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INGREDIENTS:

150 ml oil 1 1/2 tsp salt

2 medium onions, sliced 400g can tomatoes

1 tsp onion seeds 450g basmati rice1 tsp fresh ginger root, finely chopped 600ml water

1 tsp fresh garlic, crushed 3 fresh green chillies, finely chop

1/2 tsp turmeric powder to garnish

1 tsp chilli powder

METHOD :

1 heat the oil in a saucepan and fry the onions until golden brown.

2 add the onion seeds, ginger, garlic, turmeric, chilli powder and salt

then stirring to combine.

3 reduce the heat, add the tomatoes and stir-fry for 10 minutes.

4 add the rice to the tomatoe mixture, then stirring gently, to coat the

rice in the mixture.

5 pour in the water, stirring to incorporate. Cover the pan and cook

over a low heat until the water has been absorbed and the rice is cooked.

6 transfer the tomatoe rice to a serving dish.

7 garnish with the finely chopped green chillies.

1 1/2 tsp fresh ginger root, finely chopped 6 tbsp pure ghee oil

1 1/2 tsp fresh garlic, crushed 2 medium oniuons, sliced

1 tbsp garam masala 450g basmati rice

1 tsp chilli powder 1 tsp black cumin seeds

1/2 tsp turmeric powder 2 cinnamon sticks

2 tsp salt 4 black pepper corns

20 crushed green cardamom seeds, crushed 4 green chillies

300 ml natural yogurt fresh corriander leaves, finely ch

1.5 kg chicken skinless and cut into 8 pieces 4 tbsp lemon juice

150 ml milk

1/2 tsp saffron strands

1 blend together the ginger, garlic, garam masala, chilli powder, turmeric, 1 tsp salt and

cardamom seeds and mix with the yogurt and chicken pieces. Then set aside to marinate

for 3 hours.

2 boil the milk in a pan, pour over the saffron and set aside.

3 heat the ghee in a pan and fry the onions until golden brown. Remove half of the oinions

and ghee from the pan and set aside.

CHICKEN BIRYANI

SERVES (4)

SERVES (6)

TOMATOE RICE

INGREDIENTS:

METHOD :

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4 place the rice in a pan with twice as much water as rice. Add the cumin, cinnamon

and peppercorns. Boil until half-cooked. Drain, place in a bowl and mix with the rest of the salt.

5 finely chop all of the green chillies.

6 add the chicken mixture to the pan containing the onions and ghee. Add half each of the

green chillies, corriander cilantro, lemon juice saffron and milk. Add the rice and then the rest

of the ingredients, including the onions and ghee. Cover tightly and cook on a low heat forabout 1 hour. If the meat is not cooked through, cook for a further 15 minutes. serve at once.

450g frozen frawns (shrimp) 2 bay leaves

1/2 tsp saffron 1 tsp fresh ginger roots finely chopped

150ml milk 1 tsp salt

1 tsp chilli powder 450g basmati rice

1 1/2 tsp caraway seeds 5 tbsp pure ghee2 cinnamon sticks 4 tbsp lemon juice

2 green cardamoms fresh mint leaves, plus extra to garnish

2 medium onions sliced

1 defrost the prawns by placing them in a bowl of cold water.

2 boil 150ml of the milk in a pan and add the saffron. Set aside until required.

3 place the chilli powder, 1 tsp caraway seeds, cinnamon sticks, green cardamoms,

1 sliced onion , the bay leaves, ginger and salt in a pestle or mortar and grind to a

fine paste. Then set aside.

4 place the rice in a saucepan of boiling water and when the rice is half-cooked,

remove from the heat and set aside.

5 heat the ghee in a pan and fry the remaining onion until golden brown. Transfer to a bowl

and mix with the lemon juice and a few mint leaves.

6 add the spice paste and frawns (shrimp) to the pan and stir-fry for about five minutes.

remove the prawns (shrimp) and spices and place in a bowl.

7 place the half-cooked rice in a saucepan and pour the prawns (shrimp) mixture on top.

add half of the onion mixture and half of the saffron mixture. Arrange the remaining rice on top

and pour over the remaining ingredients. Add the extra mint leaves, cover and cook over a low heat

for 15-20 minutes. Mix well before arranging in a serving dish.

4 tbsp vegetable oil 175g soaked dried apricots or pe

1 large onion, chopped 1 red bell pepper, cored, seeded a

2 garlic cloves, crushed 90g frozen peas

1 small ginger root, finely chopped 1/2 small, slightly green bananas

BROWN RICE WITH FRUIT & NUTS

SERVES (4)

SERVES (4-6)

PRAWN ( SRIMP ) PULAO

INGREDIENTS:

METHOD :

INGREDIENTS:

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1 tsp chilli powder 90g toasted mixed nuts

1 tsp cumin seeds salt & pepper

1 tbsp curry paste

300g brown rice

850ml boiling vegetable stock

400g chopped tomato

1 heat the ghee or oil in a large saucepan, add the onion and fry gently for 3 minutes.

2 stir in the garlic, ginger, chilli powder, cumin seeds, curry paste and rice. Cook gently for 2 minutes

stirring until thr rice is coated in the spiced oil.

3 pour in the boiling stock, then stirring to mix. Add the tomatoes and season with salt and pepper. Bring

to the boil, then reduce the heat, cover and leave to simmer gently for 40 minutes or until the rice is alm

cooked and most of the liquid is absorbed.

4 add the apricots or peaches, red bell pepper and peas to the rice mixture in the pan. Cover and continue

cooking for 10 minutes.

5 remove the pan from the heat and leave to stand for 5 minutes without uncovering.

6 peel and slice the bananas. Uncover the rice mixture and toss with a fork to mix. Add the toasted nuts

and sliced banana and toss lightly.

7 transfer the rice dishto a serving platter and serve hot.

450g rice 1 tsp black cumin seeds

1 medium onion 3 whole cloves

2 tbsp pure ghee 3 whole green cadamoms

1 tsp ginger root, finely chopped 2 cinnamon sticks

1 tsp fresh garlic, crushed 4 peppercorns

1 tsp salt 750ml water

1 rinse the rice, and removing any stones.

