Ingredients:

8 fresh button mushrooms, coarsely chopped
2 tbsp chopped basil leaves
3 tbsp finely chopped spring onion
Juice of 1/2 lemon
1 tbsp minced garlic
Salt and black pepper
3 tbsp olive oil
4 chicken breasts, skinned and boneless

Procedure:

Mix together both kinds of mushrooms along with chopped fresh basil leaves. Divide the mushroom mixture into 4 equal portions. Slit a pocket lengthwise in each chicken breast. Fill each pocket with the mushroom mixture. Secure the slits with tooth-picks. Combine the spring onion, lemon juice, garlic salt, pepper and olive oil. Place the chiken in a dish, pour this mixture over the chicken. Turn the chicken to coat well. Marinate for 1-2 hours. Barbecue the chicken about 4-6 min. on each side or unitl they are just cooked. Do not overcook. Serve with chunks of Parsley and Ginger Butter Garnish with mint leaves.

Ingredients:

2 teacups cauliflower, small florets
1 tea cup boiled green peas
2 bay leaves
2 tomatoes
2 tsp. fresh curds
2 tbsp. cashew nuts, chopped
½ tsp. sugar
3 tbsp. ghee or refined oil
Salt to taste

For the paste :

1 onion, chopped
2 tbsp coconut, grated
5 garlic cloves
2 coriander seeds
1 tsp jeera
12 mm (½ “) piece ginger
2 tsp khus khus
6 red chillies

Procedure:

Keep the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes.Take out and keep aside. In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes. Put the tomato puree and curds and sauté for another 2 to 3 minutes. Put the cauliflower, cashew nuts, green peas, sugar, ½ cup of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft. Ready to serve.

Ingredients:

For the Lamb marination
500 grams boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 grams crushed black peppercorn
5 grams salt
5 grams sugar
100 ml malt vinegar
100 ml groundnut oil
70 grams onion paste
250 grams diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Procedure:

Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours. Ground all the ingredients using vinegar (100ml. Heat oil in pan and add onion paste and cook till golden brown. Add all paste and cook till the are cooked. Now add marinated lamb and cook for few minutes. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit. Finally add fried potato dices and boil until potatoes are fully done. Add salt as per your taste and put some coriander. Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

Ingredients:

250 grams fish washed, sliced
1 cup coriander leaves, chopped
2 tomatoes, finely chopped
8 cloves garlic
2 green chilies, chopped
1 teaspoon methi seeds
1 teaspoon coriander powder
A pinch of turmeric powder
Salt to taste
Oil as required

Procedure:

Marinate the fish in salt and turmeric powder for 15 minutes. Shallow fry the fish pieces, drain and set aside. Grind the coriander leaves, garlic and green chilies. Heat oil, add masala paste and fry till the oil separates out. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. Add about 1 cup water. Bring the gravy to a boil. Add the fish slices and cook for 10 minutes. Serve fish curry hot.

Ingredients:

1 whole chicken
4 tbsp cummin powder
2 tbsp coriander powder
4 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
5 tbsp soya sauce
2 tbsp thick soya sauce
1 cinnamon stick
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
6 tbsp corn oil
3 cups water
1 tbsp salt

Procedure:

Clean the chicken and cut into small bite sizes. Pour oil in a wok then fry the cinnamon stick, cloves and cloves flower. When it pops, put the ginger, garlic, onion paste, fry till aroma rises. Then put the cummin, coriander powder in a slow fire, fry well. After 5 minutes put the chicken in the wok and mix well. Pour 3 cups of water,1 tbsp salt and cover it. Cook till the chicken becomes tender. Put thin and thick soya sauce cook for 5 min. Lastly pour the coca cola into the gravy and serve it with plain rice.

Ingredients:

1 lb. lamb cut into small pieces

Blend together to a fine paste:

2 medium onions
1.5″ ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom

Blend together to a fine paste:

10 red chillies
1 lb. tomatoes
cooking oil
2 tsp coriander powder
1/2 tsp cumin powder
Coriander leaves(Cilantro), chopped
Salt to taste

Procedure:

Heat some oil in a pan and fry the first blended mixture till done. Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top. Now add all the dry powders and fry for a minute. Add the lamb, salt to taste and the cilantro. Add some water and simmer the curry for around 10 minutes. The gravy should turn thick by then. Eat when hot.