Ingredient

100g mutton

10g cashew nut

200g onion

100g tomato

2 tsp Indian masala powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala

50g oil

10g coriander leaf

Salt to taste

Method

1. Heat pan. Add 2 tablespoons oil.

2. Fry cumin seeds, garlic and onions.

3. Put in cinnamon, two tomatoes, half-teaspoon masala powder and half-teaspoon turmeric powder.

4. Add 1 teaspoon coriander powder and half-teaspoon garam masala.

5. Season with salt and add mutton cubes (8-9 pieces) and 4 cups of water.

6. Simmer and cook until the mutton is tender.

7. Add half-teaspoon turmeric powder, 1 teaspoon coriander powder, half teaspoon cumin seed powder and stir well.

8. Add 1 teaspoon cardamom powder.

9. Mix well and serve.

Ingredient

10 prawns

1 cup basmati rice

2 cups water

1 onion

2 tomatoes

2 small pieces ginger

4 cloves garlic

3 green chillies

8 sprigs coriander leaf

3 sprigs mint

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

2 sticks cinnamon

4 cloves

2 star anise

4 tbsp oil

2 tbsp ghee

Salt to taste

Method

1. Heat oil in a wok. Add clove, cinnamon, cardamom and star anise.

2. Add onion and green chilli.

3. Add ginger, garlic paste, chopped onion and tomato. Stir-fry and then add turmeric powder, red chilli powder, cumin seed powder and coriander.

4. Add prawns and salt according to taste.

5. Keep frying until the prawns and spices are mixed well. Add mint and keep stirring for a few minutes. Add garam masala.

6. Wash basmati rice and cook with two cloves, cinnamon stick and star anise.

7. To serve, scoop the prawn gravy and top with biryani rice. Garnish with chopped mint and coriander leaves.

Ingredient

3 cups wheat flour

1 tsp oil

Method

1. Mix oil and wheat flour with sufficient water.

2. Knead the dough and divide into 15 portions.

3. Flatten each ball with a rolling pin.

4. Heat it up on a flat griddle without oil.


Nutrition analysis per serving (25 g)

Calories 94 Kcal

Carbohydrates 19g

Protein 2.5g

Fat 4g

Fibre 0.6g

Ingredient

Ingredients:

1 fish head

(snapper or garupa)

80g salt

1l water

50g dried chillies

100g young ginger

300g fish curry powder

10g curry leaf

10g mixed herbs

200g oil

300g tamarind paste

500ml coconut milk

250g yoghurt

300g tomato

300g brinjal

300g okra

Method

1 Rub salt on fish head and leave it for 15 minutes. Then rinse with water.

2. Soak dried chillies, stems removed, in warm water and drain well.

3. To make chillies paste, grind chilli, ginger and fish curry powder.

4. Add a few tablespoons of water to thicken the paste.

5. In a heavy bottom pan, heat oil, then add curry leaf and spices - fennel, fennugreek, black mustard and cumin seed - and saute for one minute.

6. Once the oil in the paste is released, add chilli paste and put on low heat.

7. Add tamarind paste in water, mix and strain to remove tamarind seed.

8. Pour tamarind juice into the pot and bring it to boil.

9. Add coconut milk, tomato, brinjal, okra, salt and pepper to taste. Stir well.

10. Add fish head and let it gently simmer for 15 minutes until cooked. Serve with steamed rice or bread.

Ingredient

You'll need:
500g sugar
250g gram dhall (ground)
100g cashew nuts
100g raisins
10 cardamom pods (extract seeds and grind into powder)
1 litre oil
200ml water

Method

1. Caramelise the sugar in a wok, stopping when the mixture falls away from a spoon in "threads".

2. At the same time, fill a second wok with oil and heat it. Mix the gram dhall with water to form a smooth batter.

3. To create little beads of flour on the surface of the hot oil, hold a metal sieve with fine holes over the wok and pour the batter through the sieve. Use the back of a spoon to push the batter through if necessary.

4. Fry the beads of dough until a golden colour, but not crispy. Remove, drain and set aside.

5. Heat 50g of ghee and lightly fry raisins and cashew nuts.

6. Mix with the flour beads, cardamom and caramelised sugar. Allow the beads to soak up the sugar for 15 minutes.

7. Coat hands with some ghee and shape the mixture into balls while it is still warm. It will be
difficult to do this when the sugar hardens.

