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Contents

INTRODUCTION
APPETISERS
Coriander Chutney 3 Indian Pea Soup 37
Cucumber and Onion Rada 4 Tomato and Coriander Soup 38
Hot Lime Pickle 6 FISH
Imilee Chutney 10 43
Balti Fish Curry
Mango Chutney 11 Fish Kebab 44
Mint and Coconut Chutney 13 48
Goanese Fish
Pakora Sauce 13 49
Grilled King Fish
Salt Lassi 14
Prawn Balchao 50
Spiced Onions 15 Punjabi lhinga Curry 53
STARTERS Salmon Tikka 54
Aloo Tikki 19 CHICKEN
Chicken Tikka Kebab 20 Chicken Achan 58
Golden Fried Prawns 23 Chicken Biryani 60
Masala Posa 24 Chicken Chasm 61
Onion Bhaji 25 Chicken Korrna 62
Spring Lamb Chops 26 Chicken MaSala 65
Stuffed Capsicums Z7 Honey Chicken Tikka 67
Vegetable Pakoras 29 68
Murgh ka SaIan
Vegetable Samosas 31 Murgh Lababdar 71
SOUPS Murgh Makhni 72
Chicken Mulligatawny Soup 34 Sarsoon ka Murgh 73
Dual Soup 36 Tandoori Chicken 75
MEAT
Alan Maas Zaffrani 78 Traditional Indian Coal 114
Beef and Broccoli Balti 81 SUNDRIES
Beet Madras Curry 83 Bhatura 118
Chilli Pork with Curry Leaves 84 Chapatti 120
Keema Mattar 87 Masala Needles 121
Lamb Bhoona 28 Nan 123
Lamb Chops 90 Paratha 126
Lamb Jalf real 93 Pilau Rice 129
Lamb Ragan Josh 94 Poor 131
Mild Beef Curry 96 Vegetable Pilau 132
Mughlai Leg of Lamb 97 DESSERTS
Pork Vinclalec 99 Almond Pudding 136
VEGETARIAN Gaiar lea Halva 137
Aloo Gobi 103 Gulab Jamb 139
Baigan Bharta 105 Kheer 140
Okra Bhaji 108 Mango Ice Cream 142
109 Pinta Kulfi 145
Palak Paneer
Punjabi Channa 111 INDEX 147
5habanam Curry 113 WEIGHTS AND MEASURES 148
 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
filtbsp lemon juice
Ilftbsp water
859 fresh Coriander leaves and
sterns. coarsely Chopped
2tbsp fresh coconut, chopped
1 small shallot, finely chopped
1 thumb-sled piece of fresh
ioot ginger, chopped
I fresh green chilli, cleseeded
and chopped
Sugar
lop salt
pinch of pepper
METHOD
Put the lemon juice and water m a small food processor, add half
the coriander and whiz until it is blended and a slushy paste is
formed. Gradually add the remaining coriander and whiz until
blended. If necessary. use a flexible spatula to scrape the mixture
from the sides of the food processor. Add the remaining ingredients
and continue whizzing until they are all finely chopped and blended.
Taste and adjust any of the seasonings before transferring the
chutney 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
Cucumber and Onion Raita

INGREDIENTS METHOD

tri cup natural yoghurt 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
Transfer to a serving dish and sprinkle a pinch of garam masala over
cup onion, thinly sliced
the rail&
lathsp fresh runt finely
Salve as an accompaniment with any curry dish.
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
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
Heat the mustard oil in a frying pan and fry the asafoetida and
211,9 yellow mustard sued,
mustard seeds. When the ml reaches smoking point, pour the
crushed
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
450m1 water
it green chill, chopped and
deseeded
55g light blown sugar
ptsp salt
Put the tamarind pulp and the water in a heavy-based saucepan and
bring 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 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,
Delicious with popadoms or serve with pakoras and samosas.
thinly sliced
2 cloves of garlic, crushed
rind of 1 orange or
lemon, thinly removed
Mint and Coconut Chutney

INGREDIENTS METHOD

50g fresh mint leaves, finely Put all the ingredients into a food processor and blend until smooth.
shopped Transfer the chutney to a jar, cover and chill until needed.
6thsp desiccated. dry.
Especially good served with lamb tikka or larch samosas.
unsweetened shredded
coconut
uhsp sesame seeds
lop salt
175m1 natural yoghurt

Pakora Sauce

INGREDIENTS Mil HOD

250rn1 natural yoghurt
salt to taste
5g red chili powder
15g ready-made melt sauce
100g tomato ketchup
Pour the yoghurt into a large bowl, add the salt and too. Add the
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 Fill 4 or 6 glasses with Ice cubes and pour the yoghurt mixture in the
250m1 cold water glasses. Lightly dust the taps with ground cumin and garnish each
Ice rubes with a sprig of must.
some ground cumin and
rlinl5png5 for garnishirro

EM, 4-61
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 Put the howl in the fridge fat around 30 minutes to allow the
I5g ready-made mini SRO.
[Favours to develop.
30g ready-made mango
Garnish with the chopped mint and serve chilled with popadomsi
chutney
a handlul of fresh mint for
garnishing
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 Preheat the grill. Thread alternate pieces of marinated chicken and
3tbsp natural yoghurt onion on to eight skewers.
I garlic clove, crushed
Brush the onions with a little oil, place on a grill rack and cook
2tbsp fresh conander,
under a high heat for 10-12 minutes or until the chicken is cooked
chopped
through, turning once hallway through the cooking time.
salt and ground while
Pepper 5enre the kebabs with a salad.
I small onion, cut into
wedges and separated
Into layers
a little oil for brushing

semis
Golden Fried Prawns

!MGR:DENIS NAL 11101)

4551g king prawns, peeled Min all the ingredients for the marinade together, add the prawns
but with tads soil on and leave them to marinade for at least 30 minutes.
enough vegetable cat for
Mix all the hatter ingredients together and whisk until smooth_
deepdrying
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
for the marinade
surface immediately, the oil is ready.
lettsp ready-rnade ginger and
garlic paste Dig the prawns in the batter and deep-fry in hatches until golden
salt to taste brown.
',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
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
skinned lentils) pastes and then mix them together. Add salt and enough water to
salt to taste the mixture to form a thin batter and then leave it at room
a little ghee or oil temperature overnight.
Heat pan or griddle with little ghee or oil, Spread the batter on to
for the masala filling the pan using a circular motion to make a thin dose. Cook on both
I lbsp di the sides it desired.
nine mustard seeds
for the masala filling
/Aso yellow Sp il l peas
Neat the oil. Add mustard seeds, peas. onion, chillies and turmeric
1 medium onion, chopped
and fry for about 5 minutes on medium heat or until onions turn
1 -2 green chillies
golden brown. Add the potatoes and keep stirring until potatoes are
fftsp turmeric
cooked.
2 large potatoes
salt to taste 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

INGREDIENTS

140g gram flour

lisp sale
1 tsp ground cumin
ltsp ground turmeric
ltsp bicarbonate of soda
top chilli powder
2tsp lemon lone
2tbsp vegetable or
groundnut oil, plus
enough for deep-trying
2-0tbsp water
2 onions, thinly sired
2tsp conander seeds, lightly
Crushed
tielLTI IUD
Olt
Sift the gram flour, salt, comb, turmeric, bicarbonate of soda and
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
similar consistency to that of single cream. Now mix in the onions
and the crushed coriander seeds.
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
mixture and fry for 2 minutes. Then use tongs to flip the bhajis over
and cootieue trying for a further 2 minutes or until golden brown.
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).

