Coconut Burfi


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


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.

Chicken Tandoori


1 whole chicken or 6 legs and 3 breasts


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


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.

Moghlai Chicken


3 lb chicken, skinless
4 tbsp unsalted butter
5 cardamom pods
8 cloves
2″ cinnamon stick
2 bay leaves
2 1/2 tbsp almonds, blanched
2 1/2 tbsp raisins
1 cup yogurt
1 tsp cumin seeds powder
Salt & pepper to taste
2 tbsp vegetable oil


Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
2. Spread chicken in single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side.
3. Mix oil and butter in large skillet and heat over medium-high. When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
4. Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.
5. Heat remaining oil in skillet and fry the almonds until golden brown. To this add raisins and stir well. Immediately pour contents of skillet over the chicken.
6. In another bowl, stir together yogurt, cumin powder, remaining salt & pepper to taste.
7. Place this mixture over chicken and stir well. Cover casserole and place in preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.
8. Garnish with lemon and onion slices and serve hot.

Gherkins with Spicy Coconut Paste

Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian


1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste


1. Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water. Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.

2. Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes. Cover and cook on low for about 5 minutes or till the gherkins are cooked.

3. Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.


1. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

2. Gherkins can be replaced by cauliflower cut into small florets.

Masaaledar Machchi

Serves 4
Preperation Time 45 Minutes


Bekti / Singhara fish (boneless), cut into small filets…750gms
Onion (Large), finely chopped…1
Kalonji (onion seeds)… 1½ Tsp
Sabut laal mirch (dry red chillies), whole…6
Carlic, finely chopped…2 tsp
Tamatoes, chopped…2
Coconut, Desiccated…3tbs
Salt to taste
Dhania (coridander) powder…1½ tsp
Zeera (cumin) powder…1½ tsp
Chilli powder…1 tsp
Water…½ cup
Lemon juice…2 tbs
Hara dhania(green coriander leaves), finely chopped…2tbs


1. Wash and pat dry the fish.

2. Heat oil in a kadhai / frying pan, add onions and fry until soft.

3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.

4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.

5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.

6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera pulao.

Cilantro Chutney Chicken


* 1 (3 pound) whole chicken, cut into pieces
* 2 teaspoons minced fresh ginger root
* 2 teaspoons minced garlic
* 1 bunch fresh cilantro
* 1 teaspoon ground cumin
* 1 jalapeno chile pepper, stem and seeds removed
* 2 tablespoons lemon juice
* 1/4 cup ground unsalted cashews
* 1 cup heavy whipping cream
* salt to taste


1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9×13 inch baking dish, cover with foil and set aside.
3. Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. Remove from oven and combine the gravy in the dish with the reserved cilantro chutney.

Boondi Laddoo


500g gram flour
1 litre water or milk
750g ghee (butter) for frying
750g sugar
3.5 cups water
10-12 drops orange color
10-12 flakes saffron soaked in little water
50g chopped cashew nuts
50g raisins
10 cardamoms peeled
A boondi strainer or fryer of medium sized holes
Boondi Laddoo


Prepare a thin batter with gram flour and water or milk.
Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half.
Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.
Fry them to golden color, drain & remove. Use up all the batter.
Prepare sugar syrup of one and a half thread consistency by boiling sugar & water.
Add saffron water & color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.
After 10 minutes, sprinkle over a little hot water, cover and keep for 11/2 hour. Prepare round balls with moist hands.