Main Course

2) Heat oil in a pan. Add the red chillies. When they start to brown add the mustard seeds, when they stop spluttering, add the cumin, urad & channa dal, peanuts and curry leaves. As the channa dal and peanuts change colour add the cooked rice.

3) Mix all the ingredients with care. Dissolve the tamarind concentrate with 1/4 cup of water. Pour this over the rice mixture.

4) Add salt to taste. Sprinkle the freshly grated coconut over the rice and stir lightly.

5) Cover & cook over low heat for 10 to 15mins. Serve hot.

Note: This recipe works really well with left-over refrigerated rice

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Shahi Korma

You will need:

Potatoes 200 grms

Carrots 200 grms

Cauliflour 200 grms

Peas 1/2 cup

Onions (finely chopped) 2 medium sized

Garlic & Ginger Paste 1 tsp each

Chopped Tomatoes a can of 400 grms

Green Chillies (finely chopped) 1 or 2

Cashewnuts (ground) 4 - 5

Red Chilli Powder 1 tsp

Single Cream 3 tbsp

Coriander leaves (chopped) a few

Oil 3 tbsp

Butter 1 tbsp

Salt to taste

Method:

1) Cut the vegetables into small pieces and boil them (boil peas separately). Keep the stock.

2) Heat oil, fry the onions till golden brown, add the garlic & ginger paste for 1 to 2 mins.

3) Add the cashewnut powder, fry for a few mins, then add the tomatoes. Fry till the oil separates. Now add the chillies, all boiled vegetables, salt and red chilli powder. Add enough stock for gravy.

4) Finally before turning off the heat, add 2 tbsp of single cream and butter to the prepared korma. Mix well. Just before serving add a swirl of the remaining single cream and garnish with coriander leaves.

5) Serve hot with Roti / Paratha.

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Tomato Saar

This is one type of Rasam from the South that can be made in a jiffy

You will need:

Tomatoes (large) 4

Onion 1/2

Green Chilli 1

Whole Red Chilli 1

Mustard Seeds 1 tsp

Garlic Cloves (crushed) 2

Curry Leaves 4-5

Oil 1 tbsp

Coriander Leaves for garnishing

Salt to taste

Method:

1) Puree the onion and tomatoes in a blender.

2) Sieve and pour it into a saucepan and keep it on heat.

3) As it begins to boil add 1/2 cup of water for a thin consistency.

4) Add the green chilli and salt to taste. Remove from the heat and keep aside.

For tempering(Vagar):

1) In a small Kadai, heat oil. Add the red chilli, as it begins to change colour, add the mustard seed.

2) When the seeds begin to splutter add the crushed garlic cloves. Finally add the curry leaves.

3) You can now add this Vagar to the prepared Saar. Garnish with chopped coriander leaves and serve with steamed rice.

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Prawn Pulao

You will need:

Tiger Prawns 500g

Frozen Peas 1 cup

Onions 4

Tomatoes 2

Garlic & Ginger paste 1 tsp each

Garam Masala 1 1/2 tsp

Lemon 1/2

Green Chillies 3 to 4

.Yogurt 1 cup

Turmeric 1/2 tsp

Rice 2 cups

Water 2 cups

Ghee / Oil 3/4 cup

A few threads Saffron dissolved in 1/4 cup milk

Coriander leaves (chopped) for garnishing

Salt to taste

Method:

1) Soak washed rice in water for at least 30 mins. Drain.

2) Boil 2 cups of water and add the drained rice. Cook for 5 mins. Drain off excess water. Season the rice with salt and add1/4 oil. Mix well.

3) Marinate the prawns in yogurt, Garam masala, turmeric and lemon juice.

4) Heat the rest of the oil. Sauté the onions until brown. Add the ginger & garlic paste. Fry for 2 mins.

5) Add chopped tomatoes. Fry well till the oil separates. Add the chopped green chillies.

6) Now add the peas and the marinated prawns. Cook for a few minutes. Do not overcook the prawns. Add salt to taste.

7) Grease a pan with a heavy base. Line the bottom of the pan with rice. Spoon a little of the saffron milk over the rice and a few leaves of coriander. Cover this with the prawn masala. Repeat the process till you have 3 layers of rice and 2 layers of prawn masala.

8) Cover and cook over very low heat for 25 to 30 mins. Serve hot with Raita.

