PUMPKIN SOUP

1 lb. shin of beef (with bones) 455g

½ tsp. ginger 2.5 ml.
½ tsp. garlic (crushed) 2.5 ml.
¼ small pumpkin (peeled and cut) ¼
2 tbsp. butter 30 ml.
3 oz. all-purpose flour 85 g
1 sprig of parsley 1
¼ tsp. black pepper (ground) 1.2 ml.
1 tbsp. salt

Pieces of boiled pumpkin can be served alongside this soup if desired. You may use chicken
broth instead of shin of beef. Instead of pumpkin, you may use any other squash.

1. Cut meat into small shreds and boil with the ginger, garlic and bones for
approximately 20 minutes.
2. Add pumpkin and cook slowly until meat is done (approximately 30 minutes).
3. Set aside 1 ½ cups of broth (360ml) from the stock.
4. Melt butter in a small saucepan. Add flour and fry until brown.
5. Add the reserved meat broth and stir well to thicken.
6. Now add the broth to the meat and pumpkin mixture.
7. Finely chop the parsley. Add to the soup and simmer for 15 minutes.
8. Add salt and pepper to taste.

Serve hot.

Serves 5

TANDOORI MASALA CHICKEN

2 lbs. chicken 900 g

1 tsp. red chili powder 5 ml.
1 tbsp. fresh lemon juice 15 ml.
1 tsp. salt 5 ml.
2 tbsp. tandoori powder 30 ml.

For the marinade:

1 ½ cups yogurt, whey removed 360 ml
1 tsp. red chili powder 5 ml.
1 tsp. salt 5 ml.
1 tsp. ginger paste 5 ml.
1 tsp. garlic paste 5 ml.
2 tbsp. fresh lemon juice 30 ml.
2 tbsp. vegetable oil 30 ml.
1 tbsp. melted butter for basting15 ml.

For garnish:
1 portion onion rings 1
(slices of 1 small or
½ large raw onion)
1 lemon (cut into wedges) 1
pinch of chaat masala

Also known as “the king of kebabs” this is one of India’s most famous dishes. Tandoori
Chicken is an Indian delicacy and the tastiest way to barbecue chicken. Whenever I make
this at home, I double the quantity and freeze the leftovers. The frozen leftovers always taste
better, as the spices have been absorbed into the pieces of chicken. The best flavor is
achieved by using thighs and wings and a longer marinating time. Although there are many
variations of this recipe, all follow the same basics. This version has been passed down in
the family from my grandmother.

1. Skin, wash and clean chicken.

2. Apply mixture of chili powder, lemon juice, salt and tandoori powder to chicken. Set
aside for about 1 hour.
3. While chicken is sitting, remove whey of yogurt by hanging in a muslin cloth over a
bowl for 1 hour.
4. Mix red chili, salt, ginger paste, garlic paste, lemon juice and vegetable oil with the
yogurt to make the marinade. Pour over chicken and refrigerate for 3-4 hours,
covered.
5. Cook in preheated oven to 400ºF (200ºC) for 30 minutes.
6. Baste with butter and cook for another 5 minutes.
7. Sprinkle with chaat masala powder.

Serve with onion rings and lemon wedges.

Serves 4

Variation:
Omit the tandoori powder and use boneless chicken cubes of 1 ½ inches (3.8 cm) to make
Chicken Tikka. You can even barbecue the spiced chicken cubes instead of baking them in
an oven. Serve with salad and naan.

SAMOSAS (BEEF OR CHICKEN)

½ beef (extra lean ground) 225 g

or chicken breast (ground)
¼ tsp. ginger (crushed) 1.2 ml
¼ tsp. salt 2.5 ml.
½ tsp. chili powder (or to taste) 2.5 ml
¼ tsp. curry powder 1.2 ml
1 tsp. fresh lemon juice 5 ml
¼ tsp. garam masala 1.2 ml
1 tsp. large onion(finely chopped) 1
2 tsp. cilantro (chopped) 10 ml
2 tbsp. all-purpose flour 30 ml
3 tbsp. water 45 ml
12 samosa wrappers 12
4 cups vegetable oil for deep-frying 950 ml
1 lemon (cut into pieces) 1

“Samosa wrappers,” more commonly known as “Samosa Par,” are found in ready-made
package in East Indian stores. They make an excellent snack for traveling or picnics, and can
be spiced up quite easily by adding more chili powder. Samosas are much like Bhajiyas and
Pakoras in the sense that when served alongside any chutney, I guarantee there will be none
leftover. The recipe is extremely easy. The only difficult part is wrapping the triangular
pocket.

