Cherry chews

By Barb Crawford, Merewether, NSW

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes

INGREDIENTS

1 cup self-raising flour
½ cup caster sugar
½ cup desiccated coconut
125g butter, melted
TOPPING
¼ cup plain flour
½ teaspoon baking powder
½ cup caster sugar
½ cup glace cherries, chopped
½ cup chopped walnuts
½ cup shredded coconut
1 teaspoon vanilla extract
2 eggs, lightly beaten

METHOD

1. Preheat oven to moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
   
2. In a large bowl, combine flour, sugar and coconut. Stir in butter until combined. Press mixture firmly into prepared pan to make the base.
   
3. TOPPING. In a large bowl, sift together the flour and baking powder. Add sugar, cherries, walnuts, coconut and vanilla extract. Add eggs, mixing well.
   
4. Pour over the base in the pan. Bake for 25-30 minutes or until golden. Serve cut into squares. Serve warm or cold.

Charlie's sweet chilli sauce

Charlie Finlayson, Fresh Editor

Serving size: Serves 10 or more
Cooking time: More than 1 hour

INGREDIENTS

1 cup (220g) white sugar
1 cup (250ml) tap water
1 cup (250ml) white wine vinegar
5 small hot bird's eye chillies with seeds
5 large banana/salsa chillies (or 2 large red capsicum)
de-seeded arrowroot, to thicken (if needed)
potato wedges and sour cream or spring rolls, to serve

Note: this recipe makes about 350ml of sauce.

METHOD

Bring sugar, water and vinegar to simmer in a small saucepan, stirring to dissolve sugar.

Blend or process small and large chillies until finely chopped, about 2mm dice.

Add chopped chillies to simmering vinegar mixture and continue to simmer gently for 40 minutes or until sauce has thickened slightly; cool.

Once sauce has cooled, check consistency. If sauce is too runny, dissolve 1 tablespoon of arrowroot in a little water and stir into re-warmed sauce; bring to the boil. Cool again.

Pour cooled sauce into sterilised bottles or jars and store in a cool, dry place. The sauce should last for several months and can easily be doubled or tripled.

Serve with wedges and sour cream or spring rolls.

Ginger biscuits

From Mrs Guthridge's kitchen

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes

Lovely, crisp ginger biscuits that never last long.

INGREDIENTS

170g self-raising flour
¾ teaspoon bi-carbonate of soda
70g sugar
1 teaspoon ground ginger
70g margarine
115g golden syrup
pinch of salt

METHOD

Preheat oven to 160°C.

Put flour and salt in a bowl and rub in margarine until it forms fine breadcrumbs; add sugar, ginger and bi-carbonate of soda and mix together. Add golden syrup and stir all together.

Lightly grease a baking tray with butter or margarine. Make small balls with the mixture (they will spread a long way, so do not make balls too big), flatten them slightly and space them well on tray.

Bake in moderate oven, 160°C for about 15 minutes, or until they are nice and brown. Cool on wire rack.

Chicken, wilted spinach and curried chick peas

By Peter Howard

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

4 x 125g skinless chicken breasts, cut into medallions
water
2 spring onions, chopped
1 tablespoon linseed oil/vegetable oil
½ medium onion, finely chopped
½ medium carrot, finely chopped
2 tablespoons Indian curry powder
400g canned pre-cooked chick peas, drained
2 cups water/low fat chicken stock
2 bags baby spinach leaves

METHOD

Ensure all fat is removed from the chicken slices; refrigerate until ready to use. Heat enough water to poach the chicken slices, add the spring onion and simmer for 5 minutes. Turn off the heat until ready to use.

Heat the oil and lightly fry the onion and carrot pieces; tip in the curry powder and stir. Add the drained chick peas and stir to coat with the curry mixture; pour in the 2 cups water. Bring to the boil and then reduce to a simmer to cook for 15-20 minutes. You may need more water depending on the saucepan you use.

Bring the poaching stock and onion back to simmer and add the chicken slices to cook through — around 3-5 minutes. You may have to do this in batches depending on your pan size — keep slices warm if this is the case.

In a large saucepan/wok, spoon in some of the chicken poaching liquid and bring to the boil over high heat; tip in the spinach and stir to allow to wilt/break down. Do not overcook or you will lose the colour and nutritional value; drain well and keep warm.

Serve by putting equal amount of chick peas into the centre of deep welled plates. Top with spinach, then equal amounts of chicken slices. Spoon over some of the chicken poaching liquid and serve immediately.

Serve with good bread like Burgen Rye and Linseed.

Pea pakoras with coriander raita

Serving size: Serves 8
Cooking time: Less than 60 minutes

INGREDIENTS

1½ cups (225g) besan flour (chickpea flour)
½ teaspoon bicarbonate of soda
¾ cup (180ml) water
2 teaspoons vegetable oil
2 cloves garlic, crushed
½ teaspoon ground turmeric
½ teaspoon cumin seeds
1 teaspoon ground cumin
½ teaspoon dried chilli flakes
1 tablespoon coarsely chopped fresh coriander
1 cup (150g) shelled fresh peas
2 green onions (green shallots), chopped finely
40g baby spinach leaves, shredded coarsely
salt and freshly ground black pepper
vegetable oil, for deep-frying, extra

Coriander raita
1 cup (280g) Greek-style yogurt
1 cup firmly packed coarsely chopped coriander
½ teaspoon ground cumin

NOTE: This recipe makes about 22 pakoras. You will need about 400g fresh peas in the pod for this recipe. The yogurt mixture can be made several hours ahead. Pakoras are best made just before serving.

