Potatoes With Cauliflower, and Peas

Ingredients:

2 Table spoons vegetable oil

1 lb russet potatoes, peeled and cut into 1/2-inch pieces

1 Table spoon minced fresh ginger

4 cups cauliflower florets cut into bite size pieces

½ tsp salt

½ tsp ground turmeric

¼ tsp chili powder

¼ tsp paprika

½ cup water

½ cup frozen peas thawed

Instructions:

1. Heat oil in large nonstick skillet, medium heat.
2. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min.
3. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes.
4. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Gulab Jamun

Ingredients:

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Instructions:

1. Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.

2. Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.

3. Divide into 18-22 equal portions, and roll each portion into a ball.

4. Heat the oil and gently deep fry the balls until golden brown.

5. Remove with slotted spoon and put into the syrup.

6. Bring the syrup to a boil, then remove from the heat.

7. Transfer the balls to a large shallow serving dish.

Samosa

Ingredients:

Pie dough

1 cup self-rising flour

½ tsp salt

1½ oz/40g butter

4 tbsp water

Filling

3 potatoes

½ cup green peas (optional)

1 tsp finely chopped fresh gingerroot

1 tsp crushed fresh garlic

½ tsp white cumin seeds

½ tsp mixed onion and mustard seeds

1 tsp salt

2 dried red chilies (optional)

2 tbsp lemon juice

2 small fresh green chilies, finely chopped (optional)

vegetable oil for deep-frying

lemon wedges, to serve

Instructions:

1. Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.

2. Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.

Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.

3. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.

4. Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.

5. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.

6. Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.

7. Carefully lower the somosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.

8. Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.

Shrimp Jalfrezi

Ingredients:

1 lb/450 g shrimps

bunch of cilantro

2 garlic clove, crushed

½ tsp cumin seeds

½ tsp cumin powder

2 green chilies (optional)

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 tbsp of vegetable oil

black pepper

cilantro to garnish

Instructions:

1. Clean shrimps and place in a large bowl.

2. Chop the cilantro and add to the shrimp with garlic and salt.

3. Seed and slice the red, green and yellow bell peppers.

4. Heat the oil in a large skillet.

5. Add the cumin seeds. Fry for 1 minute. Add green chilies.

6. Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper.

7. Add bell peppers and cook for an additional 10 minutes.

8. Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.

Peas Pulao

Ingredients:

6 cups of cooked basmati rice,

1½ cups of frozen green peas

1 onion, thinly sliced

1 tsp cumin seeds

4 cloves garlic, finely chopped

2-3 cloves

1 tsp crushed finely ginger

1 small piece cinnamon, broken in pieces

2-3 cardamoms

2 tsp coriander leaves

¼ cup cashew nuts

salt to taste

2 tbsp vegetable oil

Instructions:

1. Heat the oil in a non stick pan.

2. Put in onion. Add garlic and ginger. When it browns, add the cardamoms, cinnamon, cumin seeds, and cloves. Fry till the onions turn transparent.

3. Add the peas, cashew nuts and the coriander leaves and mix well. Cook on low heat till the peas are cooked.

4. Mix in the cooked rice and heat through. Add salt to taste.

Eat when hot with a vegetable or meat side dish.

Chicken Tikka Masala

Ingredients:

1½ lb boneless chicken chunks, skin removed

1 lemon, juice only

½ tsp red chili powder

1 tsp cumin powder

3 tbsp garlic-ginger paste

1 cup yogurt

1 tsp garam masala

½ tsp coriander powder

½ tsp salt

3 tsp tomato puree

1 onion

½ cup cream or yogurt

1 tbs coriander powder

1tbs ginger garlic paste

1 tsp cumin

½ tsp sugar

1 tbsp lemon juice

¼ cup butter

Instructions:

For marinating the chicken:

1. make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.

2. Mix the lemon juice and red chili powder and spoon over the chicken.

3. Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.

4. Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).

5. Bake the chicken at 350 F for 30 minutes.

The sauce:

6. Cook the tomato puree and onion in butter till the onion is brown.

7. Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.

8. Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.

9. Garnish with coriander leaves.

Serve as a main dish with rice or bread.

Chicken Tandoori

Ingredients:

8 chicken drumstick, skinned

1 cup yogurt

2 tsp thinly chopped fresh ginger

2 tsp crushed fresh garlic

1 tsp chili powder

2 tsp ground cumin

2 tsp coriander powder

salt to taste

½ tsp red food coloring

1 tbsp tamarind paste

1 cup water

½ cup vegetable oil

lettuce leaves

onion rings, tomatoes, lemon

Instructions:

1. Using a sharp knife, make 2-3 slashes in each piece of chicken.
2. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
3. Add the chicken to the yogurt - spice mixture and mix to coat well.

4. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
5. Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
7. Preheat the broiler to the medium.
8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil

9. Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
10. Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

Shih Kabobs

Ingredients:

(1 Ib)450g kg lean ground lamb

1 tsp meat tenderizer

1 onion, finely chopped

2 green chilies, chopped

2 tbsp plain yogurt

1 tsp finely chopped fresh ginger root

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp garam masala

to serve

1 lemon, cut into wedges

cilantro to garnish

Instructions:

1. Place the lamb in a bowl, then add the meat tenderizer and mix in well. Reserve for 3 hours.
2. Preheat the broiler to medium. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl.

3. Mix the yogurt, ginger, garlic, ground cumin and coriander, salt and chili powder, garam masala in separate bowl. Blend with the onion mixture.

