Recipe20

Baked Stuffed Aubergines

Ingredients:

3 Aubergines
4 tbsp Olive oil
1 tbsp Lemon Juice
250 ml Boiling Water
2 Garlic pods, crushed
1 large Onion, chopped
2 tbsp Parsely, chopped
Salt and ground Black Pepper
5-6 Tomatoes, peeled and chopped
1 small Red Pepper, seeded and diced
1 small Green Pepper, seeded and sliced
Parsely leaves, to garnish
Bread, Salad and Yogurt dip to serve



Method:
Preheat the oven to 190 degrees C / 375 degrees F/ Gas 5. Cut the aubergines in half lenghtways and scoop out the flesh, reserving the shells.
Heat 2 tbsp of the oil and fry the onion and peppers for 5-6 minutes, until both are slightly softened but not too tender.
Add the crushed garlic and continue to cook for a further 2 minutes, then stir in the tomatoes, chopped parsely and aubergine flesh. Season, stir well and fry over a moderate feat for 2-5 minutes.
Heat the remaining oil in a separate pan and fry the aubergine shells, two at a time, on both sides.
Stuff the shells with the sauted vegetables. Arrange the aubergines closely together in an ovenproof dish and pour enough boiling water around the aubergines to come half-way up their sides. Cover with foil and bake in the oven for 45-60 minutes, until the aubergines are tender and most of the liquid has been absorbed.
Place a half aubergine on each serving plate and sprinkle with lemon juice. Serve hot or cold, garnished with parsely and accompanied by bread, salad and yogurt dip.


Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.

Recipe19

Paneer Chandni

Ingredients:

500 gms Cottage Cheese, 1½ inch pieces

For the Paste

3 Cloves
5 Cardamoms
50 gms Ginger
150 gms Ghee
200 gms Khoya
5 Green Chillies
100 gms Cashewnuts
200 ml Milk or Cream
100 gms Onions, finely chopped
White Pepper to taste
Salt to taste

For the Garnish

2 tsp Almonds, flaked
1 tsp Coriander leaves, chopped
4 Saffron threads, dissolved in water


Method:
Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.
Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
Finish with cream or milk to adjust the consistency.
Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.


Tip: Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them.

Recipe18

Peanuts and Til with Potatoes

Ingredients:

3 tsps Oil
1 Onion, chopped
8-10 Curry leaves
1 tsp Turmeric Powder
1 tsp White Sesame seeds
2-3 Green Chillies, chopped
2 tsps Peanuts, fried and crushed
125 gms Potatoes, boiled & sliced
2 tsps Coriander leaves, chopped
½ tsp Black Sesame seeds, roasted
Salt according to taste


Method:
Heat oil, add curry leaves, white sesame seeds, green chillies and turmeric powder.
Add crushed peanuts, potatoes and cook for 5 minutes.
Add salt to taste.
Garnish with chopped coriander leaves and roasted black sesame seeds.


Tip: Heat the utencil first, then add oil. This way oil spreads well. You will use less oil this way.

Recipe17

Aloo Methi ki Tikki
Ingredients:

50 ml Oil
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
1 kg Potatoes, boiled and mashed
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
Salt according to taste



Method:
Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.


Tip: Add a pinch of salt to the oil while frying pakodas or koftas and you will use up less oil.

Recipe16

Kaju and Makhana in Gravy

Ingredients:

90 ml Oil
2 tsps Lotus seeds
50 gm Cashewnuts
2 tsps Gingerc paste
1 tsp Ginger, julienned
1 tsp Turmeric Powder
2 tsps Red Chilli Powder
50 gm Tomatoes, chopped
25 gm Green Peas, blanched
2 tsps Garam Masala powder
A dollop of Butter & Cream
Salt according to taste

For the Garnish

3-4 Cashewnuts, fried
2 tsps Coriander leaves, chopped


Method:
Heat oil, add tomatoes, salt, turmeric powder, ginger paste, red chilli powder and garam masala.
Cook for few minutes, add cashewnuts paste and a cup of water. Cook further for 5 minutes.
Deep fry the lotus seeds and soak in 1 cup water.
Add blanched green peas and lotus seeds in the gravy.
Finish with fresh cream, ginger juilennes and butter.
Serve hot garnished with fried cashewnuts and chopped coriander leaves.


Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.

Recipe15

Bharwan Aloo Tandoori

Ingredients:

Oil for frying
2 tsps Khoya
2 tsps Green Peas
2 tsps Cashewnuts
Ghee for Tempering
4 large oval Potatoes
2 tsps Cumin powder
50 gms Sesame seeds
30 gms Cottage Cheese
1½ tsps Red Chilli powder
2 tsps Garam Masala powder


Method:
Select 4 large oval potatoes, peel them and halve them. Scoop out the centres and discard.
Immerse the potatoes in the water and parboil them.
Now, deep-fry the potatoes and roll them in the sesame seeds. Reserve aside.
In a pan, heat ghee, add masala and roast.
Then add the cottage cheese, reduced milk, green peas and the cashewnuts.
Stuff potatoes with the cottage cheese mixture, halve them, put the stuffed potatoes in a roasting pan, and place in a moderately hot tandoor for 15 minutes.


Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste

Recipe14

Chicken Bites

Ingredients:

1 tsp Mustard
½ cup Mayonnaise
1 tsp minced Onion
¼ tsp Chilli powder
2 tsp minced Parsley
½ cup Bread crumbs
¼ cup Sesame seeds
2 cup cubed cooked Chicken

Honey-Mustard Dip

1½ tsp Honey
1½ tsp Mustard
3/4 cup Mayonnaise


Method:
Preheat oven to 425 degrees.
In small bowl mix mayonnaise, dry mustard, onion and chilli powder until well blended; set aside.
In a pie plate or other shallow container combine crumbs, sesame seeds and parsley.
Coat chicken with mayonnaise mixture then crumb mixture.
Place cubes on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.
In small bowl or cup, mix mayonnaise, honey and mustard until smooth. Serve hot with wooden picks and honey-mustard dip.

Makes about 40

Recipe13

Deep Fried Baby Potatoes

Ingredients:

Oil for deep frying
900 gm Baby Potatoes
75 gm Tomato ketchup
25 gm Coriander leaves
1½ tsps Turmeric Powder
1 tsp Mint leaves, chopped
2 tsps Black Pepper, chopped
Salt according to taste


Method:
Peel the baby potatoes and boil till half done with half a tsp of turmeric powder and salt.
Deep-fry the potatoes. Place on kitchen paper to drain the oil.
Heat a tsp of oil in a pan, add black pepper, remaining turmeric powder, mint, tomato ketchup and potatoes. Saute to combine the spices well.
Add coriander leaves and salt.
Serve hot.


Tip: A very stale loaf of bread can be considerably freshened by dipping it in milk or water (or a mixture of the two) for about a minute. After this, put it into the oven to crisp for about fifteen minutes.

Recipe12

Aloo Methi

Ingredients:

1½ tbsp Oil
1 tbsp Butter
1 tsp Ginger paste
1 tsp Cumin seeds
3 Green Chillies, slit
5 Tomatoes, chopped
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp East Indian Bottle masala
500 gms Potatoes, cut into cubes
800 gms Fenugreek leaves, chopped
Salt according to taste


Method:
Heat oil and crackle cumin seeds.
Add green chillies and ginger paste and cook on low heat.
Add dry masala and saute.
Add tomatoes, potatoes and cook till the potatoes are half-done.
Add fenugreek leaves and season with salt and finish with butter.


Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.

Recipe11

Corn Cob Curry

Ingredients:

½ tsp Sugar
200 ml Yogurt
6-8 Curry leaves
½ tsp Onion seeds
½ tsp Cumin Seeds
4 Whole Corn Cobs
Vegetable Oil for frying
½ tsp Turmeric Powder
½ tsp Five-Spice Powder
2 Pods of Garlic, crushed
1 Large Onion, finely chopped
1 Piece of Ginger, 1" long, crushed
Chilli powder, to taste


Method:
Cut each corn-cob in half, using a sharp, heavy knife or cleaver to make clean cuts and prevent damaging the kernels.
Heat the oil in a large frying pan and fry the corn pieces until golden brown on all sides. Remove the corn cobs and set aside.
Remove any excess oil leaving about 2 tbsp in the pan. Grind the onion, garlic and ginger to a paste using a pestle and mortar or food processor. Remove and mix in all the spices, curry leaves and sugar.
Reheat the oil gently and fry the onion mixture until all the spices have blended well and the oil separates from the paste.
Cool the mixture and gradually fold in the yogurt. Add the corn to the mixture and mix well so all the pieces are evenly covered with the sauce. Gently reheat for about 10 minutes. Serve hot.


Tip: To Prevent a clogged salt salt shaker keep 5-10 grains of rice inside the shaker

Recipe10

Saffron & Cardamom Flavoured Rice
Ingredients:

2 Cloves
1 tsp Salt
750 ml Water
1 Green Cardamom
450 gms Basmati Rice
3 tbsps Semi-Skimmed milk
½ tsp Crushed Saffron strands


Method:
Wash the rice at least twice and place it in a medium saucepan with the water.
Toss all the whole spices into the saucepan along with the salt. Bring to the boil, cover and simmer for about 20 minutes.
Meanwhile, place the saffron and semi-skimmed (25%) milk in a small pan and warm. Alternatively, put the ingredients in a cup and warm for 1 minute in the microwave.
Now return to the rice to see if it is fully cooked. Use a slotted spoon to lift out a few grains and press the rice between your index finger and thumb. It should feel soft on the outside but still a little hard in the middle.
Remove the pan from the heat and carefully drain the rice through a serve (strainer).
Transfer the rice back into the pan and pour the saffron and milk over the top of the rice.
Cover with a tight-fitting lid and place the pan back on a medium heat for 7-10 minutes.
After cooking, remove the pan from the heat and leave the rice to stand for a further 5 minutes before serving.


