• YUMMY CHICKEN : 

·        1 Spring chicken (1.5 Kg) 

·        3 whole Cardamom; 2 Bay Leaves 

·        1 tsp Garam Masala*

.        5 Tbsp Freshly Ground Cashewnut

·        2 Tbsp garlic paste 

·        1 Tbsp ginger paste 

·        2 large onion – ground to fine paste

·        2 ripe tomato, blanched and ground to fine paste

·        1 Tbsp Coriander powder  

·        1 Tbsp Cumin powder

·        1 Tsp Turmeric powder

·        1 Tsp Red chilli powder

·        Salt to taste; 1/2 Tsp Sugar (optional)

·        2 Tbsp oil

Marinate Chicken in Salt, Garlic paste, and 1 Tbsp oil. 
For the Garam Masala grind 7 Cardamom, a 2cm. long Cinnamon, 6 clove pods, and 10 peppercorns.
In a non-stick pan put oil and lightly fry cardamom and Bay leaves.

Fry onion paste till brown; add Turmeric powder, Coriander, Cumin, Red chilli and Cashew nut powder while frying; 
cover and simmer.

Add tomato paste, ginger paste and fry till oil separates; this is a long process and should be done over low heat, stirring continuously.
Add chicken pieces and continue cooking over low heat, sprinkle water time to time to avoid burning.

Lastly add some sugar and freshly ground Garam Masala. Serve Hot.

• SAFFRON MUTTON:

·        1.5 Kg Mutton - Lamb/Goat

·        3 whole Cardamom; 2 Bay Leaves 

·        5 whole Red Chillies

·        2 Tbsp garlic paste 

·        3 Tbsp ginger paste 

·        2 large onion rings

·        a pinch of saffron soaked in 1/2 cup milk

·        1 Tbsp Coriander powder

·        1 cup beaten yogurt

·        Salt to taste; 1/2 Tsp Sugar (optional)

·        2 Tbsp oil

Marinate Meat (overnight) in Salt, Garlic paste, Ginger paste, 1 Tbsp oil, Coriander and Turmeric powder. 
Place meat and marinade in a pan and cook over low heat or pressure for 20 mins.
In a non-stick pan put oil and lightly fry cardamom and Bay leaves.

Add whole Red chillies, and  onion rings; when translucent add the cooked meat and fry.

Lastly add some sugar and the milk with the soaked saffron to make a thick gravy. Serve Hot.

•  BRINJAL (Egg Plant)  YOGURT:

·        3 long, purple Brinjals – cut into four

·        3 Garlic pods chopped

·        1 large Onion – fine long slices

·        1 large red Tomato – fine long slices

·        1 large potato – cut in long wedges

·        1 large capsicum – cut in long slices

·        3 green chilies – slit

·        a bunch of coriander leaves – chopped

·        salt, sugar, turmeric, and red chili powder

·        1 tablespoon of beaten yogurt

·        1 tablespoon oil

In a non-stick pan put oil. Fry garlic.

Add potato wedges and fry till light brown.
Add brinjal slices, salt, sugar, turmeric, and red chili powder, cover and simmer.

When nearly cooked, add onion slices and fry.
Add tomato slices when brinjal is soft and fry on high heat for two minutes.

Then add capsicum slices, and green chilies and fry on high heat for five minutes.
Lastly add 1 tablespoon of beaten yogurt and the coriander, fry for a minute and serve.  

• CREAMY PANEER:

·        300 gms of paneer

·        1 can of sweet corn

·        1 large capsicum diced

·        3 garlic pods chopped

·        1 large onion – fine round slices

·        1 large red firm tomato – deseeded and diced

·        6 green chilies slit

·        2 tablespoons of cashew nuts, 1 tbs of posto, 1 small onion, 4 garlic pods – ground

·        2 bay leaves

·        oil

·        salt, and sugar

·        1 cup double cream

Fry the bay leaves.

Add the onion, cashew nuts paste and fry till brown.

Add salt, and sugar; Add corn and fry further.

Add fried paneer and stir. Add onion rings and fry.

Add capsicum, green chilies and tomato and fry for 5 mins on high heat.

• PEPPER CHICKEN:

·        1 Spring chicken (1 Kg) 

.        1 Tbsp Freshly Ground Pepper

·        2 Tbsp garlic paste

·        1 large onion – sliced

·        3 green chilies – slit

·        1 Tsp Turmeric powder

·        1 Tbsp Coriander powder

·        Juice of half a lemon

·        Salt to taste

·        1/2 Tsp Sugar

·        1 cup - fresh yogurt beaten

·        2 Tbsp oil

Marinate Chicken in Salt, 1 Tsp freshly ground pepper, Lemon juice, Garlic paste, and 1 Tbsp oil.

In a non-stick pan put oil.

Fry chicken till brown; add Turmeric powder, and coriander powder while frying; cover and simmer.

Add onion slices when chicken is dry and fry till light brown and translucent.

When cooked, add  the cup of  fresh yogurt (beaten), sugar and cook in low heat for 2 mins.  

Lastly add some more freshly ground pepper, and the slit green chilies.

Serve Hot.

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