75g red lentils (masoor dal)
75g split yellow peas, soaked overnight
1 tbsp Hot Curry Paste/Curry Powder
1" piece ginger, sliced fine
5 cloves garlic, crushed
2 tbsp pure ghee or oil
½ tsp turmeric powder
½ tsp salt .
Wash the lentils and peas. Bring water to boil, add turmeric, salt, Hot Curry
paste/Curry Powder, ginger, garlic and pulses. Cover and simmer for 15-20 minutes,
until the lentils
are soft. Mash the mixture to a thick sauce and simmer for a few minutes. Just before
serving, heat ghee/oil separately and fry the mixed seeds till the mustard seeds
splutter. Immediately add onions and fry till golden brown. Pour the hot mixture
(tadka) over the dal and serve.
Goes well with rice.
One of the hottest and spiciest curries which gives you flavour
and is simple to cook.
3 tsp Vindaloo paste
2 diced chicken breasts
1 tbsp oil
4 chopped tomatoes
Heat the oil in a pan and add the chicken and Vindaloo paste. Fry
for 5 minutes.
Add the chopped tomatoes and 200ml water. Simmer for 15 minutes or till the meat
You can make Vindaloo with beef and pork as well.
For non-vegetarians add shredded chicken or beef during the stir fry.
1 kg chicken
100 gm yogurt
200 gm cream
300 gm tomato purée
2 tsp garlic paste
3 tbsp white butter
1 tsp dry fenugreek leaves
4 tsp Butter Chicken Paste
200 gm cashew ground to a paste
1 tsp sugar
Salt to taste.
Cut chicken into small pieces and marinate in yogurt and half of Butter Chicken Paste 1 hour. Grill in an oven on medium heat till cooked. Heat butter in a pan; add cashew paste. Sauté for a few minutes. Add tomato purée and garlic paste. Continue to stir fry. Next, add the remaining Butter Chicken Paste and sauté well. Add grilled chicken pieces and salt to taste & heat through. The chicken should be well coated with the gravy. Garnish with cream and crushed dry fenugreek leaves.
8 pomfret/Bramidae fillets
2 bay leaves
¼ teaspoon peppercorns
2 stalks celery
6 teaspoons Green Masala Paste
½ bunch spinach
4 tablespoons cheese (grated)
For white sauce* - 2½ tablespoons refined flour
• 2½ tablespoons butter
• 1¾ cups
• Salt to taste.
Make a stock with 4 cups of water, sliced carrots, celery, cloves, peppercorns and bay leaf. Simmer for 15-20 minutes. Poach the fish fillets in the stock for 10 minutes. Drain and keep aside. Purée the blanched spinach leaves and mix with Green Masala Paste. Make a white sauce with refined flour, butter and milk*.
Grease an ovenproof dish. Place the fish fillets at the bottom. Cover with spinach purée and top with white sauce. Sprinkle grated cheese on top and grill in the oven until golden brown. Serve hot.
*To make white sauce: Melt butter, Add flour and stir until the raw flavour disappears. Add milk slowly, whisking vigorously so that no lumps form.
500g minced beef
2 medium sized potatoes
1 onion, chopped fine
1 tablespoon chopped mint leaves
1 tablespoon chopped coriander leaves
1 green chilli, chopped fine
2 slices bread
Salt and pepper to taste
1 teaspoon Green Masala Paste
Oil for shallow frying
Bring ½ cup water to the boil. Add mince and simmer till water dries and mince is cooked. Boil potatoes, peel and mash while hot.
Soak bread in water, squeeze and put in a bowl. Add mince, mashed potatoes, onion,
chilli, coriander and mint leaves, egg, salt and pepper and Green Masala Paste.
Mix thoroughly by hand. Roll into sausage shaped oblongs, coat with bread crumbs and shallow fry over gentle heat. Serve with French Fries.
½ kg mutton/ lamb
1½ bunch spinach
¼ cup oil
2 sticks cinnamon
2 pods cardamom
1 teaspoon ginger garlic paste
2 teaspoons poppy seeds - roasted & ground
¼ cup coconut paste
2 teaspoons Green Masala Paste
1 cup onion paste
½ cup curd/yogurt
¼ teaspoon turmeric powder
Salt to taste
Cut mutton into cubes. Marinate with ginger garlic paste, turmeric, salt, Green Masala Paste and curd. Heat oil, add cinnamon, cardamom, cloves and onion paste. Fry the onion paste until golden, add the mutton and poppy seed paste and fry until fat separates from the masala. Add 2 cups of water and bring to the boil. Simmer until meat is tender. Add coconut paste & spinach purée. Serve hot with fried rice and a naan bread of your choice.
2 x chicken breast diced
one large onion finely chopped,
1 tbsp flaked or ground almonds
30ml coconut milk or 50g creamed coconut
1 tbsp fresh chopped coriander
3 tsps Korma Paste
2 tomatoes chopped
½ tsp chopped root ginger
Heat the oil in a large frying pan and add the onions and the chicken and sauté for 5 minutes. Add the Korma paste and continue to frying for 2 minutes. Once the chicken is cooked trough add the ginger , coriander tomatoes and almonds and coconut milk. Cook for a further 2 minutes and serve.
Why not try a lamb, beef or prawn Korma ?