Chetna's 30-minute Indian: Quick and easy everyday meals

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In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well.

Heat a frying pan, add the flour and toast over a low heat for about 2 minutes until it starts to change colour, stirring constantly. Step 2 Heat the oil in a pan, add the mustard seeds and urad dal and cook over a low heat for a minute. Then add the curry leaves and chillies and cook for a few seconds.

Trying out new techniques and challenging myself is what keeps me going. Being on Great British Bake Off 2014 has been an amazing journey and has given me the confidence to try new combinations of flavours. I will always cherish this experience and the time I spent in the tent with my fellow bakers. I am using the stunning THERMOMIX for this recipe. You can book a free demo with the team at any time. This can also be made in a pan in the same way. After having my 2 children I found my interest in baking grow, it was a perfect way for me to relax and found it very relaxing. I am a creative yet meticulous baker and find baking a perfect outlet for my creativity. Put the toasted flour into a bowl with the yogurt, salt and spices and mix together well. Add the paneer cubes and gently turn in the marinade until well coated. Step 3

This Parsi recipe is super special for two reasons; I learned it during my recent trip to India and I’m cooking it for one of my very good friends. After that, I went on to write my second book called ‘Chai, Chaat and Chutney’which is all about Indian street food from the 4 corners of India. I wrote this book after intensive research into the 4 cities of India to find some of the most delicious street food. This book was published in 2017. Add 5 tbsp of oil to a hot pan. Add the thinly sliced onions and cook for 10-15 minutes until golden.Soon after the show, I started work on my first book which is all about Indian flavours in some very western bakes. The book is called ‘The Cardamom Trail’and was published in 2016. Heat enough oil for shallow-frying in a frying pan. Carefully add the paneer to the hot oil and cook over a medium to high heat for 1–2 minutes, turning halfway through, until golden and crispy. Serve warm with Coriander Peanut Chutney (recipe follows). This kofta recipe is a true crowd-pleaser in Makan’s household. “It’s really flavourful, but quite light,” she explains – making it one of her children’s favourites from her new cookbook.