Welcome To Your Food Plaza

Paneer Makhni

2007-10-28T03:41:00.000-07:00

250 gm cottage cheese
1/2 cup tomato puree
1 tbsp ginger grated
2 green chilli finely chopped
1/2 tsp cumin seeds
2 bay leaves

Paneer masala or garama masala
1 stick cinnamon
4 cloves
4 green cardmoms
1 pinch of mache powder
Salt to taste
1 tbsp red chilli powder
1 tbsp garam masala powder
3/4 tbsp corriander powder
2 tbsp chopped corriander leaves
50 ml fresh cream
1 tbsp suger
4 tbsp butter

Vegetable Pulao

2007-10-15T07:50:00.000-07:00

2 cup Basmati Rice
1 cup Beans
1/2 cup carrot
10 number Cashewnut optional
1/4 bunch Cilantro/Coriander leaves
3 tsp curd
1/4 piece Fresh ginger
to taste Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
1 tsp Garlic paste
4 number Green Chillies
1/2 cup Green Peas
1/2 bunch Mint
20 ml oil
1 number Onion
1 number potato
to taste Salt

1. Saute the garam masala in ghee for about 3 minutes & let it cool.
2. Grind ingredients as shown and cook
3. put the rice soaked for 20 min in rice cooker.
4. In a heavy bottomed pan, add ghee & saute the onion for few minutes.
5. Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water .
6. When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves.
7. Add the masala & the vegetables to the rice and mix.
8. swich on the rice cooker and write a love letter ,in the mean time pulao is ready
9. Garnish with roasted cahewnuts & mint leaves.

Gram Flour Pancake

2007-10-11T07:33:00.000-07:00

* 1 cup gram flour
* 1/2 cup water
* 1 onion
* 4 chili
* 1/4 teaspoon salt
* 2 T oil

Make gram flour paste by mixing water.
Cut onion and chilli in small pieces.
Mix onion and chilli to paste.
Add salt for taste.
Sprinkle oil in frying pan
Spread flour paste in pan.
Cook well on both side.
Eat right away.

Noodle Chat

2007-09-29T08:53:00.000-07:00

You will need
Noodles
Vegetables
Onions
Tomatoes
Coriander Chutney
Chat Masala
Soy sauce
Tomato sauce
Salt

Break noodles.
Cook in microwave for one-to-two minutes.
Add vegetables and sauce.
Mix well.
Add noodles.
Add chopped tomatoes for garnishing.

Cilantro and Mint Chutney

2007-09-29T08:51:00.001-07:00

Tamarind

2007-09-28T08:37:00.000-07:00

It is the fruit of tamarind tree. The ripe brown pods are cleaned and the brittle brown skin and hard seeds are removed. The deseeded tamarind is stored with salt.

How to make tamarind pulp? Break up the tamarind and pulling it apart into marble-sized pieces. In a bowl, cover with 1 cup boiling water and leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids. The pulp is now ready for use in the recipe. The tamarind pulp is sour and dark brown in color. Tamarind is used in many vegetables, pulses, snacks, sauces and to make Tamarind chutney.

Turmeric

2007-09-28T08:33:00.000-07:00

Turmeric has a very intense, bright yellow-orange color and bitter taste. It is used in almost all vegetarian and non-vegetarian preparations in Indian coking. It has been known to have antiseptic properties. Note : Turmeric stains are very hard to remove so be careful when using it in the kitchen as it stains clothes and some plastic utensils. Turmeric should not be used as a coloring agent or flavor substitute for saffron. The root, or rhizome, has a tough brown skin and bright orange fresh roots that are boiled or steamed and then dried. These dried roots are ground to a fine powder. The powdered turmeric is used in Indian cooking.

Saffron

2007-09-28T08:25:00.000-07:00

Saffron (Kesar) threads as they are also called are orange-red dried stigmas of a small purple flower called the Crocus Sativus. Saffron's aroma is unique and there is no substitute for it. It is used in cooking to flavor and color the dish a wonderful golden yellow color. In Indian cooking it is highly prized and added to many Indian sweets and "special occasion" savory dishes like Biryani, Pulaos and even some curries.

A little pinch of the threads goes a long way. There are two techniques for getting every bit of flavor out of the saffron: toasting and powdering the threads, and steeping the saffron ahead of time in hot water or broth. Saffron should always be bought as a whole and not in the powdered from. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months or in the refrigerator.

Home Made Cottage Cheese

2007-09-28T08:21:00.000-07:00

There is no western equivalent of Home Made Cottage Cheese ( Paneer ). It is called "cottage cheese" in India. Paneer is an extraordinary source of protein in a vegetarian diet. It is what meat is to non-vegetarians. It is one of the easiest cheeses to make at home. Make this a day ahead. You will need

8 cups of whole milk, 6 tablespoons of plain yogurt, 4 tablespoons of freshly squeezed lime juice

Whisk the yogurt and lime juice together. Bring the milk to a boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam begins to rise, remove the pan from the heat and thoroughly but gently stir in the yogurt and limejuice. The milk will start to separate into the cheese and the whey. Boil till you can see that all the milk has finished curdling.

Set a fine cheese cloth over a colander in a clean sink. Strain the curdled milk through cheesecloth, allowing the whey to drain out. Let the cheese drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the cheese and wring it to squeeze out all the excess liquid. Place a weight on top for 2 to 3 hours. It is now ready to be cut into cubes for use.

Shelf life : 48 hours in the refrigerator. This cheese can be made a day ahead. This way the cheese has a day to settle. If it crumbles when you cut, then you have not removed enough whey from it. So the next time let it drain for a little longer.

Green Cardamon

2007-09-27T03:42:00.000-07:00

Green Cardamom (choti Elaichi) is known as the queen of spices. Each cardamom pod contains several dark brown seeds which contains all the flavor. The pods can be used whole or split when used in Indian cooking. Keep the pods whole until use as, ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Green Cardamom is also chewed habitually (like chewing gum) in India.

Golden Raisins

2007-09-26T07:14:00.000-07:00

Golden Raisins (Kishmish) are sulfured before they are dried so that they retain their yellow golden color. These are generously used in many of the Indian sweets or desserts like Kheer and also used in many pulaos.

Ginger

2007-09-26T07:11:00.000-07:00

Ginger (Aadrak) a very popular spice used in Indian cooking. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. If you feel a cold coming on a fresh piece of ginger in a hot cup of Indian tea usually does the trick. Fresh unpeeled ginger root, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. Please do not use dried ground ginger for dishes specifying fresh ginger as the flavors differ greatly.

Garlic

2007-09-26T07:08:00.000-07:00

Sometimes whole garlic (Lahsun) cloves are used and sometimes a recipe will call for chopped or minced or for garlic paste. Most stores or warehouses do carry chopped garlic in plastic bottles. Some Indian grocery stores do carry ready to use garlic pastes.

Fenugreek Seeds & Leaves

2007-09-26T07:01:00.000-07:00

Fenugreek leaves (Methi) and seeds are two different things like coriander seeds and cilantro leaves. You can't really use them are used as a spice in curries and Indian-style pickles. They have a strong and peculiar odor. They are an essential ingredient in South Indian curry powder and are widely used in South Indian cookery - batters, chutneys and lentils. It is one of the most powerful Indian spices that has a bitter and lingering taste. Fenugreek Leaves are thin oval leaves which are bitter in taste and are eaten as tasty vegetable. You have to get used to the pleasant bitter taste. The leaves are rich in Vitamin A and C. Gujarati's make wonderful Methi Thepla. Dried Fenugreek leaves are called "Kastootri Methi" These are used differently than the fresh leaves and the seeds. They are readily available in many Indian grocery stores.

Fennel Seeds

2007-09-26T06:58:00.000-07:00

Fennel Seeds (Saunf)These light green oval shaped seeds have been known to posses digestive qualities. In India, they are roasted, sometimes lightly coated with sugar and eaten after meals as a mouth freshener and to stimulate digestion. They are also recommended for nursing mothers, as they have been known to increase the milk supply. Used successfully in many curries and "indian pickles". Today you will find sugar coated "green supari" mixtures containing "saunf" in Indian Grocery stores. Try it!

Edible Silver Foil

2007-09-26T06:53:00.000-07:00

Thin edible silver foil (Varak) is used for decorating special-occasion desserts, confections, nuts, rice dishes and even "paan". Varak sheets are usually sold sandwiched between two sheets of tissue paper. The foil is flavorless and odorless and is extremely thin and fragile. It is used for its shiny and lustrous properties. Varak sheets are so fragile that they dissolve easily with human touch. The best way to use the sheets is to place the required amount of varaq on top of the food to be decorated along with the tissue paper. The varak will stick to the food, and the paper can be peeled off. Varak will keep indefinitely if stored in an airtight container (to prevent tarnishing) in a cool, dry place. Edible silver can be seen shimmering in the glass cases of many sweat-meat shops in India.

Dill Seeds and Weed

2007-09-26T06:47:00.000-07:00

Dill Weed (Suwa) is a tall, feathery annual in the parsley family. The weed is used to make Indian vegetables. In Western cuisines it is used to flavor herb vinegars, and shellfish, rice, bread, soups and stews. The Dill weed has aromatic leaves which are used fresh to flavor many South Indian dishes. Like bay leaves sometimes, they are added for their flavor and kept aside while eating. Dill Seeds are tiny, flat oval seeds; brown with lighter edge. The flavor is sweet, lemony, as well warm & slightly sharp, and reminds one of caraway. Dill has anti-flatulent properties and is used in "Gripe Water" that is still used to relieve stomach pain in babies. The seeds are used in flavoring many daals.

Dates

2007-09-26T06:45:00.000-07:00

Dates (Khajoor) Fresh dates are often a misnomer. Virtually all of the dates we enjoy are not fresh, but have aged to a soft, moist, and very sweet product. Dates are used in two forms the very dried and the soft form. The soft dates are used for making chutney like "date and tamarind" chutney. The dried dates are used for snacking and in many savory dishes. High in potassium, iron and niacin.

