Prawn Malaikari

What You Need

Prawns ~ 1lb of the larger size, get fresh ones, see above why I got some with heads on
Onion ~ I made a paste of a large one and used about 5 tbsp of the paste (yipe, I noted the
measure)
Garlic ~ 1 large clove coarsely chopped
Ginger ~ 1 tsp
Green Chillies ~ 6 slit
Coconut Milk ~ 1 can
TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks as in picture
Red Chilli Powder
Turmeric Powder
Salt
Little Sugar
How I Do It
Clean the prawns as explained earlier and mix it with turmeric and salt and keep aside for about
hour
Meanwhile grind the onion to a paste.
Heat oil in Kadai/Frying Pan
Lightly fry the prawns so they turn golden in color, do not deep fry like other fish
As soon as the prawns turn a pale golden take them out put them on a paper towel.
In the same oil, add the chopped garlic.
As soon as the fragrance of the garlic rises, take out the garlic from the oil so that the oil is now
garlic flavored but there is no garlic in the gravy.
Add TejPata or BayLeaves
Coarsely pound the Elaichi, Laung & Darchini with a pestle and add them too
Add the onion paste when you see the whole garam masala crackling
Continue frying the onion with a little bit of sugar till it turns brown in color or the oil separates
from the paste
Add the ginger paste and cook the masala.
Stir and add the can of coconut milk
Add a little water (about 1/3 of the can) in the can, mix well and add it too.
Add Red Chilli Powder, very little turmeric powder and salt.
Add the green chillies
Mix well and cook the gravy.
When you see the gravy slightly bubbling add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency.
Serve with white Rice or yellow Pulao.

Malai Kofta (Deep fried spiced Indian Cottage Cheese dumplings in

creamy Onion & Tomato gravy)
Prep Time: 15 mins
Cooking Time: 45-60 mins
Serves: 6-8
Recipe Level: Intermediate to Difficult
Spice Level: Medium
Serving Suggestion: With any Indian flat bread or flavoured/steam cooked rice
Ingredients:
For Kofta:
1 cups Grated Paneer
2 large Potatoes, cooked, peeled and well mashed
1 medium Onion, very finely chopped
2 tbsp Coriander Leaves, very finely chopped
2-3 Green Chillies, very finely chopped (Optional, adjust acc to taste)
1-2 tbsp Gulab Jamun Mix/Milk Powder (Optional but recommend)
cup Bread Crumbs
2-3 tbsp Corn Flour (Acts as a binding agent while deep frying)
1 tsp Garam Masala
tsp Amchur/Dry Mango Powder (Optional, for little tangy flavour)
6-8 Cashew Nuts, cut into small pieces (Optional but recommend)
1-2 tbsp Raisins (Optional but recommend)
Salt to taste
Oil for Deep Frying
For Gravy:
For Onion Paste:
2 large Onions, peeled and quartered
1 inch Ginger, peeled
3-4 cloves Garlic
1 inch Cinnamon Stick
3 cloves
3 Green Cardamoms
Other Ingredients for Gravy:
4-5 large Tomatoes, pureed
1 tbsp Cashew/Almond Paste
-1/2 cup Fresh Cream (I used low fat single cream)
1-2 tsp Garam Masala (Adjust acc to taste)
1 tsp Kitchen King Masala (Optional)
tsp Turmeric
-1 tsp Kashmiri Chilli Powder (Optional)
1 tbsp Kasuri Methi/Sun dried Fenugreek Leaves
tbsp Sugar
1 tbsp Oil
1 tsp Cumin Seeds
A pinch of Hing/Asafoetida
Salt to taste