2 using a sharf knife, sliced the onion.

3 melt the ghee in a large saucepan and fry the onion until crisp golden brown colour.

4 add the ginger, garlic and salt to the onions in the pan, stirring well to combine.

5 remove half of the spicy onions from the saucepan and set aside.

6 add the rice, black cumin seeds, cloves, cardamoms, cinnamon sticks and peppercorns

to the mixture in the pan and stir-fry for 3-5 minutes.

7 add the water to the mixture in the pan and bring to the boil. Reduce the heat, cover and

cook until steam comes out of the lid. Check to see whether the rice is cooked.

8 transfer the fried spicy rice to a serving dish and serve garnished with the reserved fried onions.

FRIED SPICY RICE

CHANA DHAL COOKED WITH RICE

SERVES (4-6)

PROCEDURE :

INGREDIENTS:

PROCEDURE :

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100g chana dhal 1/2 tsp garam masala

450g basmati rice 5 tbsp yogurt

4 tbsp pure ghee oil 1.35ltrs water

2 medium onions, finely sliced 150ml milk 1 tsp fresh ginger root, finely chopped 1 tsp saffron

1 tsp fresh garlic, crushed 3 tbsp lemon juice

1/2 tsp turmeric powder 2 green chillies sliced

2 tsp salt fresh corriander leaves chopped

1/2 tsp chilli powder 3 black cardamoms

1 tsp cumin seeds

1 rinse and soak the chana dhal for 3 hours. Rinse the rice, removing any stones and set aside.

2 heat the ghee in a frying pan (skillet). Add the onion and fry until golden. Remove half of the onion

plus a little ghee with a perporated spoon and set aside in a bowl.

3 add the ginger, garlic, turmeric 1 tsp salt, the chilli powder and garam masala to the onions in the pan

and fry for 5 minutes. Stir in the yogurt, then add the chana dhal and 150ml water. Cook, covered,

for 15 minutes.

4 meanwhile, boil the milk with the saffron and set aside with the reserved fried onion, lemon juice,

green chillies and corriander leaves.

5 boil the rest of the water and add the salt, black cardamoms, black cumin seeds and the rice, and cook,

stirring, until the rice is half-cooked. Drain, and place half of the fried onion, saffron and green chilli

mixture on top of the chana dhal. Place the remaining rice on top of this and the rest of the fried onion

mixture on top of the rice. Cover tightly with a lid and cook for 20 minutes over a very low heat.

mix with a slotted spoon before serving.

200g masoor dhal POTATO FRIES:

1 tsp fresh ginger root, crushed pinch of salt

1 tsp fresh garlic, crushed 2 medium potatoes, sliced

1/2 tsp turmeric powder 300ml oil

1 tsp garam masala

1 1/2 tsp chilli powder

1 1/2 tsp salt

3 tbsp lemon juice850ml water

BAGHAAR:

150ml oil

3 garlic cloves

2 green chillies

4 dried red chillies

1 tsp white cumin seeds

SERVES (6)

SERVES (6-8)

STRAINED DHAAL WITH MEATBALLS

INGREDIENTS:

PROCEDURE :

INGREDIENTS:

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1 rinse the lentils, removing any stones, then place them in a pan and cover with 600ml water.

add the ginger, garlic, turmeric and chilli powder and boil until the lentils are mushy.

add the salt, and stirring.

2 mash the lentils, then push them through a sieve, then reserving the liquid. Add the lemon juiceto the strained liquid.

3 stir 300ml of water into the strain liquid and boil over a low heat, then set aside.

4 to make the meat balls, mix the meat, ginger, garlic, chilli powder, salt and garam masala in a bowl.

add 2 green chillies, fresh corriander and the onion. Shape the mixture into small balls then drop it

gently the meatballs into the lentil mixture.

5 to make the baghaar, fry the garlic, dried red chillies and white cumin seeds in a pan of heated oil

for 2 minutes. Then pour over the lentil mixture, stirring.

6 for the potato fries, rub the salt over the potato slices and fry in oil in a frying pan (skillet) until crisp.

garnish the meatballs with the fried potatoes and serve immediately.

4 tbsp chana dhal 1 tsp ground cumin

6 tbsp oil 1 tsp salt

1 tsp mixed onion and mustard seeds 1 tsp chilli powder

4 dried red chillies 2 tbsp lemon juice

400g spinach in can drain the water 1 green chilli to garnish

1 tsp freh ginger root, finely chopped

1 tsp ground corriander

1 soak the chana dhal in a bowl of warm water for at least 3 hours, preferably overnight.

2 drain the lentils then place them in a saucepan, cover with water, bring to the boil and cook for 30 minu

3 heat the oil in another smaller saucepan. Add the mix onion & mustard seeds and the dried red chillies

and fry them, stirring constantly, until the mixed seeds turn a shade darker.

4 add the drained spinach to the pan, mixing gently.

5 add the ginger, ground corriander, ground cumin, salt and chilli powder to the mixture in the pan. Redu

the heat and gently stir-fry the mixture for about 7-10 minutes.

6 add the lentils to the saucepan and blend into the spicy spinach mixture well to combine, stirring gently

so that it does not break up.

7 transfer the mixture to a serving dish. Sprinkle over the lemon juice and garnish with the green chillies

serve immediately.

INGREDIENTS: 1 1/2 tsp ground cumin

150g black eye beans (peas) 150ml water

SERVES (4-6)

SERVES (4)

SPINACH & CHANA DHAL

BLACK-EYE BEANS (PEAS)

INGREDIENTS:

PROCEDURE :

PROCEDURE :

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300ml oil 2 red chillies, finely sliced

2 medium onions, sliced fresh corriander (cilantro) leaves

1 tsp fresh ginger root, finely chopped 1 tsp lemon juice

1 tsp fresh garlic, crushed

1 tsp chilli powder

1 1/2 tsp salt1 1/2 tsp ground corriander

1 rinse and soak the black-eye beans (peas) in a bowl of water overnight.

