Spiced Basmati Rice

Ingredients:


225 g/8 oz basmati rice
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil
5 green cardamom pods, bruised
5 cloves
1/2 cinnamon stick
1 tsp fennel seeds
1/2 tsp black mustard seeds
2 bay leaves
450 ml/16 fl oz water
1 1/z tsp salt, or to taste
Pepper

Method :

1 Wash the basmati rice in several changes of water until the water runs clear, then leave to soak for 30 minutes. Drain and set aside until ready to cook.

2 Melt the ghee in a flameproof casserole or large saucepan with a tight-fitting lid over a medium—high heat. Add the spices and bay leaves and stir for 30 seconds. Stir the rice into the casserole so the grains are coated with ghee. Stir in the water and salt and bring to the boil.

3 Reduce the heat to as low as possible and cover the casserole tightly. Simmer, without lifting the lid, for 8-10 minutes, until the grains are tender and all the liquid is absorbed.

4 Turn off the heat and use 2 forks to fluff up the rice. Adjust the seasoning, adding salt and pepper if necessary. Re-cover the pan and leave to stand for 5 minutes.

Spiced Black-Eyed Beans & Mushrooms

Spiced Black-Eyed Beans & Mushrooms

Ingredients: 

1 onion, roughly chopped
4 large garlic cloves, roughly chopped
2.5-cm/1-inch piece fresh ginger, roughly chopped
4 tbsp sunflower or olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fennel
1 tsp ground turmeric
1/2-1 tsp chilly powder
175 g/6 oz canned chopped tomatoes
400 g/I4 oz canned black-eyed beans, drained and rinsed
115 g/4 oz large flat mushrooms, wiped and cut into bite-sized pieces
1/2 tsp salt, or to taste
175 ml/6 fl oz warm water
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander leaves

Method :

1 Puree the onion, garlic and ginger in a food processor or blender.

2.Heat the oil in a medium saucepan over a medium heat and add the pureed ingredients. Cook for 4-5 minutes, then add the cumin, ground coriander, ground fennel, turmeric and chili powder. Stir-fry for about a minute, then add the tomatoes. Cook until the tomatoes are pulpy and the juice has evaporated.

3. Add the black-eyed beans, mushrooms and salt. Stir well and pour in the warm water, bring to the boil, cover the pan and reduce the heat to low. Simmer for 8-10 minutes, stirring halfway through.

4 Stir in the chopped mint and coriander and remove from the heat. Transfer to a serving dish and serve with Indian bread.

Lentils With Fresh Chillies, Mint & Coriander

Lentils With Fresh Chillies, Mint & Coriander

Ingredients: 

85 g/3 oz red split lentils (masoor dhal)
85 g/3 oz skinless split chickpeas (channa dhal)
3 tbsp sunflower or olive oil 1 onion, finely chopped
2-3 fresh green chilies, chopped (deseeded if you like)
2 tsp garlic puree 2 tsp ginger puree
1 tsp ground cumin
600 m1/1 pint warm water
1 tsp salt, or to taste
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander leaves
55 g/2 oz unsalted butter
1 fresh green chilly and 1 small tomato, deseeded and cut into julienne strips, to garnish

Method:


1. Wash the lentils and chickpeas together until the water runs clear and leave to soak for 30 minutes.

2. Heat the oil in a medium saucepan, preferably non-stick, over a medium heat and add the onion, chilies and garlic and ginger purees. Stir-fry the mixture until it begins to brown.

3. Drain the lentils and chickpeas and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to the boil, reduce the heat to low, cover and simmer 25-30 minutes.

4. Stir in the salt, mint, fresh coriander and butter. Stir until the butter has melted, then remove from the heat. Serve garnished with the strips of chilies and tomato.

Vegetable Samosas

Vegetable Samosas

Ingredients: 

3 tbsp sunflower or olive oil
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 onion, finely chopped
2 fresh green chilies, finely chopped (deseeded if you like)
2 tsp ginger puree
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilly powder
350 g/12 oz boiled potatoes, cut into bite-sized pieces
125 g/41/2 oz frozen peas, thawed 1 tsp salt, or to taste
2 tbsp chopped fresh coriander leaves
12 sheets filo pastry, about 28 x 18 cm/11 x 7 inches
55 g/2 oz butter, melted, plus extra for greasing
chutney, to serve


Method:

1. Heat the oil in a saucepan over a medium heat and add the mustard seeds, followed by the cumin and fennel seeds. Add the onion, chilies and ginger puree and cook, stirring frequently, for 5-6 minutes.