1. In a large saucepan, add the meat, ginger, garlic, salt, chili powder, curry powder and
lemon juice.
2. Cook meat over medium heat stirring constantly and breaking up any lumps until all
the liquid has evaporated and the meat almost sticks to the pan.
3. Remove pan from heat and add the garam masala, onion and chopped cilantro. Mix
thoroughly.
 4. Make a paste with the flour and water.
5. Put the meat mixture onto a samosa wrapper and fold into a pocket
6. Touch up the corners with the paste so it does not open when deep-frying.

Serve garnished with lemon pieces.

Makes 12

BEETROOT SALAD

1 tbsp. vegetable oil 1 5 ml.

1 tsp. jeera (cumin) (crushed) 5 ml.
1 ½ tsp. rai (black mustard seeds) 7.5 ml
4 red chilies (whole and dried) 4
4-5 limro (fresh curry leaves) 4-5
1 beetroot (boiled and cut into small pieces) 1
2 cups yogurt 475 ml
½ tsp. salt 2.5 ml
½ sugar 2.5 ml
¼ cup cilantro (chopped) 60 ml

This salad is mostly served with snacks like pizza, rotis, and parathas.
1. Heat the vegetable oil and add the cumin, mustard seeds, red chilies and curry
leaves. Cover until the seeds have popped.
2. Let cool and then the beetroot and potato.
3. Mix the yogurt with salt and sugar and pour over the beetroot mixture.
4. Garnish with chopped cilantro.

Serve cold.

Serve 6

SHAHI TUKRE

1 loaf of sandwich bread (brown, unsliced) 1

½ cup butter 120 ml
4 cups milk 950 ml
1 cup sugar 240 ml
1 tbsp. rosewater 15 ml
½ tsp. cardamom powder 2.5 ml
2 cups+ 5 tsp. heavy cream 500 ml
1 tbsp. pistachios (shelled, chopped) 15 ml
1 tsp. pink rose petals 5 ml
silver foil (edible silver sheets)

This dessert of the Nawabis is without a doubt India’s most exotic and well-known sweet dish,
garnished with nuts and covered with edible silver sheets. Yum!
1. Cut the bread into thick slices and fry in butter on medium high heat until light golden
brown.
2. Boil the milk on low heat until it reduces to 2 cups (475 ml)
3. Add the sugar and bring back to boiling point.
4. Put in the fried bread and cook gently to soak up most of the milk.
5. Add the rosewater and cardamom powder. Lay bread in serving dish and cover with
cream.
6. Sprinkle chopped nuts on top and also a few rose petals and silver foil.
7. Cut into slices to serve.

Serve 4
 KOREAN BEEF STEW
(Kalbi Chim)

3 kilos beef short ribs

cut into 2-inch lengths
Kitchen twine
¾ cup sugar
6 tbsp sesame oil
6 tbsp soy sauce
1 cup dark soy sauce
2 tsp cayenne pepper, or to taste
2 tbsp paprika
1 can tomato paste (160 gms)
200 gms leeks,diced
200 gms white onions, diced
4 tbsp garlic, minced
1 ½ liters water (6 cups)
¼ kilo carrots, cut into desired shape
1 tbsp sesame seeds, toasted, for garnish
Leeks, finely sliced for garnish

Score each rib deeply several times with a sharp knife, With a kitchen knife, tie each
piece winding string around bone and meat tightly to prevent the meat from falling off the
bone while cooking. Set aside.
Marinade beef in sugar and sesame oil for at least 1 hour.
In a large pot, mix together soy sauce, dark soy sauce, cayenne pepper, paprika,
tomato paste, leeks, onions and garlic. Add beef and water and bring to boil. Reduce heat to
a bare simmer, cover and cook until meat is fork tender. With a slotted spoon, transfer meat
to a tray remove string. Add carrots to sauce and continue to simmer until tender. Return
meat to the sauce and simmer until heated through. Sprinkle dish with toasted sesame seeds
and garnish with leeks.
DAY 2

PEA SOUP WITH MEAT

¼ cup dried peas (soaked overnight, 60 ml

drained and rinsed)
2 cups water 475 ml
1 lb. shin of beef 445 g
4 cups water 950 ml
¼ cup rice 60 ml
4 onions (sliced) 4
½ tsp. salt 2.5 ml
½ tsp. black pepper 2.5 ml
1 tbsp. melted butter 15 ml
1 toasted crisp pita bread 1
(cut in small pieces)

What could be more welcoming than a bowl of freshly made pea soup with chunks of meat?
Hearty soups like this one are especially good on cold winter nights. You may use chicken
instead of beef if you wish. To make it hot, add a couple of green chilies when bringing the
meat to boil.

1. Boil peas in 2 cups (475 ml) of water until done (approximately 20-25 minutes).
2. Boil the beef in the 4 cups (950 ml) of water until tender (approximately 20-25
minutes), then cut into 2-inch (5-cm) cubes. Set aside 2 cups (475 ml) of the broth.
3. In a saucepan, combine the beef with the remaining broth and undrained peas.
4. Boil rice in another saucepan in 2 cups of water (475 ml) until cooked, then drain.
5. Add the boiled rice and onions to the broth.
6. Add salt, pepper and melted butter.
7. Simmer for 10 minutes.
8. Add the toasted pita pieces just before serving.

Serve hot.

Serves 5

OVEN-BAKED FISH

3 lbs. halibut or fillet of sole 1.35 kg.

1 tsp. each of salt and chili powder (or to taste) 5 ml
3 lemons (juice of) 3
½ tsp. ground peppercorns 2.5 ml
1 tsp. garlic (crushed) 5 ml
1 tsp. oregano 5 ml
3 tbsp. vegetable oil 45 ml
2 medium tomatoes (pureed) 2
1 sprig of cilantro (finely chopped) 1

Use fresh fish to make this dish, if possible, as it has much more flavor than with frozen fish.
If you find it too spicy, the addition of Raita will help you to soften the flavor.

1. Wash the fish, salt it and pour lemon juice on it. Set aside for 1 hour.
2. Wash fish again, place in a glass dish and gently rub with the ground peppercorns
and ½ tsp. (2.5 ml) of the garlic.
3. In a small saucepan, combine the remaining garlic, oregano, vegetable oil, tomatoes
and cilantro and cook on low heat until evenly blended.
4. Pour the mixture over the fish and bake in the oven (preheated to 440ºF/220ºC) for
25 minutes or until fish flakes easily.

Serve with your choice of rice or naan.

Serves 4

INDIAN-STYLE POTATO SALAD

2 lbs. potatoes 900 g

1 tbsp. vegetable oil 15 ml
1 tsp. jeera (cumin seeds) (whole) 5 ml
1 tsp. rai (black mustard seeds) (whole) 5 ml
3-4 red chilies (whole) 3-4
3-4 limro (fresh curry leaves) 3-4
2 cups yogurt 475 ml
1 tsp. salt 5 ml
1 tsp. sugar 5 ml
½ bunch of cilantro (chopped) ½

A light salad and a perfect party food. This can be prepared ahead of time.

1. Boil and peel potatoes, then cut into small cubes.

2. Heat the vegetable oil to a medium high heat then add the cumin, mustard, red chilies
and curry for 30 seconds.]
3. Add the potatoes.
4. Add yogurt and mix well.
5. Stir in the salt and sugar and sprinkle with chopped cilantro.
6. Remove from heat.

Serve cold.

Serves 5.
PINEAPPLE HALWA

1 pineapple 1
¾ cup sugar 180 ml
¾ cup condensed milk 180 ml
¼ cup cardamom (crushed) 1.2 ml
1 cup milk powder 240 ml
¼ cup flaked almonds 60 ml
1 tbsp. preserved cherries (chopped) 15 ml

Enjoy this old-time family favorite and watch it disappear before your very eyes.

1. Cut the pineapple lengthwise in two. Keep one-half with its shell and leaves.
2. Remove the flesh from broth halves of the pineapple. Use a spoon to scoop out the
flesh from the shell you are keeping and cube the flesh from the other half.
3. Put all the flesh into a saucepan.
4. Add the sugar and cook on high heat until all the liquid dries up. Stir continuously so
that it does not burn.
5. Add the condensed milk and cardamom. Stir well and cook for 8 minutes.
6. Add milk powder and almonds. Mix and cook for a couple of minutes. Remove and
cool.
7. Pour the halwa into the shell with leaves, garnish with chopped cherries and serve.

Serves 4
 SPINACH BONE SOUP

1 lb. lamb with bones in (shin of lamb preferred) 455 g

3 cups water 720 ml
½ tsp. salt 2.5 ml
1 bunch of spinach (cleaned and chopped) 1
2 large tomatoes (peeled and chopped) 2
1 medium onion (sliced) 1
1 tbsp. heavy cream 15 ml
½ tsp. ground black pepper 2.5 ml
½ tsp. jeera (cumin seeds) (crushed) 2.5 ml

The spinach and tomatoes give this soup a lovely rich flavor.

1. In a large pot, bring the lamb to a boil in the water. Add salt and cook for about 30
minutes or until the lamb is done.
2. Add the spinach, tomatoes and onions. Simmer for another 10 minutes or until the
stock thickens.
3. Remove pot from heat. Separate the bones from the stock and discard the bones.
Use a hand-held blender to blend the soup.
4. Now pour in the cream, sprinkle with pepper and jeera and serve hot.

Serve with crispy pita bread.