Ingredient

You'll need:
250g gram dhall (ground)
500g sugar
350g ghee (divide into four portions)
10 cardamom pods (extract seeds and grind into powder)
50g milk powder
200ml water

Method

1. Wash a wok and wipe it dry. You will also need a flat-headed frying ladle to stir the mixture, and a greased baking tray to pour the mixture into.

2. Heat the wok. Add the sugar and water and allow to caramelise over a high flame. Stir the mixture and ensure that it doesn't burn, cooking for two minutes. To test whether the mixture has reached the right consistency, touch the back of the spoon to the mixture and lift the spoon up. The mixture should fall from the spoon in "threads".

3. Mix the gram dhall and milk powder together. Add to the caramelised sugar mixture and stir well.

4. Continue stirring the mixture. While it is still fluid and not sticking to the pan, add in the first portion of ghee and stir well. Continue to stir and add the ghee until all portions are used up.

5. Add the ground cardamom, stir well until you achieve the dough-like consistency pictured above, then remove from the heat.

6. Place into the greased baking tray to set for 20 minutes.

7. Once it has cooled, remove from tray and cut into 25 pieces. The sweetmeats can be kept for up to 10 days.

Ingredient

You'll need:
1 kg chicken with bones, cut into 4cm pieces
40ml vegetable vinegar
20g coriander leaves, finely chopped
120ml cooking oil
300g big red onion, sliced
30g green chilli, quartered
30g red chilli, quartered
10g turmeric powder
20g chilli powder
60ml evaporated milk
Salt (to taste)
Coriander leaves to garnish
Half cup water

Ingredients A (ground into paste)
20g garlic cloves
20g fresh young ginger

Ingredients B
30g chilli powder
20g coriander powder
10g turmeric powder
10g fennel powder
10g sugar
Salt to taste

Spices
5g curry leaves
4g cinnamon stick
5g cloves
5g cardamom
3g fennel seeds
3g coriander seed
10g dry chilli

Method

1.Marinate chicken with ingredients A and B, vinegar and coriander leaves for two hours.

2. Heat oil in pan and saute the spices and onions until golden brown.

3. Add red and green chilli, chilli powder and turmeric powder. Stir tomix well.

4. Add the marinated chicken to the mixture and half a cup of water.

5. Simmer and stir occasionally on low heat until chicken is thoroughly cooked.

6. Add coriander leaves, evaporated milk and season with salt to taste.

7. Garnish with coriander leaves.

Ingredient

(Serves 4)

You'll need:

900g large prawns, shelled, de-veined with tails intact

1-2 tbsp ghee

226g onions, sliced

2 pips garlic, pounded

1 tsp grated ginger

1 tsp turmeric powder

1 red and 1 green chilli (cut into triangles)

8 curry leaves

396g coconut milk

170g water

Salt to taste

1-2 tbsp lime juice

Coriander leaves, chopped (to garnish)

Method

1. Heat 1 tablespoon of ghee and fry curry leaves, onion slices, garlic, ginger till soft but not brown. In a non-stick sauce pan, heat 1 tablespoon ghee and sear the prawns quickly.

2. Add 226g coconut milk and water. Add salt to taste. Bring to a boil for five minutes, then reduce heat and let simmer for five minutes.

3. Add remaining coconut milk and simmer for another five minutes. Increase the heat, add prawns and cooked till done.

4. Adjust the salt. Remove from heat and stir in lime juice.

5. Garnish with chopped coriander and chilli.

*Thanks: Chef Jamal Azizi Jamaludin, JW Marriott Kuala Lumpur

Ingredient

1 cup yam, sliced thinly into 4cm lengths
1 cup snake gourd sliced into 4cm lengths
1 cup cucumber, sliced into 4cm-thick pieces
1/2 cup runner beans sliced into 4cm lengths
1/4 cup carrot, sliced into into 4cm lengths
2 drumsticks, cut into 5cm lengths
1 raw banana, sliced into 4cm lengths
1/2 tsp turmeric powder
1/2 cup grated coconut
5 green chillies
1/2 tsp cumin seeds
2 sprigs curry leaves
3 tbsp coconut oil
Mango slices
Salt to taste