2. Add the ground spices and cook, stirring, for 1 minute. Add the potatoes, peas and salt and stir until the vegetables are thoroughly coated with the spices. Stir in the coriander and remove from the heat. Leave to cool completely.

3. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with baking paper.

4. Place a sheet of filo pastry on a board and brush well with the melted butter. Keep the remaining pastry sheets covered with a moist cloth or clingfilm. Fold the buttered pastry sheet in half length ways, brush with some more melted butter and fold length ways again.

5. Place about 1 tablespoon of the vegetable filling on the bottom right-hand corner of the pastry sheet and fold over to form a triangle. Continue folding to the top of the sheet, maintaining the triangular shape. Transfer to the prepared baking sheet and brush with melted butter. Repeat with the remaining sheets of filo pastry and filling. 6 Bake in the preheated oven for 20 minutes, or until browned. Serve hot with chutney.

Mixed Lentils with Five spice Seasoning

Mixed Lentils with Five spice Seasoning

Ingredients: 

125 g/41/2 oz red split lentils (masoor dhal)
125 g/41/2 oz skinless split mung beans (mung dhal)
900 m1/11/2 pints hot water
1 tsp ground turmeric
1 tsp salt, or to taste
1 tbsp lemon juice
2 tbsp sunflower or olive oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp nigella seeds
1/4 tsp fennel seeds
4-5 fenugreek seeds
2-3 dried red chilies
1 small tomato, deseeded and cut into strips, and fresh coriander sprigs, to garnish
Indian bread, to serve

Method :

1 Mix the lentils and beans together and wash until the water runs clear. Put them into a saucepan with the hot water. Bring to the boil and reduce the heat slightly. Let it boil for 5-6 minutes, and when the foam subsides, add the turmeric, reduce the heat to low, cover and cook for 20 minutes. Add the salt and lemon juice and beat the dhal with a wire whisk. Add a little more hot water if the dhal is too thick.

2 Heat the oil in a small saucepan over a medium heat. When hot, but not smoking, add the mustard seeds. As soon as they begin to pop, reduce the heat to low and add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds and dried chilies. Let the spices sizzle until the seeds begin to pop and the chilies have blackened. Pour the contents of the saucepan over the lentils, scraping off every bit from the saucepan.

3 Turn off the heat and keep the saucepan covered until you are ready to serve. Transfer to a serving dish and garnish with tomato strips and coriander sprigs. Serve with Indian bread.

Kitchri

Kitchri

Ingredients: 

225 g / 8 oz basmati rice
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil
1 large onion, finely chopped
250 g/9 oz red split lentils (masoor dhall, rinsed
2 tsp garam masala
1 1/2 tsp salt, or to taste
pinch of ground asafoetida
850 ml water
2 tbsp chopped fresh coriander
chapatis and raita, to serve


Method:

1.Rinse the basmati rice in several changes of water until the water runs clear, then leave to soak for 30 minutes. Drain and set aside until ready to cook.

2. Melt the ghee in a flameproof casserole or large saucepan with a tight-fitting lid over a medium—high heat. Add the onion and fry for 5-8 minutes, stirring frequently, until golden, but not brown.

3. Stir in the rice and lentils along with the garam masala, salt and asafoetida, and stir for 2 minutes. Pour in the water and bring to the boil, stirring.

4. Reduce the heat to as low as possible and cover the pan tightly. Simmer without lifting the lid for 20 minutes, until the grains are tender and the liquid is absorbed. Re-cover the pan, turn off the heat and leave to stand for 5 minutes.

5. Use 2 forks to mix in the coriander and adjust the seasoning, adding more salt if necessary. Serve with chapatis and raita.

Bhel Poori

Bhel Poori

Ingredients: 

300 g / 10 1/2 oz new potatoes
200 p/7 oz canned chickpeas, rinsed and very well drained
100 p/31/2 oz noodles
55 g/2 oz puffed rice
4 tbsp raisins
2 tbsp chopped fresh coriander
1 tbsp fennel seeds, toasted and cooled pooris, crushed
salt
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
2 dried red chilies
natural yogurt
coriander chutney


Method:

1. Bring a large saucepan of salted water to the boil and cook the potatoes for 12-15 minutes, until tender. Drain and run under cold water to cool, then peel and cut into 5-mm/1/4-inch dice. Cover and chill for at least 30 minutes.

