Ingredients:

500 grams fish pieces of any type
150 grams vegetable oil
1 tablespoon ajwain
45 ml. cream
2 teaspoons cumin seeds powder
2 teaspoons garam masala
1 tablespoon garlic paste
20 grams flour
30 ml. lemon juice
5 tablespoons mint or coriander chutney
1/2 teaspoon white pepper powder
1 onion, chopped in circles.
60 grams curd / plain yogurt
salt to taste
chili powder to taste

Procedure:

Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt. Add fish pieces to the above mixture and marinate them for about 3 hours. Heat oil in a pan, fry fish pieces on both sides till golden & crisp. Serve fried fish tikka with chopped onions.

Ingredients:

4 skinless boneless chicken breasts
drizzle olive oil
1 tablespoon garam masala
1 large ripe mango
1/2 cucumber
1/2 small red onion
handful fresh coriander leaves
4 tablespoons soured cream or natural yogurt
grated zest and juice ½ lime
warm naan bread , to serve

Procedure:

Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through. Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates. Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.

Ingredients:

26 oz. cream of mushroom soup
1 cup milk
2 cups frozen peas
24 oz. tuna, drained
4 cups cooked egg noodles
2 tablespoon dry bread crumbs
2 teaspoon melted butter

Procedure:

Stir soup, milk, peas, tuna and noodles in 3 quart casserole. Bake at 400 F for 30 min., then stir. Mix break crumbs with butter in bowl and sprinkle on top. Bake for 5 more minutes.

Ingredients:

2 large onions
6 cloves garlic
1 teaspoon ground mustard
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 cinnamon stick, crumbled
1 teaspoon chili powder
2 teaspoon ground cumin
6 cloves
2 tablespoons white vinegar
1 tablespoon brown sugar
90 grams ghree
1 1/2 kilograms chicken pieces

Procedure:

Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chili, cumin, cloves, Vinegar and sugar. Blend until smooth. Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight. Slice remaining onion. Meld ghee in a saucepan and fry onion for 2 minutes. Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.