Serves 4
 DO PIYAZA (SPICED LAMB OR MUTTON WITH ONIONS)

2 tbsp. ghee or vegetable oil 30 ml

3 large onions (sliced) 3
2 tsp. ground jeera (cumin seeds) 10 ml
1 tsp. ground methi (fenugreek) 5 ml
1 tsp. haldi (turmeric powder) 5 ml
3 green chilies (chopped) 3
2 ½ lbs. lamb or mutton (any part), 1.1 kg.
cut into cubes
2 cups water 475 ml
1 tsp. garam masala 5 ml

This dish can be prepared a day ahead to let the spices mature. It can also be frozen for 3-4
months. When ready to serve again, you can microwave it. In India, young goat’s meat is
considered lamb and adult goat’s meat is called mutton.

Serve hot with rice and a pickle and salad of your choice.

Serve 4-6
CORN SALAD

Ingredients for dressing:

1 tsp. sugar or honey 5 ml
1 cup yogurt 240 ml
½ cup mayonnaise 120 ml
½ tsp. salt 2.5 ml
½ tsp. ground black pepper 2.5 ml

Ingredients for salad:

2 ½ cups corn kernels (boiled) 600 ml
1 cup carrot (diced) 240 ml
1 cup English cucumber (diced) 240 ml
1 cup tomatoes (diced) 240 ml
1 ½ cups cauliflower (cut into small pieces) 360 ml
1 apple (diced) 1

Mostly served with barbecued meats. Bet you would never have thought of this!

1. Prepare the dressing by combining all the ingredients in a small bowl.

2. Put the vegetables into a large bowl.
3. Pour the dressing into the main ingredients, and toss.
4. Chill and serve cold.

Serves 6
 NAAN

2 ½ tsp. instant yeast 12.5 ml

1 tsp. sugar 5 ml
½ cup warm water 120 ml
2 ½ cups all-purpose flour 600 ml
1 tsp. salt 5 ml
¼ cup vegetable oil 60 ml
1 egg (beaten) 1
5 tbsp. milk powder 75 ml
5 tbsp. yogurt 75 ml
2 tbsp. melted butter 30 ml
2 tbsp. warm milk 30 ml
sesame seeds (optional)

Traditionally, naans are baked in clay ovens called tandoors, but this recipes uses
conventional oven and stove top. Naans originated from the Punjab and accompany tandoori
meat dishes and vegetable tarkaris very well. They are also our favorite bread with Butter
Chicken

1. Mix together the yeast, sugar and warm water and let proof for 5 minutes.
2. Add the flour, salt, vegetable oil, beaten egg and milk powder and mix together.
3. Add the yogurt and gradually work into the mixture to form a soft pliable dough.
4. Knead vigorously and cover with a moistened tea towel. Leave in a warm place to
rise to just less than double its size (about 2 hours).
5. Dust hands with plenty of flour and shape dough into 6 large balls.
6. Make these into oval pancakes by gently rolling them out and pulling the dough gently
into a “tear” shape.
7. Brush top side with melted butter and the bottom side with milk and place infrying
pan. If desired, scatter sesame seeds on top.
8. Broil each naan on high to cook the top part, then remove and cook on the stove to
cook the bottom part. This will take a few minutes and once cooked the naan will
slide easily out of the frying pan.

Makes 6
 KIBIBI (SWEET RICE PANCAKES)

2 cups rice (soaked overnight) 475 ml

1 cup coconut milk (thick) 240 ml
¾ cup milk 180 ml
1 cup sugar 240 ml
2 tsp. instant yeast 10 ml
1 tsp. cardamom (crushed) 5 ml
3 tbsp. vegetable oil (for frying) 45 ml

Kibibi is a specialty of the island of Zanzibar. It tastes almost like VItumbua and Mkate but it
is much easier to make. The pancakes taste best when eaten plain.

1. Wash the rice thoroughly and soak overnight in fresh water.

2. Blend soaked rice with the coconut milk and fresh milk to form a smooth and runny
batter.
3. Add the sugar, yeast and cardamom. Pour into a large bowl.
4. Cover and place somewhere warm to rise for 2 hours.
5. Heat the non-stick frying pan on medium high and grease with vegetable oil.
6. Using a ladle, pour the batter to make thin pancakes.
7. Cover with a lid for about 1 minute.
8. Remove when the bottom of the pancake is golden brown. The top of the pancake
should still be white.
9. Repeat with the remaining batter.
10. Keep the cooked pancakes warm on a plate by covering with a tea towel.

Makes 20
 SPINACH AND BLACK –EYED BEAN SOUP

3 cups water 720 ml

¾ cup black-eyed beans (soaked overnight) 180 ml
½ tsp. salt 2.5 ml
½ tsp. haldi (turmeric) 2.5 ml
1 bunch of spinach (cleaned and chopped) 1
2 inches ginger root (grated 5 cm
½ tsp. red chili powder 2.5 ml
2 tbsp. butter 30 ml
1 medium onion (chopped) 1
½ tsp. garlic (crushed) 2.5 ml
½ tsp. jeera (cumin seeds) 2.5 ml

A deceptively simple soup that can be made a day ahead. It can also be refrigerated for 2
days.