2. Meanwhile, to make the chaat masala, heat a dry frying pan over a high heat. Add the coriander and cumin seeds, peppercorns and chilies and stir around until they give off their aroma. Immediately tip them out of the pan to stop the cooking, watching closely because the cumin seeds burn quickly. Grind the toasted spice mixture in a spice grinder or with a pestle and mortar.

3. Use your hands to toss together the potatoes, chickpeas, noodles, puffed rice, raisins, coriander, fennel seeds and crushed pooris. Sprinkle with the chaat masala and toss again. 4 Divide the mixture among small serving bowls or place in one large bowl and drizzle with the yogurt and chutneys to taste. It is best eaten straight away so it doesn't become soggy.

Prawns in Coconut Milk Chillies & Curry Leaves

Prawns in Coconut Milk Chillies & Curry Leaves

Ingredients:

4 tbsp sunflower or olive oil
1/2 tsp black or brown mustard seeds
1/2 tsp fenugreek seeds
1 large onion, finely chopped
2 tsp garlic puree
2 tsp ginger puree
1-2 fresh green chillies, chopped (deseeded if you like)
1 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilly powder
1 tsp salt, or to taste
250 ml/9 fl oz canned coconut milk
450 g/1 lb cooked peeled tiger prawns, thawed and drained if frozen
1 tbsp tamarind juice or juice of 1/2 lime
1/2 tsp crushed black pepper
10-12 fresh or dried curry leaves


Method:

1. Heat 3 tablespoons of the oil in a medium saucepan over a medium-high heat. When hot, but not smoking, add the mustard seeds, followed by the fenugreek seeds and the onion. Cook, stirring frequently, for 5-6 minutes, until the onion is soft but now brown. Add the garlic and ginger purees and the chilies and cook, stirring frequently, for a further 5-6 minutes, until the onion is a light golden color.

2. Add the coriander, turmeric and chili powder and cook, stirring, for 1 minute. Add the salt and coconut milk, followed by the prawns and tamarind juice. Bring to a slow simmer and cook, stirring occasionally, for 3-4 minutes.

3. Meanwhile, heat the remaining oil in a very small saucepan over a medium heat. Add the pepper and curry leaves. Turn off the heat and leave to sizzle for 20-25 seconds, then fold the aromatic oil into the prawn mixture. Remove from the heat and serve immediately.

Chick Peas With Spiced Tomatoes

Chick Peas With Spiced Tomatoes

Ingredients:

6 tbsp vegetable or groundnut oil
2 tsp cumin seeds
3 large onions, finely chopped
2 tsp garlic and ginger paste
2 small fresh green chilies, deseeded and thinly sliced
1 1/2 tsp amchoor (dried mango powder)
1 1/2 tsp garam masala
3/4 tsp ground asafoetida
1/2 tsp ground turmeric
1 tsp chilly powder
3 large, firm tomatoes, about 450 g/1 lb. grated
800 g/1 lb 12 oz canned chickpeas, rinsed and drained
6 tbsp water
300 g/101/2 oz fresh spinach leaves, rinsed
1/2 tsp salt, or to taste

Method:


1. Heat the oil in a wok or large frying pan over a medium-high heat. Add the cumin seeds and stir around for 30 seconds, or until they brown and crackle, watching carefully because they can burn quickly.

2. Immediately stir in the onions, garlic and ginger paste and chilies and fry, stirring frequently, for 5-8 minutes, until the onions are golden.

3. Stir in the amchoor, garam masala, asafoetida, turmeric and chili powder. Add the tomatoes to the pan, stir them around and continue frying, stirring frequently, until the sauce blends together and starts to brown slightly.

4. Stir in the chickpeas and water and bring to the boil. Reduce the heat to very low and use a wooden spoon or a potato masher to mash about a quarter of the chickpeas, leaving the remainder whole.

5. Add the spinach to the pan with just the water clinging to the leaves and stir around until it wilts and is cooked. Stir in the salt, then taste and adjust the seasoning, adding more salt if necessary.

