INDIAN RECIPES

 INDIAN RECIPES 


























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Aloo Gobi

(Makes: 4 Servings)

Ingredients:
1 Cauliflower, divided into florets
4 Potatoes, peeled and cubed
60ml/2fl.oz. Vegetable Oil
1 teasp Cumin Seeds
2.5cm/1 inch Fresh Ginger, peeled and grated
3 Garlic Cloves, crushed
3/4 teasp Turmeric
1 x 200g/ 7oz tin Tomatoes
1 teasp Chilli Powder
1 teasp Garam Masala
2 teasp Ground Coriander

Preparation:
1. Heat the oil in a large pan add the cumin seeds and gently fry for a minute.

2. Add the garlic and ginger, stir well then add the potatoes, turmeric, chilli, Garam Masala, Coriander and tomatoes and cook for a further 10 minutes, stirring from time to time.

3. Add the cauliflower and cook over a high heat for 1-2 minutes. Lower the heat, cover and simmer for 15 minutes. Serve hot.
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Baingan Ka Raita

(Makes: 4 Servings)

Ingredients:
1kg/2.2lb Aubergines (eggplants)
50g/2oz Flour
Oil or Ghee for shallow frying
240ml/8fl.oz. Plain Yoghurt
4 Garlic Cloves, crushed
2-3 green Chilies, finely chopped
Salt
1 teasp freshly chopped Mint
Chat Masala, to taste

Preparation:
1. Wash and peel the aubergines then cut into oval slices, 12mm/1/2-inch thick. Lightly dust with flour.

2. Heat the ghee or oil in a frying pan add the aubergine slices and fry until golden brown. Remove from the pan using tongs and drain well on kitchen paper. Set aside.

3. Place the yogurt in a mixing bowl with a little water and stir until smooth and creamy. Add the garlic, chilies, salt and mint to the yoghurt mixture and mix well.

4. Arrange the aubergine slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala. Serve as an accompaniment with flatbreads, main courses and rice.
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Butter Chicken

(Makes: 4 to 6 Servings)

2 to 3 tablespoons of butter
1 onion
teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
teaspoon of ground turmeric
1 to 2 teaspoons of ground chilli
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
to cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat.

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
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Indian Chicken In Tomato Cream Sauce

A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken becomes an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 4 Servings

Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken,
boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas,
placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving.
Pita bread, warmed according to package directions, for serving.

To Make The Spice Blend:
Stir the ingredients together in a small bowl and set aside.

To Make The Sauce:
Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.
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Cardamom Rice

(Makes: 4 Servings)

Ingredients:
400g/14oz Basmati Rice
720ml/24 fl.oz. Water
3 Green Cardamoms
2 Cloves
Salt
1/2 teasp Saffron Strands, crushed
3 tbsp Milk

Preparation:

1. Wash the rice well then place in a saucepan together with the water, cardamoms, salt and cloves. Bring to the boil, cover and simmer for 10 minutes.

2. Meanwhile, place the saffron and milk together with 1 tbsp of water in a small saucepan and heat gently until warm but not too hot. Set aside to infuse whilst the rice is cooking.

3. After the 10 minutes cooking time, test the rice: it should still be still quite firm on the inside but soft on the outside.

4. Drain through a sieve then return it to the pan. Pour the saffron and it's liquid over the top of the rice, cover tightly then place over a low to medium heat for 8-10 minutes.

5. To serve - remove the pan from the heat and leave to stand for 3-4 minutes. Transfer to a warmed serving dish. Serve hot.
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Chapattis

(Makes: 6 Sevings)

Ingredients:
175g/6oz Chapatti Flour
1/2 teasp Salt
Water to mix
Vegetable Oil
A little extra Chapatti flour for dusting

Preparation:
1. Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour then start adding small quantities of water (30ml/1fl.oz) at a time, until you achieve a smooth elastic dough which isn't too wet.

2. To make it easier, rub your hands with a little vegetable oil, then knead the dough until softish and pliable. Keep covered until ready to use.

3. To make the Chapattis - Divide the dough into 6 then knead each portion well and shape into a ball, keeping the remaining dough covered.

4. Roll the ball out on a floured surface to a circle approximately 17.5cm/7 inches in diameter.

5. Heat a heavy frying pan or griddle and when very hot, toast the chapattis on both sides until browned, pressing the edges down as it cooks.

