Rich Caramel Cake

Ingredients:

For the Cake:

Butter - 7.4 oz. (185 grams)
Brown sugar - 1/2 cup
Eggs - 3 (separated)
Vanilla essence - 1 tsp
Self-raising flour - 3 cups
Salt - a pinch of
Milk - 3/4 cup
Caramel syrup - 1/2 cup

For the Caramel Syrup:

Sugar - 1 cup
Water - 3/4 cup boiling water

For the Frosting:

Butter - 5 oz. (125 grams)
Icing sugar - 20 oz. (500 grams)
Caramel syrup - 1/4 cup
Vanilla essence - 1 1/2 tsps
Walnuts - 1/2 cup

Preparation:

1. Make the syrup first. Heat 1 cup sugar in a heavy-bottomed saucepan over very low flame. stirring until melted and a rich caramel colour.
2. Remove from heat and gradually stir in the boiling water, carefully avoiding splashes. Keep aside and allow to cool.
3. For the cake, cream the butter and brown sugar until light and fluffy.
4. Add egg yolks and and vanilla essence to cake mixture and beat well.
5. Add half a cup of the syrup to this mixture.
6. Sift the flour and salt together and stir into the creamed mixture alternately with the milk.
7. Beat egg whites until thick and fold through.
8. Divide batter between two greased 23 cm (9") sandwich cake tins, and bake in a moderate oven for 35 minutes or until cooked when tested with a skewer.
9. Leave in the oven for a few minutes, then take out and cool the cakes on wire racks.
10. When quite cold, join the cakes together with half the frosting, and ice all over with remaining frosting.
11. Transfer to a decorative cake plate and decorate with chopped walnuts.


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Festive Rice Salad

Ingredients:

Rice - 4 cups (long grain)
Ginger - 2 slices (fresh) - finely chopped
Cumin - 2 tsps (ground)
Coriander - 2 tsps (ground)
Orange rind - 1 tbsp (grated)
Raisins - 1/2 cup
Sultanas - 1/2 cup
Apricots - 1/2 cup
Nutmeg - 1/2 tsp
Shallots - 6 (finely chopped) - including some green tops
Pepper - 1/2 tsp (freshly ground)
Salt - 1 level tsp
Cashewnuts - 1/2 cup
Olive oil - 3/4 cup (approximately)

For the Garnish:

Apricots - 12 (dried) - poached in water for 3-4 minutes
Almonds - 1/2 cup (blanched)

Preparation:

1. Cook the rice, 2 cups at a time, in plenty of salted boiling water, for about 15 minutes or until rice is done. Drain well and keep aside.
2. Cut the apricots carefully in thin slices.
3. Place the warm rice in a large bowl and add the remaining ingredients, seasoning with salt and freshly ground pepper.
4. Add a little olive oil at a time to the rice, taking care to just moisten it without making it mushy.
5. Serve the salad warm or at room temperature, garnished with apricots and nuts.

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Stuffed Capsicum (Peppers)

Ingredients:

Red or Green peppers - 4
Onion - 1 (finely chopped)
Rice - (2/3 cup)
Butter - 2 oz. (50 grams)
Mushrooms - 2.4 oz. (60 grams)
Chicken stock - 2 1/2 cups
Chicken or ham - 10 oz. (250 grams)
Black pepper - 1/4 tsp
Salt - to taste

Preparation:

1. Cut tops off the peppers and scoop out the sides.
2. Blanch in boiling water for 2-3 minutes.
3. Pat dry with paper towels and set aside.
4. Melt 1 oz. of butter in a saucepan and fry the onion until softened.
5. Add the rice, stir over medium heat for a couple of minutes and then add the mushrooms.
6. Pour 1 1/2 cups of the stock over the rice-mushroom mixture and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the rice is tender and all the stock absorbed.
7. Stir in the remaining butter and chopped chicken or ham and season with salt and pepper.
8. Put the stuffing into peppers and pack them closely together in an ovenproof casserole.
9. Heat the remaining stock and pour over and around peppers.
10. Cover dish with greased foil and cook in a preheated moderate oven 180C (350F) for 30
minutes or until peppers are tender.
11. Allow to cool in casserole and serve warm or chill and carry with you for a picnic, if liked.
12. For serving, cut in two if liked.

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Cinnamon Nut Cake

Ingredients:

Chopped nuts - 1/2 cup
Cinnamon - 2 tsps
Sugar - 1 1/4 cups
Butter - 5 oz. (125 grams)
Vanilla essence - 1 tsp
Baking powder - 1/2 tsp
Sour cream - 1 cup
Flour - 2 cups
Eggs - 2
Salt - 1/4 tsp
Lemon juice - 1 tbsp
Bicarbonate of soda - 1/2 tsp

Preparation:

1. Combine1/4 cup sugar with the nuts and cinnamon and set aside.
2. Cream butter with the remaining sugar until light and fluffy.
3. Add the eggs, vanilla essence and lemon juice, beating well all the time.
4. Sift the flour with baking powder, salt and sodaand add to the butter mixture, alternating it with the sour cream.
5. Grease a 23 cm (9" approximately) square cake-tin and line the bottom with butter paper.
6. Pour the cake batterinto this tin and sprinkle with with the cinnamon mixture.
7. Bake in a pre-heated moderate oven 180C (350F) for 35-40 minutes or until done, when tested.
8. Switch off oven but leave cake inside for about 15 minutes.
9. Invert cake on wire rack and allow to cool for another 15 minutes, then transfer to serving plate.
10. Serve with whipped cream, if preferred.

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Hot Steamed Jam Puddings

Ingredients:

Butter - 2.4 oz. (60 grams)
Sugar - 1/4 cup
Milk - 3 tbsps
Egg - 1
Marmalade or jam - 2 tbsps (apricot, plum or raspberry)
Vanilla essence -1/2 tsp
Self-raising flour - 1 cup

Preparation:

1. Cream butter with sugar.
2. Beat in the egg and vanilla essence, then fold in the sifted flour and milk.
3. Place jam equally in 4 greased individual moulds or a medium-sized pudding basin, then spoon in the mixture.
4. Cover with two layers of greaseproof paper and steam for 25 minutes.
5. Serve hot with custard, or whipped cream.

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Carrot - Nut Ring

Ingredients:

Butter - 3.6 oz. (90 grams)
Castor sugar - 1/2 cup
Eggs - 2
Carrot - 1/2 cup grated
Walnuts - 1/4 cup (chopped)
Almonds - 1/4 cup (chopped & unblanched)
Glace cherries - 1/4 cup (chopped)
Self-raising flour - 1 1/2 cups
Milk - 1/4 cup
Salt - a pinch

For the Topping:

Sugar - 2 tbsps
Walnuts - 2 tbsps
Glace cherries - 2 tbsps
Almonds - 2 tbsps

Preparation:

1. Beat together the butter and sugar until creamy, then add the eggs one at a time, beating well after each addition.
2. Sift together the flour and salt and stir it in, into the egg mixture, alternately with the milk.
3. Add the carrots, walnuts, almonds and cherries and beat with a wooden spoon until thoroughly mixed.
4. Spread evenly into a greased 20 cm (8") ring tin, sprinkle the topping over it and bake in a moderate oven for 40-50 minutes or until done, when tested.
5. Leave the cake in the tin for 5 minutes, then take out and carefully invert on a wirerack to cool.

Topping:

1. Chop the walnuts, glace cherries and unblanched almonds and put into a bowl.
2. Now stir in the sugar and mix well.

Important Note:

This cake freezes well.

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Festive Semolina Cake

Ingredients:

Butter - 5 oz. (125 grams)
Castor sugar - 1/2 cup
Orange rind - 1 tbsp (grated)
Baking powder - 1 tsp
Semolina - 1 cup
Almonds - 5 oz (125 grams)
Eggs - 2
Brandy - 2 tbsps

For the Syrup:

Orange juice - 1 1/4 cups
Sugar - 1/2 cup
Grand Mariner, Cointreau or brandy - 3 tbsps

Preparation:

1. Grease a 20 cm (7.8 ") round or square cake tin with butter, then line with buttered greaseproof paper - a circle or square for the base and a strip for the sides.
2. Set the oven temperature at 200 C (400 F).
3. Now cream the butter, sugar and orange rind together until light and fluffy.
4. Beat in the eggs one at a time, beating thoroughly after each addition, then stir in the brandy.
5. Stir the semolina, baking powder and almonds together and fold lightly into the mixture.
6. Pour cake mixture into the prepared tin and place on the center shelf of the oven, lowering
the temperature to a moderate 180 C (350 F), as you do so.
7. Bake for 30 minutes or until golden on top and risen. Check with a skewer or small knife - if it comes out clean, then the cake is done. Switch off oven and leave cake inside for another 15 to 20 minutes.
8. While the cake is baking, prepare the orange syrup. Place the juice and sugar in a saucepan, bring to the boil and boil briskly for about 5 minutes.
9. Cool the syrup slightly and then add the brandy, Cointrea or Grand Mariner - whichever you have decided to use.
10. Take out the cake from the oven, pour the syrup over it , then return to the oven and cook for another 15 minutes.
11. Allow to cool in the tin, and turn out carefully on to a cake plate to serve.

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Potato Surprise

Ingredients:

Potatoes - 3 (medium sized)
Garlic cloves - 9
Vinegar - 1 cup
Salt - 3 level teaspoons
Olive oil - 3 cups

Preparation:

1. Wash and peel the potatoes. Boil until tender but not overdone. Take out of water and allow to cool.
2. Put the potatoes through a sieve. Measure 1 1/2 cup potatoes and place in a bowl.
3. Now mix in the garlic and salt.
4. Gradually add the olive oil and vinegar alternately, beating mixture constantly with a spoon.
5. Chill for about 4 hours, then invert on a suitable serving dish and serve with a chicken or mutton accompaniment and other side dishes.


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Special Chicken Pullao (rice garnished with chicken and spices)

Ingredients:

Half chicken breasts - 6
Butter - 1/4 cup
Uncooked rice - 1 cup
Canned tomatoes - 1 1/2 cups
Onion - 1 (medium) - finely chopped
Cinnamon - 1 tsp
Yoghurt - 1 big bowl
Salt - to taste
Pepper - to taste
Water - 2 cups

Preparation:

1. Saute chicken breasts in butter until golden brown.
2. Add the onions, tomatoes, water, cinnamon, salt and pepper to taste.
3. Cover and simmer for 30 minutes.
4. Add rice and stir to mix evenly.
5. Cover and simmer for an additional 20 minutes or until the rice is tender, adding more water if necessary.
6. Transfer to a rice platter or large glass serving bowl.
7. Serve with a bowl of whipped yoghurt, to be spooned over the hot pullao.

