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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