Tip: Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy

Recipe9

Saffron & Cardamom Flavoured Rice
Ingredients:

2 Cloves
1 tsp Salt
750 ml Water
1 Green Cardamom
450 gms Basmati Rice
3 tbsps Semi-Skimmed milk
½ tsp Crushed Saffron strands


Method:
Wash the rice at least twice and place it in a medium saucepan with the water.
Toss all the whole spices into the saucepan along with the salt. Bring to the boil, cover and simmer for about 20 minutes.
Meanwhile, place the saffron and semi-skimmed (25%) milk in a small pan and warm. Alternatively, put the ingredients in a cup and warm for 1 minute in the microwave.
Now return to the rice to see if it is fully cooked. Use a slotted spoon to lift out a few grains and press the rice between your index finger and thumb. It should feel soft on the outside but still a little hard in the middle.
Remove the pan from the heat and carefully drain the rice through a serve (strainer).
Transfer the rice back into the pan and pour the saffron and milk over the top of the rice.
Cover with a tight-fitting lid and place the pan back on a medium heat for 7-10 minutes.
After cooking, remove the pan from the heat and leave the rice to stand for a further 5 minutes before serving.


Tip: Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy

Recipe8

Fruity Pullao

Ingredients:

1 tsp Salt
1 Bay Leaf
1 tbsp Corn Oil
75 gms Sulatanas
4 Green Cardamom
6 Black Peppercorns
450 gms Basmati Rice
75 gms Unsalted Butter
50 gms Flaked Almonds
1 litre Water


Method:
Wash the rice twice, drain and set aside in a sieve (Strainer).
Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds.
Add the rice, salt, sulatanas (golden raisins) and flaked almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a lightly fitting lid and lower the heat. Cook for 15-20 minutes.
Turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.


Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Recipe7

Pea and Mushroom Pullao

Ingredients:

75 gms Peas
2 Cinnamon sticks
2 tbsps Vegetable Oil
450 gms Basmati Rice
2 black Cardamom pods
1 Pods of GGarlic, sliced
1 Medium Tomato, sliced
½ tsp Black Cumin Seeds
50 gms Button Mushrooms
750 ml Water
1 tsp Salt


Method:
Wash the rice at least twice and set aside in asieve (stimmer).
In a medium saucepan, heat the oil and add the spices, garluc and salt.
Add the sliced tomato and button mushrooms and stir for 2-3 minutes.
Now add the rice and peas and gently stir around, making sure you do not break the rice.
Add the water and bring the mixture to the boil. Lower the heat, cover and continue to cook for 15-20 minutes.


Tip: Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy

Recipe6

Cheese Kofta in Creamy Sauce
Ingredients:

Corn flour
50 gms Flour
500 gms Cheese
1 tsp ground Cumin
2 Eggs lightly beaten
Salt according to taste
Vegetable Oil, for shallow frying
¼ cup chopped Coriander leaves
500 gms Potatoes, boiled, mashed

Creamy Tomato Sauce

2 tbsp Ghee
250 ml Water
300 ml Cream
1 tsp ground Cumin
2 tsps Garam Masala
Salt according to taste
1 tsp Coriander leaves
2 tbsp grated fresh Ginger
4 pods of Garlic, chopped
1 tsp ground sweet Paprika
2 medium Onions, chopped
150 gms Cashews, toasted, chopped
1 kg Tomatoes, peeled, seeded, chopped



Method:
For creamy tomato sauce heat ghee in large pan cook onions, stirring, until browned lightly.
Add garlic, ginger and all spices; cook, stirring, until fragrant.
Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.
Blend or process tomato mixture until pureed. Just before serving, return to pan; add cream and salt, stir until just heated through.
For kofta combine mashed potatoes, cheese, eggs, flour, coriander leaves, cumin and salt in medium bowl; refrigerate for about 30 minutes or until firm.
Shape the rounded tablespoon of mixture into kofta shapes.
Just before cooking, toss Kofta in corn flour, shake away excess corn flour.
Shallow-fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomato sauce.

Serves: 4 to 6


Tip: When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.