Mussels in Coconut Sauce

Mussels in Coconut Sauce

Ingredients: 

1 kg/2 lb 4 on live mussels, scrubbed and debearded
3 tbsp ghee or vegetable oil
1 onion, finely chopped
1 tsp garlic puree
1 tsp ginger puree
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
pinch of salt
600 m1/1 pint canned coconut milk
chopped fresh coriander, to garnish


Method:

1. Discard any mussels with broken shells and any that refuse to close when tapped with a knife. Set aside.

2. Heat the ghee in a large heavy-based frying pan. Add the onion and cook over a low heat, stirring occasionally, for 10 minutes, or until golden.

3. Add the garlic and ginger purees and cook, stirring constantly, for 2 minutes. Add the cumin, ground coriander, turmeric and salt and cook, stirring constantly, for a further 2 minutes. Stir in the coconut milk and bring to the boil.

4. Add the mussels, cover and cook for 5 minutes, or until the mussels have opened. Discard any mussels that remain closed. Transfer the mussels, with the coconut sauce, to a large warmed serving dish. Sprinkle with chopped coriander and serve immediately.

Pomfret in Chilli Yogurt

Pomfret in Chilli Yogurt

Ingredients: 

2 tbsp vegetable or groundnut oil
1 large onion, sliced
4-cm/11/2-inch piece fresh ginger, finely chopped
1/2 tsp salt 1/a tsp ground turmeric
pinch of ground cinnamon
pinch of ground cloves
200 ml/7 fl oz natural yogurt
1 tbsp plain flour small pinch of chilly powder
4 skinless pomfret fillets, about 150 g/51/2 oz each, wiped dry
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil salt and pepper
2 fresh fat green chilies, deseeded and finely chopped, to garnish

Method:


1. Heat the oil in a large frying pan over a medium-high heat. Add the onion and fry stirring, for 8 minutes, or until it is soft and dark golden brown. Add the ginger and stir around for a further minute.

2. Stir in the salt, turmeric, cinnamon and cloves and continue stirring for 30 seconds. Remove the pan from the heat and stir in the yogurt, a little at a time, beating constantly.

3. Transfer the yogurt mixture to a blender or food processor and whizz until a paste forms.

4. season the flour with chili powder and salt and pepper to taste. Place it on a place and lightly dust the fish fillets on both sides.

5. Melt the ghee in the wiped pan over a medium-high heat. When it is bubbling, reduce the heat to medium and add the fish fillets in single layer. Fry for 2 1/2 minutes, or until golden, then turn them over.

6. Continue frying for a further minute, then return the yogurt sauce to the pan and reheat, stirring, When the fillets flake easily and are cooked through and sauce is hot, transfer to plates and sprinkle with the green chili.

Pickled Mackerel

Pickled Mackerel

Ingredients: 

4 tbsp vegetable or groundnut oil, plus extra for brushing
finely grated rind and juice of 1 lime
4 large mackerel fillets, about 175 g/6 oz each
1 1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
11/2 tsp nigella seeds
1 1/2 tsp fennel seeds
1 1/2 tsp coriander seeds
4-cm/11/2-inch piece fresh ginger, very finely chopped
1 1/2 garlic cloves, very finely chopped
3 shallots, very finely chopped pinch of chilly powder salt and pepper fresh red chilies, deseeded and very finely sliced, to garnish lime wedges, to serve

Method:


1. Mix together 2 tablespoons of the oil, the lime rind and juice and salt and pepper to taste in a non-metallic bowl that will hold the mackerel fillets in a single layer. Add the mackerel fillets and use your hands to cover them in the marinate, then set aside for at least 10 minutes, or cover and chill for up to 4 hours.

2. Meanwhile, preheat the grill to high, and lightly brush a grill rack with oil.

3. Remove the mackerel from the refrigerator 15 minutes in advance of cooking. Put the mackerel on the grill rack, skin-side down, and grill about 10cm/4 inches from the source of the heat for 6 minutes, or until the flesh is cooked through when pierced with the tip of a knife and flakes easily.

4. Meanwhile, heat the remaining oil in a wok or large frying pan over a medium-high heat. Add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and coriander seeds and stir around until the mustard seeds and start to jump and the coriander and cumin seeds just start to brown. Immediately remove the pan from the heat, then stir in the ginger, garlic, shallots and chili powder and continue stirring for 1 minute.

5. Transfer the mackerel fillets to plates and spoon over the spice mixture. Garnish with red chili slices and serve with lime wedges for squeezing over.

