Ingredients:
- 1 tsp Mustard
- ½ cup Mayonnaise
- 1 tsp minced Onion
- ¼ tsp Chilli powder
- 2 tsp minced Parsley
- ½ cup Bread crumbs
- ¼ cup Sesame seeds
- 2 cup cubed cooked Chicken
Honey-Mustard Dip
- 1½ tsp Honey
- 1½ tsp Mustard
- 3/4 cup Mayonnaise
Method:
- Preheat oven to 425 degrees.
- In small bowl mix mayonnaise, dry mustard, onion and chilli powder until well blended; set aside.
- In a pie plate or other shallow container combine crumbs, sesame seeds and parsley.
- Coat chicken with mayonnaise mixture then crumb mixture.
- Place cubes on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.
- In small bowl or cup, mix mayonnaise, honey and mustard until smooth. Serve hot with wooden picks and honey-mustard dip.
Makes about 40
Ingredients:
- 1 tsp Salt
- 5 tbsp Corn Oil
- 4 Curry leaves
- 1 tsp Garlic pulp
- 1 tsp Chilli powder
- 115 gms Sweetcorn
- 1 large Onion, sliced
- 2 Tomatoes, chopped
- 1 tsp Ginger, shredded
- 225 gms Kabuli chana
- 75 gms small Pasta Shells
- 4 whole dried Red Chillies
- 1 tbsp chopped Coriander leaves
- 1 tsp Pomegranate seeds, crushed
- 50 gms Snow Peas, diagonally sliced
- 175 gms Chicken, skinned, boned & cubed
Method:
- Cook the pasta in boiling water, following the directions on the package. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
- Heat the remaining oil in a deep round-bottomed frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
- Add the garlic, chilli powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
- Now add the chicken, kabuli chana, sweetcorn and snow peas to the onion mixture. Cook over a medium heat for about 5 minutes, stirring.
- Tip in the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
- Serve garnished with the fresh coriander.
Ingredients:
- 1 tsp Salt
- 3 tbsp Corn Oil
- Lemon Wedges
- 1 tsp Garlic Pulp
- 1 Tomato, sliced
- 1 tsp Chilli Powder
- 4 tbsp Lemon juice
- 1 Small Onions, rings
- 2 Green Chillies, sliced
- 18 Large Cooked Prawns
- 1½ tsp Soft Light Brown sugar
- 2 tbsp Coriander leaves, chopped
Method:
- Peel the prawns and rinse them gently under cold water. Using a sharp knife, make a slit at the back of each prawn and open out into a butterfly shape.
- Put the remaining ingredients with the exception of the chilli, tomato, onion and lemon wedges, in a bowl and mix together thoroughly.
- Add the prawns to the spice mixture, making sure they are well coated, and leave to marinate for about 1 hour.
- Place the green chilli, tomato slices and onion rings in a flameproof dish. Add the prawn mixture and cook under a very hot preheated grill (broiler) for about 10-15 minutes, basting several times with a brush.
- Serve immediately, garnished with the lemon wedges.
Ingredients:
- 6 tbsp Ghee
- 5 tbsp Hot Water
- 1 tbsp Warm Milk
- ½ tsp Ground Nutmeg
- 1 Sachet Saffron Powder
- 1.5 kg/3 lb Whole Chicken
Stuffing
- Salt, to taste
- 50 gms Sultanas
- 2 Geen Chillies, chopped
- 50 gms Ground Almonds
- 3 Medium Onions, finely chopped
- 3 Hard Boiled Eggs, coarsely chopped
- 50 gms Dried Apricots, soaked until soft
Masala
- 2 tbsp Curd
- 4-6 Cardamom
- 1 tsp Garam Masala
- 2 Garlic pods, crushed
- ½ tsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 4 Sprigs Spring Onion, chopped
- 50 gms Desicated Coconut, toasted
Method:
- Mix together the saffron, nutmeg and milk. Brush the inside of the chicken with the mixture and carefully spread some over the skin.
- Heat 4 tbsp of the ghee in a large frying pan and fry the chicken on all sides to seal it. Remove and keep warm.
- To make the stuffing, in the same ghee, fry the onions, chillies and sultanas for 2-3 minutes. Remove from the heat, allow to cool and add the ground almonds, apricots, chopped eggs and salt. Toss the mixture well, then stuff the chicken.
- Heat the remaining ghee in a large heavy pan and gently fry all the masala ingredients except the coconut for 2-3 minutes. Add the water. Place the chicken on the bed of masala, cover the pan and cook until the chicken is tender. Remove the chicken from the pan and set aside. Keeping warm.
- Return the pan to the heat and cook to reduce excess fluids in the masala. When the mixture thickens, pour over the chicken. Sprinkle with toasted coconut and serve hot.
Ingredients:
- 2 tsp Salt
- Juice of 1 Lemon
- 2 Large Pomfrets, or Dover or Lemon Sole
Masala
- 2 tsp Sugar
- 6 Pods Garlic
- 1 tsp Cumin seeds
- 2 tsp Lemon Juice
- 8 Fresh Green Chillies
- 8 tbsp Coconut, shredded
- 115 gms Fresh Coriander, including the tender stalks
Method:
- Scale the fish and cut off the fins. Cut the fish and remove the heads, if desired. Using a sharp knife, make 2 diagonal gashes on each side, then pat dry with kitchen paper.
- Rub the fish inside and cut with salt and lemon juice and allow to stand in a cool place for about 1 hour. Pat dry thoroughly.
