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1½ kg chicken, quartered 1 medium onion, finely chopped 50 g butter 125 g mushrooms, sliced 125 ml rich brown stock 1½ tbsp tomato puree or tomato sauce 1 chicken stock cube 1 clove garlic 225 g tomatoes, skinned and halved salt and pepper Preheat oven to gas mark 5/190° C. Melt butter in a […]

1 kg small potatoes 4 tbsp kashmiri red chillies 2 tbsp garlic paste 1½ tbsp cumin seeds, roasted and ground 5-6 stalks curry patta 75 g tamarind 450-600 ml hot water 1½- 2 tbsp oil handful fresh coriander for garnish salt to taste Soak the tamarind in hot water for about 20 minutes. Work the

1 kg tomatoes, sliced 1 tsp each kalonj/nigella seeds, mastard seeds, fenugreek seeds, cumin seeds. 4 cloves garlic, sliced 4 dried red chillies 1 medium onion, cut thick 1 tsp each ginger and garlic paste ½ tsp turmeric powder 1 tsp chilli powder 2 stalks curry patta 4-5 green chillies handful fresh coriander, chopped 2

1½ kg long, thick green chillies 1½ kg tamarind 300 g gur/molasses 3 tsp cumin seeds 2 tsp salt 1½ cup oil Make a slit in the green chillies lengthwise on one side taking care not to cut through to the other side. Remove seeds. Wash well and put in a strainer. Mix 1 tsp

200 ml tomato ketchup 3 tsp lemon juice 2 tsp grated horseradish (optional) ½ tsp salt pinch sugar pinch chilli powder ½ tsp fresh garlic, crushed 1 small head lettuce 20 large shrimps (parboiled) Mix the tomato ketchup with lemon juice, horseradish, salt, sugar, chilli powder, and crushed garlic and place in a small serving

375 g cheddar cheese, grated 4 eggs 50 g butter, softened 2 tsp flour 1 tsp prepared mustard 1½ tsp baking powder 2 tsp chilli powder ½ tsp salt 2 large loaves sliced bread Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut