ASOKA COOKCOOK

8/3/2019 ASOKA COOKCOOK

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Contents

INTRODUCTIONAPPETISERSCoriander Chutney 3 Indian Pea Sou p 37Cucumber and Onion Rada 4 Tomato and Coriander Soup 38Hot Lime Pickle 6 FISHImilee Chutney 10 Balti Fish Curry 43Mango Chutney 1 1 Fish Kebab 44Mint and Coconut Chutney 13 Goanese Fish 48Pakora Sauce 13 Grilled K ing Fish 49Salt Lassi 14 Prawn Balchao 50Spiced Onions 15 Punjabi lhinga Curry 53STARTERS Salmon Tikka 54Aloo Tikki 19 CHICKENChicken Tikka Keb ab 20 Chicken Achan 58Golden Fried Prawns 23 Chicken Biryani 60Masala Posa 24 Chicken Chasm 61Onion Bhaji 25 Chicken Korrna 62Spring Lamb Chops 26 Chicken MaSala 6 5Stuffed Capsicums Z7 Honey C hicken Tikka 67Vegetable Pakoras 29 Murgh ka SaIan 6 8Vegetable S amosas 31 Murgh Lababdar 71SOUPS Murgh Makhni 72Chicken Mulligatawny Soup 34 Sarsoon ka Murgh 73Dual Soup 36 Tandoori Chicken 75


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MEATAlan Maas Zaffrani 78 Traditional Indian C oal 114Beef and Broccoli Balti 81 SUNDRIESBeet Madras Curry 83 Bhatura 118Chilli Pork with Curry Leaves 84 Chapatti 120Keema Mattar 87 Masala Needles 121Lamb Bhoona 28 Nan 123Lamb Chops 90 Paratha 12 6Lamb Jalf real 93 Pilau Rice 129Lamb Ragan Josh 94 Poor 131Mild Beef Curry 96 Vegetable Pilau 13 2Mughlai Leg of Lamb 97 DESSERTSPork Vinclalec 99 Almond Pudding 136VEGETARIAN Gaiar lea Halva 137Aloo Gobi 103 Gulab Jamb 139Baigan Bharta 105 Kheer 140Okra Bhaji 108 Mango Ice Cream 142Palak Paneer 109 Pinta Kulfi 145Punjabi Channa 11 1 INDEX 1475habanam Curry 113 WEIGHTS AND MEASURES 148


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IntroductionMy earliest memory of restaurants was when I was eight years old andmy mother took me to the Shish Mahal in Gibson Street, Glasgow. Wehad to wait lot a table. In those days that meant waiting outside, suchwas the size of the queue. As we sat in one of the booths, I decidedright there and then that, one day, I would love to open my ownrestaurant.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 restaurantwith his cousin Gurmail and my job was to make the coffees. Theplace was buzzing, especially at 11 p.m. when the pubs closed_ Iremember my first night when a rather drunken customer stumbled upto 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 lovednothing better than to sit with his staff at the end of a long shift and sing traditional Punjabi songswith his dhoiak (Indian drum). On keyboards would be Balbir, who at that time was 'The Boss' at theElderslie 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, andthe aroma would drift across the restaurant like the Pinto gravy ad - AaaahlTo be honest, the best food I have tasted is my mum's. My mother would have the uncanny knack ofbeing able to turn something very uninteresting into something very tasty. Aubergines in the hands ofan amateur don't work. My mum would make a delicious aloe bathow (aubergine and potato) andsuddenly I was hooked. The chapattis would come oft the griddle fresh and Mum would throw aknob of fresh butter on them - the result would be a scrumptious soft rot which just melted in yourmouth.Food should be simple. I have always pushed our Ashoka chefs to use the freshest ingredients andkeep the flavour simple. M easy to get carried away with the spices but a good chef knows whencardamoms 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.


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C I D

C I S


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Coriander Chutney

INGREDIENTSfiltbsp lemon juiceIlftbsp water859 fresh Coriander leaves and

sterns. coarsely Chopped2tbsp fresh coconut, chopped1 small shallot, finely chopped1 thumb-sled piece of fresh

ioot ginger, choppedI fresh green chilli, cleseeded

and choppedSugar

lopsaltpinch of pepper

METHOD

Put the lemon juice and water m a small food processor, add halfthe coriander and whiz until it is blended and a slushy paste isformed. Gradually add the remaining coriander and whiz untilblended. If necessary. use a flexible spatula to scrape the mixturefrom the sides of the food processor. Add the remaining ingredientsand continue whizzing until they are all finely chopped and blended.Taste and adjust any of the seasonings before transferring thechutney to a non-metallic bowl. Cover the bowl and chill A fridge.genre with pakoras, samosas or any kind of kebab.

Ashoka upgelsern 4 3


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Cucumber and Onion Raita

INGREDIENTSETHODtri cup natural yoghurtarbs ['auk's Garlic Pickle1 cup cucumber, diced in

small cubescup onion, thinly sliced

lathsp fresh runt finelychopped

1 green chilli, finelychoppeda pinch of salta pinch of freshly ground

black peppera pinch of wan] rnasala

In a bowl, max the yoghurt and garlic pickle together until wellcombined_ Add the cucumber, onion, mint and chilli and again mixwell and beacon with salt and freshly ground black pepper.Transfer to a serving dish and sprinkle a pinch of garam masala overthe rail&Salve as an accompaniment with any curry dish.

4 Ashaka appetisers


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Not Lime Pickle

INhiliEDLTNTSS HOO25 limes225g sail509 ground fenugreek509 mustard powder150g drill powder15q ground limner,600ru1 mustaid nil1 tsp asafoetida211,9 yellow mustard sued,

crushed

Cut each lime into 8 pieces, remove the seeds and put them in alarge sterilised at with a Md. Add the salt and shake the jar so thatthe limes are well coated. Cover the jar and leave it in a warm placefor 1-2 weeks, until the limes become soft and dull brown in colour.Mix the ground fenugreek, mustard powder, chilli powder andground turmeric together and add the mixture to the oar of limes.Cover and leave to rest in a warm place for a further 2 or 3 days.Heat the mustard oil in a frying pan and fry the asafoetida andmustard seeds. When the ml reaches smoking point, pour themixture over the limes.Mix well, cover with a dean cloth and leave in a warm place forabout I week before serving or bottling.Serve as an accompaniment to daal dishes or with paratha.

Cook's tipYou will need to plan well ahead d you are making this pickle becauseit requires at least 3 weeks to mature before it can be eaten. This longprocess is essential for the flavours to develop fully but it is worthwaiting for as it results in a strong-tasting, traditional pickle.


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Imitee Chutney

METHODPut the tamarind pulp and the water in a heavy-based saucepan andbring to the boil aver a high heat. Once the mixture is boiling,reduce the heat to the lowest setting and simmer for 25 minutes,stirring occasionally to break up the tamarind pulp_When the tamarind pulp is tender. use a sieve to drain off the waterand discard tt. Then, using a wooden spoon. push the tamarind pulpthrough the sieve into a clean pan.Stir in the chilli, sugar and salt and continue simmering for a further10 minutes.. Leave to cool slightly then add some extra sugar or saltto tasteLeave the chutney to cool completely before covering it tightly andstoring it in the fridge.Serve with samosas and pakmas. This chutney also goes well withfried fish_

INGREDIENTS

10Og tamarind pulp, cropped450m1 waterit green chill, chopped anddeseeded55g light blown sugarptsp salt


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a n g o C u tne y

METHODPour the vinegar into a pan and add the chillies, cloves,peppercorns, cumin and onion seeds, salt and sugar. Place over alow heat and simmer to infuse the spices in the vinegar for about15 minutes.Using a sharp knife, skin the mango and cut up the flesh. Add themango, ginger and garlic to the spiced vinegar and simmer until themango is mushy and most of the vinegar has evaporated. Whencool, pour the chutney into a jar, cover and leave it in the fridge fora few days before serving.Delicious with popadoms or serve with pakoras and samosas.

INGREDIENTS

60m1 malt vinegar/tsp crushed dried chillies6 cloves6 peppercorns1tsp roasted cumin seedsitsp onion seedspinch of salt175g granulated sugar450g green unripe mangoes5cm piece fresh root ginger,

thinly sliced2 cloves of garlic, crushed

rind of 1 orange orlemon, thinly removed


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Mint and Coconut ChutneyINGREDIENTSETHOD50g fresh mint leaves, finelyshopped6thsp desiccated. dry.

unsweetened shreddedcoconut

uhsp sesame seedslop salt175m1 na tural yoghurt

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.

Pakora Sauce

INGREDIENTSil HOD250rn1 natural yoghurtsalt to taste5g red chi l i pow der15g ready-made m elt sauce100g tomato ketchup Pour the yoghurt into a large bowl, add the salt and too. Add thechili powder, mint sauce and ketchup and mix everything togetherthoroughly.Refrigerate and Serve


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Salt Lass

INGREDIENTSF.TrIC)D76r0rul natural yoghurtotsp saltAsp sugar250m1 cold waterIce rubessome ground cumin andrlinl5png5 for garnishirro

EM, 4-61

Beat the yoghurt, salt and sugar together in a jug or bowl, then addthe water and vilisk until frothy.Fill 4 or 6 glasses with Ice cubes and pour the yoghurt mixture in theglasses. Lightly dust the taps with ground cumin and garnish eachwith a sprig of must.