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Oriental Lamb Kebabs

Ingredients:

Lean lamb - 40 oz. (1 kg)
Onion - 1 (finely chopped)
Pepper - 1 tsp (freshly ground)
Ginger - 1 tsp (freshly ground)
Brown sugar - 2 tsps
Coriander powder - 2 tsps
Cumin seed - 2 tsps
Soy sauce - 3 tbsps
Lemon juice - 3 tbsps

Preparation:

1. Cut the lamb into 2.5 cm cubes and combine with the other ingredients in a glass bowl.
2. Marinate for at least 4 hours or keep in the refrigerator overnight, turning the lamb from time to time.
3. Drain, reserving the marinade, and thread the meat on to iron skewers. Place 4 to 6
mutton cubes on each skewer.
4. Brush lamb with marinade and grill for in a preheated grill.
5. Grill for five minutes, turn and baste with marinade and repeat this procedure every five minutes until the kebabs are done.
6. Remove from skewers, transfer on to an attractive serving dish and serve hot.

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3.

Chocolate Date Cake

Ingredients:

Dates - 1 cup (chopped)
Milk - 1/2 cup
Walnuts - 1/2 cup
Self-raising flour - 1 1/2 cups
Cocoa - 3 tbsps
Butter - 2.4 oz. (60 grams)
Egg - 1 (well beaten)
Hot water - 1/4 cup
Salt - a pinch
Sugar - 3/4 cup

Preparation:

1. Stir cocoa into hot water and mix till smooth.
2. Add butter and stir until melted over hot water.
3. Sift flour and salt into a basin and mix in the sugar.
4. Add the cocoa mixture, beaten egg and milk and beat well with a wooden spoon until smooth
and well mixed. Stir in the dates.
5. Place the cake mixture in a greased 23 cm by13 cm (9" by 5") cake tin and sprinkle walnuts on top.
6. Bake in a moderate oven for about 45 minutes or until done.
7. Allow to cool for 15 minutes, then turn out on a wire rack.
8. Transfer to a cake plate and serve with whipped cream, if liked.

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Coconut Ring Cake

Ingredients:

Butter - 5 oz. (125 grams) - softened
Self-raising flour - 2 cups (sifted)
Dessicated coconut - 2 tbsps
Eggs - 2 (well beaten)
Sugar - 3/4 cup
Milk - 1/2 cup
Lemon essence - 1/2 tsp

Preparation:

1. Put the softened butter, sugar, milk, sifted flour and beaten eggs into the bowl of an electric mixer and mix on medium speed for 3 minutes.
2. Stir in the dessicated coconut and lemon essence.
3. Pour this mixture into a greased 20 cm (8") ring cake tin and bake in a moderate oven for
approximately 45 minutes or until done when tested.
4. Allow to cool for about 15 minutes, then invert on a wire rack. Transfer to a cake plate and serve.

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Moist Oatmeal Cake

Ingredients:

Milk - 2/3 cup
Almonds - 1 tbsp (ground)
Quick oats - 2 cups
Self-raising flour - 1/2 cup
Raw sugar - 1/2 cup
Margarine - 2.4 oz.
Egg - 1 egg
Salt - a pinch

Preparation:

1. Mix the oats and milk together and allow to stand for 1/2 an hour.
2. Beat the egg and sugar together.
3. Beat in the melted margarine, add sifted flour & salt as well as the ground almonds & oatmeal mixture.
4. Beat this mixture well until all the ingredients are well mixed.
5. Now line the base of of a grased 20 cm. (8") sandwich cake tin with greased greaseproof paper and pour in the mixture.
6. Bake in a moderate oven for about 35-40 minutes or until well cooked.
7. Cool slightly before removing from tin.
8. Serve warm with whipped cream.

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Pumpkin Cupcakes

Ingredients:

Self-raising flour - 1 1/2 cups
Nutmeg - 1/4 tsp
Pumpkin - 1/2 cup (cooked, mashed & drained)
Mixed spice - 1/4 tsp
Milk - 1/2 cup
Brown sugar - 1/2 cup (firmly packed)
Salt - 1/2 teaspoon
Raisins - 1/2 cup
Egg - 1
Vegetable oil - 1/4 cup

Preparation:

1. Sift the flour, salt, nutmeg and spice into a bowl.
2. Stir in the sugar and sultanas.
3. Beat the egg, add the oil, pumpkin and milk and mix thoroughly.
4. Add to the dry ingredients and stir until thoroughly mixed.
5. Spoon into twelve well-greased. deep patty tins and bake in a moderately oven for
eighteen to twenty minutes. or until cooked.
6. Serve fresh with whipped cream, if preferred.

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Haleem (A spicy boneless meat and broken wheat speciality)

Ingredients:

Boneless meat - 30 oz. (750 grams)
Broken wheat - 20 oz. (500 grams)
Yoghurt - 10 oz. (250 grams)
Onions - 20 oz. (500 grams)
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala - 2 tsp
Cinnamon powder - 1 tsp
Salt - to taste

Preparation:
1. Cook the broken wheat in a pressure cooker till it gets a porridge-like consistency.
2. Heat oil in a wok and fry the onions till golden brown. Take the wok off the fire.
3. In the same oil, add the yoghurt, ginger-garlic paste, meat, salt, turmeric, garam masala,
mint leaves, and two cups of water. Pressure cook till tender.
4. When done, make a paste of the above cooked mixture and add to the broken wheat paste.
Mix thoroughly.
5. Transfer to a serving dish, sprinkle cinnamon powder & mint leaves and serve hot.

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Pandi Curry (Pork Curry from South India)

Ingredients:

Pork - 40 oz. (1 kg) - cut into 1 1/2'"pieces
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Ginger - 1'' piece
Garlic - 5 pods
Vinegar - 2-3 tsp
Salt - to taste
Water - 3 cups

Dry Masala (Spices ) for fine grinding:

Black peppercorn - 1 tsp
Cinnamon - 4-5 sticks
Cumin seeds - 1 tsp
Coriander powder - 2 tsp

For coarse grinding:

Large onions - 2
Ginger - 1" piece
Garlic - 5-6 pods
Green chillies - 3-4
Cumin seeds - 1/2 tsp

Preparation:

1. Mix the pork with the turmeric powder and chilli powder. Marinate for 20 minutes.
2. Heat a wok on high flame, reduce heat and using very little oil roast pepper powder, ginger and garlic pods ( of the main ingredients).
3. Add the pork to the the roasted spices and mix well.
4. Boil 3 cups of water and add to the pork immediately, then add the the coarsely ground spices and mix well.
5. Stir in the salt, mix well, cover and cook till the pork is tender.
6. On an iron griddle, roast the finely ground dry spices for a few seconds and add to the cooked pork. Cook on low heat for 5 minutes, add the vinegar, stir and remove from the heat immediately.
7. Serve piping hot.

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Momo Chutney (sauce)

Ingredients:

Tomatoes - 3 (large & bright red in color)
Garlic pods - 3
Green chillies - 3
Red chilly powder - to taste
Coriander leaves - a few (freshly picked)
Salt - to taste

Preparation :

1. Put the tomatoes in boiling water for a few minutes. Remove from water, cool and skin.
2. Mash the tomatoes and add the garlic, green chillies, red chilly powder and salt to taste.
3. Pour the chutney mixture into a mixie and mix into a smooth blend.
4. Transfer the chutney to a small flass bowl and sprinkle a few coriander leaves for that
special flavor.
5. Serve as an accompaniment with the momos.

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Chicken Momos

Ingredients:

Chicken mince - 20 oz. (500 grams)
Onions - 3 (largely chopped)
Garlic pods - 8
Ginger - 1/2" piece (finely chopped)
Green chillies - 4 (finely chopped)
Coriander leaves - 1 small bunch ( freshly broken & finely chopped)
Coriander powder - 2 level tsps
Red chilli powder - 1 1/2 tsp
Ajinomoto - a pinch
Turmeric - 1 tsp
Maida (white flour) - 30 oz. (750 grams)
Salt - to taste
Water - as required
Oil - as required to oil the momo steamer

Preparation:

1. Mix the chicken mince with the chopped onions, garlic, green chillies and coriander leaves. Add the spices, mix well and keep aside.
2. Knead the maida with water for the outer momo covering, to a consistency thick enough to
hold the filling.
3. Now roll out small circles of the maida dough, taking care to sprinke a little dry maida powder to prevent the dough from sticking.
4. Take this momo wrapper, put some mince in the center and start pleating the outer edge of the wrapper from one side and give the top edge a little twist to close the momo.
5. Oil the steamer vessel to prevent the momos from sticking to the bottom of the vessel. Place the momos and steam them for 15-20 minutes or until the wrapper turns translucent.
6. Serve piping hot with momo chutney (sauce).

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Special Prawn Cury

Ingredients:

Small prawns - 10 oz. (250 grams)
Turmeric powder - 1/2 tsp
Mustard seeds - 2 tbsp
Poppy seeds - 2 tbsp
Garlic - 4 tbsp (coarsely chopped)
Green chillies - 2
Mustard oil - 2 tbsp
Salt - to taste
Water - 4 tbsp

Preparation:

1. Wash and clean the prawns. Appyl salt and turmeric powder and set aside.
2. Grind together mustard seeds, poppy seeds, garlic and green chillies into a paste, in a mixer-grinder, adding a little water if necessary.
3. Apply the paste to the prawns and allow to marinate for 1/2 an hour.
4. Heat 2 tbsps of oil in a wok and add the prawns along with the paste. Now add the salt and water. Cook on a medium-low flame till the gravy thickens. Take the wok off the fire.
5. Tranfer the cooked prawns to a transparent glass serving dish and serve hot with plain boiled rice .

