The Ashoka Cookbook: Simple Indian Recipes

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Contents

INTRODUCTION APPETISERS Coriander Chutney Cucumber and Onion Rada Hot Lime Pickle Imilee Chutney

3 4 6 10

Indian Pea Soup Tomato and Coriander Soup

37 38

FISH Balti Fish Curry Fish Kebab

43

Salt Lassi

11 13 13 14

Spiced Onions

15

Punjabi lhinga Curry Salmon Tikka

19 20

CHICKEN Chicken Achan

58

23

Chicken Biryani

60

24 25

Chicken Chasm Chicken Korrna

61 62

Chicken MaSala Honey Chicken Tikka

65

Stuffed Capsicums Vegetable Pakoras

26 Z7 29

Vegetable Samosas

31

Mango Chutney Mint and Coconut Chutney Pakora Sauce

STARTERS Aloo Tikki Chicken Tikka Kebab Golden Fried Prawns Masala Posa Onion Bhaji Spring Lamb Chops

SOUPS Chicken Mulligatawny Soup Dual Soup

34 36

Goanese Fish Grilled King Fish Prawn Balchao

Murgh ka SaIan Murgh Lababdar

44 48 49 50 53 54

67 68 71

Murgh Makhni Sarsoon ka Murgh

72

Tandoori Chicken

75

73

MEAT 114

Alan Maas Zaffrani Beef and Broccoli Balti

78

Traditional Indian Coal

81

SUNDRIES

Beet Madras Curry Chilli Pork with Curry Leaves

83

Keema Mattar

87

Bhatura Chapatti Masala Needles

Lamb Bhoona

28

Lamb Chops

90 93

Nan Paratha Pilau Rice

94 96

Poor Vegetable Pilau

97

DESSERTS

99

Almond Pudding Gaiar lea Halva Gulab Jamb Kheer Mango Ice Cream Pinta Kulfi

136 137

INDEX WEIGHTS AND MEASURES

147 148

Lamb Jalf real Lamb Ragan Josh Mild Beef Curry Mughlai Leg of Lamb Pork Vinclalec

84

VEGETARIAN Aloo Gobi Baigan Bharta Okra Bhaji Palak Paneer Punjabi Channa 5habanam Curry

103 105 108 109 111 113

118 120 121 123 126 129 131 132

139 140 142 145

Introduction My earliest memory of restaurants was when I was eight years old and my mother took me to the Shish Mahal in Gibson Street, Glasgow. We had to wait lot a table. In those days that meant waiting outside, such was the size of the queue. As we sat in one of the booths, I decided right there and then that, one day, I would love to open my own restaurant. At the age of eleven, I worked my first shift in the Ashoka West End, lust off Argyle Street. Charan Gill had just taken over the restaurant with his cousin Gurmail and my job was to make the coffees. The place was buzzing, especially at 11 p.m. when the pubs closed_ I remember my first night when a rather drunken customer stumbled up to me and asked it we did home delivery. When I said yes, he replied, 'Gonnae take me home, then?' To rrte, the patter was as important as the food. Charan was influential in attracting we into the business. He was a charismatic character who loved nothing better than to sit with his staff at the end of a long shift and sing traditional Punjabi songs with his dhoiak (Indian drum). On keyboards would be Balbir, who at that time was 'The Boss' at the Elderslie Street offshoot of the Ashoka in Argyle St. These guys were the best in the business_ Overall, the loud looked and tasted fantastic. Gurrnail would prepare the karahis, fresh and piping hot, and the aroma would drift across the restaurant like the Pinto gravy ad - Aaaahl To be honest, the best food I have tasted is my mum's. My mother would have the uncanny knack of being able to turn something very uninteresting into something very tasty. Aubergines in the hands of an amateur don't work. My mum would make a delicious aloe bathow (aubergine and potato) and suddenly I was hooked. The chapattis would come oft the griddle fresh and Mum would throw a knob of fresh butter on them - the result would be a scrumptious soft rot which just melted in your mouth. Food should be simple. I have always pushed our Ashoka chefs to use the freshest ingredients and keep the flavour simple. M easy to get carried away with the spices but a good chef knows when cardamoms should he used or how much chilli powder to use. All the dishes in this book are easy, delicious recipes, offering a selection of my favourite dishes.

CID

CIS

Coriander Chutney

INGREDIENTS

METHOD

filtbsp lemon juice

Put the lemon juice and water m a small food processor, add half

Ilftbsp water

the coriander and whiz until it is blended and a slushy paste is

859 fresh Coriander leaves and

formed. Gradually add the remaining coriander and whiz until

sterns. coarsely Chopped

blended. If necessary. use a flexible spatula to scrape the mixture

2tbsp fresh coconut, chopped

from the sides of the food processor. Add the remaining ingredients

1 small shallot, finely chopped

and continue whizzing until they are all finely chopped and blended.

1 thumb-sled piece of fresh

Taste and adjust any of the seasonings before transferring the

ioot ginger, chopped I fresh green chilli, cleseeded and chopped

chutney to a non-metallic bowl. Cover the bowl and chill A fridge. genre with pakoras, samosas or any kind of kebab.

Sugar lop salt

pinch of pepper

Ashoka

upgelsern 4 3

Cucumber and Onion Raita

INGREDIENTS tri cup natural yoghurt

METHOD

In a bowl, max the yoghurt and garlic pickle together until well

arbs ['auk's Garlic Pickle

combined_ Add the cucumber, onion, mint and chilli and again mix

1 cup cucumber, diced in

well and beacon with salt and freshly ground black pepper.

small cubes cup onion, thinly sliced

Transfer to a serving dish and sprinkle a pinch of garam masala over the rail&

lathsp fresh runt finely chopped 1 green chilli, finely chopped a pinch of salt a pinch of freshly ground black pepper a pinch of wan] rnasala

4 • Ashaka appetisers

Salve as an accompaniment with any curry dish.

Not Lime Pickle

INhiliEDLTNTS

I S HOO

25 limes

Cut each lime into 8 pieces, remove the seeds and put them in a

225g sail

large sterilised at with a Md. Add the salt and shake the jar so that

509 ground fenugreek

the limes are well coated. Cover the jar and leave it in a warm place

509 mustard powder

for 1-2 weeks, until the limes become soft and dull brown in colour.

150g drill powder

Mix the ground fenugreek, mustard powder, chilli powder and

15q ground limner,

ground turmeric together and add the mixture to the oar of limes.

600ru1 mustaid nil

Cover and leave to rest in a warm place for a further 2 or 3 days.

1 tsp asafoetida 211,9 yellow mustard sued, crushed

Heat the mustard oil in a frying pan and fry the asafoetida and mustard seeds. When the ml reaches smoking point, pour the mixture over the limes. Mix well, cover with a dean cloth and leave in a warm place for about I week before serving or bottling. Serve as an accompaniment to daal dishes or with paratha.

Cook's

tip

You will need to plan well ahead d you are making this pickle because it requires at least 3 weeks to mature before it can be eaten. This long process is essential for the flavours to develop fully but it is worth waiting for as it results in a strong-tasting, traditional pickle.

Imitee Chutney

INGREDIENTS

METHOD

10Og tamarind pulp, cropped

Put the tamarind pulp and the water in a heavy-based saucepan and

450m1 water

bring to the boil aver a high heat. Once the mixture is boiling,

it green chill, chopped and

reduce the heat to the lowest setting and simmer for 25 minutes, stirring occasionally to break up the tamarind pulp_

deseeded 55g light blown sugar ptsp salt

When the tamarind pulp is tender. use a sieve to drain off the water and discard tt. Then, using a wooden spoon. push the tamarind pulp through the sieve into a clean pan. Stir in the chilli, sugar and salt and continue simmering for a further 10 minutes.. Leave to cool slightly then add some extra sugar or salt to taste Leave the chutney to cool completely before covering it tightly and storing it in the fridge. Serve with samosas and pakmas. This chutney also goes well with fried fish_

ango C u tne y

INGREDIENTS

METHOD

60m1 malt vinegar

Pour the vinegar into a pan and add the chillies, cloves,

/tsp crushed dried chillies

peppercorns, cumin and onion seeds, salt and sugar. Place over a

6 cloves

low heat and simmer to infuse the spices in the vinegar for about

6 peppercorns

15 minutes.

1tsp roasted cumin seeds

Using a sharp knife, skin the mango and cut up the flesh. Add the

itsp onion seeds

mango, ginger and garlic to the spiced vinegar and simmer until the

pinch of salt

mango is mushy and most of the vinegar has evaporated. When

175g granulated sugar

cool, pour the chutney into a jar, cover and leave it in the fridge for

450g green unripe mangoes

a few days before serving.

5cm piece fresh root ginger, thinly sliced 2 cloves of garlic, crushed rind of 1 orange or lemon, thinly removed

Delicious with popadoms or serve with pakoras and samosas.

Mint and Coconut Chutney INGREDIENTS 50g fresh mint leaves, finely shopped 6thsp desiccated. dry. unsweetened shredded

METHOD Put all the ingredients into a food processor and blend until smooth. Transfer the chutney to a jar, cover and chill until needed. Especially good served with lamb tikka or larch samosas.

coconut uhsp sesame seeds lop salt 175m1 natural yoghurt

Pakora Sauce INGREDIENTS

Mil HOD

250rn1 natural yoghurt salt to taste

Pour the yoghurt into a large bowl, add the salt and too. Add the

5g red chili powder 15g ready-made melt sauce 100g tomato ketchup

chili powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and Serve

Salt Lass

INGREDIENTS

MF.TrIC)D

76r0rul natural yoghurt

Beat the yoghurt, salt and sugar together in a jug or bowl, then add

otsp salt

the water and vilisk until frothy.

Asp sugar 250m1 cold water

Fill 4 or 6 glasses with Ice cubes and pour the yoghurt mixture in the glasses. Lightly dust the taps with ground cumin and garnish each

Ice rubes

with a sprig of must.

some ground cumin and rlinl5png5

EM,

4-61

for garnishirro

Sp iced On ions

INGREDIENTS Mk] onions, chopped

Put the chopped onions in a large bowl, add the salt. chilli powder

salt to taste

tomato ketchup and mint sauce and mis well, kW the mango

15g red chilli powder

chutney and min again thoroughly

130g tomato ketchup I5g ready-made mini

Put the howl in the fridge fat around 30 minutes to allow the SRO.

