Aab Gosht 

Serves 4

• Boneless mutton,1/2 inch cubes 500 grams
• Green chillies 8
• Ginger 1 inch piece
• Garlic 5-6 cloves
• Coconut,scraped 1/2 cup
• Oil 1/4 cup
• Onions,chopped 4 medium
• Tomatoes,chopped 3 medium
• Turmeric powder 1/4 teaspoon
• Salt to taste
• Garam masala powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Coriander powder 2 teaspoons
• Cumin powder 2 teaspoons
• Split Bengal gram (chana dal) 1/4 cup

1. Slit four green chillies and grind the rest to a fine paste with ginger and garlic. 
2. Add a cup of warm water to scraped coconut and leave aside for fifteen to twenty minutes. Strain and squeeze to extract coconut milk. 
3. Heat oil in a pan, add onions and fry till transparent. Add the tomatoes, ginger- garlic-green chilli paste, turmeric powder, salt and mutton.
4. Stir and cook till mutton is well browned. Add a cup of water and pressure cook for two whistles and switch off the heat. 
5. Open cooker and add garam masala powder, black pepper powder, coriander powder, cumin powder and chana dal. Continue to cook for three to four minutes. 
6. Add coconut milk and cook, covered, till mutton is tender. Garnish with slit green chillies. 
7. Serve hot. 

Keema Pav

Serves 4

• Mutton mince (keema) 500 grams
• Green peas 1/2 cup
• Oil 3 tablespoons
• Green cardamoms 3-4
• Black cardamom 1
• Cloves 3-4
• Cinnamon 2 inch stick
• Bay leaves 2
• Onions,chopped 3 medium
• Ginger paste 2 teaspoons
• Garlic paste 1 tablespoon
• Tomatoes,chopped 2 medium
• Red chilli powder 1 1/2 teaspoons
• Turmeric powder 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 tablespoon
• Salt to taste
• Garam masala powder 1 teaspoon
• Fresh coriander leaves,chopped 2 tablespoons
• Butter 2 tablespoons
• Pav 8

1. Boil green peas in salted boiling water for five minutes or till almost cooked. Refresh in cold water. Drain and leave aside. Heat oil in a thick-bottomed pan, add green and black cardamoms, cloves, cinnamon and bay leaves. Stir-fry briefly.
2. Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly.
3. Add tomato and cook till oil starts separating from the masala. Add mutton mince and cook on high heat for three to four minutes, stirring continuously.
4. Reduce heat, stir in half a cup of water and cook covered till mince is completely cooked. Stir occasionally. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas.
5. Mix well and cook on high heat for couple of minutes or till the mince is quite dry. Sprinkle garam masala powder and garnish with coriander leaves.
6. Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Serve mince accompanied with pan-fried pavs.

Mutton Pasanda Kebab

Serves 4

• Boneless mutton,cut into 1½ inch cubes 750 grams

First Marinade

• Green papaya,ground 1/2 small
• Salt to taste
• White pepper powder 1/2 tablespoon
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon

Second Marinade

• Cottage cheese (paneer),grated 150 grams
• Gram flour (besan) 2 tablespoons
• Egg white 1
• Cream 1/2 cup
• Cashewnut paste 1 tablespoon
• White pepper powder 1/2 tablespoon
• Green cardamom powder 1/2 teaspoon
• Green chillies,finely chopped 4
• Melted butter for basting

1. Clean the mutton pieces, pat dry and flatten with the back of a knife. 
2. For the first marinade, mix together the ground papaya, salt, white pepper powder and ginger and garlic pastes. 
3. Rub the mixture into the mutton cubes and set aside for an hour preferably, in a refrigerator. 
4. For the second marinade, mix together the grated cottage cheese, gram flour and egg white in a bowl.
5. Add the cream gradually and mix until well-blended. Add the cashew nut paste, white pepper powder, cardamom powder and green chillies. 
6. Marinate the mutton in this mixture for at least five to six hours in the refrigerator. 
7. Preheat the oven to 240 degree C/475 degree F/Gas Mark 9. Thread the marinated mutton cubes onto skewers. 
8. Cook in the preheated oven or in a moderately hot tandoor for eight to ten minutes. 
9. Baste with the melted butter and cook in the oven or tandoor for another three to four minutes. 