6. Brush one side of the cooked chapattis with a little melted butter and keep warm,wrapped in foil, whilst you cook the remainder. Serve warm.
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Chicken Curry In A Hurry



This curry has great flavor and spice and
all things nice. It's also perfect for entertaining.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

For Spicy Rice:
1 teaspoon each coriander seeds,
cumin seeds, mustard seeds
2 cups basmati rice, prepared
according to package directions
3 tablespoons vegetable or
canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds
chicken breast tenders, diced
2 to 4 cloves garlic,
minced, mild to extra spicy
1 to 2 inches fresh ginger root,
minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat or
mango chutney
Coarse salt
2 tablespoons flour

Toppings & Garnishes, Mix & Match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Prepare Rice To Package Directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
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Goodhi Bhaji

(Makes: 4 Servings)

Ingredients:
900g/2lb Young Marrow
2 tbsp Vegetable Oil
1 1/2 teasp Mustard Seeds
2 Onions, sliced
3 Tomatoes, sliced
1 heaped teasp Garam Masala
1/2 teasp Turmeric
1 teasp Chilli Powder
1 teasp Black Pepper
1/2 teasp Salt
75g/3oz Desiccated Coconut
Lemon wedges to garnish

Preparation:
1. Peel the marrow then cut in half lengthways, scoop out the seeds and cut into 2.5cm/1 inch chunks.

2. Heat 1 tablespoon of the oil in a large pan until very hot then add the mustard seeds and cook until they begin to pop.

3. Add the remaining oil and the sliced onions and fry until golden brown.

4. Add the tomatoes, garam masala, turmeric, chili powder and pepper. Mix well and cook over a low heat for 5 minutes.

5. Meanwhile, place the marrow in a large mixing bowl, add the salt and desiccated coconut and mix well with your hands, rubbing the salt and coconut into the marrow.

6. Add the marrow to the pan, cover and simmer for 15 minutes.

7. To serve - transfer to a heated serving dish and garnish with lemon wedges. Serve immediately.
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Indian Rice

Makes: 4 Servings

Ingredients:
225g/8oz Basmati Rice
Salt and Black Pepper
2 tbsp Lemon Juice
350g/12oz Onions, chopped
50g/2oz Butter
2 tbsl Olive Oil
3 tbsp Cashew Nuts
3 tbsp Sultanas
1/4 teasp Fennel seeds
1/4 teasp Cumin seeds
1/4 teasp White Mustard Seeds
1/2 teasp Ground Turmeric

Preparation:
1. Place the rice in a sieve and rinse thoroughly under cold running water; pick over the rice, then drain well. Pour 1L/2pts water into a very large saucepan, add a teaspoon of salt and the lemon juice and bring to the boil over medium heat.

2. When the water is bubbling vigorously, gradually dribble in the rice. Stir once to dislodge any grains stuck to the bottom of the pan. Then cover the pan and simmer the rice for 15-18 minutes, until tender but not mushy.

3. Turn the cooked rice into a colander and rinse thoroughly with hot water. Shake out all excess moisture and fluff the rice with a fork. Cover the rice and reserve.

4. Heat 50g/2oz of the butter with the olive oil in a frying-pan. Add the finely chopped onion and fry until transparent. Remove the onion with a slotted spoon and reserve.

5. Add the cashew nuts and sultanas to the pan and fry for a few minutes more. Then add the fennel, cumin and white mustard seeds to the pan together with the ground powdered turmeric. Stir in the remaining butter and cook, stirring constantly, for 2 minutes. Remove the pan from the heat.

6. Just before serving, add the fried onion to the nut, sultana and spice mixture and gently heat through. Then add the drained rice and toss gently over low heat until hot. Season to taste with salt and freshly ground black pepper, then turn into a heated serving dish.
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Keema Capsicum

(Makes: 4 Servings)

Ingredients:
450g/1lb Green Capsicums (Sweet Peppers)
3 tbsp Vegetable Oil
450g/1lb Onions, sliced
2 level teasp Salt
2 teasp Black Pepper
1/2 teasp Ground Cumin
2 teasp Garam Masala
A pinch of Ground Cinnamon
1 1/2 teasp Chili Powder
1kg/2.2lb Minced Beef
4 Tomatoes, sliced to garnish

Preparation:
1. Cut four or five rings from one of the peppers and reserve for the garnish. Cut the remaining peppers into 5mm/1/4 inch strips, making sure you discard any seeds.

2. Heat the oil in a large saucepan, add the strips of pepper and saut for 1-2 minutes. Transfer the strips to a dish and keep warm.

3. Add the onions to the pan and cook gently until softened and golden brown then add the salt, black pepper and spices and cook gently, stirring, for 2 minutes.

