Recipes 2

GINGER BOROCOLLI SOUP

1 tbsp ghee
1 onion, sliced
3 3/4 cup vegetable stock
2 1/2 cup water
1 inch piece of ginger, grated
1/2 tsp cayenne pepper
juice of 1 lemon
3/4lb fresh broccoli, cut into bite sized pieces

Method
Melt ghee or butter over low/medium heat & add onion. Cook until beginning to brown, stirring occasionally. Heat stock, water, ginger in pot for 5 minutes, do not boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve immediately.

MASALA GRAVY (SAUCE) 10 Portions
Sent in by: PHILIP KNOWLES, Dublin, Ireland.
Fry your favourite meat in a pan until cooked and browned
and add this to simering sauce.

1/2 cup Ghee or Vegetable Oil
5 tbsp Garlic Puree
4 tbsp Ginger Puree
1 pint Onion Puree (=10 portions)
1 1/2 lb Canned Tomatoes and Juices
6 tbsp Tomato Paste
3 tsp Salt
2 tbsp Brown Sugar
SPICES:
5 tbsp Masala Mild Curry Powder
2 tbsp Paprika
2 tbsp Turmeric
Method:

This recipe is the way to achieve the "restaurant style curry".
Mix the spices with water to make a paste consistency. Let it stand.
Heat 5 to 6 tablespoons of oil in a 6-8 pint sauepan.
Stir-fry the garlic puree for 30 seconds, then add the ginger puree and cook for another 30 seconds.
Add 5 to 6 more tablespoons of oil and when hot add the spice mixture and stir-fry for another 30 seconds.
Add the remaining oil and the onion puree and stir-fry gently for about 10 minutes.
Puree the canned tomatoes in a blender then add with the tomato paste to the pan.
Mix in well and add enough water to get a medium thick soup consistency.
Add sugar and salt to taste.
Simmer gently for at least 30 minutes and at most 1 hour.
Reduce to a thickish but easily pourable applesauce texture. If it starts to get too dry add a little water.
Separate into 10 equal portions and freeze in small freezer containers.
This is just a mild base to which you can add spices as required.
Ideal with a big Nan Bread!

CHICKEN MUGLAI
Sent in by ALLAN HEMMINGS, Cannock, Staffs.

1 kg chicken breast
4 tbsp yoghurt
2 tbsp vegetable oil
4 eggs
2 tsp salt
2 tsp sugar
4 tbsp butter
4 pieces peeled tomato
4 tbsp almond powder
4 tbsp single cream
1 medium onion
tsp fenugreek leaf
1 tsp coriander blended
blended green chillies (to taste)
3 tbsp mixed spice powder
2 tbsp garlic
1 tsp ginger
1 tsp mint sauce
1 tbsp kashmiri masala
1 tbsp tandoori paste
1 tbsp tikka paste

Method:
Cut the chicken breast into small cubes.
Mix the chicken pieces with yoghurt.
Add salt, mix powder, garlic & ginger paste. Stir in mastered oil. Add coriander, green chillies, mixed paste, kashmiri masala, and tikka paste. Marinate overnight.

Cooking stage 1:
Half cook the chicken cubes in a pan under a grill

Cooking stage 2:
In the same pan, add the butter, garlic, onion, mix powder, peeled tomato, sugar, coconut & almond powder with 4 cups of water, add single cream, 4 beaten eggs, heat until the onion goes red, add the chicken cubes (tandoori cooked) in the sauce pan. Cook it for approx 10 min, add single cream finely on top, boiled pieces of eggs can be decorated by finely sliced tomatoes. Mughlai chicken is ready and can be served with pilau rice or naan bread.

LAMB MADRAS
Sent in by: MARTIN DOWDING, Devizes, Wiltshire.

1/4 c Oil
3 lg Garlic coves, chopped
1 tb cayenne; (1 to 2)
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed with 3-tbs water
1/4 ts Whole cardamom - seeds
1 tbs Lemon juice
1/4 ts Salt, or to taste2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, - trimmed/cubed

Instructions:
In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saut� over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saut� for another 2 minutes. Stir in the ground spices and saut� another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings.