Curry Leaves

2007-09-26T06:31:00.000-07:00

Curry leaves (Kadi Patta) are available fresh or dried. These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make a wonderful chutney. Curry leaves are added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating. To dry the fresh leaves, place leaves between two kitchen towels and microwave on high for a minute or two.

Cumin

2007-09-26T06:27:00.000-07:00

Cumin (Jeera) has a distinctive, slightly bitter yet flavors any dish with a sweet aroma. These brown aromatic small seeds give out more aroma when roasted or added to hot oil. Cumin seeds whole or in powdered form are very commonly used in Indian cooking. They are used more in the North of India.

Coriander seeds

2007-09-26T06:22:00.000-07:00

Coriander seeds (Dhania) are round and have fine longitudinal ridges. The seeds have a sweet heady aroma and mild, distinctive taste similar to a blend of lemon and sage. Coriander is not inter-changeable with coriander leaves, although they are from the same plant. The seeds are used whole and /or are ground into a powder for use. Seen here are both the coriander/cilantro leaves as well as the coriander seeds.

Coriender Powder

2007-09-26T06:19:00.000-07:00

Coriender Powder (Dhania) Used in many spice mixtures, curries, vegetable dishes and pickles. Make your own coriander powder in a mortar or food processor after dry roasting them. Roasted coriander powder is an indispensable item in the Indian spice box. The aromatic fragrance enhances the taste of the dish. Coriander powder is used intensively in the South Indian cuisine.

Coconut Milk

2007-09-26T06:09:00.000-07:00

Coconut Milk or Coconut cream(Narial Ka Doodh) is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. It separates into cream on top and liquid when refrigerated. Canned coconut milk which is quite good, separates naturally. The top layer can be spooned off for recipes calling for cream, the bottom poured into thin, or just shake it up to get the most commonly called for thick coconut milk. Used in a lot in South Indian cuisine. Also, coconut powder is available, as shown.

Cloves

2007-09-26T06:07:00.000-07:00

Cloves (Lavang) Dried flower buds of the clove tree. Cloves are strong, pungent, and sweet. Cloves are used in many meat dishes, marinades, pickles and in many "garam masalas". It is used whole or in powder form. When making your own clove powder take caution, clove oil can cloud some plastics. Clove oil can be has a lot of medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.

Clarified Butter

2007-09-26T06:01:00.000-07:00

Ghee: is clarified butter and is widely used in Indian preparations. Ghee can be made by heating unsalted butter on medium heat for 25 to 30 minutes until it is clear. It is then strained and stored for future use. It adds a lot of flavor to the recipe when used. Ghee is mostly used in sautéing and less commonly for deep-frying. It is very high in saturated fat, therefore should be used sparingly. It is available in Indian grocery stores in a bottle.

Cinnamon

2007-09-26T05:56:00.000-07:00

Native to Sri lanka, Cinnamon sticks which are the aromatic brown bark of the cinnamon tree and are made from long pieces of the bark that are rolled, pressed, and dried. Ground cinnamon is perhaps the most common baking spice. The Cinnamon sticks are used for flavoring Pulaos, Biryanis and Meat dishes but are removed at the time of eating. Cinnamon has a sweet, woody fragrance.

Cashew Nuts

2007-09-26T05:54:00.000-07:00

Cashew Nuts (Kaju) It is a half round white nut with a brown thin shell which comes out readily on roasting. Available salted, unsalted, whole and in pieces. One can buy shelled cashew nuts also. Roasted, salted cashews are excellent with cocktails. A favorite nut not only in India but here in the US. it is a native of Brazil. Its flavor being mild goes very well with many sweet as well as savory dishes. Use the powdered form to thicken Indian gravies and Indian desserts.

Cardamom

2007-09-26T05:46:00.000-07:00

Cardamom ( Elaichi) pods come in green, black and bleached white. The pod itself is neutral in flavor and not generally used. The part that is used is the small, brown-black sticky seeds contained in the pod, about three double rows with about six seeds in each row. The pods can be used whole or split when used in Indian cooking. Keep the pods whole until use as, ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Cardamom is also chewed habitually (like chewing gum) in India. It is also put in the betel leaf preparation called "Paan". It is also used as a flavoring for South Indian coffee and in making "Cardamom Chaai" - Indian Masala Tea.

Carom Seeds

2007-09-26T05:39:00.000-07:00

Caroom Seeds (Ajwain) Very tiny brown seeds with strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.

Black Salt

2007-09-26T05:35:00.000-07:00

Black Salt (Kala Namak) It is a purplish brown colored rock salt, with a distinctive flavor. It is used in small quantities in snacks or pickles and adds a very different flavor than just using regular salt. It is sometimes used to flavor tall summer cool drinks like "Jal Jeera".

Black Raisins

2007-09-26T05:32:00.000-07:00

Black Raisins ( Sultana) Dried black grapes are called black currants or Sultanas. The black raisins are generally used for many Indian deserts and Rice dishes and Kormas. Many Indian cooks prefer to use the golden raisins for some Indian sweets. They make a great low calorie snack and 2 tablespoons of black raisins can be used as one fruit serving.

Black Pepper

2007-09-26T05:28:00.000-07:00

Black pepper (Kali Mirch) adds a different kind of hotness to any recipe. Fresh green peppercorns in bunches are used in pickles and for milder flavoring. Black peppercorns are the sun dried, hard, black, brittle seeds that are commonly used in many western and Indian recipes. This is perhaps the most popular & universally used spice, used whole or ground. Freshly ground pepper imparts a lot of flavor and taste.

Black onion seeds

2007-09-26T05:23:00.000-07:00

Black onion seeds (Kalongi) also known as Nigella seeds, impart a peculiar spicy peppery-onion flavor. They are often sprinkled over breads before baking. These are very tiny black seeds. They are used in flavoring some vegetarian dishes, snacks, pickles and stuffed breads.

Black Mustard Seeds

2007-09-26T05:20:00.000-07:00

Black Mustard Seeds (Rai) These are tiny round reddish brown to black colored seeds. They are commonly used in Indian cooking. They are used whole or broken to pieces or made into a paste or even in powdered form. Its paste has a very pungent taste. In India, mustard seeds is commonly used to flavor vegetables, pulses and pickles while tempering (Tadka). In north India, mustard plant leaves are used as a vegetable (Sarsoon).

Black Cumin Seeds

2007-09-26T05:18:00.000-07:00

Black Cumin Seeds (Shahi Jeera) They are very small dark brown seeds and look very similar to the normal cumin seeds. They have a very distinctive sweet flavor like the cumin seeds yet impart a very different flavor. They are used in certain Indian breads, pulaos, biscuits and some vegetarian dishes.

Black Cardamom

2007-09-26T05:13:00.000-07:00

Black Cardamom (Badi Elaichi) pods are the larger brown pods. Essential to Indian cooking and native to southwestern India. This spice is coarser in flavor and larger in size than the green cardamom. It is used in flavoring meat, poultry and rice dishes. When using the whole cardamom for flavoring dishes, remove the cardamom before serving as it does not taste good when bitten into.

Bay Leaves

2007-09-26T05:07:00.000-07:00

Bay Leaf (Tej Patta) Bay Leaves come from the sweet bay or laurel tree. The dry light green colored long aromatic leaves and have a sharp, bitter taste. Mostly used in flavoring pulaos and some curries. The whole leaves are used to impart a wonderful flavor only and are bitter and hard to chew. Removed at the time of eating.

Basil

2007-09-26T05:01:00.000-07:00

Basil (Tulsi) It is a sacred plant for the Hindus. They plant it in their homes to bring happiness to the family. Basil has lots of medicinal properties. The leaves have a sweet aromatic smell. Its tender fresh leaves are used as garnishing. Dried and crushed the leaves are used mainly in Italian tomato sauces giving a sweet scented, minty aroma. It is also used to make very tasty cold drinks.

Asafoetida

2007-09-26T04:58:00.000-07:00

Asafoetida (Hing) It is the dried gum resin of an east Indian plant. It has a strong odor and the flavor is a little like "spicy garlic". Do not attempt to taste it raw, not a pleasant experience! Although do not be afraid to try using it in the recommended recipe. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. Look for "Vandevi Hing" in an ethnic grocery store or on-line.

Anisseed

2007-09-26T04:53:00.000-07:00

Anisseed (Shopa) It is a golden-brown, tear shaped, aromatic seed. It is believed to have the property to help in digestion and stimulate the appetite. They also used Anise to ward off epileptic attacks. In India, a spoonful mixture of roasted anise seeds mixed with roasted dry coconut and poppy seeds are eaten after meals as mouth freshener. It is also recommended for nursing mothers, as it has known to have the property to increase the milk supply.

Almond

2007-09-26T04:46:00.000-07:00

Almond (Badam) A Royal nut ! Almonds are oval nuts with a mellow, sweet flavor, sold whole or cut into slivers or slices, and are available blanched (skinless). Almonds are used a lot in the Mogul style of cooking in North India. Almonds combine successfully with Indian savory dishes as well as in Indian sweets, like ice creams, halwas, confectioneries. Almonds are also used to thicken gravies and as a "special garnish".

Allspice

2007-09-26T04:39:00.000-07:00

Allspice ( Kebab Cheeni )
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. It is not a blend of "all spices". After drying, the berries are small, dark brown balls just a little larger than peppercorns. It is not frequently used in Indian Cuisine. Allspice is pungent and its taste and aroma does remind many people of a mix of cloves, cinnamon, and nutmeg. Do not grind allspice in a grinder with plastic parts, because the oil in the spice can cloud the plastic which cannot be restored. It has been known to have digestive properties.