2 place the black-eye beans (peas) in a pan of water and bring to a boil over a low heat for about 30 minu

drain the beans (peas) thoroughly and set aside.

3 heat the oil in a pan, add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, s

ground corriander and ground cumin and stir-fry the mixture for 3-5 minutes.

4 add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.

5 add the boiled black-eye beans (peas), red chilli slices and corriander (cilantro) leaves to the onions and

to blend together. Stir-fry the bean (pea) mixture for 3-5 minutes.

6 transfer the black-eye beans (peas) to a serving dish and sprinkle over the lemon juice.

serve hot or cold.

400g can tomatoes 1/2 tsp fenugreek seeds

1 tsp fresh ginger root, finely chopped 1 pinch white cumin seeds

1 tsp fresh garlic, crushed 3 dried red chillies

1 tsp chilli powder 2 tbsp lemon juice

1 tsp salt 3 eggs har-boiled

1/2 tsp ground corriander fresh corriander (cilantro) leaves

1/2 tsp ground cumin

4 tbsp oil

1/2 tsp onion seeds

1/2 tsp mustard seeds

1 place the tomatoes in a large mixing bowl.

2 add the ginger, garlic, chilli powder, salt, ground corriander and ground cumin to the tomatoes and blen

3 heat the oil in a saucepan. Add the onion, mustard, fenugreek and white cumin seeds, and the dried red

and stir-fry for about 1 minute. Remove the pan from the heat.

4 add the tomatoe mixture to the spicy oil mixture and return to the heat. Stir-fry the mixture for about 3

then reduce the heat and cook with the lid ajar for 7-10 minutes, stirring occasionaly.

5 sprinkle over the lemon juice sparingly.

6 transfer the tomatoe curry to a serving dish, set aside and keep warm until required.

7 shell and halve the hard-boiled eggs, then gently add them, yolk end down, to the tomatoe curry.

8 garnish with fresh corriander (cilantro) leaves and serve hot.

SERVES (4)

EGGS AND TOMATOE CURRY

PROCEDURE :

INGREDIENTS:

PROCEDURE :

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COOK'S TIP

this tomatoe curry can be made in advance and frozen, as it frezzes particularly well.

450g white raddish 150ml oil

1 tbsp moong dhaal 1 tsp fresh garlic, crushed

600ml water 1 tsp fresh chillies crushed

1 medium onion 1 tsp salt

1 rinse, peel and roughly slice the mooli (white raddish).

2 place the mooli (white raddish) and the moong dhal in a large saucepan and pour over the water.

bring to the boil and simmer until the mooli (white raddish) is soft enough to be handled.

3 drain the mooli (white raddish) thoroughly and squezze out any excess water, using your hands.4 using a sharf knife, slice the onion thinly.

5 heat the oil in a saucepan. Add the slice onion, crushed garlic, crushed red chillies and salt and fry,

stirring occasionaly, until the onions have softened and turn a light golden brown colour.

6 stir the mooli (white raddish) mixture into the spiced onion mixture and combine well. Reduce the

heat and continue cooking, stirring frequently, for about 3-5 minutes.

7 transfer the mooli (white raddish) curry to individual serving plates and serve hot with chapatis.

PREPARATION TIME: 10 MINUTES.**** COOKING TIME: 10 MINUTES.INGREDIENTS:2 cups paneer, cut into 12mm cubes TO BE GROUND INTO A SMOOTH PASTE1/4 cup fresh cream 1 1/2 cups onion, chopped2 tbsp milk 1/2 cup cashew nuts1/4 tsp turmeric powder (haldi) 4 cloves garlic1/4 tsp garam masala 6mm piece ginger1 tsp freshly crushed peppercorns2 tbsp oilsalt to taste

1 heat the oil in a pan and fry the paste for 4-5 minutes, while stirring continuously.

2 add the paneer, cream, milk,turmeric powder, salt and 2 tbsp of water and cook for a few minutes.3 add the garam masala and crushed peppercorns, mix well, then serve hot.

PREPARATION TIME: 20 MINUTES.**** COOKING TIME: 20 MINUTES.INGREDIENTS:

SERVES (4)

SERVES (4)

SERVES (4)

MOOLI (WHITE RADDISH) CURRY

PANEER KALIMIRCH

PANEER PASANDA

INGREDIENTS:

PROCEDURE :

PROCEDURE :

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1 cup onions, roughly chopped 1 cup curds, whisked5 cloves garlic salt to taste12mm piece ginger FOR GARNISH:2 tbsp cashew nuts, broken 2 tsp fresh cream2 onions, slicedoil for deep frying

1 tsp chilli powder1/2 tsp garam masalafor the onion and cashew paste1 boil the onions in 1 cup of water until soft.2 add the garlic, ginger and cashewnuts and grind into a smooth paste.for the brown onion paste1 deep fry the onions in oil until golden brown. Remove and drain on absorbent paper.2 grind into a smooth paste in a blender using a little water.

1 heat the oil in a pan. Add the onion and cashew paste and cook over a slow flame for a few minute2 add the chilli powder and garam masala, mix and cook again till the mixture leaves oil.3 take the pan off the fire, add the curds and mix well.4 simmer for 5 to 6 minutes, while stirring continuously.5 add the brown onion paste and salt and simmer for another 2 minutes.6 add the paneer, garnish with the cream and serve hot.