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Sp iced On ions

INGREDIENTSMk] onions, choppedsalt to taste15g red chilli powder130g tomato ketchupI5g ready-made mini SRO.30g ready-made mango

chutneya handlul of fresh mint for

garnishing

Put the chopped onions in a large bowl, add the salt. chilli powdertomato ketchup and mint sauce and mis well, kW the mangochutney and min again thoroughlyPut the howl in the fridge fat around 30 minutes to allow the[Favours to develop.Garnish with the chopped mint and serve chilled with popadomsi


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I1

C


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Moo

I'LS hi 1 , 11 1, 1 .1 rPeel the potatoes and boll them in salted water. Drain the potatoesand add the chopped green chillies , red chilli powder. gacam masalaand ground ginger. Mash the potatoes with the spices and mixthoroughly. Add the chopped colander, into again and shape themixture into round patties.Dip each patty or the beater egg and then coat with breadcrumbs.Deepiry each patty until golden brow,


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C hicken Tikka K ebab

INGREDIENTS4 skinned chicken breast

toilets, weighing about175g withltbsp lemon juice3tbsp ready-made

tandoori paste3tbsp natural yoghurtI gar l ic clove, crushed2tbsp f res h conander,choppedsal t and ground while

Pep p erI sma l l on ion , cut into

wedges and separatedInto layers

a l i t t le oil for brushing

Chop the chicken breast fillets into 2-3cm cubes. Pelt the cubes in amixing bowl and add the lemon juice. tandoori paste, yoghurt,garlic. chopped coriander and seasoning. ensuring the chicken iswell coated. Cover the bowl and leave the chicken to marinate inthe fridge for 2-3 hrs.Preheat the grill. Thread alternate pieces of marinated chicken andonion on to eight skewers.Brush the onions with a little oil, place on a grill rack and cookunder a high heat for 10-12 minutes or until the chicken is cookedthrough, turning once hallway through the cooking time.5enre the kebabs with a salad.

semis


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Golden Fried Prawns

!MGR:DENIS4551g king prawns, peeled

but with tads soil onenough vegetable cat for

deepdrying

for the marinadelettsp ready-rnade ginger and

garlic pastesalt to taste' ,l isp red cht111 powder15m1 lemon Nice%Isis ground curtlylttsp garam +nestle

for the batterhtsp black peppercorns,

crushed225g self-raising (lour25g cornflourSte Vegetable oll enough

Water to give a rnmistencyIke pancake.batior

NA L 11101)Min all the ingredients for the marinade together, add the prawnsand 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 thyoil is hot enough, put a cube of bread in and, if it rises to thesurface immediately, the oil is ready.Dig the prawns in the batter and deep-fry in hatches until goldenbrown.


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JVIasala D osa

INGREDIENTSE _ f I leffor the dose shellIn separate bowls, soak the rice and the urad dal in water for atleast 6 hours or overnight. Drain off the water, grind both intopastes and then mix them together. Add salt and enough water tothe mixture to form a thin batter and then leave it at roomtemperature overnight.Heat pan or griddle with little ghee or oil, Spread the batter on tothe pan using a circular motion to make a thin dose. Cook on boththe sides it desired.for the masala fillingNeat the oil. Add mustard seeds, peas. onion, chillies and turmericand fry for about 5 minutes on medium heat or until onions turngolden brown. Add the potatoes and keep stirring until potatoes arecooked.Put a large spoonful of filling on top of each dosa, roll them up andserve hot with chutney.

for the dose shellIfcups riceV , cup of urad dal (black

skinned lentils)salt to tastea little ghee or oil

for the masala fillingI lbsp dinine mustard seeds/Aso yellow Sp il l peas1 medium onion, chopped1 -2 green chilliesfftsp turmeric2 large potatoessalt to taste

(501V(5 8-101


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Onion Bhaj

INGREDIENTSielLTI IUD Olt140g gram flourlisp sale1 tsp ground cuminltsp ground turmericltsp bicarbonate of sodatop chilli powder2tsp lemon lone2tbsp vegetable or

groundnut oil, plusenough for deep-trying

2-0tbsp water2 onions, thinly sired2tsp conander seeds, lightly

Crushed

(torus 12)

Sift the gram flour, salt, comb, turmeric, bicarbonate of soda andchilli powder into a large bowl. Mn in the lemon juice and on andthen very gradually stir in just enough water to form a batter with asimilar consistency to that of single cream. Now mix in the onionsand the crushed coriander seeds.Heat enough roil for deep-frying in a wok or deep-fat fryer until itreaches 100[ or until a cube of bread browns in 30 seconds.Without overcrowding the pan, drop in spoonfuls of the onionmixture and fry for 2 minutes. Then use tongs to flip the bhajis overand cootieue trying for a further 2 minutes or until golden brown.Immediately remove the Ohajs from the oil and drain well onkitchen paper Fry the remaining hatches of bhaiN and some withchutney or pakora sauce {seep. 13 for this).


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Spring Lamb Chops

INGREDIENTSET1d011S small leen spring lambrim any excess fat from each of the lamb chops. Place Sheen in achopsarge dish.large fresh red chilli,inely chop the chilli, then place it in a bowl and mix it with thedeseederihopped fresh coriander, rant, salt, brown sugar, garam masala,2tbsp fresh coriander,rushed garlic and grated ginger Pour the yoghurt into the chillichoppedixture and, using a small whisk or a fork, mix everything togetherlasso fresh mint, choppedhoroughly.Ma settlisp soft brown sugar

lisp calk, crushedlisp gararci masalaour mixture over the char, ,end turn thee: vath your fingers to

make sure that they are completely covered. Cover :ne dish an dmarinate the chops in the fridge awl right,:pip fresh root ginger,eat the oil in a wok and arid the chops, Cook over a medium heatgratedor about 20 minutes orphlil cooked right inrough, turning the175ml low.lat naturalhops from time to tirne'Alternatively, gill the chops bastingyoghurtrequently with oil2rsp oilerve with the mixed salad.a mixed salad, to serve

( S E R V E S 41


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Stuffed Capsicums

INGRLDIEN6 capsicums2 potatoes. haled6 thsp oil or ghee for PangI onion, finely choppedasp ground turmericred chilli powder to tasteMen garam rnasala powder,r1hP dry mango powder

(available from most Asian!nod shoos 01 harm'AWN aShokaharceshoo ra rg i

2thsp green peas, holedsalt to taste

5Pg punnet ilndran cheese),grated

a handful of fresh coriander,chopped

Wash the capsicums and boil them whole until they are just tender,drain water and keep aside to cool.Mash the holed potatoes_Now heat 3tbsp of the oil or ghee in a pan. add the chopped onionand fry until it turns golden brown.Nest add all spices and the mashed potatoes, peas and salt and tryfor a few moments_With a sharp knife cut the stern off the capsicum and carefully takeout seeds through the opening at the top and then add the stuffingthrough it.Now put the remaining oil or ghee in heavy-bottomed trying panand fry the stuffed ca ps icums on a l l s ides.Garnish the Car/Seams with the grated paneer and choppedcoriander leaves and serve hot.


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Vegetable Pakoras

h.lEl HODPeer the potatoes and cut them into small dice. Put the potatoesand chopped onions in large bowl. Add the garam masala, gramflour, salt, chilli powder and ground cumin and mix well until theflour is distributed evenly and a rough paste is formed.Add the tomato ketchup, yoghurt and coriander and mix well again.Now add water until the mixture just holds its consistency whendripping uh f the back of a spoon.Heat the vegetable oil. To judge whether the oil is hot enough. pota cube of bread in and, it it rises to the surface immediately, the oilis ready. Cook the pakoras in batches by dropping one tablespoonof the mixture at a time into the hot oil. When the pakoras bob upto the surface, push them down gently with slotted spoon.Cook the pakoras until they turn a dark brown. Remove the pakorasfrom the oil, gently shaking off the excess oil before serving. See13 13 for pakora sauce_

INGREDIENTS450g potatoes609 onions, chopped10 g garam masala300g green floursalt to taste5g red chili powder5g ground cumin30g tomato ketchup309 natural yoghurttog fresh coriander,

chopped20Orn1 watervegetable oil for frying{WIVES 4-1


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Vegetable Sam osas

INGREDIENTS,1 1 - 11Ittfl14 sheets of filo pastry.

thawed and wrapped inadamp cloth

oil for brushing

for the tilling3 large potatoes, bolted and

roughly slashed75g frozen peas, Mowedlisp ground colander1 1 s p ground corsin1 small onion, Imply

chopped2 fresh green chillies, finely

chopped2 tbsF fresh coriander leaves,

chopped2tbsta fresh mint leaves,

choppedJuice of I lernpnsalt

Preheat the oven to 200C (gas mark 61.Cut each sheet of filo pastry in half lengthways and fold each piecein halt lengthways to give 28 thin stnps. Lightly brush the strips with

Toss all the tilling ingredients together in a large mixing bowl untilthey are well blended_ Adjust the seasoning with salt and lemonjuice if necessary.Taking one strip of the pastry at a time, place tinsn of the tillingmixture at one end and fold the pastry diagonally over Continuefolding like This to form a triangle shape and then brash thesamosas with oil. Put the samosas on a baking tray and bake in theoven for 10-15 minutes, until golden brown.The sam osas can also be d eep-fried see the pakora recipe for this.


