Vegetable Samosas

Ingredients

4 oz Whole wheat flour (atta)

1 inch piece Ginger

8 oz Plain flour

1/4 lb Potatoes

1/2 tsp Turmeric powder

1/4 lb Shelled peas

1/4 lb Carrots

1/4 tsp Coriander powder

1/4 tsp Cumin seed powder

1 Lime

1 Large onion

a few sprigs Coriander leaves

2 Green chillies

2 pods Garlic

Oil

Salt to taste

Method

Cut carrots and potatoes into small pieces.

Heat the oil and fry the sliced onion till brown.

Then grind the remaining spices into a paste.

Add peas, carrots and potatoes to the browned

Onion and fry for a while.

Now add the ground spices and salt and add a little water.

Cover and cook till the vegetables are tender and the water is absorbed.

Add coriander leaves and fresh limejuice. Keep aside.

Mix both flours with a little salt and knead well.

Make soft dough and divide it into small balls.

Roll each ball out into a thin round shape, about 3 inches in diameter.

Cut in to half and form cones.

Dampen side edges and press together.

Fill in the vegetable mixture and seal carefully.

Deep fry in hot oil on a low fire till brown.

Chicken & Soy Sauce

Ingredients
1/2 tablespoon soy sauce
1/4 teaspoon salt
1 dash pepper
3/4 tablespoon cornstarch
2 1/2 tablespoons oil, divided
1/2 lb boneless chicken thighs, shredded (225g, breast is ok, too)
10 green onions, sliced into 1/2-inch pieces
1/2 teaspoon garlic, minced
1/2 teaspoon sesame oil (you can get away with the "hot" sesame oil in this recipe)
1/2 cup cucumber, diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows)
1/2 cup water chestnut, diced
1/2 cup red pepper, diced
2 1/2 tablespoons soy sauce
2 1/2 tablespoons water
1/2 tablespoon sugar
1/2 tablespoon vinegar
1 dash pepper
1 teaspoon cornstarch

Method

Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).

Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.

Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.

Add cucumber, water chestnuts, and red pepper and stir briefly.

In small bowl, mix together the soy sauce, water, sugar, vinegar, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.

Serve immediately.

Fried Fish

Ingredients
1 1/2 lb. whole fish (or fillets)
1/2 clove garlic, crushed
1 tsp. cumin
1/2 tsp. salt
1/2 cup flour
1 cup olive oil
Method
Split fish lengthwise and remove bones.
Mix crushed garlic, cumin, and salt.
Rub inside of fish with these seasonings.
Place in refrigerator for several hours, and remove before cooking about ½ hour.
Add salt and cumin to the flour.
Dip fish in flour and fry in hot oil.
Serve on platter with lemon wedges.

Biryani

Ingredients
1 lb beef cubed

3 cup long grained rice

1/2 cup vegetable shortening

1/2 cup yogurt

1/2 tsp. saffron

1/2 cup milk

2 large onions chopped

4 cloves garlic

one 1 in. piece fresh ginger root

6 whole cardamon

4 cloves

1/2 tsp. ground black pepper

2 pieces cinnamon stick

2 tsp. salt

Method
Soak rice in cold water for one hour.
Heat vegetable shortening and brown onions.
Add crushed garlic, crushed ginger cubes.
Fry for 15 minutes stirring frequently; add yogurt, 1 tsp. salt, 3 cardamon, 2 cloves, a piece of cinnamon and black pepper.
Add 2 cups of water and cook on low fire until meat is tender and a thick gravy remains.
In a separate pot, boil 6 cups of water and remaining cardamon, cloves and cinnamon
Add rice and arrange a layer of meat and gravy between two layers of rice.
Mix saffron in milk and pour over rice.
Cover tightly and place in a moderately heated oven for 20 minutes.
Mix and serve hot.

Chicken Fried Rice

Ingredients
1 cup diced cooked chicken

1 Tbsp soy sauce

1 cup uncooked long grain rice

2 1/2 cup chicken broth

1/2 cup coarsely chopped onion

1/4 minced green pepper

1 tsp. Salt

1/3 cup salad oil

1 tbsp. salad oil

1/4 cup thinly sliced celery

2 slightly beaten eggs

1 can Chinese bean sprouts

Method
Combine chicken, 1/2 tsp. Salt, and soy sauce.
Let stand 15 minutes
Cook rice in hot skillet over medium heat till golden brown; stir frequently.
Reduce heat; add chicken with soy sauce and broth.
Simmer covered 20 to 25 minutes or till rice is tender.
Remove cover last few minutes.
Mix onion, pepper and celery into rice.
Cook uncovered over medium heat a few minutes longer, till liquid is absorbed.
Scramble eggs in 1 tbsp hot salad oil until almost set.
Stir into rice mixture, then stir in bean sprouts-serve with soy sauce.