METHOD

Sift flour and soda into a medium bowl; whisk in water to form a smooth batter.

Heat oil in small saucepan; cook garlic and spices, stirring, until fragrant. Add to the batter mixture with coriander, peas, onion, spinach and salt and pepper to taste; mix well.

Heat the extra oil in a large saucepan or wok, drop level tablespoons of the mixture in batches into the hot oil; cook for about 5 minutes or until browned lightly. Drain on absorbent paper.

For the coriander raita, blend the yogurt, coriander and cumin until mixture is smooth.

Serve pakoras with coriander raita.

Not suitable to freeze. Not suitable to microwave.

Cook's note
Besan flour is available from health food stores.

Photography by Brett Stevens.

Tandoori lamb patties with yogurt sauce

By Lucy Nunes

Serving size: Serves 4
Cooking time: Less than 15 minutes

From the November 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 small onions, finely chopped
500g lean lamb mince
1 tablespoon tandoori paste
1½ cups (300g) basmati rice
1 cup (280g) low-fat natural yogurt
¼ cup chopped coriander leaves
300g green beans, trimmed

METHOD

Lightly spray a frying pan with oil and heat on medium. Cook onion for 3 minutes, stirring, until soft. Cool slightly. Combine with lamb mince and tandoori paste in a bowl. Season with pepper. With wet hands, shape mince mixture into 12 patties.

Cook rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.

Meanwhile, heat a frying pan on medium and cook lamb patties for 3 minutes each side, until cooked through. Combine yogurt and coriander in a bowl. Season to taste. Cook beans in a saucepan of boiling, salted water for 3 minutes, until tender but still crisp.

Serve lamb patties with rice, beans and yogurt sauce.

Indian-style mince

Serving size: Serves 4
Cooking time: Less than 15 minutes

From the September 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 tablespoons oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons finely grated ginger
2 fresh green chillies, seeded, chopped
500g beef mince
¼ teaspoon ground turmeric
2 teaspoons garam masala
2 teaspoons lemon juice
2 tablespoons chopped coriander
steamed rice, lemon wedges, to serve

METHOD

Heat oil in a large frying pan on medium. Add onion and cook for 3 minutes, stirring, until soft and golden. Add garlic, ginger and chilli and cook for 2 minutes, until fragrant. Add mince and cook for 5 minutes, breaking up lumps with a spoon, until no longer pink. Stir in turmeric and 1/3 cup hot water.

Reduce heat to low. Cover, cook for 5 minutes. Stir through garam masala, lemon juice and coriander. Serve with rice and lemon wedges.

Chicken and bean Madras curry

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes

From the May 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

1½ cups (300g) basmati rice
1 tablespoon peanut oil
1 large onion, thinly sliced
750g lean chicken thigh fillets, thinly sliced
¼ cup (75g) madras curry paste
250g green beans, trimmed
½ cup (125ml) chicken stock

METHOD

Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Cover and keep warm.

Meanwhile, heat oil in a wok or large frying pan and stir-fry onion for 5 minutes, until soft and golden. Add chicken and continue to stir-fry for 5 minutes, until chicken is golden.

Add curry paste and stir-fry for another minute. Stir in beans and stock and simmer on low heat for 8 minutes, until sauce thickens slightly and chicken is cooked through. Serve in bowls with rice.

Vegetable and chickpea samosa

Cooking time: Less than 30 minutes

INGREDIENTS

1 (260g) desiree potato, peeled and diced
1 teaspoon cumin seeds
½ teaspoon caraway seeds
½ teaspoon mustard seeds
2 cups leftover vegetable and chickpea curry
5 sheets ready-rolled frozen puff pastry, thawed
oil for deep frying
fruit chutney, to serve

Note: this recipe makes 20 samosas.

METHOD

Place potato into a small saucepan and just cover with cold water. Cook over medium heat for 10 minutes or until tender. Drain and set aside.

Heat a small frying pan over high heat. Add cumin, caraway and mustard seeds; shaking the pan regularly, heat spices until fragrant. Remove, cool and grind roughly in a mortar and pestle. Add cooled potatoes and spices to left over curry and mix well.

Use a 12cm round cutter to cut out 4 circles from each sheet of pastry. Working with one circle at a time, place heaped tablespoons of mixture into the bottom half. Fold the top over and pinch and fold over to close. Repeat with remaining pastry and filling.

To fry: heat oil over a medium-high heat until it reaches 180°C. Fry samosa, in batches for 1-2 minutes until puffed and golden. Drain on paper towel. Serve with fruit chutney.

To bake: place samosas on baking trays lined with baking paper. Brush samosas with a beaten egg. Bake in a hot oven (200°C) for 12-15 minutes. Remove and cool slightly before serving with fruit chutney.

Butterflied Indian leg of lamb

By Kim Terakes and Ken Sutcliffe

Serving size: Serves 6
Cooking time: More than 1 hour

INGREDIENTS

Raita
1 clove garlic, crushed
8 mint leaves, very finely sliced
1 cup plain yogurt
1 tablespoon lime juice
1 small ripe tomato, seeded and diced
½ cup red capsicum, diced
½ cup red onion, diced
½ cup cucumber, peeled, seeded and diced

Marinade
1 cup plain yogurt
2 tablespoons garam masala
½ teaspoon cayenne pepper
1 teaspoon dried mint leaves
2 tablespoons lime juice
1 'thumb' ginger, peeled and grated
3 cloves garlic, crushed
1 teaspoon sea salt

1 butterflied, boneless leg of lamb
naan or pita bread, to serve
quartered lemon or lime, to garnish

METHOD

To prepare raita, combine all ingredients and refrigerate.