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fL . '. - : fIf I ,1

'1


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Chicken Mulligatawny Sou D

Fry the sliced onions in the oil until they turn golden brown. Thesewill be used for garnishing the soup so remove them from the panand put them aside.Place the chicken portions in a large pan with the water, bring it tothe boil and then simmer for about I hour or until the chicken istender.Remove the pan from the heal, skim the surface and than removethe chicken pieces with a slotted spoon and keep them warm.Reheat the chicken stock in the pan and add all the remainingingredients, except the chicken and the deep-fried onions. Simmerfor 10-15 minutes, then strain and return the chicken to the scupPut the soup in a food processor or blender and blend until smooth,Reheat the soup and serve garnished with the fried onions.

1,.


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DaaI Soup

Heat the ghee in a large pan and fry the onion, garlic, chilli andturmeric 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 asmooth paste. Add salt to taste and mix well_Add the tomatoes, sugar and lemon and reheat the soup. To provideextra texture, fold in the plain boiled rice or boiled potatoes (cut intosmall cubes).Serve hot. garnished with the fresh coriander


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In -ian Pea Soap

Put the potato, onion, stock, ginger and cumin in a pan and bringto the boll, Simmer for 30 minutes.Remove the ginger and add the coriander, chilli, peas, lemon juiceand salt. Simmer for a further 2-3 minutes. Puree in a foodprocessor and then reheat Add the cream and heat through beforeserving.


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Tomato anti Coriander Soup

To peel the tomatoes, plunge them into very hot water, leave for 30seconds and then take them out. The skin should now peel offeasily - 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, bayleaf and spring onions for a few minutes until the spring onions aresoft.Gradually add the salt, garlic, peppercorns and coriander_ Pour inthe water, stir thoroughly and then simmer gently over a low healfor I 5-20 minutes.Meanwhile, dissolve the cornflour in a little cold water to form aPick creamy paste.Remove the soup from the heat and leave to cool slightly for a fewminutes. Press the soup through a sieve or puree it in a foodprocessor or blender.Return the pureed soup to the pan, add the cornflour mixture andstir over a gentle heat for about 3 minutes until it has thickened.Pour the soup into individual serving howls and garnish with a swirlof cream. Serve hot.


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Balti Fish Curry

tiIkS or agdor.Into 04111,

2 her le.ous110ml ye-getable oil1 11.1 Hon hogporl1201111 :odera W 1,14'11,41 4,1 Lorkindor .

,honpedo for gornoh.ng

for the marinadeI t5p [pound singer1 tsp ready-made nark pasteI hp green th1111, desoed,d

and choppedIN) ground corianderI tsp ground uponOhp ground tonnenti7tsp hllli pcmder

Ent of all make the marinade. Mix all ingredients together in abowl, stirring ip a littIe water to foals a thin oasteeRlid the chunksof fOls, ensunng they a re all smeared with the marinade_ Add thebay *axes to the mixture and refrigerate for 30 minutes.Take the huh out of the fridge at least IS minutes before the actualpreparations.Heat the oil in wok Over a anediuril high heat Add the onion andstir-by for 5-6 minutes of until they are soft and golden (notbrowny Gently add the marinade but not the fish, stir in the waterand bring the pan to the boil. Now add :he chunks of fish a nd cookfor a few minutes. Reduce the heat and continue to cook for afurther 5 minutes_Garnish with the chopped coriander and serve hot.


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F tsh Kebab

INIGREDEENTSinIE [HODSum piece of fresh .cit

ginger, couchedI clove 01 garlic, crushed2tsp ground cuminlisp freshly ground black

pepperlisp ground conanduilisp garam InasaEaittsp ground cloveslisp ground aniseed75m1 natural yoghurtIkg whim fish fillers,

shinned and robed4 small onto, peeledoil her bastata1 lemon, cut inns silLes

Put the ginger, garlic, cumin, black pepper, coriander, garam masala,cloves and aniseed in a large bowl. Stir in the yoghurt and mixtogether until well blended.Add the pieces of fish to the yoghurt mixture and turn them aroundin the marinade until they are well coated, Leave the fish tomarinate in a cool place for a least 1 hour_Cut the onions into thick slices. Thread them en to some woodenkebab skewers, alternating them with the marinated fish.Brush the kebabs with any remaining yoghurt marinade and a littleoil. Arrange them on a grill pan and place under a preheated grill,turning the kebabs occasionally and basting them with oil andmarinade as necessary. Continue doing this until the kebabs arecooked and lightly browned all over.Serve with rice. accompanied by lemon slices and raita (see p. 4 forthis).

(sERvEs


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Goanese Fish Curry

INGREDIENTS40rnlyegstahle o ila medium red onion, peeled

and sliced400r11 coconut milk10 curry leaves1 /thsp tamarind pulp.

soaked al 60nt1 of water720g fish fillets, diced

for the spice paste8 dried red chillies1 tsp conander seedsatop Comm seedsI tsp turmericI tsp garlicI tsp green chillies spitltsp sugarsalt to taste5017tI water

NFIIVE , 4-61

MF

Put all the ingredients for the spice paste into a mortar and grindthem together with the water to form a smooth paste.Heat the oil in a pan, add onion slices and saute them for 5 minutesover a medium heat and then add the spice paste_Saute for a further minute before adding the coconut milk and curryleaves. Put a lid on the pan and cook on medium heat for 10minutes.Strain the tamarind pulp, add it to the pan and cook for another 2minutes.Now add fish and cook with the lid off for 8 minutes or until thefish is tenderServe with steamed rke.


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Grilled King Fisk

INCREDILNFSall I HODClean and wash the fishPut all the other ingredients in a large bowl and mix well beforeadding the fish. Put the bowl in the fridge and allow the fish tomarinate for 2-6 hours.Preheat wren to 200C (gas mark 5). Place the fish on a baking trayand pour any remaining marinade over it, Cover the fish with foiland cook in the oven for 10-12 minutes. Remove the tray from theoven, baste the fish and place it back in the oven uncovered andcook 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.

4 large Idleis of fhh hrany (urn full

2tbsp ground coriander3ibop vegetable od1 tbsp red 6141. powderItbsp ready-node garb

paste2Ibsp lone juicesalt op taste


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Prawn Balchao

PAL I HU/

Shell and de-vein the prawns and then wash them and pat them dry.Put the cumin seeds, cloves, peppercorns. cardamoms, pieces ofcinnamon stick, whole red chillies and the malt vinegar al a blenderand blitz to form a paste. Scrape the paste out of the blender into abowl and put it to one side.Heat the of in a pan over medium high heat and deep-fry theprawns until golden brown.Remove the prawns and then add the onions to the same Oil. Sautthe onions until they turn golden brown.Add the ready-made ginger and garlic paste, the red chilli powderand the salt and stir for 2 minutes.Add the tomatoes and stir constantly for 2-3 minutesAdd the paste mixture and stir for 2 minutes.Add the fried prawns and the curry leaves and cook until prawns aretender.Finally, add the coconut milk and termer Ha a further 2 minutes.Serve hot, garnished with whole dry-roasted chilli.

INGREDILNTS2005 prawns Ismail slml19 cumin seeds4 cloves8 black peppercorns8 cardamoms4 x 2-3cor cusnamon storks6 whole red chillies100m1 malt vinegar150m1 vegetable ml2 merlon] onions, chopped2tbsp ready-made grager

and garlic pastelisp red chilli pewee,

t o p s a l t2 tomatces, chopped6 curry leaves200m1 coconut mdk3 red (bribes. dry-remind Or

a frying pan{spurs 4-)


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P u n j ab i c ihn ga C u rry

INGREDIENTS50m1 vegetable oi lI tsp mu stard seedsI medium onion, [hopped2tsp dark, dropped2tsp fresh root ginger,

chopped2 tsp f roth grP en chilliesI tsp garam masald3 fresh tomatoes, skinned,

pureed and strainedsalt to taste20m1 malt v inegar450g king prawns (headless

and pee3ed)a few sprigs of fresh

cor iander

Nd l I-1011Heat the oil in a pan and add the mustard seeds. Stir on a mediumheat until the mustard seeds hegira to crackle and then add theonion, garlic and fresh ginger. Saute until the anion turns brown.Now add the chillies, gararn rhasaia and tomato puree and cook tot5 minutes.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 theprawns are tender.Serve hot, garnished with the sprigs of cor iander.

SERVES 4 -6t


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S almon Tikka

INGRWIENTSETIIODMix the lemon juice. fresh ginger, garlic paste and salt together andrub the mixture into the cubes of fish. Put the fish aside far 15minutes_Combine the gram flour, ground turmeric, red chilli powder, cuminseeds, yoghurt, salt and oil to form a marinade. Marinate the cubesof fish in this mixture for 4-6 hours.Preheat the oven at 1700 (gas mark 3). Put the cubes of marinatedsalmon 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.

seJ

45rul lemon !rite21hip bosh root ginger,

finely chopped21bsp readYeearle 9. 1 1 r

pastesalt to taste5605 boneless salmon 1 dlet,

cut onto Son cubesltbsp grain 11.1lisp ground turmericlisp red chilli prouderlisp cumin seeds2tbsp natural yogurtsalt to task.I lop olive oil, plus enough

for basting

(struts 4)


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Chicken Achar

INGREDIENTShirlml mustard oilRtsp mustard seedsRtsp cumin seedsltsp coriander seedsI tsp fenugreek seedsItsp whole aniseeds4 clovesimp ground turmericI small onion, finely sliced1999 natural yoghurt39g cashew nuts. soaked

WErnightlisp garam masalaImp red chilli powder209 mixed pickles50ml single cream625g boneless chicken, cubed10Og tomato purOe25g butterSOml water5m1 lemon PCPsalt to tastea little dry red chilli

f-W,41 . 1 ! ! I r l .

