Tandoori Chicken (Type I)


1 whole chicken
6 cloves garlic
2×2 inch ginger
8 cloves
2×2 inch cinnamon
10 black peppers
1 1/2 tsp. salt
3 green hot chilies
2 tsp. coriander leaves, chopped
5 tbsp. tomato puree
3 tbsp. vegetable oil
5 tbsp. vinegar
5 tbsp. plain yogurt


Skin the chicken and cut it into medium-sized pieces. Grind next 8 ingredients (spices), adding very little water into a fine paste.
In a saucepan, mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates. By this time, chicken would have been half cooked.

Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl. Dip each chicken piece in the sauce and arrange in a baking tray. Pour the leftover sauce over the chicken pieces and refrigerate 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.)

After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes. Then bake in the preheated oven at 350 degrees for 1/2 hour or until it is well done.

Preparation for this dish has to be done in the morning to be ready for dinner.

Indian Chicken Curry


2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. cooking oil
2 tsp. salt
1 tsp. red pepper
1 sm. can mushrooms


Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms.

Coconut Chutney


1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar
for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida


Grind all the ingredients (except those for seasoning) together.

Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.

Stone ground chutneys will always give a better flavour and texture.

Grind till smooth.

Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.

Mix gently.

Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

Nargisi Kofta



125 gms. Cream
150 ml. Milk
50 gms. Cashewnuts
3 tsp. White Pepper powder.
1/2 tsp. Turmeric powder
2 tsp Ginger paste
1 tsp Garlic paste
3 tsp Onion paste
3 tsp Tomato puree
1″ Cinnamon
6 Cloves
6 Cardamoms
salt to taste
3 tbsp. Ghee


4 boiled Eggs
200 gms. minced Chicken or Mutton
50 gms. Besan
4-5 Green Chillies chopped fine
1/2 tsp. Ginger grated
1 tsp. Coriander chopped
1/2 Onion finely chopped
Pinch of Hing
1/2 tsp. cumin seeds
Salt to taste
Ghee or Oil for deep fry


1 tbsp. chopped Coriander
1 tbsp of Cream


Mix together all the ingredients except eggs and knead dough with the help of water.

Take a ping-pong ball sized dough in hand.

Flatten. Place eggs in the centre and shape into a ball.

Repeat for remaining dough. Heat ghee or oil and deep fry all the bolls. Keep aside.


Heat ghee in a skillet, add all ingredients except powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.

Add milk and cream and 1/2 cup of water and simmer on low for 15 minutes.

Add koftas in gravy cook for 5 minutes.

Garnish with cream and chopped coriander.

Serve hot with naan or parathas.

Mushroom Korma


b>Chop fine :
1 lb garden ( button) mushrooms – firm ones
Medium sized onions – 3
Greens peas – 1/2 cup
Wash the mushrooms and chop into small cubes.
Chop the onions fine.

Spices to add :
Cloves – 6
Cinnamon – 1 rolled stick
Tumeric – 1/2 tsp
Salt to taste

To grind :
Medium sized onion – 1 sliced
Tomatoes – 1 large – sliced
Cardamoms – 2
Ginger – 1″ piece
Garlic – minced – 1 tsp
Coconut – 1/2 grated
Coriander seeds – 1 1/2 tsp
Red chillies – 5 or 6 for good spice
Aniseed – 3 tsp


Take 3tbsp oil in a pan. Add cloves , cinnamon and let them pop.

Add onions and saute them till lite brown.

Add the mushrooms and cook them for 5 mins on medium fire.

Add the tumeric and stir well.

Add the ground paste and keep stirring the mix for a couple of minutes.

Add 10 oz of water and then cover and cook on medium flame till raw smell disappears.

The korma will be done once the oil seperates on the top. Granish with coriander.

Fish with Moong Dal


1 cup moong dal
2 fish heads (preferably carp or red snapper)
1 onion, chopped finely
1 tomato, chopped finely
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped finely
1 tbsp turmeric powder
1 tsp cummin seeds powder
1 tsp coriander seeds powder
3 dry red chillies
2 bay leaves
2 cardamoms
1/4″ cinnamon
4 cloves
3 black pepper
1 tsp garam masala
1 tbsp lemon juice
A pinch of hing
Salt as per taste
Oil for frying


Wash the dal and soak for half an hour

Pressure cook the dal (2 whistles) with 1/2 tsp turmeric powder

Clean the fish heads and make into big pieces

Marinate the heads with 1/2 turmeric powder, salt and lemon juice

Keep aside for 45 mins
Heat oil for frying
Deep fry the fish heads till golden brown

Drain and keep aside
Remove the oil from pan keeping only approx 3 tbsp of it

Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper

Add onion and fry till transparent
Add ginger, garlic and green chillies

Simmer for 2 minutes
Add chopped tomatoes and simmer for 5 minutes

Add cummin powder, coriander powder

Add fish heads and simmer till they crumble

Add dal and 1 cup water
Let it boil till the required consistency of curry

Sprinkle garam masala
Serve hot with rice

Indian Fry Bread


4 c. all-purpose flour
2 tbsp. baking powder
1 tsp. salt
1/2 c. lard or vegetable shortening
1 c. warm water
Oil for deep frying


Mix flour, baking powder and salt. Cut in lard until mixture is about the texture of cornmeal. Gradually add warm water, using only enough to make dough stick together.