Indian Food Made Easy 5

2007-09-25T08:48:00.000-07:00

Indian Food Made Easy 4

2007-09-25T04:11:00.001-07:00

Indian Food Made Easy 3

2007-09-25T04:02:00.000-07:00

Indian Food Made Easy 2

2007-09-25T04:01:00.000-07:00

Indian Food Made Easy 1

2007-09-25T03:54:00.000-07:00

Indian cuisine is a national favourite but, when it comes to cooking it at home, it can seem rather complicated and easier to pop to the local takeaway. In this new series, food writer and chef Anjum Anand is on a mission to show exactly how simple it is to cook delicious, healthy Indian food.

"This series is about demystifying Indian cuisine and its explosive flavors.It will change people's perceptions of Indian food so that anyone can contemplate eating or cooking this way at any time of the day and on any occasion. She starts with thbasics of how to tell how hot a fresh chilli is, what the spices of Indian food are and what equipment to use. She also speaks to the experts who reveal the secrets of tandoori cooking, how to make the perfect samosa, bake delicious naan bread and make Indian cheese.

Then there's the cooking, from delicious finger food ñ chilli chicken and succulent tandoori mushroom wraps n to a traditional lamb curry with a healthy dal, savoury semolina cake and bowls of tasty mango kulfi. At the end of each programme, it's down to the novices she meets to use their new-found knowledge to cook the food themselves under her watchful eye. She shows how Indian food is for everyone and can be easy enough to make every day. "The fact is that home-style Indian food can be healthy, fun and light," she says. "It can be casual or formal, a meal or snack, comfort food, diet food, traditional or modern. To me, it is one of the world's greatest cuisines because it caters for all.

Sevai

2007-09-24T07:29:00.000-07:00

Fried sevai (Vermicelli type) 200g

Milk 500ml

Sugar 200gm

Small pieces of dry fruits150g (cashew nut, almond, grated coconut, etc)

Powdered Cardamom for flavor

One table spoon pure of deshi ghee (Indian name of hydrogenated oils) or vegetable oil

Step 1: Heat a wok and put a table spoon of pure ghee or vegetable oil in it

Step 2: Add sevai in heated wok and stir to brown and put apart

Step 3: Heat the milk and add small pieces of dry fruits in it

Step 4: Boil the milk for 5 minute and stir in between so the lump may not form

Step 5: Add a pinch of cardamom powder

Step 6: Add sugar to taste

Step 7: In boiling milk mix the sevai properly (don’t boil further)

Step 8: Leave it for five minute in the wok to settle

Step 9: Take it out in the serving bowl and garnish it with nuts

Step 10: Now your delicious sevai is ready.

Rawalpindi Chole

2007-09-24T07:04:00.000-07:00

Chole (chick peas) cooked with spices. Very tasty and popular Indian food for special occasions and regular meal.

You will need:
Checkpeas-500gm(cande)
Tomato puree-100ml
Vegetable oi-2tbs
Cumin seed-1/2tsp
Ajwain seed-1/2tsp
Besan(Gram flour)-50gm
Chhat masala-1tsp
Chana masala-2tbs
Chilli powder-1/2 tsp
Coriander powder-1tsp
Amchoor pwder(ango pwder)-1/2tsp
Salt to taste
Water-50ml

• Heat oil in a non-stick kadahi or wok
• Add cumin seeds and ajwain seeds
• Add Besan (gram flour) and stir (Bhunno) till light brown.
• Stir in powder spices and add Chole (chick peas)
• Cook 5 minutes.
• Add tomato puree and continue mixing
• Pour 50ml water, stir and cook for 5 minutes
• Add salt as per taste

• Garnish with Onion ring and Chopped coriander leaves.

• Rawalpindi chole should be served dry with nan, roti, bhature bread or rice.

Masala Papad

2007-09-24T06:47:00.000-07:00

6 pappadams
3 tomatoes, chopped
2 onions, chopped
Chat Masala
1 fresh green chili pepper, chopped
6 sprigs cilantro, finely chopped

1. Mix all the ingredients in a bowl except the papads.
2. Roast the papads on high flame, turning each side.
3. Be careful not to burn them up.
4. On each roasted papad, spread the fresh masala.
5. Serve before or with your lunch or dinner.

Egg Curry

2007-09-24T06:41:00.000-07:00

Ingredients:

Oil – 2 tbsp

Bay Leaf 1

Cloves – 3

Cinnamon – ½” stick

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Onion – 1 medium, finely chopped

Turmeric – ¼ tsp

Chili powder – to taste

Coriander Powder – 1 tsp

Chicken Masala – 1 tsp

Tomato puree – ½ cup

Sugar – 1 tsp

Salt – to taste

Coconut milk – 2 cups

Eggs – 6, hard boiled and peeled

Cilantro – 5 sprigs, chopped (for garnishing)

Method:

Heat Oil in a skillet or a pan on medium flame
Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds.
Once Cumin and Fennel seeds turn light brown, add Onion and sauté till it turns brown.
Add the following powders: Turmeric, Chili, Coriander and Chicken Masala.
Sauté for another minute or so.
Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes.
Add Coconut Milk and bring to a boil.
To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves.
Garnish the dish with fresh chopped Cilantro leaves.
Serves 4

Tips:

Heat the gravy separately and then drop the eggs in just before you are ready to eat.
Don’t have Tomato puree at home?…that’s Okay, take some fresh tomatoes and grind them in a blender.

Papad Curry

2007-09-24T06:38:00.000-07:00

2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water

Preparation:

* Break the papads into 1 inch squares.
* Heat ghee in a saucepan, add seeds.
* Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
* Add turmeric, water and salt. Boil.
* Add papads and coriander.
* Boil for 3-4 minutes.
* Serve papad ki sabzi hot with chappatis.

Karhi ( Yoghurt Soup )

2007-09-23T06:58:00.000-07:00

Yogurt and gram flour mixed together and boiled. This is a basic recipe things like pakora, bundi or potatoes can be added.
1/2 cup yogurt if possible a little sour
2 tbsp gram flour ( besan)
1/2 tsp haldi (turmeric)
1 tsp of chilli powder
Salt to taste.

Mix the yogurt and gram flour adding 3 cups of water with a hand blender.
Heat some oil in a pot and add jeera and rye mixture.
Now add the liquid and the spices and let it boil.
Turn the flame low, add salt and let simmer for 10 minute. ( at this point anything like pakora or bundi can be added) Some crushed ginger can also be added once it starts to boil.
Garnish with coriander leaves.

Stuff Potato Chat

2007-09-23T06:56:00.000-07:00

1. Boild Potato
2. Gram Flour (besan)
3. Cumin powder
4. Chili Pepper (Red Chili Powder)
5. Curd
6. Salt to Taste

Saag (Spinach) Paneer

2007-09-23T06:54:00.000-07:00

Cottage cheese cooked with spinach puree.
1. Boild Potato
2. Gram Flour (besan)
3. Cumin powder
4. Chili Pepper (Red Chili Powder)
5. Curd
6. Salt to Taste

Remove the stem of spinach, blanch the leaves, puree half and chop the half.

Cut the paneer into dices and keep aside.

Heat ghee, add cumin, allow to crackel, add gr.chilly garlic, saute, add onion and cook till golden brown.

Add pwd masala, tomato puree, stir, add spinach and cook for a while.

Add paneer dices and saute.

Garnish with cream and ginger julians.

Potato Cauliflower Curry

2007-09-23T06:52:00.000-07:00

Basic Indian curry common all over.
2 Potatoes peeled and cubed
I Cauliflower broken into small florets
1 tsp turmeric
2 tsp each of coriander and chilli powder
1/2 tsp each of cumin and mustard
salt to taste
2 tbsp oil
coriander leaves to garnish

1.Heat the oil in a pan with a lid.
2.Once hot add the cumin and mustard seeds. Let it splutter.
3. Add the potatoes and all the dried spices. Save the florets and salt.
4. Mix well, cover and cook for a couple of minutes.
5. Remove lid, add the florets and salt and mix well.
6. Put the lid back on a allow to cook for a couple of minutes.
7. Remove cover, stir, transfer to serving dish and garnish with coriander leaves.

Enjoy with warm roti and yogurt.

Chilli Chicken

2007-09-23T06:50:00.000-07:00

7 Chicken thighs
1 t Cunin seeds
1T Coriander seeds
1'' Cinemon stick
4 Cloves
4 Dry chillies
2 Fresh green chillies
1 Small onion chopped
1'' Ginger chopped
3 Garlic
4 T Tamato paste
1 T White vineger
Salt to taste
2 T oil

Clean the chicken and remove the skin.
Heat the pan ,dry roast cumin seed,coriander,red chillies,cloves and cinemon.
Make a paste of onion,ginger, garlic,green chillies.add roasted spices ,salt and little water to make fine paste.Marinate chicken thighs in this paste for at least 30 minutes.in a refrigretor.
Heat oil in a pan .Add marinated chicken and saute foR 5 mintues on high heat.Now cover and cook till chicken is almost done.Now add tomato paste and let it cook for another 5 minutes.Add vineger ,stir and serve hot with rice.

Kulfi

2007-09-23T06:47:00.000-07:00

A little like ice cream, Kulfi has it's own unique flavor. Try this make-ahead recipe the next time you're having a party, it's definitely a crowd pleaser!
Sweetened Condensed Milk - 14 oz

Evaporated Milk - 12 oz

Heavy Whipping Cream - 16 oz

Cool Whip Whipped Topping - 16 oz

Saffron (Kesar) - 1 big pinch

Sugar - 1 tsp

Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

1. With a mortar and pestal, grind together Sugar and Saffron.
2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
3. Using an electric hand blender (or by hand), gently mix all ingredients together.
4. Add in Saffron and Sugar mixture and Nuts. Mix well.
5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
6. Freeze Kulfi for at least 4 - 6 hours, preferably overnight.

Serves 20- 25

Tips:

1. Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
2. Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.