[Favours to develop.

30g ready-made mango chutney a handlul of fresh mint for garnishing

Garnish with the chopped mint and serve chilled with popadomsi

I

11

CI

Moo

I'LS hi 1 , 111

1 , 1.

1 1r

Peel the potatoes and boll them in salted water. Drain the potatoes and add the chopped green chillies , red chilli powder. gacam masala and ground ginger. Mash the potatoes with the spices and mix thoroughly. Add the chopped colander, into again and shape the mixture into round patties. Dip each patty or the beater egg and then coat with breadcrumbs. Deepiry each patty until golden brow,

Chicken Tikka Kebab

INGREDIENTS 4 skinned chicken breast

Chop the chicken breast fillets into 2-3cm cubes. Pelt the cubes in a

toilets, weighing about

mixing bowl and add the lemon juice. tandoori paste, yoghurt,

175g with

garlic. chopped coriander and seasoning. ensuring the chicken is

ltbsp lemon juice

well coated. Cover the bowl and leave the chicken to marinate in

3tbsp ready-made

the fridge for 2-3 hrs.

tandoori paste

3tbsp natural yoghurt I garlic clove, crushed 2tbsp fresh conander, chopped salt and ground while Pepper I small onion, cut into wedges and separated Into layers a little oil for brushing semis

Preheat the grill. Thread alternate pieces of marinated chicken and onion on to eight skewers. Brush the onions with a little oil, place on a grill rack and cook under a high heat for 10-12 minutes or until the chicken is cooked through, turning once hallway through the cooking time. 5enre the kebabs with a salad.

Golden Fried Prawns

!MGR:DENIS 4551g king prawns, peeled

but with tads soil on enough vegetable cat for deepdrying

for the marinade

lettsp ready-rnade ginger and garlic paste salt to taste ',lisp red cht111 powder 15m1 lemon Nice %Isis ground curtly lttsp garam +nestle

for the batter

htsp black peppercorns, crushed 225g self-raising (lour 25g cornflour Ste Vegetable oll enough Water to give a rnmistency

Ike pancake.batior

NAL 11101) Min all the ingredients for the marinade together, add the prawns and leave them to marinade for at least 30 minutes.

Mix all the hatter ingredients together and whisk until smooth_ Heat the oil to a temperature of 175-190C. To judge whether thy oil is hot enough, put a cube of bread in and, if it rises to the surface immediately, the oil is ready. Dig the prawns in the batter and deep-fry in hatches until golden

brown.

JVIasala Dosa

INGREDIENTS

ME_ f I lef

for the dose shell

for the dose shell

If cups rice

In separate bowls, soak the rice and the urad dal in water for at

V, cup of urad dal (black

least 6 hours or overnight. Drain off the water, grind both into pastes and then mix them together. Add salt and enough water to

skinned lentils) salt to taste

the mixture to form a thin batter and then leave it at room

a little ghee or oil

temperature overnight.

for the masala filling

the pan using a circular motion to make a thin dose. Cook on both

Heat pan or griddle with little ghee or oil, Spread the batter on to I lbsp di

nine mustard seeds /Aso yellow Sp il l peas 1 medium onion, chopped 1 -2 green chillies

fftsp turmeric 2 large potatoes salt to taste

the sides it desired. for the masala filling Neat the oil. Add mustard seeds, peas. onion, chillies and turmeric and fry for about 5 minutes on medium heat or until onions turn golden brown. Add the potatoes and keep stirring until potatoes are cooked. Put a large spoonful of filling on top of each dosa, roll them up and serve hot with chutney.

(501V(5 8-101

Onion Bhaj

Olt

INGREDIENTS

tielLTI IUD

140g gram flour

Sift the gram flour, salt, comb, turmeric, bicarbonate of soda and

lisp sale 1 tsp ground cumin

chilli powder into a large bowl. Mn in the lemon juice and on and then very gradually stir in just enough water to form a batter with a

ltsp ground turmeric

similar consistency to that of single cream. Now mix in the onions

ltsp bicarbonate of soda

and the crushed coriander seeds.

top chilli powder 2tsp lemon lone 2tbsp vegetable or

Heat enough roil for deep-frying in a wok or deep-fat fryer until it reaches 100[ or until a cube of bread browns in 30 seconds. Without overcrowding the pan, drop in spoonfuls of the onion

groundnut oil, plus

mixture and fry for 2 minutes. Then use tongs to flip the bhajis over

enough for deep-trying

and cootieue trying for a further 2 minutes or until golden brown.

2-0tbsp water

2 onions, thinly sired 2tsp conander seeds, lightly Crushed

(torus 12)

Immediately remove the Ohajs from the oil and drain well on kitchen paper Fry the remaining hatches of bhaiN and some with chutney or pakora sauce {seep. 13 for this).

Spring Lamb Chops

INGREDIENTS

MET1d011

S small leen spring lamb

Trim any excess fat from each of the lamb chops. Place Sheen in a

chops

large fresh red chilli, deseederi 2tbsp fresh coriander, chopped lasso fresh mint, chopped Ma sett lisp soft brown sugar lisp gararci masala lisp calk, crushed :pip fresh root ginger, grated 175ml low.lat natural

yoghurt 2rsp oil a mixed salad, to serve

(SERVES 41

large dish. Finely chop the chilli, then place it in a bowl and mix it with the

chopped fresh coriander, rant, salt, brown sugar, garam masala, crushed garlic and grated ginger Pour the yoghurt into the chilli mixture and, using a small whisk or a fork, mix everything together thoroughly. Pour mixture over the char, ,end turn thee: vath your fingers to make sure that they are completely covered. Cover :ne dish and marinate the chops in the fridge awl right, Heat the oil in a wok and arid the chops,

Cook over a medium heat

for about 20 minutes orphlil cooked right inrough, turning the chops from time to tirne'Alternatively, gill the chops basting frequently with oil

Serve with the mixed salad.

Stuffed Capsicums

INGRLDIEN 6 capsicums

Wash the capsicums and boil them whole until they are just tender,

2 potatoes. haled

drain water and keep aside to cool.

6 thsp oil or ghee for Pang

Mash the holed potatoes_

I onion, finely chopped asp ground turmeric red chilli powder to taste Men garam rnasala powder , r1hP

dry mango powder

Now heat 3tbsp of the oil or ghee in a pan. add the chopped onion and fry until it turns golden brown. Nest add all spices and the mashed potatoes, peas and salt and try for a few moments_

(available from most Asian

With a sharp knife cut the stern off the capsicum and carefully take

!nod shoos 01 harm

out seeds through the opening at the top and then add the stuffing

aShokaharce shoo rargi

through it.

'AWN

2thsp green peas, holed

Now put the remaining oil or ghee in heavy-bottomed trying pan and fry the stuffed capsicums on all sides.

salt to taste 5Pg punnet ilndran cheese), grated a handful of fresh coriander, chopped

Garnish the Car/Seams with the grated paneer and chopped coriander leaves and serve hot.

Vegetable Pakoras

INGREDIENTS

h.lEl HOD

450g potatoes 609 onions, chopped

Peer the potatoes and cut them into small dice. Put the potatoes and chopped onions in large bowl. Add the garam masala, gram

10g garam masala

flour, salt, chilli powder and ground cumin and mix well until the

300g green flour

flour is distributed evenly and a rough paste is formed.

salt to taste

Add the tomato ketchup, yoghurt and coriander and mix well again.

5g red chili powder 5g ground cumin

Now add water until the mixture just holds its consistency when dripping uhf the back of a spoon.

30g tomato ketchup 309 natural yoghurt tog fresh coriander, chopped 20Orn1 water

vegetable oil for frying

Heat the vegetable oil. To judge whether the oil is hot enough. pot a cube of bread in and, it it rises to the surface immediately, the oil is ready. Cook the pakoras in batches by dropping one tablespoon of the mixture at a time into the hot oil. When the pakoras bob up to the surface, push them down gently with slotted spoon. Cook the pakoras until they turn a dark brown. Remove the pakoras

{WIVES

4-61

from the oil, gently shaking off the excess oil before serving. See 13 13 for pakora sauce_

Vegetable Samosas

INGREDIENTS

1,11- 11Ittfl

14 sheets of filo pastry.

Preheat the oven to 200C (gas mark 61.

thawed and wrapped

in

a

damp cloth

Cut each sheet of filo pastry in half lengthways and fold each piece in halt lengthways to give 28 thin stnps. Lightly brush the strips with

oil for brushing for the tilling 3 large potatoes, bolted and roughly slashed

Toss all the tilling ingredients together in a large mixing bowl until they are well blended_ Adjust the seasoning with salt and lemon juice if necessary.

75g frozen peas, Mowed

Taking one strip of the pastry at a time, place tinsn of the tilling

lisp ground colander

mixture at one end and fold the pastry diagonally over Continue

11sp ground corsin 1 small onion,

Imply

chopped 2 fresh green chillies, finely chopped 2 tbsF fresh coriander leaves, chopped 2tbsta fresh mint leaves, chopped

Juice of I lernpn salt

folding like This to form a triangle shape and then brash the samosas with oil. Put the samosas on a baking tray and bake in the oven for 10-15 minutes, until golden brown. The samosas can also be deep-fried — see the pakora recipe for this.

f

IL.' k.-:f If I,.

1 I

.1 '1

y

Chicken Mulligatawny Sou D

Fry the sliced onions in the oil until they turn golden brown. These 1,.

will be used for garnishing the soup so remove them from the pan and put them aside. Place the chicken portions in a large pan with the water, bring it to the boil and then simmer for about I hour or until the chicken is tender. Remove the pan from the heal, skim the surface and than remove the chicken pieces with a slotted spoon and keep them warm. Reheat the chicken stock in the pan and add all the remaining ingredients, except the chicken and the deep-fried onions. Simmer for 10-15 minutes, then strain and return the chicken to the scup Put the soup in a food processor or blender and blend until smooth, Reheat the soup and serve garnished with the fried onions.