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Gushtaba (a popular mutton dish from Kashmir)

Ingredients:

Minced mutton - 20 oz. (500 grams)
Yoghurt - 4 oz. (100 grams)
Coriander powder - 2 tsp
Red chilli powder - 2 tsp
Fennel - 2 tsp
Dry ginger powder - 1 tsp
Asafoetida - a generous pinch
Garam Masala - 4 tsp
Mustard oil - 4 tbsp
Salt - to taste
Water - 4 1/2 cups

For the stuffing:
Almonds - 2 oz. (50 grams) - finely chopped
Poppy seeds - 2 oz. (50 grams)
Cashewnuts - 2 oz. (50 grams) - finely chopped
Raisins - 2 oz. (50 grams) - finely chopped
Refined oil - 4 tbsp

Preparation:

1. Place the meat, yoghurt and all the dry spices in a large bowl and mix well.
2. Add 2 tbsps of mustard oil to the yoghurt-meat mixture.
3. Make large round balls of the mince and stuff with the dry fruit mixture. Set aside for 2 hours.
4. Take a thick-bottomed vessel, add the refined oil and heat it. Place all the mutton balls in it
carefully.
5. Beat yoghurt with 2 cups water and add to the mutton balls.
6. Cook on medium-high flame till the water dries up.
7. Now add 1/2 a cup of water and the garam masala powder till the liquid turns brown in color.
8. Take the cooking vessel off the fire and invert the mince balls into a pressure cooker. Add 2 cups of water and cook on a medium -high flame till the pressure cooker emits one whistle. Now lower flame and cook on medium - low flame for another 5 minutes.
9. Take the pressure cooker off the fire, allow to cool for 20 minutes, open and transfer contents to a serving dish.
10. Garnish with chopped coriander and serve hot with plain boiled rice.

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Saffron Rice

Ingredients:

Long grained rice - 20 oz. (500 grams)
Raisins - 1 oz. (25 grams)
Oil - 4 oz. (100 grams)
Almonds - 1 oz. (shelled, soaked & skinned)
Cloves - 4
Milk - 1 cup
Turmeric powder - 1 tsp
Saffron - a few strands (soaked in milk for 10 minutes)
Black cardamoms - 3
Green cardamoms - 5 (crushed)

Preparation:

1. Soak the rice for one hour, drain and set aside.
2. Heat the oil, when hot, put in the raisins and almonds. When the raisins swell, strain and set aside.
3. Now put in the cloves into the remaining oil, fry for a few seconds and then add the rice and fry on a medium-high flame for 5 - 7 minutes.
4. Pour water (1 1/2 times the the weight of the soaked rice) , turmeric powder and allow to boil.
5. When the rice has absorbed the water but is still not completely cooked, add the saffron soaked in 1 tbsp of milk and the crushed cardamom seeds.
6. Add the almonds and raisins into the rice and mix well.
7. Place the vessel on a slow fire and cover.
8. Add the milk and keep the vessel on the fire for another 10 minutes.
9. Remove the vessel from the fire, keep covered and set aside.
10. before serving, transfer to a serving dish and serve hot.

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Kodubale (Semolina & Coconut Snack)

Ingredients:

Grated coconut - 1
Cumin seeds -1 tsp
Besan ( gram flour) - 1 1/2 cup
Red chillies - 15 (whole)
Baking powder - 2 tsp
Suji (semolina) - 1/2 cup
Asafoetida - 1 tsp
Salt - to taste
Rice flour - 3 cups
Butter - 1 1/2 tsp
Oil - 1 1/2 cups

Preparation:

1. Mix all the flours and semolina well in a wide & deep kitchen utensil.
2. Melt 1 1/2 tsps of butter and pour it over the flour mixture. Mix well, add salt to taste and keep aside.
3. Grind grated coconut, red chillies, cumin seeds and asafoetida in a grinder and mix with the flour. Knead the flour by adding water gradually; now add the baking powder and knead well.
Let it rest for 1/2 an hour.
4. Take small lemon-sized balls of the dough and make round shaped kodubales (something like doughnuts).
5. Heat the refined oil in a wok and fry the kodubales till golden brown in color.
6. Drain on absorbent paper towels, transfer to decorative glass serving plate and serve hot.

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Khatti Meethi Bhindi (Sweet & Sour Ladies Fingers)

Ingredients :

Bhindi (ladies finger) - 20 oz. (500 grams)
Fenugreek seeds - 1/2 tbsp
Oil - 6 tbsp
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Tamarind pulp - 3 tbsp
Sugar - 1 tbsp
Salt - 1 tsp or to taste
Red chilli powder - 1/2-3/4 tsp
Turmeric powder - 1 tsp

For the tamarind pulp:

Tamarind - 8 oz. (200 grams)
Hot water - 1/2 cup

Preparation:

1. Wash and dry the bhindi.
2. Nip off the edges and slit lengthwise but do not separate.
3. Soak tamarind in hot water for ten minutes, then strain and use for recipe.
4. Heat oil in a wok. Add the fenugreek and cumin seeds.
5. Once the seeds begin spluttering, add the bhindi, salt, chilli, haldi powder and cook without covering it.
6. When it is almost done, add the tamarind pulp, sugar and 1/2 cup of water.
7. Cook for 5 minutes and then take the pan off the fire.
8. Transfer to a serving dish and serve hot.

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Sulemani Kebabs (Special Grilled Chicken Chunks)

Ingredients:

Boneless chicken - 30 oz. (750 grams)
Cheese - 6 oz. (150 grams)
Butter - 2 oz. (50 grams)
Nutmeg & mace powder - 3/4 tsp
Onion - 1/4 (chopped finely)
Ginger & garlic paste - 1/4 cup
Green chillies - 4 (ground to a paste)
Cream - 5 tbsp
Lemon juice - 2 tbsp
Garam masala - 3/4 tbsp
Peppercorn powder - 3/4 tbsp
Salt -to taste


Preparation:

1. Wash the chicken well and cube into bite-sized pieces.
2. In a bowl mix thoroughly lemon juice, green chilly paste, onion, ginger and garlic paste, butter, cream, nutmeg and mace powder, salt, garam masala and pepper powder until it acquires a sauce-like consistency.
3. Place the chicken pieces in this sauce and marinate for about 10 minutes, keeping it in the
refrigerator for that period of time.
4. Pre-heat the oven, place the chicken pieces on the grilling tray and bake for 1/2 an hour at
200 degrees centigrade.
5. When done, remove from oven and serve with mint sauce.

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Steamed Mustard Fish

Ingredients:

Fish (Sole) - 2.21 lb. (1 kg)
Tomatoes - 8 oz. (200 grams)
Garlic - 1 whole pod
Yoghurt - 4 oz. (100 grams)
Onions - 2 (medium -sized)
Mustard seeds - 0.8 oz. (20 grams)
Turmeric powder - 2 tsp
Salt -to taste
Corriander leaves - 1 small bunch
Green chillies - 4
Mustard oil - 5 tbsp

Preparation:

1. Soak the mustard seeds till they soften.
2. Grind them alon with the garlic and set aside.
3. Cut the fish into desired number of pieces.
4. Mix together chopped tomatoes, salt, turmeric, onions, yoghurt, mustard paste and mustard
oil.
5. Mix well with hand and put the mixture in a pan.
6. Sprinke a little chilli powder, chopped coriander, green chillies and cover.
7. Cook on a slow firefor 25 minutes..
8. It can also be baked.
9. Serve hot with steamed rice.

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Zafrani Chicken Korma (Rich Chicken Curry with Saffron)

Ingredients:

Chicken - 32 oz. (800 grams) - cut into 8-10 pieces
Milk - 2 tbsp (lukewarm)
Saffron - 2 pinches
Almond paste - 2 tbsp
Turmeric powder - 1/2 tbsp
Red chilli powder - 1 tbsp
Cinnamon - 1 stick (1 1/2")
Black cardamom - 4 (crushed)
Nutmeg -1/4 tbsp (grated)
Onions - 10 oz. (250 grams)
Peppercorns - 8
Green cardamoms - 4 (crushed)
Cloves -6
Yoghurt - 16 oz. (400 grams)
Salt - to taste
Bay leaves - 2
Cumin seeds - 1 tbsp
Javitri (mace) - 1/4 tsp
Oil - 8 tbsps
Water - 1 tbsp

Preparation:

1. Clean and wash the chicken. Prick all over with a fork.
2. Grind the onions into a paste in the mixer -grinder; add a little water, if necessary.
3. Heat oil in a large, deep casserole for 2 minutes. Add the cloves, peppercorns, cumin seeds,
nutmeg, mace, cinnamon stick and crushed black & green cardamoms and microwave for 1
minute.
4. Now add the the ground onion paste and microwave for 10 minutes till golden brown and
dry. Stir twice during cooking.
5. Add lightly beaten yoghurt, chilli powder, salt, almond paste and turmeric powder. Mix and
add the saffron dissolved in 2 tbsp of milk. Mix well and cook in microwave for 3 minutes.
6. Add the chicken pieces, mix well and microwave for another 10 minutes. Stir twice during
cooking.
7. Cover with aluminium foil and allow to rest for 15 minutes, before serving.
8. Remove foil and serve hot with plain boiled rice orpilaf ( rice seasoned with peas, onions or
cumin seeds).

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Cottage Cheese & Pasta Surprise

Ingredients:

Cottage cheese - 12 oz. (300 grams)
Pasta (tubes) - 2 cups
Tomato puree - 2 cups
Salt - to taste
Tomato sauce (hot and sweet) - 4 tbsps
Chilli sauce - 1 tsp
Pepper - a pinch (freshly ground)
Capsicums - 3 (medium sized)
Oregano - 1/2 tsp
Oil - 5 tbsp
Coriander - 1 tsp
Green chillis - 4 (stemmed and chopped)
Red chillis - 1/2 tsp

Method:

1. Cook the pasta in 6 cups of boiling water to which a pinch of saltand 1 tbsp of oil has been added, to prevent the pasta from sticking, when drained. Check the pasta to prevent it from
becoming overcooked. Remove from fire when 'al dente', drain and keep aside.
2. Cut the cottage cheese into small cubes and fry in hot oil until still soft and light brown.
Keep aside on absorbent paper towels to drain.
3. Put the capsicums in boiling water for one minute, turning frequently, take out and drain.
Once cool, cut lengthwise, remove pith and cut into strips. Keep aside.
4. Heat the oil in a wok, put in the chopped onions and fry for two minutes. Add the coriander
powder, salt and red chilli powder and fry fro another two minutes over medium-high heat.
5. Now add the tomato puree, tomato sauce chilli sauce and chopped green chillis and mix well.
6. Add the cottage cheese to this mixture and mix well. Add the capsicum slices and oregano and stir lightly but well. Check for seasoning, add pepper and serve hot.


