fresh and fragrant ... a touch of India

ready, set, cook... that ginger root was in my fridge - a tad too much to put all of it in this dish

Oh how I love different flavours! The fragrant, warm and varied Indian flavours are no exception. My introduction to real home-made Indian food was at one of the first places I worked in the UK. We would have the most amazing staff lunches when we celebrated someone or something. We were a pretty international bunch and all actually made something at home to bring in rather than opting for quiche (which is at a distinct disadvantage if not heated in an oven) or some snack-food, baguettes and the like from the local grocery store. Deepa's Mum makes the best samosas in the whole wide world... well as far as I've travelled and managed to ascertain. I can remember on one occasion them being delivered through the front window of the converted house we were working in as we were setting up our lunch feast.

My first ever Secret Santa gift "Thank you Pinky!" is definitely a strong contender for the best one I've ever received. 'Classic Indian Cuisine', an unassuming recipe book but oh so marvellous. No photographs, just a few sketches and some fabulous recipes. I've not tried them all but it contains some of my favourites and has a few hand-written ones scribbled on random pieces of paper by friends and kept in between the leaves of this book for safe-keeping. Strangely just now as I've just had a closer look, I see the book is published in my native South Africa. I like the connection.

My parents came to visit one year, I was planning a special meal and decided that I'd prepare Indian food for them else my Mom would probably have already mastered whatever dish I was about to serve. This was one way to treat her and give her taste-buds a new experience. I made a 'Lime and Coriander Chicken' amongst other things. You skin the whole bird and then marinade it for six hours or more... I'll have to make it again soon and share it with you.

I spotted a fresh Indian herb selection in my local store the other day, I was not about to pass the opportunity of a reduced price for some fresh beauties! Garlic, ginger, chillies, turmeric root and fresh coriander leaf. I thought I had lentils at home so planned to make a dahl but the pulses waiting in my cupboard turned out to be split yellow peas. I love a bit of impromptu cooking, so yellow split-pea curry is was going to be. I took out my Indian spice container- keeping the aromatic treasures in a dry and dark place so they retain their potency and flavour- a bit like we should do with our perfume or fragrance, keeping them from getting too hot, humid or exposed to direct sunlight.

I lightly toasted the whole spices- light and dark mustard seeds and cumin and then popped them in to my pestle and mortar and ground them roughly and then added garam masala, ground coriander and -turmeric.

I lightly fried some chopped onion in a bit of vegetable oil. Added the spices, then the split peas with vegetable stock and coconut milk and let it simmer away.

Top tip: if you are using coconut milk and not using it all in the next three or so days, you can fill an ice-cube tray with the creamy and luscious liquid and then keep the cubes in the freezer until you need some again- keeps for a couple of months.

I had fresh baby spinach in the fridge, perfect to add a large handful to the mix just before serving and spotted a paratha that a friend had left a few behind for me after staying and this was perfect timing to have one. The laminated dough, an almost cousin of the western puff-pastry was not quite as nutritious as the rest of the meal to say the least but the satisfaction of the crispy and airy Indian flatbread alongside the curry was fabulous and made my tastebuds and nucleus accumbens (brain's pleasure centre) light up!