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INTRODUCTION APPETISERS Coriander Chutney Cucumber and Onion...
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S c a nned&Conv er t edt oPDFbyF F Cc ot t a ge
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 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