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Steamed Mustard Fish

Ingredients:

Fish -40 oz. (1kg)
Tomatoes - 8 oz. (200 grams)
Yoghurt - 4 oz. (100 grams)
Garlic - 1 whole pod (flaked and ground into paste)
Onion - 1 large
Mustard seeds - 0.8 oz.(20 grams)
Turmeric powder - 2 tsp
Salt - to taste
Coriander - 1 small bunch ( fresh) - chopped
Green chillis - 4
Mustard oil - 5 tbsp


Preparation:

1. Soak the mustard seeds till soften.
2. Grind them along with the garlic and set aside.
3. Cut the fist into medium-sized pieces.
4. Mix together the chopped tomatoes,onion, yoghurt, mustard paste, salt and mustard oil and place in a pan.
5. Sprinkle a little chilli powder, chopped coriander, green chillis and cover.
6. Cook on a slow fire, on medium-low heat for about 25 minutes.
7. Serve hot with steamed rice.

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Ripe Banana Cake

Ingredients:

Bananas -2 large very ripe ones (mashed)
Chopped walnuts - 2/3 cups
Eggs -2
Salt - 1 tsp
Sugar -1 2/3 cups
Self-raising flour -2 1/3 cups
Lemon juice -2 tsps plus enhough milk to make 2/3 cup
Whipped cream -
Bicarbonate of soda -1 tsp
Butter - 7.42 oz. (185grams)

Preparation:

1. Set oven temperature to moderate at 180 C (350F)and grease two 23cm sandwich tins.
2. Set aside the milk-lemon juice mixture for a few minutes until the milk thickens a bit.
3. Meanwhile, sift the flour into a large bowl and add the sugar, soda and salt; also add the
softened butter, mashed bananas and milk.
4. Mix thoroughly with a wooden spatula or in an electric mixer at low speed.
5. Add the eggs one by one and continue beating for another 2 minutes.
6. Stir in the chopped walnuts.
7. Pour the mixture into sandwich tins and bake in a moderate oven for a little over half an hour
or until cooked; put in a clean skewer or knife inside the cake and if it comes out clean, this meams that the cake fully done.
8. Let the cake cook for about 10 minutes in the tins, then turn out on two separate plates.
9. When both the layers of cake have cooled down sufficiently, sandwich with the whipped cream and transfer on to a cake plate.

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Kadhai Paneer

Ingredients:

Cottage cheese – 24 oz. (600 grams )
Coriander seeds – 0.2 oz. (5 grams)
Ginger – 0.6 oz. (15 grams)
Tomatoes – 24 oz. (600 grams)
Garam masala powder – 0.2 oz. (5 grams)
Capsicum – 5 oz. (125 grams)
Whole red chillies – 5
Fenugreek leaves – a pinch
Salt – to taste
Green coriander – 0.6 oz. (15 grams)
Clarified butter or oil – 1.41 oz. (40 grams)

Preparation:
1. Cut cottage cheese into cubes.
2. Wash capsicums, remove stems, cut into
halves, deseed and make juliennes.
3. Scrape, wash and chop two-thirds of the
ginger, cut the rest into juliennes for
garnishing.
4. Clean, wash and chop the coriander.
5. Grind the red chillies and coriander coarsely
in a grinder.
6. Finely chop the tomatoes, spoon two
tablespoons of oil into a small pan and heat,
then add the chopped tomatoes and cook till
the liquid of the tomatoes is reduced and the
fat floats on top. Remove the pan from the fire.
7. Heat the oil in a wok, add capsicum and
sauté over medium heat for 30 seconds. Add
the ground red chillies and coriander seeds,
as well as the chopped ginger and stir for 30
seconds.
8. Now add the cooked tomatoes to this
mixture, bring to a boil and brown until the fat
leaves the masala (cooked spice mixture).
9. Add the cottage cheese and stir gently for
two to three minutes.
10. Sprinkle fenugreek and garam masala, stir
again. Adjust the seasoning.
11. Remove to serving dish, garnish with
ginger juliennes and chopped green coriander.
Serve hot.

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Popular Pumpkin and Pepper Soup

Ingredients:

Pumpkin - 20 oz. (500 grams)
Cream - 1/2 cup
Red pepper - 1 (chopped)
Garlic cloves - 4
Chicken stock - 3 cups chicken stock
Salt - to taste
Pepper - 1/4 tsp (freshly ground)

Preparation:

1. Peel the pumpkin and chop into bite-sized cubes.
2. In a medium, thick-bottomed saucepan combine the pumpkin, garlic and chicken stock and bring to the boil. Now reduce the heat, cover with a lid and simmer for about 10 minutes or so.
3. Add the chopped red pepper and simmer for a further 10 minutes. Take the pan off the fire.
4. In a blender, puree the mixture in batches and return to the pan.
5. Put the pan on the fire, stir in the cream, bitters and season to taste with salt and freshly ground pepper, reheat over low heat and serve hot.

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Tasty Tomato Soup

Ingredients:

Tomatoes - 30 oz. (750 grams)
Chicken stock - 4 cups
Sugar - a pinch of
Olive oil - 3 tbsps
Salt - to taste
Pepper - to taste
Garlic - 1 clove
Parsley -2 tbsps
Basil - 1/2 tbsp

Preparation:

1. Wash the tomatoes thoroughly, peel and chop roughly.
2. Crush the garlic and place in a saucepan with tomatoes, herbs and olive oil and cokk for 5-7 minutes.
3. Now add the chicken stock, salt, pepper and sugar and cook for another few minutes on medium heat. Remove from heat, pour into individual bowls or soup tureen and serve hot, in winter.
4. In case you wish to serve this soup cold in summer, then after removing from fire, allow to cool and refrigerate for two hours before serving.

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Mustard Chicken

Ingredients:

Chicken - 1 large one (cooked) - from the delicatessen
Mustard - Dijon or a similarly good brand
Butter - 24 oz. (60 grams)
Cream - 1 cup (pouring consistency)
Salt - to taste
Plain flour - 1 1/2 tbsps

Preparation:

1. Debone the chicken, after removing the skin completely. Cut into 8 or 10 pieces, depending on the preferred size.
2. Take a large (but not very deep) casserole dish, lightly grease with oil or butter and arrange
the chicken pieces, each spread with a thin layer of mustard on it, in the dish. Keep aside.
3. Melt the butter in a small saucepan and stir in the flour, over low heat.
4. Add the cream, stirring all the time, until the cream is smooth and thick.
5. Add salt to taste and spoon over the chicken pieces.
6. Bake in a pre-heated moderate oven, 180C (350F) for about 15 minutes. Remove dish
from oven and serve hot.

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Vegetable Tofu Bonanza

Ingredients:

Mixed vegetables - 3 cups (peas, beans, carrots, mushrooms, bean sprouts) - any 3 prepared
Tofu - 10 oz. (250 grams)
Soya sauce - to taste
Ginger - 2 tsps fresh (grated)
Green pepper -1
Onion - 1 (medium to large sized)
Celery - 1 stick
Sesame seeds - 2tsps roasted)
Garlic - 2 cloves (sliced)
Peanut or any other suitable oil - 3 tbsps

Preparation:

1. Trim the vegetables and chop the larger ones into bite-sized pieces.
2. Peel the onion and slice downward into wedges, then separate into petal shapes.
3. String celery , slice diagonally, remove the seeds and ribs from the green pepper and cut
into bite-sized squares.
4. Heat the oil gently with the garlic and ginger in a wok or frying pan.
5. Add the tofu and saute until tofu is browned on both sides. Remove with slotted spoon, discard garlic and ginger and set tofu aside.
6. Add onion, pepper and celery to the pan and saute on medium heat for 3 minutes.
7. Add each of the longer cooking vegetables in turn and saute for a few minutes between additions and tossing every minute or so, then add the fast-cooking vegetables and toss a
minute or two longer.
8. Gently stir in the tofu, bean sprouts if using, and heat through.
9. Season to taste with soya sauce, sprinkle with sesame seeds and serve immediately with a bowl of steaming white rice.

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Spicy Kebabs (mince patties) with Cream

Ingredients:

Mutton - 20 oz. (500 grams) - minced coarsely
Bengal gram - 1/2 cup
Yoghurt - 1/2 cup
Ginger-garlic paste -1 tbsp
Green chillies - 3 (finely chopped)
Chilli powder - 2 tsps
Cardamoms - 4 (black)
Salt - 1 tsp
Bay leaves - 4
Cinnamon sticks - 4
Cloves - 6
Coriander leaves - 1/2 cup
Garam masala -1 tsp
Fresh cream - 20 oz. (500 grams)
Mint leaves - 2 tbsp
Lemon juice - 4 tbsps
Oil - 4 tbsps

Preparation:

1. Chill the cream in the refrigerator (but not freezer) until firm.
2. Put the mince in a pressure cooker along with all the spices, cover with water and pressure cook for approximately 15 minutes, or until the meat is cooked and the water dry.
3. Remove the cooked mince from the pressure cooker, discard the whole red chillies and other
whole spices.
4. Grind the mince to a fine paste without adding water.
5. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
6. Divide the minced meat mixture into equal parts.
7. Take a portion of the meat paste, roll into a ball between your palms, flatten slightly and make a hollow at the centre of the meatball.
8. Fill the hollow with a spoonful of cream and fold the ground paste over it to seal. Repeat
the steps in Points 7. & 8. until all the minced meat paste and cream is used up.
9. Now dip each kebab (round mince patty), as prepared in 7. & 8. above, in beaten egg,
shake off excess liquid and fry in hot oil until golden brown. Drain on absorbent paper towels.
10. Transfer onto decorative glass platter and serve with mint sauce (recipe already given).

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Cauliflower and Lentil Surprise

Ingredients:

Brown lentils - 1 1/2 cups
Onions - 2 onions (finely chopped)
Water - 4 cups
Cauliflower - 1 (medium sized) - broken into small flowerets
Curry powder - 1 tsp
Dessicated coconut - 2 tbsps
Salt -1 tsp
Coriander leaves - a few for garnishing
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Oil - 2 tbsps
Lemon juice - (of) 1/2 lemon

Preparation:

1. Wash lentils and soak in water for about 4 hours.
2. Drain and put in pressure cooker with 3 cups of water; put pressure and cook for about 15 minutes, until tender.
3. Heat the oil in a deep saucepan and fry onions until golden brown.
4. Add spices and cook for a couple of minutes, then add the lentils, dessicated coconut, 1 cup water and salt. Bring to the boil.
5. Put the cauliflower flowerets into the pan. Cover and cook until the cauliflower is tender but firm, about 10 - 15 minutes, shaking the pan occasionally to prevent sticking.
6. Transfer to serving dish, pour lemon juice and mix gently, garnish with coriander leaves and serve hot.