DaaI Soup

Heat the ghee in a large pan and fry the onion, garlic, chilli and turmeric until the onion is translucent. Add the lentils and water and bring to the boil. Reduce the heat, cover and cook until all the water has been absorbed. Mash the lentils with the back of a wooden spoon until you have a smooth paste. Add salt to taste and mix well_ Add the tomatoes, sugar and lemon and reheat the soup. To provide extra texture, fold in the plain boiled rice or boiled potatoes (cut into small cubes). Serve hot. garnished with the fresh coriander

In ian Pea Soap -

Put the potato, onion, stock, ginger and cumin in a pan and bring to the boll, Simmer for 30 minutes. Remove the ginger and add the coriander, chilli, peas, lemon juice and salt. Simmer for a further 2-3 minutes. Puree in a food processor and then reheat Add the cream and heat through before serving.

Tomato anti Coriander Soup

To peel the tomatoes, plunge them into very hot water, leave for 30 seconds and then take them out. The skin should now peel off easily - if not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes_ In a medium-sized heavy pan, heat the oil and fry the tomatoes, bay leaf and spring onions for a few minutes until the spring onions are soft. Gradually add the salt, garlic, peppercorns and coriander_ Pour in the water, stir thoroughly and then simmer gently over a low heal for I 5-20 minutes. Meanwhile, dissolve the cornflour in a little cold water to form a Pick creamy paste. Remove the soup from the heat and leave to cool slightly for a few minutes. Press the soup through a sieve or puree it in a food processor or blender. Return the pureed soup to the pan, add the cornflour mixture and stir over a gentle heat for about 3 minutes until it has thickened. Pour the soup into individual serving howls and garnish with a swirl of cream. Serve hot.

Balti Fish Curry

tiIkS or ^agdor.

Ent

Into 04111,

bowl, stirring ip a littIe water to foals a thin oasteeRlid the chunks

of all make the marinade. Mix all ingredients together in a

2 her le.ous

of fOls, ensunng they are all smeared with the marinade_ Add the

110ml ye-getable oil

bay *axes to the mixture and refrigerate for 30 minutes.

1 11.1 Hon hogporl 1201111 :oder

Take the huh out of the fridge at least IS minutes before the actual preparations.

a W1,14'11,41 4,1 Lorkindor . ,honped o for gornoh.ng

Heat the oil in wok

Over a

anediuril high heat Add the onion and

stir-by for 5-6 minutes of until they are soft and golden (not for the marinade

browny Gently add the marinade but not the fish, stir in the water

I t5p [pound singer

and bring the pan to the boil. Now add :he chunks of fish and cook for a few minutes. Reduce the heat and continue to cook for a

1 tsp ready-made nark paste I hp green th1111, desoed,d and chopped IN) ground coriander I tsp ground upon Ohp ground tonnent i7tsp • hllli pcmder

further 5 minutes_ Garnish with the chopped coriander and serve hot.

F tsh

Kebab

INIGREDEENTS

linIE [HOD

Sum piece of fresh .cit

Put the ginger, garlic, cumin, black pepper, coriander, garam masala,

ginger, couched

cloves and aniseed in a large bowl. Stir in the yoghurt and mix

I clove 01 garlic, crushed

together until well blended.

2tsp ground cumin

Add the pieces of fish to the yoghurt mixture and turn them around

lisp freshly ground black

in the marinade until they are well coated, Leave the fish to

pepper

marinate in a cool place

lisp ground conandui lisp garam

InasaEa

ittsp ground cloves lisp

ground

aniseed

for

a least 1 hour_

Cut the onions into thick slices. Thread them en to some wooden kebab skewers, alternating them with the marinated fish. Brush the kebabs with any remaining yoghurt marinade and a little

75m1 natural yoghurt

oil. Arrange them on a grill pan and place under a preheated grill,

Ikg whim fish fillers,

turning the kebabs occasionally and basting them with oil and

shinned and robed 4 small onto, peeled

oil her

bastata

1 lemon, cut inns (sERvEs

marinade as necessary. Continue doing this until the kebabs are cooked and lightly browned all over. Serve with

silLes

this).

rice.

accompanied by lemon slices and raita (see p. 4 for

Goanese Fish Curry

INGREDIENTS

MF

40rnlyegstahle oil

Put all the ingredients for the spice paste into a mortar and grind

a medium red onion, peeled

them together with the water to form a smooth paste.

and sliced 400r11 coconut milk 10 curry leaves 1 /thsp tamarind pulp. soaked al 60nt1 of water 720g fish fillets, diced

Heat the oil in a pan, add onion slices and saute them for 5 minutes over a medium heat and then add the spice paste_ Saute for a further minute before adding the coconut milk and curry leaves. Put a lid on the pan and cook on medium heat for 10 minutes. Strain the tamarind pulp, add it to the pan and cook for another 2

for the spice paste

minutes.

8 dried red chillies

Now add fish and cook with the lid off for 8 minutes or until the

1 tsp conander seeds atop Comm seeds I tsp turmeric I tsp garlic I tsp green chillies spit ltsp sugar salt to taste 5017tI water

NFIIVE , 4-61

fish is tender Serve with steamed rke.

Grilled

King

Fisk

INCREDILNFS

P all I HOD

4 large Idleis of fhh hr

Clean and wash the fish

any (urn full 2tbsp ground coriander 3ibop vegetable od

Put all the other ingredients in a large bowl and mix well before adding the fish. Put the bowl in the fridge and allow the fish to marinate for 2-6 hours.

1 tbsp red 6141. powder Itbsp ready-node garb paste 2Ibsp lone juice salt op taste

Preheat wren to 200C (gas mark 5). Place the fish on a baking tray and pour any remaining marinade over it, Cover the fish with foil and cook in the oven for 10-12 minutes. Remove the tray from the oven, baste the fish and place it back in the oven uncovered and cook for a further 5-10 minutes until it has browned on the top,

triter 4)

Serve with a green salad and a drizzle of olive oil.

Prawn Balchao

INGREDILNTS

PAL I HU/

2005 prawns Ismail slml

Shell and de-vein the prawns and then wash them and pat them dry.

19 cumin seeds

Put the cumin seeds, cloves, peppercorns. cardamoms, pieces of

4 cloves

cinnamon stick, whole red chillies and the malt vinegar al a blender

8 black peppercorns

and blitz to form a paste. Scrape the paste out of the blender into a

8 cardamoms

bowl and put it to one side.

4 x 2-3cor cusnamon storks

Heat the of in a pan over medium high heat and deep-fry the

6 whole red chillies

prawns until golden brown.

100m1 malt vinegar 150m1 vegetable ml

Remove the prawns and then add the onions to the same Oil. Sauté

2 merlon] onions, chopped

the onions until they turn golden brown.

2tbsp ready-made grager and garlic paste

Add the ready-made ginger and garlic paste, the red chilli powder and the salt and stir for 2 minutes.

lisp red chilli pewee,

Add the tomatoes and stir constantly for 2-3 minutes topsalt

2 tomatces, chopped

Add the paste mixture and stir for 2 minutes.

6 curry leaves

Add the fried prawns and the curry leaves and cook until prawns are

200m1 coconut mdk

tender.

3 red (bribes. dry-remind Or a frying pan {spurs 4-6)

Finally, add the coconut milk and termer Ha a further 2 minutes. Serve hot, garnished with whole dry-roasted chilli.

Punj ab i cihnga Curry

INGREDIENTS

Nd l I-1011

50m1 vegetable oil I tsp mustard seeds

Heat the oil in a pan and add the mustard seeds. Stir on a medium heat until the mustard seeds hegira to crackle and then add the

I medium onion, [hopped

onion, garlic and fresh ginger. Saute until the anion turns brown.

2tsp dark, dropped

Now add the chillies, gararn rhasaia and tomato puree and cook tot

2tsp fresh root ginger,

5 minutes.

chopped

2 tsp froth grPen chillies I tsp garam masald 3 fresh tomatoes, skinned, pureed and strained salt to taste 20m1 malt vinegar 450g king prawns (headless and pee3ed) a few sprigs of fresh coriander

SERVES

4 - 6t

Next add the salt and vinegar and cook for a further 15 minutes. Lower heat, add the king prawns, cover the pan with a lid until the prawns are tender. Serve hot, garnished with the sprigs of coriander.

S almon Tikka

INGRWIENTS

METIIOD

45rul lemon

Mix the lemon juice. fresh ginger, garlic paste and salt together and

!rite

21hip bosh root ginger, finely chopped 21bsp readYeearle 9. 11 r

paste salt to taste 5605 boneless salmon 1 dlet, cut onto Son cubes ltbsp grain 11.1 lisp ground turmeric lisp red chilli prouder

rub the mixture into the cubes of fish. Put the fish aside far 15 minutes_ Combine the gram flour, ground turmeric, red chilli powder, cumin seeds, yoghurt, salt and oil to form a marinade. Marinate the cubes of fish in this mixture for 4-6 hours. Preheat the oven at 1700 (gas mark 3). Put the cubes of marinated salmon on a roasting tray and put it in the overt for 8 minutes. Remove the tray from the oven and turn the cubes of fish over, baste with the oil and then roast for another 4-5 minutes.

lisp cumin seeds 2tbsp natural yogurt salt to task. I lop olive oil, plus enough for basting

(struts 4)

seJ

Chi cken Achar

INGREDIENTS

METHOD

hirlml mustard oil Rtsp mustard seeds

Heat the oil In a frying pan over a medium heat and add the

Rtsp cumin seeds ltsp coriander seeds

aniseeds and cloves and cook for 2 minutes.

I tsp fenugreek seeds Itsp whole aniseeds 4 cloves imp ground turmeric I small onion, finely sliced 1999 natural yoghurt 39g cashew nuts. soaked WErnight

lisp garam masala Imp red chilli powder 209 mixed pickles 50ml single cream 625g boneless chicken, cubed 10Og tomato purOe 25g butter SOml water 5m1 lemon PCP salt to taste a little dry red chilli

f°t-W,41.1!!Irl.

mustard seeds, cumin seeds, coriander seeds. fenugreek seeds,

Fry the finely sliced onions until they are golden brown and then put them in a bowl with the yoghurt and grind them to a paste. Drain the soaking water from the cashews and grind them to a paste, adding a little water it necessary. Add remaining spices along with the brown onion paste, the cashew nut paste, the mixed pickle and the cream to make a Mick paste_ Mix well and continue cooking for 3-5 minutes until the oil starts floating on the top. Add the chicken and mix well to make sure chicken pieces are well coated on all sides. Add the tomato purée and butter and cook for 10 minutes_ Now add the water and lemon juice and salt and simmer for another 10 minutes. Serve hot, garnished with dry red chilli.