PREPARATION TIME : 10 MINUTES.****** COOKING TIME : 20 MINUTES.INGREDIENTS:1/2 cup paneer cut into 12mm cubes 1/2 tsp cumin seeds (jeera)1/4 cup cauliflower, cut into small florets 2 cloves (laung)1/4 cup french beans, cut into 12mm cubes 1 stick cinnamon (dalchini)1/4 cup carrots , cut into 12mm cubes 1 green cardamom (elaichi)1/4 green peas 1 tsp ginger-garlic paste1/2 cup capsicum, cut into 12mm cubes 1/2 tsp green chilli paste1/4 cup baby corn, cut into slices 1 cup milk1 cup onions, pureed 1/2 tsp garam masala1/4 canned pineapple slices, 1 tbsp oil

cut into small pieces salt to taste3 tbsp fresh creamfor the garnishcanned pineapple sliceschopped corriander

PROCEDURE :1 heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the onion puree, cloves

cardamom, ginger, garlic paste green chilli paste and saute for 5 to 7 minutes while stirring continu2 add the cauliflower, french beans, carrots, green peas, capsicum, baby corn, salt, 1/2 cup of milk

and 1/4 cup of water. Cover and cook over a slow flame till the vegetables are tender.3 add the remaining milk, paneer, pineapple, cream and garam masala and cook for another 3 to 4 min

garnish with pineapple slices and chopped corriander and serve hot.

SERVES (4)

QUICK PANEER AND VEGETABLE KORMA

PROCEDURE :

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PREPARATION TIME : 10 MINUTES.****** COOKING TIME : 15 MINUTES.INGREDIENTS:12 pieces babycorn, cut into 4 lengthwise 1/4 tsp turmeric powder1 1/4 cup paneer, cut into 25mm strips 1/2 tsp chilli powder1/4 tsp cumin seeds 1/2 cup tomato puree1/8 tsp asafoetida (hing) 2 tbsp chopped corriander1 tsp ginger-gree chilli paste 1 tbsp oil3/4 cup spring onions white, sliced salt taste3/4 cup spring onions green, chopped3/4 cup capsicum, sliced

PROCEDURE :1 heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-ch

spring onion whites, and capsicum and saute for 2 minutes.2 add the babycorn, turmeric powder, chilli powder, tomato puree and salt and saute on a slow flame

for 4 to 5 minutes till the babycorn is cooked.

3 add the paneer and spring onion greens and toss lightly. Garnish with the chopped coriander and se

SERVES (4)

BABYCORN PANEER JALFRAZIE

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ped,

pped

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ches, cut into slivers

nd diced

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ost

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tes.

e

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es.

lt,

stir

d well.

hillies,

inutes,

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.

cinnamon,usly.

utes.

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illi paste,

rve hot.

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300ml oil 1 1/2 chilli powder

200g paneer, cut into cubes 1 tsp salt

3 tomatoes, sliced 400g spinach1 tsp ground cumin 3 green chillies

1 heat the oil in a large frying pan (skillet). Add thecubed paneer and fry, stirring occasionaly, until golden brow

2 remove the paneer from the frying pan (skillet) with a ferporated spoon and leave to drain on kitchen paper.

3 add the tomatoes to the remaining oil in the pan and stir-fry, breaking up the tomatoes, for 5 minutes.

4 add the ground cumin, chilli powder and salt and mix well.

5 add the spinach to the pan and stir-fry over a low heat for 7-10 minutes.

6 add the green chillies and the paneer and cook, stirring, for a further 2 minutes.

7 transfer the curry to serving plates and serve hot with pooris or plain boiled rice.

VARIATION

you could used frozen spinach in this recipe. It should be thawed and squeezed dry before using.

2 large potatoes, sliced 1 tsp fresh garlic, crushed

1 medium onion, sliced 1 tsp ground corriander

1/2 medium cauliflower, 1 pinch turmericcut into small florets 1 tsp salt

50g green peas 50g bread crumbs

1 tbsp spinach puree (paste) 300ml oil

3 green chillies fresh chilli strips, to garnish

fresh corriander (cilantro) leaves

1 tsp fresh ginger root, finely chopped

1 place the potatoes, onion cauliflower florets in a pan of water and bring to the boil. Reduce the heat

and leave to simmer until the potatoes are cooked through. Remove the vegetables from the pan

with a perforated spoon and drain them thoroughly.2 add the peas and spinach to the vegetables and mix together, mashing down with a fork.

3 using a sharf knife, finely chop the green chillies and fresh corriander (cilantro) leaves.

4 mix the chillies and corriander (cilantro) with the ginger, garlic, ground corriander, turmeric and salt.

then blend the spice mixture into the vegetables, mixing with a fork to make a paste.

5 scatter the breadcrumbs on to a large plate.

6 break off 10-12 small balls from the spice paste. Flatten them with the palm of your hand to make

flat, round shapes.

SERVES (4)

MAKES (10-12)

SPINACH & PANEER CURRY

INGREDIENTS:

PROCEDURE :

VEGETABLE KEBABS (KABOBS)

INGREDIENTS:

PROCEDURE :

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7 dip each kebab (kabob) in the breadcrumbs, coating well.

8 heat the oil in a heavy frying pan (skillet) and fry the kebabs (kabobs) in batches until golden brown.

transfer to serving plates and garnish with fresh chilli strips.

3 medium onions 350g frozen frawns (shrimp)

1 green (bell) pepper 3 tbsp oil

1 tsp fresh ginger root, finely chopped 400g can tomatoes

1 tsp fresh garlic, crushed fresh corriander (cilantro)

1 tsp salt leaves to garnish

1 tsp chilli powder

2 tbsp lemon juice

1 using a sharf knife, slice the onions and the green (bell) pepper.

2 place the ginger, garlic, salt and chilli powder in a small bowl and mix. Add the lemon juice to form a paste

3 place the prawns (shrimp) in a bowl of cold water and set aside to defrost. Drain thoroughly.

4 heat the oil in a medium-sized saucepan. Add the onions and fry until golden brown.

5 add the spice paste to the onions, reduce the heat to low and cook, stirring and mixing well,

for about 3 minutes.

6 add the tomatoes, tomato juice and the green (bell) pepper, and cook for 5-7 minutes, stirring occasionaly.

7 add the defrosted prawns (shrimp) to the pan and cook the mixture for about 10 minutes

stirring occasionaly. Garnish with fresh corriander (cilantro) leaves

and serve hot with plain boiled rice and a crisp green salad.

