Spices and Recipes

Ingredients:

• Salmon Fillet
• Mushrooms

Marinade:

• Tandoori spice powder - 1 tsp
• Fresh ginger, crushed - 1 tsp
• Garlic cloves, crushed - 1
• Honey - 1 tsp
• Salt - as per taste
• Black pepper powder, to sprinkle
• Lemon juice, to drizzle

Method:

1. Mix all marinade ingredients together with enough water to make it liquid.
2. Put the salmon fillets in dish and cover completely with the marinade.
3. Turn the fillets over a couple of times, cover and leave to marinate in the fridge for 30 to 45 mins.
4. Heat the oven to 420 F.
5. Take the salmon fillets from the marinade, place onto a baking dish and drizzle it over with the marinade.
6. *
7. Drizzle some lemon juice and sprinkle some black pepper over the fillets.
8. Add the mushrooms.
9. Bake for 15 - 20 minutes.

* You can add the excess marinade onto the fillets if you like salmon to be juicy.

Serve hot with steamed rice.

Ingredients

• 2 Cup Basmati rice
• 1.5 lbs Chicken pieces
• 1/2 cup Milk
• 1 cup Yogurt (curd)
• 3 Thinly sliced onions
• 1 tsp. Ginger paste
• 1/2 tsp. Garlic paste
• 1 tsp. Green chilli paste
• 1/2 cup Tomato puree
• 2 tsp. Red chilli powder
• 1 tsp. Turmeric Powder
• 1 tsp. Cumin powder (Roasted)
• 2 tsp. Garam Masala Powder
• 1/2 tsp. Green cardamom powder
• Pinch of Saffron
• 1 tsp. Coriander powder
• 2 tbsp. Green coriander leaves
• Salt to taste
• 5-7 tbsp. Vegetable oil

Pre-Prep:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.

Method:

1. Heat oil in a pan. Fry the onions until golden brown.
2. Add the marinated chicken and cook for 10 minutes.
3. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
4. Mix gently.

Garnish with green coriander leaves and serve hot.

Ingredients:

• 1 large chicken (1 ¼ kg) jointed
• 6 green chillies/peppers
• 1 ¼ inch piece ginger
• 10 cloves garlic
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp garam masala
• 1 tbsp lemon juice
• 3 tbsp oil
• 2 medium onions, chopped fine
• 4 large tomatoes, halved
• 6 medium potatoes, boiled, halved

Method:

1. Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste.
2. Joint the chicken and apply the ground spices to the chicken pieces.
3. Marinate the chicken for 2 hours.
4. Heat oil in a pan on medium flame and saute the rest of the chopped onion.
5. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins).
6. In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes.
7. Serve the chicken with the fried potatoes and tomatoes.

Ingredients:

• 1 large chicken (1 ¼ kg)
• salt to taste
• one cup grated coconut
• 1 tbsp fresh diced coconut
• 1 ½ tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp poppy seeds
• 1 tsp turmeric seeds
• 8 red dried chillies
• 1 tsp grated nutmeg
• 6 star aniseed
• 2 tsp fennel seeds
• 1/3 cup oil
• 2 large onions, chopped fine
• 6 green chillies, chopped fine
• 2 tbsp tamarind pulp
• 3 cups water

Method:

1. Wash and clean the chicken.
2. Apply salt and keep aside.
3. In a griddle / tava, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut for approx. 3 -5 mins.
4. Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder.
5. Heat oil in a pan on medium heat and saute all the ground spices along with the green chillies, and 1 large onion chopped fine.
6. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp.
7. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan.
8. After 15 minutes, raise the flame and shake the pan gently.
9. The oil will rise to the top.
10. Remove from fire.

Ingredients:

• 2 segments or red pumpkin
• 2 onions
• ½ tbsp Goan sambhar
• Handful dried prawns
• 1 tsp sugar
• ½ coconut, grated

Method:

1. Chop the pumpkin, salt and keep aside.
2. Grind the dried prawns and grated coconut coarsely.
3. Heat the oil in the frying pan.
4. Add onions and sautee till golden brown in color.
5. Add the ground mixture, sugar and pumpkin.
6. Add very little water (about half cup) and cook over very slow fire.
7. Serve hot with chapati or rice.