4. Add the mince, mix well and continue to cook for 25 minutes, stirring from time to time.

5. Add the capsicum strips mixing well and cook over a very low heat for a further 10 minutes.

6. To serve - transfer to a warmed serving dish and garnish with the reserved rings of capsicums and tomato slices.
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Kofta Curry (Meatballs)

(Makes: 4 Servings)

Ingredients:
450g/1lb Minced Beef
450g/1lb Onions
6 Garlic Cloves, chopped
25g/1oz Fresh Parsley, chopped
1 Egg
Oil for deep frying
4 tbsp Vegetable Oil
2 level teasp Salt
1 teasp Chilli Powder
1 teasp Black Pepper
1 teasp Ground Cumin
2 teasp Garam Masala
2 teasp Paprika
1 teasp Turmeric
300ml/10fl.oz. Natural Yoghurt

Preparation:
1. Roughly chop half the onions. Place the mince, the chopped onions, half the garlic and the parsley in a food processor and process for a short time until the mixture is well blended.

2. Heat the deep fat fryer to 180C, 350F.

3. Transfer the meat mixture to a large mixing bowl, add the egg and mix well. Shape into 2.5cm/1inch in diameter balls with your hands.

4. Deep fry the balls for 2 minutes. Drain on kitchen paper and set aside.

5. Slice the remaining onions. Heat the vegetable oil in a large saucepan, add the sliced onions and remaining garlic and fry until golden brown. Add the spices and cook gently, stirring well, for 10 minutes.

6. Add the meatballs and simmer for 30 minutes, stirring frequently to prevent the balls sticking.

7. Add the yogurt, mix well and continue to simmer for a further 30 minutes. Serve hot.
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Lamb Dopiazah

(Makes: 4 Servings)

Ingredients:
450g/1lb Boneless Shoulder of Lamb
4 tbsp Vegetable oil
450g/1lb Onions, thinly sliced
1 teasp Chilli Powder
300ml/10fl.oz. Natural Yoghurt
1/2 teasp Ground Ginger
1 teasp Salt
2 Garlic Cloves, crushed
4 Cardamoms
1 teasp Garam Masala
1/2 teasp Cumin Seeds

Preparation:
1. Cut the meat into 2.5cm/1 inch cubes.

2. Heat 3 tablespoons of the oil in a pan, add half the onions and fry until golden brown. Remove from the pan and set aside. 3. Add the remaining oil to the pan and heat until very hot then add the meat and seal on all sides. Remove the meat from the pan and set aside.

4. Reduce the heat to medium, then add the chili powder, yoghurt, ginger, salt and remaining uncooked onion slices and cook, stirring, for 2 minutes.

5. Add the meat, cover and simmer for 10 minutes.

6. Add the crushed garlic, reserved browned onions, cardamoms, garam masala and cumin seeds and mix well. Cover and simmer for 30-40 minutes, adding a little extra water if the mixture seems to be drying out too much. Serve hot.
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Lamb Madras

(Makes: 4 Servings)

Ingredients:
450g/1lb Lamb, cut into 2.5cm/1 inch cubes
2 tbsp Vegetable Oil
1 Large Onion, sliced
2 teasp Garam Masala
2 teasp Chilli Powder
75g/3oz Tomato Pure
3 Cardamoms, crushed
1 teasp Salt
The Juice of 1/2 Lemon

Preparation:
1. Heat the oil in a large pan until very hot, add the meat and brown on all sides. Remove the meat from the pan and set aside.

2. Add the onions, garam masala and chili powder to the pan, mix well and cook for 3-4 minutes.

3. Add the meat to the pan together with the tomato pure and cardamoms, stir well, cover and simmer gently for 30 minutes, stirring from time to time. Add a little water if the curry seems to be too dry, however the sauce should be very thick.

4. Add the salt and lemon juice, re-cover and simmer over a low heat for a further 15 minutes. Serve hot.
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Lamb & Vegetable Samosas

(Makes: Approx. 12)

Ingredients:
1 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed
225g/8oz Minced Lamb
1 teasp Curry Powder
1 teasp Garam Masala
1 teasp Ground Cumin
1 teasp Ground Coriander
1 Large Potato, peeled, diced and cooked
2 Carrots, grated
50g/2oz Frozen Peas
Salt
6 sheets Filo Pastry, defrosted

Preparation:
1. Heat the oil in a pan, add the onions and garlic and gently fry until soft and transparent.