(torus 12)
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 dish.
large fresh red chilli, Finely chop the chilli, then place it in a bowl and mix it with the
deseederi
chopped fresh coriander, rant, salt, brown sugar, garam masala,
2tbsp fresh coriander,
crushed garlic and grated ginger Pour the yoghurt into the chilli
chopped
mixture and, using a small whisk or a fork, mix everything together
lasso fresh mint, chopped
thoroughly.
Ma sett
Pour mixture over the char, ,end turn thee: vath your fingers to
lisp soft brown sugar
make sure that they are completely covered. Cover :ne dish and
lisp gararci masala
marinate the chops in the fridge awl right,
lisp calk, crushed
:pip fresh root ginger, Heat the oil in a wok and arid the chops, Cook over a medium heat
grated for about 20 minutes orphlil cooked right inrough, turning the
175ml low.lat natural chops from time to tirne'Alternatively, gill the chops basting
yoghurt frequently with oil

2rsp oil Serve with the mixed salad.

a mixed salad, to serve

(SERVES 41
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
Now heat 3tbsp of the oil or ghee in a pan. add the chopped onion
asp ground turmeric
and fry until it turns golden brown.
red chilli powder to taste
Men garam rnasala powder Nest add all spices and the mashed potatoes, peas and salt and try
for a few moments_
, r1hP dry mango powder
(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
'AWN aShokaharce through it.
shoo rargi
Now put the remaining oil or ghee in heavy-bottomed trying pan
2thsp green peas, holed
and fry the stuffed capsicums on all sides.
salt to taste
Garnish the Car/Seams with the grated paneer and chopped
5Pg punnet ilndran cheese),
grated
coriander leaves and serve hot.

a handful of fresh coriander,

chopped
Vegetable Pakoras

INGREDIENTS h.lEl HOD

450g potatoes Peer the potatoes and cut them into small dice. Put the potatoes
609 onions, chopped 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
Now add water until the mixture just holds its consistency when
5g ground cumin
dripping uhf the back of a spoon.
30g tomato ketchup
Heat the vegetable oil. To judge whether the oil is hot enough. pot
309 natural yoghurt
a cube of bread in and, it it rises to the surface immediately, the oil
tog fresh coriander,
is ready. Cook the pakoras in batches by dropping one tablespoon
chopped
of the mixture at a time into the hot oil. When the pakoras bob up
20Orn1 water
to the surface, push them down gently with slotted spoon.
vegetable oil for frying
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.
thawed and wrapped in
damp cloth
oil for brushing
Preheat the oven to 200C (gas mark 61.
a
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

for the tilling Toss all the tilling ingredients together in a large mixing bowl until
they are well blended_ Adjust the seasoning with salt and lemon
3 large potatoes, bolted and
juice if necessary.
roughly slashed
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 folding like This to form a triangle shape and then brash the
1 small onion, Imply samosas with oil. Put the samosas on a baking tray and bake in the
chopped oven for 10-15 minutes, until golden brown.
2 fresh green chillies, finely The samosas can also be deep-fried see the pakora recipe for this.
chopped
2 tbsF fresh coriander leaves,
chopped
2tbsta fresh mint leaves,
chopped
Juice of I lernpn
salt
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.
Into 04111,
2 her le.ous
110ml ye-getable oil
1 11.1 Hon hogporl
1201111 :oder
a W1,14'11,41 4,1 Lorkindor .
,honped o for gornoh.ng
for the marinade
Ent of all make the marinade. Mix all ingredients together in a
bowl, stirring ip a littIe water to foals a thin oasteeRlid the chunks
of fOls, ensunng they are all smeared with the marinade_ Add the
bay *axes to the mixture and refrigerate for 30 minutes.
Take the huh out of the fridge at least IS minutes before the actual
preparations.
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
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

1 tsp ready-made nark paste

for a few minutes. Reduce the heat and continue to cook for a
further 5 minutes_
I hp green th1111, desoed,d
and chopped Garnish with the chopped coriander and serve hot.
IN) ground coriander
I tsp ground upon
Ohp ground tonnent
i7tsp hllli pcmder
F tsh Kebab

INIGREDEENTS linIE [HOD

Sum piece of fresh .cit
ginger, couched
I clove 01 garlic, crushed
2tsp ground cumin
lisp freshly ground black
pepper
lisp ground conandui
lisp garam InasaEa
ittsp ground cloves
lisp ground aniseed
75m1 natural yoghurt
Ikg whim fish fillers,
shinned and robed
4 small onto, peeled
oil her bastata
1 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 mix
together until well blended.
Add the pieces of fish to the yoghurt mixture and turn them around
in the marinade until they are well coated, Leave the fish to
marinate in a cool place 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
oil. Arrange them on a grill pan and place under a preheated grill,
turning the kebabs occasionally and basting them with oil and
marinade as necessary. Continue doing this until the kebabs are
cooked and lightly browned all over.
Serve with rice. accompanied by lemon slices and raita (see p. 4 for
this).

(sERvEs
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 Heat the oil in a pan, add onion slices and saute them for 5 minutes
400r11 coconut milk over a medium heat and then add the spice paste_
10 curry leaves
Saute for a further minute before adding the coconut milk and curry
1 /thsp tamarind pulp.
leaves. Put a lid on the pan and cook on medium heat for 10
soaked al 60nt1 of water
minutes.
720g fish fillets, diced
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 fish is tender
atop Comm seeds
Serve with steamed rke.
I tsp turmeric
I tsp garlic
I tsp green chillies spit
ltsp sugar
salt to taste
5017tI water