Method

1. Coarsely grind the coconut, green chilli and cumin seed. Keep aside.

2. Clean the vegetables.

3. Heat 2 tbsp coconut oil in a heavy pan.

4. Add the vegetables and cook over a low flame. Do not add water.

5. When done, add turmeric powder and salt and mix well.

6. Remove the vegetables from the middle and put sliced banana and mango. Cover with the other vegetables.

7. When steam comes out, add the grated coconut and stir well. Remove from fire.

8. Mix the remaining coconut oil and curry leaves.

Ingredient

1 onion, chopped
4-6 cloves garlic
2.5cm ginger root, peeled and thinly sliced
1-6 chilli peppers, chopped
2-3 pieces tamarind pulp
11/2 cups warm water
3-4 tbsp oil
1 tbsp mustard seeds
1 tbsp ground coriander
2 tsp turmeric
1 tsp fenugreek
4-6 curry leaves (optional)
Salt and pepper to taste
1kg white fish, cut into bite-sized pieces
1/2 cups coconut milk

Method

1. Place the onion, garlic, ginger root and chilli in a blender or food processor and process until a little chunky. You may have to add a little water and work in batches if using a blender.

2. Mix the tamarind pulp with the water. Strain and discard the pulp.

3. Heat the oil in a large pot (kadhai) or wok over medium-high flame. Add the mustard seeds and saute until they start to pop. Add the dry spices quickly and stir until they are absorbed by the oil. Do not allow the spices to burn.

4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onion has lost its raw flavour, about 10-15 minutes.

5. Add tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavours and reduce the liquid a little.

6. Stir in the fish and coconut milk. Simmer slowly for 5-10 minutes until the fish is cooked through. Season to taste and serve with basmati rice.

Ingredient

(Hidangan untuk 10 orang)

* Daging (hiris) 1 kilogram

* Daun bawang 20 gram

* Minyak sapi 150 mililiter (ml)

* Daun sup 50 gram

* Bawang merah (giling) 200 gram

* Rempah beriani 150 gram

* Bawang putih (giling) 100 gram

* Yogurt 50

* Halia (giling) 100 gram

* Pati tomato 10 ml

* Serai (giling) 50 gram

* Susu cair 50 ml

* Lengkuas (giling) 50 gram

* Gula Secukup rasa

* Cili kering (giling) 100 gram

* Garam secukup rasa

* Cili merah (giling) 50 gram

* Bawang goreng 10 gram

* Cili hijau (giling) 50 gram

* Daun sup @ daun bawang 10 gram

* Daun ketumbar (giling) 20 gram

Method

1. Masukkan minyak dan panaskan hingga wangi. Bahan giling dituangkan sebelum ditumis sehingga naik minyak, kemudian campurkan rempah beriani lantas tumis hingga masak.

2. Daging hiris sebelum direneh hingga masak. Kemudian tambahkan yogurt, susu dan pati tomato. Reneh hingga naik minyak. Masukkan perasa dan daun bawang serta daun sup termasuk bawang goreng.

3. Sedia untuk dihidangkan.

Ingredient

* Kambing kiub (rebus ) 1 kilogram

* Garam secukup rasa

* Bawang merah (giling) 100 gram

* Bawang putih (giling) 40 gram

* Kulit kayu manis 1 gram

* Halia 30 gram

* Bunga cengkih setengah gram

* Serbuk kari 30 gram

* Bunga lawang setengah gram

* Serbuk jintan putih 10 gram

* Buah pelaga setengah gram

* Serbuk jintan manis 10 gram

* Minyak masak 20 gram

* Serbuk ketumbar 20 gram

* Minyak sapi 30 gram

* Serbuk garam masala 30 gram

* Daun ketumbar 20 gram

* Yogurt 30 gram

* Buah keras 10 gram

* Daun kari 1 gram

Method

1. Panaskan minyak masukkan bahan giling dan bahan rempah. Tumiskan hingga naik wangi.

2. Kemudian masukkan serbuk rempah, masak hingga naik minyak. Letakkan daging kambing dan masak sehingga sebati. Campur yogurt serta buah keras.