CHICKEN JALFREZI
(Serves 4)
Sent in by: JENNY CHANDLER, Swinefleet, Humberside.

1� lb (675 g) skinless breast of Chicken or Lean Meat, cubed
3 tbsp. Ghee
2 tsp. Cumin Seeds
2-3 Garlic Cloves, chopped
1 in. (2.5 cm) Cubed Ginger, chopped
2 tsp. Turmeric
4 tbsp. Tikka Paste
2-6 Fresh Green Chillies, sliced
1 Green and/or Red Pepper sliced and cut into diamonds
6 Cherry Tomatoes, halved
2 oz (50g) creamed Coconut, grated
2 tsp. Garam Masala
A few leaves of fresh coriander
Salt to taste

Method
Heat the ghee in the karahi, wok or large frying pan.
Stir in the cumin seeds for a few seconds.
Add the garlic and continue stir frying for 30 seconds.
Add the ginger and continue for a further minute.
Add the turmeric and a splash of water and, when sizzling again add the curry paste.
Now, add the meat/chicken pieces and stir until evenly coloured and are lightly sizzling (if meat used, stir-fry until cooked).
Add the chillies, pepper and tomato and stir-fry for 10 minutes.
Add the Garam Masala, fresh coriander, creamed coconut and salt to taste then stir-fry for a final 5-10 minutes.
Check that the meat is cooked through then serve at once with Indian bread or fluffy plain rice and Hot Mango Chutney.Chicken dupiaza is cooked in a mild sauce with lots of onions to give a dry but spicy curry.

CHICKEN DUPIAZA
Sent in by: LYN DOEL, Cheltenham.
Serves 3-4

INGREDIENTS
4tblsp corn oil
1.5lb (675g) cooked chicken
1 pint (20floz) curry sauce mixture
2 medium size onions (coarsely chopped)
2tsp tomato puree
1/2tsp salt
1tsp garlic
1/2tsp chilli powder
1/2tsp ground coriander
1tblsp soy sauce
2tsp mixed spice powder

METHOD
Heat oil in a deep frying pan or wok and fry onions until they turn transparent. Add tomato puree, garlic, salt, chilli powder, coriander and mixed spice powder. Stirring continuously add the chicken and curry sauce mixture and bring to the boil. Stir in the soy sauce and reduce heat to a medium setting, cover and simmer for five minutes. When cooked transfer to a tureen or similar serving dish.

LAMB GOSHT
Sent in by: DAVE BURNS, Frome, Somerset.

500gms boneless mutton - cut into thin strips
1 cup thick dahi (curd)
2 tsp. Garlic paste
2 tbsp. Lemon juice
2tsp. Garam masala
1tsp. Chilli powder
1 tsp. Dhania powder (coriander)
1 tsp. Jeera powder (cumin)
2tsp. Quasar Meath
2 tbsp. tomato puree
3 tbsp. oil
4 whole dry red chillies
Salt to taste
Ginger matchsticks & coriander leaves to garnish.

Method
Marinate the mutton strips in the Dahi, Garlic paste, salt, lemon juice and garam masala for 2 hours
Heat oil in a karahi and the whole dry red chillies.
After a minute add the mutton with the marinade.
Stir fry over heat for 10-15 minutes and add the tomato puree, dhania powder and kasoori methi.
Cover and simmer until mutton is tender.
Garnish with Ginger matchsticks and coriander leaves and serve hot from the karahi.

MEAT CURRY (Beef or Lamb)
Sent in by: ALLAN BARNETT, South Shields.