NFIIVE , 4-61
Grilled King Fisk

INCREDILNFS P all I HOD

4 large Idleis of fhh hr Clean and wash the fish

any (urn full
Put all the other ingredients in a large bowl and mix well before
2tbsp ground coriander
adding the fish. Put the bowl in the fridge and allow the fish to
3ibop vegetable od
marinate for 2-6 hours.
1 tbsp red 6141. powder
Preheat wren to 200C (gas mark 5). Place the fish on a baking tray
Itbsp ready-node garb
and pour any remaining marinade over it, Cover the fish with foil
paste
and cook in the oven for 10-12 minutes. Remove the tray from the
2Ibsp lone juice
oven, baste the fish and place it back in the oven uncovered and
salt op taste
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
2005 prawns Ismail slml
19 cumin seeds
4 cloves
8 black peppercorns
8 cardamoms
4 x 2-3cor cusnamon storks
6 whole red chillies
100m1 malt vinegar
150m1 vegetable ml
2 merlon] onions, chopped
2tbsp ready-made grager
and garlic paste
lisp red chilli pewee,
topsalt
2 tomatces, chopped
6 curry leaves
200m1 coconut mdk
3 red (bribes. dry-remind Or
a frying pan
{spurs 4-6)
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 of
cinnamon stick, whole red chillies and the malt vinegar al a blender
and blitz to form a paste. Scrape the paste out of the blender into a
bowl and put it to one side.
Heat the of in a pan over medium high heat and deep-fry the
prawns until golden brown.
Remove the prawns and then add the onions to the same Oil. Saut
the onions until they turn golden brown.
Add the ready-made ginger and garlic paste, the red chilli powder
and the salt and stir for 2 minutes.
Add the tomatoes and stir constantly for 2-3 minutes
Add the paste mixture and stir for 2 minutes.
Add the fried prawns and the curry leaves and cook until prawns are
tender.
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 Heat the oil in a pan and add the mustard seeds. Stir on a medium
I tsp mustard seeds 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
Next add the salt and vinegar and cook for a further 15 minutes.
2 tsp froth grPen chillies
I tsp garam masald Lower heat, add the king prawns, cover the pan with a lid until the
3 fresh tomatoes, skinned, prawns are tender.
pureed and strained Serve hot, garnished with the sprigs of coriander.
salt to taste
20m1 malt vinegar
450g king prawns (headless
and pee3ed)
a few sprigs of fresh
coriander

SERVES 4 - 6t
S almon Tikka

INGRWIENTS METIIOD

45rul lemon !rite Mix the lemon juice. fresh ginger, garlic paste and salt together and
21hip bosh root ginger, rub the mixture into the cubes of fish. Put the fish aside far 15
finely chopped minutes_
21bsp readYeearle 9. 11 r Combine the gram flour, ground turmeric, red chilli powder, cumin
paste seeds, yoghurt, salt and oil to form a marinade. Marinate the cubes
salt to taste of fish in this mixture for 4-6 hours.
5605 boneless salmon 1 dlet,
Preheat the oven at 1700 (gas mark 3). Put the cubes of marinated
cut onto Son cubes
salmon on a roasting tray and put it in the overt for 8 minutes.
ltbsp grain 11.1
Remove the tray from the oven and turn the cubes of fish over,
lisp ground turmeric
baste with the oil and then roast for another 4-5 minutes.
lisp red chilli prouder
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 Heat the oil In a frying pan over a medium heat and add the
Rtsp mustard seeds mustard seeds, cumin seeds, coriander seeds. fenugreek seeds,
Rtsp cumin seeds aniseeds and cloves and cook for 2 minutes.
ltsp coriander seeds
Fry the finely sliced onions until they are golden brown and then put
I tsp fenugreek seeds
them in a bowl with the yoghurt and grind them to a paste. Drain
Itsp whole aniseeds
the soaking water from the cashews and grind them to a paste,
4 cloves
imp ground turmeric adding a little water it necessary.
I small onion, finely sliced Add remaining spices along with the brown onion paste, the
1999 natural yoghurt cashew nut paste, the mixed pickle and the cream to make a Mick
39g cashew nuts. soaked paste_ Mix well and continue cooking for 3-5 minutes until the oil
WErnight starts floating on the top.
lisp garam masala
Add the chicken and mix well to make sure chicken pieces are well
Imp red chilli powder
coated on all sides. Add the tomato pure and butter and cook for
209 mixed pickles
50ml single cream 10 minutes_
625g boneless chicken, cubed Now add the water and lemon juice and salt and simmer for
10Og tomato purOe another 10 minutes.
25g butter
Serve hot, garnished with dry red chilli.
SOml water
5m1 lemon PCP
salt to taste
a little dry red chilli
ft-W,41.1!!Irl.
 Chicken Biryani

INGREDIENTS MF THUD

12 cups basmati rice Pick out any discoloured grains of rice, wash it and then soak it in
2 dins water water for about 30 minutes.
210sp garam masala
Bring the water to the boil, add 2tbsp of garam masala, I bay leaf,
2 bay leases
the soaked rice and 1tsp salt and boil until the rice is three.quarters
salt to taste
cooked. Drain the rice and put it aside.
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
lisp ground turmeric chicken pieces in this to marinate for an hour,
1 cup natural yoghurt
Heat the oil in a patila or a thick-bottomed pan. Add I tbsp of garam
600g chicken. cut into pieces
masala and fry for I minute. Add the shred onions and saute until a
311/sp al
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
cup warns milk marinated chicken and cook until chicken is lender
ltbsp ginger, sliced I1110 julienne
Dissolve the saffron in the warm milk. Arrange alternate layers of
2tbsp mint leaves

Li._ 50g butter chicken and rice. Sprinkle saffron dissolved in milk, remaining garam
171..did powder. tubenne canner. mint leaves and butter in between the
.
for garnishing 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

INGRWIEhl IS hilL I I

40m1 vegetable ml Heat the oil in a wok over medium real. Add the onions and saut
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
Saw add the mango r iriutney, tomato hup, mini and lemon
salt In taste
juice and over medium heat, simmer for alexe 10 minutes until the
560g boneless chicken.
chicken is cooked.
cubed
Slowly stir in cream are simmer for 1111iiier two minutes.
1800 mango cisme,"
2009 tomato bet, 1 11111 Serve hot, garnished with die single r ream and the lemon slices.
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
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
Heat the oil over medium-high heat, add onion and saute until it is
2 peeled plum tomatoes
golden. Add the ginger, garlic and tomato paste and stir-fry for 2-3
50ro1 vegetable oil
minutes before stirring in the ground turmeric. Now add the chicken
1 small onion. chopped
pieces to the pan and cook for 2 minutes.
lisp ground turmeric
625g boneless chicken. Next stir in the ground cumin, nutmeg, cinnamon and the salt and

cubed pepper. Mix well and cook for 5 minutes. Add the water, cover the

',Asp ground cumin 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
560g chicken breasts, cubed
1 green pepper, di-lopped
tRibsp fresh ginger,
chipped
tribisp garlic. chopped
30g peeled plum iontatocs
tup green chillies. chopped
medium onion. finely
chopped
salt to taste
insp 1,1 chilli powder
tttsp paprika powder
lisp ground turmeric
a pinch ground cinnamon
top gamin 'pinata
300nii natural yoghurt
a few sprigs of lresh
coriander
M E I HOD
Heat the oil in a pan over medium heat, add the chicken and saute
For 5-7 minutes or until light golden brown. Remove the chicken
and put it to one side.
Add the pepper to the same pan and stir -fry for 3 -4 minutes or until
crisp but tender. Remove the chopped pepper and keep it aside
along with chicken.
Mend the ginger, garlic, tomatoes and green chillies in a blender to
form a paste.
Put the chopped onion in the pan that the chicken and peppers
were 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 or
until the gararn masala turns rich brown colour.
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_
Served hot, garnished with the sprigs of coriander.
Honey Chicken Td<ka