Chicken Biryani

INGREDIENTS

MF THUD

12 cups basmati rice

Pick out any discoloured grains of rice, wash it and then soak it in water for about 30 minutes.

2 dins water 210sp garam masala

Bring the water to the boil, add 2tbsp of garam masala, I bay leaf, the soaked rice and 1tsp salt and boil until the rice is three.quarters

2 bay leases salt to taste 30p red chilli powder 210sp fresh ginger, chopped

Mix the rest of the salt, half of the red chilli powder, half of the

lasso garlic, chopped

chopped ginger, half of the chopped garlic, I tsp of garam masala, half

31050 gamin masala

of the ground turmeric and the yoghurt together. Mix well and put chicken pieces in this to marinate for an hour,

lisp ground turmeric 1 cup natural yoghurt 600g chicken. cut into pieces 311/sp al

Heat the oil in a patila or a thick-bottomed pan. Add I tbsp of garam masala and fry for I minute. Add the shred onions and saute until a light golden brown.

1 onvon. sliced ltbsp ground coriander

Then add remaining chopped ginger, chopped garlic, ground

1 tomato, chopped

coriander, ground turmeric, red chili powder, lisp garam masala

1S.g saffron

powder and chopped tomato.. Cook for about 5 minutes. Add marinated chicken and cook until chicken is lender

cup warns milk ltbsp ginger, sliced I1110 julienne

Li._

cooked. Drain the rice and put it aside.

2tbsp mint leaves 50g butter . for garnishing

Dissolve the saffron in the warm milk. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining garam 171..did powder. tubenne canner. mint leaves and butter in between the layers and on top. Make sure that you end up with rice layer topped with saffron and spices.

(masks a-6/

Cover and seal with aluminium foil and cook in a prO000l,02._ol

Chicken Chasni

I

INGRWIEhl IS

hilL I

40m1 vegetable ml

Heat the oil in a wok over medium real. Add the onions and sauté

2 onion, finely chopped

until they are gold,n hr ow Stir in the oround turmeric, chili

lisp ground turmeric

powder and cult. Add :re chicken cubes and stir-fry for 10 minutes.

tsp red &III powder salt In taste 560g boneless chicken.

Saw add the mango r iriutney, tomato

hup, mini and lemon

juice and over medium heat, simmer for alexe 10 minutes until the chicken is cooked.

cubed 1800 mango cisme," 2009 tomato bet, 1 11111 lisp Iresh mml

hod lemon 11.11Ce 400m1 single cream a splash of single cream and some slices al lemon, for can-1.1.11mq

(small 4-01

Slowly stir in cream are simmer for 1111iiier two minutes. Serve hot, garnished with die single r ream and the lemon slices.

Chicken Korma

INGREDIENTS

Mf 1110D

20m1 coconut cream

Mix coconut cream, single cream and yoghurt together in a large

200m1 single croon

bowl and put it to one Side.

50m1 natural yoghurt

Blend together the ginger, garlic and peeled plum tomatoes to form

2Isp fresh ginger, chopped

a paste and also put this to one side.

2tsp garlic. chopped

2 peeled plum tomatoes 50ro1 vegetable oil 1 small onion. chopped

lisp ground turmeric 625g boneless chicken. cubed ',Asp ground cumin

Heat the oil over medium-high heat, add onion and saute until it is golden. Add the ginger, garlic and tomato paste and stir-fry for 2-3 minutes before stirring in the ground turmeric. Now add the chicken pieces to the pan and cook for 2 minutes. Next stir in the ground cumin, nutmeg, cinnamon and the salt and pepper. Mix well and cook for 5 minutes. Add the water, cover the pan with a lid and simmer for 10-15 minutes or until chicken is

a pinch of ground nutmeg

tender.

a pinch of ground onnamon

Add cream and the yoghurt mixture, stir well and simmer for 5

salt to taste

minutes.

a pinch black pepper

Serve hot, garnished with the coconut powder.

200m1 water 2tbsp coconut powder for garnishing

WAVES 4-6 )

Ch i cken Masala

INGREDIENTS 20001 vegetable oil

M E I HOD Heat the oil in a pan over medium heat, add the chicken and saute

560g chicken breasts, cubed

For 5-7 minutes or until light golden brown. Remove the chicken

1 green pepper, di-lopped

and put it to one side.

tRibsp fresh ginger,

Add the pepper to the same pan and stir -fry for 3 -4 minutes or until

chipped tribisp garlic. chopped

crisp but tender. Remove the chopped pepper and keep it aside along with chicken.

30g peeled plum iontatocs

tup green chillies. chopped medium onion. finely

Mend the ginger, garlic, tomatoes and green chillies in a blender to form a paste.

chopped

Put the chopped onion in the pan that the chicken and peppers

salt to taste

were cooked in and fry until golden brown_ Now add the ginger,

insp

garlic, tomato and chilli paste to the onion and stir well.

1,1

chilli powder

tttsp paprika powder

Add the salt, chilli powder, paprika powder, ground turmeric,

lisp ground turmeric

ground cinnamon and garare masala and stiPtry for 5-7 minutes or

a pinch ground cinnamon

until the gararn masala turns rich brown colour.

top gamin 'pinata 300nii natural yoghurt a few sprigs of lresh

Return the chicken and green pepper to the pan and cook for 10

minutes, stirring continuously. Next add the yoghurt and simmer lot another 10 minutes_

coriander Served hot, garnished with the sprigs of coriander.

Honey

Chicken Td
INGREDIENf 5

ME INCA)

569g boneless chicken

Combine all the ingredients except the oil in a large bowl. Make

breasts. cut into Scm strips 1017rd

lernohrulce

lOrril honey I tsp red chilli powder

3tbsp ready.rnade ginger and garlic paste lisp ground while pepper %hp ground nuirneg u pinch of led food colouring loptional) .11 IO taste mustard pit

(gears 4-6,1

sure the steps of chicken breast are evenly coated and leave them to marinate for 3 hours. Brush the marinated chicken with the mustard oil, put it on a roasting tray and roast in the oven at I 8PC_ (gas mark 5) for 20 minutes or until chicken is tender.

Murgh ka Satan

INGF)11MFNIS.

Fslf11101-,

30g cashew nuts, broken op

Blend the cashew nuts, peanuts, melon seeds and vinegar in a

50g peanuts

Mender. Spoon the paste into a small bowl and put it to one side.

30g melon seeds

Heat the oil in a pan over medium heat. Add the onions, whole red

15111 vinegar

chillies and the asafoetida and saule for 3 minutes. Now add the

9Orni vegetable oil

ground turmeric and the blended nut and melon seed paste and stir continuousN until the mixture comes to the boil.

2 medium onions, chopped whole red chilies a pinch asafoetida lisp ground turmeric 150g natural yoghurt 100m1 coconut milk 6259 boneless chicken, Lk'

salt to taste lisp dry mango powder (available in Asian food shops or from tkaneLasoka

lisp ground fenugreek,. lisp red chilli powder 80m1 water

1111111rierkS 4 -61

Next add the yoghurt and coconut milk and simmer for 2 minutes before adding the chicken and cocking for 10 minutes. Add the salt, dry mango powder, ground fenugreek and red chilli powder and stir well. Add the water and cook for another 10 minutes or until chicken n tender. Serve hot.

Murgk LaDabclar

INGREDIENTS

rid E I HOD

I CrOtol vegetable on

Heat the oil in a pan, add the -cloves, bay leaves and cinnamon and

4 doves

stir-fry for 2 minutes. Add the ready-made ginger and garlic paste

2 bay heaves

and the green chillies and keep stirring until the paste starts turning

2-km cinnamon slick

brown.

2lbsp ready-made ginger and

Add the chopped onions and cook until onions turn golden brown.

garlic paste 2 green chillies, dropped 2 medium

011i005,

chopped

Add the chilli powder. nutmeg, paprika and ground fenugreek and stir for 1 minute_ Now add the tomatoes and cook until soft.

a pincb of grated nutmeg

Add the chicken and sale, cook fort0 minutes and then add tomato puree. Continue cooking until oil separates and comes to the

Stsp paprika powder

surface_

leap ground fenugreek

Now add the cream, honey, butter and sauteed peppers and simmer

3 tomatoes, chopped

gently for 5 minutes.

Shop boneless chicken. cubed

Some hot, garnished with the julienne ginger_

23so red chile powder

salt to taste Stbsp plum tomato puree 150ml single cream 2tsp honey Itbsp butter green pepper, Saute■ed al 1,11, yellow pepper, sauteed in butter

3 red pepper, sauteed in butler 2rup julienne ginger

IVIurgk

Makkni

INGREDIENTS

METHOD

10Cg butter

Melt half the butter in z pan, stir in the ready-made ginger and

2thsp ready- made ginger

garlic paste and saute for 3-4 minutes. Add the tomato puree and

and garlic paste

salt and cook for 5 minutes. Now add the remaining butter,

BOOg plum Idolater Turn

chopped green chilli and julienne ginger. Then, stirring constantly,

salt to taste

add the red chilli, garam inmate and paprika powders and cook for 5 minutes or until sauce thickens.

Any green chilli, chopped

2tsp Julienne garigei llsp red chit powder

Add the chicken and cook for 5 minutes before adding the water Now reduce the heat and simmer gently for 10 minutes.

lisp garnet rrasala Ash paprika powder

Stir in most of the cream, reserving some for garnishing, and the

6256 chicken tikka (use the

honey, simmer for a further 10 minutes and then sprinkle the ground fenugreek on top_

roEipe on p. 67 for think

100ehlwater 20Orn1 single cream 20w1 honey

a pinch ground fenugreek SERVES

4 -b)

Serve hot, garnished with a little cream.