3. Masukkan daun ketumbar dan tomato. Masak sehingga sebati dan masukkan perasa.

4. Sedia untuk dihidangkan.

Ingredient

You'll need:
1kg lamb (cut to cubes)
150g shallots
50g garlic
10g black pepper powder
30g chili powder
30g curry powder
1 stalk curry leaf
20g cinnamon
10g cardamom
10g cumin
120ml oil

Method

1. Boil lamb in a pot till tender, then drain and put aside.

2. Grind shallots, garlic and black pepper into a paste.

3. Heat oil and fry the paste till fragrant. Add the rest of the ingredients
and continue to fry until mixed well.

4. Add lamb and simmer for 10 minutes.

5. Season to taste and serve.

From the menu of Gem Restaurant

Ingredient

• 500g fish, preferably red snapper
• 1 large onion
• 2 medium sized tomatoes
• 2 green chilies
• 1 small piece ginger
• 2 cloves garlic
• 1/4 tsp turmeric
• 2 cups grated coconut
• 5 curry leaves
• salt to taste
• oil

Method

1. Cut fish into thick pieces, wash and keep aside.

2. Chop ginger finely and slit green chilies.

3. Extract 1/2 cup of first milk from coconut and 2 1/2 cups of second milk. Keep aside.

4. Chop tomatoes small, and keep 1/2 cup separately.

5. De-seed green chilies and grind till smooth along with garlic and turmeric.

6. Heat oil and put in onion rounds and chopped ginger. Saute till onions are translucent, but do not let them brown.

7. Add green chilies and saute for a minute more. Add tomatoes, ground ingredients and salt.

8. Saute till tomatoes turn pulpy. Pour in the second coconut milk and mix well.

9. Stir till gravy is well blended. Season to taste and and gently drop in the fish.

10. Cover and cook over low flame till fish is done and gravy is thick.

11. Gradually add the first milk and swirl the dish around till well mixed.

12. Transfer to a serving dish and garnish with curry leaves.

Ingredient

Bahan (hidangan 8 hingga 10 orang):

• 1 kilogram beras basmati
• 1 senduk minyak sapi
• 1 batang kayu manis
• 1 kuntum bunga lawang
• 7 biji cengkih
• 10 biji bawang merah Bombay
• 1/2 tin susu cair
• Dua sentimeter halia
• 1 senduk rempah beriani
• 4 biji pelaga
• serbuk cili

Method

CARA PENYEDIAAN:
1. Panaskan periuk bersama minyak sapi, halia, bawang merah, kayu manis, bunga lawang, bunga cengkih, dan buah pelaga.

2. Masukkan rempah beriyani dan tumis hingga naik bau kemudian susu cair.

3. Selepas mendidih, masukkan air mengikut sukatan beras dan garam sertaserbuk cili. Kacau supaya tidak berkerak.

4. Apabila nasi hampir kering, kecilkan api dan tutup periuk hingga rapat.

This recipe is from The Taj restaurant that serves Northern Indian cuisine. A little heavier than the other dish and definitely more familiar in terms of flavours!

Ingredient

• 500g of salmon, cubed
• 150g of cashewnut paste
• 240ml of cream, preferably fresh
• 50g of ghee
• 20g of ginger paste
• 20g of garlic paste
• 3 pcs of green cardamon
• 5g of coriander leaves
• a pinch of safforn
• salt and white pepper to taste

Method

1. Sautee the ginger, garlic and cashewnut paste in the ghee.

2. Then add the salmon cubes, along with the cream, cardamon, saffron and seasonings.

3. Simmer on low fire until the fish is cooked.

4. Serve with steaming white rice or lightly toasted pita. Yumm!

Tip:

• > Go easy with the salt and pepper. Too much seasoning, I find, kills the already distinct flavours of the salmon.
• > With this one, be daring and try replacing the salmon with prawns or crabs (although I have yet to try it!).

