Tandoori Chicken Masala

Kofta Curry

Kheema and 4 tspns ginger garlic paste

Haldi, dhania, kothmir, salt, jeera

Add 3 slices crushed soft bread

Make balls

Gravy made with onions as a base, sukha masala

Add koftas when gravy is bubbling

Pappadum and Prawn

Marinate (1/2 lbs) raw prawns (unshelled) in coriander chutney for about 30 minutes.

Stir fry on high with 2 teaspoons of peanut oil until pink.

Finish with a tablespoon of butter and serve with fried rice pappadums.

Black Masoor Daal

• 1.5 Cups whole masoor (crimson) daal (lentils), washed and rinsed
• 3 Cups water + generous pinch salt 

cook in pressure cooker for three whistles; take off heat and leave until depressurized

• 8 garlic cloves, crushed in garlic press
• 2 tsp ginger/garlic paste
• 3 tsp ground coriander 
• 2 tsp ground cumin
• 1.5 tsp table salt
• 1 med onion, chopped
• 1 cup crushed tomato 
• 4 chopped chiles 
• 5-8 tablespoon ghee 

In medium saucepan, add three tablespoon veg oil and sauté onion until translucent. Add chiles. Add paste of dried spices, garlic, salt, and ginger/garlic paste. Cook over medium heat with three tablespoon water for two minutes. Add to cooked lentils along with tomato. Cook over low heat for 20-30 minutes. Turn to low and add approx 5-8 tablespoon ghee, juice of 2-3 lime, and fresh chopped coriander.