Sarsoon ka Jvlurgh

INGREDIENTS

MIT111)1 ,

ltbsp ready-made ginger and

Rub half of ready-made ginger and garlic paste into the chicken pieces and leave them to marinate for 30 minutes.

garlic paste 560g skinless chicken on the bone, cut into pores 60m1 mustard oil ltsp mustard seeds

Heat the mustard oil in a frying pan. Add the mustard and fenugreek seeds and saute until seeds crackle. Add the red chilli paste, salt, ground cumin, ground coriander and gararn masala and cook for 5 minutes over a medium heat.

lisp fenugreek seeds lisp ready-made red chilli paste salt lo taste Crap ground cumin

Meanwhile, prepare a paste by blending together the mink fresh coriander and the green chillies. Add this paste to the pan and combine it with the rest of the spices.

Sflsp ground coriander

Now add the chopped tomatoes and stir-fry for 5 minutes.

%hp gararn masala .

Add the marinated chicken pieces to the pan and continue cooking

I tbsp fresh mint leases,

for 5-10 rninut.m.

chopped bibso rent (aunt:lee chopped

Add the water reduce heat and cook for another 10 minutes or until chicken is tendon

2rsp fresh green chillies, chopped 2 medium tomatoes, chopped

1COmlwater 500k.".011111000; for

0

Serve hot garnished with the julienne tomato.

Tandoori Chicken

INGREDIENTS

METHOD

2 whole thickens, skinned

Cut each chicken Into four pieces with a sharp knife. Make deep

60ml lemon

cuts on the breasts, thighs and legs.

ill,

3tbsp ready - made ginger and garlic paste 2tsp fed chills powder

Mix the lemon juice, ready-made ginger and garlic paste and salt together and coat the chicken pieces with this mixture and put them aside for 30 minutes.

lisp gararn inasala 150g natural yoghurt 3tbsp ready made tandoori paste

Make a marinade with red chilli powder, garam masala, yoghurt, tandoori paste, coriander and salt. Rub chicken pieces with this

marinade and allow them to marinate for 4-6 hours or overnight.

21bsp fresh coriander,

Preheat the oven at 180C. Place the chicken pieces in a roasting tray

chopped

and roast for 8-10 minutes_ Remove the tray from the oven, turn

salt to taste

the chicken pieces over, baste then, with their own juices and roast for a further 10 minutes or until tender.

(steam 81

1

< I >

Aloo Maas Zafiran

INGREDIENTS

METHOD

450g boneless Ltrnb

Trim any excess tat from the meat, cut it into 4cm cubes and wash it

2tsp Iresh ginger, chopped

thoroughly.

'op lresh garlic, peeled and

Blend the fresh ginger and garlic together using a mortar and pestle

chopped

until a tine paste is formed.

1 medium onion, chopped 450mI natural yoghurt lisp red dull, powder lisp ground torment 3Isp ground ginger

Put the garlic-and-ginger paste, chopped union, yoghurt, chilli powder, ground turmeric, ground ginger arid ground coriander in a bowl and mix everything together. Add tile meat. rt. 4

111

thoroughly and leave it to marinate for 30-45 minutes,

lisp ground coriander

Heal the oil in a heavy-bottomed pan, add diced potatoes and,

60iolvegetable oil

stirring occasionally. fry for 10-15 minutes or until the potatoes turn

I large potato, peeled and

golden in colour. Remove the potatoes t rorn the parr and put them

diced

to one side.

I onion, sliced

Add the sliced onion to the same pen end setute for 5 minutes

500m1 water

before adding the cleat arc I marinade to the par. Cook for 5

sag to taste

minutes over a Medium - high heat

a 'amen of garam masala 2tbsp fresh coriander. chopped

(srms 4)

Add the water and salt. mix again and cover with tight-fitting lid.

Lower the heat and simmer gently for 45 minutes or until the sauce has thickened and the meat is tender, Add the fried potatoes, stirring them carelolly into the meat, and cook for another 5 minutes. Serve hot with the garam masala and fresh coriander sprinkled on

Beer and Broccoli Balti

INGREDIENTS

METHOD

50g ghee or 2tbsp

Melt the ghee or oil in a heavy-based frying pan and fry the onion

vegetable oil I large onion, chopped 2 garlic doves. crushed 450g frying steak, cut into

until lightly browned. Add the garlic and fry for 1 minute. Add the steak, increase the heat and stir-fry until the steak is browned on all sides. Lower the heat, then cover and cook the meat in its own juices for about 10 minutes until tender

narrow strips tibsp ground coriander lisp garam masala lisp chilli powder lisp mustard powder pinch of salt 2509 lin of chopped tomatoes 225g broccoli. washed, broken into florets and florets cut in half isteva 4)

Stir in the ground coriander, garam masala, chilli powder, mustard powder and a pinch of salt and stir-fry over a low heat for a few seccods. Stir in the fin of chopped tomatoes, including the juice, and cook, uncovered, until almost dry. Add the broccoli and stir-fry for a few minutes. Partly cover the frying pan and simmer until tender Some hot.

Beef

Madras Curry

INGREDIENTS

METHOD

60m1 vegetable oil

Heat the oil in wok over a medium heat and try the onion slices for

1 onion, finely Aced

about 8 minutes imol they turn golden brown.

3 or 4 cloves

tower the heat add all the spice ingredients and fry for a further

4 green cardamom pods

2-3 minutes.

2 whole star anise

4 fresh green chillies, chopped 2 fresh or dined red chillies,

chopped 45ml ready-made madras rnasala paste Sue ground torment 450g lean heel, cubed 60m1 tamarind juice granulated sugar to taste salt

a lew sprigs of fresh coriander, for garnishing (sown 4-6)

Add the cubed beef and mix well with the spices. Cover and cook over a low heat until the beef is tender and fully cooked. Conk uncovered on a higher heat for the last few minutes to reduce the excess liquid . Remove the pan from the heat and fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the sprigs of coriander

Chilli Pork with Curry Leaves

INGREDIENTS

METHOD

2tbsp vegetable oil

Fleet the oil in a wok and fry the sliced onion, ginger, garlic and curry

1 large onion, forty sliced

leaves until the onion is soft, Add the curry paste or powder, chilli powder, five-spice powder, ground turmeric and salt and stir well.

Turn piece fresh root ginger. grated

Add the pork and stir well over a medium heat to seal acid evenly

4 garlic cloves, crushed

brown the meat pieces. Keep stirring until the oil separates and then

12 curry leaves

cover the pan and cook for about 20 minutes.

?Uwe ready-made extra-hot curry paste for 4tbsp hot curry powder) 1tbsp rhilli powder lisp live-spice powder lisp ground turmeric salt 900g pork, cubed 175m1 thick coconut milk

1 red onion, finely shred. for garnishing

NEVES

4-6)

Now stir in the coconut milk, cover the pan again and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Serve hot. garnishing with the red onions.

Keema Mattar

ih1613EDIENTS

METHOD

2tsp fresh ginger, chopped

Mix the ginger, garlic, onion and vegetable oil together and blend in

2tsp garlic, chopped

a food processor to a fine puree. Spoon and scrape the mixture into

1 medium onion, chopped

a small skillet and cook for 5-7 minutes or until mixture turns

4Orril vegetable oil

almost brown.

1 green chilli, chopped

Add she green chilli, cinnamon, turmeric, coriander and cumin. Stir-

litsp ground cinnamon

fry to blend all the ingredients together and continue cooking for

situp ground turmeric

2-3 minutes.

5tsp ground coriander 5tsp ground cumin 4509 minced lamb 1259 fresh tomatoes, chopped lime juice

Add the meat and cook, stirring and chapping down with the side of heavy metal spoon to break up any lumps. Continue stirring for

10 minutes or until meat is almost done. Add the tomatoes. lime juice and sugar and sprinkle in the crushed pepper Cover and simmer gently for 30 minutes.

ltsp soft brown sugar

Add the peas and continue cooking for a further 5-6 minutes or

a pinch er crushed black

until peas are tender.

peppercorns 125g peas tun fresh green chilli. sliced, for garnishing

(SERVES

4)

Serve hot, garnished with the sliced fresh green chilli.

Lamb Bhoona

INGREDIENTS

METHOD

2-3tbsp vegetable oil

Heat the ail in a pan over a medium heat and add the fresh

I rbsp fresh garlic, chopped

chopped garlic and ginger and stir-fry for 2-3 minutes or until the

3g fresh ginger, cut into

garlic starts turning light brown. Add the onion and continue stirring

julienne

until it turns golden brown.

I medium onion, chopped

Add the red chilli powder, ground coriander, ground turmeric and

2tsp red chilli powder

salt, stir well and continue cooking for 5 minutes or until oil comes

2Isp ground coriander

up to the top.

lisp ground turmeric salt to taste 450g boneless Iamb, cut into 3-5crn cubes

Now add the lamb cubes and cook for 15-20 minutes or mid meat Is half cooked. Next add the chopped tomatoes and continue cooking for another 5

150g tomatoes, chopped

minutes. Slowly add the water and continue stirring to mash the

12501 water

tomatoes.

a handful of fresh coriander for garnishing

Lower the heat and let it simmer for another 5 minutes. When the oil is released again and comes to the surface, it means the meal has reached the lahoona' stage, indicating it is almost

ISIRets 4)

tender and only a short trne of further cooking IS required. 5o, when this happens, you should cook it for a further 2-3 minutes. Serve hot, garnished with the coriander.

Lamb Chops

INGREDIENTS

METHOD

4509 lamb chops

Mix all the marinade ingredients together to form a soft paste and

2lbsp butter

coat the chops with it Marinate the Iamb for 3-4 hours.

for the marinade 10One mustard oil

Preheat the oven at 180C (gas mark 4) for 10 minutes. Before putting the chops on the tray, coat it with butter. Arrange the chops on the baking tray.

1009 natural yoghurt I tsp ground turmeric I isp red chili powder 4Isp mango powder (ayaiable in Awn food Shope or from mapffidabsalsi SPOSIVIKOP9 I tip ground cumin

ttsp gararn rnasala 100m1 mall vinegar

tbsp ready-made ginger and genic paste salt to taste

(stews 4)

Put the tray with Iamb chops in oven and conk for 30 minutes or until the lamb is tender. Serve hot with mint chutney (see p 13 for this).

