Naan bread is, for me, one of the staples of a good Indian meal. Less rice, more bread; that’s my motto. And it’s a good one. One to live by. Homemade naan bread? Even better. Far better, in fact. Once you’ve learnt to make a good naan bread from the comfort of your home, you’ll never look back.
Rajma Chawal (kidney beans with rice) is a popular Punjabi dish, traditionally prepared with red kidney beans and a simple blend of spices. A homely one-pot dish, rajma chawal is considered comfort food and widely enjoyed across north India.
Beef rendang is a rich curry of Indonesian origin, primarily flavoured using coconut milk, kerisik (browned coconut) and lemongrass. Usually made using cubed stewing beef, this recipe for Ox Cheek Rendang runs with the dish’s intensely flavourful credentials, making use of what is arguably the finest cut of meat for slow-cooking.
Coleslaw – or slaw, for short – is a fantastically versatile side dish. Composed primarily of finely sliced ribbons of red and/or white cabbage, slaw is able to adopt and absorb any flavours successfully, usually to delicious effect. For me, however, white cabbage slaw always has an “Asian” feel about it – my apologies for the generalisation. This Asian Sesame Seed Slaw, for instance, benefits greatly from the presence of just a little sesame oil, a sprinkling of toasted sesame seeds and a pinch of chilli flakes. Seasoned similarly, it makes the perfect accompaniment to almost any noodle dish, but also as a fresh dish alongside a curry.
A simple fusion of great British produce and two iconic flavours of Asian cuisine, this recipe for Roasted Radish and Spring Onion Salad provides an inspiring use for two of Britain’s most loved early season ingredients. Usually eaten raw in light, leafy salads, roasting your radishes may seem novel, but doing so brings out a sweetness otherwise hidden by their usual peppery notes. This caramelised sweetness contrasts beautifully with the dark, salty quality of the soy sauce to create a unique and interesting salad you’ll not forget in a hurry.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.