Method:
For Gravy:
Heat oil in a pan and add cumin seeds and hing. Add onion paste that you had prepared just when cumin
starts to sizzle and turn golden red. Stir it continuously for 5-7 minutes till the paste turn golden brown
and the raw smell of onion disappears. This is the very important step as you dont want to rush and end
up having bitter tasting gravy. So be patient!
Once the onion paste is cooked thoroughly add kasuri methi and sugar. Saute for a minute or two. Next
add tomato puree and stir well. Cover and cook for about 5 minutes.
Next add garam masala, kitchen king masala, turmeric powder, Kashmiri chilli powder and salt to taste
and mix well. Bring this whole gravy to gentle boil, about 5 minutes.
Mix in cashew/almond paste, fresh cream and -1 cup of water (depending how thick you prefer the
gravy) and cook for another 5-7 minutes on low flame.
Adjust the seasoning and add little more water if the gravy is too thick and cook for another 2-3 minutes.
Switch off the flame and mix in finely chopped coriander leaves.
For Koftas:
First, mix paneer with mashed potatoes, onions, coriander leaves and chillies. Make sure that the paneer
and potatoes as lump free as possible. Then add gulab jamun mix/milk powder, salt to taste, garam
masala, amchur powder, broken cashews, raisins, bread crumbs and corn flour to the vegetable-paneer
mix and mix them well. Use hands when mixing all these ingredients and make sure that all the
ingredients are mixed properly. The consistency whole mixture should be as that of chapatti dough and
you should be able to make lemon sized balls without breaking them.
Next heat oil for deep frying and reduce the heat to medium to low flame. Make small lemon/golf sized
balls and deep fry them in batches of 3-4 balls at time. If the koftas start to break, add 1-2 tbsp of corn
flour to the mixture, mix them well and make small lemon sized balls. Fry them till they turn golden
brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.
Alternatively you can bake them in an oven at 175 deg centigrade for about 20-30 minutes or fry them in
Appam Pan with little oil till they turn golden brown.
To Assemble and Serve:
Heat the gravy for few minutes and then transfer it to serving dish. Arrange the koftas in gravy and top it
with finely chopped coriander levaes. Malai Kofta tastes best when served with any Indian flat bread (I
prefer Naan) or flavoured rice like S affron rice or Jeera Rice with slices of Onion and lemon wedges.
Notes:
When you deep fry the koftas, first make sure that the oil is hot enough before you place them for deep
frying.
Place one kofta at a time in a pan when deep frying. If the Kofta starts to break or crumble add about 1-2
tbsp of corn flour and mix well. Corn flour acts as the binding agent and will prevent the koftas from
breaking when deep frying.
Always fry the koftas in low-medium flame so that they are cooked well and get lovely golden brown
colour.

Yakhni
1. Sheep/Goat/Lamb Meat - 1 kg
Yogurt (Greek style or Hung) - 400 gms
Fennel - 1tsp
Cinnamon - 1 inch stick
Cloves - 4-5
Large Black Cardamoms - 3-4
Bay Leaves - 2
Saffron - a generous pinch
Turmeric Powder - 1/2 tsp
Kashmiri Chilli Powder - 1/2 tsp
Corriander Powder - 1tsp
Salt to taste
Sugar - 1/2 tsp
Mustard Oil - 2 tbsp
Milk - 2tbsp
Fresh Mint Leaves (optional) - a few leaves
Method :
1. Put the meat along with 2-3 cups of water, bay leaves, cloves, cardamoms and salt in a pressure
cooker and cook till the meat is tender(follow your pressure cooker manufacturer's guidebook).
Take out the meat pieces and reserve the stock.
2. Dry roast the fennel and half of the cinnamon. Grind them to a fine powder. Soak the saffron in
warm milk.
3. Mix the yogurt with the meat stock with a whisk. Add the Fennel-Cinnamon powder,
corriander powder, turmeric powder, chilli powder and sugar to it. Taste and season with salt if
needed.
4. Heat mustard oil in a pan/wok. Add rest of the cinnamon and cloves and fry for a few seconds.
Add the meat pieces and cook on a high flame till they start browning. Remove from heat and
slowly pour in the yogurt-stock mix(it tends to curdle on heat so make sure you remove the pan
from heat before doing so).
5. Put the wok back on flame and cook on high. Bring it to boil. Add the saffron soaked milk.
Lower the flame and simmer the soup for 5-10 minutes. Traditionally mint leaves are added at
this point. Serve hot with freshly steamed/boiled rice.