Serve hot with mint chutney

Murgh Zafrani Do Pyaza

Serves 4

• Chicken,cut into 1 inch pieces 800 grams
• Saffron (kesar) a pinch
• Almonds,roasted 25
• Sunflower seeds (charoli/chironji),roasted 1 teaspoon
• Poppy seeds (khuskhus/posto),roasted 1 tablespoon
• Oil 1/2 cup
• Onion ,sliced 2 medium
• Ginger paste 3 teaspoons
• Garlic paste 1 teaspoon
• Red chilli powder 3 teaspoon
• Turmeric powder 1 teaspoon
• Salt to taste
• Yogurt 1 cup
• Chicken stock 3 cups
• Garam masala powder 1/2 teaspoon

1. Grind almonds, sunflower seeds and poppy seeds together. Heat oil in a pan and sauté onions till golden. Add ginger paste, garlic paste and sauté for two minutes.
2. Add red chilli powder and turmeric powder. Add chicken pieces and sauté for five minutes. 
3. Sprinkle a little water at intervals so that the masala does not burn. Add salt. Add yogurt and cook further for a minute. 
4. Add ground almond mixture and cook for five minutes stirring continuously. Add three cups of chicken stock and bring to a boil. 
5. Once the mixture boils, reduce heat, cover and simmer for twenty minutes. 
6. Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat. 

Serve with paranthas.

Gosht Rarah

• 900 gm mutton pieces
• 150 gm curd
• 150 gm tomatoes
• Bay leaves
• 4 large cardamoms
• 8-10 small cardamoms
• 200 gms chopped onions
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• 1 teaspoon coriander powder
• 2 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 4-6 teaspoons finely chopped ginger and garlic
• 1 teaspoon chilli powder
• 100 ml refined oil
• Salt according to taste

1. Apply curd in mutton and marinate it for 1 hour. Heat oil in a heavy based pan
2. Sauté whole spices in oil. Add onions and fry them till it turn golden brown. Then mix garlic-ginger pate, fry it for few minutes. Next add marinated mutton pieces
3. When it starts to boil, low the flame. Cook until it releases oil. Add 2 cup of water and boil it till the mutton pieces get fully cooked
4. Before serving it hot, garnish with chopped gingers and coriander leaves

Mushroom and smoked chicken crispy spring rolls and chilli dipping sauce

Makes 18
For the chilli dipping sauce

• 3 tbsp light soy sauce 
• 2 tbsp rice-wine vinegar 
• 1 tbsp Chinese chilli oil 
• 1 tsp sesame oil 
• 1 tsp grated ginger 
• 1 tsp dried chilli flakes

For the spring rolls

• 100g/3½oz smoked chicken breast, shredded 
• 1 carrot, shredded 
• 50g/2oz bamboo shoots, shredded 
• 5 spring onions, shredded 
• 50g/2oz shiitake mushrooms, shredded 
• 10g/½oz dried black fungus mushrooms, rehydrated and shredded 
• 18 spring-roll wrappers (approx 150mm x 150mm) 
• Light-flavoured oil for deep frying

1. Mix all of the dipping sauce ingredients together in a small bowl and set aside.
2. To make the spring rolls, mix all of the filling ingredients together with a pinch of white pepper. Lay the spring-roll wrappers on a flat surface and place one tablespoon of the filling diagonally across the bottom half of one wrapper. Fold the corner of the wrapper over the filling then fold in both sides then roll up to form a spring roll. Set aside while you make the remaining spring rolls.
3. Heat about 5cm of oil in a heavy-based pan, you will know it is hot enough when a cube of bread dropped in the oil turns golden in 30 seconds. Gently lower the spring rolls into the oil a couple at a time and cook until golden and crisp. Remove with a slotted spoon and drain on kitchen towel and keep warm. When all the spring rolls are cooked, serve with the chilli dipping sauce.

