KANDHARI CHIKEN

Serves 2

Preperation Time 30 Minutes

Contents

Chicken
Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken
thoroughly. Divide the mix into twelve equal portions. Shape them into balls
(koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add
ginger-garlic paste. Sauté for a minute, then add coriander powder and red
chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook
for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas
and cook for ten minutes, stirring occasionally. Add garam masala powder
and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in
fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an
hour. Grind it to a smooth paste. You do not need to use expensive full
cashewnuts, you can use cashewnut pieces (tukda).

FISH FRY

Serves 6

Preperation Time 45 Minutes

Contents

River Fish
Ingredients
750 gms ... Sole/ Bekhti fillets
3 tsp ... Red Chillies (fresh)
2 tbs ... Cocunut dessicated
2 tsp ... Ginger, chopped
6 ... Garlic cloves
1 1/2 tbs ... White Vinegar
3 tbs ... Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing
Recipe
1. Wash the fish fillets and pat dry.
2. Sprinkle maida over fillets and keep aside.
3. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just
enough water to make fine paste.
4. Add salt and evenly coat fillets with this paste.
5. Heat oil in a frying pan and fry fish till crisp. Serve immediately,
accompanied by lemon wedges.

chiken curry

Serves 4

Preperation Time 45 Minutes

Contents

Chicken
Ingredients
1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six
minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and
capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small
quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during
cooking.

Butter chiken

Serves 4

Preperation Time 1 Hour

Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe

1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli
powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil.
Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on
it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.