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Aloo Methi

You will need:

Fenugreek Leaves / Methi Leaves 1 bunch

Potato (large, Diced) 1

Ginger 1 tsp (finely chopped)

Cumin seeds 1 tsp

Red Chilli Powder 1 tsp

Turmeric 1/4 tsp

Oil 2 tbsp

Salt to taste

Optional Garnishing:

Tomatoes 2 (finely chopped)

Oil 2 tbsp

Method:

1) Wash and finely chop the methi leaves and keep aside.

2) Heat oil in a Karai. Add the cumin seeds. When the start spluttering add the ginger. Fry for 1 to 2 mins.

3) Add the diced potatoes. Cover and cook till done.

4) Add the red chilli powder and turmeric. Now add the chopped Methi leaves. Season with salt.. Cover and cook.

5) For the optional garnishing heat oil and fry the chopped tomatoes for 2 to 3 mins.

6) Garnish on top of the prepared Methi Aloo.

7) Serve hot with Roti / Chapatti.

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Green Chutney Chicken

You will need:

Chicken Pieces 1 kg

Onions (finely chopped) 3

Thick Yogurt 1 1/2 cup

Ginger & Garlic Paste 1 tsp each

Turmeric 1/2 tsp

Mint Leaves (finely chopped) 1/2cup

Garam Masala 1 tsp

Green Chillies 4

Coriander Leaves (finely chopped) 2 cups

Lime 1/2

Oil 1/2 cup

Single Cream 2 tbsp

Salt to taste

Method:

1) Marinate the chicken with yogurt and tumeric. Keep aside for atleast 30 mins.

2) In a blender whizz the mint leaves, coriander leaves, green chillies and 1/2 cup of water to a smooth paste.

3) In a Karai heat oil. . Fry the onions till golden brown. Now add the ginger-garlic paste. Fry for 1 to 2 mins.

4) Now add the green chutney and garam masala. Fry well till the oil separates.

5) Add the chicken pieces. Mix well and fry for 2 to 3 mins. Season with salt and lime juice.

6) Cook over medium heat till the chicken is tender and the gravy coats the chicken pieces. Turn off the heat.

7) Transfer the prepared chicken onto a serving dish. Add a swirl of single cream on top.

8) Serve hot with Nan / Roti.

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Methi Chicken

You will need:

Chicken (cut into small pieces) 1 kg

Onions (cut lengthwise) 4

Tomatoes (diced) 2

Garlic Paste 1 tsp

Ginger Paste 1 tsp

Garam Masala 1 tsp

Green Chillies (chopped) 4

Fenugreek/Methi (finely chopped) Leaves 2 cups

Turmeric 1/2 tsp

Lemon 1/2

Oil / Ghee 1/2 cup

Method:

1) Heat oil in a Karai. Add the onions and fry till golden brown. Add the garlic & ginger paste. After 1 - 2 mins add the diced tomatoes.

2) Fry well till the oil separates. Now add the green chillies, garam masala, turmeric, and the methi leaves. Mix well., after 5 mins add the chicken. Mix thoroughly.

3) Cook over medium heat till the chicken is tender and the masala coats the chicken pieces. Season with salt and juice of 1/2 a lemon.

4) Serve hot with Roti / Nan.

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Broccoli & Potato Paratha

Makes 8 parathas

For the covering you will need:

Wheat Flour 2 1/4 cups

Water 1 cup

Oil 2 tsp

For the Filling you will need:

Potatoes (medium sized) 2

Broccolli 100 grms

Green Chilli 1

Onion (small) 1

Cumin Powder 1/4 tsp

Turmeric 1/4 tsp

Coriander leaves(chopped) 1 tbsp

Oil / Ghee

Salt to taste

Method:

1) Mix all the ingredients for the dough and knead into a soft dough. Cover and keep aside for a couple of hours.

2) Meanwhile boil the potatoes or alternatively prick them with a fork and wrap them in a kitchen paper towel and microwave them for 12 to 15 mins. Remove their skin and mash them. Keep aside

3) Finely chop the onion and green chilli. Keep aside. Grate the broccoli. Keep aside.

4) Heat oil in a non-stick vessel. Sauté the onion for 1 min add the grated broccoli. Fry for a few minutes till the broccoli becomes tender. Add the green chilli, turmeric, cumin powder and salt to taste. Mix well and turn off the heat.. Add the coriander leaves. Leave to cool.