METHODHeat the oil In a frying pan over a medium heat and add themustard seeds, cumin seeds, coriander seeds. fenugreek seeds,aniseeds and cloves and cook for 2 minutes.Fry the finely sliced onions until they are golden brown and then putthem in a bowl with the yoghurt and grind them to a paste. Drainthe 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, thecashew nut paste, the mixed pickle and the cream to make a Mickpaste_ Mix well and continue cooking for 3-5 minutes until the oilstarts floating on the top.Add the chicken and mix well to make sure chicken pieces are wellcoated on all sides. Add the tomato pure and butter and cook for10 minutes_Now add the water and lemon juice and salt and simmer foranother 10 minutes.Serve hot, garnished with dry red chilli.


39/87

Chicken Biryani

INGREDIENTSF THUD12 cups basmati rice2 dins water210sp garam masala2 bay leasessalt to taste30p red chilli powder210sp fresh ginger, choppedlasso garlic, chopped31050 gamin masalalisp ground turmeric1 cup natural yoghurt600g chicken. cut into pieces311/sp al1 onvon. slicedltbsp ground coriander1 tomato, chopped1S.g saffron

cup warns milkltbsp ginger, sliced I 1110 julienne2tbsp mint leaves50g butter

Li._ .for garnishing(masks a-6/

Pick out any discoloured grains of rice, wash it and then soak it inwater for about 30 minutes.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.quarterscooked. Drain the rice and put it aside.Mix the rest of the salt, half of the red chilli powder, half of thechopped ginger, half of the chopped garlic, I tsp of garam masala, halfof the ground turmeric and the yoghurt together. Mix well and putchicken pieces in this to marinate for an hour,Heat the oil in a patila or a thick-bottomed pan. Add I tbsp of garammasala and fry for I minute. Add the shred onions a nd saute until alight golden brown.Then add remaining chopped ginger, chopped garlic, groundcoriander, ground turmeric, red chili powder, lisp garam masalapowder and chopped tomato.. Cook for about 5 minutes. Addmarinated chicken and cook until chicken is lenderDissolve the saffron in the warm milk. Arrange alternate layers ofchicken and rice. Sprinkle saffron dissolved in milk, remaining garam171..did powder. tubenne canner. mint leaves and butter in between thelayers and on top. Make sure that you end up with rice layer toppedwith saffron and spices.Cover and seal with aluminium foil and cook in a prO000 l ,02._ol


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Chicken Chasni

INGRWIEhl ISilL I40m1 vegetable ml2 onion, finely choppedlisp ground turmerictsp red &III powder

salt In taste560g boneless chicken.

cubed1800 mango cisme,"2009 tomato bet, 1 1 1 1 1 1lisp Iresh mmlhod lemon 1 1 . 1 1 C e400m1 single creama splash of single cream and

some slices al lemon, forcan1 . 1 . 1 1 m q

(small 4-1

Heat the oil in a wok over medium real. Add the onions and sautuntil they are gold,n hr ow Stir in the oround turmeric, chilipowder and cult. Add :re chicken cubes and stir-fry for 10 minutes.Saw add the mango r iriutney, tomatoup, mini and lemonjuice and over medium heat, simmer for alexe 10 minutes until thechicken is cooked.Slowly stir in cream are simmer for 1111iiier two minutes.Serve hot, garnished with die single r ream and the lemon slices.


41/87

Chicken Korma

INGREDIENTSf 1110D20m1 coconut cream200m1 single croon50m1 natural yoghurt2Isp fresh ginger, chopped2tsp garlic. chopped2 peeled plum tomatoes50ro1 vegetable oil1 small onion. choppedlisp ground turmeric625g boneless chicken.

cubed',Asp ground cumina pinch of ground nutmega pinch of ground onnamonsalt to tastea pinch black pepper200m1 water2tbsp coconut powder for

garnishing

Mix coconut cream, single cream and yoghurt together in a largebowl and put it to one Side.Blend together the ginger, garlic and peeled plum tomatoes to forma paste and also put this to one side.Heat the oil over medium-high heat, add onion and saute until it isgolden. Add the ginger, garlic and tomato paste and stir-fry for 2-3minutes before stirring in the ground turmeric. Now add the chickenpieces to the pan and cook for 2 minutes.Next stir in the ground cumin, nutmeg, cinnamon and the salt andpepper. Mix well and cook for 5 minutes. Add the water, cover thepan with a lid and simmer for 10-15 minutes or until chicken istender.Add cream and the yoghurt mixture, stir well and simmer for 5minutes.Serve hot, garnished with the coconut powder.

W A V E S 4-6 )


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Ch i cken Masala

M E I HODHeat the oil in a pan over medium heat, add the chicken and sauteFor 5-7 minutes or until light golden brown. Remove the chickena nd put it to one side.Add the pepper to the same pan and stir-fry for 3-4 minutes or untilcrisp but tender. Remove the chopped pepper and keep it asidealong with chicken.Mend the ginger, garlic, tomatoes and green chillies in a blender toform a paste.Put the chopped onion in the pan that the chicken and pepperswere cooked in and fry until golden brown_ Now add the ginger,garlic, tomato and chilli paste to the onion and stir well.Add the salt, chilli powder, paprika powder, ground turmeric,ground cinnamon and garare masala and stiPtry for 5-7 minutes oruntil the gararn masala turns rich brown colour.Return the chicken and green pepper to the pan and cook for 10minutes, stirring continuously. Next add the yoghurt and simmer lotanother 10 minutes_Served hot, garnished with the sprigs of coriander.

INGREDIENTS

20001 vegetable oil560g chicken breasts, cubed1 green pepper, di loppedtRibsp fresh ginger,

chippedtribisp garlic. chopped

30g peeled plum iontatocstup green chillies. chopped

medium onion. finelychopped

salt to tasteinsp 1,1 chilli powdertttsp paprika powderlisp ground turmerica pinch ground cinnamontop gamin 'pinata300nii natural yoghurta few sprigs of lresh

coriander


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Honey Chicken Td


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Murgh ka Satan

INGF)11MFNIS.

30g cashew nuts, broken op50g peanuts30g melon seeds15111 vinegar9Orni vegetable oil2 medium onions, chopped

whole red chiliesa pinch asafoetidalisp ground turmeric150g natural yoghurt100m1 coconut milk6259 boneless chicken, Lksalt to tastelisp dry mango powder

(available in Asian foodshops or from tkaneLasoka

lisp ground fenugreek , lisp red chilli powder80m1 water

Fslf11101-,

Blend the cashew nuts, peanuts, melon seeds and vinegar in aMender. Spoon the paste into a small bowl and put it to one side.Heat the oil in a pan over medium heat. Add the onions, whole redchillies and the asafoetida and saule for 3 minutes. Now add theground turmeric and the blended nut and melon seed paste and stircontinuousN until the mixture comes to the boil.Next add the yoghurt and coconut milk and simmer for 2 minutesbefore adding the chicken and cocking for 10 minutes. Add thesalt, dry mango powder, ground fenugreek and red chilli powderand stir well. Add the water and cook for another 10 minutes oruntil chicken n tender.Serve hot.

1111111rierkS461


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M urgk LaDabclar

INGREDIENTSid E I HODI CrOtol vegetable on4 doves2 bay heaves2-km cinnamon slick2lbsp ready-made ginger and

garlic paste2 green chillies, dropped2 medium 011i005, chopped23so red chile powdera pincb of grated nutmegStsp paprika powderleap ground fenugreek3 tomatoes, choppedShop boneless chicken. cubedsalt to tasteStbsp plum tomato puree150ml single cream2tsp honeyItbsp butter

green pepper, Sauteed al 1,11,yellow pepper, sauteed in butter

3 red pepper, sauteed in butler2rup julienne ginger

Heat the oil in a pan, add the -cloves, bay leaves and cinnamon andstir-fry for 2 minutes. Add the ready-made ginger and garlic pasteand the green chillies and keep stirring until the paste starts turningbrown.Add the chopped onions and cook until onions turn golden brown.Add the chilli powder. nutmeg, paprika and ground fenugreek andstir for 1 minute_ Now add the tomatoes and cook until soft.Add the chicken and sale, cook fort0 minutes and then add tomatopuree. Continue cooking until oil separates and comes to thesurface_Now add the cream, honey, butter and sauteed peppers and simmergently for 5 minutes.Some hot, garnished with the julienne ginger_


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IVIurgk Makkni

INGREDIENTSETHOD10Cg butterelt half the butter in z pan, stir in the ready-made ginger and2thsp ready- made gingerarlic paste and saute for 3-4 minutes. Add the tomato puree andand garlic pastealt and cook for 5 minutes. Now add the remaining butter,BOO g p lum Idolater Turnhopped green chilli and julienne ginger. Then, stirring constantly,salt to tastedd the red chilli, garam inmate and paprika powders and cook forAny green chilli, choppedminutes or until sauce thickens.2tsp Jul ienne gar igeidd the chicken and cook for 5 minutes before adding the waterllsp red chit powderow reduce the heat and simmer gently for 10 min u tes .l i sp garnet rrasa laAsh paprika powder Stir in most of the cream, reserving some for garnishing, and the6256 chicken tikka (use theoney, simmer for a further 10 minutes and then sprinkle theground fenugreek on top_roEipe on p. 67 for think100ehlwatererve hot, garnished with a little cream.20O rn1 s ing le cream20w1 honeya pinch ground fenugreek