Mint Chutney

2007-09-23T06:45:00.001-07:00

Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches - with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat.
Mint leaves – ½ cup, packed

Onion – ¼ of a medium

Tomato – ½ of a medium

Ginger – ½” piece

Garlic – 1 clove

Green Chili – 1 or to taste

Lemon Juice – ¼ cup

Salt – ½ tsp (or to taste)

Chat Masala – ½ tsp

Sugar – ½ tsp

1. In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well.
2. Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.
3. Pour into serving dish.
4. Makes about ½ cup and can be served with pakodas, Puda, chaat….

Tips:

1. Be sure to use only the leaves of the Mint – discard the stalks.
2. When available, add a little bit of raw green mango to the chutney for additional flavor.
3. Store in the refrigerator. Mint Chutney has a shelf life of about 7-10 days.
4. Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.

Sweet Lassi

2007-09-23T06:26:00.000-07:00

Made with cold yoghurt and flavoured here with sweet rose water. It is drunk mainly in northern India during the hot summer months. Rose water is a common ingredient in Indian desserts, and adds a sweet, perfumed aroma.

You will need

* 1 green cardamom pod
* 100 ml natural unsweetened yoghurt
* 1 ½ tsp caster or demerara sugar
* 1 tsp rose water
* 200 ml cold water
* 4 mint leaves
* 1 blender
* 2 tall glasses
* 1 sharp knife

Step 2:
Cardamom
Use the back of a spoon to gently crush a green cardamom pod, until it splits. Remove the seeds with your fingers, and throw away the outer case.

Step 3:
Blend
Put the cardamom seeds into a mixing bowl or jug, along with 100ml of unsweetened natural yoghurt, 1 1/2 teaspoons of caster or demerara sugar, 1 teaspoon of rose water and 200ml of cold water. Use a hand blender to blend the mixture into a smooth paste.Pour into glasses. Garnish with a few mint leaves. Serve.

Murgh Makhni

2007-09-23T06:16:00.000-07:00

A delicious grilled chicken dish, simmered in creamed fresh tomatoes flavoured with ginger, fenugreek leaves and honey. The dish is said to have originated in the city of Delhi in the time of the Mughal Empire and is a fusion of Punjabi and Mughal cuisines.

You Will Need

* 500 g Chicken thighs (boneless)
* 50 g Ginger & garlic paste
* ½ tsp Salt
* 65 ml Yoghurt
* ½ Tbsp Kashmiri chilli powder
* ½ Tbsp Vegetable oil
* ½ tsp Grams masala powder
* For the makhni sauce-
* 40 ml Vegetable oil
* 15 g Ginger
* 6 Green chillies
* 4 Cinnamon sticks
* 5 Cardamom pods
* 5 Cloves
* 2 Bay leaf
* 750 g Tomatoes
* ½ tsp Kashmiri chilli powder
* 60 ml Single cream
* 1 Tbsp Honey
* ½ Tbsp Tomato paste
* 2 tsp Kasoori methi
* 50 g Butter
* 75 g Cashew nuts
* 1 teaspoon
* 2 mixing bowls
* 1 whisk (handheld or electric)
* 1 cling wrap
* 1 sharp knife
* 1 large saucepan
* 1 large spoon
* 1 strainer
* 1 cloth
* 1 colander

To serve 4, you will need
Step 1:
Wash the Chicken
Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.

Step 2:
Season the Chicken
Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt. Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.

Step 3:
Yoghurt mix
Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder. Whisk these ingredients together.

Step 4:
Add to chicken
Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.

Step 5:
Wait
Cover the chicken in cling film and put it in a refrigerator. Leave the chicken to marinate for no less than 4 hours.

Step 6:
Grill
After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.

Step 7:
Cut the chicken
Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.

Step 8:
The Makhni sauce
Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat. When the oil is hot, add the four sticks of cinnamon to the pan. Then, add the 5 cardamom pods. 5 cloves and a few bay leaves stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.

Step 9:
Add tomatoes
Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.

Step 10:
Purée
Take the pan off the heat. Remove any whole spices. Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.

Step 11:
Strain
Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.

Step 12:
Cashew nuts
In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.

Step 13:
Finish the sauce
Once the sauce is hot and bubbling, add one tablespoon of tomato paste
Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
Add half a teaspoon of chilli powder
and a tablespoon of honey
and stir for about 3 minutes.
Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves. Leave the sauce gently bubbling over a medium heat and move onto stage 3.

Step 14:
Finish the sauce
In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier. Fry for about 3 minutes on a high heat.

Step 15:
Add the sauce
Cover the chicken with the sauce. Then add 60 ml of single cream. Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this. Serve. Decorate with a little drizzle of cream and serve with naan bread or rice.

Tarka Dal

2007-09-23T06:13:00.000-07:00

Tarka or "tadka" is a process of cooking in which spiced butter is used to season a dish. This is a classic, comforting lentil dish.

You will need

* 300 g red dal or lentils
* 850 ml water
* 1 tsp turmeric
* ¼ tsp ground coriander
* 30 g butter
* ¼ tsp cumin seeds
* ¼ tsp asafoetida
* 1 medium onion
* 2 cloves garlic
* ¼ tsp chilli powder
* ½ tsp garam masala
* 15-20 g of fresh coriander leaves
* 1 frying pan
* 1 spatula
* 1 sharp knife
* 1 teaspoon

Step 2:
Lentils
Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear. Bring 850ml of water to the boil in a non-stick pan, and add the lentils. Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy. Stir occasionally.

Step 3:
Chop
Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly. Remove the skin, and finely chop.

Step 4:
Spice the butter
Over a medium heat, melt 30g of butter in a non-stick frying pan. Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.

Step 5:
Onion and garlic
Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown. This will take about 6 minutes.

Step 6:
More spice
Sprinkle in 1/4 teaspoon of chilli powder. Keep stirring.

Step 7:
Lentils
Add the boiled lentils to the pan. Keep frying for another 3-4 minutes. The lentils will absorb the flavours of the butter and spices.

Step 8:
Garam Masala
Add half a teaspoon of Garam Masala, and stir. Take the pan off the heat.

Step 9:
Serve
Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.

Lamb Madras

2007-09-23T06:11:00.000-07:00

The dish consists of a thick, rich and fiery sauce combined with tender casserole lamb.

You will need

* 1 onion
* 2 cloves garlic
* 1 green chilli
* 2 tsp curry paste or powder
* 250 g lean lamb leg steak , diced
* 2 Tbsp vegetable or groundnut oil
* ¼ tsp turmeric
* ¼ tsp salt
* 450 ml water
* 2-3 cm root ginger
* 1 Tablespoon
* Teaspoon
* 1 Chopping board for lamb
* 1 Chopping board for vegetables
* 1 A large knife, for the lamb
* 1 A small knife, for the vegetables
* 1 Mixing bowl
* 1 roll Kitchen foil
* 1 Fine grater
* 1 Large non-stick pan with a lid
* some Plates
* 1 Wooden spoon

Step 2:
Marinate
Chop 250g of lean lamb into bite size pieces. Trim off any fatty bits as you go, and throw them away. Add the lamb to a mixing bowl with 2 teaspoons of curry paste or powder. Use your hands to mix the two. Make sure the lamb is thoroughly coated. Wash your hands, cover the bowl with foil, and put it in a refrigerator. Leave it to marinate for a minimum of 2 hours, but ideally overnight.

Step 3:
Prepare ingredients
Cut a medium sized onion in half, remove the peel, and finely chop. Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop. Cut a green chilli in half. Unless you want a hotter curry, use the knife to take out the seeds. Then, finely chop the chilli. Chilli juices can burn your skin so when you've finished, wash your hands.Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger. Then, grate it until you have about a teaspoonful.

Step 4:
Brown the lamb
Remove the lamb from the refrigerator. Heat a non-stick pan over a medium heat. This should take about a minute. Add 1 tablespoon of vegetable oil, followed by the marinated lamb. Fry for 6-8 minutes, until the outside of the lamb is brown. Then, remove it from the pan, and set it aside for later.

Step 5:
Fry
Heat one further tablespoon of oil in the pan, over a medium heat. Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.

Step 6:
Add spice
Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.

Step 7:
Add lamb
Return the browned lamb to the pan, and stir.

Step 8:
Add water
Straight after the lamb, add 450ml of water, and stir again.

Step 9:
Simmer
Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender. Stir occasionally. Check that the lamb is cooked. It should be soft, break easily, and you shouldn't be able to see any pink. If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.

Step 10:
Add ginger
Stir in the grated ginger.

Step 11:
Serve
Lamb Madras should be served with basmati rice or fresh naan bread.

Lamb Kebabs

2007-09-23T06:09:00.000-07:00

These melt in the mouth kebabs are made with finely ground mince, and a perfect blend of spices. These are great on the grill at home, or on a barbeque.

You will need

* ½ lemon
* 450 g minced lamb
* 1 Tbsp vegetable or olive oil
* 4 cloves of garlic
* 3 cm root ginger
* 4 green chillies
* 25 g fresh coriander leaves
* ½ tsp ground coriander
* 1 tsp ground cumin
* ½ tsp black peppercorns
* ½ tsp turmeric
* ½ tsp garam masala
* 1 tsp salt
* 1 large tub
* 8 to 10 skewers
* 1 chopping board
* 1 sharp knife
* 1 garlic press
* 1 fine grater
* 1 mixing bowl
* 1 teaspoon
* 1 pestle and mortar
* 1 pastry brush
* 1 plates
* 1 oven gloves

Step 2:
Soak Skewers
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.

Step 3:
Lemon and mince
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.

Step 4:
Prepare
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later. Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full. Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely. Coarsely chop 25g of fresh coriander leaves.

Step 5:
Mix
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.

Step 6:
Mix spices
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl. Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.

Step 7:
Blend
Mix with a spatula, to make a coarse paste. Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.

Step 8:
Skewers
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go. Then, brush the kebabs with a little oil.

Step 9:
Grill
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.

Egg Bhurjee

2007-09-23T06:06:00.000-07:00

This is a spicy cooked egg dish, fantastic with toast of hot chapattis for a classic Indian breakfast.