1 medium onion,finely chopped
2.5 cm ginger root, peeled and grated
2 green chilies, seeded and finely chopped
3 whole cloves
2 garlic cloves, crushed
1 ml aniseed
1 ml caraway seed
1 ml fenugreek seed
2.5 ml corriander seed
2.5 ml cumin seed
2.5 cm cinnamon bark, broken
3 cardamom pods, crushed
2.5 ml turmeric
2.5 ml chile powder
350 ml tomatoes (one large tin)
5 ml salt
50 ml vegetable oil

Rice:
10 ml vegetable oil
4 cloves
3 cardamom pods, crushed
1 cm cinnamon bark,
400 g Basmati rice
5 ml turmeric
1 l boiling water
1 bay leaf

Procedure (curry):
Fry the onion in a heavy casserole in the vegetable oil until it begins to soften. Stir in the garlic, ginger, and chilies. Reduce heat and fry gently for a while. Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop. Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric. Add the chopped tinned tomatoes and stir in with 5 ml salt. If the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally.
Trim the fat off the pre-cooked meat and cut into bite sized pieces. When the sauce has simmered for the 2 hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating.

Procedure (rice):
Heat vegetable oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon. Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir. Cover and simmer gently for 12-15 minutes, until all the water has been absorbed. Use a fork to remove the seeds and bay leaf and turn out into a warmed dish. Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving. The sauce can be prepared in advance, to use with leftover meat, or you can cook the meat and sauce to order. Plain yoghurt may be substituted for the tomatoes if preferred.
Experiment with the seasonings: As a guide, ginger and chile powder will increase the heat, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness.

CHICKEN TIKKA MASSALA
Sent in by: TIM CROSS, Isle of Wight.

4 skinless, boneless chicken breasts
4 tbsp readymade tandoori paste
2 tbsp natural yoghurt
3 tbsp vegetable oil or ghee (clarified butter)
1 cinnamon stick
8 cardamom pods
1 large onion, finely chopped
3cm/1�in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
� tsp turmeric
�-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1� tsp garam masala
� lemon, juice only
� tsp salt

Method

1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.
2. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.

LAMB DO PIAZA
Sent in by: SHARRON CONNOR, Lyme Regis, Dorset.

(Serves 4)

500gms (lLB) lamb
2 large onions finely sliced in half rings
� cup oil
4 cardamoms bruised
2" cinnamon stick
4 cloves
l" piece ginger
6 cloves of garlic
1tsp. Chilli powder
1tsp. Ground cumin
1tsp. Ground coriander
1 tsp. ground black cumin
� tsp. turmeric powder
� cup yoghurt
1 tablespoon salt
2 cups water
1tsp. Garam masala
2 tablespoons fresh coriander for garnish

Method
Cut meat into 2 "pieces.
In a pan, heat the oil and fry half the onions till golden brown. Remove with a slotted spoon and set aside.
In the same pan add the meat and brown evenly on both sides. Take out with a slotted spoon and keep aside.
In a food processor, blend the ginger, garlic, chilli powder, cumin, coriander and turmeric till it forms a smooth paste.
In the same oil, fry the bruised cardamoms, cinnamon and cloves for a minute and add the remaining chopped onions till they turn brown. Add the ground paste and stir well till the oil separates.
Put in the meat. Add salt and fry well. Then put in beaten yoghurt and fried onions for a further few minutes.
Add the water, cover and cook on a low heat until the meat is tender.
Put in the garam masala and garnish with fresh coriander leaves. Serve with boiled rice or nan.

CHICKEN MOGLAI BALTI
Sent in by: ANTHONY ANDERSON, Littleborough, West Yorkshire..

1 Large chicken, skinned, meat removed and cut into chunks
13 oz clarified butter, ghee, or unsalted butter
2 Onions, grated
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
8 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish

Method
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.

CHICKEN KARAHI
Sent in by: SUE BACHELOR, Birmingham.

One chicken cut into pieces
Two tbsp. ground garlic
Two tbsp. chopped ginger
A pinch of turmeric powder
Salt to taste
1/2 cup oil
1/4 tsp. chilli powder
5 or 6 chopped green onions
5 or 6 medium size tomatoes, chopped
One bunch fresh coriander leaves, chopped
5 to 6 chopped green chillies.

