Pumpkin Soup
SERVES 4
INGREDIENTS :
1 small pumpkin,about 20 cm ( 8 in) in diameter salt
2 medium onions , chopped
3 tbsp long grain rice
1/2 tsp ground mace
1/2 tsp ground cinnamon
1/4 tsp ground cumin
about 750 ml (1 1/4 pints) chicken stock
25 g (1 oz) salted dried shrimps (optional)
10 ml (2 tsp) lemon juice (optional)
METHOD :
1. Cut a lid from the top of the pumpkin and reserve. Discard the seeds and stringy tissue,then scoop outmost
of the pumpkin flesh, leaving a fairely thick coating round the sides and bottom. Chop the flesh.
2. Rub the inside of the pumpkin with a little salt and put it into a close -fitting oven proof dish.Put in the
pumpkin flesh,onions, rice and spices. pour enough boiling chicken stock into the pumpkin to fill it by
three-quaters , then close with its own lid. Cook at 160 degreec,325 degrees F,gas 3 for 2 hours.
3. If Using dried shrimps, Soak them in a little water to soften for 5 - 10 minutes. Pound the shrimps to a paste
with the soaking water and lemon juice. Stir the paste into the soup for the last 20 minutes or so of the
cooking time.
4. To serve, lift the pumpkin out into a warmed serving bowl.If it is too tricky to do this, bring the pumpkin to
the table in the oven dish.
Chicken and Coconut Soup
SERVES 4
INGREDIENTS :
1/2 a small chicken
200 g (7 oz) creamed coconut dissolved in 1.25 litre (2 pints) hot water
1tbsp ground galanga
1 stalks lemon grass, bruised and sliced
3 green chillies, seeded and sliced
3 spring onions, sliced
45 ml (3 tbsp) lime or lemon juice
30ml( 2 tbsp) fish sauce
2 tbsp chopped fresh coriander leaves
METHOD :
1. Remove the skin from the chicken , and the bones if preferred. Cut the flesh into small chunks.
2. Bring the cocunut milk to the boil in a large pan. Put in the chicken, galangal and lemon grass, and simmer for
15 -20 minutes until the chicken is cooked.(Leave the pan open; if it is covered the steam in the pan will
curdle the coconut milk)
3. Stir in the remaining ingredients, and serve.
Cold Spiced Chicken
SERVES 6
INGREDIENTS :
45 ml (3 tbsp) natural yogurt
1/2 tsp garam ffiasala {pp. 84-5)
'/2 tsp grownd turmeric salt
6 clricken breasts, skinned
600 ml ( I pint) chicken stock
4 green cardamoms
I curry leaf or bay leaf
Sauce
25 g {I oz) butter
I tfop gram flour
1/2 tbsp plain flour
1/2 tsp garam masala
1/2 tsp ground turmeric
about 450 ml {3/4 pint) reserved chicken stock
1/2 tsp ground mace
1/4 tsp ground cardamom
60 ml (4 tbsp) double cream or thick yogurt
METHOD :
1. Blend together the yogurt, garam masala, turmeric and salt to taste. Rub the chicken breasts with the mixture
and marinate for I hour.
2. Heat the stock with the cardamoms and curry leaf. Put in the chicken breasts and simmer for 15-20 minutes or
until tender.
3. Lift out the chicken and transfer to a serving dish. Strain and reserve the stock. Leave to cool while making
the sauce.
4. Melt the butter in a pan and stir in the flours until smooth. Add the garam masala, turmeric and a little salt,
then whisk in the reserved stock. Bring to the boil and simmer for 15 minutes, stirring occasionally. Stir in the
mace, cardamom and cream or yogurt. Spoon over the chicken and chill before serving.