Tom- Kha- Gai

2 cups soup broth (chicken stock) [ pack of chicken powder dissolved in 3 cups of water]
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice [ as per taste]
800 gm chicken breast cut into smallish bite sized pieces
cup coconut milk [ 1 cup]
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many
as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili
peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed Thai
jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.
If you would like to have a decent-tasting tom kha without spending the time to prepare above, we also
suggest you try our convenient Tom Ka Paste (click to see description).
Variation
Here, in the photo to the right, we prepared the tom kha the same as in the above method, but without any
soup stock. The liquid is only coconut milk, and a touch of water. We also added, after it was ladled into a
small bowl, a half teaspoon of roasted chile in soybean oil (prik pao). This gave it nice color and flavor.
Another option: try a touch of Thai chile oil on top instead of the prik pao.

Doi Fulkopi
Chop 1 medium sized cauliflower in big florets. Wash well and soak in warm water with a little salt for
15-20 mins. Remove from water after 20 mins.
In a big bowl add
1 cup of yogurt,

1 tsp of Ginger paste ,

1 tsp Garlic Paste,
1 tsp Red Chili powder,
1 tsp Biryani Masala/Garam masala
and salt. Mix well till smooth.
Add the cauliflower florets to the above and mix so that the marinade coats each floret. Keep aside for 30
minutes
Heat white oil in a Kadhai/Saute Pan
Temper the oil with
1-2 small Bay leaf/TejPatta,
1"Cinnamon stick/Dalchini,
4 Cardamom/Elaichi,
4 Clove/Laung
When the spices sputter add 1 fat clove of garlic minced and paste of 1 onion. I make a rough paste of 1
red onion in the blender, you don't need a smooth paste
Fry with a sprinkle of sugar(optional) till the onion turns a pinkish brown
Add 1" ginger peeled and grated and saute
Add 1/2 tsp of Paprika for color and 1/2 tsp of R. Chili powder for heat. Adjust chilli powder to taste.
Mix well
Pick the cauliflower florets from the marinade with a slotted spoon (or use your hands) and add to the
above masala in the saute pan. Don't dunk the marinade at this time and keep it aside.
Sprinkle 1/4 tsp or more of Turmeric powder and fry the cauliflower
Once the cauliflower takes on some color, golden yellow with tinges of brown, lower heat and add the
marinade
Cook the masala for a few minutes
Add salt about 1/3 cup of water and mix well
Cook till the cauliflower is just done. If you need to add more water to cook the cauliflower add some but
this dish does not have a flowing gravy so be aware. Taste for seasonings and adjust.
Sprinkle 1/2-1 tsp of Garam Masala on the cauliflower, mix well and let it sit to absorb the flavors.
Serve hot with Roti or rice. This tastes best when cooked on the same day as serving.

Aloo Dum
What You Need
Potatoes/Aloo ~ 12-14 small round ones. I used the tiny baby red ones. For larger potatoes you need to
increase the spices.
For Tempering
Bay leaves/ Tej Pata ~ 2
Asafoetida/Hing ~ tsp
For the Masala
Onion Paste ~ 1 tbsp heaped
Tomatoes ~ 1 smallish finely choped or blanched
Jeera Powder/Cumin powder ~ 1 tsp
Garam Masala Powder ~ tsp loosely packed
Ginger paste ~ 1 tsp heaped
Red Chilli Powder ~ tsp
Yogurt ~ 2 tsp
Ghee ~ 1 tsp or less(optional but does lend a good flavor)
Salt
Sugar ~ 1 tsp or less loosely packed .Update on Aug20th: I think all my non-bong readers should go less
on the sugar :). Also increase the Red Chilli powder depending on your spice level
Oil
For garnishing
Corriander leaves ~ fresh and chopped
How I Did It
In a boiling pot or pan, bring water to a boil with little salt
Add the potatoes to it. Since we are using small round potatoes, we are not chopping them. It is not
necessary to peel the skins either, as it is easier to peel after the potatoes are boiled
Once the potatoes are done, put them under cold running water and peel them. The jacket is out in a jiffy.
Heat Oil in a Frying pan/Kadhai
Add Bay Leaves and Asafoetida
Add the Onion paste and fry with a tsp of sugar till the onion turns a pinkish brown.
Add the tomato and saut till the tomato is nicely mushed up and well integrated with the onion. Add the
Ginger Paste.
Mix the Cumin Powder, Garam masala Powder, Red Chilli Powder with 2 tsp of yogurt and add to the
Frying Pan. At this moment remove the Pan from heat for a couple of minutes.
Saut the masala till you see the oil separate from the masala.
If you are adding ghee, do so at this point
Add the potatoes and mix well with masala.
Saut till the potatoes take a light golden colour.
Add very little water and salt and cook till the water almost dries up to give way to a moist but dry gravy.
There wont really be any gravy as such and the masala will nicely coat the potatoes.

