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( Indian )

Sorakaya paluposi(Bottlegourd)

 • Sorakaya - 1 small (about 3 cups of pieces) • Milk - 1 cup (approximately) • Oinion - 1 medium • Turmeric - 1/2 tsp • Chilli powder - 1 tsp • Salt - as required • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Oil - 2 tbsp

Capsicum fry

 • Capsicum - 2 big or 4 medium • Onions - 1 big • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Turmeric - 1/2 tsp • Salt - as required • Chilli powder - 1 tsp (adjust according to taste) • Oil - 3 tbsp

Sorakaya fry

 • Sorakaya - 1 small (about 4 cups of pieces) • Oinion - 1 medium • Turmeric - 1/2 tsp • Chilli powder - 1 tsp • Salt - as required • Garam masala - 1/2 tsp • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Oil - 2 tbsp

Chicken Tandoori

 Chicken - 1 kg. Lemon juice - 3 teaspoon Red chilli powder - 2 teaspoon Curd (Yogurt) - One bowl Green Chillies - 20 gms Garlic paste - 1 teaspoon Ginger paste - 1 teaspoon Garam masala powder - ½ teaspoon Mustard oil - 1 teaspoon Oil for basting Salt to taste

MURGH TIKKA, SQEWERED BARBECUED CHICKEN

 500 g (l lb.) chicken breasts or thighs l medium onion, roughly chopped l clove garlic, sliced 2 teaspoons finely chopped fresh ginger 2 tablespoons lemon juice 1 teaspoon ground coriander half teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon salt 2 tablespoons chopped fresh coriander or mint leaves

CHICKEN EVEREST

 1 X 1.5 kg (3 lb.) roasting chicken 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 1 half tablespoons curry powder l teaspoon paprika 2 teaspoons salt half teaspoon ground black pepper 2 tablespoons lemon juice half teaspoon ground curry leaves 2 teaspoons light soy sauce 2 tablespoons oil 2 tablespoons ground rice little warm water 2 tablespoons finely chopped spring onion 2 tablespoons chopped fresh coriander leaves

TANDOORI MURGH, SPICED ROAST CHICKEN

 Serves . 4 2 small roasting chickens, about 500 g (1 lb.) each half teaspoon saffron strands 1 tablespoon boiling water 4 cloves garlic, peeled 1 tablespoon finely chopped fresh ginger 1 tablespoon lemon juice half teaspoon chili powder 1 teaspoon paprika 1 half teaspoons curry powder 2 teaspoons salt 2 tablespoons margarine

KASAR MURGH, SAFFRON CHICKEN

 Serves 4-6 1 x 1.5 kg (3 lb.) roasting chicken 3 tablespoons margarine I large onion, finely chopped 3 closes garlic, finely chopped 11/2 teaspoons finely grated fresh ginger 3 fresh red chilies, seeded and sliced 1/4 teaspoon saffron strands 1/2 teaspoon ground cardamom 11/2 teaspoons salt

QABARGAH or KAMARGAH, LAMB CHOPS IN SPICY BATTER

 Serves 4 8 small lamb chops or cutlets 1 half coconut milk 1 half water 1 teaspoon salt 8 cardamom pods, bruised 8 whole cloves small stick cinnamon half teaspoon whole black peppercorns Batter: 1/3 cup chick pea flour 1 teaspoon ground coriander half teaspoon salt half teaspoon ground cardamom half teaspoon chili powder pinch each of ground cinnamon, nutmeg, cloves and turmeric half cup water 2 teaspoons melted margarine oil or margarine for frying

LAMB KEBABS

 Serves. 6, 8 2 kg (4 lb.) boned leg of lamb 1 large clove garlic 2 teaspoons salt 1 half teaspoons finely grated fresh ginger 1 teaspoon freshly ground black pepper l teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon crushed dried curry leaves l teaspoon crushed dried oregano leaves l tablespoon light soy sauce 1 tablespoon sesame oil 2 tablespoons peanut oil l tablespoon lemon juice
1 2 3 4 5 6 7 8
 
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