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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