0:00:02 > 0:00:04I'm Anjum Anand. I'm a food writer and a chef,
0:00:04 > 0:00:08and I'm on a mission to show how easy it is to cook Indian food.
0:00:10 > 0:00:15It's really quick. All we did was make a paste, marinade and fry.
0:00:15 > 0:00:19In Britain, we love Indian food, but it's often thought that it's too complicated to cook.
0:00:21 > 0:00:23In this series, I want to show you
0:00:23 > 0:00:25that there's nothing to be afraid of.
0:00:25 > 0:00:28That's the second dish.
0:00:28 > 0:00:30- That was really easy. - Now you're thinking like a cook!
0:00:32 > 0:00:36- Gorgeous. - And that fantastic flavour's going to go right into your food.
0:00:36 > 0:00:39My family and I eat Indian food every single day,
0:00:39 > 0:00:43simple traditional dishes passed down through the generations.
0:00:44 > 0:00:46- Isn't it good?- Oh, I love it!
0:00:46 > 0:00:50- I want more!- This week, I'm taking my simple, healthy Indian food
0:00:50 > 0:00:53to the heart of the English countryside.
0:00:54 > 0:01:00I've persuaded my friend Panthea, who doesn't cook at all, to help me raise money for charity,
0:01:00 > 0:01:04selling my food at the Sherborne Country Fair in Dorset.
0:01:04 > 0:01:07I'm going to teach her everything she needs to know -
0:01:07 > 0:01:09from the basic spices to buy...
0:01:09 > 0:01:14Cumin seeds, cumin seeds, I'm sure cumin seeds was one.
0:01:14 > 0:01:15..to making samosas.
0:01:16 > 0:01:21This is simple, healthy Indian food anyone can cook.
0:01:27 > 0:01:30The country fair's in a week's time, and I've got a lot of work to do
0:01:30 > 0:01:36if I want to show the people of Dorset that Indian food can be more than just a balti.
0:01:36 > 0:01:38My friend Panthea is going to help me.
0:01:38 > 0:01:42She's from Iran. Her two passions are shopping and eating.
0:01:42 > 0:01:45I love Indian food. I think it's delicious.
0:01:45 > 0:01:51Panthea's sales patter is second to none, so she's bound to help bring in the customers at the fair.
0:01:51 > 0:01:57There's only one snag - she's more used to ordering food in restaurants than slaving over a hot stove.
0:01:57 > 0:02:01I wouldn't cook Indian food because I think it's very complicated.
0:02:01 > 0:02:06It just looks complicated with all the different spices, and all the things that go into it.
0:02:06 > 0:02:11She's never been a confident cook, and relies almost exclusively on packaged food.
0:02:11 > 0:02:14This is the perfect opportunity for her to get over her fears in the kitchen,
0:02:14 > 0:02:19so I'm going to make her a delicious lunch and convince her that she's the one for the job.
0:02:19 > 0:02:22- Mwah! It's been ages. - I know, how are you doing?
0:02:22 > 0:02:24Not bad!
0:02:25 > 0:02:29I need you to help and come with me and help me cook, and help me sell.
0:02:29 > 0:02:31Help you cook?! Why...?
0:02:31 > 0:02:34I mean, how can I help you cook when I don't cook?!
0:02:34 > 0:02:38You're jobless. You'll be so fantastic at selling the food because you love it
0:02:38 > 0:02:40and you're passionate about your food.
0:02:40 > 0:02:43- Talking about food, I'm starving, can we eat?- All right.
0:02:43 > 0:02:46To try and twist her arm, I'm going to cook pan-fried halibut
0:02:46 > 0:02:51in a crushed chilli, ginger and garlic paste with a crunchy salad.
0:02:51 > 0:02:54What I want to do is to cook the fish in a mixture
0:02:54 > 0:02:58of flour and desiccated coconut because I want to get a nice crust.
0:02:58 > 0:03:03- That's really good. - Basically, halibut takes three to four minutes a side.
0:03:03 > 0:03:06What do people actually eat in these fairs? Hamburgers...
0:03:06 > 0:03:09Satays... Something that's really easy, you know?
0:03:09 > 0:03:11I think wraps are a good idea.
0:03:11 > 0:03:14People can eat them in their hands, you're right.
0:03:14 > 0:03:16- Or samosas?- Samosas are a good idea.
0:03:16 > 0:03:18I can't believe how quick that was.
0:03:18 > 0:03:23It IS really quick. All we did was make a paste, marinade and fry.
0:03:23 > 0:03:25Tuck in, let me know what you think.
0:03:29 > 0:03:31I know you can recreate this.
0:03:31 > 0:03:35But will you please, please, please come to the fair with me first?
0:03:35 > 0:03:38- Just nod, eat and nod. - Fine, I'll come to the fair.
0:03:38 > 0:03:39Thank you!