Ingredient

For the marinade:

• 4 cloves garlic
• 1tsp ginger, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 2 serrano peppers with seeds
• 1 cup plain yogurt
• 1 tsp salt
• 2 large pieces of boneless skinless chicken or substitute with paneer for a vegetarian dish

• 3 tbsp unsalted butter
• 2 onions, sliced thinly
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cloves
• 3 cardamom pods, peeled
• 1 tsp ground cumin
• 1/2 tsp cayenne
• 1 tsp ground coriander
• 1/2 litre water
• salt to taste
• some cilantro, chopped

Method

1. Except for the chicken pieces, blend the other ingredients for the marinade into a smooth paste.

2. Rub the marinade into the chicken pieces and place in an airtight container.

3. Allow to marinate for at least two hours.

4. Melt butter in a heavy pan. Add the cinnamon, nutmeg, cloves and cardamom.

5. Sautee for one minute until the spices release their aroma.

6. Add onions and fry until golden.

7. Add ground cumin, cayenne and ground coriander. Saute for two more minutes.

8. Then add the marinated chicken along with the excess marinade, water and salt.

9. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, for at least 15 minutes.

10. Garnish with chopped cilantro before serving with steamed rice.

Ingredient

200g tamarind
1/3 cup brown/white sugar
1 tsp cumin powder
1 tsp fennel powder
3/4 tsp chilli powder
1/4 tsp garam masala (optional)
small piece of ginger/ginger powder
1 cinnamon stick or a pinch of cinnamon powder
1 1/2 cup water

Method

1. Soak tamarind seeds in hot water.

2. Strain into a pan.

3. Then put pan on stove and add all other ingredients. Cook, stirring continuously.

4. Remove ginger and cinnamon stick. Leave to cool.

Tip:

• > This chutney can be kept in the fridge for many weeks.
• > Always ensure that you never use a wet spoon when taking out the chutney, otherwise it might spoil.
• > Add chopped dates or raisins to the mixture when it’s on the stove if you want the chutney a little sweeter.
• > If there is little water in the chutney, it will last longer. You can use the chutney as a garnish or eat it with saffron rice.

Ingredient

• 1 cup plain flour
• 2 tbsps semolina
• 1/8 tsp salt
• 1/4 tsp carom or cumins seeds (optional)
• 3/4 tbsp margarine/oil
• A few tbsps soda water

Method

1. Mix together the flour, semolina, carom and salt.

2. Rub in the margarine and use just enough soda water until you get a firm dough. Cover dough with a wet muslin cloth and set aside for 10 minutes.

3. Apply a little oil on your hands to knead the dough again. Roll it out to the thickness of a chapatti or a tortilla. If the dough is a little sticky, sprinkle some flour on it and roll it out.

4. Cut into 1 1/2 inch rounds with a cookie cutter or knife.

5. Pierce each piece with a fork. Heat oil and fry papris until golden brown and crisp.

6. Cool and store in an airtight container.

Tip:

• > The shape of the papri is left to your imagination. It can also be cut into animal shapes for the children. This is a light and delicious appetiser before the main meal.
• > To serve papri, arrange them on a flat top. Add some boiled potatoes and chickpeas, and yogurt (season all with a little salt and spices).
• > Then garnish them with some tamarind chutney and chaat masala (powder). Serve immediately.

Ingredient

• 2 cups paneer
• 2 to 3 tbsps milk powder
• 1 cup condensed milk
• 1/2 tsp cardamon powder
• silver varak and pistachio nuts (garnish)

Method

1. First, mash paneer with hands and combine with all the other ingredients except varak and the nuts.

2. Heat mixture in a heavy-based pan, stirring continuously over medium heat until you reach a thick consistency (about five to six minutes).

3. Then spread on a greased tray. Cool and decorate with silver varak and pistachio slivers.

4. Chill for a few hours in the fridge.

5. Cut into squares and serve.

Tip:

• > Paneer can be easily bought from local Indian stores or you can make your own.
• > It’s a mixture of full cream milk, lemon juice and water.
• > If you’d rather cut down on the calories, you can substitute condensed milk with sugar.
• > After the sweet is chilled for a few hours or even overnight, sprinkle with silver varak and the nuts.
• > Silver varak is used for decoration purposes, so you can omit it if you want. This is a simple dessert that can be prepared a day before the guests arrive.