Chicken Biryani Dum

Boneless chicken

600 grams

Basmati rice

1 1/2 cups

Oil and to deep fry

3
tablespoons

Cinnamon

1 inch stick

Bay leaves

Cloves

5-6

Cumin seeds

1 teaspoon

Green cardamoms

3-4

Onions,sliced

2 medium

Green chillies,slit

Turmeric powder

1/4
teaspoon

Tomatoes,chopped

2 medium

Salt

to taste

Ginger paste

3/4
tablespoon

Garlic paste

3/4
tablespoon

Red chilli powder

1/2
teaspoon

Thick yogurt

1 cup

Onions,sliced and fried brown 3 medium

Garam masala powder

1/2
teaspoon

Ginger,cut into thin strips

1 inch
piece

Fresh mint leaves,torn

a few

Fresh coriander leaves,torn

a few

Milk

1/2 cup

Rose water

a few drops

Eggs,boiled and sliced

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin
seeds, green cardamoms and saut for half a minute. Add sliced onions and saut. Add slit green chillies
and chicken cubes and continue to saut. Add turmeric powder and mix Add tomatoes and salt and mix.
Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the
boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.
Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten
minutes. Garnish with the egg slices and serve hot
Dahi methi murg
Yogurt low-fat

1 cup

Dried fenugreek leaves

(kasoori methi) powdered

2 teaspoons

Dried fenugreek leaves

(kasoori methi)

1
tablespoon

Chicken,skinned and cut into 900 grams

8 pieces on the bone

Salt

to taste

Turmeric powder

1/2
teaspoon

Onion

1 medium

Ginger

1 inch
piece

Garlic

5-7 cloves

Green chillies,roughly
chopped

Oil

2
tablespoons

Caraway seed (shahi jeera)

powder

1/4
teaspoon

Cloves

2-3

Green cardamoms

3-4

Cinnamon

1 inch stick

Method
Mix together yogurt, salt, turmeric powder, powdered kasoori methi and kasoori methi in a bowl. Add
chicken and mix well and set aside to marinate for 2-3 hours in the refrigerator.
Roughly chop onion and put into a grinder jar, add ginger, garlic, green chillies and a little water and
grind into a smooth paste.
Heat oil in a non-stick pan, add caraway seeds, cloves, green cardamoms, cinnamon and the ground paste
and saut for 2-3 minutes. Add a little water and mix well. Cook for 2-3 minutes.
Add chicken with the marinade, mix well, cover and cook on medium heat for 15-20 minutes. Switch off
heat and let it stand for 10 minutes.
Serve hot with steamed rice.
Baked whole fish

Kadai Chicken
Ingredients
Chicken,10-12 pieces

1 kilogram

Coriander seeds

2 teaspoons

Cumin seeds

2 teaspoons

Black peppercorns

Whole dry red chilli

Ginger

2 inch piece

Garlic

15 cloves

Ghee

2 tablespoons

Oil

2 tablespoons

Onion ,chopped

1 large

Tomatoes,chopped

4 large

Salt

to taste

Fresh coriander leaves,chopped

2 tablespoons

Method
Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red

chillies, ginger and garlic to a fine paste Heat ghee and oil in a kadai, add onion and saut till lightly
browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to
saut for three to four minutes. Add tomatoes and salt and continue to saut till the tomatoes become soft.
Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix.
Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