- For the masala, grind all the ingredients together using a pestle and mortar or food processor.
- Stuff the fish with the masala mixture and rub any remaining into the gashes and all over the fish on both sides.
- Place each fish on a separate piece of greased foil. Tightly wrap the foil over each fish. Place in a steamer and steam for 20 minutes, or bake for 30 minutes at 200 degrees C/400 degrees F/Gas 6 or until cooked.
- Remove the fish from the foil and serve hot.
Ingredients:
- 3 tbsp Salt
- 4 Bay Leaves
- 115 gms Sugar
- Juice of 5 Lemons
- 5 tbsp Vegetable Oil
- 50 gms Chilli Powder
- 50 gms Garam Masala
- 50 gms Garlic, crushed
- 300 ml Pickling Vinegar
- 8 Onions, finely chopped
- 115 gms Ginger, shredded
- 1.5 kg Duck, jointed and skinned
Method:
- Place the duck, bay leaves and salt in a large pan and cover with cold water. Bring to the boil then simmer for 30-45 minutes, or until the duck is fully cooked. Remove the pieces of duck and keep warm. Reserve the liquid as a base for stock or soups.
- In a large pan, heat the oil and lemon juice until it reaches smoking point. add the onions, garlic and chilli powder and fry the onions until they are golden brown.
- Add the vinegar, ginger and sugar and simmer until the oil has separated from the masala.
- Return the duck to the pan and add the garam masala. Mix well, then reheat until the masala clings to the pieces of duck, and the sauce is thick.
- Adjust the seasoning if necessary. If you prefer a thinner sauce, add a little of the reserved stock.
Ingredients:
- ½ tsp Salt
- 1 tsp Lemon Juice
- 1 tbsp Vegetable Oil
- 3 Tomatoes, chopped
- 1 tbsp Mango Chutney
- Fresh Coriander sprigs
- 2 Spring Onions, chopped
- 1 tsp Red Chillies, crushed
- 1 fresh Green Chilli, chopped
- 3 Garlic pods, roughly chopped
- 15-20 cooked King Prawns, peeled
Method:
- In a medium saucepan, heat the oil and add the chopped garlic.
- Lower the heat and add the chopped tomatoes along with the salt, crushed tomatoes along with the salt, crushed chillies, lemon juice, mango chutney and chopped green chilli.
- Finally add the prawns, turn up the heat and stir fry these quickly, until heated through.
- Serve garnished with fresh coriander sprigs and chopped spring onions.
Beef with Green Beans
 Ingredients:
- 1¼ tsp Oil
- 1 Onion, sliced
- 1.2 litres Water
- 1 tsp Garlic Pulp
- 1 tsp Ginger Pulp
- 1 tsp Chilli Powder
- 2 tbsp Vegetable Oil
- 1 Red Pepper, sliced
- 450 gms Beef, cubed
- 2 Tomatoes, chopped
- ¼ tsp Turmeric Powder
- 2 Fresh Green Chillies, chopped
- 1 tbsp Coriander leaves, chopped
- 275 gms Green Beans (France beans)
Method:
- Cut the beans into in pieces and boil in salted water for about 5 minutes, then drain and set aside.
- Heat the oil in a large saucepan and fry the sliced onion until it turns golden brown.
- Mix together the ginger, garlic, chilli powder, salt, turmeric and chopped tomatoes. Spoon this mixture into the onion and stir-fry for 5-7 minutes.
- Add the beef and stir-fry for a further 5 minutes. Pour in the water, bring to a boil and lower the heat. Cover and cook for 45 minutes to 1 hour until most of the water has evaporated and the meat is tender.
- Add the green beans and mix everything together well.
- Add the red (bell) pepper, chopped coriander and chopped green chillies and cook, stirring for a further 7-10 minutes.
- Serve hot with chapatis.
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Ingredients:
- 5 Eggs
- 2 tbsp Garlic pulp
- 2 tbsp Ginger pulp
- Salad leaves (Lettuce)
- Salt according to taste
- Lemon twist, to garnish
- 175 gms Potato, ground
- ½ tsp Turmeric Powder
- 6 Green Chillies, chopped
- 450 gms Lean minced Beef
- 2 small Onions, finely chopped
- 50 gms Coriander leaves, chopped
Method:
- Preheat the oven to 180 degrees C/350 degrees F/Gas 4.
- Beat 2 eggs until fluffy and and pour into a greasef baking tray.
- Knead together the meat, ginger and garlic, 4 green chillies, 1 chopped onion, 1 beaten egg, the turmeric, fresh coriander, potato and salt. Pack into the baking tray and smooth the surface. Cook in the preheated oven for 45 minutes.
- Beat the remaining eggs and fold in the remaining green chillies and onions.
- Remove the baking tray from the oven and pour the mixture all over the meat.
- Return to the oven and cook until the eggs have set. Serve hot on a bed of salad leaves, garnished with a twist of lemon.
Ingredients:
- ½ cup Wine
- 2 tbsp Olive oil
- 2 Chillies, sliced
- 2 pods of Garlic, sliced
- 1 kg Peeled Tomatoes
- Salt and Black Pepper
- 1 kg Mussels, debearded
Method:
- Gently cook the garlic and chillies in the olive oil until soft.
- Roughly chop or mash the tomatoes and add them with their juice to the pan. Simmer for 20 minutes then season well with salt and pepper.
- Put all the mussels in a large pot with the wine and cover with a lid. Steam the mussels open over a high heat, discarding any that don’t open at all.
- Serve with tomato sauce.Serves: 4