INDIAN BEST RECIPES

Chocolate Chip Cookies... Something else 4 a change ;)

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sun, 22 Nov 2009 10:41:00 -0800

Chocolate Chip Cookies... Something else for a change. I know its not typical Indian recipe but its the perfect best friend on a depressing day. So i couldn't resist myself sharing my version of a perfect treat. My cookies are full of chocolate goodness so pase yourself and enjoy....

So here's the ingredients.

INGREDIENT:

1 Bar Dark Chocolate
125grms unsalted butter
125grms sugar (1/2) soft brown sugar and 1/2 regular sugar)
150grms plain flour
30grms coco
1tsp bicarbonate soda
1/2 salt
1 cold egg
2 whole packets of chocolate chips

How to make the chocolate delights:
Step 1... Make a ban Marie and melt the chocolate.

Step 2... Cream the sugar and butter together until creamy texture while mixing add the melted butter into the mix then add the cold egg carry on mixing.

Step 3... In a separate bowl sift in the flour, coco, bicarbonate soda and salt and then put all in the cream mix then keep mixing then add the chocolate chips.

Step 4... Put in the oven at 170 degrees for 18 mins.

Done... Enjoy and spoil yourself... emmm yummy in my tummy...

Rogan Josh.....

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sat, 21 Nov 2009 16:36:00 -0800

Rogan Josh (Lamb Curry) is a curry hailing from Kashmir and is very popular in India Pakistan and obviously United kingdom. Rogan Josh typically means meat cooked with oil in intense heat.

There are versions and versions of Rogan Josh and this one is mine, tried and tested several times to great success. Enjoy!

Ingredients:

6 garlic cloves, roughly chopped

1 large onion, roughly chopped

thumb-size piece fresh ginger, peeled and roughly chopped

1 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tbsp paprika

1 tsp chilli powder

1 tsp salt

1 tbsp tomato puree

4 tbsp vegetable oil or ghee (clarified butter)

1kg/2¼lb casserole lamb, cut into bite-size cubes

8-10 cardamom pods, lightly crushed with the back of a spoon

300ml/10fl oz stock

Method

Step 1... In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato puree.

Step 2... Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the stock and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

Done...

Eat this with some rice or chapatis... Like i say

Yummy In My Tummy....

NIMKI.... flour crisps

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Fri, 20 Nov 2009 08:01:00 -0800

Nimki my favorite tea time crispies

Ingredients:

Maida - 1 cup
Kalonji seeds - 1/4 tsp
Salt - 1/2 tsp
Baking Powder - 1/2 tsp
Whole black pepper - 20
Water - less than 1/2 cup
White Oil - 3 tbsp + 2 cups (for deep frying)

Preparation:

Take maida in a bowl. To it add kalonji seeds, salt, baking powder, and 3 tbsp oil. Mix well for 5-6 min.
Then add water to make it into a tight dough. Knead well for 7 min.
Make 20 small balls. Using a rolling pin, flatten the balls to a very thin pancake.
Fold into half 2 times consecutively giving it the shape of a quadrant.
Seal the open edge corner with one whole pepper (as shown).

Cooking procedure:

Heat oil in kadai.
Add the prepared nimki/crackers to oil and fry on slow heat.
Remove the nimki/crackers when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

Done
Yummy in my tummy....

TANDOORI CHICKEN...

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Fri, 20 Nov 2009 06:11:00 -0800

Tandoori Chicken is a popular Indian dish and every time i go for a meal i will definitely have that for a starter. Tandoori Chicken is very famous in Punjab and they will not go a day with out it well thats how much they love tanddori chicken so much.
Tandoori Chicken is mainly cooked in the Tandoor but don't worry ill give alternative cooking method because no one has a tondoor in there homes, well i surly don't.
The recipe is pretty straight forward but does contain touching chilli so ill wear a glove if i was you.