Palak Paneer
Ingredients
Spinach

2 large bunches

Cottage cheese (paneer)

200 grams

Green chillies

2-3

Garlic

8-10 cloves

Oil

3 tablespoons

Cumin seeds

1/2 teaspoon

Salt

to taste

Lemon juice

1 tablespoon

Fresh cream

4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes.
Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half
inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change
colour, add chopped garlic and saut for half a minute. Add the spinach puree and stir. Check seasoning.
Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice.
Finally add fresh cream. Serve hot.
Dahi ki sabzi

Spaghetti bolognese
Ingredients
1
kg
350
grams
2
onions
60
grams
2 1/2
teaspoons
2 3/4
cloves
3/4
teaspoons
3/4
teaspoons

chopped tomatoes
beef mince
onion (medium size, 160g each)
tomato concentrate
honey
fresh garlic (medium size, 3g each)
salt
hot chili paste

(1100 grams)
(350 grams)
(12 grams)
(8 grams)
(4 grams)
(4 grams)

3/4
teaspoons
paprika
2
teaspoons
dried oregano
3/4
teaspoons
ground black pepper
80
mls
olive oil
80
mls
red wine
2
splashes
worcester sauce
Salt content: 0.2% (by weight, not counting salt in other ingredients)

(2.5 grams)
(2 grams)
(1.5 grams)

(4 grams)

Spaghetti
for

Show US units
Ingredients
800
1 1/4
3/4
2.5
1 1/4

grams
tablespoon
teaspoons
litres
tablespoon

spaghetti
butter
salt
water
olive oil

(16 grams)
(4 grams)
(2500 mls)
(20 mls)

Salt content: 0.2% (by weight, not counting salt in other ingredients)
Serve with chopped basil and grated reggiano cheese
Method
Bolognese Sauce
Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until
translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester
sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45
minutes, or, if you have the time, for 2 hours.
Spaghetti
Bring the water to a boil. Add the olive oil and salt, then the spaghetti.
I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between
9 and 12 minutes depending on the variety.
Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a
bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold
water and rinse the spaghetti under the water (whilst they are still in the colander).
Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the
saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just
right. You can also re-heat it if someone appears late for dinner.
Step-by-Step Instructions

Bolognese Sauce

Our ingredients.

Take the top and bottom off the

onions.

Peel them

Cut them into chunky slices

Halve the slices ...

... and cut them into strips

If your garlic has any green bits

inside, take them out - prevents bad
breath and indigestion.

Put the olive oil into a sizeable

saucepan.

Now add the chopped onions.

These are the dried spices to be

added later.

When the onions have changed

colour, add the mince

A nice splash of Worcester Sauce

won't hurt.

Fry the mince and the onions until

the mince is nice and crumbly - we
want to get rid of most of the excess
moisture.

Now add the glass of red wine.

These are the dried spices (salt,

pepper, paprika, oregano).

Add the tinned chopped tomatoes.

Press the garlic cloves into the sauce.

Add the chilli paste ...

... the honey ...

... and the tomato concentrate.

Let it simmer on low heat for a

minimum of 45 minutes - stirring
occasionally so it won't burn. This is
to reduce the sauce so it will be nice
and thick and blend together. I
normally simmer the sauce for two
hours.

Ah! You won't want to stop tasting ...

Spaghetti

Bring the water to a boil, add salt and

olive oil. Put the spaghetti into the
boiling water. You can bend them
around the saucepan once they have
been in the boiling water for a couple
of seconds. These photos show a
single portion of spaghetti.

Nothing wrong with using a timer taste the spaghetti after the
recommended cooking time is over.
They should be "al dente".

When the spaghetti are to your

liking, pour them into a colander and
rinse them under cold water - yes,
you want the pasta to actually cool
down.

Melt the butter in your saucepan ...

... and put the well-drained spaghetti

back into the saucepan.

Now stir whilst re-heating the pasta

in the melted butter until they are
hot.

Presto - your spaghetti bolognese!