Method
Heat oil and add garlic, ginger, salt, chilli powder and turmeric powder.
Fry for a few minutes over medium heat.
Add chicken pieces & fry until golden brown on all sides and cook until tender.
Water should evaporate and if you see the substance now oily, add green onions, coriander leaves, green chillies, and tomatoes.
Cook for another five minutes in covered pot and serve.

FOUR VEGETARIAN DISHES FOLLOW

VEGETABLE CURRY
Sent in by: NICK NAIRN, from Ready Steady Cook

1 tbsp sunflower or vegetable oil
� red onion, chopped
2 cloves garlic, peeled and chopped
� sweet potato, peeled and chopped
1 tsp cardamom
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1 lime, juice only
400ml/14fl oz coconut milk
55g/2oz fresh coriander, chopped

Method
1. Preheat the oil in a large saucepan.
2. Add the onion and garlic and saut� until soft.
3. Add the sweet potato and the spices and stir well.
4. Allow the curry to simmer for 8-10 minutes (or until the potato is soft) before adding the lime juice and coconut milk.
5. Toss in the coriander and serve in a large deep bowl.

VEGETABLE BALTI
Sent in by: STEVE LEWIS, Cowbridge, South Glamorgan.

Select your vegetables, prepare and cook, and then combine them with the following Balti Spice Base. You will need 6oz (175 g) raw vegetables for each person.
2 tsp. Ghee
1 Garlic clove, thinly sliced
2 oz (50 g) Onion, chunky slices
1 tbsp. Balti Paste

Method
Heat the oil in the Karahi, and then stir-fry the garlic for about 15 seconds.
Add the onion and stir-fry for around 1 minute.
Add the onion and stir-fry for around 1 minute.
Add the paste and stir-fry for a further 2 minutes adding water as needed.
Remove from the heat and add 1 portion of the vegetable of your choice and stir-fry to heat through.

The Vegetables need to be either steamed, boiled or microwaved to tender before stir-frying.

VEGETABLE KORMA
Sent in by: AMY JORDAN, Preston on Wye, Worcester

1 small cauliflower (250gms)
3/4 cup peas
2 potatoes
1 carrot
1 tomato
2 onions
2/3 garlic flakes
1 small ginger piece
1 tsp. chilli powder
1 tbsp. garam masala powder
1/2 tsp. turmeric powder
1tsp. Cumin seeds
4 tbsp. oil/ghee/any cooking medium
3/4 cup coriander leaves, chopped (optional)

Method
Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into small cubes, wash all vegetables.
Chop the tomatoes, grate the onions.
Make a smooth paste out of the ginger and garlic.
Heat oil in a vessel.
Add the cumin seeds.
Add onion and saut.
Add ginger-garlic and fry for one minute.
Add all powder masalas and vegetables.
Add salt and sugar.
Stir fry till crisp.
Add 2 cups hot water and cook till done.
Add coriander leaves before serving (optional).

OKRA MASALA BALTI
Sent in by: NICK BARTLETT, Becquet Vincent, Jersey.

500g Okra
4 tbsp. Oil
250g Onion, cut into thin slices
1tbsp. Grated fresh root ginger
125g finely chopped fresh tomatoes
1tsp. Salt
1/2tspn. Ground turmeric
1tspn.Ground fresh green chilli's (reduce for mild taste)
2tbsp. Whole coriander leaves

Method
Wash the okra in cold water and wipe off excess water with kitchen paper.
Cut off tops and tails of okra and either leave okra whole or cut into 5cm (2-inch) pieces.
Put the oil into a karahi or deep frying pan, add the onions and fry until they are transparent.
Add the ginger, tomatoes, salt, turmeric and chillis.
Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.
Add the okra and stir once.
Simmer for 10 minutes on low heat or until okra is cooked but still firm to touch.
Do not stir too often as okra is a very delicate vegetable and may break up.
Sprinkle with coriander leaves.