Here's the ingredients:

INGREDIENTS:

Chicken (6 pieces)
6 tbsp Yogurt
2 tbsp ginger and garlic paste
salt to taste
1 tsp pepper
2 tsp chilli powder
1 tsp dried fenugreek leaves crushed
1 tbsp garam masala
2 tbsp cumin powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp red food colouring (diluted in water)
2 lime juices.
2 tbsp oil

That was the ingredients so lets start start with the cooking.

How to prepare the chicken...
Step 1... Slit the the chicken on the thick parts so the marination could soak in.

Step 2... In a small bowl make the lime and chilli mix which is just 1 tsp of the chilli powder with one lime juice and salt with 1 tbsp ginger and garlic paste.
Step 3... Rub the lime and chilli mix in to the chicken slits that you have done. If your scared of chilli then put some gloves on or just do it with a spoon.
Done...
Now put the chicken to a side and start with the marination.
Marination...
Step 1... In a bowl add the yogurt, salt and pepper, chilli powder, cumin powder, coriander powder, garam masala, fenugreek leaves, turmeric, lime juice, red food colouring, oil and the rest of the ginger and garlic paste.
Step 2... Put the chicken in the marination and mix and marinate for 2 hours or more, the more you leave it the more flavour goes in.

Cooking the chicken...
Step 1... After the chicken has marinated grill it under a medium flame for 30mins.

Done...

Take it out the grill and squeeze some lemon over it.
Emmm Yummy in my Tummy.

MANGO LASSI!!!!!!!

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Thu, 19 Nov 2009 11:00:00 -0800

Mango Lassi a typical drink you will find in a desi or Indian restaurant... full of mango goodness... guaranteed to gain at least few pounds after a glass full..... But who can resist refreshing feeling afterwards... I differently cant.

Its simple and easy and only takes few minutes so lets start with my versions ingredient.

INGREDIENTS:

4 TBSP Mango PULP
5 TBSP YOGURT
3 Scoops OF ICE CREAM (mango or vanilla)
1/2 Cup CREAM

Yes this is not for the weight conscious but the ones who say "To Hell With IT"......

Mango Lassi... Step 1... In a blender add every thing together and blend. Done...

Enjoy the BEST smoothie by far... Yummy In My Tummy....

LAMB BIRYANI....... (Khachi biryani)!!!!

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Thu, 19 Nov 2009 08:08:00 -0800

LAMB BIRYANI Is a classic rich dish which Be's served in every restaurant across the world. Believe me when i cook this dish i feel as if Ive achieved something, so i thought i'll share my version of the recipe and hope that when you cooked it you feel like you've achieved something too. It is a complicated dish but i will make it as simple as possible.

The Biryani is not the most healthy dish but surly satisfying. So lets start with the ingredients.

INGREDIENTS:

500grms Basmati rice (washed)
1kg lamb meat (tenderized for an hour with 1tsp meat tenderizer)
3 large green chillies chopped
salt to taste
1 tsp crushed pepper
2 cups fried onions (pre fry the onions before cooking process)
2 tbsp ginger and garlic paste
1tsp cumin seeds
3 whole cardamon, 2 bay leafs, 1 stick cinnamon
1 lemon juice, 1 lime juice
Bunch of mint (chopped)
Bunch of fresh coriander (chopped)
1tsp chilli powder
1tbsp coriander powder
1tbsp garam masala
1tsp cumin powder
2 cup yogurt
5 tbsp ghee or oil
pinch of saffron (soaked in 3 tbsp water).

That's the ingredients done and now we are going to start with the cooking process with i hope to simplify as much as i can. There's going to be 2 separate steps of cooking first the rice then the whole biryani. But first lets start with the marination of the meat.

Meat marination:
Step 1... After the meat has tenderized in a bowl add the meat along with green chillies, salt, crushed pepper, 1 cup of fried onions, ginger and garlic, cumin seeds, cardamon, 2 bay leafs, 1 stick cinnamon, lemon juice, lime juice,1/2 of the mint, half of the fresh coriander, chilli powder, coriander powder, cumin powder, garam masala, yogurt and 2 tbsp of ghee or oil.

Step 2... Marinate an hour or while rice will be cooking.