Hunan-Style Hot and Spicy Chicken

Serves 4

• 4 tablespoons vegetable oil
• 1 green onion, sliced thinly on the diagonal
• 3 small hot chili peppers, sliced thinly on the diagonal
• 1 tablespoon ginger, shredded
• 1 tablespoon sherry wine vinegar
• 2 tablespoons soy sauce (light is the best)
• 2 lbs chicken pieces, cut into bite size pieces
• 1/2 cup chicken broth
• 1 tablespoon soy sauce (light is the best)
• 2 tablespoons shaoxing wine or 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 teaspoons szechwan pepper
• 1 tablespoon cornstarch

1. In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
2. Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
3. Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
4. Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
5. Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.

Cantonese Fried Rice

Serves 4

• 2 eggs, beaten
• 1 c. onion, diced
• 1/2 c. celery, diced (optional)
• 1/2 c. frozen peas
• 1 c. ham (or any leftover meat)
• 3 c. COLD cooked white rice
• 2 tbls. light soy sauce
• 2 tbls. dark soy sauce
• 6 tbls. oil, not olive oil

1. Heat 1 tbl. of oil in a wok or large pan. Add eggs and cook until set, turning once (will look like a pancake). 
2. Remove egg to a plate and sprinkle with 1 tbl. of soy sauce. Cut into strips, 1x1/2 inch, and setg aside. 
3. Add 1 tbl. oil to pan and stir fry onions and celery for 2 minutes. Remove from pan and set aside. 
4. Add 1 tbl. oil to pan and stir fry peas for 1-2 minutes. Remove from pan and set aside. 
5. Add 2 tbls. oil to pan and stir fry rice, breaking up lumps with wet hands as adding to pan. 
6. Stir fry until heated through. Add all ingredients back into pan with rice. 
7. Season with 2 tbls.dark soy sauce and one tbl. light soy sauce - or to taste.

Mie Goreng - Indonesian Fried Noodles

Serves 6

• 3 (3 ounce) packages noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (Indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

1. Bring a pan of water to a boil, and cook the noodles until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Thai Massaman Chicken Curry

Serves 3-4 ( with rice)

• 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
• 1-2 medium potatoes, cut into chunks
• 1 14 ounce (400 ml) can coconut milk (not lite)
• 1 small red pepper, thinly sliced
• 1 medium tomato, sliced
• 2 Tbsp. coconut oil OR vegetable oil
• 1/3 cup onion, sliced
• 1 thumb-piece ginger, grated
• 4-5 cloves garlic
• 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
• 1/2 cup good-tasting chicken stock
• 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
• 3 bay leaves
• 1 tsp. turmeric
• 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
• 1 tsp. ground coriander
• 1 tsp. whole cumin seed
• 1/2 tsp. white pepper
• 1/8 tsp. cardamon
• 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 1 Tbsp. palm sugar OR brown sugar

1. Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

Cottage Cheese, Mushroom, Chilli and Garlic Pasta

• 500g spiral pasta
• 300g cottage cheese (preferably creamed variety)
• 1 can sliced mushrooms (400g)
• 2 green chillies (sweet or hot depending on taste)
• 1/2 cup of olive oil
• 4 cloves garlic
• 1 bunch parsley
• salt and pepper

1. Cook pasta and drain.
2. In a large saucepan heat oil.
3. Add garlic and chillies.
4. Pour in the mushrooms.
5. Add cottage cheese.
6. Stir well so all ingredients are combined evenly.
7. Add salt and pepper if desired.
8. Place pasta over ingredients and stir through.
9. Garnish with chopped parsley