Lamb Jalfrezi

INGREDIENTS 300 vegetable

METHOD Ori

Heat the oil in a pan and add the ginger and garlic and cook until

6tsp fresh ginger, chopped

the garlic is light brown. Add the chopped onion and saute until it

2tsp garlic, chopped 1 medium orlon, chopped

twos golden brown. Add chopped green chillies and saute for 2

lisp green chillies. chopped

whole red chilli, ground cumin and salt and cook gently on a

I top ground turmeric

medium heat for 5 minutes.

Stop chilli powder Inn coriander seeds, crushed 1 lsp whole red chili, deseeded

minutes. Now add ground turmeric, chilli power, coriander seeds,

Nest add the lamb and mix it well with ingredients already in the pan. Continue cooking for a few minutes, scraping the base of the pan so that spices do not stick to the bottom.

lisp ground cumin salt to taste 450g boneless lamb. sliced

Add the water and cook for another S minutes before adding the tomatoes. Now cover and cook over a medium heat for 20 minutes.

12501 water

Remove the lid and simmer for a further 10 minutes to let the

SOOg tomatoes, deseeded and

excess liquid evaporate and allow the sauce to thicken.

chopped

Add the oil, ground coriander, ginger, fresh coriander, chopped

2-3tbsp vegetable oil

peppers, julienne tomato and saute for 2 minutes.

2tsp ground coriander 2tsp julienne ginger

Serve hot. garnished with the fresh ginger.

Asp fresh coriander, chopped green pepper, chopped 1 tomato. cut into Julienne 2tsp julienne fresh ginger, for garnisning

Lamb Rogan Josh

INGREDIENTS

METHOD

80na1 vegetable oil

First make the stock. Place the lychees, cinnamon sticks, doves and

1 medium onion. chopped

water in a pan. Bring it to the boil and simmer on low heat for 20

2tbsp fresh ginger, chapped

minutes.

2tbsp gunk, chopped

Heat the oil in a pan, over medium-high heat, add the onion and

Ilse ground cumin

saute until golden brown. Add the fresh ginger, garlic, ground

lisp ground turmeric

cumin. ground turmeric, red chilli powder and salt and stir-fry for

ltsp red chilli powder

3-4 minutes.

wit to taste 560g boneless lamb. cut into chunks 650g plum mmatoes. peeled

Now add the lamb and stinfry for 15 minutes. Next add the plum tomatoes and blend well before slowly adding the stock while strong well.

2tbsp ground almonds

Cover the pan and simmer for another 15-20 minutes or until the

350m1 single cream

meat is tender.

30m1 coconut cream

Stir in ground almonds, cream and coconut cream and simmer for a

1 tomato, sliced

further 5 minutes.

for the stack 5 green lychees 5 black Lychees 4 x 2-3crn cinnamon sticks S oboes 250m1 water

(ewts 4-6) 114 r,-thOloa meat

Serve hot, garnished with the sliced tomato and a little extra cream.

M ild Beef Curry

INGREDIENTS

METHOD

301301 vegetable oil

Heat the oil in a saucepan over a medium heat. Add the anions and

3 medium onions, finely

slushy until golden brown. Remove hall 01 the onions from the pan

chopped

and put them to one side.

lkg lean beef. cubed

Add the meat to the remaining onions in the pan and stir-fry for

IXtsp garam masala

about 5 minutes.

1Xisp ground coriander

iXtsp fresh ginger, finely chopped

Remove the pan from the heat. Mix the garam inasala, ground coriander, ginger. garlic, salt and

lisp salt

yoghurt in a bowl. Gradually add the meat to the yoghurt and spice mixture and irk to coat the meat on all sides. Put the meat and the

15001 natural yoghurt

yoghurt and spice mixture in the saucepan, return it to the heat and

2 cloves

stir-fry for 5-7 minutes or until the mixture is nearly brown in colour.

I Asp flesh cork, crushed

3 green cardamoms 4 black peppercorns

Add the cloves, green cardamoms, black peppercorns and the water. Lower the heat, cover the pan with a lid and leave R to simmer for

600m1 water

about 45-60 minutes.

a few sprigs of fresh

If the water is completely evaporated but the meat is not tender

coriander

enough, add another 300m1 of water and cook a further 10-15 minutes, stirring occasionally

/struts 6)

lust before serving, garnish with the reserved onions and the fresh coriander.

Mugl-tiai Leg

Lamb

INGREDIENTS

METHOD

2 6kg leg of lamb

Remove the lat from the lamb and pnck it all over with a fork_

2tsp fresh root ginger, finely chopped 2tsp fresh bark, crushed 200 garam rnasala

In a bowl, mix the ginger, garlic, garam masala, salt, black cumin seeds, peppercorns, cloves and chilli powder until everything is well combined. Then stir in the lemon pre and mix wet. Rub the mixture all over the leg of lamb and net it aside for 2 hours.

103 salt

2tsp black cumin seeds 4 black peppercorns 3 cloves lisp chiNi powder 3 Min lemon juice 30004 ad 1 large onion, peeled and chopped

Heat the oil in a pan. Brown the meat in the pan and then add the onion_ Poor in enough water to owe, the rneal, pot a lid on the pan and cook over a ICss neat for 2 3 hours, honing occasionally. If, after a while, the Wafer has evaporated and the meat is not tender, add some extra water Deer the water has completely evaporated, turn the lamb over to brown r on all soles. Remove the lamb from the pan and transfer to a serving dish. Cut the lamb into slices or serve it whole to be carved at the table.

2 litres water

Serve hot or cold, garnish with the

lasso 6)

reserved onions_

Pork Vinciatoo

INGREDIENTS

METHOD

1-2tsp chilli powder

Mix the spices and salt with the vinegar. Put the onion, garlic and

lisp turmeric

pork in a bowl, pour over the vinegar mixture, cover and leave in

21sp ground cumin seeds

the fridge overnight.

2tsp ground mustard seeds 2thsp ground coriander seeds 3.5cm piece of fresh root gongel, finely chopped salt 150m1 mall vinegar 1 large noon. finely chopped 2 cloves garlic, crushed 750g pork fillet, cubed 411asp oil

(SEPVLS

4)

Heat the Oil in a large part, add the pork mixture, bring to simmering point, cover for about 45 minutes or until pork is tender.

> 7

Mo o G obi

INCtriFfnEN I

fon II Imf

10419 potatoes

Peel the potatoes and soak them in water with a pinch of salt. Drain

3509 cauliflower

the water and cut potatoes into cubes. Cut the cauldbwer into

blarel vegetable oil

small florets.

I medium onion, chopped /Asp red chilli powder lisp ground cumin

Heat the oil in a wok over medium heat and saute the potatoes and cauliflower for 5 minutes

until they are a light brown colour.

Remove potatoes and cauliflower and put them to one side.

'Slap ground %OMEN. I top ground coriander 101010 ready-rnade yirlry.r and garter paste 1 madmen tomato, chopped

NICK( add the onions to the wok and cook them until they turn a

light golden brown. Add the red chilli powder, ground cumin, ground turmeric, ground coriander, ginger and garlic paste, chopped tomato and salt and mix welt before sprinkling in the garam masala.

tab to mere

Now add the cauliflower, potatoes and green chilli and stinfry f or 5

!The garoen masala

minutes. Add a little water, cover the wok with a lid and cook over

lists green chilli. chopped

medium heat for a further 5 minutes.

a few springs ul liesh

Serve hot, garnished with the spngs of coriander

coriander {sutra 4-6)

Baigan Bharta

INGREDIENTS

METHOD

I medium baigan

Brush the haigan with some of the oil and, holding it in tongs, roast

erueerginei

it over a gas burner at a medium heal. Turn the baigan aver

Mose vegelable oil

frequently until it is fully masted.

1 green shift, finely

Once it is done, hold it under cold running water or put it in a

thawed 1 onion, finely chopped , s1 1

nei righ pinerler

pup garam so er n Liu lo taste tomato, finely choppeil top Tern ones, reoked

a handlel of chopped

bowlful of water to cool it and then peel off the blackened skin and mash the flesh. Heat the rest of the oil in

a pan. Add the green chilli and onion and

fry over a medium heat until a light golden brown. Add the red chilli powder, ground turmeric, garam masala and salt and stir. Add tomato and cook until tender. Now add the green peas and the mashed baigan and stir well Fry the baigan loharta mixture for 5-7 minutes over medium heat_

coriander leaves for

Garnish the baigan bharta with the chopped coriander leaves and

garnishing

serve hot.

Okra Bhai'L

INulfkl/11-111S Fleet the oil in a pan. Add the onions and saute for 3 minutes_ 10■3 onms shred

Add the okra, green chillies, ground cumin, salt and pepper and

450g ,,kra. Ieli whole

continue cooking for 5 minutes_

grro, c11111,.. rl,cvn[41 nnwnt1

Sprinkle in the gararn imasala and continue stirring for a further 4 L111.1

minutes or until okra is crisp but tender.

.111 1.c, ..1sp wino prrpor /tsp gararm niesale

108 . AShdka

vegeld.1.111

Serve hol, with a lemon wedge on the side.

Palak Paneer

INGRFIMENI15

r,If Tli0f

90m1 vegetable oil

Heat the oil in a pan over a medium heat. Add the cubes of cheese

350u pan., (India.,

and fry for 5-6 minutes or until cheese is golden brown. Remove

cheesel. cut eta 3cm rubes

■

cheese using slotted spoon and put it to one side. Add the garlic paste and the ground ginger to the sable pan and

3Isp reedy-made gatlic paste

then stir in the onions and green chillies. Continue stihfrying for 5 minutes until onions are soft but not brown.

2Isp ground ginger cttopped 2 green chokes. chopped /Mg lush spinach teas.es.

washed

Add the washed spinach and the salt and stir until the spinach leaves wilt. Continue cooking over lower heat, covered with lid, until the spinach is soft, Stir in the garam masala and cream and simmer for 2 minutes

salt to taste

before gently adding the fried cheese. Continue simmering for a

,ttsp garam masala

further 3 -4 minutes until cheese is heated through.