0:03:41 > 0:03:46At the fair, most people will be wanting food they can eat with their hands without getting messy,
0:03:46 > 0:03:51so I'm opting for a tasty British favourite, tandoori-style food wrapped in tortillas.
0:03:53 > 0:03:56Chicken tikka with a green chutney.
0:03:56 > 0:04:00Lamb brochettes marinated in coriander and cumin.
0:04:02 > 0:04:07For the vegetarians, a delicious mushroom, spinach and paneer wrap
0:04:07 > 0:04:10and an unusual savoury semolina cake -
0:04:10 > 0:04:13spongy, crisp and full of goodness.
0:04:13 > 0:04:16To help Panthea get to grips with the ingredients,
0:04:16 > 0:04:20I've sent her off to buy the five basic spices of Indian cooking.
0:04:20 > 0:04:23They're all available in almost every supermarket.
0:04:25 > 0:04:28OK, this is really easy because they've got Turkey, Egypt,
0:04:28 > 0:04:32Hungary, Indonesia all written, so we just look for the India ones.
0:04:32 > 0:04:35SHE MISPRONOUNCES: Cumin seeds, I'm sure cumin seeds was one.
0:04:35 > 0:04:39She's looking for cumin, a rich, dark spice full of flavour.
0:04:39 > 0:04:43Powdered spices tend to lose their flavour quicker than whole spices
0:04:43 > 0:04:49so I buy them as nature intended, and then grind them up in a pestle and mortar as I need them.
0:04:49 > 0:04:52That way, my spices are always fresh.
0:04:52 > 0:04:55Coriander seeds are very different from the leaf.
0:04:55 > 0:05:00This spice is mild and aromatic, and I tend to get through an awful lot of it.
0:05:00 > 0:05:05Chilli powder, which adds great heat and colour.
0:05:05 > 0:05:10Turmeric is also used for its fabulous colour, as well as its medicinal properties.
0:05:10 > 0:05:12The root is dried and then pounded
0:05:12 > 0:05:13to a fine, yellow powder.
0:05:16 > 0:05:22And garam masala, a mixture of many spices ground together, fragrant and aromatic.
0:05:24 > 0:05:28These five spices form the base of many Indian dishes.
0:05:28 > 0:05:32Victory! I've got all five spices!
0:05:32 > 0:05:35While Panthea's off shopping, I'm going to meet a man
0:05:35 > 0:05:38who knows everything there is to know about tandoori food.
0:05:38 > 0:05:44Gaylord was one of the first Indian restaurants to open in London in 1967.
0:05:44 > 0:05:47Their hot clay oven is the secret to great tandoori food.
0:05:47 > 0:05:50It's like, fiery coals inside...
0:05:50 > 0:05:54Mr Singh has been cooking here for almost 20 years.
0:05:54 > 0:06:00Like every great tandoori chef, he has his own secret recipe for perfect chicken.
0:06:00 > 0:06:07This is an opportunity to observe a real master at work. The first stage is to slash the chicken.
0:06:07 > 0:06:09So that the spices can go inside.
0:06:09 > 0:06:11Totally marinade the whole chicken.
0:06:11 > 0:06:16Yup, yup. Got it, got it. You're going to salt the chicken.
0:06:16 > 0:06:17And chilli powder.
0:06:17 > 0:06:21- Chilli powder, OK. - This is a methi powder.
0:06:21 > 0:06:24Methi is dried fenugreek leaves powdered.
0:06:24 > 0:06:27- Garam masala. - That's your secret garam masala.
0:06:27 > 0:06:29- Mixed garam masala.- OK.
0:06:29 > 0:06:32Black pepper, and ginger and garlic paste.
0:06:32 > 0:06:36- Why's that green if that's ginger and garlic paste? - Ginger, garlic paste and...
0:06:36 > 0:06:38- Green chillies!- ..green chillies...
0:06:38 > 0:06:42Green chillies also. You see you're keeping more secrets from me now!
0:06:42 > 0:06:44OK, with my hand, all right.
0:06:46 > 0:06:47And lemon juice.
0:06:47 > 0:06:49Lemon juice.
0:06:49 > 0:06:50You put quite a bit of that.
0:06:50 > 0:06:56So I've mixed all of the spices, and the ginger, garlic and chilli paste.
0:06:56 > 0:06:58OK, now we make the yoghurt.
0:06:58 > 0:07:02'Then it's time to create that famous tandoori colour with a yoghurt marinade.'
0:07:02 > 0:07:06Chilli powder and salt and garam masala
0:07:06 > 0:07:12and black pepper and kasuri methi and garam masala, ginger powder.
0:07:12 > 0:07:15Is that red chilli powder?
0:07:15 > 0:07:16- Is that for colour?- Yes.
0:07:16 > 0:07:19- You don't use any fake colourings, do you?- No, no.
