are no tricks except a long marinating time and the chicken becomes really juicy. If you like the red of tandoori chicken, you can add some food colouring to the marinade, but I prefer the flavours as they are and don’t miss the colour so I’ll leave it to you. I serve this with the green herb chutney.” Anjum Anand, Anjum's Australian Spice Stories

“This recipe is based on a typical tandoori marinade but instead of cooking them in a tandoor oven, I do them on the barbecue and it works beautifully. I don’t like the artificial red colouring often added to tandoori dishes, but the red chilli powder adds subtle colour and heat, while the whole green chillies impart a lovely flavour.” Anjum Anand, Anjum's Australian Spice Stories

With its Indian-spiced marinade, this crispy oven-fried chicken recipe is so tasty and moreish without deep-fat frying.

Try this delicious fluffy spinach koftas in a creamy tomato curry recipe and other recipes from Red Online.

When the name of a dish means something to a non-native speaker, you know it is special. Although chickpea curries abound in many regions across India, this famous version hails from Amritsar. The city is best known for its very beautiful Sikh Golden Temple, but also for the truly delicious food. Even the vegetables there have so much flavour because – it is claimed – the local water itself is sweet and tasty. Chickpea curry is the city’s iconic dish, finished with a knob of local white…

Try this healthy curry recipe packed full of spinach goodness. Each serving provides 266kcal, 33g protein, 6.5g carbohydrate (of which 6g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 0.6g salt.

This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.

Try this delicious chickpea burgers with Indian coleslaw recipe.

Cooking Channel serves up this Green Coconut Fish Curry recipe from Anjum Anand plus many other recipes at CookingChannelTV.com