Paneer Tikka Masala

Ingredients

1 Large Onion (diced)

1 Large Brocolli cut into florets

1 Zucchini (diced)

10-12 Baby a Potatoes (par boiled)

10-12 Cherry Tomotoes

Mixed Bell Peppers (diced)

200 gms Button Mushrooms (halved)

200 gms Baby Corn (thickly sliced)

200 gms Indian Paneer (diced)*

200 gms Thick Yoghurt

1 1/2 inch Ginger

15 cloves of Garlic 

5 Green Chillies 

2 tbl spoons Tandoori Masala

1 tsp Garam Masala

Salt to Taste

Method

Grind ginger, garlic and green chillies to a paste and add to the yoghurt.

Now add tandoori masala and 1 tbl spoon oil and mix well.

Add all the veggies and paneer to this mixture and fold well.

Allow to marinate for at least 2 hours.

Heat oil in a wok, add garam masala and then the entire veggies mixture 

Cook to a thick consistency 

Add salt per taste.

Garnish with freshly chopped coriander

Serve with Naan Bread , Hari Chutney and onion salad rings.

*Paneer can be replaced with diced Chicken Breasts.

Chicken Keema Korma

Ingredients

500 gms Chicken Mince (Keema)*

1 Large Onion (Diced)

1 Large Onion (Finely Chopped)

7-8 Garlic Cloves 

1 inch Ginger (Jullienes)

4-5 Green Chillies

1 Red Pepper (Diced)

1 Yellow Pepper (Diced)

1 green Pepper (Diced)

1 cup Greek Yoghurt

3 Medium Tomatoes (Boiled & Puréed)

1 tbl spoon Tandoori Masala 

1 tbl spoon Olive Oil

50 gms Cashew Nuts 

1 Mace blade OR 1/2 tsp Mace Powder

5 Green Cardamom

1 tsp Garam Masala Powder

1 tbl spoon Coriander Powder

1 tsp Red Chilli Powder

1/2 tsp Turmeric

1 tbl spoon Fenugreek Leaves / Kasoori Methi

5-6 Saffron Strands

1 tbl spoon Ghee / Clarified Butter

Salt to taste

Method

Soak Saffron and Cashews in a cup of warm water and keep aside.

Grind Garlic and green chillies to a paste.

In a bowl mix 2/3rd garlic chilli paste, olive oil, tandoori masala & Greek yoghurt . Add the diced onion, bell peppers and chicken mince, fold well and chill for 1 hour. 

Grind the cashews to a paste using the same saffron water they were soaked in.

Heat oil in a wok on a low flame , crackle green cardamom, add garam masala, coriander  , red chilli & mace powder along with turmeric. Instantly add the  finely chopped onion sand allow to sweat , now add the leftover garlic chilli paste & Ginger Jullienes and sauté. Add the boiled & puréed tomatoes with the fenugreek leaves. Sauté until the you see oil on the sides of the wok. Now add the cashew & saffron paste and fold well. Now add the marinated mince, peppers & onions. Add salt to taste and cook on low flame to a thick (almost dry) consistency. Add Ghee / Clarified Butter and fold well. Garnish with freshly chopped coriander leaves.

Serve with Naan Bread.

Tip 1 : Leftover korma can be refrigerated and used the next day in a panini sandwich with cheese 

*Tip 2 : Chicken Mince can be replaced with soya mince for vegetarian option.

Chicken Schnitzel Wrap

Ingredients

For Chicken Schnitzels

2 Chicken Breasts

1 egg

All purpose flour

Bread Crumbs

Mixed Herbs

Garlic Powder

Paprika

Salt to taste

For the Wrap

2 larger Tortillas

1 cup grated Cheddar

1 Gem Lettuce ( sliced )

1 Onion ( sliced )

Black Olives ( sliced )

Mayonnaise

Chipotle Sauce / BBQ Sauce / Honey Mustard etc. 

Method

For Chicken Schnitzels

Wash & Pat Dry the chicken breast

Put in a ziplock bag and flatten it to a thinner layer with a meat tenderiser and put aside.