0:07:19 > 0:07:23People think there's a lot of fake colouring in Indian food but it's not really true.
0:07:23 > 0:07:26Look at that beautiful orange colour! So that's from the paprika?
0:07:26 > 0:07:30- Yes.- 'Once the chicken is covered, it's ready for the tandoor.
0:07:30 > 0:07:36'This is the final stage in the process and is where the chicken gets its chargrilled flavour.
0:07:36 > 0:07:40'To make this happen, the tandoor must be extremely hot, over 250 degrees.'
0:07:40 > 0:07:43Oh, my big tandoori moment.
0:07:43 > 0:07:46Wow, it is HOT.
0:07:47 > 0:07:49Whoo! That's hot!
0:07:49 > 0:07:52So that's going to take about half an hour to cook.
0:07:52 > 0:07:55I can't wait, I'm so excited. My own tandoori chicken.
0:08:01 > 0:08:03Grab a cloth, just take it out.
0:08:03 > 0:08:06Is this clean? I put it in here.
0:08:06 > 0:08:08- Lovely!- Thank you.
0:08:08 > 0:08:12- I'm a pro!- Very good.- Thank you.
0:08:12 > 0:08:13So do it the Indian way.
0:08:13 > 0:08:16Just kind of use the naan to protect my fingers.
0:08:18 > 0:08:21- Mm!- Lovely?
0:08:21 > 0:08:25Not spicy at all, maybe slightly, but good spice.
0:08:27 > 0:08:29Really full of flavour.
0:08:29 > 0:08:30- Well done.- Thank you.
0:08:32 > 0:08:39Having tasted Gaylord's chicken, back at home, I'm feeling suitably inspired to start cooking my own.
0:08:39 > 0:08:44Because I don't have a tandoor oven, I've created my own recipe for authentic tandoori food.
0:08:44 > 0:08:47It'll work just as well in a normal oven or on a barbecue.
0:08:50 > 0:08:53Even though you haven't started cooking, it smells really nice!
0:08:53 > 0:08:55That's cos you're near the spices.
0:08:55 > 0:08:58'The yoghurt marinade I'm going to make is much simpler
0:08:58 > 0:09:01'than Mr Singh's, but will work really well in my normal oven.'
0:09:01 > 0:09:05If you add about a teaspoon and a half of chilli powder,
0:09:05 > 0:09:09- about three teaspoons of garam masala.- Which is? That one?
0:09:09 > 0:09:14Tandoori food is really similar. It's a lot of yoghurt and some spices,
0:09:14 > 0:09:15and then you customise it
0:09:15 > 0:09:18to whatever you're in the mood for, right? This is the generic.
0:09:18 > 0:09:21If you don't want to do anything else to it, it's this simple.
0:09:21 > 0:09:23That's my ginger roughly chopped,
0:09:23 > 0:09:26so I'm going to whizz it all together and add it to the yoghurt.
0:09:26 > 0:09:30'I'm also adding eight cloves of garlic.'
0:09:33 > 0:09:36Could you just get a lemon and squeeze in half a lemon's worth?
0:09:40 > 0:09:42I'm going to add my ginger and garlic.
0:09:46 > 0:09:50Can you add a good slug of oil? That comes out slowly so just enough that it doesn't get too dry.
0:09:50 > 0:09:55Do you usually do it the night before so you can keep it in the fridge for a whole 24 hours?
0:09:55 > 0:10:00Exactly. The longer the chicken will marinade, the more the flavour gets into the chicken
0:10:00 > 0:10:03because when you barbecue it, just a little bit remains on the outside,
0:10:03 > 0:10:06so it needs to have gone inside, the flavour.
0:10:06 > 0:10:08Grate up that cheese.
0:10:08 > 0:10:11'And now for my secret ingredient, cheddar cheese.
0:10:11 > 0:10:17'It may seem like a strange addition to Indian food, but it makes the marinade really creamy.
0:10:17 > 0:10:20'I'm also going to use an egg to bind all the ingredients together
0:10:20 > 0:10:24'and help the marinade cling to the chicken.'
0:10:24 > 0:10:28- I can't even do that properly, I got a bit of shell in it.- Did you?
0:10:28 > 0:10:30That's not so OK!
0:10:30 > 0:10:34'Panthea's not used to getting her manicured hands dirty, but I'm convinced
0:10:34 > 0:10:39'that with a little help, she'll make a good cook, as she's got a real nose for spices.'
0:10:39 > 0:10:42It's really familiar, I know this.
0:10:42 > 0:10:45Close your eyes and what are you eating?
0:10:45 > 0:10:46What are you eating?
0:10:47 > 0:10:49It's really familiar.
0:10:49 > 0:10:51- What are you eating?- Cardamom.
0:10:51 > 0:10:54Cardamom is a common ingredient in Indian cookery.
