Mulligatawny Soup


50 mlvegetable oil
2big onions chopped
5garlic cloves, chopped
1 1/2 tablespoonsgaram masala
1 1/2 teaspoonsground coriander
1 teaspoonturmeric
1/2 teaspooncayenne pepper
2bay leaves
400 gdried red lentils
2Chicken legs
1 cupcanned unsweetened coconut milk
3 tablespoonsfresh lemon juice
2 cupscooked basmati rice
Lemon wedges


  1. Make stock of the chicken legs before starting with the rest of the recipe, when done take the meat from the bones and keep seperately.
  2. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
  3. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute.
  4. Add lentils; stir until coated.
  5. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes.
  6. Discard bay leaves and puree the soup with a hand blender.
  7. stir in chicken meat, coconut mild and lemon juice.
  8. Season to taste with salt & pepper.


Makes 6


dried yeast
1 teaspoonrunny honey
50 gghee , or unsalted butter
500 gstrong white bread flour , plus extra for dusting
175 gyoghurt
175 mlwater
1 tablespoonnigella seeds


  1. In a bowl, combine the yeast, honey and the lukewarm water, then set aside for 5 minutes, or until starting to bubble.
  2. Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
  3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
  4. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
  5. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

Mushroom Palao


50 gbutter
200 mlcoconut milk
1 tspcumminseed
1 stickcinnamon
1 tspblack peper corns
1 tspsalt
225 gmushroms
450 gbasmati rice
1 lwater


  1. clean, wash and soak the rice for 20 to 30 mins. when the rice is getting soaked, chop all the veggies. rinse and

chop the mushrooms too.

  1. take all the whole garam masala and keep it aside.
  2. in a pressure cooker, heat oil. add the whole garam masala including cumin, and fry till they become fragrant.

about few seconds.

  1. add the onions and fry them till translucent.
  2. add the ginger-garlic paste and saute till the raw smell of the paste disappears.
  3. now add the chopped tomatoes, potatoes and mushrooms. saute for 8-10 minutes till the mushrooms are half

cooked. Keep on stirring in between.

  1. add the soaked rice and the chopped green chili.
  2. saute the rice for 1-2 minutes stirring in between on a low flame.
  3. add the coconut milk and water. stir and season with salt.
  4. pressure cook the rice for 2 to 3 whistles.
  5. when the pressure settles down on its own, remove the lid and gently fluff the rice.
  6. garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime. you could

also have mushroom pulao with onion-tomato raita.

Chick Pea Curry


2 cans chick peas
3 tbsp vegetable oil
2 med onions
1 tbsp chopped ginger root
2 cloves garlic
1 red peper
2 or green pepers
2 big tomatoes
2 tsp coriander powder
2 tsp garam marsala
2 tbsp lemon juice
3 tbsp fresh coriander


  1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes.
  3. Season the mixture with chili powder, coriander powder, garam marsala and salt; cook and stir until very hot, 2 to 3 minutes.
  4. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.


18 Servings


2large potatoes, peeled
1 cupfrozen peas, thawed
2 tablespoonsvegetable oil
1/2 teaspooncumin seeds
1bay leaf, crushed
2large onions, finely chopped
500 gground beef
4 clovesgarlic, crushed
1 tablespoonminced fresh ginger root
1/2 teaspoonground black pepper
1 1/2 teaspoonssalt
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonground turmeric
1 teaspoonchili powder
1/2 teaspoonground cinnamon
1/2 teaspoonground cardamom
2 tablespoonschopped fresh cilantro
2 tablespoonschopped green chile peppers
oil for deep frying
2 packages (450 g)phyllo dough


  1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
  2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  3. Heat oil in a large, heavy saucepan over high heat.
  4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
Last modified 6 years ago Last modified on 12/23/17 01:32:33