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.