OK that's done and now the tricky part "cooking the rice". You have to cook the rice in 2 batches first half has to be 40% cooked and half has to be 50% cooked this is because the biryani will be cooked in layers so the bottom layer cooks the same as the top layer, but don't worry its really simple just sounds tricky.

Cooking the Rice...
Step 1... In a large pot boil 2 litre water with 2 tbsp ghee or oil and some salt.

Step 2... Add the rice and boil for 3 mins and then take out with a medium siv half of the rice which is 40% cooked the cooked the rest of the rice for further 1 min and then drain.

Done see that was simple now lets start with cooking the full lamb biryani.

Lamb biryani...
Step 1... In a large heavy bottom pot add a little oil and add the meat then on top pf the meat add the 40% cooked rice, on top of the rice add 1/2 cup fried onion and the rest of the mint. Then add the 50% cooked rice and on top of that layer add the rest of the fresh coriander, fried onion and the saffron water.

Step 2... Cover with lid and put it on the lowest flame so the meat does not burn that's why you need a heavy bottom pot. Cook it for further 40-50 mins in low flame without uncovering it.

After 50mins done......

Serve hot with raita...
Yummy in my Tummy...

Prawn Bhuna (Prawn Curry)!!!

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Wed, 18 Nov 2009 05:38:00 -0800

Prawn Bhuna (Prawn Curry) is a curry i can never get enough of. When i get served a Prawn curry it doesn't matter if am bursting because am full ill make my belt loose and go for THIRD serving. The Curry has so much flavour, the version am going to do is a sweet and sour recipe, even if the flavours are going to be so much the prawn taste will not go a miss because prawn has that distinct flavour which fills the room with a aroma that makes the mouth full of saliva.

Prawns are an excellent source of protein and a great way to get iron, zinc and vitamin E. As a bonus, they have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids.

I can go on about prawns all day so enough about the prawns and lets start cooking, i mean to say ill give you the recipe and you start cooking ; )....

INGREDIENTS:

500g uncooked prawned (De-veined and washed)
4 green chillies slitted
1 onion chopped
1/2 tsp turmeric powder
1tsp chilli powder or paprika if wanted less spicy
1tsp coriander powder
1/4 cumin powder
3 garlic cloves minced
3 tbsp lemon juice
1 tsp tomato ketchup (unusual i know but gives the recipe that tang)
1tsp tomato paste
3 tbsp vegetable oil
fresh coriander

That's the ingredients finished i know it looks pretty spicy but at the same time its got the sweet and the sour believe me the flavour are gonna dance around your taste buds.
Lets start with how to make the dish.

Step 1... In a pan heat the oil and add the garlic following with the onions and salt and pepper, saute the onions until it forms a brown colour.

Step 2... Once the onions are browned add the chilli powder, turmeric powder, coriander powder and cumin powder and stir, add a little water so the spices do not burn.

Step 3... After stirring for 2mins add the tomato ketchup, tomato paste and lemon juice and stir.

Step 4... Now add the prawns and a little water and stir then cook until the water has evaporated and the prawns have cooked. Then garnish with fresh coriander.

Done...Its pretty easy actually and is best with cooked basmati rice but i also love it with some peshwari nan emmmm like i say.. "Yummy in my tummy"

Chicken Tikka Masala!!!!

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Mon, 16 Nov 2009 15:57:00 -0800

Chicken Tikka Masala the nations gone mad over the curry. In England its the most top rated and favorite dish of all. So i thought why not give a version i learnt from my friend who is a top chef.

The dish normally is quite red that's because red food colouring Be's added to the masala paste so that's the only additive in the curry but you could always deduct that and it will taste just as good.

Right so i have decided to make Chicken Tikka Masala the restaurant style way so its going to have 4 different steps of cooking because im going to give you the full recipe from the gravy and masala paste and to the chicken tikka. Don't worry i will make it has simple as possible and I'm sure the end results going to be worth it.

Now lets start with the ingredients.

