INGREDIENTS

1 tsp Fresh ginger finely chopped
1 tsp Fresh garlic crushed
½ tsp ground cumin
1 tsp chilli powder
3 tbsp yogurt
1 tsp salt
2 tbs lemon juice
1 tbsp tomatoe puree
1.5 kg/ 31b/ 5oz chicken breast
1 onion sliced
3 tbsp oil
To garnish
6 lettuce leaves
1 lemon cut into wedges

METHOD

Blend together the ginger, garlic, ground coriander, ground cumin and chilli powder in a large mixing bowl. Add the yogurt, salt, lemon juice and tomatoe puree to the spice mixture. Cut the chicken into pieces, add the chicken to the spice mixture and toss to coat well and leave to marinate for 3 hours or preferably over night. Arrange the onion in the bottom of a heat proof dish carefully, drissle half of the oil over the onions. Arrange the marinated chicken pieces on top of the onions and cook them under a pre heated grill, turning each piece once and basting with the remaining oil for 25 – 30 minutes. Serve the chicken tikka on a bed of lettuce and garnish with the lemon wedges.

INGREDIENTS

100g/3 ½ oz Masoor dhaal
6 tbsp oil
1 small bunch spring onions trim and chopped including the green part
1 tsp fresh ginger finely chopped
1 tsp fresh garlic crushed
½ tsp chilli powder
½ tsp turmeric
300ml / ½ pint water
1 tsp salt
1 fresh green chilli finely chopped
Fresh coriander

Rinse the masoor dhaal lentils and set aside until required. Heat the oil in a pan, add the chopped spring onions and fry until lightly browned. Reduce the heat and add the ginger, garlic, chilli powder and turmeric to the pan fry the onions with the spices. Add the lentils and mix to blend together. Add the water to the lentil mixture in the pan, reduce the heat and cook for 20 – 25 minutes. When the lentils are cooked thoroughly add the salt and stir with a wooden spoon to gently combine. Garnish the onion lentils with the chopped green chillies and fresh coriander. Transfer the onion lentils to a serving dish and serve immediately.

INGREDIENTS

200g / 7oz Basmati rice
2 tbsp ghee
3 green cardamom pods
2 cloves
3 pepper corns
½ tsp salt
½ tsp saffron
400ml / ¾ pint water

Rinse the rice twice and set aside in a bowl until required. Heat the ghee in a saucepan and the cardamoms, cloves and pepper corns to the pan and fry stirring for approx 1 minute. Add the rice and stir fry for a further 2 minutes. Add the salt, saffron and water to the rice mixture and reduce the heat, cover the pan and leave to simmer over a low heat until the water has evaporated. Transfer to a serving dish and serve hot.

INGREDIENTS

50g/1 ¾ oz Chana dhal
300ml/ ½ pint oil
2 tsp onion seeds
6 curry leaves
200g / 7 oz parva (cooked rice)
2 tbsp peanuts
25g / 1oz / 2 tbsp raisins
75g / 2 ¾ oz / 5 tbsp sugar
2 tsp salt
2 tsp chilli powder 

METHOD

Rinse and soak the chana dhal in a bowl of water for at least 3 hours. Heat the oil in a saucepan; add the onion seeds and the curry leaves and fry, stirring constantly, until the onion seeds are crisp and golden. Add the pana (flaked rice) to the mixture in the pan and fry until crisp and golden, do not allow to burn. Remove the mixture from he pan and leave to drain on paper towels so that any excess oil is soaked up. Fry the peanuts in the remaining oil, stirring. Add the peanuts to the flaked rice mixture, stirring to mix well. Add the raisins, sugar, salt and chilli powder and mix together. Transfer to a serving dish. Re heat the oil remaining in the pan and fry the soaked chana dhal until golden brown, add to the other ingredients in the serving dish and mix together. This can be eaten straight away or stored in an airtight container until needed.

POTATOES COOKED WITH MEAT & YOGURT

INGREDIENTS

300ml oil
3 medium onions sliced
1kg  leg of lamb cubed without bone
2 tsp garam masala
1 ½ tsp fresh ginger finely chopped
1 ½ tsp fresh garlic crushed
1 tsp chilli powder
3 black peppercorns
3 green cardamoms
1 tsp black cumin seeds
2 cinnamon sticks1 tsp paprika
1 ½ tsp salt
150ml / 5 floz natural yogurt
600ml / 1 pint water
3 medium potatoes
To Garnish:-
2 green chilli, chopped
Fresh coriander chopped. 

METHOD

Heat the oil in a pan and fry the sliced onions until golden brown, remove the onions from the pan and set aside. Add the meat to the pan with 5ml/ 1tsp of the garam masala and stir fry for 5 – 7 minutes over a low heat. Add the onions to the pan and remove from the heat. Meanwhile in a small bowl, mix together the ginger, garlic, chilli powder, peppercorns, cardamoms, cumin seeds, cinnamon sticks, paprika and salt. Add the yogurt and mix well. Return the pan to the heat and gradually add the spice & yogurt mixture to the meat and onions and stir fry for 7 – 10 minutes. Add the water; lower the heat and cook, covered for approx 40 minutes, stirring the mixture occasionally. Peel and cut the potatoes into 6 pieces the add them to the pan and cook, covered for a further 15 minutes, gently stirring the mixture occasionally, Garnish with the green chillies and fresh coriander. Serve immediately.