This is my favourite dish of all times.
Serve with grated Reggiano and
some chopped

Achari Gosht
Mutton,1/2 inch pieces on 800 grams
the bone

Whole dry red chillies

Mustard seeds

1 teaspoon

Fenugreek seeds (methi dana)

1/2
teaspoon

Cumin seeds

1/2
teaspoon

Fennel seeds (saunf)

1 teaspoon

Onion seeds (kalonji)

1 teaspoon

Cloves

Mustard oil

7 teaspoons

Onions,chopped

4 medium

Ginger,chopped

2 inch
piece

Garlic,chopped

15-20
cloves

Turmeric powder

1 teaspoon

Red chilli powder

1 teaspoon

Salt

to taste

Tomatoes,chopped

4 medium

Lemon juice

1
tablespoon

Fresh coriander
leaves,chopped

2
tablespoons

Method
Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and
cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thick-bottomed pan to
smoking point, cool and heat it again. Add the onions and saut till brown. Add the ginger and garlic and
continue to saut. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add
mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder
and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil
and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat
for ten minutes or till mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the
seasoning and serve hot garnished with coriander leaves.

Kosha Mangsho Recipe:

Preparation time 30 minutes
Cooking time 45 minutes
Serves 4
difficulty Level Medium
Ingredients:
500gms Mutton/Goat Meat (from leg) cut into medium pieces
Cup Yogurt
1 Tablespoon Turmeric
2 Tablespoon Ghee
2 large Onions chopped
2 Tablespoon Ginger paste
2 Tablespoon Garlic paste
1 Tablespoon Garam Masala
3 Teaspoon Cumin Powder
4 Teaspoon Coriander Powder
1 Teaspoon Red Chilli Powder
2 Large Tomatoes chopped
Instructions:
Sprinkle Salt and Turmeric to the mutton pieces
Beat the Yogurt and rub it to the mutton. Add meat tenderizer about 3 tbsp.

In a Deep and Heavy bottom pan heat ghee

Add the chopped Onions and half of Garam Masala
Cook for at least 10 minutes
Now add the marinated mutton and cook for 10-12 minutes
Take the Coriander, Cumin, Red Chilli Powder and remaining Turmeric Powder in a bowl and
Add little water and the Ginger and Garlic Paste to make it a smooth paste
Add this paste to the pan
Now add the chopped tomatoes also
Cover with a lid, slow down the heat and cook till the mutton is soft
In between, uncover and check for burning at the bottom, if required sprinkle very water
When the mutton becomes soft, sprinkle rest of the Garam masala and stir well
Transfer to a serving platter and serve with Luchi or Parota

FRUIT TART
Pastry
1/4 lb butter, cold, chopped into pieces
1 1/2 cups flour
2 tablespoons sugar
3 egg yolks
Custard
2 egg yolks
1/4 cup sugar
1/4 cup flour
1 cup milk (full fat)
2 teaspoons vanilla extract
Topping
3/4 cup apricot jam
various fresh fruit (or tinned)
Directions:
1
To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar
and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat
oven to 375F.
2
Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a
buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried
beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
3
To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in
saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking
continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat,
until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap
directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
4
To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart.

Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart.
Allow to cool completely.
5
Serve the same day of making. Refrigerate any leftovers.

Chicken kabab

Ingredients
4 boneless chicken breasts or boneless thighs
2 tbs meat tenderizer ( custom recipe below)
1 tbs minced garlic
1 tbs grated or pureed ginger
2 tbs tandoori masala mix ( custom blend mix recipe below) OR
2 tbs McCormick Grill mate Steak seasoning
3 tbs vinegar/lemon
2 tbs extra virgin Olive oil
1 tbs yogurt
I egg
1 tsp salt ( reduce to half tsp if using commercial meat tenderiser)
2 tbs flour mix ( 1 tbs cornflour + 1 tbs breadcrumbs)
Custom spice blend mix 1 tbs turmeric + 2 tbs chilli + 1 tbs cumin +1 tbs coriander +2 tbs
garam masala + 1 tbs paprika. Store in an airtight container. Use when needed.
Custom Tenderiser Blend 1 c green papaya + 1 tbs lemon juice + 1/2 tbs red crushed peppers
+ 1 inch piece ginger . Store in refrigerator and use when needed.