0:10:54 > 0:11:00The seeds are removed from the pod, which are then pounded to a fine powder.
0:11:02 > 0:11:07- If you have a green cardamom pod after your meal, it's like having an After Eight mint.- Really?
0:11:07 > 0:11:12'I use it wherever I can and it'll give a delicious, aromatic flavour to the marinade.'
0:11:12 > 0:11:16I love green cardamom, so I'm happy to add it to anything.
0:11:16 > 0:11:18OK, that's done.
0:11:18 > 0:11:21So that, in effect, is our entire chicken marinade.
0:11:21 > 0:11:26- If you can add the chicken into there, then don't lick your hands cos the chicken is raw.- Sorry!
0:11:26 > 0:11:28But how does that taste now?
0:11:28 > 0:11:31Really good, I could just use it as a dip.
0:11:31 > 0:11:34Even though it's very garlicky.
0:11:34 > 0:11:37But then you're from Iran, so you have garlicky dips, don't you?
0:11:37 > 0:11:41- Yes, I like that.- So put the chicken inside then throw it in the fridge. - All right.
0:11:41 > 0:11:43OK, well, this is pretty good.
0:11:43 > 0:11:45- I think I could do this. - You could do that?
0:11:45 > 0:11:49- Yes.- That would feed a whole load of your friends and they'd be very appreciative.
0:11:49 > 0:11:53But they would all think that I bought it from outside.
0:11:53 > 0:11:56No-one would really believe me even if I really was doing it.
0:11:56 > 0:11:59'I'm going to leave the chicken to marinate overnight.
0:11:59 > 0:12:03'I'm also going to do lamb tikka brochettes and tandoori mushrooms.
0:12:03 > 0:12:08'It's the same basic marinade as for the chicken, but because lamb has a stronger taste,
0:12:08 > 0:12:11'I'm adding coriander leaf and extra garam masala.'
0:12:11 > 0:12:15- That's the second dish. - That was really easy.
0:12:15 > 0:12:19'And for the tandoori mushrooms, a touch more cardamom.'
0:12:19 > 0:12:22So can we just add the mushrooms in?
0:12:22 > 0:12:23- Yes.- That's it.
0:12:23 > 0:12:25Great.
0:12:25 > 0:12:30So you could have added peppers and some other stuff if someone was vegetarian.
0:12:30 > 0:12:33Exactly. See, now you're thinking like a cook.
0:12:33 > 0:12:35- In the fridge.- Excellent.- Thank you.
0:12:39 > 0:12:43Although the people of Dorset will certainly have come across tandoori cooking,
0:12:43 > 0:12:48one dish they may not be familiar with is my delicious savoury semolina cake.
0:12:53 > 0:13:00It's just really light and fresh, and full of vegetables, and I think it's a perfect teatime snack.
0:13:00 > 0:13:03If I could ask you to weigh the semolina.
0:13:03 > 0:13:07If you could give me 165 grams, just put it in here, that's fine.
0:13:07 > 0:13:09Perfect.
0:13:09 > 0:13:13Let me get some yoghurt out of the fridge.
0:13:13 > 0:13:17I'm going to use really good quality, fresh whole yoghurt because I really want this to be
0:13:17 > 0:13:23slightly rich, because it really doesn't have much butter or oil. We need to make it slightly moist.
0:13:23 > 0:13:28If you just kind of grate a little more than half, that should be enough.
0:13:28 > 0:13:31'It might seem strange to Western taste buds,
0:13:31 > 0:13:33'but adding vegetables to a cake
0:13:33 > 0:13:36'is traditional in any Gujarati household.'
0:13:36 > 0:13:42Just chop them up into not-too-small pieces, but slightly even.
0:13:42 > 0:13:45Add those in. In they go.
0:13:47 > 0:13:51'I'm also putting in some frozen peas, some grated ginger, and mix.'
0:13:53 > 0:13:56All we need now is a little bit of tarka.
0:13:57 > 0:13:59Tarka. Tarka is...
0:13:59 > 0:14:04heating some seeds or spices up in oil and adding it on top.
0:14:04 > 0:14:06So the process is called tarka?
0:14:06 > 0:14:07Yeah. Or tempering.
0:14:07 > 0:14:10Oh, I've heard of that, I've heard of tempering.
0:14:10 > 0:14:12Tarka is the Indian word for tempering.
0:14:12 > 0:14:16Cumin seeds,
0:14:16 > 0:14:18mustard seeds, and sesame seeds.
0:14:18 > 0:14:22This is a very Gujarati dish actually. They often like their things
0:14:22 > 0:14:26to be slightly sweet and savoury, and they use a lot of mustard seeds.
0:14:26 > 0:14:29They're one of the few people who use a lot of sesame seeds also.
0:14:29 > 0:14:34You bite into little seeds and it gives you a new flavour, and it's really delicious.