41SERVES 4-)


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Sarsoon ka Jvlurgh

INGREDIENTSIT111)1 ,ltbsp ready-made ginger and

garlic paste560g skinless chicken on the

bone, cut into pores60m1 mustard oilltsp mustard seedslisp fenugreek seedslisp ready-made red chilli pastesalt lo tasteCrap ground cuminSflsp ground coriander%hp gararn masala .I tbsp fresh mint leases,

choppedbibso rent (aunt:lee chopped2rsp fresh green chillies,

chopped2 medium tomatoes, chopped1COmlwater500k.".0 11111000; for

Rub half of ready-made ginger and garlic paste into the chickenpieces and leave them to marinate for 30 minutes.Heat the mustard oil in a frying pan. Add the mustard andfenugreek seeds and saute until seeds crackle. Add the red chillipaste, salt, ground cumin, ground coriander and gararn masala andcook for 5 minutes over a medium heat.Meanwhile, prepare a paste by blending together the mink freshcoriander and the green chillies. Add this paste to the pan an dcombine it with the rest of the spices.Now add the chopped tomatoes and stir-fry for 5 minutes.Add the marinated chicken pieces to the pan and continue cookingfor 5-10 rninut.m.Add the water reduce heat and cook for another 10 minutes or untilchicken is tendo nServe hot garnished with the julienne tomato.

0


48/87

Tandoori Chicken

INGREDIENTSETHOD2 whole thickens, skinned60ml lemon ill,3tbsp ready - made ginger

and garlic paste2tsp fed chills powderlisp gararn inasala150g natural yoghurt3tbsp ready made tandoori

paste21bsp fresh coriander,choppedsalt to taste

(steam 8 1

Cut each chicken Into four pieces with a sharp knife. Make deepcuts on the breasts, thighs and legs.Mix the lemon juice, ready-made ginger and garlic paste and salttogether and coat the chicken pieces with this mixture and putthem aside for 30 minutes.Make a marinade with red chilli powder, garam masala, yoghurt,tandoori paste, coriander and salt. Rub chicken pieces with thismarinade and allow them to marinate for 4-6 hours or overnight.Preheat the oven at 180C. Place the chicken pieces in a roasting trayand roast for 8-10 minutes_ Remove the tray from the oven, turnthe chicken pieces over, baste then, with their own juices and roastfor a further 10 minutes or until tender.

1


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50/87

Aloo Maas Zafiran

METHODTrim any excess tat from the meat, cut it into 4cm cubes and wash itthoroughly.Blend the fresh ginger and garlic together using a mortar and pestleuntil a tine paste is formed.Put the garlic-and-ginger paste, chopped union, yoghurt, chillipowder, ground turmeric, ground ginger arid ground coriander in abowl and mix everything together. Add tile meat. rt. 4 11 1thoroughly and leave it to marinate for 30-5 minutes,Heal the oil in a heavy-bottomed pan, add diced potatoes and,stirring occasionally. fry for 10-15 minutes or until the potatoes turngolden in colour. Remove the potatoes t rorn the parr and put themto one side.Add the sliced onion to the same pen end setute for 5 minutesbefore adding the cleat arc I marinade to the par. Cook for 5minutes over a Medium-high heatAdd the water and salt. mix again and cover with tight-fitting lid.Lower the heat and simmer gently for 45 minutes or until the saucehas thickened and the meat is tender,Add the fried potatoes, stirring them carelolly into the meat, andcook for another 5 minutes.

INGREDIENTS

450g boneless Ltrnb2tsp Iresh ginger, chopped'op lresh garlic, peeled and

chopped1 medium onion, chopped450mI natural yoghurtlisp red dull, powderlisp ground torment3Isp ground gingerlisp ground coriander60iolvegetable oilI large potato, peeled and

dicedI onion, sliced500m1 watersag to tastea 'amen of garam masala2tbsp fresh coriander.

chopped

(srms 4)

Serve hot with the garam masala and fresh coriander sprinkled on-


51/87

Beer and Broccoli Balti

INGREDIENTSETHOD50g ghee or 2tbsp

vegetable oilI large onion, chopped2 garlic doves. crushed450g frying steak, cut into

narrow stripstibsp ground corianderlisp garam masalalisp chilli powderlisp mustard powder

pinch of salt2509 lin of chopped

tomatoes225g broccoli. washed,broken into florets and

florets cut in half

Melt the ghee or oil in a heavy-based frying pan and fry the onionuntil lightly browned. Add the garlic and fry for 1 minute.Add the steak, increase the heat and stir-fry until the steak isbrowned on all sides. Lower the heat, then cover and cook the meatin its own juices for about 10 minutes until tenderStir in the ground coriander, garam masala, chilli powder, mustardpowder and a pinch of salt and stir-fry over a low heat for a fewseccods. Stir in the fin of chopped tomatoes, including the juice,and cook, uncovered, until almost dry. Add the broccoli and stir-fryfor a few minutes. Partly cover the frying pan and simmer untiltenderSome hot.

isteva 4)

Beef M adras C urry


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INGREDIENTSETHOD60m1 vegetable oil1 onion, finely Aced3 or 4 cloves4 green cardamom pods2 whole star anise4 fresh green chillies,

chopped2 fresh or dined red chillies,

chopped45ml ready-made madras

rnasala pasteSue ground torment450g lean heel, cubed60m1 tamarind juicegranulated sugar to tastesalta lew sprigs of fresh

coriander, for garnishing

Heat the oil in wok over a medium heat and try the onion slices forabout 8 minutes imol they turn golden brown.tower the heat add all the spice ingredients and fry for a further2-3 minutes.Add the cubed beef and mix well with the spices. Cover and cookover a low heat until the beef is tender and fully cooked. Conkuncovered on a higher heat for the last few minutes to reduce theexcess liquid .Remove the pan from the heat and fold in the tamarind juice, sugarand salt. Reheat the dish and garnish with the sprigs of coriander

(sown 4-6)

Chilli Pork with Curry Leaves


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INGREDIENTSETHOD2tbsp vegetable oil1 large onion, forty slicedTurn piece fresh root ginger.

grated4 garlic cloves, crushed12 curry leaves?Uwe ready-made extra-hot

curry paste for 4tbsp hotcurry powder)

1tbsp rhilli powderlisp live-spice powderlisp ground turmericsalt900g pork, cubed175m1 thick coconut milk1 red onion, finely shred.

for garnishing

Fleet the oil in a wok and fry the sliced onion, ginger, garlic and curryleaves until the onion is soft, Add the curry paste or powder, chillipowder, five-spice powder, ground turmeric and salt and stir well.Add the pork and stir well over a medium heat to seal acid evenlybrown the meat pieces. Keep stirring until the oil separates and thencover the pan and cook for about 20 minutes.Now stir in the coconut milk, cover the pan again and simmer untilthe meat is cooked. Towards the end of cooking, uncover the pan toreduce the excess liquid.Serve hot. garnishing with the red onions.

NEVES 4-6)

Keema Mattar


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i h1613EDIENTSETHOD2tsp fresh ginger, chopped2tsp garlic, chopped1 medium onion, chopped4Orril vegetable oil1 green chilli, choppedlitsp ground cinnamonsitup ground turmeric5tsp ground coriander5tsp ground cumin4509 minced lamb1259 fresh tomatoes,

choppedlime juice

ltsp soft brown sugara pinch er crushed black

peppercorns125g peastun fresh green chilli.

sliced, for garnishing

(SERVES 4)

Mix the ginger, garlic, onion and vegetable oil together and blend ina food processor to a fine puree. Spoon and scrape the mixture intoa small skillet and cook for 5-7 minutes or until mixture turnsalmost brown.Add she green chilli, cinnamon, turmeric, coriander and cumin. Stir-fry to blend all the ingredients together and continue cooking for2-3 minutes.Add the meat and cook, stirring and chapping down with the sideof heavy metal spoon to break up any lumps. Continue stirring for10 minutes or until meat is almost done.Add the tomatoes. lime juice and sugar and sprinkle in the crushedpepper Cover and simmer gently for 30 minutes.Add the peas and continue cooking for a further 5-6 minutes oruntil peas are tender.Serve hot, garnished with the sliced fresh green chilli.

Lam b Bhoona


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METHODHeat the ail in a pan over a medium heat and add the freshchopped garlic and ginger and stir-fry for 2-3 minutes or until thegarlic starts turning light brown. Add the onion and continue stirringuntil it turns golden brown.Add the red chilli powder, ground coriander, ground turmeric andsalt, stir well and continue cooking for 5 minutes or until oil comesup to the top.Now add the lamb cubes and cook for 15-20 minutes or mid meatIs half cooked.Next add the chopped tomatoes and continue cooking for another 5minutes. Slowly add the water and continue stirring to mash thetomatoes.

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

INGREDIENTS

2-3tbsp vegetable oilI rbsp fresh garlic, chopped3g fresh ginger, cut into

julienneI medium onion, chopped2tsp red chilli powder2Isp ground corianderlisp ground turmericsalt to taste450g boneless Iamb, cut

into 3-5crn cubes150g tomatoes, chopped12501 watera handful of fresh coriander

for garnishing

ISIRets 4)

Lamb Chops


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METHODMix all the marinade ingredients together to form a soft paste andcoat the chops with it Marinate the Iamb for 3-4 hours.Preheat the oven at 180C (gas mark 4) for 10 minutes. Beforeputting the chops on the tray, coat it with butter. Arrange the chopson the baking tray.Put the tray with Iamb chops in oven and conk for 30 minutes oruntil the lamb is tender.Serve hot with mint chutney (see p 13 for this).