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Popular Garlic Chicken with Green Peppers

Ingredients:

For the chicken:
Chicken fillets - 3
Garlic - 1 tsp (finely chopped)
Ginger - 2 pieces (1 1/2" each)
Vegetable oil - 6 tbsps
Cornflour - 1 tbsp
Egg white - 1
Salt - 1/2 tsp
Green peppers - 2 (medium sized) - seeded amd cut into triangular pieces
Dry sherry - 2 tbsps

For the sauce:
Vinegar -1 tbsp
Salt -1/2 tsp
Water - 2 tsps
Tomato sauce -1 tbsp
Chicken stock - 2 tbsps
Cornflour -1 tsp
Sugar - 1 tbsp

Preparation:

1. Hold each chicken fillet piece firmly and with a sharp knife inclined at a 45 degree angle, cut carefully against the grain of the meat into slices.
2. Place chicken slices in a bowl and mix well with 1/2 tsps salt and 1 tablespoon sherry. Keep aside to marinate.
3. Place all the ingredients for the sauce, except the water and the cornflour, in a small saucepan and keep stirring constantly until it reaches boiling point. Now remove the pan from the heat and keep aside.
4. Meanwhile, mix the cornflour and water in a small bowl until the mixture is smooth and does not have any lumps. Set aside.
5. Mix the chicken with the (lightly beaten) egg white, then with 1 tablespoon cornflour.
6. Heat 4 tablespoons oil in a wok and fry the chicken in batches in fairly hot oil, until the chicken pieces change color. Be sure to keep flipping the chicken pieces adequately, to prevent browning and crisping.
7. Take the chicken out and place on absorbent paper towels for the excess oil to drain out. Drain the wok and wipe with well with paper towels.
8. Heat 2 tablespoons oil in the wok, stir-fry garlic until it releases its aroma, then add the ginger and the chopped green pepper and stir fry for 2 - 3 minutes more.
9. Add the chicken, sprinkle with remaining sherry and continue to stir fry for another 2 minutes or so. If the sauce is too thin, thicken with the prepared cornflour-water mixture.
10. Serve immediately with boiled rice.

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Eggplant with Coconut

Ingredients:

Eggplant - 20 oz. (500 grams)
Creamed coconut - 4 oz. (100 grams) - chopped
Vegetable oil -1 1/2 tbsps
Turmeric - 1/4 tsp
Green chillies - 2 (finely chopped)
Cloves - 3 (whole)
Chilli powder -1 tsp
Tomatoes - 10 oz. (250 grams) - peeled, seeded &coarsely chopped
Fresh coriander - 2 tbsps (chopped)
Cinnamon stick - 5 cm piece (one)
Onion - 1 (chopped)
Salt - 1/2 tsp

Preparation:

1. Cut the unpeeled eggplant into large bit-sized pieces and immerse in a bowl of cold salted water.
2. Meanwhile, heat the oil in in a frying pan, add the cinnamon and cloves and fry for two minutes.
3. Add the chopped onion, green chillies,chilli powder and turmeric.
4. Drain eggplants & pat dry with paper towels; add to the pan and fry until lightly browned.
5. Add half the creamed coconut, the tomatoes and 1/2 teaspoon salt. Stir, cover and cook for about 5 minutes or until the eggplant is tender but not overdone.
6. Add remaining creamed coconut and stir gently until well mixed and heated through.
7. Season to taste and serve garnished with chopped coriander.

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Special Chicken Pullao (Savoury Rice garnished with chicken)

Ingredients:

Chicken fillets - 6 (half breasts)
Butter - 1/4 cup
Onion - 1 (finely chopped)
Tomatoes - 1 1/2 cups (canned)
Water - 2 cups
Uncooked rice - 1 cup (thoroughly washed)
Cinnamon - 1 tsp (ground)
Yoghurt - 3 cups (beaten)
Salt - to taste
Pepper - to taste

Preparation:

1. Melt the butter in a large sized saucepan and saute the chicken fillets until golden brown.
2. Add the onion, ground cinnamon, tomatoes, water, and salt and pepper to taste.
3. Cover and simmer for 30 minutes.
4. Now add the uncooked riceand stir to mix evenly. Cover and cook for another 20 minutes or until the rice is tender, adding more water if necessary.
5. Transfer onto a serving platter and serve hot with the (chilled) yoghurt.

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Wholesome Apple and Sago Pudding

Ingredients:

Cooking apples - 6 (peeled and cored)
Sago -1/4 cup
Sugar -1/2 cup
Cloves - 4
Lemon rind (pared) - (of) 1/2 a lemon
Lemon juice - (of) 1/2 a lemon
Red coloring - a few drops
Water - 2 1/2 cups
Pouring cream (optional) - 1/2 a milk jug

Preparation:
1. Bring water to the boil in a large saucepan.
2. Sprinkle in the sago and cook for approximately 15 minutes or until the mixture is clear.
3. Add the apples, cloves, sugar, lemon rind and lemon juice to the cooked sago.
4. Cover the saucepan firmly with a lid and simmer gently over medium-low heat for 10-20
minutes or until the apples are tender.
5. Take out apples and place on a pre-heated serving dish.
6. Remove the cloves and lemon rind from the sago mixture and add a few drops of food coloring.
7. Pour sago over and round the apples.
8. Serve warm with pouring cream, if liked.

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Murgh Do Piyaza (Chicken with onions, spices and yoghurt)

Ingredients:

Chicken - 2.21 lbs (1 kg) - cut into 8 pieces
Oil - 1/2 cup
Cumin seeds -1 tbsp
Bay leaf -1
Peppercorns - 4 (whole)
Cloves - 4
Fenugreek seeds - 1/2 tsp (roasted & powdered)
Aniseed - 1 tsp (roasted & powdered)
Ginger paste - 1 tsp
Garlic paste -1 tsp
Onions - 1 cup (grated)
Yoghurt - 1/2 cup
Garam masala - 1 tsp
Salt -2 tbsps
Turmeric -1/2 tsp
Coriander powder -1 tbsp
Chilli powder -1 tsp
Green chillies - 2 (slit)
Onions - 2 cups (sliced)
Coriander leaves - 1/2 cup (chopped)

Preparation:

1. Heat the oil in a thick-bottomed saucepan and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and aniseed.
2. When the seeds begin to splutter, add the ginger and garlic paste and grated onions. Saute over a high flame until brown.
3. Now lower the heat and add the yoghurt gradually, stir-frying constantly to prevent the yoghurt from curdling. Continue to cook till the fat separates.
4. Add the garam masala, salt, turmeric, coriander and chilli powder. Increase the heat to
medium-high, add the chicken pieces and stir till they acquire a slightly opaque appearance and are thoroughly coated with the masala (spice mixture).
5. Lower the heat once again and simmer (uncovered) for about 10 minutes.
6. Add the green chillies and sliced onions.
7. Continue cooking over low heat till the chicken is cooked through and the fat separates (approximately 12 minutes).
8. Serve hot, garnished with chopped coriander leaves.

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Mulligatawny Soup

Ingredients:

Chicken stock -6 cups
Hot cooked rice -2 cups
Onions - 2 medium (chopped)
Curry powder - 1 tbsp
Chicken thighs - 4 (boned)
Coconut milk -2 cups
Salt -to taste
Pepper (freshly ground) - to taste
Butter - 1.2 oz. (30 grams)
Lemon slices - a few
Curry leaves - 8 (optional)

Preparation:

1. Melt the butter in a large saucepan and gently fry the onions until golden brown.
2. Now add tthe curry leaves and curry powder and fry for another minute or so.
3. Add the stock, chicken and celery and simmer for 20 minuts over medium heat.
4. Remove the chicken and dice into small pieces.
5. Add the diced chicken and coconut milkto the soup and bring amost to boiling point again.
6. Taste for seasoning and adjust accordingly.
7. Serve with rice and lemon slices.
8. Coconut milk gives a lovely, smooth flavour but if you prefer yoghurt, you can substitute the
coconut milk with yoghurt.

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Nourishing Carrot Soup

Ingredients:

Carrots - 2 (large)
Butter - 1.2 oz. (30 grams)
Potato - 1 (large)
Onion - 1 (small)
Sugar - 1 tsp
Chicken stock - 4 cups
Salt - to taste
Perpper - to taste
Parsley or mint - 1 tsp (chopped)
Salt - to taste
Pepper - to taste

Preparation:

1. Melt butter in a large saucepan.
2. Add the carrots, potato, onion and sugar.
3. Cover the pan and cook on very low heat for about 15 minutes, stirring frequently.
4. Now pour in the stock, season to taste with salt and pepper and let it simmer for 20 minutes.
5. Take the saucepan off the fire and puree the soup, in batches, in a food processor or blender.
6. Meanwhile, rinse the saucepan and return the soup to the rinsed-out saucepan.
7. Reheat the soup over medium fire and garnish with parsley or mint before serving.

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Spiced Kebabs

Ingredients:

Finely minced mutton - 20 oz. (500 grams)
Garlic - 2 cloves (crushed)
Onion - 1 (small) - grated
Cumin - 1/2 tsp (ground)
Coriander - 1/2 tsp (ground)
Chilli powder - 1/2 tsp (ground)
Plain flour - 1 tbsp
Cinnamon (ground) - a pinch
Ginger (ground) - a pinch
Juice (of) - 1/2 lemon or 1 lime
Lettuce leaves - a few (shredded)
Cherry tomatoes - for decoration
Mint sprigs - a few for garnishing

Accompaniment:

Mint sauce - recipe already given.
Pita bread - optional

Preparation:

1. Put the meat, onion, garlic, lemon or lime juice and flour in a bowl and mix well.
2. Now stir inall the spices and mix thoroughly.
3. Season well with salt and pepper and mix until smooth.
4. Divide the mixture into four equal portions (approximately) and shape around four metal
skewers, to make long, thin rissoles.
5. For best results, refrigerate for 1 to 2 hours until firm.
6. Place under a preheated hot grill and cook for 15 minutes, turning occasionally, until well
browned on all sides.
7. Arrange the lettuce on a decorative glass platter preferrably, arrange the kebabs on it,
garnish with cherry tomatoes and sprigs of mint and serve hot.
8. The kebabs can be served as part of the main menu with mint sauce and pita (or other)
breads, or as delicious snacks.