You will need

* 2 Tbsp Vegetable oil
* 2 medium Onions
* 2 Green chillies
* 1 inch piece Ginger
* ½ tsp Turmeric powder
* ¾ tsp Chilli powder
* 2 Tomatoes
* 4 Eggs
* 110 ml Milk
* to taste Salt
* ½ Bunch coriander leaves
* 1 mixing bowl
* 1 whisk
* 1 sharp knife
* 1 non-stick frying pan
* 1 wooden spoon

Step 2:
Beat eggs
Get started by breaking 4 eggs, and putting the yolk and white into a mixing bowl. Add 1/4 of a cup of milk, and whisk. Make sure that the milk and eggs are totally blended.

Step 3:
Chop Vegetables
Cut the ends off an onion with a sharp knife. Then peel off the skin, cut in half, and chop finely. Next, finely chop 2 green chillies. Roughly chop up half a bunch of coriander leaves. Coriander really adds a zingy flavour to the dish, but the exact amount you use depends on your preference.

Step 4:
Fry
Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.

Add the chopped onion and chilli to the pan, and cook until the onion is translucent. This should take about 5 minutes.

Step 5:
Spices
Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying for another 5 minutes.

Step 6:
Tomatoes
Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. You might need to add a little water along the way, to make this happen. Stir and cover. Leave to simmer for about 10 minutes.

Step 7:
Egg
Now add the egg and milk mixture that you whisked earlier. Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.

Step 8:
Coriander
Gently stir in the chopped coriander leaves.

Step 9:
Serve
Spoon into a dish. And serve.

Chicken Jalfrezi

2007-09-23T06:04:00.000-07:00

Chicken Jalfrezi is an Indian or Pakistani curry, with green peppers and a hot and spicy dry sauce.

You will need:

* 2 Tbsp Olive oil
* 1 medium Onion
* 2 Cloves garlic
* 1 Green chilli
* 3 cm of fresh root ginger
* 2 Chicken breasts
* 2 tsp Mild to medium curry powder or paste
* ¼ tsp Salt
* 1 tsp Tomato purée
* 120 ml Water
* 1 Green pepper
* 1 Teaspoon
* 1 Tablespoon
* 1 Chopping board for chicken
* 1 Chopping board for vegetables
* 1 Large sharp knife
* 1 Small sharp knife
* 1 Metal grater
* 1 Non-stick frying pan
* some plates to hold the ingredients
* 1 Wooden spoon

Step 2:
Prepare
Finely chop a medium sized onion.

Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.

Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you've finished, wash your hands. Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices. Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.

Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

Step 3:
Heat the oil
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.

Step 4:
Start to fry
When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Step 5:
Add flavour
Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds.

Step 6:
Add the chicken
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.

Step 7:
Add water
Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

Step 8:
Add ginger and pepper
Finally add the grated ginger and chopped pepper, and cook for another minute.

Step 9:
Check the chicken
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

Step 10:
Serve
This dish is fantastic served either with basmati rice or with hot naan.

BBQ Tandoori Drumsticks

2007-09-23T06:02:00.000-07:00

Put something different on your barbecue this summer - an Indian twist to a barbecue classic!

You will need...

* 6 chicken drumsticks
* 2 cloves of garlic , minced
* 1 tsp ginger , grated
* 120 ml plain yoghurt
* 2 tsp ground coriander
* 1 tsp ground cumin
* 1 cayenne pepper
* ½ tsp garam masala
* 1 Tbsp curry powder
* 1 tsp turmeric
* juice of 1/2 a lemon
* salt
* a few sprigs of coriander
* 1 sharp knife
* 1 bowl
* 1 spoon
* 1 tongs
* 1 tray
* 1 chopping board
* 1 barbecue, either charcoal or gas
* 1 bottle of water for dousing flames

Step 2:
Prepare the drumsticks
Use the knife to cut around the bottom of the drumsticks to the bone. Scrape the flesh from the bone towards the end of the drumsticks and place them onto the tray.

Step 3:
Make the marinade
Into the bowl add the garlic, ginger, yoghurt, coriander, cumin, cayenne pepper, garam masala, curry powder, turmeric and lemon juice. Season well with salt and mix all the ingredients together.

Step 4:
Marinate the chicken
Transfer the drumsticks into the bowl of marinade and make sure that they are all covered. Marinate for a minimum of 1 hour (for best results, marinate overnight).

Step 5:
Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 6:
Barbecue the drumsticks
Cook the drumsticks on the barbecue for 10-12 minutes. Using the tongs, turn the drumsticks over every 2 minutes to avoid burning them. Remove from the barbecue.

Step 7:
Serve and garnish
Transfer the drumsticks onto a large serving dish and garnish with a few sprigs of coriander. A perfect Indian twist to a classic barbecue favourite!

Kadhai Paneer

2007-09-23T05:59:00.000-07:00

Kadhai Paneer is a Punjabi dish which can be enjoyed with the many varieties of Indian breads. It is made with Indian cottage cheese and has a thick, spicy sauce. This is a particularly popular paneer dish in north India.

You will need…

* 20 ml Vegetable oil
* 15 g Coriander seeds
* 250 g Indian Cottage cheese
* 2 Green peppers
* 1 tsp Kasoori methi
* A bunch Coriander leaves
* 2 Red chillies (whole)
* 5 g Coriander seeds
* 30 g Garlic
* 45 ml Vegetable oil
* 1 tsp Red chilli powder
* ½ tsp Turmeric powder
* 6 Tomatoes
* ½ tsp Salt to taste
* 1 teaspoon
* 1 tablespoon
* 1 blender
* 1 sharp knife
* 1 non-stick pan
* 1 large non-stick frying pan

Step 2:
Kadhai sauce
First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender or food processor, and blend for about 20 seconds until you have a coarse powder.

Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes. Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden. Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally. Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Step 3:
Paneer
Paneer is a homemade or farmhouse cheese originating in India. It's made with cow's milk, is white in colour and soft in texture. It has a mild flavour, and is great in heated dishes, as it retains it's shape, and doesn't melt. It can be bought already cubed like this. If you have bought it whole, cut 250g of paneer into 1cm cubes.

Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later. Cut the green peppers into squares of a similar size as the cheese. Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.

Step 4:
Mix
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the Kadhai sauce you prepared earlier. Add a large pinch of Kasoori Methi to the pan, and stir. Kasoori methi are dried fenugreek leaves. They are often used in Indian cooking and taste similar to celery and fennel, with a slightly bitter flavour. Finally, roughly chop a small bunch of fresh coriander. Then gently stir them into the sauce. Add a handful of coriander to the pan. Add half a teaspoon of salt. Stir for a further 30 seconds and then serve.

Onion Bhaji

2007-09-23T05:58:00.000-07:00

This easy recipe for Onion Bhaji will bring a taste of the East to your kitchen.

You will need:

* 1 large onion , sliced
* 200 g chickpea flour
* 1 tsp baking powder ,
* 2 Tbsp rice flour
* ½ tsp chilli powder
* ½ tsp turmeric
* ½ tsp cumin powder
* ½ tsp coriander powder
* some salt
* 100 ml water
* 750 ml vegetable oil
* 1 saucepan
* 1 bowl
* 1 whisk
* 1 spoon
* 1 slotted spoon
* tray lined with paper towels

Step 2:
Heat the oil
Put the oil into the pan and place it on a medium-high heat.

Step 3:
Make the batter
In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Step 4:
Check the oil
Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Step 5:
Fry the bhaji
Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Step 6:
Season and serve
Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

Tomato Rasam

2007-09-23T05:40:00.000-07:00

Tomato Rasam, a stimulating thin soup of tomatoes flavoured with coriander, garlic and peppercorns. It's a hot South Indian dish that is great with another dish, as a starter, or on its own.

You will need

* 4 Tomatoes
* 4 tsp split yellow lentils
* ¼ tsp Cumin seeds
* 6 Peppercorns
* 4 Cloves Garlic
* ¼ tsp Red chilli powder
* ¼ tsp Turmeric powder
* to taste Salt
* 1 bunch of Coriander
* 1 Tbsp Vegetable oil
* ¼ tsp Mustard seeds
* 1 pinch of Asafoetida
* 4 sprigs of curry leaves
* ½ tsp tomato paste
* 800 ml cold water
* 1 sharp knife
* 2 non-stick pans
* 1 sieve
* 1 cup
* 1 wooden spoon
* 1 pestle and mortar

Step 2:
Lentils
The lentils will form a stock for the tomato soup

Put 4 teaspoons of split yellow lentils, also known as Toor Dal, into a bowl, and pour in some cold water. Swirl them around. This will wash any dust from the lentils. Repeat this a couple of times. Rinse and add to the large saucepan. Add 800ml of cold water, and bring to the boil over a medium heat. Leave to simmer for 20 minutes.

Step 3:
Garlic
Crush 4 cloves of garlic with the flat part of a knife.

Step 4:
Grind
Put the garlic into a mortar. Add a sprinkle of peppercorns and a sprinkle of cumin seeds. Use the pestle and mortar to roughly grind the mix.
Step 5:
Add ingredients
Add 1 tablespoon of oil to a large saucepan over a high heat. Add the garlic, peppercorns, and cumin seeds to the pan and stir for 1 minute. Turn down the heat and leave to simmer.

Step 6:
Coriander
Chop the leaves using a sharp knife, and put the stems to one side.
HINT :Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. The freshest leaves will float to the top. Remove these from the bowl and leave to drain.

Step 7:
Curry leaves
Turn the heat up. Add three sprigs of curry leaves to the saucepan.

Step 8:
coriander stems
Add the small bunch of coriander stems.

Step 9:
Tomatoes
Use a sharp knife to chop 4 tomatoes up into small chunks. Add to the pan. Stir for 30 seconds then reduce heat.

Step 10:
Add lentil stock
Sieve the lentil stock into the pan.