0:14:34 > 0:14:38Just be careful whenever you're making a tarka or tempering spices
0:14:38 > 0:14:42that you want to heat the oil up so that the seeds get into the hot oil,
0:14:42 > 0:14:45but not so hot that they burn, because seeds are very delicate,
0:14:45 > 0:14:47and become bitter really quickly.
0:14:47 > 0:14:51- OK, I'm going to pour that in there... - MIXTURE SIZZLES
0:14:51 > 0:14:54- Can you smell the seeds and flavours?- Smells gorgeous.
0:14:54 > 0:14:59And that fantastic flavour is going to go right into your food and flavour the entire batter.
0:14:59 > 0:15:01A bit of bicarb of soda.
0:15:01 > 0:15:03About half a teaspoon's worth.
0:15:03 > 0:15:10And then, the trick is to mix it, pour it into your pan and put it straight in the oven.
0:15:10 > 0:15:14And then I'm going to sprinkle some sesame seeds on top, which will kind of roast
0:15:14 > 0:15:18- and toast a bit in the oven. - It will look nice at the top.
0:15:18 > 0:15:21And it'll add a little crunch as you bite into it.
0:15:21 > 0:15:23If you could spoon it out...
0:15:23 > 0:15:25Thank you.
0:15:25 > 0:15:30- We take our sesame seeds.- I love that combination of sweet and salt.
0:15:30 > 0:15:32That will take about half an hour.
0:15:32 > 0:15:34I'll have a check with a skewer.
0:15:48 > 0:15:52I'm getting peckish. I want the cake NOW. I don't have patience.
0:15:52 > 0:15:56It's been in there for about half an hour, so it should be done.
0:15:56 > 0:15:59- What's that stick for? - That's to see...
0:15:59 > 0:16:03If the skewer comes out clean with no batter, then it's done. So it's done.
0:16:05 > 0:16:06Oh, wow.
0:16:08 > 0:16:13- Oh, that looks yum. - Can you see all the beautiful moistness and the peas?
0:16:13 > 0:16:16- And it smells so good.- It's crusty.
0:16:17 > 0:16:19Shall we?
0:16:23 > 0:16:26I think it's yummy when it's hot. I wouldn't like this cold.
0:16:26 > 0:16:27It's good cold, too.
0:16:29 > 0:16:32Whilst the people at the fair might find my cake unusual,
0:16:32 > 0:16:35there's one dish that they're guaranteed to recognise.
0:16:37 > 0:16:42Chef Cyrus Todiwala owns the award-winning restaurant Cafe Spice in East London,
0:16:42 > 0:16:46where he makes some of the best and most interesting samosas in Britain.
0:16:46 > 0:16:50His signature dish is coconut and beetroot.
0:16:50 > 0:16:53What a great colour, it's fabulous!
0:16:53 > 0:16:57'On a rare day off, he's agreed to cook for us at home.'
0:16:57 > 0:17:00- That really looks good. - We use a lot of different things.
0:17:00 > 0:17:02- We used to use minced lamb.- Yeah?
0:17:02 > 0:17:06Just peas, potato and peas, daal, dried daal.
0:17:06 > 0:17:09Seafood, we make a lovely prawn samosa.
0:17:09 > 0:17:13- Anything and everything, really, as long as it's dry.- See?
0:17:13 > 0:17:17Oh my God, that is really good.
0:17:17 > 0:17:19Seriously, that is really good.
0:17:19 > 0:17:21Turn it out into that plate.
0:17:23 > 0:17:26Spread it out a bit so it starts cooling quickly.
0:17:27 > 0:17:33Now, ideally, we shouldn't be stuffing the samosa with a hot filling.
0:17:33 > 0:17:36- Now, we're going to make the samosa. - OK.
0:17:36 > 0:17:42'The pastry for traditional samosas is simply made from wheat flour and water.'
0:17:42 > 0:17:44Now, would you like to make one?
0:17:44 > 0:17:46I know how great you are at cooking. Yeah?
0:17:46 > 0:17:49Yeah, I'd like to try, why not?
0:17:49 > 0:17:52It's easy. So, face you half-moon towards you.
0:17:52 > 0:17:56And then, you bring it down in one third.
0:17:56 > 0:17:58See that it looks equal.
0:17:58 > 0:18:01Put the glue on the three edges.
0:18:01 > 0:18:03'The "glue" is a flour and water paste.'
0:18:03 > 0:18:06OK? Just apply it on the edges.
0:18:06 > 0:18:10- OK? Got it?- Then I close it.- Hole completely closed at the bottom.
0:18:10 > 0:18:12That's most important.
0:18:12 > 0:18:15OK, now you pick it up.
0:18:15 > 0:18:18Hold the thinner side towards you and open it up.
0:18:18 > 0:18:20So that side towards you.
0:18:20 > 0:18:23Right? And all we do is we go...