225g frozen prawns (shrimp) 1 tsp fresh ginger root, finely chopped

350g canned spinach puree 1 tsp fresh garlic, crushed

2 tomatoes 1 tsp chilli powder

150ml oil 1 tsp salt

1/2 tsp mustard seeds

1/2 tsp onion seeds

1 place the prawns (shrimp) in a bowl of cold water and set aside to defrost thoroughly.

2 drain the can of spinach puree.

3 using a sharf knife, cut the tomatoes into slices and set aside

4 heat the oil in a large frying pan (skillet). Add the mustard and onion seeds to the pan.

5 reduce the heat and add the tomatoes, spinach, ginger, garlic, chilli powder and salt to the pan

and stir-fry for about 5-7 minutes.

SERVES (4-6)

SERVES (4-6)

PRAWNS (SHRIMP) WITH TOMATOES

PRAWNS (SHRIMP) WITH SPINACH

INGREDIENTS:

PROCEDURE :

INGREDIENTS:

PROCEDURE :

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6 drain the prawns (shrimp) thoroughly.

7 add the prawns (shrimp) to the spinach mixture in the pan. Gently stir the prawn (shrimp) and

spinach mixture until well combined, cover and leave to simmer over a low heat

for about 7-10 minutes.

8 transfer the cooked prawns (shrimp) and spinach to a serving dish and serve hot.

SERVES (2)

300g natural yogurt 1/2 tsp garam masala

2 garlic cloves, crushed salt and pepper

2 drops red food colouring TO GARNISH:

1/2 tsp chilli powder lime or lemon wedges

1/2 tsp ground turmeric corriander sprigs

1/2 tsp ground corriander

1/2 tsp ground cumin1 tsp ground ginger

1 put the yogurt, garlic and red food colouring into a shallow bowl and mix together.

2 add the chilli powder, turmeric, corriander, cumin, ginger and garam masala with salt and pepper

to taste and stir well. Add the fish and spoon over the tandoori mixture then cover and leave

to marinate for 1 hour.

3 pour boiling water into a roasting tin to come halfway up the sides. Put a grill rack in the tin and

place the marinated fish on the rack. Pour any remaining marinade over the fish.

4 cook in a preheated oven, 180 degrees celsius (350degrees f.), gas mark 4, for 15 minutes.

5 serve at once garnished with lime or lemon wedges and corriander sprigs.

25g block tamarind 1/2 tsp mustard seeds,

2 tablespoon oil dry roasted and ground

1 onion, crushed or finely chopped 1/2 tsp fenugreek seeds,

3 garlic cloves, crushed dry roasted and ground

1 tsp chilli powder 1/2 tsp desiccated coconut

1/4 tsp ground turmeric 4-5 curry leaves

1 1/2 tsp ground corriander salt to taste

1/2 tsp cumin seeds, TO GARNISH:

dry roasted and ground 25g ghee oil

225g can tomatoes 1 onion chopped

500g mackerel, cleaned and cut 1 tsp cumin seeds, and corriander leaves

into 5cm (2 inch) pieces piece of red chilli

1 green chilli, deseeded and

SERVES (4)

MADRAS MACKEREL CURRY

TANDOORI SOLE

PROCEDURE :

INGREDIENTS:

INGREDIENTS:

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very finely chopped

1 break up the tamarind and soak in 125ml boiling water for 10-15 minutes then press through a sieve

to extractas much liquid as possible. Then discard the pulp.

2 heat the oil in a large saucepan and fry the onion until light brown. Add the garlic, chilli powder, turmericcorriander, cumin, mustard seeds, fenugreek, coconut and curry leaves.

3 fry gently for 30 seconds. Add the tamarind liquid and the tomatoes to the spices and simmer

gently for 1 minute.

4 carefully add the mackerel, then the chopped chilli and salt. Cover and cook for 30-40 minutes.

if necessary add a little water.

5 to garnish heat the ghee or oil and fry the chopped onion until light brown add the cumin seeds and

as soon as they begin to crackle, pour the mixture over the fish curry. Serve garnish with a piece of

red chilli and some corriander leaves and serve at once with plain boiled rice.

100g gram flour 1kg fish cod fillet

1 tsp fresh ginger root, 300ml oil

finely chopped cooked rice to serve

1 tsp fresh garlic, crushed TO GARNISH:

1 tsp chilli powder 2 lemons cut into wedges

1 tsp salt 6 green chillies, slit down the middle

1/2 tsp turmeric

2 fresh green chillies, chopped

fresh coriander (cilantro) leaves, chopped

300ml water

1 place the gram flour in a large mixing bowl. Add the ginger, garlic, chilli powder, turmeric and salt

and mix to blend well.

2 add the green chillies and the corriander (cilantro) leaves to the spiced mixture and stir to mix well.

3 pour in the water gradually and stir thoroughly to form a semi thick batter.

set aside until it is required.

4 using a sharf knife, cut the cod fish fillet into about 8 pieces.

5 carefully dip the pieces of cod fish fillet into the batter, coating the cod all over.

and gently shake off any excess batter.

6 heat the oil in a heavy based frying-pan (skillet). Add the battered cod fish fillet and fry, in batchesover a medium heat, turning once, until cooked through and golden.

7 transfer the battered cod fish fillet to a serving dish and garnish with lemon wedges and green chillies.

served with cooked rice.

SERVES (4)

SERVES (4-6)

FRIED FISH IN GRAM FLOUR

GOAN MACKEREL CURRY

PROCEDURE :

INGREDIENTS:

PROCEDURE :

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15g block tamarind 200ml water

2 tbsp oil 500g fish mackerel, cleaned and

1 small onion, chopped cut into 2.5cm (1 inch) pieces

1 tsp chilli powder salt to taste

1/2 tsp ground cumin TO GARNISH:2 tsp ground corriander lemon or lime wedges

125g desiccated coconut flat leaf parsley sprigs

1/2 tsp ground turmeric

225g can tomatoes, roughly chopped

5-6 curry leaves

1-2 green chillies, deseeded

and very finely chopped

1 break up the tamarind and soak in 75ml boiling water for 10-15 minutes then press through a sieve to

extract as much liquid as possible. Discard the pulp.