INGREDIENTS

4509 lamb chops2lbsp butter

for the marinade10One mustard oil1009 natural yoghurtI tsp ground turmericI isp red chili powder4Isp mango powder

(ayaiable in Awn foodShope or from mapffidabsalsiSPOSIVIKOP9

I tip ground cuminttsp gararn rnasala100m1 mall vinegar

tbsp ready-made gingerand genic paste

salt to taste

(stews 4)

Lamb Jalfrezi


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INGREDIENTS300 vegetable Ori6tsp fresh ginger, chopped2tsp garlic, chopped1 medium orlon, choppedlisp green chillies. choppedI top ground turmericStop chilli powderInn coriander seeds, crushed1 lsp whole red chili, deseededlisp ground cuminsalt to taste450g boneless lamb. sliced12501 waterSOOg tomatoes, deseeded and

chopped2-3tbsp vegetable oil2tsp ground coriander2tsp julienne gingerAsp fresh coriander, chopped

green pepper, chopped1 tomato. cut into Julienne2tsp julienne fresh ginger, for

garnisning

METHODHeat the oil in a pan and add the ginger and garlic and cook untilthe garlic is light brown. Add the chopped onion and saute until ittwos golden brown. Add chopped green chillies and saute for 2minutes. Now add ground turmeric, chilli power, coriander seeds,whole red chilli, ground cumin and salt and cook gently on amedium heat for 5 minutes.Nest add the lamb and mix it well with ingredients already in thepan. Continue cooking for a few minutes, scraping the base of thepan so that spices do not stick to the bottom.Add the water and cook for another S minutes before adding thetomatoes. Now cover and cook over a medium heat for 20 minutes.Remove the lid and simmer for a further 10 minutes to let theexcess liquid evaporate and allow the sauce to thicken.Add the oil, ground coriander, ginger, fresh coriander, choppedpeppers, julienne tomato and saute for 2 minutes.Serve hot. garnished with the fresh ginger.

Lamb Rogan Josh


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INGREDIENTS

80na1 vegetable oil1 medium onion. chopped2tbsp fresh ginger, chapped2tbsp gunk, choppedIlse ground cuminlisp ground turmericltsp red chilli powderwit to taste560g boneless lamb. cut into

chunks650g plum mmatoes. peeled2tbsp ground almonds350m1 single cream30m1 coconut cream1 tomato, sliced

for thestack5 green lychees5 black Lychees4 x 2-3crn cinnamon sticksS oboes250m1 water

(ewts 4-6)

METHODFirst make the stock. Place the lychees, cinnamon sticks, doves andwater in a pan. Bring it to the boil and simmer on low heat for 20minutes.Heat the oil in a pan, over medium-high heat, add the onion andsaute until golden brown. Add the fresh ginger, garlic, groundcumin. ground turmeric, red chilli powder and salt and stir-fry for3-4 minutes.Now add the lamb and stinfry for 15 minutes. Next add the plumtomatoes and blend well before slowly adding the stock whilestrong well.Cover the pan and simmer for another 15-20 minutes or until themeat is tender.Stir in ground almonds, cream and coconut cream and simmer for afurther 5 minutes.Serve hot, garnished with the sliced tomato and a little extra cream.

114 r,-thOloa meat

M ild Beef Curry


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INGREDIENTSETHOD301301 vegetable oi leat the oil in a saucepan over a medium heat. Add the anions and3 medium onions, finelylushy until golden brown. Remove hall 01 the onions from the panchoppednd put them to one side.lkg lean beef. cubeddd the meat to the remaining onions in the pan and stir-fry forIXtsp garam masalabout 5 minutes.1Xisp ground coriander Remove the pan from the heat.iXtsp fresh ginger, finelychoppedix the garam inasala, ground coriander, ginger. garlic, salt andI Asp flesh cork, crushedoghurt in a bowl. Gradually add the meat to the yoghurt and spicelisp saltixture and irk to coat the meat on all sides. Put the meat and the15001 natural yoghurtoghurt and spice mixture in the saucepan, return it to the heat and2 clovestir-fry for 5-7 minutes or until the mixture is nearly brown in colour.3 green cardamomsdd the cloves, green cardamoms, black peppercorns and the water.4 black peppercornsower the heat, cover the pan with a lid and leave R to simmer for600m1 waterbout 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 10-15minutes, stirring occasionallylust before serving, garnish with the reserved onions and the freshcoriander.

/struts 6)

M ugl-tiai Legamb


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INGREDIENTS

2 6kg leg of lamb2tsp fresh root ginger, finely

chopped2tsp fresh bark, crushed200 garam rnasala103 salt2tsp black cumin seeds4 black peppercorns3 cloveslisp chiNi powder3 Min lemon juice30004 ad1 large onion, peeled and

chopped2 litres water

lasso 6)

METHODRemove the lat from the lamb and pnck it all over with a fork_In a bowl, mix the ginger, garlic, garam masala, salt, black cuminseeds, peppercorns, cloves and chilli powder until everything is wellcombined. Then stir in the lemon preand mix wet. Rub themixture all over the leg of lamb and net it aside for 2 hours.Heat the oil in a pan. Brown the meat in the pan and then add theonion_ Poor in enough water to owe, the rneal, pot a lid on the panand 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 a ll soles.Remove the lamb from the pan and transfer to a serving dish. Cutthe lamb into slices or serve it whole to be carved at the table.Serve hot or cold,garnish with thereserved onions_

Pork V inciatoo


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INGREDIENTS

1-2tsp chilli powderlisp turmeric21sp ground cumin seeds2tsp ground mustard seeds2thsp ground coriander seeds3.5cm piece of fresh rootgongel, finely choppedsalt150m1 mall vinegar1 large noon. finely chopped2 cloves garlic, crushed750g pork fillet, cubed411asp oil

(SEPVLS 4)

METHODMix the spices and salt with the vinegar. Put the onion, garlic andpork in a bowl, pour over the vinegar mixture, cover and leave inthe fridge overnight.Heat the Oil in a large part, add the pork mixture, bring tosimmering point, cover for about 45 minutes or until pork is tender.


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>7

Mo o Gobi


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INCtriFfnEN I10419 potatoes3509 cauliflowerblarel vegetable oilI medium onion, chopped/Asp red chilli powderlisp ground cumin

'Slap ground %OMEN.I top ground coriander101010 ready-rnade yirlry.r

and garter paste1 madmen tomato, choppedtab to mere!The garoen masalalists green chilli. choppeda few springs ul liesh

coriander

fon II ImfPeel the potatoes and soak them in water with a pinch of salt. Drainthe water and cut potatoes into cubes. Cut the cauldbwer intosmall florets.Heat the oil in a wok over medium heat and saute the potatoes andcauliflower for 5 minutes until they are a light brown colour.Remove potatoes and cauliflower and put them to one side.NICK( add the onions to the wok and cook them until they turn alight golden brown. Add the red chilli powder, ground cumin,ground turmeric, ground coriander, ginger and garlic paste, choppedtomato and salt and mix welt before sprinkling in the garam masala.Now add the cauliflower, potatoes and green chilli and stinfry f or 5minutes. Add a little water, cover the wok with a lid and cook overmedium heat for a further 5 minutes.Serve hot, garnished with the spngs of coriander

{sutra 4-6)

Baigan Bharta


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INGREDIENTSETHODI medium baiganrush the haigan with some of the oil and, holding it in tongs, roasterueergineit over a gas burner at a medium heal. Turn the baigan averMose vegelable oilrequently until it is fully masted.1 green shift, finelynce it is done, hold it under cold running water or put it in athawedowlful of water to cool it and then peel off the blackened skin and1 onion, finely choppedash the flesh., s 1 1 nei righ pinerler Heat the rest of the oil in a pan. Add the green chilli and onion andpup garam so erry over a medium heat until a light golden brown. Add the red chilliLiu nlo tasteowder, ground turmeric, garam masala and salt and stir. Addtomato, finely choppeilTern ones, reokedomato and cook until tender. Now add the green peas and themashed baigan and stir well Fry the baigan loharta mixture for 5-7topa handlel of choppedinutes over medium heat_coriander leaves forarnish the baigan bharta with the chopped coriander leaves and

garnishingerve hot.

O kra B hai 'L


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INulfkl/11-111S

10 s3 onms shred450g ,,kra. Ieli whole

grro, c11111,.. rl,cvn[41nnwnt1 L111.1

. 1 1 1 1 . c ,

..1sp wino prrpor/tsp gararm n i e s a l e

108 . AShdka vegeld.1.111

Fleet the oil in a pan. Add the onions and saute for 3 minutes_Add the okra, green chillies, ground cumin, salt and pepper andcontinue cooking for 5 minutes_Sprinkle in the gararn imasala and continue stirring for a further 4minutes or until okra is crisp but tender.Serve hol, with a lemon wedge on the side.

