MOVE over Madhur Jaffrey! Dorset cook Sarah Ali Choudhury looks set to become the new face of Indian food following her national TV debut this week.

For although Madhur is widely recognised for bringing Indian cuisine to the Western world, Sarah, a mother of four from Bournemouth, is keen to make it more accessible to the masses.

"Madhur is amazing, but many Indian recipes are rather long winded which can put people off. I want to be known for making tasty Indian food as easy as possible, " she explains.

Sarah who has been popping up at food festivals and demo kitchens around the county this summer, is now starring in a new reality TV show, My Kitchen Rules UK.

The Channel 4 programme is currently being broadcast at 5pm every night from Monday to Friday and viewers can see Sarah competing against Michelin starred chefs.

"We started filming in March and it has been good fun to work with people like Prue Leith and Raymond Blanc. I've loved being around people who are passionate about food," she says.

Sarah was born in Bournemouth in 1977 where her parents used to own The New Delhi before moving to the Taj Mahal in Bridport where Sarah was recognised as the youngest Asian female to manage an Indian restaurant at the age of 20.

"My mum is a brilliant cook. She has worked with River Cottage and been filmed with Hugh Fearnley-Whittingstall in the past. We're a family of show offs so it's in the blood," laughs Sarah. "She runs the kitchen and also the restaurant in Bridport now as my dad is getting older. My mum has been a big influence on me and taught me everything I know."

Sarah said she decided to launch Easy Curry after she was invited to cook an Indian dish as part of a project for her children's school which led to a collaboration with another mum Anna Cribb who runs Hey Mummy TV.

She explains: "After spending most of my life in the Indian food business and now as a mother of four, I understand the importance of being able to create delicious and healthy meals as quickly and easily as possible.

"I have an abundance of food knowledge and skills to share with people who are just as passionate about food as I am. I understand that time is precious and meals need to be prepared quickly and easily and yet they need to taste amazing too and that is what I am all about!."

Sarah can be seen on Hey Mummy TV creating YouTube cookery videos and is also launching the Tesco Eat Happy Project and The Children's Food Trust.

She also hosts cookery demonstrations at the Purewell Electrical Cookery Theatre in Christchurch and also Tiger Bay in Westbourne. Her ultimate ambition is to set up the East Curry Cookery School.

Here Sarah shares some of her favourite recipes for you to try at home. For more information, visit sarahalieasycurry.com

Chicken Saag:

2 breast of chicken (diced chicken)

1 bunch of fresh baby spinach (finely chopped )

1 tbsp mixed curry powder

1 heaped tsp coriander powder

Quarter tsp turmeric powder

fresh chilli (optional)

fresh coriander (for garnish)

1 tbsp garlic paste

1 tbsp ginger paste

1 large onion (finely chopped)

Fresh tomato (chopped)

1 level tsp salt

3 tbsp sunflower oil

• put oil in a heavy pan and allow it to get hot

• put all the ingredients into a bowl except for the spinach

• when the oil is hot put all the ingredients from the bowl into the pan and stir

• add about 100ml water and stir

• cover pan allow to cook for 10mins on a slow heat stirring occasionally

• add spinach stir well and turn up to medium heat

• leave for a further 5-7mins stirring occasionally

• serve and garnish with coriander

Sarah's Sabzi - Potato and Cauliflower Bhaji

For this dish I always use really organic, luscious fresh vegetables. When using the cauliflower choose one with good green leaves because these also go into the dish.

This particular dish I used

a whole medium Cauliflower

3 medium Potatoes (diced)

1 large onion (thinly sliced)

1 tbsp garlic paste

1/2 tbsp ginger paste

1 tbsp panch puron

8-10 fresh or 12/14 dry curry leaves

2tbsp Sunflower oil

1 heaped tsp coriander powder

1/4 tsp turmeric powder

1 tsp salt

fresh coriander

Firstly prep the vegetables,

peel, wash and dice potatoes

Cut the cauliflower into similar sized segments

Use some of the leaves by cutting the middle strong stem out and using the fresh, green leaves finely chop them

Put a pan onto boil with water, salt and a tsp turmeric , when the water is boiling add the potatoes and cauliflower and boil on a high heat for about 10 mins to par boil.

• Add oil into a wok or pan-allow to get hot

• First add the panch puron and curry leaves

• allow to pop (smell that awesome aroma!)

• add onions, garlic ginger and salt and saute until onions are softened and golden

• add the green leaves from the cauliflower into the pan

• add the coriander powder and turmeric powder

• add about 2 tbsp water and slow cook these spices

• when the vegetables are boiled, drain them and add to the pan. Increase the heat to medium but stir regularly.

• Garnish with fresh coriander

What is panch puron?

This is the state of the art blend of the Indian five spice which consists of equal parts of the following: fennel seeds, cumin seeds, fenugreek, nigella seeds and mustard seeds

This is always used whole and not blended. This pops when in hot oil, it infuses the oil, increases the flavour of the dish and the aroma is distinctive and mouth watering.

What are curry leaves?

Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil.

I believe that there is nothing quite like the smell of mustard seeds and curry leaves in hot oil.