60m1 double cream

Serve hot, with lemon wedges on the side.

1 leibus. 0.11 IWO wedge s

(serves 45

Punjabi Channa

Put the chickpeas in a howl of water Leave them to soak for 2

)2511c111,1,pens IA, 14,1,11,1 puwdel

hews and then drain off the water. Now put the chickpeas in a pan

,Il 1.0 tdsle

of fresh water, add the baking powder and salt, Ming to the boil

1111.11 , 11......11-teble 1711

and cock until chickpeas are tender,

it[1 . .11 rpaclv•madO ru nnel

oncl garlir passe trti ,11111. pcmcic , ,n,Ir ■ Eler I.spwoundtc. I tomolo, (11001)00 1,,n trek,.

Heat the oil in a part. Add the ready-made griper and garlic paste and fry until golden_ Add the red chilli powder, ground coriander and stir-try for 5-7 minutes. Next add the tomatoes and green chillies to the pan along with a little water. Bring the mixture to the boil, lower the heat and continue cooking until the oil comes to the surface.

400mlwa,er 40r11 lemon jut, I tsp garivn IndSAid 39 inhonne of fresh roo , ginger

(S.VF , 4- 6)

Add the boiled chickpeas and cook for a further 5 minutes before adding the lemon juice

and

garam

rnasafa.

Serve hot, garnished with julienne ginger,

Shabanam Curry

INGRLDILN I 60m1 vegetable or. 1 S01.11101111, chopped

Heat the oil in a part, acid the onion and cook tint) golden broom. Stir the reader-made ginger and garlic paste on with the onion, add a

albsp ready-made dingo

little water and cook until the water evaporates.

and gado paste

tsp

wound turmeric

Next add the ground turmeric, red chilli powder and ground coriander and stir constantly for 2-3 minutes.

11,p red chilli powder Asp ground sof tenth, 4 tomatoes.

chopped

Add the chopped tomatoes and tomato puree and continue cooking until the oil separates.

120g small mush/norm

Add the mushrooms and peas, give everything a good mix together and carry on cooking for a further 5 minutes.

120g green peas

Now add the water and salt, cover with a lid and simmer for 5-7

/0m1 wales

minutes.

EvOnd Inn.ln plinks

salt to lade 'lisp denim MASAI,

Add the garam masala and cashew nut paste and simmer for another 3-4 minutes on low heat

ltbsp cashew nut pasty= keep. 58 for how to

make tors) fresh Coriander, chopped

Serve hot, garnished with the fresh coriander.

Traditional Indian Daal

inii k•i air, !dual, in

Wash the lentils thoroughly and put them in a pan with the 10 cups of water. Cover the pan and bring it to the boil. Simmer until the

0 1 1,11,1

lentils absorb the water and begin to thicken. Make sure the lentils do not boil dry and add more water if required.

Mit fre51, glnye, )1hgr, gar ic

Meanwhile, fry the onions in the butter until golden brown. Add the ginger, garlic, salt, chilli powder and turmeric to the anions and fry for a few minutes or until onions are cooked.

trop

rerl

ig,valgr

113 tunnerc 100y tomato,

Add the tomatoes and ground fenugreek and stir continuously until blended.

ptgLII rot ground

Add all these ingredients to the lentils and mix well.

leougr,k

Garnish with the trash coriander.

111 fro.:5

a

chopp.41. 1/1" ga,,gh,gy

(stxvES 41

Bhatura

INGREDIENTS

METHOD

15g fresh yeast

In a Jug, non the yeast with the sugar and water.

1 tsp granulated sugar

Sift the flour into a large bowl and then stir in the semolina and salt

120m1 lukewarm water 200g strong while flout 50g semolina Etsp salt 15g ghee or butler

Rub the butter or ghee in to the fbur mixture. Add the yeast mixture and the yoghurt and mix to form a dough. Turn out on to a lightly floured surface and knead the dough for 10 minutes or until it becomes smooth and elastic.

2ibsp natural yoghurt

Place the dough in an oiled bowl, cover with oiled cling film and

ml For hying

leave in a warm place for about I hour until it has risen and doubled in size.

lcsvnc 101

Turn the dough out on to a lightly floured surface and punch it down. Divide the dough imo ten equal pieces and shape each one Into a ball. Flatten the balls into disc shapes with the palm of your hand and then roll them out on a lightly floured Surface to form circles of about 13cm in diameter, Pour oil to a depth of about I cm into a deep frying pan. Heat the oil, slide in one hhatura and fry it for about I minute, turning it over after 30 seconds, Then drain off the excess oil on the bhatura on kitchen paper. Keep each bhatura warm in a low oven while frying the remaining ones_ heron immediately while still hot.

Ch apatt i

INGREDIENTS

METHOD

225g chapatti flour or

Sift the flour and salt into a mixing bowl. Make a well in the centre

wholemeal flour litsp salt 175th water

and gradually

Siff

in the water, mixing well with your fingers.

Form a supple dough and knead for 7-10 minutes, Now cover the bowl with cling film and leave on one side for 10-20 minutes to rest_

WAKES 8- 101

Divide the dough into 8-10 equal portions and, on a well-floured surface, roll out each piece to form a thin circle, Place a tava (chapatti griddle) or heavy frying pan over a high heal_ When steam rises from it, lower the heat to medium and add the first chapatti to the pan. When the chapatti begins to bubble, turn it over Press down with a clean cloth or flat spoon and turn once again, Remove the cooked chapatti from the pan and keep it warm in a piece of foil lined with kitchen paper while cooking the others

Masata Noodles

INGREDIENTS

MET1100

250g medium noodles ithsp ail

Boil the noodles as directed on packet. Drain them in a colander,

3-4 doves garlic. chopped

Heat the oil in a nonstick pan and try the garlic, ginger, green

7-Scar fresh root ginger

chillies and onions until the onions turn golden brown.

rinse them in cold water and put them to one side.

chapped 4 - 5 green chillies, chopped 2 onions, chopped

Add the tomatoes along with the salt, garam masala and red chilli powder and cook until the tomatoes are tender.

3 or 4 tomatoes, chopped

Add the noodles, stir well and took for 5 minutes.

salt to taste

Serve immediately, garnished with the fresh coriander

Lisp gatarn masala Alsp red chilli powder e ttp fresh coriander leaves, chopped

(RIMS 4)

Nan

INGREDIENTS

METHOD

Inn sugar

Dissolve the sugar in the warm water and then sprinkle in the yeast.

?tom! warm water

Leave the mixture for 15 minutes by which time it should be frothy.

30g dried yeast

Sift the flour and salt into a separate bowl and mix. Make a well in

455g strong white flour

centre of the flour and pour in the yoghurt, melted butter or ghee

lisp salt

and the yeast mixture and mix well. Knead for about 10 minutes

6tbsp yoghurt

until the dough forms a ball shape and put it in a greased bowl.

2tbsp melted butter or ghee

Cover the bowl and let the mixture rest in a warm place for about

of for coating

2-3 hours and the dough has doubled in size.

(.1.V.

6)

Knead the ball down again and divide it into 6 pieces_ Flatten each one on a lightly floured surface, rolling it into a roughly triangular shape about 0.5cm thick. Brush each can with butter or oil, put them on a greased tray and bake for 10-15 minutes at 230C (gas mark 8). Place them under the grill to brown slightly.

Paratha

INGREDIENTS 250g chapatti flour or equal amounts of wholemeal and plain flour

METHOD Place the flour and salt in a bowl. Make a well in the centre, gradually stir in the water and work to a soft, supple dough. Knead the dough for 10 minutes and then cover the bowl and it leave in a

1 tsp salt

cool place for 30 minutes. Now knead it again very thoroughly

200rol water

before dividing it into 6 equal pieces.

50-.754 ghee or 1-I 'asp

Roll out each one on a floured surface to form thin circles. Brush them with melted ghee or oil, fold in half, brush with oil again and

vegetable Sri

told in half again. Next roll each one out again to form a circle (mils 6)

about 3mm thick. Lightly grease a griddle or heavy-based frying pan with a little ghee or oil and place it over a moderate heat. Add a paratha and cook for l minute. Lightly brush the top with a little ghee or oil and turn it over. Brush all around the edge with ghee or oil and cook until golden. Remove the paratha from the pan and keep it warm while cooking the rest. Serve hot.

P ilau R ice

INGREDIENTS

METHOD

2 cups basmati rice

Soak the rice in the warm water for approximately 15 minutes.

3 cups of warm boiled water

crushed peppercorns and fry for a few minutes_

30m1 vegetable oil 4 x 2-3cm cinnamon sticks hay leaves

Neat the oil, add the cinnamon sticks, bay leaves. cloves and

Add the aeon and fry until it turns light brown. Now add the garlic, ginger, coriander, tomato and salt and cook

5 cloves

until the tomato becomes smooth.

1tsp black peppercorns. crushed

Add the water from the rice and bnng it to the boil before adding the ke. Cover the pan with a lid and let the rice simmer until the

1medium onion, sliced

water has been absorbed

Asp fresh garlic trap ground ginger 3tap ground coriander 1 tomato. chopped salt to taste (rants 4-6)

Poori

INGREDIENTS

METHOD

250g wholemeal Rout or half wholemeal and hall

Place the wholemeal flour and salt in a bowl and sift in the plain flour if using. Make a well in the centre, add the measured water

plain white flour Map salt

gradually and work into a dough. Knead in the ghee or vegetable oil

150rtil warm water

and then continue kneading for 10 minutes until the dough is smooth and elastic. Cover the bowl and set it aside for 30 minutes.

2tsp melted ghee or vegetable oil

pat each piece into a ball. Lghtly oil it pastry board and rolling pin

enough oil for deep-frying

and roll out each ball into a thin circular pancake.

(farms 16)

Now divide the dough into 16 pieces and, with lightly oiled hands.

Heat the oil and deep-fry the poops very quickly, turning them over once. until they are a deep golden colour. Drain off the excess oil from the ponds on kitchen roll and serve enmediately

Vegetable Pilau

INGREDIENTS

METHOD

3 cups water

Soak the rice in the warm water for approximately 15 minutes.