1. Put the water in a large saucepan and bring to a boil. Add the soaked beans, salt and
turmeric and cook for 45 minutes, uncovered.
2. Add the spinach, ginger and red chili powder and cook for a further 20 minutes.
3. Add more water if necessary.
4. In a frying pan, melt the butter and cook the onion, garlic and cumin seeds until golden
brown.
5. Pour this cover the bean mixture.

Serve hot.

Serves 5
 DAAL CURRY

2 cups orange daal (lentils) 475 ml

¼ tsp. haldi (turmeric) 1.2 ml
4 tbsp. vegetable oil 60 ml
1 tsp. rai (black mustard seeds) 5 ml
6 limro (curry leaves) 6
2 medium tomatoes (chopped) 2
3 tbsp. fried onions 45 ml
1 tsp. crushed garlilc 5 ml
½ tsp. kasuri methi (methi leaves) 2.5 ml
1 tsp. curry powder 5 ml
½ tsp. salt 2.5 ml
½ tsp. chili powder 2.5 ml
2 tsp. sugar 10 ml
1 cup water 240 ml
½ tsp. garam masala 2.5 ml
1 bunch of cilantro (chopped) 1

No vegetarian is complete without a daal.

1. Wash lentils. In a l;arge saucepan with plenty of water bring to a boil with turmeric and
cook until overdone and mushy, approximately 15 minutes.
2. In a different saucepan, heat the oil on medium heat. Add the mustard seeds and curry
leaves until the seeds start to pop (no more than 30 seconds).
3. Add the tomatoes and fry for about 3 minutes. Add onions, garlic, methi leaves, curry
powder, salt, chili powder and sugar.
4. Add the mashed lentils and boil for 5 minutes. Add 1 cup (240 ml) of water to dilute the
curry consistency.
5. Remove from heat and add garam masala.
6. Sprinkle with chopped cilantro before serving.

Serve with chapattis or rice.

Serves 4
 INDIAN-STYLE POTATO SALAD

2 lbs. potatoes 900 g

1 tbsp. vegetable oil 15 ml
1 tsp. jeera (cumin seeds) (whole) 5 ml
1 tsp. rai (black mustard seeds) (whole) 5 ml
3-4 red chilies (whole) 3-4
3-4 limro (fresh curry leaves) 3-4
2 cups yogurt 475 ml
1 tsp. salt 5 ml
1 tsp. sugar 5 ml
½ bunch of cilantro (chopped) ½

A light salad and a perfect party food. This can be prepared ahead of time.

7. Boil and peel potatoes, then cut into small cubes.

8. Heat the vegetable oil to a medium high heat then add the cumin, mustard, red chilies
and curry for 30 seconds.]
9. Add the potatoes.
10. Add yogurt and mix well.
11. Stir in the salt and sugar and sprinkle with chopped cilantro.
12. Remove from heat.

Serve cold.

Serves 5.
 NAAN

2 ½ tsp. instant yeast 12.5 ml

1 tsp. sugar 5 ml
½ cup warm water 120 ml
2 ½ cups all-purpose flour 600 ml
1 tsp. salt 5 ml
¼ cup vegetable oil 60 ml
1 egg (beaten) 1
5 tbsp. milk powder 75 ml
5 tbsp. yogurt 75 ml
2 tbsp. melted butter 30 ml
2 tbsp. warm milk 30 ml
sesame seeds (optional)

Traditionally, naans are baked in clay ovens called tandoors, but this recipes uses
conventional oven and stove top. Naans originated from the Punjab and accompany tandoori
meat dishes and vegetable tarkaris very well. They are also our favorite bread with Butter
Chicken

9. Mix together the yeast, sugar and warm water and let proof for 5 minutes.
10. Add the flour, salt, vegetable oil, beaten egg and milk powder and mix together.
11. Add the yogurt and gradually work into the mixture to form a soft pliable dough.
12. Knead vigorously and cover with a moistened tea towel. Leave in a warm place to
rise to just less than double its size (about 2 hours).
13. Dust hands with plenty of flour and shape dough into 6 large balls.
14. Make these into oval pancakes by gently rolling them out and pulling the dough gently
into a “tear” shape.
15. Brush top side with melted butter and the bottom side with milk and place infrying
pan. If desired, scatter sesame seeds on top.
16. Broil each naan on high to cook the top part, then remove and cook on the stove to
cook the bottom part. This will take a few minutes and once cooked the naan will
slide easily out of the frying pan.

