Coconut Burfi

INGREDIENTS:

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

DIRECTIONS:

Prepare syrup with sugar and water to 2 1/2 thread consistency.

Warm coconut in heavy saucepan, pour in the syrup.

Stir well and cook till soft lump forms.

Spread in a greased plate. Cool.

Sprinkle cardamom powder (optional).

Cut into squares, store in airtight container.

Mixed Vegetables With Paneer

INGREDIENTS:

1/2 cup cauliflower florets
1/2 cup green capsicum, cut into 1″ pieces
1/2 cup red capsicum, cut into 1″ pieces
1 medium sized carrot, sliced
1/4 cup green beans, cut into 1″ pieces
1/4 cup frozen peas
1 medium sized tomato, chopped
1/2 cup broccoli florets
3 tbsp butter
1/4 cup mixed nuts (cashews, pistachios, etc)
1/4 cup raisins
2 tsp garlic, minced
1 onion, chopped
1/4 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cardamoms, crushed
1/2 tsp cayenne pepper
Salt to taste
1/4 cup water
6 oz paneer, cut into cubes & fried
1/2 cup heavy cream
1/2 cup pineapple chunks (fresh or canned)

DIRECTIONS:

1. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until golden brown. Remove with slotted spoon and set aside. Add raisins and fry until they are plump, remove and set aside.
2. Add remaining butter to the skillet and fry minced garlic, onions until light brown for about 4 minutes. Also add chopped tomato and cook until soft.
3. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water.
4. Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10 minutes.
5. Now add paneer, cream, pineapple chunks and cook until heated through.
6. Garnish with fried nuts and raisins and serve hot.

Green Onion Bhurji

INGREDIENTS:

4 small bunches of green onions ( onion bulbs with the leaves on) 3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil

DIRECTIONS:

Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside

Chop the leaves finely.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.

Add the chopped leaves and mix well.

Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.

After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.

Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.

Add salt to taste . Serve piping hot.

East Indian Chicken Salad

INGREDIENTS:

SALAD:
5 c. chicken, cooked & diced
2 c. seedless green grapes, halved
2 c. chunk pineapple, drained
1 lg. can Chinese noodles
2/3 c. toasted slivered almonds

DRESSING:
2 c. mayonnaise
2 tsp. salt
Dash of pepper
2 c. celery, chopped
3/4 tsp. curry powder
4 tsp. onion, grated

DIRECTIONS:

Mix dressing together. Set aside. Mix chicken, grapes, and pineapple in large bowl. Add dressing, noodles and almond just before serving. Refrigerate.

Aloo Gobi Masala

INGREDIENTS:

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

DIRECTIONS:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

Chicken Tandoori

INGREDIENTS:

1 whole chicken or 6 legs and 3 breasts

MARINADE:

1 onion
6 cloves garlic
Large slice of ginger
3 tbsp. lemon juice
8 oz. yogurt
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. garam masala
1/4 tsp. mace
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cinnamon
1/4 tsp. black pepper
2 tsp. salt
1/4 to 1/2 tsp. cayenne
4 tbsp. olive oil

DIRECTIONS:

I don’t add this and I think its fine anyway, but to be authentic you should have it.

In the blender, make a paste of the onion, garlic, ginger and lemon juice.

Add the paste to all the other marinade ingredients. Put the chicken in the marinade. Overnight is best, but do it at least 4 hours.

To cook: the hi-tech way, cook the chicken halfway in the microwave (see your microwave instruction book for the time needed). Then put the chicken on the BBQ and brown it on both sides. Baste liberally with the marinade. Put the lid on the BBQ, shut off all the air vents and cook for 20 to 25 minutes. Don’t burn it. The traditional way: grill chicken near the flames for 7 to 8 minutes. Baste liberally with marinade. Raise the rack (if possible) or cover and shut the vents for 15 to 20 minutes on each side.