Maithi ka Salad

Ingredients
1 small bunch fresh Maithi (fenugreek) leaves
1 tomato
1 onion
1/2 tsp. crushed cumin seeds
1 tsp. lemon juice
1 small green chilli chopped
1 tbsp. peanuts crushed
salt to taste
Method
Pick leaves, clean, wash and chop them fine.
Chop tomato and onion fine.
Add all other ingredients to chopped tomato and onions.
Add chopped leaves, toss till well mixed.
Serve immediately.

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Mango Ice cream

Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk
1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan.
Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set.
Remove when well set, mash and beat till soft and creamy.
Mix together the pulp, 1/2 cup beaten cream and ground sugar.
Add 1 cup cream first with essence and beat.
Add fruit cream mixture and fold in gently.
Transfer back to container and freeze till well set.

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Fruit Ice cream Medley

Ingredients
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer sauces for icecreams and cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chilled
Method
Use a balloon glass (with/without stem) for best result.
Toss the chopped fruit and cake together.
Place at bottom of glass. Pour the orange juice over it.
Place the icecream scoops over the fruit.
Pour sauce over scoops.

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How To Make Garam Masala

Ingredients

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 
  
• Method
• Mix and grind all the ingredients and place in an airtight jar.

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BAKED CHICKEN AND POTATOES

BAKED CHICKEN AND POTATOES

Ingredients

1 Kg chicken

6 medium unpeeled potatoes, sliced

1 sliced onion

1 can mushroom soup

Method

Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

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CHINESE STYLE FRIED CHICKEN

CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned

2 tomatoes, cut in pieces (1/2 inch)

1 green pepper, cut in pieces (1/2 inch)

2 tbsp. oil

Mushrooms (optional)

SAUCE

1/4 c. corn syrup

2 tbsp. soy sauce

1/2 c. water

1 tbsp. corn starch

1/4 tsp. ground ginger

Pinch garlic powder

2 tbsp. sherry (optional)

Mix together

Method

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute

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Lassi with Coconut and Mango

Lassi with Coconut and Mango

A cool Pakistani yogurt drink and perfect accompanied to any Pakistani meal.

Ingredients

2 ripe mangos, peeled and chopped (or tinned mango or tinned mango pulp)

300ml Coconut milk

325ml Natural yogurt

2 tsp sugar

Method

Put all the ingredients into a blender and blitz. Pour into glasses and add some ice cubes. Lassi is supposed to be thick and creamy, however if you find it a little too tick you can let it down with a little water.

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Pulau

Pulau

Ingredients

450g basmati rice

1 Medium onion, finely chopped

25g Butter, plus extra to serve

4 Cardamom pods

½ tsp Turmeric

8 Whole cloves

1 Cinnamon stick

Pinch saffron threads

2 Bay leaves

600ml Vegetable stock

Salt

Cooking Method

Rinse your uncooked rice under running water for a minute or so. Soak the saffron strands in a teaspoon of warm water, this will help them release their colour. Melt the butter in a large sauce pan and add the onion, cook for 5 minutes until softened. Add the

spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminum foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.

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Chicken Dopiaza

Chicken Dopiaza

Ingredients

450g chicken breast, chopped into 2.5 cm pieces

1 tsp cumin seeds

1 tsp coriander seeds

3 cardamom pods (whole)

1 tsp fennel seeds

1 tsp ground fenugreek

3 tbsp groundnut oil

450 g onions, peeled and sliced

3 cloves garlic, peeled and crushed

3 green chillies, deseeded and finely chopped

1 level tablespoon ground turmeric

1 level tablespoon freshly grated peeled root ginger

2 medium tomatoes, skinned and chopped

75 g creamed coconut

150 ml natural yoghurt

Salt

Freshly ground black pepper

Cooking Method

Place all of the spices into a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder. Place 2 tbsp of the oil into a casserole dish or oven proof saucepan over a high heat, when it is really hot, brown the chicken pieces a few at a time. Cover the chicken and put on one side, then add the rest of the oil, fry the onions until well browned about 10 minutes, add the garlic and chili and cook for a further 2 minutes. Return the Chicken to the pan, add the crushed spices, fenugreek powder, turmeric, ginger and tomatoes and stir. Next grate the creamed coconut into a bowl add 275 ml boiling water whisking until it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.

Chicken Dopiaza

Dopiaza does mean double onion. The caramelized onions lend a sweetness and depth to the flavor of the sauce. This dish also works particularly well with Beef.

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Lamb Kofta

Lamb Kofta

Ingredients

1/2 red onion, chopped

1 tbsp Parsley, chopped

1 tbsp Coriander, chopped

1 tsp Mint, chopped

1 tsp Paprika

1 tsp Cumin seeds, crushed

½ tsp Fenugreek powder

½ inch Root ginger, grated

1/2 small red chili, deseeded

600g minced lamb

1 tbsp Ghee (this keeps the kebab moist and most of it will drain away, but if you prefer you can leave it out)

Pinch salt

Freshly ground black pepper

Cooking Method

Put the onion, parsley, coriander, mint, paprika, cumin, ginger, fenugreek and chilli into a food processor and puree. Season with a pinch salt and freshly ground black pepper. Add lamb and ghee, whiz into a coarse paste, adding a splash of water if necessary.

Refrigerate for 4 hours, until firm. Shape meat into sausages and push onto the soaked skewers. Return to the fridge and allow to firm up again. Heat a griddle pan until hot and char grill the lamb koftas for 15-20 minutes or so, until cooked through.

Lamb Kofta

Wonderfully spicy and fragrant these koftas make an excellent starter served with salad and Chapatti. The amount of chili in this recipe will just give mild heat, so if you want more fire add a whole chili, more heat still leave the seeds in.

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