1 tblspoon Pepper Corns
3 tblspoon Cumin Seeds
4 tblspoon Coriander Seeds
1 tblspoon Fenugreek Seeds
1 tblspoon Green Cardamom Seeds
1 tblspoon Black Cardamon
2 pieces Turmeric
1 tblspoon cloves
3 piece cinnamon
1 tablespoon mace
All the above to be dry roasted and dry ground along with the below powders
¾ tblspoon Nutmeg Powder
1 tblspoon Garlic Powder
1 tblspoon Ginger Powder
1 tsp salt
After the spices are ground, allow to cool. Then store in airtight container or ziplock bag. Use as required.
15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)
Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.
1 spoon of Red Chilli paste (see Recipe)
1 tsp of Soy Sauce
8 cloves Garlic and 1 small piece ginger (paste)
1 tsp pepper powder
1 tsp vinegar
1 tsp salt
Marinate the lollipops with the above marinade for an hour.
1 cup Cornflour
1 cup Standard Flour or Maida
3 tblsp oil
1 spoon Red Chilli Paste
1 tsp salt
Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour
Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.
Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.
1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.
15 Red Chillies
1 Pod Garlic
2 inch piece Ginger
2 Heaped Tsp Cummin Seeds
1 Tsp Pepper
1 Heaped Tsp Kuskus
3 med pieces Cinnamon
Soak the above in half cup of vinegar overnight or 6 hours.
Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.
3 Onions sliced
1 chopped tomato
4 green chillies (split into two)
A handful of raisins
Half cup tomato Ketchup
A bunch of coriander leaves (chopped)
Salt to taste
Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.
Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.
Add tomato ketchup and coriander leaves and remove from stove. Serve hot
425 gms Tuna Meat (Canned in Spring Water)
1 Onion (medium)
4 green Chillies
1½ inch ginger
6 Cloves Garlic
1 bunch Coriander Leaves
1 Stalk Spring Onions or Onions Leeks
Few mint leaves
All above to be minced fine
300 gms Potatoes- (boiled and peeled)
1 tsp Pepper Powder
½ tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
½ tsp Chilli Powder
1 tsp salt or to taste
Toast Powder (bread crumbs)
Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together. Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.
Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.
600 gms mixed fruit (can obtain from Supermarket in packet)
¾ Cup Chopped Walnuts
¾ Cup standard flour
½ tsp baking powder
1 Egg (beaten)
1 can condensed milk (400 gms)
½ cup water
Boil the mixed fruit in water for a minute. Keep stirring while it is boiling. Remove and allow to cool.
Mix in a bowl the mixed fruit, the chopped walnuts, the condensed milk and egg. Stir in the flour, previously shifted with the baking powder. Mix well and pour into Cake tin (sized 7 to 8 inches or 18 to 20 cms) lined with baking paper.
Bake in pre-heated oven for 1 hour at 110 degrees fan forced or 135 conventional oven or 275 degrees Fahrenheit. Continue baking for another hour at 110 degrees fan or 125 degrees conventional or 260 degrees Fahrenheit.
Remove and allow to cool.
800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.
Stuffed Mackerel/Pomfret Fry
7 Big Mackerels
2 Green Chillies
1 inch Ginger
8 Flakes Garlic
Few coriander Leaves
4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)
Few Curry Leaves
Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.
Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.
Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.
Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.
Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).
Chicken Ghee (Clarified Butter) Roast
1.5 Kg Chicken
1.5 tsp turmeric powder
1 lime ( Juice)
Salt to taste (1.5 tsp)
15 Kashmiri Chillies
8 Red Chillies
15 Pepper Corns
1.5 tsp cumin seeds
3 tsp Coriander seed
1 tsp Fenugreek seeds
15 flakes garlic
1 lemon sized tamarind soaked in water
1 cup Ghee
3 tsp sugar
Three sprigs curry leaves
3 tbls chopped coriander
Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.
Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water. Keep the masala water.
Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.
Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.
Garnish with curry leaves, chopped coriander leaves and remove from fire.
Brinjal (Egg Plant or Aubergine) in Yoghurt Salad
4 Green Chillies
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Salt
750 gms Yoghurt
Oil for frying
Coriander Leaves for Garnishing
Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.
Slice Onions into rings and slice the green chillies
Beat the Yoghurt slightly till it becomes smooth (no lumps).
In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.
In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.