INGREDIENTS:
For the chicken tikka masala:

Chicken tikka pieces
3 tbsp masala paste
2-3 cups base gravy
2-3 tbsp coconut powder
1tbsp sugar

For the Chicken tikka:

2 Chicken breasts cubed
1tsp ginger, 1tsp garlic
1tsp chilli powder
Salt to taste
1 whole lime juice
1/2 tsp turmeric
1tsp coriander powder
1/2 tsp garam masala
2 tbsp yogurt (plain)
1tsp tikka paste
2 tsp of mustard oil

For the Masala paste:
You do not use all the masala paste only use 3 tbsp of it and preserve the rest:

500ml plain yogurt
2tbsp tomato paste
3 tbsp tandoori paste
2 tbsp tikka paste
1 tsp of mix powder (curry powder)
1&1/2 tsp of garam masala
1/2 tsp salt
1 tsp Coleman's mint
1 tsp of red food colouring (optional)

Finally for the Base Gravy;
Again the is for large amount and only use 2 cups of it:

2 chopped onion
1 carrot
1&1/2 peppers
2tsp garlic and ginger paste each
1tsp salt
vegetable oil or ghee 3 tbsp
half can of tinned tomatoes
1tsp tomato paste
fresh coriander
1tsp of all spices each; garam masala, cumin, coriander, turmeric powders
1tsp methi (fenugreek leafs)
100ml oil

Finally the ingredients are done, i know it looks like allot but that's the secret... the curry looks so simple but in fact it actually bursting with flavours.
Now theres only two 3 separate steps of cooking so first lets start with the chicken tikka.

Chicken tikka:
Step 1... Mix all the spices and the yogurt together and then add the chicken.
After adding the chicken mix it in the marination and then marinate it for 1 hour or more.

Step 2... Once the chicken has marinated put them in to skewers and grill them for about 10-15mins in medium heat and base them with oil in between turning them.
Done.... now put them to a side.

That's the chicken tikka done. So now lets with the BASE GRAVY. Remember you can do the base gravy while your chicken is marinating.

Base Gravy:
Step 1... Heat the pot up with the oil, once oil is heated add the onions, carrots, peppers and garlic and ginger and saute for about 3-4 mins then add everything else in the base Gravy ingredients list.

Step 2... Add 1 & 1/2 Litres of water in the pot and bring to a boil. Once the pot has come to a boil cover it with a lid and let it boil for 1 hour.

Step 3... After a hour let it cool down a little and then Blend it in to a nice not to thin or not to thick consistency.
Done...

That's the base gravy done. While you do the base gravy make sure you make the masala paste, basically mix everything together from the masala paste ingredient list.

So that's the everything done just the main cooking of the Chicken tikka masala is left to be done which is quite easy so get ready for the final step.

CHICKEN TIKKA MASALA:
Step 1... In a pan put the coconut powder and the sugar and mix around until heated.

Step 2... Add the gravy base and simmer for 2 mins. Once simmered add the masala paste and stir, then add the chicken pieces and start reducing it.

Step 3... Once reduced add some single cream and garnish with fresh coriander.

Done!!!!

Now that felt like a mission. But finally we have finished. I hope you enjoy it with a nan or pilau.
Like i say "yummy in my tummy".

Dhal Tadka (Lentil Curry)

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Mon, 16 Nov 2009 05:02:00 -0800

Dhal who doesn't fancy a bowl of dhal with some rice or a puri. When ever i cook Dhal in my house the family goes crazy over it and it doesn't take time before you know its all gone.

So i cooked Dhal today with love and passion knowing the family are going to love it. It is a lovley vegetarian dish so enjoy non meat eaters.

Lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are a low calorie, low fat, and cholesterol free food.

I like making my dishes unique so of course ill put a little twist in my Dhal so see if you can notice it. So lets start with the ingredients, now I'm going to use Red split lentils, i like them the best but you could use any lentils you want but the cooking time could be affected.

Now lets see what goes inside the Dhal tadka...

INGREDIENTS:

1 & 1/2 cup Red Spilt Lentils washed
5 cups of water
1/4 tsp of turmeric powder
salt and pepper to taste
1 tsp cumin seeds
1/2 tsp mustard seeds
4 Birds eye chilli or 1 tsp chilli flakes
1 lemon juice
3 green chilli slitted
2 Tbsp Ghee or vegetable oil
Bay leaf
1 small onion
4-5 cloves of garlic chopped, minced or grated
Coriander leafs to garnish.