Tandoori Chicken

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

Directions
Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture. Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

Chicken Masala

Ingredients
1 kg chicken
4 tbsp. curd (plain yoghurt)
1 tsp. turmeric powder
1 cup onion, finely chopped
1 tsp. ginger powder
1 tsp. garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
Salt to taste

Directions
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry turmeric.
Add onion and fry till light brown.
Then add ginger and garlic mixed in a tbsp. of water and stir well.
Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.

Butter Chicken

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces

Cinnamon- 2" pcs

Salt - to taste

Cashew & almond paste - a handful ground smoothly

Ginger & garlic paste - 2 tspns

Turmeric powder- 1/4 tsp

Chilly powder - 2 tsp

Coriander powder- 1 tspn

Onion - one chopped

Orange colour - 1 1/2 tsp

Butter - 3 tspn

Oil - 2 tspn

Tomato puree - 2 tomatoes blended smoothly

Directions

Fry onions in oil till transparent.

Add cinnamon and let it fry.

Then add ginger & garlic paste along with a little water.

Stir continuously.

Add turmeric, chilly, coriander powder with salt and mix well.

Pour in tomato puree, cashew & almond paste - mix well with water.

When it starts to boil add the chicken which should be mixed with a little colour.

Then add sufficient water for the chicken to boil.

The gravy should get thick or according to your requirement.

Before switching off add butter and serve hot with parathas.

Chicken Tikka

Ingredients

3 lbs. Chicken

1 cup Yoghurt

1 tbs. Pressed Garlic & Ginger

1 tbs. Lemon Juice

2 tbs. Red Chilli Powder

2 tbs. Olive Oil

Salt & Pepper to taste

Directions

Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife. Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl. Place chicken into marinade for 2 hours. Thread chicken pieces onto skewers. Brush with olive oil and place on BBQ for 6 minutes or more on each side.

Mansaf Jordanian

Ingredients:
6 pounds - lamb with bones, washed and drained then cut into serving pieces
3 cups - plain yogurt, thoroughly mixed with one cup water
2 large loaves - arabic bread, toasted and broken into pieces
3 cups - rice, rinsed
6 cups - water
1/2 cup - butter
1/2 cup - pine nuts
1/2 cup - almonds
1 - egg white, beaten with a fork until frothy
1 - large onion, chopped
2 tbsp - cornstarch
1 1/2 tsp - pepper
1 tsp - turmeric
1 tsp - allspice
1/2 tsp - cinnamon
3 tsp - salt

Method:

1. Place yogurt in a pot and stir in egg white, cornstarch and 1 teaspoon of the salt.
2. Then stirring continually with a wooden spoon in one direction (very important to stir in one direction) bring to boil over medium heat.
3. Lower heat to low then allow to boil uncovered until yogurt thickens about 3 minutes, continuing to stir.
4. Set aside but keep warm.
5. Place lamb in a large pot and cover with water then bring to boil over medium heat, skimming off froth repeatedly until boiling.
6. Add remaining salt and pepper.
7. Cover and cook over medium heat for 30 minutes.
8. In the meantime, melt 4 tablespoons of the butter in a frying pan.
9. Sauté almonds and pine nuts until they just begin to brown then pour on to a plate, draining butter back into the frying pan.
10. Add onion to frying pan and fry over medium heat for 8 minutes, adding more butter if necessary.
11. Stir in turmeric, all spices and cinnamon then stir-fry for further 2 minutes.
12. Add this mixture to the boiling meat.
13. While the meat is cooking, place the rice and water in a large saucepan then bring to boil.
14. Turn heat to low and cover then cook for 20 minutes, stirring a number of times and recovering.
15. Turn off heat but leave covered and allow to cook in its own steam for another 30 minutes.
16. Stir in remaining butter and keep warm.
17. After meat has been cooking for 1 1/2 hours remove lid and stir in yogurt sauce.
18. Turn heat to low and cook until meat is tender and sauce thickens.
19. Remove meat and set aside, keeping warm.
20. Pour sauce into a bowl and keep warm.
21. On a large platter, place bread then moisten with some of the sauce.
22. Place rice pyramid style over the bread then place meat evenly over rice.
23. Spoon some of the sauce over top then sprinkle with the nuts and serve.
24. Each diner can add from the leftover sauce to taste.