CHICKEN KORMA
Sent in by: LUKE TUCKER, Isle of Man.

4 Medium onions peeled and chopped
2 lb boned chicken, cut into 1 inch pieces
1 tsp Garlic paste
1 tsp Ginger paste
4 Bay leaves
4 green cardamom seeds
2 Pieces of cinnamon stick about 2 inches long
salt to taste
Pinch of turmeric powder
1/2 lb Butter or ghee
3 tbsp Cooking oil
1 Cup of Water

Final

1/2 Pint fresh cream (single)
1 Cup fresh milk
1 tbsp Coconut flour
2 tsp Sugar

Method

Mix all the ingredients together from first part of ingredients into a boiling pot or heavy based saucepan.
Start cooking over a high flame uncovered, cook for about 10 minutes stirring frequently with a wooden spoon, turn the flame to medium and continue to cook for another 15 minutes stirring frequently.
Now pour in the contents of Final and stir again, continue to cook for another 15 minutes stirring occasionally and very gently .
Now turn the heat to low, cover and continue to cook for another 25 minutes, during this time do not stir.
Then remove from the heat and allow to rest for 6 minutes.

CHICKEN TIKKA
Sent in by: MARTIN AINSWORTH, Oxford.

2 lb boned chicken breast, cut into 1 inch square pieces
2 tsp Ginger powder
2 tsp Garlic powder
4 tsp Kashmiri masala
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Paprika
1 tsp Ground turmeric
� tsp Chilli powder
� tsp Garam masala
1 tbsp Natural plain yoghurt
2 tbsp Fresh lemon juice
1 tsp Salt
6 tbsp Mustard oil

Method
Mix all the ingredients together very well using your fingers and leave for 10 hours to marinate. Brush frying pan with cooking oil, heat the pan over heat until the oil begins to smoke, remove from the heat and leave for 7 minutes, place some chicken pieces in the frying pan but do not overcrowd. Cook for about 10 minutes over a low flame turning the pieces once or twice. Then place the frying pan under a pre-heated grill turn the grill to medium heat and cook until the pieces start to burn (but do not burn them, as this will ruin the taste) during this time turn the pieces from time to time. Remove from the grill and serve with a salad or minty yoghurt sauce.

PILAU RICE (BASMATI)
Sent in by: JOHN GRANGER, St Helier, Jersey.

2 to 3 tablespoons ghee
1 stick cinnamon, coarsely ground
3 whole cloves, coarsely ground
4 cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
salt to taste
1 cup basmati rice
1 teaspoon ground red chile (not chili powder)
10 fresh green beans, sliced in thin rounds
1 medium carrot, sliced in thin rounds
1/2 cup fresh or frozen peas
several sprigs cilantro, chopped (for garnish)

Method
In a large, heavy, nonreactive skillet or saucepan, heat the clarified butter over medium-low heat and sauta the ground cinnamon, cloves, and cardamom pods to release their flavor. Add the cumin seeds and onion and sauta until the onion is golden, 10 to 20 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes. About 5 minutes before the rice is done, add the ground chile, green beans, carrots, and peas and cook for 5 minutes. Garnish with cilantro.

TOMATO LAMB CURRY
Sent in by: ADAM DIXON, St Mary's, Isle of Scilly.

1/2 kg lamb cut into cubes
3 large red� tomatoes chopped
1 tbsp ginger paste
1 tbsp garlic
1 large onion
1 tbsp chilli powder
1/2 tbsps garam masala
1 tspn of turmeric
1/2 cup water
3 tbsp oil
salt and pepper to taste
Method:

Clean the lamb, Heat oil in a pan, chop the onion finely and add it to the oil, Fry the onion till translucent, Now add the ginger garlic paste fry for 3 minutes, add tomatoes let it cook for 5 minutes and add the lamb, water, salt, turmeric and chilli powder. Cook it on medium heat for 40 minutes or until the lamb is done. Take off from heat and let it cool. Add the garam masala and cook for 5 minutes.