Makes 6
 PINEAPPLE HALWA

1 pineapple 1
¾ cup sugar 180 ml
¾ cup condensed milk 180 ml
¼ cup cardamom (crushed) 1.2 ml
1 cup milk powder 240 ml
¼ cup flaked almonds 60 ml
1 tbsp. preserved cherries (chopped) 15 ml

Enjoy this old-time family favorite and watch it disappear before your very eyes.

8. Cut the pineapple lengthwise in two. Keep one-half with its shell and leaves.
9. Remove the flesh from broth halves of the pineapple. Use a spoon to scoop out the
flesh from the shell you are keeping and cube the flesh from the other half.
10. Put all the flesh into a saucepan.
11. Add the sugar and cook on high heat until all the liquid dries up. Stir continuously so
that it does not burn.
12. Add the condensed milk and cardamom. Stir well and cook for 8 minutes.
13. Add milk powder and almonds. Mix and cook for a couple of minutes. Remove and
cool.
14. Pour the halwa into the shell with leaves, garnish with chopped cherries and serve.

Serves 4
 MIXED VEGETABLE AND FRUIT SALAD

2 potatoes 2
½ cup green pepper (chopped) 120 ml
2 cups mixed vegetables 475 ml
(peas, carrots, corn-frozen
vegetables mix may be used)
1 medium English cucumber 1
½ cup mushrooms (chopped) 120 ml
½ bunch of green onions ½
1 apple (cut in small pieces) 1
10 whole seedless green grapes 10

Ingredients for dressing:

1 cup milk 240 ml
½ cup mayonnaise (low-fat can be used) 120 ml
½ tsp. salt 2.5 ml
1 tsp. sugar or honey 5 ml
½ tsp. black pepper (crushed) 2.5 ml

Serve this rich tasting salad in a small portion as an appetizer or as a side dish for a picnic.

1. Cube the potatoes, chop the green pepper and boil with the 2 cups (475 ml) mixed
vegetables.
2. Chop the cucumber, mushrooms and green onions and add to the other vegetables.
3. Mix the dressing with the vegetables.
4. Add the apple pieces and grapes.
5. Chill and serve cold.

Serves 6
 FISH PAKA (FISH IN COCONUT SAUCE)

Ingredients for fish:

3 lbs. halibut or sole 1.35 kg.
2 tbsp. fresh lemon juice 30 ml
1 tsp. salt 5 ml
¼ tsp. chili powder 1.2 ml
1 large lemon (juice of) 1
½ tsp. haldi (turmeric) 2.5 ml

Ingredients for curry:

1 ¾ cups coconut milk 420 ml
1 tsp. chili powder 5 ml
½ tsp. garlic (crushed) 2.5 ml
½ tsp. salt 2.5 ml
½ tsp. haldi (turmeric) 2.5 ml
¼ cup fresh lemon juice 60 ml
½ tsp. garam masala 2.5 ml
½ cup water 120 ml
1 sprig of cilantro (chopped) 1

Fish Paka has a rich yellow texture with a tangy, distinctly coconut taste. So for all the
seafood lovers out there, I guarantee this spicy coconut fish dish become a favorite.

Method for fish:

1. Marinate the fish in the 2 tbsp. (30 ml) lemon juice and salt for 30 minutes then wash it and
pat dry.
2. Mix together the chili powder, remaining lemon juice and turmeric and smear over fish.
3. Bake in the oven at 400ºF (200ºC) for 25 minutes, or until done (fish will flake when
touched with a fork).
4. Prepare the basic fish curry (below) while the fish is cooking.

Methods for curry:

1. Pour the coconut milk into a large saucepan.
2. Add the chili powder, garlic, salt, turmeric and lemon juice and bring to a boil, stirring
continuously for 3 minutes.
3. Add the garam masala and cook for 1 minute. Add the water and switch off the stove.
4. Pour over the baked fish before serving and garnish with chopped cilantro.

Serve with parathas or naan.

Serves 5
 MUTTON, CHICKEN OR BEEF PALAK

Ingredients for roasted masala

1 tsp. jeera (cumin seeds) 5 ml
1 tsp. dhania (coriander seeds) 5 ml
1 tbsp. desiccated coconut 15 ml
2 red chilies (dried) 2

Ingredients for palak:

2 lbs. chicken or mutton, cut into curry pieces 900 g
1 tsp. garlic paste 5 ml
1 tsp. ginger paste 5 ml
4 cups water 950 ml
2 tbsp. vegetable oil 30 ml
2 medium onions (chopped) 2
2 medium tomatoes (chopped) 2
1 tbsp. roasted masala 15 ml
1 bunch of spinach (finely chopped) 1
1 tbsp. fresh lemon juice 15 ml

This dish can be prepared using mutton, chicken or beef. Keep in mind that, although
boneless meat seems easier to handle, meat on the bone will enhance the flavor. If the
bunches of spinach are small, use two because the rich creamy texture of this dish is due to
the spinach used in the sauce.

