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Frozen prawns 20-30
Black pepper 1/2 tsp
White pepper 1/2 tsp
1 tbsp Garlic paste
Soya sauce 1 tbsp
Salt to taste
Corn-flour 5 tbsp
White flour 5 tbsp

Preparation:

Mix prawns with all ingredients in left column. Dust the prawns with ingredients in right column. Deep fry.

3 bunches Spinach
1 Onion
1 tsp Ginger/Garlic paste
3 nos. Green Chilies
All spice powder (whole masala preferred)
1 cup Cottage Cheese (fried cubes)

2 tbsp Vegetable Oil
2 cups Rice (basmati)
1 no. Lemon
1 tsp. Cumin Seeds

Preparation:

Cook rice in regular way. Boil spinach, drain and make its puree. Heat oil in a pan and temper some cumin seeds with whole garam masala. Add and fry onions till it is light brown. Add ginger, garlic and chili paste in it and fry for another minute. Add spinach puree prepared earlier and cook till the oil separates. Season with salt and lime juice and cook for 2 to 3 minutes. Finally, fold this mixture nicely into the cooked rice. Add fried paneer cubes into the mixture and let it stand for 10 minutes before serving.

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4 cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225 gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

Preparation:

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3 of turmeric, half of curd and the lemon juice and mix to paste. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep aside for 2 hours. Half cook the rice with peas, remaining garlic, 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken. In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden. Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger. Cook, stir for 5-10 minutes, until the ghee starts to separate. Add the remaining curd, the tomato and 1/2 tsp. salt. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour. Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

1 cup sifted whole wheat flour (sift to take out some of the larger bran bits)
1 cup all purpose flour
1/2 tsp salt
2 tbsp vegetable oil + more for deep frying
1/2 cup water

Preparation:

Put the 2 flours and salt in a bowl. Drizzle 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse bread-crumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 55 1/2″ round. If you have the space, roll out all the pooris and keep them in a single layer, covered with plastic wrap. Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan(I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towels. More pooris can then be spread over the top. Serve the pooris hot (immediately).

1 1/2 cups rice Pakistani basmati rice
1/2 cup moong daal
5 cloves
1 tsp black pepper
1 inch piece cinnamon stick
3 large cardamom
1 tsp caraway seeds
2 tsp salt
1 small onion sliced thinly
1/2 cup ghee or cooking oil

Preparation:

Put the rice and daal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula. Add enough water to cover the rice by about 1 to 2 inches. (The amount of water depends on, how mushy the rice you want.) Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy. Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.

2/3 cup tomato paste
1 cup salad oil
3/4 cup cider vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoons salt
1 teaspoon crushed dried basil leaves
1 teaspoon crushed dried tarragon
2 tablespoons grated Parmesan cheese

Preparation:

Place all ingredients in a quarter jar. Cover and shake until well mixed. Chill and mix well before serving with your favorite salad greens. Makes about 3 cups of French Dressing.

1 kg undercut beef (one whole piece)
4 tbsp Worcestershire sauce or lime juice
1 tbsp garam masala powder
1 tsp salt
2 tsp oil

Preparation:

Punch the meat well with a fork. Rub garam masala powder and salt all over the meat. Apply Worcestershire sauce and keep it in refrigerator overnight. Next day take the meat out and set aside for two three hours. Heat the oil, place the meat and let it brown on both sides. Add just sufficient water to tenderize the meat and cook over a low stove till done. Cut in slices before serving.

Whole, unhusked corn (as man as will fit on the BBQ grill)

Preparation:

Keep temperature at 250-300 degrees. Cook on grill for about 15 minutes. Husk will brown. Rotate as needed to prevent burning. Take off husks, be careful, will be very hot. Add butter or margarine, salt to taste

1-1/2 tbsp Margarine
1 tsp Garlic powder
1 pounds + 4 ounces Chicken thighs, boneless, skinless
10-ounce package Cut green beans, frozen
1/4 tsp Pepper

Preparation:

Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from chicken thighs:
Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove it.