Combine all marinade ingredients in a food processor and blend to a smooth paste.

Place the lamb in a glass or stainless steel bowl and coat with prepared marinade; cover and refrigerate for several hours or overnight. Remove from fridge and bring back to room temperature for approximately one hour.

Preheat chargrill or barbecue plate on a medium high heat. Place marinated lamb onto hot plates, sear on each side for 5 minutes.

Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.

Remove lamb and cover with foil to retain heat.

Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.

Filo pastry triangles

Cooking time: Less than 30 minutes

INGREDIENTS

18 sheets filo pastry
100g butter, melted
2 cups vegetable and chickpea curry mixture
2 teaspoons cumin seeds (or poppy seeds, sesame seeds, etc.)

Note: this recipe makes 18 triangles.

METHOD

Preheat oven to 200°C. Line 2 baking trays with baking paper. Brush 1 pastry sheet with melted butter. Top with another sheet and brush with butter. Repeat to form 3 layers. Cut lengthways into 3 strips. Repeat with remaining pastry sheets and butter.

Spoon 1 tablespoon vegetable curry mixture onto short end of 1 pastry strip. Fold pastry end over to form a triangle. Continue to fold triangle over itself until end of strip. Place on prepared tray. Brush top with butter and sprinkle with cumin seeds. Repeat with remaining pastry and vegetable curry.

Bake triangles for 12 to 15 minutes or until pastry is golden and crisp.

Tandoori chicken on cucumber

Cooking time: More than 1 hour

INGREDIENTS

2 tablespoons thick yogurt
2 tablespoons tandoori paste
200g chicken breast tenderloins
3 (450g) Lebanese cucumbers
whole coriander leaves

Mint yogurt
¼ cup (70g) thick yogurt
1 teaspoon shredded fresh mint leaves
1 teaspoon shredded fresh coriander leaves
½ teaspoon ground coriander
½ teaspoon lime juice

NOTE: This makes 24 bite-size morsels. Chicken and yogurt can be prepared several hours ahead. Assemble close to serving.

METHOD

Combine the yogurt, tandoori paste and chicken in a bowl. Refrigerate for 30 minutes.

Cook the chicken on a hot grill plate or frying pan until cooked through. Cool slightly.

Slice the cucumbers into 1.5cm rounds, about 8 rounds per cucumber. Using a teaspoon, scoop a small amount of the seeds from the centre of the rounds, without scooping all the way through.

For the mint yogurt, combine all ingredients in a small bowl.

Slice the chicken thinly and place a rounded teaspoon on each piece of the cucumber; top with the mint yogurt and the whole coriander leaves.

Not suitable to freeze. Not suitable to microwave.

Tandoori chicken tikka

Serving size: Serves 6
Cooking time: More than 1 hour

INGREDIENTS

1kg chicken fillets, cut into pieces
¼ cup natural yogurt
2½ teaspoons fresh ginger, minced
2½ teaspoons fresh garlic, crushed
50ml vegetable oil
2½ teaspoons salt
1½ teaspoons ground cumin
3 teaspoons garam masala (Indian spice mix)
½ teaspoon hot chilli powder (optional)
4 teaspoons lemon juice
2-3 pinches of tandoori colour or turmeric powder or 5 teaspoons sweet paprika powder (for colour)

Garnish:
1½ teaspoons chat masala (tangy spice mix)
3 teaspoons lemon juice
onion rings
fresh coriander, chopped

METHOD

Blend the yogurt with a whisk then add all the other marinade ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.

Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavour). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.

Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.

Chicken balti

Cooking time: Less than 60 minutes

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
1 medium onion, coarsely chopped
8 tomatoes, finely chopped
1 teaspoon garlic paste
2 green chillies, finely chopped (optional)
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
4 tablespoons coriander leaves, chopped

METHOD

Heat the oil or ghee in a large pan over medium heat, add peppers, stir fry for a minute drain and keep aside.

Add the mustard seeds and let them crackle. Add onions and fry until translucent in colour.

Add tomatoes and cook for 5 minutes, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

Add the chicken pieces and stir fry for few minutes.

Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

Indian spice paste

Serving size: Serves 6
Cooking time: More than 1 hour

INGREDIENTS

1.5kg easy-carve leg of lamb
1 cup (250ml) water

Indian spice paste
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 cardamom pods, bruised
1 cinnamon stick
1 star anise
1 teaspoon ground turmeric
½ teaspoon chilli powder
1 medium (150g) brown onion, chopped coarsely
2 cloves garlic, peeled
1 tablespoon grated fresh ginger
1 teaspoon salt
2 teaspoons brown sugar
2 tablespoons lemon juice
1/3 cup (80ml) peanut oil

Coriander yogurt
1 cup (280g) yogurt
¼ cup chopped fresh coriander
salt and freshly ground black pepper

NOTE: Suitable for lamb, beef, chicken, pork. The lamb can be roasted several hours ahead.