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Special Pineapple & Curried Chicken Salad

Ingredients:

For cooking the chicken fillets:
Chicken fillets - 4
Onion - 1 (small)
Carrot - 1 (medium sized - scraped and washed)
Salt - 1 tsp
Bay leaf - 1
Peppercorns - 4
Water - Enough to cover the chicken

For the salad:
Cooked chicken fillets - as above
Pineapple pieces - 1 cup (drained and chopped)
Almonds - 1/2 cup (split and browned)
Mayonnaise - 6 tbsps
Celery sticks - 3
Yoghurt - 4 tbsps (natural)
Tomato ketchup - 1 tbsp
Curry paste - 1-2 tsps
Lettuce leaves - a few

Preparation:

1. Place the 4 chicken fillets in a medium sized pressure pan with the onion, carrot, bay leaf, salt
and enough water to cover the ingredients.
2. Pressure cook for 15 minutes or until chicken is tender but not overcooked.
3. Remove pan from the fire, allow pressure to subside, open the lid and leave aside to cool.
4. Remove cooked chicken pieces from pan, cut into thin strips and mix with chopped pineapple
pieces and almonds.
5. Cut the celery into match-size strips. Add to the chicken-pineapple-almond mixtureand toss
well.
6. Mix the mayonnaise, Yoghurt, curry paste and tomato ketchup together, pour over the
chicken salad and mix thoroughly.
7. Arrange the lettuce on a decorative glass platter and spoon the chicken salad into the center.

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Murgh Badam Korma (Rich Chicken Curry with Almonds)

Ingredients:

Chicken pieces - 16 oz. (400 grams)
Almond paste - 1 cup
Oil - 3 tbsp
Cardamoms - 4
Cinnamon - 2 sticks
Bay leaves - 2
Yoghurt - 1 cup
Ginger garlic paste - 1 tbsp
Onion paste - 1 tbsp (browned and kept)
Coriander powder - 1 tsp
Red chilli paste - 1tsp
Salt - 2 tbsps
Chicken stock - 3 cups
Mixture of cardamom and javitri (mace) powder - 1/2 tsp
Garam masala - 1/2 tsp
Saffron - 5 strands
Roasted almonds - 1/2 cup
Ginger juliennes - 1/2 cup
Coriander leaves - 1 cup (chopped)

Preparation:

1. Smear almond paste on each chicken slice carefully, roll and tie the piece with a thread.
2. Heat the oil in a thick bottomed pan and add the cloves, cardamoms, cinnamon, bay leaves
and chicken.
3. Cook the chicken till it loses color and then add the yoghurt. Cover the pan and cook for
about 2 minutes. Take the pan off the fire, strain the chicken and remove the thread from it.
4. Keep the chicken aside along with the strained chicken stew.
5. Heat the oil in a deep pan, add the ginger garlic paste, browned onion paste, coriander
powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces,
mixture of cardamom and mace powder and garam masala.
6. Cover the pan and cook for about five minutes. Remove the lid, garnish with roast almonds,
saffron, juliennes of ginger and coriander leaves. Replace the lid and seal with wheat dough.
This will not allow the aroma to escape easily.
7. Place the sealed container on a sturdy griddle, on a low fire and cook for about 10 minutes.
8. When ready, remove the pan from the fire and unseal the lid by removing the dough.
9. Transfer contents to an attractive glass bowl and serve hot with steaming hot, plain boiled
rice.

Chicken Curry with Coconut

Ingredients:

Chicken drumsticks or whole chicken - 2.21 lbs (1 kg) - properly trimmed and cleaned
Tomato paste - 4 tablespoons
Onions - 3 large ones (finely chopped)
Garlic - 4 cloves (finely chopped)
Curry paste - 2 tbsp
Dessicated coconut - 2 tbsp
Lemon juice - to taste (approximately 2 tbsps)
Water - 10 tbsps
Salt - to taste
Oil - 6 tbsps

Preparation:

1. Heat oil in a medium-sized pressure pan (or cooker) and gently fry onions and garlic for five
minutes.
2. Stir in the curry paste, tomato paste and water and cook gently for another five minutes.
3. Place the chicken pieces in the pan, mix well and cover pan tightly. Give pressure on
medium heat for about 10 minutes. Remove the pan from the fire, wait for pressure to
subside and remove the lid to check if chicken is done. If not, then add a litle water (if
required), cover and simmer on low heat for a further 10 minutes.
4. Remove pan from the fire, season to taste with salt and lemon juice, then add the dessicated
coconut.
5. Serve hot with plain boiled rice or "pullao" (aromatic rice garnished with fried onions or
cumin or suitably prepared peas).

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Fish Curry

Ingredients:

Fish fillets - 4
Onions - 2 (finely chopped)
Garlic - 2 cloves (crushed)
Tomato paste - 1 tbsp
Curry powder - 1 1/2 tsp
Salt - to taste
Oil - 2 tbsps
Water - 3/4 cup

Preparation:

1. Heat the oil in a frying pan and lightly fry the chopped onion and garlic until golden brown.
2. Add the curry powder to onion/garlic mixture and stir over medium-high heat for one or two
minutes.
3. Now stir in the tomato paste and water and cook for another five minutes.
4. Season to taste with salt and slide the fish fillets gently into the gravy. Cook on medium -low
heat until the fish is done.
5. While cooking the fish, baste the fish occasionally with the gravy but do not stir as this can
break up the fillets. Just gently move the pan, to prevent the fish sticking to the bottom of
the pan.
6. Serve hot with boiled rice.

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Mutton Korma (Lamb with yoghurt and cashewnuts)

Ingredients:

Lamb - 2.21 lbs (1 kg) - lean & boneless & cut into 4 cm pieces
Melon seeds - 2 tbsps
Sesame seeds - 2 tbsps
Oil - 2.4 oz. (60 grams)
Onions - 4 large ones (chopped)
Ginger -1 tbsp (frehly grated)
Yoghurt - 1 cup (plain)
Garam masala -1 tbsp
Garlic - 4 cloves (crushed)
Salt - 1 tsp
Green chillies - 1 -2 (seeded and finely chopped)
Cashewnuts -1/3 cup
Cream -1/2 cup

Preparation:

1. Procees the the sesame and melon seeds (together) to a paste in a food processor.
2. Heat the oil in a large pressure pan. Now add the onions, ginger and garlic and fry for a
few minutes or until light brown in color.
3. Lower the heat, add salt, garam masala, yoghurt, chillies, cashewnuts and the ground seeds
and stir until smooth.
4. Add the mutton pieces, stir well to coat with gravy, cover and give pressure for 20
minutes or until meat is partially cooked. Remove pressure and continue to cook, covered
for another 20-30 minutes or until mutton pieces are tender. Take pan off the fire.
5. Stir in cream, adjust the seasoning and serve hot with plain boiled rice.

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Mint and coriander chutney (sauce)

Ingredients:

Coriander leaves - 1 cup
Mint leaves - 1 cup
Salt -1 tsp
Sugar -1 tsp
Water - 1 tbsp
Vinegar/lemon juice - 1 tbsp
Green chilli - 1 (sliced)
Plain yoghurt - 1/2 cup

Preparation:

1. Place all the ingredients, except the yoghurt, in a blender and blend until fairly smooth.
2. Fold the yoghurt gradually into the mixture. Mix well.
3. Store in an airtight jar in the refrigerator until needed for use.

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Kofta Curry (Indian meatballs in gravy)

Ingredients:

For the meatballs:
Finely minced mutton - 20 oz. (500 grams)
Onion - 1 (finely chopped)
Green chillies - 1 or 2 (seeded and chopped)
Fresh coriander or mint - 2 tbsps
Garlic - 1 or 2 cloves (crushed)
Salt - 1/2 tsp
Garam Masala - 1 tsp
Chilli powder - 1 tsp
Flour - for dusting
Oil - for frying

For the gravy:
Butter - 1.2 oz. (30 grams)
Onion - 1 large (finely chopped)
Turmeric -1/2 tsp
Salt - 1/4 tsp
Garam Masala - 2tsps
Chilli powder -1/4 tsp
Tomatoes - 2 large (peeled and chopped)
Lemon Juice -1 tbsp
Water - 1/2 cup

Preparation:

For the meatballs:
1. Mix the minced meat with the onion, chillies, coriander or mint, garlic, salt, garam masala and
chilli powder.
2. Knead mixture until stiff and smooth.
3. Roll into walnut-sized balls and dust lightly with flour.
4. Heat oil in a thick bottomed pan and shallow fry meatballs until golden brown on all sides.
5. Drain on paper towel or napkins.

For the gravy:
1. Heat butter in a heavy saucepan and fry onion and ginger until softened.
2. Add turmeric, salt, garam masala and chilli powder and stir for a minute or two, then add the
tomatoes.
3. Cook for a few minutes, stirring constantly, then stir in the lemon juice and water.

To combine meatballs and gravy:
1. Add meatballs to the gravy and stir to coat with this gravy.
2. Cover and simmer for 15-20 minutes or until the gravy is thick.
3. Serve with steamed rice and mint and coriander chutney (sauce).

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Chicken Pullao (Rice cooked with chicken and spices)

Ingredients:

Chicken half breasts or fillets - 4
Onions - 2
Butter - 3.6 oz. (90 grams)
Long grain rice - 1 cup
Chicken stock cube - 1
Ground cloves - a generous pinch
Ground cinnamon - a generous pinch
Salt - 1 small tsp
Freshly ground pepper - a generous pinch
Red or green pepper - 1 (thinly sliced)
Water - 1 large cup

Preparation:

1. Bring water to a boil, dissolve chicken cube in it and let it remain on the fire for
another 2 1/2 minutes or so until stock is ready. Keep aside for later use.
2. Quarter the chicken breasts, removing skin and bones.
3. Slice the onions.
4. Melt the butter in a heavy bottomed frying pan and fry the onions and chicken for a few
minutes until golden brown.
5. Add the rice and pepper and cook for another 2 minutes or so, stirring all the time.
6. Pour the stock over this mixture, add the spices, season with salt and pepper and bring to a
boil.
7. Cover and reduce heat, simmer gently under rice and chicken are tender, approximately 25
minutes. Take the pan off the fire but leave the cover on.
8. Serve hot with a green salad.