2 heat the oil in a large saucepan and fry the onion until light brown. Add the chilli powder,cumin, corriander

coconut and turmeric. Fry for 30 seconds.

3 stir in the tomatoes, tamarind liquid, curry leaves, chilli and salt. Add the water. Carefully stir in the fish mack

cover and simmer gently for 20-30 minutes until the fish is tender. Garnish with lemon or lime wedges and

flat leaf parsley sprigs and serve with plain boiled rice.

3 tbsp ghee oil 1.5kg oven ready chicken, cut into 8 pieces

1 onion, sliced 2 tsp ground cumin2.5cm cinnamon sticks 3-4 corriander sprigs, chopped

4 small green cardamoms 400g can tomatoes

2 green chillies, halved and deseeded salt to taste

50g fresh ginger root, peeled and

finely sliced

6-7 fresh garlic cloves, sliced

1 heat the ghee oil in a very large saucepan and fry the onion until light brown. Add the cinnamon, cardamoms

and green chillies and fry for 1 minute, then add the sliced ginger and garlic and fry for further 30 seconds.

add the chicken pieces and fry for 10-15 minutes.2 add the cumin and the corriander leaves and fry for 1-2 minutes, then stir in the tomatoes and salt.

cover and cook over a gentle heat for 30-35 minutes until the chicken is tender. Serve hot.

INGREDIENTS:

SERVES (8)

SERVES (4)

PROCEDURE :

INGREDIENTS:

PROCEDURE :

MURGH TOMATAR TOMATO CHICKEN CURRY

CHICKEN JALFREZI

INGREDIENTS:

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1 tsp mustard oil 1 tsp red wine vinegar

3 tbsp vegetable oil 1 small red bell pepper, chopped

1 large onion, finely chopped 125g frozen broad beans

3 garlic cloves, crushed 500g cooked chicken breast, cut into bite-sized pieces

1 tbsp tomatoe puree salt to taste

2 tomatoes, peeled and chopped fresh corriander (cilantro) sprigs, to garnish1 tsp ground turmeric

1/2 tsp cumin seeds, then ground

1/2 tsp corriander seeds, then ground

1/2 tsp chilli powder

1/2 tsp garam masala

1 heat the mustard oil in a large frying pan skillet, seat over a high heat for about 1 minute until

it begins to smoke. Add the vegetable oil, reduce the heat and then add the onion and the garlic.

fry the garlic and onion until they are golden.

2 add the tomato puree (paste), chopped tomatoes, ground turmeric, cumin and corriander seeds,

chilli powder, garam masala and red wine vinegar to the frying pan (skillet). Stir the mixture until fragrant.

3 add the red bell pepper and broad beans and stir for 2 minutes until the bell pepper is softened.

stir in the chicken, and salt to taste. Leave the curry to simmer gently for 6-8 minutes until the

chicken is heated through and the beans are tender.

4 serve with corriander (cilantro) leaves.

INGREDIENTS:

8 chicken drumstick skinned off 1 tbsp tamarind paste

150ml natural yogurt 150ml water1 1/2 tsp fresh ginger root, 150ml oil

finely chopped lettuce leaves, to serve

1 1/2 tsp fresh garlic, crushed TO GARNISH:

1 tsp chilli powder onion rings

2 tsp ground cumin sliced tomatoes

2 tsp ground corriander lemon wedges

salt to taste

1/4 tsp red food colouring

1 make 2-3 slashes in each piece of chicken.2 place the yogurt in a bowl. Add the ginger, garlic, chilli powder, ground cumin, ground corriander, salt and

red food colouring and blend until well combined.

3 add the chicken to the yogurt and spice mixture and mix to coat well. Leave the chicken to marinate in

the refrigerator for a minimum of 3 hours.

4 in a separate bowl, mix the tamarind paste with water and fold into the yogurt and spice mixture.

toss the chicken pieces in this mixture and set aside to marinate for a further 3 hours.

5 transfer the chicken pieces to a heatproof dish and brush the chicken with oil. Cook the chicken under

SERVES (4)

TANDOORI-STYLE CHICKEN

PROCEDURE :

PROCEDURE :

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a pre-heated medium-hot grill (broiler) for 30-35 minutes, stirring the chicken pieces occasionally

and basting with the remaining oil.

6 arrange the chicken on a bed of lettuce and garnish with the onion rings, tomatoes and lemon.

100g unsalted butter 150ml natural yogurt

1 tbsp oil 2 tbsp tomato puree paste

2 medium onions, finely chopped 8 chicken pieces skinned off

1 tsp fresh ginger root, 150ml water

finely chopped 2 whole bay leaves

2 tsp garam masala 150ml single light cream

2 tsp ground corriander TO GARNISH:

1 tsp chilli powder fresh corriander (cilantro) leaves

1 tsp black cumin seeds 2 green chillies, chopped

1 tsp fresh garlic, crushed

1 tsp salt

3 whole green cardamoms

3 whole black peppercorns

1 heat the butter and oil in a large frying pan (skillet). Add the onions and fry until golden.

stirring and reduce the heat.

2 crush the fresh ginger and place in a bowl. Add the garam masala, ground corriander, ginger, chilli powder,

black cumin seeds, garlic, salt cardamoms and black peppercorns, and blend. Add the yogurt and tomato

puree (paste) and stir to combine.

3 add the chicken pieces to the yogurt and spice mixture and stir them to coat well.4 add the chicken to the onions in the pan and stir-fry vigorously, making semi-circular movements,

for 5-7 minutes.

5 add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes,

stirring occasionally.

6 add the cream and cook for a further 10-15 minutes.

7 garnish with fresh corriander (cilantro) and chillies and serve hot.