Goan Prawn Curry With Hard boiled Eggs

Goan Prawn Curry With Hard-boiled Eggs

Ingredients:

4 tbsp sunflower or olive oil
1 large onion, finely chopped
2 tsp ginger purée
2 tsp garlic purée
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground turmeric
1/2-1 tsp chilli powder
1/2 tsp pepper
2-3 tbsp water
125 g/41/2 oz canned chopped tomatoes
200 ml/7 fl oz coconut milk
1 tsp salt, or to taste
4 hard-boiled eggs
700 g/1 lb 9 oz cooked peeled tiger prawns
juice of 1 lime
2-3 tbsp chopped fresh coriander leaves
cooked basmati rice, to serve

Method:


1. Heat the oil in a medium saucepan over a medium-high heat and add the onion. Cook until the onion is soft but not brown. Add the ginger and garlic puree and cook for 2-3 minutes.

2. In a small bowl, mix the ground coriander, ground fennel, turmeric, chili powder and pepper. Add the water and make a paste. Reduce the heat to medium, add this paste to the onion mixture and cook for 1-2 minute. Reduce the heat to low and continue to cook for 3-4 minutes.

3. Add half the tomatoes and cook for 2-3 minute. Add the remaining tomatoes and cook for a further 2-3 minutes.

4. Add the coconut milk and salt, bring to a slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.

5. Meanwhile, shell the eggs and, using a sharp knife, make 4 slits length ways on each egg without cutting them through. Add the eggs to the pan along with the prawns. Increase the heat slightly and cook for 6-8 minutes.

6. Stir in the lime juice and half the coriander. Remove from the heat and transfer the curry to a serving dish. Garnish with the remaining coriander and serve with cooked basmati rice.

Prawns In Coconut Milk

Prawns In Coconut Milk

Ingredients: 

4 onions 4 tbsp ghee or vegetable oil
1 tsp garam masala
1 tsp ground turmeric
1 cinnamon stick
2 green cardamom pods, bruised
1/2 tsp chilli powder
2 whole cloves
2 bay leaves
400 ml/14 fl oz coconut milk
1 tsp sugar
500 g/1 lb 2 oz raw tiger prawns, peeled and deveined
salt
pilau rice, to serve


Method:

1. Finely chop 2 of the onions and grate the other 2. Heat the ghee in a large heavy-based frying pan. Add the garam masala and cook over a low heat, stirring constantly, for 1 minute, or until its aroma is released. Add the chopped onions and cook, stirring occasionally, for 10 minutes, or until golden.

2. Stir in the grated onions, turmeric, cinnamon, cardamom pods, chili powder, cloves and bay leaves and cook, stirring constantly, for 5 minutes. Stir in half the coconut milk and the sugar and season to taste with salt. Add the prawns and cook, Stirring frequently for 8 minutes, or until they have changed color.

3. Stir in the remaining coconut milk and bring to the boil. Taste and adjust the seasoning, if necessary, and serve immediately with pilau rice.

Coriander Lamb Kebabs

Coriander Lamb Kebabs

Ingredients: 

700 g/1 lb
9 oz fresh Iamb mince
1 onion, grated
3 tbsp finely chopped fresh coriander leaves and stems
3 tbsp finely chopped fresh mint
3 tbsp gram flour
1 1/2 tbsp ground almonds
2.5-cm/1-inch piece fresh ginger, grated
3 tbsp lemon juice
2 tbsp natural yogurt
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
11/2 tsp garam masala
1 tsp ground cinnamon pepper, to taste vegetable oil, for brushing lemon wedges, to serve


Method:

1. Place all the ingredients except the oil in a large bowl and use your hands to incorporate everything until the texture is smooth. Cover the bowl with a tea towel and leave to stand for about 45 minutes at room temperature.

2. With wet hands, divide the lamb mixture into 24 equal-sized balls. Working with one ball at a time, mound it around a long, flat metal skewer. Continue until all the mixtyre has been used and you have filled 4 and 6 skewers.

3. Preheat the grill to high. Lighly bresh the grill rack with oil. Add the skewers and grill for 5-7 minutes, turning frequently, until the lamb is completely cooked through and not al all pink when you pierce it with the point of a knife. Serve with lemon wedges for squeezing over.