2. Raise the heat then add the mince and brown. Add the spices and allow to cool.

3. Cut each filo sheet into half lengthways. Take one strip of pastry and place on the work surface in front of you lengthways. Fold over the bottom right hand corner diagonally so the bottom short edge is parallel to the left hand long edge. Do not press too firmly as the crease is only to give you a guide as to where to place the filling. Pull the folded "triangle" part of the pastry back flat.

4. Place 2-3 teaspoonfuls of the filling to the left (top) of the crease guide, but not too near to the edges, then fold the triangle part over the filling.

5. Now fold the triangle with the filling away from you, thus enclosing the top part of the triangle, then fold again towards the right, keeping the triangle shape. Continue folding the triangle in this way until you come to the end of the strip of pastry. You should end up with a perfect triangle which totally encloses the filling.

6. Repeat the above process with the remaining pastry sheets. This sounds very fiddly, but by the time you've done 2, you'll wonder what all the fuss was about!

7. Preheat the deep fat fryer to 180C, 350F.

8. Fry the Samosas a few at a time, until golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining samosas. Serve hot.
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Mango Chutney

(Makes: 225g/8oz)

Ingredients:
2 tbsp Malt Vinegar
1/4 teasp Dried Crushed Chillis
3 Cloves
3 Peppercorns
1/2 teasp Toasted Cumin Seeds
Salt
75g/3oz Sugar
225g/8oz Unripe Mango, peeled and cubed
2.5cm/1inch Fresh Ginger, thinly sliced
2 Garlic Cloves, crushed
The coarsely grated zest of 1 Orange

Preparation:
1. Place the vinegar, chilies, cloves, peppercorns, cumin seeds, salt and sugar in a pan, bring to the boil then simmer over a low heat for about 15 minutes.

2. Add the mango, ginger, garlic and orange zest and simmer until the mango has disintegrated and the vinegar has evaporated. Cool.

3. Transfer to a sterilised jar and leave for a few days before serving.
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Piaz Bhajis (Onion Fritters)

Piaz Bhajis or Onion Bhajiyas is a popular appetizer in Indian cuisine.
They are usually served alone or with a selection of chutneys.

2 onions
8 tablespoons of flour
4 tablespoons of rice flour
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
teaspoon of garam masala
teaspoon of chilli powder
teaspoon of salt
100 ml / 3 fluid oz of water
Oil for deep frying

Cut the onions in half and then into thin slices (half rings) and separate. In a large bowl sift together the dry ingredients and stir in the onion slices. Make a well in the centre and gradually pour in the water to make a thick batter, making sure that the onion slices are thoroughly coated in the batter. In a large saucepan suitable for deep frying heat the oil over a medium heat. Do not fill the saucepan more than three quarters full of oil.

Test the oil by dropping a tiny amount of batter into the oil. If the batter floats to the top straight away without browning the oil is at the correct temperature. Using a metal spoon drop small amounts (around a tablespoon) of mixture into the hot oil. A single layer in the saucepan works best. Be careful not to make the bhajis too large, as this will over-cook the outside while the inside remains raw. Keep the temperature of the oil low as the bhajis need to be cooked gently to avoid burning. Cook for around 8 to 10 minutes, until golden and crisp. Remove from the saucepan and drain on absorbent paper towels. Serve immediately with your favourite chutneys.
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Rogan Josh

(Makes: 4 to 6 Servings)

3 tablespoons of butter
1 kg / 2.2 lbs of lamb steak,
cut into 4 cm / 1 inch cubes
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of chilli powder
2 teaspoons of minced ginger
2 - 4 cloves of garlic, peeled and crushed
225 to 275 grams / 8 - 10 oz onions, finely sliced
400 gram / 14 oz tin of tomatoes, chopped or whole
1 tablespoon of tomato puree
125 ml / 4 fl oz of warm water
1 teaspoons of salt or to taste
90 ml / 3 fl oz of cream
2 teaspoons of garam masala
2 tablespoons of chopped coriander leaves

In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice.
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Spicy Potato Bites

(Makes: 6 to 8 Servings)

700 grams / 1 lbs of potatoes
4 tablespoons of cooking oil
2 teaspoons of butter
tablespoon of salt or to taste
teaspoon of garam masala
teaspoon of ground cumin
teaspoon of ground coriander
to teaspoon of chilli powder