Step 11:
Chilli powderand turmeric
Add 1/2 a teaspoon of red chilli powder. Then add 1/2 a teaspoon of turmeric powder, and stir again. Bring to the boil, then turn it down to simmer for 10 mins.

Step 12:
Simmer
Cover the pan, and leave to simmer for 15 minutes over a low heat, until the tomatoes are soft. Check the pan occasionally, and stir to stop burning.

Step 13:
Tempering
In a separate non-stick pan, heat up 1 tablespoon of vegetable oil on a high flame to start to make a tempering. Temperings are a combination of spices in oil, added to soups or sauces at the end of cooking to add a final boost of flavour. After about a minute, when the oil is very hot, add 1/2 of a teaspoon of mustard seeds. When they start to crackle, add one sprig of curry leaves, and a pinch of asafoetida. Keep stirring.

Step 14:
Strain
Strain the soup into the tempering. Press down well with a spoon to ease out all the soup. Bring to the boil over a very hot flame.

Step 15:
Tomato Paste
Add half a teaspoon of tomato paste to add some colour.

Step 16:
Salt
Add half a teaspoon of salt.

Step 17:
Sprinkle the chopped coriander leaves onto the soup and serve.

Saffron Chicken

2007-09-23T05:39:00.000-07:00

You Will Need

* 2 chicken breasts
* ½ onion, sliced
* 1 garlic clove, chopped
* 1 red chilli, chopped (optional)
* ½ tsp saffron strands
* 1 Tbsp fresh coriander, roughly chopped
* 1 Tbsp fresh parsley, roughly chopped
* 150 ml cream
* 4 Tbsp vegetable oil
* A handful of spinach
* Salt and pepper
* 1 large frying pan
* A mortar and pestle
* 1 spoon
* 1 tray
* 1 fork

Step 1:
Season the chicken
To start, sprinkle both sides of each chicken breast with salt and pepper.

Step 2:
Heat the oil
Put 2 tbsp of vegetable oil into a frying pan and heat over a moderate temperature.

Step 3:
Fry the chicken
Next add the chicken breasts to the pan and fry for about 3 minutes on each side.
Step 4:
Remove the chicken
When lightly-browned, remove the chicken from the frying pan and put to one side.

Step 5:
Crush the saffron
Take the mortar and pestle and crush the saffron strands into a rough powder.

Step 6:
Brown the onions
Using the same frying pan as before, add 2 more tablespoons of vegetable oil and start to brown the onions.

Step 7:
Add the garlic
When the onions are almost done, add the garlic and continue frying until almost brown.

Step 8:
Add the cream, crushed saffron, chilli and season
Pour in the cream and add the crushed saffron. If you do choose for some extra spice, then add the red chilli here too. Season well with salt and pepper and stir the ingredients together until the cream starts to take the colour of the saffron.

Step 9:
Put the chicken back into the pan
When the cream begins to reduce down, put the chicken breasts back into the pan and continue cooking for another 3-4 minutes.

Step 10:
Add the herbs and spinach
Following this, add the chopped coriander, the chopped parsley and the spinach and stir them into the sauce before it becomes too thick.

Step 11:
Serve
Serve the chicken straight from the pan while still baking hot. It is delicious mixed in with pasta or alternatively presented with a serving of rice.

Crab Masala

2007-09-23T05:36:00.000-07:00

You will need

* 3 Tbsp Oil
* 3 Cinnamon Sticks
* A sprinkling of Cloves
* A sprinkling of Cardamom Pods
* 2 medium Onions
* 1 ½ Tbsp Ginger-garlic paste
* 1 tsp Turmeric powder
* 1 tsp Red chilli powder
* 1 ½ Tbsp Coriander powder
* 3 Tbsp Cumin powder
* 3 Tomatoes
* A pinch or two of salt
* 800 g Crab (with shell)
* A bunch of Fresh Coriander leaves
* 1 Tbsp Tomato paste
* 2 chopping boards
* knife
* large saucepan
* large spoon
* teaspoon
* tablespoon

Step 2:
Onions
Finely slice 2 medium sized onions.

Step 3:
Fry
Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.

Step 4:
Chop tomatoes
Chop 3 tomatoes into small pieces.

Step 5:
Add ingredients
Now add 1 tablespoon and a half of ginger-garlic paste and stir well.

Then add 1 teaspoon of turmeric,

1 teaspoon of red chilli,

1 and a half large teaspoons of coriander,

and 3 large teaspoons of cumin powder.

Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.

Step 6:
Add tomatoes
Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.

Step 7:
Water
Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.

Step 8:
Tomato paste
Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes.

Step 9:
Salt
Add half a teaspoon of salt and continue to stir.

Step 10:
Crab
Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.

Step 11:
More water
Add a little water after about 5 minutes.

Step 12:
Chop up some coriander as a garnish.

Chilli And Ginger Chutney

2007-09-23T05:35:00.000-07:00

You will need….

* 1 kg sugar
* 4 500g tins whole tomatoes, peeled
* 400 g fresh ginger, peeled and chopped
* 100 g garlic cloves
* 100 ml vinegar
* 5 g dry hot chillies
* 1 large cooking pan with cover
* 1 wooden spoon
* 1 hand blender with herb chopper accesory
* 1 ladle
* 6 jars to store the chutney, with lid

Step 2:
Prepare the tomatoes
Under a cold tap, open each tomato, remove all the seeds and place them into the cooking pan.

Step 3:
Cook the tomatoes
Place the pan on a medium heat. Add the sugar and stir briefly to distribute the mix evenly. Leave to simmer for 30 minutes.

Step 4:
Chop chillies, ginger and garlic
Place the hot chillies and garlic cloves into the blender and briefly chop them. In small batches, add the peeled ginger and continue chopping. Finally, add the vinegar and mix well.

Step 5:
Mix into tomatoes
After the tomatoes have been simmering for 30 minutes, add the chopped mix of chilli, garlic and ginger, stir well and simmer for a further 30 minutes.

Step 6:
Blend
Using the electric blender, blend the thoroughly.
When you have finished, cook for 60 minutes more on a low heat, stirring occasionally. This will assure that the sugar fully melts, acting as a conservative.

Step 7:
Place into jars
While still hot, pour the chutney into the jars using the ladle. When the mixture has cooled down, cover it with a lid. It can be preserved for over a month in the fridge, or can be stored in the freezer, to keep for longer. Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.

Chicken Paprika

2007-09-23T05:34:00.000-07:00

You Will Need

* 4 chicken thighs
* 4 chicken drumsticks
* salt and fresh black pepper
* 4 Tbsp olive oil
* 1 onion, sliced
* 3 spring onions, sliced
* 2 cloves of garlic, crushed
* 1 red pepper, chopped
* 200 (7) ml white wine
* 200 (7) ml chicken stock
* 4 Tbsp tomato purée
* 2 Tbsp sweet paprika
* Half tsp cayenne pepper
* 4 Tbsp creme fraiche
* a few leaves of coriander or parsley to garnish
* 1 sharp knife
* 1 chopping board
* 1 casserole dish
* 1 wooden spoon

Step 1:
Set the oven
Preheat the oven to 180ºC (350ºF/ gas mark 4).

Step 2:
Prepare the chicken
Thoroughly season the chicken pieces with the olive oil and salt and pepper.

Step 3:
Brown the chicken
Warm the casserole dish on a medium heat. Add the chicken pieces and brown them all on both sides. Remove and keep aside for later.

Step 4:
Add the other ingredients
Add the onions and the crushed garlic and sweat until translucent. This will take about 3-4 minutes. Add the red pepper and sauté for a few minutes then return the chicken to the pan.

Step 5:
Make the sauce
Pour in the wine and stock and simmer until the liquid is reduced by half.
Step 6:
Add the spices
Add the tomato purée, the paprika and the cayenne pepper and mix well.

Step 7:
Cook in the oven
Place the dish in the oven and cook for 40 minutes, uncovered. Baste the chicken every so often in order to keep the pieces moist and glazed.

Step 8:
Add the final touch
After 40 minutes, remove the dish from the oven and gently swirl in the crème fraiche.

Step 9:
Garnish and serve
Sprinkle coriander or parsley over the dish to garnish and serve straight away with wholesome bread, white rice or pasta.

Grilled Curried Lamb

2007-09-23T05:32:00.000-07:00

You will need

* 600 g leg of lamb
* 200 g natural yoghurt
* ½ medium lemon, juice only
* 1 Tbsp paprika
* ½ Tbsp garam masala
* 1 Tbsp curry powder
* ¼ tsp cayenne
* 2 medium garlic cloves, minces
* 2 small 2cm piece of ginger, minced
* 1 Tbsp honey
* salt and pepper
* 1 medium portion of mint and coriander
* 1 medium lime, cut in half , to garnish
* 1 grill
* 1 chopping board
* 1 knife
* 1 bowl
* 1 spoon
* 1 pair of tongs
* 1 tray

Step 2:
Check the grill
Turn on the grill. If it is gas, do so 20-30 minutes before you begin cooking and if it is charcoal, then about 45 minutes before.

Step 3:
Make the marinade
In a bowl combine the yoghurt, lemon juice, paprika, curry powder, cayenne, garam masala, garlic, ginger, honey, salt and pepper. Then mix ingredients together thoroughly.

Step 4:
Marinade the lamb
Put the lamb in the marinade, turning it around to make sure that it is evenly coated, then cover and place in the fridge for a minimum of 2 hours and a maximum of 12 hours.

Step 5:
Cook the lamb
Grill the lamb for 10-12 minutes on each side for a medium cooked meat, and a few minutes longer if you like your meat well done. After initially searing the lamb, lower the temperature of the grill to avoid burning.

Step 6:
Present and serve.
Place the lamb on the chopping board and cut it into several pieces ready to serve. Put the lamb onto a plate and arrange the herbs and lime around it.