Kashmiri Lamb chops

Kashmiri Lamb chops

Ingredients: 

4 lamb chump chops or 8 cutlets
300 ml/10 fl oz full-fat milk
1 tbsp ginger purée
1/2 tsp pepper pinch of saffron threads, pounded
1 1/2 tsp ground fennel seeds
1 tsp ground cumin
1/2 tsp chilli powder
4 cloves
2.5-cm/1-inch piece cinnamon stick
4 green cardamom pods, bruised
1 tsp salt, or to taste
1/2 tsp garam masala
1 tbsp fresh mint leaves, chopped, or I/2 tsp dried mint
1 tbsp chopped fresh coriander leaves mixed leaf salad, to serve

Method:


1. Remove the rind from the chops. Bring enough water to cover the chops to the boil in a medium saucepan. Add the chops, return to the boil and cook for 2-3 minutes. Drain the chops, rinse and drain again.

2. Put the drained chops into a large non-stick saucepan and add all the remaining ingredients, except the garam masala and herbs. Place the saucepan over a medium heat and stir until the milk begins to bubble. Reduce the heat to low, cover and cook for 30 minutes, turning the chops occasionally.

3. Remove from the heat. Using tongs, lift the chops out of the saucepan and shake the cooking liquid back into the saucepan. Strain the liquid and return to the saucepan with the chops. Cook over a medium heat, turning frequently, for 7-8 minutes, until the liquid has evaporated and the chops and browned.

4. Sprinkle the garam masala evenly over the chops and add the mint and coriander. Stir and cook for 1 minute. Serve immediately with a mixed salad.

5. Remove from the heat. Using tongs, lift the chops out of the saucepan and shake the cooking liquid back into the saucepan.

Lamb Kebabs

Lamb Kebabs

Ingredients: 

55 g/2 oz raw cashew nuts
3 tbsp double cream
1 egg
1 tbsp gram flour
2 fresh green chillies, roughly chopped
2 shallots, roughly chopped
450 g/1 lb fresh lamb mince
1 tsp salt, or to taste
2 tsp garlic purée
2 tsp ginger purée
1 tsp ground cumin
1 tsp garam masala
1 tbsp chopped fresh mint leaves
2 tbsp chopped fresh coriander leaves
1/2 red pepper, deseeded and finely chopped
2 tbsp vegetable oil, for brushing
55 g/2 oz butter, melted
salad and chutney, to serve

Method:


1. Put the cashew nuts in a heatproof bowl, cover with boiling water and leave to soak for 20 minutes. Drain and put in a food processor. Add the cream and egg and process the ingredients to a coarse mixture.

2. Add all the remaining ingredients, except the herbs, red pepper, oil and butter, and process until thoroughly mixture, Transfer the mixture to a large bowl. Add the herbs and red pepper and mix well. Cover and chill in the refrigerator for 30-40 minutes.

3. Preheat the grill to high, Brush a grill rack and 8 metal skewers lightly with oil. Have a bowl of cold water ready.

4. Divide the chilled mixture into 8 equal-sized portions. Dip your hands into the bowl of cold water - this will stop the mixture sticking to your finger when you are molding in onto the skewers. Carefully mold each portion onto a skewer, forming it into a 15cm/6 inch sausage shape. Arrange the kebabs on the prepared rack and cook under the preheated grill for 4 minutes. Brush with half the melted butter and cook for a further minute. Turn over and cook for 3 minutes. Baste with the remaining melted butter and cook for a further 2 minutes.

5. Remove from the heat and leave the kebabs to rest for 5 minutes before sliding them off the skewers with a knife. Serve with salad and chutney.

Kashmiri Chicken

Kashmiri Chicken

Ingredients: 

seeds from 8 green cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 cinnamon stick
8 black peppercorns
6 cloves
1 tbsp hot water
1/2 tsp saffron threads
40 g/11/2 oz ghee or 3 tbsp vegetable or groundnut oil
1 large onion, finely chopped
2 tbsp garlic and ginger paste
250 m1/9 fl oz natural yogurt 8 skinless, boneless chicken thighs, sliced
3 tbsp ground almonds
55 g/2 oz blanched pistachio nuts, finely chopped
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint salt toasted flaked almonds, to garnish Indian bread, to serve

Methods:


1. Dry-roast the cardamom seeds in a frying pan over a medium-low heat, stirring constantly, until you can smell the aroma. Repeat with the coriander and cumin seeds, cinnamon, peppercorns and cloves. Put all the spices, except the cinnamon stick, in a spice grinder and grind to a powder.