Method for roasted masala:

1. In a small pan, dry roast all masala ingredients.
2. Let cool 5 minutes.
3. Grind in a coffee grinder.

Methods for palak:

1. Boil the meat in a large saucepan with the garlic and ginger pastes and all the water. Let it
cook until tender (approximately 25 minutes) and only 1 ½ cups (360 ml) of stock remains.
Set aside.
2. While the meat is cooking, boil the chopped spinach, cool and grind in a food processor.
Set aside for step 6.
3. Heat the oil on medium high in a large pan. Fry the onions until golden.
4. Add the remaining garlic paste and ginger paste, chopped tomatoes and roasted masala.
Reduce heat to low. Cook until the oil rises to the surface.
5. Add the meat and the remaining stock. Cook for 5 minutes.
6. Add the spinach to the meat and simmer for 5 minutes.
7. Stir in the lemon juice.

Serve with rice or naan.

Serves 8

TOMATO PAPPU

Ingredients:

2 kg toovar dal 20 gms. turmeric powder

1 kg. tomatoes 1 bunch coriader
30 gms jeera 10 gms. curry leaves
20 gms. mustard seeds 100 ml refined oil
6 red chillies, whole 200 gms. refined oil
75 gms. garlic 10 gms. asafetida
60 gms. chilli powder salt to taste
40 gms. coriander powder

Method:

Heat oil in a kadai, add whole red chillies, mustard seeds, jeera and chopped garlic. Cook till
the garlic turned dark brown in color.
In a different pan, wash and boil the toovar dal with turmeric powder. Cook till dal is mashed
with enough water in it. When the garlic is dark brown, add the chopped onions to it and cook
till onions get golden brown.

Add chopped tomatoes, salt, chilli powder, coriander powder, turmeric powder, and the curry
leaves and cook well. Add water if required and cook until tomatoes are mashed.
Add the mashed dal to the masala and mix well.
Add asafoetida and chopped coriander.
Add seasoning and serve hot.
 PRAWN (SHRIMP) CURRY

Ingredients:

½ kg. 1.1 lb. Prawns

2 onions diced into small pieces
¼ cinnamon stick
¼ tsp chilli powder
½ tsp dhania powder
¼ tsp garlic powder
1 bunch fresh coriander
1 tsp salt
¼ tsp turmeric powder
1 tbsp oil

Method:

Clean the prawns and squeeze out the water. Add, chilli, dhania, garlic, ginger, turmeric
powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling
prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil
and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn
brown. Sprinkle on coriander leaves, remove from the heat and serve.
 GOBI ALOO (CAULIFLOWER AND POTATOES)

Ingredients:

1 Large cauliflower
3 Medium sized potatoes
½ Large onions sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
½ tsp Turmeric
1 Bay leaf
1 Cloves
3 tblsp Vegetable oil

Method:

Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are
done, turn off the heat and let them stand in the water.

Cut the cauliflower into small bite sized pieces (roughly 1”cubes), throwing away most of the
stem pieces. Wash and drain in colander.

While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping.
Add bay leaf leaves, cardamom and cloves.

Mix around for a while and then add onions. Wait until the onion starts to turn before adding
the rest of the spices (except for turmeric).

Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the
cauliflower is frying, cut up the potatoes into the bite sized pieces and add to the skillet. Add
turmeric and stir.
 MALAI CHICKEN

Ingredients:

1 Tray chicken
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
½ Cinnamon stick
1 tsp Bay leaf
1 Carton Light whipping cream
1 tsp Dhania powder
½ tsp Cumin powder
1 tsp Garam Masala
1-1 ¼ tsp Chilli powder
½ “ piece Ginger made into a paste
6 cloves Garlic (made into paste)
Fresh coriander
To taste Salt
Turmeric

Method:

Heat oil. Add chilli, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay
leaf turns golden brown. Add onion and fry for two minutes. Add the ginger garlic paste and
fry for 4-6 dhania powder, cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for around 15 minutes until ¾ cooked.
Add can of tomato paste and cook on low heat.
Just before removing, add the whipping cream and coriander leaves. Remove after a couple
of minutes.
 SAFFRON RICE (KESAR CHAWAL)

Ingredients:

2c Rice
4c Water
6T Ghee
1t Saffron threads (or less)
2T Hot water
1c Sliced onion
1 small Cinnamon stick – splintered
4 Bay leaves
4 large Black cardamoms
1T Cumin seed
4 Cloves
2t salt

Method:

Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry
onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves
and salt. Wait a minutes and then add the bay leaves and ½ onions. Drain the rice and
reserve the water.
Add the rice grains and stir for 4-5 minutes until all water evaporates and the grains of rice are
coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure to
drop by itself.
 CHAPATI (PHULKA)

Ingredients:

1c Whole wheat flour (or 1/3 white + 2/3 whole wheat)

½c Water

Method:

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside
for 30 minutes.