Palak Paneer


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INGRFIMENI15,If Tli0f s90m1 vegetable oil350u pan., (India.,

cheesel. cut eta 3cmrubes

3Isp reedy-made gatlicpaste

2Isp ground gingercttopped

2 green chokes. chopped/Mg lush spinach teas.es.

washedsalt to taste,ttsp garam masala60m1 double cream1 leibus. 0.11 IWO wedges

Heat the oil in a pan over a medium heat. Add the cubes of cheeseand fry for 5-6 minutes or until cheese is golden brown. Removecheese using slotted spoon and put it to one side.Add the garlic paste and the ground ginger to the sable pan andthen stir in the onions and green chillies. Continue stihfrying for 5minutes until onions are soft but not brown.Add the washed spinach and the salt and stir until the spinachleaves wilt. Continue cooking over lower heat, covered with lid, untilthe spinach is soft,Stir in the garam masala and cream and simmer for 2 minutesbefore gently adding the fried cheese. Continue simmering for afurther 3-4 minutes until cheese is heated through.Serve hot, with lemon wedges on the side.

(serves 45

Punjabi Channa


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)2511c111,1,pensIA, 14,1,11,1 puwdel

,Il 1.0 tdsle1 1 1 1 . 1 1 , 11......11-teble 1 7 1 1it[1 . .1 1 rpaclvmadO ru nnel

oncl garlir passetrti ,11111. pcmcic,

I s p w o u n dn,Ir ElerI tomolo, (11001)001,,n trek,.400mlwa,er40r11 lemon jut,I tsp garivn IndSAid39 inhonne of fresh roo ,ginger

Put the chickpeas in a howl of water Leave them to soak for 2hews and then drain off the water. Now put the chickpeas in a panof fresh water, add the baking powder and salt, Ming to the boiland cock until chickpeas are tender,Heat the oil in a part. Add the ready-made griper and garlic pasteand fry until golden_ Add the red chilli powder, ground corianderand stir-try for 5-7 minutes. Next add the tomatoes and greenchillies to the pan along with a little water. Bring the mixture to theboil, lower the heat and continue cooking until the oil comes to thesurface.Add the boiled chickpeas and cook for a further 5 minutes beforeadding the lemon juice and garam rnasafa.Serve hot, garnished with julienne ginger,

(S.VF, 4-6)

Shabanam Curry


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INGRLDILN I60m1 vegetable or.1 S01.11101111, choppedalbsp ready-made dingo

and gado pastetsp wound turmeric

11,p red chilli powderAsp ground sof tenth,4 tomatoes. choppedEvOnd Inn.ln plinks120g small mush/norm120g green peas/0m1 walessalt to lade'lisp denim MASAI,ltbsp cashew nut pasty=

keep. 58 for how tomake tors)

fresh Coriander,chopped

Heat the oil in a part, acid the onion and cook tint) golden broom.Stir the read r-made ginger and garlic paste on with the onion, add alittle water and cook until the water evaporates.Next add the ground turmeric, red chilli powder and groundcoriander and stir constantly for 2-3 minutes.Add the chopped tomatoes and tomato puree and continue cookinguntil the oil separates.Add the mushrooms and peas, give everything a good mix togetherand carry on cooking for a further 5 minutes.Now add the water and salt, cover with a lid and simmer for 5-7minutes.Add the garam masala and cashew nut paste and simmer foranother 3-4 minutes on low heatServe hot, garnished with the fresh coriander.


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Bhatu ra


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INGREDIENTSETHODIn a Jug, non the yeast with the sugar and water.Sift the flour into a large bowl and then stir in the semolina and saltRub 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 10minutes or until it becomes smooth and elastic.Place the dough in an oiled bowl, cover with oiled cling film andleave in a warm place for about I hour until it has risen anddoubled in size.

lcsvnc 101urn the dough out on to a lightly floured surface and punch itdown. Divide the dough imo ten equal pieces and shape each oneInto a ball. Flatten the balls into disc shapes with the palm of yourhand and then roll them out on a lightly floured Surface to formcircles of about 13cm in diameter,Pour oil to a depth of about I cm into a deep frying pan. Heat theoil, slide in one hhatura and fry it for about I minute, turning it overafter 30 seconds, Then drain off the excess oil on the bhatura onkitchen paper.Keep each bhatura warm in a low oven while frying the remainingones_heron immediately while still hot.

15g f resh yea s t1 t sp g ranu l a ted suga r120m1 l uk ew ar m w a te r200g strong while flout50g semo l inaEtsp sal t15g ghe e o r b u t le r2 ib s p n a tu ra l yo ghu r tml For hy ing

Chapatt i


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METHOD

Sift the flour and salt into a mixing bowl. Make a well in the centreand gradually Siff in the water, mixing well with your fingers.Form a supple dough and knead for 7-10 minutes, Now cover thebowl with cling film and leave on one side for 10-20 minutes torest_Divide the dough into 8-10 equal portions and, on a well-flouredsurface, 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 thefirst chapatti to the pan. When the chapatti begins to bubble, turn itov er Pr ess down with a clean cloth or flat spoon and turn onceagain,Remove the cooked chapatti from the pan and keep it warm in apiece of foil lined with kitchen paper while cooking the others

INGREDIENTS

225g chapa tt i f lour orwholemeal f lourl itsp s alt175th water

W A K E S 8-1 0 1

Masata Noodles


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INGREDIENTSET1100250g medium noodlesithsp ail3-4 doves garlic. chopped7-Scar fresh root ginger

chapped4-5 green ch illies, chopped2 onions, chopped3 or 4 tomatoes, choppedsalt to tasteL isp gatarn masalaAlsp red chilli powdere ttp fresh coriander leaves,

chopped

(RIMS 4)

Boil the noodles as directed on packet. Drain them in a colander,rinse them in cold water and put them to one side.Heat the oil in a nonstick pan and try the garlic, ginger, greenchillies and onions until the onions turn golden brown.Add the tomatoes along with the salt, garam masala and red chillipowder and cook until the tomatoes are tender.Add the noodles, stir well and took for 5 minutes.Serve immediately, garnished with the fresh coriander

Nan


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METHOD

Dissolve the sugar in the warm water and then sprinkle in the yeast.Leave the mixture for 15 minutes by which time it should be frothy.Sift the flour and salt into a separate bowl and mix. Make a well incentre of the flour and pour in the yoghurt, melted butter or gheeand the yeast mixture and mix well. Knead for about 10 minutesuntil the dough forms a ball shape and put it in a greased bowl.Cover the bowl and let the mixture rest in a warm place for about2-3 hours and the dough has doubled in size.Knead the ball down again and divide it into 6 pieces_ Flatten eachone on a lightly floured surface, rolling it into a roughly triangularshape about 0.5cm thick. Brush each can with butter or oil, putthem on a greased tray and bake for 10-15 minutes at 230C (gasmark 8). Place them under the grill to brown slightly.

INGREDIENTS

Inn sugar?tom! warm water30g dried yeast455g strong white flourlisp salt6tbsp yoghurt2tbsp melted butter or gheeof for coating

(.1.V6)

Paratha


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INGREDIENTSETHODPlace 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. Kneadthe dough for 10 minutes and then cover the bowl and it leave in acool place for 30 minutes. Now knead it again very thoroughlybefore dividing it into 6 equal pieces.Roll out each one on a floured surface to form thin circles. Brushthem with melted ghee or oil, fold in half, brush with oil again andtold in half again. Next roll each one out again to form a circleabout 3mm thick.Lightly grease a griddle or heavy-based frying pan with a little gheeor oil and place it over a moderate heat. Add a paratha and cookfor l minute. Lightly brush the top with a little ghee or oil and turnit over. Brush all around the edge with ghee or oil and cook untilgolden. Remove the paratha from the pan and keep it warm whilecooking the rest.Serve hot.

250g chapatti flour or equalamounts of wholemealand plain flour

1 tsp salt200rol water50-.754 ghee or 1-I 'aspvegetable Sri

(mils 6)

P ilau R ice


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INGREDIENTSETHOD2 cups basm ati rice3 cups of warm boi led

water30m1 v egetable oi l4 x 2-3cm c innamon s t icks

hay leaves5 cloves1tsp black peppercorns.

crushed1medium onion, sl icedAsp fresh g arl ict rap g round g inger3tap ground coriander1 tomato. choppedsalt to taste

Soak the rice in the warm water for approximately 15 minutes.Neat the oil, add the cinnamon sticks, bay leaves. cloves andcrushed peppercorns and fry for a few minutes_Add the aeon and fry until it turns light brown.Now add the garlic, ginger, coriander, tomato and salt and cookuntil the tomato becomes smooth.Add the water from the rice and bnng it to the boil before addingthe ke. Cover the pan with a lid and let the rice simmer until thewater has been absorbed

(rants 4-6)

Poori


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INGREDIENTSETHODPlace the wholemeal flour and salt in a bowl and sift in the plainflour if using. Make a well in the centre, add the measured watergradually and work into a dough. Knead in the ghee or vegetable oiland then continue kneading for 10 minutes until the dough issmooth and elastic. Cover the bowl and se t it aside for 30 minutes.Now divide the dough into 16 pieces and, with lightly oiled hands.pat each piece into a ball. Lghtly oil it pastry board and rolling pinand roll out each ball into a thin circular pancake.Heat the oil and deep-fry the poops very quickly, turning them overonce. until they are a deep golden colour. Drain off the excess oilfrom the ponds on kitchen roll and serve enmediately

250g wholemeal Rout orhalf wholemea l and hal lplain white flour

Map salt150rt il warm wa ter2tsp melted ghee or

vegetable oilenough oil for deep-frying(farms 16)