INGREDIENf 5 ME INCA)

569g boneless chicken Combine all the ingredients except the oil in a large bowl. Make
breasts. cut into Scm strips sure the steps of chicken breast are evenly coated and leave them to
1017rd lernohrulce marinate for 3 hours.
lOrril honey Brush the marinated chicken with the mustard oil, put it on a
I tsp red chilli powder
roasting tray and roast in the oven at I 8PC_ (gas mark 5) for 20
3tbsp ready.rnade ginger minutes or until chicken is tender.
and garlic paste
lisp ground while pepper
%hp ground nuirneg
u pinch of led food
colouring loptional)

.11 IO taste
mustard pit

(gears 4-6,1
 Murgh ka Satan

INGF)11MFNIS. Fslf11101-,

30g cashew nuts, broken op Blend the cashew nuts, peanuts, melon seeds and vinegar in a
50g peanuts Mender. Spoon the paste into a small bowl and put it to one side.
30g melon seeds Heat the oil in a pan over medium heat. Add the onions, whole red
15111 vinegar chillies and the asafoetida and saule for 3 minutes. Now add the
9Orni vegetable oil ground turmeric and the blended nut and melon seed paste and stir
2 medium onions, chopped continuousN until the mixture comes to the boil.
whole red chilies
Next add the yoghurt and coconut milk and simmer for 2 minutes
a pinch asafoetida
before adding the chicken and cocking for 10 minutes. Add the
lisp ground turmeric
salt, dry mango powder, ground fenugreek and red chilli powder
150g natural yoghurt
and stir well. Add the water and cook for another 10 minutes or
100m1 coconut milk
until chicken n tender.
6259 boneless chicken, Lk'
salt to taste Serve hot.
lisp dry mango powder
(available in Asian food
shops or from tkaneLasoka

lisp ground fenugreek,.

lisp red chilli powder
80m1 water

1111111rierkS 4 -61
Murgk LaDabclar

INGREDIENTS rid E I HOD

I CrOtol vegetable on
4 doves
2 bay heaves
2-km cinnamon slick
2lbsp ready-made ginger and
garlic paste
2 green chillies, dropped
2 medium 011i005, chopped
23so red chile powder
a pincb of grated nutmeg
Stsp paprika powder
Heat the oil in a pan, add the -cloves, bay leaves and cinnamon and
stir-fry for 2 minutes. Add the ready-made ginger and garlic paste
and the green chillies and keep stirring until the paste starts turning
brown.
Add the chopped onions and cook until onions turn golden brown.
Add the chilli powder. nutmeg, paprika and ground fenugreek and
stir for 1 minute_ Now add the tomatoes and cook until soft.
Add the chicken and sale, cook fort0 minutes and then add tomato
puree. Continue cooking until oil separates and comes to the
surface_

leap ground fenugreek Now add the cream, honey, butter and sauteed peppers and simmer
3 tomatoes, chopped gently for 5 minutes.
Shop boneless chicken. cubed
Some hot, garnished with the julienne ginger_
salt to taste
Stbsp plum tomato puree
150ml single cream
2tsp honey
Itbsp butter
green pepper, Sauteed al 1,11,
yellow pepper, sauteed in butter
3 red pepper, sauteed in butler
2rup julienne ginger
IVIurgk Makkni

INGREDIENTS METHOD

10Cg butter
2thsp ready- made ginger
and garlic paste
BOOg plum Idolater Turn
salt to taste
Any green chilli, chopped
2tsp Julienne garigei
llsp red chit powder
lisp garnet rrasala
Ash paprika powder
6256 chicken tikka (use the
roEipe on p. 67 for think
Melt half the butter in z pan, stir in the ready-made ginger and
garlic paste and saute for 3-4 minutes. Add the tomato puree and
salt and cook for 5 minutes. Now add the remaining butter,
chopped green chilli and julienne ginger. Then, stirring constantly,
add the red chilli, garam inmate and paprika powders and cook for
5 minutes or until sauce thickens.
Add the chicken and cook for 5 minutes before adding the water
Now reduce the heat and simmer gently for 10 minutes.
Stir in most of the cream, reserving some for garnishing, and the
honey, simmer for a further 10 minutes and then sprinkle the
ground fenugreek on top_

100ehlwater Serve hot, garnished with a little cream.

20Orn1 single cream
20w1 honey
a pinch ground fenugreek

SERVES 4 -b)
Sarsoon ka Jvlurgh

INGREDIENTS MIT111)1 ,

ltbsp ready-made ginger and Rub half of ready-made ginger and garlic paste into the chicken
garlic paste pieces and leave them to marinate for 30 minutes.
560g skinless chicken on the
Heat the mustard oil in a frying pan. Add the mustard and
bone, cut into pores
fenugreek seeds and saute until seeds crackle. Add the red chilli
60m1 mustard oil
paste, salt, ground cumin, ground coriander and gararn masala and
ltsp mustard seeds
cook for 5 minutes over a medium heat.
lisp fenugreek seeds
Meanwhile, prepare a paste by blending together the mink fresh
lisp ready-made red chilli paste
coriander and the green chillies. Add this paste to the pan and
salt lo taste
combine it with the rest of the spices.
Crap ground cumin
Sflsp ground coriander Now add the chopped tomatoes and stir-fry for 5 minutes.
%hp gararn masala . Add the marinated chicken pieces to the pan and continue cooking
I tbsp fresh mint leases, for 5-10 rninut.m.
chopped
Add the water reduce heat and cook for another 10 minutes or until
bibso rent (aunt:lee chopped
chicken is tendon
2rsp fresh green chillies,
chopped Serve hot garnished with the julienne tomato.
2 medium tomatoes, chopped
1COmlwater
500k.".011111000; for
0
Tandoori Chicken

INGREDIENTS METHOD

2 whole thickens, skinned Cut each chicken Into four pieces with a sharp knife. Make deep
60ml lemon ill, cuts on the breasts, thighs and legs.
3tbsp ready - made ginger Mix the lemon juice, ready-made ginger and garlic paste and salt
and garlic paste
together and coat the chicken pieces with this mixture and put
2tsp fed chills powder
them aside for 30 minutes.
lisp gararn inasala
Make a marinade with red chilli powder, garam masala, yoghurt,
150g natural yoghurt
tandoori paste, coriander and salt. Rub chicken pieces with this
3tbsp ready made tandoori
marinade and allow them to marinate for 4-6 hours or overnight.
paste
21bsp fresh coriander, Preheat the oven at 180C. Place the chicken pieces in a roasting tray
chopped and roast for 8-10 minutes_ Remove the tray from the oven, turn
salt to taste the chicken pieces over, baste then, with their own juices and roast
for a further 10 minutes or until tender.
(steam 81
 1