That's the ingredients done i know it looks like allot of stuff but trust me the taste is going to be mind blowing. Now lets start with the method remember there's going to be 2 steps of cooking, first cooking the dhal and then the tadka (fry)....

Cooking the Lentil...
Step 1... In a medium pot put the lentils, water, bay leaf, salt, Turmeric powder and the chopped onions together and bring to the boil. Boil the lentils until it has come to to very soft almost mushy and all the water and evaporated . Add the green chillis and put on medium heat.

The tadka...
Step 2... Now lets start with the tadka, the exciting part for me. Get a non stick frying pan heat the ghee or oil. Once the ghee is heated up add the birds eye chilli or the chilli flakes then add the cumin seeds and mustard seeds, when they start popping add the garlic and fry until garlic gets browned.

Step 3... When the garlic gets browned quickly add the fry into the dhal pot and it should sizzle.
Instantly add the lemon juice boil for further 5 - 10 mins and garnish with coriander leafs.

Done...

You could serve this with rice or roti, parathas and puri's. By now the kitchen is probley full of aromatic smell that you can almost taste it in your mouth like i always say..

"Yummy In My Tummy"

INDIAN AND BENGALI BEST RECIPIES: Spicy Tangy Lamb Chops......

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sun, 15 Nov 2009 16:28:00 -0800

INDIAN AND BENGALI BEST RECIPIES: Spicy Tangy Lamb Chops......

Spicy Tangy Lamb Chops......

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sun, 15 Nov 2009 15:49:00 -0800

LAMB CHOPS are the favourite starter i always have when i go out for a meal. When i decided i want to make my own recipe i was quite confused because i didn't know how to make them exactly.

So i remembered the taste in my mouth and took it from there and made my very own lamb chops just with my instinct and shared it with my family and friends... and they loved it so now I'm going to share it with the world.

Lets Start with the ingredients...
INGREDIENTS;

10 pieces of lamb chops
2 tsp ginger minced
2 tsp garlic minced
2 tbsp yogurt
2 tbsp vinegar
1/2 lemon juice
Salt to taste
1 tsp black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp garam Marsala
1 tsp chilli powder
coriander leafs.

That's the ingredients done but now you have to marinate the lamb chops in the marination and now I'm going to explain how.

Marination:
Step 1... Before the marination you have to toast the seeds so in a non stick pan dry roast the coriander seeds, cumin seeds and the mustard seeds. Once toasted crush them and make a coarse powder.

Step 2... In a bowl put all the ingredients together and mix and taste to see if salt is right once mixed put in the lamb chops and marinate for 1-2 hours or more. You see the longer you leave it the more flavour goes in the chops. Emmmm.

Step 3... After marination get a non stick and add some oil heat the oil a little and add the chops. Fry the chops on each side 5 mins each then reduce the heat and cover.

Step 4... Once you covered the pan in low flame and cook further 10 - 20 mins. Making sure all the juice has evaporated in the meat at the last 5 mins of cooking turn over the chops and cook.

Step 5... Take off the flame let it rest for 5 mins and then have it with yogurt sauce.

Done...

Hope you enjoy this recipe like i always say..

"Yummy in my tummy"

Okra spicy dish (bindi) or (lady finger)

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sun, 15 Nov 2009 09:56:00 -0800

Okra in other words you could say (Bindhi)..... I don't know if that's the right spelling but this vegetable has got a great flavour and is best eaten with rich.

Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectin's . Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially Colo-rectal cancer.

You could describe this has a Indian dish but i will give you the Bengali recipe for this simple but yet Delicious okra dish. So lets start with the ingredients.