4. Add the combined mixture to the lamb and mix together. Divide the mixture into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around.

5. Broil the kebabs under the hot broiler for 8-10minutes, turning and basting occasionally with oil.

6. Serve with lemon wedges and a raita of your choice. Serve in pita bread.

The cooked meat can also be chopped into a salad.

Goat Curry

Ingredients:

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

Instructions:

1. Using a sharp knife, cut the goat into small pieces.

2. Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.

3. Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.

4. Add the marinated mixture to the pan and stir fry for 3-5 minutes.

5. Add the tomatoes, and the lemon juice and stir fry for 5 minutes.

6. Add the water, cover and let slimmer over low heat for 35-40 minutes.

(if the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

7. Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

Spicy Chicken Curry

Ingredients:

½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder (adjust to suit your spice level)
¼ tsp turmeric powder
salt to taste
6-7 cashew nuts
4-5 table spoons milk
1” cinnamon
10-12 curry leaves
3 cloves
3-4 table spoons oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Instructions:

1. Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 mts.

2. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.

3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4. Heat 1 1/2 table spoons of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.

6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7. Heat 1 1/2 table spoons oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8. Add the ground masala paste, cashew nut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9. Garnish with fresh coriander leaves.

Chicken Noodles With Peanuts

Ingredients:

1 packet egg noodles (boiled, drained in cold water and tossed in a tsp of oil)
1 tbsp finely chopped garlic cloves
2-3 green chillis slit length wise
1/2 cup spring onions finely sliced
1 large capsicum juliennes (cut into thin strips)
1 tbsp soya sauce
2-3 tbsps coarsely powdered roasted peanuts
salt as required
2 tbsp seasame oil or peanut oil
150-200 gms boneless chicken, julienned
1 tbsp soya sauce
2 tbsps crunchy peanut butter
1 tbsp honey
2 tbsp lemon juice (or vinegar)
1 tsp cornflour

Instructions:

1. Marinate the chicken juliennes in the dressing, cover and refrigerate for a minimum of 40 mts to an hour.
2. Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the marinated chicken and stir fry for two minutes.
3. Reduce to medium heat and cook the chicken for another 10-12 mts or till the chicken juliennes are cooked. Remove and keep aside.
4. Clean the wok and add another tbsp of oil and once it piping hot, add garlic pieces and stir fry for a few seconds. Add the green chillis and onions and stir fry till the oil coats the pieces well for about a minute or two. Keep stirring constantly lest it burns.
5. Add the capsicum juliennes and fry for another mt.
6. Next add the soya sauce and the cooked chicken and combine. Stir fry for a minute.
7. Now add the drained noodles and combine well. Finally add the powdered roasted peanuts and toss to coat. Serve hot.

Egg Biryani

Ingredients:

2 cups of basmati rice
3 and a half cups of water
6-8 spoons of oil
4 boiled eggs
5 green chillies
2 spoons ginger-garlic paste
1 onion
2 small sticks of cinnamon (dalchini)
3 cloves
1/4 spoon turmeric
salt to taste
coriander leaves

Instructions:

1. Cut eggs into half(8 pieces),also chillies and onion into small pieces.
2. Add oil in a pan and heat it. Then add cinnamon,cloves, ginger-garlic paste,chillies, onions and fry it for 3 minutes.
3. Wash the rice and add water,the above mixture,haldi,eggs and salt to taste.
4. Cook this in electric rice cooker.
5. Serve this hot with coriander leaves on top. You can serve this for 3-4 people.

Chicken Wings Clamitano

Ingredients:

16 chicken wings
284 ml (10fl oz) can
tomato
3-4 shakes Tabasco
150 ml (1/4 pint) water
2 bay leaves
12-16 black olives
salt and pepper parsley
Sprigs to garnish

Instructions:

1. Put all the ingredients, except salt and pepper, into a pan and simmer, uncovered for 35 minutes or until the chicken is very tender and the sauce has reduced slightly.
2. Season with salt and pepper to taste, remembering to allow for the saltiness of the olives.
3. Garnish with parsley and serve with crisply cooked green beans.

Chicken Korma With Coriander Leaves

Ingredients:

1 Kg Chicken
5 garlic cloves
10-12 strands of saffron
2 onions, chopped
1 1/2 cups full-fat yogurt
1/4 cup ghee or oil
4 cloves
8 green cardamoms
4-in cinnamon stick
1/2 tsp turmeric powder
1/2 tsp ginger powder
Salt
2 sups chicken stock
1/4 tsp ground black pepper
2 tbsp chopped coriander leaves

Instructions:

1. Boil the chicken in 3 cups water along with 2 of the garlic cloves for 3-4 minutes. Strain and discard water. Leave the chicken to coll, then rinse in lukewarm water. This remove all the odor of the chicken. Cut up the chicken.

2. Pound the remaining garlic and soak in 1/2 cup water to obtain a garlic infusion. Soak the saffron strands in 1/4 cup water, pressing with the back of a spoon to get an infusion. Puree the onions with the green chillies. Whisk the yogurt and set aside.

3. Heat the ghee or oil in a cooking pot and fry the onion puree until golden (about 12-15 minutes). Add the cloves, cardamoms and cinnamon followed by the turmeric powder. Add the chicken, garlic infusion and yogurt and cover with a lid. Allow to simmer for 7-10 minutes until the juices are absorbed.

4. Add the ginger powder and salt to taste and saute for 3-4 minutes until the chicken is lightly browned. Add enough chicken stock to get the amount of gravy desired (this dish does not need a great deal).

5. Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.