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CHIKEN SPAGHETTI BALLS Ingredients
Method 1. Heat oil in a frying pan and add chicken mince, green chillies, ginger and garlic, lemon juice, salt and pepper. Fry until cooked, then set aside to cool. 2. Once chicken has cooled, combine with the rest of the ingredients, except the egg and breadcrumbs. Shape into balls. 3. Dip into beaten egg before rolling into bread crumbs. 4. Deep fry until golden brown 5. Drain on paper towel & serve To make vegetable rolls, substitute mince to vegetables and make as above.
CHICKEN CURRY Ingredients
Method 1. Fry onions in oil until brown 2. Add ginger, garlic, chilli paste, salt, turmeric, red chilli powder, cumin and coriander powder 3. Stir in tomato and cook until the oil begins to separate 4. Add the chicken and stir 5. Cover and simmer for 20mins, stirring occasionally 6. If you require sauce, add some water 7. Once chicken is cooked, stir in Garam Masala and garnish with coriander
LAMB KHEEMA CURRY Ingredients
Method 1. Heat oil in a pan and fry onion till translucent. 2. Add cardamoms, cinnamon stick, bayleaf and cloves and for fry for one minute. 3. Add ginger and garlic pastes and cook for another minute. 4. Add mince, stir and sprinkle with chilli, turmeric, coriander and cumin powder. Mix well and cook for 5 minutes. 5. Add dry Kasuri Methi and mix well. Cover and cook till the liquid is absorbed. 6. Season with salt and serve with chapatti, nan or rice.
PATRA Ingredients
Method 1. Blend the gram flour and water with all the ingredients except the patra leaves by adding water to form a thick paste. 2. Wash the patra leaves under running water, dry with cloth. Remove the purple or white veins with a knife, making sure not to damage the leaves 3. Take 3 patra leaves and place them on the work surface with shiny side down and pointed end towards you. Spread the paste liberally on one of the leaves, then place a second leave leaf on top of the pasted leaf, paste and do the same with 3rd leaf.. 4. Fold the two edges lengthwise towards the middle, and form a rectangular strip.Apply more paste to these sides. Take the top end of the rectangular shaped strip and form a tight roll, sealing the pointed end with some paste. Continue to do the same with rest of the patra leaves. 5. Steam the rolls in a steamer for 2 hours. Remove from the cooker and let the rolls cool down completely to firm up. Cut them into ½ inch slices. 6. Heat oil in a frying pan and add mustard seeds and sesame seeds. Add patra rounds and fry.
Method 1. Grill the diced paneer. 2. Heat oil in a pan and add rye and jeera. 3. Add onions and fry until translucent. Add ginger, garlic and chilli paste. 4. Stir in tomato and fry for a while. 5. Add coriander, cumin, turmeric powder and salt to taste. Fry till oil separates. 6. Add pea’s and sweetcorn and fry for 10 mins. Add some water to the mixture. 7. Add paneer and cook for another 5-10 mins till done. 8. Stir in garam masala and garnish with coriander.