Sesame-glazed Prawn Yakitori

Serves 4

• 24 large prawns, peeled, deveined
• 3 spring onions, cut into 2cm lengths
• 8 x 12cm bamboo skewers
• 2 tbsp soy sauce
• 2 tbsp white wine
• 2 tsp honey
• 1 small red chilli, seeds removed, finely sliced
• 2 tbsp wine vinegar
• 1/4 cup sesame seeds
• 1 tbsp vegetable oil

1. Thread 3 prawns and 2 pieces of spring onion onto each skewer.

2. Combine soy sauce, wine, honey, chilli and vinegar in a shallow dish. Put sesame seeds on a plate. Dip each prawn skewer into the soy mixture then coat with the seeds.

3. In a large frying pan, heat oil over a medium-high heat. Cook skewers until prawns are opaque, approximately 2 to 3 minutes on each side.

4. Transfer skewers to a plate. Pour the remaining soy mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Pour sauce over the prawns to serve.

Cook’s tip: Serve with fresh lime halves for a little extra zing.

Rista

• 750 gms mutton kheema
• 300 mutton fat
• ½ tablespoon turmeric powder
• 6 tablespoon soaked Kashmiri red chilies
• 3 cloves
• 1 piece of cinnamon
• 400 grams sugar4 big pieces of cardamom
• 1 tablespoon roasted onion paste
• 1 tablspoon saffron water
• 4 tablspoon ghee
• Salt according to your taste
• Fennel seeds powder for garnishing

1. Add fat and big cardamom pieces with kheema. Now blend it all together in mixer grinder. Make small balls of it.
2. Boil the above preparation in enough water. Cook it for 10 minute till kheema balls get floated in the pan.
3. Now mix saffron water with turmeric powder, chili paste, clove, cinnamon, green cardamom and roasted onion paste together.
4. Cook gravy till it gets thicker and add salt to it. Now heat ghee in a different pan and cook gravy with kheema balls with covered lid for 2 minute.
5. Your tasty Rista is ready to eat. Serve it hot with fennel seed powder.

Tabakh Maaz

• 1 kg mutton chaap (lamb ribs)
• ½ cup of milk
• 1 teaspoon fennel seed powder
• 1 teaspoon dry ginger powder
• 1 pinch of asaphoetida
• 1 teaspoon cinnamon powder
• 2 cloves
• 250 gms ghee
• Salt according to taste

1. First of all clean all lamb rib pieces with fresh water and slice in equal rectangular shapes.
2. Be careful that the flesh on ribs does not get off while cutting. Each piece should be 5 inch long and 2 inch broad.
3. Add ½ lt. water and milk in a pan. Now mix dry ginger powder, fennel seed powder, turmeric, clove, salt, asaphoetida and cinnamon. Stir thoroughly.
4. Add lamb rib pieces in it and cook till the meat gets soft and dry. Take it out from the pan and keep aside.
5. Now heat ghee in a pan and put lamb rib pieces one by one. Fry on medium flame till the lamb pieces get golden brown and crispy. Before serving, cook the lamb pieces for 5 minutes in a pre-heated oven. Serve hot.

Thai Prawn Curry

Serves 2-4

• 150 g French beans
• 125 g prawns
• 6 button mushrooms, sliced
• 1 red pepper, cut into slivers
• 1 tablespoon Thai fish sauce
• 2 tablespoons Thai red curry paste
• 200 ml chicken stock or 200 ml vegetable stock
• 200 ml coconut milk
• dried basil, coriander
• 1 lime, juiced
• olive oil (for cooking)
• basmati rice, cooked

1. Boil water in a saucepan and cook enough rice for 2 people.
2. Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3. Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4. Cook until the beans are tender.
5. Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6. Serve over basmati rice, preferrably in a shallow bowl