5) Divide the filling and the dough into 8 equal portions

6) Oil the palm of your hand and take one dough portion and flatten it on the palm of your hand. Place one portion of the filling in the centre. Bring the edges of the dough to cover the filling. Roll into a ball.

7) Roll out the ball into 6" circle with a help of a rolling pin. You could use a bit of flour for dusting whilst rolling.

8) Heat a frying pan / tava. Place the rolled paratha and shallow fry on both sides using a bit of oil/ghee.

9) Repeat with the rest of the dough and filling portions.

Serve hot.

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Mattarwalli Kheema

Serves 4 to 5

You will need:

Lamb mince meat 500 grms

Onions (finely chopped) 2

Thick Yogurt 2 tbsp

Ginger-garlic paste 1 tsp

Turmeric 1/2 tsp

Coriander leaves (chopped) 2 tbsp

Lemon 1/2

Dried Red Chillies 1

Cumin seeds 1 tsp

Garam Masala 1 tsp

Chilli Powder 3/4 tsp

Tomatoes (chopped) 3 to 4

Frozen Peas 100 grms

Water 150 ml

Ground Almonds 2 tbsp

Oil 4 tbsp

Salt to taste

Garnishing:

Chopped coriander leaves

Method:

1) Heat oil in a non-stick vessel or Karai. Split the red chilli into 2 pieces and place it in the karai. When it starts to change colour add the cumin seeds.

2) As soon as the cumin seeds start to pop add the chopped onions and fry till they are golden brown. Add the garlic-ginger paste and fry further for 2-3 mins.

3) Add the chopped tomatoes, turmeric, garam masala and chilli powder. Fry well for 5 to 6 mins.

4) When the oil begins to separate add the mince meat. and cook for about 8 to 10 mins.

5) Add yogurt and water. Mix well. Cover and cook over medium-low heat for 20 to 30 mins.

6) The meat should be tender now. Add the frozen peas, chopped coriander leaves and ground almonds. Add lemon juice and salt to taste. Stir well.

7) By now the meat should have absorbed all the excess water. If not then leave on heat for a few more mins till most of the water is absorbed.

8) Turn off the heat and transfer the prepared kheema onto a serving dish. Garnish with chopped coriander leaves.

Serve hot with Nan / Roti.

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Veggie Pulao

Serves 4 to 6

You will need:

Basmati Rice 10 oz

Water 18 fl oz

Carrots (finely chopped) 1/4 cup

French Beans (chopped) 1/4 cup

Frozen Peas 1/4 cup

Peppercorns 5-6

Cloves 5-6

Bay leaf 1

Cinnamon Stick (2") 1

Cumin seeds 1 tsp

Onions (thinly sliced) 1

Lemon 1/2

Ghee / Oil 4 tbsp

Salt to taste

Method:

1) Wash and soak the rice for 30 mins. Drain and keep aside..

2) In a large vessel place the water and rice on heat. Bring to a boil. And salt and lemon/lime juice. Lower the heat and cover with a lid. Let it simmer for 12 to 15 mins. At this stage you will find that the rice would have absorbed all the water. Each grain should be separate from the other and not over done.

3) Turn off the heat and keep the prepared rice aside.

4) In a non-stick pan heat the ghee / oil. Add the cumin seeds, when they start to crackle add bay leaf and the onions.

5) Fry till the onions brown. Add the whole peppercorns, cloves and the cinnamon stick.. Stir for a minute.

6) Add the carrots, beans and frozen peas. Stir for 4 to 5 mins..

7) Now add the prepared rice and mix gently till all the ingredients come together.

Serve hot.

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Potatoes with Peas

Serves 4 to 5

You will need:

Potatoes 500 grms

Frozen Peas 100 grms

Onion (finely chopped) 1

Ginger (chopped) 1 tsp

Garam masala 1/4 tsp

Green Chillies 1 to 2

Turmeric 1/4 tsp

Cumin seeds 1 tsp

Tomato Puree 2 tbsp

Coriander leaves (chopped) 1 tbsp

Oil

Salt to taste

Method:

1) Peel, wash and cut the potatoes into medium sized cubes.

2) Sprinkle a bit of salt over them and deep fry till golden brown. Keep aside.

3) In a non-stick pan, heat about 2 tbsp of oil. Add the cumin seeds. When they start to crackle add the onions and ginger. Stir well.