Now mix the bread crumbs, herbs, garlic powder, paprika & salt. First fold the flattened chicken breasts in all purpose flour, then dip in the beaten egg and now roll in the bread crumb mixture before pan frying it. Once done slice it into strips and keep aside.

For the wrap, heat the tortilla and layer with lettuce, chicken schnitzels, cheese, onion, olives and mayonnaise / sauces of your own choice. 

Roll and cut into diagonal halves before serving.

Roll the wraps just before serving. 

Shish Tawook

Ingredients

3 Chicken Breasts ( diced )

4-5 Garlic Cloves 

1 Red Bell Pepper ( diced )

1 Onion ( diced )

2-3 Red Chillies 

2 tsp Tomato Purée 

1 tsp Harissa 

1/2 tsp Paprika

1 tbl sp Greek Yoghurt

1 tbl sp Olive Oil 

Salt to taste

Method

Char the red chillies* and crush to a paste with garlic cloves. Mix the yoghurt, red chilli & garlic paste, tomato purée, Harissa, paprika and olive oil together to form a thick marinade. Now add the diced chicken breast, bell pepper & onion and allow to sit in the marinade for at least 2 hours,

Skew onto a Bamboo Skewers and grill until cooked 

Serve with warm Pita Bread, Hummus, Toum, Muhammara, pickeled cucumber and lettuce & Cherry Tomato Salad.

* It is important to char the red chillies

Sweet Harissa Hummus

Ingredients 

1 cup Soaked & Boiled Chickpeas*

4 tbl sp Tahini Paste

1/2 Cup Exta Virgin Olive Oil

5-6 Cloves Garlic

Juice of 2 Lemons

2 tsp Harissa Paste

2 tsp Sugar

Black Pepper

Salt to taste

Method

Add all the ingredients into a blending Jar & blend until a smooth paste. Add more olive oil if not a smooth consistency.

Transfer in a serving bowl and simply pour olive oil on top. Sprinkle some paprika

Ideal with Pita Bread, Bagel Sandwiches, Pickled  beetroot, cucumber &Gherkins 

For Plain Hummus exclude Harissa & Sugar

*Canned chickpeas can be used. 

Chicken in Yoghurt Gravy

Ingredients

600gms chicken(with bones)

Lemon juice (1)

2 larger onions sliced

1 inch  ginger

5 medium sized garlic cloves

3 green chillies

2 cups yoghurt 

2 tsp Garam Masala

2 tsp Tandoori Masala

2 tsp Coriander Powder

2 tsp Red Chilli Powder

2  tsp Kasoori Methi ( Fenugreek Leaves)

4 Green Cardamom

1 large Bay Leaf

50 gms Butter

Salt to taste

Freshly chopped coriander leaves for garnish

Method

Wash the chicken and pat dry.

Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.

Grind ginger, garlic and green chillies to a paste

Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.

Heat 1 tbl spn oil and add butter

Crackle green cardamom and bay leaf and add 1 tsp garam masala

Add the sliced onions and allow to sweat.

Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi

Allow the onions to turn golden brown

Add the marinated chicken and allow to cook on medium heat until tender 

Add salt and cook on high flame to a slightly thick consistency

Garnish with freshly chopped coriander leaves

Serve with Steamed Rice or Naan Bread.

Coffee Walnut Cake

Ingredients

1 teaspoon baking powder

1 tablespoon instant coffee

175g butter or margarine

175g light brown sugar

175g self raising flour

3 medium eggs

50g chopped walnuts

drop of vanilla essence

Icing:

100g butter or margarine

150g icing sugar

1 teaspoon instant coffee

200ml double cream

Method:

Cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture one by one. 

Add the flour (must be sifted in). 

Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with roasted walnuts.

Spoon into a lightly greased and then floured cake tin. Bake for 30 minutes gas mark 4, 180 deg Celsius or 350 deg Fahrenheit  until firm to touch.

For icing: Cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Slice the cake into two halves and sandwich the filling. Pipe in the rest on the top and decorate with walnuts.

Serve with Tea/Coffee