Instructions
Cut Chicken breast into small 1 inch or 2 inch cubes.
Toss all ingredients except flour mixture into a marinate.
Marinate chicken in mixture for atleast 3 hrs in refrigerator
Toss in flour mixture just before grilling or frying.
Grill Method
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until
chicken juices run clear. Turn and brush with reserved marinade frequently.
7.
Deep Fry Method
8.
Heat oil and deep fry kebabs for 3-4 minutes on medium to high heat and drain on a paper towel
to drain excess oil.
9.
Garnish with lemon and serve with a yogurt dip.
1.
2.
3.
4.
5.
6.

10. There are a couple of must have ingredients that make kebabs tender and melt in mouth
delicious.

11. Meat tenderiser : Very important- cuts cooking time in half and guarantees tender kebabs. I use a
home-made meat tenderiser using green papaya , ginger and lemon . That is my magic
ingredient : for recipe click here . Other meat tenderisers will have a similar effect so DO use
them.
12. Vinegar/ lemon : More insurance to getting great tender juicy kebabs. They also add a nice zesty
flavor and improve shelf life. You can keep cooked chicken out longer when you go for an outdoor barbecue.
13. Spice Blend : Adds that special touch to any kebab. You must have a good spice mix to marinade
the kebabs in. Two that I recommend are 1) McCormick Grill Mates Steak seasoning - for
steaks, but make a great mix for chicken or lamb kebabs. With flakes of garlic and paprika it
gives a great peppery flavor that is heavenly! 2) Tandoori Masala ( available at Indian / Asian
stores) This mix with a little lemon gives you the rich spicy taste that you get at Tandoor Nights .
14. Flour Mix : A tbsp of flour and bread crumbs help to keep the inside of the kebab moist and
juicy. This is especially for the kind that you grill indoors or deep fry.
15. Eggs : Adding an egg helps the mixture to bind all the ingredients together.
16. With all these magic ingredients , You cant help but make Killer Kebabs !!

Niramish Aloo DUM

Potatoes -- 14 small red ones
Boil for 10-15minutes in salted water till partly cooked
Peel skin, prick the potatoes randomly and toss them with salt, 1 tsp of ginger paste and 1/2 tsp of
Kashmiri Mirch and 1 tsp of garlic paste. Fry the potatoes in 1 tbsp of oil till they develop gold spots.
Edited on April 30th, 2013: In another version I toss the potatoes with salt, ginger powder, amchoor
powder, kashmiri mirch and black pepper powder and then fry. The black pepper adds a beautiful layer to
the dish
Next heat 2 tbsp of White Oil + 1/2 tsp ghee.
Temper the Oil with
2 Bay Leaf
2 Dry Red Chili
1 star anise
15-20- methi seeds
1/4 tsp of Hing
Switch off the heat and let the oil soak in the flavor of the spices. Switch back on again.
Add 2 large tomato finely chopped along with 5 green chili chopped in rounds. Or puree 2 large
tomatoes with 5 green chili and add that. Fry for 6-7 minutes till the tomato is mushed up and reduced to
a sorry pulp.Puree is a better option. Also little tomato paste along with fresh tomatoes works
wonder.Note: I had made this alu dom very spicy, you can adjust the chili heat to suit your style.

Add about
1/2 tbsp of grated ginger
and fry for 2 more minutes.
In a bowl make a paste of
1 tbsp yogurt
+ 1/2 tbsp of Corriander powder
+ 1 tbsp and 1 tsp of Bhaja Masla
Lower heat and add the paste.
Add 1/2 tsp of Red Chili powder.
Fry the masala, sprinkling water as needed for couple of minutes. Add the potatoes, toss in the masala.
Add about 1 cup of water, salt to taste, 1/2 tsp of sugar and simmer. Cook covered till potatoes are done.
Garnish with chopped coriander and two green chili chopped in thin rounds.
Bhaja Masla
Cumin Seeds -- 2 tsp
Corriander Seeds -- 2 tsp
Fennel Seeds -- 2 tsp
Cardamom -- 6
Clove -- 8
Whole black Peppercorn -- 1 tsp (Use 3-4 Dry red chilies instead if you wish)
Tej Patta - 1 small
Dalchini -- a thin 1" stick
Roast for 8-10 minutes at very low heat till you get a strong spice smell. Cool and grind to a fine powder.
This measure makes a large amount of powder which can be stored for later use. You can make smaller
amounts by using quarter of the measure.
Methi Makai Subzi