4) After 2 mins, add the chopped green chillies, garam masal;a, turmeric, fried potatoes and frozen peas.

5) Stir well and the let the spices blend with the vegetables. Finally add the tomato puree. Mix well.. Season with salt.

6) Garnish with coriander leaves and serve hot with Roti / Chapatti.

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Stuffed Roast Chicken

Serves 4

For the Roast Chicken you will need:

Whole Chicken(with skin) 1 medium sized

Crushed Dried Red Chillies 2 tsp

Turmeric 1/2 tsp

Lime 1

Chilli Powder 1 tsp

Garlic Paste 1 tsp

Ginger Paste 1 tsp

Oil 1 tbsp

Salt 1 heaped tsp

For the stuffing you will need:

Raw rice 1/2 cup

Hot Water 1 cup

Onion (chopped) 1

Frozen mixed cut vegetables 1 cup

Garam Masala 1/2 tsp

Chilli Powder 1/2 tsp

Lime 1/2

Salt 1 tsp

Oil 3 tbsp

Method for Roast chicken:

1) Clean the chicken thoroughly. Remove all the giblets from the inside. Drain excess water. Prick the chicken all over with a fork.

2) Mix rest of the ingredients together and coat this mixture on the chicken.

3) Place the chicken on a large bowl and cover the bowl with a cling film. Place the bowl in the fridge & leave the chicken to marinate overnight.

Method for the stuffing:

1) Heat oil in a Karai. Fry the chopped onions for 3 to 4 mins. Add the frozen vegetables. Fry for 3 - 4 mins. Add the raw rice and further fry for a couple of mins.

2) Squeeze the juice of half a lime. Add the garam masala, chilli powder and salt.

3) Add the hot water. Reduce heat. Mix well and cover with a lid.

4) Cook on very low heat for 15 mins.

Assembly for Roast chicken:

1) Take the marinated chicken and stuff the inside with cooled rice stuffing.

2) Sew the skin to secure the stuffing.

3) Brush the chicken with a little oil / melted butter.

4) Place on a greased tray. Bake in pre-heated oven (190 degree centigrade) for 45 mins, turn the chicken over and cook for another 45 mins.

Serve hot.

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Veggie Kofta

This is a dish with vegetable dumplings in creamy rich gravy

Serves 4 to 6

For the Koftas you will need:

Potato (medium sized, boiled) 1

Grated Cauliflower 1/2 cup

Grated Carrot 1/2 cup

Flour 4 tbsp

Soda Bicarbonate 1/4 tsp

Green Chilli (chopped) 1

Salt to taste

Oil for frying

For the Gravy you will need:

Onions (finely chopped) 2

Garlic Paste 1/2 tsp

Ginger Paste 1/2 tsp

Chopped Tomatoes 1 tin

Turmeric 1/4 tsp

Garam Masala 1/2 tsp

Green Chillies 2 to 3

Single Cream 1/4 cup

Ground Almonds 2 tbsp

Salt 1 tsp

Butter 25 grms

Oil 3 tbsp

Garnishing:

Single Cream

Chopped Coriander Leaves

Method for Koftas:

1) In a clean, large bowl, place all the ingredients for the Koftas. Mix into a dough. Make 12 to 15 balls. Keep aside.

2) Heat oil in a Karai. Fry the koftas till golden brown. Keep aside.

Method for the Gravy:

1) Heat oil and butter in a Karai. Sauté the chopped onions for 3 to 4 mins. Add the Ginger and Garlic paste. Fry for 1 to 2 mins. Add the ground almonds and further fry for 1 - 2 mins.

2) Add the chopped tomatoes. Fry well till the oil separates.

3) Add the garam masala, chopped chillies and turmeric. Finally add the single cream. Add enough hot water to make a smooth and thick gravy. Add salt to taste. Turn off the heat.

4) Place the prepared koftas in a serving dish and pour the gravy over them.

Garnish with a swirl of single cream and chopped coriander.

Serve hot with Roti / Nan.

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Prawn Barbeque

This has got to be the easiest recipe ever for prawns and the result is fabulous !!!1

You will need:

Raw Tiger Prawns 20

Red Chilli Flakes 1 tsp

Turmeric 1/4 tsp

Lemon juice 2 tsp

Garlic (crushed) 1 clove

Red chilli powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Garnishing:

Finely Chopped lettuce leaves

Finely sliced tomatoes

Method:

1) Skin and de-vein the prawns. Wash them well.