<
I
>
Aloo Maas Zafiran
INGREDIENTS
450g boneless Ltrnb
2tsp Iresh ginger, chopped
'op lresh garlic, peeled and
chopped
1 medium onion, chopped
450mI natural yoghurt
lisp red dull, powder
lisp ground torment
3Isp ground ginger
lisp ground coriander
60iolvegetable oil
I large potato, peeled and
diced
I onion, sliced
500m1 water
sag to taste
a 'amen of garam masala
2tbsp fresh coriander.
chopped
(srms 4)
METHOD
Trim any excess tat from the meat, cut it into 4cm cubes and wash it
thoroughly.
Blend the fresh ginger and garlic together using a mortar and pestle
until a tine paste is formed.
Put the garlic-and-ginger paste, chopped union, yoghurt, chilli
powder, ground turmeric, ground ginger arid ground coriander in a
bowl and mix everything together. Add tile meat. rt. 4 111
thoroughly and leave it to marinate for 30-45 minutes,
Heal the oil in a heavy-bottomed pan, add diced potatoes and,
stirring occasionally. fry for 10-15 minutes or until the potatoes turn
golden in colour. Remove the potatoes t rorn the parr and put them
to one side.
Add the sliced onion to the same pen end setute for 5 minutes
before adding the cleat arc I marinade to the par. Cook for 5
minutes over a Medium - high heat
Add the water and salt. mix again and cover with tight-fitting lid.
Lower the heat and simmer gently for 45 minutes or until the sauce
has thickened and the meat is tender,
Add the fried potatoes, stirring them carelolly into the meat, and
cook for another 5 minutes.
Serve hot with the garam masala and fresh coriander sprinkled on
Beer and Broccoli Balti

INGREDIENTS METHOD

50g ghee or 2tbsp Melt the ghee or oil in a heavy-based frying pan and fry the onion
vegetable oil until lightly browned. Add the garlic and fry for 1 minute.
I large onion, chopped
Add the steak, increase the heat and stir-fry until the steak is
2 garlic doves. crushed
browned on all sides. Lower the heat, then cover and cook the meat
450g frying steak, cut into
in its own juices for about 10 minutes until tender
narrow strips
Stir in the ground coriander, garam masala, chilli powder, mustard
tibsp ground coriander
powder and a pinch of salt and stir-fry over a low heat for a few
lisp garam masala
seccods. Stir in the fin of chopped tomatoes, including the juice,
lisp chilli powder
and cook, uncovered, until almost dry. Add the broccoli and stir-fry
lisp mustard powder
for a few minutes. Partly cover the frying pan and simmer until
pinch of salt
tender
2509 lin of chopped
tomatoes Some hot.
225g broccoli. washed,
broken into florets and
florets cut in half

isteva 4)
Beef Madras Curry

INGREDIENTS METHOD

60m1 vegetable oil Heat the oil in wok over a medium heat and try the onion slices for
1 onion, finely Aced about 8 minutes imol they turn golden brown.
3 or 4 cloves tower the heat add all the spice ingredients and fry for a further
4 green cardamom pods
2-3 minutes.
2 whole star anise
Add the cubed beef and mix well with the spices. Cover and cook
4 fresh green chillies,
over a low heat until the beef is tender and fully cooked. Conk
chopped
uncovered on a higher heat for the last few minutes to reduce the
2 fresh or dined red chillies,
excess liquid .
chopped
45ml ready-made madras Remove the pan from the heat and fold in the tamarind juice, sugar
rnasala paste and salt. Reheat the dish and garnish with the sprigs of coriander
Sue ground torment
450g lean heel, cubed
60m1 tamarind juice
granulated sugar to taste
salt
a lew sprigs of fresh
coriander, for garnishing

(sown 4-6)
Chilli Pork with Curry Leaves

INGREDIENTS METHOD

2tbsp vegetable oil Fleet the oil in a wok and fry the sliced onion, ginger, garlic and curry
1 large onion, forty sliced leaves until the onion is soft, Add the curry paste or powder, chilli
Turn piece fresh root ginger. powder, five-spice powder, ground turmeric and salt and stir well.
grated Add the pork and stir well over a medium heat to seal acid evenly
4 garlic cloves, crushed
brown the meat pieces. Keep stirring until the oil separates and then
12 curry leaves
cover the pan and cook for about 20 minutes.
?Uwe ready-made extra-hot
Now stir in the coconut milk, cover the pan again and simmer until
curry paste for 4tbsp hot
the meat is cooked. Towards the end of cooking, uncover the pan to
curry powder)
reduce the excess liquid.
1tbsp rhilli powder
lisp live-spice powder Serve hot. garnishing with the red onions.
lisp ground turmeric
salt
900g pork, cubed
175m1 thick coconut milk
1 red onion, finely shred.
for garnishing

NEVES 4-6)
Keema Mattar

ih1613EDIENTS METHOD

2tsp fresh ginger, chopped Mix the ginger, garlic, onion and vegetable oil together and blend in
2tsp garlic, chopped a food processor to a fine puree. Spoon and scrape the mixture into
1 medium onion, chopped a small skillet and cook for 5-7 minutes or until mixture turns
4Orril vegetable oil almost brown.
1 green chilli, chopped
Add she green chilli, cinnamon, turmeric, coriander and cumin. Stir-
litsp ground cinnamon fry to blend all the ingredients together and continue cooking for
situp ground turmeric
2-3 minutes.
5tsp ground coriander
Add the meat and cook, stirring and chapping down with the side
5tsp ground cumin
of heavy metal spoon to break up any lumps. Continue stirring for
4509 minced lamb
10 minutes or until meat is almost done.
1259 fresh tomatoes,
chopped Add the tomatoes. lime juice and sugar and sprinkle in the crushed
lime juice pepper Cover and simmer gently for 30 minutes.

ltsp soft brown sugar Add the peas and continue cooking for a further 5-6 minutes or
a pinch er crushed black until peas are tender.
peppercorns
Serve hot, garnished with the sliced fresh green chilli.
125g peas
tun fresh green chilli.
sliced, for garnishing

