Ingredients:

8 big chicken pieces Masala: 1 tsp garam masala

¼ cup cashew nuts 1 small onion (chopped)

¼ cup raisins 2 cloves garlic (crushed)

1 large onion finely sliced 2 inch ginger piece

4 bay leaves 1½ cup plain yogurt

2 cups long grain rice 1 tsp salt

3¾ cups warm water Spices: 4 cloves

1 tsp salt 8 black pepper corns

3 tbsp butter (melted) 5 cardamoms

2 inch piece cinnamon stick

½ tsp turmeric powder

Instructions:

Grind the Masala ingredients together to make a smooth paste.

Rub this over the chicken and leave for 30 minutes.
Heat oil in a pan and fry the cashew nuts and raisins.
Drain and reserve for garnish.

In the oil left in the pan fry onions until golden and reserve half for garnish. Add bay leaves and spices to the remaining onion.

Shake the pan and add the chicken. Cook for 20 minutes. Add the rice and mix well. Add the warm water and salt and leave over a moderate heat for 15-20 minutes until the water is absorbed and rice is tender.

Add the melted butter. Garnish with fried onion and nuts.

Fried Lady Finger

Ingredients:

250 grams lady finger (okra)

½ tsp turmeric

For Seasoning:

2 tbsp oil,

½ tsp. mustard,

½ tsp. black urad dal, (lentils)

2 red chillies

a sprig curry leaves

Roast and powder:

1 tbsp channa dal (lentils)

½ tsp. asafoetida,

2 tsps. Coriander,

2 red chillies

2 tsp. oil

a small ball tamarind (optional)

Instructions:

Prepare the vegetables. Heat oil and add the seasonings. Then
add the cut vegetables to the seasonings.

Roast the Masala ingredients separately in a spoonful of oil.

Grind in mixture and add to vegetables. If tamarind is being
used extract juice and add to the vegetables. Leave until it
comes to a boil. Then remove.

Stuffed Brinjals

Ingredients:

8 small brinjals

1 dry coconut (grated)

2 large onions

6 peppercorns

6 cloves

4 cinnamon sticks

1 tsp. chilli powder

½ tsp. turmeric

1 tsp. pickle Masala

1 bunch coriander leaves

1 lemon

a little jaggery.

Instructions:

Fry the onions, coconut and garam Masala to a golden brown.

Grind to a fine paste. Mix chilli, turmeric jaggery and pickle Masala, finely cut coriander leaves. Cut the brinjals from the stem and into four slits just below the bottom. Do not separate from stems.

Stuff the brinjals with the masala paste. Pour oil into a pan.

Place the brinjals in the pan neatly. Cover with a tight lid. Pour some water on top of the lid and cook until brinjals are
tender. Turn the brinjals over to cook the other side. When the brinjals are cooked, add the tamarind pulp if desired.

Pork Vindaloo

Ingredients:

1 kg. pork (cut into neat pieces)

10-15 cloves of garlic

4 cm ginger (ground)

2 tbsp. ground mustard seeds

4-5 tbsp vinegar

4 green chillies (slit)

salt and red chilli powder

Instructions:

Heat the oil, add ground ginger and garlic. Fry a few minutes. Then add ground mustard, red chilli powder, salt and pork pieces. Brown.

Add water and cook covered until tender. Mix in the green chillies and vinegar and cook until well blended. It should have some gravy to go with the biryani or plain rice.

Rasgollas:

Dessert:

Ingredients:

1 litre milk

500 gms. Sugar

juice of 1 lemon

2 tsps. Rose water

Instructions:

Put the sugar into a pan and add enough water to make a thick syrup.

Boil the milk in another pan and when boiling add the lemon juice. The milk will curdle and separate. Remove from hop and strain through a fine piece of muslin.

Then gather the corners of the muslin and hang up so that all the liquid drips out. When quite dry, knead lightly and form into small balls of about an inch in diameter.

Heat the syrup to a boiling point and add just a little more water. When it bubbles, gently drop the curd ball into it. Allow the balls to cook for 10-12 minutes. If the syrup becomes too thick, add a tablespoon of water gently from the edge of the pan without letting it touch the balls.

Remove from the hob and allow to cool. When quite cool, add the rose water and let it stand for two hours before serving.

 

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