METHOD

For the Indian spice paste, combine seeds, cardamom, cinnamon and star anise in a heated, dry frying pan; cook, stirring, until fragrant. Add turmeric and chilli powder, remove from heat. Blend spices with onion, garlic, ginger, salt, sugar and juice until smooth. While motor is running, gradually add oil until well combined.

Using the point of a sharp knife, pierce lamb all over with deep cuts. Place the lamb and the Indian spice paste in a large resealable snap-lock bag or a large shallow dish. Rub the lamb with the Indian spice paste to ensure an even coating; cover, refrigerate for 3 hours or overnight.

Preheat the oven to moderate (180°C/160°C fan-forced). Pour the water into a large baking dish; place lamb on a rack in dish. Cover with foil; roast in a moderate oven for 1 hour. Remove foil, roast, uncovered, for a further 30 minutes or until the lamb is browned and done as desired. Stand, covered, for 15 minutes before slicing. Serve lamb with coriander yogurt.

For the coriander yogurt, combine yogurt and coriander in a small bowl; season to taste with salt and freshly ground black pepper.

Not suitable to freeze. Not suitable to microwave.

Cook's note
To bruise cardamom, place on a board and press firmly with the flat side of a knife blade.

Curried nuts and fruit (Bhaja)

INGREDIENTS

2 cups (300g) cashews
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon light olive oil
2 cups (320g) sultanas
2 x 100g packets fried noodles, broken

METHOD

Preheat oven to 160°C. Toss cashews with spices, 1 teaspoon salt, soy sauce and oil. Spread over a baking tray. Roast for 10 minutes, shaking tray once or twice, until cashews are golden.

Transfer to a large bowl with sultanas and noodles. Toss to combine and set aside to cool. Wrap in cellophane bags or spoon into glass jars and seal.

Tip: use any mix of nuts you like, including peanuts, macadamias or walnuts. This curried fruit and nut snack is ideal with drinks as a pre-dinner or party nibble.

Balt biryani

Serving size: Serves 4
Cooking time: More than 1 hour

INGREDIENTS

750g skirt steak, cut into 2cm cubes
¾ cup (225g) balti curry paste
2 cups (400g) basmati rice
8 cloves garlic, unpeeled
20g ghee
4 cardamom pods, bruised
4 cloves
1 cinnamon stick
3 green onions (green shallots), sliced thinly
2 cups (500ml) beef stock
¾ cup (100g) toasted slivered almonds
¼ cup loosely packed fresh coriander leaves
2 fresh red Thai chillies, sliced thinly

NOTE: This delectable Indian recipe combines rice and meat with a mixture of aromatic spices. Biryanis are traditionally saved for special occasions, but this version is simple enough to prepare at any time. Round steak, chuck steak or gravy beef are also suitable for this recipe, which is best made close to serving.

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced).

Combine the steak and curry paste in a medium bowl, cover; refrigerate 1 hour.

Meanwhile, place rice in a medium bowl, cover with water; stand for 30 minutes. Drain the rice in a strainer; rinse under cold water, drain.

Meanwhile, place garlic in a small baking dish; roast, uncovered, in a moderate oven for about 20 minutes or until softened.

Melt the ghee in a large saucepan; cook the cardamom, cloves, cinnamon and onion, stirring, until fragrant. Add steak mixture, reduce the heat; simmer, covered, stirring occasionally, for about 45 minutes or until steak is tender.

Add the rice with the stock to the pan; simmer, covered, stirring occasionally, for about 15 minutes or until rice is just tender.

Peel the garlic; chop finely. Add the garlic, almonds and coriander to the biryani, cover; stand for 5 minutes.

Sprinkle biryani with chilli; serve with raita and naan, if desired.

Not suitable to freeze. Not suitable to microwave.

Lamb korma meatballs

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

500g lamb mince
1 large (200g) brown onion, grated
½ cup (35g) stale breadcrumbs
1 egg, beaten lightly
¼ cup (75g) korma curry paste
2 tablespoons ghee or vegetable oil
1 cup (250ml) beef stock
200g spinach leaves, sliced thinly
200g plain yogurt
salt and freshly ground black pepper

NOTE: This recipe can be made several hours ahead. Add spinach and yogurt just before serving.

METHOD

Combine lamb, onion, breadcrumbs, egg and 2 tablespoons of the curry paste in a bowl. Roll level tablespoons of lamb mixture into balls.

Melt half the ghee in a non-stick frying pan; add meatballs, cook until browned, shaking pan occasionally. Remove meatballs from pan, drain on absorbent paper.

Melt the remaining ghee in same pan; cook the remaining curry paste, stirring, until fragrant. Add stock, bring to the boil then return meatballs to the pan. Simmer, covered, until meatballs are cooked through.

Add the spinach, stir until just wilted. Remove from the heat; stand 2 minutes. Stir in yogurt, season to taste with salt and pepper. Serve with naan, if desired.

Not suitable to freeze. Not suitable to microwave.

Butter chicken with spiced rice

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

Butter chicken
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon chilli powder
2 cardamom pods
1 cinnamon stick
750g chicken thigh fillets, sliced (or 1kg medium green prawns, peeled and deveined)
2 cloves garlic, chopped
¼ cup (70g) Dairy Farmers thick European yogurt
30g butter
1 tablespoon white vinegar
2/3 cup (160ml) tomato puree
1/3 cup (80ml) water or chicken stock
½ cup (125ml) cream

Spiced rice
2 cups (400g) basmati rice
20g butter
1 medium (130g) onion, chopped finely
1 clove garlic, chopped
½ teaspoon garam masala
½ teaspoon black mustard seeds
¼ teaspoon chilli powder
3 cups (750ml) chicken stock

METHOD

Add spices to a small frying pan; cook, stirring, over medium heat until fragrant. Transfer spices to a large bowl, add garlic and yogurt; mix well.