Lamb with Pomegranate ]uice
SERVES 4 - 6
INGREDIENTS :
45 ml (3 tfop) sun/lower oil
3 cardamoms, crushed
3 cloves
I tsp fenugreek seeds
1 kg (2 l&) lean lamfr, cubed
I large onion, sliced
2 cloves garlic, finely chopped
small piece of fresh ginger, peeled and finely chopped
juice of I pomegranates, about 300 ml (Vi pint),
or 45 ml (3 tbsp) pomegranate syrup diluted with water
Vi tsp ground black cumin
Vi tsp ground cinnamon
Vi tsp ground mace salt
75 ml {5 tbsp) natural yogurt
chopped mint leaves
METHOD :
1. Heat the oil in a heavy pan and fry the whole spices briefly to bring out their flavour, shaking and stirring
them so they do not burn.
2. Discard the spices, add the meat, tossing and stirring to brown it on all sides. Continue cooking until the
meat re-absorbs its juices.
3. Add the onion, garlic and ginger and cook until the onion colours. Stir in the pomegranate juice, a little at a
time, waiting until each addition is absorbed by the meat before adding more. There should be very little
liquid left, except the oil.
4. Stir in the ground spices and salt to taste, then fry briefly. Add the yogurt.
5 Cover the pan tightly, put it on a heat diffuser and cook very slowly (or 30-40 minutes until the lamb is
tender. Check once or twice that the meat is not sticking, and add a little more yogurt or water if necessary.
Garnish with chopped mint leaves and serve with rice.
Prawn and Mango Curry
SERVES 4
INGREDIENTS :
500 g (I ) large prawns, shelled salt
4 onions
3 cloves garlic, crushed piece of fresh ginger,
crushed 45 ml (3 tbsp) oil
6 green chillies, seeded and sliced
I tbsp ground coriander
Vi tsp ground turmeric or zedoary
I tsp ground anise
I tsp ground fenugreek
'/z tsp mango powder
'/2 tsp mustard seeds
250 g (8 oz) creamed coconut dissolved in 450 ml {"/* pint)
hot water
2 ripe maniocs, peeled and sliced
METHOD :
1. Rub the prawns with salt and set aside.
2. Slice two of the onions finely and chop the other two. Blend the crushed garlic and ginger to a paste with the
chopped onion.
3. Heat the oil in a pan and fry the paste for 2-3 minutes, then add the sliced onion and the chillies and fry for a
few minutes more. Stir in all the spices, then the coconut milk. Simmer for 8-10 minutes, uncovered, stirring to
make sure it does not stick.
4. Put in the prawns and mango and simmer, covered, for 6-7 minutes until the prawns are cooked through. Do
not overcook or they will become tough. Serve with rice.
Shami Kebab
SERVES 4
INGREDIENTS :
500 g { I ) minced lamb
50 g (2 oi) yellow split peas
I small onion, chopped
4 cloves garlic, chopped
I tsp ground black cumin
I tsp groud cinnamon
I tsp chilli poirder
I tsp garam masala {pp. 84-5)
small bunch ofcoriander leaves, chopped
handful of cashew nuts, chopped
a little salt
2 eggs
30 ml (2 tbsp) lemon juice
oil for deep frying
METHOD :
1. Combine the minced lamb, split peas, onion, garlic, spices, chopped coriander, cashew nuts and a little salt.
2. Mince or process briefly to blend thoroughly.Stir in the eggs and lemon juice.
3. Divide the mixture into eight. Wet your hands and form each piece into a small flattened ball.
4. Heat the oil in a deep fryer and fry the kebabs in two batches. Turn once and cook until brown on both sides,
about 3-4 minutes. Serve hot or at room temperature, garnished with more chopped coriander leaves.
Indian Fruit Chat
SERVES 6
INGREDIENTS :
3 potatoes , boiled and diced
1/2 cucumber,peeled,seede and cubed
2 ripe bananas,sliced
1 ripe mango,cubed
1 apple ,cubed
2 slices fresh pineapple ,cubd
1 orange, in segments
2 tbsp chat masala (pp 86-7)
juice of 1 lemon
lettuce leaves
METHOD :
1. Put all the vegetables and fruit into a bowl. Sprinkle over the chat masala and lemon juice.
2. Arrange lettuce leaves on individual plates and spon over the fruit mixture.
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