KING PRAWN PASSANDA (Serves 2)
Sent in by: FRANK BACHELOR, Trowbridge, Wiltshire.

18 King prawns
1 Tin evaporated milk
4oz ground almonds
2 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
Quarter of an onion finely chopped.
3 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 Teaspoon Turmeric
1 teaspoon Garam Massalla

��Method
Peel and de-vein the king prawns. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until pink all over. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 5 minutes, stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

MUSHROOM PILAU RICE
Sent in by: JIll GRANGER, Ashley Down, Bristol.

275g/10oz basmati rice
50g/2oz ghee or unsalted butter
1 tsp. caraway seeds
1 large onion, finely sliced
2 cinnamon sticks broken up

10oz button mushrooms, thickly sliced
1 tsp. ground turmeric
1 tsp. salt or to taste
500ml/18fl oz water
8 green cardamoms, split open the top of each pod
8 whole cloves
3 bay leaves, torn

Method
Wash and soak the rice in cold water for 40 minutes. Drain and keep aside. Melt the ghee or butter over medium heat and fry the caraway seeds for 45 seconds. Add the onions and cinnamon sticks, stir and fry until the onions are golden brown (8-10 minutes). Add the rice and fry, stirring constantly, for 3-4 minutes. Add the mushrooms, turmeric and salt, stir and fry for a further 2-3 minutes over low heat. Add the water, cardamoms, cloves and bay leaves; bring to the boil, cover the pan and simmer for 12-15 minutes. Do not lift the lid or stir the rice during cooking. Remove from the heat, uncover and allow steam to escape for 1-2 minutes. Cover the pan and keep aside for 10-15 minutes before serving

KING PRAWN BALTI (Hot) Serves 4
Sent in by: LISA SEATON, Yorkshire.

INGREDIENTS
6tblsp corn oil
16 cooked king prawns
1 pint (20floz) curry sauce mixture
2 medium onion (peeled and sliced)
8 fresh hot green chillies (chopped)
4tsp tomato puree
1/2tsp salt
1tsp garlic
1tsp ginger
2tsp mixed spice powder
1/2tsp methi
1tblsp fresh chopped coriander
1 bay leaf
1/2tsp of chilli powder

METHOD
Heat oil in a deep frying pan or wok and fry onions and chillies until onions turn transparent. Stir in tomato puree, garlic, ginger, salt, chilli powder, methi and spice powder. Stirring continuously add king prawns, bay leaf and curry sauce mixture then bring to the boil. Reduce heat to a medium setting cover and simmer for five minutes. When cooked stir in fresh coriander and transfer to a tureen or similar serving dish.

LAMB ROGAN JOSH
Sent in by: PAUL RICHES, Corsham, Wilts.

INGREDIENTS
2lb Lamb
3 tbsp lemon juice
1 cart. plain yogurt
1 tsp salt
2 cloves garlic (crushed)
1 inch piece ginger root (grated) 4 tbsp vegetable oil
1/2 tsp cumin seed
2 bay leaves
4 green cardamom pods
1 onion (finely chopped)
2 tsp ground coriander
3 tsp ground cumin
1 tsp cayenne pepper
14 oz'ish can chopped tomatos
3 tbsp tomato paste
toasted cumin seeds (to garnish)
bay leaves (to garnish)
plain rice (to serve)

Trim away any excess fat from the meat and cut into 1 inch cubes. In a bowl, mix together the lemon juice, yogurt and salt, 1 garlic clove and the ginger. Add the lamb and leave in the marinade overnight. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes or until they being to sputter. Add the bay leaves and cardamom pods and fry for another 2 minutes.
Add the onion and remaining garlic and fry for 5 minutes. Stir in the ground coriander, cumin and cayenne pepper and fry for 2 minutes. Add the marinated lamb and cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato paste and 2/3 cup water. Bring to a boil then reduce the heat. Cover and simmer for about 1-1 1/2 hours or until the meat is tender. Serve with pain rice and garnish with toasted cumin seeds and bay leaves.