Murg Kali Mirch

Serves 4

• 1 kg chicken
• 1 tsp turmeric powder
• 25 - 30 peppercorns
• 3/4 cup tomatoes chopped
• 1/2 cup onions sliced
• 1 tblsp coriander powder
• 6 - 8 cloves
• 8 - 10 curry leaves
• 2 tsp garlic chopped
• 3 tblsp oil
• salt to taste

1. Clean, wash and skin the chicken.Cut it into twelve pieces.
2. Pound peppercorns to a coarse powder.
3. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
4. Keep aside for half an hour.
5. Heat up oil in a kadhai.
6. Mix in cut onions and cloves.
7. Stir fry on medium heat up till onions are light brown.
8. Mix in cut garlic and stir fry for a minute.
9. Mix in coriander powder and cut tomatoes.
10. Stir fry till oil leaves the sides.
11. Mix in marinated chicken, curry leaves and half cup water.
12. Stir fry covered, stirring occasionally, till chicken is cooked.
13. Correct flavor and serve hot.

Salad Nicoise

Serves 4

• 1/2 pound new potatoes, quartered
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted nicoise olives
• 1/2 onion, thinly sliced
• 1 (6 ounce) can tuna
• 1/3 pound fresh green beans - rinsed, trimmed and blanched
• 1/2 pound mixed salad greens
• 1 cup lemon vinaigrette
• 3 hard-cooked eggs, quartered
• 3 roma (plum) tomatoes, thinly sliced
• 1 tablespoon capers
• 4 anchovy filets

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Bhuna Gosht

Serves 4

• Lean Goat pieces with bone (Preferably from the Leg): 500gms
• Garam Masala: 3 Tbs
• Red Chilli Powder: 1 Tbs
• Salt: To Taste
• Brown Onion: 4 Medium (Finely Chopped)
• Tomatoes: 300gms (Finely Chopped)
• Water: 250mls
• Ginger & Garlic Paste: 3Tbs
• Vegetable Oil: 50mls
• Fresh Corriander (Finely Chopped): 30-50gms

1. Heat vegetable oil in a Kadhai add the onions, garlic & ginger saute for 10 mins until caramelized  Add tomatoes, garam masala, red chilli powder & salt.
2. Add a little water and allow to simmer until the sauce is soft and cooked.
3. Add the pieces of goat to the sauce and cover the kadhai for 1hour on low flame. After one hour check the goat if its tender.
4. Once tender serve on a bowl garnish with fresh coriander, Best to be consumed with fresh Rumali Roti or basmati rice.

Crispy Vegetables

Serves 4

• Babycorns,cut into thick strips 10
• Green capsicum,cut into thick strips 1 large
• Cauliflower 5-6 florets
• Cabbage,cut into thick strips 1/4 small
• Mushrooms 2-3
• Aubergine  1 small sliced
• Carrot, cut into thick strips 1 large
• Oil 2 tablespoons + to deep fry

FOR BATTER 

• Cornflour/ corn starch 5 tablespoons
• Refined flour (maida) 5 tablespoons
• Ginger-garlic paste 1/2 teaspoon
• Lemon juice 1 teaspoon
• Salt to taste
• Black pepper powder to taste

FOR SAUCE

• Garlic,chopped 4-5 cloves
• Ginger,chopped 1 inch piece
• Celery,chopped 2-3 inch stalk (optional)
• Spring onions,chopped 2
• Green chillies,chopped 2
• Soy sauce 1 tablespoon
• Red chilli sauce 1 tablespoon
• Tomato ketchup 2 teaspoons
• Salt to taste
• Black pepper powder to taste

1. Mix cornflour, refined flour, ginger-garlic paste, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. 
2. Add the vegetables and mix so that all the vegetables are well coated. 
3. Heat enough oil in a wok and deep fry the vegetables. 
4. Drain on absorbent paper and set aside. 
5. For the sauce heat two tablespoons of oil in a pan. 
6. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute. 
7. Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well 
8. Serve hot.