300ml oil 3 tbsp tomato puree (paste)

4 medium onions, finely chopped 8 chicken thigh skin off

1 1/2 tsp fresh ginger root, 300ml water

finely chopped 2 tbsp lemon juice

1 1/2 tsp garam masala 1 green chilli

1 1/2 fresh garlic, crushed fresh corriander (cilantro) leaves

1 tsp chilli powder green chilli strips, to garnish

SERVES (4-6)

SERVES (4)

BUTTERED CHICKEN

CHICKEN & ONIONS

INGREDIENTS:

PROCEDURE :

INGREDIENTS:

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1 tsp ground corriander

3 whole cardamoms

3 whole peppercorns

1 heat the oil in a large frying pan (skillet). Add the onion and fry. Stirring occasionally, until golden brown.2 reduce the heat and add the ginger, garam masala, garlic, chilli powder, ground corriander, whole cardamoms

and the peppercorns, stirring well to mix.

3 add the tomato puree (paste) to the mixture in the frying pan (skillet) and stir-fry with the spices for 5-7 minut

4 add the chicken thighs to the pan and toss in the spice mixture to coat them thoroughly.

5 pour the water into the saucepan, cover and leave the curry to simmer for 20-25 minutes.

6 add the lemon juice, green chilli and corriander (cilantro) to the mixture, and combine.

7 transfer the chicken and onions to warmed serving plates, garnish and serve hot.

4-6 chicken breasts 3 tomatoes, chopped

3 tbsp vegetable oil 1 tsp salt

2 onions, sliced 60g cream coconut

2 garlic cloves, crushed 2 tbsp ground almonds

2.5cm fresh ginger root, TO GARNISH:

finely chopped 2 tbsp vegetable oil

2 fresh green chillies 1 red bell pepper seeded

seeded and chopped and cut into thin strips

1 1/2 tbsp medium curry paste 6 spring onions trimmed and sliced

1 tsp ground corriander 1 tsp cumin seeds

200g mushrooms, sliced thickly850ml stock

1 cut the chicken into small bite-sized pieces. Heat the oil in a saucepan, and fry the chicken until sealed,

then stirring frequently. Remove the chicken from the pan.

2 add the onions, garlic, ginger, chillies, curry paste and ground corriander to the saucepan and cook gently

for 2 minutes, stir in the mushrooms, stock and tomatoes, and season with a little salt.

3 return the chicken to the pan, then cover and simmer very gently for 1hour or until the chicken is tender.

4 stir the creamed coconut and ground almonds into the curry, then cover the pan and cook gently for 3 minutes.

5 meanwhile, make the garnish. Heat the oil in a frying-pan (skillet). Add the red bell pepper strips and spring

onion (scallion) slices and fry gently until glistening and tender-crisp. Stir in the cumin seeds and fryfor 30 seconds. Spoon over the curry and serve.

2 tsp ground cumin 1 tsp salt

SERVES (4)

SERVES (4)

INGREDIENTS:

PROCEDURE :

INGREDIENTS:

CHICKEN AND MUSHROOM CURRY

SPICY LAMB CURRY IN SAUCE

PROCEDURE :

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2 tsp ground corriander 450g lean lamb, cut into cubed

2 tsp disiccated coconut 450ml oil

1 tsp mixed mustard and onion seeds 3 medium onions, sliced

2 tsp sesame seeds 850ml water

1 tsp fresh ginger root, finely chopped 2 tbsp lemon juice

1 tsp fresh garlic, crushed 4 green chillies, split1 tsp chilli powder

1 dry roast the ground cumin, ground corriander, desiccated coconut, mixed mustard and onion seeds and

the sesame seeds in a heavy frying-pan (skillet). Shaking the pan frequently to stop the spices from burning.

then grind the roasted spices using a pestle and mortar.

2 in a large mixing bowl, blend together the roasted ground spices along with the ginger, garlic, chilli powder,

salt and the cubed lamb and set aside.

3 in a separate pan, heat 300ml oil and fry the onions until golden brown.

4 add the meat mixture to the onions and stir-fry for 5-7 minutes over a low heat. Add the water and simmer

for 45 minutes, stirring occasionally. When the meat is cooked through, remove from the heat and

sprinkle with lemon juice.

5 in a separate saucepan, heat the remaining oil and add the 4 split green chillies. Reduce the heat and cover

with a lid. Remove the pan from the heat after about 30 seconds and set aside to cool.

6 pour the chilli oil mixture over the meat curry and serve hot with onion dhaal and plain boiled rice.

100g channa dhaal 2 tsp salt

100, masoor dhaal 450ml oil

100g moong dhaal 5 medium onions, sliced100g urid dhaal 700ml water

75g porridge oats 2 green chillies, chopped

KHORMA: fresh corriander (cilantro) leaves

1.5kg lamb, cubed with bones TO GARNISH:

200ml yogurt 6 green chillies, chopped

2 tsp fresh ginger root, finely chopped 1/2 bunch fresh corriander

2 tsp fresh garlic, crushed (cilantro) leaves, chopped

1 tbsp garam masala 2 pieces fresh ginger root, shredded

2 tsp chilli powder 3 lemons, cut into wedges

1/2 tsp turmeric

3 whole green cardamoms2 cinnamon sticks

1 tsp black cumin seeds

1 soak the dhaals and oats overnight boil in a pan of water until soft, mash and set aside.

2 mix the lamb with the yogurt and the spices and salt.

3 heat 300ml oil in a pan and fry 4 of the onions until golden brown. Add the meat and stir-fry

SERVES (6)

PROCEDURE :

LAMB AND LENTILS

INGREDIENTS:

PROCEDURE :

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for 7-10 minutes. Stir in the water, lower the heat and cook, covered for 1 hour.

4 stir the dhaals into the meat. If it is too thick, add 300ml of water, and cook fo 10-12 minutes.

add the chillies, and the corriander (cilantro). Transfer to a serving dish.

5 fry the remaining onion and pour over the lamb and lentils. Garnish and serve.