Lentil Soup

2007-09-23T05:31:00.001-07:00

You will need…

* 35 g lentils (small brown type)
* 4 medium tomatoes
* 100 ml olive oil
* 1 large bunch flat-leaf parsley
* 2 to 3 garlic cloves, peeled
* 1 dessert spoon cumin seeds (or ground cumin)
* 1 dessert spoon sweet paprika
* 1 tsp hot chilli flakes or powder
* Salt
* 1 ltr water (approx)
* 1 medium pot with lid
* 1 chopping board
* 1 large knife
* 1 small knife
* 1 wooden spoon
* 1 colander
* Kitchen paper

Step 1:
Rinse and drain the lentils
Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water.

Step 2:
Core and dice the tomatoes
Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.

Step 3:
Chop the garlic
Finely chop the garlic.

Step 4:
Heat the oil
Over a medium heat, warm the oil in a cooking pot.

Step 5:
Cook the chopped garlic
When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.

Step 6:
Add the spices
Add the cumin seeds, paprika and chilli flakes and stir for a further minute.

Step 7:
Stew the tomatoes
Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Step 8:
Add the lentils
Add the strained lentils and stir well.
Step 9:
Add water
Pour about a litre of water into the pan, bring back to a boil and cover.
Step 10:
Cook
When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.

Step 11:
Prepare the parsley
Rinse the parsley under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.
Step 13:
Season and add parsley
After thirty minutes, add some salt to season, the chopped parsley and more water if desired.

Step 14:
Serve the lentil soup
Ladle the lentil soup into bowls and serve with warm, crusty bread.

Indian Spiced Rice Salad

2007-09-23T05:29:00.000-07:00

You will need

* 250 g basamati rice
* 500 ml hot water
* 50 g cashew nuts
* 2 cloves
* 1 cinnamon stick
* 4 cardamon pods
* 2 Tbsp vegetable oil
* 1 tsp saffron threads
* 1 tsp cumin seeds
* 1 tsp turmeric
* 1 tsp salt
* 1 bunch of fresh spinach
* half a red onion , thinly sliced
* 2 Tbsp coriander , chopped
* the juice of 1 lime
* 2 Tbsp olive oil
* 1 saucepan with lid
* 1 wooden spoon
* 1 spoon
* 1 tray
* 1 bowl
* 1 fork
* 1 large tray lined with foil

Step 2:
Perfume the oil
Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally. Once the spices begin to perfume the kitchen, remove them from the oil and discard.

Step 3:
Cook the ingredients
Add the cashews and gently brown. Stir them around to avoid them burning. Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in. Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes. Turn the heat off and leave the rice to cook for a further five minutes.

Step 4:
Allow to cool
After the 5 minutes, take the pan off the heat. Use a fork fluff up the rice and spread it onto the tray to cool down.

Step 5:
Combine
Once cooled, transfer the rice into a large bowl. Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.

Step 6:
Serve
Heap a generous portion of the rice salad onto a serving plate and serve. It's also great as an accompaniment to any Tandoori meats. Enjoy!

Mango Chutney

2007-09-23T05:27:00.000-07:00

You will need

* 2 medium ripe mangos
* 2 Tbsp vegetable oil
* 2 dried red chillies
* 2 black peppercorns
* pinch cumin seeds
* ¼ tsp coriander seeds
* ¼ tsp onion seeds , also known as nigella seeds
* ¼ tsp mustard seeds
* ½ tsp salt
* 1 tsp sugar
* ¼ tsp paprika
* 1 Tbsp lemon juice
* 1 vegetable peeler
* 1 chopping board
* 1 non-stick frying pan
* 1 mixing bowl
* 1 wooden spoon
* 1 teaspoon
* 1 tablespoon
* some plates
* 1 air-tight storage jar.

Step 2:
Mango
Begin by carefully peeling 2 fresh mangos. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands. Cut away as much of the flesh as possible, leaving the stone. Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.

Step 3:
Fry spices
Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.

Step 4:
Add more spices
Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.

Step 5:
Add lemon
Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.

Step 6:
Add mango
Now add the mashed mango pulp. Continue to cook over a low heat for 5 minutes, stirring occasionally.

Step 7:
Serve
You can keep the chutney for up to a week, in an airtight container in the fridge.

Egg Fried Rice

2007-09-23T05:17:00.000-07:00

You will need

* 350 g pre-cooked long grain rice (refrigerated)
* 4 Tbsp oyster sauce
* 2 Tbsp soy sauce
* 2 eggs, beaten
* 4 Tbsp peanut oil or vegetable oil
* 2 Tbsp shredded carrots
* 4 Tbsp frozen peas, thawed
* 1 spring onion, sliced
* 2 garlic cloves, minced
* salt and white pepper
* 1 wok
* 1 wooden spoon

Step 2:
Fry the egg
Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up.

Step 3:
Add the garlic and rice
Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed.

Step 4:
Mix the vegetables
Add the peas, carrots, and spring onions and mix thoroughly.

Step 5:
Add the sauces and season
Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.

Useful Tip:
White pepper is the perfect choice to use with any Asian dish. Its special flavor goes well with this style of cooking.

Step 6:
Serve
Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.

Coriander Chutney & Cucumber Raita

2007-09-23T05:15:00.000-07:00

Coriander Chutney & Cucumber Raita Recipe. Two delicious condiments which make perfect accompaniments to dishes or anything else that you choose.

You will need...

* for the chutney:
* 4 handfuls of fresh coriander
* 4 green chillies, deseeded
* 2 cloves of garlic
* 1 tsp cumin powder
* 1 lemon , juiced
* 1 tsp salt
* 1 tsp sugar
* 50 ml coconut milk
* for the Raita:
* 200 g plain yoghurt
* 1 tsp cumin seeds
* 1 spring onion , finely chopped
* ¼ lemon , juiced
* ½ handful fresh coriander leaves , roughly chopped
* ½ handful fresh mint leaves , roughly chopped
* 2 cucumbers , peeled and finely chopped
* 1 blender
* 1 airtight jar
* 1 mixing bowl
* 1 mixing spoon
* cling film

Step 2:
Prepare the chutney
Place all these ingredients in a blender. Remember that you can decide how hot you would like it to be by adding more or less chillies to the mix. It is best to put in only 1 or 2 to begin and then, after tasting, add more if desired.

Step 3:
Blend the mixture
Turn on the blender to high and blend for a few seconds until you get a paste. Gradually, add the coconut milk whilst continuing to blend, until you achieve the consistency required. Some people prefer a thicker chutney whilst others opt for a dipping sauce.

Step 4:
Store the chutney
Remove the lovely green chutney from the blender and store in an airtight jar in the refrigerator to use whenever you require. Because garlic and lemon juice are natural preservatives, this chutney will stay fresh for up to a month.

Step 5:
Prepare the raita ingredients
The second dish, the Raita, is simple to make and a great complement to spicy food, for it gives a cooling flavour to the meal.
In a mixing bowl, combine the yoghurt, cumin and lemon juice and mix thoroughly.

Step 6:
Make the raita
Add in the spring onions, coriander, mint and the cucumber and mix till evenly blended.

Step 7:
Chill the raita
Cover the bowl with cling film and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to seep into the yoghurt.

Step 8:
Serving suggestions
When your Indian meal is cooked and you are ready to serve these accompanying condiments, put the chutney into a small bowl with a few coriander leaves for garnish. The Raita should always be served chilled. Place in a bowl and garnish with a light sprinkling of cumin seeds and a couple of coriander and mint leaves.

Garam Masala

2007-09-23T05:11:00.000-07:00

You will need

* 1 tsp whole cloves
* 3 to 4 bay leaves
* 2 green cardamom pods
* 4 black cardamom pods
* 12 black peppercorns
* 1 or 2 cloves of freshly grated nutmeg
* 6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste.
* 1 Chopping board
* 1 Spatula
* 1 Fine metal grater
* 1 Small bowl
* 1 Non-stick frying pan
* 1 Teaspoon
* 1 Spice grinder
* 1 Air-tight container

Step 2:
Prepare
Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away. Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.

Step 3:
Toasting
Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan. Stir for 30 seconds, to really release the aromas within the spices. Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.

Step 4:
Grinding
Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.

Step 5:
Use it well
Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.

Prawn Curry

2007-09-23T05:09:00.000-07:00

You will need

* 600 g prawns
* 2 medium onions
* 4 medium tomatoes
* 4 Tbsp vegetable oil
* 2 cinnamon sticks
* 4 cardamom pods
* 4 cloves
* 2 green chillies
* 2 Tbsp ginger and garlic paste
* some salt
* half tsp turmeric powder
* 1 tsp red chilli powder
* 1 tsp coriander powder
* 2 Tbsp cumin powder
* 1 Tbsp tomato paste
* 2 cups (500ml) hot water
* half tsp garam masala powder
* half coriander leaves
* 1 knife
* 1 tablespoon
* 1 teaspoon
* 1 large non-sticky pan
* 1 cup
* 1 spatula

Step 2:
Prawns
If your prawns still have their shells on, remove them.

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell. Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this. Rinse the prawn again. Good prawns should be a bluish/green colour once peeled.

Step 3:
Chop
Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4:
Start frying
Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.

Step 5:
Onions and chillies
Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

Step 6:
Ginger and garlic
Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

Step 7:
Spices
Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.

Step 8:
Tomatoes
Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Step 9:
Add the prawns
Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 10:
Water
Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 11:
Garnish
Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish. Serve. Lay the coriander leaves onto the curry, and serve.

Butter Chicken

2007-09-23T05:00:00.000-07:00

You will need…

* 2 chicken breasts, cut into chunks
* 2 Tbsp vegetable oil
* 2 Tbsp butter
* 1 onion, chopped
* ¼ tsp cinnamon
* 1 tsp garlic, crushed
* 1 tsp ginger, crushed
* ½ tsp ground turmeric
* 1 tsp chilli powder
* 2 Tbsp ground almonds
* 220 g can of whole peeled tomatoes
* 1 Tbsp tomato paste
* 1 Tbsp natural yoghurt
* 2 Tbsp fresh coriander or spinach, chopped
* salt
* pepper
* 1 large frying pan
* 1 spoon
* 1 tray

Step 1:
Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 2:
Heat the oil and begin to fry the chicken.
Using a large frying pan, heat the vegetable oil and add the chicken.

