Bread Pakoras…………Recipe courtesy Mrs Sukhwinder Kaur Saini

Ingredients:

10-12 bread slices

3 medium sizes boiled potatoes

1/2 green chillies

Small piece of grated ginger

2-3 tablespoons of finely chopped coriander leaves

A pinch of turmeric powder

Salt to taste

Method:

Trim the crusts off the slices and cut into triangles

Mash the boiled potatoes and add all the above ingredients to make the stuffing

Spread a little of the mixture on the slices and press the sides lightly

Batter Ingredients:

1 cup chick pea flour

¼ teaspoon chilli powder

¼ teaspoon garam masala powder

¼ teaspoon coriander powder

¼ teaspoon asafetida powder

¼ teaspoon turmeric powder

Method:

Mix all the above ingredients with half a cup of water to make the batter

Now dip the stuffed bread slices and fry it in hot oil until golden brown

Drain off the excess oil and serve hot with tomato ketchup and tea

Lamb Kebabs…………Recipe Courtesy Mrs Asra Raees Muhammad

Ingredients:

11/2 kg lamb mince

1½ teaspoon turmeric powder

1½ teaspoon red chilli powder

1½ teaspoon ginger garlic paste

Mix all the above and keep aside

Mint Chutney Ingredients:

2-3 green chillies

1 bunch mint leaves

1 bunch coriander leaves

Tamarind paste (can be bought at any Indian shop)

Salt to taste

Blend all the above to a paste to make the chutney

Method:

Make small oval shaped balls of the lamb mince and fry in vegetable oil

Drain off the excess oil and serve kebabs with chutney

Coconut Burfi…………..Recipe Courtesy Mrs Chitra Kumar

Ingredients:

1 packet of fine desiccated coconut

1 tin condensed milk

4-8 almonds

1 tablespoon butter

Method:

Roast the desiccated coconut for about 5-6 minutes and take it off the gas stove

Pour in the condensed milk and mix well

Pour into a lightly greased flat cake pan and garnish with almonds

Refrigerate for 2-3 hours

Cut into cubes and serve

Vegetable Korma……………Recipe Courtesy Mrs Chitra Kumar

2 cups frozen vegetables

4 tablespoons vegetable oil

1 tin tomato puree

2 tablespoons paneer (cottage cheese) masala

1 kg thickened cream

¼ tablespoon red chilli powder

Salt to taste

Method:

Par boil the vegetables and set aside

Heat oil in a pan and add tomato puree and mix until the oil separates from the puree

Add cream and all other ingredients and the boiled vegetables

Cook on simmer for 8-10 minutes and garnish with coriander leaves. Serve hot with

rice or Indian bread

Pav Bhaji………..Recipe Courtesy Mrs Krupa Sheth

Ingredients:

2/3 tablespoons oil

100 gms butter

2-3 finely chopped onions

Peeled canned tomatoes

1/2 tablespoon garlic ginger paste

Juice of 1 lemon

Coriander for garnishing

1 packet Pav Bhaji masala (available at Indian shops)

½ teaspoon cummin seeds

½ teaspoon red chilli powder

Vegetables (2 finely chopped green bell peppers, 2 boiled potatoes, 1 cup frozen green

peas, 250 gms boiled cauliflower)

Red garlic paste ingredients:

Mix 2 tablespoons red chilli powder, salt and 8-10 pods garlic and blend to a paste and

keep aside

Method:

Heat oil in a pan and add the butter into it

Put in the cummin seeds and when crackling add chopped onions and garlic ginger

paste

After 2 minutes add tomatoes

Fry until the oil separates and then add the rest of the spices

Finally add all vegetables and lemon juice

Cook until vegetables are done and take it off the fire

Put some butter on it

Garnish with chopped onions and coriander leaves and serve hot with bread

Chicken biryani………………..Recipe Courtesy Mrs Diana Wadia

Marinade:

1800 gms chicken cut into medium pieces

1 cup yoghurt

4 tea spoon chili powder

3 table spoon ginger garlic paste

3 tea spoon cumin powder

3 tea spoon coriander powder

2 tea spoon chilli garlic paste (made by blending cumin seeds, 2-3 fresh red or green

chillies and 6-7 pods garlic)

1 cup chopped mint leaves

1 cup chopped cilantro

1 tea spoon turmeric powder

Salt to taste

3 tea spoon garam masala powder or biryani powder (available at all Indian stores)

3 medium sized onions sliced

1 cup oil or ghee (clarified butter)

½ tea spoon saffron strands

1 cup milk or water as preferred

8 cups (1 kg) basmati rice soaked for 30 minutes approximately

Ingredients for boiling rice

6 cardamoms

3 cloves

2 bay leaves

1 bay flower or biryani flower

1 tea spoon sharjeera or cumin seeds

1 table spoon oil

Salt to taste

Method:

Wash cut chicken and squeeze out all the water

Mix all ingredients of the marinade and marinate chicken for 1 hour (for better results

marinate and leave overnight in the refrigerator)

Heat oil in a pan and fry sliced onions until golden brown and leave half aside for

layering later

Put the chicken into the rest of the onions and half cook the chicken and keep aside

Soak the saffron in hot milk

In a separate pot boil water and add all the spices for boiling rice and mix well

Add rice and cook till a rolling boil

Drain rice and keep aside

Now for the layering (arrange one layer of chicken and then two layers of rice)

In a heavy bottom pan pour half the oil and then arrange the chicken pieces and

sprinkle some ghee on top of the chicken

Arrange half the boiled rice on the chicken sprinkle some oil or ghee and half the fried

onions some chopped cilantro and mint leaves, garam masala or biryani masala and

half the saffron milk

Repeat the above step until the last layer of rice and once all the sprinkling is done

seal the container using aluminium foil to ensure no steam escapes while cooking.

Cook on slow heat for 25-30 minutes and serve hot with cucumber raita (made with

yoghurt and finely chopped cucumber)