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Stuffed savoury tomatoes

Ingredients:

Tomatoes - 6 (ripe)
Long grain rice - 1 1/2 cups (cooked)
Anchovy fillets - 8 (canned) - drained and chopped
Parsely - 2 3/4 tbsps (finely chopped)
Garlic - 4 cloves (crushed)
Black pepper - to taste (freshly ground)
Salt - to sprinkle on tomatoes and season tomato stuffing
Sugar - 1 tsp (finely ground)
Basil - 2 tbsps dried

Preparation:

1. Cut a lid from each tomato and set aside.
2. Scoop out flesh from tomatoes, leaving a wall about one 1 cm thick.
3. Sprinkle salt inside tomatoes and turn upside-down to drain.
4. Rub flesh through a sieve and discard seeds.
5. Now measure 1/2 cup of the pureed (tomato) flesh and mix well with remaining ingredients,
seasoning with salt, pepper and finely ground sugar.
6. Stand tomatoes upright in an oiled, shallow oven dish, just large enough to hold them, then fill
with the seasoned rice-tomato mixture.
7. Put lids on and bake in a moderately hot oven 190C (375F) for 10-15 minutes.
8. Serve hot or cold as a first course or as an accompaniment with a meat, fish or poultry dish.

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Prawn curry

Ingredients:

Green prawns - 20 oz. (500grams) -shelled and deveined
Fresh grated ginger - 2 tsps
Fenugreek - 1/2 tsp
Cinnamon - 1 tsp
Tomatoes - 2 large ones - peeled,seede and chopped
Garlic cloves - 5 - crushed
Bay leaf - 1 - small
Ginger - 2 tsps - freshly grated
Cloves - 2
Coconut milk - 1 cup
Cardamom seed - 1/2 tsp - crushed
Peanut oil - 2 tbsps
Juice of 1 lime or 1/2 lemon
Salt to taste
Saffron threads - 1/4 tsp - soaked in 1 tbsp hot water

Preparation:

1. Mix prawns with lime or lemon juice,saffron and water and toss well.
2. Add bay leaf, garlic, ginger and spices.
3. Mix and stand, covered, for 1 hour at room temperature.
4. Heat oil in a frying pan, add prawn mixture and saute briskly for two minutes or until
prawns turn pink.
5. Lift prawns out with a slottede spoon and set them aside.
6. Add tomatoes to the pan and fry gently for 3 minutes, then add coconut milk and cook until
mixture thickens a little.
7. Add salt to taste.
8. Return prawns to pan and heat through.
9. Serve at once with rice.

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.

Shami Kebabs (Round mince patties)

Ingredients:


Minced meat - 20 oz. (500 grams)
For Boiling Masala 'A':
Bengal gram - 5 oz. (125 grams)
Garlic -5 cloves
Ginger - 1/2" piece
Red chillies - 4
Black peppercorns - 5
Brown cardamom -4
Cinnamon - 5 oz. (125 grams)
Salt - to taste
Water - 1/2 litre
Masala 'B'
Garam Masala -1 tsp
Green cardamom powder - 1/2 tsp green cardamom powder
Javitri (mace) powder -1/2 tsp
Rose water-1 tsp
For the Filling Masala 'C'
Mint leaves - 2 oz. (50 grams)
Ginger - 1" piece
Onions - 3 medium sized ones
Green chillies - 8-10
Salt - 1/4 tsp
Oil - 10 oz. (250 grams)

Preparation:

1. Clean the minced meat and keep aside.
2. Chop the ginger and extract the liquid from the garlic.
3. Preesure cook the ingredients listed under Masala 'A'for about 10 minutes or until Bengal
gram is well done and the mixture starts sticking to the sides of the vessel.
4. Remove the pressure cooker from the fire, transfer contents to a grinder and grind to a very
fine paste. There should be no coarse grains in the paste.
5. Now mix the ingredients listed under Masala 'B' to the mixture in No. 4 above and blend well.
6. Divide the mince paste into approximately sixten portions and keep aside.
7. For the filling, wash and finely chop the mint leaves, green chillies and onions.
8. Carve out fine slivers of ginger.
9. Add salt and mix well, using your fingers.
10. Now take each ball and stuff it with the mixture and gently shape into round, flat patties.
11. Grease a griddle with about 2 0z. (50 grams) of oil and place the kebabs on it.
12. Put griddle on fire and cook on low flame, pouring oil on and around the kebabs evenly.
13. Turn kebabs so that both sides are evenly done and are golden brown in color.
14. Serve hot with green mint chutney.

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Now take each ball

Murg Mussallam (whole chicken)

Ingredients:


Chicken (broiler)- 2.21 lbs (1 kg)
Onions - 4 (medium sized)
Ginger - 2" piece
Garlic - 4 cloves
Salt - to taste

Masala 'A' - (Spices basically)
Dessicated coconut - 2 oz. (50 grams)
Cardamom - oz. (8 grams)
Cloves - 8-10
Black pepper - 0.2 oz. (5 grams)
Poppy seeds - 0.2 oz. (5 grams)
Cinnamon - 0.2 oz. (5 grams)

Masala 'B'
Yoghurt - 10 oz. (250 grams)
Eggs - 4
Oil - 10 oz. (250 grams)
Almonds - 1.2 oz. (30 grams)
Cumin seeds - 0.8 (20 grams)
Coriander seeds - 0.8 (20 grams)
Chilli powder - 0.2 oz. (5 grams)
Saffron - a pinch
Saffron color (edible) - a pinch

Preparation:

1. Clean and wash the chicken well, especially the insides. Prick all over with a fork.
2. Slice the onions finely and fry in oil until golden brown. Remove pan from fire and take out
onionsand keep separately in small bowl. Grind half the onions to a paste and keep aside.
3. Grind garlic and ginger to a paste.
4. Lightly roast ingredients listed under Masala 'A' & Masala 'B' separately on a griddle and
grind to a paste.
5. For the stuffing, hard boil 4 eggs, chop and keep aside.
6. Blanch and peel the almonds and cut into slivers. Keep aside.
7. Dissolve the saffron color in rose water essence and apply on the chicken, rubbing inside also.
8. In a bowl, mix the roasted ingredients of Masala 'A"and Masala 'B' with the yoghurt and
blend well. Then add the colored chicken to this mix, rub well and marinate for 25 minutes.
9. Mix half the fried onions with the chopped hardboiled eggs and stuff inside the body cavity of
the chicken.
10.Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
11. Place a thick bottomed pan on the fire, pour the oil which was used for frying the onions, and
put the chicken along with the marinade, into it. Simmer for 30 minutes or till the chicken is
done and the fat separates and appears on the sides. When done, place on a platter and
remove the thread.
12. Garnish with almond slivers and serve.

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Rogan Josh (Kashmiri mutton curry)

Ingredients:

Mutton - 2.2 llbs (1 kg)
Yoghurt - 1/4 cup
Oil - 2 tbsps
Onion (chopped) -1 large
Garlic - 3 cloves
Ginger - 1" piece
Red chillies ( chopped) - 4
Green cardamoms -4
Cloves - 4
Coriander seeds -2 tsps
Cumin seeds -2 tsps
Paprika - 1 tsp
Bay leaf - 1
Cinnamon -1" piece
Garam masala -1/4 teaspoon
salt - to taste
pepper - to taste
Hot water - as required

Preparation:

1. Cut meat into medium sized pieces.
2. Grind cardamom, cloves, coriander, cumin, red chillies, garlic and ginger together and keep
aside. Mix salt and paprika thoroughly into these ground spices.
3. Heat the oil and saute onions until light brown in color.
4. Add ground spices and bay leaf to the onions and stir until fragrant.
5. Add the meat and simmer for a few minutes. Keep adding yoghurt gradually and mix well.
6. Stir in the cinnamon, hot water and pepper to taste.
7. Cover and cook on low heat until the meat is very tender and the sauce thickens.
8. Keep stiring occasionally to prevent burning.
9. When ready, remove the cinnamon stick and stir in the garam masala powder.
10.Cover for a few minutes and cook.
11. Remove the pan from fire and serve hot with rice.

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Chicken Reshmi Kebab.

Ingredients:

Chicken mince - 2 cups
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Vinegar - 1 tbsp
Garam Masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Coriander leaves (chopped) - 2 tbsps
Fenugreek leaves (chopped) - 2 tbsps
(or) Dried fenugreek - 2 tsp
Green chillies (finely chopped) - 1 tsp
Salt - to taste
Some oil for brushing

Preparation:
1. Mix all the ingredients together, except the oil.
2. Cover and refrigerate the chicken mixture (to marinate) for at least two hours.
3. About twenty five minutes before serving, take out the chicken mixture from the
refrigerator, shape into long 'tubes' around the skewers (very lightly oiled)and place these
kebabs onto a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
4. Allow to cook for about 15 miutes or until evenly browned. Slide gently from skewers onto
serving plate, garnish with lemon wedges and onion rings and serve with mint sauce.

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Adrak Matter ke kebab (Ginger & Peas Patties)

Ingredients:

Green peas - 20 oz. (500 grams)
Ginger - 0.6 oz. (15 grams)
Salt - to taste
Cumin powder (roasted) - 0.4 oz. (10 grams)
Butter - 4 oz. (100 grams)
Asafoetida - a pinch
Potatoes (boiled) - 4.08 oz. (120 grams)
Green chillies - 5

Preparation:

1. Shell the peas and boil them until soft. Strain liquid and keep aside. Mash peas.
2. Peel ginger, slice and along with the green chillies, pass through the mincer.
3. Grate the boiled potatoes and keep aside.
4. Now heat the butter in a wok, add the asaftoedia to it and as it starts smoking, add the
mashed peas and boiled, grated potatoes, as well as the the roasted cumin powder and salt.
5. Brown the mixture till the moisture dries. Now add the green coriander to it.
6. Cool the mixture and shape into small round patties.
7. Griddle the patties over a hot plate or deep fry.
8. Serve with mint sauce.

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Phirni (Traditional Rice Pudding)

Ingredients:

Milk - 30 fl. oz. (1 litre)
Coarsely ground rice - 4 oz. (100 grams)
Sugar - 4 oz. (100 grams)
Saffron - 0.02 oz. (0.5 grams)
Almonds - 4 or 5 (coarsely chopped)
Pistachio nuts - 5 or 6 (slivered)

Preparation:

1. Boil the milk over medium-high heat.Lower the heat to medium low and allow milk to
simmer for 5 minutes.
2. Add the coarsely ground rice to the milk and let it cook for another 6 minutes.
3. Now add sugar, saffron and sliced almonds to the milk-rice mixture.
4. Keep stirring constantly until the mixture thickens.
5. Take the pan off the fire and allow to cool.
6. Pour into a serving dish, decorate with slivered pistachio nuts and refrigerate unhtil chilled.
2.

Mint Sauce

Ingredients:

Coriander - 1 cup (cleaned, washed and drained)
Mint leaves - 1/4 cup (cleaned, washed and drained)
Green chillies - 3 (stemmed)
Lemon - 1/2
Salt - to taste
Water - 2 to 3 tbsps

Preparation:

1. Chop the coriander and mint leaves coarsely.
2. Put all the ingredients in a small blender.
3. Blend till smooth, adding very little water if required.
4. Remove with a rubber spatula.
5. Store in an airtight container until required for use.

Rogan Josh (Kashmiri Mutton Curry)

Ingredients:

Mutton - 2.2lbs (1 kg)
Clarified butter / oil -2 tbsps
Onion - 1 large (finely chopped)
Ginger - 1" piece
Garlic -3 cloves
Red chillies -4 (chopped)
Green cardamoms - 4
Cloves -4
Coriander seeds - 2 tsps
Cumin seeds -2 tsps
Paprika /peppercorns - 1 tsp
Bay /Cassia leaf -1
Yoghurt -1/4 cup
Cinnamon - 1" piece
Garam masala - 1/4 teaspoon
Salt - to taste
Pepper powder - to taste
Water - as required
Cinnamon -1" piece
Garam masala -1/4 tsp
Pepper powder - to taste
Salt - to taste
Water - as required

Preparation:

1. Slice mutton into bite size cubes.
2. Grind together garlic,ginger,red chillies,cardamom, cloves, coriander, cumin, paprika and salt and keep aside.
3. Heat oil/clarified butter and saute onion until light brown.
4. Add ground paste and bay leaf and stir until fragrant.
5. Now add the cubed meat to this paste mixture and simmer for a few minutes.
6. Add yoghurt gradually and mix well.
7. Stir in the cinammon,hot water and pepper to taste. Cover and cook over low heat
until the mutton is very tender and the gravy thickens.
8. Keep stirring from time to time, to prevent burning.
9. When done, remove the cinnamon stick and stir in the garam masala powder.
10.Cover and cook for a few minutes more.
11.Remove from fire, empty into serving dish and serve hot with rice.

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Chicken Reshmi Kabab

Ingredients:

(For the kabab):
Chicken keema - 2 cups
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Vinegar - 1 tbsp
Garam masala - 1/4 tsp
Powdered black pepper - 1/4 tsp
Fenugreek - 2 tbsps (chopped leaves)or 2 tsp (dried)
Salt - 1 1/2 tsp
Green chillies - 1 tsp (finely chopped)
Some oil for brushing

(For the garnish):
Lemon wedges - 4.
Onions - rings of two small onions.
Mint sauce - a small bowl (previously prepared).

Preparation:
1. Mix all the ingredients of the meat mixture (kababs) listed above, except for the oil.
2. Cover the mixture and allow to marinate for another 2 hours in the refrigerator.
3. Approximately half an hour before serving, take the mixture out of the refrigerator and shape into long 'tubes' around the skewers; now place these kababs onto a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
4. If cooking them over a charcoal grill, you will have to keep rotating them frequently so that they brown and cook evenly. They should take 10 to 15 minutes to cook. Brush them with oil and cook another 2 minutes.
5. Garnish with onion rings, lemon wedges and mint sauce (previously prepared).

(Skewers are required around which the kabab mixture will be shaped before cooking) .

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Sweet Grilled Shrimp Skewers

Ingredients:

Shrimp - 4 lbs (peeled and deveined)
Brown sugar - 1 cup
Lemon juice - 1tbsp
Jaggery - 1 cup
Basil (fresh) - 1 tbsp
Vegetable oil - 2 tbsp
Mustard - 1 tbsp
Honey - 3tbsp
Cloves (ground) - 1 tsp
Salad dressing - 1 tbsp
Chilli powder - 1 tsp
Garlic (freshly minced) - 1 tbsp
Wooden skewers - a few


Preparation:

1. Combine the brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey,
clove, salad d essing, chili powder, and garlic in a large bowl.
2. Put the shrimps into this mixture and toss until they are well coated with the marinade.
3. Cover the marinated shrimps and refrigerate for 2 hours.
4. In the meanwhile, soak the wooden skewers in hot water to prevent burning on the grill.
5. Preheat an outdoor grill for high heat and lightly oil grate.
6. Thread the marinated shrimps tightly on to skewers.
7. Cook on the top of the grill for approximately 4 minutes, or until the shrimp turns pink on
one side.
8. Now flip the shrimps and cook for an additional 2 to 4 minutes, or until there are no signs of
grey to be seen.
9. Use a fork to remove shrimp from the skewers.

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Mango Magic

The mouthwatering Mango, easily the most consumed fresh fruit in the world, is a link to exotic, tropical places where yhe sun creates a pure magical delicacy. The mango tree, Magifera Indica, was first recorded in Asia around 2,ooo B.C. The mango was considered native to southern Asia, especially Burma and eastern India.

India considers the mango as its national fruit and a divine one at that! They use mangoes in rituals, riddles and proverbs, in medicine and even religion.In ancient times, sages prescribed planting the mango for the salvation of souls! Be that as it may, we give below some important tips to illustrate what a vital role this golden fruit plays in health maintenance and prevention of disease:

*Mangoes are used as blood builders. Because of their high iron content, they are suggested for treatment of anaemia and are beneficial during pregnancy and a woman's monthly cycle.

*People who suffer from muscle cramps, stress and heart problems, as well as acidosis, can benefit from the high potassium and magnesium content contained in this delicious fruit.

*US Natural Health Research claims that a mango contains one to three times your recommended daily intake of Vitamin C and beta-carotene - a cancer fighting atioxidant.

*Mangoes contain a water-soluble fibre which helps prevent cancer of the digestive tract , alongwith all the important B complex (anti-stress) vitamins and essential minerals such as Iron, Calcium, Magnesium, Potassium, Phosphorous, Zinc, Folic acid and Selenium.

Having said so much about this luscious fruit - the Mango - it's time to give you two delicious recipes which use this fruit in an innovative manner:



Mango Passion Sorbet
Serves 8.

Ingredients:
Mango juice - 40 fl ozs.
Blended orange passion juice - 20 fl ozs.
Lemon extract - 2 1/2 tbsps.
Almond extract - 1 tsp .
A pinch of freshly ground nutmeg.
Trimmed fresh mango - 10 zs
(sliced to 1/8" pieces - optional).
Trimmed fresh pineapple - 6 ozs
(sliced to 1/8" pieces - optional).
Trimmed fresh kiwi - 5 ozs
(sliced to 1/8" pieces - optional).


Preparation:


1. Combine juices, almond extract and nutmeg in a saucepan over medium-high heat for about 30 - 45 minutes, or until themixture reduces by 1/3 ( to approximately40 ozs.). Cool and chill well.
2. When partially frozen, scrape into a chilled metal bowl and freeze for several hours.
3. Scoop into chilled dishes and garnish with fruit and nutmeg, if desired. Serve immediately.


Chilli Salmon with Mango Salsa
(It can be served either hot or cold)
Serves 4.

Ingredients:
(For the Salmon and Marinade)

Salmon fillets - 4 (skinned and boned).
Olive oil with some chilli - 2 tbsps.
Juice and zest of 2 limes.
Salt and freshly ground pepper - to taste.


For the Salsa


Mango - 1 (small) peeled and chopped.
Coriander - 3 tbsps, finely chopped.
Red onion - 1, finely chopped.
Red chilli - 1 (small) deseeded and finely chopped.
Extra virgin olive oil - 3 tbsps.
Juice and zest of one lime.
Salt and freshly ground black pepper - to taste.


For the Couscous
Couscous - 250 grams.
Hot vegetable stock - 500ml.
Lime - 1 (cut into wedges for garnishing).
Salt and freshly ground black pepper - to taste.


Preparation:
1. Heat the grill to its highest setting.
2.Place the salmon in an ovenproof dish.
3. Combine the oil, chilli and lime juice together and pour the marinade over the salmon.
4. Now season this marinated salmon with salt and freshly ground black pepper and place under the grill for approximately seven minutes (this will vary according to the thickness of the fish).
5. To make the salsa, combine all the ingredients together. This can be made three hours in advance and set aside or refrigerated until required for use.
6. Pour hot vegetable stock over couscous in a large bowl. Cover with cling film. After five toten minutes, remove the cling film and fluff up with a fork. You can make this in advance and reheat in the microwave just prior to serving.

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Kalmi Kabab (Marinated Chicken Drumsticks)

Utensils : 2 mixing bowls

Consumption: preferably same dayServes 4

Ingredients
(All ingredients are easily available at anyIndian grocery store in the U.S.)

Chicken drumsticks – 2.65 lbs (1.2 kg)
Salt – 0.8oz. (20 grams)
Ginger garlic paste – 1.2oz. (30 grams)
Lemon Juice – 0.75 fl. oz (25 ml)
Plain yoghurt – 4 oz.(100 grams)
Yellow chilli powder – 0.6 oz. (15 grams)
Mustard oil – 0.89 fl. oz. (30 ml)
Roasted chana (garbanzo) powder – 0.8 oz. (20 grams)
Green cardamom powder – 0.4 oz. (10 grams)
Javitri (mace) powder – 0.2 oz. (5 grams)
Garam masala powder – 0.4 oz. (10 grams)
Saffron – 0.02 oz. (0.5 grams)

Preparation:
1. About 2 hours before you begin preparing the kalmi kababs, put yoghurt in thin muslin cloth; tie on the back of faucet and leave to drain.
2. Mix salt, lemon juice and the ginger garlic paste together to a smooth consistency for marination.
3. Place the chicken in a bowl and coat with the marinade prepared above. Set aside for one hour.
4. Transfer the (drained) yoghurt from the muslin cloth into a bowl and mix it thoroughly with the yellow chilli powder, roasted garbanzo powder, green cardamom powder, saffron, mace powder and garam masala powder.
5. Now coat the chicken with the yoghurt marinade and leave aside for another one hour.
6. Heat grill to medium-low, lightly oil grates and put chicken drumsticks on skewers.
7. Grill chicken drumsticks, turning as necessary, until fully done.
8. Serve with sliced onions (optional) and mint sauce.


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