tsp. : a standard 5ml. teaspoon, heaped for powders, level for liquids (unless stated otherwise).
Tbl. : a standard 15ml. tablespoon, heaped for powders, level for liquids (unless stated otherwise).
Cup. : a 200 ml. measure, heaped for powders, filled to the top for liquids (eg. a spare whisky tumbler).
Skillet. : a heavy cast-iron frying pan, use dry to bake breads (Naan, Chapatti, Paratha).
Garnish. : ingredients that are added after you have divided the meal into individual portions.
Ghee. : clarified butter, fry at lower temperature than sunflower oil, burns at high temperature. Also used as a glaze for breads.
Salt. : the salt in curry recipes is to draw out the spice flavours not overpower them, the amount quoted is the minimum, you may wish to add more, taste the curry regularly while it is cooking.
Fresh Coriander is easy to grow from the same seeds that you buy for cooking, grow them on your windowsill, keep soil moist and rotate the pot(s) regularly. The best advice is: grow plenty of it!
Garlic Naan. : You can use the same Plain Naan dough recipe. This gives you the option of making both types of Naan at the same time.
Chapattis. : You can make a large quantity of the same dough and use it for: Puris, Samosas, Aloo Parathas and Plain Parathas.
Samosas. : if you have trouble getting the joins to seal, just dip a finger in water and run it along the joint before you fold it over and press together.
Traditionally the concept of set 'courses' in an Indian meal is unknown, all different types dishes are served at one sitting.
Your faithful servant, Bombay Bob.