Vegetable Pilau


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INGREDIENTS3 cups water2 cups basma tice30011 vegetable oil4 x 2-3cm cinnamon sticksI hp black peppercorns.

crushed5 cloves

bay leaves1 large onion. slicedItsp fresh garlicItsp ground ginger31141 ground corianderI hp grand turmericI tomato, choppedsalt to taste85g cauliflower. broken into

florets85g frozen peas

METHOD

Soak the rice in the warm water for approximately 15 minutes.Heat the oil, add the cinnamon sticks, crushed peppercorns. clovesand 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 tomatobecomes smooth. Now add the cauliflower and peas to the mixtureand stir.Add the water from the rice and bring to the boil before adding therice, gently stirring it into mixture, Cover the pan with a lid and letthe rice simmer until the water has been absorbed.

hones 4-6)


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U1c r

Almond Pudding


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INGREDIENTSETHODltbsp pudding nee2 cups of milk3tbsp white sugar1tsp green cardamom pods,

crushedIt cup blanched almonds,

slicedIttsp kewra essence or rose

water10 poraclun mots, unshed,

for garnishing

brews 461

Soak the rice in some water for a few hours. Drain off the wateran d then grind rice into a stnienlsIn a non-stick saucepan, bring the milk to the hell. Over amoderately low heat, add the ground rice. sugar and crushedcardamom and stir consrani ly until the nurture thickens. Remove thepan from the heat and add the almonds and the kewra essence orrose w ater.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


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Ismrs 4-6)

INGREDIENTSETHOD700m1 milkinse a large, heavy-based saucepan with cold water and do not dryIsom! single creamt. Pour the milk and cream into the pan, then stir in the carrots and500g carrots, coarselyut the pan over a high heat. Stirring continuously, slowly bring thegratedixture to the boil. Now reduce the heat to its lowest setting and85g castor sugarimmer, stirring frequently for 2 horns or until most of the milk hasltbsp dark brown sugarvaporated and the carrot mixture has thickened55g hater, meltedtir in the castor and dark brown sugars, then continue simmering100g ground almondsor a further 30 minutes, stirring almost constantly to prevent theG green cardamom pods,ixture from catching on the base of the pan.

pods discarded and seedslightly crushedtir in the butter, ground almonds, cardamom seeds and raisins.Stints raisins or sultanasontinue simmering, stirring constantly, until the mixture is thick10 pistachio nuts, crushed,nd there is a thin layer of butter on the surface.for garnishingtir the pudding well, then transfer it to a serving dish, spnnkle thecrushed pistachio nuts over the top

Gutab Jam in


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INGREDIENTSHTHODTo make the syrup. put the sugar and water Into a large heavy-bottomed saucepan, bring to the boil and continue to simmer on alow heat until the mixture thiukens..Meanwhile, place the self-raising flour, semolina and butter in alarge bowl, gradually add the milk and knead the mixture into adough. Once the dough is consistent, form it into small cylindrical-shaped gulab faminoHeat the oil and add a gulab gamin. The oil is at the correcttemperature if the gulab Junin starts to sizzle and rise to the top ofthe oil. Add a dozen to the oil and fry them until they are a richbrown colour.Turn the heat off under the syrup and, once you have cooked all thequiet) jaws, place them in the syrup. Leave them to soak in thewarm syrup for 2 hours.Serve them with a little syrup drizzled over the top.

750g white sugar1.51ive wale,50g self-raising floor90g semolinattep hotter125ro1 milk250m1 sulkenough vegetable oil for

deep trying

MAKES 25-301

Kkeer


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INGREDIENTSETHODPlace the rice and 1 litre of the milk in a heavy -based pan. Cookgently at simmering point for 45-60 minutes until most of the milkhas been absorbed.Add the remaining milk and the sultanas, if using, stir well andcontinue simmering until it has thickened. Remove the pan from theheat and add the sugar to taste.Leave until completely cold, stirring occasionally to prevent a skinforming, and then stir in the cream.Put Into small dishes and wive cold, sprinkled with flaked almondsor pistachio nuts.

75g long grain rice1.8 lore rollk50g sultan. (optional)castor sugar to tarts150M1 single creamflaked almonds or

pistachio nuts, forgarnishing

(sums 41

Mango Ice Cream


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INGREDIENTSETHODwarm the mango pulp in a saucepan over a gentle heat and thenstir in the honey and keep stirring until it has !welted Remove thepan from the heat and stir in the cream and ground almonds untilthey are evenly Mixed. Set aside and cool.Pour the mango ice-cream mixture into a freezer container andplace it In the freezer Freeze for about 4 hours or until mixture isjust beginning to freeze around the edges and becoming slushy.Remove the container from the freezer and turn the mango icecream out into a bowl and carefully break up the mixture with afork.

lssxvrs 81hisk the egg whites in a clean bowl until stiff and then gently foldthem into the half-frozen ice-cream mixture Return it to the freezercontainer and freeze for a further 4 hours until solid_ Remove the icecream from the freezer 15 minutes before serving to soften slightly.Scoop the ice cream into individual bowls and decorate with themint leaves.

425g lin of mango pulp(available from nrost Asianloud stores or Rom beaa,K4thokasoireston.e011:0

albs,/ clear honey600m1 double cream50g ground almonds4 egg wivesa low mint leaves, for

garnishing

P ista KulFi


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INGREDIENTS11110DPut the milk into a wide, heavy pan and bring it to the boil overhigh heat, stirring constantlyLower the heat and cook the milk, stirring constantly, until it hasthickened and reduced by more than half, to about 1-2 cups. Thiswill lake about 40-45 minutes.) Keep scraping the sides of the panto avoid scalding.Now add the sugar, nuts and cardamom seeds and stir well.Allow to cool before pouring the mixture into kulfi moulds or smallramekins, filling each one evenly. Cover with cling film and leave themixture to set in the freezer for 6 hours.

Wor.. 41o serve. remove the puddings by running a sharp knife around theedges of La moulds or ramekins and inverting therm on to dessertplates.Garnish with the crushed pistachio nuts and serve

4 cups of milkatsp of sugar or to tastel tbsp of skinned pistachios,

thinly deedtibsp of skinned almonds.

finely ground (optional)of ground green

cardamom seedsa handlul of pOtachos

crushed

indexBEEF DISHES DESSERT DISHES PICKLES AND RArTAS

.,.... .t and Brocou1liaalt1 81 Almond Pudding 13 6 cucumber and Orion 111I3Sec. Madras Curry 83 Gaiai Ca IdaIva 13 7 not Lime PickleMild Beef Curry 36 Gulab lamp 139 PORK DISHES


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DREADS Khera 140 (Nei Pork wilh Crary leavesAShatura 11 5 Mango Ice Cream 14 2 Poik Vindalon9Chan0111 12 0 Pi, Full, 14 5 RICE DISHESNan 12 3 DRINKS Dal Rice29Parathe 126 Sail La. 14 Vegerahle PiIan32PooII 131 RED DISHES VEGETABLE DISHESC HIC KEN DISHES Ball Fish Corry 43 Aloo Gobi03

Chicken Cellar! 5E Fish Kebab 44 Aim Tikki9Chkken 8Iryani 60 Owns. Fish 98 Began Ghana05ChIcken Chasni 61 Golden Fried Prawns 23 Daal Soup6ChTke5 Kom 52 G,ieed King Fish 99 Indian Pea Soup7Chuken Masala 65 Prawn Salchao 50 Masala DoradChuken knall igalaway Soon 34 ave1315.15533 Cu rry 53 Okra Rhah05Chkkek Tikka Kebab 20 Salmon bkka 54 Onion !hap5Honey Chicken Tikka 67 LAMB DISHES Payers Sauce3Murgh ka Salon ES Aloe Maas 2abrani 78 Palak Ranee,.09Murgh Lababdar 71 heard Mans 87 ...pat. Channa1 i1 , 1 ,e g h Makhoi 72 Lamb 13h.ona 88 Shabanam Curry13Sarsoon ha Mumh 73 Larnb Chops 90 Spiced Onions5Tarld.11 Chicken 75 Lamb 1411114 93 Stulted Capsicums7

CHU171EYS Lamb Rogan Josh 94 Tomato and Coriander Soup8Coriander Chutney 3 Mughla Leg al Lamb 97 1raddloraTIndon DialInimilee Chutney In sp., Lamb Chops 26 Vegetable Pakores9Mani, Chutney 11 NODDLE DISHES Vegetable Samosa,1Mint and Coconut Chutney 1 3 M14.1.5dlahlexklei 1 21AshOka index 0 147

weights, measures and servingsStandards Limed

tspart Solid We ht Conversionstamemperial


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1 thsp5ml30,41 pint011 ozis II ozStandards Solidoz =0g

1m6 oz1g.35 02ko.2 lbLiquid ConversionsMetricmpenal15n11.ozBurntIl.oz501n1loe10Uml0 II .oz250m1fl oz5 0 0 m 16 %Hoz600m10 II.oz (Ip1111I titre A pints 59z109i nzT5 g One30goz50g%o 2609oz909oz100g.0 oz250g30 o z500261.02Oven Temperature Conversions`Cas110251205014075150001602517550Igo7520009

220252305024075760000Al l weights, measures and servings are approximate conversionsPlease visit w%\m,asistkes1lcoboRsoin where you'll find all the spices you'll need forthe recipes in this book.

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