Boil the potatoes in their jackets. Cool the potatoes thoroughly - hot or warm potatoes will crumble and cannot be diced neatly. Peel and dice the potatoes into 2 cm (1 inch) cubes. Heat the oil and butter in a wide shallow non-stick or cast iron pan (it is important that the potatoes do not stick to the pan). Spread the potatoes evenly about the pan and saut (brown) evenly, stirring occasionally. Then sprinkle the salt, garam masala, cumin, coriander and chilli powder over the potatoes. Stir gently and mix until the potatoes are fully coated with the spices. Remove from heat and serve.
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Raita

(Makes: 4 Servings)

Ingredients:
2.5cm/1 inch length Cucumber
300ml/10fl.oz. Natural Yoghurt
1/2 teasp Salt
1/2 teasp Paprika to garnish
1 teasp finely chopped fresh Mint to garnish

Preparation:
1. Cut the cucumber into fine dice (about 3mm/1/8 inch square).

2. Place the yogurt in a bowl add the cucumber and salt and mix well then chill until ready to serve.

3. To serve - Sprinkle with the mint and paprika. Always serve well chilled.
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Roghan Gosht

(Makes: 4 Servings)

Ingredients:
450g/1lb Lean Lamb
2 level teasp Salt
300ml/10fl.oz. Natural Yoghurt
2 large Onions, sliced
4 tbsp Vegetable Oil
50g/2oz Fresh Ginger
4 Garlic Cloves
150ml/5fl.oz. Water
1/2 teasp Black Pepper
2 teasp Paprika
1 teasp Ground Cumin
50g/2oz Tomato Puree

Preparation:
1. Cut the meat into 2.5cm/1 inch cubes and place in a large bowl together with the salt and yoghurt. Mix well with your hands, rubbing the yoghurt into the meat. Cover and refrigerate overnight.

2. The next day, in a large saucepan, fry the onions in the ghee until soft and transparent.

3. Meanwhile, place the ginger, garlic and water in a liquidiser and process until well blended.

4. Ad the liquidised garlic mixture to the onions and simmer for 10 minutes, then add the tomato puree and remaining spices and simmer for a further 10 minutes.

5. Add the meat together with the marinade, mix well, partially cover and simmer for 1-1/4 hours until tender. Serve hot.
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Tarka Dal

(Makes: 4 Serving)

Ingredients:
450g/1lb Lentils
1L/2pts Water
1 teasp Salt
1 teasp Turmeric
1 Onion, chopped
3 Garlic Cloves, sliced
2 Chillies
Cumin seeds to garnish

Preparation:
1. Wash the lentils well and check for any small stones. Place in a large saucepan together with the water, onions, salt, turmeric, garlic and the 2 whole chilies.

2. Bring to the boil, cover and simmer for 20 minutes until the lentils are soft.

3. To serve - transfer to a warmed serving dish, sprinkle with the cumin seeds and serve very hot with plain boiled rice.
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Vegetable Bhugia

(Makes: 4 Servings)

Ingredients:
3 tbsp Vegetable Oil
1 Large Onion, coarsely chopped
150g/5oz Aubergine (Egg Plant )
150g/5oz Red Capsicums (sweet peppers),
150g/5oz Courgettes ( Zucchini )
1 teasp Salt
1 teasp Paprika
2 Small Green Chillis, halved and deseeded
50g/2oz Tomato Pure
1 teasp Garam Masala

Preparation:
1. Wash the aubergine, remove the stalk and cut into 12mm/1/2 inch cubes. Cut cut into 12mm/1/2 inch slices. Slice the Capsicums and Courgettes thickly.

2. Heat the oil in a large pan, add the onions and fry until golden brown.

3. Add the aubergine, capsicums and courgettes turn well to coat thoroughly and fry until golden.

4. Add the salt, paprika and chilies, mix well, cover and simmer for 10 minutes.

5. Stir in the tomato pure and garam masala and simmer for a further 5 minutes. Serve hot.
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Yellow Rice

Makes: 4 Servings

Ingredients:
120ml/4fl.oz. Ghee or Olive Oil
1 small Onion, sliced
1 teasp Minced Garlic
225g/8oz Basmati Rice
360ml/12fl.oz. Chicken Stock
1/2 teaspoon Saffron
1 tbsp freshly chopped Parsley

Preparation:
1. Soak in plenty of water for about 1-1/2 hours.

2. Heat the ghee or oil in a medium saucepan, add the onion and garlic and saut gently for 5 minutes until just soft.

3. Drain the rice well and add to the onion mixture. Cook for 3-5 minutes, stirring frequently.

4. Add the stock, saffron, and parsley, mix well, reduce the heat, cover and simmer for 15-18 minutes or until all the liquid is absorbed. Stir with a fork before serving hot.
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