STARTERS

Chicken Sabzi Soup

A very light, refreshing hot and sour soup.

Serves
4

Cooking time
6-8 minutes

Serving suggestion
As a starter or light snack

Ingredients

• 750ml stock
• 100g chicken, off the bone, julienne style
• 50g shredded carrot
• 75g finely sliced white cabbage
• 1 flat teaspoon ground black pepper
• 3 teaspoons lemon juice
• 1 egg
• Salt to taste
• Cornflour to chicken

Cooking Method

• Add all the ingredients, except egg and cornflour, into a pot and boil for 3 minutes over a light heat.
• Stir in the cornflour – amount depends upon required thickness of the soup.
• Add the egg and continue to stir.
• Season to taste.

Buffalo Wings

Spicy and crispy chicken wings.

Serves
2

Cooking time
8-10 minutes on low heat

Serving suggestion
As a starter with salad garnish or a snack

Ingredients

• Vegetable oil for deep frying
• 6 chicken wings
• 1 teaspoon garlic and ginger paste
• 2 tablespoons gram flour
• 1 tablespoon cornflour
• 1 egg
• 1 tablespoon soya sauce
• 1 teaspoon white pepper
• 1 teaspoon red pepper
• 1 teaspoon white vinegar
• Salt to taste

Cooking Method

Mix all the ingredients together to form a paste and coat the chicken wings thoroughly.
Deep fry over a low heat until the wings become crispy and golden brown.

Shish Tauk

Ingredients

• 200g or 10 pieces of large diced boneless chicken
• 1 teaspoon white pepper
• salt to taste
• 100g yoghurt
• 1 medium capsicum deseeded and large diced
• 1 medium tomato, deseeded and large diced
• 3-4 pieces of onion, large diced
• 1 teaspoon lemon juice
• 1 teaspoon oil

Cooking method

• Marinate the chicken with salt, pepper, yoghurt, lemon juice and oil for 30 minutes.
• Thread the marinated chicken pieces and vegetables onto a skewer.
• Cook on a charcoal grill until all sides are evenly cooked.

Reshmi Kebab Safrani

with chicken or beef

Ingredients

• 1kg chicken or beef
• 2 eggs
• 10g zeera powder
• 5g red chilli powder
• 1/2 teaspoon white pepper
• Salt to taste
• 3-6 teaspoons cashewnut powder
• 2 teaspoons ginger paste
• 20g onion, blended and drained
• 5g garam masala
• A pinch of saffron mixed with 2 teaspoons milk
• 20g finely chopped fresh coriander
• 100g cottage cheese
• 100g VGA oil

Cooking Method

• Mix all the ingredients together, apart from the meat and oil.
• Thread the kebabs onto skewers and cook in the tandoor boiling once or twice between cooking.
• Serve the hot mini kebabs with smart gorries.

Murgh Lasani Qorma

Ingredients

• 1kg whole chicken
• 150g ghee
• 200g diced onion
• 2 teaspoons garlic
• 150g diced tomatoes
• 11/2 teaspoons of red chilli powder
• 1 teaspoon turmeric
• Salt to taste
• 2 teaspoon blended khaskhas
• 300g blended almonds
• 200g milk
• 20g almond to garnish
• 150g yoghurt
• Water as required

Cooking Method

• Blend garlic, ginger, tomato, yoghurt, red chilli powder and turmeric together.
• In a cooking pot, add ghee and onion. Cook until brown.
• Add the blended paste and cook it for another 6-8 minutes.
• Then add chicken and cook it until the ghee rises on the top.
• Add required amount of water and salt, cover the pot and cook for a further 8-10 minutes on a medium heat.
• Whilst this is cooking, blend the khaskhas and almonds with 200g milk.
• Remove the cover and add the blended paste. Turn to coat for 2-3 minutes.
• Serve the dish with almond garnish.

Gosht Begum Jan

Ingredients

• 1kg mutton
• 1kg yoghurt
• 15g salt
• 15g sonf (amseed)
• 15g white pepper
• 3 no black cardamom
• 4 no green cardamom
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon curry powder
• 1/2 cup coconut milk
• 50g coconut powder
• 30g almonds or khaskhas
• 2 teaspoon ground coriander
• 2 teaspoon garlic/ginger
• 250g desi ghee
• 1 pinch saffron

Cooking Method

• Mix yoghurt, salt, white pepper, amseed, tumeric and coriander together.
• Gently dip the mutton in this mixture and keep in a cool place for 30 minutes.
• Blend the khaskhas and prepare a paste.
• Place desi ghee in a cooking pot, heat and pour the meat mixture into the ghee.
• Coat thoroughly 4-6 times and add the garlic and ginger paste.
• Stirring constantly, cook the meat until it becomes dry and the oil starts to rise to the top of the dish.
• Add the black cardamom, green coriander and curry powder, stirring constantly for 6-8 minutes.
• Add the coconut powder, khaskhas paste and slowly add the coconut milk, again stirring until the ghee rises to the top.
• Check to see the meat is tender; if so, the dish is ready.
• If not, add a little milk and cook for another 5 minutes.
• Serve sprinkled with saffron and fresh coriander leaves.