(SERVES 4)
Lamb Bhoona
INGREDIENTS
2-3tbsp vegetable oil
I rbsp fresh garlic, chopped
3g fresh ginger, cut into
julienne
I medium onion, chopped
2tsp red chilli powder
2Isp ground coriander
lisp ground turmeric
salt to taste
450g boneless Iamb, cut
into 3-5crn cubes
150g tomatoes, chopped
12501 water
a handful of fresh coriander
for garnishing
ISIRets 4)
METHOD
Heat the ail in a pan over a medium heat and add the fresh
chopped garlic and ginger and stir-fry for 2-3 minutes or until the
garlic starts turning light brown. Add the onion and continue stirring
until it turns golden brown.
Add the red chilli powder, ground coriander, ground turmeric and
salt, stir well and continue cooking for 5 minutes or until oil comes
up to the top.
Now add the lamb cubes and cook for 15-20 minutes or mid meat
Is half cooked.
Next add the chopped tomatoes and continue cooking for another 5
minutes. Slowly add the water and continue stirring to mash the
tomatoes.
Lower the heat and let it simmer for another 5 minutes.
When the oil is released again and comes to the surface, it means
the meal has reached the lahoona' stage, indicating it is almost
tender and only a short trne of further cooking IS required. 5o,
when this happens, you should cook it for a further 2-3 minutes.
Serve hot, garnished with the coriander.
Lamb Chops

INGREDIENTS METHOD

4509 lamb chops Mix all the marinade ingredients together to form a soft paste and
2lbsp butter coat the chops with it Marinate the Iamb for 3-4 hours.
Preheat the oven at 180C (gas mark 4) for 10 minutes. Before
for the marinade
putting the chops on the tray, coat it with butter. Arrange the chops
10One mustard oil
on the baking tray.
1009 natural yoghurt
Put the tray with Iamb chops in oven and conk for 30 minutes or
I tsp ground turmeric
until the lamb is tender.
I isp red chili powder
4Isp mango powder Serve hot with mint chutney (see p 13 for this).
(ayaiable in Awn food
Shope or from mapffidabsalsi
SPOSIVIKOP9
I tip ground cumin
ttsp gararn rnasala
100m1 mall vinegar
tbsp ready-made ginger
and genic paste
salt to taste

(stews 4)
Lamb Jalfrezi

INGREDIENTS METHOD

300 vegetable Ori Heat the oil in a pan and add the ginger and garlic and cook until
6tsp fresh ginger, chopped the garlic is light brown. Add the chopped onion and saute until it
2tsp garlic, chopped twos golden brown. Add chopped green chillies and saute for 2
1 medium orlon, chopped minutes. Now add ground turmeric, chilli power, coriander seeds,
lisp green chillies. chopped whole red chilli, ground cumin and salt and cook gently on a
I top ground turmeric medium heat for 5 minutes.
Stop chilli powder
Nest add the lamb and mix it well with ingredients already in the
Inn coriander seeds, crushed pan. Continue cooking for a few minutes, scraping the base of the
1 lsp whole red chili, deseeded
pan so that spices do not stick to the bottom.
lisp ground cumin
Add the water and cook for another S minutes before adding the
salt to taste
tomatoes. Now cover and cook over a medium heat for 20 minutes.
450g boneless lamb. sliced
12501 water Remove the lid and simmer for a further 10 minutes to let the
SOOg tomatoes, deseeded and excess liquid evaporate and allow the sauce to thicken.
chopped Add the oil, ground coriander, ginger, fresh coriander, chopped
2-3tbsp vegetable oil peppers, julienne tomato and saute for 2 minutes.
2tsp ground coriander
Serve hot. garnished with the fresh ginger.
2tsp julienne ginger
Asp fresh coriander, chopped
green pepper, chopped
1 tomato. cut into Julienne
2tsp julienne fresh ginger, for
garnisning
Lamb Rogan Josh

INGREDIENTS METHOD

80na1 vegetable oil
1 medium onion. chopped
2tbsp fresh ginger, chapped
2tbsp gunk, chopped
Ilse ground cumin
lisp ground turmeric
ltsp red chilli powder
wit to taste
560g boneless lamb. cut into
chunks
650g plum mmatoes. peeled
2tbsp ground almonds
First make the stock. Place the lychees, cinnamon sticks, doves and
water in a pan. Bring it to the boil and simmer on low heat for 20
minutes.
Heat the oil in a pan, over medium-high heat, add the onion and
saute until golden brown. Add the fresh ginger, garlic, ground
cumin. ground turmeric, red chilli powder and salt and stir-fry for
3-4 minutes.
Now add the lamb and stinfry for 15 minutes. Next add the plum
tomatoes and blend well before slowly adding the stock while
strong well.
Cover the pan and simmer for another 15-20 minutes or until the

350m1 single cream meat is tender.

30m1 coconut cream Stir in ground almonds, cream and coconut cream and simmer for a
1 tomato, sliced further 5 minutes.
Serve hot, garnished with the sliced tomato and a little extra cream.
for the stack

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

(ewts 4-6)
114 r,-thOloa meat
M ild Beef Curry

INGREDIENTS METHOD

301301 vegetable oil Heat the oil in a saucepan over a medium heat. Add the anions and
3 medium onions, finely slushy until golden brown. Remove hall 01 the onions from the pan
chopped and put them to one side.
lkg lean beef. cubed Add the meat to the remaining onions in the pan and stir-fry for
IXtsp garam masala about 5 minutes.
1Xisp ground coriander
Remove the pan from the heat.
iXtsp fresh ginger, finely
chopped Mix the garam inasala, ground coriander, ginger. garlic, salt and
I Asp flesh cork, crushed yoghurt in a bowl. Gradually add the meat to the yoghurt and spice
lisp salt mixture and irk to coat the meat on all sides. Put the meat and the
15001 natural yoghurt yoghurt and spice mixture in the saucepan, return it to the heat and

2 cloves stir-fry for 5-7 minutes or until the mixture is nearly brown in colour.
3 green cardamoms Add the cloves, green cardamoms, black peppercorns and the water.
4 black peppercorns Lower the heat, cover the pan with a lid and leave R to simmer for
600m1 water about 45-60 minutes.
a few sprigs of fresh
If the water is completely evaporated but the meat is not tender
coriander
enough, add another 300m1 of water and cook a further 10-15
minutes, stirring occasionally
/struts 6)
lust before serving, garnish with the reserved onions and the fresh
coriander.
Mugl-tiai Leg Lamb

INGREDIENTS METHOD

2 6kg leg of lamb Remove the lat from the lamb and pnck it all over with a fork_
2tsp fresh root ginger, finely
In a bowl, mix the ginger, garlic, garam masala, salt, black cumin
chopped
seeds, peppercorns, cloves and chilli powder until everything is well
2tsp fresh bark, crushed
combined. Then stir in the lemon pre and mix wet. Rub the
200 garam rnasala
mixture all over the leg of lamb and net it aside for 2 hours.
103 salt
Heat the oil in a pan. Brown the meat in the pan and then add the
2tsp black cumin seeds
onion_ Poor in enough water to owe, the rneal, pot a lid on the pan
4 black peppercorns
and cook over a ICss neat for 2 3 hours, honing occasionally. If,
3 cloves
after a while, the Wafer has evaporated and the meat is not tender,
lisp chiNi powder
add some extra water Deer the water has completely evaporated,
3 Min lemon juice
turn the lamb over to brown r on all soles.
30004 ad
1 large onion, peeled and Remove the lamb from the pan and transfer to a serving dish. Cut
chopped the lamb into slices or serve it whole to be carved at the table.
2 litres water Serve hot or cold,
garnish with the
lasso 6) reserved onions_
Pork Vinciatoo