Add chicken (or prawns) to yogurt mixture, mix well. If time permits, marinate for 2 or 3 hours, covered, in the refrigerator.

Melt butter in large non-stick frying pan. Add chicken mixture, cook, over high heat, about 5 minutes, turning until chicken is sealed and changed in colour. Add vinegar, tomato puree and water; simmer, stirring occasionally, for about 20 minutes or until chicken is tender and sauce has thickened. (For prawn version, simmer sauce, uncovered, until thickened. Add prawns, simmer, uncovered, for about 3 minutes or until prawns are just cooked through.)

Add the cream, stir until heated through. Serve with spiced rice.

Suitable to freeze. Not suitable to microwave.

Spiced rice
Rinse the rice until the water runs clear.

Melt the butter in a medium saucepan, cook the onion, stirring, until softened. Add the garlic and spices, cook, stirring, until fragrant. Add the drained rice, stir to coat in the onion mixture.

Stir in stock and bring to the boil. Reduce heat to very low and simmer, covered, without stirring, for 12 minutes.

Remove from heat, stand, covered, for 2 minutes. Fluff rice with a fork.

Suitable to freeze. Suitable to microwave.

Lamb shank rogan josh

Meena Pathak

Serving size: Serves 4
Cooking time: More than 1 hour

INGREDIENTS

2 tablespoons vegetable oil
5 green cardamom pods (optional)
2 cinnamon sticks (optional)
3 cloves (optional)
2 star anise (optional)
½ teaspoon fennel seeds (optional)
½ teaspoon cumin seeds (optional)
1 dried kashmiri red chilli (optional)
4 medium onions, finely diced
1 teaspoon fresh ginger, grated
1 clove garlic, crushed
5 tablespoons Patak's Rogan Josh Curry Paste
400g can diced tomatoes
4 lamb shanks
2 tablespoons fresh coriander, chopped
steamed rice, to serve (optional)
mashed potato, to serve (optional)

METHOD

In a large pan, heat the oil and add cardamom, cinnamon sticks, cloves, star anise, fennel seeds, cumin seeds and red chillies. Allow to sizzle for a few minutes before adding onions.

Allow the onions to turn golden brown, about 15 minutes, before adding the ginger and garlic. Add Patak's Rogan Josh Curry Paste and stir well for 2 minutes. Add tomatoes and cook for 10 minutes.

Add lamb shanks. Pour enough water into the pan to cover half of the meat of the lamb shanks. Cover and allow to simmer for about 1½-2 hours, or until the lamb has cooked through. Check occasionally and top up with water when necessary. When the shanks are nearly cooked through, remove from the pan and set aside.

Allow sauce to thicken for 10-15 minutes. Place the lamb shanks back in the sauce for a few minutes to heat through. Serve immediately, topped with fresh coriander and with hot rice or creamy mashed potato.

Eggplant and potato curry

By Suzanne Gibbs and Adelaide Lucas

Serving size: Serves 4
Cooking time: Less than 60 minutes

From the October 2005 issue of Australian Table magazine. Subscribe.

INGREDIENTS

1 tablespoon oil
2 tablespoons mild curry paste
500g baby eggplant, diagonally sliced
4 medium potatoes, cut into chunks
1 red capsicum, chopped
400g can diced tomatoes
½ cup (125ml) stock or water
cooked basmati rice, natural
yogurt and coriander sprigs, to serve

METHOD

Heat oil in a frying pan on high. Add curry paste and cook for 1 minute, until fragrant.

Add eggplant, stirring to coat in paste. Cook for 10 minutes, until softening. Stir in potatoes, capsicum, tomatoes and stock. Cook for 20-30 minutes, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and coriander.

Tip: for a heartier curry, stir through a can of chickpeas or beans in last 10 minutes.

The all over tan-doori

Serving size: Serves 2
Cooking time: Less than 15 minutes

INGREDIENTS

2 tablespoons tandoori paste
1 tablespoon yogurt
200g chicken tenderloins
cooking-oil spray
2 roti or chapati — go look in the bread aisle
1 medium egg tomato (75g), sliced thickly
1 lebanese cucumber (130g), seeded, sliced thinly
20g baby spinach leaves
2 tablespoons yogurt, extra
1/4 cup firmly packed fresh mint leaves

METHOD

1. Combine tandoori paste and yogurt in medium bowl; add chicken, toss to coat in tandoori mixture.

2. Lightly spray roti on both sides with oil spray; cook on a heated grill plate until browned lightly. Cover to keep warm.

3. Cook chicken on heated oiled grill plate until cooked through; slice thinly.

4. Divide chicken among roti, top with tomato, cucumber, spinach, extra yogurt and mint; roll up to enclose filling. Just think of it like a kebab.

5. Cut wraps in half diagonally; serve warm.

Show her you're cultured
Natural yogurt, not the fruity gear, is pretty handy stuff in the kitchen. It readily takes up other flavours and provides a soothing, cooling medium for sauces to accompany spicy foods, like these tandoori wraps.

Cascade Pure Blonde
An aromatic, character- laden beer, packed to the rafters with flavour, and if the whole date falls apart, at least you can console yourself with a frothy blonde.