0:18:25 > 0:18:29Don't worry about that you can lick it later, or wash it off.
0:18:29 > 0:18:31- I'm getting into this! - You really are!
0:18:31 > 0:18:33Gently! You're applying a lot of pressure.
0:18:33 > 0:18:36Then, once it's nicely pressed in like that...
0:18:36 > 0:18:37Beautiful colours.
0:18:37 > 0:18:40..then what we do is we fold that in.
0:18:40 > 0:18:43So if we hold the thick end, it won't fold in very nicely.
0:18:43 > 0:18:47The stuffing shouldn't be visible. Push it in at the back like that.
0:18:47 > 0:18:51OK? Then you've got your glue again.
0:18:51 > 0:18:53Apply it there. On one side only.
0:18:53 > 0:18:55You just fold it over.
0:18:55 > 0:18:57And just press it in nicely.
0:18:59 > 0:19:02- Your first samosa! - God, that is really impressive!
0:19:02 > 0:19:06- Yeah, it's not bad... - What do you mean?! It looks just as good as yours!
0:19:06 > 0:19:08It shouldn't have an empty pocket.
0:19:08 > 0:19:11It shouldn't have open holes. The oil will get into it.
0:19:11 > 0:19:14- Well, not bad for a... - But it's not bad for a first try.
0:19:14 > 0:19:16You lift and put it in gently.
0:19:16 > 0:19:21'The problem for me with samosas is that they are traditionally fried in oil,
0:19:21 > 0:19:23'but I have a much healthier alternative.
0:19:23 > 0:19:26'The big difference is that I'm going to bake mine.
0:19:26 > 0:19:28'My filling is a pea and potato mixture.
0:19:28 > 0:19:30'Very traditional and very healthy.'
0:19:30 > 0:19:33A sheet for me and a sheet for Panthea.
0:19:33 > 0:19:35Panthea's going to work, is she?
0:19:35 > 0:19:38- I figure she's done it your way, she should do it my way.- Fantastic!
0:19:38 > 0:19:43'I'm using filo, a lighter pastry with a brush of butter.
0:19:43 > 0:19:46'You can buy filo fresh or frozen from any supermarket.'
0:19:46 > 0:19:50It's spread so thinly, but if you look at how much butter is in there...
0:19:50 > 0:19:52Maybe a teaspoon, a bit more than that.
0:19:52 > 0:19:55Which is too bad, actually, instead of a deep-fried samosa.
0:19:55 > 0:19:58I feel like I'm having painting lessons.
0:19:58 > 0:20:02Take a handful of your potatoes. Thank you, Cyrus.
0:20:02 > 0:20:08You put it in the middle and you just turn this and again, you don't want any holes.
0:20:08 > 0:20:09So this is the fun part.
0:20:09 > 0:20:11Now that you've got the filling all secure
0:20:11 > 0:20:13you're not so worried about it.
0:20:13 > 0:20:15You roll the samosa in triangular motions.
0:20:21 > 0:20:24- Brush with the butter. - God, I'm really good at this!
0:20:26 > 0:20:30And then, just cos I feel like a samosa without something is a bit sad,
0:20:30 > 0:20:33I'm going to put some sesame seeds.
0:20:33 > 0:20:35But again, if you have poppy seeds put poppy seeds on.
0:20:35 > 0:20:39You don't have to worry about making a dough, you just buy filo pastry.
0:20:39 > 0:20:43- It's really good.- You don't have to turn it over, just let it cook.
0:20:43 > 0:20:45It takes care of itself. Thank you, Cyrus.
0:20:45 > 0:20:48Cook for 30 minutes until golden.
0:20:53 > 0:20:55CRUNCH!
0:20:55 > 0:20:59Oh! It is so flaky and...
0:20:59 > 0:21:00Mmm!
0:21:01 > 0:21:03Nice.
0:21:03 > 0:21:07You know, it's funny, because when I look at the filo one,
0:21:07 > 0:21:12it looks... healthier than the fried one.
0:21:12 > 0:21:15Both pastries work for samosa. They're both crisp.
0:21:15 > 0:21:17They're both lighter than the traditional one.
0:21:17 > 0:21:20- And they're both so quick. - Very quick.
0:21:20 > 0:21:22I like filo because I think it's easy to find,
0:21:22 > 0:21:25but you need to have the butter to keep it nice and crisp.
0:21:25 > 0:21:27I'm going to dig into your beetroot one.
0:21:27 > 0:21:29That looks...
0:21:29 > 0:21:32Oh! I'm going to take my own. You guys can share that one.
0:21:32 > 0:21:36Beetroot never tasted so good, Cyrus. I'll tell you that now.
0:21:36 > 0:21:39I think the British are too used to eating boiled beetroot.
0:21:39 > 0:21:42When you have something like that and the flavour comes out...