2 cups basma tice 30011 vegetable oil 4 x 2-3cm cinnamon sticks I hp black peppercorns. crushed 5 cloves bay leaves 1 large onion. sliced

Heat the oil, add the cinnamon sticks, crushed peppercorns. cloves and bay leaves and fry for a few minutes. Add the anion and fry until it turns golden brown. Add the garlic, ginger, coriander, turmeric, tomato and salt and cook until tomato becomes smooth. Now add the cauliflower and peas to the mixture

and stir. Add the water from the rice and bring to the boil before adding the

Itsp fresh garlic

rice, gently stirring it into mixture, Cover the pan with a lid and let

Itsp ground ginger

the rice simmer until the water has been absorbed.

31141 ground coriander I hp grand turmeric I tomato, chopped salt to taste 85g cauliflower. broken into florets 85g frozen peas hones 4-6)

U 1 1 1

cr

Almond Pudding

INGREDIENTS

METHOD

ltbsp pudding nee

Soak the rice in some water for a few hours. Drain off the water and then grind rice into a stnienls

2 cups of milk 3tbsp white sugar

In a non-stick saucepan, bring the milk to the hell. Over a

1tsp green cardamom pods,

moderately low heat, add the ground rice. sugar and crushed cardamom and stir consrani ly until the nurture thickens. Remove the

crushed It cup blanched almonds, sliced Ittsp kewra essence or rose water 10 poraclun mots, unshed, for garnishing

brews 461

pan from the heat and add the almonds and the kewra essence or

rose water. Pour the pudding into e serving howl and put it

the fridge to chill,

Before serving, garnish wOh the crushed pistachio nuts.

Gajar ka Halva

INGREDIENTS

METHOD

700m1 milk Isom! single cream

Rinse a large, heavy-based saucepan with cold water and do not dry

500g carrots, coarsely

put the pan over a high heat. Stirring continuously, slowly bring the

grated 85g castor sugar ltbsp dark brown sugar 55g hater, melted 100g ground almonds G green cardamom pods, pods discarded and seeds lightly crushed Stints raisins or sultanas 10 pistachio nuts, crushed, for garnishing

it. Pour the milk and cream into the pan, then stir in the carrots and mixture to the boil. Now reduce the heat to its lowest setting and simmer, stirring frequently for 2 horns or until most of the milk has evaporated and the carrot mixture has thickened Stir in the castor and dark brown sugars, then continue simmering for a further 30 minutes, stirring almost constantly to prevent the mixture from catching on the base of the pan. Stir in the butter, ground almonds, cardamom seeds and raisins. Continue simmering, stirring constantly, until the mixture is thick and there is a thin layer of butter on the surface. Stir the pudding well, then transfer it to a serving dish, spnnkle the crushed pistachio nuts over the top

Ismrs 4-6)

Gu tab Jam in

INGREDIENTS

MHTHOD

750g white sugar

To make the syrup. put the sugar and water Into a large heavy-

1.51ive wale,

bottomed saucepan, bring to the boil and continue to simmer on a

50g self-raising floor

low heat until the mixture thiukens..

90g semolina ttep, hotter 125ro1 milk 250m1 sulk

Meanwhile, place the self-raising flour, semolina and butter in a large bowl, gradually add the milk and knead the mixture into a dough. Once the dough is consistent, form it into small cylindricalshaped gulab famino

enough vegetable oil for deep trying

Heat the oil and add a gulab gamin. The oil is at the correct temperature if the gulab Junin starts to sizzle and rise to the top of

MAKES

25-301

the oil. Add a dozen to the oil and fry them until they are a rich brown colour. Turn the heat off under the syrup and, once you have cooked all the quiet) jaws, place them in the syrup. Leave them to soak in the warm syrup for 2 hours. Serve them with a little syrup drizzled over the top.

Kkeer

INGREDIENTS

METHOD

75g long grain rice

Place the rice and 1 litre of the milk in a heavy -based pan. Cook gently at simmering point for 45 -60 minutes until most of the milk

1.8 lore rollk 50g sultan. (optional) castor sugar to tarts 150M1 single cream flaked almonds or

has been absorbed. Add the remaining milk and the sultanas, if using, stir well and

continue simmering until it has thickened. Remove the pan from the heat and add the sugar to taste.

pistachio nuts, for garnishing

Leave until completely cold, stirring occasionally to prevent a skin forming, and then stir in the cream.

(sums 41

Put Into small dishes and wive cold, sprinkled with flaked almonds or pistachio nuts.

Mango Ice Cream

INGREDIENTS

METHOD

425g lin of mango pulp

warm the mango pulp in a saucepan over a gentle heat and then

(available from nrost Asian

stir in the honey and keep stirring until it has !welted Remove the

loud stores or Rom beaa,K

pan from the heat and stir in the cream and ground almonds until they are evenly Mixed. Set aside and cool.

4thokasoireston.e011:0 albs,/ clear honey 600m1 double cream 50g ground almonds 4 egg wives a low mint leaves, for garnishing lssxvrs 81

Pour the mango ice-cream mixture into a freezer container and place it In the freezer Freeze for about 4 hours or until mixture is just beginning to freeze around the edges and becoming slushy. Remove the container from the freezer and turn the mango ice cream out into a bowl and carefully break up the mixture with a fork. Whisk the egg whites in a clean bowl until stiff and then gently fold them into the half-frozen ice-cream mixture Return it to the freezer container and freeze for a further 4 hours until solid_ Remove the ice cream from the freezer 15 minutes before serving to soften slightly. Scoop the ice cream into individual bowls and decorate with the mint leaves.

P ista KulFi

INGREDIENTS

011110D

4 cups of milk

Put the milk into a wide, heavy pan and bring it to the boil over

atsp of sugar or to taste

high heat, stirring constantly

l tbsp of skinned pistachios,

Lower the heat and cook the milk, stirring constantly, until it has thickened and reduced by more than half, to about 1-2 cups. This

thinly deed tibsp of skinned almonds. finely ground (optional) of ground green cardamom seeds a handlul of pOtachos crushed

will lake about 40-45 minutes.) Keep scraping the sides of the pan

to avoid scalding. Now add the sugar, nuts and cardamom seeds and stir well.

Allow to cool before pouring the mixture into kulfi moulds or small ramekins, filling each one evenly. Cover with cling film and leave the mixture to set in the freezer for 6 hours.

Wor.. 41

To serve. remove the puddings by running a sharp knife around the edges of La moulds or ramekins and inverting therm on to dessert plates. Garnish with the crushed pistachio nuts and serve

index BEEF DISHES

PICKLES AND RArTAS

DESSERT DISHES 81

Almond Pudding

136

cucumber and Orion 111I3

Sec. Madras Curry

83

Gaiai Ca IdaIva

137

not Lime Pickle

Mild Beef Curry

36

Gulab lamp

139

Khera

140

.,.....t and Brocou1liaalt1

DREADS Shatura

115

Mango Ice Cream

142

Chan0111

120

Pi, Full,

145

Nan

123

Parathe

126

Sail La.

PooII

131

RED DISHES

DRINKS 14

4 6

PORK DISHES (Nei Pork wilh Crary leaves

EA

Poik Vindalon

99

RICE DISHES Dal Rice

129

Vegerahle PiIan

132

VEGETABLE DISHES

Ball Fish Corry

43

Aloo Gobi

Chicken Cellar!

5E

Fish Kebab

44

Aim Tikki

Chkken 8Iryani

60

Owns. Fish

98

Began Ghana

ChIcken Chasni

61

Golden Fried Prawns

23

Daal Soup

ChTke5 Kom

52

G,ieed King Fish

99

Indian Pea Soup

37

Chuken Masala

65

Prawn Salchao

50

Masala Dora

2d

CHICKEN DISHES

103 19 105 16

Chuken knalligalaway Soon

34

ave1315.15533 Curry

53

Okra Rhah

Chkkek Tikka Kebab

20

Salmon bkka

54

Onion !hap

Honey Chicken Tikka

67

LAMB DISHES

Murgh ka Salon

ES

Aloe Maas 2abrani

78

Palak Ranee,.

109

Murgh Lababdar

71

heard Mans

87

...pat. Channa

11 i

1,1,e gh Makhoi

72

Lamb 13h.ona

88

Shabanam Curry

113

Sarsoon ha Mumh

73

Larnb Chops

90

Spiced Onions

Tarld.11 Chicken

75

Lamb 1411114

93

Stulted Capsicums

Lamb Rogan Josh

94

Tomato and Coriander Soup

Mughla Leg al Lamb

97

1raddloraTIndon Dial

26

Vegetable Pakores

09

Vegetable Samosa,

11

CHU171EYS Coriander Chutney

3

imilee Chutney

In

Mani, Chutney

11

NODDLE DISHES

Mint and Coconut Chutney

13

M14.1.5dlahlexklei

sp., Lamb Chops

105 25

Payers Sauce

13

15 27 38 i In

121

AshOka index 0 147

weights, measures and servings Solid We ht Conversions

Standards Limed tsp =

tart

1 thsp

15ml

=

tame

30,4 1 pint

=

2011 oz is II oz

Standards Solid

Imperial oz

59 109

li nz

T5g

One

30g

I oz

50g

1%o2

609

2 oz

oz

=

30g

1m

=

16 oz

100g

3 .0 oz

1g

=

0.35 02

250g

130 oz

=

2.2 lb

5002

161.02

ko

909

Liquid Conversions

3 oz

Oven Temperature Conversions

Metric

impenal

`C

Gas

1

15n1

11.oz

110

0

225

Burnt

1 Il.oz

120

v

250

140

1

275

150

501n1

floe

10Uml

30 II.oz

2

300

250m1

8 fl oz

160

3

325

500m1

16 %Hoz

175

4

350

600m1

20 II.oz (Ip1111

Igo

5

375

I titre

1 A pints

200

6

409

220

7

425

230

0

450

240

9

475

760

10

500

All weights, measures and servings are approximate conversions

plcoboRsoin where you'll find all the spices you'll need for Please visit w%\m,asistkes "1 the recipes in this book. Ida a. trihako