Herbie's Saturday curry

Herbie Hemphill

Serving size: Serves 6
Cooking time: More than 2 hours

INGREDIENTS

Base curry powder
5 tablespoons coriander seed, ground
2 tablespoons cumin seed, ground
3 teaspoons turmeric, ground
2 teaspoons ginger, ground
1 teaspoon yellow mustard seed, ground
1 teaspoon fenugreek seed, ground
1 teaspoon cinnamon quills, ground
½ teaspoon cloves, ground
½ teaspoon cardamom seed, ground
½ teaspoon chilli powder (more or less to taste)
1½ teaspoons black pepper, ground

Curry
2 tablespoons curry powder (above)
2 tablespoons oil
1 tablespoon panch phora
1 onion, chopped
500g beef, cut into 2cm cubes
2 teaspoons lemon juice
1 can (400g) whole peeled tomatoes or crushed tomato
1-2 cups water (depending on desired consistency)
2 teaspoons garam masala
2 teaspoons chaat masala
3 dried long chillies
2 tablespoons large garlic flakes or freshly crushed garlic
2 tablespoons tomato paste
8 curry leaves
1 teaspoon methi (fenugreek leaves)

METHOD

Preheat oven to 145°C (125°C fan-forced).

Make curry powder by combining all ingredients in a medium bowl.

Heat a heavy-based pan on the stove; add curry powder and dry-roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn the mixture.

Add oil and make into a paste, then add panch phora and stir until seeds start popping. Add onion and stir for 2 minutes; do not overcook. Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.

Add lemon juice, tomatoes and water, roughly chopping tomatoes while stirring.

Sprinkle garam masala and chaat masala over surface and drop in whole chillies and garlic flakes. Add tomato paste, curry leaves and methi, stir, then turn off heat.

Place in ovenproof pot with lid on and cook in an oven at 125°C for 2 hours.

Remove from oven, allow it to cool and store in the refrigerator ready to heat and serve the next day.

Variations

Chicken curry
Use the same curry blend, but add 2 tablespoons of ground fennel seed and 1 tablespoon of ground cinnamon quills and follow the method in the previous recipe, omitting the panch phora.

Vegetable curry
Use the same mix (you can divide the first mix into three, then play around with the chicken and vegetable versions by adding extra spices) and add 1 tablespoon of ground fennel seed and 1 teaspoon of asafoetida to make the vegetable curry. The vegetable curry will be prepared in the same way as the Saturday curry, including the panch phora, but will not be dry roasted at the beginning and the quantity of curry powder and panch phora will be halved if using 500g of mixed vegetables.

Matar Mushroom Masala (Peas and Button Mushroom in a spicy Indian Gravy)

Matar Mushroom Masala (Peas and Button Mushroom in a spicy Indian Gravy)

Mushrooms, also known as Khumb or Dhingri in India are very rarely used in everyday Indian cooking. Matar Mushroom (Peas Mushroom Curry) is the most popular Mushroom curry dish you will encounter in Indian restaurants. And there are people who will die for their Matar Mushroom! After the ubiquitious Paneer Butter Masala, Matar Mushroom ar probably the most popular vegetarian curry dish on any Indian restaurant's menu. Trust me, if you like Mushrooms, Matar Mushroom is one Indian curry you should not miss. So without any further ado, let's get down to the recipe.

Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)

Ingredients: - Serves 4

200 grams Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala (Readymade Indian Curry Powder, preferably 'Badshah' or 'Everest' brand)
3 Tablespoons Oil
Salt to taste

Method:

Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.

Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.

A little secret; for a unique restaurant style taste, I prefer to use 'Badshah' brand 'Nawabi Meat Masala', instead of the Garam Masala. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.

Serving Suggestions:

Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice.

French Green Beans in Coconut and Cashewnut Masala

French Green Beans in Coconut and Cashewnut Masala

French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients

Serves 4

500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.

Method

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

Gujarati Kadhi Recipe (Sour Yoghurt based Curry or Gravy)

Gujarati Kadhi Recipe (Sour Yoghurt based Curry or Gravy)

A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour.

Almost all regions in India have their own variant of the 'Kadhi'. In North India, the 'Kadhi' has gram flour ' onion pakodas' (onion fritters or dumplings) added to make a more hearty kadhi. The 'Sindhi'community has their own version of the kadhi which does not have yoghurt at all, but uses tamarind pulp to give the kadhi a sour taste. Gujarat is a state in West India where kadhi is an important part of the everyday meal. The 'Gujarati Kadhi' has a little sweet and sour taste and is very simple to make. It goes great served piping hot over plain boiled rice.

Gujarati Kadhi

Ingredients:

2 cups Youghurt (preferably a little sour)
5 cups water
2 teaspoons Gram flour (Besan)
1 teaspoon Ginger-Chilli paste (can be made at home; pound together 1 inch piece of ginger with 2 green chillies)
5-8 Curry leaves (or 1 stalk)
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Mustard seeds (Rye - Indian)
1/2 teaspoon Fenugreek seeds (Methi Daana)
1/4 teaspoon Asafoetida (Heeng)
1/4 teaspoon Turmeric powder (Haldi)
2 teaspoon Salt (or to taste)
1 teaspoon Sugar (or to taste)
1 tablespoon chopped Coriander leaves
1 tablespoon Oil or Clarified Butter(Ghee - for tempering)

Method:

In a pot, beat together the yoghurt, gram flour and water to form a smooth gravy. Take care to see that no lumps are formed. To this mixture add the ginger-chilli paste.