INGREDIENTS METHOD

1-2tsp chilli powder Mix the spices and salt with the vinegar. Put the onion, garlic and
lisp turmeric pork in a bowl, pour over the vinegar mixture, cover and leave in
21sp ground cumin seeds the fridge overnight.
2tsp ground mustard seeds
Heat the Oil in a large part, add the pork mixture, bring to
2thsp ground coriander seeds
simmering point, cover for about 45 minutes or until pork is tender.
3.5cm piece of fresh root
gongel, finely chopped
salt
150m1 mall vinegar
1 large noon. finely chopped
2 cloves garlic, crushed
750g pork fillet, cubed
411asp oil

(SEPVLS 4)
>
7
Mo o G obi

INCtriFfnEN I fon II Imf

10419 potatoes
3509 cauliflower
blarel vegetable oil
I medium onion, chopped
/Asp red chilli powder
lisp ground cumin
'Slap ground %OMEN.
I top ground coriander
101010 ready-rnade yirlry.r
and garter paste
1 madmen tomato, chopped
tab to mere
!The garoen masala
lists green chilli. chopped
a few springs ul liesh
coriander
Peel the potatoes and soak them in water with a pinch of salt. Drain
the water and cut potatoes into cubes. Cut the cauldbwer into
small florets.
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.
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.
Now add the cauliflower, potatoes and green chilli and stinfry f or 5
minutes. Add a little water, cover the wok with a lid and cook over
medium heat for a further 5 minutes.
Serve hot, garnished with the spngs of 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 bowlful of water to cool it and then peel off the blackened skin and
1 onion, finely chopped
mash the flesh.
, s1 1 nei righ pinerler
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
pup garam so er n
powder, ground turmeric, garam masala and salt and stir. Add
Liu lo taste
tomato and cook until tender. Now add the green peas and the
tomato, finely choppeil
mashed baigan and stir well Fry the baigan loharta mixture for 5-7
top Tern ones, reoked
minutes over medium heat_
a handlel of chopped
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_
103 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
Sprinkle in the gararn imasala and continue stirring for a further 4
nnwnt1 L111.1
minutes or until okra is crisp but tender.
.111 1.c,
..1sp wino prrpor Serve hol, with a lemon wedge on the side.
/tsp gararm niesale

108 . AShdka vegeld.1.111

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 cheese using slotted spoon and put it to one side.
rubes
Add the garlic paste and the ground ginger to the sable pan and
3Isp reedy-made gatlic
then stir in the onions and green chillies. Continue stihfrying for 5
paste
minutes until onions are soft but not brown.
2Isp ground ginger
Add the washed spinach and the salt and stir until the spinach
cttopped
leaves wilt. Continue cooking over lower heat, covered with lid, until
2 green chokes. chopped
the spinach is soft,
/Mg lush spinach teas.es.

washed 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

)2511c111,1,pens Put the chickpeas in a howl of water Leave them to soak for 2
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 rpaclvmadO ru nnel
Heat the oil in a part. Add the ready-made griper and garlic paste
oncl garlir passe
and fry until golden_ Add the red chilli powder, ground coriander
trti ,11111. pcmcic ,
and stir-try for 5-7 minutes. Next add the tomatoes and green
,n,Ir Eler
I.spwoundtc.
chillies to the pan along with a little water. Bring the mixture to the
I tomolo, (11001)00
boil, lower the heat and continue cooking until the oil comes to the
1,,n trek,.
surface.
400mlwa,er
Add the boiled chickpeas and cook for a further 5 minutes before
40r11 lemon jut,
adding the lemon juice and garam rnasafa.
I tsp garivn IndSAid

39 inhonne of fresh roo , Serve hot, garnished with julienne ginger,

ginger

(S.VF , 4- 6)
Shabanam Curry

INGRLDILN I

60m1 vegetable or. Heat the oil in a part, acid the onion and cook tint) golden broom.
1 S01.11101111, chopped 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
Next add the ground turmeric, red chilli powder and ground
tsp wound turmeric
coriander and stir constantly for 2-3 minutes.
11,p red chilli powder
Add the chopped tomatoes and tomato puree and continue cooking
Asp ground sof tenth,
until the oil separates.
4 tomatoes. chopped
EvOnd Inn.ln plinks Add the mushrooms and peas, give everything a good mix together
120g small mush/norm 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.
salt to lade
Add the garam masala and cashew nut paste and simmer for
'lisp denim MASAI,
another 3-4 minutes on low heat
ltbsp cashew nut pasty=

keep. 58 for how to

Serve hot, garnished with the fresh coriander.
make tors)
fresh Coriander,
chopped
Traditional Indian Daal

inii ki air, !dual, Wash the lentils thoroughly and put them in a pan with the 10 cups
in 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,
Meanwhile, fry the onions in the butter until golden brown. Add the
)1hgr, gar ic
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
Add the tomatoes and ground fenugreek and stir continuously until
113 tunnerc
blended.
100y tomato,

ptgLII rot ground Add all these ingredients to the lentils and mix well.
leougr,k Garnish with the trash coriander.
a 111 fro.:5

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 Rub the butter or ghee in to the fbur mixture.
200g strong while flout
Add the yeast mixture and the yoghurt and mix to form a dough.
50g semolina
Turn out on to a lightly floured surface and knead the dough for 10
Etsp salt
minutes or until it becomes smooth and elastic.
15g ghee or butler
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 and gradually Siff in the water, mixing well with your fingers.
litsp salt
Form a supple dough and knead for 7-10 minutes, Now cover the
175th water 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 Boil the noodles as directed on packet. Drain them in a colander,
ithsp ail rinse them in cold water and put them to one side.
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.
chapped
Add the tomatoes along with the salt, garam masala and red chilli
4 - 5 green chillies, chopped
powder and cook until the tomatoes are tender.
2 onions, chopped
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.
Knead the ball down again and divide it into 6 pieces_ Flatten each
(.1.V. 6)
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 METHOD