0:21:44 > 0:21:47I hope Panthea realises that we have to make hundreds of these for the fair!
0:21:49 > 0:21:53Back at home, I need to give Panthea a taste of the tandoori food we're going to sell.
0:21:53 > 0:21:56Tortilla wraps with three fillings -
0:21:56 > 0:21:58chicken tikka, lamb brochettes,
0:21:58 > 0:22:00and mushrooms, paneer and spinach.
0:22:00 > 0:22:04To re-create that tandoor heat, I'm setting the oven up high.
0:22:04 > 0:22:09If you could just find the skewers that I left soaking earlier.
0:22:09 > 0:22:10Why did you leave them soaking?
0:22:10 > 0:22:14So they don't burn in the oven when you're grilling the chicken.
0:22:14 > 0:22:16- Clever.- OK, baking pans.
0:22:16 > 0:22:19Baking pans, baking pans, baking pans.
0:22:19 > 0:22:24Just give that a little oil. You don't have to run your fingers through it. Just drizzle that over.
0:22:24 > 0:22:26- And we'll start skewering. - Brilliant.
0:22:26 > 0:22:30'The chicken, lamb and mushrooms go into the oven for ten to 15 minutes.
0:22:33 > 0:22:37'I'm going to serve the meat in tortillas with a herb chutney and a crunchy salad.
0:22:37 > 0:22:42'But for the mushrooms, I'm going to make a beautiful spinach and paneer sauce.'
0:22:43 > 0:22:45All my spinach.
0:22:45 > 0:22:48Going to give my garlic cloves a slight chop.
0:22:50 > 0:22:52And then do the same with my ginger.
0:22:52 > 0:22:54Chillies.
0:22:54 > 0:22:55Going in.
0:22:55 > 0:22:56Peanuts.
0:22:56 > 0:22:59Salt. A little coriander.
0:22:59 > 0:23:02A drizzle of oil. And blend.
0:23:04 > 0:23:08By now, the skewers are ready to come out of the oven.
0:23:08 > 0:23:09First, the chicken.
0:23:09 > 0:23:11The anticipation is killing me.
0:23:11 > 0:23:13- We can take it off the skewer now. - All right.
0:23:13 > 0:23:19- So you can just basically hold it like that.- Pull the skewer out.
0:23:19 > 0:23:22Gently but firmly. Add some salad.
0:23:22 > 0:23:26- Oh, wow.- I'm going to make mine. My mushrooms are probably done.
0:23:26 > 0:23:30Put some of this wonderful spinach, peanutty spinach puree in the middle.
0:23:30 > 0:23:36I'm also crumbling in some paneer, a soft Indian cheese.
0:23:36 > 0:23:38These wonderful, meaty mushrooms.
0:23:38 > 0:23:44The meat replacement for the vegetarian, the paneer and the mushrooms, perfect with both.
0:23:48 > 0:23:50Really tasty.
0:23:50 > 0:23:52- Isn't it good?- I love it.
0:23:52 > 0:23:54I want more!
0:23:55 > 0:24:00That's Panthea's lunch taken care of! Now for the people of the fair.
0:24:01 > 0:24:04The organisers are expecting 16,000 hungry visitors
0:24:04 > 0:24:09and we're going to try and make as much money as possible for children's charities.
0:24:12 > 0:24:14Chicken...
0:24:14 > 0:24:18- Do you think country people will know what paneer is? - Just say vegetarian.
0:24:19 > 0:24:25We're facing stiff competition as all the food stalls get ready for the lunchtime rush.
0:24:25 > 0:24:28I just hope that a few of the punters will ditch the burgers
0:24:28 > 0:24:33in favour of my home-made tandoori food - chicken, lamb and mushroom wraps.
0:24:34 > 0:24:37There's also our baked pea and potato samosas.
0:24:39 > 0:24:42Oh! Anjum, these are lovely!
0:24:42 > 0:24:46No, you're SO staying away from the samosas!
0:24:46 > 0:24:50And finally, my delicious savoury semolina cake.
0:24:50 > 0:24:51Nice colour.
0:24:51 > 0:24:53Yes. Fresh vegetables inside. It looks great.
0:24:53 > 0:24:58But before we start, I've got one final treat -
0:24:58 > 0:25:00strawberry lassi, a traditional Indian drink.
0:25:00 > 0:25:06I've got these fantastic local strawberries, sugar, and this local yoghurt which I'm dying to try.
0:25:06 > 0:25:09Lassi is basically buttermilk. But it's hard to find buttermilk.
0:25:09 > 0:25:11So a combination of half yoghurt, half water
0:25:11 > 0:25:14becomes buttermilk or at least gives you the same flavour.
0:25:14 > 0:25:17Because strawberries are quite watery, I'm just going to use yoghurt
0:25:17 > 0:25:20and if it's too thick, I'll add some water.