Now heat the oil in a pot. Add the fenugreek seeds, mustard seeds and cumin seeds. When they start to sputter, add the curry leaves and asafoetida. Pour this tempering over the yoghurt -gram flour curry (kadhi). Bring the kadhi to boil, stirring continously so that it does not boil over. Add salt and sugar to taste. Boil the kadhi for 3-4 minutes so that the gram flour in the kadhi is cooked and does not have a raw taste. The kadhi should have the consistency of a thick soup. Garnish with coriander leaves.

Serve hot over plain boiled rice or with Roti or Chapati (Indian Bread). Can also be had by itself as a hot soup.

Indian Roti (Chapati) Recipe (Unleavened Indian Flat Bread)

Indian Roti (Chapati) Recipe (Unleavened Indian Flat Bread)

"Roti" or "Chapati" is an Indian flat bread much like the Mexican Tortilla. The Roti is rolled out of unleavened whole wheat dough and roasted on a flat griddle (Tava). Roti is the most popular bread in North, East, West and Central India, and is served with almost all Indian meals. Roti is eaten with all Indian vegetables and Curries and can also be used as a bread to roll stuffings.

The Roti is very easy to make as the dough is kneaded almost instantly and does not require any yeast or any other leavening agent. Most Indian households knead the dough fresh for every meal and the Roti is almost invariably served freshly rolled and baked. Some prefer to puff up the Roti over the fire after it is cooked on the griddle and some like to keep it flat. Some variations of Rotis are Parathas (Indian Fry Bread), Puris (Indian Deep Fried Bread), Naan (Nan) and Kulchas.

I am posting here the recipe for the most basic Roti or Chapati. If you want, you can make the dough in advance and keep it in the refrigerator for 3 days. However for the best Rotis, it is advisable to knead the dough just 30 minutes before you make the Roti.

Indian Roti or Chapati Recipe. (Unleavened Flat Indian Bread)

Ingredients: (makes 10 Rotis)

250 grams Whole Wheat Flour
1 tbsp Oil or Ghee (Clarified Indian Butter)
1 teaspoon salt (optional)
Water to knead the dough
More Whole Wheat Flour (for dusting the Rotis when rolling)

Method:

In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt (optional). Now add water, a little at a time and knead the flour to make a stiff dough (same consistency as a pizza dough).

For best results, cover the dough with cheese cloth and leave it for 30 minutes.

Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a seperate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour.

Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. The Roti should be as thin as a slice of cheese single or pepperoni. If the dough gets stuck to the rolling pin while rolling, dust it with more flour.

Cooking/Roasting the Roti or Chapati:

Now heat a Tava or a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.

Serve Rotis hot with any hot Indian vegetable or Curry. You can brush the Roti with a little hot Ghee or Oil for an authentic taste.

Matar Mushroom Masala (Peas and Button Mushroom in a spicy Indian Gravy)

Matar Mushroom Masala (Peas and Button Mushroom in a spicy Indian Gravy)

Mushrooms, also known as Khumb or Dhingri in India are very rarely used in everyday Indian cooking. Matar Mushroom (Peas Mushroom Curry) is the most popular Mushroom curry dish you will encounter in Indian restaurants. And there are people who will die for their Matar Mushroom! After the ubiquitious Paneer Butter Masala, Matar Mushroom ar probably the most popular vegetarian curry dish on any Indian restaurant's menu. Trust me, if you like Mushrooms, Matar Mushroom is one Indian curry you should not miss. So without any further ado, let's get down to the recipe.

Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)

Ingredients: - Serves 4

200 grams Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala (Readymade Indian Curry Powder, preferably 'Badshah' or 'Everest' brand)
3 Tablespoons Oil
Salt to taste

Method:

Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.

Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.

A little secret; for a unique restaurant style taste, I prefer to use 'Badshah' brand 'Nawabi Meat Masala', instead of the Garam Masala. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.

Serving Suggestions:

Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice.

Pulao - Street Style (Pav Bhaji - Pulao Wala Style) Indian Street Style Pilaf

Pulao - Street Style (Pav Bhaji - Pulao Wala Style) Indian Street Style Pilaf

One of the most popular street food in India is Pav Bhaji or Pao Bhaji (a spicy potato based vegetable curry with capsicum, tomatoes, cabbage, and lots of unique spices, served with Pav, a type of bun) and Pulao. You will find Pav Bhaji - Pulao stalls at every street food corner in India. This Pulao recipe is an authentic street recipe and is absolutely lip-smacking! You can use left-over rice for the Pulao and it is a satisfying meal by itself.

Pulao (Street Style)

Ingredients

Serves 4

A big bowl of boiled and fully cooked rice - (500 grams)
1 Onion -(Sliced)
8-10 cloves of Garlic (finely chopped)
2 Large Tomatoes - (chopped)
1 Large Potato -(Boiled, Peeled and Chopped)
Cabbage - 100 grams - (Finely shredded)
1 Medium Carrot - (Finely chopped)
50 grams Peas (shelled)
1 Large Capsicum or Green Bell Pepper - (finely chopped)
2 green Chillies - (optional, finely chopped)
2 Teaspoons Pav Bhaji Masala - (preferably Everest or Badshah brand)
1/2 teaspoon Turmuric powder
100 grams Butter or Cooking Oil (preferably Amul butter)
1 Teaspoon Red Chilli Powder - (optional)
Salt to taste
50 grams Coriander leaves or Cilantro for the garnish - (finely chopped)

Method

Heat the butter in a frying pan or wok. When the butter is hot, add the chopped onions and garlic. Stir for a minute and add the shredded cabbage, peas and carrots. Cover and cook for 3 minutes. Check to see if the carrots and cabbage are cooked. Add the green chillies and tomatoes and cover till the tomatoes are cooked.

