Makhani Chicken
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Pat Chapman
Tandori Gamam Marsala
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Gamam Marsala
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Keema
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Mince Curry
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or …
Do-Piaza
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Madras
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Medium Curry
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Vindaloo
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Kheema Curry
.Its good to add potato,s and larger onion pieces Ingredients:3/4 kg minced meat (kheema), washed and drained 3 large onions, finely chopped 2 tomatoes, finely chopped 1 tbsp ginger garlic paste few curry leaves 4-5 green chillis, slit ½ tsp turmeric pwd garam masala pwd (1 elaichi, 2 cloves, 1/2â³ cinnamon stick) salt to taste …
KORMA
True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice. Ingredients 1/2lb (675 g)poultry or meat1/2 cup cashew nuts or almonds (or mixture)1/2 inch …
RHOGAN JOSH GOSHT
Lamb in Red GravyThis is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than …
PASANDA
Sliced Beef CurryThis dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have …
ONION BHAJIAS
These are probably the most common starter to be found in Indian restaurants. Youâll find them really quick and easy to make. Itâs lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if …
Seekh (Stick or Skewer) and Shami (Balls) KEBABS
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) …
Seekh (Stick or Skewer) and Shami (Balls) KEBABS Read More »