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This is a classic rice dish from India, inspired by the Moghul cuisine. Originally, the dish came from Iran, where it was named pollou or pillau (from pollo, rice). This dish was taken to India, where it became pullao, or pulao, one of the most important rice dishes of the sub-continent. Westwards, this most famous Persian dish became the basis of pilav or pilaf in Turkey and Armenia, the pilafi dishes of Greece and the paellas of Spain. It's even the origin of the famous Russian rice dish plov.

Pakoras are popular spiced, batter-dipped, deep-fried, vegetables that make perfect snacks or hors d'oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil.

The tradition of frying things in batter is popular throughout the culinary world. In Italy, there’s the delicious Neapolitan fritters known as pasta cresciuta, comprising of things like sun-dried tomato halves, zucchini flowers, and sage leaves dipped in a yeasted batter and fried in olive oil. The Japanese dip all sorts of things, including zucchini, eggplant and carrot into a light thin batter and serve the tempura with dipping sauce.

In India, pakoras (pronounced pak-OR-as) are almost a national passion. Cooked on bustling street corners, in snack houses, and at home, the fritters are always served piping hot, usually with an accompanying sauce or chutney. The vegetables can be cut into rounds, sticks, fan shapes, or slices. The varieties are endless.

Tamarind is the fruit contained in the hanging pods of the tamarind tree, Tamarindus indica. The pods themselves are between 10-15cm (4-6 inches) long, cinnamon-brown coloured with a fuzzy coating. The pulp from inside the pods is piquant with a sour, date/apricot flavour.

There are some interesting etymological origins of the word 'tamarind'. The Arabic tamr hindi simply means “date of India” ('date' being a general name for the fruits of various palm trees); needless to say, tamarind neither stems from India nor is it related to palm trees. It is a native of Africa.

Dried tamarind is available at all Indian and Asian grocers in three main forms - hard, pressed blocks, packets of softer pulp and jars of puree, or concentrate. The dried pulp, which needs to be reconstituted by soaking it in water, varies immensely from source to source. The stuff in jars also varies from liquid to jam-like.

Some pulp appears full of fibre, and others are relatively fibre-free. But this is not an indication of quality; some of the best tasting tamarind puree I have tasted comes from soaking very unappealing looking rock-hard dried tamarind. Shop around, and choose your favourite brand.

There are innumerable variations on this classic chutney. This one is sauce-like and sweetened predominantly with dates. It is very versatile and popular, and especially suited as an accompaniment for fried dishes, such as samosas, kofta, pakoras and vadai. Makes about 2 cups

This recipe is originally from 'Vegan with a Vengeance' by Isa Chandra Moskowitz. Highly recommended, especially for those wanting reliable egg-free cakes.

Note that while the cups mentioned are American cups (240ml), I used Australian cups (250ml) with no loss of quality.

This dish originates in Punjab, northern India. However, it is well known all over India, and there are hundreds of variations of the same dish. But the same main ingredients are always there: peas and panir cheese in a spiced, minted tomato sauce. Here's a delicious version that can be served with any meal, anytime. It especially lends itself to special feasts and dinners and can be kept warm for some time, actually improving the flavour of the dish.

This cake is actually somewhere between a shortcake and a sponge. It’s enriched with ground walnuts or hazelnuts topped with strawberry jam, piled with rich vanilla-flavoured cream and studded with vine-ripened strawberries. Irresistible!

This recipe has never let me down. If you want a fast and easy homemade bread recipe with a good texture and a delicious tangy flavour, this is the one for you. Because it contains no yeast, this bread is best made and consumed on the same day. The quantity makes one loaf.

Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are regularly found in rice puddings.

rice - long/short grain white rice, brown rice, black rice, basmati, or jasmine rice milk - whole milk, coconut milk, cream or evaporated spices - nutmeg, cinnamon, ginger etc. flavourings - vanilla, orange, lemon, pistachio, rose water etc. sweetener - sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups

This popular Indian sweet from India's Maharashtra State is simple to prepare. Yogurt is hung in a cloth to remove the excess liquid. The solid residue, called yogurt cheese or dehin, is sweetened, flavoured with saffron, pistachio nuts, cardamom, and rosewater, beaten until silky-smooth, and served ice-cold in little cups.

Birchermuesli is named after its creator, Dr. Bircher Benner, who was ousted from the Swiss medical profession in 1900 for his heretical claims that grains, nuts, fruits and vegetables had more nutritional value than did meats. Wash your mouth out, Doctor!!

In formulating the muesli, Benner had in mind his many patients from wealthy families who were suffering the effects of a diet too high in protein.

Although it was not originally intended as a breakfast food, it certainly fills that niche deliciously.

Step One Begin by choosing the right kind of potatoes. This is the most important step. In different countries the ideal chip potato has different names. The best potato for chips should be neither too watery nor too high in sugar, which respectively give it a crispy texture and a light golden colour. In Australia, many feel Bintjes are the best, in UK it's King Edward. Not sure about USA. You get the picture. Whatever the name, choose a floury potato.

This is is usually served in small servings in little bowls as an accompaniment to bold-flavoured main courses.

This Lebanese salad is probably the most famous of all Middle Eastern mezze (hors d'oeuvres). Bulgur wheat (parched, ground, par-boiled wheat grains) is not only tasty and substantial but also very nutritious. It is rich in protein, calcium, phosphorus, iron, potassium, niacin, and vitamins B1 and B2.

Bulgur wheat salad is easy to prepare and is characterised by its fresh lemon-mint-parsley flavour. Traditional Middle Eastern cooks sometimes use an extra ingredient in their salads: a tart seasoning made from the ground seeds of a Mediterranean flowering plant called sumac, which adds a special lemony taste.

I have included this as optional. It is available from any well-stocked Middle Eastern grocer, as is the bulgur wheat which, incidentally, is sometimes referred to as bourghul or cracked wheat.

Tabbouleh can be served with flatbreads, and fresh, crisp lettuce leaves. Add more lemon juice if necessary, to assure the authentic fresh-lemon taste.

Buckwheat is not technically a grain, but it lends itself to breads and pancakes as it behaves like a grain. In India and elsewhere, on the grain-free Vaisnava fasting day of Ekadasi, buckwheat, as well as other pseudo-grains, like chestnut flour and tapioca flour, are used in a variety of versatile ways. If you like the taste of buckwheat, you'll love these tender versions of India's most popular flatbread, the chapati.

Buckwheat contains no gluten, so those of you who can't eat wheat will find this recipe appealing. As far as equipment is concerned, you'll need at least one non-stick frypan, (two or three are better), a rolling pin, a smooth surface for rolling, and some kitchen tongs. Makes 10 large chapatis.

Ghee, clarified butter, is the preferred cooking medium for many dishes. Most commonly used in traditional Indian cuisine, ghee is also popular in Middle Eastern cooking. Whilst olive oil, sesame oil, peanut oil, and coconut oil are popular, ghee has many advantages.

When butter is melted and slowly heated, all the moisture is evaporated, and the milk solids are separated from the clear butterfat. This residual, golden-coloured liquid, called ghee, is excellent for sauteeing and frying, as it can be heated to 190°C/375°F before reaching its smoking point.