INGREDIENTS:

2 Cup Okra chopped in circles
3 green chillies slitted
3 whole birds i chilli.... watch out there really hot
2 cloves of garlic chopped
1 small onion chopped
salt to taste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp coriander powder
optional..... less than 1/2 tsp chilli powder
coriander leafs.
Olive oil 1&1/2 tbsp

OK so that's the Ingredients done.... i know it sounds really spicy but this recipes is for the dare devils and of course if you love spicy food don't worry the spice will balance out once mixed with rice that's if you eat it with rice and my recommend rice the easy cook whole grain rice.

Method:
Step 1... Make sure you wash and dry the Okra BEFORE you chop the Okra. The reason for that is that the Okra once chopped and gets in contact with water could release slimy liquid. Once Okra has been prepared put to a side.

Step 2... In a pan or a wok heat the olive oil, add the garlic with birds eye chilli and fry a little until slightly browned then add the onions along with the salt and green chillies.

Step 3... Once the onions a lightly browned add the coriander powder, cumin powder and turmeric powder, at this stage you could also add the chilli powder if you like it spicier then stir and add a little water so the spices do not burn. Leave it on slow heat for about 4-5 mins so the spices get cooked and release flavour.

Step 4... Now add the chopped okra and mix.... You could add a little bit more water to mix it all up but might not be relevant. cook it on slow gas until the okra goes soft could take up to 10 - 15 mins.

Step 5... Finally add the coriander leafs to garnish.

Done......

Enjoy this with some rice or roti's emmm like i say

"Yummy In My Tummy".

Indian Beef Pasties!!!!!!!

noreply@blogger.com (INDIAN RECIPIES FROM NADZ) — Sun, 15 Nov 2009 05:15:00 -0800

Cornish Pasties..... Who doesn't love them in England especially, i love them allot so i decided am going to make them in Indian style and yes they will be a alternative to samosas.

I will give step to step instructions from the pastry to the filling. Lets start with the ingredients...

INGREDIENTS; For The Pastry:

100ml Water
75grms of Butter
225grms of Plain flour
1/2 tsp Turmeric
1 egg
Pinch of salt
Pinch of chilli powder

For The Filling:

1 yellow onion chopped
1 tsp of grated ginger
2 cloves of garlic grated
200grms of Beef.... You could use lamb if you prefer.
1tsp of Worcestershire sauce
1tsp of Coriander powder
1tsp cumin seeds grounded
1tsp of mustard seeds grounded
1tbsp of tomato paste
1tsp of mustard paste
1 small cup of peas
mint.

OK so now all the ingredients are done so lets start with the cooking process.
So first we will start with the pastry.

Pastry:
Step 1... First take the water and the butter and put them together in a pan to boil. Yes is going to be a hot pastry.

Step 2... Sift the flour, turmeric, chilli powder and the salt in to a bowl and then make a small well in the middle of the bowl. Beat the egg and slowly add inside the well. Do not mix yet.

Step 3... Once the butter has melted and the water has come to a boil remove it immediately from the heat making sure the water does not evaporate from the butter. Pour it in the well and then start mixing. Once the pastry has come together spread it out on a plate to cool and the put in the fridge for 20-30mins.

Now the pastry is done so while the pastry is chilling in the fridge let start with the filling because the filling also needs to cool down before putting them in the pastry.

The Filling:
Step 1... In a pan saute the onions garlic and ginger, add the salt and pepper.

Step 2... Once the onions have browned add the beef into the pan and cook until meat is brown.

Step 3... Now add the Worcestershire sauce, coriander powder, cumin, mustard seeds, tomato paste and the mustard paste in the meat and stir.

Step 4... Once meat is cooked put in the peas and mint. Once finished cooking leave to cool.

So that's the filling done now the easy bit making the pasties.

Making the pasties:

Once the pastry has been cooled roll the pastry with flour, when you have rolled the pastry make sure you brush off the excess flour.

The pastry should be about 2mm thick.

Make round circles out the pastry and some filling on one half and fold it up and seal with beaten egg then once folded folk the edges and and brush beaten egg on the top.

Put them in a hot oven for about 12-30mins.

Done........

Now enjoy them on there own or with your favorite sauce. Its a real treat and like i say

"YUMMY IN MY TUMMY"