Shahi chicken korma

Ingredients
1/2 cup oil
1 cardamom
1 tsp chilli powder
1 kg chicken pieces
1 tsp coriander powder
1 pinch nutmeg (jaifal)
2 tbsp garlic-ginger paste
4 green cardamoms
5 tbsp yoghurt
5 onions, medium-sized
8 cloves
10 whole black peppers
Salt to taste
A few drops of khewra essence

Method
Slice the onions finely and fry on low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. Now add all the spices, except nutmeg and yoghurt, in the oil and add a little water to prevent burning. Mix well. Add the chicken pieces and fry for a couple of minutes on high flame.

Add about a cup of water, or as much as needed, and cover. Now crush the fried onions and mix with yoghurt, and add to the chicken. Mix well, cover and cook at medium flame till the chicken is done. Add a little water if the gravy is too dry. Just before taking off the heat, add a pinch of nutmeg and a few drops of khewra essence. Garnish with finely cut ginger and coriander leaves. Serve hot with naan.

Ingredients
6 tbsp sunflower oil
2 Bay leaves
10 Black peppercorns
2 Onions, finely chopped
2 tsp fresh ginger root, minced
2 tsp Garlic, minced
8 tbsp tomato purée
300g minced lamb
150g garden peas, shelled if fresh, or frozen
1 tsp Chilli powder
1 tsp ground turmeric
1 tsp Garam masala
Salt
2 tbsp chopped coriander leaves, to garnish

1. Heat the sunflower oil in a kadai or wok and add the bay leaves, peppercorns and the onions. Fry, stirring often, until the onions are golden, around 10 minutes.

2. Add in the ginger and garlic and fry, stirring now and then, for 1-2 minutes.

3. Mix in the tomato puree and fry until the oil separates.

4. Add in the minced lamb, green peas, chilli, turmeric, garam masala and salt. Cover and cook over a low heat, stirring now and then, until the lamb is cooked through.

5. Sprinkle over the coriander and serve at once.

for 4, serving 1 or 2
Quantity Ingredient
1 c Whole wheat
our (or 1
3 white + 2
3 whole wheat)
1
2 c Water
1. Put
our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like
at, about 1
8″ thick.

8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2
3 minutes until small bubbles form.
11. Turn again and cook the rst side pressed lightly with a towel. It
should pu. Serve warm (maybe slightly buttered).
Note: Since the rolled out chappati’s will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out individually
before cooking them.

Ingredients

125g self-raising flour, plus 2 tbsp
½ tsp salt
½ tsp baking powder
½ ground turmeric
200ml light beer, such as Waitrose Bavarian Wheat Beer
1.3kg large floury potatoes, such as Maris Piper
700g skinned Icelandic cod or haddock, preferably in one piece
2 litres (approx) sunflower or vegetable oil, for deep frying
Lemon wedges, to serve
Sea salt flakes and freshly ground black pepper
Method
Sift 125g flour with the salt, baking powder and turmeric into a mixing bowl and make a well in the centre. Pour half the beer into the well and whisk the beer, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer. Cover and leave to stand for 1 hour in the fridge.
Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips. Put the chips in a bowl, pour in cold water to cover and leave until ready to cook. (You can prepare the potatoes several hours in advance.) Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides. Cover and refrigerate until you are ready to cook.
Heat the oil in the deep fat fryer or pan with basket to 180-190°C. While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper. Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender. When ready, drain the chips on kitchen paper then tip into a roasting tin. Keep the chips hot in a moderate oven while frying the second batch, and the fish.
Remove the seasoned fish from the fridge and sprinkle with the remaining flour, turning them until they are coated in a fine dusting.
Before you start to fry the fish, check the oil temperature. You will probably need to reduce the heat as the oil will get hotter once the chips are removed. Dip 2 pieces of fish in the batter until completely coated.
Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden. Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces. Serve hot with the chips and lemon wedges.

This has been my all time favorite dessert.
Ever since I was very little, I can remember asking for seconds and thirds.
What makes this dessert unusual is that it is not as sweet as most Indian
desserts. It is fairly simple to make. Make sure that the vermicelli is very
ne (angel hair pasta is ok but the very ne vermicelli that can be bought
at chinese stores is the best).
Quantity Ingredient
1 stick Butter
2 handfuls Very ne vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tablespoons Sugar
4 Almonds (optional) peeled and thinly sliced

Method
1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serv-ing

This is my own recipe.
This recipe livens up ordinary cauliflower and potatoes into something
quite dierent. The recipe shown here has spices that are not necessary (like
cloves and cardamom) or at least that’s not how mom made it at home,
however it adds a nice touch.
Quantity Ingredient
1 Large cauliflower
3 Medium sized potatoes
2 large Onion sliced thinly in long slices
1 teaspoon Mustard seeds
2 or 3 pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
2 teaspoon Turmeric
1 Bayleaf
3 Cloves
3 tablespoons Vegetable Oil

Method
1. Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn o the heat and let them stand in
the water.

2. Cut the cauli
ower into small bite sized pieces (roughly 1″ cubes),
throwing away most of the stem pieces. Wash and drain in a collander.
3. While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
4. Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).
5. Put the cauli
ower in the skillet and fry in the oil and spices for 2
minutes. While the cauli
ower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
6. Continue stirring the vegetables under medium heat for another couple
of minutes. Add 1
2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another
4 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.

6 Tiger Lily buds
1/4 c. dried black mushrooms
1/2 c. bamboo shoots, drained and slivered
1/4 lb. boneless pork, slivered
4 c. chicken broth
1 tsp. salt
1 tsp. ground white pepper
3 tbsp. rice wine vinegar
2 tbsp. cornstarch
3 tbsp. cold water
1 egg, lightly beaten
1 tbsp. sesame oil
1 c. slivered bean curd
1 tbsp. soy sauce
1 whole green onion, finely sliced

Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4.

This is the best Chinese hot and sour soup I have ever found a recipe for.

2−1/2 cups plus 1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, chilled and cubed
1/2 cup iced water
1/2 cup white cheddar cheese, grated
1/2 cup yellow cheddar cheese, grated
7 to 8 Granny Smith apples, cored and coarsely chopped
1 teaspoon cinnamon
2 tablespoons brown sugar
4 tablespoons butter, cubed

Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado − peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.