250g chapatti flour or equal Place the flour and salt in a bowl. Make a well in the centre,
amounts of wholemeal gradually stir in the water and work to a soft, supple dough. Knead
and plain flour 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
vegetable Sri
them with melted ghee or oil, fold in half, brush with oil again and
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 Neat the oil, add the cinnamon sticks, bay leaves. cloves and
water crushed peppercorns and fry for a few minutes_
30m1 vegetable oil
Add the aeon and fry until it turns light brown.
4 x 2-3cm cinnamon sticks
hay leaves Now add the garlic, ginger, coriander, tomato and salt and cook
5 cloves until the tomato becomes smooth.
1tsp black peppercorns. Add the water from the rice and bnng it to the boil before adding
crushed 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 Place the wholemeal flour and salt in a bowl and sift in the plain
half wholemeal and hall flour if using. Make a well in the centre, add the measured water
plain white flour gradually and work into a dough. Knead in the ghee or vegetable oil
Map salt and then continue kneading for 10 minutes until the dough is
150rtil warm water smooth and elastic. Cover the bowl and set it aside for 30 minutes.
2tsp melted ghee or Now divide the dough into 16 pieces and, with lightly oiled hands.
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.
Heat the oil and deep-fry the poops very quickly, turning them over
(farms 16)
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
Heat the oil, add the cinnamon sticks, crushed peppercorns. cloves
30011 vegetable oil
and bay leaves and fry for a few minutes.
4 x 2-3cm cinnamon sticks
Add the anion and fry until it turns golden brown. Add the garlic,
I hp black peppercorns.
ginger, coriander, turmeric, tomato and salt and cook until tomato
crushed
becomes smooth. Now add the cauliflower and peas to the mixture
5 cloves
and stir.
bay leaves
1 large onion. sliced 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
2 cups of milk and then grind rice into a stnienls
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
crushed
cardamom and stir consrani ly until the nurture thickens. Remove the
It cup blanched almonds,
pan from the heat and add the almonds and the kewra essence or
sliced
rose water.
Ittsp kewra essence or rose
Pour the pudding into e serving howl and put it the fridge to chill,
water
10 poraclun mots, unshed, Before serving, garnish wOh the crushed pistachio nuts.
for garnishing

brews 461
Gajar ka Halva
INGREDIENTS
700m1 milk
Isom! single cream
500g carrots, coarsely
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
Ismrs 4-6)
METHOD
Rinse a large, heavy-based saucepan with cold water and do not dry
it. Pour the milk and cream into the pan, then stir in the carrots and
put the pan over a high heat. Stirring continuously, slowly bring the
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
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
Meanwhile, place the self-raising flour, semolina and butter in a
ttep, hotter
large bowl, gradually add the milk and knead the mixture into a
125ro1 milk
dough. Once the dough is consistent, form it into small cylindrical-
250m1 sulk
shaped gulab famino
enough vegetable oil for
Heat the oil and add a gulab gamin. The oil is at the correct
deep trying
temperature if the gulab Junin starts to sizzle and rise to the top of
the oil. Add a dozen to the oil and fry them until they are a rich
MAKES 25-301
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
1.8 lore rollk gently at simmering point for 45 -60 minutes until most of the milk
50g sultan. (optional) has been absorbed.
castor sugar to tarts
Add the remaining milk and the sultanas, if using, stir well and
150M1 single cream
continue simmering until it has thickened. Remove the pan from the
flaked almonds or
heat and add the sugar to taste.
pistachio nuts, for
Leave until completely cold, stirring occasionally to prevent a skin
garnishing
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
425g lin of mango pulp
(available from nrost Asian
loud stores or Rom beaa,K
4thokasoireston.e011:0
albs,/ clear honey
600m1 double cream
50g ground almonds
4 egg wives
a low mint leaves, for
garnishing
lssxvrs 81
METHOD
warm the mango pulp in a saucepan over a gentle heat and then
stir in the honey and keep stirring until it has !welted Remove the
pan from the heat and stir in the cream and ground almonds until
they are evenly Mixed. Set aside and cool.
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
thinly deed
thickened and reduced by more than half, to about 1-2 cups. This
tibsp of skinned almonds. will lake about 40-45 minutes.) Keep scraping the sides of the pan
finely ground (optional)
to avoid scalding.
of ground green
Now add the sugar, nuts and cardamom seeds and stir well.
cardamom seeds
a handlul of pOtachos Allow to cool before pouring the mixture into kulfi moulds or small
crushed 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 DESSERT DISHES PICKLES AND RArTAS

.,.....t and Brocou1liaalt1 81 Almond Pudding 136 cucumber and Orion 111I3 4

Sec. Madras Curry 83 Gaiai Ca IdaIva 137 not Lime Pickle 6

Mild Beef Curry 36 Gulab lamp 139 PORK DISHES

DREADS Khera 140 (Nei Pork wilh Crary leaves EA

Shatura 115 Mango Ice Cream 142 Poik Vindalon 99

Chan0111 120 Pi, Full, 145 RICE DISHES

Nan 123 DRINKS Dal Rice 129

Parathe 126 Sail La. 14 Vegerahle PiIan 132

PooII 131 RED DISHES VEGETABLE DISHES

CHICKEN DISHES Ball Fish Corry 43 Aloo Gobi 103

Chicken Cellar! 5E Fish Kebab 44 Aim Tikki 19

Chkken 8Iryani 60 Owns. Fish 98 Began Ghana 105

ChIcken Chasni 61 Golden Fried Prawns 23 Daal Soup 16

ChTke5 Kom 52 G,ieed King Fish 99 Indian Pea Soup 37

Chuken Masala 65 Prawn Salchao 50 Masala Dora 2d
Chuken knalligalaway Soon 34 ave1315.15533 Curry 53 Okra Rhah 105

Chkkek Tikka Kebab 20 Salmon bkka 54 Onion !hap 25

Honey Chicken Tikka 67 LAMB DISHES Payers Sauce 13

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 15

Tarld.11 Chicken 75 Lamb 1411114 93 Stulted Capsicums 27

CHU171EYS Lamb Rogan Josh 94 Tomato and Coriander Soup 38

Coriander Chutney 3 Mughla Leg al Lamb 97 1raddloraTIndon Dial i In

imilee Chutney In sp., Lamb Chops 26 Vegetable Pakores 09

Mani, Chutney 11 NODDLE DISHES Vegetable Samosa, 11

Mint and Coconut Chutney 13 M14.1.5dlahlexklei 121

AshOka index 0 147

weights, measures and servings

Standards Limed Solid We ht Conversions

tsp = tart
tame Imperial
1 thsp = 15ml oz
59
30,4
109 li nz
1 pint = 2011 oz
T5g One
is II oz
30g I oz
50g 1%o2
Standards Solid 609 2 oz
oz = 30g 909 3 oz
1m = 16 oz 100g 3 .0 oz
1g = 0.35 02 250g 130 oz
ko = 2.2 lb 5002 161.02

Liquid Conversions Oven Temperature Conversions

Metric impenal `C Gas 1
15n1 11.oz 110 0 225
Burnt 1 Il.oz 120 v 250
501n1 floe 140 1 275
10Uml 30 II.oz 150 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

Please visit w%\m,asistkes

"1 plcoboRsoin where you'll find all the spices you'll need for
the recipes in this book.

Ida a. trihako