When the tomatoes are cooked, add the Pav Bhaji Masala, Turmuric Powder and Red chilli powder. Stir. Add the chopped boiled potatoes and incorporate in the mixture. Add salt to taste. Finally add the chopped capsicum and the boiled rice together. Mix together properly and cook the Pulao over medium-high heat, stirring it every now and then so that the Pulao has a smoky fried flavor.

To Serve

Serve in individual plates and garnish with chopped Coriander leaves. You can also serve a wedge of lemon with the Pulao.

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients

Serves 4

500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.

Method

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

Indian Curry

Indian Curry - curry is a sauce - sometimes considered a soup - made by stirring yoghurt into a roux of ghee (a type of clarified butter) and besan (chick pea flour). The spices added vary, but usually include turmeric and black mustard seed.

2 Large Onions
2 Teaspoons of Garlic Powder
5 Cloves
1 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Sajera
2 Teaspoons Ground Coriander
1/4 Teaspoon Termaric Powder
2 Teaspoons Chili Powder
4 Jalapeno Peppers (or more)
2 1/2 Teaspoons Salt
1 16oz can of Peeled Tomatoes
1/2 Lemon (juice of)
1 8oz can of Yogurt

1. Dice the onions into small pieces.
2. Put 3/8 cup of vegetable oil into large saucepan.
3. Add onions to saucepan and brown them.
4. When the onions are lightly browned add a little more oil and put the cloves and sajera into oil and mix with the onions.
5. When the onions are browned add termaric powder and add the jalapeno's, stir, let simmer.
6. Add the tomatoes and crush them.
7. When the tomato mixture begins to boil add the meat. Mix so that it is coated with tomato mixture. Cook with a lid on until the meat is done, about 10 minutes, stir occasionally.
8. Add yogurt, garlic powder, ground ginger, ground coriander, chili powder, salt, and lemon juice.
9. Cover and simmer for about 10 minutes stirring occasionally.
10. Enjoy with rice.

Fresh Corn Sabji

Fresh Corn Sabji

Suggested Serving Size: Two-Three

Ingredients:

4 medium tomatoes (pureed) 2 onions chopped finely 5-6 cloves of garlic finely chopped 4 green chilies ½ tsp. Ginger paste ½ tsp. chilly powder ½ cup peanuts roasted and powdered 3 yellow corn (boiled and cut into 3 pieces each) 1 cup corn niblets 2 cloves 2 bay leaves 2 small pieces of cinnamon ½ tsp. cumin powder ¼ cup oil

Method of Preparation:
Heat oil in a medium sized pan. Add mustard seeds and after they splutter add green chilies and onions. Fry for two minutes. Add garlic and ginger paste. Fry onions till golden brown and then add chilly powder, cumin powder, bay leaves, cinnamon, and cloves. Cook this mixture for about a minute and add the corn niblets and tomato puree. Cook till oil separates from tomato puree. Add powdered peanuts and enough water to make thick gravy. To this mixture add boiled corn, salt and limejuice to taste. Cook on low heat for about 1-11/2 hours. Add water if necessary.

Red Bell Pepper Chutney

Red Bell Pepper Chutney

Suggested Serving Size: Two

Ingredients:

2 medium sized red bell peppers 1 small onion ¼ tsp. ginger paste ½ tsp. cumin powder ½ tsp. coriander powder 4 red chilies 2 tsp. oil

Method of Preparation:
Fry all the above ingredients in a pan with 2 tsp. of oil for 5 minutes on medium heat. Then grind the mixture with salt and tamarind to taste without adding water.

Litchi Soufflé

Litchi Soufflé

Suggested Serving Size: Three-Four

Ingredients:

General: 1 small onion For Custard: 2 cups milk 5 tbsp powdered sugar For Gelatin: 2½ tbsp. Gelatin 1 tbsp. Sugar For Cream: 8 oz whipping cream 6 tbsp custard powder ¾ tbsp vanilla essence 1-cup syrup from litchi can 2-tsp. Lime juice 4 tbsp. powdered sugar

Method of Preparation:
(1) Mix milk and sugar in a vessel and heat. Dissolve custard powder in little cold milk and add to the hot milk. Stir till thick. Remove from heat and cool. Mix vanilla essence.
(2) Mix together gelatin and sugar. Add Litchi syrup. Double boil the mixture till gelatin is dissolved. Mix limejuice and beat on ice with an eggbeater till fluffy like cream.
(3) Mix whipped cream and powdered sugar. Beat on ice cubes till cream is stiff but flowing. Reserve some cream for decoration.
(4) Reserve a few whole Litchis for decoration. Cut the remaining Litchis into tiny bits.
(5) Place a big vessel on plenty of ice cubes. Mix in cooled custard, beaten gelatin, cream and Litchi bits. Stir often, scrapping the sides till the soufflé is mixed properly.
(6) Pour the prepared soufflé into a bowl. Set in the refrigerator till set. Decorate with Litchi pieces and cream before serving.