Recipe5

Chicken Pullao

Ingredients:

1½ tsp Salt
50 gms Peas
3 Curry leaves
1 tsp Garlic Pulp
1 tsp Ginger Pulp
1 tsp Chilli Powder
2 Tomatoes, sliced
400 gms Basmati Rice
1 tsp Ground Corinader
1 Medium Onion, sliced
1 Medium Potato, cubed
4 tbsp Chopped Coriander
2 Green Chillies, chopped
75 gms Low Fat Margarine
¼ tsp Onion and Mustard seeds
175 gms Chicken, skinned, boned and cubed
700 ml Water


Method:
Wash and cook the rice for 30 minutes, then set aside in a sieve (strainer).
In a medium saucepan, melt the low-fat margarine and fry the sliced onion until golden.
Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chilli powder and salt. Stir-fry for about 2 minutes.
Add the sliced tomatoes, cubed potatoes, peas and chicken and mix everything together well.
Add the rice and stir gently to combine with the other ingredients.
Finally, add the fresh coriander and chopped green chillies. Mix and stir-fry for a further 1 minute. Pour in the water.
Bring to the boil and lower the heat. Cover and cook for about 20 minutes.

Recipe4

Masala Chicken Drumsticks
Ingredients:

½ tsp Chilli powder
2 tsps Cumin seeds
1 tbsp Vegetable Oil
½ tsp ground Cloves
2 tsps Corinder seeds
½ tsp Cardamon seeds
½ tsp ground Cinnamon
1.2 kg Chicken drumsticks
½ tsp ground Black Pepper


Method:
Grind or process coriander, cumin and cardamon seeds until crushed.
Place crushed seeds with spices in a dry frying pan, stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
Make diagonal cuts, about 1 cm apart, through to the bone, on both sides of drumsticks.
Rub spice mixture all over the drumsticks, place in shallow dish; cover. Refrigerate 6 hours or overnight.
Cook drumsticks on a heated oiled griddle pan (or barbecue or grill), until browned and cooked through.


Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Recipe3

Punjabi Lamb Shanks in Spinach and Tomatoes

Ingredients:

4 Cloves
2 tbsp Ghee
2 Bay Leaves
4 Green Chillies
4 pods of Garlic
1 Cinnamon stick
400 gms Tomatoes
60 ml Tomato paste
1 tbsp grated Ginger
1 tbsp ground Cumin
1 tsp ground Nutmeg
2 tsps Garam Masala
2 tbsps Vegetable Oil
1 tsp ground Coriander
300 gms Onions, sliced
1 Cardamon pod, bruised
1 tsp ground Cumin, extra
500 gms Spinach, chopped
1.5 kg French trimmed Lamb shanks


Method:
Blend or process garlic, chillies, ginger, cumin and oil until pureed.
Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
Heat ghee in large pan; cook onions, stirring, until browned lightly.
Add bay leaves and spices; cook, stirring, until fragrant.
Add lamb, cook, stirring, until lamb is just browned.
Boil, steam or microwave spinach until just wilted; drain.
Blend or process spinach, crushed tomatoes and tomato paste until pureed.
Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.


Tip: Always cut meat against the grain unless a recipe specifically says to slice it with the grain.

Recipe2

Dry Chicken Curry

Ingredients:

2 tbsp Ghee
1 tsp Cumin seeds
½ tsp Chilli Powder
1 tsp Garam Masala
6 Curry leaves, torn
2 tsps grated Ginger
1 tsp ground Turmeric
Salt according to taste
2 pods of Garlic, crushed
300 gms Onions, chopped
1 tsp Black Mustard seeds
1 kg Chicken thigh fillets, halved
1 tbsp chopped Coriander leaves


Method:
Heat ghee in large pan, cook onions, stirring, until browned lightly.
Add leaves, seeds, garlic, ginger, ground spices and salt, cook stirring, until fragrant.
Add chicken fillets, stir well to coat in spice mixture.
Add about 150 ml water, simmer, covered, about 30 minutes or until most liquid has evaporated. Just before serving, stir in coriander.


Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.

Recipe1

Red Chicken Curry Ingredients: 2 tbsp Ghee 60 ml Cream 500 gms Tomatoes 1 tsps Chilli powder 2 tsps grated Ginger 1 tbsp Tomato paste 2 tsps ground Cumin 2 tsps sweet Paprika 500 ml Chicken stock 300 gms Onions, sliced 2 tsps ground Coriander 1 kg Chicken thigh fillets 4 pods of Garlic, crushed Red food colouring, optional 1 tbsp Tamarind concentrate 200 gms Red Capsicum, chopped Method: Heat ghee in large pan. Add onion, capsicum, garlic, ginger and ground spice; cook, stirring, until onions are browned lightly. Add tomato paste, crushed tomatoes, chicken fillets and chicken stock; simmer covered until chicken is cooked through. Stir in cream, tamarind and food colouring, if using. Simmer; uncovered about 15 minutes or until mixture has thickened slightly. Tip: Freeze chicken bones to use in soups or stocks.