Serves 4 1lb small new potatoes or large cut into quarters
1 small onion, finely chopped
1 tsp finely chopped garlic
1 tsp finely chopped fresh ginger
1 tbs lemon juice
1 tbs water
Yoghurt
oil
1 small cinnamon stick
3 cardamom pods, bruised
2 whole cloves
1 bay leaf, crumbled
1/2 tsp ground turmeric
Put potatoes in a saucepan
with just enough water to almost cover, bring to the boil and cook until almost done.
Heat oil in pan and fry the cinnamon, cardamom, cloves and bay leaf for 2 minutes.
add the turmeric and stir, then add the onion, garlic and ginger and fry until smells cooked, Add 2 tbs water, lemon juice and potatoes to the pan and stir well. Cover pan, turn heat very low and allow to steam for 15 minutes or until potatoes are cooked.
Roast cumin seeds in a dry pan, stirring constantly until dark brown. Combine yoghurt with garam masala, roasted cumin seed roughly chopped. Serve the potatoes with yoghurt mixture, sprinkled with fresh coriander.
Serves 6 1.5 kg chicken pieces or whole chicken
Oil
12 curry leaves
2 medium
onions, finely chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 tsp ground turmeric
3 tsp (or less) chilli powder
3 tsp ground coriander
1 tsp ground cumin
1 large tomato or tom puree
2 small cinnamon
sticks
2 cups coconut milk
Heat oil, fry curry leaves, onions, garlic and ginger until soft. Add turmeric, chilli powder, coriander, cumin and fry for 2 mins. Add tomato stir well, cover and cook until tomato is pulpy, Add chicken and cinnamon sticks and stir well until chicken is coated with the spice mixture. Cover and cook for 30 minutes, or until chicken is almost tender. Stir in the coconut milk and simmer, uncovered, for about 15 mins longer. Serve with rice and accompaniments.
Serves 6
Meatballs
750 g minced meat (beef or lamb)
1 medium onion finely chopped
1/2 tsp crushed garlic
1/2 tsp ginger finely chopped
1 red or green chilli
3 tbls chopped fresh coriander or mint
1 tsp garam masala
Sauce
Oil
2 medium onions finely chopped
1 tsp chopped garlic
1 tbs chopped ginger
1 tsp ground turmeric
1 tsp garam masala
1 tsp chilli powder
2 ripe tomatoes or tom puree
2 tbs chopped coriander or mint
lemon juice to taste
Meatballs:
mix meat thoroughly with all the other ingredients. Shape into small balls.
Sauce:
Heat oil in large pan, brown the meatballs, remove from pan and set aside. In the same pan fry the onions, garlic and ginger until soft and golden, add turmeric, garam masale and chilli powder, fry for 1 minute. Add tomatoes and meatballs, cover and simmer for 25 minutes or until sauce is thick and meatballs soft. Stir in chopped herbs and lemon juice. Serve with rice and chapatis.
8 oz self-raising flour
some butter
tablespoon sugar
dried fruit
1 or 2 eggs
some milk
Rub butter into flour until it looks like breadcrumbs, mix in sugar and dried fruit, add milk and sufficient milk to make a soft dough. Place in cake pan lined with greaseproof paper. Cook at 180 degrees for amppx 30 mins or until knife comes out clean. Turn out onto a cooling wire.
