600 mL water (about 2 1/4 cups–a little less)
2.5 cm cinnamon stick (1 inch)
8 cardamom pods
8 cloves
175 milk (about 3/4 cup)
6 teaspoons sugar
3 teaspoons any unperfumed black tea (Darjeeling, etc.)

Put the water in a pan. Add first three ingredients and bring to
a boil. Cover, turn heat to low and simmer for 10 minutes. Add
the milk and sugar and bring to a simmer again. Throw in the tea
leaves, cover the pan and turn off the heat. After two minutes,
strain the tea into 2 cups and serve immediately.

Method :
Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast. Mix properly with hands.
Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock

Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.

2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.

3) Remove chicken pieces and set aside. Wipe the browning dish clean.

4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.

5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.

6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.

Fillings:
———
Potato – Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish – Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower – Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.

Method:
——-
Roll out 2 small chappati’s. Place filling on one, cover with the
second, seal edges and cook as for parathas.

250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
——————-
Soak chickpeas overnight, rince, cook in water until tender. Drain,
KEEP THE COOKING LIQUID!

In a frying pan heat the oil, fry oinon until golden. Add cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid
has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25 minutes,
until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot of cold.
———————————

Serve 6

1 lb of lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil
—————————-

Heat the oil in a casserole and cook the onion over medium-high heat,
stirring constantly, until soft. Stir lamb, coriander, mustard seeds,
cumin, chili powder and turmeric. Mix all the ingredients well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat
until all the yogurt is absorbed – 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc…

When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When all
the spinach is incorporated, cook the stew, uncovered, over high heat to
evaporate any excess liquid – about five minutes. Add the salt just
before serving.

Serve with rice and pappadoms.

8 chicken drumsticks with skin
1 teaspoon(s) garlic paste
½ teaspoon(s) ginger paste
1 tablespoon(s) blackpepper powder
salt to taste
2 teaspoon(s) lemon juice
2 egg whites
breadcumbs to roll

Wash the chicken drumsticks and pat dry. Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.
Beat the egg whites well with some salt and pepper. Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
TIPS:

The drumsticks can be skinned if desired.
The amount of blackpepper powder can be increased or decreased as desired.
Serve hot with: a mayonnaise based dip or salad like coleslaw.

100 grams chicken pieces
1 litre(s) water
1 onion(s) finely chopped
1 green bell pepper(s) finely sliced
2 green chilli(es) finely chopped
1 teaspoon(s) garlic paste
1 egg(s) white whisked
1 tablespoon(s) vinegar
2 tablespoon(s) cornflour
sugar, salt and pepper to taste

Combine all the above ingredients (except for cornflour) in a cooking pot. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are cooked. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.
In a bowl, take some stock just enough to mix the cornflour. Mix well and add to the stock. Cook on high while stirring for about 2 minute(s).
TIP:

To preserve the color of the green bell peppers, add them along with the cornflour.
Serve hot with: breadsticks