2) Take a bowl and place the prawns and rest of the ingredients in the bowl. Cover with cling film and marinate for 3 - 4 hours,

3) Thread the marinated prawns in skewers and place them on the barbeque / under hot grill.

4) Each side should take about 7-8 minutes to cook. The prawns should not be over done.

Serve them hot as starters with chopped lettuce leaves and sliced tomatoes..

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Khus Ki Puri

You will need:

Wheat Flour 1 cup

Water 1/2 cup

Salt 1/4 tsp

Khus-Khus / Poppy seeds 3 - 4 tsp

Oil for frying

Method:

1) Make a tight dough with the wheat flour, water and salt. Leave covered for a couple of hours.

2) In a karai / fryer heat oil.

3) Make small balls with the dough. Take one ball and roll it in a plate containing poppy seeds. Dust off excess seeds and roll the ball in a plate containing a few tbsps of wheat flour.

4) Roll the ball out into a small puri.

5) Deep fry on both sides. Repeat step 3-5 with the rest of the balls.

Serve the khus puris with a vegetarian dish.

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Cauliflower & Paneer Rolls

You will need:

Cauliflower 1/4 kg

Maida / Flour 200 g

Lime juice 1 tsp

Paneer / Cottage Cheese 1/4 kg

Green Chillies 2-3

Bread Slices 2

Milk 1 cup

Coriander Leaves 2 tbsp

Mint / Pudina leaves 1 tbsp

Breadcrumbs 1 cup

Cornflour 1/2 cup

Salt to taste

Oil for frying

Method:

1) Grate the paneer and keep aside. Boil the cauliflour and drain off excess water. Mash and keep aside. Chop the green chillies, coriander and mint leaves.

2) Soak the bread slices in milk.

3) To the mashed cauliflour add the flour, paneer, green chillies, coriander and mint leaves, lime juice. Add salt to taste. Squeeze out the excess milk from the bread slices and add this to the prepared mixture.

4) Divide the mixture into small balls. Shape the balls into oblong rolls.

5) Heat oil in a karai / frying pan.

6) Dust the rolls with cornflour and then roll them over breadcrumbs. Dust off excess crumbs and deep fry. Serve hot with ketchup.

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Khatti Bhindi

You will need:

Bhindi / Okra 250 grms

Red Chilli Powder 1/4 tsp

Amchur Powder / Dried Mango Powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Coriander Leaves 2 tbsp

Method:

1) Wash and dry the okra. Remove the stalk and split the okra lengthwise but not all the way through because in has to remain intact.

2) Mix the red chilli powder, amchur and salt and stuff this inside the okra.

4) Heat oil in a karai and place the okra in this. Cover and cook till done.

5) Remove in a dish and sprinkle chopped coriander leaves and serve hot with roti

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Mango Chutney

You will need:

Raw Mango (peeled& diced) 1/2

Grated Coconut 1/2 cup

Mustard seeds 1/2 tsp

Green Chilli 1

Salt to taste

Method:

1) Put all the ingredients in a blender

2) Add a little water to blend the ingredients to a smooth paste

3) Serve with steamed rice & sambhar/dal.

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Chilli and Peanut Rice

This dish goes well with chinese or Indian cuisine

You will need:

Rice ..2 cups

Shallots or Green Onions chopped 1 cup

Juice of 1/2 Lime

Coriander leaves Chopped 1/4 cup

Roasted peanuts 1/2 cup

Garlic chopped 1 tsp

Fresh Red Chilli chopped 1 to 2 tsp

Brown Sugar 1 tsp

Salt to taste

Hot Water 4 cups

Oil 3 to 4 tbsp

Method:

1) Wash and soak the rice for 1 to 2 hrs. Heat oil in an iron wok.. Add the chopped ingredients. except the coriander leaves. Saute for a couple of minutes. add the rice. Stir for 2 mins. Then add the hot water., lime juice, sugar and season with salt.

2) Lower the heat. Cover with a lid. After 15 mins turn off the heat. But do not uncover. After about 15 to 2o mins remove lid and tease the rice with the fork to separate the rice.

3) Transfer onto a serving dish, garnish with coriander leaves and serve hot.

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