Fish Curry

Ingredients:

/2 kg White fish fillet
1 Onions, chopped
1 Onions, Grinded
1 tsp each of Ginger-Garlic paste
3 tbsp Tomato puree
1/2 cup Water
1/2 cup Oil
1 tsp White cumin seeds
1 tsp Turmeric powder
1 tsp Garam masala powder
Salt To Taste

1. Cut the fish into medium-sized pieces.
2. Heat the oil in a pan and fry the fish pieces gently untill light brown.
3. Add the chopped onion to the oil in the pan and fry until golden.
4. Add White cumin seeds, turmeric, garam masala and cook stirring for few seconds.
5. Now add the grinded onion, garlic, ginger and tomato puree.
6. Fry the mixture until the oil starts to separate.
7. Add the water and salt and bring the mixture to the boil.
8. Add fried fish pieces, reduce the heat and simmer for about 10 minutes.

Chicken Pakora

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

1) Put everything but chicken and batter in blender and blend till fine
2) Marinate the chicken pcs with the resulting mixture
3) Keep in the fridge for 40 minutes.
4) Put chicken in batter
5) Deep fry it until its colour changes to golden brown Condiments
6) Serve the chicken pakora with coriander or mint chutney or tomato ketchup 

Chicken Tikka Masala

 Ingredients:

4-6 servings
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms

Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned

honey to taste

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.

If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.

Baked Fish Rolls

Ingredients:

For the filling:
Pomphret fillets(sliced in half) 5 nos.
Carrots, grated 2 nos.
Cabbage, shredded 1 no.
Spring onions, chopped 3 nos.
Cream(thick) 10 tbsps.
Walnuts, chopped 25 gms.
Currants 25 gms.
Cheese, grated 100 gms.
Butter 1 tbsps.
Nutmeg powder ¼ tsp.
Pepper To taste
Salt To taste
For the dough:
Rice flour 200 gms.
Lemon juice 2 tbsps.
Lemon rind, grated 1 tbsp.
Oil 2 tbsps.
Salt To taste




Mix all the ingredients for the filling except the pomphret fillets & cream in a
large bowl.
Make a stiff dough using hot water and the ingredients for making the dough.
Make 10 thin chapatis of this dough.
Place one fillet on one chapati, the filling that you made and spread one teaspoon of cream on this.
Now roll this chapati and seal the edges.
Make the remaining fish rolls in the same way.
Grease a tray and place the fish rolls in it.
Pour the remaining cream over the fish rolls.
Bake the fish rolls in a moderately hot oven(300 degrees) for 15-20 minutes or until the top is brown.
Sprinkle the cheese and bake till the cheese melts.
Serve hot with salad.

Barbecued Orange Chicken

2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.

Beef Fried Rice

Ingredients:

1. 3/4 pound beef, cut into 1/2inch cubes
2. 3 tablespoons plus 1 teaspoon soy sauce
3. 2 teaspoons Asian sesame oil, plus a few drops
4. Dried red pepper flakes
5. 1 1/2 cups longgrain rice
6. 1 bunch watercress (about 5 ounces), tough stems removed
7. 1 egg, beaten to mix
8. 3 tablespoons cooking oil
9. 2 spring onions including green tops, chopped 

In a medium bowl, combine the beef with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red pepper flakes.
Bring a medium pot of salted water to a boil.
Stir in the rice and boil until just done, about 10 minutes.
Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat.
Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes.
Remove.
Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds.
Remove.
Reduce the heat to moderate.
Put a few drops of sesame oil in the frying pan.
Add the egg to the pan and cook until just done, about 30 seconds.
Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat.
Add the spring onions and 1/8 teaspoon red pepper flakes and cook, stirring, for 1 minute.
Add the cooked rice to the pan and heat, stirring, for 3 minutes.
Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer.
Drizzle the remaining teaspoon of sesame oil over the top.
Serve hot!!!

Afghani Kebab

Ingredients:

1. Minced beef 1 kg Coriander leaves 1/2 bunch Black pepper 1/2 tsp (grind coarsely) Salt to taste
2. Green chillies 10 (cut very fine)
3. Onions 2 (medium size, chop as for omelette)
6. Tomatoes 1 kg (boil & make paste)
8. Cooking Oil 1 cup

In a bowl combine mince meat, green chillies, black pepper, onions and knead
them, separate into four portions.
Brush each portion with a little oil.
In a flat frying pan flatten and place one portion and cook for 4 minutes. Repeat with the other portions then cut each int strips.
In a wok (karhai) fry the pieces slightly, add tomatoes, salt and a few green chillies and black pepper.
Cook till oil separates, garnish with coriander leaves.