0:25:20 > 0:25:21Oh! They are so good.
0:25:21 > 0:25:25Leave some for the customers! What is wrong with you?
0:25:25 > 0:25:27It looks like strawberries and cream.
0:25:27 > 0:25:28This lassi's going to be amazing.
0:25:28 > 0:25:33Look at how easy it is. We've got some strawberries,
0:25:33 > 0:25:36- let's take a clean spoon. - It really looks like cream, doesn't it? Gorgeous!
0:25:36 > 0:25:39It's delicious. Can we get this in London?
0:25:39 > 0:25:41I've never seen this brand of yoghurt there.
0:25:41 > 0:25:44- I like this country bumpkin lifestyle.- I know.
0:25:44 > 0:25:46- We should do this more often. - I love my wellies.
0:25:46 > 0:25:50I'm really happy that I agreed to do this with you. It's so much fun.
0:25:50 > 0:25:53Add a touch of sugar and blend.
0:25:58 > 0:25:59I'm trying it properly.
0:25:59 > 0:26:02Oh, it's good though. Oh, it's really good.
0:26:02 > 0:26:06It's lunchtime and it doesn't take long for the customers to roll in.
0:26:06 > 0:26:10The best food in this whole place, trust me.
0:26:10 > 0:26:15'Panthea starts to work her magic on the crowds as well as the food.'
0:26:15 > 0:26:17It's like Indian food without the grease.
0:26:17 > 0:26:23You can basically have food that tastes delicious, but it's actually really light.
0:26:24 > 0:26:28- Chicken all round?- Chicken or lamb? - Lamb, please.- Lamb.- Chicken.
0:26:28 > 0:26:31- Lamb, please.- Two lamb, two chicken.
0:26:31 > 0:26:35Fresh, hot, succulent lamb kebab.
0:26:35 > 0:26:36What do you think?
0:26:36 > 0:26:38Be honest. What do you think?
0:26:38 > 0:26:42- It's really, really good. - Yes? I like the "really, really".
0:26:42 > 0:26:44- Yeah?- Perfect.
0:26:44 > 0:26:47- Did you hear that? Perfect. - Thank you!
0:26:47 > 0:26:51It appears that my Indian food is going down really well in the countryside.
0:26:51 > 0:26:54And the queues are getting longer and longer!
0:26:54 > 0:26:56Anyone having a vegetarian wrap?
0:26:56 > 0:27:00It's paneer, which is an Indian cheese, spinach and mushrooms. Anybody?
0:27:00 > 0:27:03Two? Fantastic. How many chicken wraps?
0:27:03 > 0:27:07One, two, three, four. I feel like I'm in an auction house!
0:27:07 > 0:27:10The samosa's really good. One of the best I've ever tasted.
0:27:10 > 0:27:14Thank you. They're quite light, aren't they? Cos I haven't deep-fried them.
0:27:14 > 0:27:17- There's no heaviness about it. - It's crisp. I'll tell you my secret.
0:27:17 > 0:27:20It's filo pastry. I bake them in the oven.
0:27:20 > 0:27:23- No deep frying.- Oh, very clever!
0:27:23 > 0:27:25- There you go.- Thanks.
0:27:25 > 0:27:27One lamb coming up.
0:27:27 > 0:27:31So far, so good. But I wonder if they'll get my savoury cake.
0:27:31 > 0:27:36Vegetables, a tiny, tiny bit of spice. It's very mild.
0:27:36 > 0:27:39'It was amazing. They were all very happy with the food,
0:27:39 > 0:27:41'which made me feel happy.'
0:27:41 > 0:27:44Cos I had helped and some of the things I had done by myself.
0:27:44 > 0:27:46It was wonderful. It was really good.
0:27:46 > 0:27:48I was really happy that I did it.
0:27:49 > 0:27:51Food that's beautiful! Yeah!
0:27:52 > 0:27:54Please help yourself to a samosa.
0:27:54 > 0:28:00I think I didn't realise how easy Indian cooking can be.
0:28:00 > 0:28:03And I'd definitely do it again. It was a lot of fun.
0:28:03 > 0:28:05It's absolutely beautiful.
0:28:05 > 0:28:08- I thought you said I'M absolutely beautiful!- Of course!
0:28:08 > 0:28:13The food's gone down a storm and we've made over £350 for charity!
0:28:13 > 0:28:17I think Panthea's now got the confidence to start making Indian food at home.
0:28:17 > 0:28:21- Absolutely lovely.- Thank you so much.- The flavours are brilliant.
0:28:21 > 0:28:23Thank you very much. I'm happy!
0:28:23 > 0:28:27If you want to find out more about the five basic spices
0:28:27 > 0:28:30of Indian cooking and all the recipes from the programme,
0:28:30 > 0:28:31log on to -
0:28:57 > 0:29:01Subtitles by Red Bee Media Ltd