3/4 cup chopped fenugreek (methi)

1 1/2 cups boiled sweet corn kernels (makai ke dane)
3/4 cup thinly sliced onions
1 cup milk
2 tbsp chopped cashewnuts (kaju)
1/2 tsp finely chopped garlic (lehsun)
1/2 cup fresh thick curds (dahi)
2 tsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder

1 tsp green chilli paste

salt to taste

Method
1.

Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a
medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the
milk dries up.

2.
3.

Cool and blend in a blender to a smooth paste. Keep aside.

Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till
no lumps remain. Keep aside.

4.
5.

Heat the oil in a broad non-stick pan, add the cumin seeds.
When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix
well and cook on a medium flame for 1 minute, while stirring continuously.

6.

Add the corn, onions paste, curd-besan paste, green chilli paste, salt and cup of water, mix
well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

7.

Serve immediately.
SPANISH STYLE CHICKEN AND RICE
Serves 4| Hands-On Time: 40m| Total Time: 40m

Ingredients

1.
2.
3.
4.

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, with juice
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions
In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels.
Season with teaspoon salt and teaspoon pepper.
Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and
cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
Add the wine, tomatoes and juice, rice, teaspoon salt, and teaspoon pepper and bring to a
boil. Reduce heat and simmer, covered, for 20 minutes.
Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.

5.

Spoon the chicken and rice onto plates. Serve with the olives, if desired.

Kakori Kabab
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes

Ingredients
Mutton mince (keema)

Raw papaya paste

1 cups

2 tablespoons

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Cashewnut paste

3 tablespoons

Poppy seed paste

(khuskhus)

1 tablespoons

Browned onion paste

Salt

Garam masala

3 tablespoons

to taste

1 tablespoons

 Red chilli powder

cinnamon-green cardamom
powder

Ghee

Butter,melted

1 tablespoon

1 teaspoon

1 1/2 tablespoons

for basting

Method
Preheat the oven to 240C/475F/Gas Mark 9. Grind the minced lamb three times. Transfer to a bowl. Add
the papaya paste, ginger paste, garlic paste, cashew nut paste, poppy seed paste, browned onion paste,
salt, garam masala powder, chilli powder, cinnamon-green cardamom powder and ghee. Divide into
sixteen equal portions. With moist hands, mould the mixture into sausage shapes on the skewers. Cook
in the preheated oven or tandoor for about three minutes. Baste with melted butter and cook for another
two minutes or till tender. Serve hot with tandoori roti and Kachumber

Kali Mirch Ka Gosht

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes

Ingredients
Crushed black peppercorns

1 tablespoon + to
sprinkle

Mutton,cut into 1 inch

pieces on the bone

Oil

750 grams

3 tablespoons

Bay leaves

Black cardamoms

Green cardamoms

Cinnamon

Green chillies,slit

Onions,sliced

Ginger-garlic paste

Salt

Cashewnut paste

Ghee

Garam masala powder

1 inch stick

4 medium

2 tablespoons

to taste

1 cup

1 tablespoon

1 teaspoon

 Fresh cream

1/2 cup

Method
Heat oil in a non stick pan, add bay leaves, black cardamoms, green cardamoms, cinnamon, green
chillies
and
onions
and
saut
till
the
onions
become
translucent.
Add mutton, ginger-garlic paste, salt and mix well. Add enough water to completely immerse the mutton.
Cover
and
cook
for
25
minutes.
Add cashewnut paste, mix well and continue to cook for 5-6 minutes. Heat ghee in another non stick pan,
add
crushed
black
peppercorns
and
saut.
Add this tempering to the mutton. Add garam masala powder and cream and mix well. Transfer into a
serving bowl and sprinkle some crushed black peppercorns and serve hot.