2. Put the hot water and saffron threads in a small bowl and set aside.

3. Melt the ghee in a flameproof casserole. Add the onion and cook, stirring occasionally, over a medium-high heat for 5-8 minutes, until golden brown. Add the garlic and ginger paste and continue stirring for 2 minutes.

4. Stir in the ground spices and the cinnamon stick. Remove from the heat and mix in the yogurt, a small amount at a time, stirring vigorously with each addition, then return to the heat and continue stirring for 2-3 minutes, until the ghee separates. Add the chicken pieces.

5. Bring to the boil, stirring constantly, then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

6. Stir in the ground almonds, pistachios, saffron with its soaking liquid, half the coriander, all the mint and salt to taste. Re-cover the pan and continue simmering for about 5 minutes, until the chicken is tender and the sauce in thickened. Sprinkle with the remaining coriander and the flaked almonds and serve with Indian bread.

Pork with Tamarind

Pork with Tamarind

Ingredients: 

55 g/2 oz dried tamarind, roughly chopped
500 ml/18 fl oz boiling water
2 fresh green chillies, deseeded and roughly chopped
2 onions, roughly chopped
2 garlic cloves, roughly chopped
1 lemon grass stalk, bulb end roughly chopped
2 tbsp ghee or vegetable oil
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp chilly powder
1 tsp ginger puree
1 cinnamon stick
1 kg/2 lb 4 oz diced pork fillet
1 tbsp chopped fresh coriander, plus extra sprigs to garnish sliced fresh red chilies, to garnish


Methods:
1. Place the dried tamarind in a small bowl, pour in the boiling water and mix well. Leave to soak for 30 minutes.

2. Strain the soaking liquid through a sieve into a clean bowl, pressing down the pulp with the back of a wooden spoon. Discard the pulp. Pour 1 tablespoon of the tamarind liquid into a food processor and add the green chilies, onions, garlic and lemon grass and process until smooth.

3. Heat the ghee in a large heavy-based saucepan. Add the chili and onion paste, ground coriander, turmeric, ground cardamom, chili powder, ginger puree and cinnamon stick and cook, stirring, for 2 minutes, or until the spices give off their aroma.

4.Add the pork and cook, stirring constantly, until lightly browned and well coated in the spice mixture. Pour in the remaining tamarind liquid, bring to the boil, the reduce the heat, cover and simmer for 30 minutes. Remove the lid from the saucepan and simmer for a further 30 minutes, or until the pork is tender. Stir in the chopped coriander and serve garnished with coriander sprigs and sliced red chilies.

Fish Korma

Fish Korma

Ingredients: 

700 g/1 lb 9 oz tilapia fillets, cut into 5-cm/2-inch pieces
1 tbsp lemon juice
1 tsp salt 55 g/2 oz raw unsalted cashews
3 tbsp sunflower or olive oil
5-cm/2-inch piece cinnamon stick, halved
4 green cardamom pods, bruised
2 cloves
1 large onion, finely chopped
1-2 fresh green chillies, chopped (deseeded if you like)
2 tsp ginger purée
2 tsp garlic purée
150 ml/5 fl oz single cream
55 g/2 oz whole milk natural yogurt
1/4 tsp ground turmeric
1/2 tsp sugar
1 tbsp toasted flaked almonds, to garnish Indian bread, to serve

Methods:

1. Place the fish on a Large plate and gently rub in the lemon juice, 1/2 teaspoon of the salt. Set aside for 20 minutes. Put the cashews in a bowl, cover with boiling water and leave to soak for 15 minutes.

2. Heat the oil in a wide shallow pan over a low heat and add the cinnamon, cardamom and cloves. Let them sizzle for 30-40 seconds.

3. Add the onion, Chilies and ginger and garlic purees. Increase the heat slightly and cook, stirring frequently, for 9-10 minutes, until the onion is very soft.

4. Meanwhile, drain the cashews and puree them with the cream and yogurt.

5. Stir the turmeric into the onion mixture and add the fish in the sauce in a single layer. Bring to a slow simmer, cover the pan and cook for gently from side to side. Spoon some of the sauce over the pieces of fish, Re-cover and cook for a further 3-4 minutes.

6. Transfer to a serving dish and garnish with the toasted almonds. Serve with Indian bread.