1 medium cauliflower fresh coriander (cilantro) leaves, chopped

2 green chillies 850ml water

300ml oil 1 tbsp lemon juice

2 onions, sliced BAGHAAR:

450g cubed lamb 150ml oil

1 1/2 fresh ginger roots, finely chopped 4 dried red chillies

1 1/2 fresh garlic, crushed 1 tsp mix mustard and onion seeds

1 tsp chilli powder

1 tsp salt

1 using a sharf knife, cut the cauliflower into small florets. Chopped the green chillies finely.

2 heat the oil in a large saucepan. Add the onions and fry until golden brown.

3 reduce the heat and add the meat, stirring.

4 add the ginger, garlic, chilli powder and salt. Stir-fry for about 5 minutes, then stirring to mix.

5 add the 1 green chilli and the half of the corriander (cilantro) leaves.

6 stir in the water and cook, covered, over a low heat for about 30 minutes.

7 add the cauliflower and simmer for a further 15-20 minutes or until the water has totally evaporated.

stir-fry for another 5 minutes. Remove from the heat and sprinkle the lemon juice sparingly.

8 to make the baghaar, heat the oil in a separate small saucepan. Add the dried red chillies and themixed mustard and onion seeds and fry until they turn a darker colour, then stirring occasionally.

remove the pan from the heat and pour the mixture over the cooked cauliflower.

9 garnish with the remaining green chilli and fresh coriander (cilantro). Serve at once.

raajmah 100gm

urad dal(black whole) 75gm

channa dal 25gmurad dal(split) 25gm

ginger 10gm

green chili 10gm

tomatoes 150gm

onions 150gm

garam mas a pinch

butter 30gm

SERVES (4)

CAULIFLOWER WITH MEAT

INGREDIENTS:

PROCEDURE :

Ingredients

PUNJABI DAL

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fat 30gm

1. Pick wash and cook all the dals together till tender.

2.separately heat fat.add chopped onions. Fry till golden brown.

3 add finely chopped tomatoes and made a smooth gravy. Cut ginger and green chillies into juliennnes.4. Add cooked dals ,ginger and green chillies to fat and cook for a few minutes.

5. Add butter and garam masala powder.

Ingredients

fish 400gm

bread 2 slices

lime 4-Jan

green chill 5gm

onions 200gm

egg 1

salt to taste

bresd cru 30 gm

oil for fry

method

1clean wash and boil fish flake fish

2chop onions and chillies fine.

3 soak bread in water

4 squeez out water from bread

5 mix all ingedients add salt6 shap into cutlrts. Coat with egg and breadcrumbs and deep fry.

Ingrdients

fish 450gm

ginger 1/2inch

garlic 8-9 cloves

turmeric 1/4 tsbcoriander leaves 1bunch

salt to taste

coconut 30gm

cumin 1/4tsb

fennel 1/4tsb

green chill 5-Apr

lemon 2-Jan

FISH CURRY(GREEN)

FISH CUTLETS

method

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oil 30ml

method

1 clean and cut fish.wash again.apply salt.

2grind coconut,cumin,fennel,three-fourths of garlic,ginger,turmeric and green chillies when almost done add co

3 add juice of lemon

4 heat oil and fry 2-3 cloves of crushed garlic,add spices.water and a little salt cook till required amount of grav

5 add fish simmer till fish is cooked.

6 serve with lemon.

for 4 for 100

Pompret 500 gm 12.5 kg

Cherry to 55gm 1.35 kg

Chilli pow 1tsp 100 gm

Garlic 1/2 pod 100gm

Salt to taste 80-100gm

Sugar 1/2tsp 50gm

Refined fl 30gm 450gm

Fat 50 gm 1.25 gm

Onions 225 gm 2.8 kg

Cumin 1/2tsp 50 gm

FISH IN SAUCE (PARSI STYLE)

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n.

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erel

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s.

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iander.

remains

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CHOWDER SOUPINGREDIENTS:2 cups water 1/4 tsp pepper powder2 cups potato peeled, 1/4 cup margarine

cut into diced 1/4 cup white flour1/2 cup carrot, cut into diced 2 cups milk

1/4 cup onion, finely chopped 2 cups grated cheese1 1/2 tsp salt 4 pieces chicken frankfurter,

cut and slicedPROCEDURE :1 add the potato, carrot, onion, salt and pepper water in a saucepan. Then simmer for about 10 minutes

or until the vegetable is fully cooked. then strained the vegetables and set aside, until it is required.2 to make the white sauce, add the margarine in a saucepan, add the white flour and stir for 2 minutes.

then add the milk slowly, and the cheese, stirring frequently till the cheese is totally melt.3 add the frankfurter and the boiled vegetables with the stock. Then simmer for another 10 minutes.

serve hot.

CREAM OF CORN SOUPINGREDIENTS:4 cups cream of corn in tin 1/2 tsp msg2 egg yolks 4 cups fresh milk2 tbsp butter or margarine salt to taste2 tbsp white flour

PROCEDURE :1 put the butter and flour in a saucepan and stirred-up till lightly brown colour. Add the milk slowly to the

saucepan and the salt and stirring frequently. Then simmer for about 3 minutes.2 add the cream of corn to the pan and stirring gently. Meanwhile whisk the eggyolks and mix with the

remaining milk and add to the saucepan. Continuously stirring for 2 minutes. Then serve hot

CREAM OF PUMPKIN AND CARROTS SOUPingredients:2 pieces carrots, cut into cubes 2 pieces knorr cubes200g pumpkin 3 pieces white bread.60g butter cut into diced3 tbsp white flour 150ml oil4 cups milk salt to taste5 cups water

PROCEDURE :1 boiled the carrots and pumpkin until soft. Remove from the pan then mashed and set aside.2 put the butter and flour in a saucepan and stirred-up till lightly brown colour. Add the milk slowly to the

saucepan. Add the salt and the knorr cubes to the pan then stirring frequently.3 in a frying-pan skillet add the oil and fry the diced bread until crisp. Remove the bread from the pan

then strained the excess oil, and set aside, till it is required.4 add the boiling water to the saucepan and simmer for about 5 minutes. Then serve hot with the crotons.