Knead and divided dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about $ \
frac(1(8$” thick. Heat an ungreased skillet.

Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and
small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm
(maybe slightly buttered).

Note:

Since the rolled out Chappati’s will dry out if they are left to stand while cooking the other’s, it
is advantageous to roll them out individually before cooking them.
 SOUTH INDIAN PULLAV (RICE)

Ingredients:

1c rice (preferably Basmathi rice)

1/3 c tomato puree
1 large onion
1c vegetables (preferably peas and carrots)
1/4 – ½ tsp. coriander powder
(also called dhania powder)
1/8 – ¼ tsp. garlic powder or
1 ½ cloves garlic
1/8 – ¼ tsp. Ginger powder
¼ “ piece Ginger
1/8 – ¼ tsp Chili powder
1 Green chilli cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
¼” stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)

Method:

Clean the rice with water and set aside. Cut the onions length wise. Fry the onions
and cardamom in butter for about 4 minutes. If you are using green chilli, then add the chilli.
Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably
take another 4-5 minutes). Add garlic and ginger paste (preferably prepared from fresh ginger
and garlic). Add dhania powder and chilli powder (if green chilli was not added before). Add
the tomato paste and one cup of water (you have to experiment with the quantity of water
needed. I found 1- ½ cups to be optimal) and bring the mixture to boil. Add the vegetables,
rice and salt. If you like coconut, add ¼ cup of coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid
again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander
leaves in the lead.
 CURRIED MUSHROOMS

Ingredients:

½ lb Mushrooms
1 large Onion
¼t Turmeric
to taste Chili
2 large Tomato
Oil

Method:

Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry
until soft. Add the mushrooms cover and simmer for 15-20 minutes. Remove cover and dry
out all the water.
 CHICKEN PULLAO

Ingredients:

2 large onions cut lengthwise

2 large chillies cut lengthwise
2c basmathi rice (about ½ kg. (1 kilogram = 2.21 lbs)
1 large tomato (cut into small pieces)
10-15 coriander leaves
5 mint leaves
1 clove garlic
1” pc. Ginger
½ cup coconut powder
3 tsp. salt
3-4 cloves
2 cardamom
1 bay leaf
1” cinnamon stick
1c yogurt
2 tbsp butter
1 lb boneless chicken

Method:

Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and
chillies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry
until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for
one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.

Cook rice in a separate vessel. Put rice into chicken and mix. (It is advisable to cook rice
about ¾ ths and then let it cook with the chicken). Remove and serve (will serve about 4
hungry grad. Students.)

ONION AND TOMATO RAITA

Ingredients:

8 oz. Yogurt (plain)

1 small onion
½t Salt
1 small tomato
½t chat masala (optional)
½t black pepper
¼c milk

Method:

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt and
pepper and sprinkle the chat masala over, and serve.

BOONDHI RAITA

Ingredients:

¼c besan
½c water
ghee for frying
to taste salt
to taste pepper
to taste chat masala
1 ½ c yogurt
¼ c milk

Method:

Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a
slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops
when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm
water. Add milk, salt, pepper, and add chat masala to yogurt. Squeeze water out of boondhi
and add to yogurt.

OKRA (BINDHI)

Ingredients:

1 lb. okra
2 small onions
2 small tomatoes
¼t turmeric
to taste salt
red pepper (optional)
oil for frying

Method:

Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the
onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and
set aside. Pour out some oil.

Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt,
pepper, and tomatoes.

Cover and bake at 250 deg. F for 15 minutes.

 CHICKEN CURRY NORTH INDIAN STYLE

Ingredients:

1 lb chicken-drumstick, thighs, breast pieces

1 small carton plain yogurt
2 medium onions very finely chopped
4 tbl. Vegetable oil
2 cloves
½ tsp. mustard powder
2 pods cardamom
½ tsp. cumin powder
1 tsp. garam masala
1 tsp. chilli powder
½” piece ginger
4 cloves garlic
1/3 tsp. coriander seeds
to taste salt
½ tsp. freshly ground pepper

Method:

Remove fat from the chicken and then salt and pepper it. Sprinkle with chilli powder. Add
yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add garam masala, and add
cumin powder.

Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying
pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for
25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note:

When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn’t enough sauce in the pot, add ¼ cup water. Conversely,
if there is too much liquid in the pot, cook uncovered until the liquid evaporates.
Cont: Chicken Curry

Variations: There are several variations to the above recipe:

1.) Leave out the yogurt. Add ¼ cup of water just before turning the heat to low and covering
the pot.

2.) Boil two potatoes for 10 minutes before slicing them thinly.