Step 3:
Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 4:
Remove the chicken.
Take the chicken out of the frying pan and put it aside.

Step 5:
Melt the butter.
Use the same frying pan to melt the butter.

Step 6:
Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Step 7:
Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 8:
Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 9:
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

Step 10:
Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 11:
Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread.

Pilau Rice

2007-09-22T09:22:00.000-07:00

You Will Need

* 250 g long grain rice
* 120 g cashew nuts
* 3 Tbsp vegetable oil
* 4 cloves
* 2 cardamom pods
* A 2cm piece of a cinnamon stick
* 1 tsp cumin seeds
* 6 shallots
* 120 g raisins
* 1 tsp turmeric powder
* 1 tsp saffron threads
* 500 ml boiling water
* salt
* 1 bunch of coriander for garnish
* oil for frying
* 1 onion for garnish
* 1 sharp knife
* 1 cutting board
* 1 small pot
* 1 colander
* 1 thick bottomed pan
* 1 wooden spoon

Step 1:
Prepare the ingredients
First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

Step 2:
Get started
In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

Step 3:
Add the other ingredients
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.

Step 4:
Cook the rice
Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

Step 5:
Prepare the garnish
Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

Step 6:
Remove the rice
When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Step 7:
Garnish
Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

Step 8:
Serve straight from the pan, with any type of curry.

Banana Bread

2007-09-22T09:15:00.000-07:00

You will need

* 500 g ripe bananas, mashed up
* 120 g soft butter
* 85 g sugar
* 85 g brown sugar
* 2 beaten eggs
* 2 Tbsp dulce de leche or condensed milk
* 220 g self raising flour
* 65 g walnuts
* 70 g chocolate chips
* 1 Mixer with the flat beater attachment
* 1 Rubber spatula
* 1 loaf pan buttered
* 1 wooden skewer

Step 2:
Preheat the oven
Set the oven to 180 degrees centigrade or gas mark 4.

Step 3:
Blend the ingredients
Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar, then lower the whisk attachment into the bowl and blend on medium speed for a few minutes. Then slow down the speed and slowly add in the eggs, the mashed bananas, the dulce de leche and slowly begin to add the flour, shaking it in little by little then add in the chocolate chips and finally the walnuts. Then switch off the blender, lift up the whisk head, scrape the mixture off the attachment, take it off and remove the bowl. And using your spatula give it one final quick mix by hand.

Step 4:
Transfer to the baking tin
Pour the batter into the tin using your spatula spread the mixture into the side of the tin.

Step 5:
Bake and check
Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes. You can check to see if it's ready by piercing into the centre of the cake with a skewer. It should come out dry and if so, remove from the oven.
Step 6:

Serve
Allow to cool before cutting and serve with fresh cream! A

Chicken Tikka Masala

2007-09-22T09:10:00.000-07:00

You Will Need

* 3 chicken breasts
* 4 Tbsp olive or groundnut oil
* 5 cardamom pods
* a 5cm cinnamon stick
* 1 ½ onions
* 2 tsp fresh ginger, minced
* 2 tsp garlic, minced
* 1 tsp cumin powder
* 1 tsp coriander powder
* ¼ tsp turmeric powder
* ½ to 1 tsp cayenne pepper
* 1 Tbsp paprika
* 1 tsp garam masala powder
* 1 large tomato
* 1 tsp tomato purée
* 150 ml water
* Salt to taste
* Yoghurt or 1 tin coconut milk, if desired
* Fresh coriander to garnish
* 1 sharp knife
* 1 chopping board
* 1 plate or tray
* 1 mixing bowl
* 1 large wide pan
* 2 wooden or regular spoons
* 1 bowl for mixing the spices

Step 1:
Prepare the ingredients
First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2:
Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3:
Flavour the oil and fry the onions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4:
Add the spices. Add the masala paste and stir for a minute.

Step 5:
Add the remaining ingredients
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.

Step 6:
Cook the chicken
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7:
Garnish and serve
Place the chicken on a serving dish, decorate with coriander leaves and serve.

Chicken Curry In 10 Minutes

2007-09-22T09:06:00.000-07:00

Step 1:
You will need

* 45 ml olive oil
* 1 medium onion
* 400 g chicken fillet
* 2 cloves of garlic
* 1 green chilli
* ¼ tsp salt
* ¼ tsp turmeric
* ½ tsp ground cumin
* ¼ tsp ground coriander
* 1 tsp tomato purée
* ¼ tsp garam masala or 1 tsp curry paste
* 30 ml double cream
* 1 Teaspoon
* 1 Tablespoon
* 1 Chopping board for meat
* 1 Chopping board for vegetables
* 1 Sharp knife
* 1 Non-stick frying pan
* some Plates to hold the ingredients
* 1 Wooden spoon

Step 2:
Prepare
Finely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time. Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop. Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands. Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3:
Fry the onion
Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4:
Add chicken
Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5:
Add garlic and chilli
Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.

Step 6:
Add spices
Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7:
Add more flavour
Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.
Step 8:
Check the chicken
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.

Step 9:
Serve
Serve hot with freshly cooked basmati rice, or naan bread.

Paneer Chilli

2007-09-22T08:27:00.000-07:00

Paneer(cottage cheese) -500gm
Cooking oil for deep fry
Vegetable oil -2tsp
Capsicum -200gm
Onion -200gm
Ginger -50gm
Spring onion -1no.
Red chilli paste -1tsp
Ajinomotto -1/2tsp
Soya sauce -1tbs
Vinegar(white)-1tsp
Tomato sauce -4tsp
Salt to taste
Corn starch -1/2 cup

• Cut Paneer (cottage cheese brick) in equal cubes
• Cut the capsicum and onion into bite size dices.
• Cut ginger in juliaan shape, chop the spring onion.
• Make corn starch batter.
• Heat oil in a kadahi, pan or oak.
• Dip paneer pieces in the corn starch batter. Now deep-fry paneer pieces, till they are light brown. Remove and keep aside.

• Now heat oil in a wok, add red chilli paste. Sauté. Now add onion, capsicum and ginger.
• Sauté for 2 more minutes.
• Then add fried paneer to mix. Pour in the sauce and vinegar, salt, ajinomotto.
• Cook on high flame for 2 more minute.
• Serve hot.
• Garnish with chopped spring onion and ginger julians.

Papdi Chaat

2007-09-22T08:21:00.000-07:00

Papdi Chaat is a variety of Indian street food known as Chaat. With it's light and crispy base, tomatoes, onions, potatoes and lots and lots of Mint and Tamarind Chutneys, it's guaranteed to make your mouth water.

Papdi/Papadi - 1 pkg

Potato - 1 med sized, boiled, peeled & diced

Tomato - 1/2 medium, finely chopped

Chickpeas/Garbanzo Beans - 1/4 cup, boiled or canned

Onion - 1/4 medium, finely chopped

Yogurt - 3/4 cup, well beaten

Roasted Cumin Powder - to garnish

Chaat Masala - to garnish

Salt - to taste

Red Chili Powder - to taste

Mint Chutney - to taste

Tamarind Chutney - to taste

Thin Sev - 1/2 cup

1. Add the desired amount of Salt to well-beaten Yogurt.
2. Spread a layer of Papdi on a plate.
3. Sprinkle Potatoes, Tomatoes, Onions and Garbanzo Beans over the layer of Papdi.
4. Drizzle Yogurt with a spoon, evenly over the Papdi.
5. Sprinkle Chaat Masala, Roasted Cumin Powder and Red Chili Powder to taste.
6. Pour Mint Chutney and Tamarind Chutney on top to taste.
7. Sprinkle Thin Sev for the final touch.
8. Serve immediately.

Tips:

1. For a healthier option, use Plain Baked Pita Chips instead of Papdi.
2. If you do not have time to soak and cook the Garbanzo beans, the canned ones work just as well.

Dahi Batata Puri

2007-09-22T08:14:00.000-07:00

2 medium Potatoes, boiled, peeled and cut into cubes
250 gms (each) Round puffed Puriesfine sev
1 cup Sweet chutney (recipe follows)
¼ cup Finely chopped coriander leaves
2 cups Thick yogurt, beaten and sieved
Salt, chilli powder, chaat masala and roasted cumin powder to taste

This snack is individually made. Take 6-8 puries per person. Arrange them in a plate. Pierce a small whole in each one and stuff them with potatoes, 3-4 tbsp yogurt, all the spices, sweet chutney and coriander. Garnish with Sev. Serve at once. Repeat for the remaining puries.
Serves 4-6

For sweet chutney: Cook 200 gms of dates and a walnut sized tamarind, 2 cups of water, salt, black salt and chilli powder to taste in pressure cooker for 2-3 whistle. Cool. Put the chutney in liquidizer jar and sieve. If you find chutney a little thin, boil for 5-10 minutes until thick. Use as required. Makes 1 ½ cups.

Coconut Burfi

2007-09-22T08:09:00.000-07:00

Coconut fan? here is something for you. A quick and easy fix for your cravings. The best thing about it is that it has a long refrigerator shelf life. So, when that sweet craving hits you, you know in which direction to head.
Coconut Powder – 4 cups, dry, shredded
Sweetened Condensed Milk – 14oz can
Cardamom – ½ tsp, powdered
Butter or Ghee – ½ tsp

1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
2. Add in Sweetened Condensed Milk and Cardamom.
3. Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
4. Turn off the heat
5. Lightly smear bottom of a flat baking sheet with Butter or Ghee.
6. Pour coconut mixture onto the baking sheet and spread it evenly.
7. Refrigerate for about an hour.
8. Remove from refrigerator and cut into squares or diamond shapes.
9. Store in an air-tight container in the refrigerator.

Onion Chicken Curry

2007-09-22T07:51:00.000-07:00